Mastrena II Starbucks new espresso machine.
ฝัง
- เผยแพร่เมื่อ 12 มิ.ย. 2021
- Mastrena 2
We’re just learning, but wanted to give people an idea of what the new machine looks like so you’re not afraid!
We know we said stuff that wasn’t right, but we’re learning.
It’s nice that it can pull odd number blonde, decaf, ristretto (etc.) shots.
There’s a different feel with the steaming, but it doesn’t take long to get the feel of it.
If you have questions or hints, please leave them below!
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Thank you for responding to all the questions!
Of course!!
Really great machine
The new machines are WAY more user friendly and sleek! Definitely a good upgrade!
Thanks for watching. They’re so much faster.
I work at a store with the older machines and they felt so slow!!
It’s also nice not to have to worry so much about the shots pulling correctly.
starbucks is high demand, so i agree. it's great for quality control. Starbucks is top notch design and operation
This machine really hides the actual coffee making from the barista . I'd say it allows the focus of the baristas to be on customer service. It makes sence to automate it, but they have clearly steamlined the interface by not allowing the barista to monitor the inner workings of the machine.
Its a great example of how learning a trade is becoming a luxury that can hold back productivity. But then again, I feel this creates an opertunity for the barista to engage with the customer more.
I imagine a future where everyone is an artist that also has to maintain mysterious machines at the same time in order to pay the bills and serve others. comedians selling electricity. Or maby starbucks will spin the coffee machine around and let the customers do it themselves. Or perhaps we will normalise paying people to dance.
I think the core of a trade is always in analogue aspect of tasks that computers cant do. This coffee machine is almost completely digital, so Id presume if I was the barista I'd have less interest in it and I'd focus more on customers.
But I also respect that juggling so many orders can be quite fun and create a flow state thats quite zen when things go well. Many thanks for this intresting video, it got me thinking :)
Just noticed you mentioned calibration in the morning so that would be interesting to learn, but its intresting that not everyone operating would have to know that deeply to get started, but can almost catch up on that while still producing good stuff as part of a team.
I wonder what else this could free the barista to do if it was even more automated? or perhaps its honing in on a very fine line of what going for a good coffee is about.
I also wonder how many millions of people work as baristas at one point in their lives for starbucks. In this sense I really like that they made the machine look so nice on the user side. So many thoughts from this very non typical espresso machine! :)
Thanks for all your thoughts! There is a big focus at Starbucks to connect with the customer and for them to have a good experience, so having espresso machines that automate a good bit of the work is helpful. There is still some finesse and certainly skill involved with crafting a quality beverage.
There are machines out there that make “lattes.” There are also baristas that do much more work (grinding the beans, packing them, steaming the milk by feel). I think it all comes down to a balance of quality beverages produced quickly and efficiently while providing a good customer experience.
As far as a zen like state, for me personally it never happens because people make so many modifications and personalizations to their drinks that it’s hard to get into a rhythm. Also switching between the espresso machine and making Frappuccinos and other cold drinks throws you off, although some stores have it set up that you either work one station or another.
Anyway, thanks for the kind words and I’m glad you enjoyed the video!
Not that big of a deal get a life
Our Starbucks just got this new machine I was mesmerized, I ordered an extra venti white mocha and the partner made it in like less than a minute. I was like WOW!
They are faster! I love the way they steam milk!
"Partner", tell me you work for Starbucks without telling me you work for Starbucks.
Thanks for making this video, and all the great information! Would you please tell me where to buy the cleaning tablets please ?
Thanks for your nice comment!
The cleaning tablets are provided by Starbucks so I don’t know where an individual would purchase them.
I’m glad you like the video 😊
Partstown has the tablets for sale
I'd be interested to know how its working with the grind in the machine, like the tamp and stuff. Its kind of cool how it removes steps for the person making it, so it can just be faster and consistent by just pressing a couple buttons. It'd be fun it there was a small home machine similar to this for retail.
I’ve seen the machines opened when a tech was doing a repair, but never in action.
Both the Mastrena I and II take all the finesse out of making an espresso drink. Even the steaming pitchers we use have a rounded pouring spout that makes latte art exceptionally hard.
I typically don’t feel too bad about the whole process of creating consistent beverages when people are asking for 47 pumps of syrup and sugar, but I do feel bad when someone is getting just a regular cappuccino, or latte. 😂
There are some great content creators who talk a lot about espresso machines for home use, but they’re typically very expensive (imho) or lack the ability to create enough pressure for a well extracted shot of espresso.
All that said, it still does take attention to detail and experience to make a good drink at Starbucks. We all know when we’ve had one that’s not so great, and I’ve seen people do some really odd stuff (like pulling 10 shots into a cup, letting it sit, and dosing it out over several drinks).
Thanks for the comment and I hope you enjoyed the video!
Thanks for making this video! This is very cool to see, I've always wondered how the machines operated in a Starbucks.
You both did a great job of presenting this info to us, but without even tasting it I can tell that it pulls a poor quality espresso shot. Ideal water temp for any coffee extraction is about 195°-205° fahrenheit, anything way outside of that and the coffee will not be properly extracted, in this case, at 160°-170° it'll be under extracted, making it sour and thin. As far as the steam wand goes, that looks to be the best part of this machine. I agree that the texture of the regular temp milk looks pretty good, but extra hot is not ideal. Milk scalds at around 180° fahrenheit, and depending on the fat content of the milk it can keep heating up for a few seconds after it's steamed (more fat will keep heating longer). When you scald milk it kills all the bacteria in it, but it can also introduce unpleasant flavors and will denature the proteins, destroying any of that microfoam that was created in the steaming process.
I understand that this machine is made for fast service and ease of use, but with the money and facilities starbucks has I'm sure they could implement a proper espresso machine that can pull a good shot. What I don't understand is why they'd choose such a low temp to extract at.. I guess, considering most people get some sort of sweet milk drink when they go to Starbucks, maybe over time they found that a brighter, more sour (and less bitter, since bitterness comes from over-extraction) shot is their customers' preference.
On a more positive note: the concealment of the grinding process is a great thing for the employees of Starbucks! The volatile organic compounds diacetyl and 2,3- pentanedione are naturally found in coffee, and they're a huge health hazard. A study done in a roasting facility in 2019 showed that a high concentration of those chemicals can be found vaporized in the air, especially where coffee is ground. When breathed in they can cause all kinds of respiratory issues, including an irreversible lung disease called obliterative bronchiolitis (aka popcorn lung, given that name because the butter flavoring used in microwave popcorn facilities contains high amounts of diacetyl and many workers in those facilities were affected by it). Obliterative bronchiolitis damages your lungs' tiny airways, causing them to to scar. Over time this can create so much scar tissue that the lung can't function properly at all anymore and a lung transplant is necessary. To anyone working with coffee: I recommend looking into the dangers of this, and I hope that this never happens to any of you. I think concealing the grind process like this machine does is a great step in the right direction, especially since many people have no idea there's even a risk involved in something as simple as grinding coffee.
Anyway, sorry for the essay but this video really piqued my interest and maybe I imparted some knowledge that could prove useful to you in the future. I hope that you enjoy your jobs and your coffee, and always keep learning!!
Wow!! Thanks for all the great information! I’m not sure what temp the shots are extracted at, but I know the temps given in the video for steaming were slightly off. Max temp for steaming milk is around 170 and you’re right, around 180 it does start to cook and it also becomes dangerous for the baristas. It can steam out of the pitcher and really burn someone. I always offer to double cup a beverage which helps it stay hotter longer, than risk burns and quality by over steaming.
I’m now very curious what temp the shots come out at. lol
Thanks for the info on the toxic nature of espresso and that it’s at least contained. Very interesting!
If I find any info on water temp I’ll post it :-)
@@dr.stacey7283 to check the temp most people would pull a shot without coffee into a styrofoam cup and measure the temp there, but that's for a regular espresso machine so I don't know if yours would work like that. I was suprised to hear those numbers so I'm curious too!
@@Romulux Impossible with the Mastrena to pull a shot without grounds (that I know of) and even more impossible with the Mastrena II where everything is more automated and enclosed.
The Mastrena II auto-calibrates the shots so we don’t have to keep such a watchful eye on them. It’s sometimes easy to overlook how long shots are taking to pull during a rush.
To me, having worked on both machines, it does provide a more consistent beverage and that’s what Starbucks is all about. Your beverage should taste the same from store to store.
Does it take out the artistry? I think so, but it still takes thoughtful intention to create a quality handcrafted beverage.
(I’m still on the hunt to find the water temp though!)
The Mastrena II has a brew temp of 195 degrees F. The MII also has a 2 brew chamber system and each brew chamber has a brew chamber heater also set to 195 degrees F to keep consistent temp during the brew cycle. Also to help with consistent espresso is a water pump that takes the incoming 2-4 bar of water pressure and will boost it to a steady 9.5 bar of water pressure. I wasn’t able to tell by your video but you can just look at the gauge by your cleaning key to see while you pull a shot. I did notice however that your steam temp is still showing in Celsius vs Fahrenheit. So the next time you have a service call ask them to change it. That was supposed to happen during install.
@@Adventuremann0310 I just saw this comment. Thanks so much for the info! I keep thinking I’ll have a second to look on the iPad for info and of course I never do.
Gives me more motivation to look!
Anyone have any tips to fixing the no grounds drawer error. It seems to be just a magnetic connector but my machine has had this happen a few times and had to have a tech come out. I’d rather just fix this myself
Generally by the time we’re getting this message it’s time for a tech to come out. Wish I had some ideas for you! Good luck 💚
This is not too different than the older ones. Nice!
It takes some getting use to, but it doesn’t take long. It steams milk a lot faster and being able to pull 3 shots with one press of a button is sooo nice!
how do you insert the cleaning tablets?
It’s on the front of the machine (not in the inside) on the far right hand side. It’s looks a lot like the old machine except it’s a little bigger and you don’t have to blindly try and find it. The tablets (2 of them) go in the same way as the old one.
Sometimes it’s tricky to turn the knob, but the instructions are in the iPad in the store.
Good luck!
Thank you very much for posting the video and answering all the questions!!!
Could you please share how to calibrate the machine? Maybe make a video?
maybe if you have time you can share more drink making videos like those Starbucks drink making videos so you could get more subscribers:)
Again, thank you for your time answering all the questions!
Sorry I’m just now seeing this!
You should always look for the star ⭐️ on the left circular display (where you pick the type and number of shots). It’s usually there, but if you’re noticing something a bit off (like we use to have trouble with blonde shots), pull 5 double shots on the hopper in question. Like if you’re noticing decaf is taking too long.
The other option is with the menu on the center display. There is a calibration button, but use it sparingly. It will run 10 double shots from each hopper and render the machine useless while it’s running 60 shots (plus it’s wasteful imho).
This was at a new store and we had time to take the video. Sometimes it’s hard to video and make stuff at the same time, but I will try and do a video on the new cold bar system!! It totally rocks!
Thanks for commenting and I hope you enjoyed the video!
Just wanted you to know I posted videos of the New Siren Cold Bar System and the Clover Vertica!!
Once the star is gone the shots are bad. I was looking up how i can recalibrate the shots. I might have to ask my manager but i noticed that without the shots and the longer the shots took to finish before my steamed milk was done. The espresso shots smelt burnt and i thought its because the star was gone after i made three venti lattes. I miss the older machine. I could recalibrate to a perfect shot.
Once the Mastrena II is calibrated correctly it should pull good shots without having to worry about it.
There are two options.
One is to do a rinse cycle (hitting the dial that you would use to cancel shots or to select the menu) and then pull 5 double shots. Do this for each bin (blonde, regular and decaf).
If that doesn’t work you can use the dial to go into settings and find the auto-calibration option. However, I’ve heard there’s limited success with this, but if you’re pulling bad shots, it might be your only option before calling the machine in for a service call.
I found that once the machine got calibrated and I didn’t have to look at times, it was much more convenient and accurate.
I hope this helps and best of luck!
What do you use the Long and Ristretto for? and how do you use it? How do you know how much water to use?
Long shots are not very common. It’s the same amount of espresso but more water is push through the grounds. To me it tastes like a weak espresso shot.
The Ristretto shots are use for Flat Whites. Again, the same amount of espresso, but less water is pushed through the grounds. It’s sometimes referred to as a “sweet shot” since it’s not as bitter.
The machine itself is self contained and automated, so once you press the buttons for let’s say 2 blonde ristretto shots, the machine takes over and grinds the coffee and pushes the correct amount of water through. It makes for very consistent shots.
As a Starbucks barista it’s our responsibility to make sure there’s a star ⭐️ on the screen which indicates the machine is running correctly. However, there are times when we notice the quality of the shots don’t seem right and we can have the machine do a quick calibration😊
Hope this helps!
Thanks for watching and if you have any more questions just let me know!
Thank you very much for posting the video and answering all the questions!!!
Could you please share how to calibrate the machine? Maybe make a video?
maybe if you have time you can share more drink making videos like those Starbucks drink making videos so you could get more subscribers:)
Again, thank you for your time answering all the questions!
Hey, Starbucks barista here! We just got the new machines and we need HELP! How do you steam for a cappuccino? We can’t get it
It’s a little different, but you’ll get the hang of it.
One line down in the steaming pitcher (tall line for a grande, etc) and listen for the paper tearing sound for 6-8 seconds.
Make sure after each drink you’re fully pressing the handle back to purge the wand. That will reset it to the correct position. And make sure you’re bringing the handle fully forward to steam the milk. There are two positions; almost like a low and high steam. If you don’t push it all the way back to purge the wand it can get stuck in low and you can’t make a cappuccino.
Hope this helps, let me know!
What was that cup you poured the steamed milk into?
It’s a steamer pitcher. You steam the milk in it and then pour it into the cup for the customer.
@@dr.stacey7283 no. The clear cup at the very end that you poured the steamed milk into
@@sethned ohhhh, sorry! That’s a training cup. It’s got lines on it to help make sure we’re steaming the milk properly for a latte compared to a cappuccino to get the correct amount of foam. It also gives little hints on it for how long to listen for the “paper tearing” sound to achieve the that correct amount.
Since it’s clear, you can really tell if you’ve got a feel for the machine (super nice when you’re switching to the Mastrena II) since aerates milk so much faster and when you first start it’s easy to over foam everything.
(Sorry if I’m over explaining and you know all this, but someone might not, and we just wanted this to be super helpful 💚).
so good. How many tens of thousands would this cost?😫
Too expensive for me!! 😂
yeah I remember back in the day when my store first switched to the Mastrenas. My store manager and I had the same car. He joked that the machine came from Switzerland and cost more than our German Cars. $30,000-$45,000. Ooooof!
The machine is $18,000
It's 4 grand each.
Mmmm if you cancel the shot will still be wasted in a sense since it still ground up the coffee and went straight to the puck bin. Aside from that it is a solid machine from thermo and a lot better than the m1
That’s a great question and I’m not 100% sure. I don’t see many dry pucks in the tray, so my guess would be that it doesn’t waste the coffee, but I really don’t know. Maybe it holds the puck until it’s required?
It’s still super efficient and much quicker then the older machines for sure. It takes a little bit to get use to, but it’s easy and saves a lot of time.
I also think it wastes less coffee since you can pull single (or odd number) ristretto shots which you can’t on the old machines.
How would you do manual-temp on this machine?
You push the steam wand backwards (like when you purge the wand) but hold it until your desired temperature.
(Honestly I’m not in the store now, so I can’t remember if you have to physically hold it back or if it will stay, but I think you have to physically hold it back because it wants to move into the neutral position. If you hold it back, it will just keep producing steam).
Hope this helps! 💚
What does the u button stand for ??
Updose. A stronger shot. More coffee grounds. That’s my understanding:-)
Can you do a video on how to put the beans in and how to use those beans? which buttons and why those beans. Where the water comes from and etc
The beans go in the top. The hoppers have covers that are easily removed and you just fill them up with beans.
3 hoppers, one for signature espresso, decaf and blonde!
The three types of beans are what all our espresso drinks are made of.
The machine itself is self-contained and automated. The water comes in the back
This was really interesting, thanks for this! Do these machines ever break down?
I’ve heard they do just like any machine with moving parts. There are certified technicians that are called to fix them since everything is inside. Thanks for the question!
Not as much as the m1s did, common issues are user error and calibration issues when they don’t label decaffeinated vs blond since they have the same hopper style
QUESTION!!! CAN YOU SHOW HOW MILK IS STEAMED AND ALSO DIFFERENT DRINKS MUST BE STEAMED DIFFERENTLY CAN YOU SHOW US HOW ????
Thank you this was super helpful!!!!
Right around 2:24 you can see the milk being steamed.
You put the wand all the way into the steaming pitcher that has milk in it. You pull the left handle all the way forward and let go. It stays on and steaming. Then you pull the milk pitcher down until you hear a paper tearing sound. 1-3 seconds for a latte, 3-5 seconds for a cappuccino (for the Mastrena I it’s more like 5-7 seconds for a cappuccino). Once you finish with the paper tearing sound you set the steaming pitcher on the metal grate on the machine and let the Mastrena do the rest. It automatically stops when it gets to the correct temperature.
How to calibrate the shot?
Pull 3 sets of double shots and the bar will calibrate. There’s also a setting that puts the bar into a full recalibration that pulls roughly 30 shots 👍🏻
These things drive me crazy at how often they break down.
Ours have been pretty good, better than the old ones. We had an ongoing issue for a while, but it ended up being a water pressure issue and not a problem with the machine itself.
That shot cup is very hot on the hand/fingers
I don’t think it’s too bad. It’s very thick glass, so it helps protecting your fingers 😊
[taps glass 6 times] "literally tapped it on the table 2 times" 👀
😂 I had to rewatch it to see what you were talking about!
We were still getting use to the new machines lol. Now it’s tap, tap, swiiiirrrlll, and super sweet foam!
Funny catch though!
Please tell me I am not the only triggered by the mispronunciation of espresso. Why do so many people insist on inserting a "c" or an "x".
I’m sorry that was your takeaway from the video. Everyone has a different accent. The video was just to help people become familiar with the machine.
Y’all get so weird about coffee. Stfu no one cares and you know what she meant.
As a barista she should be pronouncing it correctly and that’s coming from a fellow Starbucks barista…. It’s espresso ☕️
@@briellesoesbe3115 yes,
I know. Otherwise I hope you found the video helpful if you curious about the Mastrena II
Accents exist homie.
where can i buy one?
Unfortunately, you cannot. If you manage to then it has been stolen. The Mastrena machines are proprietary to Starbucks. All of the machines that they take out of the stores are recycled/destroyed. The service technicians are also specifically certified on these machines.
@@alkatrazrecords tf? They didn’t make that machine
I'm also a Batista at Starbucks,in India,we use same machine
Hi!!! It’s interesting to know they use the same machines around the world!
@@Tallshank I answer questions on here. I’m sure people would like to hear what’s the same and what is different!
@@dr.stacey7283 ok do u still work in starbucks?
@@Tallshank
I do. Do you still work for Starbucks? What location do you or did you work at?
@@dr.stacey7283 I work in india ,in a state called m.p...
I did not notice the mispronounciation. But, I did not know that I was mispronouncing it "expresso" either until I became more experienced at Starbucks. Learning further about the craft of the coffee industry teaches the importance of accurately handling all of your terms and trade tools, especially if a customer corrects YOU, knowing more than you. A barista should always strive to inform themselves and constantly increase knowledge and competency. But, that also must come from a person taking pride in their work and seeking their own education. All that said, I do not get triggered or caught up with any mispronunciations because everyone's at their own level, and not everyone lives for coffee. 😊
P.s. thanks for the video
That such a wonderful response!! Thank you and thank you for watching the video. It was meant to be helpful.
I agree with always learning and now I’m proud to say I wear the black apron (Coffee Master). I’ve learned so much and have a much deeper appreciation of all the hard work it takes to bring a cup of coffee to the table.
Thanks again!! 💚
How to do 4 shots
Just press 2 shots twice 😊
How to calibration
You calibrate at the beginning of the day. There’s a menu on the screen that will walk you through it.
I remains calibrated throughout the day as long as you see a Star ⭐️ on the top of the round circle where you select what type and how many shots.
The menu is the rectangular screen to the right with the knob. You just have to use the knob to search for the calibration and follow the instructions.
Good luck!
Now it makes sense why espresso taste horrible at starbucks. It's a shame they've decided to go with this setup. Easier on the barista, which is cool however, the quality of coffee decreases. :(
The intent of the video is to help Starbucks baristas become familiar with the new Mastrena II.
I personally think it produces good quality and consistent shots of espresso. Sorry you feel differently, but it seems like a lot of people like Starbucks lol!!
Otherwise I hope you found it interesting to see how the machines work 😊
wtf is "expresso"??
Obviously she’s young and saying it wrong. It’s been pointed out. Sorry it bothered you, but the video was for Starbuck partners who were getting the new machines and wanted to see what the new machine are like and also just people in general who are curious. She was corrected and said espresso.
Other than that, I hope you enjoyed the video!
so these machines suck btw. I miss just having a normal La Marzocco
Not familiar with those
it's for eSpresso, and not eXpresso.
It’s been mentioned many times that she’s pronouncing it wrong. She was corrected. Other than the mispronunciation I hope you found the video informative 😊
@@dr.stacey7283 it was. Thank you
extra hot is 170🤔
I'd rather use my home espresso machine.
Totally different products. You use your machine for one coffee. A Mastrena II is built to pour coffee after coffee in a huge pace.
Since I’m around espresso all day I haven’t invested in an at-home espresso machine, but probably couldn’t afford a super nice one anyways 😊
I do love my Aeropress for all sorts of coffee drinks at home.
If you’re not familiar with it, check it out on TH-cam.
It’s pretty nifty and travels well too!
"expresso" 💀
Yes, it’s been pointed out many times. Other than that I hope you found the video helpful or interesting ❤️
@@dr.stacey7283 haha of course!
Anybody who works at Starbucks and calls the shots EXpresso, should be fired IMMEDIATELY! 😡😡😡😡
It’s been pointed out MANY times. Otherwise, I hope you enjoyed seeing the new machine and it’s features.
Mad for what does, if you can still understand the point she’s trying to get across why does her pronunciation matter
pulls look all watery not even creamy
Are you taking about the shot itself or where the grinds are? I’m sorry I didn’t show the shot itself because the machine does pull pretty darn good shots.
If you’re talking about the tray with the grinds, the video was taken at a new store before it got busy, so in order to “wake it up” we would press the rinse button and that would cause water to collect in the tray that collects the pucks.
After the 4th "EXpresso" flub, I had to stop watching... it is difficult to take someone seriously that supposedly does this professionally, yet doesn't know how to pronounce it properly...
I’m sorry that even though you had to stop watching the video you had to make a negative comment on a video that was just out there to help people.
Yes, she says it wrong, but she’s young and trying her best to show a new machine to people who might be going into a store that has one who might not be familiar with it and might be nervous about it.
That’s the point of the video; I’m sorry you missed it.
@@dr.stacey7283 Oh get over it! She shouldn’t be working there. And if that’s the manager, and this IS YOU, you should be correcting her!
@@HIpSPANIC she’s no longer a partner and I’m not a manager. I hope you have a good day.
this is so snobby lmaoo it's really not that serious