Fantastic.No filler, no meaningless wittering preamble, just pure, understandable instruction. I just made my first flat white on my new machine - it was bloody awful. Haha...
it's too fast and you lost me - you take the pitcher and immediately start steaming without actually showing the process of placing the milk pitcher. and the steam wand.
Helpful, thank you. Can you explain why when you split the milk one half (half?) ends up latte milk and the other flat white? Is it because the steamed, less frothy milk hangs at the back of the pitcher whilst the more frothy milk sits on top and so falls into second pitcher straight away?
If you split the milk, when you pour the milk to the second jug, what happens is that you will have more-froth-resulted microform ratio in the second jug since froth comes out first with little liquid part. That's why the second jug is for the latte (more form) and the original jug is for the flat white. But the best way to get the right form for the each coffee is to have a good guess for the form and liquid ratio by experiencing the different swirling shapes of the milk while you are making it swirls by hand.
I usually start as deep as possible to avoid blowing large bubbles at the start, quickly I find my groove and get the tip to the surface, I keep it here until I have enough micro-foam. Keeping it at the surface means sliding the jug down the wand as the milk stretches. Once I have enough foam and the milk is beginning to warm, I lower the tip into the center of the milk and keep it swirling (but not stretching) as I add heat unit finished. Hope that helps. On our web page under training you can find the written document that goes with our videos, It further explains all steps. cdn.shopify.com/s/files/1/1887/5383/files/BARISTA-BASICS-TRAINING-VIDEO-SUPPORT-DOCUMENT.pdf?10801994042163787043
@@davidcura6475 try to steady handling your pitcher just tilt it from the start to ends ....if latte art maked better use latte foam you can easy pour that line
Help! I am determined to make latte art consistently on my Breville 870 Express. I’ve watched many videos and have all the details down; however, my silky, paint like milk doesn’t make art when I pour. I tap, I swirl. After I do the mixing part, I start the pour but the milk tends to just sink and not stay on the surface, thus NO art. Using fresh 2% milk. Looks like paint and paints the sides of the pitcher and I can see bubbles. ?? No clue what to do next....
I'd recommend using thicker milk. I use 3.5%, but that will differ from one barista to another. Try to pour your milk from quite low, with the pitcher pretty much touching the creama.
I never know when to take the wand out when trying to steam milk. I work with Dutch Bros,I’m just starting and I have no idea when the right time is to take the wand out.
Hey Dutch Bros, cool company! I watched them on undercover Boss. I cant speak for your company when it comes to ideal milk for your recipes, I have gone into detail for the Australian way. If you download the training manual from our website and read about the milk texturing along with the video this should help with the theory. The rest is practice practice practice. Stick with it, talk to your workmates or in house training department. If you find yourself in Aus and near our factory, id love to give you some personal instruction on milk and enjoy a brew. I love that you have taken the time to better yourself outside what the workplace can offer you at this time in your career. You'll make it. Ryan.
It’s not that hard to make a flat white and a latte out of one jug. Sorry but it’s unnecessary using two jugs. Just go from the drink with the most foam and finish with the least foam
Fantastic.No filler, no meaningless wittering preamble, just pure, understandable instruction. I just made my first flat white on my new machine - it was bloody awful. Haha...
I have steamed the milk in a coffee cup!
I don't know how, but it worked
I'm getting nicely textured milk but bubbles appear after pouring and the coffee has been sitting for a minute or two. Any idea why this is happening?
Great video! Good tips for the novice starting out as a barista.
it's too fast and you lost me - you take the pitcher and immediately start steaming without actually showing the process of placing the milk pitcher. and the steam wand.
Helpful, thank you. Can you explain why when you split the milk one half (half?) ends up latte milk and the other flat white? Is it because the steamed, less frothy milk hangs at the back of the pitcher whilst the more frothy milk sits on top and so falls into second pitcher straight away?
If you split the milk, when you pour the milk to the second jug, what happens is that you will have more-froth-resulted microform ratio in the second jug since froth comes out first with little liquid part. That's why the second jug is for the latte (more form) and the original jug is for the flat white. But the best way to get the right form for the each coffee is to have a good guess for the form and liquid ratio by experiencing the different swirling shapes of the milk while you are making it swirls by hand.
Do we need to use full fat milk or can I use 1% or 2% fat milk?
Use whatever milk you love, I find with alt milks and low fat I add less air in the beginning
Very helpful !!! You guys did a great job. Very clear explanation.
when you start off how deep is the tip below the surface of the milk and during the process do you need to keep it at the same depth
I usually start as deep as possible to avoid blowing large bubbles at the start, quickly I find my groove and get the tip to the surface, I keep it here until I have enough micro-foam. Keeping it at the surface means sliding the jug down the wand as the milk stretches. Once I have enough foam and the milk is beginning to warm, I lower the tip into the center of the milk and keep it swirling (but not stretching) as I add heat unit finished. Hope that helps. On our web page under training you can find the written document that goes with our videos, It further explains all steps. cdn.shopify.com/s/files/1/1887/5383/files/BARISTA-BASICS-TRAINING-VIDEO-SUPPORT-DOCUMENT.pdf?10801994042163787043
what do you call that push down thingy that rinses the milk jug? i want one. lol. also how do you know when to stop adding air to the milk?
pitcher washer, depends on you what foam you want latte or cappuino?
@@87abig i want foam for latte arts. I usually over or under stretch the milk. So i get either too foamy milk or no microfoam at all.
@@davidcura6475 try to steady handling your pitcher just tilt it from the start to ends ....if latte art maked better use latte foam you can easy pour that line
Okay what about nespresso machine ????
Help! I am determined to make latte art consistently on my Breville 870 Express. I’ve watched many videos and have all the details down; however, my silky, paint like milk doesn’t make art when I pour. I tap, I swirl. After I do the mixing part, I start the pour but the milk tends to just sink and not stay on the surface, thus NO art. Using fresh 2% milk. Looks like paint and paints the sides of the pitcher and I can see bubbles. ?? No clue what to do next....
you must give air to the top of the milk , and milk must be swirl when steamed...
I'd recommend using thicker milk. I use 3.5%, but that will differ from one barista to another. Try to pour your milk from quite low, with the pitcher pretty much touching the creama.
I never know when to take the wand out when trying to steam milk. I work with Dutch Bros,I’m just starting and I have no idea when the right time is to take the wand out.
Hey Dutch Bros, cool company! I watched them on undercover Boss. I cant speak for your company when it comes to ideal milk for your recipes, I have gone into detail for the Australian way. If you download the training manual from our website and read about the milk texturing along with the video this should help with the theory. The rest is practice practice practice. Stick with it, talk to your workmates or in house training department. If you find yourself in Aus and near our factory, id love to give you some personal instruction on milk and enjoy a brew. I love that you have taken the time to better yourself outside what the workplace can offer you at this time in your career. You'll make it. Ryan.
Honeybird Coffee Thank you I appreciate the help!!!
Honeybird Coffee l
i like your background
It’s not that hard to make a flat white and a latte out of one jug. Sorry but it’s unnecessary using two jugs. Just go from the drink with the most foam and finish with the least foam
Thanks!
The cappuccino look very milking 🤫
THANKYOU!
Glad you found it helpful :)
Too fast
informative, thanks.
helpful thanks so much..
Hi great men
Making flat white on single espresso? Seriously? Are you mad? :/
this is standard
I found that most places serve it double, but it's not really strange to have it single shot. Some people aren't used to double shots.
This guy is just talking no skills for latte art though.There is no shiny texture to the milk.
Low fat milk ….yuk