Have you ever wondered about the drink orders that can give the experienced Starbucks baristas a hard time? As someone who has worked in the coffee industry including a period, at the Boat Basin Cafe in Downtown New York I’ve come across my share of orders.
To find out more about these challenging and time consuming drink requests I reached out to baristas on Reddits r/starbucks community. These orders range from concoctions, to customizations and truly put a baristas skills to the test. Lets delve into what makes these orders so difficult to create.
| Drink Order | Key Challenges |
|---|---|
| Venti Soy Green Tea Latte, 180 Degrees, No Foam | High temperature of the soy milk can cause burns; achieving a foam-free result is difficult |
| Quad Venti Half Caffeine Vanilla Bean Mocha Hazelnut Caramel Extra Hot No Foam Ristretto Latte | Long list of customizations; managing multiple pumps of flavor syrups; adjusting the shot process |
| Grande Dark Roast in a Venti Cup with 8 Agave, Steamed Breve, Whipped Cream, and Honey Crosshatched on Top | Specific requests for agave, breve, and honey crosshatching; can cause confusion especially during busy times |
| Venti Half-Soy, Half-Eggnog Eggnog Latte, 180 Degrees, No Foam | Combining soy and eggnog while avoiding foam; steaming process for two different milk types requires skill |
| Venti Soy Iced Extra Extra Dry Cappuccino with 3/4 Caffeine, Pulled Ristretto, and Cinnamon Steamed into the Milk | Pulling the ristretto shots correctly; incorporating cinnamon into the steamed milk without causing allergen-related issues |
1. The Venti Soy Green Tea Latte, 180 Degrees, No Foam:
One of the most notorious challenging orders is the Venti Soy Green Tea Latte at 180 degrees without any foam. According to baristas, this drink has left many partners dealing with burned fingers due to the high temperature of the soy milk. Plus, achieving a perfectly foam-free result can be quite the challenge.
2. The Quad Venti Half Caffeine Vanilla Bean Mocha Hazelnut Caramel Extra Hot No Foam Ristretto Latte:
Dubbed the “monster drink,” this intricate order features a long list of customizations that can be time-consuming to prepare. From managing multiple pumps of flavor syrups to adjusting the shot process, this drink is a true test of a barista’s patience.
3. The Grande Dark Roast in a Venti Cup with 8 Agave, Steamed Breve, Whipped Cream, and Honey Crosshatched on Top:
This peculiar concoction pushes the limits of a standard cup size with specific requests for agave, breve, and honey crosshatching on top of the whipped cream. Baristas share that this drink can cause confusion, especially when there’s a long line of customers waiting to be served.
4. The Venti Half-Soy, Half-Eggnog Eggnog Latte, 180 Degrees, No Foam:
As if making a regular eggnog latte isn’t challenging enough, this custom order adds the complexity of combining soy and eggnog while avoiding any foam. The steaming process for two different milk types requires skillful execution to achieve the perfect result.
5. The Venti Soy Iced Extra Extra Dry Cappuccino with 3/4 Caffeine, Pulled Ristretto, and Cinnamon Steamed into the Milk:
While it may sound like a mouthful, this iced cappuccino is no easy task for baristas. Pulling the ristretto shots correctly and incorporating cinnamon into the steamed milk without causing any allergen-related issues can be quite a challenge.
Conclusion
Next time you visit Starbucks, take a moment to appreciate the hard work and skills of the baristas behind the counter, especially when they’re faced with challenging drink orders like the ones mentioned above. From complex customizations to precise temperature requirements, these drinks push the boundaries of what can be prepared behind the espresso machines.
So, the next time you’re in the mood for a specialty concoction, be mindful of the extra effort it might require from your friendly neighborhood barista.
