5 Things Baristas Hate: What Customers Should Know About Coffee Etiquette
As coffee culture grows, so does the love for specialty coffee and the unique artistry behind it. Baristas, the experts who bring your favorite brews to life, are passionate about coffee and work hard to create the perfect cup. However, certain customer behaviors can make their job more challenging. If you’ve ever visited beloved coffee shops like Blue Tokai, Thirdwave, or True Black, you’ve likely witnessed the effort baristas put into crafting each drink.
This blog sheds light on five things baristas hate and the reasons behind them—serving as both an educational guide for customers and a source of empowerment for baristas.
1. Requesting Milk Coffees Piping Hot
One of the most common customer requests baristas dislike is asking for milk-based coffees to be served piping hot. While it might seem harmless, there’s a science behind why milk coffees are served warm rather than scalding. Milk, when steamed above 70°C (160°F), begins to lose its natural sweetness and develop a burnt taste.
Baristas aim for a balance of temperature and flavor, typically keeping milk around 60–65°C (140–150°F) for cappuccinos, lattes, or flat whites. This ensures a creamy texture and a perfectly balanced taste. Heating it further compromises the coffee’s flavor profile, which goes against everything specialty coffee stands for.
If you prefer your coffee a bit hotter, kindly ask for it without expecting boiling temperatures. Baristas are happy to accommodate—but only to a point where quality isn’t sacrificed.
2. Expecting Unconventional Customizations
Specialty coffee shops like True Black in hyderabad pride themselves on using carefully sourced beans and expert brewing techniques. Customers who ask for bizarre customizations, such as adding whipped cream to an artisanal pour-over or demanding sugar-free hazelnut syrup in a cold brew, often frustrate baristas.
Why? These requests clash with the shop’s philosophy. Specialty coffee is about highlighting the natural flavors of the beans. By piling on unnecessary additions, the coffee’s essence is lost. Baristas love creativity, but they also appreciate when customers respect the craft. If you’re unsure about customization, ask the barista for suggestions—they’re always eager to guide you toward a drink that matches your preferences.
3. Ignoring the Queue Etiquette
Coffee shops can get busy, especially during peak hours, and one thing that grinds baristas’ gears is customers ignoring the flow of the queue. Whether it’s trying to skip ahead, starting a lengthy conversation while others wait, or lingering at the counter after placing an order, these behaviors slow down the process for everyone.
At places like Thirdwave Coffee Roasters, baristas juggle multiple orders simultaneously, working hard to maintain a smooth system. Respecting the queue and being ready with your order when it’s your turn makes their job easier and ensures everyone gets their coffee promptly.
4. Misunderstanding Specialty Coffee Terms
Specialty coffee shops often feature a menu with drinks like cortados, flat whites, and V60 pour-overs. Customers unfamiliar with these drinks sometimes order without knowing what they entail and then complain that it’s not what they expected. For instance:
Asking for a “cappuccino” and then complaining it has too much foam.
Ordering an espresso and expecting a large, sweetened beverage.
Requesting a flat white but wanting it “extra foamy,” essentially turning it into a cappuccino.
These misunderstandings can frustrate baristas, who take pride in delivering an authentic coffee experience. If you’re unsure about a drink, don’t hesitate to ask questions! Most baristas at places like Blue Tokai love sharing their knowledge and will happily explain the differences between drinks.
5. Leaving a Mess Behind
Coffee shops are a shared space, and leaving behind a messy table, spilled sugar, or half-eaten snacks can be a major pet peeve for baristas. While it’s part of their job to maintain the space, excessive messiness adds unnecessary stress, especially during busy shifts.
If you’re at a café, try to tidy up your area before leaving—dispose of napkins, take your dishes to the designated spot, and avoid spilling milk or sugar at the condiment bar. Small gestures of consideration make a big difference in creating a pleasant environment for everyone, including the hardworking baristas.
Why This Matters
Baristas aren’t just workers—they’re artists, technicians, and educators who dedicate their time to delivering the best coffee experience possible. Misunderstanding the craft or disregarding café etiquette not only creates unnecessary friction but also diminishes the joy baristas take in their work.
As customers, taking the time to understand why baristas do things a certain way—like serving milk at a specific temperature or recommending a drink with no sugar—can elevate your coffee experience. And who knows? You might just learn to appreciate coffee in a whole new way.
Final Thoughts
The next time you visit Blue Tokai, Thirdwave, True Black, or your favorite neighborhood café, remember these five points. Respect the barista’s expertise, embrace the art of specialty coffee, and always strive to be a considerate customer. After all, coffee culture thrives on mutual respect between the maker and the drinker.
What’s your coffee pet peeve or favorite barista interaction? Share it in the comments below—we’d love to hear your thoughts!