As I'm still working on my latte art at home, I am constantly referring to your videos. This series on milk pouring / texturing, etc. is fantastic! Appreciate the academic approach. Please keep up the great tutorials and thank you, Kelsey!
This is the the technique I mastered.i thought very less barista have this kind of eye measuring skills but you guys have known this fact too.i feel so proud as i can froth the milk exactly needed for each cup
Brilliant! Just the kind of video I was looking for! One of the things in Barista I was never taught. 😊 Now I can become more efficient with my coffees.
excellent presentation with really valuable intelligence throughout. Just a quick question...if making just one flat white would you steam directly into the 360ml jug?
Kelsey, please respond to my query: My home espresso machine has a wimpy 2" wand, so I need to use no larger than my 12 oz. pitcher. The goal is to make "double shot" (2 oz.) latte (cafe con leche , which, traditionally, should use scalded milk, but we're not talking traditional here) with a 1:1 ratio of coffee to milk. How much milk should I put into the pitcher so as to be moo efficient and not waste any? Thank you!!!
Great video! For me the biggest question, since it isn’t that busy where I work, is when to store just frothed milk in the fridge; and it isn’t correct that you only use cold milk for steaming right, so then you mix leftover milk with new milk for your next cappuccino? Or will that never work? Thanks!!
I can't say it won't work. buuuuut, using milk you've already heated, cooled and heated again will begin to taste horrible and dramatically effect the consistent taste of your coffee. Best to control waste and don't have any milk left over
You said, "For dine-ins ... you do need a little bit left in the jug otherwise we get a little blob on our latte art." Does this also apply for shops that do latte art on the take-aways? You must have a little left in the jug any time you do latte art?
I'd agree with that statement. However you also have more of an opportunity to have close to ZERO milk wastage in a Takeaway cup of coffee vs. dine-in. Takeaways will always be a great place to practice latte art - that's users/cafe preference I submit
Soak soak soak :) then scub. Higher temperatures for a long time. Try a slow cooker, say 60ºc for 6 hours if the build up is really nasty and tough to get off.
Just like Nabil said, and then you pour in this order: Cappuccino (the frothier of the 3), Latte (more froth than a Flat White, but less than the Cap) and last Flat White (just a little froth), so you split the foam the right way between the beverages.
Cap first. As it requires more of the froth. I would suggest the same approach with putting less milk in initially however stretch the milk more to give more froth to split between both drinks. Same goes for two caps, two lattes ect.
I think it's a great tutorial and zero wastage is an admirable goal. But, there's clearly a small amount left both in the frothing can and the pouring can during your demonstration (as well as in other videos of latte art). I would have liked to see you do the "shake the can upside down" after pouring the latte-art to prove that it's actually possible.
Thanks Ted! Zero waste could help everybody right! The possibility of having 0.0mls of milk left in the jug after latte art may negatively impact the final design or even just under fill the cup. Remembering when you steam milk you add volume in the way of bubbles to the milk. So having the smallest amount of milk left in the jug doesn't always equate to wasted milk but may represent over frothed milk as well.
We would not recommend adding sugar to the milk and steam it. Sugar can be added before the espresso in to the cup, after or when you add the milk or just before you drink it.
A controversial technique is "the Cuban". You put the sugar on top of your grind, and tamp it in the basket. The result is a caramelized espresso draw, tastes amazing. Buuuuut, incessant use of this technique can eventually ruin your group handles. But I recommend trying it once for yourself
As I'm still working on my latte art at home, I am constantly referring to your videos. This series on milk pouring / texturing, etc. is fantastic! Appreciate the academic approach. Please keep up the great tutorials and thank you, Kelsey!
You’re super talented, your videos are very professional, thank you.
As a Barista i would like to thankyou for these videos they have helped me alot ! Really appreciate it :) hope to see more.
This is the the technique I mastered.i thought very less barista have this kind of eye measuring skills but you guys have known this fact too.i feel so proud as i can froth the milk exactly needed for each cup
Thank you so much for making this video. Very helpful!!!!
Thank you so much guys,your videos are so helpful to me each time I watch it,it makes me grow higher
Brilliant! Just the kind of video I was looking for! One of the things in Barista I was never taught. 😊 Now I can become more efficient with my coffees.
Glad it was helpful!
I love your video's..please keep making them!! They are very informative!
Really really thank you for these video . I was really searching such video though i always waste my milk during latte art.
Thanks a lot again❤
Thank you. Thank you very much. this is so precise and the most usefull video I ever seen. I love you
Hello Sis. Indonesian baristas continue to be motivated by many who know and share it beautifully.
Wow your very professional I love it
excellent presentation with really valuable intelligence throughout. Just a quick question...if making just one flat white would you steam directly into the 360ml jug?
girl you are amazing! I mean it!
Thanks you a lot
Very helpful video, thank you!
Thank you so much...
Very helpful.. Thank you. 😍
On point! NICE....
Kelsey, please respond to my query:
My home espresso machine has a wimpy 2" wand, so I need to use no larger than my 12 oz. pitcher.
The goal is to make "double shot" (2 oz.) latte (cafe con leche , which, traditionally, should use scalded milk, but we're not talking traditional here) with a 1:1 ratio of coffee to milk.
How much milk should I put into the pitcher so as to be moo efficient and not waste any?
Thank you!!!
太感谢了 谢谢你的详细讲解 thank you so much !
Great video! For me the biggest question, since it isn’t that busy where I work, is when to store just frothed milk in the fridge; and it isn’t correct that you only use cold milk for steaming right, so then you mix leftover milk with new milk for your next cappuccino? Or will that never work? Thanks!!
I can't say it won't work. buuuuut, using milk you've already heated, cooled and heated again will begin to taste horrible and dramatically effect the consistent taste of your coffee. Best to control waste and don't have any milk left over
It's actually a health hazard to refrigerate and reheat
What jugs do you use?
You said, "For dine-ins ... you do need a little bit left in the jug otherwise we get a little blob on our latte art." Does this also apply for shops that do latte art on the take-aways? You must have a little left in the jug any time you do latte art?
I'd agree with that statement. However you also have more of an opportunity to have close to ZERO milk wastage in a Takeaway cup of coffee vs. dine-in. Takeaways will always be a great place to practice latte art - that's users/cafe preference I submit
Can you please tell me, witch jugs you use for steaming milk? Witch brand is it? Thanks
The majority of our jugs are rattleware & rhinoware.
what size of jug is good for two lattes ?
Depending on the size of the latte :D say 8o lattes, I would say a 600ml jug would be appropriate
Thankyou
ساده و عالی
awsome
Australian coffee culture is just so ridiculously ahead of everybody else.
How do you clean these jugs? Any tips? They get very dirty with a lot of use, descaling doesn't work 100%.
Soak soak soak :) then scub. Higher temperatures for a long time. Try a slow cooker, say 60ºc for 6 hours if the build up is really nasty and tough to get off.
What about having different type of coffee orders in terms of time management? e.g. 1 cap, 1 latte and 1 flatwhite
you would heat up milk using the bigger jug and froth like a cap
Just like Nabil said, and then you pour in this order: Cappuccino (the frothier of the 3), Latte (more froth than a Flat White, but less than the Cap) and last Flat White (just a little froth), so you split the foam the right way between the beverages.
Hi, I am wondering why do we need the small jug if we are steaming on the medium jug? Could we not use the medium jug to do the latte art?
ah tze when you pour the first cup that way, all the foam would be used and the second cup’s portion of milk will be too thin
How would I froth and split milk when someone orders a Capp and a late on the same order?
Cap first. As it requires more of the froth. I would suggest the same approach with putting less milk in initially however stretch the milk more to give more froth to split between both drinks. Same goes for two caps, two lattes ect.
I have the same question, thanks a lot!
are these 2 double cappucinos right ?
What is she calling the large 12oz cups at 4:55?
The Party Jug
What if a customer order macchiato or piccolo???
Use the whole carton of milk
Ty
Alrightyyy
if you could only have one jug for home use, which size would you buy?
20oz
Depends on what size coffee you usually want to make. If you're only doing a double shot (2 oz) you don't need more than a 12 oz.
I think it's a great tutorial and zero wastage is an admirable goal.
But, there's clearly a small amount left both in the frothing can and the pouring can during your demonstration (as well as in other videos of latte art).
I would have liked to see you do the "shake the can upside down" after pouring the latte-art to prove that it's actually possible.
Thanks Ted! Zero waste could help everybody right!
The possibility of having 0.0mls of milk left in the jug after latte art may negatively impact the final design or even just under fill the cup. Remembering when you steam milk you add volume in the way of bubbles to the milk. So having the smallest amount of milk left in the jug doesn't always equate to wasted milk but may represent over frothed milk as well.
does she have an Australian accent?
Yes.
South African
Klingon
Pls tell me when to add sugar
We would not recommend adding sugar to the milk and steam it. Sugar can be added before the espresso in to the cup, after or when you add the milk or just before you drink it.
A controversial technique is "the Cuban". You put the sugar on top of your grind, and tamp it in the basket. The result is a caramelized espresso draw, tastes amazing. Buuuuut, incessant use of this technique can eventually ruin your group handles. But I recommend trying it once for yourself
I like this lefthanded lady!. But for a home user JMS is not useful.
Your clips are great.
Your Korean subtitles are terrible.