Starbucks Baristas: The daily grind
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Feel free to add on. Tips for making things more efficient at work. I'll go first. (self.starbucksbaristas)
submitted by Madclaire022
Pre-tie honey citrus mint teas and put them in some type of sealable container/cup so you don't have to keep opening bags of tea every single order
You can make a full cube of sweet cream by following the recipe of
1 full bottle of vanilla
1G of heavy cream
1.75L 2%
Add 800ml of pumpkin sauce to it and you have pumpkin sweet cream
(Yes it's a little late for that but I didn't get this idea until just now.)
If you like to multiple batch things, you can batch up to 3 venti's worth of frappuccinos if it's more than that, you're just SOL
You can shake grande refreshers in the cup. It works for venti's too, but it tends to spill so I don't do that.
Feel free to add on your own tips to make our stores as efficient as possible :)
You can make a full cube of sweet cream by following the recipe of
1 full bottle of vanilla
1G of heavy cream
1.75L 2%
Add 800ml of pumpkin sauce to it and you have pumpkin sweet cream
(Yes it's a little late for that but I didn't get this idea until just now.)
If you like to multiple batch things, you can batch up to 3 venti's worth of frappuccinos if it's more than that, you're just SOL
You can shake grande refreshers in the cup. It works for venti's too, but it tends to spill so I don't do that.
Feel free to add on your own tips to make our stores as efficient as possible :)
The_tired_barista 53 points 1y ago
… I batched like 3 ventis and 2 grandes together. It is possible just you have to be careful. Like very careful.
xoMisaa 31 points 1y ago
i do 5 ventis sometimes….. god forbid i slightly let go of the lid while it’s blending tho😭
The_tired_barista 34 points 1y ago
A shift told me to put a venti dome lid on top of the blender lid and close the cover, it holds the lid in place and keeps it from going everywhere
CTcoreyCT 25 points 1y ago
Use the lid to a shaker on top and it is sturdier.
The_tired_barista 14 points 1y ago
Shaker lids? What’s that? We legit only have 1 for 3 shakers. It’s interesting. But definitely a really good idea.
MatchingColors 6 points 1y ago
My only caveat here is that you can throw away a dome lid but the shaker lid becomes unsanitary then.
xoMisaa 4 points 1y ago
i’ve tried that once before and it crushed the lid entirely😭
uwumoment 3 points 1y ago
you have to put a dome lid on top of the blender AND hold down the blender handle 😭
Madclaire022 [OP] 3 points 1y ago
That's incredible
The_tired_barista 12 points 1y ago
I’m just crazy so it could have been that but when someone comes through with 5 Frappuccinos, during a rush, I cut a lot of corners.
Madclaire022 [OP] 3 points 1y ago
I will remember this l
HarpieLady13 52 points 1y ago
When I batch layered frappuccinos (Caramel crunch, mocha cookie) I go down a size since the whip cream takes up so much room in the cup and I don’t end up with a bunch of frappe left over in the blender. So, for 3 venti I would make enough for 3 grandes and it’s the perfect amount!
cosmicsnowpea 6 points 1y ago
Yes! I also do this, it’s also less wasteful :)
Sirmarchboy22 29 points 1y ago
That's not the official sweet cream recipe though :^) and non of these are standard legal, so most managers will never let you do them and if you did them with higher ups on the floor you'd get in trouble.
Sirmarchboy22 26 points 1y ago
: ^ ) cutting corners leads to bad product and different taste for each store you go to. It's like pregrinding coffee for the whole day or for the next day. It actually tastes different
Madclaire022 [OP] 20 points 1y ago
While that may be the case, a lot of stores can't afford to always do things by standard. Especially night shift where we have to essentially do everything. At least at our store. So understaffed+having to literally do all preps, closing stuff, and dealing with stupid customers, cutting corners is kinda necessary. Work smarter. Not harder. Use your brain to be more efficient.
Sirmarchboy22 13 points 1y ago
There are corners to cut, sure. But there's a set of standards for a reason. There supposed to be, yknow. Standard. Like, preping labels ahead of time is cutting corners and doing stuff your not supposed to but it doesn't effect the product quality. I've seen people measure whipes into venti cups so when we dump them we can just pour it in and charge, but that's still following the recipe for it. Plus, like I said, that's a quick way to get a write up when a manager or a dm comes in for coffee, or if you get a health department visit, having the teas preped like that is bad.
Madclaire022 [OP] 4 points 1y ago
I've done it in front of my managers before. Every single one of them. In our store the sweet cream the hcmt they're essentially standard and basically required for prep. if you want to follow standard you could always just make a pitcher of sweet cream, pour it in a cube, make another pitcher, pour it in the cube ECT. This is here to make our jobs easier. Period
Ordinary-Theory-8289 11 points 1y ago
Well ground coffee has a shelf life of 24 hours so you can pregrind for the whole day
midgethepuff 12 points 1y ago
We also batched sweet cream…a whole bottle of vanilla, 3L of heavy cream and whatever it takes of 2% to make 6L. It is exactly the same as the standard recipe, just in bulk. A bottle of vanilla says it’s 1L but it’s actually a little more than that, making it the same as the original recipe.
reclusivegiraffe 4 points 1y ago
we keep sweet cream in cubes, but we make them in a 2L pitcher (6L of sweet cream fits in a cube) and then dump it into the cube
Sirmarchboy22 1 points 1y ago
Oh, that's not my problem. I make em in cubes too. Just that's not actually the recipe. It's an extra liter of heavy cream almost
elodieme1 2 points 1y ago
Yeah the sweet cream one is wayyy off. 1 gallon is 3.78 liters, and you need 3 liters
Hoax_Pudding_Cup 19 points 1y ago
For hot chai, put cold water in your steaming pitcher with your milk. No waiting for hot water when it steams together. If your VSC is thin, add extra whipping cream. Tired of wasting milk? For a perfect pour on a sauce beverage, put your milk to a line UNDER the size, it will steam and will leave perfect room for whip.
Madclaire022 [OP] 6 points 1y ago
I've been doing that hot chai thing for a while. But I steam mine extra hot to account for the difference in temperature between the extra hot water and the steamed milk. If they want it extra hot, I just add the water because the temp will be affected at that point
cosmicsnowpea 1 points 1y ago
Same
itsssmila 17 points 1y ago
Put stoppers on the sleeve so they don’t have to ask you for one and they can put it in themselves
reclusivegiraffe 8 points 1y ago
we just put them in by default
itsssmila 2 points 1y ago
I used to be but it’s so busy sometimes i just don’t want to struggle putting it on the lid 🤣🤣 For some reason the lids are a little too small for the stopper so i have to shove it in there 🤣🤣
How-Inconvenient 5 points 1y ago
No, the struggle is real. Sometimes the hot drinks melt the lid a little too so as you try to insert stopper the structural integrity of the lid just crumbles.
paigemclachlan 13 points 1y ago
For about a week we kept just the tea bags that had already been taken out of the package in a little jar with a lid for easier use
-beam-me-up- 13 points 1y ago
You don't need to whisk ice for kegs if the kegs aren't being used within 3 hours, just put 5 L water
AUserNameThatsTaken1 1 points 1y ago
Whisk ice? I usually just do a cube of cold brew and a cube on filtered water. Never heard of whisking ice for kegs
-beam-me-up- 1 points 1y ago
Standard is 5L cb, then whisk 2L ice into 4L water until it melts (which makes 5L ice cold water) and pour it in
katebullet25 11 points 1y ago
For the strawberry refresher and the kiwi refresher, put the fruit in the cup and just shake the liquids together in the shaker. Makes for easier clean up.
ellsb3lls 1 points 1y ago
i would do this but doesn’t it affect the color of the drink? some customers get so anal if their drinks aren’t bright pink/purple/green
katebullet25 1 points 1y ago
It only works for the strawberry açaí and the kiwi refresher. The color stays the same. You still have to shake the fruit with the liquid for the mango dragonfruit and (now discontinued) very berry hibiscus. Also the fruit needs to be shaken in for all coconut milk based refreshers (pink drink, star drink, etc.)
How-Inconvenient 1 points 1y ago
Explain? Sorry I’m slow
fordfuckass 1 points 1y ago
Like don't even put the fruit in the shaker, just straight into the cup and pour the ice, base, and liquid over top so there's not any fruit crumbs in the shaker.
How-Inconvenient 3 points 1y ago
Honestly the only residue I ever get in the shakers is from that damn matcha
fordfuckass 1 points 1y ago
Same for me but maybe it's a problem for others? Idk
[deleted] 1 points 1y ago
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Sure_Inevitable2222 10 points 1y ago
I like the idea of the mint and peach bags together
I’m going to try that tomorrow if nobody complains lol
I’m going to try that tomorrow if nobody complains lol
Madclaire022 [OP] 7 points 1y ago
It makes making the hcmt tolerable to make in conjunction with the honey blend (if you have it)
persona-2 9 points 1y ago
Have you tried the pumpkin thing? I just think of needing to whisk it between every use and it not actually saving time.
Madclaire022 [OP] 6 points 1y ago
Yeah! It works great! Especially if you don't have room for the pumpkin on cold bar you don't need to whisk it every time. Blending you do still have to do. But it still saves a ton of time
Alefur 8 points 1y ago
Run out of venti and grande hot cups so you can only make tall hot drinks please help
dallizzlee 3 points 1y ago
Lol when we ran out of G/V lids our DM made us split grandes into two tall cups
accidentalove 3 points 1y ago
why not just 2 short cups?
Coffee-Bae 8 points 1y ago
You can do sweet cream in cold brew toddys (yes we go through all of it) with this recipe
3 bottles of vanilla
9 heavy creams (the ones that are about 900 ml)
And 5.4 liters of 2% milk (I pour the 2% into the cold foam pitchers to the 900 ml line 6 times)
Stir it all and date for 48 hours like normal
3 bottles of vanilla
9 heavy creams (the ones that are about 900 ml)
And 5.4 liters of 2% milk (I pour the 2% into the cold foam pitchers to the 900 ml line 6 times)
Stir it all and date for 48 hours like normal
Madclaire022 [OP] 5 points 1y ago
Jeez I'll bring this up at work
Coffee-Bae 3 points 1y ago
Please do, in my district we had the DM approve it, almost every store does it because we don't have enough pitchers/room for how much sweet cream we use
Successful-Regret-76 1 points 1y ago
We do ours in the Curtis at my store!
CardiographicDuck 8 points 1y ago
We’ve been setting up a station on the counter near the teas where we have a bunch of empty cups (tall, grande, venti) and already have the Honey Citrus Mint Tea bags in there so it goes a lot faster.
Coffeeaftersex 8 points 1y ago
To add to this, when making creme-based frappuccinos I pour milk straight to the blender. Depending on the size, tall (2 seconds), grande (3 seconds), venti (4 seconds). Then add everything else & blend.
Example: 3 tall vanilla bean frappuccinos, count to 6 seconds & add everything else, & blend.
IT TAKES PRACTICE AND MUSCLE MEMORY. DO NOT TRY THIS IN FRONT OF A MANAGER. 😏
Example: 3 tall vanilla bean frappuccinos, count to 6 seconds & add everything else, & blend.
IT TAKES PRACTICE AND MUSCLE MEMORY. DO NOT TRY THIS IN FRONT OF A MANAGER. 😏
How-Inconvenient 2 points 1y ago
I don’t like this. I don’t like this one bit.
Coffeeaftersex 1 points 1y ago
¯\_(ツ)_/¯
How-Inconvenient 1 points 1y ago
You monster
Coffeeaftersex 1 points 1y ago
It takes a monster to know a monster, bwahaha.
Baristajf 1 points 1y ago
I can do it and I can pour it in the money… but I don’t…
thechamelioncircuit 6 points 1y ago
It’s lazy but cup lines line up with shaker lines and shaker lids fit in grande/venti cups if you don’t feel like properly shaking a drink
Ceja-01 4 points 1y ago
For anyone that doesn’t know the iced matcha trick. Pour milk to the top line and add ice to the top. Scoop match and pour it into the foaming blender and add the cup with milk and ice after. Blend on 3 and boom, iced matcha with no foam and no mess.
gbm16 4 points 1y ago
For batch blending fraps of the same size, instead of measuring ingredients in separate cups put them all in one and fill to 2nd or 3rd line for 2 or 3 drinks…
Examples for 2 venti caramel fraps 8 frap roast and milk to 2nd line + ice and base in blender
for 3 tall vanilla beans, milk to 3rd line and all other ingredients in blender
Makes perfect fraps ever time.
Also 1 venti scoop of ice = 2 tall
Examples for 2 venti caramel fraps 8 frap roast and milk to 2nd line + ice and base in blender
for 3 tall vanilla beans, milk to 3rd line and all other ingredients in blender
Makes perfect fraps ever time.
Also 1 venti scoop of ice = 2 tall
nezaket 1 points 1y ago
taking notes rn
hookahpop 3 points 1y ago
You can make a toddy of sweet cream w 3 gallons heavy cream, 1 gallon 2%, and 3 bottles of vanilla. There are actual measurements somewhere out there, but it foams better this way
raycamaro 2 points 1y ago
So many bad ideas in one place
How-Inconvenient 1 points 1y ago
Yea a lot.. I like the pre-tying teabag trick tho. Put it in a cup with a stopper, minimum oxidation if at all. That and the milk steam whip cream truck seem like the only truly efficient things here
cosmicsnowpea 2 points 1y ago
My tip for a hot chai is to add cold water halfway into the pitcher and half milk into the pitcher and steam (it’s only beneficial due to my store set up bc the hot water tap is very far.)
WallyBBunny 2 points 1y ago
We already do the cube thing for sweet cream but my store also cubes iced coffee. I wish we sold more of it so we didn’t end up dumping so much of it daily.
mezzobarista 1 points 1y ago
3 pitchers of all of the refreshers will equal a cube, we use dispensers and refill those. same with lemonade. our manager came up with that idea.
steam cold water and lemonade together when doing honey citrus mint teas (half of each ofc). do the same with the chai lattes.
got a mocha cookie crumble and java chip back to back? batch blend them (took me a dumb while to realize they literally the same build, minus the extra whip and cookie crumbles).
steam cold water and lemonade together when doing honey citrus mint teas (half of each ofc). do the same with the chai lattes.
got a mocha cookie crumble and java chip back to back? batch blend them (took me a dumb while to realize they literally the same build, minus the extra whip and cookie crumbles).
Madclaire022 [OP] 1 points 1y ago
As far as the refresher cubes, for mango and strawberry yes definitely. For kiwi? Absolutely not. It isn't worth turning a cube green.
Madclaire022 [OP] 1 points 1y ago
You can also batch blend coffee frappuccinos with essentially any flavored frappuccino. You can also do literally any of the frap chip frappuccinos together and add frap roast if needed.
Due_Ad_6793 1 points 1y ago
You can make iced matches in the foaming blender, no ice in the blender for non-dairy milks and only light ice for dairy(keeps it from foaming up). You can just top it with ice after.
If you lose a shaker lid, Trenta cups will fit the end in a hurry. Also, you can mass preppy refreshers sans fruit or ice in the frappe blenders.
If the refresher base or lemonade starts to settle just pour a Trenta cup of it and then pour it back in the pitcher, mixes it pretty well.
If you bust a bag in a toddy and it's already done, put the bad toddy on a medium height shelf/counter, then prep a second toddy w/a filter and place it underneath and on top of a cambro, now you have a gravity powered filtering system.
If you lose a shaker lid, Trenta cups will fit the end in a hurry. Also, you can mass preppy refreshers sans fruit or ice in the frappe blenders.
If the refresher base or lemonade starts to settle just pour a Trenta cup of it and then pour it back in the pitcher, mixes it pretty well.
If you bust a bag in a toddy and it's already done, put the bad toddy on a medium height shelf/counter, then prep a second toddy w/a filter and place it underneath and on top of a cambro, now you have a gravity powered filtering system.
AUserNameThatsTaken1 1 points 1y ago
You can put sweet cream in cubes that's what my store has been doing. 3 pitchers can fill a cube and when you run out of your pitcher you can grab the cube and fill it up fast. You can also do this with ice coffee. My store is often low on pitchers so we started doing this
Puzzleheaded-Coat-14 1 points 1y ago
Use a Trent's cup as a lid for the shaker it work well for a short period of time
[deleted] 1 points 1y ago
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