oh my goodness i read your username at the same time as the drink and for some reason my brain was like "why is this person putting guava and lemonade into that" LMAO

gj on finally figuring them out tho! also # of scoops = espresso shots for that one

my SM told us a good rule of thumb is a scoop of malt for every shot

Wait… I’ve been doing 3-4-6…. Is it also 2-3-4 for matcha green tea lattes???

Huh. People have been getting extra malt from me.

It's tricky because the BOSE came out at the same time but the pumps for it are weird.

i used to shake the milk in with it 👀 nobody taught me how to make it until i was here for two months😂

I always add too much 😭

London fog:
Earl grey, vanilla, hot water and steamed milk

English breakfast latte:
English breakfast, classic, hot water and steamed milk

I forgot eng breakfast latte was a thing. Never seen anyone ordered it. Only London fog latte.

Ditto! I forget the cinnamon so much lol

i legit never remember the cinnamon LMAO 😭 like with the chocolate almond milk one everything is in the name. but it’s called brown sugar oat milk not brown sugar cinnamon so i always forget that the cinnamon is in there

IT GETS CINNAMON?!

there's supposed to be cinnamon in it...? .....

as a barista, i always tell other stores to add extra cinnamon because it helps them remember that it’s in there in the first place! haha

Yes it’s supposed to get a few shakes in the shaker… but of course I and apparently everyone else forgets that lol …. It’s tasty with or without it

hold up nitros dont??? when i trained our nitro machine was broken and it seemed to never be able to repaired until like two weeks ago so we just skipped over it ;-;

All of the cold brew drinks get half pumps (besides like a normal cold brew with syrup added). The biggest thing that confused me about those was that the salted caramel recipe card has half dose pumps (3,4,6,7) and the others (vsccb and honey almond milk and ones in the past) get 1,2,3,4 full pumps. But they’re changing the salted caramel cold brew and I hope they make the syrup pumps the same across all the special cold brew drinks.

A tip an experienced Shift gave to me is that instead of filling the milk to the grande line for a grande cup, fill to the tall line instead. I then aerate the milk (paper tearing sound) for a full 9 seconds.

Grip it and rip it my dude

Something I've started to do for iced matcha green tea lattes is hold back the ice and foam as I start to pour, and then slowly introduce those into the cup. It seems to help 🤷

One of my coworkers taught me this trick for iced GRTLs. Measure out the milk and ice in the shaker, put the matcha powder in the cold foam blender and then pour the contents of the shaker in the blender, blend on 3. It’s comes out evenly mixed, smooth, and without much foam. Make sure you rinse the blender really well after!

I learned from a fellow partner to do the ten shakes vertically and then a few circular shake things holding it horizontally and it works like a charm!

I always shake it the full amount (or sometimes even more to make sure it mixes perfectly) and then I give the shaker a few hard taps on the bar to pop some of the foam bubbles. I do this for skakem espressos too to keep them from being TOO foamy.

Shake back and forth like usual and then give it a circular motion. It mixes it enough and prevents so many bubbles

I put them in the cold foam blender! Fill the milk up to the top line and add it to the blender, add matcha powder and blend it on wet foam. It comes out really smooth and with NO clumps or foam.

Ill sometimes shake the milk and matcha no ice, and the put in the ice in the cup after I pour it to minimize waste and still mix all the matcha in. Works especially well if they asked for light ice.

So I’ve learned to actually roll the pitcher around and mix the drink, it still foams but not as bad. It mixes perfectly as well.

Just don’t shake it as hard. I shake it more than ten times but I don’t shake it really hard. It doesn’t get very foamy at all that way

I started putting ice first then the matcha powder, it doesn't take as many shakes. Or either I've been taking my rage out on them...

I usually shake the milk and the matcha together to combine them and the matcha doesn’t clump, and then add ice and shake it a few times

Peach tranquility and jade citrus. 2 pumps honey blend (no matter the size). Half hot water half steamed lemonade

I FREAKIN HATE THE MEDICINE BALL-SO-MUCH!!!! LEAST FAV DRINK IT DOESNT NEED TO EXIST (my store hasnr had honey blend for months so we have to put in a honey packet per pump-hate that)

an off the wall trick i learned on here was to steam cold water and lemonade together to save on time since the hot water is always slower than cold and you only have to pour into the cup one time

My fav SM and I came up with 'peachy jade' as our way to remember/remind everyone what teas going into a medicine ball. If you're out of jade citrus you can always sub mint majesty. Half hot water, half steamed lemonade, 1/2/2 packets of honey when we have them, that is. 😜Hope this helps.

do you know how to make mocha fraps?

the java chip frap is like a mocha frap leveled up (+frap chips and drizzle)

and the mocha cookie crumble is the java chip leveled up (+whipped cream/drizzle/crumbles on bottom and top)

I know how to make them, I just always forget SOMETHING and have to add it and re-blend it

the way i do iced coffees is by filling the cup with the coffee to the middle line, milk up to the top line (if its not light or extra) and then ice. hot coffee i always eyeball it

If I really don't know I ask the customer to watch me pour and tell me when to stop when it's the right color for them. It doesn't really work for drive through tho

There have been so many “iced Capps” that at this point I do what my heart tells me

Wait how??? Do you blend the milk on 3?

i definitely messed up the 2 i've made over the course of a year and a half... it's not exactly self explanatory. lol

a lot of people have been saying the flat white dot is what gets them. my trainer taught me to pour high then low and i almost always end up with a perfect dot!!

It isn’t in the foam, it’s in the drink. If they bring it back this year, you can look at the ipad for the recipe card. But it was 1,2,3,4 full dose pumps of Irish cream in the cup, and then sweet cream foam on top with a strike of barista cocoa powder.

We have a regular coconut cappuccino guy *AHHHH*

Something someone taught me for cappuccino was let the milk make that paper tearing noise while aerating until the milk temp is 115 then set it down and let it finish.

Hey! For some reason, I was the only one with “prior barista experience” at my store, and no one knows the hand temp tricks! The best way to do it is put your milk one line under for grande and venti sizes on cappuccinos, and then hold the cups with two hands, follow the steam spout with the edge of the pitcher, aerate it and slowly follow up with it as it foams. Make sure it’s making the tearing noise but also check your temperature with the hand holding it on the side of the pitcher. Once it becomes hand temp. (warm, not hot) and you see it’s almost to the top with foam (mostly after 9-10 seconds for alt. milk, and 6-7 with whole or 2%), put it down and let the swirling take over! Hope this helps! I get airy cappuccinos all the time!
Flat whites are similar to latte, you want to make sure to have that nice glossy density of the milk. It should look like paint. Same thing, aerate till hand temp, then put down.

While pouring: make sure to go from pouring consistent and watching your speed to always increase the amount coming out. It should never look skinny or too thick. Pour close to the cup, while keeping the cup at a tilt and following it up. Then pull your pitcher more up while still pouring and titling your cup so it won’t spill. Then finish by bringing it back down to get that dot! It’s all about having a good base to work with. :)

A tip an experienced Shift gave to me is that instead of filling the milk to the grande line for a grande cup, fill to the tall line instead. I then aerate the milk (paper tearing sound) for a full 9 seconds.

thanks for your help!

for whipped cream i like to start with the cup underpoured to right before all those ridges start, then i keep the canister parallel to the cup and press, keeping the canister still. when done right it does all the work for you!

thanks, ill try it out!

my store doesnt have a drizzle bottle either so my trick has been putting strawberry puree in a short cup and squeezing it on the side so i can funnel it out for a nice drizzle!

Our store has it but we don’t use it we get like 3 a day tops so it’s not even worth it

And medicine balls.

yea mine ends up looking like planet jupiter

Wait. What. I’m 99% sure there’s no caramel in the foam and if there is then I’ve been doing it wrong for forever. Time to grab an iPad and look for myself

yeah the pumps go in the drink itself, the foam just gets the packets. totally understand the confusion tho lol, this one stumped me for the longest time 😅

We don’t have that one anymore. The replaced it with the shaken espressos