Starbucks Baristas: The daily grind
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I need to know how to make these drinks: (self.starbucksbaristas)
submitted by blueberrymiwk
Double shot on ice
Honey citrus mint tea
The different kinds of nitro cold brews
Aaanndd.... any other tricky drink help would be greatly appreciated!
Honey citrus mint tea
The different kinds of nitro cold brews
Aaanndd.... any other tricky drink help would be greatly appreciated!
lrdz2124 16 points 3y ago
Double shot on ice: queue shots for each size 2/3/5,
fill shaker with scoop of ice T/G/V,
pumps of classic syrup (same amount of pumps for same amount of shots = 2 pumps/ 2 shots, 3 pumps/ 3 shots, 5 pumps/ 5 shots)
Pour the espresso shots over the ice and the syrup pumps (in the shaker), shake well in the shaker, then pour into cup.
Final step: top it off with a splash of milk. Standard milk is 2% unless customer does a modification.
fill shaker with scoop of ice T/G/V,
pumps of classic syrup (same amount of pumps for same amount of shots = 2 pumps/ 2 shots, 3 pumps/ 3 shots, 5 pumps/ 5 shots)
Pour the espresso shots over the ice and the syrup pumps (in the shaker), shake well in the shaker, then pour into cup.
Final step: top it off with a splash of milk. Standard milk is 2% unless customer does a modification.
blueberrymiwk [OP] 3 points 3y ago
You’re the best. Damn. Tysm
Michigoose99 2 points 3y ago
Shaking the DoubleShot on Ice WELL is really key. Shake the shaker hard at least 15x. You're aiming for the espresso, syrup and ice to make almost a frothy consistency, so you're shaking harder/longer than you'd need to for an iced tea.
the_lady_flame 13 points 3y ago
other commenter has the doubleshot covered, so here's the honey citrus mint tea:
1 peach tranquility tea bag, 1 jade citrus mint tea bag. 1/2/2 pumps of honey blend. fill halfway with hot water, fill to top with steamed lemonade. pretty simple, just a weird build so it can be hard to get down!
1 peach tranquility tea bag, 1 jade citrus mint tea bag. 1/2/2 pumps of honey blend. fill halfway with hot water, fill to top with steamed lemonade. pretty simple, just a weird build so it can be hard to get down!
blueberrymiwk [OP] 3 points 3y ago
Awesome tySM!
jchbegg 5 points 3y ago
Blended on #3:
SCCFCB: 1/2/3 C, cold brew, 100ml VSC, 2 salt (nitro=no ice)
CSCFCB (discontinued): 1/2/3 V, cold brew, 100ml NF, 2 CS, CST (nitro=no ice)
CF modifier: 100ml NF, 2V
SHCFCB: cold brew, 100ml NF, 2 HB, 2 salt (nitro=no ice)
(Measurements are in terms of espresso bar pumps)
SCCFCB: 1/2/3 C, cold brew, 100ml VSC, 2 salt (nitro=no ice)
CSCFCB (discontinued): 1/2/3 V, cold brew, 100ml NF, 2 CS, CST (nitro=no ice)
CF modifier: 100ml NF, 2V
SHCFCB: cold brew, 100ml NF, 2 HB, 2 salt (nitro=no ice)
(Measurements are in terms of espresso bar pumps)
jchbegg 4 points 3y ago
Cloud Macchiatos
Hot: 1/2/2 hot bar vanilla (caramel cloud) or toffeenut (cocoa cloud) in cup; 2/3/4 cloud powder steamed into appropriate amount of 2%; 1/2/2 shots layered on top of milk. Caramel drizzle crosshatch. Mocha drizzle, twice around (cocoa cloud only).
Iced: In cold foam blender, 1/2/2 hot bar vanilla (caramel cloud) or toffeenut (cocoa cloud), 2/3/4 cloud powder, 100/150/200 2% milk. Blend on #4 (dry cold foam). Pour into cup, to 3rd line. Add ice almost to the top. Pour 1/2/3 shots on top of cold foam. Caramel drizzle crosshatch. Mocha drizzle, twice around (cocoa cloud only).
Hot: 1/2/2 hot bar vanilla (caramel cloud) or toffeenut (cocoa cloud) in cup; 2/3/4 cloud powder steamed into appropriate amount of 2%; 1/2/2 shots layered on top of milk. Caramel drizzle crosshatch. Mocha drizzle, twice around (cocoa cloud only).
Iced: In cold foam blender, 1/2/2 hot bar vanilla (caramel cloud) or toffeenut (cocoa cloud), 2/3/4 cloud powder, 100/150/200 2% milk. Blend on #4 (dry cold foam). Pour into cup, to 3rd line. Add ice almost to the top. Pour 1/2/3 shots on top of cold foam. Caramel drizzle crosshatch. Mocha drizzle, twice around (cocoa cloud only).
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