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# The Daily Pour

The Cookbook

"Good Coffee. Great Vibes. On Purpose."
Volume One · 25 Signature Recipes
SnS Hospitality Group LLC
Contents

## Table of Contents

Introduction

## How to Use This Cookbook

This is the heart of The Daily Pour. If the Spec Book is our business, this is our craft.

Every drink we serve lives on these pages — its name, its story, and the exact steps to make it perfectly, every single time. A guest should be able to order "The Sunrise" on a Monday in South Bend and get the identical drink a barista makes on Friday. That consistency is the brand.

#### The Rules Behind Every Recipe

1. Espresso standard: 18g in → 36g out, 25–30 seconds. Fast & sour = grind finer; slow & bitter = grind coarser.
2. Steam milk to 150°F — hot enough that you can only hold the pitcher ~3 seconds. Never re-steam.
3. Build order matters: flavor (syrup/sauce) first → espresso → milk/ice. It self-mixes as you pour.
4. Pumps are not eyeballed. Small = 2, Medium = 3, Large = 4. Every time.
5. Presentation is the finish, not an afterthought. Clean cup, centered lid, sleeve squared, drizzle with intention.

#### Sizes

Hot & espresso drinks: Small 12oz · Medium 16oz · Large 20oz. Cold cups: 16oz & 24oz. Energizers: 20oz clear cup only.

Barista note: Each recipe lists what national best-seller it "maps to." That's not a copy — it's the proven flavor profile America already loves, made better with our local beans and real technique. Learn the map, then own the drink.
Foundations

## Core Techniques

Master these four and you can make anything in this book.

#### 1 · Pulling the Perfect Shot

1. Dose 18g into a dry portafilter basket.
2. Distribute level, then tamp firm and flat (~30 lb pressure).
3. Lock in, start the shot immediately. Target 36g out in 25–30 seconds.
4. Watch the pour: should run like warm honey, blonde-ing near the end. Cut it.

#### 2 · Steaming Milk & Microfoam

1. Fill pitcher to just below the spout base. Purge the wand.
2. Tip in at the surface to introduce air (a gentle "tss-tss") for 2–3 sec — this stretches the milk.
3. Submerge the tip to create a whirlpool; heat to 150°F, no more.
4. Wipe wand, purge. Tap pitcher, swirl to a glossy paint texture.

#### 3 · Shaken Espresso

1. Pull espresso over syrup in a shaker tin.
2. Add ice to fill. Cap and shake hard 15–20 seconds until frothy and frost forms on the tin.
3. Pour everything (foam + ice) into the cup, top with milk.

#### 4 · Sweet Cream Cold Foam

1. Combine heavy cream, whole milk, and vanilla (2:1 ratio + splash).
2. Froth cold with a handheld frother or cold-foam blender until it holds soft peaks.
3. Spoon/pour over the top of cold drinks — it should float.

Category 01

## Coffee

Brewed & cold-brew builds. The honest backbone of the morning.

The Sunrise maps: DD French Vanilla Iced

The first light of the day in a cup — smooth iced coffee kissed with vanilla.

#### Build (iced · 16oz / 24oz)

Ingredient | 16oz | 24oz
--- | --- | ---
Cold brew or iced drip | 10oz | 15oz
Vanilla syrup | 3 pump | 4 pump
Cream splash / milk | 2oz | 3oz
Ice | fill | fill

#### Steps

1. Vanilla in cup.
2. Fill with ice.
3. Pour coffee, top with cream, stir.

Sell: $3.95 / $4.75

First Light maps: DD Original hot coffee

Clean, bright, uncomplicated drip. For the purist on the way to work.

#### Build (hot · S/M/L)

Ingredient | S 12 | M 16 | L 20
--- | --- | --- | ---
Fresh drip coffee | 12oz | 16oz | 20oz
Room for cream (optional) | 1" | 1" | 1"

#### Steps

1. Brew fresh (toss after 45 min).
2. Pour to line, cap, sleeve.
3. Offer cream/sugar station.

Sell: $2.75 / $3.25 / $3.75

The Regular maps: DD Iced Coffee

Named for the guest we'll know by name. Straightforward iced coffee, your way.

#### Build (iced · 16oz / 24oz)

Ingredient | 16oz | 24oz
--- | --- | ---
Iced drip / cold brew | 12oz | 18oz
Flavor (guest choice) | 2–3 pump | 3–4 pump
Milk/cream to taste | splash | splash

#### Steps

1. Flavor + ice.
2. Coffee.
3. Milk to guest preference, stir.

Sell: $3.25 / $3.95

Category 01 · Coffee

Velvet Cold Brew maps: SBUX Cold Brew + Sweet Cream Foam

Slow-steeped, impossibly smooth, crowned in sweet cream cold foam. Our high-margin star.

#### Build (iced · 16oz / 24oz)

Ingredient | 16oz | 24oz
--- | --- | ---
House cold brew (12–18h steep) | 12oz | 18oz
Ice | fill | fill
Sweet cream cold foam | top | top

#### Steps

1. Ice, then cold brew leaving 1" headroom.
2. Froth sweet cream cold foam (see Foundations).
3. Float foam on top — do not stir.

Why it matters: cold brew is our best margin (~88%). Batch daily, label the steep time.

Sell: $4.95 / $5.75

Midnight Pour maps: Nitro / bold black coffee

Dark, bold, no apologies. Concentrated cold brew served black over ice.

#### Build (iced · 16oz / 24oz)

Ingredient | 16oz | 24oz
--- | --- | ---
Cold brew concentrate | 8oz | 12oz
Filtered water (cut) | 4oz | 6oz
Ice | fill | fill

#### Steps

1. Ice.
2. Concentrate + water, stir.
3. Serve black; offer sweet cream on the side.

Sell: $4.50 / $5.25

Category 02

## Espresso

Where the craft shows. Every one starts with a perfect 18/36 shot.

Golden Hour maps: Classic Latte

That warm, glowing part of the day — espresso wrapped in silky milk.

#### Build (hot/iced · S/M/L shots)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Espresso shots | 1 | 2 | 3
Steamed milk | ~8oz | ~12oz | ~15oz
Microfoam | ~1cm | ~1cm | ~1cm

#### Steps

1. Pull shots into cup.
2. Steam milk to glossy microfoam, 150°F.
3. Pour to fill, finish with a clean surface (or art).

Sell: $4.25 / $5.25 / $6.25 · +oat $0.75

Gilded Caramel maps: SBUX Caramel Macchiato (#1 volume)

Our take on America's most-ordered drink — vanilla, espresso, milk, caramel crown.

#### Build (hot/iced · S/M/L)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Vanilla syrup | 2 | 3 | 4
Steamed milk | 8oz | 12oz | 15oz
Espresso (poured on top) | 1 | 2 | 3
Caramel drizzle | crosshatch | crosshatch | crosshatch

#### Steps

1. Vanilla + milk first.
2. Pull espresso on top (leaves the espresso "mark").
3. Finish with caramel crosshatch drizzle.

Sell: $4.95 / $5.95 / $6.95

Category 02 · Espresso

The Artisan maps: Mocha

Chocolate and espresso, made with intention. Topped with whip.

#### Build (hot/iced · S/M/L)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Mocha sauce | 2 | 3 | 4
Espresso | 1 | 2 | 3
Steamed milk | 8oz | 12oz | 15oz
Whipped cream | top | top | top

#### Steps

1. Mocha in cup, pull shots on top, stir to melt.
2. Steam & pour milk.
3. Whip + light cocoa dust.

Sell: $4.95 / $5.95 / $6.95 · White mocha = same

The Commute maps: SBUX Brown Sugar Oatmilk Shaken Espresso (#1 revenue)

The viral fuel for the drive — shaken espresso, brown sugar, oat milk, cinnamon.

#### Build (iced · 16oz / 24oz)

| 16oz | 24oz
--- | --- | ---
Espresso | 2 | 3
Brown sugar syrup | 3 | 4
Cinnamon | 1 shake | 1 shake
Oat milk | 4oz | 6oz

#### Steps

1. Shake espresso + brown sugar + cinnamon + ice hard 15–20s.
2. Pour all into cup.
3. Top with oat milk.

Sell: $5.25 / $5.95

Blush & Bean maps: Vanilla Latte (signature twist)

Our namesake blush — a vanilla latte finished with a whisper of rose/strawberry cold foam.

#### Build (iced · 16oz / 24oz)

| 16oz | 24oz
--- | --- | ---
Vanilla syrup | 3 | 4
Espresso | 2 | 3
Milk | 8oz | 12oz
Strawberry cold foam | top | top

#### Steps

1. Vanilla + ice + espresso + milk.
2. Float strawberry cold foam.
3. Optional: pink sugar rim for signature look.

Sell: $5.50 / $6.25

Category 03

## Teas

For the guest who doesn't drink coffee — but still deserves the ritual.

Spiced Porch maps: DD Chai Latte (top tea seller)

Cinnamon, cardamom & nutmeg with steamed milk — like a warm porch in autumn.

#### Build (hot/iced · S/M/L)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Chai concentrate | 4oz | 6oz | 8oz
Steamed milk | 8oz | 10oz | 12oz
Cinnamon dust | top | top | top

#### Steps

1. Chai in cup.
2. Steam & pour milk (or ice + cold milk for iced).
3. Cinnamon dust.

Sell: $4.50 / $5.25 / $6.00 · +oat $0.75

Jade Morning maps: SBUX Matcha Latte

Stone-ground green tea whisked with milk. Earthy, smooth, energizing.

#### Build (hot/iced · S/M/L)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Matcha | 1 tsp | 1.5 tsp | 2 tsp
Hot water (whisk) | 1oz | 1.5oz | 2oz
Milk | 9oz | 13oz | 16oz
Vanilla (optional) | 1 | 2 | 2

#### Steps

1. Whisk matcha + hot water to smooth paste (no clumps).
2. Add to milk over ice, or steam for hot.
3. Stir well.

Sell: $4.95 / $5.75 / $6.50

Category 03 · Teas

The Steeping Hour maps: Hot Brewed Tea

A quiet moment. Premium loose-leaf or bagged tea, steeped right.

#### Build (hot · any size)

Ingredient | Amount
--- | ---
Tea (black/green/herbal) | 1–2 bags by size
Hot water 200°F (black) / 175°F (green) | fill
Honey / lemon | on request

#### Steps

1. Right water temp per tea type.
2. Steep 3–5 min, remove bag (don't over-steep = bitter).
3. Offer honey + lemon.

Sell: $2.95 flat

Honey & Ember maps: London Fog (Earl Grey tea latte)

Earl Grey + steamed milk + honey & vanilla. Cozy, floral, elegant.

#### Build (hot/iced · S/M/L)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Earl Grey (strong steep) | 4oz | 6oz | 8oz
Vanilla | 1 | 2 | 2
Honey | 1 squeeze | 1 | 2
Steamed milk | 7oz | 9oz | 11oz

#### Steps

1. Steep Earl Grey strong.
2. Add vanilla + honey, stir.
3. Top with steamed milk.

Sell: $4.50 / $5.25 / $6.00

Garden Party maps: SBUX Iced Tea / Refresher-lite

Bright iced tea with a splash of fruit. Refreshing and light.

#### Build (iced · 16oz / 24oz)

| 16oz | 24oz
--- | --- | ---
Brewed & chilled tea | 12oz | 18oz
Fruit syrup (peach/berry) | 2 | 3
Ice | fill | fill

#### Steps

1. Fruit syrup + ice.
2. Chilled tea.
3. Stir; garnish lemon.

Sell: $3.95 / $4.75

Category 04

## Specialty

Blended, indulgent, seasonal. The treats people cross town for.

Caramel Cloud maps: SBUX Caramel Frappuccino

Our top blended — espresso, caramel, milk & ice whipped to a cloud, whip on top.

#### Build (blended · 16oz / 24oz)

| 16oz | 24oz
--- | --- | ---
Espresso | 1 | 2
Caramel syrup | 3 | 4
Milk | 6oz | 9oz
Ice | 1.5 cup | 2 cup

#### Steps

1. All in blender, blend smooth (no chunks).
2. Pour, top whip + caramel drizzle.
3. Wide straw, dome lid.

Sell: $5.75 / $6.75

Cookies & Craft maps: SBUX Cookie Crumble / Java Chip

Blended chocolate chip indulgence — dessert in a cup.

#### Build (blended · 16oz / 24oz)

| 16oz | 24oz
--- | --- | ---
Mocha sauce | 3 | 4
Chocolate chips | 1 scoop | 1.5 scoop
Milk | 6oz | 9oz
Ice | 1.5 cup | 2 cup

#### Steps

1. Blend mocha + chips + milk + ice.
2. Whip + cookie crumble top.

Sell: $5.95 / $6.95

Category 04 · Specialty

The Nightcap maps: Affogato

A shot of hot espresso poured over vanilla ice cream. Simple. Elegant. Unforgettable.

#### Build (one size · 8oz cup)

Ingredient | Amount
--- | ---
Vanilla ice cream / gelato | 2 scoops
Fresh espresso | 2 shots

#### Steps

1. Two scoops in cup.
2. Pull espresso fresh, pour over table-side/at window.
3. Serve immediately with spoon.

Sell: $5.50

The Confection maps: DD Churro / seasonal signature latte

Cinnamon-sugar & espresso, whipped, caramel drizzle. A rotating signature slot.

#### Build (hot/iced · 16oz)

Ingredient | 16oz
--- | ---
Cinnamon-sugar (churro) syrup | 3 pump
Espresso | 2
Milk | 10oz
Whip + cinnamon sugar + caramel | top

#### Steps

1. Syrup + espresso + milk.
2. Whip, dust cinnamon sugar, caramel drizzle.

Sell: $5.95

Autumn Gold maps: SBUX Pumpkin Spice Latte (seasonal)

Our seasonal flagship — pumpkin, spice, espresso. Runs Sept–Nov, drives fall traffic.

#### Build (hot/iced · S/M/L)

| S 12 | M 16 | L 20
--- | --- | --- | ---
Pumpkin spice syrup | 2 | 3 | 4
Espresso | 1 | 2 | 3
Milk | 8oz | 12oz | 15oz
Whip + pumpkin spice | top | top | top

#### Steps

1. Syrup + espresso + milk.
2. Whip + pumpkin-pie-spice dust.

Sell: $5.25 / $5.95 / $6.75

Category 05

## Energizers

Cold, vivid, and buzzing. Alani Nu energy meets fruit & ice. Served 20oz clear — always.

Caffeine & Service Note:
Each Energizer contains one 8.4oz Alani Nu (~100mg caffeine — about the same as one cup of coffee). Menu should note: "Contains caffeine." One Alani per drink — never two. Do not add espresso shots to an Energizer (keeps it a clean, cold fruit drink and holds caffeine at ~100mg).

Cherry Bomb signature · cherry slush + lime

Bright cherry slush, a squeeze of fresh lime, over an electric Alani base.

#### Build (cold · 20oz clear cup)

Ingredient | Amount
--- | ---
Alani Nu (flavor: Cherry Slush / Cosmic Stardust) | 1 can (8.4oz)
Cherry syrup or puree | 2 pump
Fresh lime juice | 0.5 oz
Ice | fill

#### Steps

1. Cherry + lime in cup.
2. Fill with ice.
3. Pour Alani over, stir gently to keep fizz. Lime wheel garnish.

Sell: $6.50 · est. cost ~$2.50 (Alani ~$2)

Category 05 · Energizers

All: 1 Alani Nu (8.4oz, ~100mg) · 20oz clear cup · fill with ice · stir gently to preserve carbonation · contains caffeine.

Blue Horizon signature · blue raspberry + coconut

Tropical blue raspberry meets coconut cream. Looks like a summer sky.

Ingredient | Amount
--- | ---
Alani Nu (Breezeberry / Blue Slush) | 1 can
Blue raspberry syrup | 2 pump
Coconut cream splash | 0.5 oz
Ice | fill

Sell: $6.50

Sunset Citrus signature · orange + peach + grenadine

Layered orange-to-red like a sunset. Peach, orange, a grenadine sink.

Ingredient | Amount
--- | ---
Alani Nu (Orange Kiss / Juicy Peach) | 1 can
Peach syrup | 2 pump
Grenadine (sinks for layered look) | 0.25 oz
Ice | fill

Sell: $6.50

Electric Peach signature · peach + strawberry

Juicy peach and strawberry — the crowd-pleaser.

Ingredient | Amount
--- | ---
Alani Nu (Juicy Peach) | 1 can
Strawberry puree | 2 pump
Fresh lemon | 0.25 oz
Ice | fill

Sell: $6.50

Frost Lime signature · lime slush + mint

Ice-cold lime slush with a whisper of mint. The most refreshing on the board.

Ingredient | Amount
--- | ---
Alani Nu (Lemon Lime / Sherbet) | 1 can
Lime syrup | 2 pump
Fresh lime + muddled mint | 0.5 oz + 2 leaves
Ice | fill

Sell: $6.50

Closing

## Standards & Consistency

A recipe is only as good as its repetition.

This cookbook pairs with The Daily Pour Spec Book (costs, margins, pump charts, add-on pricing). When a number here and there ever disagree, the Spec Book governs pricing; this book governs process.

#### Daily Consistency Checklist

1. Dial in the grinder at open — pull & taste a test shot (18/36/25–30s).
2. Batch cold brew & label steep time.
3. Prep sweet cream cold foam & check syrup levels.
4. Taste matcha & chai concentrates for freshness.
5. Confirm Alani stock & fridge temp for Energizers.
6. Every drink: correct pumps, 150°F milk, clean presentation.

Seasonal slots: Autumn Gold (fall), plus rotate The Confection & one Energizer seasonally to keep the board fresh and give regulars something new. Log new recipes here as v1.1, v1.2…

"Good Coffee. Great Vibes. On Purpose."

The Daily Pour Cookbook · Volume One · SnS Hospitality Group LLC
Recipes based on standard formulas + Starbucks/Dunkin' best-seller data. Prices are launch targets — verify against final supplier costs.