Starbucks Hot Bar

L Latte (Hot)

steam 2%, queue shots 1-2-2, pump syrup 3-4-5, catch shots, pour milk

M Mocha (Hot)

steam 2%, queue shots 1-2-2, pump mocha 3-4-5, catch shots/swirl shots, pour milk, whipped cream

C Cappuccino (Hot)

pour milk one below b/c foam, steam 2% (8 sec) queue shots 1-2-2, pour milk; WET=6 sec less foam, DRY=10 sec more foam

A Americano (Hot & Iced)

sleeve cup, queue shots 2-3-4, hot/reg water, ice if cold

CDL Cinnamon Dolce Latte (Hot)

steam 2%, queue shots 1-2-2, cinnamon dolce syrup 3-4-5, catch shots, pour milk, whipped cream, topping

HC Hot Chocolate (Hot)

steam 2%, pump mocha 3-4-5, pump vanilla 1-1-2, pour milk, whipped cream, mocha drizzle

CM Caramel Macchiato (Hot)

steam 2%, queue shots 1-2-2 into shot cup, pump vanilla syrup 2-3-4 (one less b/c caramel), pour milk (room for shots, pour shots, caramel drizzle

CM Caramel Macchiato (Iced)

queue shots 1-2-2 into shot cups, pump vanilla syrup 2-3-5, pour milk third line, ice w/ room, pour shots, caramel drizzle

GRTL Green Tea Latte (Hot)

get matcha powder @ cold bar 2-3-4, pour milk, steam matcha milk, pump classic syrup (if asked for) into empty cup 3-4-5, pour milk

A Americano (Iced)

queue shots 2-3-4, water to third line, ice

FW Flat White (Hot)

whole milk steam whole milk, queue ristretto shots 2-3-3 (one more), tap and swirl, pour high to low

FW Flat White (Iced)

queue ristretto shots 2-3-4, whole milk third line, ice

LM Latte Macchiato (Hot)

steam whole milk, queue shots into metal teapot 2-3-3, pour milk, pour shots

LM Latte Macchiato (Iced)

queue shots 2-3-4 into metal teapot, pour whole milk to third line, ice, pour shots

CH Chai (Hot)

sleeve cup, pour 2% 1 size below, steam 2%, pump chai syrup 3-4-5, hot water halfway, pour milk

CH Chai (Iced)

chai syrup 3-4-6, pour 2% milk to third line, ice

CAL Cascara Latte (Hot)

steam 2%, queue shots 1-2-2, cascara syrup 3-4-5, pour milk, cascara topping

PSL Pumpkin Spice Latte (Hot)

steam 2%, queue shots 1-2-2, pumpkin spice syrup 3-4-5, pour milk, whipped cream, topping

LFTL London Fog

pump syrup 3-4-5, earl grey tea bag 1-2-2, half hot water, walk with cap to hot bar, steam 2%, pour milk

L Latte (Iced)

queue espresso 1-2-3, pump syrup 3-4-6, catch shots, milk to third line, ice

M Mocha (Iced)

queue espresso 1-2-3, pump mocha 3-4-6, catch shots, swirl mocha and espresso, 2% milk to third line, ice

C Cappuccino (Iced)

queue espresso 1-2-3, pour 2% milk to third line, ice

SD Starbucks Doubleshot (Iced)

queue espresso 2-3-5 into shot glass, pump syrup 2-3-5 into shaker, scoop ice into shaker, pour espresso into shaker, shake, pour 2% to the top

WM White Chocolate Mocha (Hot)

steam 2%, queue shots 1-2-2, pump white mocha 3-4-5, catch shots and swirl, pour 2%

WM White Chocolate Mocha (Iced)

queue shots 1-2-3, pump white mocha 3-4-6, catch shots, swirl mocha and espresso, pour 2%, ice