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Normally I learned should be 24-26gr, it's too much difference, or can be for particular uses?

A very nice and well-to-do presentation, everyone like it. I appreciate that.🏆

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?

Low fat milk ….yuk

Next time try to use a bottomless portafilter and don’t forget to tap it after you tamp Thank you

Thank you so much sir , it really helps me alot ♥️

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.

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...

Where's the milk ratio

Thank you, Subscribed & Liked

Can’t wait for your new project ...

th-cam.com/channels/3xoMlUIS0uekWFE_IZ2Hug.html?view_as=subscriber

What is a 1:1 ratio? Is that for one shot?

music is very loud and irrelevant imo

So 20g dose should yeild 40ml on each side/cup or 20ml on each side/cup?

With Cappuccino, if someone wants cinnamon, do you follow the same dosing of powder as you do the cocoa powder? I would imagine that's a lot of cinnamon. If this is incorrect, could you please explain how this process would differ or share a link to a video that would show the right quantity of cinnamon. Thank you, enjoying learning and watching. Very informative videos and good amount of information in each video.

Never never tap the side of the portafilter after you tamp! It created channeling, uneven coffee, runins the tamper and filter!

I have steamed the milk in a coffee cup! I don't know how, but it worked

Do we need to use full fat milk or can I use 1% or 2% fat milk?

I wouldn't leave a comment if this was a 10+ years old video, but it shocks me this video is still quite new...? The tapping-after-tamping technique you showed here is a very outdated technique and most of the people deeply involved in the coffee industry now knows it should be avoided because it provokes channeling of your shot. Just because you don't see the crack on the surface of the portafilter, it doesn't mean it's the same for all the way down. If you've ever noticed, baristas neither from the specialty cafes nor barista competitions will ever use that technique now.

How many ml for double espresso?

Lots of wasted coffee?

The cappuccino look very milking 🤫

Thank you so much

Thank you, guys!

2:1 ratio is a starting point, every coffee bean, every grinder and espresso machine can yield varying result in extraction. pick the ratio you prefer but normally 2:1 is a proven method to start.

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

I see a little sideways movement when you press the tamper. If I do that with my bottomless portafilter the coffee gets everywhere but in the glass....

Okay what about nespresso machine ????

Hi great men

This guy is just talking no skills for latte art though.There is no shiny texture to the milk.

obrigado

I like your video 😘

What? Yes of course alter the brew ratio! Find the ratio that fits your coffee best and THEN keep it. And the ratio is not bound to the portafilter size, if you use a single, you use the same ratio, just less grounds in and less coffee out. And over / underextraction is also not bound to the ratio. It is bound to the fineness of the grounds AND the ratio (and time).

Great video guys! I have a quick question about your tamping method. I have been trained to never place the portafilter on it's spouts when tamping as you risk damaging the spouts by applying pressure down on to them. Have you ever had this happen to you? Or is that just a myth that this can happen?

Why don't you guys pull your espresso shots direct over the hot water for the Americano? Won't that hold the creama together better?

Doe Het!

Not sure how many time I watched the hot chocolate/mocca - looks decadent!

informative, thanks.

Making flat white on single espresso? Seriously? Are you mad? :/

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?

Too fast

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....

1:54 my heart!!!

Hi, how do you know how many groups you will need when opening a coffee shop? Where do you purchase your commercial espresso machine?

We want new videos thanks to you

We want new videos thanks to you

Thanks for this beautiful demonstration! Here's some info that I can share with you folks: Do not order these in these names in their original country, in Italy. In Italy "flat white" almost doesn't exist, it's still cappuccino. They ask if you want cocoa or cinnamon on it. "Latte" is just milk. So if you want it right, you say "caffè latte". There's more types of coffee drinks and it's super confusing: Caffè macchiato freddo, lungo con tazza grande, caffè bollente, caffè forte, caffè macchiato bollente, caffè macchiato freddo con tazza riscaldata.. Yeah, I know.. Oh and there's also caffè corretto! It's with liquor. Yummy! Original Italian names of the drinks in the video: - Caffè espresso* (or just "caffè") - Caffè doppio (it contains two servings of coffee ground, but if you extract twice of water on just one serving of ground, it's called "lungo*" and it's asked a lot) - Caffè macchiato* - Caffè americano - Lungo macchiato con tazza grande - Cappuccino** (or "cappuccio") - Caffè latte - (I've never seen this "piccolo", it looks like tiny caffè latte) - Cappuccino con cacao** - Chai Latte, but it's yum but not Italian - Cioccolato caldo - Mocha con latte montato - Caffè affogato * The most consumed ** Mostly consumed in the morning I'm not Italian but I can say that Italy is the only country you can find real coffee. Have a nice day coffee lovers!

Why would you knock the portafilter (1:55) after you tamped? Isn't that a risk to crack the coffee cake?

thanks, love the series! How often would you clean the grinder and what do you do with beans in the grinder at the end of work? Grind it all out till emtpy`?