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Starbucks Barista > Barista Training > Flashcards

Barista Training Flashcards

1
Q

Core coffees

A

Available year round in reg or decaf

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

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2
Q

Limited time offerings

A

Available for a limited time. Seasonally

Anniversary blend
Christmas blend
Kati Kati blend

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3
Q

Starbucks Reserve

A

Available for a limited time in select stores

Rwanda
Malawi

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4
Q

Four coffee fundamentals

A
  1. Freshness
  2. Proportion
  3. Grind
  4. Water
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5
Q

Proportion of coffee

A

2 tablespoons per 6oz of water

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6
Q

Perfect temp for coffee

A

195degrees to 205 degrees

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7
Q

Proper grind

A

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

When grinding ask how customers brew their coffee at home

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8
Q

Barista Roles

A
  1. Café Point of Sale
  2. Order Support
  3. Bar
  4. Customer Support
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9
Q

Café Point of Sale Duties

A 
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
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10
Q

Order Support Role Duties

A

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

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11
Q

Bar Role Duties

A

Handcrafts drinks at Espresso Bar and Cold beverage station

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12
Q

Customer Support Role Duties

A

Brewing coffee
Bussing Tables
Restocking supplies like cups

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13
Q

Hot Drink Sizes

A

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

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14
Q

Cold Drinks Sizes

A

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

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15
Q

Beverages with Hot Water

A 
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

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16
Q

How to line up lid

A

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

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17
Q

4 most popular hot espresso beverages

A

Espresso
Caffè Americano
Caffè Latte
Cappuccino

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18
Q

Espresso order

A

A concentrated shot extracted from freshly ground coffee beans

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19
Q

Caffè Americano

A

Espresso shot and hot water

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20
Q

Caffè Latte

A

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

3-4 sec hand-steam

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21
Q

Cappuccino

A

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

10sec hand-steam

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22
Q

Espresso amount of shots

A

Short- 1 short

Tall- 1 shot (Americano has 2)

Grande- 2 shots (Americano has 3)

Venti- 2 shots (Americano has 4)

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23
Q

Vanilla latte order

A

Vanilla syrup
Espresso
Steamed milk
Thin layer of foam

24
Q

Vanilla Cappuccino order

A

Vanilla syrup
Espresso
Little steamed milk
Deep layer of foam

25
Q

Caffè Mocha

A

Mocha sauce
Espresso
Steamed milk
Whipped cream instead of foam

26
Q

Syrup hot beverages amount

A

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

Always use full pumps

27
Q

Café Order Routines

A

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
Q

Brewed Coffee or Tea Routine

A
  1. Sleeve the cup (short- double cup)
  2. Pour coffee or hot water to 1/4 in below lid
  3. Deliver drink
29
Q

Mark Cup Routine

A
  1. Get cup size
  2. Mark cup with ID code
  3. Face cup toward bar Barista
30
Q

Cash Routine

A

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
Q

Name of the espresso machine

A

Mastrena

Always leave on

32
Q

Where are the espresso beans stored

A

The Hopper

33
Q

Proper drip time for a shot

A

18-23secs

34
Q

3 parts of a perfect shot

A
  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
Q

Iced espresso shots

A

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

36
Q

Iced Americano shots

A

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

37
Q

Iced syrup pumps

A

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

38
Q

Steamed milk temp

A

Default is 2%

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

Thermometer calculated daily

39
Q

Milk Steaming Routine

A
  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
Q

Aerate milk

A

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
Q

Tools

A

Steaming pitcher
Thermometer
Bar spoon
Wiping cloth

42
Q

Beverage Routine

A
  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
Q

When a customer has a problem:

A

LATTE

L- listen 
A- apologize and ask questions
T- take action to make it right (quickly remake drinks)
T- thank
E- ensure satisfaction
44
Q

Calling Beverages

A
  1. Beverage size
  2. Beverage type
  3. Customers name
    “Tall vanilla latte for Jill”
45
Q

Cycle task list

A
  1. Brew coffee
  2. Restock
  3. Check café
  4. Perform Cycle Tasks
46
Q

Brewed Coffee Routine

A

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

2 hour smallwares timer

47
Q

Cycle task list

A 
Maintain food case
Maintain RTD & E case
Empty one garbage
Clean small load of dishes 
Clean front door
Sweep
48
Q

4 steps to tasting coffee

A
  1. Smell
  2. Slurp
  3. Locate
  4. Describe
49
Q

4 coffee tasting characteristics ( things to look for)

A
  1. Aroma
  2. Flavor
  3. Body
  4. Acidity
50
Q

Starbucks refreshers

A

Strawberry acai
Cool lime
Very berry hibiscus

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

51
Q

Teavana Shaken Iced Teas

A

Passion Tango
Black
Green

52
Q

4 steps to handcrafting Starbucks refreshers

A
  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
Q

4 steps to crafting teavana shaken iced teas

A
  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
Q

Handcrafting frappes

A

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
Q

Syrups and sauces at cold beverage station

A

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

Starbucks Barista (2 decks)

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