Drink encyclopedia

1. Pull the shots straight into a demitasse or short cup.
2. Hand it off right away. Shots turn bitter if they sit.

1. Pull the shots into a demitasse.
2. Spoon a dollop of steamed milk and foam on top to “mark” them.

Not the same as a Caramel Macchiato. This one is tiny and has no syrup.

1. Pull the shots into a demitasse.
2. Top with a dollop of whipped cream.

1. Pull 3 Blonde ristretto shots into an 8 oz cup.
2. Top with steamed whole milk.

One size only. It's a small, strong, milk-balanced drink.

1. Add brown sugar syrup and cinnamon to an 8 oz cup.
2. Pull 3 Blonde ristretto shots onto the syrup.
3. Top with steamed oatmilk and a dash of cinnamon.

1. Pull 1 shot2 shots3 shots4 shots— into the cup.
2. Top with hot water up to the line. The crema rises into a light layer on top.

Shots climb by one each size: 1 · 2 · 3 · 4.

1. Steam 2% milk, stretching it briefly for a thin layer of foam.
2. Pull 1 shot1 shot2 shots2 shots— into the cup.
3. Pour in the steamed milk, holding back the foam.
4. Finish with about ¼″ of foam on top.

1. Steam 2% milk, aerating longer to build thick foam.
2. Pull 1 shot1 shot2 shots2 shots— into the cup.
3. Pour the milk, then spoon in foam until the cup is about half foam.

Wet = more milk, less foam. Dry = more foam, less milk.

1. Steam whole milk into thin, glossy microfoam.
2. Pull 2 ristretto shots2 ristretto shots3 ristretto shots3 ristretto shots— into the cup.
3. Free-pour the milk and finish with a white dot on top.

Two exceptions: ristretto shots, one extra per size, and whole milk.

1. Add 2 pumps3 pumps4 pumps5 pumps— of syrup to the cup.
2. Pull 1 shot1 shot2 shots2 shots— onto the syrup. Use Blonde shots for a Blonde Vanilla Latte.
3. Pour in steamed 2% milk and finish with about ¼″ of foam.

Any syrup follows the same 2 · 3 · 4 · 5 pattern.

1. Add 1 pump2 pumps3 pumps4 pumps— of vanilla syrup to the cup.
2. Steam 2% milk and pour it in, topping with foam.
3. Pull 1 shot1 shot2 shots2 shots— and pour them through the foam to “mark” the milk.
4. Finish with caramel drizzle in a crosshatch pattern.

One fewer vanilla pump than a flavored latte. Upside down means built like a latte, shots first.

1. Add 2 pumps3 pumps4 pumps5 pumps— of mocha sauce to the cup.
2. Pull 1 shot1 shot2 shots2 shots— onto the sauce and swirl to blend.
3. Steam 2% milk and pour it in, leaving room at the top.
4. Top with whipped cream.

1. Add 2 pumps3 pumps4 pumps5 pumps— of white mocha sauce to the cup.
2. Pull 1 shot1 shot2 shots2 shots— onto the sauce and swirl to blend.
3. Steam 2% milk and pour it in, leaving room at the top.
4. Top with whipped cream.

1. Add 2 pumps3 pumps4 pumps5 pumps— of caramel syrup to the cup.
2. Pull 1 shot1 shot2 shots2 shots— onto the syrup.
3. Steam protein-boosted milk and pour it in.

1. Pull —2 shots3 shots4 shots— into the cup.
2. Add cold water to the line.
3. Fill with ice.

1. Pull —1 shot2 shots3 shots— into the cup.
2. Pour cold 2% milk to the line.
3. Fill with ice.

1. Add —3 pumps4 pumps6 pumps— of syrup to the cup.
2. Pull —1 shot2 shots3 shots— onto the syrup.
3. Pour cold 2% milk to the line and fill with ice.

Iced syrup pattern: 3 · 4 · 6.

1. Add —2 pumps3 pumps5 pumps— of vanilla syrup to the cup.
2. Pour cold 2% milk to the line and fill with ice.
3. Pull —1 shot2 shots3 shots— and pour them over the top.
4. Finish with caramel drizzle in a crosshatch pattern.

Again one fewer vanilla pump than the iced pattern (3 · 4 · 6).

1. Add —3 pumps4 pumps6 pumps— of mocha sauce to the cup.
2. Pull —1 shot2 shots3 shots— onto the sauce and stir.
3. Pour cold 2% milk to the line and fill with ice.
4. Top with whipped cream.

1. Add —3 pumps4 pumps6 pumps— of white mocha sauce to the cup.
2. Pull —1 shot2 shots3 shots— onto the sauce and stir.
3. Pour cold 2% milk to the line and fill with ice.
4. Top with whipped cream.

1. Pull —2 ristretto shots3 ristretto shots4 ristretto shots— into the cup.
2. Pour cold whole milk to the line.
3. Fill with ice.

1. Pull —2 shots3 shots4 shots— into a shaker.
2. Add —3 pumps4 pumps6 pumps— of classic syrup and ice, then shake.
3. Pour into the cup and top with a splash of 2% milk.

1. Pull —2 Blonde shots3 Blonde shots4 Blonde shots— into a shaker.
2. Add —3 pumps4 pumps6 pumps— of brown sugar syrup, a shake of cinnamon and ice, then shake.
3. Pour into the cup and top with oatmilk.

Other shaken espresso flavors follow this build with a different syrup and milk.

1. Pour freshly brewed coffee into the cup.
2. Leave room at the top if the customer asks for milk.

Pike Place is always on. Blonde and Dark rotate by time of day in many stores.

1. Fill the cup halfway with brewed coffee.
2. Top with an equal amount of steamed 2% milk.

1. Add —3 pumps4 pumps6 pumps7 pumps of classic syrup to the cup.
2. Fill with ice.
3. Pour iced coffee to the top.

1. Fill the cup with ice.
2. Pour cold brew to the top.

Add syrup only when asked. It uses the iced pattern: 3 · 4 · 6 · 7.

1. Add —1 pump2 pumps3 pumps4 pumps of vanilla syrup to the cup.
2. Fill with ice and pour cold brew, leaving room at the top.
3. Float vanilla sweet cream on top.

1. Add caramel syrup to the cup.
2. Fill with ice and pour cold brew, leaving room at the top.
3. Top with salted caramel cream cold foam.

1. Pour from the nitro tap into the cup.
2. No ice. Let the foam head settle on top.

Tall and Grande only.

1. Pour whole milk to the first line of the cup.
2. Add —2 pumps3 pumps4 pumps— of Frappuccino Roast.
3. Fill the cup with ice to the top line.
4. Add coffee Frappuccino base and blend until smooth.

1. Pour whole milk to the first line of the cup.
2. Add mocha sauce and —2 pumps3 pumps4 pumps— of Frappuccino Roast.
3. Fill with ice to the top line.
4. Add base, blend, and top with whipped cream.

1. Pour whole milk to the first line of the cup.
2. Add caramel syrup and —2 pumps3 pumps4 pumps— of Frappuccino Roast.
3. Fill with ice to the top line.
4. Add base, blend, then top with whipped cream and caramel drizzle.

1. Line the cup with dark caramel sauce.
2. Blend whole milk, caramel syrup, —2 pumps3 pumps4 pumps— of Frappuccino Roast, ice and base.
3. Pour into the cup and top with whipped cream.
4. Finish with dark caramel sauce and caramel crunch topping.

1. Add whipped cream and cookie crumble to the bottom of the cup.
2. Blend whole milk, mocha sauce, Frappuccino chips, —2 pumps3 pumps4 pumps— of Frappuccino Roast, ice and base.
3. Pour over the bottom layer and top with whipped cream.
4. Finish with mocha drizzle and more cookie crumble.

1. Pour whole milk to the first line of the cup.
2. Add vanilla bean powder.
3. Fill with ice to the top line.
4. Add crème Frappuccino base, blend, and top with whipped cream.

1. Add a layer of strawberry purée to the bottom of the cup.
2. Blend whole milk, strawberry purée, ice and crème base.
3. Pour over the purée and top with whipped cream.

1. Pour whole milk to the first line of the cup.
2. Add matcha powder and classic syrup.
3. Fill with ice to the top line.
4. Add crème base, blend, and top with whipped cream.

1. Pump chai and classic syrup into the cup.
2. Top with steamed 2% milk.

Customizable: more or fewer chai pumps for spice, more or fewer classic pumps for sweetness.

1. Pump chai and classic syrup into the cup.
2. Pour cold 2% milk to the line.
3. Fill with ice.

1. Add matcha powder and classic syrup to the cup (3 classic pumps in a Grande).
2. Steam 2% milk and pour it in, stirring to blend.

1. Add matcha powder, classic syrup and cold 2% milk.
2. Shake (or blend) until smooth.
3. Pour over ice.

The Caramel Protein Matcha (new in 2026) uses protein-boosted milk and caramel syrup.

1. Add vanilla syrup to the cup.
2. Steep Earl Grey tea bags in hot water, filling about halfway.
3. Top with steamed 2% milk.

1. Add honey blend to the cup.
2. Add one Jade Citrus Mint and one Peach Tranquility tea bag.
3. Fill halfway with hot water, then top with steamed lemonade.

1. Put the tea bag in the cup.
2. Fill with hot water and hand it off to steep.

1. Pour tea concentrate to the first line of the shaker.
2. Add water to the second line and ice to the top.
3. Shake and pour into the cup.

Add classic syrup only when asked (iced pattern 3 · 4 · 6 · 7). Tea Lemonades swap the water for lemonade. Green Tea Lemonade is a menu staple.

1. Pour Strawberry Açaí base to the first line of the shaker.
2. Fill to the second line with water, lemonade or coconutmilk.
3. Add ice and a scoop of freeze-dried strawberries, then shake.

Water = Strawberry Açaí Refresher · Lemonade = Strawberry Açaí Lemonade · Coconutmilk = Pink Drink.

1. Pour Mango Dragonfruit base to the first line of the shaker.
2. Fill to the second line with water, lemonade or coconutmilk.
3. Add ice and a scoop of freeze-dried dragonfruit, then shake.

Water = Mango Dragonfruit Refresher · Lemonade = Mango Dragonfruit Lemonade · Coconutmilk = Dragon Drink.

1. Add 2 pumps3 pumps4 pumps5 pumps— of mocha sauce to the cup.
2. Steam 2% milk and pour it in, stirring to blend.
3. Top with whipped cream and chocolate drizzle.

1. Add 2 pumps3 pumps4 pumps5 pumps— of vanilla syrup to the cup.
2. Steam 2% milk and pour it in.
3. Top with whipped cream.

A plain steamer is steamed milk with any syrup, no whip unless asked.