Confessions of a G33k

More on baristas

In response to my musings about baristas, former Starbucks barista Dragonblink wrote...

In Starbucks parlance, at least, a male barista is still a barista. I think I've heard other, more condescending places refer to them as baristas regardless of gender (yeh, baristas -- Americans can't be bothered to figure out Italian plurals neither).

Incidentally, about the article you linked to awhile back about David Schomer and his "exacting espresso standards" -- a lot of those standards are adhered to (in theory at least) at Starbucks -- the beans (assessed by strict Starbucks standards, which some people don't quite agree with), the 25 second shot window (18-23 seconds at S'Bucks) producing the crema and such, the temperature, and so on. And let me tell you, if he's found a way to strictly regulate espresso machine temperature he should share, because the massive espresso machine I worked on at Starbucks was the crankiest, pickest bastard in existence. Every weather change would make the shots go awry.

Did I have a point? Oh yes, I did. The main thing causing poorer drink quality at Starbucks isn't the company, it's the customers. Sure, they want a good latte, but they want it NOW NOW NOW. In theory, the barista should steam the milk right then and there, just enough for the drink, carefully pull the shots, not let anything get older than ten seconds before the drink is finished ... but by the time the milk's half steamed the customer is looking at their watch and tapping their feet. As soon as your average Starbucks customer learns to be patient (meaning, as soon as the Devil iceskates to work), Starbucks drinks will all meet Schomer's standards.

Impatient Starbucks customers? /me looks all innocent.