😳😳 I do not even want to think about where we would possibly fit gallons of heavy cream. We would never be able to keep heavy cream in our bar fridges. The heavy creams and half and halfs fall out when you open the doors already.

I'm fighting to get my store to stop using cubes. We used to use a whole toddy, but of course that compromises quality. Then we switched to the cubes and pitchers method, bit believe it or not, that's a huge waste of time and space because we don't have room to stack the cubes in the back fridge and also having to transfer them. My old store used to prep sweet cream pitchers every couple hours instead of twice a day like we do now, and it worked a lot better.

I don't know why many baristas like to take shortcuts that are actually a lot more difficult and tedious than the standard path.

How do you pour the cream? Just take a cube and hope for the best?

One........thrilling combination. Every single move that she makes!!!

If you look on the partner hub there is not recipe for making a cube of sweet cream. Technically Youre supposed to make a pitcher and pour it into the cube. Also those are not the proper proportions

Shouldn’t it be 1800ml 2%?

The bottle is only 1L of syrup, so to make a cube (triple batch) you’d need an additional 50mL. Also 1800mL of 2%.

We don't have enough cubes for that. Ours are always full of cold brew concentrate.

Ya'll are making that way wrong. You should definitely start making it by the pitcher if you're gonna make it wrong otherwise. I'd be disappointed if I got sweet cream from your store lol

Are you a low volume store? Some days I go through a pitcher in less than an hour because of all of the tiktok drinks I'm making.

Oh god we would be making sweet cream every two hours.

Dog my store goes through 2 pitchers in a half an hour on a weekend. Wild how different stores are lol

Lol I can see how that would happen. And I would be the person to do it at my store. Btw I am in love with your username

https://giphy.com/gifs/taylor-weekend-NRW2yP1aoYTsY

Hell yeah. Especially if I am doing a bunch of one thing. I do this with white mocha, too and that one always seems to impress the most. 🤷🏻‍♀️

Oooooo SAR in a Curtis sounds so smart! We make so many gosh dang pitchers of it a day

Whaaaaaaaatttttttttt???????? No waaaaayyyyyy! 😋

We haven't gotten the new coldbrewers yet! Are fucking awesome??

Nope, never.

Oh gross. That is the way we used to do it to but that is ridiculous when making 6-8 full pitchers. The recipe is heavy cream to the 1 liter line in the pitcher then measure 350ml of vanilla in a cold foam pitcher and finish with 600ml of 2% which is really just 2% to the 2 liter line in the big pitcher.

We wouldnt have enough cubes for that, or the space to store them. We are a high volume store too so I just have to whip up like 6 pitchers this way in 4 min and do it twice in one 8 hour shift.

1L heavy cream, 350ml vanilla, 600ml 2%, whisk