Starbucks Baristas: The daily grind
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Café Bar Opener Concerns, Advice needed. (self.starbucksbaristas)
submitted by ToffeeBuxSlut
Does anyone else feel like their the only ones who actually care about drink quality? I’ve noticed my supervisor always enjoys putting me on café bar whenever we are super busy with like 20 stickers on my bean hopper (mobiles, café, & Delivery). Just FYI, my espresso machine is almost always never vacuumed the night Prior, so the shots rarely pull properly because our machine is super finicky. I refuse to serve a bad shot in any drink, being a frequent sbux drinker… I can definitely tell the difference. I’d rather make the customers wait, than provide an inconsistent drink. Am I being ridiculous? The café bar slows down because of this and I can feel customers staring hard while I make drinks… I’ve witnessed other barista jjust serve bad shots and the customers walk away happy because it’s faster, but that feels wrong to me. Any advice?
voxinx 123 points 1y ago
As much as I want to have pride in my beverage quality, i care more about not getting yelled at by my sm or having my baristas on bar getting yelled at by other ssv’s. if you took a survey of the customers, more than half don’t understand the difference between a latte, cappuccino and americano. they just want the over priced drink asap.
if you want to have more pride and better patrons, i’d look into a local coffee shop bc it sounds like u care a lot about what you serve but sbux just isn’t that kinda place right now.
if you want to have more pride and better patrons, i’d look into a local coffee shop bc it sounds like u care a lot about what you serve but sbux just isn’t that kinda place right now.
Normal_Human_4567 28 points 1y ago
When I started my store was HORRIBLY understaffed, so I don't blame anyone for this- I never got taught anything about shots. I don't know how to tell if it's good or bad, I just pour it and go.
b99__throwaway 1 points 1y ago
oh god okay. real quick lesson. very important. if you let it sit for a couple seconds once the shot is done pulling and it’s all black with light brown crema (the foamy) on top instead of a gradient from black on the bottom to the crema on top (kind of how fresh nitro looks) your shot is expired. the crema needs to blend with the rest of the shot. if the shot sits for a couple seconds too long and has a distinct difference between the 2 layers you need to dump it and pull a new one
Normal_Human_4567 2 points 1y ago
I really appreciate this, thank you!! We pour shots straight into the cups so I can't see it, but I do keep an eye out so I can pour the milk as soon as the shots are done. If I think it's been sat too long I will chuck it though
b99__throwaway 2 points 1y ago
a good rule (if your machine is calibrated right) is 3 seconds to add dairy from the time it stops pulling. if it’s an iced drink & i know i’m walking away while it’s pulling, i’ll put a tiny bit of milk in the cup first w the syrup & then pull the shot. same with shots for fraps. if it’s a mocha, white mocha, twm, dark carmel, caramel brûlée (i think) or other dairy based syrup, you can swirl the cup as the shot pours and it will combine & allegedly be fine, but i only do it with mocha & white mocha, & even then i add milk right away just in case. this is why standard hot beverage routine has you steam the milk first and then pull the shots, so the milk is done first and you can add it right away after the shot pulls
miniinovaa 16 points 1y ago
I mean if they paid us enough to care or if the customers were nice enough for us to care I’d agree with you. Bht with Starbucks at its current state, I can’t
ProfessionalRock7940 10 points 1y ago
The "expiring" shots myth that starbucks feeds you is so that you make drinks faster.
cimmnaminroll 1 points 1y ago
I'm not sure if it's true but I've heard that normal espresso shots don't die immediately, but since ours are usually burnt and not as good of quality, that they die faster (like after a minute or so).
pranasoup 7 points 1y ago
not ridiculous!! i’m a stickler for bev quality/standards and know that speed and efficiency will come in time when standards are being followed. it’s easier for baristas to get better at speed after keeping to standard than it is to ~keep their speed and relearn standards they threw out the window the day after training. is this job easy? sure. is it for everyone? no, and that’s really okay. but it’s the job to me and it’s important that customers get what they want while my baristas are held to the same standard.
bring this up to your manager, it’s important. at the very least, your SSV team should be made aware that the machine needs to be taken care of/called in.
bring this up to your manager, it’s important. at the very least, your SSV team should be made aware that the machine needs to be taken care of/called in.
pranasoup 4 points 1y ago
it also like really sucks when i get put on bar and have to remake the drink from someone who was on bar before me and totally botched an order.
ToffeeBuxSlut [OP] 3 points 1y ago
Unfortunately, my manager is an outside hire, and doesn’t make drinks ever. And I’ve witnessed the manager see a barista improperly make drinks… his only concern is profits and dt times during peak. Also our espresso machines gets “fixed” all the time, the guy who fixes it just keeps saying it needs to be fully vacuumed daily. But we are always so short staffed and that extra effort isn’t a priority.
ToffeeBuxSlut [OP] 5 points 1y ago
Manager is also quick to throw a barista under the bus to avoid looking foolish and gives away recovery cards Every shift she works. Also tells me to randomly use Any topping for Frappuccinos without asking customers beforehand because she was so sure we had the crunch topping, even though I already told her we were out. Great benefit of the doubt, especially since I am usually the only one who finds misplaced inventory.
pranasoup 2 points 1y ago
need help finding the number for your DM?
ToffeeBuxSlut [OP] 3 points 1y ago
I really don’t think calling the DM would benefit me. I work at a store where whistle blowers are never seen or heard from again.
b99__throwaway 2 points 1y ago
partner ethics line. ask to be anonymous but give your store number
pranasoup 2 points 1y ago
transfer?
spacespecterr 7 points 1y ago
i am definitely the only one who cares about drink quality about 9/10 times. you’re not being ridiculous for it, though; more people *should* care, they just don’t because it’s easier to simply not give a fuck.
but letting shots die, or scalding the milk, or giving people lattes made of mostly foam should never be things we get away with. fuck everything else, but the drinks should *always* be made right.
i’m sorry your store isn’t supporting you or following the quality standards.
but letting shots die, or scalding the milk, or giving people lattes made of mostly foam should never be things we get away with. fuck everything else, but the drinks should *always* be made right.
i’m sorry your store isn’t supporting you or following the quality standards.
ashryver63 4 points 1y ago
How does one scald the milk
HollowRibcage 2 points 1y ago
… part of me wants to say re-steaming already steamed milk? I feel like that’s the right answer because it basically comes out as if it’s been spoiled.
ProfessionalRock7940 6 points 1y ago
Also just a note, Starbucks is becoming more and more of a fast food joint, that's what corporate and the customers want and those are the real expectations. If you want to hand craft quality beverages I suggest you get a job at a coffee shop where it's all manual
official_koda_ 6 points 1y ago
They can’t get good times and high quality beverages
aaronbdancer 4 points 1y ago
Mastrena 2 is a whole different ball game. We just got the upgrade and it’s night and day. Consistency is so much better. As for the vacuum of the beans, unfortunately it’s not always possible on a close, it doesn’t affect the shots as much as the tech makes it seem. As long as the powder count is fine. What matters more is the coarseness of the grind being proper. That’s where the frustration comes in. Most baristas and ssv don’t know how to properly calibrate shots to begin with
sheep_heavenly 3 points 1y ago
Welcome to the slightly different nightmare :)
The drip tray comes apart, milk solidifies inside of it. When the bean hoppers get washed, let them dry fully before replacing. Otherwise the grinders get gunked. The cleaning key will get real tough to remove. You just need to replace the o-ring, it's orderable in store. I've heard some techs recommend a food grade lubricant, but don't do it. Just replace the o-ring.
I don't wish for the mastrena 1 back, but the mastrena 2 is frustrating in its own right :)
The drip tray comes apart, milk solidifies inside of it. When the bean hoppers get washed, let them dry fully before replacing. Otherwise the grinders get gunked. The cleaning key will get real tough to remove. You just need to replace the o-ring, it's orderable in store. I've heard some techs recommend a food grade lubricant, but don't do it. Just replace the o-ring.
I don't wish for the mastrena 1 back, but the mastrena 2 is frustrating in its own right :)
depressedbarista420 2 points 1y ago
my training sucked and i have adhd so i really struggled to remember drink recipes. it gave me a lot of anxiety because i want to take pride in my work. I’m not comfortable serving anything gross or incorrectly made, but at sbux i felt kind of forced to just get the drink out even when i couldn’t remember the recipe.
i think you’re doing the right thing!
i think you’re doing the right thing!
[deleted] 2 points 1y ago
[deleted]
ellsb3lls 2 points 1y ago
definitely not! honestly i try my best to be quick AND make quality, clean drinks. by clean i mean the cup (esp the plastic ones) aren’t sticky 🥴 a lot of my coworkers on cold bar give out drinks where the drizzle is all over the lid, the frappuccino is spilt on the sides, etc. and i’m like ??? HELLO! how are you going to give someone a messy drink like that with no shame? at least wipe it 😩 but yeah, i definitely try to time my shots right so i don’t have to wait super long and pull them again. it takes some practice and committing to sequencing beverages but i’d rather get it right the first time than having to remake a drink.
maemac 1 points 1y ago
It physically pains me when I see partners straight pouring their milk without grooming it, or to use dead shots. Unfortunately Starbucks doesn’t care about quality. If you’re passionate about the craft of coffee and your skills being appreciated, maybe you can find a non Starbucks cafe to work at. I would love to open my own cafe someday where the attention to detail will be required!!! I’m sure your drinks are delicious and I would love to have my drink made by you!
briannuzzi 1 points 1y ago
random question, how do you know if the shots aren’t pulling properly and how do you fix it? like sometimes I notice the shots are pouring a lot slower than usual, so what can be the cause of it and how do I fix it?
ToffeeBuxSlut [OP] 3 points 1y ago
Try queueing at least 6 shots of whatever espresso is pulling slowly or fast. Usually it works, but as soon as the hopper is empty you gotta do again. And according to the repair guy, pill-ing/cleaning the espresso machine only after fully vacuuming the mastrena.
briannuzzi 3 points 1y ago
ahh thank you! we’re very strict about cleaning at the end of the night which includes vacuuming the mastrenas so it’s not SUPER often that this happens but whenever it does I’m always so confused. I agree on not wanting to give a customer a bad shot, like if I were paying for a $6 latte and it tasted bad I’d definitely not be happy. I get the whole “no time to care” thing but we should never be sacrificing quality for speed!
ToffeeBuxSlut [OP] 1 points 1y ago
I appreciate your response! Thank you for being awesome @ spacespecterr.
ToffeeBuxSlut [OP] 1 points 1y ago
I think you may be right @ voxinx. Thank you.
ToffeeBuxSlut [OP] -3 points 1y ago
I strongly urge all baristas to try the espresso when it doesn’t pull properly and an espresso shot that’s been sitting around for 5 minutes. If you are a coffee drinker you can tell the difference. “Expired shots” are very bitter and not smooth. An improperly pulled shot is either too strong or too watery not smooth at all.
BeardiesRule112 7 points 1y ago
Ain’t no one got time for that my friend.
sheep_heavenly 4 points 1y ago
They're not expired, please stop spreading this myth lmao.
They're developed, and unfortunately Starbucks espresso is pretty nasty due to our roasting standards and bulk needs. They taste identical in drinks, especially when the difference is 10s or less vs 30-40s sitting.
They're developed, and unfortunately Starbucks espresso is pretty nasty due to our roasting standards and bulk needs. They taste identical in drinks, especially when the difference is 10s or less vs 30-40s sitting.
ToffeeBuxSlut [OP] -4 points 1y ago
An “Expired shot” is not made up or mythical, it’s an actual starbucks term used frequently when you are trained, not necessarily Expired like old but more so for quality purposes. A freshly pulled shot is hot and mixes better with sweeteners and milk, creating a good flavor combined with those elements. Espresso cools very fast on its own and the flavor becomes altered.
sheep_heavenly 5 points 1y ago
It's a Starbucks term, yes. It's a lie told for efficiency, and to cover why our espresso tastes like ass if drank as a straight shot.
No cafe with quality espresso will say the shot sitting will make a drink taste worse than if it didn't sit. If all the components of the drink are liquid, the espresso will mix just as quickly at 190F as it will at 175F.
What you're tasting in an "expired" shot is the actual flavor of the espresso. Humans detect flavors better the closer to our body temp the flavor is. Hot shots cover up the flavor with pain. Adding liquids doesn't stop the flavor developing or eventually oxidizing, it just covers it up.
I'm not saying don't make quality drinks or to use shots pulled several minutes ago to make a drink, but this myth needs to die. Espresso doesn't expire, Starbucks wants you to work faster. Use the shots quickly for order efficiency.
No cafe with quality espresso will say the shot sitting will make a drink taste worse than if it didn't sit. If all the components of the drink are liquid, the espresso will mix just as quickly at 190F as it will at 175F.
What you're tasting in an "expired" shot is the actual flavor of the espresso. Humans detect flavors better the closer to our body temp the flavor is. Hot shots cover up the flavor with pain. Adding liquids doesn't stop the flavor developing or eventually oxidizing, it just covers it up.
I'm not saying don't make quality drinks or to use shots pulled several minutes ago to make a drink, but this myth needs to die. Espresso doesn't expire, Starbucks wants you to work faster. Use the shots quickly for order efficiency.
[deleted] 3 points 1y ago
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ToffeeBuxSlut [OP] 1 points 1y ago
Lol. Yeah, basically it is a made up term \*Expired or dead shots\* by starbucks . But I’ve been trained and brainwashed into thinking it’s wrong. I just don’t understand why they would tell us the espresso quality changes if it doesn’t effect the drink? And if the goal was to get drinks out quickly why even tell us this thing? What is the point? I mean if it’s an efficiency tactic, why even notice that info screen… just pour and go. The whole concept about hurry before it expires, I don’t understand this. This job consists of multitasking, hurrying everything, always. I never get to causally do ANYTHING EVER. 😁
spacespecterr 0 points 1y ago
you’re right and it’s shitty that everyone is in these comments like “no one has the time to care.” no, maybe you guys don’t, but some of us do.
ToffeeBuxSlut [OP] -1 points 1y ago
Lol @ u/BeardiesRule112. It’s such a shame people spend a lot of money and starbucks spends good moolah on beans only to be executed poorly by hurried Baristas because this company only cares for profits and not proper barista training and these customers who only go to Sbux for the status. What a joke this corporation has become.
miniinovaa 5 points 1y ago
As a properly trained barista, I still don’t care unless it’s my drink or a regular. Don’t get paid enough and people aren’t nice enough
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