Upside Down Caramel Macchiato(self.starbucksbaristas)
submitted by PluralPaul
So one of our green beans made an iced upside down caramel macchiato and managed to have the espresso barely mix with milk, and then was confused and upset when I swirled the drink for the customer. Anyone else known someone who thought, or themselves thought at one point or another, that the drink wasn't supposed to mix when it's upside down?
claudiafhorn12 points1y ago
Me! It was always my favorite drink to make because I was so good at making it look nice and swirly by using the bar spoon to pour the milk over the ice. Until one day a coworker saw me and and said "amma stop u right there Claudia!" She explained upside down just means the shots go at the bottom and the sequence remains the same for making the drink, which inevitably creates an overpriced latte at that point. I was really disappointed because I've been making them that way for over two years until recently!
PluralPaul [OP]7 points1y ago
That must mean you're exceptional when you pour the shots on top with that kinda perfection. I wonder if there's other customizations that are just as vague
claudiafhorn1 points1y ago
I definitely take my time to make it look perfect when we're slow, but for the most part mine come one out looking ok 😂 honestly nothing else comes to mind....hmm
champshere9 points1y ago
It’s a modded drink. Any complaints are null and void.
legoshis5 points1y ago
so, we ARE supposed to swirl and mix the shot into the milk…?
EDIT: i don’t even ask why i’m downvoted anymore lmao yall, questions are HARMLESS i promise
PluralPaul [OP]1 points1y ago
the sequence stays the same after the shots go on the bottom. the easiest way to think about it is that an upside down latte is a latte macchiato, and vice versa. no swirling/stirring necessary unless there's syrup/sauce
[deleted]1 points1y ago
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Sparkflyr2 points1y ago
Oh oh oh I LOVE doing this because the customers come in confused as he'll why it's still layered. Its my small satisfaction of the day! Plus doing is fun and different. I was gonna post something similar asking if anyone else does it. I have a photo of mine too!
Kryrieonn1 points1y ago
When I first started, I would always hand iced coffees (if it had cream/milk) or vanilla sweet cream cold brews unmixed because I thought it looked more appealing to see the cream float down the cup. I was told to mix them :( so just been mixing everything to hand to people.
PluralPaul [OP]2 points1y ago
i believe standard tells us to mix iced coffees but not cold brews, i.e. splash of cream/milk on the bottom for iced coffees and on top for cold brews, but it's almost always a lot quicker to have it at the bottom before pouring. presentation has always been an issue because you never know what the customer expects unfortunately
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