POV- Solo barista covers the head baristas lunch break
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- Опубликовано: 28 сен 2024
- First time using the till at this cafe was quite interesting... Hope you enjoy!
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Glad we are back to 18g coffee, that last video with 19g was stressing me out lol
I'm listening to this while I write my master thesis that is due in 10 days (!). Passively listening to this while I work somehow works with my ADHD to help me get into a better flow and work better. So thank you and more, longer videos please!
I completely understand, for I too have ADHD; white noise is something I have always done to help me focus. I find that when it is dead silence, I am rereading sentences and getting twice as distracted as when I have the news on with lengthy RUclips videos playing passively as I work. I hope you soon will have mastered your arena of industry and go on to be an orator on the matter, or whatever satiates your soul.
Eyyy same here! Whenever I’m working on sewing projects I watch his videos lol
Coding/working with your vids in the background brings such a good vibe! Thanks man!
Hope I see Connor around making coffee when I decide to visit the UK someday :’) Cheers!☕️
I like seeing how the changes in locations of things makes the process more seamless.
Ever since I got hired into a local cafe, I've been watching your vids to help me with bar flow to be as efficient as possible. Love watching what you do!
i love these videos so much! i really wanted to become a barista as a summer job but i was too scared lmao. these videos are so inspiring and are motivating me to just go for it! maybe one day
do it do it do it
specialty barista jobs are the best shit ever. it is a job that will treat you very kindly when you need it. just a matter of finding the right cafe and having the right expectations.
if it's a "wow, the workflow for espresso is a lot and that's really intimidating" thing, you're already ahead of the curve by watching videos like this to understand all the steps on the surface level. seeing a ton of different cafes with different workflows through this channel helps too. you just have to pick your cafe more carefully because not all of them are equipped to train brand new baristas.
if it's a "wow, people are intimidating" thing, do it anyways because customer service will get you out of your shell quicker than anything else ever
speaking from experience on both fronts lol
@@zzzowoey lmao thanks so much! I have both worries!! there aren't many cafes that I feel would be extremely well suited for what you said near me, but I'll look more into it. I just feel worried about co-workers and speaking to so many people, but these videos are making me realise that it's rlly not as bad as I'm thinking it will be. :)
thank you! I've wanted experience being a barista since I was a kid.
do you still work as a barista or was it a previous thing? how long ago/have you been doing it?
Don’t worry, depending where you work, you’ll don’t have to talk to people. There are many coffee shops where one or two people take orders and they just tell you what drinks you have to make, an espresso, a latte,… so no worries to have, I started at my new job a month ago, at the beginning I only took orders and as an introvert person it was really hard and stressful sometimes, but I started as a barista about two weeks ago and I just love it. So, my point is : you want to become a barista ? Go ahead. You’re afraid of making mistakes ? It’s okay, everyone does mistakes ! And your superiors will teach you how to make drinks. I hope I’ve been helpful !
Same here, I had the same experience 🤣
Fantastic video as always mate. Thank you for sharing
Thanks mate!
this videos makes me want to come back working at local cafes, i hate working at franchise cafes
Hi I'm your big fan I love your coffee
Great video as well always Connor. Btw, what are thoughts of using your own personal pitcher (e.g. WPM or Motta) instead of using those stock pitchers? I think it will improve your latte Art pours.
I personally wouldn’t feel comfortable having that conversation with a cafe, definitely for the home cafe though
Hey Connor! Around the 2:30 mark you emptied grounds into the portafilter twice only to immediately throw them into the knock box. What was the point of this? Just trying to understand :)
Adjusting grind size and making sure the old was completely gone.
@@BuckeyeGirl Ahh thank you!
Just clearing the retention so I can get an accurate reading on the amount I’ve adjusted it
This makes me miss being a barista 😅
17:08 the matcha latte was with oat milk. 20:15 u used regular milk, seems she enjoyed it anyways, just what a lactose intolerant viewer notices. love the vids
The sort of mistakes that happen when you don't use dockets. Such an easy fix. Maybe a 'waste' of paper but it almost guarantees stuff like this never happens.
He makes a swan just to tell the customer that the lids are right there - what a menace :D
😏
sorry this question is not about the coffee but where are your shoes from? they're cool!
TK max!
I didn't watch the whole video but it looks like a very nice video
I've been watching your videos to help me with the flow, you're doing a great job. Keep progressing, what is the basket size in the la marzocco portafilter? Greetings from Poland :)
I'm really struggling to understand what the difference is between latte and cappuccino from a barista's perspective. You seem to froth the milk the same amount of time and milk volumes look so similar, what actually is the difference between the two!?
Fair play
What does the second thingy do when preparing the shot? I understand the first one and I understand the tamper, but not that one :D
Btw., great video as always, I appreciate how friendly you are to everyone! It's very peaceful to watch (although I don't know if the one girl was hitting on you :D)
First one is called WDT tool, second one is there to evenly distribute bed of coffee, to be ~ perfectly leveled, coffee before tamping have to be as flat as possible, you don't want to have spots with higher / lower dose of coffee.
Did the lady not order an oat matcha latte?
☕👍
Why do you tap everything so much and hard?
Vibey
😊
8:50 some one can say me what does that mean? I’m from Mexico and actually i don’t know
Sit in - stay in local, takeaway - take it with you and leave the place
@@Zarazkowy i’m really sorry, i actually speak english but i don’t now how the idea just wasn’t made clic in my mind jaja, i thougth it was someting about the coffee texture
@@CharlyFlores. You welcome ;p
Ridiculous
Dairy instead of oat 🤮
Mistakes happen, don't judge 😢
@@Zarazkowy I'll be sure to not judge when a customer asphyxiates in front of the barista.
@@Zarazkowy this cant happen bro
30 minutes of Connor absolutely killing it? Say less.
I only drink tea...boring I know. Anyway, I really enjoy these videos very calming and great to see someone who enjoys their job and creating this content 😊
This makes me wanna buy coffee from a cafe indefinitely
Watching these makes me want to learn to become a barista and start my own cafe lol
Just pure love
Why did he dump the unused grounds twice at 2:35
He was adjusting the grind size of the grinder and to make sure he only gets grounds with the new grind setting, he had to grind out the old stuff
Your a professional and you weight your coffee and portafilter each time? Well don't forget the wire distributer thingy. I want my shots timed, temped and sang to. None of that caf or decaf stuff either. I want the non-binary blend.
Why do you tap the cups or togo cups or the milk after heated so much?.
What on earth is this new 3 stage coffee tamping process? First time i am seeing it... does it make any difference?
Mostly used at home because it takes a little longer- this is one of a few cafes I’ve used it though
Yup it does.
Wait the first one flat white ? But I thought that was a caffe latte🥹
That lady at 17 minutes ordered a Matcha Latte with oat milk, you made hers with dairy (21 minutes in). Oh no! However, I love your videos ;-)
what's the name of those espresso machine?
just 30 minutes? at least an hour or more mate🫶🏼
I want to ask about how to set up your two paper cup dispensers. How do they automatically push the cups up? If there's a place to buy them, please recommend it to me. pls help
I noticed that he pulls them up, it's not automatic if I'm correct.
If you measure the grams each time but then the leveler machine always makes wipe a lot but off the top off the top isnt that under?
Where is he wiping a lot off the top?
@@TheCaptainLeonardI think he talks about cleaning the portafilter after WDT / tamping, so he should go for 18.1, cause he dump that a little bit of coffee grounds from the top of portafilter, idk
LETS GOOO!!