Starbucks Baristas: The daily grind
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Do you know how to Bar Manually? (self.starbucksbaristas)
submitted by ad9581
I have been working for Starbucks for 5 years now (today might be my anniversary?) And i still hate coffee 😂
I still work with them although I own my own Cafe. My coffee journey is different now. I have a mentor that also works at Starbucks. And watch a few popular and well versed YouTubers and did before I started this business.
I am really into coffee science and coffee evolution over different generations. Expresso is not the same as it was in the early 90's.
Xbux has got everything easy for us. You pull ristretto shots, long shots, and regular shots. I have one main question
How many grams of coffee are pulled per shot?
I usually pull 7g per 4oz
But then im like... What do i do with ristretto and long?
Ive been curious on messing with the grind size for that 🤔
Then pull more for long and less for ristretto?
I dont have a caffeine meter to compare my results.
I still work with them although I own my own Cafe. My coffee journey is different now. I have a mentor that also works at Starbucks. And watch a few popular and well versed YouTubers and did before I started this business.
I am really into coffee science and coffee evolution over different generations. Expresso is not the same as it was in the early 90's.
Xbux has got everything easy for us. You pull ristretto shots, long shots, and regular shots. I have one main question
How many grams of coffee are pulled per shot?
I usually pull 7g per 4oz
But then im like... What do i do with ristretto and long?
Ive been curious on messing with the grind size for that 🤔
Then pull more for long and less for ristretto?
I dont have a caffeine meter to compare my results.
rositalagata 8 points 6m ago
You're making incredibly weak espresso; it's usually made with closer to 15g of ground coffee to make 30g of espresso (~2oz), so over four times more coffee per oz water. Have you checked out r/espresso?
ad9581 [OP] 1 points 6m ago
7g is all the single shot holder can make 😂 the dubble is 14g ill check out the link. Thanks
uwumoment 2 points 6m ago
at my shop we do 18g in and 36g out. you should check out james hoffman on youtube if you’re trying to learn about coffee… also, it’s espresso*
ProperScheme801 2 points 6m ago
All the espresso machines I’ve worked on use a dose of grounds like 17 grams so I’m not sure what machine you’re working on. Ristretto and long would be changed by the amount of water going through the grounds.
[deleted] 1 points 6m ago
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Sarenord 1 points 6m ago
James Hoffman
James Hoffman
James Hoffman
(Also a standard shot should be like 2:1 output to beans, so 20g in for a 40g out shot)
James Hoffman
James Hoffman
(Also a standard shot should be like 2:1 output to beans, so 20g in for a 40g out shot)
ad9581 [OP] 1 points 6m ago
He mentioned 7g and I dont remember when. But yeah! He measured liquid in grams lol
Sarenord 2 points 6m ago
as you should be doing, mass-based measurements are much more reliable than volume-based
cora388 1 points 6m ago
7g should only make around 30ml, 25ml espresso 5ml crema (my aunt went ham on research when she opened her cafe). I’d look into if you can calibrate your machine manually to only disperse a certain amount of water
ad9581 [OP] 2 points 6m ago
Thats pretty intense! Its a lot of work to open a cafe.
[deleted] 1 points 6m ago
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