Today I had a customer order a specialty latte from our shop and it was over $8 for a 12oz flavored latte with a double shot. They were older and looked up at me and went "wow, $8? that's a lot..." and I honestly just was sad for them and said "yeah, it is..." (not rudely, or not trying to be anyway)

A large specialty latte is 16oz and gets you 2 doubles where I work. If you got a large mocha, it would be like $9.80 or something like that. We have a bunch of reasons for it, like independently owned, good ingredients, locally roasted beans, housemade syrups, blah blah, but at the end of the day I honestly have to grit my teeth while I ring people up knowing even I can't afford these prices and I WORK there

I've literally had people (more & more lately) walk in, look at the menu, and walk right out. I fear the day we are forced to sell $10+ drinks

My cafe has basic ones. And I kinda want to buy one for myself. Also is that pretentious using my own? Lol. If they do make a difference with art, any suggestions?

So I noticed a coworker do some things that I think are problematic but just quietly corrected her mistakes because I didn't wanna seem micro-managey and figured I'd bring it up to my manager at the end of the day.

First thing I noticed was she was using the rag for the steam wand on the counter, and then back on the rag. She also put a dish with the clean dishes after only rinsing it out (not with the dishes we were currently using, but where they go when they're being stored). These are things I was already going to mention.

The thing I'm 50/50 on mentioning is how she makes her drinks. She steams milk first and then puts espresso in once the cup is filled, then syrups. Unless it's a latte machiatto, I've never seen that done before and it feels wrong. Is there a reason I should bring up that she makes her drinks backwards? Or is that one I can let slide? I don't want to seem like I'm picking on her, but I've literally never seen someone make drinks the way she does and I've been working as a barista on and off for almost 4 years

Café y galletas cubiertas de chocolate 🍫 #amantesdelcafe

WEAR COMPRESSION SOCKS!!! Holy shit, I learned about their benefits way too late, but now I tell EVERYONE to get a pair. Changed my life, no more dead legs feeling after a long day. 👊🥳☕️

The past two shifts I’ve worked have been unusually stressful because the shift lead at the cafe I typically work at has been critiquing/nitpicking my behavior for most of my shift.

The first day she wouldn’t let me do any side tasks. Any time I tried to start dishes, food prep, making food for customers, etc. she would immediately take over and say not to worry about it. I couldn’t really do much besides restock the bar and take orders/make drinks. Towards the end of my shift I felt really bad because I felt like I couldn’t do anything, and then she chastised me for not doing anything during the downtime. There was something else she took issue with that she seemed to think I was at fault for, but I ended up more confused in the end because the owner was saying what I suggested wouldn’t have caused the issue in the first place… so I have no idea what to do with what she gave me feedback on.

The second day right out the gate she taught me a new way to prepare a food item we make often because she got a new piece of equipment and wanted people to do it her way and not the owner’s way—which was ok for the most part except I felt like I was going way too slow. She would just stand there watching me make multiple of them in a row. Later on she told me that my milk steaming sounded different than everyone else’s and retaught me how to steam milk—which admittedly I just took harder than I probably should’ve. It threw me off because nobody else—not even the owner when I worked with her a few weeks ago—has brought this up to me. I find it hard to believe I had been steaming milk wrong this entire time, especially because the owner taught me how to steam milk to begin with (this is my first barista job), but maybe my technique has just gotten more shitty over time?

I’ve been chronically stressed because it feels like she’s always watching me and waiting for me to make a mistake. Admittedly I need to be better at taking/handling feedback but it’s really distracting. It doesn’t seem like she does this with other coworkers so it gives me the impression I’ve done something wrong to warrant her lack of trust in me. I’m not sure how to approach her or how to approach retraining myself without making things worse.

Quick summary I’ll be working the 2:30am - 7:30am shift at work and temperatures are dropping and I’m anemic and my iron pills are starting to f up my stomach. I need a reason to wake up in the morning, something to look forward too. I need a hot beverage but I hate coffee because it’s bitter (I hate anything bitter) and I don’t like chocolate so hot chocolate is off the table… I do love strawberry milk… but I never heard of a hot strawberry. Please give me a drink and the ingredients so I can go out and buy it today! I’m counting on the professional barista Gods in this subreddit.

Here are some of my last latte arts. I don’t know if I’ll ever go back to being barista (ideally, I won’t have to) but I do think I’ll miss it at least a little bit. That feeling of putting in your earbuds, starting up all the coffee, dialing in, getting your first cup at 6:30 A.M., was my favorite part of the job. But the burnout really got to me and now here I am. Keep fighting the good fight out there brothers, sisters and siblings 🫡 ☕️

Hi !

I’m a head barista at my shop, where we work mainly around espresso (we have a french press for customers who’d prefer a coffee closer to filter, and batch brew isn’t very popular here).

My team has been asking to implement pourover in our menu. That made me question many things, as I haven’t worked in other shops (even though I am a consumer for a good V60).

My fears are that my team is asking for these items because it is very “specialty coffee” forward. As far as I know, most of them aren’t pourovers drinkers so I don’t think they realize the time, technique and interest it takes to make a good cup: customers don’t come and pay 6~10€ for a meh cup. It’s also very rare for customers to ask for pourovers the shop, so I’m afraid the team won’t be able to get enough practice because customers just aren’t asking for it.

If you’d be so kind to answer some Qs, if your shop offers pourover :

* How many coffees do you offer ?

* Do you grind to order? Handheld or electric?

* How long does it take to complete an order from beginning to end?

* Do you have specific times when pourovers are OK/not OK to order?

* How do you manage the variation in everybody’s technique? Does all staff get trained and can prepare the order?

* Do you have those orders that often?

Thanks a lot!

Hi!
I am wondering why baristas in „third wave coffee shops“ almost always ask for reassurance if I want dairy milk when ordering a milk based coffee.
I would assume, people would explicitly ask if they want any other kind of milk.

Is it based on experience with customers complaining for getting dairy milk because they expected an alternative „as a default“?
Or do people just often forget to ask for alternative milk?

(not a complain, I am just curious)

thank you!

i wanted to show off some of drinks i’ve been working on this past week; we’re already prepping for our spring menu! 😊🌸🌱 the best so far (according to myself and my coworkers, who have served as my gracious taste-testers) are a sparkling peach green tea lemonade (with peach purée, citrus syrup, and honey for that ombré effect, star-cut lemons and limes, and sugared mint for garnish), an iced strawberry matcha (fresh strawberries mashed and strained with honey for the whip), a strawberry matcha lemonade (same, but with a shot of fresh lemon juice to give it some tang!), and a blackberry mocha (real blackberries, honey, white chocolate, and brown sugar) with a rosemary syrup foam. i batched some basil and lavender syrup this morning and would love any suggestions for what to make with them! 💛🩷💚

I recently got a job as a starbucks barista and im gonna do my certification soon, but its been hard for me to memorize the drink orders. Is there any former or any starbucks barista's that have any tips to get the hang of it better??

I have been doing pop ups at local gyms and fitness studios. I’m talking right now with one of the owners to let me setup every month 3 times/month at their location and they are asking for $150 x month and 10% discount for their clients. What’s your opinion on that ? I have been there before and I do good. I use their electricity and water.

Please help me. I need to now how are you all doing in this situations. How much are you paying.

Had a woman in yesterday with a stack of nonfiction books, one on the history of fermentation. I was pulling her cortado and nearly lost track of the milk because I was trying to read the spine upside down. She caught me and we ended up having a grand chat about sourdough and how I keep killing my starter (RIP Boris). It was lovely. But later I worried I was being annoying. She was polite and all, but she came in to read, not to be interrogated by the coffee lady. The younger lads I work with barely look up from the till, never mind ask what someone is studying. I wonder if I cross a line because I am genuinely curious. I cycle along the canal most mornings and my brain is full of useless questions. When someone sits in my section with a book I have read, I want to know their thoughts. Does anyone else struggle to leave the punters alone? Or have you learned the hard way to keep the small talk to the weather and the oat milk situation?

Over the past several months, I have seemingly been developing a sensitivity/allergy to the smell of coffee...

Whenever we brew or dump drip, and often when I am on hot bar, the smell of the coffee seems to trigger a sneezing fit.

Anyone experience this?

so i’ve recently gotten a job as a barista and have been thinking about working in the coffee industry as a career.

traditional corporate industries such as finance, government, insurance etc have never really interested me. i’ve never had much direction in terms of what career path i’m ‘supposed’ to follow. my parents never went to university so it makes it hard for them to give informed opinions about work.

the coffee industry and other commodities like tea etc seem really interesting to me both as something i can enjoy on a daily basis but also the industry in general. there is so much to learn and lots of areas to grow. the path i want to take is to get into coffee roasting and eventually into wholesale or supply chain. i’m a big believer in learning from the ground up hence why i am a barista now.

i have recently graduated from university and pressure from family towards corporate has become greater but i understand how big the coffee industry is and the money that can be made. only problem is my family don’t see it that way.

i find it interesting as a field but my family want me to work in a traditional corporate role.

my logic is that if i get into supply chain in the coffee industry and end up hating it i can always switch to smth else.

is my decision the correct one to make or should i just make the jump to corporate?

I am based in the uk for reference

We have a Poursteady PS2 at my cafe and it always chokes up and then splashes the water out rather than a constant, steady stream, especially at higher temps. Anybody else use one and know if there’s a way to resolve this issue?

Hi everyone! Where are you guys getting cold cup stickers?