Starbucks Baristas: The daily grind
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Debating the build (self.starbucksbaristas)
submitted by cassienova44
My friend and I like to have "challenge" questions at work and debate the accuracy of things and what actually makes sense when it comes to standards.
Recently we were debating the build of a Iced Caramel Macchiato when it's made with cold foam.
We both want to know how I you make it and how you think it should be made.
Option 1: Vanilla - milk - ice - SHOTS - CF - Drizzle
- Shots before CF because if you see CF as an add on you wouldn't put WC before shots.
Option 2: Vanilla - milk - ice - CF - SHOTS - Drizzle
- Shots on top of CF because you are marking the foam like you would if it was a hot caramel macchiato.
This is always just a friendly debate with each other and we are genuinely just curious as to what you guys think about it. We are both coffee masters so we just really like the process behind it and figuring out what makes sense.
Also feel free to add your own questions we can debate while we are working 😂
Recently we were debating the build of a Iced Caramel Macchiato when it's made with cold foam.
We both want to know how I you make it and how you think it should be made.
Option 1: Vanilla - milk - ice - SHOTS - CF - Drizzle
- Shots before CF because if you see CF as an add on you wouldn't put WC before shots.
Option 2: Vanilla - milk - ice - CF - SHOTS - Drizzle
- Shots on top of CF because you are marking the foam like you would if it was a hot caramel macchiato.
This is always just a friendly debate with each other and we are genuinely just curious as to what you guys think about it. We are both coffee masters so we just really like the process behind it and figuring out what makes sense.
Also feel free to add your own questions we can debate while we are working 😂
goofygoobered 20 points 10m ago
Definitely option 1. I believe that is what customers would expect most of the time
bellamythos 7 points 10m ago
option 1 is “standard” at my store!
partly because (like you say) VSCCF is analogous to whipped cream, partly because it’s more obvious visible layered over shots (vs over milk, which is also white), partly because it’s easier to time (vs having to wait for the foam to finish blending before you can pour the shots)
partly because (like you say) VSCCF is analogous to whipped cream, partly because it’s more obvious visible layered over shots (vs over milk, which is also white), partly because it’s easier to time (vs having to wait for the foam to finish blending before you can pour the shots)
plantainpapii 2 points 10m ago
I just pour the shots in the middle of the foam. Looks sexier
cassienova44 [OP] 3 points 10m ago
We are usually going for the sexiest looking drinks so I'm not sure I could argue with that 😂
nickintheback08 2 points 10m ago
My question to you is when it’s an iced caramel macchiato with whip do you put the drizzle on top of the whip or under the whip where it’s actually getting into the drink
bellamythos 2 points 10m ago
not OP, but i put it on top of the whip, mostly so the customer won’t complain that i forgot it
cassienova44 [OP] 1 points 10m ago
It's doesn't come up at our store to much but I usually put it on normally and I might add a little on top of the whip so that they won't complain 😅
bellamythos 2 points 10m ago
not so much a beverage build question, but i’m curious if y’all consider iced matcha lattes an espresso bar or cold bar drink?
(at my store, if we have 2+ people on bar it tends to be a “whichever bar person has a shorter queue” drink lol. in the afternoon, that’s often espresso bar)
(at my store, if we have 2+ people on bar it tends to be a “whichever bar person has a shorter queue” drink lol. in the afternoon, that’s often espresso bar)
iamthegodess1234 4 points 10m ago
Cold bar drink in my store
cassienova44 [OP] 1 points 10m ago
I've been to stores with a market jar of Matcha and a market jar of malt on their hot bev by their syrups, so if that was on hot bar would it change if you make it on hot or cold?
bellamythos 1 points 10m ago
yeah, if we kept matcha on hot bar, I’d almost definitely consider it a hot bar drink! the hot matcha latte is a hot bar drink, the 2% is on hot bar, we do have an ice bin on hot bar, and we usually keep a shaker on hot bar for shaken espressos.
mypoopoosmelly69 1 points 10m ago
cold bar, you cant make the iced matcha without a shaker ….
bellamythos 0 points 10m ago
you can’t make iced shaken espressos without a shaker either 😜
mypoopoosmelly69 1 points 10m ago
ye but show me where shaken espressos have anything to do with ur question? matcha is usually kept on cold bar for my store since ppl only order it as iced or as a frap 💀
bellamythos 1 points 10m ago
what i’m saying is that using a shaker doesn’t make a drink automatically cold bar, with the example of iced shaken espressos which are built in a shaker but pretty clearly espresso bar drinks.
we also only keep matcha on cold bar (because of space limitations), but plenty of people order hot matcha lattes at my store, which are also espresso bar drinks. OTOH, we only keep 2% milk in the espresso bar fridge
we also only keep matcha on cold bar (because of space limitations), but plenty of people order hot matcha lattes at my store, which are also espresso bar drinks. OTOH, we only keep 2% milk in the espresso bar fridge
nezaket 1 points 10m ago
2nd option tastes bad imo. the shots remain suspended in the CF, it is probably unpleasant to custies who need that sweet sweet sugary dairy fat layer
cassienova44 [OP] 1 points 10m ago
I've only ever experienced it going through the cold foam, I've never seen it mix with the cold foam, so I guess I'm not sure what you mean by that? It usually just layers the same way it would if it was hot and had foam.
nezaket 1 points 10m ago
disclaimer: i have never drunk a hot caramel macchiato, so idk how the taste compares to the hot one. but for the iced version, it has been my experience that methods 1 and 2 taste different, that's all
yeetyeetskeet69 1 points 10m ago
I would personally put the shots on top of the foam to get more of a caramel macchiato experience with getting more espresso on the first sips
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