Starbucks Baristas: The daily grind
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Bar Hack? (self.starbucksbaristas)
submitted by nomad-kid
So I’ve been at the bucks for about 2 months and have been struggling to learn drink recipes until a shift finally told me that usually the # of pumps is the cup ounces divided by 4.
Short: 8/4=2
Tall: 12/4=3
Grande: 16/4=4
Venti hot: 20/4=5
Venti cold: 24/4=6
This works for most basic drinks, not all. It’s been super helpful for me and apparently not even my trainer or my manager knew about it! Is it common knowledge at other stores?
Short: 8/4=2
Tall: 12/4=3
Grande: 16/4=4
Venti hot: 20/4=5
Venti cold: 24/4=6
This works for most basic drinks, not all. It’s been super helpful for me and apparently not even my trainer or my manager knew about it! Is it common knowledge at other stores?
darkartbootleg 6 points 4y ago
Thinking about it like that wouldn’t work for me, but if it works for you, go for it. That used to be the standard formula for all drinks with only a couple of exceptions. Now it seems there are more and more exceptions to the rule.
I always tell new baristas, any trick that works for you, as long as you’re making the drink right, is a good trick. Don’t get discouraged, follow the beverage routine, and get as much bar time in as you can. It’s only repetition that will make you better, the more you make a drink, the less you have to think while making it. The less you have to think about the drink at hand, then you can focus on clean up, talking to customers as you’re working etc, you’ll just move faster naturally. It’s exciting when you get there.
What works well at my store is, we take a chalk marker and write the formula on the machine or on the counter in front of the syrup.
Syrup - T-3, G-4, V-5(I-6)
ESP - T-1, G-2, V-2(I-3)
Lastly, know where your beverage recipe cards are and keep them organized. I’ve been there for 10+ years and still have to look stuff upon occasion, I went to go grab the recipe card for a drink the other day during a rush and they were a huge jumbled mess, just about lost my shit on everyone. That being said, the POS, most of the time, will tell you all the info for the drink as well.
I always tell new baristas, any trick that works for you, as long as you’re making the drink right, is a good trick. Don’t get discouraged, follow the beverage routine, and get as much bar time in as you can. It’s only repetition that will make you better, the more you make a drink, the less you have to think while making it. The less you have to think about the drink at hand, then you can focus on clean up, talking to customers as you’re working etc, you’ll just move faster naturally. It’s exciting when you get there.
What works well at my store is, we take a chalk marker and write the formula on the machine or on the counter in front of the syrup.
Syrup - T-3, G-4, V-5(I-6)
ESP - T-1, G-2, V-2(I-3)
Lastly, know where your beverage recipe cards are and keep them organized. I’ve been there for 10+ years and still have to look stuff upon occasion, I went to go grab the recipe card for a drink the other day during a rush and they were a huge jumbled mess, just about lost my shit on everyone. That being said, the POS, most of the time, will tell you all the info for the drink as well.
brooke-b 2 points 4y ago
yeah that works or just.. 2,3,4,5,6,7 from the smallest cup to the biggest
yep_its_just_me 1 points 4y ago
That's what my barista trainer taught me and it totally helps!:)
peroporquee 1 points 4y ago
Your formatting confused tf out of me but I see what you mean!
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