Starbucks Baristas: The daily grind
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Sequencing? (self.starbucksbaristas)
submitted by Cubscouttt
I’m a rather new Barista (about 2.5 months) and I’m doing really really well with everything! Lately, I’m getting a tons of hours on bar but it’s been a while and don’t remember the exact methods of sequencing from my online training modules. I can make drinks and make them fast but I’d really like to get perfect sequencing down, especially with cold bar. Any barring tips or tricks would be appreciated!
crafty_0ne 9 points 4y ago
Always have two drinks in production at all times with a third ready to go. Keep in mind that sequencing is designed to take advantage of your "machine time" which is the time it takes for the espresso machine to complete a task such as pulling shots. I don't care how fast you move, the limiting factor in how quick you can produce drinks is that shots take 18 to 22 seconds to pull and milk takes 30ish seconds to steam(depending on size). So in the time that you are waiting on the machine to produce component's for drink one, you use that time to gather and prepare components for drink two. When the machine is done with drink one, immediately begin it on the components for drink two. You may have heard the term switch like for like. As soon as a milk is done steaming the next one needs to be on that wand as quick as possible . As soon as shots are done pulling you switch the next on there as quick as possible. Keep the machine working constantly. Here's an example:
Drink one: sticker cup, pour milk, start steaming milk, queue shots, pump syrups, place cup on bar to catch shots, go to drink two. Drink two: sticker cup pour milk, queue shots, pump syrups, go to drink three. Drink three: sticker cup, go to drink one. Drink one: remove milk from steam wand, blow out wand for 2 seconds, begin steaming milk for drink two, grab cup for drink one and replace with cup from drink two, pour milk and finish drink one, go to drink three. Drink three: pour milk queue shots pump syrup go to drink four. Drink four, sticker cup, go to drink two. Drink two: remove milk from wand, blow out wand, start steaming milk for drink three, grab cup and replace with cup for drink three, finish drink two go to drink four. Repeat till stickers run out or you get a cold bar drink which I didn't include in the sequencing example above
Once you get the rhythm down you can produce a drink every 22-28 seconds.
Drink one: sticker cup, pour milk, start steaming milk, queue shots, pump syrups, place cup on bar to catch shots, go to drink two. Drink two: sticker cup pour milk, queue shots, pump syrups, go to drink three. Drink three: sticker cup, go to drink one. Drink one: remove milk from steam wand, blow out wand for 2 seconds, begin steaming milk for drink two, grab cup for drink one and replace with cup from drink two, pour milk and finish drink one, go to drink three. Drink three: pour milk queue shots pump syrup go to drink four. Drink four, sticker cup, go to drink two. Drink two: remove milk from wand, blow out wand, start steaming milk for drink three, grab cup and replace with cup for drink three, finish drink two go to drink four. Repeat till stickers run out or you get a cold bar drink which I didn't include in the sequencing example above
Once you get the rhythm down you can produce a drink every 22-28 seconds.
Cubscouttt [OP] 2 points 4y ago
This is perfect thank you!
PleaseFeedTheBirds 4 points 4y ago
Fantastic advice with the switching like for like concept.
Also, I always train my trainees to wipe and clear the steaming wand with their left hand, while grooming the milk that was just steamed with their right. It's a little tricky, but worth the practice! Then you can start drink 2's milk, queue its shots, pump its syrup, switch it out for drink 1's cup under the espresso spout and you'll have nothing to do but pour your milk into your cup.
Also, treat shaking teas and refreshers as machine work. I'll gather everything in the pitcher, finish the previous drink, start the next one, and then shake the refresher just so there is ALWAYS 2 drinks in progress.
Also, I always train my trainees to wipe and clear the steaming wand with their left hand, while grooming the milk that was just steamed with their right. It's a little tricky, but worth the practice! Then you can start drink 2's milk, queue its shots, pump its syrup, switch it out for drink 1's cup under the espresso spout and you'll have nothing to do but pour your milk into your cup.
Also, treat shaking teas and refreshers as machine work. I'll gather everything in the pitcher, finish the previous drink, start the next one, and then shake the refresher just so there is ALWAYS 2 drinks in progress.
crafty_0ne 2 points 4y ago
Good input on grooming the milk. I was trained waaaaaaay before milk grooming was a thing and I can still struggle with that from time to time. Will try your methodology.
lpasternacki 2 points 4y ago
The advice I give in sequencing is that if you are waiting for a machine (mastrena/blender), get started on your next drink. Optimize the machine time. The only time this doesn’t apply is with shaken drinks and the foam cold brews, because you’re finishing the build of the drink while the foam is blending.
Also does your store have the routines posted at the stations? It might be helpful to glance at them while you’re practicing! But that right there is the key: PRACTICE! I’m glad they’re giving you bar time, new partners are often pushed to a register and not given an opportunity to practice!
Also does your store have the routines posted at the stations? It might be helpful to glance at them while you’re practicing! But that right there is the key: PRACTICE! I’m glad they’re giving you bar time, new partners are often pushed to a register and not given an opportunity to practice!
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