Building a drink means combining espresso, milk, water or ice in the right order and amounts. House recipes set the cup size, shots and foam depth, and following them keeps every drink consistent.
Why it matters
Guests expect their usual drink to look and taste the same every visit. Consistent builds also control costs.
Key ideas
Espresso and americano
An americano is espresso with hot water. Many cafés add the water first so the crema stays on top.
Foam depth
As a rough guide, a cappuccino has 1.5–2 cm of foam, a latte about 1 cm and a flat white a thin layer.
Iced and flavoured
For iced drinks, pour espresso over ice and cold milk. For a mocha, mix chocolate with the shot before adding milk.
Step by step
- 1
Choose the correct cup size for the order.
- 2
Add any syrup, sauce or hot water first.
- 3
Pull the shot into the cup.
- 4
Steam and pour the milk for that drink's foam depth.
- 5
Check the drink against the order, then call it.
Do
- Follow the recipe card for shots, syrups and sizes.
- Wipe drips from the rim and saucer before serving.
- Mark cups with changes, such as oat milk or decaf.
Common mistakes
- Don't change a recipe to suit your own taste.
- Don't let shots sit waiting for milk.
- Don't serve a drink with a messy or overflowing top.
The situation
An order arrives for a large decaf oat latte with vanilla, and a regular cappuccino.
What a professional does
You add vanilla to the large cup, pull the decaf shot and steam oat milk in its own jug. Then you make the cappuccino with deeper foam and check both against the ticket.
Useful phrases
“Large decaf oat vanilla latte for Maria!”
“Was that one pump of vanilla or two?”
Pro tip
Say each change quietly as you build the drink so you do not forget it.
Quick check
How do you build an iced latte?
Think about it, then show the answer
Fill the cup with ice and cold milk, then pour the espresso over. The milk is not steamed.