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I actually work in a cafe where we always try to give you a drink worth the price. These tips are super useful for making good milk for cappucino for example. I'm going to put these tips in to practise and hope they will bring customers something of higher quality.
I heard about the whirlpool thing but I've been moving my pitcher around. I'll try keeping it still. Also, I have first been putting the wand right on the surface to aerate and then putting it further down. Is this wrong? I end up with a lot of bubbles.
@@CoffeetoArtI'm starting an apprenticeship at a bar in two days, I just finished studying this video. I'll let you know if it actually helped though I'm sure it will
I agree with all your advice. However that said, every café I have worked at in Australia, all the customers ask for extra hot coffee (70-80 degrees!) and will bring the coffee back if it’s at 55-65 degrees and say “it’s not even warm”, so we have to compromise on taste and art to supply the customers with their preference….so I’d say these tutorials suite a small specialty café with customers who appreciate the quality of coffee, and not a general commercial coffee shop haha! 🙂
Hi there, at what point do you aerate the milk? I only saw you hold the jug in one position without lowering it slightly to aerate? Does this still create micro bubbles without doing this? Thanks :)
Is keeping the pitcher absolutely still a specific thing for if you want to do latte art? When I did a Cafe and Bar course, I was told to lower the pitcher the moment I start steaming and then lift it when I think there's enough foam. I've never had good results doing this (a fair amount of large bubbles) though when tapping/swirling at the end most of the bubbles go. There are always some large bubbles remaining though and it definitely doesn't look the best after I've poured and let it sit for 20 seconds.
Can you please explain why other baristas in their videos say to put the tip of the wand just above the milk and in your video it shows as being submerged the whole time?
What about the steaming wand with 4 holes and positioned on the side of the coffee machine not straight so I cant put the nozzle of steamer into a jug that easily, can someone explain it to me? How to do that properly ? thanks btw these are very nice a useful tips for me, that I can use in my work.
May be a bit late for you but you can also feel it with your hand. Keeping one hand on the side of the pitcher while steaming and turning the heat off as soon as it is too hot to hold for more than 1-2seconds gives you the right temperature. Probably not as precise but works really well as long as you pay attention :)
For beginners, these are great tips, but you didn't say that you also need a decent coffee machine with good steam pressure. Otherwise, you won't be able to make good late art.
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💫 Do you want me to personally review and give feedback on your latte art?
I'm helping anyone who joins my free community below
Inside you'll find:
- Other latte enthusiasts
- Barista training content
- Leaderboards to level up and unlock prizes
- Exclusive access to me for questions, tips, and more!
It's totally free to join and will help take your latte art to the next level ☕
Join Today 👉 www.skool.com/latte-labs-foundations
I actually work in a cafe where we always try to give you a drink worth the price. These tips are super useful for making good milk for cappucino for example. I'm going to put these tips in to practise and hope they will bring customers something of higher quality.
I don't drink coffee at all but I like to prepare it for my parents. These tips are super helpful.
Realizing that I used to do exactly "what not to do"
Haha ! You're a lot in the same boat :)
I heard about the whirlpool thing but I've been moving my pitcher around. I'll try keeping it still. Also, I have first been putting the wand right on the surface to aerate and then putting it further down. Is this wrong? I end up with a lot of bubbles.
@@Crayphor yes it is, but don't worry! We learn from mistakes❤ just try again
Hahahahahahaha. Oh man. All wrong steps. Thanks for this. Hopefully it'll get better now.
@@CoffeetoArtI'm starting an apprenticeship at a bar in two days, I just finished studying this video. I'll let you know if it actually helped though I'm sure it will
I've been going over so many videos on how to steam milk and tip 2 & 3 were the keys I was looking for, thank you
I'm glad it helped, mate !
Damn, i've used every single "what not to do" in my beginning times... Keep up the great work my man
I agree with all your advice. However that said, every café I have worked at in Australia, all the customers ask for extra hot coffee (70-80 degrees!) and will bring the coffee back if it’s at 55-65 degrees and say “it’s not even warm”, so we have to compromise on taste and art to supply the customers with their preference….so I’d say these tutorials suite a small specialty café with customers who appreciate the quality of coffee, and not a general commercial coffee shop haha! 🙂
This is actually what I been looking for, awesome tips!!! thanks a lot!!!🤟🤟🤟
Thank you very much for this vid. I have done pretty all these mistakes.
❤ thanks for the great tips! Looks like I need more practice❤
omg so many tools! im a beginner, and your video was very helpful. just one question, which is the basic equipment i need to start ?? thank u !
List of Tools & Equipment for a Cafe
==============================
1.Coffee machine
2.Coffee grinder
3.Blender
4.Knock box
5.Milk pitchers (2-3 nos)
6.Filter coffee machine
7.Electric schale
8.Milk Thermometer
9.Service trays
10. Tampers with pad (1-2nos)
11.Espresso cups (8-10nos)
12. Cappuccino cups 12Oz. (8-10nos)
13. Mug or glass for latte (6-8nos)
14.Take-away cups
15. Sugar sachets
16. Low cal sugar sachets
17. Chocolate powder (for hot chocolate)
18. Monin syrups (4-5 flavours)
19. Syrup bottle pumps (can get free)
20. Coffee beans
21. Decaf coffee powder
22. Full cream milk
23. Non fat milk
24. Soy milk
25. Small paint brush
26. Head cleaning tablets/liquid
27. Head cleaning brush
28. Staff uniform
29. POS system with suitable hardware
30.Menues
31.Cleaning cloths
32. Knives (2-3)
33. Cutting boards (2-3)
34. Plates to serve food
35. Cutlery
36. May be a food showcase
37. Dustbins
38. Garbage bags
39. Mop, Mop bucket
40. Broom
41. Table cleaning solution
42. Table wiping cloths
43. Water filter for coffee machine
44. Ice machine, ice shovel
45. Ice crusher
46. Takeaway cup hoder
47. Takeaway cup dispenser (optional)
48. Straws
49. Straw dispenser (optional)
50. Ketchup sachets
51. Sugar sachets holders
Thanks for the milk quantity tip 👍
Hi there, at what point do you aerate the milk? I only saw you hold the jug in one position without lowering it slightly to aerate? Does this still create micro bubbles without doing this? Thanks :)
Nice 5 Tips 👍
Hello, this is awesome.👍👍👍🥰🥰
You are awesome !
How deep to insert the wand when frothing?
Is keeping the pitcher absolutely still a specific thing for if you want to do latte art?
When I did a Cafe and Bar course, I was told to lower the pitcher the moment I start steaming and then lift it when I think there's enough foam. I've never had good results doing this (a fair amount of large bubbles) though when tapping/swirling at the end most of the bubbles go. There are always some large bubbles remaining though and it definitely doesn't look the best after I've poured and let it sit for 20 seconds.
This is when you're not moving it for that, it means just generally keep the pitcher where it's supposed to be
Thanks🎉🎉🎉🎉
Can you please explain why other baristas in their videos say to put the tip of the wand just above the milk and in your video it shows as being submerged the whole time?
How deep should we dip the wand?
What about the steaming wand with 4 holes and positioned on the side of the coffee machine not straight so I cant put the nozzle of steamer into a jug that easily, can someone explain it to me? How to do that properly ? thanks
btw these are very nice a useful tips for me, that I can use in my work.
Great..full support here... I'm still struggling with my latte art😒
:( Latte art is hard ! But very fun when you keep going :)
Thanks sir❤
helo, what model of Taylor thermometer do you use?
What milk do you use?
Where can I buy that muzzle cleaner?
noted 😉
Which machine are u using?
i go now for a latte thx
Doing all those not to do hands up 🙆🏻♀️
Nice❤️
nice
Thanks mate !
💯💯💯💯💯🙌
Temps in deg F?
he literally shows it in the video
How he don't get burned touching the cup?? 😅
Bro i dont have temperature measurement can u tell me about how many sec it needs to steam plzz
May be a bit late for you but you can also feel it with your hand. Keeping one hand on the side of the pitcher while steaming and turning the heat off as soon as it is too hot to hold for more than 1-2seconds gives you the right temperature. Probably not as precise but works really well as long as you pay attention :)
And then the customers say the milk is cold😢
Yeah. It's happens.
Actually the rules are only 2: no whistles and no bubbles. That’s it.
Actually for nozzle it depends. At least 3 is incorrect
Alot of ppl tell they know how to do it but they did exactly the same thing like them moving around
😮😮😮😮😮
Thanks to you i think i found my problem. My steam nozzle has only one hole
Glad it helped :)
I didnt know the tip comes off to clean
🫡🫡
😂😂😂
So many wrong tips here
Of course !
For beginners, these are great tips, but you didn't say that you also need a decent coffee machine with good steam pressure. Otherwise, you won't be able to make good late art.