Starbucks Baristas: The daily grind
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Auto calibration at open, or no? (self.starbucksbaristas)
submitted by Upstairs_Raise7450
Do y'all do the auto calibration every opening shift or only a couple of each type of bean?
I've worked in coffee for 6 years but only 8 months at Starbucks. Ive currently been a shift for 2 months now. I open most of my shifts and we've always run the auto calibration every open. It's like 36 double shots. In all my past shops I've worked at, we've only run 2-3 sets of each type. Unless there was an issue and we'd run another.
We've had some issues with our machines not draining and 2 tickets have been placed this week for it to be fixed.
What do you all do? Auto calibration or a couple doubles pulled of each type?
Edit: to add, our repair man said we should only be running 6-7 shots of each at open.
I've worked in coffee for 6 years but only 8 months at Starbucks. Ive currently been a shift for 2 months now. I open most of my shifts and we've always run the auto calibration every open. It's like 36 double shots. In all my past shops I've worked at, we've only run 2-3 sets of each type. Unless there was an issue and we'd run another.
We've had some issues with our machines not draining and 2 tickets have been placed this week for it to be fixed.
What do you all do? Auto calibration or a couple doubles pulled of each type?
Edit: to add, our repair man said we should only be running 6-7 shots of each at open.
BeardiesRule112 12 points 1y ago
Auto calibration every morning
dylanbroomee 10 points 1y ago
The goal no matter what kind of calibration you do (automatic or manual) is for the machine to get the shots pulling within 18-23 seconds & at the right pressure. there’s not a set number of shots you need to pull, you just need to keep pulling them until all bean types are in time & calibrated (on the M1s you’ll just have to look at the timer, on the M2s you just need to make sure the star symbol is displayed for each shot).
You can tell when it’s correct if when you dump the grounds drawer there’s actual coffee “pucks” in the drawer instead of soupy wet coffee grounds
You can tell when it’s correct if when you dump the grounds drawer there’s actual coffee “pucks” in the drawer instead of soupy wet coffee grounds
OneRoseDark 7 points 1y ago
The way the mastrena II works, after 5 doubles of the same type in a row it uses the info from those pulls to make a micro-adjustment to retain calibration. So to calibrate in the mornings, we pull 5 blonde, 5 signature, and 5 decaf so it can run that calibration. If you keep an eye on it and you notice that all 5 blonde shots pulled badly (for instance), run another blonde double to check if the micro-adjustment fixed the issue. If not, pull another round of 5 blonde shots and see if that works.
I've very rarely pulled 36 doubles to open the store. It's a giant waste of coffee if I only needed to pull 15.
I've very rarely pulled 36 doubles to open the store. It's a giant waste of coffee if I only needed to pull 15.
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