Posted Thu Feb 14, 2008, 9:48am Subject: Starbucks to close Feb. 26
Geez- My second Starbucks post today!
Starbucks announced they were closing for 3 hours on the 26th of February for barista training. Seems they realize their quality is not as it should be. I'm not sure what they will accomplish in 3 hours.
One point they made was to teach the baristas how not to burn coffee. Ha! Why don't they teach their roasters how not to burn beans!!!
Posted Thu Feb 14, 2008, 9:52am Subject: Re: Starbucks to close Feb. 26
3 hours seems like a lot of time to me, unless they are thinking of going back to semi-automatic machines. How much training do they need....al they have to do is press the button and espresso comes out.
Posted Thu Feb 14, 2008, 12:54pm Subject: Re: Starbucks to close Feb. 26
Tim_Bernardo Said:
3 hours seems like a lot of time to me, unless they are thinking of going back to semi-automatic machines. How much training do they need....al they have to do is press the button and espresso comes out.
Yeah, there's this guy that works with me and he used to work at Starbucks (he still says he can make the best cappuccino around) and he says the correct way to froth the milk is to keep lifting and lowering the pitcher (well, bucket in their case) throughout the steaming process. I tried to tell him about microfoam, but he just wouldn't have it. So maybe it can take 3 hours!
Posted Thu Feb 14, 2008, 1:48pm Subject: Re: Starbucks to close Feb. 26
They really could do a better job, and maybe that's what they're going for at this point due to increased competition. Resteaming those buckets of milk over and over is just nasty, as is a 16 oz. "macchiato". To me, Starbucks is more about the atmosphere of laptops and wifi than the coffee.
Jasonian Senior Member Joined: 8 Aug 2005 Posts: 3,816 Location: Lubbock, TX Expertise: Professional
Posted Thu Feb 14, 2008, 1:57pm Subject: Re: Starbucks to close Feb. 26
I've heard an internal rumor that shot standards are going to change (in a good way).
Increased extraction time by an average of 4 seconds. (which is good, considering the current average is 15 seconds from first visual)
The steam wands are also different now. I haven't taken a close look, or anything, but I'm betting they're going to be discussing milk frothing and the new standards for espresso extraction.
You can cover that in 3 hours. Not a whole lot else.
Baby steps are better than no steps, however, and I see this as progress.
roastaroma Senior Member Joined: 21 Nov 2007 Posts: 257 Location: San Francisco, CA Expertise: I love coffee
Espresso: Sirena Grinder: Rocky Drip: Bodum French Press Roaster: Blue Bottle Coffee
Posted Thu Feb 14, 2008, 2:52pm Subject: Re: Starbucks to close Feb. 26
My girlfriend knows a local SB manager who runs a number of shops in the SF Financial District; I'll try to find out what I can. Hopefully they're bringing in experts for this training -- for ex., to train the managers first -- because managers often don't know much more about espresso-making than the PBTC. Typical "Peter Principle" operation.
Posted Thu Feb 14, 2008, 7:50pm Subject: Re: Starbucks to close Feb. 26
My inside source tells me that they're recalibrating their current machines to pull the shots for "a richer shot". At my source's store, they've apperently already made the adjustment. I had one last weekend (a triple short cap) and it was pretty bad. No, it was really bad and the milk wasn't the problem. I can take a couple of their lighter roasts for drip/press and I have to admit I like frapachinos, but the espresso blend is just crud. I think the Feb. 26 closier is more about procedures and attitude than actually making coffee as I don't think they have any intention of getting rid of the super autos.
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