How many kinds of hand coffee do Starbucks have? how much is the grind of coffee beans?

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When you go to Starbucks, you usually only drink double concentrate, but I don't understand why there is a significant difference in quantity and temperature since it is all made with an automatic coffee machine. And since they are all trained and then on the job, why people who have worked at Starbucks for several months still don't know that espresso needs to be warmed first, and some people don't even know where to put their mugs. Today, I had another drink with no warm cup and very low temperature. I usually touch the wall of the cup first, and then take a sip to see what the temperature is. Today, the wall of the cup is cold, and the coffee is drunk in one gulp. I have encountered this situation several times. I want to talk to the barista, but I still forget it.

Bend over. First of all, don't be pretentious when you go to Starbucks. Not to mention Italian condensation. Then it's not just machines that affect Italian concentration. Including degree of grinding. This is transferred by the duty manager as required. But few of them know the manager on duty. The weather. Atmospheric pressure in the air has an effect on coffee making. Including the warm cup you said. So it's easy to make coffee. But it's too hard to make a good cup of coffee.

Starbucks has a perfect SOP and training system.

The procedures of the exhibition shop are all standard.

The supply of ripe beans is consistent according to different countries and regions.

The procurement and roasting of raw coffee beans are also professional large-scale standardized processing.

Basically, what can be quantified, what can be SOP, what can be standard-- it's all done.

But what all SOP fears most is not imperfection.

What I fear most is "people".

In particular, our China is so distinctive.

For some people, training has the same credibility as "serving the people" written in big words at the door of government agencies.

As long as it is operated by "people", everything becomes a "quantity".

Plus now young people can't stay.

The speed of training may not keep up with the speed of changing jobs.

I hope you can find the answer above.