So as a professional barista, I can see a lot of people "cringing" at some of the stuff done here and I just gotta say, this is a video for people who DONT have a career in coffee! A great representation of how any average person can enjoy these drinks without worrying about the fine details so just enjoy it for what it is :)
Fun Italian fact of the day! "Affogato" literally translates to "Drowned". The term is applied to the "Caffè Affogato" exactly because the ice cream is literally drowned in the coffee. It's less of a dessert here in Italy and more a guilty pleasure, like coffee cream or shaken coffee. More typical coffee desserts are simple coffee ice cream in all its possible variations and, more typical, the Tiramisù.
They serve it in McDonald’s in Spain and it’s neither good coffee nor ice cream but it’s still a great treat. I mean, coffee and ice cream, who could complain?
Hi there! Barista for almost 8 years here. When it comes to Cappuccino it doesn't matter how many "shots" of espresso you use. A traditional Cappuccino is all about ratio 1/3 Espresso (although I prefer Ristretto for a sweeter less bitter taste) 1/3 well textured milk and 1/3 well textured head. In Australia we tend to put chocolate powder on top although that's not a traditional cappuccino. Your'e right about the latte versus a cappuccino in that it should be more milk and less "foam" but the idea that once again its three components is fairly inaccurate. Think of it more as 3 made into two. You have the milk the foam and the coffee but you want to turn it into a latte so you mix the foam and the milk together to create this soft foamy milk that is inseparable that you then pour into the coffee. latte art is done by changing the rate at which you pour and at which stage the foam has separated from the milk. It should not be a thick heavy foam on top. 1-2cms at tops. Mocha! Okay so this one you kinda butchered (Sorry!!). A mocha is just a cappuccino (1/3 1/3 1/3) with some dark or milk chocolate syrup you add just after the espresso. It does not have cream or cinnamon or whatever else you put on it. That's closer to an iced coffee?? I don't know about that one to be fair. I wouldn't put cream on any coffee if being served hot. I have never heard of a cortado before. Just not a thing in Australia, I'm not perfect xD Sue me! Macchiato oh boy. What you made was a long macchiato without the second layer? There should be a dark espresso on the bottom with a slightly less dark middle (think light brown rather than your tan crema) made by adding 2-5 drops of milk without mixing, If I could put a link here to a photo of one I would, and then adding a small round portion of foam on top. You nailed the affogato except you forgot the main ingredient! Alcohol!! Frangellico goes really well to create an alcoholic affogato! I hope you get to read this :) Thanks again :) EDIT: I forgot to say that I could talk for hours and hours about the difference in different grind types and what you should want and what effects it. Too much information for one little youtube comment! But if coffee is something you want to learn more about then its worth a google!
Came here to make a version of this comment - with much less expertise! Hope we can bump this up so others can read it too (Melbourne's obsession with coffee is a special thing 😂)
Jazzbot Hi, long time barista in the US. We do top a Café Mocha with whip cream and often a chocolate drizzle! That’s interesting your take. I’ll have to give it a try!
I have been a barista for 6 years at different cafes in Australia, but recently have become a partner for Starbucks Australia and the first thing I noticed is that mocha, hot chocolate and the like all come with whipped cream as default. I thought this was strange but I guess it’s a standard thing in the USA.
Babish won't ever see this, but to make a latte art with foamed milk you just have to make sure that there's not too much foam. You can make a latte with cappuccino foam, as long as you remove some foam and then incorporate the remaining foam into the milk by swirling and popping the larger milk bubbles by banging the jug against a hard surface. It's harder to do, but not impossible and the resulting latte would still be as consistent. - A barista
As a Chef and a barman for years, thank you. There are a lot of misunderstanding about latte macchiato caffé macchiato, caoouccino, caffé bomba etc... But still Babish. 💙🌟
You would want to grind your espresso fresh because you want all the rich elements is the coffee in your shot. Pre-ground coffee will dry out and not extract completely, rendering a watery bitter espresso.
Hi! I'm a professional barista. Other than the normal coffee slinging, I also train newcoming baristas for a living. Innovation is the mother of necessity, you did very well with the tools you had! Your tricks are surprisingly on point. I won't say you're "wrong" in your methods but I'd love to give some tips to you and anyone who's curious on making a perfect espresso drink: I was always told the espresso shot pull should be "young bold and legal age" by that (sounds creepy) - it should be pulled within 18-26 seconds. Any longer and your shot may 'die' That's not a bad thing, it just means the shot will be more bitter. The way you poured for the cappuccino was more towards what you'd do for a flat white. A cappuccino should be 2/3 foam at least. Try pouring your pitcher sideways. Sounds weird? Let me elaborate: Pouring it sideways let's the foam pour out first, which is what you want. You know you've made a perfect cappuccino if you can pick it up and it feels almost like air! For the mocha- Always, always, always, ALWAYS pour the mocha in first! Having the mocha in first and then the hot espresso on top will melt and HOMOGENIZE (lol) everything before the milk.
Also a professional barista here, and I agree with the pouring tips for a cappuccino. I like to almost hold the cup sideways and pour holding the milk jug very close and then pour a wee bit further away when you’re almost done.
The shot time actually can push past that 26 seconds limit. I've seen some recipes call for 32 seconds, however I should mention that the roast is usually a bit light, requiring more effort in extraction.
I was in Afghanistan at a little coffee shop and some other Americans came in and ordered a large caramel macchiato. The barista told them that it only comes in the mini cups but a Carmel latte is what they probably want and they threw a fit. They kept telling him that he was trying to rip them off and they’re not spending $4 on a tiny cup.. I had to get up and explain because due to the language barrier, he couldn’t explain to them the difference. It pissed me off so bad & they were so nice to me but so rude to barista... people really being disrespectful bc real coffee shops don’t make their fav Starbucks cup of sugar..
To be fair, it's 4 dollars for a tiny cup of coffee. You can buy a whole canister for 20$ that easily makes like 50 cups. That's like what, a 1/5 difference of product to price?
When I got affogatos in Rome, I was still able to scoop the gelato like Babish did in this video. Admittedly, they may have been catering to me as an American.
any italian will instantly smell and hear the macchinetta when they see it. Idc if it's the the "worst" espresso the bialetti mocha pot will always have my heart.
@@Imjudah- it is completely understandable (though you can grt great espresso for cheap if you go the second hand route and are patient enough!). Coffee is a wonderful hobby but it's not for everyone!
Affogato is one of my favorite desserts! I love Cortados too! I drink my coffee black and enjoy the little-to-not sweet drinks. A great way to do a Cafe Mocha is to replace chocolate sauce with actual pieces of chocolate that is melted by the heat of the espresso. Sometimes sauces and syrups have a sweet artificial taste that you won't get with pure melted chocolate. Okay, my Barista nerdiness is over. Great video!
that's a thing I hadn't considered before, but as a fellow person who enjoys the bitterness in coffee, I usually add pure cocoa powder to get the flavor without any sugar :)
Babish, it's the heart! The part of the espresso that you didn't name (the dark part) is called the heart. The crema, the body and the heart! Love, your local barista
That French press frothing idea is incredible! I’ve been using a French press as my primary means of coffee making for years and have never heard of that! Will definitely start doing this
Hey sometimes Instant is the best way to go! I can't tell you how many times I've gone camping and felt terrible in the morning after sleeping in a tent and felt 100× better after a cup of instant!
You can get a nice gradient effect with the cafe latte by pouring the espresso into the steamed milk over a spoon, so it gently rests on top and slowly diffuses downwards. Then add a little foam on top. Kind of ends up looking like a reverse tequila sunrise but with coffee and milk lol. We used to do that at the restaurant I worked at.
really fun vid Andrew! just wanted to add some stuff. Espresso in the coffee world has to be brewed using 8-9 bars of pressure, so while a moka pot advertises itself as a stove top espresso brewer its just making very strong coffee. same with the aeropress, both only get up to 1-2 bars of pressure. The Flair is a wonderful home brewer but the clean up is pretty horrible. the shot you made looks delicious though. Also for milk beverages the trick with the french press is the best! But when you pour a latte or cappuccino you don't want to pour as high, you break that layer of crema you worked so hard to make. another fun fact is a cappuccino is meant to be smaller more coffee forward with luxurious foam and a latte as the name suggests is more about the milk with some coffee in it. Starbucks is not wrong to call their drink a Caramel Macchiato since the word means "to mark" and they are marking an upside down latte with caramel. Starbucks also sells a traditional one called an Espresso Macchiato feel free to reach out if you and talk to a roaster, barista, trainer :)
@@Trappertribbiani Yes it is. Here in Italy, when you order an espresso and specify that you want a "napoletano" they give you espresso topped with whipped cream and a dusting of cocoa powder
I just want to thank you for your videos! I’ve been binge watching them during quarantine and they’ve inspired me to do so much more in our kitchen! Thank you for all you’re doing!
@@micaylabirondo836 it's "basics of espresso" This is the bare minimum if you want to make your own espresso. His basics on bread assumes you have all the stuff to make bread, so does the one on pasta with pasta machines. Why would this be any different?
Micayla Birondo but its a basic for many people since its very easy to make so stfu and stop complaining just because you’re not part of that audience that has it. Entitled ass bi...
Nice video for beginners but I would like to add some things: Americano: Pouring hot water over the espresso ruins the crema of the espresso so it is better to put espresso on top of a glass of hot water or even better pull the shot of espresso directly on the cup of water Milk: Dont heat your milk over 70°C it ruins the sweetness of the milk and is just simply too hot to drink. 3% fat milk works the best for latte art but you can use skim milk if you want to. Frothing: French press: There is a technique when it comes to frothing using a french press. Jerk the handle 10 times going all the way up to all the way down. After that, keeping the strainer in the middle of the move it around 50-60 time. This number may vary depending upon how you do it so feel free to make some changes and make sure the strainer doesnt go above the milk or all the way down. Steam wand: Pour your milk into the pitcher and run the steam wand before you start steaming the milk because there might be some water in the steam wand which you don't want in your milk. Dip the wand an inch into the milk keep your pitcher at angle and make sure the wand is near the side not towards the centre because you wanna create a whirlpool. You should get a froth in about 10-20 seconds depending upon your machine and after that raise your pitcher up so that the wand heats the milk instead of frothing it. Tap it on a surface twice to get rid of large air bubbles and swirl it to get a glossy micro foam. This explaination wouldn't be enough so I highly recommend looking up some tutorials. Alternative(s): If you cant afford to buy a automatic milk frother then just get a hand held milk frother. Its a bit tricky but you can control the amount of foam you're getting in your milk. That's all from me, keep brewing ☕
This is exactly what I was thinking. You used to see that jerking milk frothing action everywhere in Australia untill people realised that whirlpool was more effective. Although not putting chocolate powder on our cappuccino is cardinal sin. We also have both long and short macchiato and make an Americano differently and refer to it as a long black.
nathan wackett but also he was steaming the milk wrong. He brought too much air into it and didn’t let it properly steam. You’re supposed to put air into it for 1-4 seconds, and then set the pitcher down to it can finish the milk. He kept bouncing it and didn’t let it sit. You’re also not supposed to let steamed milk sit because it clumps
At starbucks, it's actually a latte macchiato, while what you've made is a caffè macchiato. In Italian, macchiato means "marked" or "spotted" so the literal translation of caffè macchiato is “marked coffee.” While latte macchiato would then be translated as "marked milk" thus the reason why it's made so differently.
Rad Gam3r Aeropress makes some damn good coffee too, most useful coffee-making device ever (even for travelling) and comes at about 20/25€-ish (as you can probably guess I’m in love with mine)
@@emielvercaemst9449 I've never seen this Aeropress before had no idea what it was but knew it existed since my coffee grinder has an Aeropress setting. Which means I need to buy a new coffee maker I'm up to 4 atm now I gotta get that weird press and the other weird press :þ
How about you make "Mamma's Spécialité de la Maison" from The Adaams Family 1991 movie for Halloween or any day in October. And try making it a little less disgusting by using stuff like spinach or okra.
LOL! James will post a follow up. Remember when youtube let you have response videos and you'd see it under the original? Why can't we have that anymore?
AAahhhhhhhh this takes me back to my barista days! Glad to know the small gelato business I worked for really knew what they were talking about, and I've valued that knowledge ever since.
I literally got over my last breakup from just listening to babish's soothing hard pine scented manly robust voice that calms my ever so caffeinated soul. Thank you king.
A "cortadito" was the best espresso beverage I've ever had. Much like a cortado but cut with steamed sweetened condensed milk. It was a lot like a Vietnamese coffee and was freaking delicious.
In some areas of spain, a shot with condensed milk is a "café bombón", but I've never tried it with the sweetened condensed milk steamed and sounds nice!
I started as a barista this year, and one thing I learned about Americanos is that it's better (perhaps from a more stylistic point of view) to pour the water first, and then add the espresso, just so that lovely beautiful layer of crema isn't broken by the water. 😁☕
the crema on top looks prettier, but it is the worst-tasting part of the drink, and it's going into your mouth first. drop the water on it last, or at least stir that sucker.
What you're describing is a Long Black. And yeah, that's the way we make it in Australia. Gotta let the stream of espresso run down the side of the cup to not break the crema though. A Flat White is similar but the steamed milk is added to the espresso, and again down the side so the crema isn't broken, and NO foam.
Before you started your French press tip I was going to suggest this. I was a barista for several years and use this trick all the time! Your techniques were pretty good! The only thing I’d say is to tilt your coffee cup to the side while pouring for your cappuccino or latte for a more clear line of demarcation, and make sure you’re adding a lot more foam to the cappuccino. Cappuccino should have a significant amount of foam. But for a guy who’s not a barista, this was really good!
As a starbucks employee, I can confirm that every single person that orders an espresso macchiato has a different description of what it should be. Glad to see someone finally has cleared the confusion
@@rosez4eva My manager tells me to always ask how the customer wants it made, and yesterday I had three completely different methods of making it given to me smh
Yeah it's one of those drinks you have to ask each person how they like it, a lot of Italians I've served like a macchiato with a dash of hot milk rather than foam, some like a combo of both or just the little bit of foam on there, but NEVER should a macchiato be a bucket of milk and a drop of espresso, Starbucks has seriously fucked the world's perception of a maccchiato!
To be fair, Starbucks made up their own, very different, version of all of those drinks and cafes tend to have different meanings depending on the region. There's no one way that is "correct".
I was a Lavazza barista for a little bit and while I'm sure your latte's and cappuccino's tasted just fine, there is a bit finer of a technique to it. You don't need that much height when pouring in the steamed milk, you actually want to be pouring right atop the glass from the edge in sort of a crescent shaped motion. This also aids you in latte art as once you get to the top and only frothy milk is left, you need not do much more than layer those crescents and make one swift line of froth through the middle. I don't miss being a barista but it was neat for a bit I guess.
When I was young (before google) I wanted to make my first coffee, no one was home, i didn't know how to heat up milk so I assumed it was done in the kettle. My mum was getting lots of flakes in her tea all day and when she looked in she realised I'd boiled milk in there 😁 I also used lime cordial to cook fried eggs because I thought it was a bottle of oil (the bottles can be similar) I'm now a cook. I've improved alot in the kitchen.
It's not a very "traditional" way to do it, but some of the best mocha cups I've ever had were from coffee shops who, instead of using milk + chocolate syrup, would instead simply make them using espresso and steamed chocolate milk. The resulting beverage feels richer, smoother and creamier. Worth a try!
That's how we did it at the coffee shop I worked in the late 70's or early 80's. If we were low on chocolate milk they'd send one of us next door to the grocery store to get some
Sachin Weatherburn he actually announced it earlier then that, but it was easy to miss because it was right at the end of that episode. I’m not sure which episode is was though. Edit: okay well he mentioned his Girlfriend at the end of “30 day training to be kredos” but he didn’t state they were dating...so I suppose it’s an air toss as to which is which.
you uploaded this 1day before my birthday and i love you for that! (little tip from me: at 3:06 you will notice a little water leakage from the thread. this decreases the preassure you need for a good esp.shot .To avoid , try screwing it tighter once you let all the parts "rest" with the hot water. the heat causes the metal to expand, thus you might think you have placed it properly but ,when put on the burner, the upper part expands too , leaving a small gap)
It's a well known fact at this point that Babish doesn't really hold back on the budget front. Budget with Babish does have a nice ring to it. Spinoff series anyone?
Considering my job is to repair coffee and espresso machines, i can tell you, 140$ is cheap man. Some people come to our shop with machines that are worth 2k + and the replacement parts aren't cheap either.
I’m a barista at a non starbucks location and the bit about macchiatos made me very happy. Also, the foam on top of lattes is not as thick, a perfect milk foam looks like wet paint and there are no visible bubbles on the surface.
my AP chem teacher is a coffee nerd and his class is ridiculously hard so whenever you say anything about heat or pressure i get ptsd. but great video i love coffee
Wrong. Espresso means "pressed-out" in Italian. Espresso comes from the Italian name for the coffee, in full caffè espresso, literally "pressed-out coffee". Not much to do with express or fast but more with the method used to make the coffee
Grew up and currently live in Australia, but lived in California for a few years - americanos in the US are way more watered down than a long black you'd get in oz. I think americanos usually add the water on top of the espresso, too, so you don't get the crema showing at all.
@@LordCumberdale Americanos are espresso on the bottom with water on the top when you order a long black from a cafe depending on the size will depend on how many shots of coffee but traditionally they have the same racio to water but in saying that there is also the fact that you are adding hot coffee to hot water and no vicsera
We call the first machine "moka". Unless you want to be yelled at in Italian, make sure to not call that coffee an "espresso", that's just "caffè" ;-) That aside, great quality video as usual.
You really do! It's the best coffee I've ever had in my life, better still if it's brewed with a French press! I keep waiting for Babish to try it on camera but he never does 😂
a latte macchiato - literally “milk stained” - is the thing you get with vanilla syrup and caramel drizzle at Starbucks. the macchiato here is a cafe macchiato - “coffee stained” - which is the default assumption when people just say macchiato and they aren’t influenced by the Bux(tm) also stop being mean to sweet espresso drinks they’re fuckin tasty and you know it
Always fun taking a date out for coffee and she orders a Machiatto ("Are you sure?" "Ookaaayy"), takes one sip, and then hands it to me. Sigh, order her a Lavender London Fog instead.
Specialty coffee shop owner here - Our traditional Italian recipes are: Con Panna - Doubleshot espresso topped with whipped cream Macchiato - 2oz milk foam doubleshot espresso Cortado - 3oz steamed milk doubleshot espresso Cappuccino - 4oz steamed milk with heavy foam doubleshot espresso Anything greater than 5oz of milk is a latte.
@@hannahbeatty8956 Those exist almost exclusively because of what starbucks calls a macchiato. Instead of explaining the difference to people who have no idea why we don't serve the same thing they do, you call it a cafe macchiato or latte macchiato and build it like a latte with shots on the top. Helps to prevent confusion with prices too. Obviously a traditional macchiato is much cheaper than a latte because there is far less milk used. If someone comes into our shop, wants a "latte" macchiato and then gets a latte price instead of the lower one they complain.
The vast majority of people will immediately stir a cafe or latte macchiato anyway, which creates something identical to a latte. For most people the drink is pointless, a few will drink them the proper way - from the cup without mixing - so that they get the layered flavor experience.
Or as an aspirin replacement. One of my best hangover cures was an espresso and a separate glass of spicy tomato resp. tomato-based vegetable juice. For me it worked like a charm.
this makes me so happy you made an affogato. I work at a coffee and ice cream shop and we have affogatos. Most people have never even heard of one nor have I seen anyone make one on youtube!
Cappuccino depends on the order. a dry as i remember is just espresso and foam, with as little milk as possible, a latte is espresso, milk, and about half an inch of foam. this is the simple and executable definition used by amateur baristas Whole Foods wide... lol
candybear5947 Gaming His understanding in the video is more accurate to European styled coffee. When I worked at a coffee shop, we were taught by a roastery to steam our milk the same way between a latte and a cappuccino and the difference came in with the ratio of milk to espresso. Microfoam is far more velvety and pleasant than dryer foam so we rarely had anyone request anything dryer.
actually Starbucks does sell a macchiatto, no one evere gets them tho, we call it Espresso Macchiato, what you're thinking of is Latte/Caramel Macchiatto. Two different drinks there, Babby ;)
To clarify a little more, macchiato has 2 different types. An espresso macchiato is defined as espresso stained by milk/foam. A latte macchiato is defined as milk stained by espresso, which is largely used at Starbucks for the caramel macchiato.
Its annoying because people will go to other coffee shops (like where i work) and insist they want a macchiato (because Starbucks essentially named a vanilla latte a macchiato) and then get all pissy and act like youre trying to poison them when you give them an actual macchiato. Ive actually had coworkers get called into meetings because customers complain about it, and because were a coffee shop in a gorcery store, the managers dont know what the fuck a macchiato is either and we end up getting in trouble. So yeah, in short, whenever someone orders a caramel macchiato, i also give them a caramel latte because i know they dont want a macchiato
@@evanwilde7389 Oh jeez thats awful. but I get where you're coming from. People are super bitchy about their coffee. Also, SB's Caramel macchiato has vanilla syrup in it, the caramel just comes from the caramel drizzle.
Solid man. Thanks for not trying to sell me a three grand machine just because you got sponsored by them. It’s dope that you provide cheap options for the broke plebes. Lol.
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As a result of shooting this episode, I've had a lot of coffee recently - is it normal to see sounds?
Nah but I really love your videos, please keep it up!!
Probably? Yeah, that's normal. As long as it's not a talking grilled cheese, you're probably fine.
Binging with Babish nah, Babby that is normal when I chug a few litres of Energy drinks so you should be fine
Sometimes I smell sounds after too much caffeine sooo🥴🥴
You're ok until you start tasting them
It's crazy seeing how far babish has grown, his descriptions and commentary are sooooo much better now
It’s cause he has a secret ingredient, something called “Jess” he’s not sharing the recipe:(
@@mentra1 lmao
@@mentra1 what?
He sounds happier too, since if you looked close in the first couple of episodes, Babish goes through a divorce :(
Dry humor at its finest, talk more trash mr babish!
Remember when we never saw his face? Now babish is just like... staring at us.
Help
It is like Michael Myers... But smaller.
@Abdullah Sumer Al Rawi you forgot to say no homo
But he looks great
@Abdullah Sumer Al Rawi 😂 wtf
So as a professional barista, I can see a lot of people "cringing" at some of the stuff done here and I just gotta say, this is a video for people who DONT have a career in coffee! A great representation of how any average person can enjoy these drinks without worrying about the fine details so just enjoy it for what it is :)
@@hazztalent oh calm down
@@hazztalent dude...
@@hazztalent did you properly read the comment
The replies are genuinely making me curious over what "Hazbotted" commented XD
@@larshetfield2156I'd like to know too!
Fun Italian fact of the day!
"Affogato" literally translates to "Drowned". The term is applied to the "Caffè Affogato" exactly because the ice cream is literally drowned in the coffee. It's less of a dessert here in Italy and more a guilty pleasure, like coffee cream or shaken coffee. More typical coffee desserts are simple coffee ice cream in all its possible variations and, more typical, the Tiramisù.
Really cool! Thanks for sharing!! I wish you many blessings.
They serve it in McDonald’s in Spain and it’s neither good coffee nor ice cream but it’s still a great treat. I mean, coffee and ice cream, who could complain?
Whoops affogato put the baby out of the bathtub
very true. my grandparents are from italy and they constantly eat coffee flavored ice cream
Hi there! Barista for almost 8 years here.
When it comes to Cappuccino it doesn't matter how many "shots" of espresso you use. A traditional Cappuccino is all about ratio 1/3 Espresso (although I prefer Ristretto for a sweeter less bitter taste) 1/3 well textured milk and 1/3 well textured head. In Australia we tend to put chocolate powder on top although that's not a traditional cappuccino.
Your'e right about the latte versus a cappuccino in that it should be more milk and less "foam" but the idea that once again its three components is fairly inaccurate. Think of it more as 3 made into two. You have the milk the foam and the coffee but you want to turn it into a latte so you mix the foam and the milk together to create this soft foamy milk that is inseparable that you then pour into the coffee. latte art is done by changing the rate at which you pour and at which stage the foam has separated from the milk. It should not be a thick heavy foam on top. 1-2cms at tops.
Mocha! Okay so this one you kinda butchered (Sorry!!). A mocha is just a cappuccino (1/3 1/3 1/3) with some dark or milk chocolate syrup you add just after the espresso. It does not have cream or cinnamon or whatever else you put on it. That's closer to an iced coffee?? I don't know about that one to be fair. I wouldn't put cream on any coffee if being served hot.
I have never heard of a cortado before. Just not a thing in Australia, I'm not perfect xD Sue me!
Macchiato oh boy. What you made was a long macchiato without the second layer? There should be a dark espresso on the bottom with a slightly less dark middle (think light brown rather than your tan crema) made by adding 2-5 drops of milk without mixing, If I could put a link here to a photo of one I would, and then adding a small round portion of foam on top.
You nailed the affogato except you forgot the main ingredient! Alcohol!! Frangellico goes really well to create an alcoholic affogato!
I hope you get to read this :) Thanks again :)
EDIT: I forgot to say that I could talk for hours and hours about the difference in different grind types and what you should want and what effects it. Too much information for one little youtube comment! But if coffee is something you want to learn more about then its worth a google!
Came here to make a version of this comment - with much less expertise! Hope we can bump this up so others can read it too (Melbourne's obsession with coffee is a special thing 😂)
Oh my god thank you. A little short on research this episode lol........
Jazzbot this was so helpful. Thank you. 🙌🏽
Jazzbot Hi, long time barista in the US. We do top a Café Mocha with whip cream and often a chocolate drizzle! That’s interesting your take. I’ll have to give it a try!
I have been a barista for 6 years at different cafes in Australia, but recently have become a partner for Starbucks Australia and the first thing I noticed is that mocha, hot chocolate and the like all come with whipped cream as default. I thought this was strange but I guess it’s a standard thing in the USA.
Babish won't ever see this, but to make a latte art with foamed milk you just have to make sure that there's not too much foam. You can make a latte with cappuccino foam, as long as you remove some foam and then incorporate the remaining foam into the milk by swirling and popping the larger milk bubbles by banging the jug against a hard surface. It's harder to do, but not impossible and the resulting latte would still be as consistent.
- A barista
Needs more likes!
As a Chef and a barman for years, thank you. There are a lot of misunderstanding about latte macchiato caffé macchiato, caoouccino, caffé bomba etc...
But still Babish. 💙🌟
As the top comment on this video, I will include your response in my original comment. :)
I thought that was really insightful.
Quick question: can you buy a coffee that is already espresso ground? Would that compromise the taste and quality?
You would want to grind your espresso fresh because you want all the rich elements is the coffee in your shot. Pre-ground coffee will dry out and not extract completely, rendering a watery bitter espresso.
I just want to feel how smooth his head is
Haaaaaaaaaaaaa.....
¿Which one?
@@familyjay5636 obviously the one that's visible. :(
As smooth as his voice :3
😭😭😭
@@familyjay5636 No...just no
Hi! I'm a professional barista.
Other than the normal coffee slinging, I also train newcoming baristas for a living.
Innovation is the mother of necessity, you did very well with the tools you had!
Your tricks are surprisingly on point.
I won't say you're "wrong" in your methods but I'd love to give some tips to you and anyone who's curious on making a perfect espresso drink:
I was always told the espresso shot pull should be "young bold and legal age" by that (sounds creepy) - it should be pulled within 18-26 seconds.
Any longer and your shot may 'die'
That's not a bad thing, it just means the shot will be more bitter.
The way you poured for the cappuccino was more towards what you'd do for a flat white.
A cappuccino should be 2/3 foam at least. Try pouring your pitcher sideways. Sounds weird? Let me elaborate: Pouring it sideways let's the foam pour out first, which is what you want. You know you've made a perfect cappuccino if you can pick it up and it feels almost like air!
For the mocha-
Always, always, always, ALWAYS pour the mocha in first!
Having the mocha in first and then the hot espresso on top will melt and HOMOGENIZE (lol) everything before the milk.
Also a professional barista here, and I agree with the pouring tips for a cappuccino.
I like to almost hold the cup sideways and pour holding the milk jug very close and then pour a wee bit further away when you’re almost done.
Dude last time I made his flanders Hot Chocolate recipe couldn't drink it because it was a very heavy cup of chocolate.
This is RUclips. Only angry, mean, condescending comments allowed. Try again.
No no NO. A flat white should have minimal to no foam. The way he poured the capp was far too much foam for a flat white.
The shot time actually can push past that 26 seconds limit. I've seen some recipes call for 32 seconds, however I should mention that the roast is usually a bit light, requiring more effort in extraction.
steamed milk, even though this milk is clearly grilled.
"Well Babish I made it, despite your directions"
I prefer to sous-vide (however you spell it) my milk
I prefer to deep fry my milk
It's... Regional dialect
I like to poach my milk in a milk bath
"This is a relatively inexpensive one, at around 100 bucks"
*cries in student*
Hello
@@Gkokkinakis2 hi
Try second hand maybe?
There's is some coffee grinder you can buy for 50 dollars, you just have to make your research and visit a few store.
Michi lmao *cries in poverty*
Espresso is made with heat and pressure? How ironic-that’s usually what makes me need an espresso...
Like attracts like I guess
Amradye I love this comment 🤣 made me laugh
Estresso.
Deppreso
thats how rocks are made if I remeber correctly from six grade science.
I was in Afghanistan at a little coffee shop and some other Americans came in and ordered a large caramel macchiato. The barista told them that it only comes in the mini cups but a Carmel latte is what they probably want and they threw a fit. They kept telling him that he was trying to rip them off and they’re not spending $4 on a tiny cup.. I had to get up and explain because due to the language barrier, he couldn’t explain to them the difference. It pissed me off so bad & they were so nice to me but so rude to barista... people really being disrespectful bc real coffee shops don’t make their fav Starbucks cup of sugar..
salam 🥰 afghan coffee is incredible. americans are just great at throwing a fit in other ppls homes
why were in Afghanistan thought?
@@vasdev3625 prostitution
@@au3ar not all are like that.
To be fair, it's 4 dollars for a tiny cup of coffee. You can buy a whole canister for 20$ that easily makes like 50 cups. That's like what, a 1/5 difference of product to price?
In Italian, "Affogato" (AKA Coffee with ice cream) literally means "Drowned", because you technically drown the ice cream with coffee.
When I got affogatos in Rome, I was still able to scoop the gelato like Babish did in this video. Admittedly, they may have been catering to me as an American.
or maybe its from being drowned in shame of consuming coffee and icecream together
@@bluerryyy hmm.... no?
@@bluerryyy You go to Lazio, you try the Coffee, you forget you ever wrote this.
morbid fact that makes me like it even more
This guy probably had twelve shots of double espresso. Let that sink for a minute
Harry they don’t show it but we know he looked liked cleavands kid on family guy after
He has friends, probably had them over for breakfast or somethjng.
I've had more during finals
@@kilroym1a1 and even more in the semester
You ve never been around italian students, i see
Babish: “Lets get down to business.”
Me: “To defeat the Huns?”
"Did they send me daughters, when I asked for sons?"
NessaOfDorthonion your the saddest bunch I ever met
But you can bet before we're through
Mister i'll, make a man, out of you
Omfg this is the best goddamned thing I've ever read on a babish video!
Let’s start a guessing game: How many gadgets does Babish have in his kitchen? (Not including basic pots and pans.)
I’m thinking 45 at least
Alton does not approve
my guess would be like 100
50
Stfu
Potentially infinite
any italian will instantly smell and hear the macchinetta when they see it. Idc if it's the the "worst" espresso the bialetti mocha pot will always have my heart.
Never let anyone tell you your coffee is not great! Moka may not be espresso, but is definitely one of my favorite ways of making coffee!
@@MrMarki134 I just don’t want to spend 1,000 bucks on a machine that only makes coffee
@@Imjudah- it is completely understandable (though you can grt great espresso for cheap if you go the second hand route and are patient enough!). Coffee is a wonderful hobby but it's not for everyone!
Just use stainless steel instead of aluminum....🌻
Affogato is one of my favorite desserts! I love Cortados too! I drink my coffee black and enjoy the little-to-not sweet drinks. A great way to do a Cafe Mocha is to replace chocolate sauce with actual pieces of chocolate that is melted by the heat of the espresso. Sometimes sauces and syrups have a sweet artificial taste that you won't get with pure melted chocolate.
Okay, my Barista nerdiness is over. Great video!
that's a thing I hadn't considered before, but as a fellow person who enjoys the bitterness in coffee, I usually add pure cocoa powder to get the flavor without any sugar :)
Babish, it's the heart! The part of the espresso that you didn't name (the dark part) is called the heart. The crema, the body and the heart! Love, your local barista
@EMPEROR OF MISOGYNY chill
"...or greeting you at the door with nothing but its crema..."
Daymn, that's some really good writing, Babish.
That French press frothing idea is incredible! I’ve been using a French press as my primary means of coffee making for years and have never heard of that! Will definitely start doing this
Me: Watching this vid makes me want coffee
**Grabs a powdered instant coffee*
Hey sometimes Instant is the best way to go! I can't tell you how many times I've gone camping and felt terrible in the morning after sleeping in a tent and felt 100× better after a cup of instant!
I'd rather die.
@@janmalecek3278 Thats.... excessive.
*laughs in nespresso*
@@TheMento98 *insTent coffee
You can get a nice gradient effect with the cafe latte by pouring the espresso into the steamed milk over a spoon, so it gently rests on top and slowly diffuses downwards. Then add a little foam on top. Kind of ends up looking like a reverse tequila sunrise but with coffee and milk lol. We used to do that at the restaurant I worked at.
really fun vid Andrew! just wanted to add some stuff. Espresso in the coffee world has to be brewed using 8-9 bars of pressure, so while a moka pot advertises itself as a stove top espresso brewer its just making very strong coffee. same with the aeropress, both only get up to 1-2 bars of pressure. The Flair is a wonderful home brewer but the clean up is pretty horrible. the shot you made looks delicious though.
Also for milk beverages the trick with the french press is the best! But when you pour a latte or cappuccino you don't want to pour as high, you break that layer of crema you worked so hard to make. another fun fact is a cappuccino is meant to be smaller more coffee forward with luxurious foam and a latte as the name suggests is more about the milk with some coffee in it.
Starbucks is not wrong to call their drink a Caramel Macchiato since the word means "to mark" and they are marking an upside down latte with caramel. Starbucks also sells a traditional one called an Espresso Macchiato
feel free to reach out if you and talk to a roaster, barista, trainer :)
Perfect explaination! ❤
Yes! Moka is amazing however it is not espresso.
G.I’s watering down espresso is also why an American cup of coffee is called a cup of Joe... G.I. Joe
who’s joe
@@brokencablemusic joe gatto
Fantastic observation...watch Tom Hanks and Steven Spielberg's "Band of Brothers" if you want a clearer understanding of cup of Joe👍🏼
@John Hrovat ladies and gentlemen... We got 'em
I nominate this as the best worst comment of 2019
“I can make a cup anywhere. It’s all about the grind. Not too coarse, not too fine.” -Grimes, Black Hawk Down
what happened to you ?
"Ping Pong accident"
Dang, throwback Thursday, he’s where my grind mentality originated
"I made coffee during Desert Storm!"
Rumor is Babish never slept again after this episode... xD
My fave: Espresso Con Panna. Espresso topped with Whipped Cream. So good.
It's espresso Napoletano
Jeremy Clarkson no it’s not
@@Trappertribbiani Yes it is.
Here in Italy, when you order an espresso and specify that you want a "napoletano" they give you espresso topped with whipped cream and a dusting of cocoa powder
Vienna is a good way to go too if you prefer your coffee with less of a punch
JUST had that this very morning! Also espresso affogato is another dessert-y one that's great!
Very interesting video. I love espresso and cappuccino😍😍
*cries while brewing my cup of folgers in my old dollar store coffee pot*
That's why I've got to get the first espresso maker he showed. Super cheap and looks like it makes a decent shot of espresso
Literally me. I was just about to go downstairs to make coffee in the exact same set up
Folgers is good coffee. Don't let coffee snobs get to you bra.
@Suffer No Fools gross, please don't use the word "yuck" to express disgust.
That's what you sound like.
@Suffer No Fools ew
I just want to thank you for your videos! I’ve been binge watching them during quarantine and they’ve inspired me to do so much more in our kitchen! Thank you for all you’re doing!
This video's just calling me poor in 56 different languages
Don't forget lazy
Kendall Hammond ?
@@micaylabirondo836 it's "basics of espresso"
This is the bare minimum if you want to make your own espresso. His basics on bread assumes you have all the stuff to make bread, so does the one on pasta with pasta machines. Why would this be any different?
Micayla Birondo but its a basic for many people since its very easy to make so stfu and stop complaining just because you’re not part of that audience that has it. Entitled ass bi...
mostly italian though
"... and maybe serve this with a little cookie or something instead of a cinnamon stick"
*SPITS OUT CHEWED UP CINNAMON STICK*
🤣🤣 I LOST IT!
Nice video for beginners but I would like to add some things:
Americano: Pouring hot water over the espresso ruins the crema of the espresso so it is better to put espresso on top of a glass of hot water or even better pull the shot of espresso directly on the cup of water
Milk:
Dont heat your milk over 70°C it ruins the sweetness of the milk and is just simply too hot to drink. 3% fat milk works the best for latte art but you can use skim milk if you want to.
Frothing:
French press:
There is a technique when it comes to frothing using a french press. Jerk the handle 10 times going all the way up to all the way down. After that, keeping the strainer in the middle of the move it around 50-60 time. This number may vary depending upon how you do it so feel free to make some changes and make sure the strainer doesnt go above the milk or all the way down.
Steam wand:
Pour your milk into the pitcher and run the steam wand before you start steaming the milk because there might be some water in the steam wand which you don't want in your milk. Dip the wand an inch into the milk keep your pitcher at angle and make sure the wand is near the side not towards the centre because you wanna create a whirlpool. You should get a froth in about 10-20 seconds depending upon your machine and after that raise your pitcher up so that the wand heats the milk instead of frothing it. Tap it on a surface twice to get rid of large air bubbles and swirl it to get a glossy micro foam. This explaination wouldn't be enough so I highly recommend looking up some tutorials.
Alternative(s):
If you cant afford to buy a automatic milk frother then just get a hand held milk frother. Its a bit tricky but you can control the amount of foam you're getting in your milk.
That's all from me, keep brewing ☕
This is exactly what I was thinking. You used to see that jerking milk frothing action everywhere in Australia untill people realised that whirlpool was more effective. Although not putting chocolate powder on our cappuccino is cardinal sin. We also have both long and short macchiato and make an Americano differently and refer to it as a long black.
the barista inside of me is fuming every time he uses the steam wand and doesn’t wipe the wand down. THATS A RECIPE FOR LISTERIA SIR
nathan wackett but also he was steaming the milk wrong. He brought too much air into it and didn’t let it properly steam. You’re supposed to put air into it for 1-4 seconds, and then set the pitcher down to it can finish the milk. He kept bouncing it and didn’t let it sit. You’re also not supposed to let steamed milk sit because it clumps
@@sarahjones4623 Oh my goodness that bothered my so much! 😂
Sarah Jones Everything you said is what made me I uncomfortable throughout.
I always feel like I’ll catch something from the grimy rag that my local coffee shop uses to wipe the steam wand
@@andysutcliffe3915 The rag is in a sanitizer solution
me: makes coffee , blends it in blender.
foam. ah yes, we have espresso here
Your Breville machine is crying in the back.
The Breville better pony up with the sponsorship money and not cry like a b!tch.
Stationaries Brevilles should be crying, they are afwul espresso machines
Pleeeeeease do Iroh's Tea from Avatar: The Last Airbender !!
Its just tea, how do you do a video about making tea?
This message has my endorsement.
@Squidward And? Piss off
OMG YES PLEASE!
What about fire flakes? Flameo hotman
At starbucks, it's actually a latte macchiato, while what you've made is a caffè macchiato.
In Italian, macchiato means "marked" or "spotted" so the literal translation of caffè macchiato is “marked coffee.”
While latte macchiato would then be translated as "marked milk" thus the reason why it's made so differently.
They also serve a "traditional macchiato" which is the cafè version you mentioned.
Thank you. I was about to write the same.
@@allisonoverfield4244 yep. espresso macchiato, those are my fave to make
BWB: ‘Cost about $100’
me:I’m sticking to normal coffee
Rad Gam3r Aeropress makes some damn good coffee too, most useful coffee-making device ever (even for travelling) and comes at about 20/25€-ish (as you can probably guess I’m in love with mine)
@@emielvercaemst9449 I've never seen this Aeropress before had no idea what it was but knew it existed since my coffee grinder has an Aeropress setting. Which means I need to buy a new coffee maker I'm up to 4 atm now I gotta get that weird press and the other weird press :þ
Guðmundur I work on freight trains and I’d say 80% of the coffee made on my territory is done with an aeropress
You ideas of "normal coffee" is what the rest of the world refers to as American coffee. Kinda not right.
i would love to drop 140 dollars to make espresso, unfortunately i'm to poor to afford money.
Moka machines for one espresso cup are like 10 bucks, last you for years and years and are easy to use, this is how 90% of italian students survive
I use a nespresso machine currently at my moms house, they are like 50
@@AZEOforreal nespresso machines are closer to the big hundo
@@KyrieFortune a quick google search only shows me moka pots, is that why you are talking about?
@@75seconds4 yeah, i don't know the name in english since we just call them "moka"
Nice, I learned of the affogato and in turn invented the "IForgotto" - Lime Ice cream/sorbet covered in tequila
Babish is the only human I've seen that is sassy without seeming sassy and best believe I'm here for it
When did you learn espressophysics?
Babish: last night
"I understood that reference!"
@@RaySpartan315 i dont get it
@@ratman2817 Good.
@@RaySpartan315 -_-
@@ratman2817 I think I just found my new favourite pastime hehehe
Canadians: Just make it about 3 times bigger. Winter is coming here.
Californian here, what is winter?
@@lonewolf209 Trump supporter here, what is California?
C'est pas du Tim Horton
@@samteks997 fascist.
Laughs in scandinavian
How about you make "Mamma's Spécialité de la Maison" from The Adaams Family 1991 movie for Halloween or any day in October. And try making it a little less disgusting by using stuff like spinach or okra.
Waheed Abdullah lol I need to see that
What is the dish may i ask? Im born in 94
@@IrmaU94 youre telling me you've never watched a movie that was made before you were born?
Omg yess the addams family!! For halloween!
Your community is awesome, honestly. Most amateur espresso videos on youtube aren't met with a fun, lighthearted comment section. Really good to see.
I'm half expecting James Hoffman to pop out and judge you for whatever inconsistencies u gave.
LOL! James will post a follow up. Remember when youtube let you have response videos and you'd see it under the original? Why can't we have that anymore?
bloobeeblah seriously this is like so close to being perfect. But it again is too much chef not enough barista
AAahhhhhhhh this takes me back to my barista days! Glad to know the small gelato business I worked for really knew what they were talking about, and I've valued that knowledge ever since.
No one:
40+ year old moms: *EXPRESSO*
everyone: EX CETERA
Lol
I literally got over my last breakup from just listening to babish's soothing hard pine scented manly robust voice that calms my ever so caffeinated soul. Thank you king.
A "cortadito" was the best espresso beverage I've ever had. Much like a cortado but cut with steamed sweetened condensed milk. It was a lot like a Vietnamese coffee and was freaking delicious.
In some areas of spain, a shot with condensed milk is a "café bombón", but I've never tried it with the sweetened condensed milk steamed and sounds nice!
Steaming sweetened condensed milk sounds like a nightmare for a steam wand.
I’ve also seen the affogatto done with a thin square of chocolate resting on top and you melt it with the coffee as part of the presentation
Shut. Up. I'm doing that next time
I started as a barista this year, and one thing I learned about Americanos is that it's better (perhaps from a more stylistic point of view) to pour the water first, and then add the espresso, just so that lovely beautiful layer of crema isn't broken by the water. 😁☕
We do it that way in Australia and call it a long black.
the crema on top looks prettier, but it is the worst-tasting part of the drink, and it's going into your mouth first. drop the water on it last, or at least stir that sucker.
What you're describing is a Long Black. And yeah, that's the way we make it in Australia. Gotta let the stream of espresso run down the side of the cup to not break the crema though. A Flat White is similar but the steamed milk is added to the espresso, and again down the side so the crema isn't broken, and NO foam.
Before you started your French press tip I was going to suggest this. I was a barista for several years and use this trick all the time! Your techniques were pretty good! The only thing I’d say is to tilt your coffee cup to the side while pouring for your cappuccino or latte for a more clear line of demarcation, and make sure you’re adding a lot more foam to the cappuccino. Cappuccino should have a significant amount of foam. But for a guy who’s not a barista, this was really good!
Take a shot everytime he says ‘Crema’
BEARDED BOZO a shot of espresso?
N0T CL!VE espresso martinis!
CWrathall1994 he literally said a shot but sure
N0T CL!VE you can shot an espresso martini... 😂
This way you’re covering both bases as well.
this would kill them for sure
Me: * grabs a cup of instant coffee *
Babish: Let's talk about espresso
Me: * silently sipping my instant coffee *
As a starbucks employee, I can confirm that every single person that orders an espresso macchiato has a different description of what it should be. Glad to see someone finally has cleared the confusion
Makaran Productions so true! Some people want a cortado and get super mad when it is filled with only foam.
@@rosez4eva My manager tells me to always ask how the customer wants it made, and yesterday I had three completely different methods of making it given to me smh
Makaran Productions sounds about right, lol
Yeah it's one of those drinks you have to ask each person how they like it, a lot of Italians I've served like a macchiato with a dash of hot milk rather than foam, some like a combo of both or just the little bit of foam on there, but NEVER should a macchiato be a bucket of milk and a drop of espresso, Starbucks has seriously fucked the world's perception of a maccchiato!
To be fair, Starbucks made up their own, very different, version of all of those drinks and cafes tend to have different meanings depending on the region. There's no one way that is "correct".
I was a Lavazza barista for a little bit and while I'm sure your latte's and cappuccino's tasted just fine, there is a bit finer of a technique to it. You don't need that much height when pouring in the steamed milk, you actually want to be pouring right atop the glass from the edge in sort of a crescent shaped motion. This also aids you in latte art as once you get to the top and only frothy milk is left, you need not do much more than layer those crescents and make one swift line of froth through the middle. I don't miss being a barista but it was neat for a bit I guess.
Ooooh exactly what I need to start my morning
Me: Looks at kettle
Kettle: Don't even think about it!
What
Underrated 😂
@Mochi - chan How? You're on drugs
Guys they're thinking about making coffee in the kettle
When I was young (before google) I wanted to make my first coffee, no one was home, i didn't know how to heat up milk so I assumed it was done in the kettle. My mum was getting lots of flakes in her tea all day and when she looked in she realised I'd boiled milk in there 😁
I also used lime cordial to cook fried eggs because I thought it was a bottle of oil (the bottles can be similar)
I'm now a cook. I've improved alot in the kitchen.
Calling espresso "coffee's fussy Italian cousin" is about the most apropos description of it I've ever heard.
Uh
Eh, should be reversed.. Coffee is espresso' , let's be polite, really slow cousin...
@@stcsuntzucreed coffee came first my dude.
@@harrylane4 Didn't say that it didn't
It's not a very "traditional" way to do it, but some of the best mocha cups I've ever had were from coffee shops who, instead of using milk + chocolate syrup, would instead simply make them using espresso and steamed chocolate milk. The resulting beverage feels richer, smoother and creamier. Worth a try!
That's how we did it at the coffee shop I worked in the late 70's or early 80's. If we were low on chocolate milk they'd send one of us next door to the grocery store to get some
As a Barista, I am so proud of Babish
You’re doing great sweaty
Sweaty?
@@alexnajera3483 It probably gets pretty hot in that kitchen..
not true, his milk pours make me weep.
the sweaty thing reminds me of man door hand hook car door
@@alexnajera3483 sweety...the d00d meant sweety.......... i hope lmao
Babish: Some inexpensive ways to make espresso
Also Babish: So this machine is $140
Me: My budget is $20 on a good day
140$ is nothing. Mine is 3k
I froth milk in my washing machine because I can't afford traditional means.
SHANNON FRANKLIN, YOU CAN HAVE VIETNAMESE PIN CUP TO MAKE GOOD,STRONG CAFE JUST $7 ONLY
My budget is 20$ on a good MONTH what are you talking DAY 🤣🤣🤣
Kirstie Readnower i asks....
does coffee video w a girl everyone wants him to date
announces a girlfriend
does coffee video alone
Pastor Sherman haha I was thinking the same thing!
When did he announce a girlfriend?
@@hollya4527 in his pulp fiction milkshake video near the end
*sad coffee noises*
Sachin Weatherburn he actually announced it earlier then that, but it was easy to miss because it was right at the end of that episode. I’m not sure which episode is was though. Edit: okay well he mentioned his Girlfriend at the end of “30 day training to be kredos” but he didn’t state they were dating...so I suppose it’s an air toss as to which is which.
you uploaded this 1day before my birthday and i love you for that!
(little tip from me: at 3:06 you will notice a little water leakage from the thread. this decreases the preassure you need for a good esp.shot .To avoid , try screwing it tighter once you let all the parts "rest" with the hot water. the heat causes the metal to expand, thus you might think you have placed it properly but ,when put on the burner, the upper part expands too , leaving a small gap)
Babish: *has beard*
Me: *ah yess, the cooking lumberjack is back.*
Watching him drink the espresso romano triggers my acid reflux
SAME!
Same! Also lemon in coffee just sounds gross to me tbh way to acidic
a shot of instant heartburn lol
It's best with just the lemon zest and not the juice.
@@MrDRSMAX this! Or better still (imo) just a twist of lemon.
"Without spending hundreds on a complex machine"
*"This cost about $140"*
pielover 100 Most machines are like $500+
I have an at home machine that cost $2000, it wasn't even sold for commercial use
Technically he said hundreds not hundred
It's a well known fact at this point that Babish doesn't really hold back on the budget front.
Budget with Babish does have a nice ring to it. Spinoff series anyone?
Considering my job is to repair coffee and espresso machines, i can tell you, 140$ is cheap man. Some people come to our shop with machines that are worth 2k + and the replacement parts aren't cheap either.
I’m a barista at a non starbucks location and the bit about macchiatos made me very happy. Also, the foam on top of lattes is not as thick, a perfect milk foam looks like wet paint and there are no visible bubbles on the surface.
This is awesome. Thanks for going over the basics of coffee with us!
my AP chem teacher is a coffee nerd and his class is ridiculously hard so whenever you say anything about heat or pressure i get ptsd. but great video i love coffee
Affogato means drowned, Espresso means "pressed out", Macchiato means stained. Love ya from Italy
So... Starbucks Caramel Macchiato is coffee stained with caramel yes? 😅
@@zainiikhwan9405 Yeah, that's why it's called a macchiato even though it isn't technically a macchiato.
Wrong. Espresso means "pressed-out" in Italian.
Espresso comes from the Italian name for the coffee, in full caffè espresso, literally "pressed-out coffee".
Not much to do with express or fast but more with the method used to make the coffee
@@nanox25x ah, cavolo...mea culpa. Grazie per il chiarimento, lo vado a sostituire subito👌👍👌👍
I could listen to this guy talk all day.......relaxing, informative and he's not full of BS or irritating. I have subbed.😀
I can remember being taught to pour the steamed milk out of the side of the jug in order to get it uber thick and foamy
Everyone in New Zealand and Australia: "What, no flat white or long black?"
The long black is the "Americano"
Nah Americanos have more hot water added than long blacks
I legit make long blacks all the time its 1-2 shot espresso poured over water
Grew up and currently live in Australia, but lived in California for a few years - americanos in the US are way more watered down than a long black you'd get in oz. I think americanos usually add the water on top of the espresso, too, so you don't get the crema showing at all.
@@LordCumberdale Americanos are espresso on the bottom with water on the top when you order a long black from a cafe depending on the size will depend on how many shots of coffee but traditionally they have the same racio to water but in saying that there is also the fact that you are adding hot coffee to hot water and no vicsera
We call the first machine "moka". Unless you want to be yelled at in Italian, make sure to not call that coffee an "espresso", that's just "caffè" ;-) That aside, great quality video as usual.
The use of the french press for milk froth was... delightful and insightful. Genius man.
Doma “Super Dank” Coffee
I NEEEEEED THIS NOW.
You really do! It's the best coffee I've ever had in my life, better still if it's brewed with a French press! I keep waiting for Babish to try it on camera but he never does 😂
a latte macchiato - literally “milk stained” - is the thing you get with vanilla syrup and caramel drizzle at Starbucks. the macchiato here is a cafe macchiato - “coffee stained” - which is the default assumption when people just say macchiato and they aren’t influenced by the Bux(tm)
also stop being mean to sweet espresso drinks they’re fuckin tasty and you know it
Always fun taking a date out for coffee and she orders a Machiatto ("Are you sure?" "Ookaaayy"), takes one sip, and then hands it to me. Sigh, order her a Lavender London Fog instead.
Starbucks macchiatos are upside-down vanilla lattes with caramel drizzle and they need to just say that 😂
They rolled out the "latte macchiato" like a year ago to double dip on their made up terms. Both drinks are wrong.
@@ERoBB1 I'm pretty sure espresso with a dab of foam predates Starbucks brah
Starbucks calls the standard Italian macchiato an espresso macchiato so it is a part of the menu but the day to day customers don’t know that
"Hey folks! on the last coffee-centric basics we showed you the ins and outs with totally flirting with a cute coffee girl."
Specialty coffee shop owner here -
Our traditional Italian recipes are:
Con Panna - Doubleshot espresso topped with whipped cream
Macchiato - 2oz milk foam doubleshot espresso
Cortado - 3oz steamed milk doubleshot espresso
Cappuccino - 4oz steamed milk with heavy foam doubleshot espresso
Anything greater than 5oz of milk is a latte.
Onyx RS what about a latte macchiato? That’s mostly milk and then shots of espresso on top. Usually more than 5 ounces.
@@hannahbeatty8956 Those exist almost exclusively because of what starbucks calls a macchiato. Instead of explaining the difference to people who have no idea why we don't serve the same thing they do, you call it a cafe macchiato or latte macchiato and build it like a latte with shots on the top.
Helps to prevent confusion with prices too. Obviously a traditional macchiato is much cheaper than a latte because there is far less milk used. If someone comes into our shop, wants a "latte" macchiato and then gets a latte price instead of the lower one they complain.
The vast majority of people will immediately stir a cafe or latte macchiato anyway, which creates something identical to a latte. For most people the drink is pointless, a few will drink them the proper way - from the cup without mixing - so that they get the layered flavor experience.
I'm really disappointed that he didn't mention the 'corretto', basically espresso with a shot of strong alcohol, typically grappa.
Babish: -Consumes an obsurd amount of coffee.-
His digestive and nervous systems: AAAAAAAAAAAAAH!!!!
Hey man this was really well researched and put together
I have never been so excited! I got so many coffee and espresso tools but don’t really know how to use them this is great!
I've known espresso with lemon as a hangover cure. Never knew there was a name for it.
I prefer lime, but both are good, it's the little bit of citrus _ the caffiene that works on the hangover.
Or as an aspirin replacement.
One of my best hangover cures was an espresso and a separate glass of spicy tomato resp. tomato-based vegetable juice. For me it worked like a charm.
@@TheNinnyfee hold on are you mixing alchoal and medecine like aspirin?
7:40 this is not his first or even fifth cup of coffee, homie's got the shakes.
It’s how you get milk out better.
I'm a Starbucks barista and this video taught me more about espresso than my own job did. Oops.
this makes me so happy you made an affogato. I work at a coffee and ice cream shop and we have affogatos. Most people have never even heard of one nor have I seen anyone make one on youtube!
the most unique and interesting espresso drink I've ever had was espresso, sparkling water, and whipped cream. So strange but delightful
That's called espresso by a shitty barista
Cappuccino depends on the order. a dry as i remember is just espresso and foam, with as little milk as possible, a latte is espresso, milk, and about half an inch of foam. this is the simple and executable definition used by amateur baristas Whole Foods wide... lol
candybear5947 Gaming His understanding in the video is more accurate to European styled coffee. When I worked at a coffee shop, we were taught by a roastery to steam our milk the same way between a latte and a cappuccino and the difference came in with the ratio of milk to espresso. Microfoam is far more velvety and pleasant than dryer foam so we rarely had anyone request anything dryer.
How about you make Hannah's S'mores from Scary Godmother 2: The Revenge of Jimmy for Halloween?
Dude I love your watch collection as much as your show!
actually Starbucks does sell a macchiatto, no one evere gets them tho, we call it Espresso Macchiato, what you're thinking of is Latte/Caramel Macchiatto. Two different drinks there, Babby ;)
I was gonna say the same thing dog, as a barista nobody understands
To clarify a little more, macchiato has 2 different types. An espresso macchiato is defined as espresso stained by milk/foam. A latte macchiato is defined as milk stained by espresso, which is largely used at Starbucks for the caramel macchiato.
I don’t work at Starbucks but if someone orders a caramel Macchiato I just give em a caramel latte cuz I know they don’t want a macchiato
Its annoying because people will go to other coffee shops (like where i work) and insist they want a macchiato (because Starbucks essentially named a vanilla latte a macchiato) and then get all pissy and act like youre trying to poison them when you give them an actual macchiato. Ive actually had coworkers get called into meetings because customers complain about it, and because were a coffee shop in a gorcery store, the managers dont know what the fuck a macchiato is either and we end up getting in trouble.
So yeah, in short, whenever someone orders a caramel macchiato, i also give them a caramel latte because i know they dont want a macchiato
@@evanwilde7389 Oh jeez thats awful. but I get where you're coming from. People are super bitchy about their coffee. Also, SB's Caramel macchiato has vanilla syrup in it, the caramel just comes from the caramel drizzle.
“It’s a little bootleg, but...” 🤣🤣
Can you make "father of the brine" turkey from Bob's Burgers?
Solid man. Thanks for not trying to sell me a three grand machine just because you got sponsored by them. It’s dope that you provide cheap options for the broke plebes. Lol.