Ever wondered what a day in the life of a barista looks like? From pouring silky espressos to practising latte art, expert barista, Fernanda, proves it’s a daily grind that is anything but boring.
Fernanda is a barista at the Toby’s Estate flagship cafe in Sydney’s Chippendale. She studies Hospitality Management, hits the gym hard (rumour has it she’s a bit of a beast), and dances everything from Hip Hop to Latin. She brings that same energy into her day job: focused, fast-paced, and always up for a challenge.
Arriving at Toby’s
If you walk into Toby’s Estate Chippendale in the early hours of the morning, chances are you’ll catch Fernanda already behind the bar with music on, coffee dialled in, and the day already in motion. As one of the first staff members in, she sets the tone for the day – from the playlist to the first shots off the machine. Because good tunes are non-negotiable at Toby’s. Music is life.
Starting a shift
Fernanda starts her shift by dialling in every coffee on the bar – from blends to single origins – with a strict one-hour window before service begins. Every recipe and grid are followed precisely because that’s how Toby’s guarantees every customer gets the same great coffee, no matter who’s on the bar.
She tastes every coffee as an espresso for the single origins and with milk for Toby’s blends, because that’s how customers drink it. No shortcuts.
“Coffee’s always changing. We have to meet it where it’s at. And if something’s off, I’m lucky – I can go straight to the roasters and work through it.”
Fernanda, Toby’s Estate Chippendale
During service
During service, Fernanda could be on either side of the bar. As ‘Barista 1’, she pulls shots and keeps an eye on flavour throughout the day. Recipes can shift as the room warms up, so she tastes constantly and adjusts where it’s needed.
If she’s ‘Barista 2’, she’s steaming milk, pouring latte art and finishing drinks with all the small touches – lids, saucers, even a sprinkle of chocolate. On a busy day, she’s also juggling espresso and filter bar orders while chatting to curious customers.
“I always ask what their go-to coffee is first, then I’ll tailor my recommendation from there. If they’re interested, I’ll take them deeper into our single-origin offering.”
Fernanda, Toby’s Estate Chippendale
Pack-down
After service wraps up, it’s time for pack-down and another round of good music – usually the stuff they can’t play during the day. With staff from so many different corners of the world, playlists are diverse and there’s always something new to listen to.
Beyond the bar
Fernanda’s role doesn’t stop at the bar. She splits her week between café service and the quality lab – cupping coffees, preparing samples and roasting.
Sample roasting and flavour recognition were steep learning curves, but with support from the senior roasting team, she’s found her rhythm.
“QC has helped so much with dialling in. I’ve learnt how to taste properly – to actually pick up those descriptors. They’ve been so generous with their knowledge. I always feel like I can ask questions – and that makes all the difference.”
Fernanda, Toby’s Estate Chippendale
Working in the lab has also deepened her understanding of each blend’s makeup. What she tastes in QC is what she expects to serve – bridging the gap between product knowledge and customer experience.
But her favourite part of working as a barista at Toby’s? “The people. I genuinely love coming to work.”
What do you think is the most exciting part of being a barista? Leave us a comment below!
