Jesse, who has worked at Starbucks for almost a year, has written a mythbusting 'Buyer's Guide' that will help you in your quest to save money when ordering your favorite Starbucks beverage. Our favorite tips? Frappucinos are a rip off, there's no free ride at the drive-thru, and ordering a latte with chai syrup is cheaper than a chai with espresso.
- Starbucks Barista Sin006 Manual
- Starbucks Barista Italia Digital
- Starbucks Barista Espresso Machine Manual Pdf
- Starbucks Barista Italia Digital Parts
Consumerist drinks its coffee black, but Jesse obviously loves the complicated world of Starbucks, and if you do too, this is the post for you.
Starbucks espresso machines Sirena, Barista SIN006, Via Venezia, Athena SIN017, Italia SUP021Y, and SUP021YDR Barista, Rio Vapore SIN006 (81) Starbucks Barista Saeco SIN006. Breville The Barista Express Espresso Machine features a design that lets you conveniently grind, dose and extract for fresh beans to flavorful espresso enjoyment in under a minute; Patented Razor™ dosing tool with dose control for customized brew strength.
Jesse's Starbucks Buyer's Guide
Starbucks Barista Sin006 Manual
I've been working for Starbucks for almost a year, and my love for coffee and free coffee beverages are what keep me there. As much as some people may complain, Starbucks does offer a high quality coffee, even if it comes at a premium price. Here's my take on some tips for ordering at Starbucks in order to keep prices low and tastebuds happy. I'll also try to bust down some myths and educate about basic coffee principles.
Myth #1
Starbucks coffee tastes burnt.
While it's true that Starbucks does tend to roast their beans a bit darker than most other coffee places, what you're tasting isn't actually 'burnt.' The Specialty Coffee Association of America says that standard brewing should have two full tablespoons of coffee for every six ounces of water. Most other coffee shops and restaurants will barely even use half that much coffee. The coffee then ends up tasting much stronger than what most casual coffee drinkers are used to. Choosing the mild coffee of the day isn't really going to help if you think Starbucks coffee is stronger. The mild coffees tend to have what's known as a stronger acidity. Acidity refers to the sharp taste on the tongue and how long the flavor of the coffee lasts – not the actual PH balance. If you don't like the taste of burnt coffee, you'll probably shy away from Latin American and African coffees which have a higher acidity.
What you probably should order is an Americano. An Americano is espresso and hot water to dilute it to the flavor strength of brewed coffee. It's milder in body and won't seem as 'burnt.'
As far as price goes, standard coffee is the cheapest that you're going to get at Starbucks. It does seem to be a bit more expensive that other coffee shops, but remember – they're using more actual coffee. An Americano runs more expensive because making the drink takes more man hours. We'll break down the cost of espresso later.
Myth #2
Instead of paying higher amounts for iced coffee, I can just buy regular coffee, ask for a cup of ice, and pour the coffee over that.
Iced coffee is brewed double strength before it's poured over ice in order to give it the regular strength of coffee. If you just buy a regular cup of coffee and pour it over ice, you're getting extremely week coffee that's half as strong as it should be.
Myth #3
Going for the Venti espresso drink is a better value.
A Venti drink is twenty ounces. It has two shots of espresso in it. The Specialty Coffee Association of America says that there should be one ounce of espresso for every eight ounces of beverage. This means that there are eighteen ounces of milk for two ounces of espresso – that's a lot of milk! The only drink sizes that meet the SCAA regulations are the eight once Short that has one shot and the sixteen ounce Grande that has two shots. The tall is twelve ounces and also only has one shot. Because Starbucks follows SCAA guidelines strictly, they won't put two shots into a tall or three shots into a Venti because that technically would be too much espresso.
What people don't realize is that Starbucks even offers the Short. Back in the day, there were only two sizes – short and tall. As our American appetites grew, so did the size of our drinks. But the short is actually a lot closer to the size of what a traditional latte would be. It's also a couple dollars cheaper than going for the Venti.
Now my personal preference is one ounce of espresso to every four ounces of beverage – but I like my drinks strong and I get them for free.
The Truth About Espresso and the Great Frappucino Swindle:
A few years ago, Starbucks made the jump to automatic espresso machines. Standard procedure for pulling a shot of espresso requires grinding into the portafilter, tamping it down, locking it into the espresso machine, and pressing the button to start the water. The Starbucks machine does all of this with the touch of one button – it also stores the coffee grounds as compressed pucks in a drawer that needs to be emptied only twice a day. This saves a lot of time for baristas, especially when there's a long line. The shots themselves are very good for an automatic machine. But these machines cost about ten thousand dollars apiece compared to about three thousand for a quality manual commercial grade espresso machine. That's a lot of money to recoup at about two dollars for a double shot. Not to mention that Starbucks also pays its employees a higher wage than most coffee shops because they don't make as much tips working at Starbucks. The cost of operating a Starbucks is astronomical. But the quality is there.
Even with the cost of these machines, Starbucks doesn't charge much more than your local coffeeshop. In fact, sometimes it's cheaper. And the way they recoup these costs? Frappucinos. A Frappucino is a blended coffee beverage that most people find quite tasty. But what the hell is actually inside it? Standard Frappucino recipe relies on using a Frappucino Base and ice, along with a pump of the flavor syrup of your choice. And the Frappucino Base? First you add instant coffee to water. Then you pour in a box of Frappucino Mix, which lists its first ingredients as 'Milk Ingerdients.' The amount of high fructose corn syrup and strange processed food materials in these things is scary. And the best part? They will run you about four bucks a piece. It doesn't cost barely anything to make one, but you better believe that they're going to overcharge you for it. And because the Frappucino base is already extremely sweetened, the recipe only calls for one pump of syrup even though you'll be charged the full thirty cents. A Tall drink usually gets three, a Grande four, and a Venti gets five pumps.
If you like cold drinks, try an iced latte or a mocha. It won't taste as sweet, but here's the best part – if you pay for syrup, you can ask for as much as you want as long as it's only one type! Standard Starbucks practice is to charge for each type of syrup used not how much of each. You can avoid this by asking for half and half – if you like the taste of Vanilla and Hazelnut, ask for half Vanilla and half Hazelnut – this will help from being overcharged.
Other tips for money saving:
Soy milk costs more. Organic milk costs more. They're tastier, but also cost more.
If you like the taste of espresso with a chai latte, ask them to ring it up as a latte with chai syrup added instead of a chai latte with espresso added. Espresso costs about fifty cents to add a shot while syrup is only thirty cents. If you get a Grande latte, you already get two shots and only add thirty cents for the chai syrup. If you get a Grande chai latte and add two shots, you're adding about a dollar to the drink.
Try to do the math – sometimes it's cheaper to ask to be rung up as a larger size instead of a small size with an added shot. It never hurts to ask – Starbucks employees are people too and probably don't want to overcharge you.
Don't use the drive-thru. If you use the drive thru, every single modifier gets added on the computer, otherwise your drink won't be made right. Usually asking for soy milk as a creamer is free, and you can ask them to put whipped cream on anything for free as well, but if you go through the drive-thru you bet your sweet bippy you'll get charged for it.
And finally – try it without a flavoring! Milk is inherently sweet because of lactose and only gets sweeter once steamed. You don't always need a vanilla latte and after ten drinks it's like you're getting a free Tall latte! Once you get used to the flavor of espresso and milk, then you're one step closer to order regular brewed coffee which is as cheap as you go.
However, if you're a tea drinker you're in luck. Hot and iced tea are just about the same price as coffee.
-Jesse
(Photo: Beautiful Machine)
Editor's Note: This article originally appeared on Consumerist.
The Starbucks Barista is no longer available for sale. Amazon does carry an extensive selection of espresso machines. Visit their Espresso Machine store for ideas. (Amazon USA, Amazon UK, Amazon CANADA)
The Starbucks Barista home espresso machine is easy to use and is capable of producing high-quality espresso. This is a very good, compact and sturdy machine capable of delivering a consistent shot of espresso and good quality steamed milk. It is also available at a relatively reasonable price.
The Design
The Barista is very simple in design. There are two push buttons on the right-hand side of the machine and one on the left. Also on the left side is a wheel used to deliver steam or hot water through the wand. There is a water reservoir and a tube that resides in the tank area for water uptake. The Barista comes with a portafilter (the part with a handle), two different baskets (one is for use with the espresso 'pods', the other is for use with loose espresso), and a measuring scoop.
Fill The Reservoir
Before using the Barista espresso machine, pull out the water reservoir as shown in the picture. A trick that I use to make sure that there is water without pulling the tank out completely is to place a ping pong ball or two into the reservoir. It is easier to examine the water level by seeing how high the ping pong balls are floating, rather than trying to judge the water level through the glare on the smoke-colored plastic. After filling the reservoir with water, slide it into place while making sure that the water intake tube is gently placed inside the tank.
Using Ping Pong Balls to See Water Level
Fill the Water Reservoir
Turning It On
The button on the left turns on the machine. Depress the button, and the button turns red. Wait for approximately 40 seconds for the machine to warm up. The warming process is complete when the green light on the right side of the machine is illuminated.
Powering On the Barista Machine
Preparing the Milk
Frothing milk is an essential attribute of a good barista. And, since you own a Barista machine, you can perfect this art in the comfort of your own home. If you've decided that you are enough of an espresso lover to buy an espresso machine, you should probably spend a few more dollars and get a straight walled metal pitcher and a thermometer. Fill the pitcher with the appropriate amount of cold milk (right above freezing). Do not fill the pitcher to the rim or it will overflow. Never reheat milk.
Frothing Milk
Clear the wand?
Depress the button on the lower right of the machine to prepare steam for frothing. The green light will turn off. Wait a few seconds and the light will illuminate again. With the steam button depressed and the green light on, place the steaming wand just below the milk line, then turn the knob on the left side of the machine. This will shoot the steam out of the wand. You will actually be able to hear the sound of air getting injected into the milk.
The first few seconds of heating the milk are very important. It is during this time that you can create the most froth. The best froth is dense with tiny bubbles. When the milk reaches around the 80F mark, slip the steaming wand down the side of the metal pitcher, deep into the milk. The milk should start swirling around the wand. Continue heating the milk into the 140F – 160F mark. If you heat the milk any higher than 160F, it will lose its sweetness and scald your tongue.
Clean the Frothing Wand
When you have steamed the milk, pull it away from the steaming wand and simultaneously turn the knob to the 'off' position. When you are done, quickly and carefully wipe the wand with a clean, wet wash cloth to get rid of the milk residue. Then, turn off the steam button by pressing it again. Swirl the milk in the pitcher after you've heated it. If there are large, visible bubbles, tap the metal pitcher on the counter top to settle the bubbles. The ideal state for the frothed milk is thick and velvety. Set the milk to the side and prepare to pull your shots of espresso.
The frothing wand is now clean.
Priming the Pump
If you have just finished steaming milk, wait for the light to turn to green again. Next, place the portafilter under the brewing group while it is empty. Press the top-right button to bring a shower of hot water into the portafilter. This serves to warm the portafilter and prime the pump. It makes a real difference in the quality of the shot, so don't skip this step.
Prime the Pump
Tamping the espresso
For more information on the importance and art of tamping, read the Espresso Tamping Visual Tutorial. Once you've filled the portafilter and tamped the espresso, align the handle so that it is about 45 degrees to your left, and insert into the group head. Then twist the handle back so that it fits tight.
Pulling the shot
You are now ready to pull your first doppio or double espresso. For measurement purposes, you should purchase espresso glasses or metal cups that denote the one-ounce mark. Measure the time that it takes to pull the shot until it is second nature to you. The total time should be 15 – 18 seconds for a ristretto and 18 – 23 seconds for a regular shot. If you time your shots precisely, you can brew directly into two demitasse cups, without the need to measure and re-pour. If your machine is pushing out the espresso at a faster rate, you should use the group tightener to tighten the screw on the underside of the group head. This will restrict water flow to ensure that the espresso is brewed properly.
Pulling Espresso Shots
Starbucks Barista Italia Digital
Using the Espresso
Starbucks Barista Espresso Machine Manual Pdf
- If you want straight espresso, just pour the espresso into demitasse cups.
- If you are making an Americano, pour your espresso into a mug. Now, put the clean frothing wand into the mug and turn the knob (don't push any buttons this time). This will shoot hot water into your espresso. Fill to the desired strength.
- If you are making a cappuccino or latte, you can now pour the espresso a cup, mug or glass and pour the frothed milk on top of the espresso.
Making Cappuccino
In addition to the basic recipes we have covered here, there are many more creations you can make with espresso and the Barista espresso machine. Don't stop experimenting — if you stumble upon greatness, let INeedCoffee.com know and we'll publish your work.
Starbucks Barista Italia Digital Parts
Resources
Amazon Espresso Machine Store (Amazon USA, Amazon UK, Amazon CANADA)
Milk Pitcher for frothing (Amazon USA,Amazon UK, Amazon CANADA) Adobe master collection for mac.
Espresso Tamping Visual Tutorial – Guide to tamping espresso.
CREDIT: All photos by Anil Das of San Diego, California.
Starbucks Barista Sin006 Manual
I've been working for Starbucks for almost a year, and my love for coffee and free coffee beverages are what keep me there. As much as some people may complain, Starbucks does offer a high quality coffee, even if it comes at a premium price. Here's my take on some tips for ordering at Starbucks in order to keep prices low and tastebuds happy. I'll also try to bust down some myths and educate about basic coffee principles.
Myth #1
Starbucks coffee tastes burnt.
While it's true that Starbucks does tend to roast their beans a bit darker than most other coffee places, what you're tasting isn't actually 'burnt.' The Specialty Coffee Association of America says that standard brewing should have two full tablespoons of coffee for every six ounces of water. Most other coffee shops and restaurants will barely even use half that much coffee. The coffee then ends up tasting much stronger than what most casual coffee drinkers are used to. Choosing the mild coffee of the day isn't really going to help if you think Starbucks coffee is stronger. The mild coffees tend to have what's known as a stronger acidity. Acidity refers to the sharp taste on the tongue and how long the flavor of the coffee lasts – not the actual PH balance. If you don't like the taste of burnt coffee, you'll probably shy away from Latin American and African coffees which have a higher acidity.
What you probably should order is an Americano. An Americano is espresso and hot water to dilute it to the flavor strength of brewed coffee. It's milder in body and won't seem as 'burnt.'
As far as price goes, standard coffee is the cheapest that you're going to get at Starbucks. It does seem to be a bit more expensive that other coffee shops, but remember – they're using more actual coffee. An Americano runs more expensive because making the drink takes more man hours. We'll break down the cost of espresso later.
Myth #2
Instead of paying higher amounts for iced coffee, I can just buy regular coffee, ask for a cup of ice, and pour the coffee over that.
Iced coffee is brewed double strength before it's poured over ice in order to give it the regular strength of coffee. If you just buy a regular cup of coffee and pour it over ice, you're getting extremely week coffee that's half as strong as it should be.
Myth #3
Going for the Venti espresso drink is a better value.
A Venti drink is twenty ounces. It has two shots of espresso in it. The Specialty Coffee Association of America says that there should be one ounce of espresso for every eight ounces of beverage. This means that there are eighteen ounces of milk for two ounces of espresso – that's a lot of milk! The only drink sizes that meet the SCAA regulations are the eight once Short that has one shot and the sixteen ounce Grande that has two shots. The tall is twelve ounces and also only has one shot. Because Starbucks follows SCAA guidelines strictly, they won't put two shots into a tall or three shots into a Venti because that technically would be too much espresso.
What people don't realize is that Starbucks even offers the Short. Back in the day, there were only two sizes – short and tall. As our American appetites grew, so did the size of our drinks. But the short is actually a lot closer to the size of what a traditional latte would be. It's also a couple dollars cheaper than going for the Venti.
Now my personal preference is one ounce of espresso to every four ounces of beverage – but I like my drinks strong and I get them for free.
The Truth About Espresso and the Great Frappucino Swindle:
A few years ago, Starbucks made the jump to automatic espresso machines. Standard procedure for pulling a shot of espresso requires grinding into the portafilter, tamping it down, locking it into the espresso machine, and pressing the button to start the water. The Starbucks machine does all of this with the touch of one button – it also stores the coffee grounds as compressed pucks in a drawer that needs to be emptied only twice a day. This saves a lot of time for baristas, especially when there's a long line. The shots themselves are very good for an automatic machine. But these machines cost about ten thousand dollars apiece compared to about three thousand for a quality manual commercial grade espresso machine. That's a lot of money to recoup at about two dollars for a double shot. Not to mention that Starbucks also pays its employees a higher wage than most coffee shops because they don't make as much tips working at Starbucks. The cost of operating a Starbucks is astronomical. But the quality is there.
Even with the cost of these machines, Starbucks doesn't charge much more than your local coffeeshop. In fact, sometimes it's cheaper. And the way they recoup these costs? Frappucinos. A Frappucino is a blended coffee beverage that most people find quite tasty. But what the hell is actually inside it? Standard Frappucino recipe relies on using a Frappucino Base and ice, along with a pump of the flavor syrup of your choice. And the Frappucino Base? First you add instant coffee to water. Then you pour in a box of Frappucino Mix, which lists its first ingredients as 'Milk Ingerdients.' The amount of high fructose corn syrup and strange processed food materials in these things is scary. And the best part? They will run you about four bucks a piece. It doesn't cost barely anything to make one, but you better believe that they're going to overcharge you for it. And because the Frappucino base is already extremely sweetened, the recipe only calls for one pump of syrup even though you'll be charged the full thirty cents. A Tall drink usually gets three, a Grande four, and a Venti gets five pumps.
If you like cold drinks, try an iced latte or a mocha. It won't taste as sweet, but here's the best part – if you pay for syrup, you can ask for as much as you want as long as it's only one type! Standard Starbucks practice is to charge for each type of syrup used not how much of each. You can avoid this by asking for half and half – if you like the taste of Vanilla and Hazelnut, ask for half Vanilla and half Hazelnut – this will help from being overcharged.
Other tips for money saving:
Soy milk costs more. Organic milk costs more. They're tastier, but also cost more.
If you like the taste of espresso with a chai latte, ask them to ring it up as a latte with chai syrup added instead of a chai latte with espresso added. Espresso costs about fifty cents to add a shot while syrup is only thirty cents. If you get a Grande latte, you already get two shots and only add thirty cents for the chai syrup. If you get a Grande chai latte and add two shots, you're adding about a dollar to the drink.
Try to do the math – sometimes it's cheaper to ask to be rung up as a larger size instead of a small size with an added shot. It never hurts to ask – Starbucks employees are people too and probably don't want to overcharge you.
Don't use the drive-thru. If you use the drive thru, every single modifier gets added on the computer, otherwise your drink won't be made right. Usually asking for soy milk as a creamer is free, and you can ask them to put whipped cream on anything for free as well, but if you go through the drive-thru you bet your sweet bippy you'll get charged for it.
And finally – try it without a flavoring! Milk is inherently sweet because of lactose and only gets sweeter once steamed. You don't always need a vanilla latte and after ten drinks it's like you're getting a free Tall latte! Once you get used to the flavor of espresso and milk, then you're one step closer to order regular brewed coffee which is as cheap as you go.
However, if you're a tea drinker you're in luck. Hot and iced tea are just about the same price as coffee.
-Jesse
(Photo: Beautiful Machine)
Editor's Note: This article originally appeared on Consumerist.
The Starbucks Barista is no longer available for sale. Amazon does carry an extensive selection of espresso machines. Visit their Espresso Machine store for ideas. (Amazon USA, Amazon UK, Amazon CANADA)
The Starbucks Barista home espresso machine is easy to use and is capable of producing high-quality espresso. This is a very good, compact and sturdy machine capable of delivering a consistent shot of espresso and good quality steamed milk. It is also available at a relatively reasonable price.
The Design
The Barista is very simple in design. There are two push buttons on the right-hand side of the machine and one on the left. Also on the left side is a wheel used to deliver steam or hot water through the wand. There is a water reservoir and a tube that resides in the tank area for water uptake. The Barista comes with a portafilter (the part with a handle), two different baskets (one is for use with the espresso 'pods', the other is for use with loose espresso), and a measuring scoop.
Fill The Reservoir
Before using the Barista espresso machine, pull out the water reservoir as shown in the picture. A trick that I use to make sure that there is water without pulling the tank out completely is to place a ping pong ball or two into the reservoir. It is easier to examine the water level by seeing how high the ping pong balls are floating, rather than trying to judge the water level through the glare on the smoke-colored plastic. After filling the reservoir with water, slide it into place while making sure that the water intake tube is gently placed inside the tank.
Using Ping Pong Balls to See Water Level
Fill the Water Reservoir
Turning It On
The button on the left turns on the machine. Depress the button, and the button turns red. Wait for approximately 40 seconds for the machine to warm up. The warming process is complete when the green light on the right side of the machine is illuminated.
Powering On the Barista Machine
Preparing the Milk
Frothing milk is an essential attribute of a good barista. And, since you own a Barista machine, you can perfect this art in the comfort of your own home. If you've decided that you are enough of an espresso lover to buy an espresso machine, you should probably spend a few more dollars and get a straight walled metal pitcher and a thermometer. Fill the pitcher with the appropriate amount of cold milk (right above freezing). Do not fill the pitcher to the rim or it will overflow. Never reheat milk.
Frothing Milk
Clear the wand?
Depress the button on the lower right of the machine to prepare steam for frothing. The green light will turn off. Wait a few seconds and the light will illuminate again. With the steam button depressed and the green light on, place the steaming wand just below the milk line, then turn the knob on the left side of the machine. This will shoot the steam out of the wand. You will actually be able to hear the sound of air getting injected into the milk.
The first few seconds of heating the milk are very important. It is during this time that you can create the most froth. The best froth is dense with tiny bubbles. When the milk reaches around the 80F mark, slip the steaming wand down the side of the metal pitcher, deep into the milk. The milk should start swirling around the wand. Continue heating the milk into the 140F – 160F mark. If you heat the milk any higher than 160F, it will lose its sweetness and scald your tongue.
Clean the Frothing Wand
When you have steamed the milk, pull it away from the steaming wand and simultaneously turn the knob to the 'off' position. When you are done, quickly and carefully wipe the wand with a clean, wet wash cloth to get rid of the milk residue. Then, turn off the steam button by pressing it again. Swirl the milk in the pitcher after you've heated it. If there are large, visible bubbles, tap the metal pitcher on the counter top to settle the bubbles. The ideal state for the frothed milk is thick and velvety. Set the milk to the side and prepare to pull your shots of espresso.
The frothing wand is now clean.
Priming the Pump
If you have just finished steaming milk, wait for the light to turn to green again. Next, place the portafilter under the brewing group while it is empty. Press the top-right button to bring a shower of hot water into the portafilter. This serves to warm the portafilter and prime the pump. It makes a real difference in the quality of the shot, so don't skip this step.
Prime the Pump
Tamping the espresso
For more information on the importance and art of tamping, read the Espresso Tamping Visual Tutorial. Once you've filled the portafilter and tamped the espresso, align the handle so that it is about 45 degrees to your left, and insert into the group head. Then twist the handle back so that it fits tight.
Pulling the shot
You are now ready to pull your first doppio or double espresso. For measurement purposes, you should purchase espresso glasses or metal cups that denote the one-ounce mark. Measure the time that it takes to pull the shot until it is second nature to you. The total time should be 15 – 18 seconds for a ristretto and 18 – 23 seconds for a regular shot. If you time your shots precisely, you can brew directly into two demitasse cups, without the need to measure and re-pour. If your machine is pushing out the espresso at a faster rate, you should use the group tightener to tighten the screw on the underside of the group head. This will restrict water flow to ensure that the espresso is brewed properly.
Pulling Espresso Shots
Starbucks Barista Italia Digital
Using the Espresso
Starbucks Barista Espresso Machine Manual Pdf
- If you want straight espresso, just pour the espresso into demitasse cups.
- If you are making an Americano, pour your espresso into a mug. Now, put the clean frothing wand into the mug and turn the knob (don't push any buttons this time). This will shoot hot water into your espresso. Fill to the desired strength.
- If you are making a cappuccino or latte, you can now pour the espresso a cup, mug or glass and pour the frothed milk on top of the espresso.
Making Cappuccino
In addition to the basic recipes we have covered here, there are many more creations you can make with espresso and the Barista espresso machine. Don't stop experimenting — if you stumble upon greatness, let INeedCoffee.com know and we'll publish your work.
Starbucks Barista Italia Digital Parts
Resources
Amazon Espresso Machine Store (Amazon USA, Amazon UK, Amazon CANADA)
Milk Pitcher for frothing (Amazon USA,Amazon UK, Amazon CANADA) Adobe master collection for mac.
Espresso Tamping Visual Tutorial – Guide to tamping espresso.
CREDIT: All photos by Anil Das of San Diego, California.
- Roast in Parchment (RIP) Coffee - February 1, 2020
- Roast Your Own Coffee - January 27, 2019
- AeroPress Coffee Maker Tutorial - July 10, 2017
