CUP + SYRUP PREP

- (drip coffee)

• For here mug (12oz & 16oz)

brew + 1

• For here mug (12oz & 16oz)

brew + 2

• For here mug (12oz & 16oz)

ESP

• Wood plate

• Sparkling water

• Small tiny cup for shot and small shot glass for water

MACC

• Wood plate

• Sparkling water

• Same as espresso

CORT

• Gibralter Glass

• To-go is in the small 8oz hot cup by the register

TRAD CAP

• To-go: 8oz hot cup by register

• For-here: ?

(depends on the name, ex. Breakfast Brunch is BB)

• 16oz hot

• 16oz cold, 20oz cold (glass)

CB

• 16oz cold glass (short one)

• 20oz cold glass (tall)

A

• Double cup

• Cold: use glass

• Hot: use mug

CAP

• For-here: 12oz mug (1 SIZE ONLY)

• To-go: 12oz hot cup, 16oz hot cup

L (FW)

Latte cups

2 sizes: small mug (12oz), big mug (16oz)

IMPORTANT FORMULA! APPLIES TO ALL LATTE w/ SYRUPS

(Flavor) L

12oz: 2 pumps syrup

• small latte cup

16oz: 2.5 pumps syrup

• large latte cup/small glass

20oz: 3 pumps syrup

• large glass

*Flavor L example is an M (Mocha)

(this registers as Latte + Dark chocolate)

• FOR SAUCES (bc more concentrated)

12oz: 1.5 pumps

• small latte cup

16oz: 2 pumps

• large latte cup/small glass

20oz: 2.5 pumps

• large glasss

CM

• 12oz: 1.5 CAR sauce, 0.5 V syrup

• 16oz: 2 CAR sauce, 0.5 V syrup

• 20oz: 2.5 CAR sauce, 0.5 V syrup

HCL

small: 2.5 honey + cinnamon p.

large: 3.5 honey + cinnamon p.

R

(2:1 ratio)

small: 2 rose syrup, 1 simple syrup

large: 3 rose syrup, 1.5 simple syruup

DV

small: 4 ss

large: 5 ss

HC

ONLY HOT

• small: 3 M sauce (Dark chocolate)

• large: 3.5 M sauce

CHOCO

ONLY COLD

• small: 3 M sauce

• large: 3.5 M sauce

CC

ONLY COLD

• small: 2.5 ss

• large: 3 ss

BSL

ONLY 1 SIZE (12oz)

• 1.5 simple syrup

ESP (espressoda)

ONLY LARGE COLD (20OZ)

4 V syrup, 2 simple syrup