Starbucks Baristas: The daily grind
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Half Pump vs Full Pump Question (self.starbucksbaristas)
submitted by Michael_armond
Hello fellow partners!
I have a bit of a tricky question that I’ve gotten several different answers for and I’m now wondering if anyone else has figured it out. It has to do with half pumps such as the toasted vanilla or brown sugar and their inclusion in other recipes. So for the shaken espresso‘s the ratio is 3/4/6 half pumps, but if someone were to ask for a standard drink like an iced latte with brown sugar would I do 3/4/6 half pumps or double it so they equal full 3/4/6 pumps?
This also goes the other way. Say someone were to get a venti shaken espresso with caramel instead of classic, would I do 3/4/6 full pumps or 1/2/3 full pumps?
I asked one of my managers as well as several longtime partners and I’ve gotten conflicting answers. I wasn’t sure if anyone had found anything concrete regarding the standard build. It may seem picky, but I am moving into barista trainer within the next few weeks and want to make sure I’m on top of everything and can best support new hires.
Thanks for any help you may have!!
I have a bit of a tricky question that I’ve gotten several different answers for and I’m now wondering if anyone else has figured it out. It has to do with half pumps such as the toasted vanilla or brown sugar and their inclusion in other recipes. So for the shaken espresso‘s the ratio is 3/4/6 half pumps, but if someone were to ask for a standard drink like an iced latte with brown sugar would I do 3/4/6 half pumps or double it so they equal full 3/4/6 pumps?
This also goes the other way. Say someone were to get a venti shaken espresso with caramel instead of classic, would I do 3/4/6 full pumps or 1/2/3 full pumps?
I asked one of my managers as well as several longtime partners and I’ve gotten conflicting answers. I wasn’t sure if anyone had found anything concrete regarding the standard build. It may seem picky, but I am moving into barista trainer within the next few weeks and want to make sure I’m on top of everything and can best support new hires.
Thanks for any help you may have!!
5AV1OR 5 points 1y ago
So there isn’t much easily accessible info within stores but I have talked with a partner who had communication with corporate about this and the standard is for example a venti iced brown sugar latte to use 6 half dose pumps, since by standard the brown sugar on espresso bar is a half dose pump.
Michael_armond [OP] 1 points 1y ago
That’s what I figured. I thought the toasted vanilla and brown sugar were just more condensed flavor-wise, which is why you stuck with the half pumps for standard drinks, but I had heard so much back-and-forth I was curious to see if anyone else had a similar experience. Thank you for the help!
Spiritual_Resource36 2 points 1y ago
If the caramel is using a full-dose pump (which it should be if it’s by hot bar), then yes, it’s only 1/2/2 pumps (at least that’s how I was taught by my trainer).
Michael_armond [OP] 2 points 1y ago
My trainer never covered that and my manager said to stick with the 3/4/6 full pumps for things like caramel, hazelnut, toffee, etc. But like halving the pumps makes more sense to me. At this point I might just do a side by side taste tomorrow and go with what tastes better lol
Spiritual_Resource36 1 points 1y ago
If I was using the caramel by cold bar (which should be outfitted with half dose pump), then I would do 3/4/6 pumps and you can visibly tell the difference. However, I do know some stores mix up their pumps on both hot and cold bar so it does get a bit confusing.
In my mind, I just try to remember that all fraps/refreshers/cold brews/and iced shaken espressos get half dose pumps, everything else gets full.
In my mind, I just try to remember that all fraps/refreshers/cold brews/and iced shaken espressos get half dose pumps, everything else gets full.
Michael_armond [OP] 2 points 1y ago
Yeah. We have full on hot, half at cold. That makes sense to me which is why the situation became confusing when I was being told the opposite by management and other baristas. Not a big deal though. I just wanted to know so I make sure I’m not in the wrong when it comes to training someone else.
Spiritual_Resource36 1 points 1y ago
Gotcha! It’s not 100% your manager or other baristas’ faults, the standards do change frequently and often without notice so it could be that they just never noticed or were never taught properly in the first place. If in doubt, all standards for pretty much everything can be found on store iPads or BoH computer.
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