Barista interview questions and answers in English

B1 answer

I'm a barista in a small café near the university. I've worked there for one year. I make espresso drinks, take orders at the till and clean the machine. I love talking to regular customers. Now I would like to work in a café with speciality coffee.

B2 answer

I've been a barista for two years, first in a busy station kiosk and for the last year in an independent café that roasts its own beans. On a weekday morning I make around two hundred drinks, and I help dial in the grinder before we open. I'm fast but careful with milk texture. Now I'd like to join a team where I can learn more about brewing methods and train new baristas.

B1 answer

I want to work here because I really like your coffee. I come here often, and the baristas are always friendly. I would like to learn more about your beans. I am quick, friendly and I like working in a busy place. I think I can help on busy mornings.

B2 answer

I've been a customer here for a while, and I like that your baristas know the regulars by name but still serve the queue quickly, which is the kind of service I want to give. I'm also interested in your seasonal beans and filter coffee, because I'd like to learn more about brewing. I'm reliable, I'm happy to start early and I stay calm when the queue gets long.

B1 answer

First I grind the beans and make a double shot of espresso. Then I steam the milk. The milk must be smooth with very small bubbles, and not too hot, about 60 degrees. Next I pour the milk slowly into the cup. Finally I clean the steam wand.

B2 answer

First, I grind fresh and pull a double shot, checking that it runs in about thirty seconds. Then I steam whole milk to around sixty degrees, with just a little air, so it's smooth and glossy, not foamy. I pour it into a smaller cup than a latte, so the coffee taste stays strong, and finish with a simple heart. Finally, I purge and wipe the steam wand before the next drink.

B1 answer

First I stay calm and smile at the customers. One person takes orders and one person makes drinks, so we don't get confused. I make similar drinks together. I tell customers how long they will wait. I work fast, but I don't make bad coffee.

B2 answer

First, we split the roles: one person on the till calling orders clearly, one on espresso and one on milk, if there are three of us. Then I group similar drinks, for example steaming milk for two lattes at once. I keep talking to the queue, so people know we've seen them. I work fast, but I never send out a drink I wouldn't serve on a quiet day.

B1 answer

Last month I made a latte with normal milk, but the customer asked for oat milk. I had to fix it quickly because she had an allergy. I said sorry, threw the drink away and made a new one. I also cleaned the jug. In the end she thanked me. Now I always repeat the order.

B2 answer

One busy Saturday, I gave a customer a regular cappuccino when he had ordered a decaf. I had to put it right quickly, because he had told us he couldn't drink caffeine at night. I apologised, remade the drink with fresh decaf beans and offered him a pastry while he waited. In the end he was happy, and since then I write 'decaf' clearly on the cup and repeat every order back.

B1 answer

First I say sorry to the customer. I don't argue. Then I make a new drink straight away and make the milk a little hotter. I give it to the customer and ask if it is OK now. After that I check the milk for the next drinks.

B2 answer

I'd apologise and offer to remake it straight away, because people like their drinks at different temperatures. I'd ask if they'd like it extra hot, then steam the milk to about seventy degrees instead of sixty. When I hand it over, I'd check it's right. If several customers said the same, I'd check the thermometer and the machine, and tell my manager.

B1 answer

I clean as I go. For example, I wipe the steam wand after every drink, and I use different cloths for the wand and the counter. Then, when there is a short break, I empty the coffee grounds and wipe the counter. At the end of the shift I clean the machine.

B2 answer

I clean as I go, because the bar gets messy very quickly in a rush. For example, I purge and wipe the steam wand after every milk drink, and I keep separate cloths for the wand, the counter and the tables. Then, whenever there's a quiet minute, I empty the knock box, rinse the jugs and wipe spills. At closing, I backflush the machine and soak the parts, following the cleaning checklist.

B1 answer

Yes, I have two questions. Which beans do you use for your espresso, and do they change? And is there training for new baristas on your machine? I would like to learn your recipes well, so I can make every drink right from my first week.

B2 answer

Yes, a couple. Do you have set recipes for each drink, and how often do you dial in the grinder? What training do new baristas get, especially on filter coffee? And what does a typical morning rush look like here? I'd like to understand how the bar works, so I can keep up with the team from my first shift.