Starbucks

Training Infographics

Updated 8/10/2021
 *This is not an official Starbucks resource*
All graphics and infographics made by Kara Fedrigon
 Bar Cheat Sheet

Grande Venti
Tall 4 pumps 5 pumps
Short 3 pumps 2 shots
2 pumps 2 shots
1 shot
1 shot

8oz 12oz 16oz 20oz

Hot Drinks

Venti Trenta
Grande 7 pumps
Tall 6 pumps
4 pumps 3 shots
3 pumps
2 shots
1 shot

12oz 16oz 26oz 30oz

Iced Drinks

Grande Venti
Tall 3 pumps 4 pumps
2 pumps 3 scoops 4 scoops
2 scoops 3 base 4 base
2 base

12oz 16oz 26oz

Blended Drinks

Exceptions:
• Americanos - 1/2/3/4 shots • Refreshers - 1/1/1/2 scoops fruit
• Caramel Machiattos - 1 less pump • Frappuccinos - 1/2/2 hot bar pumps
• Flat Whites - 2/2/3/3(4 iced) ristretto shots, whole milk • Matcha Fraps - 2/3/4 full pumps classic
• Specialty Cold Brews - 1/2/3/4 pumps in drink • Espresso Fraps - 1 shot all sizes
• Iced Shaken Esp.- 2/3/4 shots, 3/4/6 half pumps classic, • Honey Citrus Mints - 1/1/2/2 pumps honey,
2% milk 2 tea bags all sizes
 Hot Bar
Basic Builds:

foam
water foam
milk milk

milk

espresso espresso espresso espresso

Americano Latte Cappuccino Flat White

• 1/2/3/4 shots • 1/1/2/2 shots • 1/1/2/2 shots • 2/2/3/3 ristretto shots
• 2/3/4/5 pumps • 2/3/4/5 pumps • 2/3/4/5 pumps • 2/3/4/5 pumps
• water • steamed 2% milk (3s) • steamed 2% milk (6s) • steamed whole milk
- ‘glossy paint’ texture
- signature dot

Misto/Espresso:

Misto Espresso Espresso Machiatto Espresso con Pana

• 1/2 hot coffee • single/doppio/triple/quad • espresso • espresso
• 1/2 steamed 2% milk • short double cup • dollop of steamed foam • top w/ whipped cream

Flavored Lattes:

Caramel Machiatto Mocha White Mocha Cinnamon Dolce

• 1/2/3/4 pumps vanilla • 2/3/4/5 pumps mocha • 2/3/4/5 pumps white mocha • 2/3/4/5 pumps cinnamon dolce
• steamed 2% milk • 1/1/2/2 shots (swirl in) • 1/1/2/2 shots (swirl in) • 1/1/2/2 shots
• 1/1/2/2 shots poured on top • steamed 2% milk (no foam) • steamed 2% milk (no foam) • steamed 2% milk (no foam)
• top w/ caramel drizzle • top w/ whip • top w/ whip • top w/ whip & cinn. dolce topping

Tea Lattes:

Matcha Latte Chai Tea Latte London Fog Latte English Breakfast Latte
• 2/3/4 scoops matcha • 2/3/4/5 pumps chai • 1/1/2/2 Earl Grey tea bags • 1/1/2/2 Royal English Breakfast tea bags
• steamed 2% milk • 1/2 hot water • 2/3/4/5 pumps vanilla • 2/3/4/5 pumps Liquid Cane
- steam w/ matcha powder • 1/2 steamed 2% milk • 1/2 hot water • 1/2 hot water
• 1/2 steamed 2% milk • 1/2 steamed 2% milk

Hot Drinks:

Hot Chocolate Steamers Caramel Apple Spice Honey Citrus Mint

• 2/3/4/5 pumps mocha/WM • 2/3/4/5 pumps syrup • 2/3/4/5 pumps cinnamon dolce • Jade Citrus & Peach Tranquility tea bags
• steamed 2% milk (no foam) • steamed 2% milk (no foam) • steamed apple juice • 1/1/2/2 pumps honey blend
• top w/ whip & mocha drizzle • top w/ whip • top w/ whip & caramel drizzle • 1/2 hot water
- white HC- no drizzle - toppings may vary • 1/2 steamed lemonade
 Cold Bar (Iced Coffee/Tea)
Basic Builds:

ice
ice
nitro
cold brew
water/milk coffee

espresso

Iced Espresso Drinks Iced Coffee/Cold Brew Nitro Cold Brew

• iced americanos • 3/4/6 pumps classic • no ice
• iced lattes • stores without nitro/CB tap: • no venti/trenta size
• iced flat whites - cold brew concentrate to 1st line • nitro lid
- water to 3rd line

Iced Espresso Bar:

Americano Latte Flat White Iced Espresso Iced Shaken Espresso

• 2/3/4 shots • 1/2/3 shots • 2/3/4 ristretto shots • default tall iced cup • 2/3/4 shots
• 3/4/6 pumps • 3/4/6 pumps • 3/4/6 pumps • single/double/triple/quad • 3/4/6 half pumps classic
• cold water & ice • 2% milk & ice • whole milk % ice • add ice • shake w/ ice scoop (t/g/v)
• top w/ 2% milk

Iced Flavored Lattes:

Caramel Machiatto Mocha White Mocha Cinnamon Dolce
• 2/3/5 pumps vanilla • 3/4/6 pumps mocha • 3/4/6 pumps white mocha • 3/4/6 pumps cinnamon dolce
• 2% milk & ice • 1/2/3 shots (swirl in) • 1/2/3 shots (swirl in) • 1/2/3 shots
• 1/2/3 shots poured on top • 2% milk & ice • 2% milk & ice • 2% milk & ice
• top w/ caramel drizzle • top w/ whip • top w/ whip • top w/ whip & cinn. dolce topping

Iced Coffee/Cold Brews (CB):

Iced Coffee Cold Brew Vanilla SCCB Nitro CB w/ SC
• 3/4/6/7 full pumps classic • (optional) 3/4/6/7 full pumps • 1/2/3/4 full pumps vanilla • top NCB w/ sweet cream (no ice)
• (optional) milk/cream • (optional) milk/cream • top CB w/ sweet cream

Cold Foam (CB & NCB): Alt. Iced Shaken Espresso

Salted Caramel CF Brown Sugar Oatmilk Chocolate Almondmilk

• cold foam blender: • 2/3/4 blonde shots • 2/3/4 blonde shots
- 100ml sweet cream • 3/4/6 pumps brown sugar sryup • 2/3/4 scoop malt powder
- 2 half pumps caramel • shake w/ cinn powder & ice scoop (t/g/v) • shake w/ ice scoop (t/g/v)
- 2 salt packets • top w/ oatmilk • top w/ almond milk
• 1/2/3/4 pumps vanilla in CB
• top CB with foam & nitro lid
*standard cold foam -100 ml nonfat milk & 2 pumps of vanilla
vanilla sweet cream cold foam - 100 ml sweet cream
Alternate cold foams will always have 2 pumps of syrup
 Cold Bar (Tea/Refreshers)
Basic Builds:

ice
ice ice
water/ dried fruit
lemonade water/
water/
lemonade lemonade/
juice coconutmilk

base
tea tea

Iced Tea/Lemonade Iced Fruit Juice Refreshers

• tea concentrate Tea/Lemonade • refresher base
• water/lemonade • water/lemonade/coconutmilk
• ice & shake • tea concentrate • 1/1/1/2 scoop fruit inclusions
• peach/guava juice • ice & shake
• water/lemonade
• ice & shake

Iced Teas:

Green Tea Black Tea Passion Tea

Water Iced Green Tea Iced Black Tea Iced Passion Tea

Lemonade Iced Green Tea Lem. Iced Black Tea Lem. Iced Passion Tea Lem.

Water/Juice Iced Peach Green Tea Iced Guava Black Tea

Lemonade/ Iced Peach Green Tea Lem. Iced Guava Black Tea Lem.
Juice

Refreshers

Strawberry Acai Mango Dragon Fruit Berry Hibiscus

Water Strawberry Acai Refresher Mango Dragon Fruit Refresher Berry Hibiscus Refresher

Lemonade Strawberry Acai Lem. Refresher Mango Dragon Fruit Lem. Refresher Berry Hibiscus Lem. Refresher

Coconutmilk Pink Drink Dragon Drink Violet Drink

Iced Tea Lattes: Other:

Matcha Latte Chai Tea Latte Pineapple Matcha Guava Passionfruit

• 2/3/4 scoops matcha • 3/4/6 pumps chai • coconutmilk to milk line • 3/4/6 pumps pineapple syrup
• 2% milk & shake w/ ice • 2% milk & ice • 3/4/6 pumps pineapple syrup • coconutmilk to tea line
• 2/3/4 scoops matcha • guava juice to juice line
• ice & shake • ice & shake

London Fog Latte English Breakfast Latte Matcha Lemonade

• 1/2/2 Earl Grey tea bags • 1/2/2 REB tea bags • lemonade to base line
- steep 5 minutes in PO kettle - steep 5 minutes in PO kettle • water to water line
- pour hot tea to tea line - pour hot tea to tea line • 2/3/4 scoops matcha
• 3/4/6 pumps vanilla • 3/4/6 pumps liquid cane • ice & shake
• 2% milk, ice & shake • 2% milk, ice & shake
 Frappuccinos
Frappuccino Build:

pour into blend

blender on 1

SYRUP BASE
whole milk
frap roast

Cup: Blender: Finish:

• 2/3/4 pumps frap roast • 2/3/4 pumps syrup • pour into cup
-creme frap no frap roast • 2/3/4 scoops powder • add appropriate toppings
• whole milk to bottom line • 2/3/4 pumps base • hand off and clean station!
• scoop ice (t/g/v)

Coffee Frappuccinos:
*use frap roast, whole milk, & coffee base for these builds

Caramel Mocha Java Chip White Mocha

• 2/3/4 half pumps caramel • 1/2/2 full pumps mocha • 1/2/2 full pumps mocha • 1/2/2 full pumps white mocha
• whip & caramel drizzle • whip • 2/3/4 scoops java chips • whip
• whip & mocha drizzle

Cafe Vanilla Coffee Espresso

• 2/3/4 scoop vanilla bean • just frap roast • coffee frap with a shot (1/1/1)
• whip • no flavored syrup • add shot to frap roast before milk
• no whip! • no whip!

Creme Frappuccinos
*use whole milk & creme base for these builds

Vanilla Bean Strawberry Creme Dbl Chocolaty Chip Matcha

• 2/3/4 vanilla bean • strawberry puree to bottom ridge • 1/2/2 full pumps mocha • 2/3/4 scoops matcha
• whip • 1/2/2 full pumps classic • 2/3/4 scoops java chips • 2/3/4 FULL pumps classic
• whip • whip & mocha drizzle - not standard build
• whip
Chai Strawberry Lemonade
• 1/2/2 full pumps chai • strawberry puree to bottom ridge
• whip & cinnamon powder • lemonade to first line
• creme base!

Specialty Frappuccinos
topping cookie topping Notes:
caramel drizzle mocha drizzle • 2/3/4 pumps for cold bar (half) pumps
whip whip
• 1/2/2 pumps for hot bar (full) pumps
- etc: chai/cinnamon dolce
• extra drizzle: drizzle in cup
• affogato: shot poured over frap (before whip)
1/2/2 pumps 7 shakes
• chips get the drips!
dark caramel cookie topping - fraps w/ java chips get mocha drizzle
whip whip
• caramel frap no coffee: syrup creme frap
w/ caramel syrup & caramel drizzle
Caramel Ribbon Crunch Mocha Cookie Crumble • matcha frap: not standard build
• 2/3/4 half pumps dark caramel • 1/2/2 full pumps mocha • decaf frap: 1/2/3 decaf shot, no frap roast
• see above for drink build • 2/3/4 scoops java chips
• see above for drink build

*I have adjusted recipes including Mocha/WM as our store does not use cold bar (half) pumps for those sauces
Recipes: Date Dots:
Cold Bar:
Lemonade x2: Matcha Powder 7 days

1. Lemonade concentrate to Lemonade

Vanilla Bean Powder 7 days
0.75L line x2
Frappuccino Chips 7 days
2. 2L line with cold filtered water Inclusions (fruit) 5 days
2L Pitchers w/ Lids Lemonade Whisk
3. Whisk to mix concentrate
Coffee/Creme Base 1 month
Frappuccino Roast 48 hours
Lemonade 48 hours
Iced Tea:
Peach/Guava Juice (refrigerated) 5 days
1. Place tea bag into pitcher & fill
w/ hot filtered water to 1L line Strawberry Puree 5 days

2. Steep 5 minutes & remove bag Refreshers 72 hours

w/ tongs 2L Pitcher w/ Lid Large Tongs
Tea Bag
3. 1 venti scoop ice
4. Fill to 2L line w/cold filtered water Hot Bar:
Chai 24 hours
Mocha 24 hours
Refresher Base: White Mocha 14 days
1. x4 concentrate to 1L line Refresher Dark Caramel 14 days
2. 2L line with cold filtered water x4

Caramel Drizzle 14 days

3. Whisk to mix Pitcher w/ Lid Refresher Whisk Seasonal Sauces 14 days
Concentrate
Syrups 1 month
Apple Juice 7 days
Sweet Cream:
1. Into pitcher:
- 350ml vanilla Dairy/Non-Dairy:
- 600ml 2% milk Sweet Cream 48 hours
- 1L heavy cream 2L Pitcher w/ Lid Whisk
Whipped Cream 24 hours
2. Whisk to mix
Nondairy Milk 7 days

Whipped Cream: Coffees/Teas

1. Into pitcher:
Open Bag of Beans 7 days
- 4 pumps of vanilla
- Heavy cream to max line Iced Coffee 12 hours
2. Charge & shake sideways & Whip Canister w/ Lid N20 Charger & Steaming Cold Brew (concentrate) 7 days
vertically 10 times each & Rubber Ring Seal Charger Cover Pitcher
Iced Tea 12 hours

Warming:
Mocha:
Breakfast Sandwiches 2 days
1. Into pitcher: Mocha (from thaw)

- 2L hot filtered water Powder

Pastries (thawed, unopened) 2 days
- Full bag of mocha
Round Pitcher Egg Bites 7 days
2. Whisk to mix 2lb Bag Whisk
Mocha Powder
Ham & Cheese Croissants 2 days
Recipes: Date Dots:
Cold Bar:
Frap Roast: Matcha Powder 7 days
1. Into pitcher: Vanilla Bean Powder 7 days
- 2L cold water Frap
Roast
Frap
Roast

- Both packets Frappuccino Chips 7 days

Round Pitcher 2 Packets Whisk
2. Whisk to mix Frap Roast
Inclusions (fruit) 5 days
Coffee/Creme Base 1 month
Frappuccino Roast 48 hours
Iced Coffee: Lemonade 48 hours
1. Brew iced coffee on 1/2 Peach/Guava Juice (refrigerated) 5 days
Iced
into pitcher Coffee Strawberry Puree 5 days
2. Divide 1L coffee into each pitcher
Bag Preground Refreshers 72 hours
3. Ice each pitcher to 2L line 2 2L Pitchers
Iced Coffee

Hot Bar:
Cold Brew: Chai 24 hours
1. Place draining stand into toddy and Mocha 24 hours
ground beans on french press into filter
White Mocha 14 days
2. 7L cold water inside filter
Dark Caramel 14 days
3. Tie filter closed w/ string
Caramel Drizzle 14 days
4. 7L cold water outside filter & apply lid
5. Label: “Ready at [20 hours from now]” Seasonal Sauces 14 days

Syrups 1 month
Apple Juice 7 days

Cold
Dairy/Non-Dairy:
Brew
Sweet Cream 48 hours
5lb Bag Filter & String Round Pitcher Toddy & Draining Stand Whipped Cream 24 hours
Cold Brew
Nondairy Milk 7 days

Keg: Coffees/Teas
To change out old keg:
1. Pour 2L of ice & 4L of cold filtered water Open Bag of Beans 7 days
into empty cube • Release Gas then Liquid
• Apply Liquid then Gas Iced Coffee 12 hours
2. Whisk ice & water until ice disolves
(Should equal 5L water total) Cold Brew (concentrate) 7 days

3. Pour 5 L concentrate & 5L water into keg Iced Tea 12 hours

& apply lid to seal.
3. Turn keg upside down to mix & check seal
Warming:
Breakfast Sandwiches 2 days
(from thaw)

Pastries (thawed, unopened) 2 days

Egg Bites 7 days
2L Pitcher Whisk Cube Container Refrigerated Cold Brew Keg
Cold Brew Ham & Cheese Croissants 2 days
Concentrate
 Morning Playcaller Task List

Playcaller: Teamwork:

Open: ⃣ Set Alarm ⃣ Turn on Ovens

⃣ Count Safe & Tills ⃣ Set up Pastry Case
⃣ Opening Prep: ⃣ Stock Warming/Pastry/RTD&E
⃣ Brew Iced Tea/Coffee ⃣ Item Availibility MOP
⃣ Tabs on Mastrenas ⃣ Unlock Door
⃣ Fill Sanitizers & Ice Bin
⃣ Brew Hot Coffee

Early ⃣ AM Milk Count (ASAP) ⃣ Clean Drains

Morning: ⃣ Temps (ASAP) ⃣ Pull Cold Brew/Make Kegs
⃣ Daily Assesment ⃣ Station Restock
⃣ Confirm Order Receipts ⃣ Prep Backups if Needed
⃣ Put Away Order
⃣ Place Order (by 11am)
⃣ Run 1st Breaks (6-7am-ish)

Peak: All Hands on Deck!

Late ⃣ Run Breaks & Lunches (8-9am-ish) ⃣ Station Restock

Morning: ⃣ 18 Hour Pull (Before 11am) ⃣ Run Tabs on Mastrenas
⃣ Run Last Breaks (10am-ish) ⃣ Make Cold Brew
⃣ Midday Safe Count ⃣ Trash Run
⃣ Drop Tips ⃣ Rotate Warming/RTD&E
⃣ Updates/Store Walk in DRB ⃣ Sweep/Mop Floors

For Reference:
Station Restock: Timers: Bar Backups: When Idle:
• ice • coffee (30 mins per batch) ⃣ whips (24 hrs) ⃣ wipe down stations
• cups • sanitizers (2 hrs) ⃣ sweetcream (48 hrs) ⃣ change trashes
• lids • pitchers/spoons/shakers (4 hrs) ⃣ lemonade (48 hrs) ⃣ lobby slide
• sleeves • knife/tongs (4 hrs) ⃣ mocha (24 hrs) ⃣ sanitize high touch areas
• sugars/sweeteners • handwashing (30 mins) ⃣ white mocha (14 days) ⃣ spot sweep lobby
• straws ⃣ chai (24 hrs) ⃣ check dates for expiring items
• stoppers ⃣ frap roast (48 hrs) ⃣ wipe down fridges
• beans (espresso bar) ⃣ iced coffee (12 hrs) ⃣ wipe down plexiglass
• inclusions/powders ⃣ iced tea (12 hrs) ⃣ check bathrooms
• syrups/sauces ⃣ inclusions (5 days)
• restock fridges ⃣ scoop powders (7 days)
 Afternoon Playcaller Task List

Playcaller: Teamwork:

Early ⃣ Temps (Between 11am-2pm) ⃣ Clean Ovens

Afternoon: ⃣ Run Breaks (2ish) ⃣ Break Down Hot Bar
⃣ Run Breaks & Lunches (4pm-ish) ⃣ Tabs on Mastrenas
⃣ 3 Hour Pull (After 4pm) ⃣ Break Down Cold Bar
⃣ Wash Pitcher Rinsers & Bar Sinks
⃣ Clean Bathrooms
⃣ Stock Bar Backups
⃣ Trash Run

Midday Baristas Leave

Late ⃣ Last Breaks (6pm-ish) ⃣ Sweep/Mop Lobby & FOH

Afternoon: ⃣ Prepare BOH for Order Delivery ⃣ Break Down Pastry Case
⃣ PM Milk Count (Before Order Arrives) ⃣ Break Down One Mastrena
⃣ Accept Order in IMS ⃣ Fill Donations Bag (Expired Food)
⃣ Drop & Count Till ⃣ Ensure Backups Prepped/Stocked
⃣ Drop Tips ⃣ Sweep/Mop BOH
⃣ Updates/Storewalk in DRB ⃣ Station Restock
⃣ Temps (7pm)

Close: ⃣ Even Out Remaining Tills ⃣ Empty Coffee & Tea

⃣ Finalize Deposit ⃣ Empty Ice Bins
⃣ Finalize Safe Count ⃣ Empty, Clean, & Fill Espresso Hoppers
⃣ Set Alarm & Lock Doors ⃣ Rinse Urns
⃣ Finish Remaining Dishes
⃣ Run Tabs & Turn off Mastrenas
⃣ Turn Off Ovens
⃣ Dump Parter Beverages
⃣ Turn Off Lights & Music

For Reference:
Station Restock: Timers: Bar Backups: When Idle:
• ice • coffee (30 mins per batch) ⃣ whips (24 hrs) ⃣ wipe down stations
• cups • sanitizers (2 hrs) ⃣ sweetcream (48 hrs) ⃣ change trashes
• lids • pitchers/spoons/shakers (4 hrs) ⃣ lemonade (48 hrs) ⃣ lobby slide
• sleeves • knife/tongs (4 hrs) ⃣ mocha (24 hrs) ⃣ sanitize high touch areas
• sugars/sweeteners • handwashing (30 mins) ⃣ white mocha (14 days) ⃣ spot sweep lobby
• straws ⃣ chai (24 hrs) ⃣ check dates for expiring items
• stoppers ⃣ frap roast (48 hrs) ⃣ wipe down fridges
• beans (espresso bar) ⃣ iced coffee (12 hrs) ⃣ wipe down plexiglass
• inclusions/powders ⃣ iced tea (12 hrs) ⃣ check bathrooms
• syrups/sauces ⃣ inclusions (5 days)
• restock fridges ⃣ scoop powders (7 days)