Starbucks Baristas: The daily grind
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Coming back to Starbucks after 4 years, what's new? (self.starbucksbaristas)
submitted by BGAdams
Okay, so I I'm coming back to Starbucks after working on and off from 2013-2017. I was a rather good Barista and Trainer, and i really would like to hit the ground running when my paperwork goes through and I can start picking up shifts again! So I guess what I'm asking is. What's changed or been added in terms of products/procedures the last 4 years that I should be aware of? Ive bought one beverage from the company since I left, so in kind of in the dark with whatever has come along since then😅 Also, RIP Fizzio, you will not be missed!
wifeypoopoo 14 points 2y ago
You will quickly learn the iced white mocha, no whip, vanilla cold foam, extra carmel drizzle 🤦🏼♀️
BGAdams [OP] 4 points 2y ago
That's all hella easy, outside of figuring out what the hell cold foam is lol
harmlessZZ 10 points 2y ago
Y’all please correct me if any of this is wrong. I’ve only been a partner for two years so idk some. I’d advise looking over all the recipes just to be sure. Lots of minor changes and some “simplifications”
We make vanilla sweet cream (VSC) in bulk and use it for VSC foam. The recipe for 2L is 350ml vanilla, 600ml 2%, 1L heavy cream. Whisk together and store for 48 hours.
Whip creams are now only 4 pumps vanilla, heavy cream to max line.
Mochas and WMs are no longer extra hot.
Lemonade and apple juice are no longer steamed warm (just normal steaming temp).
Blonde espresso modification no longer gets one less pump of syrup.
We got rid of Latte Macchiatos, iced cappuccinos, and skinny mocha sauce.
Pretty sure our cold foam blenders would be new to you.
99% of “cold foams” ordered are VSC cold foam, which is VSC poured to the 100ml line, blended on 3. *But* regular “cold foam” is the cold foam blender with 100ml nonfat milk and 2 pumps vanilla, blended on 3.
Lots of new drinks, but should be pretty easy to learn!
We make vanilla sweet cream (VSC) in bulk and use it for VSC foam. The recipe for 2L is 350ml vanilla, 600ml 2%, 1L heavy cream. Whisk together and store for 48 hours.
Whip creams are now only 4 pumps vanilla, heavy cream to max line.
Mochas and WMs are no longer extra hot.
Lemonade and apple juice are no longer steamed warm (just normal steaming temp).
Blonde espresso modification no longer gets one less pump of syrup.
We got rid of Latte Macchiatos, iced cappuccinos, and skinny mocha sauce.
Pretty sure our cold foam blenders would be new to you.
99% of “cold foams” ordered are VSC cold foam, which is VSC poured to the 100ml line, blended on 3. *But* regular “cold foam” is the cold foam blender with 100ml nonfat milk and 2 pumps vanilla, blended on 3.
Lots of new drinks, but should be pretty easy to learn!
medusas-garden 8 points 2y ago
Hot chocolates also don’t get vanilla anymore
BGAdams [OP] 1 points 2y ago
Awesome, thank you!
greenleafsheep 1 points 2y ago
Whipped cream is only 4 pumps now? 🤭😅
And is the latte macchiato different from the espresso macchiato?
And is the latte macchiato different from the espresso macchiato?
harmlessZZ 1 points 2y ago
Latte macchiatos were discontinued right when I joined, so idk. Pretty sure latte macchiatos are just like latte upside down. Espresso macchiatos are shots of espresso with milk foam scooped on top.
And yeah, the WC update was recently when we introduced the pistachio syrup and earth cake pops
And yeah, the WC update was recently when we introduced the pistachio syrup and earth cake pops
greenleafsheep 1 points 2y ago
Lol well I don’t think we’ve changed how we make the whipped cream yet. I’ll have to bring that up tomorrow when I get to work 🤭 half of our partners, including our SM have been out for 2 weeks. They all just got back yesterday.
echtrae_94 9 points 2y ago
Cold foam allllll the time
BGAdams [OP] 2 points 2y ago
How do you do the cold foam? It's one of the few things I have no idea what it even is really lol
toomanykales 2 points 2y ago
it’s generally the sweet cream blended in a mini pitcher on 3
BGAdams [OP] 2 points 2y ago
That doesn't sound too bad, thanks!
existentialmacchiato 1 points 2y ago
no more light fraps, cascara, lightly sweetened chai, peach syrup, smoothies, cool lime refreshers (we have kiwi starfruit now), iced white tea, blueberry infusion.
if your store has the mastrena 2, you’ll have three bean hoppers and you’ll also be able to pull odd numbers of ristretto shots. also the grind settings cannot be adjusted manually (it’s automatic), you just have to sit and pull shots until your machine decides to act right, which can be frustrating.
you also may have/get a new oven in the near future. i don’t thing the new one is widespread yet my store was one of the first in the country to get it. it’s quieter and much more user friendly i think!
we also have new core syrups - pineapple ginger and honey blend. the honey blend replaces honey packets in things like the honey citrus mint tea and the honey almondmilk flat white. also depending on your region you may have oatmilk!
if your store has the mastrena 2, you’ll have three bean hoppers and you’ll also be able to pull odd numbers of ristretto shots. also the grind settings cannot be adjusted manually (it’s automatic), you just have to sit and pull shots until your machine decides to act right, which can be frustrating.
you also may have/get a new oven in the near future. i don’t thing the new one is widespread yet my store was one of the first in the country to get it. it’s quieter and much more user friendly i think!
we also have new core syrups - pineapple ginger and honey blend. the honey blend replaces honey packets in things like the honey citrus mint tea and the honey almondmilk flat white. also depending on your region you may have oatmilk!
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