Thanks for this clip. I'm about to fake a resume saying that I've done this before, which I haven't. I'm a lot more confident now and even have some great technical buzz words to add to my illusion
No it probably didnt because they will ask you to make a latte if you have coffee experience. Lots of barista jobs will train for you, dont lie on a resume. Just say you understand how important a cup of coffee is for a customer.
awesome video! i've never used a coffee machine before (not even the home models) and now i'm applying for jobs as a barista. This helped me heaps! always wondered how hard it was to make the patterns on top properly
As a barista and a head manager of a very formidable coffee shop and roaster, I do have to say I love these videos! Latte art is something that I am working on getting better at. I would love to see some more information heavy videos about it! But good video, really enjoyed it!
I've trained as a barista before, however that was about five years ago and I haven't been able to keep in practice with it, so this is a very good refresher for me. Thank you.
I can see that you froth your milk with the steam wand at the side of your pitcher. I've learnt to do it with the steam wand at a 45° angle while leaning on the mouth of the pitcher to create a better vortex. Is there any advantage to either method? I'd also like to point out to any *new barista* to pour their milk from a distant height to preserve the crema of the espresso (Which is imperative for latte art) and then wait a second for the milk to settle (but before the foam rises to the top) and bring the mouth of the pitcher as close to the milk as possible to bring out the clear white milk which is needed for a good latte art and finish it off with raising the pitcher again so that you won't just push the latte art away and instead cut though it. During my first months as a barista no one was able to explain how latte art actually worked and I learned very slowly. I hope this has helped someone. In case you have any question or if anything is unclear, feel free to reply to my message and I'll try to help, :)
For something like this, i really need a face to face study session. Thereotically learning is not my strong point. You seem to know what you were talking about. Wish could have meet ya n teach me da way
I just want to ask, what kind of milk is the best for making thick foam, I tried making with regular milk, and for me it does not worked for me, but when I used (I think) cream milk, it was much better. I searched for it, but I do not get the right answer.
I use a Breville barista that comes with a grinder. I realized that for the milk frothing, other than stretching it correctly, it is important to heat it until it is too hot for you to touch the pitcher. Don't over boil either. If you have doubts try a thermometer (stop at 70C). It is easier to do latte art in a shorter cup. When I use a taller cup I have on and off results with my beginner art...
Hi Robert As long as the end of the steam arm remains completely submerged and in to the side of the jug, it'll heat to the temp you desire. Near the surface it'll also spin a lot better doing a lot of the work for you. Lowering it deep just creates more mess, and more to clean, it also results in that horrible high pitch screetching noise we so often hear. Give it a go, it makes life a lot easier.
I've worked in a coffee bar for a while now, an my latte art is very hit-and-miss. I think this has cleared up a few things I've been doing wrong, but the main things seems to be that we use semi-skimmed milk which I think is harder to manipulate to the texture that you need. Plus, I have a habit of moving the jug around a lot, which I will clearly stop now! haha "rediculous and unnecessary", as Gareth said.
Thanks for the feedback......you know what, it is easy! The simpler and more familiar you make the process, the more you can concentrate on the theatre and the latte art
You are really professional in training and making coffee with a great texture . In terms of training you have gone through all details precisely not missing any point In terms of preparing the milk in jug , you have done it with great skills to make the milk come out in such a creamy texture that no bubbles created and the pattern you made on it , AMAZING , I wish to be trained in person how to make all these wonderful patterns , well done 👍
I have to hold my hands up and say i am NOT a coffee lover i'm a tea lover....I've always associated coffee with that very bitter taste until I tried Paddy & Scotts and had 2 in a row they were soooo good!
Getting the milk up to temperature took about 20 seconds with your machine and it spun really well. My little beginner home machine takes a good minute to heat the milk and its very difficult to get it to spin enough. It's nice to see how it's supposed to be done though! thanks
This was an absolutely fantastic instructional video, really a must watch. I particularly appreciated you explaining the reasons for each step (eg latte art also benefitting flavor distribution). Excellent! Would only say the laughing bits at the beginning of each instructional were a tiny bit offputting but very likely a cultural thing. Thank you for posting this! Will be subscribing.
I greatly appreciate the straightforward and light-hearted approach to your video. Though I am a beginner Barista at age 36 and despite this being a "hobby," I certainly take pride in honing in on proper skills so that I can appreciate the art that goes behind my effort. That said, I wish I that I did not live so far away (in Texas) from Gareth at Paddy and Scott's because I appreciate his simple yet confident methods. I definitely would like to see a video on tamping & pulling shots (very important to me). At any rate, thank you for taking the time to do this and I look forward to seeing more.... Cheers from Texas!
Thank you for your message Kelley, appreciate your kind words. I have been making coffee 'well' for about 2 years, even though I have been a 'barista' for 10 years. The 8 years of making bad coffee i hated the stuff, hated the process of making the stuff....I was lucky to meet a very, very good barista who taught me the why's instead of just the how's, and now it all makes sense, i have very clear objectives and am clear in all of my routines, which in turn allows me to take pride and be confident in the craft of making coffee. I still see every single coffee i pour as practice, its a much nicer way to spend a working day that's for sure. And regardless of age and experience, this is a part of hospitality that you can improve without attending courses or doing exams.....your proof of progress is always going to be in the cup, quite exciting really! All the very best, and good luck from the UK!
Thank you for replying to my post Gareth. Actually I must confess that I had not noticed that I was replying using my wife's youtuble account! :) At any rate, I am thankful for your timely response - and anything that you are able to share with me along my path of coffee education would be wonderful. In truth, I have only been a barista for a mere 2 weeks! However, before this I was immersed into trying to understand the processes in and around "making coffee well." Now that my hobby is slowly becoming reality, I find myself completely excited about honing in on the physical skills so that I may further enhance my knowledge. At present, outside of pulling the 'perfect' shot of espresso and what goes behind various types of espresso blends, how to tamp properly, etc etc - I find myself diving right into steaming various types of milk. I realize that this takes proper time and technique, but I look forward to the day it becomes second nature so that I may move onto latte art which in my opinion is the icing on the art of Barista cake. Obviously nothing is more important than the quality of drinks we're serving, however I do believe good latte art tells those we mean to serve that we have cared about the drink well before it's consumption. At any rate Gareth, thank you again for your reply - and please feel free to pass any other Baristas that you think I should subscribe to. CHEERS! - Michael
Michael Odil Pleasure Michael, good luck with the adventure Anything Gwilym Davies has to say is well worth listening to, he is one of the most respected Barista's on the planet. And i also love @tampertantrum, full of exciting developments from the leading guys in the industry.
Outstanding Gareth thank you for all your help - I look forward to chatting again in the future. By the way, I second your sentiment regarding Gwilym Davies.... he is so inviting and easy going. Hope you have a great week!
Kelley Odil Pleasure man. I've actually been ultra fortunate in getting lots of words of wisdom from Gwilym, tremendous chap. All the best for now sir.
fantastic, I work in a very busy cafe, normally am on my own from 3 til 6, not possible to provide the artwork, much to my dismay. thanks though guys, top class
same. I just started last week and havent learnded to make drinks or even take orders fast enough.. Today we were short handed and it was 5am it was TERRIBLE. I was that the window someone called and complained because he didnt get napkins.. inside the lind stretched from the counter to the door and the line of cars wrapped around the parking lot. I coudlnt even take orders because I coulndnt understand them or be fast enough.
Ariel Vlark Step by step first just show them that you can keep up when it's busy with orders and the rest. The drinks of course is the hardest when there's shitloads of people but that just gets better with time
A month later and everything is great! I worked hotbar today and was cool. I stll have some questions but it was fun! I'm pretty used to everything I know cold bar and 80% of hotbar.
I like to teach objective over method, and that the proof is what you put in the cup. That's the beauty of being a barista. If tamping twice works best for you, then that's the way to go, it's great that there are no set rules.
It's a very general rule, but is a good yardstick when using traditional machines, basing our coffee on 16g dose, i find 25 is a nice extraction time. Higher/Lower doses can change this time. Play around with it to find what makes your coffee taste best. Glad you enjoyed the video!
Gareth, I noticed you didn't "sink" the wand deeper into the coffee, a practice I thought was fairly common. So, you were able to get the milk warm enough without doing this? Thanks for taking the time to make this vid.
Ooooooh my God am planning to start my training very soon I want so much to be abarista I hope I can be perfect like you guys u always amaze me. Kip it up 👆.
hahah.. I use my spanish version of your phrase when teaching my girlfriend. "Las burbujas son maaaalas, tienen sabor a naaaada" ;) Thank you for the tutorial!
Awesome video. What about if a customer wants to get a Togo Cappuccino or Late. Wouldn’t the drink be cold as soon as they get out the door since the milk is not very hot?
the most important part of pouring well is not having to think about the pouring part, this part needs to be second nature, this allows you to then look composed and be creative with your latte art. A nice way to speed up this is to just use water, and practice the motion over and over, builds up nice muscle memory and will make the process require less thought and anxiety. The technique is simply pour with some height (enough to punch through the coffee) then dip to almost touching the coffee (stops the milk going under and keeps it on top), make your latte art and always finish with a flick of the wrist rather than a push (tough to explain in words - have another look at this bit in the video)....A wise man, helping me improve, poked me in the ribs every time i tensed my arm or wrist, in other words keeps your whole arm nice and relaxed......Good luck, it's very satisfying when it begins to work!
Randall Schoverling This is a technique that worked for me, by making the motion ultra familiar, allowed me to fully concentrate on finding the feel required when using milk. The other option is to use textured milk, reusing over and over....I prefer not to do this, as it means wasting milk! Good luck
+Nausicaä f I was recently hired as a barista without any background as well!! Just remember that it's okay to make mistakes and ask lots of questions.
Every step of making a coffee is important. But one tip to get a consistent quality extraction is dosage. Grind some coffee into the grinder enough to fill the gaps, then 3 full clicks will get you roughly the same amount of coffee every time. And don't tamp too hard, just enough to compact the coffee.
@@coffeemouth_ making coffee to enjoy the costumer is my passion. And I am so thankful that i am newly hired without any experience. Thanks a lot to the coffee shop owner who trust my capability.
I work for said 'C', and we have a stringent policy of not reheating milk as it becomes bitter and also as there's a chance it can make you ill. Unfortunately it does happen sometimes, but it shouldn't!
@PaddyandScottcoffee. I often go in to one of the big chain Coffee bars. Begins with the letter (C), for an Americano. Always tastes great. Something I have noticed though, is they always have quite a few large steel jugs of already, steamed milk all over the bench, from all the coffee they have already made for the customer. Can this milk be, re steamed for another coffee? Or has it expired after the 1st go? Some of these jugs are half full.
should mention the thickness of the milk jug for heat feel . I have never made coffee believe it or not but there maybe a variation with the jugs. This is an excellent vid on barista training hope you do more . I'm thinking of opening a small coffee shop.
We are in the States and I was hoping you might know of some good commercial equipment to purchase? Equipment that won't be really expensive but won't lack in quality so that the product won't be sacrificed.
Very nice and straight tutorial! I know you guys probably hate it but I have a Nespresso machine, I live in a very small apartment and it fulfils my needs so far. That being said, I am trying to get the milk to the right point using just a silly mixer but I can't heat the milk while mixing it. Do you guys thing this is possible? Thanks again for the great tutorial, will give it a try in a few minutes. :-)
Hi Paulo, we have another video in which we show you a way to create textured milk with a cafetiére or french press, the milk won't be perfect but should have the right consistency to draw. Hope this helps :) ruclips.net/video/bCbeQa45dQY/видео.html
Would you be so kind to help me out? I just purchased a used Expobar Mini with the Grinder. It is 1 group with water line in and waste line out. My question is: When you do the back-flushing with the espresso cleaner, does that clean your boiler tank as well? Not sure how to get the deposits out of the boiler? Thanks so much!
Hi, I'm also an experienced barista and hope I can help. In the cafe, I normally back flush with water once every 2-3 hours depend on how many coffees I made. If it feels dirty with uneven pour I back flush it. I would recommend back flush the machine with espresso cleaner twice or three times a week depend on how much coffee you put through the machine.
Thanks for the video, vary clear and precise by far the best I have found on the web. In too many other videos I have seen people use spoons and even soup ladles to make their caps :S
If you love Latte's, pop out and get your favourite barista to make you one. home coffee is best brewed as this does not require pressure. You can certainly invest in some home espresso equipment, but for good quality this isnt cheap. Brew fantastic coffee using a cafetiere or aeropress/v60, tough to beat.
Cheers! Just got a bezzera bz09 and having bother doing the milk! You make it look so easy ! Even if I used a bucket I still think I will get it everywhere!,,, you use full fat milk or does it not matter ??
Milk type makes little difference if i'm honest, making the milk spin reduces how much it jumps around in the jug. Pretty much anyone who is learning makes that mess initially! Good luck
Thanks for your feedback....we actually filmed the entire video in around 3 takes, edited and uploaded that same afternoon, all by Henry, Scott's very talented 13 year old son! (he even did the music!). Agree some close-ups of extraction would have been a nice addition, but for now you are just going to have to trust us when we say that the espresso was balanced and delicious! ;-)
+raxit patel I would recommend practicing with whole milk first as it is the easiest to texture, then once you learn how to manipulate the milk the way you want, then you can use whatever milk you like. Just understand that the less fat content you have you will be able to "foam" much easier, the milk just wont be as creamy and easy to pour; and vice versa using cream instead of milk.
as I do for coffee if I quit creamy?? help me please! I have a small coffee machine for espresso, cappuccino & lattes but not how to make me out so creamy: (
Thanks for this clip. I'm about to fake a resume saying that I've done this before, which I haven't. I'm a lot more confident now and even have some great technical buzz words to add to my illusion
Did it work
No it probably didnt because they will ask you to make a latte if you have coffee experience. Lots of barista jobs will train for you, dont lie on a resume. Just say you understand how important a cup of coffee is for a customer.
Me too😂 I start in 7min
awesome video! i've never used a coffee machine before (not even the home models) and now i'm applying for jobs as a barista. This helped me heaps! always wondered how hard it was to make the patterns on top properly
As a barista and a head manager of a very formidable coffee shop and roaster, I do have to say I love these videos! Latte art is something that I am working on getting better at. I would love to see some more information heavy videos about it! But good video, really enjoyed it!
We are working on some new stuff Cameron, thanks for the feedback and good luck sir
I've trained as a barista before, however that was about five years ago and I haven't been able to keep in practice with it, so this is a very good refresher for me. Thank you.
I can see that you froth your milk with the steam wand at the side of your pitcher. I've learnt to do it with the steam wand at a 45° angle while leaning on the mouth of the pitcher to create a better vortex. Is there any advantage to either method?
I'd also like to point out to any *new barista* to pour their milk from a distant height to preserve the crema of the espresso (Which is imperative for latte art) and then wait a second for the milk to settle (but before the foam rises to the top) and bring the mouth of the pitcher as close to the milk as possible to bring out the clear white milk which is needed for a good latte art and finish it off with raising the pitcher again so that you won't just push the latte art away and instead cut though it.
During my first months as a barista no one was able to explain how latte art actually worked and I learned very slowly. I hope this has helped someone.
In case you have any question or if anything is unclear, feel free to reply to my message and I'll try to help, :)
For something like this, i really need a face to face study session. Thereotically learning is not my strong point. You seem to know what you were talking about. Wish could have meet ya n teach me da way
Edicius Mai is this the best coffee on the planet ruclips.net/video/1atSXds4_3I/видео.html
I just want to ask, what kind of milk is the best for making thick foam, I tried making with regular milk, and for me it does not worked for me, but when I used (I think) cream milk, it was much better. I searched for it, but I do not get the right answer.
I need a job for barista but i don't have the experience
I use a Breville barista that comes with a grinder. I realized that for the milk frothing, other than stretching it correctly, it is important to heat it until it is too hot for you to touch the pitcher. Don't over boil either. If you have doubts try a thermometer (stop at 70C). It is easier to do latte art in a shorter cup. When I use a taller cup I have on and off results with my beginner art...
Nice job ! Great cappuccino 👍 well done with the milk , perfectly steamed 👍👍👍
Wow that milk texture looked amazing. Thanks for the video!
Seattle Coffee Gear it does look tasty
Is it as good as our Starbucks coffee?
Puy⁷ĺ7
Hi Robert
As long as the end of the steam arm remains completely submerged and in to the side of the jug, it'll heat to the temp you desire. Near the surface it'll also spin a lot better doing a lot of the work for you. Lowering it deep just creates more mess, and more to clean, it also results in that horrible high pitch screetching noise we so often hear. Give it a go, it makes life a lot easier.
I've worked in a coffee bar for a while now, an my latte art is very hit-and-miss. I think this has cleared up a few things I've been doing wrong, but the main things seems to be that we use semi-skimmed milk which I think is harder to manipulate to the texture that you need. Plus, I have a habit of moving the jug around a lot, which I will clearly stop now! haha "rediculous and unnecessary", as Gareth said.
You make it look very easy.
Excellent explanation and presentation.
Thanks.
Thanks for the feedback......you know what, it is easy!
The simpler and more familiar you make the process, the more you can concentrate on the theatre and the latte art
I wouldn't use the same cloth to clean the bench and also the steam wand. Keep one cloth just for the wand.
David P me too
David P haha agreed
When she is waiting for you to get the rag and you grab the one on the floor you used to clean the wand
David P is this the coffee on the planet 🌎 ruclips.net/video/1atSXds4_3I/видео.html
You are really professional in training and making coffee with a great texture . In terms of training you have gone through all details precisely not missing any point
In terms of preparing the milk in jug , you have done it with great skills to make the milk come out in such a creamy texture that no bubbles created and the pattern you made on it , AMAZING , I wish to be trained in person how to make all these wonderful patterns , well done 👍
I have to hold my hands up and say i am NOT a coffee lover i'm a tea lover....I've always associated coffee with that very bitter taste until I tried Paddy & Scotts and had 2 in a row they were soooo good!
Getting the milk up to temperature took about 20 seconds with your machine and it spun really well. My little beginner home machine takes a good minute to heat the milk and its very difficult to get it to spin enough. It's nice to see how it's supposed to be done though! thanks
"We're not gonna do this... (KNOCK) (KNOCK) (KNOCK) (KNOCK)... ridiculous..."
LOL this was educative and fun~
Great tips on milk stretching. Thanks guys!
Nicely done! Thank you guys!
lol when he drops the cloth, you wouldn't believe how many times that happens to me at work, more often than not, ditch many cloths!
Another great video guys. It helps me to make my own coffee at home " barista style " ☺😚
This was an absolutely fantastic instructional video, really a must watch. I particularly appreciated you explaining the reasons for each step (eg latte art also benefitting flavor distribution). Excellent!
Would only say the laughing bits at the beginning of each instructional were a tiny bit offputting but very likely a cultural thing.
Thank you for posting this! Will be subscribing.
Beautiful video. Excellent instruction. Shocking sound... Apart form that Lurrrrrrrrrrrved it boys! :)
Awesome video. After a stint with super auto's I'm back on the bandwagon and this was a great little refresher...best explanation I've ever seen.
im really having hard time to make a perfect foam for latte..this video really help me a lot...
just need more practice..
I'm here for refresh my School training days
I greatly appreciate the straightforward and light-hearted approach to your video. Though I am a beginner Barista at age 36 and despite this being a "hobby," I certainly take pride in honing in on proper skills so that I can appreciate the art that goes behind my effort.
That said, I wish I that I did not live so far away (in Texas) from Gareth at Paddy and Scott's because I appreciate his simple yet confident methods. I definitely would like to see a video on tamping & pulling shots (very important to me). At any rate, thank you for taking the time to do this and I look forward to seeing more.... Cheers from Texas!
Thank you for your message Kelley, appreciate your kind words. I have been making coffee 'well' for about 2 years, even though I have been a 'barista' for 10 years. The 8 years of making bad coffee i hated the stuff, hated the process of making the stuff....I was lucky to meet a very, very good barista who taught me the why's instead of just the how's, and now it all makes sense, i have very clear objectives and am clear in all of my routines, which in turn allows me to take pride and be confident in the craft of making coffee. I still see every single coffee i pour as practice, its a much nicer way to spend a working day that's for sure. And regardless of age and experience, this is a part of hospitality that you can improve without attending courses or doing exams.....your proof of progress is always going to be in the cup, quite exciting really! All the very best, and good luck from the UK!
Thank you for replying to my post Gareth. Actually I must confess that I had not noticed that I was replying using my wife's youtuble account! :) At any rate, I am thankful for your timely response - and anything that you are able to share with me along my path of coffee education would be wonderful.
In truth, I have only been a barista for a mere 2 weeks! However, before this I was immersed into trying to understand the processes in and around "making coffee well." Now that my hobby is slowly becoming reality, I find myself completely excited about honing in on the physical skills so that I may further enhance my knowledge.
At present, outside of pulling the 'perfect' shot of espresso and what goes behind various types of espresso blends, how to tamp properly, etc etc - I find myself diving right into steaming various types of milk.
I realize that this takes proper time and technique, but I look forward to the day it becomes second nature so that I may move onto latte art which in my opinion is the icing on the art of Barista cake. Obviously nothing is more important than the quality of drinks we're serving, however I do believe good latte art tells those we mean to serve that we have cared about the drink well before it's consumption.
At any rate Gareth, thank you again for your reply - and please feel free to pass any other Baristas that you think I should subscribe to. CHEERS! - Michael
Michael Odil
Pleasure Michael, good luck with the adventure
Anything Gwilym Davies has to say is well worth listening to, he is one of the most respected Barista's on the planet.
And i also love @tampertantrum, full of exciting developments from the leading guys in the industry.
Outstanding Gareth thank you for all your help - I look forward to chatting again in the future. By the way, I second your sentiment regarding Gwilym Davies.... he is so inviting and easy going. Hope you have a great week!
Kelley Odil
Pleasure man. I've actually been ultra fortunate in getting lots of words of wisdom from Gwilym, tremendous chap. All the best for now sir.
"stretching" milk - pretty cool; never thought about it that way. Thank you for the great video!
Pleasure, had fun making it! ;-)
Its nice that Jason Statham movie commercial could flood my veins with adrenaline before I watched the coffee instructional video
fantastic, I work in a very busy cafe, normally am on my own from 3 til 6, not possible to provide the artwork, much to my dismay. thanks though guys, top class
same. I just started last week and havent learnded to make drinks or even take orders fast enough.. Today we were short handed and it was 5am it was TERRIBLE. I was that the window someone called and complained because he didnt get napkins.. inside the lind stretched from the counter to the door and the line of cars wrapped around the parking lot. I coudlnt even take orders because I coulndnt understand them or be fast enough.
Ariel Vlark ariel dont stress, you can only do your best, sometimes our superiors fail us
Ariel Vlark Step by step first just show them that you can keep up when it's busy with orders and the rest. The drinks of course is the hardest when there's shitloads of people but that just gets better with time
A month later and everything is great! I worked hotbar today and was cool. I stll have some questions but it was fun! I'm pretty used to everything I know cold bar and 80% of hotbar.
Did anyone else notice that anytime Scott Russell starts talking he laugh and looks down then back at the camera and start talking!?!
yes, and it drives me nuts! it's like he's trying to be cute or something.
Yep. Annoying as.
watch this with the captions on. oh my god it's hilarious
April Brandon omg you're right! Hilarious!!!! Lol
Well that's made it far more watchable! Brilliant.
I like to teach objective over method, and that the proof is what you put in the cup. That's the beauty of being a barista. If tamping twice works best for you, then that's the way to go, it's great that there are no set rules.
Love and gratitude from Australia guys
It's a very general rule, but is a good yardstick when using traditional machines, basing our coffee on 16g dose, i find 25 is a nice extraction time. Higher/Lower doses can change this time. Play around with it to find what makes your coffee taste best. Glad you enjoyed the video!
Beautiful 😻 I wish I could learn to do that!!! I’m truly a coffee lover but can get to do that art
Gareth, I noticed you didn't "sink" the wand deeper into the coffee, a practice I thought was fairly common. So, you were able to get the milk warm enough without doing this?
Thanks for taking the time to make this vid.
Ooooooh my God am planning to start my training very soon I want so much to be abarista I hope I can be perfect like you guys u always amaze me. Kip it up 👆.
Thank you guys for this tutorial! Keep it up!
Cheers Al Az, we love making them, and great to see you guys love them too ;)
Wow galing naman po, thanks for sharing..
Thanks for making the video, Im being put on the spot by my employer tomorrow but I've watched this multiple times so hopefully it won't go bad
bubbles are baaaaad! I loved it!
Ha...I swear that line is going to go on my headstone, Kind of wish i'd given it more thought! thanks for the feedback man
hahah.. I use my spanish version of your phrase when teaching my girlfriend. "Las burbujas son maaaalas, tienen sabor a naaaada" ;) Thank you for the tutorial!
I'm going in for a trial on Wednesday so i thought i'd do a little bit of research. Really helpful video thanks !
I just finished two months of barista training :)
What happened on your first day? :)
Thanks. Helpful. I've watched a bunch of latte art videos, and this one is excellent. Pour slower at the end makes sense.
very nice video ..u say some very good tricks ;)
This is a fucking great video, simple and straight to the point.
Thank you guys!
This is marvelous
Very good video, thanks for sharing this.
Awesome video. What about if a customer wants to get a Togo Cappuccino or Late. Wouldn’t the drink be cold as soon as they get out the door since the milk is not very hot?
I keep screwing this up. I get nervous at the pour and ruin it.
the most important part of pouring well is not having to think about the pouring part, this part needs to be second nature, this allows you to then look composed and be creative with your latte art. A nice way to speed up this is to just use water, and practice the motion over and over, builds up nice muscle memory and will make the process require less thought and anxiety. The technique is simply pour with some height (enough to punch through the coffee) then dip to almost touching the coffee (stops the milk going under and keeps it on top), make your latte art and always finish with a flick of the wrist rather than a push (tough to explain in words - have another look at this bit in the video)....A wise man, helping me improve, poked me in the ribs every time i tensed my arm or wrist, in other words keeps your whole arm nice and relaxed......Good luck, it's very satisfying when it begins to work!
Screwed up again today. I tried pouring water, but the weight of viscous milk froth requires a different pressure sensitivity.
Randall Schoverling
This is a technique that worked for me, by making the motion ultra familiar, allowed me to fully concentrate on finding the feel required when using milk. The other option is to use textured milk, reusing over and over....I prefer not to do this, as it means wasting milk! Good luck
I love your accents. This video was very educational, it's great how strict you are :D
Fantastic instructional video !!
Cheers Alena Jasic, Hope it helped ;)
Beautiful house !
I just got hired as a barista today! I don't have any experience, start training tomorrow. any tips??
+Nausicaä f I was recently hired as a barista without any background as well!! Just remember that it's okay to make mistakes and ask lots of questions.
Every step of making a coffee is important. But one tip to get a consistent quality extraction is dosage. Grind some coffee into the grinder enough to fill the gaps, then 3 full clicks will get you roughly the same amount of coffee every time. And don't tamp too hard, just enough to compact the coffee.
@@coffeemouth_ making coffee to enjoy the costumer is my passion. And I am so thankful that i am newly hired without any experience. Thanks a lot to the coffee shop owner who trust my capability.
Yeah. Get a proper job.
@@mrdojob woah, harsh! Any profession is honorable
I work for said 'C', and we have a stringent policy of not reheating milk as it becomes bitter and also as there's a chance it can make you ill. Unfortunately it does happen sometimes, but it shouldn't!
Wow I have been doing my work wrong. Good video.
Please I want to do this training I don’t know how to go about it 0521065517
Awesome video, Guys.
Awesome Video very Helpful
Cheers Nancy B, we love it when people find our videos useful ;)
Well done! very nicely explained ! Cheers from Maui, Hawaii!
Thank You!From Hungary!
"Once is all you need, we don't need to do this "-taps several times- "Nonsense, Once is all you need" -taps it ONCE AGAIN- XD
@PaddyandScottcoffee. I often go in to one of the big chain Coffee bars. Begins with the letter (C), for an Americano. Always tastes great. Something I have noticed though, is they always have quite a few large steel jugs of already, steamed milk all over the bench, from all the coffee they have already made for the customer. Can this milk be, re steamed for another coffee? Or has it expired after the 1st go? Some of these jugs are half full.
should mention the thickness of the milk jug for heat feel . I have never made coffee believe it or not but there maybe a variation with the jugs. This is an excellent vid on barista training hope you do more . I'm thinking of opening a small coffee shop.
The simplest way to stretch the milk that i've ever seen in a video on youtube. Thanks...
Remember kids: Bubbles are bad! :)
We are in the States and I was hoping you might know of some good commercial equipment to purchase? Equipment that won't be really expensive but won't lack in quality so that the product won't be sacrificed.
I love that black Teflon pitcher. Is it a 600ml?
Best video! Thanks
Barista is one of the only jobs where you can be a "veteran of the coffee scene" and an "expert" in the industry at 25 yrs old.
Great video, bro. Thanks.
Pleasure man, glad you enjoyed it
Very nice and straight tutorial! I know you guys probably hate it but I have a Nespresso machine, I live in a very small apartment and it fulfils my needs so far. That being said, I am trying to get the milk to the right point using just a silly mixer but I can't heat the milk while mixing it. Do you guys thing this is possible? Thanks again for the great tutorial, will give it a try in a few minutes. :-)
Hi Paulo, we have another video in which we show you a way to create textured milk with a cafetiére or french press, the milk won't be perfect but should have the right consistency to draw. Hope this helps :) ruclips.net/video/bCbeQa45dQY/видео.html
Amazing!
thanks for showing.
Would you be so kind to help me out? I just purchased a used Expobar Mini with the Grinder. It is 1 group with water line in and waste line out. My question is: When you do the back-flushing with the espresso cleaner, does that clean your boiler tank as well? Not sure how to get the deposits out of the boiler? Thanks so much!
Hi, I'm also an experienced barista and hope I can help. In the cafe, I normally back flush with water once every 2-3 hours depend on how many coffees I made. If it feels dirty with uneven pour I back flush it. I would recommend back flush the machine with espresso cleaner twice or three times a week depend on how much coffee you put through the machine.
excellent job.... nice training & tips
Mate you're brilliant! Thank you
My pleasure pal.....good luck!
Thanks for the video, vary clear and precise by far the best I have found on the web. In too many other videos I have seen people use spoons and even soup ladles to make their caps :S
Awesome, Nice video.
Why is he always looking on the table, before he says something? :D
I think he thinks it makes it off the cuff and lighthearted. It ends up just being frigging nauseating.
Please tell me what size expresso mugs used in video? Was that an 6oz or 8 oz?
If you love Latte's, pop out and get your favourite barista to make you one. home coffee is best brewed as this does not require pressure. You can certainly invest in some home espresso equipment, but for good quality this isnt cheap. Brew fantastic coffee using a cafetiere or aeropress/v60, tough to beat.
Waow very very nice but are u guys here in Dubai coz i went to learn how to make it
great video thanks
Great job guys keep it up with the passione...
Good video. 👍
Very nice and funny guys making good video 😀 thanks
Cheers! Just got a bezzera bz09 and having bother doing the milk! You make it look so easy ! Even if I used a bucket I still think I will get it everywhere!,,, you use full fat milk or does it not matter ??
Milk type makes little difference if i'm honest, making the milk spin reduces how much it jumps around in the jug. Pretty much anyone who is learning makes that mess initially! Good luck
I won't be making dragons anytime soon, but I am doing a much better job after watching this. Gareth is a good teacher - thank you.
thanx it helped me with getting to know the texture of the milk
I've just made the best cup of coffee I've had I a while, thanks for the tips guys!!
Thanks soo much guys you're dope
Nice video👌
Awesome stuffs
All lovely but wish I could eye cup the espresso extraction. Steaming and latte art demo are right on!
Thanks for your feedback....we actually filmed the entire video in around 3 takes, edited and uploaded that same afternoon, all by Henry, Scott's very talented 13 year old son! (he even did the music!). Agree some close-ups of extraction would have been a nice addition, but for now you are just going to have to trust us when we say that the espresso was balanced and delicious! ;-)
As far as the milk is concerned, does it have to be whole milk ONLY or can I also use either 2% of skin milk (fat free)? Thanks!
+raxit patel I would recommend practicing with whole milk first as it is the easiest to texture, then once you learn how to manipulate the milk the way you want, then you can use whatever milk you like. Just understand that the less fat content you have you will be able to "foam" much easier, the milk just wont be as creamy and easy to pour; and vice versa using cream instead of milk.
I could not quite understand with his accent so i had to turn on the caption, but then the caption had a hart time to translete it as well
as I do for coffee if I quit creamy?? help me please! I have a small coffee machine for espresso, cappuccino & lattes but not how to make me out so creamy: (
Nice video. Thank you. I would also like to know the type of the espresso machine you are using. It would look very nice in my future coffee shop 😊.
could we please have a guest appearance from poncho and friends from team sanchez some time ?
Thanks for the tips!! U guys are adorable 😘