TBF, a chunk of it is the new cloud drinks. And part of my confusion is the fact that they want us to get rid of the CBS pump for vanilla and just use an espresso bar pump. Same for cascara, although I bet a lot of stores were already using an espresso bar pump. Caramel is still CBS. Also they want us to write the cold foam as a modifier for the drink, not as part of the name, so a cold foam cappuccino has CF in the custom box and C in the drink box; and that cold foam will be made differently than cold foam for cold brew, which also has CF in the custom box (and then CB in the drink box). So the same modifier is made two different ways depending on which drink it's in. And cold foam caps get 2% now. And 2% gets blended on 4. And tall cold foam caps don't get that unnecessary 2nd shot. And sometimes you put the milk in the pitcher first and other times you put the syrup in...
I just went through and listed everything out. There are 6 drinks that get cold foam. Of those 6, a couple of them (the cloud ones) require different amounts of cold foam for each size, giving a total of 10 unique standard ways to make cold foam. And here they are, listed by drink:
CF CB: 2V, 100ml N, blend on 3, no syrup in drink. This is also how you would add cold foam as a modifier to a drink that doesn't get cold foam.
CACF CB: 2CAS, 100ml N, blend on 3. Drink gets 1-2-3-4 vanilla in cup.
SCCF CB: 2 salt packets, 100ml VSC, blend on 3 (note: the cold foam does not change based on the size like it used to). Drink gets 3-4-6-7 caramel in the cup.
CF C: 100-150-200ml 2%, blend on 4. No syrup in drink. [This is the exact same modifier in the custom box as the first drink, but this cold foam is made with 2% and has no syrup.]
CCLM (new caramel cloud macchiato): 100-150-200ml 2%, 1-2-2 vanilla, 2-3-4 CLP (cloud powder), blend on 4. No syrup in drink.
CICLM (cinnamon cloud macchiato): 100-150-200ml 2%, 1-2-2 CLS (cinnamon lemon syrup), 2-3-4 CLP, blend on 4. No syrup in drink.
That took entirely too long to write out. And I kept adding to the top paragraph as I went through all the different changes. I guess it was too much to remember off the top of my head.
I already have my cold foam pitcher labeled with all the current ways to make drinks because it was hard to remember all of those. I'm going to redo it all for these because it's even more challenging. I'd be impressed if any store in the world can get an entire team of baristas to memorize every single step to perfection. Certain things won't make a noticeable difference (putting 2 vanilla first when making regular CF vs doing the milk first when making the cloud ones and then adding V), but still, I feel like they could've done better with this.
