How do I score a Barista trial objectively?

When you're running a Barista trial, it's important to use a structured scoring system. This helps you fairly assess each candidate's skills and attitude. Use a simple scorecard where you can rate various aspects like espresso making, milk handling, cleanliness, and customer interaction. Each category should have a clear pass or needs improvement option.

Common misunderstanding: Gut feeling works as well as scoring

Relying on instinct leads to inconsistent and unfair decisions. Structured scorecards with specific criteria ensure all candidates get evaluated equally using the same standards.

Let's say you are judging trials based on whether candidates "feel right" instead of measuring actual skills. You might favour people similar to yourself while missing talented candidates who work differently but effectively.

Common misunderstanding: Excellent skills in one area make up for weaknesses

All scorecard areas matter for the complete picture. Someone who makes perfect coffee but lacks hygiene or customer service creates problems, especially if your café values cleanliness and interaction.

Let's say you are impressed by amazing latte art skills but ignore that the candidate doesn't clean up properly or seems unfriendly to customers. Beautiful drinks won't matter if health inspectors find violations or customers feel unwelcome.

What does a simple Barista trial scorecard look like?

A simple Barista trial scorecard should include key areas such as espresso taste and consistency, milk texture and pouring technique, station cleanliness and organisation, and service attitude and friendliness. Each area can be marked as 'Pass' or 'Needs Development' based on the candidate's performance during the trial.

Common misunderstanding: More scoring categories improve evaluation

Too many categories complicate scoring without improving results. Focus on essential skills that reflect your café's actual needs. Simple, relevant evaluation works better than complex systems.

Let's say you are scoring 20 different micro-skills instead of 5 core abilities. This creates confusion and takes focus away from what really matters for success in your specific café environment.

Common misunderstanding: Scorecard results are the only hiring factors

Scorecards provide crucial information, but team fit and growth potential matter too. Observations outside formal scoring can be equally important for long-term success.

Let's say you are hiring based purely on scores without considering whether candidates seem eager to learn or how they interact with your existing staff. The highest scorer might not be the best long-term team member.

What are signs of good Barista hygiene and service attitude?

Good Barista hygiene includes maintaining a clean workstation, properly using sanitisation tools, and following food safety protocols. A positive service attitude is shown by friendly customer interactions, the ability to handle stress gracefully, and proactive communication with both customers and team members.

Common misunderstanding: Friendliness excuses poor hygiene

Hygiene standards are non-negotiable in food service. Even the friendliest barista must maintain strict cleanliness for food safety and customer health protection.

Let's say you are overlooking hygiene problems because a candidate has a wonderful personality and chats brilliantly with customers. Poor hygiene creates health risks that could shut down your business, regardless of charm.

Common misunderstanding: Experienced baristas don't need hygiene testing

All baristas, regardless of experience, should demonstrate proper hygiene during trials. This confirms they prioritise safety and cleanliness, which are critical for food service success.

Let's say you are assuming an experienced candidate automatically knows hygiene standards without testing. Different cafés have different standards, and you need to confirm they'll follow your specific cleanliness requirements.