In every café, there’s a clear difference between beginners who are still learning and seasoned baristas who run the bar with quiet confidence.
While new baristas often focus on gaining technical skills like tamping or pouring latte art, the most experienced baristas have developed something even more powerful: habits that protect quality, efficiency, and team harmony.
But here’s the twist — what you avoid doing is just as important as what you do. In fact, the best baristas have a long list of habits they’ve deliberately left behind.
In this article, you’ll learn the 10 habits that experienced baristas steer clear of, so you can skip the learning curve and start building a professional reputation from day one.
1. They Don’t Rush Setup or Closing
Beginner baristas often try to “save time” by cutting corners during opening or closing. That might mean skipping grinder purges, doing a light wipe-down instead of a proper clean, or avoiding tasks they think no one will notice.
Experienced baristas know: every shortcut shows up later.
Why they avoid it:
- Poor prep leads to a rocky shift
- Dirty tools affect taste
- Sloppy closings hurt the next shift
What they do instead:
- Follow a checklist
- Set the station with care
- Leave the bar better than they found it
Consistency starts before the first shot is pulled — and continues after the last.
2. They Don’t Overfill the Portafilter
Beginners often think more coffee = better espresso, but experienced baristas respect dose control. They don’t stuff the portafilter or eyeball the amount — they weigh it.
Why they avoid it:
- Overdosing leads to bitter, slow shots
- It can damage the group head or portafilter
- It causes channeling and mess
What they do:
- Weigh their dose (e.g., 18g in, 36g out)
- Know their basket capacity
- Keep consistency across every shot
More is not better. Precise is better.
3. They Don’t Skip Grinder Adjustments
Some baristas grind once in the morning and never touch it again. Experienced baristas? They know the grind changes throughout the day.
Why they avoid “set it and forget it”:
- Beans age and behave differently
- Humidity and temperature shift extraction
- Rushes demand tighter control
What they do:
- Taste and time their shots throughout the day
- Adjust the grinder as needed
- Communicate changes to the team
Dialing in isn’t a one-time thing — it’s an all-day responsibility.
4. They Don’t Blame the Equipment First
When something goes wrong — a weak shot, a loud steam wand, a weird taste — new baristas often blame the machine. Experienced ones look at their own technique first.
Why they avoid blame:
- It delays learning
- It creates a culture of excuses
- It hides deeper issues
What they do:
- Double-check their prep: grind, dose, tamp
- Ask for a second opinion
- Respect the tools and keep them clean
Blaming the gear is easy. Owning your process is professional.
5. They Don’t Ignore Workflow
Great baristas work like dancers behind the bar — moving smoothly, sharing space, never getting in the way. Beginners often forget to plan their movements, creating clutter and collisions.
Why they avoid chaos:
- It slows down service
- It frustrates the team
- It increases mistakes
What they do:
- Clean as they go
- Use both hands
- Think two steps ahead
- Respect each other’s space
Good workflow is invisible — but essential.
6. They Don’t Steam Milk Blindly
New baristas often focus only on latte art, neglecting milk temperature and texture. Experienced baristas prioritize sweet, silky microfoam that enhances the espresso.
Why they avoid sloppy steaming:
- Bad milk ruins good espresso
- Overheated milk tastes burnt
- Customers notice texture and temperature
What they do:
- Aim for 60–65°C (140–150°F)
- Listen for the right sound (paper tearing)
- Stop steaming before it’s too hot to touch
- Clean and purge every time
Texture over tricks. Taste over trends.
7. They Don’t Complain During the Rush
When the line is long and pressure is high, complaining won’t help. Experienced baristas know that attitude during the rush defines your professionalism.
Why they avoid venting:
- It brings down team morale
- It creates stress for others
- It wastes energy that could be used to solve problems
What they do:
- Breathe and focus
- Communicate calmly
- Step up and support others
The rush ends — but your attitude sticks around.
8. They Don’t Leave Dirty Tools for the Next Shift
Nothing frustrates a barista more than walking into a messy bar. Experienced baristas take ownership, even when no one’s watching.
Why they avoid leaving a mess:
- It shows respect for the team
- It prevents equipment damage
- It builds trust with managers
What they do:
- Wipe, rinse, and reset their tools
- Clean grinders and machines properly
- Restock items before leaving
Professionalism is visible in how you close the bar, not just how you pull a shot.
9. They Don’t Hoard Tasks or Skip Rotation
In team-based cafés, everyone needs to pitch in — from wiping tables to restocking cups. Experienced baristas don’t think they’re “above” certain tasks.
Why they avoid selfish behavior:
- It creates resentment
- It slows the whole team down
- It limits growth
What they do:
- Rotate roles fairly (bar, till, floor)
- Offer help before being asked
- Lead by example
The best baristas make everyone around them better.
10. They Don’t Stop Learning
Finally, great baristas avoid thinking they “know it all.” Coffee is a constantly evolving craft — and even experts keep learning.
Why they avoid complacency:
- New beans, gear, and techniques emerge constantly
- Customer expectations evolve
- Staying sharp keeps you employable
What they do:
- Taste new coffees
- Watch, read, and practice
- Ask for feedback
- Share what they learn with others
In coffee, humility is strength.
Final Thoughts: Grow by Letting Go
To become a skilled barista, you don’t need to master everything at once. Start by avoiding the habits that hold others back.
Remember:
- Don’t rush
- Don’t fake it
- Don’t make excuses
- Don’t stop improving
Every shift is a chance to build better habits. Choose the ones that help you — and let go of the ones that don’t.
Marcelo Rodrigues is a passionate barista with over 7 years of experience in specialty coffee. He’s worked in top cafés, led barista training sessions, and now shares practical tips to help beginners and coffee lovers improve their skills. Through this blog, Marcel makes the world of coffee more accessible—one cup at a time.