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Starbucks White Chocolate Mocha
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jscottt123
Senior Member


Joined: 24 Mar 2009
Posts: 1
Location: USA
Expertise: Just starting

Posted Tue Mar 24, 2009, 6:11pm
Subject: Starbucks White Chocolate Mocha
 

Hello,

    I am new to the world of espresso. My favorite drink is Starbuck's White Chocolate Mocha. I have read several recipies on the Internet, and I have discovered how to make a REALLY close version, just using standard coffee, and 6 tablespoons of white chocolate chips, along with some milk. Anyway, I wanted to try to get a bit closer, and plus, I didn't really like having to double boil the sauce because it takes too long.

Anyway, I purchased some Fontana White Chocolate Syrup, which from what I understand is what Starbucks uses. It even says Starbucks on the front label (http://www.cooking.com/products/shprodde.asp?SKU=627426)

Everyone on the cooking.com website talks about it being perfect, but I just can't get it. I've tried making a 20 oz cup by using a double shot of ground espresso, along with 3 to 4 "shots" of the white chocolate sauce, followed by topping it off with steamed milk. It didn't taste anywhere close. I have also tried just an 8 oz cup with a single shot, 1 shot of sauce, and then steamed milk. Nothing tastes right. I'm completely lost. Any advice would be greatly appreciated.
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JesseCass
Senior Member


Joined: 1 May 2009
Posts: 152
Location: Kamloops BC
Expertise: I live coffee

Espresso: PID'd Starbucks Sirena
Grinder: NS MDX-A, Unbranded 50's...
Vac Pot: Sunbeam Coffeemaster
Drip: Bodum Press, Aeropress
Roaster: Modified Poppery II
Posted Tue May 12, 2009, 8:34pm
Subject: Re: Starbucks White Chocolate Mocha
 

Fontanna is the syrup that Starbucks used to use prior to developing its own syrup, From what I have heard it is similar but not identical.

I am not certain that the syrup is your problem though if similarity to the Starbucks drink is your goal and you should be using a very dark roast espresso blend with one oz  of esprsso and 2 pumps of syrup in an 8 oz cup and double that for a 16 oz.

I could go on about improving your espresso setup (freshness, grind etc) but if recreating a starbucks drink is your goal these wont really help you

best of luck
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Rick_Cox
Senior Member
Rick_Cox
Joined: 18 May 2009
Posts: 51
Location: Federal Way, WA
Expertise: Pro Barista

Posted Tue May 19, 2009, 5:34am
Subject: Re: Starbucks White Chocolate Mocha
 

I will be the first to recognize Starbucks for having a great ambiance.  Unfortunately, that's where their greatness begins and ends for me.  They introduced America to espresso to which I'm thankful, but better coffee can be found elsewhere.  Welcome to the world of the coffee geeks :)

I'm not sure where you're from - but I'd really encourage you to see if you can find a specialty coffee shop in your area that can pull you an amazing shot of espresso.  The higher-end shops will usually have a really good white chocolate to compliment your drink.  Should you be able to locate a great shop, you'll probably find that  you don't need near as much of the syrup to have a really sweet drink.
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jc1112
Senior Member


Joined: 30 Apr 2009
Posts: 13
Location: USA pa
Expertise: I love coffee

Espresso: none
Grinder: mazzer robur
Vac Pot: no
Drip: yes please
Roaster: no
Posted Sat May 30, 2009, 7:14pm
Subject: Re: Starbucks White Chocolate Mocha
 

I think the recipe is about two ounces of 'espresso', five shots of dense white chocolate
sauce(~3/4oz each) and the rest minimally aerated steamed milk for a large 20 oz.  
And of course whip cream.

I do not know the syrup manufacturer but in my opinion it is way to sweet.  Ghirardelli
makes a good wm syrup.  Starbucks uses a lot of syrup to espresso and I believe the key
is to stir the 'sauce' with the hot espresso to properly incorporate everything.
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dwalke10
Senior Member
dwalke10
Joined: 5 Oct 2009
Posts: 39
Location: Gump Town, Alabama
Expertise: I live coffee

Posted Thu Oct 8, 2009, 6:31am
Subject: Re: Starbucks White Chocolate Mocha
 

Try adding three shots (dark roast espresso) instead of two if your making a 20 oz. drink. Four pumps of white chocolate is the norm but that is usually far too sweet for me-Starbucks goes a little nuts with the sweet.

 
Actually, this seems to be the basic need of the human heart in nearly every great crisis - a good hot cup of coffee.  ~Alexander King
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paulsmith
Senior Member


Joined: 26 Jan 2010
Posts: 1
Location: San Diego, Ca
Expertise: Just starting

Posted Tue Jan 26, 2010, 12:29am
Subject: Re: Starbucks White Chocolate Mocha
 

I also tried of making my own coffee version of Starbucks White Chocolate Mocha. The taste is closer but still there is something missing which what I am thinking right now.

 
cuban cigars
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amyswinningways
Senior Member


Joined: 11 Feb 2010
Posts: 2
Location: Malone
Expertise: I live coffee

Posted Thu Feb 11, 2010, 1:18pm
Subject: Re: Starbucks White Chocolate Mocha
 

The first thing you want to make sure you do is to NOT let your shot die. After 10 seconds, the shot is no longer ideal and has a different flavor altogether. To test that, taste a fresh shot and then taste another one 15 seconds later. See the difference? You need to make sure that your shots are hitting some kind of liquid(ie the wm syrup) before that 10 seconds is up. Try 3 pumps wm, 2 live shots and then add your steamed milk in a 20 oz cup and see where that gets you. You can adjust the wm to your liking at that point.
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TheLeftHand
Senior Member
TheLeftHand
Joined: 13 Aug 2009
Posts: 16
Location: Independence, KY
Expertise: Pro Barista

Espresso: LM GS3; Le'lit PL042LET
Grinder: Elektra NINO; Le'lit PL043...
Vac Pot: Yama 5C
Drip: Chemex; Clever; Hario V60
Roaster: Quest M3
Posted Thu Feb 11, 2010, 2:11pm
Subject: Re: Starbucks White Chocolate Mocha
 

amyswinningways Said:

The first thing you want to make sure you do is to NOT let your shot die. After 10 seconds, the shot is no longer ideal and has a different flavor altogether. To test that, taste a fresh shot and then taste another one 15 seconds later. See the difference? You need to make sure that your shots are hitting some kind of liquid(ie the wm syrup) before that 10 seconds is up. Try 3 pumps wm, 2 live shots and then add your steamed milk in a 20 oz cup and see where that gets you. You can adjust the wm to your liking at that point.

Posted February 11, 2010 link

Speaking of Starbucks: this is a myth that was created by Starbucks to prompt its partners to make drinks faster. Espresso does change in character every moment since it was pulled; but there is not real magic timeline that once crossed thrusts a shot into 'dead shot' territory.

When was the last time you ordered a double from a cafe only to down it the exact second it was handed to you? This myth needs to stop being perpetuated.
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amyswinningways
Senior Member


Joined: 11 Feb 2010
Posts: 2
Location: Malone
Expertise: I live coffee

Posted Mon Apr 4, 2011, 11:05pm
Subject: Re: Starbucks White Chocolate Mocha
 

Actually, it's a fact not just the perpetuation of a myth. I've tasted the difference, both at home and at Starbucks, as well as at other cafes. Has absolutely nothing to do with Starbucks trying to speed up the process. The fact is, if you do not add something to that shot within a certain time frame, it comes out tasting awful. And this is the exact reason I do not drinks espresso shots plain. If you could drink that double within 10 seconds without risking burning the taste buds right off your tongue, you'd have a whole different point of view. You might try it before you dismiss it! There is a big difference between 10 seconds and even 20 seconds.
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SteveRhinehart
Senior Member
SteveRhinehart
Joined: 27 Dec 2009
Posts: 855
Location: Syracuse, NY
Expertise: I live coffee

Espresso: 1970s La Pavoni Europiccola
Grinder: Baratza Vario, Hario Skerton
Vac Pot: Yama Tabletop 3-cup
Drip: Chemex, CCD, Kalita Wave,...
Roaster: Flavorwave/Stir Crazy
Posted Tue Apr 5, 2011, 4:53am
Subject: Re: Starbucks White Chocolate Mocha
 

No, it's a myth. Many of us make excellent espresso at home that never "dies" at all. Quality cafes all over will serve espresso in house that may take 15 whole seconds to reach you, and yet it will still be delicious. Watch the upcoming USBC and see how shots may be consumed 25, even 30 seconds after being prepared at times, and not served only by novice competitors. Starbucks' insistence on shot death has something to do with encouraging speed, and something to do with quality control. There can be a palatable difference in their shots as they age, which is most likely due to the use of stale or staling beans. The volatiles in the shot are so degraded that, while there might be a hint of complexity right out of the spouts, it is fleeting. This same effect can be experienced at home if you try pulling shots with coffee that's past due. Hit the three week post-roast mark and watch how your shots perform. Fresh coffee tastes fine, sometimes even better as it cools, whereas the stale stuff usually falls flat, lifeless.
The real question is, if Starbucks believes shots can die, why would they bother serving them straight?
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