Barista Skills Checklist: What Every Barista Should Be Able to Do
This checklist lists the skills a barista should be able to show, grouped the way they’re used behind the bar. Café owners can use it to train and check new staff. Baristas can use it to see what to practise, or to prepare for the TESDA Barista NC II assessment.
The items are based on the performance criteria in TESDA’s Barista NC II training regulations, written in plain language. Tick each one when the barista can do it on their own, consistently, during a normal shift.
How to use the checklist
- Print it, or copy it into your own training record.
- Check skills during real service, not only in practice.
- Mark a skill done only when it’s consistent, not after one good attempt.
- Link each skill to a lesson so the barista knows where to learn it.
Beans made for espresso and milk drinks
For lattes, cappuccinos and iced coffee, try our Arabica-Robusta Blend or bold Robusta, roasted daily and ground to order for espresso or moka pot.
Shop the Blend →1. Preparing espresso
| Skill | Done |
|---|---|
| Checks and adjusts the grinder so the espresso runs to the café’s recipe | |
| Doses the right amount of coffee into the portafilter | |
| Tamps evenly with the right pressure | |
| Wipes the portafilter rim and spouts before locking it in | |
| Flushes the group head before inserting the portafilter | |
| Starts the shot straight away after locking in | |
| Checks the volume, time and crema of each shot | |
| Serves or uses the espresso straight away | |
| Keeps spills and wasted coffee to a minimum |
Learn it: dialing in espresso, espresso ratio, tamping and espresso troubleshooting.
2. Texturing milk
| Skill | Done |
|---|---|
| Uses cold milk and measures the right amount for the drink | |
| Chooses the right pitcher size | |
| Purges and wipes the steam wand before steaming | |
| Keeps the steam wand cloth clean and damp | |
| Positions the wand at the right depth and adds air by listening for the hiss | |
| Stretches the milk to the right amount of foam for the drink | |
| Creates a whirlpool to make smooth microfoam | |
| Turns the steam off a few degrees before the target temperature | |
| Purges and wipes the wand after steaming | |
| Removes big bubbles by tapping and swirling the pitcher |
Learn it: how to steam milk and latte art for beginners.
3. Making and serving drinks
TESDA’s standard drinks include espresso, Americano, cappuccino, café latte, café mocha, mocha frappe, iced latte and iced café mocha.
| Skill | Done |
|---|---|
| Greets customers, takes orders and repeats them back | |
| Explains the menu and recommends drinks | |
| Makes every menu drink to the café’s standard recipe | |
| Uses the right cup, glass and garnish for each drink | |
| Serves drinks straight away, at the right temperature | |
| Keeps working cleanly during a rush |
Learn it: types of coffee drinks, mocha recipe and how baristas work faster.
4. Looking after the equipment
| Skill | Done |
|---|---|
| Backflushes the espresso machine the right way for that machine | |
| Checks the group head, gasket and portafilters regularly | |
| Uses food-grade cleaner to backflush and descale | |
| Soaks portafilters and baskets to remove coffee oils | |
| Brushes the group head and screen at the end of the day | |
| Checks the water softener or filter regularly | |
| Brushes out the grinder and wipes the hopper | |
| Cleans, dries and stores small brewers after use |
Learn it: how to clean an espresso machine, espresso machine parts and water for espresso machines.
5. Cashiering and stock
| Skill | Done |
|---|---|
| Takes cash, card and e-wallet payments correctly | |
| Counts the float at opening and the cash at closing | |
| Records stock received and notes what’s running low | |
| Records spoilage and voids |
6. Hygiene and safety
| Skill | Done |
|---|---|
| Follows personal hygiene and grooming rules | |
| Handles food and drink safely | |
| Cleans and sanitises surfaces and tools | |
| Spots hygiene risks and reports them | |
| Works safely around hot water, steam and electrical equipment |
Learn it: coffee shop food safety and the opening and closing checklist.
After the checklist
A barista who can tick every box is ready for most café work, and well prepared for the NC II assessment. See barista training in the Philippines for TESDA and SCA courses. All lessons are free in the Caffeine Brothers Coffee Academy, and cafés buying 10 kg or more of coffee can see wholesale pricing.
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