r/CaribouCoffee

If I'm remembering right, the Honeycrisp Apple Caramel Espresso Shaker came out a couple years ago. Year #1, it was absolutely AMAZING with the flavor. Last year, I think they changed the recipe for it -- it was significantly sweeter -- and even when I asked for less caramel and more apple, it still was ridiculously caramelly with less of the apple shining through.

I might've been in the minority in not enjoying how much sweeter it was (same went for the dark chocolate cranberry espresso shaker, sadly), but I was wondering if anyone knows if there could be any changes again this year regarding the recipe/flavor? Any suggestions on how to order it to attempt to reclaim the way it did the first year it came out (again, asking for less caramel and more apple didn't improve it to me)?

I used to get a free baked item at 50 points. now it's 100 points. My favorite peach refresher drink is gone and replaced with something that is not quite as satisfying. It's been almost 2 weeks and I thought I would adjust to the change but I'm thinking about just doing drinks at home now. What gives?

Just wondering as a layperson who regularly orders it. I was told by one of my favorite managers that it is 6 pumps caramel, a hot espresso shot (not the pre-chilled), milk to the line, then nitro followed by espresso whip. That said, when I have ordered at other locations, half the time it doesn't taste the same. So what's the official recipe?

I’m trying to figure out how to recreate a medium Iced Campfire Espresso Shaker at home, and I feel like I should have everything I need, but I cannot get it to taste the same.
I have a Breville Barista espresso machine and use Caribou’s Cross Fox espresso beans. I also buy Caribou’s actual private label chocolate syrup directly from my local store since it isn’t sold retail. For the flavor syrup, I have Monin Toasted Marshmallow, and I use 2% milk instead of oat milk because that’s how I order mine at Caribou.
So I’m using:
• Cross Fox espresso beans
• Caribou’s actual private label chocolate syrup
• Monin Toasted Marshmallow syrup
• 2% milk
• Ice
I’ve tried weighing the beans, changing the grind size, timing my shots, and playing around with the extraction, but I still can’t get it to taste like the one I order. I also had this problem when I tried recreating the regular Iced Campfire Mocha at home before the shaker came out, so I’m wondering if the biggest difference is actually how I’m pulling the espresso.
If anyone works or has worked at Caribou, what are the exact amounts and steps for a MEDIUM Iced Campfire Espresso Shaker? Specifically how many shots of espresso, how much chocolate syrup and toasted marshmallow syrup, how much milk and ice, the order everything is added, and how it’s shaken.
I’m also curious what espresso machines Caribou uses and whether the commercial machines make a significant difference with Cross Fox compared to a Breville Barista. My machine is getting older, and I’ve considered eventually upgrading to a really nice automatic or even a commercial grade machine (after I graduate and save a bit in the next year). But if my Breville should be perfectly capable of producing similar espresso and I’m just dialing it in wrong, I’d rather figure out what I’m doing wrong before spending that kind of money.
I feel like I’m so close because I have the actual ingredients. I’m just missing something in either the recipe, the technique, or the espresso extraction.

After seeing a handful of beekeeper posts. I’ve been curious. How many employees do you typically have on morning shift depending on the day? We are a franchise store that runs 2-3 people per shift averaging 17k-18k a week and will increase to 4 for Saturday and Sunday mornings. What does your store sales look like vs people on shift? They didn’t appear to be in training for NSO but I’ve seen pictures of 8-9 people on shift which seemed crazy