hi dritan i bought your product from your online store like 20days before their just arrive because im from morroco ... today was the first day using them theire just perfect thank you
Hey Dritan I've watched 3 of your videos where you pour a lot of coffees. Can you explain your milk jug system? You have 3 pitchers fhat you use for leftover milk and re-use. It's a brilliant system. I'd love to work in a place with such high volume I could get my rhythm down like that. Respect for what you do
Hi mate, thanks for your kind comment! I use 2 or 3 jugs to ensure the consistency of the milk crema. As you probably know, foam and milk quickly separate after steaming. By using multiple jugs, I keep the milk moving. Also I make sure that every drink ends up being identical - the first Cappuccino will have the same amount of foam as the second and so on. It's a matter of practice but at some point you start to really "feel" and see how it needs to be done :-) Difficult to explain in words. Hope it answers your question anyways :-)
@@dritanalsela I have to go with you and I don't want the money s opklns and see I have a car and I don't want to bet that is the case I don't get it done this week so much for the phone call you know what time works best and most of all I am so your phone an 👍
Hi... whats wrong with the first lever ? first it slipped and you had to lever twice, later it went up quite high... is this normal ? never saw it on one of the others ?
Hi Dustin, thanks so much! Happy to hear that the Videos are of help! Well, I use my own actually :-) You can find them in my shop if you are interested :-) shop.dritan-alsela.com/
Hi Eddy, you need to reach between 60-65°C. I know by now how this temperature "Feels like" plus know my machine well enough to know how long it takes. When you are beginning you could use a thermometer but even then, always check with your hands so at some point you don't need the thermometer anymore.
The lever machine can not be "programmed", so it doesn't stop automatically. So I need to decide when to take the cup away. To not make the cup dirty I use the spoon :-)
Hi Dirtan why the milk look so creamy? it is just hole milk? Iam starting a small coffee shop what kind of machine do you recomend? :) thanks in advance
Hi Alonso, milk is indeed just whole milk with 3.5% fat content. It's just a matter of steaming technique that makes it silky and creamy. Recommending a machine isn't that easy. Many great ones out there. Depends on your preference, place, budget etc. When you buy one, make sure to have some service in place, in case something happens or breaks :-)
I am the #1 coffee lover but I haven't try this place I went there yesterday but only outside to found out I left my bank card at home then went to get money from atm and end up coming back late to try it I got 3 different place best 1 2 3 coffee shops in melbourne will found put if this place can replace my top 3 coffee place in melbourne
I have been watching lots of his videos and don't undersand his way of steaming milk. I mean you suppose to steam milk on the surface first and then in the middle to get that milk thickness to make a latte art. He does it his way and it works very well, strange. Maybe, it depends on espresso machine?
Hi Denys, thanks for your comment. Well, the power of the steamer indeed has a little part in this.. but generally this is a technique you can use on any machine :) I'm working on a proper tutorial in the future explaining it in detail, hope that will clarify.
Dude's fucking legend, how the heck did he just leave the milk jug there and he steamed the fuck out that milk like no effort while i hold the milk jug and steamed it with 1000% concentration like a bombsquad defuse a bomb
Hi Dritan, thx for the reply. i see you do tamping so fast , does tamping really requires clean porta filter ( sometimes when you do tamping, coffee residue will go to the edges of the porta filter ) or it does not matter? and what's the best temperature when you froth the milk? is 60 degree Celsius is the right temp to stop ?
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I became a barista because of him and watching his videos helped me improved both on my efficiency and consistency
Thank you so much Dritan
My utmost respect is when he utilizes all the milk efficiently without waste and still can pull marvelous latte art.
Babalbla
all these coffees in under 10 minutes, just wow!
hi dritan i bought your product from your online store like 20days before their just arrive because im from morroco ... today was the first day using them theire just perfect thank you
Oh wow! That is great! :-) Thanks for your purchase! I hope you like it :-)
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برافو عليك بجد روعه
Hey Dritan
I've watched 3 of your videos where you pour a lot of coffees. Can you explain your milk jug system?
You have 3 pitchers fhat you use for leftover milk and re-use. It's a brilliant system.
I'd love to work in a place with such high volume I could get my rhythm down like that.
Respect for what you do
Hi mate, thanks for your kind comment! I use 2 or 3 jugs to ensure the consistency of the milk crema. As you probably know, foam and milk quickly separate after steaming. By using multiple jugs, I keep the milk moving. Also I make sure that every drink ends up being identical - the first Cappuccino will have the same amount of foam as the second and so on. It's a matter of practice but at some point you start to really "feel" and see how it needs to be done :-) Difficult to explain in words. Hope it answers your question anyways :-)
@@dritanalsela I have to go with you and I don't want the money s opklns and see I have a car and I don't want to bet that is the case I don't get it done this week so much for the phone call you
know what time works best and most of all I am so your phone an
👍
@@maibi2788 Dritan must be thinking what are you talking about lol :)
Babalbala
Nice sir...I learn lot's of things from you....
you're a master. such a pro. i'm learning through your videos!
That's awesome man! Thanks for the comment!
Excellent sir ji... please makes more videos for us...
I can't stop watching your videos, it something incredible. Dritan you are an amazing barista!!!!!!!!
Thanks so much! :-) Really appreciate your comment!
Daedaea
Wow....and all the jugs are empty!
Just...wow, you are amazing 👏
Thanks man! :-) Really appreciate your support here!
this is so satisfying to watch
Can someone explain to me why is there many jugs of milk and why is he keep transferring milk from one jug to another?
Dear Dritan, what a model of your coffee machine? Thank you!
its a vbm leva
I don't mean to be disrespectful, but aren't these more like lattes? And cappuccino's are more 1/3 espresso, 1/3 milk and 1/3 foam?
Who said its cappucino?
Because the title said: "How to make 17 cappuccinos in 9 minutes" when I wrote that comment
Once that milk settles it will be 1/3 foam
Really love u sir
Hi... whats wrong with the first lever ? first it slipped and you had to lever twice, later it went up quite high... is this normal ? never saw it on one of the others ?
Te lumshin duart o Dritan.
please what is the best pitcher for latte art motta or any other
You are are professionnel! ;-)
Thanks man!
U r really great sir ji
Wonderful work and always inspire me to get better! What brand steaming pitcher do you use to pour?
Hi Dustin, thanks so much! Happy to hear that the Videos are of help! Well, I use my own actually :-) You can find them in my shop if you are interested :-) shop.dritan-alsela.com/
hi,dritan
at what best temperature to stop the milk steam, i saw you didn't use temperature sticker on your jug
Hi Eddy, you need to reach between 60-65°C. I know by now how this temperature "Feels like" plus know my machine well enough to know how long it takes. When you are beginning you could use a thermometer but even then, always check with your hands so at some point you don't need the thermometer anymore.
Thanks Dritan, what grinder do you use, is it automatic grinder so we can set how many gram for 1 filter,or you have to weigh the coffe manually ?
Hey Dritan I'v noticed you used a spoon at the end with the last coffee for the espresso, why did you?
The lever machine can not be "programmed", so it doesn't stop automatically. So I need to decide when to take the cup away. To not make the cup dirty I use the spoon :-)
Thanks
Hi Dirtan why the milk look so creamy? it is just hole milk? Iam starting a small coffee shop what kind of machine do you recomend? :) thanks in advance
Hi Alonso, milk is indeed just whole milk with 3.5% fat content. It's just a matter of steaming technique that makes it silky and creamy. Recommending a machine isn't that easy. Many great ones out there. Depends on your preference, place, budget etc. When you buy one, make sure to have some service in place, in case something happens or breaks :-)
Thanks a lot Dritan !!
Very good Dritan 👌
Thanks a lot Jose :-)
What is the grinder model name?
Wonderful!
Perfect!
Thank you :-)
I am the #1 coffee lover but I haven't try this place I went there yesterday but only outside to found out I left my bank card at home then went to get money from atm and end up coming back late to try it I got 3 different place best 1 2 3 coffee shops in melbourne will found put if this place can replace my top 3 coffee place in melbourne
What Brand is your Espresso Machine ?
its a vbm lev
I love the art work
Thanks!
Mantul is really steady❤️👍☕
Love it 😍
Thanks :-)
great Dritan, most greeting from Italy ☺
Thanks a lot Sergio :-) Greetings back!
master🙏
:-)
Dritan Alsela hey how many ml is the big jug you use for steaming milk
Your pours are pure artistry! How many ounces are your cups?
Hi Scott, thanks a lot! I use 6oz for cappucino an 8oz for lattes :-)
I really like your milk teacharing skill❤❤❤
Hello everyone. .can I know about how much milk foam does the cafe latte contains ?
Hello Sagar, a Latte around 0,5 cm, a Cappuccino 1cm 😊 But that depends on where your are. Everyone has a different way of doing it.
+Dritan Alsela good answer my master...
i know what you mean 🙏
Dear sir I went to starting this business plz give me all details about this machines and price...plz guide me
love it ! :D
Thanks!
Nice one verry fast:,
Bro you which cuntry
what temperature does the milk need to be?
Ideal temperature is 65 °C
thank you !
in theory you incorporate air for the first 37°C (body temperature) after you make a vortex to 65°C (when tin of milk is hot)
Thank you
I have been watching lots of his videos and don't undersand his way of steaming milk. I mean you suppose to steam milk on the surface first and then in the middle to get that milk thickness to make a latte art. He does it his way and it works very well, strange. Maybe, it depends on espresso machine?
Hi Denys, thanks for your comment. Well, the power of the steamer indeed has a little part in this.. but generally this is a technique you can use on any machine :) I'm working on a proper tutorial in the future explaining it in detail, hope that will clarify.
ghost riding the steaming wand!! lol
Hi master very nice
Tanks master like me comment
Fc form Thailand
🙏Respect🙏
Wow!!
:-) Thank you!
so beautifull
Thanks! :-)
Bravo !!!
Thank you !
awesome :)
Thank you :-)
Dude's fucking legend, how the heck did he just leave the milk jug there and he steamed the fuck out that milk like no effort while i hold the milk jug and steamed it with 1000% concentration like a bombsquad defuse a bomb
Hi man, thanks so much for your Feedback :-) It's really just practice.. I'm 1000% sure you can do that easily too ;-)
Hi Dritan, thx for the reply. i see you do tamping so fast , does tamping really requires clean porta filter ( sometimes when you do tamping, coffee residue will go to the edges of the porta filter ) or it does not matter? and what's the best temperature when you froth the milk? is 60 degree Celsius is the right temp to stop ?
Nice
Wow
vẽ đẹp nhưng đánh bọt chưa được mịn.
nice😊
Thank you :-)
Bro you which cuntrt
so grete boos
!!!!!
bavaculo
and all empty...... wow..
:-)
Tool
Dear Dritan, what a model of your coffee machine? Thank you!
Hey there, this one is a Vibiemme machine