Landing Your First Barista Job: The Coffee Goat’s Comprehensive Guide to Coffee Terms, Tips, and Landing Your First Barista Gig

So You've Decided That You Want To Become A Barista 

If you're passionate about coffee and interested in pursuing a job (or dare we say career?) as a barista, you're embarking on an exciting journey. This article is here to help you land your first barista job and give you a solid introduction to everything you need to know to get started. From common coffee terms and techniques to insider tips on how to impress in your new role, we’ve got you covered so you can feel confident stepping behind the counter.

Working in a Corporate Environment vs. a Smaller Coffee Shop 

When considering where to work as a barista, you'll encounter different environments: corporate coffee chains and small, independent coffee shops. Corporate stores often offer standardized procedures, along with training manuals, and structured learning programs. These establishments often have long-standing brand identities and cater to a wide range of customers. In a corporate environment, you'll have access to resources and support systems that can facilitate your growth as a barista. Depending on how you look at it, this might be a great thing when you're just starting out.

On the other hand, working in a small coffee shop provides a more intimate and personalized experience. And don't get us wrong, corporate coffee shops aren't the only ones with their own standard practices - there are many stellar small coffee shops out there who adhere to their own standardized procedures and are very well known for their unwavering commitment to excellence. But there's really something special when it comes to small coffee shops. They often prioritize creating a welcoming and unique atmosphere for their customers, including a lot of die-hard regulars. As a barista in a small shop, you'll have the opportunity to establish positive connections with customers - who often grow to love you. Small coffee shops often encourage creativity and experimentation, allowing you to showcase your unique skills and bring your own flair to the coffee-making process, and even potentially contribute to their menu development.

Ultimately, the choice between a corporate environment and a small coffee shop depends on your preferences and career goals. Consider the type of work environment that aligns with your personality, values, and long-term aspirations as a barista, and choose accordingly.

The Third Wave Coffee Movement

The third wave coffee movement represents a shift in the coffee industry towards a deeper appreciation for the quality, origin, and unique flavors of coffee. While not exactly a new phenomenon at this point, it continues to shape the way coffee is sourced, roasted, brewed, and enjoyed. As a barista, understanding the principles of the third wave can be very helpful. It involves embracing specialty coffee, establishing direct trade relationships with coffee farmers, and mastering brewing techniques to highlight the best qualities of each cup. 

Mastering Barista Skills and Techniques

As a barista, honing your skills and acquiring in-depth knowledge is key to delivering outstanding coffee to your customers. It's crucial to master the art of milk steaming (also known as milk frothing), espresso extraction, and latte art. There are a lot of great, free latte art tutorials on sites like YouTube, so that's a great place to check out, and there are also tons of courses online, or in person, that you can sign up for as well. Roasteries also sometimes offer tours and courses about their coffee, so don't hesitate to check out that avenue, because they're actually super fun and interesting to attend. Additionally, a fun way to familiarize yourself with some of the hot and cold drinks served at many coffee spots is get out to your local coffee shops and explore what they have to offer!

The Basics of Espresso Shots

Espresso is the concentrated foundation of many coffee drinks and can vary significantly in flavor and intensity. It's made by forcing hot water through finely-ground coffee under high pressure, resulting in a rich, intense shot. But not all espresso shots are created equal! Here's a quick rundown:

Single Shot: Made with about 7–9 grams of coffee, yielding around 30 ml (1 oz) of liquid. It is typically extracted over 25–30 seconds.

Double Shot (Doppio): Made with double the amount of coffee, around 14–18 grams, and yields approximately 60 ml (2 oz) of liquid. Often referred to as a doppio, this is the standard for most espresso-based drinks and is the default in many cafes.

Ristretto: A shorter shot with less water, around 22 ml (¾ oz), resulting in a more concentrated flavor. This more intense espresso shot is often used in place of a regular shot for a bolder taste.

Long Shot (Lungo): Extracted longer with more water, about 45 ml (1.5 oz), creating a milder, more diluted taste. This style of espresso is ideal for those who prefer a lighter flavor profile.

The Espresso Menu: A World of Choices

Espresso is the base for a wide variety of coffee drinks. Here's a comprehensive list of what you might encounter, keeping in mind that recipes can vary from café to café:

1. Espresso (Single/Double): The pure form, with no milk or water added.
2. Macchiato: Espresso "stained" with a small amount of milk foam. Some places serve it with more milk, so be sure to ask.
3. Cortado: Equal parts espresso and steamed milk, balancing the boldness of espresso with the creaminess of milk.
4. Cappuccino: Traditionally, equal parts espresso, steamed milk, and foam. Typically made with a double shot of espresso.
5. Latte: More milk than a cappuccino, with a thin layer of foam. Generally served with a double shot.
6. Flat White: Similar to a latte but with less foam and a velvety texture, commonly served with a double shot in Australia and New Zealand.
7. Americano (Long Black): Hot water topped with a double shot of espresso. A long black in Australia/New Zealand is the opposite—espresso added to water to maintain the crema.
8. Mocha: Espresso, steamed milk, and chocolate, often topped with whipped cream.
9. Affogato: A scoop of ice cream “drowned” in a shot of hot espresso.
10. Ristretto: A shorter, more concentrated espresso shot, often used in place of a regular shot for a stronger flavor.
11. Long Shot (Lungo): As explained, a more diluted espresso, used for a lighter flavor.
12. Half Caf: One shot of regular espresso and one shot of decaf, for those looking to cut down on caffeine.
13. Breve: A latte made with steamed half-and-half instead of milk, creating a richer, creamier texture.
14. Red Eye: A shot of espresso in a cup of drip coffee, for those who need an extra kick.
15. Flat Black: Similar to a long black, but without the foam. Espresso mixed with water, holding the crema intact.
16. Café Crème: A rich and creamy coffee drink made with a finer grind and longer extraction time than espresso, offering a smooth texture and balanced flavor, typically served in a small cup.
17. Caffè Corretto: A traditional Italian drink where a shot of espresso is “corrected” with a splash of liquor, typically grappa, sambuca, or brandy, adding a warming kick to the rich coffee flavor. Often enjoyed as a digestif.

The Double Shot Dilemma: Café Variability

It’s important to know that while some cafés strictly adhere to the standard recipes, others may take liberties to do things their way. Many places will use a double shot of espresso as their standard base for all espresso drinks, whether it's a cappuccino, latte, or even a macchiato.  Some places will use a single shot of espresso as their standard base and charge extra for double shots. All extra shots of espresso to coffee beyond the coffee shop's standard base is usually charged extra. So you can bet that Jim's quad (4) shot americano will cost a little bit extra than your standard americano. It's always a good idea to clarify the recipe at your café and let customers know if they have any specific preferences. 

Mastering the Art of Steaming Milk and Creating Latte

Learning latte art is a fun and rewarding skill to develop as a barista, but it can also be quite intimidating for new baristas. A common technique for mastering milk steaming is using soapy water—don’t worry, it might sound a bit odd, but it’s a super useful method! Mix about 1 part dish soap with 10 parts water in a pitcher. This practice allows you to focus on your technique without wasting milk.

When steaming, aim for the milk temperature to reach about 150°F to 155°F (65°C to 68°C), which gives you that perfect creamy texture for your drinks. Here are some quick tips for steaming milk effectively:

1. Positioning the Wand: Submerge the steam wand just below the surface of the milk, angling it to create a whirlpool effect. This helps incorporate air for frothing while keeping the milk moving.
2. Aerating: Initially, let some air in by keeping the wand close to the surface for a few seconds. You should hear a gentle hissing sound. After a few seconds, lower the wand deeper into the milk to heat it without incorporating more air.
3. Temperature Check: Use a thermometer or your hand to gauge when the milk reaches the right temperature. If you can’t hold the pitcher comfortably for more than a second, it’s probably hot enough.
4. Different Milk Types: Keep in mind that different types of milk will require adjustments in your technique. Whole milk froths beautifully due to its fat content, while alternatives like almond or oat milk can behave differently, so be prepared to adapt.

At first, it may feel a bit complicated, but with practice, steaming milk and creating latte art will soon become second nature. Whether you’re making a simple heart or a more intricate design, mastering these skills will impress customers and boost your confidence as a barista.

Here's a super popular video on YouTube that we think's a great resource on Latte Art: 

Some Coffee Terminology Across The Continents

United States & Canada: Drip coffee, often called filter coffee, is the most common way to enjoy coffee in these countries. Espresso-based drinks usually include lattes, cappuccinos, and Americanos. A “café au lait” is also popular and sometimes served in other countries, consisting of brewed coffee with steamed milk.

Australia: Australians often enjoy espresso drinks, with unique terms for their coffees. A flat white is made with microfoam milk, while a long black consists of espresso poured over hot water, emphasizing the coffee's bold flavor. They also refer to a macchiato as “piccolo,” which is a smaller version served in a smaller glass.

New Zealand: Similar to Australia, New Zealanders love their espresso drinks, including flat whites and long blacks. Similarly to Canada, they also serve Americanos and even sometimes drip coffee which distinguishes them from their Australian counterparts.

Italy: In Italy, espresso is a staple and is the foundation of Italian coffee culture. It is served in small cups and known simply as “caffè.” Italians often enjoy a “cappuccino” in the morning, but it’s generally frowned upon to order one after 11 a.m. A “macchiato” refers to espresso marked with a small amount of milk. A “caffè lungo” is a longer extraction of espresso, while “caffè ristretto” is a shorter, more concentrated shot. Italian cafes may also serve a “caffè corretto,” which is espresso with a splash of liquor, usually grappa or sambuca.
France: Here, espresso is simply known as “café,” and you may also encounter “café crème,” similar to a latte but made with a longer espresso shot and steamed milk. French cafes often serve espresso in small cups, emphasizing the experience of savoring the coffee.

Belgium: In Belgium, espresso is also known as “café,” but it may be served with whipped cream, and there’s a local preference for strong, rich flavors. They might also refer to a “café au lait,” which combines equal parts brewed coffee and hot milk, a drink that can be found in various countries as well.

Spain: In Spain, “café” generally refers to a small cup of espresso, while “café con leche” is akin to a latte, combining equal parts espresso and milk. The “café cortado” is espresso cut with a small amount of warm milk.

Portugal: Coffee in Portugal is also similar, where “café” refers to espresso. The “galão” is a larger drink made with espresso and a significant amount of milk, and “bica” refers to a strong espresso, particularly in Lisbon.

Turkey: Turkish coffee is brewed using very finely ground coffee, simmered with water (and sugar if desired) in a “cezve.” It’s known for its strong flavor and thick consistency, served unfiltered with the grounds settling at the bottom.

Ethiopia: Considered the birthplace of coffee, Ethiopian coffee culture features traditional coffee ceremonies where beans are roasted, ground, and brewed in a “jebena.” This coffee is served without milk, showcasing its unique floral and fruity flavors.

Vietnam: Vietnamese coffee is typically brewed using a drip method with a metal filter. “Cà phê sữa đá” is iced coffee made with strong brewed coffee and sweetened condensed milk, while “cà phê đen” refers to black coffee.

Latin America: In many Latin American countries, coffee culture is rich and diverse. Countries like Colombia, Brazil, and Mexico have their own variations of coffee drinks. A common way to enjoy coffee is “tinto” in Colombia, which is a simple black coffee served in small cups. In Brazil, “cafezinho” is a small, strong coffee often sweetened with sugar. In Mexico, “café de olla” is brewed with cinnamon and piloncillo, giving it a distinctive flavor. While espresso drinks are also enjoyed, traditional brewed coffee is deeply rooted in the culture.

Wake Up and Smell the Resources

While you’ll pick up a lot on the job, doing your own research is invaluable. There are countless coffee blogs and resources online, and while they might have different opinions and methods, that's part of the beauty of coffee culture. Exploring various perspectives will help you find what resonates with you and will make you a more well-rounded barista. Here's a few resources that we think you'll love:

1. Barista Hustle (baristahustle.com): This site is a goldmine for baristas, whether you're just starting out or have been pulling shots for years. They offer a bunch of in-depth courses and articles about everything from perfecting your espresso technique to understanding coffee science. Plus, there's a great community to connect with other coffee lovers.

2. Sprudge (sprudge.com): If you want to keep up with all things coffee culture, Sprudge is your go-to. They cover the latest coffee news, industry trends, and even spotlight barista competitions and café reviews from around the world.

3. Perfect Daily Grind (perfectdailygrind.com): This one’s like a daily dose of everything you need to know about the coffee world. They’ve got articles on everything from what’s happening at the farm level to barista tips and the latest coffee trends.

4. Barista Magazine (baristamagazine.com): It's basically a magazine made just for baristas. You’ll find stories about fellow baristas, tips for improving your skills, and insights into what’s new in the coffee scene. Whether you're looking to grow your career or just stay in the loop, this is the place.

5. CoffeeGeek (coffeegeek.com): If you’re a bit of a coffee nerd and love geeking out over the latest gadgets and brewing methods, you’ll feel right at home here. They have honest reviews, detailed how-to guides, and plenty of discussions on everything coffee-related.

6. Specialty Coffee Association (SCA) (sca.coffee): This is the big one for anyone serious about coffee. They offer certifications and host events like the World Barista Championship. It’s a must-know resource if you’re looking to take your coffee career to the next level.

7. I Love Coffee (ilovecoffee.jp): This site is super fun and packed with cool infographics and easy-to-read articles. Whether you want to learn a bit of coffee history or just enjoy some light-hearted content, it’s a great place to hang out.

8. Barista Training Academy (baristatrainingacademy.com): If you’re looking for some structured learning, they offer various online courses that cover everything from mastering your espresso shots to improving your customer service game. Perfect for anyone wanting to level up their skills.

Common Barista Terms You'll Run Into

As a barista, you'll encounter specific terms and jargon related to coffee preparation and customer service. Familiarize yourself with the following terms:

Crema: The rich, reddish-brown foam that forms on top of a well-extracted espresso shot.

Yield Time: The duration it takes for a specified volume of espresso to be extracted.

Portafilter: A removable part of the espresso machine where coffee grounds are placed for extraction, using a single or double basket. It can also accommodate a blind basket for machine cleaning purposes.

Dose: The amount of coffee used in a single espresso shot.

Tamping: The process of evenly compressing the coffee grounds in the portafilter.

Tamper: A handheld tool used to evenly compress coffee grounds in the portafilter, ensuring proper extraction and a flavorful espresso shot.

Extraction: The process of drawing flavor from the coffee grounds using hot water under pressure.

Taste Notes: The unique flavors and aromas present in a particular coffee. Over-extracted espresso tends to have a harsh, bitter taste, often accompanied by an unpleasant burnt or ashy flavor, whereas under-extracted espresso tastes sour and sharp, lacking the sweetness and balance of a well-pulled shot.

Steaming Pitcher: A container used for steaming milk, typically made of stainless steel.

Steam Wand: A metal tube attached to an espresso machine that releases steam for frothing and heating milk.

Knock Box: A container where used coffee grounds are discarded after extraction.

Cupping: A sensory evaluation process used to assess the aroma, taste, and quality of coffee.

Dialing In: The process of adjusting the grind size, dose, and yield time to achieve the perfect extraction and flavor balance for espresso.

Grind Adjustment: If shots are running too fast and taste sour (under-extracted), adjust the grind finer to slow down extraction. If shots are running too slow and taste bitter (over-extracted), adjust the grind coarser to speed up extraction.

Blonding: The point during an espresso extraction when the flow turns pale or yellowish, often indicating the end of the extraction process. Pulling the shot too long past this point can result in bitterness.

Cascara: The dried skins of coffee cherries, sometimes used to make tea-like beverages. This is not typically used in espresso preparation, but good to know for coffee enthusiasts!

Single Origin: Coffee beans that come from one specific region or farm, known for distinct and unique flavor profiles. This term is often used to differentiate from blends, which combine beans from multiple origins.

Bloom: The initial release of CO₂ and the start of coffee extraction, especially visible in pour-over methods. In espresso, the bloom phase is very short.

Purge: A quick flush of water through the group head or steam wand to clean and reset the machine between uses.

Pre-Infusion: A technique where a small amount of water is introduced to the coffee grounds at low pressure before full extraction begins, helping to evenly saturate the grounds and improve flavor.

Texturing: The process of creating microfoam by incorporating air into the milk during steaming, essential for creating a creamy, velvety texture.

Bar Pressure: The amount of pressure (measured in bars) used to extract espresso. Most machines operate around 9 bars, though this can vary.

Decaf: Coffee that does not contain caffeine. Perhaps not every barista's favorite coffee to make when it's going to be served in an espresso-based drink, as it can be quite finnicky to pull a decaf espresso shot.

Split Shot: Using half decaf and half regular espresso in one shot, commonly ordered as "half-caf."

Barista Tools: Essential equipment for coffee preparation, including tampers, frothing pitchers, and digital coffee scales. Stay on your grind and shop all of The Coffee Goat's barista tools on offer here.

Building Positive Interactions and Working Relationships

Developing positive interactions with customers is crucial in providing exceptional service as a barista. Take the time to get to know your customers, learn their preferences, and strive to make their coffee shop experience memorable. By personalizing their orders and demonstrating genuine care, you can create lasting connections and contribute to a welcoming and inviting coffee shop atmosphere. Remember, as a barista, you have the power to brighten someone's day with a an excellent cup of coffee and a friendly interaction. This is your super power. Regulars often look forward to getting their favorite drinks from their favorite shop and often times you become a regular in their world too. This is such an awesome part of being a barista and we hope you get to experience it!

Emphasizing Passion and Eagerness to Learn

Resumes aren't everything, especially when it comes to your first barista job in the hospitality industry. Coffee shop owners and managers are often more concerned with your passion, dedication, and willingness to learn than your previous experience. There is a lot to learn, but it can all be taught, and many shops offering espresso training, many times done in-house or with the local roaster that the shop is partnered in. So don't be intimidated! If you don't have relevant experience to include on your resume, don't hesitate to approach the owner, manager, or other staff members of the coffee shop directly. Express your eagerness to learn and your commitment to providing exceptional coffee experiences. With the right attitude and a strong work ethic, you can easily get your foot in the door. We have faith in you!

Okay So You've Been Invited For A Trial Shift! Now What?

Preparing for Trial Shifts and Demonstrating Value

Congratulations! You're one step closer to becoming a barista and snagging that job! When applying for a barista job, it's common to go through a trial shift or work interview. This is an opportunity for the coffee shop owner or manager to assess your skills, your work ethic, how you interact with their customers, and how you'd fit within the team. To prepare for a trial shift, familiarize yourself with the coffee shop's menu, practice your espresso-making techniques, and study their specific procedures. If you're feeling nervous, just remember to stay friendly, have a sense of humor about everything, and breathe! This too shall pass, and we bet you'll do great.

During your trial shift, just focus on providing excellent customer service, having a great attitude, demonstrating your technical proficiency (if you have any), and showcasing your ability to work well in a team. Approach the trial shift with enthusiasm and a willingness to learn. If you don't have previous experience and the cafe is aware of that, they will likely not put you to work on the espresso machine during your trial, but will rather have you complete other tasks around the shop. That said, every coffee shop will be different, so make sure to ask questions and communicate clearly. This will really help to manage everyone's expectations of what your trial shift might shape up to look like, if you are able to get an idea what you will be doing. For one, it helps to manage your nerves if you're feeling a bit nervous, and it also demonstrates a willingness to assist the team. And that's exactly what coffee shop owners and your future co-workers want to see.

Okay So You Aced The Trial Shift. Congratulations! You Did It! You Got The Job! Here Are Some Tips To Stay On Your Grind:

Keep It Clean!

Perhaps one of the most important aspects of being a barista (even a bartender, server, or any other hospitality worker for that matter) is staying clean and organized during your shift. As a barista, it is essential for maintaining a smooth and efficient workflow. 

Clean as you go: Incorporate cleaning tasks into your routine throughout the day. Wipe down the espresso machine, steam wand, and countertops after each use to prevent the buildup of coffee residue and milk splatters. Regularly empty and clean the knock box to keep the workspace tidy.

Organize your workstation: Arrange your tools, equipment, and ingredients in a logical and accessible manner. Keep your coffee beans, syrups, and other supplies well-stocked and properly labeled. This organization allows for an efficient and smooth workflow during busy periods.

Practice good hygiene: As a barista, personal hygiene is crucial. Wash your hands frequently, especially before handling food or preparing beverages. Always wear a clean apron and ensure your hair is properly tied back to maintain cleanliness and adhere to health and safety standards.

Properly store ingredients: Store perishable items such as milk, syrups, and fresh produce at the appropriate temperatures to maintain their quality and prevent spoilage. Adhere to the first-in, first-out (FIFO) method to ensure the use of the oldest ingredients first.

Perform regular equipment maintenance: Follow the recommended cleaning and maintenance guidelines for coffee machines, grinders, and other equipment. Regularly descale the espresso machine, inform your manager about any issues (in case they may need to replace worn-out parts), and calibrate the grinder to ensure consistent and optimal performance.

Be wise, sanitize! Keeping things clean and organized just may be the some of most underrated tips that we could give any new barista that is just starting out. Keeping a clean station is a game-changer, especially when you're so busy with customers that you feel like your head will explode. Remember: clutter leads to chaos. It'll fry your brain and makes a busy shift 10x worse. Plus, in customer-facing food & beverage jobs, unsanitary practices are not a good look. 

Master The Art of Multitasking

As a barista, you'll often be juggling multiple tasks simultaneously. Make sure to implement efficient time management and prioritize tasks based on their urgency and customer needs. By mastering the art of multitasking, you can handle a high volume of orders while maintaining quality and speed. If you feel like you're overwhelmed and you're "just not getting it", don't worry and keep at it. Pretty much every aspect of becoming a seasoned and skillful barista takes repetition and practice. It'll get easier with time.

Develop Cash-Handling Skills

As a barista, your job goes beyond just pulling espresso shots and making drinks; you'll also be handling cash transactions. It’s crucial to get comfortable with the cash register system at your coffee shop and learn how to process payments, give change, and balance your register at the end of your shift. In many places, tips are a common part of the coffee culture, so understanding how tips work is essential. Some cafés practice tip pooling, where tips collected are shared among all staff, promoting teamwork. If you're working as a barista in a restaurant that serves coffee rather than in a coffee shop, there may be a tip-out system, where you share a portion of your tips with support staff, like barbacks or dishwashers. If you're thinking about moving into a managerial role later on, brushing up on inventory management and basic accounting skills will really help you shine. Developing these cash-handling skills will not only enhance the customer experience but also set you up for success in your barista journey!

You Might Have To Handle A Sandwich Or A Dessert... Or Two

Let's face it: It's rare to go to a coffee spot and not have the option to buy a pastry, a savory snack, or even lunch. As much as many of us would solely prefer to be working the machine, pulling shots, steaming milk, and getting those rosettas just right, the fact is that a portion of your time might be spent bagging up and handing a customer the food they bought. You might find yourself stocking up the cookies or muffins, and maybe even grilling up a sandwich on the piping hot panini press that's hanging out on the back counter. This is just part of being a barista, so keep it clean with the food handling, wash your hands frequently, and do your best to ensure that you've given the customer their correct order. Taking a food handling course and getting a certificate/card that is approved by your city, state, province, or country is pretty much imperative. And if you can swing it, it's great to have prior to applying for a barista job. That said, some places will actually pay for you to get it, so be sure to check with your potential workplace first. 

Pictured above, an example of a type of latte arts called the rosetta. Very fun to do, once you learn to master latte art.

There Is No "I" In Team

Collaboration and teamwork are vital in a coffee shop setting. Communicate effectively with other staff members, assisting them when needed and seeking assistance when necessary. A cooperative and supportive work environment enhances productivity and customer satisfaction.

Get Enough Sleep

As a barista, it's essential to prioritize getting enough rest, especially since early mornings are often part of the job. Adequate sleep plays a crucial role in maintaining your energy levels, focus, and overall well-being. Stop scrolling your social media before bed and create a consistent sleep schedule that allows for the recommended hours of restful sleep each night. Establish a relaxing bedtime routine to help you unwind and signal to your body that it's time to sleep. Avoid excessive caffeine consumption, particularly in the evening, as it can interfere with your ability to fall asleep. Remember, taking care of yourself by getting enough rest will not only benefit your performance as a barista but also contribute to your overall health and well-being.

But Above All Else: Have No Fear

Lastly, our message to all aspiring baristas or those seeking their first barista job would be this: Don't. Be. Intimidated! With so much to learn, the process of becoming a barista might seem daunting, but embarking on this journey can be both exciting and rewarding. Embrace the learning process and be open to new experiences. Remember, everyone starts somewhere, and the coffee community is often welcoming and passionate about sharing their knowledge. Embrace the opportunity to grow, ask questions, and don't hesitate to seek guidance from seasoned baristas or mentors. With dedication, a positive attitude, and a love for coffee, you'll find yourself flourishing in the world of being a barista. And as you progress, so will your confidence in your own abilities. You got this!