I'm confused on the correct amount of syrup and or sauce one should use in the appropriate sized drink. I've gotten ounce answers some places on the web, but I've no idea how many ounces a pump of sauce contains. While I haven't had any complaints, I would just really love to know. It's also a pain because our Torani syrups do not have pumps but nozzles, so hence knowing the correct amount. Any help would be awesome.

espresso_emily.08 wrote:I'm confused on the correct amount of syrup and or sauce one should use in the appropriate sized drink. I've gotten ounce answers some places on the web, but I've no idea how many ounces a pump of sauce contains.

I don't know. Why not measure the liquid dispensed from the pump? According to my searches, the Torani pump dispenses 1/2 ounce shots, but that from sales copy, not the manufacturer specification. Sorry I can't be more specific. Geoff Corey, owner of Pheasant Creek Coffee, jokes about the demand for "sugar bombs" espresso-based drinks, but I doubt you'll find many takers among the HB membership. The forum members in the Barista Guild will surely know.

Correct amount is up to you/business. Some national chains have pushed more "sugar-bomb" drinks on the masses as a way for broader appeal of drinkers and to mask their not-so-good espresso. If you're proud of your espresso, I would suggest using little syrup so you are not masking the taste of coffee. If your embarrassed with your espresso or are not consistent, then I would suggest putting a lot of syrup.

As for measuring, you can see how many pumps it takes to make an ounce. Monin pumps are 1/4 ouncers. For sauces, Ghiradelli pumps are 1/2 ouncers. Guittard are 1 ounce pumps. If you have pours on the bottles, then pour it in a shot glass and see how long it take to make an ounce.

Commercial business questions are better answered at the http://Baristaguildofamerica.org or if you are not an SCAA member then try http://www.specialty-coffee.com/forum

PheasantCreek wrote: If you're proud of your espresso, I would suggest using little syrup so you are not masking the taste of coffee. If your embarrassed with your espresso or are not consistent, then I would suggest putting a lot of syrup.

As a consumer, I'd agree with Geoff. *IF* I decide that I'm at a cart or an airport location and the PBTC isn't really too concerned about quality, the coffee is pre-ground, the machines are unsupervised super-autos, whatever, and I still think I need a doppio, I'll have 'em bury it in a few ounces of milk and ask for *TWO*DROPS* of Hazelnut. "And... two drops of the hazelnut syrup, if you please, but really, just two drops, no more. Charge me for a flavor, whatever, but I really just want, literally, two drops." <PBTC pours in three quarters of an once> "Like that?"
Listen to your heart, and then listen to the customer.

PheasantCreek wrote:Commercial business questions are better answered at the http://Baristaguildofamerica.org or if you are not an SCAA member then try http://www.specialty-coffee.com/forum

FYI FWIW BGA forum has non-member Public Area Open and Marketplace Forums. Also FWIW, fairly certain SCAA membership is not a requirement for BGA membership. App' does ask if affiliated with SCAA member shop and for it's name, but nowhere on the app' or listed BGA membership requirements does it say SCAA membership a requirement.

miKe mcKoffee wrote:FYI FWIW BGA forum has non-member Public Area Open and Marketplace Forums. Also FWIW, fairly certain SCAA membership is not a requirement for BGA membership. App' does ask if affiliated with SCAA member shop and for it's name, but nowhere on the app' or listed BGA membership requirements does it say SCAA membership a requirement.

I have no BGA or SCAA official memberships, and, much to their chagrin, I post on the public areas of the BGA fora all the time.

Thanks all for your tremendous help!

Psyd wrote:I have no BGA or SCAA official memberships, and, much to their chagrin, I post on the public areas of the BGA fora all the time.

And I'm happy you do.

Jasonian wrote:And I'm happy you do.

Thanks man. You gonna have my back in Phoenix?

At the SW Jam?

That's a bit too rich for my blood. I love coffee, and I love community, but I can't handle the social tension and plasticity as promised by this one.

I think the Cabin Coffee people will be out there, and they've been trying to stay as neutral as humanly possible in all the AZ coffee drama. I'm not sure if Trevino is going or not, but you could probably find that out more easily than I could.