Starbucks Training Drink Recipes!

2% to second line on pitcher, aerate 3-5 seconds, 3 pumps of specified syrup into cup, 1 shot into cup, pour milk and top with foam.

2% to third line on pitcher, aerate 3-5 seconds, 2 shots into cup, pour milk and top with foam.

2% to top line on pitcher, aerate 3-5 seconds, 2 shots into cup, pour milk and top with foam.

2 shots, hot water

3 shots, hot water

4 shots, hot water

Iced coffee to third line cold cup, 3 pumps classic (unless slash through syrup line), ice

Iced coffee to third cold cup line, 4 pumps classic (unless slash through syrup line), ice

Iced coffee to third cold cup line, 6 pumps classic (unless slash through syrup line), ice

Iced coffee to third line cold cup, 7 pumps classic (unless slash through syrup line), ice

Cold Brew to first cold cup line, cold water to third line, ice

Get shaker, find tall size, pour tea to line, pour water to line, 3 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find grande size, pour tea to line, pour water to line, 4 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find venti size, pour tea to line, pour water to line, 6 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find trenta size, pour tea to line, pour water to line, 7 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find tall size, pour tea to line, pour lemonade to line, 3 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find grande size, pour tea to line, pour lemonade to line, 4 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find venti size, pour tea to line, pour lemonade to line, 6 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find tall size, pour tea to line, pour lemonade to line, 7 pumps classic (unless slash through syrup line), ice, shake, pour into cup

Get shaker, find correct size, pour strawberry liquid base to line, water, 1 scoop strawberries (2 if trenta), ice, shake well, pour into cup

Get shaker, find correct size, pour very berry liquid base to line, water, 1 scoop berries (2 if trenta), ice, shake well, pour into cup

Get shaker, find correct size, pour cool lime liquid base to line, water, 1 lime (2 if trenta), ice, shake well, pour into cup

1 tea bag if tall, 2 if grande or venti. Hot water.

Fill cup half way with brewed coffee, pour 2% milk into pitcher, aerate 3-5 seconds, finish like a latte. Half coffee, half steamed milk.

2% to second line on pitcher, aerate 3-5 seconds, 3 pumps mocha, 1 shot, top with whip.

2% to third line on pitcher, aerate 3-5 seconds, 4 pumps mocha, 2 shots, top with whip.

2% to top line on pitcher, aerate 3-5 seconds, 5 pumps mocha, 2 shots, top with whip.

2% to top line on pitcher, aerate 3-5 seconds, 3 pumps white chocolate, 2 shots, top with whip.

2% to top line on pitcher, aerate 3-5 seconds, 4 pumps white chocolate, 2 shots, top with whip.

2% to top line on pitcher, aerate 3-5 seconds, 5 pumps white chocolate, 2 shots, top with whip.

2% to second line on pitcher, aerate 6-8 seconds, 1 shot, MUST FREE POUR MILK. Ideally 50/50 milk to foam ratio. If dry cappuccino is requested aerate longer, if wet cappuccino requested aerate less.

2% to third line on pitcher, aerate 6-8 seconds, 2 shots, MUST FREE POUR MILK. Ideally 50/50 milk to foam ratio. If dry cappuccino is requested aerate longer, if wet cappuccino requested aerate less.

2% to top line on pitcher, aerate 6-8 seconds, 2 shots, MUST FREE POUR MILK. Ideally 50/50 milk to foam ratio. If dry cappuccino is requested aerate longer, if wet cappuccino requested aerate less.

WHOLE MILK to second line on pitcher, aerate 2-3 seconds, 2 RISTRETTO SHOTS, free pour into cup and hopefully end with something like a white foam dot in your drink. Requires practice to perfect.

WHOLE MILK to third line on pitcher, aerate 2-3 seconds, 3 RISTRETTO SHOTS, free pour into cup and hopefully end with something like a white foam dot in your drink. Requires practice to perfect.

WHOLE MILK to top line on pitcher, aerate 2-3 seconds, THREE RISTRETTO SHOTS, free pour into cup and hopefully end with something like a white foam dot in your drink. Requires practice to perfect.

WHOLE MILK to second line on pitcher, aerate 5 seconds, TWO shots into shot pitcher, pour milk into cup leaving room for the shots, pour the espresso into the latte over ~10 seconds. Should look like a latte with a small dot where the espresso was poured.

WHOLE MILK to third line on pitcher, aerate 3-5 seconds, THREE shots into shot pitcher, pour milk into cup leaving room for the shots, pour the espresso into the latte over ~10 seconds. Should look like a latte with a small dot where the espresso was poured.

WHOLE MILK to top line on pitcher, aerate 3-5 seconds, THREE shots into shot pitcher, pour milk into cup leaving room for the shots, pour the espresso into the latte over ~10 seconds. Should look like a latte with a small dot where the espresso was poured.

Short cup. Pull shot(s) directly into cup then serve.

Short cup. Pour 2% into first pitcher line, aerate for 3-5 seconds, pull shots into cup, spoon a dollop of foam onto shots.

Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 1 shot into shot glasses, TWO pumps VANILLA into cup, fill cup 3/4 full with milk BEFORE the the espresso, pour shots on onto milk, top with caramel drizzle.

Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 2 shots into shot glasses, THREE pumps VANILLA into cup, fill cup 3/4 full with milk BEFORE the the espresso, pour shots on onto milk, top with caramel drizzle.

Pour 2% to second line on pitcher, aerate 3-5 seconds, pull 2 shot into shot glasses, FOUR pumps VANILLA into cup, fill cup 3/4 full with milk BEFORE the the espresso, pour shots on onto milk, top with caramel drizzle.

Pour APPLE JUICE to second line on pitcher, steam, 3 pumps of cinnamon dolce syrup into cup, pour apple juice, top with whip and caramel drizzle.

Pour APPLE JUICE to third line on pitcher, steam, 4 pumps of cinnamon dolce syrup into cup, pour apple juice, top with whip and caramel drizzle.

Pour APPLE JUICE to third line on pitcher, steam, 5 pumps of cinnamon dolce syrup into cup, pour apple juice, top with whip and caramel drizzle.

Pour 2% into second line on pitcher, aerate 3-5 seconds, 3 pumps of mocha and ONE of vanilla into cup, pour milk and top with whip and mocha drizzle.

Pour 2% into third line on pitcher, aerate 3-5 seconds, 4 pumps of mocha and ONE of vanilla into cup, pour milk and top with whip and mocha drizzle.

Pour 2% into top line on pitcher, aerate 3-5 seconds, 5 pumps of mocha and TWO of vanilla into cup, pour milk and top with whip and mocha drizzle.

Same as a normal flavored latte except gets whip and cinnamon dolce sprinkles on top.

2% to second line on pitcher, aerate 3-5 seconds, 3 pumps of specified syrup into cup, 1 shot into cup, pour milk and top with foam.

2% to second line on pitcher, aerate 3-5 seconds, 4 pumps of specified syrup into cup, 2 shots into cup, pour milk and top with foam.

2% to second line on pitcher, aerate 3-5 seconds, 5 pumps of specified syrup into cup, 2 shots into cup, pour milk and top with foam.

Skinny refers to nonfat and sugar free. Anything skinny gets skim milk, sugar free syrup, and no whip. It is otherwise identical to its normal counterpart. Example: a grande skinny vanilla latte is: skim (N) to second line on pitcher, aerate 3-4 seconds, 4 pumps of sugar free vanilla into cup, 2 shots into cup, pour milk and top with foam.

3 pumps of syrup (if applicable) into cold cup, 1 shot into cup, 2% to top line of cup, rest ice.

4 pumps of syrup (if applicable) into cold cup, 2 shots into cup, 2% to top line of cup, rest ice.

SIX pumps of syrup (if applicable) into cold cup, THREE shots into cup, 2% to top line of cup, rest ice.

Pour 2% milk into pitcher to the correct line, pump 3/4/5 pumps of classic syrup into cup, scoop 2/3/4 scoops of matcha into the PITCHER, aerate 3-5 second, pour into cup and serve. When doing the cold version try to mix in the matcha well.

Pour 2% milk into pitcher to the correct line, aerate milk for 3-5 seconds, 3/4/5 pumps of Chai into the the cup, add a small amount hot of water to the cup, fill the rest of cup with milk and serve.

Pour 2% milk into pitcher to the correct line, aerate milk for 3-5 seconds, 3/4/5 pumps of Oprah into the the cup, add a small amount hot of water to the cup, fill the rest of cup with milk and serve.

2 pumps frappuccino roast into tall cold cup. Whole milk to bottom line of cup. Pour into blender pitcher. Tall scoop of ice (second ice scoop from the top), 2 pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blending, pour back into original cup and serve. This is the most basic Frappuccino, however all tall frappuccinos follow this basic formula. St

3 pumps frappuccino roast into grande cold cup. Whole milk to bottom line of cup. Pour into blender pitcher. Grande scoop of ice (third ice scoop from the top), 3 pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blending, pour back into original cup and serve. This is the most basic Frappuccino, however all grande frappuccinos follow this basic formula.

4 pumps frappuccino roast into venti cold cup. Whole milk to bottom line. Pour into blender pitcher. Venti scoop of ice (bottom ice scoop), 4 pumps frappuccino base. Put on pitcher lid, put in blender, hit button #1. Once done blending, pour back into original cup and serve. This is the most basic Frappuccino, however all venti frappuccinos follow this basic formula.

2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 pumps of mocha and 2/3/4 scoops of java chip. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip and mocha drizzle. This is the coffee version of the Double Chocolaty Chip Frappuccino.

Whole milk to bottom line of cold cup. Pour into blender. 2/3/4 pumps of mocha and 2/3/4 scoops of java chip. Add correctly sized scoop of ice, creme base, blend. Top with whip and mocha drizzle. This is the creme version of the Java Chip Frappuccino.

Whole milk to bottom line of cold cup. Pour into blender. 2/3/4 scoops of vanilla bean. Add correctly sized scoop of ice, creme base, blend. Top with whip. This is the creme version of the Cafe Vanilla Frappuccino.

2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 scoops of vanilla bean. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip. This is the coffee version of the Vanilla Bean Frappuccino.

2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 pumps of mocha. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip.

Whole milk to bottom line of cold cup. Pour into blender. 2/3/4 scoops of matcha powder and 2/3/4 pumps of classic syrup. Add correctly sized scoop of ice, creme base, blend. Top with whip.

Whole milk to bottom line of cold cup. Strawberry juce to second cold cup line. Pour into blender. 2/3/4 pumps of classic syrup. Add correctly sized scoop of ice, creme base, blend. Top with whip.

2/3/4 frappuccino roast into cold cup. Whole milk to bottom line. Pour into blender. 2/3/4 pumps of caramel. Add correctly sized scoop of ice, frappuccino base, blend. Top with whip and caramel drizzle.

While essentially all frappuccinos follow the same formula, it's important to note that if someone asks for a frappucino with a flavor from the hot bar, you must use HALF the syrup pumps. For example, a cinnamon dolce frappuccino would use 1/2/2 cinnamon dolce pumps instead of 2/3/4. Frappuccino roast/base pumps would remain unchanged, however.

If someone asks for a light version of a frappucino, it means using skim milk instead of whole, the light frappucino base and not putting on any whip. Otherwise exact same formula.