Most cafés don’t have a coffee quality problem—they have a training problem. Kathie Hilberg breaks down what makes barista training effective, when roaster-led education is enough, and when a more advanced approach is needed to grow both people and performance.
Andrew Tolley sits down with Kathie, a seasoned barista, educator, competition judge, and specialty coffee professional with 15 years of industry experience. Together, they explore the real return on investing in training. If you’ve ever wondered whether staff education is worth the cost, how to build confidence behind the bar, or why great coffee can still fall short without the right team, this conversation offers practical answers.
Why training can improve quality, service speed, and customer confidence
Where cafés can access training, from roasters and independent educators to online resources and in-house programs
How to choose the right training format for your business
What makes a great trainer
Why foundational barista skills still matter in an age of automation
How to train employees who don’t drink coffee
Why clear SOPs and consistent training materials help teams perform better
How reliability, curiosity, and a willingness to learn can support career growth
Kathie also shares her own career journey—from competing as a barista and Brewers Cup competitor to judging, leading with the BGA and SCA, educating coffee professionals, and moving into specialty tea with Spirit Tea. Her story offers valuable insight for anyone considering their next step in coffee, hospitality, sales, or education.For café owners, trainers, and baristas who want to build stronger teams and better coffee programs, this episode is a practical look at how skills, systems, and people work together.
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