Barista Training Flashcards
Core coffees
Available year round in reg or decaf
Verando Blend- light Blonde
House Blend- medium
French Roast- dark
Limited time offerings
Available for a limited time. Seasonally
Anniversary blend
Christmas blend
Kati Kati blend
Starbucks Reserve
Available for a limited time in select stores
Rwanda
Malawi
Four coffee fundamentals
- Freshness
- Proportion
- Grind
- Water
Proportion of coffee
2 tablespoons per 6oz of water
Perfect temp for coffee
195degrees to 205 degrees
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
Barista Roles
- Café Point of Sale
- Order Support
- Bar
- Customer Support
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
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
Bar Role Duties
Handcrafts drinks at Espresso Bar and Cold beverage station
Customer Support Role Duties
Brewing coffee
Bussing Tables
Restocking supplies like cups
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”)
Cold Drinks Sizes
Tall- 12oz
Grande- 16oz
Venti- 24oz
Trenta- 31oz
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
How to line up lid
Sip hole not in line with seam so it won’t leak
4 most popular hot espresso beverages
Espresso
Caffè Americano
Caffè Latte
Cappuccino
Espresso order
A concentrated shot extracted from freshly ground coffee beans
Caffè Americano
Espresso shot and hot water
Caffè Latte
Espresso, steamed milk, and a thin layer of foam on top
3-4 sec hand-steam
Cappuccino
Espresso, less steamed milk, and a deep layer of foam
10sec hand-steam
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)
Vanilla latte order
Vanilla syrup
Espresso
Steamed milk
Thin layer of foam
Vanilla Cappuccino order
Vanilla syrup
Espresso
Little steamed milk
Deep layer of foam
Caffè Mocha
Mocha sauce
Espresso
Steamed milk
Whipped cream instead of foam
Syrup hot beverages amount
Short- 2pumps
Tall- 3 pumps
Grande- 4 pumps
Venti- 5 pumps
Always use full pumps
Café Order Routines
6 major steps
- Welcome
- Mark cup
- Ring (confirm order “you had a tall latte? It will be $2.95”)
- Gather (if no support you get coffee and food)
- Tender
- 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 -
Brewed Coffee or Tea Routine
- Sleeve the cup (short- double cup)
- Pour coffee or hot water to 1/4 in below lid
- Deliver drink
Mark Cup Routine
- Get cup size
- Mark cup with ID code
- Face cup toward bar Barista
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
Name of the espresso machine
Mastrena
Always leave on
Where are the espresso beans stored
The Hopper
Proper drip time for a shot
18-23secs
3 parts of a perfect shot
- Crema -foamy source of sweetness
- Body- middle layer slightly dark
- Heart- dark brown source of coffee taste
Shots die fast 15-30secs
Iced espresso shots
Tall- 1 shot
Grande- 2shots
Venti- 3shots
Iced Americano shots
Tall- 2 shots
Grande- 3 shots
Venti-4 shots
Iced syrup pumps
Tall- 3 pumps
Grande- 4 pumps
Venti- 6 pumps
Trenta- 7 pumps
Steamed milk temp
Default is 2%
Children- 130F
Everyone else- 150F-170F
Milk never gets hotter than 195F
Thermometer calculated daily
Milk Steaming Routine
- Pour milk
- Aerate milk
- Auto Steam Milk
- Sanitize the wand- leave wand pointed for next drink
- Groom milk- gentle tap on counter and swirl the milk
- should look like glossy white paint and no visible bubbles
- never resteam
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
Tools
Steaming pitcher
Thermometer
Bar spoon
Wiping cloth
Beverage Routine
- Steam milk
- Queue shots
- Pump shots
- 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
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
Calling Beverages
- Beverage size
- Beverage type
- Customers name
“Tall vanilla latte for Jill”
Cycle task list
- Brew coffee
- Restock
- Check café
- Perform Cycle Tasks
Brewed Coffee Routine
4 coffees -8 mins
3 coffees-10 mins
2 coffees-15 mins
1 coffees-30 mins
2 hour smallwares timer
Cycle task list
Maintain food case Maintain RTD & E case Empty one garbage Clean small load of dishes Clean front door Sweep
4 steps to tasting coffee
- Smell
- Slurp
- Locate
- Describe
4 coffee tasting characteristics ( things to look for)
- Aroma
- Flavor
- Body
- Acidity
Starbucks refreshers
Strawberry acai
Cool lime
Very berry hibiscus
Made with real fruit juice and fruit.
Lightly caffeinated with green coffee extract
Teavana Shaken Iced Teas
Passion Tango
Black
Green
4 steps to handcrafting Starbucks refreshers
- Add liquid base (juice) to first line
- Add cold water to second line
- Add fruit (1slice or scoop)
- Finish and connect (add ice and then shake 10 times)
4 steps to crafting teavana shaken iced teas
- Add tea
- Add cold water (or lemonade)
- Add syrup
Tall= 3 pumps
Grande=4 pumps
Venti= 6 pumps
Trenta = 7 pumps - Finish and connect
Handcrafting frappes
8 steps
- Pump coffee base
- Pour whole milk to lower line of cup
- Pour contents into blender
- Add flavor and ice
- Pump base (coffee base for coffee type drinks and cream base for creamy drinks)
- Blend (button 1)
- Finish and connect
- Clean up
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
