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Flashcards in Barista Training Deck (55):
1

Core coffees

Available year round in reg or decaf

Verando Blend- light Blonde
House Blend- medium
French Roast- dark

2

Limited time offerings

Available for a limited time. Seasonally

Anniversary blend
Christmas blend
Kati Kati blend

3

Starbucks Reserve

Available for a limited time in select stores

Rwanda
Malawi

4

Four coffee fundamentals

1. Freshness
2. Proportion
3. Grind
4. Water

5

Proportion of coffee

2 tablespoons per 6oz of water

6

Perfect temp for coffee

195degrees to 205 degrees

7

Proper grind

Coarse: coffee press
Medium: flat-bottom drip
Fine: come filter
Extra fine: espresso

When grinding ask how customers brew their coffee at home

8

Barista Roles

1. Café Point of Sale
2. Order Support
3. Bar
4. Customer Support

9

Café Point of Sale Duties

Works at register
Greets and serves customers
Takes orders
Collects payments
Ensure customers know where to get items
Marks cups and bags
Gather food, coffee, and tea
Confirm name is spelt right

10

Order Support Role Duties

Help POS Barista
Gather food and get coffee and tea
When the store is busy- performs some of the POS roles like taking orders

11

Bar Role Duties

Handcrafts drinks at Espresso Bar and Cold beverage station

12

Customer Support Role Duties

Brewing coffee
Bussing Tables
Restocking supplies like cups

13

Hot Drink Sizes

Short- 8oz (no longer on menu)
Tall- 12oz (some may say "small")
Grande- 16oz (some may say "medium")
Venti- 20oz (some may say "large")

14

Cold Drinks Sizes

Tall- 12oz
Grande- 16oz
Venti- 24oz
Trenta- 31oz

15

Beverages with Hot Water

Caffè Americano
Caffè Misto
Chai Tea Latte
Brewed Coffee
Hot Tea

Short drinks are double cupped
Tall and grande served with sleeve if with hot water
Venti - always with sleeves

16

How to line up lid

Sip hole not in line with seam so it won't leak

17

4 most popular hot espresso beverages

Espresso
Caffè Americano
Caffè Latte
Cappuccino

18

Espresso order

A concentrated shot extracted from freshly ground coffee beans

19

Caffè Americano

Espresso shot and hot water

20

Caffè Latte

Espresso, steamed milk, and a thin layer of foam on top

3-4 sec hand-steam

21

Cappuccino

Espresso, less steamed milk, and a deep layer of foam

10sec hand-steam

22

Espresso amount of shots

Short- 1 short

Tall- 1 shot (Americano has 2)

Grande- 2 shots (Americano has 3)

Venti- 2 shots (Americano has 4)

23

Vanilla latte order

Vanilla syrup
Espresso
Steamed milk
Thin layer of foam

24

Vanilla Cappuccino order

Vanilla syrup
Espresso
Little steamed milk
Deep layer of foam

25

Caffè Mocha

Mocha sauce
Espresso
Steamed milk
Whipped cream instead of foam

26

Syrup hot beverages amount

Short- 2pumps
Tall- 3 pumps
Grande- 4 pumps
Venti- 5 pumps

Always use full pumps

27

Café Order Routines

6 major steps

1. Welcome
2. Mark cup
3. Ring (confirm order "you had a tall latte? It will be $2.95")
4. Gather (if no support you get coffee and food)
5. Tender
6. Finish (tell them where to pick up and thank them)

*look for mobile orders

Don't correct customers - make it easy for them to order -

28

Brewed Coffee or Tea Routine

1. Sleeve the cup (short- double cup)
2. Pour coffee or hot water to 1/4 in below lid
3. Deliver drink

29

Mark Cup Routine

1. Get cup size
2. Mark cup with ID code
3. Face cup toward bar Barista

30

Cash Routine

State the amount of money received clearly so their are no potential confusions

Place currency face down on top of drawer until after giving customer change

Lock up register when not around and use till tags

31

Name of the espresso machine

Mastrena

Always leave on

32

Where are the espresso beans stored

The Hopper

33

Proper drip time for a shot

18-23secs

34

3 parts of a perfect shot

1. Crema -foamy source of sweetness
2. Body- middle layer slightly dark
3. Heart- dark brown source of coffee taste

Shots die fast 15-30secs

35

Iced espresso shots

Tall- 1 shot
Grande- 2shots
Venti- 3shots

36

Iced Americano shots

Tall- 2 shots
Grande- 3 shots
Venti-4 shots

37

Iced syrup pumps

Tall- 3 pumps
Grande- 4 pumps
Venti- 6 pumps
Trenta- 7 pumps

38

Steamed milk temp

Default is 2%

Children- 130F
Everyone else- 150F-170F
Milk never gets hotter than 195F

Thermometer calculated daily

39

Milk Steaming Routine

1. Pour milk
2. Aerate milk
3. Auto Steam Milk
4. Sanitize the wand- leave wand pointed for next drink
5. Groom milk- gentle tap on counter and swirl the milk

*should look like glossy white paint and no visible bubbles
*never resteam

40

Aerate milk

Fully submerge wand but don't touch bottom
Pull handle all the way down to auto then slowly lower pitcher until you hear a paper tearing sound
Aerate milk 1-3 secs
Or 6-10 for capp

41

Tools

Steaming pitcher
Thermometer
Bar spoon
Wiping cloth

42

Beverage Routine

1. Steam milk
2. Queue shots
3. Pump shots
4. Finish and connect- pour milk in cup add ice or topping deliver drink. Make sure customers have all they need: straws sleeves and cup carriers

43

When a customer has a problem:

LATTE

L- listen
A- apologize and ask questions
T- take action to make it right (quickly remake drinks)
T- thank
E- ensure satisfaction

44

Calling Beverages

1. Beverage size
2. Beverage type
3. Customers name
"Tall vanilla latte for Jill"

45

Cycle task list

1. Brew coffee
2. Restock
3. Check café
4. Perform Cycle Tasks

46

Brewed Coffee Routine

4 coffees -8 mins
3 coffees-10 mins
2 coffees-15 mins
1 coffees-30 mins

2 hour smallwares timer

47

Cycle task list

Maintain food case
Maintain RTD & E case
Empty one garbage
Clean small load of dishes
Clean front door
Sweep

48

4 steps to tasting coffee

1. Smell
2. Slurp
3. Locate
4. Describe

49

4 coffee tasting characteristics ( things to look for)

1. Aroma
2. Flavor
3. Body
4. Acidity

50

Starbucks refreshers

Strawberry acai
Cool lime
Very berry hibiscus

Made with real fruit juice and fruit.
Lightly caffeinated with green coffee extract

51

Teavana Shaken Iced Teas

Passion Tango
Black
Green

52

4 steps to handcrafting Starbucks refreshers

1. Add liquid base (juice) to first line
2. Add cold water to second line
3. Add fruit (1slice or scoop)
4. Finish and connect (add ice and then shake 10 times)

53

4 steps to crafting teavana shaken iced teas

1. Add tea
2. Add cold water (or lemonade)
3. Add syrup
Tall= 3 pumps
Grande=4 pumps
Venti= 6 pumps
Trenta = 7 pumps
4. Finish and connect

54

Handcrafting frappes

8 steps
1. Pump coffee base
2. Pour whole milk to lower line of cup
3. Pour contents into blender
4. Add flavor and ice
5. Pump base (coffee base for coffee type drinks and cream base for creamy drinks)
6. Blend (button 1)
7. Finish and connect
8. Clean up

55

Syrups and sauces at cold beverage station

Syrup
Tall- 2 pumps
Grande- 3 pumps
Venti- 4pumps

Inclusions (fruit/powder)
Tall: 2 scoops
Grande: 3 scoops
Venti: 4 scoops

For other syrups and sauces (including mocha sauce)
Tall: 1
Grande:2
Venti: 2