15 Coffee Orders That Quietly Annoy Baristas
Every coffee shop regular has their go-to order, but some requests can test a barista’s patience. Certain modifications or unusual preferences can slow things down or make the job more challenging.
Learning which coffee orders are tricky for baristas can help you get better service. A little awareness can even make your morning coffee run smoother.
Double shot espresso with five pumps of caramel syrup
Ordering a double shot espresso with five pumps of caramel syrup creates a drink that’s both very strong and very sweet. The caramel syrup can easily overpower the espresso’s natural taste.
Baristas find this combination tricky because it takes extra time to measure out all those pumps. Too much syrup can also turn your coffee into more of a dessert.
If you want to taste more of the espresso, try asking for fewer pumps. This can help balance the flavors and simplify the prep.
Skinny latte with extra foam but no foam on top
A skinny latte usually means nonfat milk and sugar-free syrup. Asking for extra foam but no foam on top can confuse baristas.
Foam is what makes a latte frothy, so these instructions seem to contradict each other. Baristas often find this order unnecessarily complicated.
If you want less foam, simply ask for a “no-foam latte” or steamed milk without froth. Clear communication helps everyone.
Ordering a caramel macchiato expecting Starbucks taste
Ordering a caramel macchiato at an independent shop might not match the Starbucks version. Starbucks’ caramel macchiato is a sweet, milk-forward drink with vanilla syrup and caramel drizzle.
Traditional macchiatos are just espresso with a little milk foam. If you want the Starbucks style, mention it so the barista knows what you’re looking for.
Asking for half-caf but extra espresso shots
Ordering a half-caf coffee with extra espresso shots can be confusing. Half-caf means half regular and half decaf, but extra shots complicate things.
Baristas have to figure out if you want the extra shots to be regular, decaf, or a mix. This slows down the process and can lead to mistakes.
Keep your half-caf order simple or clarify exactly what you want. This helps your barista make your drink correctly.
Pumpkin spice in coffee in the middle of summer
Pumpkin spice coffee is usually associated with fall. Ordering it in the heat of summer can surprise baristas.
Some wonder why you’d want a warm, spiced drink when iced options seem more fitting. If you crave pumpkin spice out of season, try it iced for a refreshing twist.
Decaf americano with triple vanilla syrup
A decaf Americano with triple vanilla syrup turns a mild coffee into a very sweet drink. Heavy syrup can mask the coffee’s natural taste.
Baristas find it tricky to balance the flavors without making it overly sugary. Measuring out triple syrup also takes extra time.
If you want a vanilla-flavored decaf Americano, consider fewer pumps of syrup. This keeps the drink balanced and easier to prepare.
Ordering their signature drink by describing every minor detail
Listing out every tiny adjustment for your signature drink can slow down the line. Specific temperatures, milk swaps, and exact syrup amounts take time.
A simplified description helps everyone. For example, “a vanilla latte, extra hot with almond milk” is much quicker than seven modifications.
If your drink is complicated, consider writing it down or ordering the standard version sometimes. This makes things easier for baristas and speeds up your order.
Iced coffee with hot milk
Ordering iced coffee with hot milk can puzzle baristas. Mixing hot and cold in one drink often leads to curdling or a strange texture.
It’s tricky to get the milk right without it separating. Cold milk or a milk alternative is usually a better match for iced coffee.
Try iced coffee with cold milk or a splash of cream next time. It’s easier to prepare and keeps your drink balanced.
Asking baristas to make drinks their ‘special recipe’
Requesting your “special recipe” can slow down the line. Unique recipes often mean extra time and steps.
Your favorite mix might not be familiar to the barista, leading to confusion. Sharing your recipe in advance helps them prepare it quickly.
If your special recipe has lots of tweaks, it might make the barista roll their eyes. Being patient and kind goes a long way.
Cold brew with 10 flavor add-ins
Adding a long list of flavors to your cold brew can overwhelm the coffee’s taste. Too many syrups and creams make the drink muddled.
Baristas often wince at orders with 10 add-ins because the flavors can clash. Cold brew is best with just a few complementary flavors.
Try mixing cold brew with two or three add-ins for the best results. This keeps the drink enjoyable and easier to make.
Changing milk types with no clue what each tastes like
Swapping regular milk for oat, almond, or coconut can change your coffee’s flavor and texture. Each milk type brings something different to the drink.
Oat milk is creamy and sweet, almond milk is nutty and thin, and coconut milk adds a tropical note. Knowing this helps set expectations.
Baristas notice when customers order a milk change without knowing what to expect. Learning about milk types can help you enjoy your coffee more.
Ordering a white chocolate mocha without chocolate
Ordering a white chocolate mocha without chocolate leaves just espresso and milk. This can confuse baristas, since the main flavor is missing.
Sometimes people mean to order a latte but say white chocolate mocha by mistake. If you want a milk-forward drink, just ask for a latte.
Triple venti half-sweet non-fat caramel macchiato
A triple venti half-sweet non-fat caramel macchiato is a very specific order. It combines a large size, three shots of espresso, half the usual syrup, and non-fat milk.
Baristas have to juggle each detail, which can slow things down. The order is common but still complex enough to prompt eye rolls.
If you enjoy customizing your coffee, consider simplifying your order sometimes. It helps the line move faster.
Espresso with a splash of milk called ‘baby coffee’
Order an espresso with just a splash of milk and you might hear baristas quietly refer to it as a “baby coffee.”
It’s a tiny change, but it can confuse the expectation of the rich, bold espresso flavor.
This drink is often seen as indecisive—neither fully espresso nor a latte.
Baristas know it as a somewhat awkward middle ground that doesn’t highlight the espresso or the milk.
For some, it might taste just right: a little softer than straight espresso but still strong.
Just be aware that baristas sometimes roll their eyes because it interrupts the natural balance they aim to create in milk-based espresso drinks.
If you want a similar but more intentional drink, asking for a macchiato or a cortado might be better.
They have clearer ratios and are easier for the barista to prepare confidently.
Telling baristas to surprise you with something ‘unique’
Asking a barista to surprise you with something “unique” can put them on the spot. They want to create something special, but your taste might not match their idea of unique.
Baristas often get this request during busy times. This makes it harder for them to experiment.
Sometimes, your “unique” drink ends up confusing the barista or turning into a random mix of flavors. This can slow down the line and create awkward moments at the counter.
If you want to be surprised, try giving a hint about what you like—sweet, strong, cold, or creamy. That helps the barista know where to start.
