Learning to become a barista is exciting, but the early stages are filled with challenges. Mistakes are a normal part of the learning process, but understanding the most common ones can help you grow faster and avoid frustration.
In this guide, we’ll walk through ten frequent mistakes new baristas make — whether at home or in a café — and give you practical tips to avoid them.
1. Using Stale Coffee Beans
Freshness is critical to a good cup of coffee. Many beginners use pre-ground or store-bought beans that are weeks or even months old. The result? Flat, bitter, or dull flavors.
How to avoid it:
Buy whole beans from a local roaster and check the roast date. Aim to use coffee within 2 to 4 weeks of roasting. Store beans in an airtight container away from light and heat.
2. Ignoring the Grind Size
The grind size affects how water extracts flavor from the coffee. If the grind is too coarse, your coffee will taste weak. Too fine, and it may be bitter or over-extracted.
How to avoid it:
Learn what grind size matches each brew method. Use a burr grinder to control consistency. Test and adjust based on the results in your cup.
3. Using the Wrong Coffee-to-Water Ratio
New baristas often guess how much coffee or water to use. This leads to inconsistency and unpredictable flavor.
How to avoid it:
Use a scale. A good starting point is a 1:15 ratio — 1 gram of coffee for every 15 grams of water. Measure every brew to stay consistent.
4. Skipping the Bloom
When using manual brewing methods, beginners sometimes forget to bloom the coffee — the initial pour that lets gas escape from fresh grounds.
How to avoid it:
Pour a small amount of water over the coffee, let it sit for 30–45 seconds, then continue. This improves extraction and flavor balance.
5. Rushing the Espresso Shot
In espresso brewing, timing matters. Beginners often let shots run too long or stop them too early, leading to bitterness or sourness.
How to avoid it:
Aim for 25–30 seconds for a double shot. Use a timer and adjust grind size, dose, or tamping pressure as needed.
6. Incorrect Milk Steaming
Steaming milk is one of the most difficult skills for beginners. Common mistakes include overheating, undertexturing, or getting large bubbles instead of silky microfoam.
How to avoid it:
Position the steam wand just under the milk’s surface. Listen for a gentle hissing sound. Once it reaches about 55–65°C (130–150°F), stop steaming and swirl the milk before pouring.
7. Not Cleaning the Equipment
Dirty equipment affects taste and can damage your tools over time. Beginners sometimes forget to wipe the steam wand, clean the portafilter, or backflush the espresso machine.
How to avoid it:
Clean as you go. Wipe milk residue immediately. Backflush daily (for pros), and rinse and dry your tools after each use.
8. Not Paying Attention to Water Quality
Tap water can ruin a great cup of coffee if it contains too much chlorine or minerals. Many beginners overlook this critical component.
How to avoid it:
Use filtered water. It should taste clean and neutral. If it doesn’t taste good by itself, it won’t taste good in your coffee.
9. Trying Too Many Changes at Once
Eager to improve, some beginners change grind size, dose, water, and time all at once. This makes it impossible to know what’s actually working.
How to avoid it:
Change only one variable at a time. Take notes. Track your results to learn what affects flavor most clearly.
10. Forgetting About the Customer Experience
In a café setting, it’s easy to get caught up in technique and forget that customers are the priority. A great coffee served with poor service loses its charm.
How to avoid it:
Be friendly, attentive, and helpful. A smile and good attitude are just as important as a perfect espresso shot.
Bonus Tip: Don’t Compare Yourself Too Early
Watching talented baristas online can be inspiring — but also discouraging if you’re just starting out. It’s easy to feel like you’re behind or not good enough.
How to avoid it:
Remember: every expert was once a beginner. Focus on your own progress, stay consistent, and keep learning. Improvement comes with time and repetition.
Developing a Growth Mindset
Mistakes aren’t failures. They’re learning opportunities. The best baristas in the world made every one of these mistakes at some point. What sets them apart is that they kept going.
Keep a notebook. Write down what works and what doesn’t. Ask questions. Watch tutorials. Practice without pressure.
Practice Makes Permanent
If you practice the wrong thing over and over, it becomes a habit. That’s why identifying these early mistakes is so valuable — it saves time and helps build strong fundamentals.
Here’s a weekly plan to help:
- Monday: Focus on grind size and ratios
- Wednesday: Work on milk texturing
- Friday: Time espresso shots and taste results
- Sunday: Clean all tools and evaluate progress
This routine builds confidence and structure into your training.
Final Thoughts: Be Patient and Consistent
Becoming a barista is a journey. These mistakes are common, but none of them should stop you. With every cup, you’re building skill, confidence, and a deeper love for coffee.
Stay curious. Stay patient. And keep brewing.
Artur is a coffee enthusiast and content creator passionate about barista techniques and coffee culture. With a sharp eye for detail and a love for learning, he shares practical tips, brewing guides, and gear insights to help readers elevate their coffee experience — from home brewers to aspiring professionals.