As a former Starbucks barista with two years of experience, I have encountered my fair share of frustrating drink orders that required extra steps or simply didn’t make sense. While I appreciate the variety of drinks Starbucks offers, some of them can be needlessly complicated to prepare. Here are some of the most annoying drinks I had to make:
1. S’mores Frappuccinos: Frappuccinos are already known to be time-consuming, but the seasonal s’mores version takes it to another level. It starts with specially-made marshmallow-infused whipped cream, which requires extra preparation. The drink itself involves layers of chocolate sauce, vanilla-flavored Frappuccino, and the special whipped cream topped with graham-cracker dust. It was a nightmare for me due to the sheer amount of time it took to make.
2. Cappuccinos with just foam and non-dairy milk: While cappuccinos with standard 2% milk are relatively easy to make, things become complicated when customers request just the foam and choose non-dairy milk. Non-dairy milk doesn’t hold air bubbles as well as cow’s milk, resulting in a froth that is mostly steamed liquid. This requires using multiple steam pitchers and adds complexity to the preparation process.
3. Extra hot lattes: While not technically difficult to make, extra-hot lattes can be frustrating and even dangerous. Heating the steamed milk to 180 degrees Fahrenheit can be harmful to the customer’s esophagus and may downgrade the quality of the drink. It’s best to trust the standard drink temperature to ensure a pleasant experience.
4. Pour-over coffee during busy times: Starbucks stops brewing certain roasts during the day and offers them as per-customer pour-over orders. While one or two pour-overs are manageable, fulfilling a whole office’s order for pour-over coffees late in the day can be time-consuming. It requires grinding the coffee, preparing the filter, pouring water slowly over the grounds, and adding sweetener packets, which can take up precious time.
5. Excessive sweeteners in drinks: Some customers request an excessive amount of artificial sweeteners in their drinks, which can be annoying for the barista. Adding 12 Stevias or more to a drink significantly slows down the process. It’s advisable for customers to add additional sweeteners themselves at the condiment station if they require more than three.
6. Iced green-tea lattes without ice: While hot green-tea lattes are smooth and delicious when the matcha is steamed with milk, the iced version can be imperfect. Shaking the drink with ice sometimes results in clumps, especially when customers request no ice. Achieving a homogeneous drink becomes challenging, and the matcha latte may end up clumpy.
7. Upside-down caramel macchiatos: While a regular caramel macchiato is a popular drink, ordering it upside down essentially turns it into a flavored latte. The component order is reversed, and it becomes espresso with caramel drizzle at the bottom, followed by steamed milk and vanilla syrup on top. Baristas find this request unnecessary, as it’s essentially a fancier way of ordering a vanilla latte with caramel drizzle.
8. Iced cappuccinos: Iced cappuccinos can be disappointing because the ice melts quickly, diluting the drink. If cold foam is not specified, hot foam is added on top of the iced drink, further contributing to the watered-down taste. Customers who expect an Iced Capp similar to the one from Tim Hortons may be disappointed because these two drinks differ.
9. Foamless cappuccinos: Ordering a cappuccino without foam essentially turns it into a latte. Cappuccinos are meant to be half foam and half steamed milk with espresso. Removing the foam takes away an essential element of the cappuccino, making it a different drink altogether.
In conclusion, while Starbucks offers a wide range of drinks, some of them can be frustrating, time-consuming, or simply unusual to prepare. It’s important to consider the complexity of the order and the impact it may have on both the barista and the quality of the drink.
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