Shelf Life Standards
Total Page：16
File Type：pdf, Size：1020Kb
Shelf Life Standards COFFEE AND TEA POWDERS AND INCLUSIONS PRODUCT SHELF LIFE PRODUCT SHELF LIFE Whole Bean Bags Unopened: Frappuccino Chips 7 days Expiration date on package Tea Powders 7 days Opened: 7 days Starbucks 5 days (today’s date +6) Refreshers Coffee ground for Discard at end of Inclusions Pour Over day Vanilla Bean Powder 7 days Frappuccino Roast 48 hours Chocolate Malt 7 days unrefrigerated Powder (US) Brewed Coffee 30 minutes Iced Coffee 12 hours SAUCES AND SYRUPS unrefrigerated PRODUCT SHELF LIFE Cold Brew 7 days refrigerated Caramel Sauce (as 14 days Iced Tea 12 hours topping) unrefrigerated unrefrigerated Mocha Sauce 24 hours unrefrigerated DAIRY AND NON-DAIRY ITEMS Frappuccino Syrup 30 days PRODUCT SHELF LIFE Bases Cream, Milk and Expiration date on Chai Concentrate 5 days refrigerated Lactaid package 24 hours unrefrigerated Almond, Soy, 7 days refrigerated Coconut and Oat All other Sauces 14 days Beverage All Syrups 30 days Prepared Whipped 24 hours Cream refrigerated TOPPINGS AND CONDIMENT BAR Vanilla Sweet Cream 48 hours ITEMS refrigerated PRODUCT SHELF LIFE JUICES Cinnamon Dolce 5 months Topping PRODUCT SHELF LIFE Cinnamon and 5 months Apple Juice 7 days refrigerated Nutmeg Powder Peach and Guava 24 hours ambient Mocha Powder 3 months Flavored Juice 5 days refrigerated Vanilla Powder 4 months Starbucks 72 hours ambient All other Toppings 14 days Refreshers Base Strawberry Purée 5 days refrigerated NOTE: Condiment bar product in glass shakers has the same shelf life as its opened bulk container. It does not Lemonade 2X 7 days refrigerated need a separate day dot. Lemonade (mixed) 48 hours refrigerated Created for sbuxdates.com. This is not an official resource made by Starbucks. Made in collaboration with discord.gg/starbucks and r/starbucks. Beverage Component Recipes WHIPPED CREAM ICED COFFEE MAJOR STEPS BUILD NOTES MAJOR STEPS 5 oz. BAG 9 oz. BAG 1. Pump Vanilla 4 pumps into steaming pitcher. 1. Set brew size To quarter batch. To half batch. syrup 2. Brew Into urn. 2. Pour heavy • Fill steaming pitcher to “max fill” cream line. 3. Dispense into To 1 L line. • Pour ingredients into the whipped 2-litre cream canister. pitcher(s) 3. Charge Place whipped cream charger into the 4. Add ice To 2 L line. ingredients charger holder and twist the charger 5. Finish • Cover with appropriate lid and onto the dispenser. date code. 4. Shake canister 4 times in upright position. • Store unrefrigerated on CBS. 5. Label canister • Place canister on its side. • Day dot canister. COLD BREW (TODDY) 6. Shake canister • 8 times in upside down position. MAJOR STEPS 3 lb. BAG 5 lb. BAG • Remove the whipped cream charger. 1. Prepare and • Open the filter and place into dry grind Toddy brewer. QUALITY NOTES: Always prepare whipped cream using a canister • Fill with coarsely ground Cold at fridge temperature. Brew Blend. 2. Add cold water • Pour 4.5 L • Pour 7 L into TEAVANA ICED TEA into the filter. the filter. MAJOR STEPS BUILD NOTES • Tie the string in a knot around the filter. 1. Prepare Using tongs, place place one iced tea • Pour another • Pour another filterbag into dry 2-litre pitcher. 4.5 L on top of 7 L on top of 2. Add hot water To 1 L line. the the the the closed filter. closed filter. 3. Steep For 5 minutes for all teas. 3. Brew • Cover the Toddy brewer with lid. 4. Drain Lift bag out with tongs and drain bag • Date code the brewer for 20 hour for 10 seconds . brew time. • Store in BOH and let the coffee 5. Add ice and • Add one Venti scoop of ice. brew unrefrigerated. cold water • Fill to the 2 L line with cold filtered water. 4. Dispense Transfer Cold Brew concentrate into 2-litre pitchers. 6. Finish • Mix well with whisk. • Cover with appropriate lid and 5. Finish • Cover with appropriate lid and date code. date code. • Store unrefrigerated on CBS. • Store in the refrigerator. QUALI-TEA NOTES: Never squeeze the tea bag. Squeezing can QUALITY NOTES: Be careful when moving the Toddy around. cause bitterness. Agitation can cause over-extraction. VANILLA SWEET CREAM MAJOR STEPS SMALL/325 ml MEDIUM/532 ml LARGE/2L Step 1 Pump Vanilla syrup into steaming Pump Vanilla syrup into steaming In a 2-litre pitcher, pour Heavy pitcher: 8 pumps. pitcher: 13 pumps. cream to 1L line. Step 2 Add dairy to steaming pitcher: 2% Add dairy to steaming pitcher: 2% In a cold foam blender, measure to short line then heavy cream to to tall line then heavy cream to 350 ml of Vanilla syrup and add it grande line. max line. to the 2-litre pitcher. Step 3 Pour Sweet Cream into dedicated Pour Sweet Cream into dedicated In a cold foam blender, measure carafe and attach lid. Mix well. carafe and attach lid. Mix well. 600 ml of 2% and add it to the 2- litre pitcher. Step 4 Agitate with a whisk to mix well. Place lid on 2-litre pitcher. Created for sbuxdates.com. This is not an official resource made by Starbucks. Made in collaboration with discord.gg/starbucks and r/starbucks. Standard Builds ESPRESSO CUSTOM TEA LATTE MAJOR STEPS S T G V MAJOR STEPS S T G V 1. Steam milk Pour milk to appropriate line on 1. Steam milk Short Line Tall Line pitcher. Aerate. 2. Add tea 2. Queue espresso shots sachet(s) 1 1 2 2 For Lattes and 3. Pump Liquid Cappuccinos 1 1 2 2 Cane Sugar into cup 2 3 4 5 For Americanos 1 2 3 4 (half dose pump) For Flat Whites 2 2 3 3 4. Finish • Fill cup half full with hot water. (ristretto) • Fill the rest with steamed milk. 3. Pump flavored syrup 2 3 4 5 QUALI-TEA NOTES: London Fogs get full dose pumps of Vanilla (full dose pump) syrup. 4. Finish • Fill cup with steamed milk. • Top per recipe. ICED CUSTOM TEA LATTE QUALITY NOTES: Caramel Macchiatos get one less pump of syrup. MAJOR STEPS T G V Flat Whites are made with whole milk. Shots should pull between 18 and 23 seconds. Swirl espresso with sauces and syrup to 1. Steep tea • Add tea sachet(s) to the combine. Drinks with whipped cream should get minimal foam. appropriate size hot cup. T:1, G:2, V:2 • Fill cup half full with hot ICED ESPRESSO water. • Allow tea to steep: MAJOR STEPS T G V • White and Green teas: 3 minutes 1. Queue espresso shots • Black and herbal teas: 5 minutes For Iced Lattes 1 2 3 • Remove tea sachet(s) using tongs. For Iced Americanos and Shaken Espresso 2 3 4 2. Add tea to shaker To Base line. For Iced Flat Whites (ristretto) 2 3 4 3. Pump Liquid Cane Sugar into shaker 3 4 6 2. Pump flavored (half dose pump) syrup 3 4 6 (full dose pump) 4. Add ice Fill to Ice line. 3. Add milk Add cold milk to upper line on 5. Shake and pour Shake 10 times and pour into cup. cup. 6. Finish Fill cup with milk. 4. Finish • Fill cup with ice. • Top per recipe. QUALI-TEA NOTES: Never squeeze the tea bag. Squeezing can cause bitterness. Iced London Fogs get full dose pumps of Vanilla QUALITY NOTES: Shaken Espressos get half dose pumps of syrup. syrup. Iced Caramel Macchiatos get one less pump of syrup. Iced Flat Whites are made with whole milk. Shots should pull between 18 COLD FOAM MODIFIER and 23 seconds. Swirl espresso with sauces and syrup to combine. Always catch shots in shot glass before pouring on ice to allow shots to form. MAJOR STEPS BUILD NOTES 1. Add milk Pour nonfat milk to 100 ml line. 2. Add syrup Pump 2 pumps Vanilla syrup (full dose pump) into cold foam pitcher 3. Blend Cold Foam in Blend — press button #3. Cold Foam pitcher 4. Finish Leave 2 cm of room in the prepared beverage and top with cold foam. Created for sbuxdates.com. This is not an official resource made by Starbucks. Made in collaboration with discord.gg/starbucks and r/starbucks. FRAPPUCCINO STARBUCKS REFRESHERS MAJOR STEPS T G V MAJOR STEPS T G V TR 1. Pump Frappuccino 1. Add refresher Fill shaker to Base line. Roast base (skip for Crème 2 3 4 Frappuccino) 2. Add water, Fill shaker to Water/Lemonade/Milk lemonade or line for all sizes. 2. Pour milk To lower line on cup. coconutmilk 3. Pour cup contents Into blender pitcher. 3. Scoop dried 1 1 1 2 4. Pump flavored fruit inclusion syrup or scoop dry 2 3 4 4. Finish • Fill with ice to Ice line. inclusions • Put lid on shaker and shake (half dose pump) vigorously 10 times. 5. Add ice Use appropriate size scoop. • Pour contents into cup. 6. Pump Frappuccino syrup base 2 3 4 7. Blend Press button #1. 8. Finish • Pour blender contents into cup. • Top with whipped cream and toppings per recipe. QUALITY NOTES: If a syrup or sauce is only available with full dose pumps, use 1/2/2 full dose pumps for T/G/V sizes respectively. For decaf Frappuccinos, use 1/2/3 shots of decaf espresso for T/G/V sizes respectively. Coffee and Espresso Frappuccinos without flavoured syrup do not get whipped cream. The Matcha Green Tea Frappuccino gets full dose pumps of syrup. The Espresso Frappuccino gets one shot of espresso, regardless of size. SHAKEN ICED TEA MAJOR STEPS T G V TR 1. Add tea Fill shaker to Base line.