Dutch Bros Manifesto Vocabulary Practice

A comprehensive set of practice flashcards covering Dutch Bros history, culture, customer service standards, drink recipes, and technical preparation methods as outlined in the Manifesto.

Dane and Travis Boersma

The founders who traded in work gloves and milk pails for $100$ pounds of coffee and an espresso machine to start Dutch Bros in Grants Pass, Oregon in $1992$.

The Dutch Creed

The philosophical foundation of the company, emphasizing being so strong that nothing can disturb your peace of mind and talking health, happiness, and prosperity to every person.

Strategic Anchors

The three pillars every aspect of the company must align with: Speed, Quality, and Service.

Core Values

Radiate Kindness, Change the World, and Get Up Early Stay Up Late.

DutchWear

Unaltered clothing, shirts, coats, or sweatshirts that represent the brand image and culture; the top layer of clothing must be clean.

Kicker

A Dutch Fave made with Irish Cream Syrup, espresso, and Kick Me Mix.

Annihilator

A Dutch Fave made with Chocolate Macadamia Nut Syrup, espresso, and Kick Me Mix.

Cocomo

A Dutch Fave made with Coconut Syrup, espresso, and Chocolate Milk.

Caramelizer

A Dutch Fave made with Caramel Sauce, espresso, and Chocolate Milk.

White Mocha

A Dutch Fave made with White Chocolate Sauce, espresso, and Chocolate Milk.

Double Torture

A Dutch Fave made with Vanilla Syrup, an extra double shot of espresso, and Chocolate Milk.

Golden Eagle

A Dutch Fave made with Golden Eagle Syrup, espresso, and Kick Me Mix with Caramel Drizzle.

9-1-1

A Dutch Fave made with Irish Cream Syrup, six shots of espresso, and Kick Me Mix.

Private Reserve

The signature $3$-bean blend ($100\%$ Arabica beans from Brazil, Colombia, and El Salvador) roasted to a Full City Roast (extra bold medium roast).

White Coffee

A slightly roasted, nutty-tasting coffee derived from $100\%$ Arabica beans from Brazil, containing $135.6\,mg$ of caffeine per dub.

Dutch Bros Blue Rebel Energy Drink

An exclusive, custom, private-label energy drink created in a flavor laboratory in Louisville, Kentucky and launched in $2011$.

Rebel Mix

A specially-formulated product launched in $2017$ for Blended Rebels or to add a kick of energy to smoothies, teas, and lemonades.

The Scoop Rule (Regular)

The default rule for hot and iced drinks, which is $1$ flat scoop of flavor unless otherwise specified.

Extra Sweet

Adding one additional flat scoop of flavor for every \text{"extra"} requested by the customer.

Sugar Rule

When a customer requests sugar, the default is to use Cane Syrup; $2$ sugars is equivalent to $\frac{1}{2}$ scoop.

Sour Shot

A mix-in designed for non-coffee-based drinks; by default, it is $1$ flat scoop ($\frac{1}{2}$ scoop for light sour).

Soft Top

A sweet, velvety foam that floats on top of drinks; standard serving is $2$ flat scoops.

Picture Perfect

A drink style featuring chocolate and caramel sauce drizzled around the cup and on top of whipped cream in a hashtag pattern.

Sugar-Free Sauce

A flavor additive that is less potent than syrup, requiring $2$ flat scoops for hot or iced drinks.

The Dose

The amount of coffee used for a shot; $14\,g$ ($2$ pulls of $7\,g$) for Private Reserve/Decaf and $16-18\,g$ for White Coffee.

Shot Window (Private Reserve)

The ideal extraction time for Private Reserve and Decaf Coffee, which is $15-26\text{ seconds}$.

Shot Window (White Coffee)

The ideal extraction time for White Coffee, which is $7-12\text{ seconds}$.

Parts of the Shot

The three identifiable layers: Crema (top, frothy), Body (middle, caramel color), and Heart (bottom, deep brown).

Kick Me Mix

The specific Dutch Bros label for half-and-half used to make breve-style drinks.

Skinny

A customization where the milk in a dairy-based drink is changed to nonfat milk.

Purging

The process of wiping down the steam wand and blasting a small amount of steam to clear condensation or milk.

Steaming Temperature

The target range for hot drinks, which is $150-155^\circ\text{ F}$ ($100^\circ\text{ F}$ for kids' drinks).

Wet Cappuccino

A cappuccino made with half-cup of froth and the rest as steamed milk.

Dry Cappuccino

A cappuccino made with a full cup of froth.

Tomming

The process of pouring ice from a cold cup over drink contents in a mix cup, then pouring it back into the cold cup to mix and chill.

The Hook Up

Empowering Broistas to take care of fans through discounts like Birthday, Bad Day, Military, or Remake/Bad Drink.

Carburetor

The method used for blended coffee drinks when substitutions for sugar, caffeine, or dairy are required; these are hand-blended rather than coming from the Freeze machine.

Line Busting

The position where a Broista greets the customer at the second car back to take orders on the POS, ensuring speed and quality.

Taps

A machine system that dispenses Rebel, Lemonade, and Soda water from Bag In Box (BIB) containers to reduce waste and increase speed.

Dutch To Go

A $96\,oz$ insulated container containing eight $12\,oz$ servings of hot or cold drinks.