Guy

Caffie FYI

I like cone dripped pike place blend @ starbucks LTO

Tall in a venti up-side down almond caramel drizzle on the wall affargado vanilla bean frappucino blended creme!!!!

caffie .. Tried the revised cookie n cream at sbux yet?

Guy

if you add 1p MO that was the old one cookie n cream
lazy ppl revised it ...just   WM-CHIPS-MOdrizzle-SF.....

you 90% got it right..
the word up-side down means you have the drink upside down ..
so whip will be at the bottom. and therefore venti cup is needed

wht you stillhave tangerine?
should be exprired this month

my special drink at my store is "hk yin-yeung" and "After-eight"

yin-yeung discontinued now.. so ...we are thinking some unique ones

Guy

yin yeung => secret

after eight .... ask Alain from US dep store  he should be remember =D

Guy

原帖由 Caffie 於 2008-3-18 20:13 發表

Alain got moved to Int'l now la... I'm usually open with him on Tuesdays, it's sooo boring in the morning that I read in store. (He knows some Chinese words and try to read my book lol)

talk PM lah....off topic now

Guy

that is a nice shift....~!

Guy

starbucks is too mcdonald style.. mass produced.
their machine is also automatic.. it doesn't b ...

yes...great you've realized that.
The automatic machine is to bring out the consistency on every drink.(less mistakes to be made)

but then on the other hand..,
the newer starbucks baristas knew nothing on espresso...(tamping, water flow volume, filter, rinsing for every use, or even how much grinds put into the hammer) knew nothing at all, only knows the time and grind adjust.

All they knew is press the button and time the shots.

I missed the old days when making espresso was a profession. =(

Guy

原帖由 tcwg 於 2008-4-1 01:45 發表
Starbucks' new promotion.. is reintroducing espresso shots.
baristas are require to pull only double shots and not single shots into glass shots.
only when solo and dobio that we are allowed to pull  ...

That machine.. wont happen...way too slow ...you mig have to way 3 min for a short line up for a coffee...

but you are right
next week, we do changing our brewer setting into smaller portion to make it much more aroma and fresh...

yes caffie.. 30 min..not 1 hr anymore... means more work for you....=]

and caffie ....shot glass or not, the only thing matters is the pour come out at the right amount...but you do need a key to adjust that....

Guy

原帖由 Caffie 於 2008-4-2 07:07 發表

Yup... funny. We have 5 shuttles of coffee in the morning. I can imagine myself getting interrupted while trying to help a customer every 5 minutes or so just to brew coffee Ah, can't wait for Apr ...

if i can do it, so do you lah.
but there is a trick where you can cheat to keep things faster.. i m not sure if that works for you.

and if you cant really cant handle it.. slow down you beat

Guy

all three coffees all the way until close...
just some times people come in odd time for decaf..
etc 1st customer of the day  is decaf... >.>

Guy

I dont close anymore..but when i close in the old days.

washing three shuttles will take me about no more than 4 mins... after 3min of urnexing (yes urnex 1st b4 washing it..) and yeah you have to very sure how well you manage your time...
1> i dun "drain" coffee....i move two shuttle at a time and turn it upside down and pour them out  save me a lot of time.. again...move two back in together press the button ,and then, you start to look for you urnex packs. and pour them in....

2>when 3 min is up you take them out..and pour them into the third one (PS.  you should have realized you dun have enough hot water to start the 3rd one... wait to reheat need at least 2-3 min)
to clean it.. simply you rinse with cold water real quick and have running cold water  onto you arm to cold down the temp while cleaning it...

when you done cleaning it.. the thrid one is done too, do the same.. will only take you not long... if nothing unexpected  shows up.


thermometer steam milk is a must...however if you really good and really confident .. you can tell by the sound from the steamer( just like you know which gear was in when you driving a car).  PS. every 801 is different and feel differently.

i rinse every pitcher..and i dun resteam milk at all... i clean it with the BLENDER PITCHER FLUSHER a.k.a. FLUSHER (if you want to know what that is) ..when its done.. and i need to use it right away i will pour waterdrop onto the floor on the way back to the 801...
some times in good mood.. i will spin toss the pitcher into the air showing some stunts..

every store is the same...they are all short staff.. in a term..... not just becuz they dun have enough staff.. it's mainly becuz there is a formula that  "how much you make on that day last week  will relatively project the labour hours for the same day this week.

if you really under staff..which ....empty shifts hv  no one taking it....simply reflects the store is not a good working environment....too stress; high turn over rate, etc

and all starbucks is the same....if you have chance to look over your manager's work book.. you will understand....

corp starbucks also have 30 min to close...... that answers you question

[ 本帖最後由 Guy 於 2008-4-10 16:51 編輯 ]