Starbucks Baristas: The daily grind
↑
53
↓
how to sequence a hot drink? (self.starbucksbaristas)
submitted by Venus_Fox18
Hey all. Just wanting some clarification because I got pulled off bar today because of this.
How do you sequence a hot drink? I was taught in my training that it was milk, shots, syrup because milk takes the longest and the shots die in the time it takes to pull shots. I got many of my drinks dumped out by my trainer because I was doing the shots before the milk and that put it into me that it was milk then shots.
Today, a shift lead pulled me off bar because he said I needed to learn to sequence drinks so we could get our drive times down. I thought I was sequencing just fine and was getting drinks out fairly fast considering they took away the cold bar person and that's usually what takes me time.
He said it was shots, then syrup, then milk because you can start more shots for another drink while the milk is steaming. I brought up how the shots will die in that time, but he was kinda just like yeah, but that's the point of sequencing so the shots don't die.
I think the way I was taught makes more sense, but idk. What do you guys think? My trainer was here today and I thought about asking her, but I didn't wanna make a big stink out of shots, so I didn't say anything. I was trained about 6 months ago, so it hasn't been that long ago and I literally do this everyday and have seen then and no one has said anything about my sequencing and has actually complimented me on how fast I can be.
How do you sequence a hot drink? I was taught in my training that it was milk, shots, syrup because milk takes the longest and the shots die in the time it takes to pull shots. I got many of my drinks dumped out by my trainer because I was doing the shots before the milk and that put it into me that it was milk then shots.
Today, a shift lead pulled me off bar because he said I needed to learn to sequence drinks so we could get our drive times down. I thought I was sequencing just fine and was getting drinks out fairly fast considering they took away the cold bar person and that's usually what takes me time.
He said it was shots, then syrup, then milk because you can start more shots for another drink while the milk is steaming. I brought up how the shots will die in that time, but he was kinda just like yeah, but that's the point of sequencing so the shots don't die.
I think the way I was taught makes more sense, but idk. What do you guys think? My trainer was here today and I thought about asking her, but I didn't wanna make a big stink out of shots, so I didn't say anything. I was trained about 6 months ago, so it hasn't been that long ago and I literally do this everyday and have seen then and no one has said anything about my sequencing and has actually complimented me on how fast I can be.
ObjectiveLogical9413 154 points 11m ago
Yeah it’s milk first 😐😐 that shift is weird
Venus_Fox18 [OP] 31 points 11m ago
That's what I thought. It was so weird to me that it would be the milk first since everyone that trained me dumped out my drinks that I made backwards
dreadheada 19 points 11m ago
i also would like to point out that they kept dumping out your drinks, that you kept making right… because you didn’t sequence to the shifts liking… yes it is important to learn sequencing but they also don’t get to be pissy about drive times when you have to remake every or every other drink because you steamed the milk before you pulled the shots. Which is the right sequencing by the way. Milk first always cuz it takes the longest.
Venus_Fox18 [OP] 9 points 11m ago
No, that was when I was being trained and I was doing it shots first. My trainers were doing that. This shift didn't touch any of my drinks
holldizzle024 1 points 11m ago
are you just steaming milk before shots, or pouring milk before shots?
dregonzz 3 points 11m ago
This is the way
HappyBarista 66 points 11m ago
Doesn’t your store have the sticker on the bar that tells the sequence order?
It literally says:
1. Steam milk 2. Shots 3. Syrup 4. Finish & Connect
It literally says:
1. Steam milk 2. Shots 3. Syrup 4. Finish & Connect
7beforeminutes5 10 points 11m ago
Ours doesn’t. Would really help all the green beans!
Venus_Fox18 [OP] 5 points 11m ago
Not that I've seen, no
Minimiahmoose 45 points 11m ago
I was told milk, then queue the shots and quickly grab your syrup and try to get your cup under before the shots pour. Then move onto the next
stonedtwitgnome 10 points 11m ago
I was taught the same sequence, and even at non $bucks shops, we always started the milk, pulled and tamped our shot(s), plenty of time to do syrup whilst milk is steaming and shots are pulling, and either start or get ready to start the next drink when finishing the first.
It was a pain when the bean grinder needed adjusting from getting hot (burrs expand) and cooling (contract) but you catch on pretty quickly. I know most Starbucks don't do manual shots, the machine does the grinding and tamping (packing is what my shop used) and you just dumped the puck, but if a shop goes the manual route, always adjust the grind to your tamp, don't change the tamp for the grinder. Alaska shop, we did something involving a scale, helping us figure out what our tamp was. Really wish I could remember more about the process. Also learned the 4 or 5 questions to ask when helping someone pick a blend, it's damn near a party trick when I guess your preference in coffee. (Really missing local coffee, the experience is so different than corporate shops.)
It was a pain when the bean grinder needed adjusting from getting hot (burrs expand) and cooling (contract) but you catch on pretty quickly. I know most Starbucks don't do manual shots, the machine does the grinding and tamping (packing is what my shop used) and you just dumped the puck, but if a shop goes the manual route, always adjust the grind to your tamp, don't change the tamp for the grinder. Alaska shop, we did something involving a scale, helping us figure out what our tamp was. Really wish I could remember more about the process. Also learned the 4 or 5 questions to ask when helping someone pick a blend, it's damn near a party trick when I guess your preference in coffee. (Really missing local coffee, the experience is so different than corporate shops.)
zzzzjakeyzzzz 20 points 11m ago
shot’s dying is a scam to work faster, our espresso machines burn the beans so bad pulling the shots it really doesn’t matter in my opinion, but milk should steam first since it takes the longest to do
Numerous_Upstairs938 14 points 11m ago
They could be talking about sequencing multiple drinks at once?
Steam milk, pull shots, syrup, steam milk, shots, syrup, whipped and lid for first, steam more and pull shots for 3rd drink, then finish 2nd drink, send out both, finish 3rd
Steam milk, pull shots, syrup, steam milk, shots, syrup, whipped and lid for first, steam more and pull shots for 3rd drink, then finish 2nd drink, send out both, finish 3rd
Venus_Fox18 [OP] 9 points 11m ago
They were talking about sequencing a singular white mocha after they took me off drive bar and put me on to mobile to "work on my sequencing". They wanted me to sequence multiple drinks properly to speed up drive times but I was already doing that on hot and cold bar. They pulled me off bar to tell me that I needed to do the shots first then steam the milk. If they were talking about sequencing multiple hot drinks, I was trained on that and they didn't make that clear. They also told me that I needed to make VSC after finishing the drink that required it, which idk about that one either.
Mea-fae_Owl73 14 points 11m ago
I don’t know if you want to do this or not but I would let your SM know that there is an SSV who is coaching partners to sequence incorrectly. If not then find drink sequence training section of bar training in the resource app on the iPad and show it to the SSV. I hope that SSV will NOT be the one leading the hot bar section of Craft training that’s coming up.
Numerous_Upstairs938 4 points 11m ago
It genuinely sounds like they were nitpicking then, I’m sorry that happened. I had a SSV only assign me to drive because she thought i was incompetent at bar, i ironically took her job a week ago when she left.
I agree with the statement to tell your store manager. Always stand up for yourself if need be, i pull the “yes actually i just did. . . but i wouldnt mind ice/cups” to distract them
I agree with the statement to tell your store manager. Always stand up for yourself if need be, i pull the “yes actually i just did. . . but i wouldnt mind ice/cups” to distract them
Venus_Fox18 [OP] 5 points 11m ago
I actually did tell my sm because she happened to be sitting during my 10 and I basically just asked for confirmation that I was doing it correctly. She said yes and that she would talk to the shift and everyone about sequencing
EliMinivan 11 points 11m ago
The idea of a dead shot is a total myth, a shot can sit for minutes and still be perfectly fine to use in a drink.
BatWeary 2 points 11m ago
a “dead shot” is a shot that has fully developed its flavor profile. sbux’s espresso is just bad quality lol
Wonderful-Put-5972 2 points 11m ago
I STRONGLY disagree
Wheebers14 0 points 11m ago
This is very false and bad information.
EliMinivan 1 points 11m ago
Highly recommend you check out Morgan Drinks Coffee's video on the subject
I_like_to_know 4 points 11m ago
On your next shift with that ssv grab an ipad, go to store resources, enter 'beverage sequencing' in the search bar and pull up the qrg. Go to the ssv and say something like "hey ssv, I'm a little confused. This is what I learned from the training module but you're telling me to do it differently?" I'd approach it like I was honestly curious and not trying to prove them wrong, you don't want them holding a grudge against you.
Venus_Fox18 [OP] 2 points 11m ago
I just nodded along. I happened to catch my sm and asked her and she said I was correct and that she would have a talk with everyone to make sure we all knew the correct ways of doing things
kungfufighta 4 points 11m ago
It can change. There are way too many variables - number of shots/milk volume for there to be an absolute rule on what to sequence first. Spend thousands of hours on bar and it'll come instinctively what you do first depending on what's in the queue.
Dead shots are not a thing, whoever told you shots die lied to you.
Dead shots are not a thing, whoever told you shots die lied to you.
Venus_Fox18 [OP] 1 points 11m ago
I know it can change. My point of asking was I was trained to do it milk, shots, syrup. I know it can change based on what I'm making, but in general I do this sequence because that's how I was trained. My shift lead wanted me to do it the opposite way. He told me that that was the Starbucks standard way of sequencing a hot drink, but I feel like the person who trained me would've have spent the majority of our hot bar time dumping my drinks out and having me remake them if doing it shot, milk, syrup was the correct way to do it
kungfufighta 1 points 11m ago
Your shift's just being difficult in that case.
meegy123 4 points 11m ago
Shots dying is only a thing if you are taking the shots straight. It doesn’t apply to lattes or anything else. A customer that would care probably wouldn’t be ordering at Starbucks anyway.
Impressive_Yoghurt89 3 points 11m ago
Um serious question...how does a shot die though? I've never heard of this, I'm curious.
BatWeary 6 points 11m ago
It doesn’t, not in 10 seconds like sbux claims anyway. Usually when the shots sit the flavor profile develops, but since ours is bad quality it tastes best right when you pull it
witcheselementality 3 points 11m ago
It is supposed to be milk first. And that's what I teach all my trainees. But I'll be totally honest, I usually end up pulling the shots first and then immediately steam the milk. By the time the shots are done and I put them in the cup and mix them with the syrup, the milk is already done and there's no worry about the shots dying. Especially with the thick sauces like white mocha. By the time I've swirled the shots to dissolve the mocha, the milk is done. So honestly I've never had a problem
GiftSad5247 3 points 11m ago
This may be a dumb question, I'm an ex barista and I was curious, do the shots still die if you mix the syrup with the shots as they are poured?
When I worked at the siren, I would pull shots first only if the drink had a thick syrup (mocha/whitemocha/etc) then swirl the shot and syrup to melt the sauce and prevent any non stirred syrup.
Just curious on if I was fucking up everyones drinks 🙃
When I worked at the siren, I would pull shots first only if the drink had a thick syrup (mocha/whitemocha/etc) then swirl the shot and syrup to melt the sauce and prevent any non stirred syrup.
Just curious on if I was fucking up everyones drinks 🙃
JJ_Pause 3 points 11m ago
Shots don't really 'die' sbux just wants you to make drinks faster, also the coffee is shit which doesn't help
GiftSad5247 1 points 11m ago
Why am I not surprised 😒 I really cant believe my dream job used to be a starbucks barista LMAO
Wonderful-Put-5972 1 points 11m ago
Shots from most Starbucks machines these days don't taste like espresso shots should. That said we can do everything to help them. Yes, adding anything like syrup, sauce or milk will "save" the shots and swirling together is essential for quality. However in the case of an Amerivano the wager should be added to the shots asap
GiftSad5247 2 points 11m ago
Totally makes sense!
Melodic_Bid4806 1 points 11m ago
i believe they dont die as long as their mixed but ive had someone tell me they do so idk ima just make it how i learned atp😭
horseman-0bvi0usly 1 points 11m ago
twist: they don’t die at all!! at least, not in 10 seconds, certainly. it actually takes a couple minutes. our shots are just bitter because they’re bad lmao
mar_mari 1 points 11m ago
as an ex barista, I did a similar thing I always steamed the milk, pulled the shots, swirled, and finished the drink. And sometimes I would pull the shots first for white mocha and mocha lol. and to answer your first question, I was always told that they don’t die as long as they are mixed in something (syrup, milk, etc), but that was like three years ago 😅
[deleted] 1 points 11m ago
[deleted]
[deleted] 1 points 11m ago
[deleted]
V1ETZ 2 points 11m ago
when i was trained it was, steam milk, queue your shots then quickly pump your syrups, then finish
zydr8te 2 points 11m ago
Milk then syrup then shots then milk in cup then lid then give it to customer
xCherryBombshell 1 points 11m ago
Milk, que shots, pump syrup while shots que and place cup down. You should be working on 2 drinks at a time max.
Anangel017 1 points 11m ago
As a Trainer, who let that supervisor be a supervisor? 🤡 and also why aren’t we worried abt the ppl they have trained. Like shots literally expire after 10 secs soo 💀
[deleted] 1 points 11m ago
[removed]
Alternative_Exam3723 1 points 11m ago
Honestly idk, I just do it the way I have done it at 5 other shops. Milk, syrup,shots. Is it wrong? Probably. 😂
mulberrybby 1 points 11m ago
Pretty sure there’s something in store resources about bev sequencing
Kirito__7 1 points 11m ago
Shots dying is bullshit, the only way shots go bad is if they cool down. The amount of times I’ve had to explain this to sbux baristas is concerning.
Wonderful-Put-5972 1 points 11m ago
For hot espresso dri KS it's milk, syrup shots, start your next drink. Perhaps you're not having your milk for your second drink ready to switch steaming pitchers as soon as the milk is done? You can pull up the beverage sequencing video on the iPad in MyLearning and store resources. He def didn't handle that coaching moment appropriately. He is WRONG on the hot espresso bar sequencing. For iced espresso drinks, it is shots first. I'm sorry you had to take that coz that kinda confusion doesn't help anyone.
Venus_Fox18 [OP] 1 points 11m ago
If I have 2 drinks and 2 steam pitchers then I always try to have the second milk ready to go. I brought this up to him and it was kinda dismissed because he was focused on the shots being pulled. It's kind of weird to think, but he's only got 1 more month experience on me. I'm usually on drive/cold bar, but I almost never see him on bar so maybe he needs more bar time?
Gameb0i6 1 points 11m ago
Honestly idk. I’ve been there for 12 years and I kinda just do it my own way.
secretbox-22 1 points 11m ago
Milk first, forever and ever, amen. You’re shift is wrong.
juliaandy99 1 points 11m ago
Sequencing usually refers to multiple drinks. So it’s milk shots syrup then your next cup gets syrup and you can also cue the next shots and prep your milk for the drink. But yes tell them to refresh on their standards because STANDARDLY milk is first.
The only exception I guess would be for cold drinks so shots syrup milk ice
The only exception I guess would be for cold drinks so shots syrup milk ice
Spare_Cauliflower917 1 points 11m ago
We are taught Milk, Shots, Syrup, but shots dying are a myth so just make sure something is always happening on your bar if you have drinks. On drive bar I have constant shots pulling even if the milk for it isn’t necessarily ready, because in reality it’d take a much longer time than your told for the shot to go noticeably bad.
PayObjective123 1 points 11m ago
Steam milk, que shots, put syrup in first then shots then milk
grlcbr8th 1 points 11m ago
Yeah that’s wrong lmao, always steam the milk first.
spicymelons69 0 points 11m ago
Funny enough, it used to drive me INSANE when partners sequenced incorrectly and did syrup/ shots first. Good on you for practicing proper sequencing!!
This nonprofit website is run by volunteers.
Please contribute if you can. Thank you!
Our mission is to provide everyone with access to large-
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
©2023 HumbleCat Inc • HumbleCat is a 501(c)3 nonprofit based in Michigan, USA.