How to Use the Barista Interview Template

Why structured barista interviews matter

The difference between a good barista and a poor one shows up in every cup. A skilled barista pulls consistent espresso shots, steams milk to the right texture, and manages a morning rush without sacrificing quality or customer experience. A poor hire produces inconsistent drinks, drives regulars to competitors, and creates waste through botched orders and improperly maintained equipment.

This template ensures you assess every candidate consistently across the competencies that predict barista success: coffee knowledge, technical skill, customer rapport, speed under pressure, and equipment care. The 45-minute format includes time for both interview questions and a practical bar test, which is essential because many candidates talk a better game than they can deliver at the machine.

Using the same questions and scoring criteria for every candidate also protects you legally by demonstrating fair, non-discriminatory hiring practices. And because the template uses weighted scoring, you can adjust priorities to match your operation - a specialty coffee shop might weight coffee knowledge higher, while a high-street chain might prioritise speed and consistency.

Pre-Interview Preparation

Before the candidate arrives, work through this checklist to set yourself up for a productive interview.

Review candidate CV and coffee experience - Look for where they've worked before and what kind of coffee operations they've been part of. A candidate from a specialty roaster brings different skills to someone from a high-volume chain. Note any barista training certifications, competition experience, or gaps you want to explore.

Prepare interview area near coffee station - Conduct the interview where the candidate can see the machine and equipment they'd be working with. This puts them at ease and gives you natural conversation starters. It also makes the transition to the practical test seamless.

Have scoring sheets and pen ready - Document responses as you go rather than relying on memory. When you're interviewing three baristas in one afternoon, the details blur fast.

Ensure 45 minutes uninterrupted time - The interview portion takes roughly 25 minutes, with 20 minutes for the practical bar test. Brief your team that you're unavailable and arrange cover if needed.

Review coffee menu and quality standards - Refresh yourself on your current espresso recipe, milk temperatures, and any seasonal specials. You need to know your own standards to assess whether a candidate can meet them.

Prepare espresso machine for practical test - Ensure the machine is warmed up, the grinder is dialled in, and fresh milk is available. Nothing wastes time like troubleshooting equipment during a trial.

Customisation tips:

• For specialty coffee shops, add "Prepare cupping samples for sensory evaluation"
• For high-volume operations, add "Set up timed order simulation"
• For coffee shops with food service, add "Review food handling requirements"

Candidate Details

Record the candidate's full name exactly as they prefer to be called. This becomes your reference for all subsequent documentation.

Document when the interview took place. This is essential when comparing multiple candidates interviewed over several days and for any follow-up correspondence.

Coffee Experience

Why this question matters:

Barista work sits at the intersection of craft and speed. A candidate's previous coffee experience reveals whether they understand this balance or see the role as simply making hot drinks. Someone who's worked in a specialty shop will approach extraction differently from someone who's only pressed buttons on a super-automatic machine - neither is wrong, but you need to know what you're working with and how much training they'll need.

What good answers look like:

• Names specific coffee shops and describes what made each operation different ("At [shop], we pulled 200+ shots a day with a La Marzocca Linea, focusing on single-origin espressos")
• Describes their coffee journey with genuine enthusiasm, not rehearsed passion
• Explains what they learned at each role and how their skills developed ("I started just steaming milk but eventually ran the bar solo during weekend rushes")
• Shows awareness of different coffee cultures and approaches (specialty vs high-street, filter vs espresso-focused)
• Mentions specific technical details naturally - grind adjustments, dose weights, extraction times
• Talks about their relationship with coffee beyond work ("I brew V60 at home and try different roasters")

Red flags to watch for:

• Cannot name specific machines or equipment they've used
• Vague about what their actual responsibilities were ("I just made coffee")
• Claims extensive experience but can't describe basic processes like dialling in
• Only talks about latte art without mentioning extraction quality or customer service
• Dismissive about previous employers' coffee standards without constructive reasoning
• Short stints at multiple coffee shops with no clear progression or explanation

Customisation tips:

• For specialty coffee shops: Probe their experience with single-origin espresso and filter methods
• For hotel coffee bars: Ask about working within larger hospitality operations and room service
• For high-volume chains: Focus on experience with automated systems and consistency at speed
• For independent cafes: Explore their comfort with varied responsibilities beyond coffee (food prep, cleaning, stock management)

How to score:

• 5 - Excellent: Extensive specialty coffee experience across multiple operations; can articulate specific technical knowledge and clear professional development
• 4 - Good: Solid barista background with relevant experience; demonstrates understanding of different coffee environments
• 3 - Average: Some coffee experience, possibly limited to one operation or shorter tenure; understands basics but lacks depth
• 2 - Below Average: Limited coffee-specific experience; may have hospitality background but minimal barista work
• 1 - Poor: No barista experience and limited understanding of what the role involves

Coffee Knowledge

Why this question matters:

A barista who can make a flat white by following instructions is useful. A barista who understands why the shot pulls differently on a humid day, why milk texture changes at different temperatures, and how to adjust their technique accordingly is valuable. This question separates technicians from button-pushers and reveals whether a candidate can maintain consistency without constant supervision.

What good answers look like:

• Walks through the flat white process with technical precision ("18g in, 36g out in 27 seconds, steamed milk to about 60 degrees with a microfoam texture")
• Explains variables that affect espresso quality - grind size, dose, temperature, tamping pressure, freshness of beans
• Demonstrates understanding of milk science - protein structure, fat content, how temperature affects sweetness and texture
• Connects technical knowledge to practical outcomes ("If the shot runs fast, I'll adjust the grind finer rather than just tamp harder")
• Shows curiosity about coffee beyond the basics - mentions origin characteristics, processing methods, or roast profiles
• Asks about your specific beans, roaster, or recipe parameters during the discussion

Red flags to watch for:

• Describes making a flat white without mentioning espresso extraction at all
• Cannot explain the difference between a flat white and a latte beyond "size"
• Uses coffee jargon without understanding the meaning ("I always get the perfect crema" but can't explain what crema indicates)
• Shows no awareness of how environmental factors affect extraction
• Defensive when asked follow-up questions about technique
• Claims to know everything but gives textbook answers without practical application

Customisation tips:

• For specialty shops: Ask about their understanding of different brewing methods (V60, AeroPress, Chemex) and how they'd approach recipe development
• For high-volume operations: Focus on their understanding of consistency and calibration rather than deep coffee science
• For shops using specific equipment: Ask about their experience with your exact machine model
• For operations with a strong training culture: Weight willingness to learn above existing knowledge

How to score:

• 5 - Excellent: Deep understanding of coffee science including extraction theory, milk chemistry, and how to troubleshoot quality issues independently
• 4 - Good: Strong practical knowledge that connects theory to daily practice; can explain why they do what they do
• 3 - Average: Knows the basics of making core drinks; can follow recipes but limited understanding of underlying principles
• 2 - Below Average: Superficial knowledge; can name drinks but struggles to explain the technical process
• 1 - Poor: No meaningful coffee knowledge; would need to start from scratch

Customer Service

Why this question matters:

Coffee shops live and die by their regulars. A barista who remembers names, knows orders, and creates a welcoming atmosphere generates repeat business that no amount of marketing can match. Conversely, a technically brilliant barista who's cold or dismissive with customers will drive people to the competitor down the road - even if their coffee is objectively worse. Research consistently shows that customers return to coffee shops for the experience as much as the product.

What good answers look like:

• Gives specific examples of building relationships with regular customers ("One of my regulars was a writer who came in every morning. I learned she liked her oat flat white extra hot, and I'd start making it when I saw her walk past the window")
• Describes handling difficult customer interactions with empathy and professionalism
• Shows understanding that customer service extends beyond the transaction - cleanliness of the space, music, speed of acknowledgment
• Mentions proactive behaviours like remembering names, suggesting new drinks based on known preferences, or accommodating special requests
• Demonstrates awareness that different customers want different things - some want a chat, others want speed and efficiency
• Talks about recovering from service mistakes ("I once made the wrong drink and rather than just remaking it, I gave them both and apologised properly")

Red flags to watch for:

• Describes customer service in generic terms without concrete examples ("I'm always friendly")
• Focuses entirely on efficiency without mentioning human connection
• Gets visibly uncomfortable discussing customer complaints or difficult interactions
• Views customer service as separate from coffee-making rather than intertwined
• Describes customers in negative terms or with obvious frustration
• Cannot give examples of going beyond the minimum for a customer

Customisation tips:

• For neighbourhood cafes: Emphasise community-building and regular recognition
• For takeaway-focused operations: Focus on speed of service and accuracy under pressure
• For destination coffee shops: Probe their ability to educate customers about coffee without being pretentious
• For shops in business districts: Ask about managing the morning rush queue and keeping stressed commuters happy

How to score:

• 5 - Excellent: Naturally warm and engaging with specific, compelling examples of building customer relationships and handling difficult situations gracefully
• 4 - Good: Friendly and professional with clear examples of positive customer interactions; understands the commercial value of good service
• 3 - Average: Adequate service orientation; polite and professional but limited evidence of going beyond the basics
• 2 - Below Average: Limited customer engagement; seems to view service as secondary to coffee-making
• 1 - Poor: Poor customer skills; uncomfortable with interaction or dismissive of service importance

Rush Period Management

Why this question matters:

Every coffee shop has a rush period - usually the 7:30 to 9:00 morning window - where the queue stretches to the door and every second counts. How a barista handles this pressure determines whether customers wait five minutes or fifteen, whether drinks come out right or need remaking, and whether the morning team finishes energised or frazzled. Poor rush management costs you sales directly: customers who see a long queue and walk away represent lost revenue you'll never recover.

What good answers look like:

• Describes specific systems for managing high volume ("I batch steam milk for similar orders, prep cups and lids in advance, and communicate with the till operator about incoming orders")
• Shows awareness of workflow optimisation without sacrificing quality ("I'll adjust my workflow to pull shots while steaming, but I won't send out a drink that's sat for 30 seconds")
• Mentions communication with colleagues as central to rush management
• Demonstrates understanding of pre-rush preparation - stocking milk, emptying knock boxes, preparing syrups
• Acknowledges that maintaining customer acknowledgment during rushes matters ("Even when I'm buried, I make eye contact and say 'I'll be with you in just a moment'")
• Describes learning from past mistakes ("I used to try to do everything myself, but I learned that calling for help early keeps the whole team moving")

Red flags to watch for:

• Claims they "just work faster" without describing any systematic approach
• Admits to cutting quality corners during rushes ("You just have to accept drinks won't be perfect when it's busy")
• No mention of preparation or anticipation - purely reactive approach
• Describes getting flustered or frustrated during busy periods
• Cannot explain how they prioritise when multiple orders are waiting
• Blames colleagues or equipment for rush-period problems

Customisation tips:

• For takeaway-heavy operations: Focus on order accuracy and speed to window/counter
• For sit-down cafes: Balance speed with table service and presentation
• For operations with complex menus: Test their ability to manage varied drink specifications simultaneously
• For shops with food service: Ask how they coordinate coffee and food orders during peak times

How to score:

• 5 - Excellent: Maintains consistently high quality at high speed; demonstrates clear systems and preparation strategies for rush periods
• 4 - Good: Good pace without compromising quality; shows understanding of workflow management and preparation
• 3 - Average: Adequate speed and quality; manages rush periods but without clear optimisation strategies
• 2 - Below Average: Slow or inconsistent under pressure; quality drops noticeably when volume increases
• 1 - Poor: Cannot maintain quality under pressure; no strategies for managing high-volume periods

Equipment and Cleanliness

Why this question matters:

An espresso machine is a precision instrument that costs thousands of pounds. A barista who doesn't backflush regularly, ignores group head cleanliness, or lets milk residue build up in steam wands will degrade your equipment, produce increasingly poor coffee, and eventually cause breakdowns that cost hundreds to repair. Equipment neglect also creates food safety risks - old milk residue in steam wands breeds bacteria rapidly. This question reveals whether a candidate treats equipment as their responsibility or someone else's problem.

What good answers look like:

• Describes specific daily maintenance routines ("I backflush with clean water between shots and with detergent at close, wipe the steam wand after every use, and clean the drip tray twice during a shift")
• Understands why maintenance matters, not just what to do ("If you don't purge the group head before pulling a shot, you get stale water in the cup that affects taste")
• Mentions how they monitor consistency throughout the day ("I pull a test shot after lunch because the grind often needs adjusting as beans age through the day")
• Shows awareness of the relationship between cleanliness and coffee quality
• Describes a proactive approach to identifying equipment issues before they become breakdowns ("I noticed the pressure gauge was reading low and flagged it before the morning rush")

Red flags to watch for:

• Treats equipment maintenance as someone else's job ("The closer usually handles that")
• Cannot describe basic maintenance procedures like backflushing or descaling
• Focuses only on cleaning at the end of the day, not throughout service
• No understanding of how equipment condition affects coffee quality
• Describes shortcuts that suggest poor habits ("You don't need to wipe the steam wand every single time")
• Has never dealt with a basic machine issue like a blocked group head or inconsistent pressure

Customisation tips:

• For shops with multiple machines: Ask about managing consistency across different units
• For operations using manual grinders: Explore their understanding of grind calibration and burr maintenance
• For shops with water filtration systems: Test their awareness of water quality's impact on both coffee and equipment longevity
• For new openings: Ask about their experience commissioning and setting up equipment from scratch

How to score:

• 5 - Excellent: Comprehensive equipment understanding with clear daily, weekly, and periodic maintenance routines; connects maintenance to coffee quality and longevity
• 4 - Good: Good maintenance knowledge with specific routines described; understands the importance of ongoing care
• 3 - Average: Basic equipment care awareness; knows the fundamentals but lacks depth in troubleshooting or preventive maintenance
• 2 - Below Average: Limited maintenance knowledge; relies on others for equipment care
• 1 - Poor: No equipment awareness; treats the machine as a vending machine rather than a precision tool requiring care

Practical Trial

Why practical trials matter:

Interviews test what candidates say. Trials test what they do. A 20-minute practical session at your actual espresso machine reveals technique, speed, cleanliness habits, and composure under observation. Many baristas interview brilliantly but fumble at the machine - shaky hands, inconsistent technique, poor milk texture. Others who struggled to articulate their knowledge produce beautiful, consistent drinks the moment they step behind the bar.

What to observe:

Pulled espresso shots correctly - Watch their entire workflow: grinding, dosing, distribution, tamping, and extraction. Do they check the shot visually? Do they time it? Do they taste it? A good barista has an automatic rhythm without cutting corners.

Steamed milk to correct texture - Milk texture is the hardest barista skill to teach. Watch for proper positioning of the steam wand, listening for the right sound, and checking temperature by touch or thermometer. The milk should be glossy and smooth, not frothy or bubbly.

Produced good latte art - Latte art isn't essential everywhere, but it demonstrates milk control and pour technique. Even basic rosettas or hearts show they have the fundamentals. In specialty shops, this carries more weight.

Worked cleanly and efficiently - Do they wipe the steam wand immediately? Do they knock out the puck cleanly? Is their station organised or chaotic after a few drinks?

Engaged well with customers - If you can arrange for staff or trial customers to interact with them during the test, watch how they handle conversation while working. Can they multitask without losing focus on the drink?

Maintained equipment properly - Between drinks, are they purging group heads and wiping down surfaces? Small habits during a trial reveal daily behaviour patterns.

Showed attention to cup presentation - Do they check the drink before passing it over? Do they wipe drips from the cup? Presentation care indicates pride in their work.

Setting up an effective trial:

• Warm up the machine and dial in your standard espresso recipe beforehand
• Ask them to make three drinks: an espresso, a flat white, and a drink of their choice
• Have fresh milk available in realistic quantities
• Let them use the grinder and machine without guidance first - see what they do instinctively
• If they ask about your recipe parameters, that's a positive sign
• Observe from a comfortable distance; hovering changes behaviour

How to score the trial:

• 5 - Exceptional: Skilled barista with excellent technique; produced high-quality drinks efficiently and demonstrated clear mastery of the equipment
• 4 - Strong: Met all requirements comfortably; drinks were good quality and workflow was smooth
• 3 - Adequate: Basic requirements met with some coaching needed; technique is present but needs refinement
• 2 - Below Standard: Struggled with technique; drinks were inconsistent and workflow was disorganised
• 1 - Inadequate: Cannot meet minimum standards; fundamental skills are absent

Cultural Fit Assessment

Beyond skills and experience, cultural fit determines whether a barista will stay, develop, and become part of your team. Select all indicators that genuinely apply to this candidate based on your observations throughout the interview and trial.

Shows passion for coffee - Did they light up when discussing coffee? Do they drink specialty coffee themselves? Do they follow coffee industry trends? Passion isn't everything, but a barista who genuinely cares about coffee will push themselves to improve without being asked.

Takes pride in every drink - During the trial, did they seem satisfied sending out drinks, or did they rush through? A barista who checks every drink before handing it over values consistency over speed.

Engages warmly with customers - Were they naturally friendly during the trial? Did they make conversation easily? Some people are naturally warm; others can learn, but it takes longer.

Interest in coffee education - Did they ask about your beans, roaster, or brewing approach? A barista who wants to learn will develop faster and stay longer than one who thinks they already know enough.

Maintains clean workspace - Was their station tidy during the trial without being prompted? Cleanliness habits are hard to instil in someone who doesn't naturally care about their workspace.

Works well under pressure - How did they handle the trial itself? Being observed and assessed is stressful. Candidates who stayed calm and focused will handle rush periods better.

Weighted Scoring

The weighted scoring system reflects what matters most for barista success in most coffee operations.

Coffee skills carry the highest weight because technical ability is the foundation of the role. A barista with great people skills but poor coffee technique will damage your reputation with every inconsistent drink. Rate 1-5 based on coffee experience, knowledge, and trial performance, then multiply by 0.35.

Customer service is nearly as important as coffee skills because it drives repeat business and revenue. A technically excellent barista who alienates customers is a liability. Rate 1-5 based on customer service responses and observed interactions during the trial, then multiply by 0.30.

Speed and quality balance determines whether your operation runs profitably during peak periods. A barista who can only produce excellent drinks slowly will create queues and lost sales. Rate 1-5 based on rush management responses and trial efficiency, then multiply by 0.20.

Cultural fit affects retention and team harmony. A skilled barista who clashes with your team or doesn't share your values around coffee and service will create friction that affects everyone. Rate 1-5 based on cultural fit indicators, then multiply by 0.15.

Add all weighted scores together for the final result. Maximum possible is 5.0.

Interpretation:

• 4.0 and above: Strong hire - offer position with confidence
• 3.5 to 3.9: Hire with development plan - good candidate who may need support in specific areas
• 3.0 to 3.4: Consider second interview - potential but significant questions remain
• Below 3.0: Do not proceed - significant concerns that training cannot address

Customisation tips:

• Specialty coffee shops might increase Coffee Skills to 0.40 and reduce Speed and Quality to 0.15
• High-volume chains might increase Speed and Quality to 0.30 and reduce Coffee Skills to 0.25
• Neighbourhood cafes where regulars matter most might increase Customer Service to 0.35 and reduce Coffee Skills to 0.30
• New openings building a team culture might increase Cultural Fit to 0.20 and reduce Speed and Quality to 0.15

Final Recommendation

Based on all assessments, select your hiring decision:

• Strong Hire - Offer position immediately: Exceptional barista; move fast before they accept elsewhere. In specialty coffee, good baristas are hard to find and quick to be snapped up.
• Hire - Good candidate, offer position: Solid choice who meets your requirements and will develop further with your training.
• Maybe - Conduct second interview or check references: Potential but need more information. Consider a paid trial shift to see them in a real service environment.
• Probably Not - Significant concerns, unlikely to hire: Issues that probably can't be resolved through training alone. Only reconsider if no other candidates are available.
• Do Not Hire - Not suitable for this role: Clear misfit; don't proceed regardless of hiring pressure. A bad barista costs more in wasted coffee, lost customers, and equipment damage than a vacant position.

Additional Notes

Record any observations, concerns, or follow-up actions that don't fit elsewhere. This might include:

• Specific training needs if hired (e.g., needs latte art development, unfamiliar with your POS system)
• Reference check questions to ask previous coffee shop managers
• Availability constraints or notice period details
• Salary expectations discussed
• Notable strengths to build on during onboarding
• Equipment or technique concerns to monitor during probation

What's next

Once you've selected your barista, proper onboarding is essential for retention and rapid productivity. See our guide on Barista onboarding to ensure your new hire integrates smoothly, learns your specific recipes and standards, and starts producing consistent drinks from day one.