Starbucks Baristas: The daily grind
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Training new baristas? (self.starbucksbaristas)
submitted by Jaded_Fun_7133
my biggest concern is teaching the green beans about the pumps situations because there’s still questions I’d like to know the answer to and no one at my store really seems to know either.
I know shaken espressos exclusively get 1/2 pumps, but if I sweetened a tea with lcs I would use the 1/2 pump and for a venti for example I’d do 6 half pumps but if they want it sweetened with raspberry do I do 6 full or 3 full to equal 6 half pumps. Also,,, what does the customer want when they are asking about extra pumps in shaken espressos? For example, they want 3 pumps of toffee nut in like a shaken espresso, do they want 3 full pumps or 1.5 full pumps to equal the standard pump for a shaken espresso?
I just want to get it right and not confuse them because it took me a while to get used to the fact there are different pumps, let alone adjust to each.
I know shaken espressos exclusively get 1/2 pumps, but if I sweetened a tea with lcs I would use the 1/2 pump and for a venti for example I’d do 6 half pumps but if they want it sweetened with raspberry do I do 6 full or 3 full to equal 6 half pumps. Also,,, what does the customer want when they are asking about extra pumps in shaken espressos? For example, they want 3 pumps of toffee nut in like a shaken espresso, do they want 3 full pumps or 1.5 full pumps to equal the standard pump for a shaken espresso?
I just want to get it right and not confuse them because it took me a while to get used to the fact there are different pumps, let alone adjust to each.
bellamythos 3 points 11m ago
i’ve seen people make a number of different arguments: (1) half vs full pumps are determined by the type of drink; or (2) half vs full pumps are determined by the type of syrup/sauce; or (3) half vs full pumps are determined by the type of drink AND type of syrup/sauce
honestly, afaik there’s no standard written down so your best bet is going to be clarifying with the customer when they order (or clarifying with POS partner if you’re on bar, but if they didn’t ask, you may want to check with the customer anyway) - especially when they want to add a second/third/etc syrup/sauce, because often customers don’t realize we default to the full number of pumps for EACH flavor rather than doing half/a third/etc of each.
it’s also worth checking with your coworkers, for internal consistency. i know you said they aren’t sure what the standard is, but you can try asking how they’ve been making these drinks when they’re actually ordered. if you notice there’s a split in opinion, you may want to connect with your SM to see if you can set a standard for your store.
**all that said**, at my store if they ask for a syrup that’s not in the standard build (eg, raspberry in iced tea or toffee nut in shaken espresso) we do full pumps. so if you wanted a short and easy answer, there you go.
honestly, afaik there’s no standard written down so your best bet is going to be clarifying with the customer when they order (or clarifying with POS partner if you’re on bar, but if they didn’t ask, you may want to check with the customer anyway) - especially when they want to add a second/third/etc syrup/sauce, because often customers don’t realize we default to the full number of pumps for EACH flavor rather than doing half/a third/etc of each.
it’s also worth checking with your coworkers, for internal consistency. i know you said they aren’t sure what the standard is, but you can try asking how they’ve been making these drinks when they’re actually ordered. if you notice there’s a split in opinion, you may want to connect with your SM to see if you can set a standard for your store.
**all that said**, at my store if they ask for a syrup that’s not in the standard build (eg, raspberry in iced tea or toffee nut in shaken espresso) we do full pumps. so if you wanted a short and easy answer, there you go.
dazedandconfusedhere 2 points 11m ago
The standard is being clarified in the barista craft training!
Half vs full pumps are determined by the type of drink
So for a shaken espresso, if a customer says 3 toffee nut it would be half pumps
Raspberry in an iced tea is half pumps
Brown sugar in a chai is double the pumps to make full pumps
Cold brew is full pumps (but the standard number is 1/2/3/4), so a grande cold brew with toffee nut gets 2 full pumps
Iced coffee is full pumps 3/4/6/7
Etc
Half vs full pumps are determined by the type of drink
So for a shaken espresso, if a customer says 3 toffee nut it would be half pumps
Raspberry in an iced tea is half pumps
Brown sugar in a chai is double the pumps to make full pumps
Cold brew is full pumps (but the standard number is 1/2/3/4), so a grande cold brew with toffee nut gets 2 full pumps
Iced coffee is full pumps 3/4/6/7
Etc
bellamythos 1 points 11m ago
TIL, thank you!
baddiebarista 1 points 11m ago
Half pumps are the worst thing ever they lead to a lot less consistency among drinks
[deleted] 1 points 11m ago
[deleted]
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