Opening Shift: behind the scenes at our espresso bar
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- Опубликовано: 12 июн 2024
- Today, Josh gets the inside info from Georgia - a barista at our 'Roastery Door' espresso bar in Sydney to take a look at her process behind the scenes.
Sections in this video:
0:00 First Things First
1:34 Seasoning / Dialing in Espresso
3:36 Working with Blends / Single Origin Coffees
4:25 Why Multiple Blends?
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Website: www.sevenmiles.com.au/
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Yes alot more! - This was really interessting, and really telling of what effort lays behind a very serious cofeebar. Absolutely inspiring and interesting.
Gergia´s enthusiasm is contagious!
Yes, I would like to see more behind the scenes videos. I found it interesting that the barista uses two different coffee bean, one for non dairy and one for dairy. Keep them coming
Georgia is a legend! I had the pleasure of meeting Georgia on the meet the roaster night recently. It was really cool hearing about her barista journey and now especially cool seeing how she runs the espresso bar
Keep up the awesome work team
Couldn't agree more!
I like that Josh asks these questions well-knowing the answer but doing it for us common folks. We appreciate you, Josh.
Glad I can help! :)
but shhhh don't give away me recording secrets!!!!!
I've been watching this channel for over a year and I desperately need a job here.
Same.
Get your butt down there then and ask! 😊
Yes! Loved this 😊
This is fantastic. Can't wait to visit.
Yes I'd be keen for more behind the scenes.
Brilliant barista Georgia - sure every coffee is brill ☕️ wish I lived nearer
Aussies love their coffee!
Love to see more of what you do behind the scenes! Great job guys!
Thank you, glad to see a professional sharing knowledge!!!
More please! I love to watch these type of videos. I’m just getting into learning about espresso and these videos have been really helpful. Thanks.
Thank you for the video. Absolutely love the break down.
Yes love the behind the scenes videos. Keep it up!
I really need a masterclass to be this kind of barista.
Interesting! Would be happy to see more of this, thnx.
Super interesting! Keep it coming!
This was a great video. More please, with focus on aspects similar to 'why multiple blends'.
Hi. Great video. I appreciated it. And yes, more video for a coffee lover.
There is always so many things to learn about coffee ❤️
Very nice. Please show us more! We want to see the hole process.
This was great!!! Want to see what other staffs do
Would love to see more of these styled videos!
I want to learn barista skills so much. Right now I consider myself a coffee enthusiast but I wanna take it up a notch.
Hoping this helps you to level up that notch then!! :D
Love this - just came across your channel and bingeing all videos. Keep up the good work and hope to visit you in AUS one day!
This is fantastic!! Need to go here someday
I definitely want more. This is amazing 😍
More to come! Thank you!! :D Can't wait to show more BTS we have planned!
Yes it would be awesome to see how you guys, go from green, to roasted, to cup
Great videos guys! Keep it up
Inspirind me to having mine tomorrow
I’ve got a Musica Lux and G60 at home and hearing the amount of prep that goes into this morning start up at the shop is super helpful!
How do you enjoy your setup? :)
@@SevenMilesCoffeeRoasters honestly I wouldn’t recommend this machine. It’s been extremely finicky over the first year of ownership and we just now are starting to finally get some consistency. I was having a really hard time being able to adjust shots in the 20-30 second range for 18g. If I made the smallest adjustment it would just drip out of there and run for 40+ seconds. That led to the pump being adjusted by a service center three different times because it has no pressure read out on it for the group-head. So I had no idea if it was going at 9 bars. If I was to do it all over again I would be looking at a GS3, Linea Mini or something else. And I would talk to the companies first to really make sure I’m getting what I think I am.
I’m really glad that I found you guys because you have so many videos that are touching on topics that I have questions on and it seems like you are going over all the details that I have been trying to find someone to explain.
Hmmm, YES! I loved this - Working at a coffee shop myself I found this really helpfull and it gave me much insight to what I can do better and how to improve my work flow in the morning 🌻 Hope to be able to travel to Sydney soon and visit you guys!
This is the only coffee chanel I subscribe to, my hat goes off to you all.
I honestly don't know how you folks do it, all those various requests of milk and non milk types would do my head in.
ME: "We only have full fat milk"... 🤣
One milk variety...we can only dream
I really like this kind of videos. To specify a little, the part of the video that gives insight in the coffee making/adjusting.
So yes - I like to see more like this videos.
PS1 A little bit of non coffee content is nice as long as the coffee is the main driver....:-)
PS2 I will try to make my local coffee shop to have the same level of variety of blends, as you do, when it comes to coffee drinks......:-)
Keep up the good work!!! :-)
Cool video. Nice espresso bar. Yes, more videos like this. Saludos !!!
Thanks! Will do!
Please I need a job in this place 🥺🥺
I’ve been following this channel for more than a year 🥶
i want to go to Sidney now just to taste this coffee-pro skills!! #living in tropical Sweden though :P
Always welcome to visit.... I'll shout you the coffee if you make such a flight!! haha that would definitely be commitment!
I like the minimalist menu. And prices.
Very interesting. We only use blends at Christmas to create Christmas coffees that are charity focused, but otherwise not a fan because of their lack of consistency. E.g a Brazil grinds at say setting number 7 and the Colombian in the blend grinds at setting number 2 so what setting do we use if they are mixed together? Yes, you could try match moisture contents so they sync better, but single origins to us are the way to go. We simply find one that works best for milk and go with that for our milk drinks and stick to others that work better for Americanos. I really like the idea of a coffee just for non dairy and very interesting to hear your reasons behind it. I must give it a go. Cheers 🤙
MORE MORE MORE
Not simp but does anyone know Georgias own channel if it exists or maybe any web-pages
It's just nice watching her
What ratio of coffee weight to water do you use for the drip coffee that goes into the carafe TIA
The closers should always re-stock cups and lids for the openers..
Packed with many knowledge upon choices of blend or single origin coffee... As a newbie in this industry, sometimes i look foward upon this channel because the information is very educative and based on inside and out experience....
But one thing i'm curious is that this channel rarely had sponsors, why is that? And how about the capital for having a recording?
I'm super exited to learn coffee in Australia by this channel, thanks
Glad you're enjoying the channel!!
Well, being a Roaster we don't necessarily need sponsors, as we enjoy giving back to the community who are just keen to learn and experience what our approach to coffee is, and I spose we rep our own products enough... so... we're sponsoring ourselves maybe? ;)
We intend for this channel to keep growing so stay tuned as we 'grind' out the clips :D
Idk why but Georgia really reminds me of Thomasin McKenzie. Both from the upside down aswell:D
Didn't know who that was.... BUT I see it!! :D
This is actually how baristas should operate before every service. The idea that you just flip on the machine and serve coffee blatantly is totally incorrect method
Y'all start your shift when it's LIGHT? OUT? this is not my experience with coffee
Its summer in Aussie at the moment, so yeah it's light out.... come Winter hahah well, might as well be midnight!!
I know that when done right coffee is good and will taste different from badly prepared coffee. However, the level of pretentiousness of these 2 is appalling.
We like to honestly show what goes on BTS, and yes this does actually happen as shown above. Sorry its not to your tastes.