Sydney Barista Workflow | Specialty Cafe Job Trial | POV Cafe Work | Specialty Coffee
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- Опубликовано: 16 фев 2022
- Hi guys!
In this video you will see what it looks like at a Barista job trial.
Cafe is Roseville Specialty Coffee Located in Sydney.
Big thanks to the owners and staff of the shop for agreeing to be on film.
From starting out in the espresso shots section, to pouring milk, venturing outside to meet the regulars and seeing the vibe of the shop!
Damn dude you’re a machine! I’ve just started so this shows how far I’ve got to go if I want to be a top notch barista!
Appreciate you bro!!!! Honestly it’s not that crazy 😆 just a bit of practice before you get the hang of it!!! Goodluck!!!
@@youngsdripexperience5944 do you feel messy at first time doing barista job?
So smooth ~~
Thanks for support 😗 ❤️
nowhere near enough we need to see more of this 😭
Hey man! everything looks so smooth! really cool. just a question. Im trying to understand your ratios 2:04. How much in and out for the single shot, double ristretto and double shot. Isnt the double ristretto the same as the single shot but dived in too? Kind regards from Mexico.
your work flow is impeccable wish i could be as good as you
Thank you for your kind words 🥲 It was just a trial shift and my first time experiencing their workflow 💪 Hope it was helpful in whatever way possible!
Such a helpful video! I’m moving to Aus in Sept for a working holiday visa and I’d love to be a barista in specialty. I have super limited barista experience, so what do you think is the most important thing to work on before I move there? I’m willing to dedicate a lot time to learning to better my chances.
Hi there Natalie! Sorry for the late reply. In terms of opportunities for people with little to no experience it may seem hard to come by but hey don’t give up! When I first started in the coffee industry I was waiting tables and taking orders for a few weeks until I had been given an opportunity to learn the workflow behind the coffee machine. Everyone’s journey to the machine varies but once you get onto it you will soon realise the rabbit hole of recipe’s, channelling, correct puck prep, latte art, pour over brewing and much much more! As long as you have a passion for it I think there are people to learn from :) Hope that helps!!
@@youngsdripexperience5944 Thanks so much for replying. It's not lost on me how much work goes into getting anywhere near as competent as you, so I appreciate your honesty. Got six months to go, so hopefully I'll pick up a few unpaid shifts locally to get some experience under my belt. I'm only moving for a year before I have to get back to my office job, so I want to learn a lot! Thanks again - I'm sure I'll rewatch your videos a lot in the lead up to flying out.
I Love Coffee
Hey Thanks!!! Me too!!!
Coffee in Australia is just so different. I'll try to get to your level
You’re too kind! Let’s make coffee together some time :)
Hey, is there a way of pouring the milk quickly without losing the crema or have baristas ever thought about pouring the milk more delicately to maintain the crema? I find whenever I get a takeaway coffee it just tastes like warm milk whereas if I dine in the milk is poured more carefully and there's latte art which preserves the crema.
Hey Michael! That’s a great point :)
Among the coffee community there is a huge misconception about the preservation of crema. The truth is that whether you mix in the top layer of “crema” (thin portion golden brown layer seen on top) or mix it in with the milk there is little to no difference.
This is because “crema” is essentially carbon dioxide and volatile compounds trapped amongst the bubbles. People can argue that “coffee tastes better” with the crema preserved as much as possible on top however one does not sip only the top layer of the beverage only. If you did that it wouldn’t be pleasant to taste. So instead when someone takes a sip they would be sipping from the cup that would allow the beverage underneath the “crema” to be sipped first.
Another argument is that coffee tastes better when “Crema” is mixed into the coffee. This is also not true but would technically be more relevant as the more the coffee is mixed in with the milk the more coffee like flavours would be more present. Well this is also not entirely true.
If your milk-based coffee is tasting weak and watery, the coffee to water ratio may be too long or too short. Most specialty coffee shops sit between 20g coffee in the portafilter and extract around 40g out. Some cafes may opt to using 23g coffee in and 44g out. Essentially the more coffee you put in uour basket, the longer you need for the water to extract all the flavours, body, acidity you want in your cup. Ofcourse the more coffee you use the stronger your coffee will taste. But the strength and taste of your coffee also heavily depends on the level of roast. The lighter you roast the more acidity and flavours from terroir you will preserve in the coffee. The darker you roast, the more soluble the coffee becomes, it has had more time to go through Malliard reaction and contains more caramelised sugars. However the darker you go the higher at risk you are to ashy, burnt flavours.
Anyway hope that somewhat covers it! Thanks! :)
In our cafes, latte art is required for every order that contains milk. The milk is badly foamed with large air bubbles and has a too liquid consistency. If our customers received such a coffee, they would ask for their money back and the complaint book.
Good latte art is nice to have for any customer regardless of dining in or takeaway :) With every shop having different owners, it’s always nice to know what the owner of the shop wants from their employees as latte art (of course depending on the pattern can take from 5 up to 20 extra seconds). Rest assured though the milk though is silky smooth haha. Hope your coffee shop is doing well :)
Hi! Champion!!!
I am currently on a working holiday in Australia and looking for a job as a barista.
But I'm not fast enough and the trials don't go well.
What should I do to get speed?
I love coffee and have a passion for it!
So I not gonna give up.
Do you get job now?
Hi there Tetsu-san! Sorry for getting back to you so late.
I am since moved on from Barista work to now being at Breville Australia in the coffee development.
However I can't wait to free up my schedule a bit more to get back on the bar :)
How are you going? Are you in Sydney or Melbourne?
@@youngsdripexperience5944
Hi!
Thank you for reply message
I could get the job as a barista in Melbourne. I’m working branch style cafe.
I getting used to speed which I making coffee .
However I would like work in place that focuses on coffee.
How Did you step up your career?
@@Knowthyself_TH yes!
I got job as a barista
@@tetsu7456 let’s chat on IG bro, happy to help ✌️
Isn't a bit waste of time weighing every single shot? Compare to the cafe that just get grind and temp and straight away pulling shots 🤔 im just asking
As different doses can lead to slight differences in flavour, it’s always better to have more variables under control for more consistency :) I do agree, in the beginning weighing can be tough, but after a while you start to notice the subtle differences and it becomes a choice whether you want to sacrifice convenience for quality :) If only we could have the best of everything haha!
What camera and setup do you use
Hi there, sorry for the late response.
The camera I used for this video was the Fuji Xt-3 combined with the insta 360go 2 for the Pov shots :)
Is this croydon area?
This was in roseville ✌️
Hi
I'm from Sri Lanka
I want to work in Australia as a barista
Hey man! Working as a barista is a pretty sweet gig! When are you planning on coming? 😮
@@youngsdripexperience5944 I'm searching vacancies to apply. Can you help me to get a job in Australia as Barista
@Travel With ISM - IHTHISHAM I think you asking that all of a sudden is a bit stretch. Hahaha. Coming to Australia is a bit tougher than you think. Because you'll get your Visa yet there's conditions to meet.
I know it's just a takeaway, but there're zero creama on top of any coffee you pour. I will be so sad if I got it.
Hey! Crema is one of those things that have the coffee world divided. Old school coffee lovers love it! New school coffee people hate it!
The truth of the matter is that crema is just Co2 suspended in water 🤣 The bubbles attach to the natural oils and fats present in coffee. While some shop owners prefer crema preservation for visual qualities, other shop owners like the fats and oils mixed well in the cups they serve. For sole purposes of latte art, preserving it is good. At the end of the day, if the shop owner wants speed and volume and they pay your wages, it is always a safe bet to do what they ask 😂 on the other hand I would love to make you the perfect cup however you like it!
@@youngsdripexperience5944 yeah I totally agreed with this new research and the point you stated, did a little experiment as well on this myself. The reason why creama matter to me is the way of presentation to customers and showing the freshness of coffee beans at the end of day. But I don’t know if it’s only me, I always like to sip the top layer of creama before I actually stirred it🤣🤣
Вливает молоко в эспрессо не деликатно, на выходе вкус не особо хороший будет. Брать руками и пальцами зону гостя, это в Австралии нормально?
There's nothing to see, it's just pouring milk, it's nothing without the equipment
You gotta adapt to what the boss of the shop wants :) Sure high volume and latte art can still be done but if the owners of the shop don’t want it like that then you just do it that way 🤷♂️
@@youngsdripexperience5944 I saw the same production speed in Shanghai, China five years ago. They made latte art on every cup, and it was very exquisite.