Barista Daily Activities

Daily Activities of a Barista

• The Italian definition of "barista" is "bartender".
• The busiest days for coffee shops are weekends in Saudi Arabia, and Mondays according to statistics.
• Consistency in drink preparation ensures customers receive the same taste and quality every time.
• Coffee shops avoid serving drinks at boiling temperatures to prevent burns and improve flavor.
• The number 1 skill for a barista is communication.
• Upselling can be achieved by offering a size upgrade or a pastry.
• Kindness at work builds strong relationships and creates growth.
• A top skill gained from being a barista is multitasking under pressure.
• "Single origin" refers to coffee sourced from a specific location or farm.
• A traditional double espresso contains two shots.
• The espresso machine originated in Italy in the late 19th century.
• The ideal temperature for steaming milk is between 60-70°C (140-160°F).
• Cappuccino is the most popular coffee order worldwide.
• The average coffee shop sells around 200-300 cups daily.
• Albania has the most coffee shops per capita.
• Smiling and remembering a customer's name or usual order improves their day.
• Body language conveys attentiveness and professionalism in customer service.
• The best way to handle a wrong order is to apologize and fix it immediately.
• Staff training is essential for maintaining quality and consistent products and service.
• Balancing multiple orders and tasks during busy hours improves time management.
• Adaptability is important in a coffee shop because every shift presents new challenges.
• Cooperating with coworkers and supervisors fosters self-development.
• Baristas can stay motivated by setting small goals, like perfecting latte art.
• The average person drinks around 400 cups of coffee per year.
• Crema adds flavor and indicates freshness in espresso.
• A flat white contains less milk and has a stronger coffee taste than a latte.
• Baristas measure coffee grounds for brewing using a digital scale.
• Use grinder cleaning pellets or brush it regularly to clean a coffee grinder.
• Freshly ground coffee tastes better due to preserved flavor and aroma.
• Baristas can improve their latte art by controlling milk pouring speed and angle.
• Deep breathing during breaks is a great way for baristas to reduce stress.
• "Active listening" means fully focusing on and understanding what the customer is saying.
• Teamwork leads to faster service and a more positive work environment.
• Memory can be improved by memorizing regulars' names and orders.
• Maintaining a clean workspace prevents mistakes and creates a professional image.
• Multitasking builds focus and the ability to prioritize.
• Customers appreciate transparency because it builds trust, especially when addressing mistakes.
• Offer a friendly introduction and suggest popular items to respond to a first-time customer.
• Patience is crucial with indecisive customers because it helps them feel comfortable and valued.
• Handling a loud or disruptive customer involves staying calm, acknowledging their frustration, and redirecting the conversation.
• Acknowledging waiting customers reassures them that they haven't been forgotten.
• The key to customer loyalty is consistent quality and friendly service.
• Apologizing and trying to fix the situation diffuses customer frustration.
• A "dead shot" is an espresso shot that has been left too long and lost its freshness and flavor.
• Customers spend about 5-10 minutes in a coffee shop on average.
• Balancing speed with quality is the biggest challenge during peak hours.
• Customers tip baristas primarily for friendly and efficient service.
• A tamper is the tool used to press espresso grounds.
• Serve espresso within 10 seconds of brewing to avoid bitterness.
• The foam art baristas create on coffee is called latte art.
• Kopi Luwak, made from beans eaten and excreted by civets, is the most expensive coffee.
• Approximately 65 coffee beans make one shot of espresso.
• The four main types of coffee beans are Arabica, Robusta, Liberica, and Excelsa.
• Grinding coffee fresh for each cup is on-demand grinding.
• Brazil is the largest coffee producer.
• A portafilter basket is the fine mesh screen used to filter espresso shots.
• Fine grind is the most common grind size for espresso.
• Baristas "purge" the steam wand to remove milk residue and condensed water.
• A coffee tamper evenly compresses coffee grounds for extraction.
• Saying "Sorry, I'm just doing my job" should never be said to customers.
• Provide excellent service is the best practice.
• Treat customers how you’d like to be treated.
• A "regular" is a customer who visits frequently and has a usual order.
• Too hot or not hot enough are common personal preferences for coffee temperature.
• Stay calm, listen, and offer a solution to handle a rude customer.
• Punctuality shows responsibility and respect for others’ time.
• Use checklists, focus on one task at a time to stay organized during busy shifts.
• Self-reflection helps identify strengths and areas for improvement.
• Celebrate achievements and seek constructive feedback to boost confidence.
• Learning coworkers’ strengths fosters teamwork and effectively divides tasks.
• Workplace challenges teach problem-solving and adaptability.
• Stay hydrated, take moments to stretch to improve mood during work.
• Setting goals provides direction and motivation at work.
• An espresso shot should extract between 20–30 seconds.
• Ristretto uses less water, lungo uses more water, altering concentration.
• "Pre-infusion" wets coffee grounds before extraction to enhance flavor.
• Cold brew is made by steeping coarse grounds in cold water for 12–24 hours.
• Steaming creates smooth texture, frothing adds more air to milk.
• Filtered water avoids minerals/impurities that affect brewing flavor.
• Coffee shop interior design aims to create a comfortable and safe atmosphere.
• Greet customers quickly & keep process efficient to manage long lines.
• Coffee shops offer loyalty cards to encourage repeat visits.
• Clean equipment during slow times or after peak hours.
• A shift supervisor oversees staff, handles concerns, and ensures smooth operations.
• Dairy and nut-based milk alternatives are common allergen concerns.
• Branded cups are used for marketing & to make drinks recognizable.
• Saying “thank you” to coworkers fosters positivity and teamwork.
• Taking initiative, helping train staff develops leadership skills quickly.
• Staying updated on trends keeps skills relevant and improves satisfaction
• Arriving early to prepare improves time management.
• Remembering a customers name or usual order fosters a positive interaction.
• Focus on solutions, not proving the customer wrong.
• Long wait times are a common customer complaint.
• Suggesting complementary items with a smile creates loyalty and a connection.
• Ensuring proper grind size avoids over-extraction.
• Latte foam is thinner, cappuccino foam is thick and airy.
• A naked portafilter allows baristas to see espresso extraction.
• "Dialing in" means adjusting the grind, dose, and extraction time.
• Swirling/tapping milk pitchers removes large bubbles for better latte art.
• Suggesting high-margin items like pastries increases the check average.
• Highlight value: "For just 2 SAR more, you can upgrade to a large of your favorite drink!"
• Unique features of the product should be highlighted.
• Use timing and behavioral cues from the customers to sell.
• Explain our Loyalty program and how much they will earn towards rewards!
• Suggest add-ons by Collaborating with Colleagues. Adapt to conditions!
• Warm, Welcoming demeanor makes customers feel valued.
• By paying attention to customer preferences, baristas make personalized recommendations
• Understanding a customer’s mood or needs is important.
• Confident recommendations feel trustworthy, making customers more likely to add items.
• Personalizing orders builds loyalty and encourages customers to spend more.
• A positive attitude makes customers more likely to add items to their order.