Top 62 Barista Interview Questions and Answers for 2025

1. What are the different types of coffee beans?

The four main types of coffee beans are Arabica, Robusta, Liberica, and Excelsa. Arabica beans are known for their sweet, soft taste and higher acidity, making them popular among coffee drinkers. Robusta beans have a stronger, harsher flavor and contain more caffeine. Liberica and Excelsa are less common, with unique flavors often described as fruity or floral.

2. How do you prepare an espresso?

To prepare an espresso, follow these steps: First, grind fresh coffee beans to a fine consistency. Next, tamp the grounds into the portafilter firmly and evenly. Attach the portafilter to the espresso machine and start the extraction process, which should take about 25-30 seconds. The result should be a rich, concentrated shot of espresso topped with a layer of crema.

3. What is the difference between a latte and a cappuccino?

• Latte: A latte consists of one part espresso, three parts steamed milk, and a small amount of milk foam on top. It has a creamier texture and a milder coffee flavor.
• Cappuccino: A cappuccino is made with equal parts espresso, steamed milk, and milk foam. The foam creates a thicker texture and a stronger coffee flavor compared to a latte.

Understanding these differences helps baristas create drinks that suit customer preferences.

4. What is the importance of water temperature in brewing coffee?

Water temperature plays a crucial role in extracting flavors from coffee grounds. Ideally, the water temperature should be between 195°F and 205°F (90°C to 96°C). Water that’s too hot can lead to over-extraction, resulting in a bitter taste, while water that’s too cold can cause under-extraction, leading to a sour or weak flavor. Proper temperature ensures a balanced and flavorful cup of coffee.

5. How do you clean and maintain coffee equipment?

• Daily Cleaning: Rinse portafilters and baskets with hot water after each use to remove coffee oils and residues.
• Weekly Maintenance: Backflush the espresso machine with a cleaning solution to remove buildup. Clean grinders regularly to ensure consistent grind size.
• Descaling: Perform descaling every few months to remove mineral deposits from the machine.

Regular maintenance prolongs equipment life and ensures high-quality coffee.

6. What are the key customer service skills a barista should possess?

• Communication: Clearly interacting with customers to take orders and provide information about drinks.
• Attention to Detail: Ensuring orders are made accurately and meeting customer preferences.
• Problem Solving: Effectively handling customer complaints or issues that arise.

These skills enhance the customer experience and contribute to a positive café atmosphere.

7. How do you make a cold brew coffee?

To make cold brew coffee, coarsely grind coffee beans and mix them with cold water at a ratio of 1:4. Let the mixture steep in the refrigerator for 12 to 24 hours. After steeping, strain the coffee using a fine mesh strainer or a coffee filter. The resulting cold brew concentrate can be diluted with water or milk before serving.

8. What is microfoam and how do you create it?

Microfoam is fine, velvety milk foam that is essential for creating drinks like lattes and cappuccinos. To create microfoam, steam milk using a steam wand while incorporating air. Position the steam wand just below the surface of the milk to create a whirlpool effect. This process integrates air into the milk while heating it, resulting in a smooth, creamy texture.

9. Can you explain the concept of single origin coffee?

Single origin coffee refers to coffee sourced from a specific region, farm, or cooperative, highlighting unique flavor profiles distinct to that area. These coffees often reflect the local climate, soil, and processing methods. Tasting single origin coffee allows customers to appreciate the diverse flavors and characteristics resulting from different growing conditions.

10. What are common coffee brewing methods?

• Drip Coffee: Hot water drips through coffee grounds in a filter.
• French Press: Coarse coffee grounds steep in hot water before being pressed down to separate grounds from brewed coffee.
• Pour Over: Hot water is poured over coffee grounds in a filter, allowing for controlled extraction.

Different methods produce varying flavors and strengths, offering customers diverse coffee experiences.

11. How do you handle a difficult customer?

Handling a difficult customer requires patience and empathy. First, listen to their concerns without interruption. Acknowledge their feelings and apologize for any inconvenience. Offer solutions, such as replacing a drink or addressing their complaint. Maintaining a calm demeanor and showing genuine interest in resolving the issue can often turn a negative experience into a positive one.

12. What is latte art and how is it made?

Latte art is the decorative design created on the surface of a latte or cappuccino, typically made by pouring steamed milk over espresso. To create latte art, a barista must produce microfoam and pour it in a controlled manner. Popular designs include hearts, rosettas, and tulips, which require practice and skill to perfect.

13. What are the health benefits of coffee?

• Antioxidants: Coffee is rich in antioxidants, which can help protect cells from damage.
• Improved Mental Alertness: The caffeine in coffee can enhance focus and cognitive function.
• Reduced Risk of Certain Diseases: Some studies suggest that coffee consumption may lower the risk of diseases such as Parkinson’s and type 2 diabetes.

Understanding these benefits can help baristas educate customers about their favorite beverage.

14. How do you grind coffee beans for different brewing methods?

• Coarse Grind: For French press and cold brew, use a coarse grind to prevent over-extraction.
• Medium Grind: Ideal for drip coffee makers and pour-over methods.
• Fine Grind: Used for espresso machines, as it allows for quicker extraction.

The grind size significantly impacts the flavor and extraction of the coffee, so it’s important to match it to the brewing method.

15. What are the signs of over-extraction in coffee?

Over-extraction occurs when coffee grounds are brewed too long or with water that is too hot. Signs include a bitter or astringent taste, a dry mouthfeel, and a lack of balance in flavors. Understanding these signs helps baristas adjust brewing techniques to achieve a better-tasting cup of coffee.

16. What are the different types of coffee beans?

There are four main types of coffee beans: Arabica, Robusta, Liberica, and Excelsa. Arabica beans are known for their smooth flavor and are the most popular globally. Robusta beans have a stronger, more bitter taste and contain more caffeine. Liberica beans have a unique and fruity flavor profile, while Excelsa beans offer a tart and fruity taste, often used in blends. Understanding these types helps baristas select the right coffee for different customer preferences.

17. How do you brew a perfect cup of coffee?

• Use fresh, quality coffee beans: Always start with freshly roasted beans for the best flavor.
• Measure your coffee: A common ratio is 1 to 2 tablespoons of ground coffee per 6 ounces of water.
• Water temperature: Brew with water at about 195°F to 205°F for optimal extraction.
• Brewing time: Different methods require different brewing times; for example, a French press needs about 4 minutes.

By following these steps, baristas can consistently brew a delicious cup of coffee that highlights the beans’ flavors.

18. What is the difference between espresso and brewed coffee?

Espresso is made by forcing hot water through finely-ground coffee under pressure, resulting in a concentrated shot of coffee with a rich crema on top. Brewed coffee, on the other hand, is made by steeping coarsely-ground coffee in hot water, leading to a larger, milder cup. The methods produce different flavors, aromas, and caffeine concentrations, with espresso typically having a stronger taste due to its brewing process.

19. What are the main components of a latte?

A latte is comprised of three main components: espresso, steamed milk, and milk foam. It typically consists of one or two shots of espresso, followed by a larger quantity of steamed milk, and topped with a thin layer of milk foam. The balance between these components creates the creamy texture and rich flavor that lattes are known for.

20. How do you froth milk for coffee drinks?

To froth milk, you can use a steam wand or a frothing pitcher. Here are the steps:

• Fill a pitcher with cold milk, about one-third full.
• Insert the steam wand just below the surface of the milk.
• Turn on the steam and move the pitcher in a circular motion to create microfoam.
• Heat the milk to about 150°F to 155°F without boiling.

Properly frothed milk should have a velvety texture and be suitable for creating latte art.

21. What is a macchiato and how is it made?

A macchiato is an espresso-based drink that is “marked” or “stained” with a small amount of steamed milk or milk foam. To make a macchiato, pull a shot of espresso and then add a dollop of steamed milk or foam on top. The traditional version emphasizes the robust flavor of the espresso, making it distinct from lattes or cappuccinos.

22. How do you clean and maintain coffee equipment?

Cleaning and maintaining coffee equipment is crucial for optimal performance and flavor. Here are some key practices:

• Daily cleaning: Rinse and wipe down espresso machines, grinders, and brew equipment after each use.
• Weekly deep cleaning: Use cleaning tablets for espresso machines and clean the grinder to remove oils.
• Descaling: Regularly descale the equipment to prevent mineral buildup, usually every few weeks depending on water quality.

Regular maintenance ensures that equipment operates efficiently and produces high-quality coffee consistently.

23. What is the difference between espresso and brewed coffee?

Espresso is made by forcing hot water through finely-ground coffee under high pressure, resulting in a concentrated shot with a rich flavor and thick crema. Brewed coffee, on the other hand, is typically made by steeping coarser ground coffee in hot water, allowing for a more diluted flavor. The extraction methods, grind sizes, and brew times significantly affect the taste and texture of the beverages.

24. How do you properly steam milk for lattes and cappuccinos?

• Temperature: Steam milk to about 150-155°F (65-68°C) for optimal sweetness without scalding.
• Technique: Submerge the steam wand just below the surface of the milk and create a whirlpool effect to incorporate air and create microfoam.
• Texture: Aim for a velvety texture with tiny bubbles for lattes, while cappuccinos require more foam.

Proper steaming enhances the overall flavor and mouthfeel of the drinks, making them more enjoyable for customers.

25. What are the key factors in achieving a great espresso shot?

• Grind Size: A finer grind allows for proper extraction but can lead to bitterness if too fine.
• Water Temperature: Optimal temperature is usually between 195°F and 205°F (90°C to 96°C) for balanced extraction.
• Pressure: The machine should exert about 9 bars of pressure for ideal extraction time.
• Time: Aim for a shot time of 25-30 seconds for balanced flavors.

Mastering these factors contributes to consistently high-quality espresso, essential in any coffee shop.

26. How do you handle customer complaints effectively?

Handling customer complaints requires active listening, empathy, and a problem-solving approach. First, acknowledge the issue and thank the customer for bringing it to your attention. Apologize for any inconvenience caused, and offer a solution, such as a replacement or refund. Follow up to ensure the customer leaves satisfied, which can turn a negative experience into a positive one.

27. What is the importance of cleaning and maintaining coffee equipment?

• Flavor Preservation: Regular cleaning prevents coffee oils and residues from affecting the taste of beverages.
• Equipment Longevity: Proper maintenance prolongs the life of machines and reduces repair costs.
• Health Standards: Keeping equipment clean meets health regulations and ensures customer safety.

Investing time in cleaning and maintenance is essential for delivering high-quality coffee and maintaining a professional environment.

28. Can you explain the different brewing methods and their impacts on flavor?

• French Press: Produces a rich, full-bodied flavor due to the immersion brewing process and longer extraction time.
• Pour Over: Allows for control over the brewing process, resulting in a clean, bright flavor profile.
• Aeropress: Offers versatility in brewing strength and flavor, often resulting in a smooth, concentrated coffee.
• Cold Brew: Creates a smooth, less acidic coffee due to the long steeping time in cold water.

Each brewing method has unique characteristics that can highlight different flavor notes in coffee, allowing for personalized beverages.

29. How do you create latte art?

Creating latte art involves pouring steamed milk into a shot of espresso. Start by steaming the milk to the right temperature and texture, then tilt the cup and pour the milk slowly into the center of the espresso. As the cup fills, raise the pitcher and pour more quickly to create a design. Practice is key to mastering different patterns like hearts or rosettas.

30. What are the characteristics of different coffee bean origins?

• Brazilian Beans: Generally low acidity, nutty flavors, and chocolate notes.
• Ethiopian Beans: Often have fruity, floral notes with bright acidity.
• Colombian Beans: Balanced flavor profile with a medium body and mild acidity.
• Sumatran Beans: Earthy, full-bodied with a low acidity and herbal notes.

Understanding these characteristics helps baristas recommend coffees based on customer preferences and enhances the overall coffee experience.

31. How do you manage inventory effectively in a busy café?

Effective inventory management involves tracking usage rates of coffee beans, milk, and other supplies to prevent shortages or waste. Implement a system for regular stock checks, maintain a reorder list, and establish relationships with suppliers for timely deliveries. Utilizing inventory management software can also streamline the process and provide insights into usage patterns.

32. What are common coffee brewing mistakes to avoid?

• Incorrect Grind Size: Using the wrong grind can lead to over or under-extraction, affecting flavor.
• Inconsistent Measurements: Not weighing coffee and water can result in inconsistent brews.
• Water Quality: Using tap water with impurities can alter the taste of coffee.
• Overheating Milk: Scalding milk can result in a burnt taste, compromising the drink quality.

Avoiding these mistakes will ensure a more consistent and enjoyable coffee experience for customers.

33. How do you keep up with coffee trends and customer preferences?

Staying current with coffee trends involves following industry publications, attending coffee workshops, and participating in barista competitions. Engaging with customers and observing their preferences can also provide valuable insights. Social media platforms are excellent for discovering new trends and customer feedback, helping to adapt offerings accordingly.

34. Describe the impact of water temperature on coffee extraction.

Water temperature is crucial for coffee extraction. Too hot water can over-extract, leading to bitter flavors, while too cold water may under-extract, resulting in sour or weak tastes. Ideally, water should be between 195°F and 205°F (90°C to 96°C) for optimal extraction, balancing the release of oils and flavors from the coffee grounds.

35. What steps do you take to create a welcoming atmosphere for customers?

• Cleanliness: Keep the workspace and seating areas tidy and inviting.
• Friendly Service: Greet customers with a smile and engage in friendly conversation.
• Ambiance: Play calming music and consider the lighting to create a comfortable setting.
• Personalization: Remember regular customers’ names and preferences to make them feel valued.

A welcoming atmosphere enhances customer satisfaction and encourages repeat visits to the café.

38. What is the significance of coffee extraction, and how can it be controlled?

Coffee extraction is crucial as it determines the flavor profile of the brewed coffee. It can be controlled through various factors:

• Water Temperature: Ideal temperatures range from 195°F to 205°F. Higher temperatures can lead to over-extraction, resulting in bitterness.
• Grind Size: Finer grinds increase extraction speed, while coarser grinds slow it down. The grind size should match the brewing method.
• Brew Time: The duration of contact between coffee grounds and water affects extraction. For instance, French press requires about 4 minutes, while espresso takes about 25-30 seconds.

Proper control of these variables ensures a balanced and flavorful cup of coffee.

39. How do you maintain equipment cleanliness in a coffee shop?

Maintaining equipment cleanliness is vital for ensuring the quality of coffee and the longevity of the equipment. Key practices include:

• Daily Cleaning: Regularly clean espresso machines, grinders, and brewing devices to prevent residues and buildup.
• Descaling: Schedule descaling of machines every few weeks to remove mineral deposits.
• Use of Cleaning Solutions: Utilize specialized cleaning products for coffee equipment, ensuring they are safe and effective.
• Training Staff: Educate all staff on proper cleaning procedures and the importance of equipment maintenance.

These practices help provide consistent quality and enhance customer satisfaction.

40. What is the role of milk frothing in coffee preparation, and how can it be done correctly?

Milk frothing enhances coffee beverages like lattes and cappuccinos, adding texture and richness. To froth milk correctly, follow these steps:

• Choose the Right Milk: Whole milk froths better due to its fat content, but alternatives like oat or almond milk can work well too.
• Use a Steam Wand: Position the steam wand just below the surface of the milk and create a whirlpool effect, incorporating air.
• Temperature Control: Froth milk to around 150°F to 155°F for optimal sweetness and texture; avoid overheating.

Achieving the right froth helps create visually appealing drinks and enhances the overall coffee experience.

41. How do you handle customer complaints regarding coffee quality?

Handling customer complaints effectively is essential for maintaining a positive reputation. Key strategies include:

• Listen Actively: Allow the customer to express their concerns without interruption, showing empathy.
• Apologize and Acknowledge: Offer a sincere apology and acknowledge their experience to validate their feelings.
• Rectify the Issue: Offer to remake their drink or provide a refund as a goodwill gesture.
• Follow Up: After resolving the complaint, check in with the customer to ensure satisfaction.

These steps help build trust and demonstrate a commitment to quality service.

42. What methods can be used to brew coffee, and how do they differ?

There are several methods to brew coffee, each affecting flavor and strength:

• Drip Coffee: Common in households; water drips through coffee grounds for a clean, mild flavor.
• French Press: Coarse grounds steep in hot water, resulting in a full-bodied and rich taste.
• Espresso: A concentrated coffee brewed by forcing hot water through finely-ground coffee; known for its strong flavor.
• AeroPress: A versatile method that combines immersion and pressure, producing a smooth cup.

Each brewing method caters to different preferences, making it important to understand their unique characteristics.

43. How can you ensure consistency in coffee preparation?

Consistency in coffee preparation is crucial for customer satisfaction. Strategies include:

• Standardized Recipes: Use specific coffee-to-water ratios and brew times for each drink.
• Calibrated Equipment: Regularly calibrate grinders and espresso machines to maintain the same grind size and extraction times.
• Training Staff: Ensure all team members are trained in the same techniques and standards for brewing and serving coffee.
• Taste Testing: Regularly taste the coffee to ensure it meets the shop’s quality standards.

Following these practices helps deliver a uniform coffee experience across all drinks served.

44. What are some common coffee blends, and what flavors do they typically offer?

Coffee blends combine beans from different origins to achieve unique flavor profiles. Common blends include:

• Espresso Blend: Often a mix of beans from South America and Africa, offering a balance of sweetness and acidity.
• Breakfast Blend: Typically a light roast with mild flavors, designed for easy drinking in the morning.
• French Roast: Dark roasted beans that produce a bold, smoky flavor, often preferred by those who enjoy stronger coffee.
• Decaf Blend: Beans that are processed to remove caffeine while maintaining flavor, appealing to those avoiding caffeine.

Understanding these blends allows baristas to recommend options based on customer preferences effectively.

45. What are the key factors that influence the flavor profile of coffee?

Several factors influence the flavor profile of coffee, including the origin of the beans, the altitude at which they are grown, processing methods, roast level, and brewing techniques. Each element contributes to the unique taste and aroma of the final cup. For example, beans from higher altitudes often exhibit brighter acidity, while different processing methods can enhance sweetness or body.

46. How do you maintain and calibrate espresso machines for optimal performance?

Maintaining and calibrating espresso machines involves regular cleaning, descaling, and checking the pressure settings. Key steps include:

• Daily cleaning: Backflush the machine and clean the group heads to prevent coffee oils from building up.
• Water quality: Ensure that the water used is filtered to prevent mineral buildup.
• Pressure calibration: Use a pressure gauge to check and adjust the brew pressure to the desired level, typically around 9 bars.

Regular maintenance ensures consistency in espresso extraction and enhances the overall quality of the beverages served.

47. Describe a time you had to handle a difficult customer. What was your approach?

Handling difficult customers requires patience and effective communication. In one instance, a customer was unhappy with their drink. I calmly listened to their concerns, apologized for the inconvenience, and offered to remake their beverage to their specifications. By addressing the issue promptly and ensuring the customer felt heard, I was able to turn a negative experience into a positive one, resulting in their return.

48. What brewing methods do you consider best for extracting the full flavor of coffee?

The best brewing methods for extracting full flavor include:

• Pour-over: Allows for precise control over water temperature and pour rate, enhancing flavor clarity.
• French press: Provides full-bodied coffee by allowing grounds to steep in water, extracting oils and flavors.
• Cold brew: Produces a smooth, low-acidity coffee, ideal for hot weather and versatile for iced drinks.

Selecting the right method depends on the desired flavor profile and the type of coffee being brewed.

49. Can you explain the difference between light, medium, and dark roast coffee?

The roasting level significantly impacts the flavor and aroma of coffee beans. Light roasts preserve most of the original bean flavors, offering bright acidity and floral notes. Medium roasts balance acidity and sweetness, showcasing a more rounded flavor. Dark roasts, on the other hand, produce a bold, robust flavor with chocolate and smoky notes but may lose some of the bean’s original characteristics due to the longer roasting time.

50. How do you train new baristas to ensure consistency in drink preparation?

Training new baristas involves a structured approach that includes:

• Standardized recipes: Provide clear instructions on drink preparation, including measurements and techniques.
• Hands-on practice: Allow new baristas to practice under supervision, ensuring they master the necessary skills.
• Feedback sessions: Regularly evaluate their performance and provide constructive feedback to help them improve.

This method promotes consistency and quality across all drinks served.

51. What role does customer feedback play in improving the coffee shop experience?

Customer feedback is vital for enhancing the coffee shop experience as it provides insights into customer preferences, service quality, and product offerings. Analyzing feedback helps identify areas for improvement, such as menu adjustments, service training, or ambiance changes. Implementing changes based on customer input fosters loyalty and encourages repeat business.

52. How do you handle inventory management for coffee and supplies?

Effective inventory management involves tracking stock levels, forecasting demand, and maintaining supplier relationships. Key strategies include:

• Regular audits: Conduct consistent inventory checks to prevent overstocking or shortages.
• Ordering schedule: Establish a routine for reordering supplies based on usage patterns.
• Supplier communication: Maintain open lines of communication with suppliers to ensure timely deliveries and quality products.

These practices help optimize operations and reduce waste.

53. What are your thoughts on sustainability in the coffee industry?

Sustainability is increasingly important in the coffee industry due to environmental concerns and ethical sourcing. Emphasizing sustainable practices, such as sourcing beans from certified farms, reducing waste, and promoting recycling, contributes to a healthier planet and community. Additionally, educating customers about sustainability efforts can enhance brand loyalty and attract environmentally conscious consumers.

54. How do you implement seasonal menu changes effectively?

Implementing seasonal menu changes involves several steps:

• Market research: Analyze current trends and customer preferences to select seasonal flavors.
• Testing: Create small batches of new drinks for staff and select customers to gather feedback.
• Promotion: Use social media and in-store signage to effectively promote new seasonal offerings.

This approach ensures that the transition is smooth and aligns with customer expectations.

55. Describe your experience with coffee equipment maintenance and repair.

Experience with coffee equipment maintenance and repair is crucial for ensuring optimal performance. My experience includes routine cleaning of espresso machines, troubleshooting common issues, and coordinating with technicians for more complex repairs. Understanding the equipment’s mechanics allows for quick fixes and minimizes downtime, ultimately enhancing service efficiency.

56. What strategies do you use to create a welcoming atmosphere in the coffee shop?

Creating a welcoming atmosphere involves several strategies:

• Customer engagement: Train staff to greet customers warmly and engage them in conversation.
• Ambiance: Use comfortable seating, appropriate lighting, and pleasant decor to enhance the environment.
• Community events: Host events or classes to foster a sense of community among customers.

These strategies help create a positive experience that encourages repeat visits.

57. How do you assess the quality of incoming coffee beans?

Assessing the quality of incoming coffee beans involves evaluating several factors, including:

• Aroma: Smell the beans to detect any off-flavors or defects.
• Appearance: Inspect for uniformity in size and color, as well as the presence of defects.
• Tasting: Conduct cupping sessions to evaluate flavor, acidity, and body.

This thorough assessment ensures that only high-quality beans are used in beverages.

58. What leadership qualities do you believe are essential for a barista mentor?

Essential leadership qualities for a barista mentor include:

• Communication: Clearly convey instructions and feedback to help mentees grow.
• Empathy: Understand and support the challenges new baristas face.
• Patience: Allow mentees to learn at their own pace while providing guidance.

These qualities foster a positive learning environment and encourage skill development.

60. How do you ensure consistency in coffee quality across different shifts?

Consistency in coffee quality is achieved through several key practices:

• Standardized Recipes: Use precise measurements and brewing times for each drink, ensuring every Barista follows the same guidelines.
• Regular Training: Conduct ongoing training sessions to keep all staff updated on techniques and equipment usage.
• Equipment Maintenance: Ensure that all brewing and grinding equipment is regularly cleaned and calibrated to maintain optimal performance.
• Quality Control: Implement routine taste tests to assess and ensure that the coffee’s flavor profile remains consistent.

By following these practices, a coffee shop can maintain high standards of quality, fostering customer satisfaction and loyalty.

61. What strategies do you use to handle peak hours effectively?

To handle peak hours efficiently, I focus on the following strategies:

• Staffing: Schedule additional staff during busy times to ensure quick service and reduce wait times.
• Preparation: Prepare popular drinks and pastries in advance to speed up service during rush hours.
• Order Management: Use a point-of-sale system that allows for quick order entry, helping to streamline the workflow.
• Customer Engagement: Train staff to engage with customers while they wait, providing updates on their orders to enhance the experience.

These strategies not only improve service efficiency during busy times but also create a positive atmosphere for both customers and staff.

62. Can you describe a time when you mentored a new Barista? What approach did you take?

When mentoring a new Barista, my approach involves a combination of practical training and supportive guidance:

• Hands-On Training: I start with hands-on training, demonstrating each step of the coffee-making process, from espresso extraction to milk frothing.
• Shadowing: I allow the new Barista to shadow me during busy hours, encouraging them to observe techniques and customer interactions.
• Feedback Loop: After they begin making drinks, I provide constructive feedback, focusing on areas of improvement while praising their successes.
• Empowerment: I encourage them to ask questions and suggest their approaches to problem-solving, fostering confidence and independence.

By creating a supportive learning environment, I help new Baristas develop their skills and adapt to the fast-paced coffee shop environment.