Drink steps

Caramel macchiato (tall)

Label

Queue 1shot espresso

2 pumps vanilla syrup

2% 3rd line in cup

Pour ice into cup

Pour shot into cup

7×7×2 caramel drizzle

Lid and serve

Vanilla protein latte (tall)

Queue 1shot espresso (glass)

Protein milk first line, 2% milk second line (Metal)

Aerate 1-3 seconds

Poor shots into cup

Groom & pour milk

Cappuccino (tall)

Queue 1shot espresso (glass)

2% milk to the tall line (metal)

Aerate for 6 to 8 seconds

Poor shots into cup

Poor foam in cup

Lid and serve.

Frappuccino (tall)

Two pumps frappe roast in cup

Poor whole milk to bottom line of cup

Pour combo into blender

Poor ice(tall) in blender

Add flavor syrup to blender

Add coffee flavored syrup to blender

Put mixer in and press one

Put in a cup

serve with whipped cream

Mocha (tall)

Queue 1shot of espresso (glass)

Pour 3 pumps of mocha in cup

Pour 2% milk to the tall line (Metal)

Aerate for 1-3 seconds

pour shots in cup

Pour milk in cup

Whip cream and lid

Hot chocolate (tall)

Three pumps of mocha in cup

2% milk to the second line (metal)

Aerate 1-3 seconds

Groom milk and pour in cup

Whip cream and lid

Americano short

Fix later

Americano (tall)

Queue two shots espresso in cup

Hot water to the top

Lid and serve

Americano grande

Fix later

Americano Venti

Fix later

Iced chai (tall)

3 pumps of chai (cup)

2% milk to the third line (cup)

Add ice

lid and serve

Dirty chai

3 pumps of chai (cup)

2% milk to the third line (cup)

Add ice

Add espresso

lid and serve

Shaken Espresso

Queue shots

Grab shaker

Pump syrup (classic) in shaker

Fill shaker with ice

Add shots to the shaker

Shake and pour in cup

Add 2% milk

Lid and serve

Tall Iced White Chocolate Mocha:

1. Queue 1 espresso shot.

2. Pump 3 White Chocolate Mocha sauce into cup.

3. Swirl espresso and White Chocolate Mocha sauce until fully incorporated. Add cold 2% milk to upper line on cup.

4. Fill with ice to ½" (1 cm) below cup rim. Top with whipped cream. Use a dome lid.

Venti Iced Pumpkin Spice Latte

1. Queue 3 espresso shots.

2. Pump 6 pumps of Pumpkin Spice sauce.

3. Swirl espresso and sauce, then add cold 2% milk to the upper line on the cup.

4. Add ice to 1/2" (1 cm) below cup rim.

5. Top with whipped cream and 3 evenly distributed shakes of

Pumpkin Spice topping.

6. Use a dome lid if topped with whipped cream, or a strawless lid if not.

Venti Iced Brown Sugar Oatmilk Shaken Espresso

1. Queue 4 shots of Starbucks Blonde espresso into a shot glass.

2. Pump 3 pumps of Brown Sugar syrup into a shaker.

3. Fill ice to the Ice line on the shaker.

4. Add 2 shakes of cinnamon powder.

5. Pour espresso shots over ice, top with the lid, and shake
   10 times.

6. Pour contents into a Venti cup. Top with cold oatmilk to
   1/4" (6 mm) below cup rim. Use a strawless lid.