5 Barista Myths that just won't die
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- Опубликовано: 5 июн 2024
- Your friendly local barista is usually the go to for all sorts of coffee tips and tricks. But sometimes the advice can be little, shall we say, past it’s use-by date.
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Sections in this video:
0:00 Intro
0:20 Mystical Crema
1:46 Blonding
3:03 Storage
4:18 Tamping
5:22 Latte Art
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Manly Vale resident here. It's funny seeing my local baristas in RUclips videos. Love the down-to-earth Aussie vibe of this channel. 😁👍
I taste every cup of coffee before I hand to my customers, so I can attest that you are correct 🤣
ahahaha!!
Good to see a great video from you after long! Loved it. Keep making more.
Yep! Been freezing my coffee for the past year or so.
Good point about freezing coffee. I've had coffee in the freezer for months and it still tastes pretty good!
I buy some bags at the same time, vac them and freeze them. Then, when Im about to open one, I split it into 250 gram bags and vac them and puts them vacced bags back into the freezer again. Not sure what is correct, But I let them thaw in the vacum bags, not letting water condensate on the beans. It seems to work very well.
Good stuff mate !
Excellent video 😃 please, upload more videos like this. The contents you make are very helpful 😃
Yay! a new video by you guys :) the tamping one is still very much out there for some reason, while it makes no sense.
I don't know what I think about the jug thing - some world latte art champions recommend specific ones and I've found that a round spout works best for me overall compared to a sharp spout. It's not about how much the equipment is expensive, though. And there are some machines out there that makes your life harder when it comes to steaming milk.
I should be here for the tamping part 😂.
Awesome video, we need more of please 🙏
We use 3 de1s with integrated scales to stop at the right weight.
We now use Weber Unibaskets in each de1. Puck prep and a solid, level tamp are critical
The freezing is a game changer for me as a home barista. I can save my beans from getting stale or store it and use it in the future.
Not just that, I'm saving money by buying bigger bags.
@@Apostolnixx yes to that and I got a bunch of different beans rotate for months. Great to break the myth on this one.
Why don't more coffee shops use light roasted coffees in Australia. 99% of cafes in Australia use medium to super dark roasted beans which are obviously intended for milk drinks.
All the espresso based dark coffees have almost zero acidity and lighter notes.
While the cafes in which light roasts are being used the barista is serving up sour under extracted espressos.
Most Australian roasters also roast in a medium to dark and labelling it as light "for espresso". I end up getting way better shots at home buying the pour over labelled light roasted blends 🤔.
I've lived in Sydney, Melbourne and Perth and can only remember 3 cafes with good espresso (but even then you might go on an off day with a less skilled barista or retention of a different coffee in the grinder).
Sometimes the barista is also just questionable. I once ordered a pour over (from a cafe that actually brewed pour overs) and was served a long black.
Hoffman-Hendrik-level anti-BS. Cheers ☕️😁👍
Got some of your coloumbia las Flores, best coffee I've had in a long time. Well worth the price.
Great to hear! it definitely is super delicious!! Our Roasters get psyched when great coffees make it to the table! :D
Had to hit the closed captions to catch the "past its used by date" in the intro.
Always like to watch videos that put your feet back on the groud 👍
LOL! I want to see more of this Bogan Barista character!
For some reason, I'm reminded of Orem from Norsemen.
“Stop complaining about your gear?” You might need another video to explain what that even means 😂
What it means is this: you don’t need to spend thousand$ to get a good shot of espresso. You need to learn to work with what you have.
That being said, there is such a thing as poor equipment that can very well lead to bad tasting coffee.
This was the best, down to earth and realistic video regarding coffee Ive seen. Thank you !
Glad you enjoyed it!
Ive noticed that if I grind on my light roast on my Delonghi at a 4 instead of a 2 like with a not too hard tamp, it flows out better and tastes better, if I grind too low or tamp too hard, it sputters out and makes a tiny mess. I love Starbucks veranda blend beans, but I don’t know how to get those fresh
Your grind is too fine. If you tamp to the max and grind coarser it will taste better.
LOL! I want to see more of this Bogan Barista character!. What are the scales used at 2:53?.
Acaia Lunar Scale :)
What are the scales used at 2:53?
Acaia Lunar Scale :)
LMAO thanks
Taking coffee as you need it introduces moisture each time you open the container. Ideally you should vacuum seal when freezing. This is a great way to store it long-term.
or to take it one further step; pre-potion the coffees first :)
@@SevenMilesCoffeeRoasters even better!!!! Even less waste.
Your local barista mass produces jank coffee each and every day. Have them pull a shot and try it before you ask Becky for advice...
Storing coffee in a freezer is bad idea.
Here's the science.
Freezers, and refrigerators work by removing heat not by adding cold. They do this by pulling humidity out of the air because it's water that carries heat. So every time you open your freezer door you're introducing warm air and humidity that your freezer has to work hard to remove (it also wastes energy & increases your elec. bill). This causes moisture to be deposited on everything inside your freezer & that moisture turns to ice crystals, inside of the storage medium & directly on the food. This happens very quickly; within 24 hours. Within a week you're going to see moisture crystals inside most everything in your freezer. This destroys flavor.
If you have a 1-way valve on your coffee bag that will be plenty good enough to protect it. But, if you get warm fuzzies 'cause your coffee is 'fresher' from the freezer, by all means have at it.
1:05: you are correct that crema does not measure the “quality of coffee”. That is, a darker vs lighter crema does not say whether the coffee is delicious to you or not. HOWEVER. Crema can tell you a bit about the roast and the freshness/age of the coffee. And…. it is part of the overall experience. I would scoff if I went to a fancy restaurant and ordered espresso, and it utterly lacked crema.
2:53: ‘blonding’ can be a reasonable barometer. Yes there’s still good stuff flowing at that point, but there’s an obvious color shift… and within a couple seconds of it, most of the good stuff is exhausted and you’re into the bitters.
reasonable for sure... but still leaves a wide margin of interpretation, and again with the darker roast vs light roasts 'blonding' can therefore happen or be interpreted differently.
I'd put greater effort in consistent weight of dry coffee IN, extraction yield OUT and TIME it takes for that consistency, where messing with the variables simple allows different expressions of flavours already present.
Preferences in flavours also shift greatly amongst consumers... depending on your cultural heritage and preferred diet one may prefer bitters more than another :)
@Glenking2003 I can testify that I've had some wild espresso's brewed by competitive barista's and yes variables were messed with, but I've had expresso with incredibly pale crema yet delivered amazing flavour.
Though I do agree, crema often shows easily weather a coffee is fresh by the presence of bubbles and the correct initial creamy thickness to it after brewing shows a great extraction within parameters. Under being watery and over presenting a oily consistency.
@@Gk2003mThat’s just plain wrong.
@@SevenMilesCoffeeRoasters @RegrinderAlert very pale crema is one thing. But if you have a shot that’s been running dark to medium for more than 20 seconds, and then within a couple seconds the crema turns blond, THAT is the ‘blonding’ I’m talking about.
Let me buy an espresso machine.😢