(A) 1) pull shots into cup short = 1 tall = 2 grande = 3 shots venti = 4 shots 2) add syrup if requested 3) fill with hot water, put sleeve on cup

(L) 1) steam 2% milk, 3-5 seconds 2) queue shots into cup short & tall = 1 shot grande & venti = 2 shots 3) add syrup if requested 4) use spoon to hold back foam as you pour the milk into the cup, releasing the foam 3/4 to the top

1) steam 2% milk, 3-5 seconds 2) queue shots 3) pump mocha sauce into cup [2,3,4,5 is the amount of pumps] 4) put cup underneath for shots 5) swirl espresso and Mocha sauce 6) fill with steamed milk 7) top with whipped cream

(C) 1) pour milk to the line below cup size, steam 2% milk, 6-8 seconds 2) pull shots 3) syrup if requested 4) free pour milk on top Remember: Dry means more foam, wet means more steamed milk

Caramel Macchiato (hot)

(CM) 1) steam 2% milk, 3-5 seconds 2) pull shots in shotglasses 3) vanilla syrup [1,2,3,4] 4) get spoon and let foam go at 3/4 5) espresso shots poured ontop of the foam 6) caramel sauce, 7 up, 7 across, and double circle

(FW) 1) steam whole milk, 3 seconds 2) pull ristretto shots [2,2,3,3] 3) pour milk into the center of the cup several inches above the cup, with the stream size of pencil 4) halfway full, move pitcher almost touching the drink; creating dot of foam

(MIS) 1) pour milk to appropriate line on pitcher. 2) aerate 3-5 seconds. 3) fill cup 1/2 with coffee. 4) fill cup with steamed milk, hold back with spoon until 1/4 to top

1) pump classic syrup (3,4,6,7) 2) pour iced coffee to upper line on the cup, but if it has milk pour to middle line on the cup, add milk to upper line 3) fill with ice

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Starbucks

Question	Answer
Cafe Americano (hot)	(A) 1) pull shots into cup short = 1 tall = 2 grande = 3 shots venti = 4 shots 2) add syrup if requested 3) fill with hot water, put sleeve on cup
Cafe Latte (hot)	(L) 1) steam 2% milk, 3-5 seconds 2) queue shots into cup short & tall = 1 shot grande & venti = 2 shots 3) add syrup if requested 4) use spoon to hold back foam as you pour the milk into the cup, releasing the foam 3/4 to the top
Cafe Mocha ( hot)	1) steam 2% milk, 3-5 seconds 2) queue shots 3) pump mocha sauce into cup [2,3,4,5 is the amount of pumps] 4) put cup underneath for shots 5) swirl espresso and Mocha sauce 6) fill with steamed milk 7) top with whipped cream
Cappuccino (hot)	(C) 1) pour milk to the line below cup size, steam 2% milk, 6-8 seconds 2) pull shots 3) syrup if requested 4) free pour milk on top Remember: Dry means more foam, wet means more steamed milk
Caramel Macchiato (hot)	(CM) 1) steam 2% milk, 3-5 seconds 2) pull shots in shotglasses 3) vanilla syrup [1,2,3,4] 4) get spoon and let foam go at 3/4 5) espresso shots poured ontop of the foam 6) caramel sauce, 7 up, 7 across, and double circle
Flat White	(FW) 1) steam whole milk, 3 seconds 2) pull ristretto shots [2,2,3,3] 3) pour milk into the center of the cup several inches above the cup, with the stream size of pencil 4) halfway full, move pitcher almost touching the drink; creating dot of foam
Caffe Misto	(MIS) 1) pour milk to appropriate line on pitcher. 2) aerate 3-5 seconds. 3) fill cup 1/2 with coffee. 4) fill cup with steamed milk, hold back with spoon until 1/4 to top
Iced Coffee	1) pump classic syrup (3,4,6,7) 2) pour iced coffee to upper line on the cup, but if it has milk pour to middle line on the cup, add milk to upper line 3) fill with ice

Created by: dpiazza99

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