Starbucks Roast® - res.cloudinary.com

The Starbucks® Roast is not always the same temperature, time or

color; it is a philosophy about roasting each coffee to highlight its

intrinsic flavor. Roasting coffee is part art, part science. The art of

roasting allows our roasters to create flavor; science is leveraged to

ensure consistency.

We organize our coffees into three roast categories: Starbucks®

Blonde Roast, Medium Roast and Dark Roast. These categories

indicate flavor and help customers find coffees they love.

Part art, part science

Coffee arrives at Starbucks as a green bean. Before coffee can be

brewed, the green beans must be roasted.

Our master roasters transform the green beans into flavorful,

aromatic coffee. Every coffee is roasted differently to unlock its

aroma, acidity, body and flavor. Starbucks has been roasting coffee

for more than 45 years, and we constantly strive to learn and

innovate.

Roasting for flavor

© 2020 Starbucks Coffee Australia. All rights reserved. For internal use only 1/15

BA

RIS

TA

BA

SIC

S –

CO

FF

EE

BA

SIC

S

Sta

rbu

cks R

oa

st®

Starbucks Roast®

ACTIVITY

Watch the Roast 100 – Coffee Academy video

These are our lightest- roasted coffees.

They are perfect for customers who want a

light bodied coffee with a sweet, mellow and

balanced flavor.

Unassuming and mellow, Starbucks

Blonde® Roast coffees are light-bodied and

flavorful, offering a great-tasting, perfectly

balanced cup of coffee.

An example of a Starbucks Blonde® Roast

is our Starbucks® Veranda/Willow Blend®.

The majority of our core coffees are medium

roast. These coffees provide our customers

a smooth, balanced and rich cup of coffee.

Dependably smooth and balanced, our

Starbucks® Medium Roast coffees provide

rich flavor.

Starbucks® Pike Place® Roast is one of our

classic medium roast coffees.

The darkest and boldest roasted coffees,

these coffees are an excellent choice for

customers seeking robust, intense flavors.

Starbucks® Dark Roast is for the coffee

drinker seeking bold and robust flavors.

The most intense of our roasts, dark roast

coffees typically have fuller and deeper

flavor profiles than our Starbucks Blonde®

Roast and Starbucks® Medium Roast.

Our Espresso Roast is a great example of

a Starbucks® Dark Roast.

Starbucks® Blonde Roast Starbucks® Medium Roast Starbucks® Dark Roast

BA

RIS

TA

BA

SIC

S –

CO

FF

EE

BA

SIC

S

Sta

rbu

cks R

oa

st®

2/15© 2020 Starbucks Coffee Australia. All rights reserved. For internal use only

Starbucks Roast®

Tip: You can learn more about these roasts by reviewing your Coffee Passport and tasting what is available in your store.

All our roasted coffee can be identified as a single-origin or a blend. Single-origin

coffees highlight the distinct flavors of the specific country where they were grown for

example Sumatra.

Compared with blends, these coffees tend to have more “singular” or pointed flavors.

Starbucks® single origin coffees

Starbucks has been blending coffee since 1971.

Just as a chef carefully combines ingredients, our master roasters blend coffees

together to create delicious Starbucks offerings. Starbucks® coffee blends are

developed to create new flavors not found in single-origin coffee.

Each of our blends has a clearly defined purpose and taste profile. For example:

• Caffè Verona® was created for a restaurant looking for a coffee to pair with a

rich chocolate cake.

• Starbucks® Christmas Blend was inspired by the flavors of the holiday season

like cinnamon, nutmeg, ginger and orange.

• Our Starbucks® Pike Place® Roast was the first coffee developed in

partnership with our customers: they asked for a coffee that was rich, balanced,

smooth and brewed in our stores every day.

Starbucks® blends


BA

RIS

TA

BA

SIC

S –

CO

FF

EE

BA

SIC

S

Sta

rbu

cks®

Coffe

e

A single-

origin

offering will

include

coffee from

only one

country, for

example

Guatemala.

A Latin-

America

blend could

include

coffee from

Guatemala,

Costa Rica

and

Colombia.

Starbucks® Coffee

Our core coffees appeal to a wide

range of tastes and are available year-

round so that our customers can

always take their favorites home with

them, regular or decaf.

These coffees include Pike Place®

Roast and Espresso Roast.

Limited-time offering coffees are

available for only a specific amount of

time. Devoted customers and baristas

alike celebrate these seasonally

inspired favorites when they arrive and

miss them when they are gone— until

they return, of course.

Examples include Anniversary Blend

and Christmas Blend.

Starbucks Reserve® coffees are

available in select stores (not currently

available in Starbucks Australia

stores). These rare coffees with unique

flavors come from around the world,

and there is a limited supply of each

one. We roast these one-of-a-kind

coffees at special places created just

for them—our Starbucks Reserve™

Roasteries and Reserve stores.

Core coffees Limited-time offerings Starbucks Reserve®

Single-origins and blends are categorized in three ways: core coffees, limited-time offerings and Starbucks Reserve® coffees. By varying

offerings around the world, we can meet a wide variety of coffee preferences. This is why coffees offered in the U.S. may be different from those

offered in Japan, Puerto Rico or France.

Coffee offerings

BA

RIS

TA

BA

SIC

S –

CO

FF

EE

BA

SIC

S

Sta

rbu

cks®

Coffe

e


Starbucks® Coffee

Whole bean coffee has been sold since

the day Starbucks opened in 1971. In

fact, when we opened, we sold only

whole bean coffee.

Starbucks VIA® Instant delivers the rich,

delicious flavor customers love by simply

adding water. It is made with the same

high-quality, 100% arabica beans we

use in all our coffees. Starbucks VIA®

Instant can be enjoyed anywhere,

whether you want a cup of coffee or a

latte.

We package our coffee in Nespresso

capsules so that they can be used in a

Nespresso brewer.

These capsules provide the perfect

single-use serving coffee for our many

customers who love Nespresso

machines.

Whole bean Starbucks VIA® Instant Starbucks® By Nespresso

We offer different formats in different countries to ensure a perfect cup of Starbucks® coffee is always within reach. These formats are tailored to

different ways of brewing. Some customers use a coffee press, pour-over or electric drip coffeemaker. Others use a Nespresso® machine or

might want the convenience of Starbucks VIA® Instant, our soluble coffee.

Understanding each packaging format will help you guide customers to brew great Starbucks® coffee at home.

We are continually striving for new innovations, so look forward to the next generation of coffee brewing.

Coffee formats

BA

RIS

TA

BA

SIC

S –

CO

FF

EE

BA

SIC

S

Sta

rbu

cks®

Coffe

e


Starbucks® Coffee

You will know each delicious beverage to craft by looking at the side of the cup! Take a look at the side of a hot beverage cup. Note that there

are 6 boxes. These will be marked to tell you exactly what beverage to craft.

If a beverage follows a standard recipe, only this box will be marked. A

standard recipe is when a customer wants a beverage exactly how we

usually make it, with no adjustment to the ingredients.

We use beverage ID codes on the side of each cup to indicate which

beverage to make. A beverage ID code is just a shorthand way of telling

you what beverage your customer ordered.

Some examples

You get a Tall cup with the letter M written in the drink box. M means you

make a Caffe Mocha, so you know exactly what size and type of beverage

to make!

• Since you are making a Tall, you will add Mocha sauce, 1 shot of

Espresso, steamed milk, and whipped cream on top.

• You get a Grande cup with the letter C written in the drink box.

The C tells you you’re making a Cappuccino. It is a Grande cup, so you

know to use 2 shots of espresso. You add a little bit of steamed milk and

a deep layer of foam.

The Drink box

The boxes

6/15

BA

RIS

TA

BA

SIC

S –

RE

AD

ING

CU

PS

Rea

din

g C

up

s

© 2020 Starbucks Coffee Australia. All rights reserved. For internal use only

How Will I Know Which Drink to Craft?

Note: You can find standard drink builds on the Beverage

Recipe Cards or the Beverage Resource Manual.

E = Espresso

A = Caffè Americano

L = Caffè Latte

C= Cappuccino

M = Caffè Mocha

Decaf

Shots

Syrup

Milk

Custom

Drink

The other boxes on the cup come into play when a customer wants to

customize their beverage which modifies the standard recipe.

The standard number of espresso shots are:

• Short hot beverages = 1

• Tall hot beverages = 2

• Grande hot beverages = 2

• Venti hot beverages = 3

A customer can personalize the recipe by letting you know they want a

different number of shots. You mark the cup accordingly with the

number if is deviates from the standard:

• Single = 1

• Double = 2

• Triple = 3

• Quad = 4

Another type of espresso shot you may hear ordered is a Ristretto,

which is less than a single shot of espresso because it is made with

less water. Ristretto shots are pleasantly smooth, rich in flavor, with a

fuller body, and slightly sweeter flavor than our regular espresso.

A Ristretto shot has an R in the shot box.

The syrup box is how you will know if a beverage should have syrup or

sauce in it that does not come with the standard recipe.

• CL = Classic syrup

• V = Vanilla syrup

• H = Hazelnut syrup

Remember, the syrup box is only marked if your customer orders a

beverage that does not come with that syrup or sauce as part of its

standard recipe.

The Syrup boxThe Shot box

Personalizing beverages


BA

RIS

TA

BA

SIC

S –

RE

AD

ING

CU

PS

Rea

din

g C

up

sHow Will I Know Which Drink to Craft? Decaf

Shots

Syrup

Milk

Custom

Drink

ACTIVITY

Complete the cup marking practice activity for the following

beverages: A Venti Americano, a Tall Quad Cappuccino, A

Grande Vanilla Latte

The Register barista is positioned at the register and typically greets

customers and takes orders. This barista:

• Warmly greets and serves customers

• Takes orders

• Collects payment

• Ensures customers know where to pick up their warmed food and

beverages

This barista may also:

• Mark cups

• Gather food, coffee and tea

• When using customers’ names for orders, the barista confirms the

name is spelled accurately on the cup

There is a routine to help you with taking customer orders—the Cafe

Order Routine. This routine helps ensure that every customer will

have a great experience when they order.

At the register

© 2020 Starbucks Coffee Company. All rights reserved. For internal use only 8/15

BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Th

e R

eg

iste

r Po

sitio

nThe Register Position

Welcome and connect with the

customer. Make eye contact and smile,

which creates a warm and inviting

experience.

Mark the cup using the Mark Cup

Routine.

Make sure the customer’s name is

spelled correctly, which can create

another opportunity for connection.

Ask if the order is For Here or To Go. If

For Here, note the drink on a white sticky

note and attach to cup.

Input all modifiers, confirm the order and

provide the total.

1. Welcome 2. Mark 3. Ring

The Café Order Routine

BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Th

e C

afé

Ord

er R

ou

tine


The Register Position

Tender the transaction.

Suggest Starbucks Rewards™

membership if a customer pays with

cash, credit/debit or an unregistered

Starbucks Card. You will learn more

about this with your trainer a little later!

Gather the ordered item(s), using the

routines.

Only use this step if your customer

orders brewed coffee, tea, or food since

these items are usually gathered by the

Register barista.

Finish, and thank the customer. Let the

customer know where their item(s) will

be delivered. This also is a great

opportunity to invite them to return.

4. Tender 5. Gather 6. Finish

Remember that the routine can be flexed/adjusted. If the way a customer orders does not exactly fit the routine, do what is r ight for that customer.

Allow customers to order in a way that is comfortable for them. We want to make it easy to be a customer!

The Café Order Routine

BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Th

e C

afé

Ord

er R

ou

tine



Note: If your store has a labeler, your trainer will show you

how to adapt this routine for labels.

You mark the cup when it is a drink the Bar barista crafts. Some

stores have labelers, but it is still important to know how to mark

cups. For example, if you help another store by filling a shift and that

store does not have a labeler.

Marking cups

There is a three-step routine:

1. Select the appropriate cup

Select the appropriate size – Short, Tall, Grande or Venti

2. Mark the cup

Ask if the order is For Here or To Go. Mark the cup with the

appropriate beverage ID code and customer name. If For Here,

note the drink on a white sticky note and attach to cup. Be sure to

write legibly so that the Bar barista can read the code (otherwise

they may misread the cup and make the wrong drink!).

If your store uses a labeler, place the label neatly on the cup.

3. Face the cup toward the Bar barista

Place the cup facing toward the Bar barista so they can easily

read the ID code and name.


BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Th

e R

eg

iste

r Po

sitio

n

The Gather step includes gathering certain items, such as brewed

coffee and pastries. For this step you use the Gather Brewed Coffee

and Tea Routine. The steps are:

1. Sleeve the cup

This protects your hands and also your customers’ hands.

If a customer orders a Short, double cup it!

2. Pour the coffee or hot water

Pour the coffee (or hot water if it is tea) to 6mm below the top lip

of the cup, which helps prevent spills and burns. Leave more

room (approximately 6 mm to 12 mm) if room for cream or milk is

requested.

3. Deliver the drink

Finish by delivering the coffee or tea to the customer, helping to

ensure your customer always has a great experience.

Gather Brewed Coffee and Tea Routine


ACTIVITY

Watch the Café Order Routine video

With your trainer, practice:

o Mark cups

o Gather brewed coffee

o Gather brewed tea

Create a special moment in a customer’s day

You may have heard it before; at Starbucks customers come for the coffee and stay or return for the

human connection, because of you! Always look up, smile, make eye contact, and offer a genuine, friendly

greeting. Saying hello and making conversation shows appreciation for our customers and demonstrates

how much we care about them and what makes Starbucks such a special place.

You can change a customer’s day with a smile and a thank you!

Personalize the customer’s experience

Patiently support your customers with what they need, let them order in a way they are comfortable with.

This may mean, for example, they order a drink in medium instead of Grande. Never correct your

customer or make them feel bad for being unfamiliar with Starbucks cup sizes.

For example, Ayun orders a medium Latte. Complete the Cafe Order Routine and at the end say

something like: “Your order will be called as a Tall Latte over there at the hand-off area. Thank you for

coming in and we hope to see you again soon!”


BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Ma

ke

Eve

ry C

usto

me

r Fe

el S

pe

cia

lMake Every Customer Feel Special

ACTIVITY

With your trainer, practice the Cafe Order Routine focusing on the customer connection. Have your

trainer or other barista order drinks, mixing up the sizes and the type of beverage. No need to

actually use the register, it is all about the human connection!

In the Register position, your most important tool is of course the

register. Your trainer will go over the specifics on how to work the

register a little later, but for now take a look at some cash handling

guidelines you should follow:

• Be careful with cash.

• Prevent confusion by stating the amount of money received from

the customer clearly.

• Use care when handling and discussing cash.

When asking for change from the manager or shift supervisor, be

discreet, especially for large currency.

Lock the register when not using it.

If you need to leave your register unattended for any reason, be sure

the register is at the login in screen. Remember, your register is your

responsibility — no one should ever be using or working on your

register. Your trainer will show you how to log on and off the register

soon.

Be careful


BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Reg

iste

r Op

era

tion

sRegister Operations

• Espresso beverage

• Espresso beverage with

modifiers

• Non-espresso beverage

• Frappuccino® blended

beverage

• Frappuccino® blended

beverage with modifiers

• Review “Adding Modifiers and

Removing Recipe items” in the

POS & BOH Manual

• Food and Pastry Items

• Cash transactions

• Credit card transactions

• Starbucks Card transactions

with or without Starbucks

Rewards™, where available

• Service Recovery Voucher

• Review Starbucks Rewards™

program, where available

• Discount

• SKU/Item Number

• Price check

• Quantity key

• Coffee and tea refill

• Voids

• Returns/ Exchanges

• Other tasks

Enter customer orders Tendering transactions More tasks

Complete the following tasks with your trainer. If you are unable to

complete certain tasks in the designated period, complete these remaining

tasks on an as-needed basis.

BA

RIS

TA

BA

SIC

S –

RE

GIS

TE

R

Reg

iste

r Op

era

tion

s

14/15

Directions

As you observe the barista

trainer, pay attention to the

following:

• General screen layout

(beverage size, beverage

buttons, modifier buttons,

menu keys, functions keys

and tendering screen)

• The order in which buttons

are pressed (for example:

beverage, size, modifier)

• Toggling between screens

Observation criteria

© 2020 Starbucks Coffee Australia. All rights reserved. For internal use only

Register Operations Activity

Note: Follow Register procedures according to your store. Ask

your trainer where cash handling and/or safety and security

resources are located.

15 MINUTES

Our customers tell us that roast intensity is the most important factor

they consider when choosing a coffee. Learning about the roast

categories helps you describe the differences between Starbucks®

Blonde Roast, Medium and Dark.

Tip: Doing this activity twice with different roast categories is a great

way to practice identifying the flavors associated with all three

profiles.

Roast categories

1. Select - Choose two coffees from different roast categories

2. Brew – Use the brew method of your choice

3. Taste - Follow the tasting steps: Smell, Slurp, Locate, Describe

4. Describe - Use your Coffee Passport to help you describe the

coffees

o What words would you use to describe the differences

between these coffees?

o How does the body differ between the coffees?

o How does the acidity differ between the coffees?

5. Record - In your Coffee Passport, write down your thoughts and

impressions of each coffee

ACTIVITY


BA

RIS

TA

BA

SIC

S –

CO

FF

EE

BA

SIC

S

AP

PE

ND

IX: R

oa

st C

ate

go

ry –

Activ

ityAPPENDIX: Roast Category – Activity

Documents

Starbucks Roast® - res.cloudinary.com