Hey, I love your videos, I've been a cook at a bistro for years but have recently started working as a barista as well. I've been watching your videos to improve my techniques, but a video just teaching how to really dial in the basics would be amazing.
I think you need a thermometer for the milk in those jugs. To know the correct temperature, since just placing your hand in the jug is not enough and is wrong. For me, the correct milk temperature is 64 degrees. And the lancet must be cleaned first by opening once, cleaning, opening again and cleaning. It's just a tip, I've also seen in other videos that the cappuccino you make has almost no foam. I don't know if any customer has complained, but the cappuccino has to have a consistent foam of about 2 centimeters on top. I could say more, but it's already a lot of text. :P
Wouldn’t you thing if you’ve steamed enough of the same milk in the same cups from the same machine enough years, you’d get the feel for when it’s right? Feels like overkill to temp-check every milk unless you’re a beginner
@@Leviajohnson When a client asks you for their coffee milk at 50 or 45 degrees, will you also do it by hand? With your hand you have an approximation but it is never so precise no matter how many years you have been around. If you want to give your clients approximations, it's up to you. Also, I'm sure that many times as you do it, the milk will reach 70 degrees for sure... And that temperature is not good for milk, and I highly doubt that you can feel a difference of 5 or 4 degrees with your hand.
I actually like when he keeps cleaning parts it's so satisfying, too bad he cut them out this video.
Great video! Inspired by your videos, I started working as a barista. Keep it up!
iyisin iyi :D
9:11 i love these mixing clips. so satisfying
Hey, I love your videos, I've been a cook at a bistro for years but have recently started working as a barista as well. I've been watching your videos to improve my techniques, but a video just teaching how to really dial in the basics would be amazing.
connor is such a great guy
yas
that "i love your mustache" 20:17 haha
This looks fun. Can't wait to get a job as a barista. But i'm still learning about latte art. A bit hard but i'm making progress
Please tell me the customer removes the lid to at least look at the art. I swear if they don't it would be sad.
That is why I always let the customer put on the lid themselves unless their hands are full.
@Smunsky most of customers does not care for latte art. It is a shame and sad feeling. I can put like 99%
The design doesn't make it taste better.
@@jishani1 But the art changes the mood of customer. You don`t need to spread your sad opinion here.
my passion,done with training,cant wait to start working
Good job ❤️☕️
100k subs passed!! well done mate 🎉🎉🎉🎉
Fact: a lid always ruins a good cup of coffee
I wanted to see how you made babyccinos.. i still feel difficult for them😢
抹茶もありますが、オレンジの粉末は日本では見たことありません。
ユニークな味がしそう！
茶線を使うと泡が細かくなり、抹茶の風味を損なわずクリーミーに味わうことができます！
そう言った意味で色んな飲み物にお使いになられてるのはユニークですね！
I love your work
Am also getting barista training i want to join there 😢
I can't wait to get a job as a barista
What do you use to record? And how do you mount it?
ngl those iced lattes seemed off at 30 min mark
Sorry, may I repost a snippet of your content on youtube short?
connor, how names your scales please. i want buy too also. thank you
Can I ask what's that yellow powder at the beginning of the video ? Thanks!
I was curious too for the name of the drink and the ingredients.
Hi, what camera do you use?
2:39 May I ask. What is that? It doesn't seem like matcha.
Some sort of turmeric I think
turmeric powder, blends with date syrup and milk...wow curious how it taste
👍🏻
❤
🎉🎉💖💖
I think you need a thermometer for the milk in those jugs. To know the correct temperature, since just placing your hand in the jug is not enough and is wrong. For me, the correct milk temperature is 64 degrees. And the lancet must be cleaned first by opening once, cleaning, opening again and cleaning. It's just a tip, I've also seen in other videos that the cappuccino you make has almost no foam. I don't know if any customer has complained, but the cappuccino has to have a consistent foam of about 2 centimeters on top. I could say more, but it's already a lot of text. :P
Wouldn’t you thing if you’ve steamed enough of the same milk in the same cups from the same machine enough years, you’d get the feel for when it’s right? Feels like overkill to temp-check every milk unless you’re a beginner
@@Leviajohnson When a client asks you for their coffee milk at 50 or 45 degrees, will you also do it by hand? With your hand you have an approximation but it is never so precise no matter how many years you have been around. If you want to give your clients approximations, it's up to you. Also, I'm sure that many times as you do it, the milk will reach 70 degrees for sure... And that temperature is not good for milk, and I highly doubt that you can feel a difference of 5 or 4 degrees with your hand.