Starbucks Baristas: The daily grind
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syrup pumps ! help me (self.starbucksbaristas)
submitted by nodilla
can someone explain the bar pumps to me? green bean here struggling with half pumps and full pumps. my trainer was not the best and did not repeat the pumps. don't wanna mess up on bar. someone send a cheat sheet or something :(
i want to do my best. at all of my jobs i feel really insecure, starbucks is in the bag for me
i want to do my best. at all of my jobs i feel really insecure, starbucks is in the bag for me
Ristrettooo 5 points 1y ago
$1 has a great page of cheat sheets. It's not an official resource but it's up to date and very well done.
If you work in a corporate store, grab one of the iPads and check out the Store Resources app. It's got recipe cards for every drink on the menu that will give you step-by-step instructions and tell you exactly which pump to use. Tons of other info in there too.
Full pumps are used for almost everything. Here are the common uses of half pumps (sometimes called cold bar pumps):
* Frappuccinos: 2/3/4 half pumps for tall/grande/venti. If no half pump is available, use 1/2/2 full pumps. The exception is the matcha frap, which gets 2/3/4 *full* pumps of classic.
* Shaken espresso: 3/4/6 half pumps of classic for the regular one; 3/4/6 half pumps of brown sugar for the brown sugar oatmilk.
* Iced teas: 3/4/6/7 half pumps of liquid cane sugar. This may or may not be part of the standard recipe depending on what country you're in.
Your store should exclusively use a half pump for liquid cane sugar, brown sugar, and dark caramel. Most stores have both pump styles for classic, caramel, and mocha, and sometimes a few others.
When we get all the special holiday syrups, they all get treated as full pumps.
If you work in a corporate store, grab one of the iPads and check out the Store Resources app. It's got recipe cards for every drink on the menu that will give you step-by-step instructions and tell you exactly which pump to use. Tons of other info in there too.
Full pumps are used for almost everything. Here are the common uses of half pumps (sometimes called cold bar pumps):
* Frappuccinos: 2/3/4 half pumps for tall/grande/venti. If no half pump is available, use 1/2/2 full pumps. The exception is the matcha frap, which gets 2/3/4 *full* pumps of classic.
* Shaken espresso: 3/4/6 half pumps of classic for the regular one; 3/4/6 half pumps of brown sugar for the brown sugar oatmilk.
* Iced teas: 3/4/6/7 half pumps of liquid cane sugar. This may or may not be part of the standard recipe depending on what country you're in.
Your store should exclusively use a half pump for liquid cane sugar, brown sugar, and dark caramel. Most stores have both pump styles for classic, caramel, and mocha, and sometimes a few others.
When we get all the special holiday syrups, they all get treated as full pumps.
_abbycadabby_ 2 points 1y ago
I thought matcha and strawberry fraps get 1/2/2 classic and the exception was white mocha which gets 2/3/4. Damn. Every time I think I have the odd ones memorized, I read or hear something different. 😓
[deleted] 1 points 1y ago
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