[{"data":1,"prerenderedAt":753},["ShallowReactive",2],{"item:\u002Fbarista-skills\u002Fbarista-ergonomics":3,"platform:site":237,"more:\u002Fbarista-skills\u002Fbarista-ergonomics":688},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":161,"category":162,"categorySlugs":173,"cid":174,"cover":175,"description":181,"extension":182,"featured":183,"language":184,"meta":185,"navigation":186,"noindex":183,"ogImage":187,"path":188,"publishedAt":189,"readingMinutes":190,"recipe":161,"related":191,"revisedAt":161,"seo":222,"seoDescription":181,"seoTitle":5,"sortKey":161,"sources":223,"stem":227,"tagSlugs":228,"tags":230,"translations":233,"type":234,"url":235,"__hash__":236},"platformItems\u002Fplatform\u002Fitems\u002F54171.md","Protecting the Barista Body: Four Practical Steps for Cafés","2026-10-20T11:20:31.000Z",[8],{"name":9,"slug":10,"role":11},"Elliot Lewis","elliot-lewis","author",{"type":13,"value":14,"toc":152},"minimark",[15,19,22,25,28,36,39,42,45,48,53,56,59,67,70,74,77,96,99,103,106,120,123,127,130,137,140,143,146,149],[16,17,18],"p",{},"In August 2015, a series of articles examined safety and ergonomics behind the bar, aiming to help retailers—both current and future—create safer workplaces for staff and reduce barista injuries. One of those pieces, on common café injuries, was recently republished. This article turns to barista wellness. While it's widely accepted that barista work demands highly specialized skills, the long-term physical effects remain less clear. Working behind the bar takes a physical toll in ways both obvious and subtle.",[16,20,21],{},"“I broke my wrist tamping,” says Alexandra LittleJohn. “I was nineteen, and I was tamping too hard and lost control of the portafilter and shattered my wrist on the countertop.” LittleJohn, who has spent fifteen years in coffee and is national sales manager for Equator Coffees & Teas, has plenty to say about the risks of café work.",[16,23,24],{},"“There are a lot,” she says. Her wrist healed long ago, but she still emphasizes proper form when training new baristas. Today, most trainers at least cover good wrist positioning with trainees, though that wasn't always the norm.",[16,26,27],{},"“The biggest issue for baristas is tamping,” says Matt Barahura, manager of James Coffee Company in San Diego. “When done improperly, repetitive tamping can cause pain in the wrist and elbow and eventually lead to more serious repetitive motion injuries.” Like many baristas, Barahura learned to tamp with his left arm to avoid overstressing the right. But even more important, he says, is training from the very first day.",[16,29,30],{},[31,32],"img",{"alt":5,"height":33,"src":34,"width":35},785,"\u002Fuploads\u002F009649d88edf4d35aa95.webp",676,[16,37,38],{},"“When training new baristas, I can’t stress the importance of ergonomic tamping enough,” he says. “Proper ergonomics should be taught from day one and talked about regularly to keep everyone fresh.”",[16,40,41],{},"Holding employees to ergonomic standards should be obvious—and not only for tamping. But coffee grew up quickly; OSHA standards, for instance, while firm in much of the service industry, never really moved off the back burner in coffee and tea retail, at least outside corporate coffee.",[16,43,44],{},"Barista safety doesn't get enough discussion. Instead, we obsess over precise flavor extraction or the latest equipment. Cafés are designed with painstaking detail to ensure customer satisfaction. Imagine applying that same detail-oriented mindset to anticipating potential problems for the staff who work in those beautiful spaces.",[16,46,47],{},"Usually that doesn't happen, or it begins and ends with tamping. So what can baristas, managers, and café owners do to protect the people who guide coffee to the consumer so admirably?",[49,50,52],"h3",{"id":51},"_1-train","1. Train",[16,54,55],{},"One could write a whole book on ergonomic espresso making. With so much information available, trainers and managers should spend meaningful time with every barista, making sure they tamp smart—gripping the tamper like a doorknob or flashlight, not with a “tiger claw” or fingers wrapped toward the tamper's base.",[16,57,58],{},"Trainers should also teach new baristas to steam smart. “Good steaming doesn’t require a lot of wrist movement on the barista’s part,” LittleJohn says. The principle of “working smart” applies to every movement: baristas should learn how to lift and bend smart, for example (from the legs and as little as possible).",[16,60,61],{},[31,62],{"alt":63,"height":64,"src":65,"width":66},"KnockBox",837,"\u002Fuploads\u002F2276b2e68cde137eb385.webp",1200,[16,68,69],{},"Making tasty espresso is one thing. As a leader, if that's your main focus, your staff might be talented but soon out of commission with sore wrists and stiff necks.",[49,71,73],{"id":72},"_2-design-for-wellness","2. 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Be mindful of echoes: you don't want music or every sound from the espresso machine bouncing off the walls too loudly. Six hours of auditory chaos can strain a barista's eardrums and nerves.",[49,100,102],{"id":101},"_3-communicate-with-staff-regularly","3. Communicate With Staff Regularly",[16,104,105],{},"Safety training is only the start of keeping staff healthy. As a leader, checking in regularly with your team on safety issues is as vital as dialing in coffees. A few ways to keep communication open:",[78,107,108,111,114,117],{},[81,109,110],{},"Recommend ergonomic footwear",[81,112,113],{},"Check in and send people home if they are sick",[81,115,116],{},"Address the severity of burns since they handle hot liquids all day (200-degree burns are no joke)",[81,118,119],{},"Discourage “flair” moves like throwing portafilters",[16,121,122],{},"Communication has to be a two-way street. Listen to staff and actively seek feedback on how things are running and how they feel after a long shift. Communication is the best tool for keeping them—and your business—healthy and happy.",[49,124,126],{"id":125},"_4-encourage-job-rotation","4. Encourage Job Rotation",[16,128,129],{},"Many baristas work the same positions all day and use the same muscle groups repeatedly. Rotate jobs so staff can take a break from exhausting movements like tamping or lifting milk cartons.",[16,131,132],{},[31,133],{"alt":134,"height":135,"src":136,"width":66},"_SteamingPitcher",800,"\u002Fuploads\u002F1576db8bd0448cf9b569.webp",[16,138,139],{},"LittleJohn recommends rotating baristas through tasks every two to three hours or halfway through their shift. Rotating jobs can help prevent espresso-making muscles, for example, from getting overworked, or ease some of the emotional toll of working a busy register.",[16,141,142],{},"No employee should bear the burden of any single task, and all roles should be accessible to all employees. If a heavy bucket of spent grounds can only be lifted by the barista who also rock climbs, the bucket is too big. Similarly, your all-star barista might be beloved by regulars, but that shouldn't obligate them to handle orders and talk to customers for the entire shift.",[16,144,145],{},"LittleJohn listed some “dream tools” they'd like to see for baristas: lighter portafilters, automatic milk dispensers (more popular in Europe and Australia), and height-adjustable espresso stations were among them. If the rise in ergonomic tampers, espresso machines, and steaming equipment is any sign, the industry may be moving that way.",[16,147,148],{},"Some of your baristas might be working in coffee while finishing school; others might be competition baristas or aspiring roasters. Whatever their path, trainers and managers do them a disservice by ignoring the latent physical effects of their jobs.",[16,150,151],{},"At least the risks of working behind the bar are better understood than ever. The Occupational Safety and Health Administration (OSHA) has a set of restaurant standards—a great starting point for your education (and for covering issues not addressed here that can arise in cafés, such as knife handling). Ultimately, though, coffee bar veterans know best what can go wrong. 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