Starbucks Baristas: The daily grind
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tips for bar (self.starbucksbaristas)
submitted by mt4027
I feel as if work is getting better and better, I’ve been a barista for 5 months now, I’m 16 and everything seems to be second nature . My drive thru are becoming more natural, I can do all close jobs without being asked or shown how to do them. My drink standards on bar are good, the only thing that I struggle with now is cappuccinos , but they’re getting much better! I used to be really slow on bar , I’m getting faster. I can actually deal with customers now 😂😂 I just need some more tips for bar and how to go a little faster and be more efficient
pctcrq 5 points 3y ago
The one thing I was taught was always to replace something with something else. For example, I'm always steaming milk. The second the pitcher is done, I start the next one even if my shots aren't done. Then when my shots finishing pulling, I start my shots for my next drink. Then, usually, I have time to finish the drink and get the milk and syrups ready for the next drink in the line. Another few tips I've picked up are with hot americanos. Rather than waiting for my shots then filling with hot water, I'll fill up one of my milk pitchers with hot water so I can just pour and crank out the next drink. Another thing I used to struggle with is sequencing with cold bar and then espresso. So one thing I found is, for example, I'm making a pink drink. I'll make the Pink Drink, shake it and instead of waiting for the bubbles to go away, I'll go finish or start an espresso drink, and then go pour the pink drink.
You'll definitely pick up more little tricks based on what you like and how you like to run your bar. I just always try to stay busy and never sit around and wait for shots or something when it's busy. You're doing great though! The Siren is proud.
You'll definitely pick up more little tricks based on what you like and how you like to run your bar. I just always try to stay busy and never sit around and wait for shots or something when it's busy. You're doing great though! The Siren is proud.
MiniAussieMom82 2 points 3y ago
Follow the sequencing. It may sound stupid or whatever, but sequencing your drinks Can make a huge difference in your efficiency, your speed, and the quality of your drinks. As far as cappuccinos go, I would say aeration for 5-7 seconds actually gets a bit better foam for them. At least it does on my machines. Try just adding a couple seconds to your aeration time for those if your having trouble with them. Also, try to time your milk and shots so the milk isn’t sitting there for too long waiting on shots because it won’t pour properly once the foam and milk have separated (for lack of a better word). Monitor your shot times. And finally, and just keep practicing. I’m glad you’re finding your groove!
mt4027 [OP] 1 points 3y ago
Thankyou so much, had a really rubbish shift today, because I was on with my manager and people who are best friends with her, and they do no work
sanavrse 2 points 3y ago
i was complete ASS on bar until about two months ago. i like to read the cups ahead and do my best to prep them. for example, if there’s a sf vanilla latte i’ll pour the milk in the pitcher and get the syrup in the cup while i’m making another drink. it makes the process of prepping flavors and milks go a lot faster and helps you a bunch!
voigtlandera 2 points 3y ago
Honestly I've been a barista for a year and I would also like some tips for cappuccinos 😂 I still struggle with them
baz1lli0n 2 points 3y ago
this is how my shift taught me and honestly it works perfect every time. steam the milk on extra hot and hold it at the paper tearing noise until 104 degrees, then push it back in
dancing_durian 2 points 3y ago
I don’t think my way is standard but I read somewhere that the creation of foam is the separation of milk fat from the protein and sugar. So what I do is reach the paper tearing phase then let the tip linger there for a second and slowly and steadily moving the pitcher slowly down so that the steam now separate more fat in the remaining milk. I also use the guide in the pitcher for visuals. If I’m steaming for a grande cappuccino, my cold milk should start at the tall line and once done steaming should level at a little past the grande line. Hope this helps.
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