Starbucks Baristas: The daily grind
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Help on Bar! (self.starbucksbaristas)
submitted by Southern-Heart-744
Any tips to help me become a better barista?? I feel like giving up but I tried so hard to apply & be a good candidate
baddiebarista 6 points 11m ago
Memorize your numbers of pumps and shots!
Pumps:
Iced 3/4/6
Hot 2/3/4/5
Shots:
Iced 1/2/3
Hot 1/1/2/2
Short only comes in hot and it’s just 1 less then tall, tall and grande are the same for hot and iced and iced venti is just 1 more pump and shot then a hot venti. Seriously memorize these it’ll make your life 1000% easier almost every drink follows these rules and then you just modify based on the stickers.
Exceptions to this rule are
Caramel macchiato: 1 less pump (vanilla syrup NOT caramel) shots on top, and caramel drizzle
Flat whites: 1 extra shot also make it ristretto shots
Shaken espresso: 1 extra shot, half pump dosing
Americanos: 1/2/3/4 iced or hot
I’m a barista trainer and I write the pump and shot rules on a cheat sheet and then list these drink exceptions underneath I would recommend doing this and studying up on it until you just know the numbers without thinking and like I said before almost every other modification will be written on the sticker.
My other tips would be to make sure you read the sticker (nothing worse then making a drink and then realizing you missed a modification and having to restart). Also work on sequencing, a lot of sequencing and speed comes with time but even still make sure you aren’t just standing around waiting for the drink to finish when you could at the very least grab the next sticker and cup.
Pumps:
Iced 3/4/6
Hot 2/3/4/5
Shots:
Iced 1/2/3
Hot 1/1/2/2
Short only comes in hot and it’s just 1 less then tall, tall and grande are the same for hot and iced and iced venti is just 1 more pump and shot then a hot venti. Seriously memorize these it’ll make your life 1000% easier almost every drink follows these rules and then you just modify based on the stickers.
Exceptions to this rule are
Caramel macchiato: 1 less pump (vanilla syrup NOT caramel) shots on top, and caramel drizzle
Flat whites: 1 extra shot also make it ristretto shots
Shaken espresso: 1 extra shot, half pump dosing
Americanos: 1/2/3/4 iced or hot
I’m a barista trainer and I write the pump and shot rules on a cheat sheet and then list these drink exceptions underneath I would recommend doing this and studying up on it until you just know the numbers without thinking and like I said before almost every other modification will be written on the sticker.
My other tips would be to make sure you read the sticker (nothing worse then making a drink and then realizing you missed a modification and having to restart). Also work on sequencing, a lot of sequencing and speed comes with time but even still make sure you aren’t just standing around waiting for the drink to finish when you could at the very least grab the next sticker and cup.
Dull-Relationship175 1 points 11m ago
my tip is a lil less on coffee, but it’s important to remember its JUST coffee. no one is going to die if their drink takes a few seconds. just explain youre new and want to make the best drink possible if ppl get huffy !
PlasticTouch5126 1 points 11m ago
is there anything specific that you’re struggling with? and what aspects of being a barista do you feel strongly in? i’ll be happy to give you some tips to help in areas you’re struggling :)
Southern-Heart-744 [OP] 1 points 11m ago
I feel better in drive thru & cold bar in the most part
hot bar is my struggle 😩
hot bar is my struggle 😩
PlasticTouch5126 2 points 11m ago
gotcha, hot bar had me stressed when i first started.
syrup and shot standards are the most important thing. for syrup pumps in hot drinks, it goes 2-3-4-5 according to sizing. syrups for cold are 3-4-6-7. tall and grande will be the same, but for venti it’s always one more pump when it’s cold. remember that caramel macchiatos always have 1 pump less, on all sizes.
shot standards, for hot drinks it’ll be 1-1-2-2. for cold drinks, 1-2-3. for shaken espressos, it’ll be 2-3-4. flat whites, iced or hot, get ristretto shots 2-3-4.
these are honestly the most important things to remember. try making some flash cards and keeping them in your apron, i did that for my first couple weeks.
do you have any specific questions?
syrup and shot standards are the most important thing. for syrup pumps in hot drinks, it goes 2-3-4-5 according to sizing. syrups for cold are 3-4-6-7. tall and grande will be the same, but for venti it’s always one more pump when it’s cold. remember that caramel macchiatos always have 1 pump less, on all sizes.
shot standards, for hot drinks it’ll be 1-1-2-2. for cold drinks, 1-2-3. for shaken espressos, it’ll be 2-3-4. flat whites, iced or hot, get ristretto shots 2-3-4.
these are honestly the most important things to remember. try making some flash cards and keeping them in your apron, i did that for my first couple weeks.
do you have any specific questions?
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