- Видео 21
- Просмотров 14 895
Caffeinated Corpse (Daniel Arteaga)
Добавлен 7 фев 2023
Welcome to your caffeine-induced existential crisis.
Barista POV - Morning Service @ Mad Lab
Few minutes from a weekend morning here at Mad Lab Coffee Roasters Pico location in Los Angeles.
Still getting comfortable with the rig and all that.
What do you think of this setup?
Still getting comfortable with the rig and all that.
What do you think of this setup?
Просмотров: 4 640
Видео
Barista POV - Dialing in Espresso
Просмотров 4,3 тыс.Год назад
Hosted a barista workshop over the Halloween weekend. One person showed up (shout-out George) and we basically just brewed espresso and practiced latte art. Let me know what I did wrong or how annoying my voice is in the comments pls.
😮 Someone STOP him before I start crying Make tea, for God's sake !
Sick video I knew I recognized you your other video. My name is Hector I work at the social now I’m working at the Mad Lab with Trevor and Madi. Take it easy bro great stuff.
You sound so familiar did you used to work at the topanga social?
amount of beans wasted is insane. Also the beans are old. The crema is non existent.
You can test if the grind size is perfect by removing a scoop from the overweight one. Save some beans😂
The hell do u mean hack bro? This is a caffeine overload
🤭🤭🤭
🤭 P R O M O S M
barista skena ini mah kalo di indonesia
much love friend.
oh nice, you make the matcha in syrup batches and you just squeeze it in. as a matcha drinekr, I'd love to try the matcha recipe you got :)
it’s a tasty one and totally valid.
Thank you for the good video. Excuse me, but I'm wondering what machine has a red cork. Is it a brewing machine? I would appreciate it if you could let me know where the brand is. And is the denton written next to it cold brew? I'd appreciate it if you let me know. Please continue to make good videos.
The red handle is the hot water dispenser for a single Curtis brewer used for filter coffee yes. Next to that machine on the right is our iced coffee tank.
@@caffeineicideThank you. Nice barista
Awesome content. looking forward to longer ones
very nice
wow, you waste a lot of milk!! Start adding it up and at the end of the month it's probably a dozen gallons!
This is dope. Cool to see you in the zone doing what you love!
There’s a lot of specific nuances here such as the 17.8g dose and the specific steps of how I’m building the drinks here. Hopefully we can get some good discussion going around building drinks in general and some comparisons of how u’all do it. 😋🗣️🙋🏻♂️
Will you be doing barista POVs during service? Would love to see the workflow! ❤
Good stuff
We would run the grinder while making finer grinder adjustments, to minimize the amount of grounds we had to purge. We'd only have to burn half our dose to purge out the previous grind size. We also tasted every shot we pulled while calibrating, especially with new coffees. We would not swallow all the sips we tasted, but we'd at least taste each shot. We were always surprised when an extra long shot turned out to be the grind size for our brew recipe. Thanks for the video of working with a new coffee.
slay
What roast was ittt ?
mad lab natural colombia medium roast
Appalling waste and shocking lack of skill. A home barista would nail this 3 shots in, just by being more patient, careful and way more deliberate. This is just some dude wasting coffee by aimlessly going back and forth on a grinder.
which grinder are u using?
This is an older model of the F64 by Fiorenzato.
is it okay for the grinder to be turned finer when no beans are put through it?
In my experience for a small adjustment no - the burrs catch up just fine. I’d recommend engaging a dose then making an adjustment if you’re making bigger jumps.
@@caffeineicide i always shut my hopper and start the grinder when making bigger jumps, because the beans coming out while making the adjustment will tourn out unusable for my extraction either way. also a thing i do is: looking at the grounds size/texture every few seconds. saves time and effort, because you won‘t be standing there and putting 100 grams of beans straight to the trash. i do my first shot after 3-4 short „pulls“ from the grinder and i grind on demand. (i am not triggered, just poor haha)
For consistency, making finer grind size adjustments should be made while the grinder is running, and what @FDothat does with hopper gate is great.
Wow, so much coffee wasted!!! 😢😢😢 There HAS to be a way of doing it and lose less coffee...
Newer grinders come with digital measuring of nanometers of space between blades so you can pre-program it according to the coffee...
Yeah newer grinders are slowly getting better at reducing waste - hence the new technology of using lasers to measure burr distance. And yes! Plenty of waste unfortunately this grinder is not of the best quality but also this was a training setting. When I am behind the bar during a shift I would have served all of these shots in drinks.
Am I the only one who is getting angry at the waste?
This video was very eductational to new barista's because it demonstrates a few common mistakes. Mainly turning the dail the wrong way, losing track of steps/starting too course and overshooting the target. I don't blame you for making them, they are very common, especially with this stype of grinder. It shows the process is often frustrating and confusing. In the end you got there and thats what counts.
Thank you! I would say I’m pretty experienced but as I mention this grinder doesn’t get used much and is old, and also has had so many different coffees from different roasters in it.
yeah just throw everything away for no reason
If I was in service these shots would have been used for drinks but this was closed training.
what a waste...
This is one situation on camera where the waste was very mindful and consolidated. Imaging the waste in the industry as a whole with baristas who don’t understand how to dial. 😮
@@caffeineicidewith experience u should waste less than that..
my brother if i was a cafe owner & saw my barista was wasting so much coffee i would have a heart attack lmao also would recommend going from finest to coarse for less waste & faster dial-in. much love
Thats how you purge the grinder.. If you were a cafe owner probably your coffee would suck.
@@TrapRAMso mature😂
Definitely feel you on the waste. This was a one-off training shift and this is not how I operate my bar daily.