I do mocha by adding chocolate to the espresso shot, and then mix it very well, then adding milk, in this way I get a very good colors contrast between the mocha and the milk
Would you mind giving a recipe for a Cortado using a NotNeutral Vero 4.5 oz Cortado glass? Also, when you mention your brew times, is that from the moment you turn on your machine or when the first drop of espresso hits the glass? Thank you!!
Hi , lemme say it looks great , but i have a small doubt and if you could clear that , it would be of great help , i love drinking coffee in small qty and like piccolo which you have made , you think its possible to make cappuccino , mocha n all with proper taste in 3 ounce glass that you have used for piccolo ? if then what would be the right qty for espresso shots for them in a 3 ounce tiny glass ?expecting your reply with great interest .
the same as a piccolo I suspect. A piccolo is simply a perfect half of a regular Cafe Latte. So buy either adding half chocolate into or on top of your 3oz coffee, you'll be making a small cap or mocha. . customers may not relate to them in this way but I can see where you're coming from :)
Wolff College of Coffee . Thanx a lot for your reply and 2 more things. For a 3 ounce glass do you think 10 gms of espresso shot will do ? Like the half of actual shot ? Also I am from India and if I want to enrol a course with you , how can I?
It should be 10 grams of a total of 20grams. So you'd only be catching one half of the shot. This way you get far more extraction and strength in that 10gram single ristretto. Then yes, 10 grams should be plenty for flavour. Always ensure you're customer enjoys it that way though. You could be doing single espressos in there as well. Find the flavour that works for your coffee and your customer. .. As far as courses go, stay tuned! we are building platforms to better reach out to those who cannot visit us in Brisbane; but we do get many who travel and stay in Brisbane to do the courses with us. You' re always welcome :)
@@WolffCoffeeRoasters .Sounds great , and if i wna comedown , stay and do the course what would be the duration and fee structure be like ? also will i be able work and learn ?
@@mariai9549 I've had the same experiences, especially here in America... Lattes, macchiatos, and most traditional coffee drinks are served in 24oz cups with half of the drink being a flavored syrup or some other unnatural flavor. We need a serious coffee culture overhaul!!!
Good information.Could you please help me, i have tried different types of coffee to get the best latte, i am looking for a nescafe like taste.what type of coffee will give me that taste?i tried lavazza rossa, club and classic but did not like the taste.
@@WolffCoffeeRoasters because i am a doctor and i nescafe is instant coffee and it is really unhealthy. I like paparotti latte coffee but they use a mix if different types if coffee.
ristretto is like an espresso brewed with half the water. They make it a double ristretto so that it is the same (or at least similar) volume of liquid as a single espresso.
I know what you mean to articulate and in essence I agree and would say, 'You would think so.' Numerous times I have been the devils advocate for these exact recipes and tested the espresso vs. (dbl) single ristretto out in 3oz piccolos (in other 6oz drinks). Although the complete extraction is not reached, the 20 or so seconds of extraction still reaches a modest 12-15% EY. The balance is there in the flavour experience. An espresso in a piccolo, listening to out consumer feedback, gets brought back every time as too strong.
Well it's extremely unlikely that your espressos have a taste balance range of 12 to 20% EY. Ristrettos will (almost) always taste a lot worse than your targeted recipe (if the recipe if correct for a given customer base in the first place). I've tricked dozens if not a hundred customers with 2 cups extracting a full shot and a riz (for piccolos, espressos, lattes etc.) and not a single time I've had someone telling me they found the ristretto tasted substantially better than the fully extracted shot (which has reached it's balance and sweet spot). If you look back historically, coffee used to be dark roasted to hid defects in the green or poor storage impact on it. The only way you can extract a dark roasted coffee and achieve balance is by having a much short extraction (increased solubility in dark roasts will result in a targeted EY reached faster than a 'lighter' roast) ==> therefore ristrettos were used to obtain a less-bitter profile. Now that we have access to better green quality and roasting has evolved, the average roast development has substantially decreased meaning we need to stretch our extractions more and the existence or ristrettos isn't needed anymore and becomes an absurd legacy which - in more advanced market - has already disappeared.
how about understanding the basics on coffee extraction before posting tutorials and spreading false informations which the rest of the industry has to fight twice as hard to eradicate?
Hello boss My name is magret Am a Ugandan and a senior barista in speciality coffee I know how to make filtered coffee like v60, syphone, aeropress, french press and chemex plus milk based coffees hot and cold Like Spanish latte my favourite Cappuccino, Flat white, Piccolo, Cortado, espresso machiato, Latte, White Mocha, Caramel Latte, Hot chocolate plus juices like passionfruit mojito, blueberry mojito, Redberry and Green Apple mojito I also have my own signature if am given chance to work with you I shall serve it to you boss.
2:34 Thank you for the pitcher POV! That's very original and helpful 😃
Always learning something new from you guys, that mocha switch with the cocoa powder was great!! 😍
instaBlaster
This is super creative... I love it
Very informative,thanx a lot 🙏🙏👍🏼
I love watching the videos you guys put up. They are always very informative and helpful.
By far, the best method and explanation for how to make a Mocha on the Net! Cheers!
First class latte art skills !
Brillant video, thank you so much. I am going to try this out
I do mocha by adding chocolate to the espresso shot, and then mix it very well, then adding milk, in this way I get a very good colors contrast between the mocha and the milk
NICE!
What’s your chocolate to espresso ratio?
I do 1.5:1 ratio myself! So for every shot, I do an extra half teaspoon of chocolate. I find that brings out the best flavour
Mario Bashar Alhamod Do you use the chocolate powder or just normal chocolate?
Thanks
Love the reverse mocha art tip, cheers
Wow! Very impressive. Thanks for sharing.
Adding chocolate powder in the jug to create the art is awesome 👏 Greta idea.
When i was a barista in melbourne, i learned the milk and chocolate steaming method. Save time during the rush hour.
Enjoy your creative mocha recipe. Thank you.
Thanks 👍
Thank you very much Wolf team
Awesome 😎 as usual
Thank you for all these very informative contents!
Would you use the same times for a 18gram basket or shorter?
can't wait to try this tomorrow morning! thank you for the vid!
does it make a difference whether or not you stir the choc powder into the milk before steaming? thanks (:
Very informative. I did enjoy it ✋
thank you very much .. I am from syria .. I like your videos❤
Great man
Really instructive content, thanks so much!
Does the choc impact the steam wand at all? Or does purging fix it all?
Thank you its big help
Would you mind giving a recipe for a Cortado using a NotNeutral Vero 4.5 oz Cortado glass? Also, when you mention your brew times, is that from the moment you turn on your machine or when the first drop of espresso hits the glass? Thank you!!
Very interesting. Damn I need an espresso.
Hi , lemme say it looks great , but i have a small doubt and if you could clear that , it would be of great help , i love drinking coffee in small qty and like piccolo which you have made , you think its possible to make cappuccino , mocha n all with proper taste in 3 ounce glass that you have used for piccolo ? if then what would be the right qty for espresso shots for them in a 3 ounce tiny glass ?expecting your reply with great interest .
the same as a piccolo I suspect. A piccolo is simply a perfect half of a regular Cafe Latte. So buy either adding half chocolate into or on top of your 3oz coffee, you'll be making a small cap or mocha. . customers may not relate to them in this way but I can see where you're coming from :)
Wolff College of Coffee . Thanx a lot for your reply and 2 more things. For a 3 ounce glass do you think 10 gms of espresso shot will do ? Like the half of actual shot ? Also I am from India and if I want to enrol a course with you , how can I?
It should be 10 grams of a total of 20grams. So you'd only be catching one half of the shot. This way you get far more extraction and strength in that 10gram single ristretto. Then yes, 10 grams should be plenty for flavour. Always ensure you're customer enjoys it that way though. You could be doing single espressos in there as well. Find the flavour that works for your coffee and your customer. ..
As far as courses go, stay tuned! we are building platforms to better reach out to those who cannot visit us in Brisbane; but we do get many who travel and stay in Brisbane to do the courses with us. You' re always welcome :)
Wolff College of Coffee . Sounds great . If I could travel n stay what would be the course duration and amount be like ?
@@WolffCoffeeRoasters .Sounds great , and if i wna comedown , stay and do the course what would be the duration and fee structure be like ? also will i be able work and learn ?
Thank you for your quite good video.I've knowledge about coffee from your video.
Thank you so much
Very nice sir
Wonderful 👍👌
Australian makes the best coffee imo
Please tell me what espresso machine is that one?
Is there truly a college for coffee? * ^ *
What is the grind degree of coffee beans?
Thanks!
piccolo =cortado?
seems piccolo is as strong as latte but cortado is a heavier coffee with more percentage of espresso
cortado is double shot, spanish name
Cortado is equal parts espresso and milk, so not necessarily a latte.
@@mmazz414
my fave coffee drink followed by a traditional Macchiato.. i've found many lattes and caps taste like burned milk:(
@@mariai9549 I've had the same experiences, especially here in America... Lattes, macchiatos, and most traditional coffee drinks are served in 24oz cups with half of the drink being a flavored syrup or some other unnatural flavor. We need a serious coffee culture overhaul!!!
Nice bro
Thank you very much!
What chocolate powder do you use?
Thank U of tips
Can you do any latte art?
Is your cocoa powder mixed with sugar?
Yes, we use a 33% Cocoa mix, makes it really nice and tasty.
Hello I’m new in this barista I started with expresso today can I have the link of ur expresso and cappuccino links thks you got great videos
OMG THE SWAN
Looks delicious, send me two of those pls
Good information.Could you please help me, i have tried different types of coffee to get the best latte, i am looking for a nescafe like taste.what type of coffee will give me that taste?i tried lavazza rossa, club and classic but did not like the taste.
Nescafe.. If you love the taste, why change?
@@WolffCoffeeRoasters because i am a doctor and i nescafe is instant coffee and it is really unhealthy. I like paparotti latte coffee but they use a mix if different types if coffee.
you need to search what coffee beans nescafe uses
Mean 10 g yield in each cup ?
For a piccolo, yes.
Can we have metric measurements?
gosto mt
In theory; If I split a latte in 2, do I have 2 piccolo's?
Yes absolutely.
👍😍
Get great experience
piccolo gender reveal
Still wondering how to make a mocha, all I heard him talking about was a mocker
Sry I tot this is the green guy piccolo video
*why didnt he say espresso instead of double ristretto ???*
Jin's Epiphany bc it's a different things😂
@@shinyway3487 how are they different things ?
@@CulturalAmeeca it has to do with the amount of coffee and water and shorter time of extraction compared to a regular espresso
ristretto is like an espresso brewed with half the water. They make it a double ristretto so that it is the same (or at least similar) volume of liquid as a single espresso.
because at Wolff they use ristrettos for their milk based beverages instead of espresso
"Good balance between coffee and milk"
Pulls a riz into a piccolo... talk about balance
I know what you mean to articulate and in essence I agree and would say, 'You would think so.' Numerous times I have been the devils advocate for these exact recipes and tested the espresso vs. (dbl) single ristretto out in 3oz piccolos (in other 6oz drinks). Although the complete extraction is not reached, the 20 or so seconds of extraction still reaches a modest 12-15% EY. The balance is there in the flavour experience. An espresso in a piccolo, listening to out consumer feedback, gets brought back every time as too strong.
Well it's extremely unlikely that your espressos have a taste balance range of 12 to 20% EY.
Ristrettos will (almost) always taste a lot worse than your targeted recipe (if the recipe if correct for a given customer base in the first place). I've tricked dozens if not a hundred customers with 2 cups extracting a full shot and a riz (for piccolos, espressos, lattes etc.) and not a single time I've had someone telling me they found the ristretto tasted substantially better than the fully extracted shot (which has reached it's balance and sweet spot).
If you look back historically, coffee used to be dark roasted to hid defects in the green or poor storage impact on it. The only way you can extract a dark roasted coffee and achieve balance is by having a much short extraction (increased solubility in dark roasts will result in a targeted EY reached faster than a 'lighter' roast) ==> therefore ristrettos were used to obtain a less-bitter profile.
Now that we have access to better green quality and roasting has evolved, the average roast development has substantially decreased meaning we need to stretch our extractions more and the existence or ristrettos isn't needed anymore and becomes an absurd legacy which - in more advanced market - has already disappeared.
@@simon_gautherin
How about you use your method for your customers and they do the same?
how about understanding the basics on coffee extraction before posting tutorials and spreading false informations which the rest of the industry has to fight twice as hard to eradicate?
Coffee Extraction is a science, The Flavour experience is subjective is what Maria what hinting at I assume.
It’s a Mocha with a MO not MA
Hello boss
My name is magret
Am a Ugandan and a senior barista in speciality coffee
I know how to make filtered coffee like v60, syphone, aeropress, french press and chemex plus milk based coffees hot and cold
Like Spanish latte my favourite
Cappuccino, Flat white, Piccolo, Cortado, espresso machiato, Latte, White Mocha, Caramel Latte, Hot chocolate plus juices like passionfruit mojito, blueberry mojito, Redberry and Green Apple mojito
I also have my own signature if am given chance to work with you I shall serve it to you boss.
Ristrettos are such a joke, they're always under extracted, to go fine enough for a proper ristretto just causes micro channelling within the puck.
Pretty good video never the less!
These glass cup are too small. A 12 oz cup is satisfying!