Starbucks Training Drink Recipes!
Hot Brewed Teavana Tea
1 tea bag if tall, 2 if grande or venti. Hot water.
Tall Coffee Frappuccino (CF - not to be mistaken with Caramel Frappuccino) (!)
2 pumps frappuccino roast into tall cold cup. Whole milk to bottom line of cup. Pour into blender pitcher. Tall scoop of ice (second ice scoop from the top), 2 pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blending, pour back into original cup and serve. This is the most basic Frappuccino, however all tall frappuccinos follow this basic formula. St
Tall Americano (A)
2 shots, hot water
Tall Hot Mocha (M)
2% to second line on pitcher, aerate 3-5 seconds, 3 pumps mocha, 1 shot, top with whip.
Tall Hot Flavored Latte
2% to second line on pitcher, aerate 3-5 seconds, 3 pumps of specified syrup into cup, 1 shot into cup, pour milk and top with foam.
Tall Hot Latte (L)
2% to second line on pitcher, aerate 3-5 seconds, 3 pumps of specified syrup into cup, 1 shot into cup, pour milk and top with foam.
Grande Hot Flavored Latte
2% to second line on pitcher, aerate 3-5 seconds, 4 pumps of specified syrup into cup, 2 shots into cup, pour milk and top with foam.
Venti Hot Flavored Latte
2% to second line on pitcher, aerate 3-5 seconds, 5 pumps of specified syrup into cup, 2 shots into cup, pour milk and top with foam.
Tall Cappuccino (C) (!)
2% to second line on pitcher, aerate 6-8 seconds, 1 shot, MUST FREE POUR MILK. Ideally 50/50 milk to foam ratio. If dry cappuccino is requested aerate longer, if wet cappuccino requested aerate less.
Grande Hot Latte (L)
2% to third line on pitcher, aerate 3-5 seconds, 2 shots into cup, pour milk and top with foam.
Grande Hot Mocha (M)
2% to third line on pitcher, aerate 3-5 seconds, 4 pumps mocha, 2 shots, top with whip.
Grande Cappuccino (C) (!)
2% to third line on pitcher, aerate 6-8 seconds, 2 shots, MUST FREE POUR MILK. Ideally 50/50 milk to foam ratio. If dry cappuccino is requested aerate longer, if wet cappuccino requested aerate less.
Venti Hot Latte (L)
2% to top line on pitcher, aerate 3-5 seconds, 2 shots into cup, pour milk and top with foam.
Tall Hot White Chocolate Mocha (WM)
2% to top line on pitcher, aerate 3-5 seconds, 3 pumps white chocolate, 2 shots, top with whip.
Grande Hot White Chocolate Mocha (WM)
2% to top line on pitcher, aerate 3-5 seconds, 4 pumps white chocolate, 2 shots, top with whip.
Venti Hot Mocha (M)
2% to top line on pitcher, aerate 3-5 seconds, 5 pumps mocha, 2 shots, top with whip.
Venti Hot White Chocolate Mocha (WM)
2% to top line on pitcher, aerate 3-5 seconds, 5 pumps white chocolate, 2 shots, top with whip.
Venti Cappuccino (C) (!)
2% to top line on pitcher, aerate 6-8 seconds, 2 shots, MUST FREE POUR MILK. Ideally 50/50 milk to foam ratio. If dry cappuccino is requested aerate longer, if wet cappuccino requested aerate less.
Caramel Frappuccino (CRF - not to be mistaken with Coffee Frappucino)
2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 pumps of caramel. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip and caramel drizzle.
Java Chip Frappuccino (JCF)
2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 pumps of mocha and 2/3/4 scoops of java chip. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip and mocha drizzle. This is the coffee version of the Double Chocolaty Chip Frappuccino.
Mocha Frappuccino (MF)
2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 pumps of mocha. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip.
Cafe Vanilla Frappuccino (CVF)
2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 scoops of vanilla bean. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip. This is the coffee version of the Vanilla Bean Frappuccino.
Grande Coffee Frappuccino (CF)
3 pumps frappuccino roast into grande cold cup. Whole milk to bottom line of cup. Pour into blender pitcher. Grande scoop of ice (third ice scoop from the top), 3 pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blending, pour back into original cup and serve. This is the most basic Frappuccino, however all grande frappuccinos follow this basic formula.
Tall Cold Lattes
3 pumps of syrup (if applicable) into cold cup, 1 shot into cup, 2% to top line of cup, rest ice.
Grande Americano (A)
3 shots, hot water
Venti Coffee Frappuccino (CF)
4 pumps frappuccino roast into venti cold cup. Whole milk to bottom line. Pour into blender pitcher. Venti scoop of ice (bottom ice scoop), 4 pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blending, pour back into original cup and serve. This is the most basic Frappuccino, however all venti frappuccinos follow this basic formula.
Grande Cold Lattes
4 pumps of syrup (if applicable) into cold cup, 2 shots into cup, 2% to top line of cup, rest ice.
Venti Americano (A)
4 shots, hot water
Cold Brew (CB)
Cold Brew to first cold cup line, cold water to third line, ice
Misto (Mis)
Fill cup half way with brewed coffee, pour 2% milk into pitcher, aerate 3-5 seconds, finish like a latte. Half coffee, half steamed milk.
Cool Lime Refresher (CLR)
Get shaker, find correct size, pour cool lime liquid base to line, water, 1 lime (2 if trenta), ice, shake well, pour into cup
Strawberry Acai Refresher (SAR)
Get shaker, find correct size, pour strawberry liquid base to line, water, 1 scoop strawberries (2 if trenta), ice, shake well, pour into cup
Very Berry Refresher (BHR)
Get shaker, find correct size, pour very berry liquid base to line, water, 1 scoop berries (2 if trenta), ice, shake well, pour into cup
Grande Passion/Black/Green Iced Tea Lemonade (PTL/BTL/GTL)
Get shaker, find grande size, pour tea to line, pour lemonade to line, 4 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Grande Passion/Black/Green Iced Tea (PT/BT/GT)
Get shaker, find grande size, pour tea to line, pour water to line, 4 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Tall Passion/Black/Green Iced Tea Lemonade (PTL/BTL/GTL)
Get shaker, find tall size, pour tea to line, pour lemonade to line, 3 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Trenta Passion/Black/Green Iced Tea Lemonade (PTL/BTL/GTL)
Get shaker, find tall size, pour tea to line, pour lemonade to line, 7 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Tall Passion/Black/Green Iced Tea (PT/BT/GT)
Get shaker, find tall size, pour tea to line, pour water to line, 3 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Trenta Passion/Black/Green Iced Tea (PT/BT/GT)
Get shaker, find trenta size, pour tea to line, pour water to line, 7 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Venti Passion/Black/Green Iced Tea Lemonade (PTL/BTL/GTL)
Get shaker, find venti size, pour tea to line, pour lemonade to line, 6 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Venti Passion/Black/Green Iced Tea (PT/BT/GT)
Get shaker, find venti size, pour tea to line, pour water to line, 6 pumps classic (unless slash through syrup line), ice, shake, pour into cup
Grande Iced Coffee (IC)
Iced coffee to third cold cup line, 4 pumps classic (unless slash through syrup line), ice
Venti Iced Coffee (IC)
Iced coffee to third cold cup line, 6 pumps classic (unless slash through syrup line), ice
Tall Iced Coffee (IC)
Iced coffee to third line cold cup, 3 pumps classic (unless slash through syrup line), ice
Trenta Iced Coffee (IC)
Iced coffee to third line cold cup, 7 pumps classic (unless slash through syrup line), ice
Frappuccino Light (normal acronym + L at the end, ie CRFL)
If someone asks for a light version of a frappucino, it means using skim milk instead of whole, the light frappucino base and not putting on any whip. Otherwise exact same formula.
Tall Hot Chocolate (HC)
Pour 2% into second line on pitcher, aerate 3-5 seconds, 3 pumps of mocha and ONE of vanilla into cup, pour milk and top with whip and mocha drizzle.
Grande Hot Chocolate (HC)
Pour 2% into third line on pitcher, aerate 3-5 seconds, 4 pumps of mocha and ONE of vanilla into cup, pour milk and top with whip and mocha drizzle.
Venti Hot Chocolate (HC) (!)
Pour 2% into top line on pitcher, aerate 3-5 seconds, 5 pumps of mocha and TWO of vanilla into cup, pour milk and top with whip and mocha drizzle.
Chai Tea Latte (Ch)
Pour 2% milk into pitcher to the correct line, aerate milk for 3-5 seconds, 3/4/5 pumps of Chai into the the cup, add a small amount hot of water to the cup, fill the rest of cup with milk and serve.
Oprah Chai Tea Latte/Cinnamon Chai Tea Latte (TOCH)
Pour 2% milk into pitcher to the correct line, aerate milk for 3-5 seconds, 3/4/5 pumps of Oprah into the the cup, add a small amount hot of water to the cup, fill the rest of cup with milk and serve.
Green Tea Latte (!) (GRTL - not to be mistaken with Green Tea Lemonade)
Pour 2% milk into pitcher to the correct line, pump 3/4/5 pumps of classic syrup into cup, scoop 2/3/4 scoops of matcha into the PITCHER, aerate 3-5 second, pour into cup and serve. When doing the cold version try to mix in the matcha well.
Tall Hot Caramel Macchiato (CM) (!)
Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 1 shot into shot glasses, TWO pumps VANILLA into cup, fill cup 3/4 full with milk BEFORE the the espresso, pour shots on onto milk, top with caramel drizzle.
Venti Hot Caramel Macchiato (CM) (!)
Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 2 shot into shot glasses, FOUR pumps VANILLA into cup, fill cup 3/4 full with milk BEFORE the the espresso, pour shots on onto milk, top with caramel drizzle.
Grande Hot Caramel Macchiato (CM) (!)
Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 2 shots into shot glasses, THREE pumps VANILLA into cup, fill cup 3/4 full with milk BEFORE the the espresso, pour shots on onto milk, top with caramel drizzle.
Tall Caramel Apple Spice (CAS)
Pour APPLE JUICE to second line on pitcher, steam, 3 pumps of cinnamon dolce syrup into cup, pour apple juice, top with whip and caramel drizzle.
Grande Caramel Apple Spice (CAS)
Pour APPLE JUICE to third line on pitcher, steam, 4 pumps of cinnamon dolce syrup into cup, pour apple juice, top with whip and caramel drizzle.
Venti Caramel Apple Spice (CAS)
Pour APPLE JUICE to third line on pitcher, steam, 5 pumps of cinnamon dolce syrup into cup, pour apple juice, top with whip and caramel drizzle.
Venti Cold Lattes (!)
SIX pumps of syrup (if applicable) into cold cup, THREE shots into cup, 2% to top line of cup, rest ice.
Cinnamon Dolce Latte (CDL) (!)
Same as a normal flavored latte except gets whip and cinnamon dolce sprinkles on top.
Espresso Macchiato (EM)
Short cup. Pour 2% into first pitcher line, aerate for 3-5 seconds, pull shots into cup, spoon a dollop of foam onto shots.
Espresso (E)
Short cup. Pull shot(s) directly into cup then serve.
Skinny Latte/Mocha/etc (SK + normal acronym, ie SKVL)
Skinny refers to nonfat and sugar free. Anything skinny gets skim milk, sugar free syrup, and no whip. It is otherwise identical to its normal counterpart. Example: a grande skinny vanilla latte is: skim (N) to second line on pitcher, aerate 3-4 seconds, 4 pumps of sugar free vanilla into cup, 2 shots into cup, pour milk and top with foam.
Tall Flat White (FW) (!)
WHOLE MILK to second line on pitcher, aerate 2-3 seconds, 2 RISTRETTO SHOTS, free pour into cup and hopefully end with something like a white foam dot in your drink. Requires practice to perfect.
Tall Latte Macchiato (LM) (!)
WHOLE MILK to second line on pitcher, aerate 5 seconds, TWO shots into shot pitcher, pour milk into cup leaving room for the shots, pour the espresso into the latte over ~10 seconds. Should look like a latte with a small dot where the espresso was poured.
Grande Flat White (FW) (!)
WHOLE MILK to third line on pitcher, aerate 2-3 seconds, 3 RISTRETTO SHOTS, free pour into cup and hopefully end with something like a white foam dot in your drink. Requires practice to perfect.
Grande Latte Macchiato (LM) (!)
WHOLE MILK to third line on pitcher, aerate 3-5 seconds, THREE shots into shot pitcher, pour milk into cup leaving room for the shots, pour the espresso into the latte over ~10 seconds. Should look like a latte with a small dot where the espresso was poured.
Venti Flat White (FW) (!)
WHOLE MILK to top line on pitcher, aerate 2-3 seconds, THREE RISTRETTO SHOTS, free pour into cup and hopefully end with something like a white foam dot in your drink. Requires practice to perfect.
Venti Latte Macchiato (LM) (!)
WHOLE MILK to top line on pitcher, aerate 3-5 seconds, THREE shots into shot pitcher, pour milk into cup leaving room for the shots, pour the espresso into the latte over ~10 seconds. Should look like a latte with a small dot where the espresso was poured.
Flavored Frappuccinos (!)
While essentially all frappuccinos follow the same formula, it's important to note that if someone asks for a frappucino with a flavor from the hot bar, you must use HALF the syrup pumps. For example, a cinnamon dolce frappuccino would use 1/2/2 cinnamon dolce pumps instead of 2/3/4. Frappuccino roast/base pumps would remain unchanged, however.
Double Chocolaty Chip Frappuccino (DCCF)
Whole milk to bottom line of cold cup. Pour into blender. 2/3/4 pumps of mocha and 2/3/4 scoops of java chip. Add correctly sized scoop of ice, creme base, blend. Top with whip and mocha drizzle. This is the creme version of the Java Chip Frappuccino.
Green Tea Frappuccino (GTF)
Whole milk to bottom line of cold cup. Pour into blender. 2/3/4 scoops of matcha powder and 2/3/4 pumps of classic syrup. Add correctly sized scoop of ice, creme base, blend. Top with whip.
Vanilla Bean Frappuccino (VBF)
Whole milk to bottom line of cold cup. Pour into blender. 2/3/4 scoops of vanilla bean. Add correctly sized scoop of ice, creme base, blend. Top with whip. This is the creme version of the Cafe Vanilla Frappuccino.
Strawberries and Creme Frappuccino (STCF) (!)
Whole milk to bottom line of cold cup. Strawberry juce to second cold cup line. Pour into blender. 2/3/4 pumps of classic syrup. Add correctly sized scoop of ice, creme base, blend. Top with whip.
