Flavored & sweet latte
Applies to: any syrup- or sauce-flavored milk latte (vanilla, caramel, hazelnut, mocha, and similar), hot or iced.
Target: under 90 seconds.
- Verify pumps or measures are calibrated so a set number of pumps equals a known volume — recheck at open.
- Pull espresso per the espresso-extraction SOP; texture milk per the milk-steaming SOP.
- Have sauces at working temperature and stirred; keep drizzle bottles clean and clear.
- Add the flavoring (syrup or sauce) to the cup in a measured amount, not a free pour.
- Sweetness is a spec, not a mood — count pumps or measure ml every time.
- Extract the espresso onto the flavoring and stir once so it dissolves evenly into the hot shot.
- Hot: add steamed milk to a light microfoam and finish per recipe (drizzle, dust). Iced: add cold milk over full ice.
- Apply any drizzle or topping after the pour, edge to edge, never before.
- Last sip is not a syrup pool — if it is, the dissolve/stir step was skipped.
- Sweetness consistent across the batch because doses are measured.
- Served at drinking temperature; latte-art or clean topping on the surface.
Keep every flavored build on a measured pump/ml spec and log it in the recipe library — the whole point is that the tenth caramel latte of the shift tastes like the first.