What It Really Takes To Be a Head Barista
(Hint: It’s not just latte art and expensive taste in coffee)
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So, you’ve nailed a quadruple tulip with a swan and you know your geisha from your pink bourbon. You’ve even got a gooseneck kettle at home and a grinder that costs more than your first car. Respect!
But here’s the thing: being a proper Head Barista isn’t about being the flashiest on bar or the loudest on brew theory. It’s about knowing your stuff, leading the crew, and keeping the ship steaming ahead without making it all about you.
If you’re gunning for the top spot behind the machine, here’s what it actually takes.
Technical Skills
(a.k.a. You’re the Brew Whisperer)
You don’t guess your way through dial-ins.
- Dose, yield, time, pressure, temp … all sorted, and its like second nature.
- You get how roast curves affect flavour. You feel the solubility.
- Taste an over-extracted shot and you already know why.
- You’re fluent in V60, AeroPress, batch, cold brew… even that weird siphon that only comes out for special occasions.
- Your latte art? Fast, clean, repeatable. And not just for Instagram likes.
- You can feel what’s wrong with the machine before it starts making that “help me” sound.
Leadership & Mentorship
(Without Being a Coffee Warlord)
You’re not just the best barista in the room. You make others better too.
- You lead by doing. No megaphone needed.
- You can train a junior barista without using phrases like “back in my day.”
- Feedback? Honest, useful, and never a public roast.
- When the rush hits, you’re in full air traffic control mode ..cups land safely, no freakouts and no mid-air collisions.
- You build a team that backs each other. No divas. No sulking in the dry store.
Hospitality & Brand Vibes
You represent the café every time you steam a jug or explain a long black.
- You can talk to customers like a human being. Not like you’re reciting tasting notes off a TelePrompter.
- You explain brew methods in plain English, not code from a brewing textbook.
- Your bar is clean, efficient, and doesn’t look like a science experiment gone rogue.
- You know the whole menu. You believe in the whole menu.
- You upsell like a friend with good taste. Never pushy. Always persuasive.
Operational Thinking
This is where barista-ing turns pro.
- You order stock smart. No running out. No milk floods.
- You track wastage like it owes you money.
- You actually fill out calibration logs. And check water quality.
- You spot maintenance issues before the steam wand flies off mid-shift.
- You help out with seasonal menus, coffee selection, and R&D, because you care …and because it’s fun.
Attitude & Emotional Intelligence
If the coffee’s the engine, you’re the suspension.
- Calm under pressure. Even during That One Order with the seven mods.
- You notice when a teammate’s not okay and you step in like a silent ninja.
- You don’t whinge. You solve stuff.
- You get the café culture and protect it like it’s sacred ground.
- You wear the apron with pride (even if it’s a bit damp and smells like milk).
Last Pour..
A real Head Barista isn’t just a walking coffee encyclopaedia with fancy jugs and a thermos of confidence. They’re the person who holds the team together, keeps quality high, and makes the place feel better just by showing up.
So, if you’re ticking 85% of this list ..brilliant. You’re already in a league where your worth should be recognised.
If not, save this. Use it as your barometer. Or tape it inside your grinder lid if that helps.
Because Head Baristas aren’t born. They’re brewed.
So, if we ever spot your name on a Head Barista application, whether it’s for us or one of our wholesale partners, we’ll assume you’ve read the memo.
And if you haven’t… well, now’s your chance to catch up before the interview.
Considered as one of the region’s pioneers in specialty coffee education and Dubai cafe culture development, Ryan Godinho is an Australian entrepreneur who is accredited as the country's first SCAA AST and National Coffee Championships Coordinator. He is a frequent contributor to Forbes and Entrepreneur Magazines and also holds a postgraduate Certificate of Advanced Studies in Coffee Excellence from Zurich University (ZHAW).
