Stop the Cringe! 3 More Barista Mistakes That Are Killing Your Coffee Quality
In our last video on common barista mistakes was so popular, we had to do a follow-up. Thanks to all your comments, we know these "cringe-worthy" moments are driving coffee lovers crazy.
If you’re a barista, cafe owner, or just passionate about great coffee, this post is for you. We're calling out three more mistakes that are guaranteed to ruin a customer's experience and should be banished from your cafe forever!
Mistake #1: The Disgusting, Dirty Steam Wand
This is the mistake that hits everyone the hardest. You walk into a cafe, you sit down, and you see it: a dirty steam wand with old, crusted milk caked onto it.
That sight alone tells the customer that the milk residue is old, possibly days old, and that flavor is going straight into their cup. It instantly creates a sense of dread about the coffee's taste and hygiene. It's truly the worst start to a coffee experience.
The Simple Fix for a Clean Steam Wand
Maintaining a clean steam wand is basic hygiene and crucial for flavor. Here are two non-negotiable habits:
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Wipe and Purge AFTER Every Use: This is the most important step. Immediately after steaming your milk, wipe the steam wand with a dedicated, clean cloth. Then, give it a quick purge (a short blast of steam) to clear out any internal milk residue.
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Daily Deep Cleaning: Make sure your team performs a thorough, daily chemical soak and scrub to remove any buildup that the quick wipes might have missed.
Mistake #2: The Flat White/Cappuccino Spoon
Yes, you heard that right. People are still using spoons to create texture in milk.
Using a spoon to try and scoop or incorporate foam into a flat white or cappuccino is a technique from the past. It's ineffective, messy, and a sign of poor skill.
Texture Must Happen During Steaming
A truly great flat white or cappuccino texture comes entirely from proper milk steaming and texturing technique.
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The texture (or "microfoam") must be created by correctly aerating and integrating air into the milk while the milk is being heated in the jug.
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Throw away the spoons! If you're relying on a spoon to fix your foam, you've already failed the steam process. Focus on mastering the position of your steam tip and the initial "stretching" phase.
Mistake #3: Walking Away From the Milk Jug (The "Hanging Jug")
We spend countless hours training baristas on the correct positioning and technique for milk steaming, yet we still see people hanging their milk jugs on the steam wand and walking away to do something else (like pulling a shot).
You can hear the terrible sound of the hanging jug—it's loud, screechy, and a clear sign that the milk is being completely neglected.
Focus is Key to Great Milk
Leaving your jug unattended is a guarantee for bad milk because you lose control over two vital factors:
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Positioning: You won't maintain the optimal position of the steam tip within the milk, which is essential for creating silky microfoam.
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Temperature: You will inevitably overheat or scald the milk. You can't monitor the temperature without paying attention, resulting in a burnt, unpleasant flavor.
You cannot be focused on texturing, temperature, and technique if you're not actually there! Stay with your milk from start to finish.
Is Your Colleague Guilty? Send Them This Video!
We know these moments are frustrating, so do yourself (and your customers) a favor: if you see a colleague using a dirty steam wand, using a spoon for foam, or walking away from a "hanging jug," call them out! Share this video with them—it’s time to raise the standards of every cafe.
