If there's anything left to discuss after this busy week, post it to the OPEN THREAD

Here's another opportunity to post anything Starbucks-related -- questions or comments. Customers and employees are invited to join in.

Comments

[The Reckoner]

In recent internet searches, I've learned of a drink called Shaken Iced Espresso, billed as a shaken version of a "Double Shot" ( I assume it's very sweet. )

In my 2 years I hadn't heard of this, save for a partner telling me it was their favorite drink. Internet searches only yielded websites for college campus Stores ( licensed concepts?) who feature the drink alongside Shaken Iced Tea and Coffee.

Has anyone every seen an Iced Shaken Espresso served anywhere, or know exactly how to prepare it at work?

[Mike]

Some random musings of a frequent Starbucks customer:

For the longest time, Starbucks was the only commercial outlet of any kind I frequented that never gave me any problems. My orders were always right. The service was always good.

Now? Not so much. Today, I find Starbucks very hit-and-miss. Yesterday, I got tremendously efficient and accurate service at 8 a.m. at a Starbucks that had a lineup almost literally out the door. Two weeks ago, I got terrible service at 6:30 p.m. at a diffrent Starbucks in which I was the only customer and the employees out numbered me three-to-one.

The good news is that the positive experiences still outweigh the negative ones. The bad news is that the negative ones are happening more and more frequently.

[embean]

I would assume an iced shaken espresso.. would be espresso over ice.. that is shaken. Not unlike our "shaken" iced teas. The only difference I would think of is that it would help cool down the espresso. I don't know what would be sweet about this unless I'm really missing something.

[Lindsay]

i have a question for other partners (and I suppose customers if you have an idea)- with the new smaller pitcher only deal how do you deal with all the requests for no foam? Twice yesterday I used freshly steamed (and therefore aerated) milk to make drinks and held back the foam, didn't spoon any on top but the customer came back a minute later annoyed because there was foam. And *I'm* annoyed because I made a drink as much to that specification as possible, plus still getting used to steaming milk so frequently. If I wait for the milk to separate in the pitcher it holds everyone else up too but should I do that for the stringent anti-foam crowd? Plus it's hard to scoop the stuff off once it's separated because it's "sticky" and still sort of attempting to separate so you get that layer of psuedo foam. Anyway, this made me be as rude as I've ever been to a customer and that's not the kind of person I want to be- no uplifting experience there for anyone!

Any solutions?

[LMD]

Lindsay:
Try to steam the milk first, then it will separate as the shots are being pulled and you are connecting with the customer. Unfortunately, it may take a little longer, but if you can keep up a decent conversation, then the customers won't think anything of it. :-)

[recycler]

I am appalled that a "natural" juice company would sell their product in NON-RECYCLABLE BOTTTLES. That's right. Just look at the symbol on the bottom of their bottles and you'll see a recycle symbol 7. 7 is non-recyclable.

In today's environmentally conscious world, this is UNACCEPTABLE.

Petroleum product in their bottles, non-recyclable, and even whey protein. Not for me.

Isn't Starbucks supposed to be environmentally conscious? Drive thrus and all?

lindsay -- tap the pitcher on the counter after steaming and don't start the no-foam drink's shots until you've done this. once this becomes part of your rhythm it amounts to about a ten-second holdup for the no-foamer as compared to a default latte, but it's just ten seconds and at least it's consistent. also, ask the customer if they mind waiting another 30 secs while the milk separates for a better drink -- if they will, great, if not, at least they got to determine their own coffee's fate

[BOSTON STARBUCKS REBEL]

The Starbucks Rebel Alliance is very excited that CEO Howard Schultz is taking steps to restore the espresso quality at Starbucks. The dramatic step of closing all US company-operated Starbucks had been speculated about but we never believed that it would actually occur. The commitment of Starbucks to coffee knowledge must be instilled in all partners with passion. We are waiting with eager anticipation to know what is coming up concerning, the five transformations at Starbucks at the March meeting. Some partners have come to call this the Revelation. We hope that this winter of our discontent will turn into the rebirth of spring.
Not a few partners have stated amongst themselves, doubt concerning the changes that Howard Schultz has done and the way they were conveyed; some believe may in fact cause genuine hardship and loss of speed of service and quality. In addition, instead of communicating a change through action items, Howard Schultz has said what he wants through voicemails which are direct but not through the established channels. We do realize that the bureaucracy at times has been in the way of innovation and creativity at Starbucks. Action items in order to clarify what Howard Schultz said were later necessary.
The Starbucks Rebel Alliance will observe, analyze and evaluate the moves that Howard Schultz has decided to implement at Starbucks over the next six months. At that time, we will decide a course of action appropriate to the current situation. Until that time arrives, we will not state an official position concerning Howard Schultz or the direction he is taking Starbucks in. We are very excited so far; the most prudent course of action is not stating anything definitive or giving directions otherwise. Any management change whether at the store or senior leadership level is closely watched and judgment reserved for a 6-9 month period.
The Starbucks Rebel Alliance maintains the commitment to living out the Mission Statement and Guiding Principles everyday. The term “rebel” may imply so form of disobedience but in fact harkens back to the American Revolution and Civil War when those who believed that the core principles were violated by those in power. The word “alliance” is used in the sense that we are working towards common stated goals and will not falter in achieving them, even if it takes time. Understanding that it will take time and transformation will be a long process. The victorious Allies of World War II fought against the tyranny of the Axis powers, and so does the Starbucks Rebel Alliance.

BOSTON STARBUCKS REBEL
PRIMUS INTER PARES
STARBUCKS REBEL ALLIANCE
AIM SN: BOSTONSTARREBEL

[nycbearista]

RE: no foam.
There is a way to steam so you will not get any foam. It is all in the placement of the steam wands. I'm sure it will be a part of the new training regimen. It was in the 'test' stores. You can freepour away, although i tend to use the spoon sometimes, just to make them feel better about it - they are so used to it that when i don't grab the spoon they start yelling 'no foam no foam!'

nycbearista

[OKoffee]

I understand that it's not possible to take the super autos out of each store, but what about the new stores? How about we just don't open stores with them anymore? If we could just have a few stores around with the La Marzocco Lineas in each area, customers that are concerned with super autos can trek out to the others....just my thoughts.

Re: No foam

I concur that the easiest way to steam the milk for no foam is to aerate it -just- enough to keep it from screaming. I was "raised" on small pitchers because that's all my store's ever had since I worked there. So it can be done and like everything else, it will just take some getting used to.

However, sometimes I think the customer can be a little overzealous. I skimmed all the foam off one whole milk drink and called it out. And when I say there was no foam, all I could see was the milky brown drink. And by the time she picked it up (five minutes later because she was talking on her cell phone) a layer of thin foam had reformed. She took the top of the lid, and demanded that I take ALL the foam off. I took her drink back and kindly mentioned that I had done my best to get the foam off before, and she said "I know, I know it can reform after the drink settles. It's -so hard- for you guys." And she said it really condescendingly too. Geez. I'm all about doing what I can within reason but I think at some point, the whole no foam obsession gets a little ridiculous.

But on the other side of that, we have awesome customers who request no foam but acknowledge that it's okay if there's just a thin layer.

[redbean]

I just wanted to send out a big "Thanks!" to all of the service technicians around the US who are running around installing the flavor profile upgrades in the Verismos. Upgrading and calibrating over 14,000 machines is a huge task and now the big push is to get it done by the 26th when they close the stores in the evening for training.

I really think between this upgrade and the training session (if both are done properly) there will be a definitive and immediate perception of a better quality drink for the customers. Whether they can put their finger on what the difference is or not, those who were on the fence about Starbucks quality will begin to be reassured. And they will tell a friend who tells a friend, etc, etc. Basic, good business.

We will be able to produce a quality espresso beverage at a fair price (all things considered). It may not win awards but it will be perceived as a good value. Although I've gotten a few lousy drinks over time, anyone who thinks it's always sub par all of the time really needs to find their favorite little indie niche and stick with it. There's room for everyone.

I'm lucky that the 3 stores I frequent in Seattle have really great partners but I have been to some other stores around the US and customer service can range from stellar to sketchy. Next step customer service. Not just for retail partners but everyone in the organization. Every partner has customers they need to serve properly, even if that customer is a vendor or another partner. Everyone needs to do their job to the best of their ability and still be able to make the work environment fun and exciting.

I'm really excited to be a fairly new hire in the middle of all this. It beats the heck out of the other jobs I've held in my life. I'm betting good things are ahead!

[crybin]

Just curious if anybody is testing a "leprecan latte." The other day I was looking at the test menu when i saw it, and I am dying to know what it is and how it taste... anybody heard of it before or testing it at their store?

anybody know if the banana coconut flavor is coming back this year? last year it was out most of the spring or summer, but then they still got rid of it, i was hoping it would be a permanent flavor, i thought it was really good! a lot of times banana things will taste too strong but this was good.

also i dunno why starbucks doesnt have more latte flavors, the main thing thats used for the particular flavor is just syrup, so i dont see why it would be so hard to have 5-10 more bottles of syrup sitting there. starbucks employees seem to hate the special flavors, but i dont get what the big deal is of just having more syrup bottles out. how can that possibly be so hard or inconvenient? especially if u work at starbucks and i assume get a free drink or more per day, itd be more things for u to drink.

[Decaf'd Recycler]

Oh! Oh GOD! Natural juice company! Why aren't your bottles made of BAMBOO HUSKS?!! Whu...Whu...WHEY protein?!! *SCREAMS!*

If it's not for you, don't buy it.

Or go support your local neighborhood coffee joint if corporate policies are too upsetting to you. Starbucks doesn't tell the juice company how to run their business. Why not write the guys at Juicey McKillerPlanet a letter instead of complaining on an coffee based internet board?

[Sarah]

Crybin-
It's a peppermint mocha with green whipped cream. Only in New England. End of Feb-Mid March.

Green whipped cream. Gack.

[BOSTON STARBUCKS REBEL]

There is no green whip cream this year.

[Eric Lai]

Thought y'all might be interested in what the fine print on Starbucks' free Wi-Fi actually entails (buy something every 30 days or so!) and also how Starbucks/AT&T hope to prevent people from 'gaming' that system...

http://blogs.computerworld.com/fine_print_on_starbucks_wi_fi

Cheers

You could load a $5 card and buy 1 triple chocolate cookie for $0.40 cents a month. Take small bites so that cookie lasts for your 2 hour session.

[embean]

I think sbux is acting in its best interests.. this "free" wifi should bring customers in the stores who will make purchases, hence the sbux card.. of course you don't "have" to buy anything, but you'd be more inclined to. and I think the 2 hour thing is probably to dissuade people from sitting there all day. sbux is making it a perk for current customers and to attract new ones, not to encourage freeloaders, and I think it will be successful ...

RE: "leprecan latte."

In my region, it's a peppermint mocha with green sprinkles. That's it.

Recycler-

I don't understand why you're getting all uppity just about the juice. Starbucks has only gone so far for the environment. Why not bitch about the paper cups that aren't recyclable and then all the stores that don't recycle their plastic or their cardboard.

We make colored whip for holidays. On VDay we had pink and purple whip, and on St. P's day we usually make green too.

It's fun watching the reactions at the hand-off plane ;)

And no, we've never gotten any "That's gross, can you take it off please?" responses.

[baroosta]

How exactly do you guys make different colors of whipped cream? Food coloring?

And to the anonymous person @ 10:22am - we barely have enough room to fit the syrups we have now...I couldn't imagine trying to squeeze 10 more bottles of syrup somewhere on the bar!

[ex coffee wench]

re shaken esp.

when i moved to florida a few years ago they we testing a drink called shaken double shot. then the can came out after the test. if i remember correctly it was 2 shots esp, same amount of half & half and 4(?) pumps of simple syrup (classic). and shake the hell out of it.

[seventysix [76]]

This may have been addressed elsewhere, but my store just recently got the profile upgrade and we've been getting tons of "Powder Errors." on the 801s, that locks them up. Anyone know what this is all about or how to fix it?

seventysix [76]

[Joe]

BSR....

Until you change your attitude, nothing Howard does is going to change anything.

Seventy Six, are you making sure the double shots are timed at least once an hour to the new 15 - 19 second standard? If you don't keep up on timing shots, you'll keep getting powder errors.

76-

I read somewhere that we would be getting more powder errors because the shots are running longer than before. they just need to be recalibrated.

[Stacy]

more syrups guy--
In case you haven't looked behind the counter, we only have so much room to put stuff. We barely have enough space to fit everything we have now so, yes, it would be annoying and unnecessary to add 5-10 more. We have more than enough syrups for you to get a different flavor every day of the week. No one needs more options than that.

76--
Rinse. Rinse often. Just hitting the rinse button can get the shot times back to what they should be without having to adjust the grind. Just by giving our machine a good rinse, my shots went from 28 seconds to 17 with zero adjusting.

[Kittymoose]

Re: more syrups
In addition to what everyone else has said (there REALLY isn't enough room), the focus is going back to COFFEE.

Not frou-frou specialty promo drinks.

Howard is trying to get away from that, so we will be seeing fewer promo drinks in the future.

[Adrienne]

Definitely time your shots every hour, and rinse your machine. Also, just so you know they are going to be evaluating those errors and the DM/SM will start getting involved if it is determined that those errors are user related.

[Dave]

To Recycler
I have to say I understand where you're coming from. I hate when thinks to come in nicely recyclable packaging. Thing is technically number 7's are recyclable but only in a few localities. When I lived just north of Boston all the numbers 1-7 where recyclable. Here in New York it's only 1s and 2s, and on top most Starbucks don't recycle to I need to bring the drink back home. The two local Starbucks' I went to up in MA had recycling cans.

[ohbee]

syrup fanatic- sorry to dissapoint you, but starbucks will not be adding 5-10 more syrups to the lineup anytime soon. why?

a) we cant fit them all
b) we really cant afford to spend the extra minute sometimes, finding the correct syrup. esp at rush time, and we are doublebarring, reaching around and pumping in the wrong syrup (hazelnut, almond, and toffee nut all have a clear appearance and the stickers are all different shades of brown)
c) most partners dont want any new thick, teethrotting liquids. this is not true for everyone of course, but in my store anyway, most partners grab a cup of coffee,iced tea, or a simple latte for their partner beverages. i certainly dont need a venti 7 pump peppermint white mocha to get my day going.
d)in general, the company is not going to be pushing new drinks quite as much as last year. WE ARE GETTING BACK TO BASICS ;)

On the other hand, you might be happy to hear, that "Honey Lattes" are rolling out soon. In the mean time, pick up a 31094501985 pump pumpkin spice latte before they are gone again

"It's a peppermint mocha with green whipped cream. Only in New England. End of Feb-Mid March."

Not true. It's also in Chicago... St.Patty's day is HUGE here.

For the first time ever, I was aching to get on register today. Seriously, endlessly steaming milk in small pitchers during a long rush felt like some sort of punishment. I get why we're doing it, but still...

Also, what's the deal w/ putting the breakfast sandwiches back in the case? Yeah, sales went down when we took them out... did we expect something different? Yeah, and has anyone seen the makeshift signs that we're now suppose to use since having thrown out the originals? Oh Lord! hahahaha

coffeecofeecoffeecoffee

I get a lot of customers who modify their drinks with the "no foam" and "extra hot" as well. Being at a fairly busy store, I find it useful to first identify the guest that I'm making the drink for, and then to let them know that I'm steaming fresh milk for their drink and that I'm going to let the milk settle for a few seconds afterwards so that the milk/foam can separate. Even in the middle of a busy rush, if you can't connect with a patron, they might as well go to any other coffee shop. My guests usually appreciate the fact that I'm steaming fresh milk for them, but take the time to acknowledge them and inform them on their drink preparation.

Also, has anyone tried the new Honey Latte? The syrup isn't that great, but a cappuccino with some honey drizzle criss-cross on the top smells and tastes amazing.

[Pig-Goat]

It's funny ...
I bitch with the best of them about the need to focus on quality over quantity; the need to emphasize core coffee values, etc.

Then, all of a sudden, we're nearing the end of February, and I find myself thinking: "damn ... it's been a long time since new drinks came out" and "I wish they'd refresh the pastries ..."

ha! I guess human nature is contradictory. Anyway, maybe it's the winter, but I feel like I'm getting jaded with starbucks and the coffee experience. Might not be a bux thing per se ... I've started trying to switch my drink order, but, you know, you can only rotate through so many things if you don't want to be ridiculous or start drinking 'kiddie' drinks (e.g. the fraps)

sigh

[Vicki Verona]

You know, I have to say, Howard has had a really positive effect on me as a barista.

I thought I was all about quality before, but now there is even more passion behind it. Today, I had a lady order a Grande Non-Fat Extra Dry Cappuccino. I smiled at her and said "get prepared to have the best cappuccino of your life hun!"

She got all excited and I was letting her know what I was doing as I was making it. I showed her how I filled my steaming pitcher with ice water and let her know that by doing that, she would get creamier and thicker foam.

Then I showed her how proper foam creation is like dancing with the milk....you have to let the milk lead and tell you when its ready for you to bring down the steaming pitcher as it the foamy milk rises.

Then, as I waited for the foam to settle down, I asked her what her plans were for the day. By the time she was done telling me about it, her light, yet creamy foam was ready to be scooped onto her espresso shots that came from a machine that just had their hourly re-calibration.

I handed her the drink, and she took a sip and said....."Yep, you were right. Best cappuccino I've ever had and I just came back from Italy"

Made my day.

Here's the having THE BEST ESPRESSO IN THE NEIGHBORHOOD!!!!

[nicolemariearts]

vicki -- how long do you leave the ice water in the pitcher? I want to try this...

[sajokir]

Vicki: It makes me so happy to hear about your passion for making a really great cap! I'm going to start doing the ice water step, as it never crossed my mind before...

[BOSTON STARBUCKS REBEL]

You can also pre-chill the pitcher too.

[Versimo Monkey]

Filling the pitcher with ice and water chills the pitcher...really 15-20 seconds.
same trick useful for mixing perfect martini

[Versimo Monkey]

makes a killer free-pour wet cap

Scooped? Shouldn't a cappuccino be free-poured?

[Vicki Verona]

I prefer to use ice. It adds a little bit more "romance and theater" because the customer sees me do it. It also makes the pitcher colder since our bar fridge is usually 38-39 degrees, and ice water is closer to 33.

Nicole: I let it chill for about 30 seconds tops, usually does the trick. You also want to make sure you use milk directly from the fridge, rather than the gallon thats been sitting for 15 minutes on your counter.

Sajokir: Glad to pass the step along to other baristas. I actually learned it from an ASM at a store in the Sacramento area when I was up there for Christmas. Forget his name, but he told me he reads this board everyday so special shout out to you buddy :)

[Vicki Verona]

For an extra dry cappuccino, you really have to scoop. For a normal cappuccino, you have to free-pour.

[dManagerLA]

hey vicki,
I left you a post on the "closing the stores" posting.

Anonymous...
A bone dry cap won't be "bone dry" if we free pour.

prechilled pitchers are the best!

[Bubka Penus]

Beverage quality takes the precendence over speed. If I pay $4 for a beverage I would like it made correct and yes I would like it fast HOWEVER, If I have to make a sacrifice it will be speed. Please remember that. I will wait longer for the right beverage. If you give me a drink in less than 2 minutes but it is bad that is 10x worst than making me wait but giving me a quality beverage. Listen to me baristas