Starbucks Baristas: The daily grind
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Pumpkin spice cold foam (self.starbucksbaristas)
submitted by Karlkrows
Is there anyway to make pumpkin spice cold foam that doesn’t result in a clumpy mess? It doesn’t float for me, it sinks sadly. This is my first fall at Starbucks and I want to know what you all do to avoid this problem or is it inevitable?
Gwillybean 52 points 1y ago
It should blend nice and smooth as long as your sweet creams are made correctly…
Karlkrows [OP] 12 points 1y ago
What is your recommendation for sweet cream? I was trained:
13 pumps vanilla into steamer pitcher
2% to tall line
Heavy cream to max
I’m a licensed store and I was trained by a manager with limited experience
Any help is appreciated
13 pumps vanilla into steamer pitcher
2% to tall line
Heavy cream to max
I’m a licensed store and I was trained by a manager with limited experience
Any help is appreciated
[deleted] 33 points 1y ago
[deleted]
tyler8212 1 points 1y ago
*600
wolfydoe 12 points 1y ago
We use the 5L cubes, heavy to the three, 2 percent to the 4 and then a bottle of vanilla
Karlkrows [OP] 2 points 1y ago
I may sound stupid but 5L cubes??
wolfydoe 6 points 1y ago
Yeah it's a clear 5L cube with the number lines indicating each one L liter. I'm not sure how to make it any other way tho. They are really good for measuring out cold brew for the kegs
bigghostb00ty 1 points 1y ago
We mix our VSC in the 2L pitchers to fill cubes. That’s the most accurate way I’ve found to do it. Just essentially making a couple small batches.
YorkTownBratty 7 points 1y ago
Do you stir it? The foam never comes out right even if the measurements are right if it isn’t stirred. Also if it’s been sitting over night it’ll separate and you won’t get the right kind of foam once you get to the bottom of the pitcher. I consistently close the pitcher and give it a little shake to make sure everything is still mixed.
Karlkrows [OP] 5 points 1y ago
I always give it a shake before pouring
trbpanda 2 points 1y ago
i was taught the same but 2% to the short line not tall!!! maybe that's what causes it to be too liquidy for you?
horriblyIndecisive 3 points 1y ago
Officially the recipe calls for 2% to tall. Idk why their sweet cream isn't foaming though
gazely_stare 5 points 1y ago
Perfect sweet cream 2 hours later is bad sweet cream unless you stir it again, and I'm not doing that if there's more than one drink on my bar. Blend on 4 and you get passable foam with the worst sweet cream, and yummy dummy thicc foam with the stuff at the top.
prriceandbeans 10 points 1y ago
The recipe we follow is exactly what you said- 13 pumps vanilla, 2 % to the tall line, heavy cream to the max line. HOWEVER, I find that if you only put 2% to like a little in between the short and tall line so you can add a bit more heavy cream it makes much better foam 🤗
GlorisSkates 5 points 1y ago
I saw that you’re looking for the measurements in for the cold foam pitcher. 1 l heavy in the pitcher. Then in the cold foam pitcher 350 ml vanilla and then 600 ml 2%. Add to pitcher of heavy cream and stir. It will come up just below the 2 liter line.
-beam-me-up- 3 points 1y ago
Make the sweet cream with less 2% and more heavy cream (I know it's not standard but 13 vanilla, 2% short line, heavy cream max) trust me it turns out perfect every time
Karlkrows [OP] 3 points 1y ago
Yea they’re in 2L pitchers but I have no way of measuring ml in my kiosk
silversungoddess 6 points 1y ago
The foaming blender measures ml
Karlkrows [OP] 3 points 1y ago
I’m going to try next shift, another redditor is going to try and get me the exact recipe so I can try. It’s becoming a pride thing. The way it melted today was so disappointing to me and if I can get it right at least once I’ll be happy
asdfjklyss 9 points 1y ago
It’s 1L heavy cream, 350ml vanilla, and 600ml of 2%. Measure the ml in the cold foam blender as previously mentioned.
sanriobf 1 points 1y ago
I have an image of the recipe sheet with measurements for different sizes if you’d like it!
Charles2252 2 points 1y ago
Use the mL on your cold foam blender
slimelore 2 points 1y ago
Your sweet cream isn’t being made right if it’s coming out lumpy- or it’s not being stored at the right temp or something is out of date. Side note, nonfat makes a way nicer pumpkin foam that’s not so heavy and greasy(for us baristas that don’t like sweet cream).
saw some other comments of yours, you should maybe seek some support from partners within your store and recipe resources available to u
saw some other comments of yours, you should maybe seek some support from partners within your store and recipe resources available to u
[deleted] 1 points 1y ago
[removed]
lewabwee 1 points 1y ago
Sometimes if your foam isn’t turning out correctly if you just pour one line higher on the cold foam pitcher when you go to blend it that’ll make a huge difference.
gazely_stare 1 points 1y ago
The secret to good cold foam is always blending on 4 (dry cold foam). I can get good foam from meh sweet cream, and great foam from good sweet cream, if I do that.
AlwaysAndForever636 1 points 1y ago
The best way to make sure your foam is the right consistency is to make sure you’re using cold vsc. If it’s been sitting out of the fridge for too long it starts to sink quicker in the drink bc it doesn’t foam up as well. My biggest pet peeve is when ppl leave the vsc on the counter after using it and don’t put it back in the fridge bc of this issue
iindiieecindiee 1 points 1y ago
Maybe whisk it more and make sure it stays in the fridges
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