✦ The Lounge — Barista ✦

15 barista tips that actually make you better

None of these are 'be friendly' or 'arrive on time.' These are the small bar habits that separate a 6-month barista from a 3-year barista — gathered from working leads at specialty cafés across the US.

Workflow

1. Steam milk first when the order is milk-heavy — espresso can wait 8 seconds without dying.
2. Tamp with your elbow above the puck, not your shoulder. Consistent pressure beats hard pressure.
3. Wipe the steam wand every single time. Old milk crust is the #1 reason wands stop working right.
4. Reset the bar every drink: portafilter back in the group, cups stacked, knock box clear.

Espresso

1. Dial in at open — pull two shots and adjust grind before the first customer.
2. Use a 1:2 ratio as default (18g in → 36g out) unless your lead tells you otherwise.
3. Time the shot from when you press the button. 25–32 seconds is the safe window.
4. Taste the shot. Sour = grind finer. Bitter = grind coarser. It's that simple at this level.

Milk

1. Stretch milk in the first 3 seconds. After that, only texture, no more air.
2. Pitcher should hit body temp (warm but holdable) — not scalding. ~140°F max.
3. Swirl every pitcher before pouring. It re-incorporates the foam.

Customers

1. Read the order back. It eliminates 90% of remakes.
2. Learn 10 regulars' drinks in your first 2 weeks. It's the single fastest path to tips.
3. Always offer water with espresso, even if they didn't ask. It signals you care about the drink.
4. If you mess up, remake fast — don't apologize four times. One quick 'so sorry, fresh one coming' is enough.