In a modern cafe, high-quality coffee is almost the face of the establishment, especially when it comes to the premium brand Julius Meinl . However, even the most advanced equipment and the best beans won’t help if the staff makes common mistakes when preparing drinks. Owners and managers often notice that the espresso tastes off, milk froths poorly, and machine parts are costing too much money. Below, we’ll examine the five most common mistakes made by baristas and coffee vendors in restaurants and hotels, and suggest solutions—from staff training to implementing standards and quality control.
1) Incorrect choice of coffee and grind
The first mistake is using incorrect ingredients and dosing settings. Staff often purchase the wrong blends or improperly adjust the grind. For example, many don’t know that automatic coffee machines aren’t designed for flavored coffee—spices or syrupy additives clog the mechanisms and ruin the flavor. If the beans are too coarse or too fine, the espresso will be too weak or bitter, and the equipment will wear out faster. As experts note, “with an incorrect grind […] a quality drink is out of the question, and the machine itself will wear out faster.” Improper portafilter preparation —from dosing the coffee to packing and tamping —also leads to uneven extraction and a muddled flavor.
2) Neglecting cleaning and maintenance of the car
The second common mistake is a lack of regular cleaning. Many baristas rush to get to sales in the morning and skip the mandatory rinsing and descaling of the equipment. Meanwhile, dirt and scale accumulate in the internal channels of the machine, negatively affecting the taste of the coffee. For example, if the group is left uncleaned and deposits are not removed for a long time, the coffee oils solidify and the water flow becomes uneven. Baristas also sometimes leave a used portafilter with a wet “tablet” in the group, causing a blockage of coffee residue. All this leads to a drop in pressure in the head, disrupted extraction, and lengthy downtime for repairs. To avoid this, the machine should be cleaned with special descaling tablets and liquids immediately after the cleaning signal appears.
3) Violation of cooking technology
One of the main mistakes is neglecting the necessary steps. For example, an impatient barista removes the holder immediately after brewing and immediately starts the next batch. This prevents residual oils and coffee dust from being removed from the group—they mix with the fresh coffee and ruin its flavor. Another mistake is choosing the wrong basket or packing density. If the wrong basket is inserted into the holder (for example, an espresso basket instead of a double basket), extraction will be incorrect, and the pressure on the seals will increase. The same thing happens if the barista tamps the coffee too much or, conversely, packs it too loosely. The result will be either under-brewed or over-extracted. espresso , and the guest will have a negative impression of your establishment.
4) Lack of hygiene when working with drains and milk
Another common problem is careless handling of the steamer and milk. Some employees wipe the steamer with the same towel they use to wipe up spilled milk or a sugar bowl. This is downright unsanitary: bacterial films on the cloth are instantly transferred to the drain and into the milk. Furthermore, baristas often forget to blow out the steamer between lattes, leaving a residue at the tip of the steamer, which can make the next drink taste bitter. Excessively cold or overheated steam also affects the texture of cappuccino: unheated milk will produce thin foam, while high temperatures will produce “glued” bubbles. Therefore, after each use, the steamer should be rinsed with clean water, wiped with a separate cloth, and polished dry with a specially designed cloth.
5) Lack of training and work standards
Unfortunately, many mistakes occur simply due to a lack of training. Staff often simply read the instructions for a complex coffee machine, but each machine has its own unique operating characteristics. “The biggest mistake is refusing to read the instructions” for the equipment, leading to baristas improvising. There are no clear recipe standards, no internal maintenance procedures, and the same coffee ultimately tastes different. A manager or café owner can point to isolation as much as they like, but without proper training and oversight, you won’t get consistent results. Every espresso recipe must be spelled out down to the gram: the number of beans, the grind, the amount of water, and the number of seconds of extraction. And staff must know all this and repeat it daily, as specified in your establishment’s standards.
Solutions: staff training, implementation of standards and quality control
All of these issues are easily resolved with a systematic approach. First, implement internal coffee quality standards: define drink recipes down to the gram and milliliter, create checklists for equipment maintenance and cleaning, and define taste rating scales (temperature, crema, milk foam density). Second, conduct regular training sessions and practical training for baristas—at least once a month, conduct certification on the new standards. As experts advise, “set a plan for additional training (if needed), reinforce successes (if passed)”—and don’t be afraid to periodically check your staff against proven checklists. Involve your head barista in coffee selection, analyzing guest feedback, and conducting test tastings. Important: quality control is the key to success. Ensure that coffee “from store to cup” meets the same high standards on every shift.
Implementing training, standards, and quality control will not only eliminate staff errors but also increase customer loyalty: guests will notice a consistent taste and professional service. As a result, your coffee machines will become a true asset to your business, not a headache due to endless breakdowns and defects. Managers and buyers can start small: develop a process chart for each drink and conduct a one-time training session for all employees. After just a few weeks of following the rules, you’ll see how the espresso tastes better, machine malfunctions are eliminated, and guest satisfaction soars. May your coffee always be a perfect cup!
Sources: Experienced recommendations for the operation and control of coffee machines
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