Starbucks Baristas: The daily grind
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to my iced matcha latte lovers… (self.starbucksbaristas)
submitted by accountedthrowaway5
i’ve found that making the drink the way Canadian Starbucks does it is SO much better than the way US Starbucks does it. my go to is a venti iced matcha latte with 3 pumps of white mocha. i pour in a tall amount of water in the shaker, then my scoops of matcha, and my pumps of wm. i shake it, pour it into the cup, add my milk, then my ice, and give it a little swirl. the matcha is way more evenly dispersed and doesn’t have little matcha clumps, plus since i use soy milk i’ve noticed that the drink goes down smoother.
barista2111 8 points 1y ago
You like it better watered down? I ordered a hot matcha latte at Starbucks in Japan once and they made it half water half milk and I was disappointed.
I like it with oatmilk in the shaker, add matcha (an extra scoop is my fave), about 6 ice cubes, shake it thoroughly, strain it with the shaker lid as you pour, and then add fresh ice.
I like it with oatmilk in the shaker, add matcha (an extra scoop is my fave), about 6 ice cubes, shake it thoroughly, strain it with the shaker lid as you pour, and then add fresh ice.
accountedthrowaway5 [OP] 3 points 1y ago
it’s not that i specifically like it watered down, but i don’t like how i get a ton of foam on top of my drink when i order the usual iced matcha latte. but imo since i get soy milk and white mocha, it can be too thick so adding just a little water makes it go down better imo
barista2111 1 points 1y ago
Ah yeah makes sense with the white mocha (speaking of which, have you ever tried the matcha kit kats from Japan? They sell them at World Market and I'm pretty sure they have white chocolate in them.)
If you don't add ice, it hardly foams. I usually only add a couple pieces to chill the drink when I make it for customers and then add ice at the end. Less messy.
If you've never tried it, you can also add a little water to hot matcha lattes and do latte art: add the matcha to the cup, a couple splashes of hot water to fully liquefy the matcha, swirl, and then slowly pour your steamed milk in as you would for normal latte art. Definitely don't add enough water to make it taste watered down though.
If you don't add ice, it hardly foams. I usually only add a couple pieces to chill the drink when I make it for customers and then add ice at the end. Less messy.
If you've never tried it, you can also add a little water to hot matcha lattes and do latte art: add the matcha to the cup, a couple splashes of hot water to fully liquefy the matcha, swirl, and then slowly pour your steamed milk in as you would for normal latte art. Definitely don't add enough water to make it taste watered down though.
accountedthrowaway5 [OP] 1 points 1y ago
i have tried the matcha KitKats! they’re pretty good. i try to add light ice to my drink because i really don’t like a ton of ice lol, but I’ll try it! im always down for trying new techniques. and I’ll definitely try the hot matcha technique because im such a huge fan of (trying- and failing) to make latte art. thank you!
Dangitkayla 2 points 1y ago
i used to work at a boba shop before sbux and we would use water and mix matcha, it was way smoother, so i totally get irritated with the clumps at sbux
BiochemistChef 2 points 1y ago
Part water part milk?
The old way in the US was to swill the matcha on top of milk. I never shook a matcha unless specified because it makes the drink too foamy, but swirling keeps that from happening and does a better job of creating an even suspension
The old way in the US was to swill the matcha on top of milk. I never shook a matcha unless specified because it makes the drink too foamy, but swirling keeps that from happening and does a better job of creating an even suspension
accountedthrowaway5 [OP] 1 points 1y ago
more like 5% water 95% milk :p but I’ll try this way since I really don’t like the foam when I get the drink, sometimes even clumps too
new_direction_ 1 points 1y ago
I always make matcha pretty much the normal way but pre-shake before adding my ice so that it doesn't clump - other people use the foaming pitcher but this way is fewer dishes and honestly faster. Hate the clumsiness.
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