my store grinds the coffee as needed, as you should. don’t worry, you aren’t the problem, they aren’t following guidelines

You don’t get paid enough to be getting this worked up about someone’s drip coffee beans being ground early.

$1

Is it disgusting, repulsive, offensive? Not really.

Does it diminish the flavor and enjoyment of the bean juice? Definitely.

Who cares? When I was a closing SSV we would pre-grind every night. Allowed us to clean the brew station and made closing easier.

This isn't anything to get worked up about tbh.

We pregrind beans for pour overs every day. The expiration date on the hub is EOD for pregrind IIRC. Do I always pregrind batches? Absolutely not, but when things are wackadoodle, understaffed, etc, I'd rather have enough pike than a customer mad at me for having to wait.

Not crazy, the most we "pre grinded" was just the 2 baskets for the two urns we had, but even then I didn't like that(at a kiosk) where the kiosk I trained at did half baskets every 1/2hr on the dot, super fresh coffee all the time unlike the kiosk I worked at who did full baskets whenever they could be fucked to do so.

It really takes no time to do 1 basket at a time, half or full.

Is it still 24hrs for ground beans’ expiration? Each store ultimately has its own DNA when it comes to the partners and how it runs. Most of us know the standards, or have access to them. Others may not have been shown this way or that, but we gotta ease into new stores. Get to know your partners first and make positive changes after. (Unless it’s incredibly negligent food safety issues: out of temp food/drink, out of date product, or unsafe handling, etc. That stuff cannot happen).

The most we pre grind is toddies ahead of time but that’s it. Not for the brewed coffee tho

That used to be how we did it years ago. Ground coffee is good for 7 days. Obviously it's not policy anymore though.

You're right, that's not how to properly Starbucks.

My store pre-grinds it like 10 minutes before we have to change the coffee so we can just brew it and save time but only as we need it? Not like a ton of it way before hand that’s gross lol

that’s lazy as hell from them… we never do that shit at our store

My store sometimes pregrinds like, one half batch, for peak cause we get a bunch of school bus drivers who all come in at the same time and order a bunch of hot coffees. But it's only ever one per type per bin, and while the other coffee is brewing so as soon as that's done brewing we prep the preground above the urn.

the only time I've ever seen my store pre-grind is within a reasonable time to closing, so that they can clean the grinder area and keep it clean until close while still being able to brew Pike
but I've never seen them "scrunch" the filters, only gently layer them atop one another- (at equal risk of getting grounds into the coffee, but I digress)
and they definitely only grind enough for just a few more batches of coffee towards the very late of night, so I've personally never really felt like it was an issue given the specific details surrounding why it's done? but you've definitely got some points
especially since no one will hear your concerns out- that sucks :<

is this a licensed store by chance?

Ngl sometimes we pre grind our morning batches
( so like 1 full pike, 1 full blonde, 1 full dark ) the day before, but it’s ONLY bc we work that next morning and it makes it so much easier to pop it in while we’re opening the store/bar. But that’d be the only case. after those batches we just grind as needed throughout peak.

Sounds like you have a store with old habits, and i mean OLD. We’ve done so many various cycles of how we brew coffee, but it takes no time to spoodle & grind coffee each time, IMO. Sounds like stuck in old ways maybe?

Edit to add: some people mentioned per-grounding for closing. I def used to do that too. I guess I don’t see a big fuss either way maybe?

I remember the past when you could be on COW (coffee of the week) duty and just just stood there, weighing, grinding, and prepping coffee haha.

Coming from someone who has been working in 2 stores that do this, atleast in both of my cases, its because we're so busy and drowning that we literally do not have time to grind on demand for our pike.

I dont know what the flow is like for your new store, but all the stores ive seen and worked at that do this its out of sheer necessity.

The first store I worked at was in a mall food court. That store was peak 24/7 ranging ~40 transactions per 30mins nearly everyday, especially every weekend. We literally did not have time to follow standard then. That's the store that would grind multiple half batches and store them in the cube.

My current store, we just keep prepped half/quarter batches in the brew baskets, so once the urn is empty its ready to go. Also a very busy store, but more because of our horrible staffing and scheduling issues

I only grind coffee early when is the next batch And only in the morning when we have three pods running and we have a 10 minute timeframe

My store only does pre ground at the end of the night before close, 4 for the last two hours of closing. (Since pike has a 30 min timer).

At my store when I first started we pre grindeded in grande/venti cups for half or quarter pots then stopped then switched to the baskets but now we don’t pre grind anything, at the time it was easier to pre grind cause we were in a busy time but now that it’s slow we don’t need the extra few seconds to get the coffee started

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Our night crew does this even though they've been told repeatedly not to.

What in the actual hell?! Yo that physically hurts me like…..dude I can’t even like why???? Your doing double work and it’s going to be so gross! Yeah no your not crazy they are!