Starbucks Training Drink Recipes!

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 Latte (L)

2% to third line on pitcher, aerate 3-5 seconds, 2 shots into cup, pour milk and top with foam.

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 Americano (A)

2 shots, hot water

Grande Americano (A)

3 shots, hot water

Venti Americano (A)

4 shots, hot water

Tall Iced Coffee (IC)

Iced coffee to third line cold cup, 3 pumps classic (unless slash through syrup line), ice

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

Trenta Iced Coffee (IC)

Iced coffee to third line cold cup, 7 pumps classic (unless slash through syrup line), ice

Cold Brew (CB)

Cold Brew to first cold cup line, cold water to third line, ice

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

Grande Passion/Black/Green Iced Tea (PT/BT/GT)

Get shaker, find grande size, pour tea to line, pour water to line, (3,4,6) 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

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

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

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

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

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

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

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

Hot Brewed Teavana Tea

1 tea bag if tall, 2 if grande or venti. Hot water.

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.

Tall Hot Mocha (M)

2% to second line on pitcher, aerate 3-5 seconds, 3 pumps mocha, 1 shot, top with whip.

Grande Hot Mocha (M)

2% to third line on pitcher, aerate 3-5 seconds, 4 pumps mocha, 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.

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 White Chocolate Mocha (WM)

2% to top line on pitcher, aerate 3-5 seconds, 5 pumps white chocolate, 2 shots, top with whip.

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 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 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.

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.

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.

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.

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 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 pour

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

Espresso (E)

Short cup. Pull shot(s) directly into cup then serve.

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.

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.

Grande Hot Caramel Macchiato (CM) (!)

Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 2 shots into shot glasses, 2,3,4 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.

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.

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.

Cinnamon Dolce Latte (CDL) (!)

Same as a normal flavored latte except gets whip and cinnamon dolce sprinkles on top.

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.

Grande Hot Flavored Latte

2% to second line on pitcher, aerate 3-5 seconds, (3,4,5) 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.

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,

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 Cold Lattes

(3,4,6) pumps of syrup (if applicable) into cold cup, 2 shots into cup, 2% to top line of cup, rest ice.

Venti Cold Lattes (!)

SIX pumps of syrup (if applicable) into cold cup, THREE shots into cup, 2% to top line of cup, rest ice.

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.

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.

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), (2,3,4) pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blen

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 blendin

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 ori

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

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.

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.

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.

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.

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.

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.

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.

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

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.

caramel cloud machiatto

1.Pour milk to appropriate line on pitcher
2.Scoop cloud powder(1,2,3,4)
3. steam milk
4. queue espresso shots(1,1,2,2)
5. pump toffee nut syrup
6. Finish: Pour steamed milk,top with foam
pour shots through foam
top with caramel