Barista Mistakes You're Probably Making (And How to Fix Them!)

Stop Making These Barista Mistakes! Elevate Your Coffee Game Today

Are you a barista looking to improve your skills? Or a home coffee enthusiast wanting to perfect your technique? This guide breaks down common amateur barista mistakes and provides actionable steps to elevate your coffee game.

Watch our video. 

We've all seen them: the little inconsistencies, the rushed techniques, the habits that just don't quite cut it. In this post, we're diving deep into the common mistakes amateur baristas make, both in bustling cafes and cozy home kitchens. Let's transform those blunders into brilliance!

Espresso Extraction: From Fumbles to Flawless

• Mistake 1: Cold Porter Filters:
  • Leaving porter filters on the drip tray leads to temperature inconsistencies.
  • Solution: Store porter filters in the group head to maintain optimal temperature.
• Mistake 2: Inconsistent Dosing:
  • Eyeballing the dose leads to inconsistent extractions.
  • Solution: Use scales to measure your dose accurately every time.
• Mistake 3: Poor Distribution:
  • Skipping distribution results in channeling and uneven extraction.
  • Solution: Use an NCD tool or a similar distribution technique to ensure an even coffee bed.
• Mistake 4: Banging the Spouts:
  • Banging spouts on the bench damages equipment and contaminates coffee.
  • Solution: Handle spouts with care and avoid unnecessary banging.
• Mistake 5: Inconsistent Tamping:
  • Hand tamping leads to variations in pressure.
  • Solution: Use an auto-tamp or develop a consistent hand-tamping technique.
• Mistake 6: Skipping the Purge:
  • Not purging the group head leads to temperature instability and a dirty shower screen.
  • Solution: Purge the group head before each shot.
• Mistake 7: Stopping and Restarting Extraction:
  • Stopping the shot mid extraction and restarting it causes an uneven extraction.
  • Solution: Start the shot and allow it to run its full course.
• Mistake 8: Eyeballing the Yield:
  • Eyeballing the yield is inconsistent.
  • Solution: Use a scale to measure your yield or program your machine for consistent results.

Milk Steaming: Mastering the Microfoam

• Mistake 1: Dirty Steam Wand:
  • A dirty steam wand contaminates milk and affects texture.
  • Solution: Purge the steam wand before and after use and keep it clean.
• Mistake 2: Reheating Milk:
  • Reheating milk ruins its texture and flavor.
  • Solution: Use fresh milk for each drink.
• Mistake 3: Inconsistent Aeration:
  • Adding too much or too little air results in poor microfoam.
  • Solution: Practice your technique and manage the air injection carefully.
• Mistake 4: Poor Latte Art Technique:
  • Pouring from too high or off the bench shows a lack of skill.
  • Solution: Practice proper latte art techniques and take your time.

Watch our milk frothing video and learn how to steam silky smooth milk here. 

Presentation and Workflow: The Finishing Touches

• Mistake 1: Chocolate on Cappuccinos (Australian Style):
  • Covering cappuccinos in chocolate hides latte art and can be overwhelming.
  • Solution: Lightly dust with chocolate or leave it off entirely to showcase your latte art.
• Mistake 2: Messy Workspace:
  • A messy workspace reflects poorly on your professionalism.
  • Solution: Maintain a clean and organized coffee station.
• Mistake 3: Not Rinsing Jugs Immediately:
  • Milk residue in jugs impacts the next drinks flavour.
  • Solution: Rinse jugs immediately after use.
• Mistake 4: Knocking the side of the porter filter after tamping:
  • This action destroys the compacted bed of coffee.
  • Solution: Do not knock the side of the porter filter after tamping.

The Path to Professionalism

Consistency is key. By addressing these common mistakes and focusing on proper technique, you'll see a significant improvement in your coffee quality and customer satisfaction.