Starbucks drinks 2025

(AFF) Affogato-style Frappuccino Blended Coffee/Blended Creme.

Any frappuccino can be made as an affogato- Affogato means shot poured over drink

1. Pump frap roast: Tall-2 Grande-3 Venti-4

(skip step one for creme)

2. Pour whole milk: to lower line

3. Pour cup contents- into blender

4. Add flavors syrup or inclusions- Tall-2 Grande-3 Venti-4

Add Ice- use correct cup size

5. Pump coffee/creme base - Tall-2 Grande-3 Venti-4

6. Blend- Press #1

7. Queue shot- Tall-1 Grande-1 Venti-1

8. Finish- Pour to cup,

add whip/toppings if needed,

pour shot on beverage

(A) Caffe Americano

-coffee w/ water

-Hot and Iced

1. Queue shots - Short-1 , Tall-2, Grande-3, Venti-4

2. Finish- Fill with hot water, If iced only fill to top line and pour ice

(AM) Americano Misto

1. Queue espresso- Short-1, Tall-2, Grande-3, Venti-4

2. Steam milk- aerate 1-3, Short- Short line, Tall/Grande- Tall line, venti- Grande line

3. Fill cup half full with hot water, fill rest with steam milk

(BSL) Blended Strawberry Lemonade

1. Pour Strawberry Puree- Tall/Grande/Venti - to lower ridge on cup

2. Pour Lemonade- to lower line on cup

3. Pour cup contents- into blender

4. Add Ice- use correct scoop size

5. Pump Creme Base- Tall-2, Grande-3, Venti-4

6. Blend- Press #1

7. Finish - pour into cup

(C) Cappuccino

Can add a syrup for a flavored Cappuccino e.g Vanilla Cappuccino

1. Queue shots-Short-1, Tall-1, Grande-2, Venti-2

2. Pump flavor syrup- Short-2, Tall-3, Grande-4, Venti-5

add this step for flavored cappuccino

3. Stream milk- Aerate 6-8 sec, pour milk below appropriate line on pitcher

4. Pour steam milk in cup,

if Dry- more foam less milk

if Wet - more milk less foam

(CAS) Caramel Apple spice

1. Steam juice in pitcher according to size.

2. Pump Cinnamon Dolce Syrup- Short-2, Tall- 3, Grande-4, Venti- 5

3. Finish- pour juice in cup, top with whipped cream, and caramel drizzle.

(CRF) Caramel Frappuccino Blended Coffee

1. Pump frap roast: Tall-2 Grande-3 Venti-4

2. Pour whole milk: to lower line

3. Pour cup contents- into blender

4. Half-Pump Caramel Syrup- Tall-2 Grande-3 Venti-4

Add Ice- use correct cup size

5. Pump coffee base - Tall-2 Grande-3 Venti-4

6. Blend- Press #1

7. Finish- Pour to cup,

add whip

add caramel sauce in spiral pattern

(CM) Caramel Macchiato

1. queue shots- Short-1 , Tall-1, Grande-2, Venti-2

2. Pump Vanilla Syrup- Short-1, Tall-2, Grande-3, Venti-4

3. Steam Milk- Pour milk to appropriate line on pitcher

Aerate 1-3 second

4. Finish- fill 3/4 with Steam milk, pour shot on top, top with caramel drizzle

(CRCF/CRCCF) Caramel Ribbon Crunch Frappuccino Blended Coffee/Creme

1. Pump frap roast: Tall-2 Grande-3 Venti-4

(skip step one for creme)

2. Pour whole milk: to lower line

3. Pour cup contents- into blender

4. Pump Dark caramel sauce- Tall-2 Grande-3 Venti-4

Add Ice- use correct cup size

5. Pump coffee/creme base - Tall-2 Grande-3 Venti-4

6. Blend- Press #1

add whip creme to bottom of cup

7. Pump Dark Caramel to cup bottom- Tall-1 Grande-2 Venti-2

8. Finish- Pour to cup,

add whip

add caramel drizzle

4 shakes of caramel sugar topping

(CHCF) Chai Creme Frappuccino Blended Creme

1. Pour whole milk- to lower line on cup

2. Pour cup contents- into blender pitcher

3. Pump chai concentrate- Tall-1, Grande-2, Venti-2

Add Ice

4. Pump Creme Base- Tall-2, Grande-3, Venti-4

5. Blend- Press #1

6. Finish- top with whipped cream and cinnamon powder

(CH) Chai Latte

1. Steam milk- Short/Tall/Grande-Short line Venti-Tall Line

2. Pump Chai concentrate - Short-2, Tall-3, Grande-4, Venti-5

3. Fill cup half way with water, fill rest with steamed milk

(CCCB) Chocolate Cream Cold Brew

1. Blend chocolate Cream Cold Brew: Vanilla Sweet Creme to 100ml, add 2 level scoops of chocolate malt powder

2. Pump Vanilla syrup: Short-1, Grande-2, Venti- 3, Trenta

3. Pour cold brew from tap to upper line.

5. Add ice

6. Finish- top with cold foam

(CHM) Chocolate milk

1. Pump Mocha sauce- Tall-3, Grande-4, Venti-6

2. Add milk- fill cup with milk

3. Finish- stir or twirl cup to combine

(CCRCB/CCRNCB) Cinnamon Caramel Cream Cold Brew/Nitro Cold Brew

1. Blend Cinnamon sweet cream foam- add 2 pumps of cinnamon dolce syrup, pour vanilla sweet cream to 100ml, blend

2. Pump Cinnamon caramel syrup- Tall-1, Grande-2, Venti-3, Trenta-4

3. Pour Cold Brew from tap - to top line of cup

3. Pour Nitro - fill cup, leave room for cold foam

4. Add Ice for Cold brew.

5. Finish- top with cinnamon sweet cream cold foam, and cinnamon dolce sprinkles

(CDL) cinnamon dolce latte

1. queue shots- short 1, tall-1, grande-2, venti-2

2. pump cinnamon dolce syrup- short-2, tall-3, grande-4, venti-5

3. steam milk- aerate 1-3 seconds.

4. Finish fill cup with steamed milk, top with whip, and cinnamon dolce sprinkles.

(CF) Coffee Frappuccino Blended Coffee

1. Pump coffee- tall-2, grande-3, venti-4

2. pour whole milk - to lower line

3. pour cup contents into blender

4. half pump/full pump syrup for flavored drinks- tall-2/1, grande-3/2, venti-4/2

add ice

5. pump frap base- tall-2, grande-3, venti-4

6. blend- press#1

7. finish- CF: no whip, CF with flavor: top with whip

(CDIC) Cold Brew

1. Cold brew from tap- to upper line

2.Add Ice.

(NVSCCB) Cold Brew with Nondairy Vanillia Sweet Cream Cold Brew

1. Blend Non dairy Vanilla Sweet Cream Cold Foam- non dairy sweet cream to 100ml, blend

2. pump vanilla syrup- tall-1, grande-2, venti-3, trenta-4

3. cold from tap- upper line of cup

4. add ice

5. Finish- top with nondairy vanilla

dragon drink refresher, with oleato golden foam

1. blend foam - olive oil, sweet cream to 100ml, blend

2. add mango dragon fruit base- to shaker base line

3. add coconut milk- fill coconut milk to water/lemonade/milk line

4. dragon fruit inclusion- tall-1, grande-1, venti-1, trenta-2

5. add ice and shake

6. finish- golden foam

(E) Espresso

1. pour espresso shot based upon requested shots

(ECP) Espresso Con Panna

1. queue shots- solo-1, doppio-2

2. finish- add whip to top, to go- serve in 8oz, for here- serve in ceramic demitasse

(EF) Espresso Frappuccino

1. pump coffee roast- tall-2, grande-3, venti-4

2. add espresso shots - tall-1, grande-1, venti-1

3. pour whole milk- to lower line

4. pour cup contents to blender

5. add ice

6. pump frap base syrup- tall-2, grande-3, venti-4

7. blend- press 1

8. finish- pour content to cup

(EM) Espresso Macchiato

1. queue shots- solo-1, doppio-2

2. steam milk- aerate 6-8, pour milk short line

3. finish- use spoon to drop one dollop of foam, to go- serve in short cup, for here serve in ceramic demitasse.

(FW) flat white

1. queue ristretto shots- short-2, tall-2, grande-3, venti-3 into cup

2. stream whole milk- aerate 1-3 second

3.finish- pour milk

(FMLR) Frozen Mango Dragonfruit Lemonade refresher

1. add mango dragon fruit base - to base line based on size

2. add lemonade- fill shaker with lemonade to line

3. add dragonfruit inclusion- tall/grande/venti- 1 trenta-2

4. add ice to shaker- fill with ice to ice line

5. blend- pour in blender, press #1

6. add strawberry puree- to bottom line of cup

7. finish-pour blender into cup

(FPLR) Frozen Pineapple Passion Lemonade refresher

1. add pineapple passion fruit base- fill shaker to base line

2. add lemonade- to shaker to lemonade line

3. scoop pineapple inclusion- tall/grande/venti-1 trenta-2

4. add ice to shaker at ice line

5. blend- pour into blender, press #1

6. add strawberry puree- to lowest line of cup

7. Finish- pour into cup

(FSLR) Frozen strawberry Acai Lemonade refresher

1. add strawberry acai- fill to baseline

2. add lemonade- to lemonade line

3. add strawberry inclusions- tall/grande/venti-1 trenta/2

4. add ice- to ice line

5. blend- pour into blender, press #1

6. add strawberry purree - to bottom line of cup

7.finish- pour blender into cup

(FTCIE) Frozen tropical Citrus Iced Energy

Venti only

1. pour tropical iced energy from can to mid line of cup

2. pour cup contents into blender

3. add ice- grande scoop of ice to blender

4. pump creme syrup base- 4 times into blender

5. blender- press #1

6. add strawberry puree- to lowest ridge of cup

7. finish- pour blender contents into cup.

(HAFW) Honey Almondmilk Flat White

1. queue blonde ristretto shots- small/tall- 2, grande/venti-3

2. pump honey blend- short-2, tall-3, grande-4, venti-5

3. steam almondmilk- aerate 1-3,

4. finish- pour milk into cup on coffee

(HCMT) Honey Citrus Mint Tea

1. steam lemonade- pour lemonade to appropriate line

2. pump Honey- short/tall-1 grande/venti- 2

3. add Chamomile mint tea bag- short/tall-1 grande/venti-2

4. finish- fill cup half with water, fill rest with steam lemonade

(T) Hot Brewed Tea

1. add tea bag- short/tall-1 grande/venti-2

2. Finish - fill cup with water, let steep for a few minutes

(HC/WHC) Hot chocolate/white hot chocolate

1. steam - pour milk and aerate 1-3 seconds

2. pump mocha/white mocha- short-2 tall-3 grande-4 venti-5

3. finish - pour milk to cup, top whip, add mocha drizzle spiral

(A) Iced Americano/ Americano with milk

1.shots- tall-2, grande-3, venti-4

2. add cold water to upper line of cup,

2. add cold water to mid line if adding milk

3. add cold milk to upper line if required

4 Finish- fill with ice

(BOCOR) Brown Sugar Oatmilk Cortado

(SHORT SIZE ONLY)

-Because it short size only, it only comes as a hot drink!

1. Queue ristretto espresso shots (Blond Default) - short-3

2. Pump Brown Sugar Syrup (Full dose pump) - short-2

3. Steam Oatmilk to short line and aerate for 1-3 sec

4. Add 2 shacks of cinnamon powder and swirl to incorporate cinnamon into the espresso

5. Fill the cup with steamed milk and foam

6.Top with a dash of cinnamon

(BOSE) Iced Brown Sugar Oatmilk shaken espresso

1. queue shots- tall-2 grande-3 venti-4

2. pump brown sugar syrup to shaker- tall-3 grande-4 venti-6

3. add lce- to ice line

4. add cinnamon powder- 2 shakes

5. add espresso- to shaker, shake

6. finish- pour into cup, and fill with oatmilk.

(CM) Iced Caramel Macchiato

1. queue shots- tall-1, grande-2, venti-3 pour in shot glass

2. pump vanilla - tall-3, grande-4, venti-6

3. add milk- to upper line on cup

4. add ice and espresso

5. finish- drizzle caramel crosshatch

(CH) Iced Chai Latte

1. Pump chai- tall-3, grande-4, venti-6

2. add milk- to upper line of cup

3. finish- fill with ice

(CASE) Iced Chocolate Almondmilk shaken espresso

1. queue shot in glass- tall-2, grande-3, venti-4

2. add ice- to ice line in shaker

3. add malt powder- tall-2 grande-3 venti-4

4. add shot- pour in shaker and shake

5. finish- pour into cup and top with almond milk

(IC) Iced Coffee

1. add coffee to upper line of cup

2. fill with ice

(E) Iced Espresso

1. queue shots - default to tall size

solo-1 double-2 triple-3 quad-4

2. add ice- using tall scoop

3. finish- pour shots over ice, cup will not be full

(FW) Iced Flat White

1. queue ristretto shots - tall-2 grande-3 venti-4

2. add whole milk - add to upper line

3 finish-fill with ice

(HZOSE) Iced Hazelnut Oatmilk Shaken Espresso

1. queue shots into shot glass- tall-2 grande-3 venti-4

2. pump hazelnut syrup- tall-1 grande-2 venti-3

3. add ice - fill to ice line on shaker

4. add espresso- then shake.

5. finish- pour into cup and fill with oatmilk

(HAFW) Iced Honey Almondmilk flat white

1. queue- tall-2 grande-3 venti-4

2. pump honey blend- tall-3 grande-4 venti-6

3. add almond milk- to upper line

4.finish- fill with ice

(L) Iced cafe latte

1. queue shots- tall-1 grande-2 venti-3

2. pump syrup- tall-3 grande-4 venti-6

3. add milk- cold milk to upper line

4. finish- fill with ice

(GRTL) Iced Matcha Latte

1. add milk to shaker- to milk line

2. add matcha power- tall-2 grande-3 venti-4

3.finish- fill ice to ice line, shake, pour into cup

(MATL) Iced Matcha Lemonade

1. add lemonade- to base line

2. add water- to water line

3. scoop matcha - tall-2 grande-3 venti-4 trenta-5

4. add ice- to ice line and shake

5. finish - pour into cup

(M/WM) Iced Mocha/ White Mocha

1. queue shots- tall-1 grande-2 venta-3

2. pump mocha/white mocha- tall-3 grande-4 venti-6

3. add milk- to upper line of cup

4. finish- fill with ice and top with whip

(PEGT/PEGTL) Iced Peach Green Tea/Lemonade

1. Add Green Tea- fill to base line

2. add peach juice- fill to juice line

3. add water or lemonade- to water/lemonade line

4. add ice- to ice line

4.finish- shake and pour contents into cup

(SE) Iced shaken espresso

1. queue shots- tall-2 grande-3 venti-4

2. pump classic syrup- tall-3 grande-4 venti-6

3. add ice- to ice line

4. add espresso- and shake

5. finish- pour to cup, and fill cup

(CIT) Custom Iced Tea

1. add tea bag to cup- tall-1 grande-2 venti-2 trenta-2

2. fill cup with water- and steep for a few minutes

3. add tea to shaker to water line

4. add ice- to ice line

5. shake and pour into ice cup

(CITLA) Custom Iced tea Latte

1. add tea bag to cup- tall-1 grande-2 venti-2

2. fill cup halfway with water- and steep for a few minutes White and Green teas-3 min, Black and herbal teas-5, remove tea bags with tongs

3. add tea to shaker to base

4. add milk- to milk line

5. add syrup if needed- tall-3 grande-4 venti-6 (Use Vanilla syrup instead of Classic syrup for London Fog)

5. add ice- to ice line

6. shake and pour into ice cup

(TVOSE) Iced Toasted Vanilla Oatmilk shaken espresso

1. blond queue shots to glass- tall-2 grande-3 venti-4

2. half pump vanilla syrup- tall-3, grande-4, venti-6

3. add ice- to ice line shaker

4.add espresso- to shaker, shake

5. finish- pour to cup, fill with oatmilk

(JCP/DCCF) Java chip frap blended coffee/ doble chocolate chip blended creme

1. pump coffee- tall -2, grande-3, venti-4 skip for creme

2. pour whole milk- to line

3. pour cup to blender

4. pump mocha- tall-2, grande-3, venti-4

5. scoop frap chip- tall-2, grande-3, venti-4

6. add ice

7. pump frap or creme syrup- tall-2, grande-3, venti-4

8. blend- press 1

9.finsih-top with whip and mocha in a spiral pattern

(L) Caffe Latte

-Standard is no syrup but can be added

e.g Vanilla Latte, Caramel Late

-Can be hot or iced

1. queue shots- short-1, tall-1, grande-2, venti-2

2. pump flavor syrup if needed- short-2, tall-3, grande-4, venti-5

3. steam milk- aerate 1-3 seconds, and pour to the correct line. If iced do not steam milk. Pour milk to the top line.

4. finish- pour milk to cup

(LEM) Lemonade

1. add lemonade to

2. finish- fill with ice

(LFTL) London Fog Latte

1. steam milk and aerate for 3 seconds - short ,tall, grande- short line, venti-tall line

2. Earl grey tea- short-1, tall-1, grande-2, venti-2

3. pump vanilla syrup- short-2, tall-3, grande- 4 venti-5

4. fill cup half with water, rest with steamed milk

(MDR/MDRL/DRG) Mango Dragon fruit Starbucks refreshers/lemonade/dragon drink

1. add mango dragon fruit - to line

2. add water/lemonade/coconut milk

3. scoop dragon fruit inclusions-tall-1 ,grande-1 ,venti-1 ,trenta-2

4. fill ice to ice line shake

5. finish- pour into cup

(GTF) Matcha Green Tea Frap blended creme

1. whole milk to line

2. put in blender

3. pump classic syrup- tall-2, grande-3, venti-4

4. scoop matcha Green tea- tall-2, grande-3, venti-4

5. add ice

6. pump creme base- tall-2, grande-3, venti-4

7. blend press 1

8. finish- pour in cup, top with whipped creme

(GRTL) Matcha Latte

1. add matcha to pitcher- short-1, tall-2, grande-3, venti-4

2. Steam milk- 1-3 aerate

3 finish- pour into cup

(MBIE) Melon Burst Iced Energy

1. Add Ice- grande scoop into venti

2. add all melon iced energy soda to cup.

3. fill with passion tango tea.

(MIS) Caffe Misto

1. steam milk- short-short, tall/grande- tall, venti-grande

2. add coffee- brewed coffee half cup

3. finish- pour steam milk top of coffee

(M/WM) caffe Mocha/ white Mocha

1. queue- short-1, tall-1, grande-2, venti-2

2. pump Mocha or White Chocolate Mocha sause - short-2, tall-3, grande-4, venti-5

3. steam milk- 1-3 aertate. If iced pour milk to the top line and pour ice.

4. finish- swirl espresso, fill with steamed milk, top with whipped cream

(MCCF/CCCF) Mocha cookie crumble frap blended coffee/ Chocolate cookie crumble blended creme

1. pump coffee- tall-2, grande-3, venti-4

2. pour whole milk

3. pour in blender

4. pump frap/creme- tall-2, grande-3, venti-4

5. scoop frap chips- tall-2, grande-3, venti-4

6. add ice

7. blend- press 1

8. whip on bottom of cup

9. add cookie crumble 7 shakes

10. finish- pour blender contents into cup, top with whip, mocha drizzle, 4 shakes of crumble

(MF/WCMF) Mocha/White chocolate mocha frap blended coffee

1. pump coffee roast- tall-2, grande-3, venti-4

2. pour whole milk

3. pour into blender

4. pump mocha/white mocha- tall-2, grande-3, venti-4

5. pump frap syrup- tall-2, grande-3, venti-4

6. blend- press 1

7. finish- pour in cup top with whip

(NCB) Nitro Cold Brew

1. add syrup- tall-1, grande-2 if needed

2. pour nitro.

3.add dairy/non-dairy- splash on top

(NCCB) Nondairy Chocolate Cream Cold Brew

1. Blend chocolate cold foam- sweet creme to 100ml, 2 scoop of malt, blend

2. pump vanilla syrup- tall-1, grande-2, venti-3, trenta-4

3. pour cold brew- pour to upper line on cup

5 add ice

6. finish

(NSCCB) Nondairy Salted Caramel Cream Cold Brew

1. Blend nondairy caramel cold foam-2 pump of caramel syrup, add 2 packets of salt, pour sweet creme, blend

2. pump vanilla - tall-1, grande-2, venti-3, trenta-4

3. pour cold brew- pour to upper line of cup

4. add ice

6. finish- with cream on top

(NVSCCB) Nondairy Vanilla sweet cream cold brew

1. Pump vanilla- tall-1, grande-2, venti-3, trenta-4

2. pour cold brew- to cup

3. add ice

4. Finish - sweet cream

(PNR/PNRL/PRD) Pineapple Passionfruit Starbucks refreshers/ lemonade/paradise drink

1. add Pineapple- to base line

2. add water/lemonade/coconut milk

3. scoop pineapple- tall-1, grande-1, venti-1, trenta-2

4. fill with ice, shake 10 times

(SCCCB) Salted caramel cream cold brew

1. salt caramel cold foam- 2 caramel pumps, 2 packets of salt, pour sweet cream 100ml

2. pump vanilla syrup- tall-1, grande-2, venti-3, trenta-4

3. pour cold brew

4. add ice

5. finish- with cold foam

(BT/BTL) shaken iced black tea/ black tea lemonade

1. add black tea- to base line

2. add water/lemonade- to line

3. ice to line

4. finish- shake, pour cup

(GT/GTL) shaken ice green tea/ lemonade

1. add green tea- to base line

2. add water/lemonade- to line

3. ice to line

4. finish- shake, pour into cup

(PT/PTL) Shaken iced passion tango tea/lemonade

1. passion tea- base line

2. water/lemonade- to line

3. fill with ice

4. shake, pour in cup

(SAJ) steamed apple juice

1.steam juice

2 finish- pour in cup

(SM) steam milk

1. steam milk

2. pour in cup

(SAR/SARL/PNK) strawberry acai refresher/lemonade/ pink drink

1. add strawberry juice- to base line

2. add water/lemonade/coconut milk

3. strawberry inclusions- tall-1, grande-1, venti-1, trenta-2

4. ice- to ice line

5. finish-shake and pour

(STCF) strawberry frap creme

1. pour strawberry puree- to bottom ridge of cup

2. pour whole milk to lower line

3. pour cup contents to blender

4. pump classic, tall-1 grande-2 venti-2

5. add ice

6. creme syrup- tall-2 grande-3, venti-4

7. blend press 1

8.add strawberry puree

9. finish- pour to cup, top with cream

(SCF) syrup frap creme blended

1. whole milk- to lower line on cup

2. pour cup contents- into blender

3. pump syrup- tall-2 grande-3, vent-4

4. add ice

5. pump creme- tall-2 grande-3, venti-4

6. blend

7. finish- pour blender, top whip

(TCIE) Tropical Citrus Iced Energy

1. Add ice- grande

2. tropical iced energy soda to cup

3. finish with green tea top

(VCR/SCR) Vanilla Creme/syrup creme

1. steam milk- 1-3 aerate

2. pump syrup- short-2, tall-3, grande-4, venti-5

3. finish- fill cup with steam milk, top with whip

(CVF/VBF) Caffe Vanilla Frap coffee/Vanilla Bean creme

1. pump frap- tall 2- grande-3 venti-4 skip for creme

2. whole milk- to lower line

3. pour cup- to blender

4. scoop vanilla bean powder

5. add ice

6. pump frap/creme syrup- tall-2, grande-3, venti-4

7. blend press 1

8. finish- top with whip

(COR) Cortado

SHORT ONLY

1. Queue ristretto esprosso shots 3

2. Steam whole milk and aerate for 1-3 seconds

3. Fill the cup with steamed milk and foam