Luck be with you. I'm about to do the exact same thing. Having a talk with the owner soon. Connor's videos and others have also inspired me. Plus it's a massive hobby for me at home.
@Noodles5377 though good to have as it can help a lot. it definitely isn't required as I landed Mt very first job at a local Cafe and have been a Berista since. Though my very small amount of volunteer experience with Cafe a few years before that job may have helped me there.
You work in some great coffee shops & I enjoy them all, but among them, this is my favorite. Great vibe & friendly associates you're working with. Cheers! ☕👍
This used to be my dream job, now I'm proud to say that this is in fact my job every Saturday. I love it, and I love these videos. Makes me want to film some myself.
Just want to say thanks for making these videos! I am learning a ton from them and it has been making me want to get a espresso machine more and more and start my own small coffee shop of my own!
this charming man is back yo lol, i've been practicing my latte art for like a month and now i'm learning the Rosetta, you're videos are amazing love the pov videos, love the music on the background btw
You have been my favorite person to watch on TH-cam!! I get so lost in your videos and the beauty of everything. Thank you so much for sharing your beautiful work❤️
Thank you your viseos are perfect and i think you are the bast barista in the world and i learnd a lot of things of you and i'll work in local cafe as a begginer❤
I would hire you to train my new baristas for my other shop branches 👌🏽 It all started with the workflow fascination years ago, now I am working with a whole team in the kitchen and FOH and how I miss miss miss doing a wholeday at the bar ☕
I’m a barista for a week now (kinda) And today I was alone on a biiiiig rush, i had 7 orders together and some take away and my colleagues were asking me all the time “where is coffee number 5?” WHEN I DIDNT EVEN GOT TO NUMBER FIVE IS BARISTA LIFE LIKE THAT?? they piss me off “It’s not the right time to make hearts on latte” WHEN IT TOOK 5 seconds
hey how is your job now, can you share your experience, like how you take orders, and how you work as a team (like who making shots or who steaming milk, or you do both?)
@@4ssass1n35 hello, I would love to :), I'm greek so my English is not very good but ill try my best, so when I start my work at 6:00 I first waste 2 shots of espresso (because in closing we clean the machine with a powder and it has to be cleaned) then I open the steamer for a few seconds because it has some water inside and I want to remove it so it can "breathe" and make smoother late. Then if a customer comes in (I work at a hotel) I say goodmorning to them and asked them if they would like to have a coffee or a tea, if they're new to the hotel I explain them where everything is (plates and food glasses etc), if they say 1 cappuccino and americano I say perfect and ask them their room number, when I start their coffee I first take the portafilter clean it with a barista cloth and then put it in the coffee grinder, I tap it a bit on the metal and put it in the tamp mat , then I take the coffee tamper and twist it on the coffee and then I take the other tamper and tap in hard on top (not too hard tho, because I want the water to run through it smoothly), I then take in and wipe the top with my hand because I want to remove any coffee that's on top of the portafilter, I gently put it in the machine and press the left button, I put 2 cups underneath, 1 cappuccino cup and 1 americano cup (they're kinda the same in our hotel), I take the small milk jug and put milk a little bit under the line that it has, and open the steamer for 1 second and then put the steamer in the milk jug and start steaming the milk, I want to hear a smooth sound and I start to foam the milk, then I take the other milk jug and press the hot water for the americano, coffee is done and then I serve it. we have new members and things got messed up tbh, I personally like staying at the bar and just serve coffee and say goodmorning, I tell to my colleagues to write down any coffee order, sometimes I serve food because the kitchen is behind me and I like to help everyone, I watch out the buffet to see if something is missing, If something is missing I tell the kitchen "we have 2 donuts left", I make them coffee, during breakfast we talk and joke around sometimes, we complain about our manager, after breakfast we fill up yogurt in small jars and I make smoothies for the next day, its a lot of stuff that we do. When new people work with me I explain them what we do and they don't listen, they don't care lol, I'm kinda angry these days because I'm not doing what I like anymore, I'm more a server that a barista and I fell like its unfair. when I have new ideas I talk to my manager, today I told him "we should have 2 different smoothies in our buffet because some people are dairy free and can't have cow milk, maybe we should make one with only almond milk or smth" its more stuff that I do and have to communicate idk if I should write it all , after breakfast if I don't fill up the yogurts and make smoothies I go to the minibar and fill them up, charge our customers if they opened anything and talk with the reception. my work is a chaos and our manager doesn't care lol
@@4ssass1n35 I replied and TH-cam deleted my comment:( I explain so much and lol my time got to waste I wanted to update and say that the new hires are so stupid that I want to quit now I’m a barista and server together and we cannot communicate anymore I used to only make coffee, now I do everything and I’m tired! Lol
Hey, I have been watching your videos for a while now and I always see that you make sure to only put 18g into the portafilter in your previous videos. What I'm wondering is why you now put 19g in the portafilter instead? Thank you for all these great videos!!
Just recently started watching. Must say really enjoying it. Question as to the grid, I noticed it delivers a mixed number and never the same. Why? Also is the extra grid part of wastage?
what makes you choose to take 18 gram, 19 gram or more? is it the beans? cause I wonder what if someone comes in that dont want a strong coffee, how would you know something like that, because I dont think that is usually something people talk about, so whats the factor for all of this? hope that message made sense. (:
If you're talking about the tamping, where they push the coffee down, it's so that it creates a resistance to the water coming through to the coffee. This resistance makes it harder for the water to get through, hence extracting all the flavors of the espresso.
@@decoroman4981 No, I mean that it weighs each gram of coffee, a gram more or a gram less I don't think it makes a big difference in the coffee, and weighing it every time is something obsessive. I think he has obsessive-compulsive syndrome, or if he doesn't have it, he borders on it, although I have realized that when he is tired he doesn't care if each cup is 180g. If he is happy, I don't care about that, but back to the point. Why does he weigh the coffee that way? 🤔🥲
I see. Well, they don't have to measure the espresso exactly, but you're only supposed to put in 18 to 19 grams of espresso in the machine. This is because if you put more than this, the flavor of the result will be weak. Too little, it will be too bitter and over-extracted.
its really important to measure your grams every single time. Having always the same grams in your extraction you can ensure that you always serve the same result to the customer. It's also easier to know when you must change your grinder settings (got coarser or finer).
Might be the same company with multiple locations around the same area. Some places will have you work at a different location depending on who is needed
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
This is exactly what I like. No intro talking at the start, just boom, coffee making from the get go❤
This videos are amazing. You've inspired me to become a barista! I've applied for and had a trial shift at a local cafe, I really hope I get the job!
Luck be with you. I'm about to do the exact same thing. Having a talk with the owner soon. Connor's videos and others have also inspired me. Plus it's a massive hobby for me at home.
I recommend getting a certification first,
@Noodles5377 though good to have as it can help a lot. it definitely isn't required as I landed Mt very first job at a local Cafe and have been a Berista since. Though my very small amount of volunteer experience with Cafe a few years before that job may have helped me there.
Good luck mate! Hope you get the job!
Did you get the job??
You work in some great coffee shops & I enjoy them all, but among them, this is my favorite. Great vibe & friendly associates you're working with. Cheers! ☕👍
Definitely my happy place
😮😮😮😮😮😮😮
This used to be my dream job, now I'm proud to say that this is in fact my job every Saturday. I love it, and I love these videos. Makes me want to film some myself.
Just want to say thanks for making these videos! I am learning a ton from them and it has been making me want to get a espresso machine more and more and start my own small coffee shop of my own!
Glad you’re enjoying them! I hope you can get your own machine one day!
@@ConnorDoesCoffee These vids make me wanna work at a cafe but theres none around me. Hopefully when I go to college they have lots of cafes
Thank you for a new video! This motivates me a lot! Waiting for more!
Just ordered my first espresso machine! Cant wait to get it home and start learning!
Love your videos man, great work!
Hope you enjoy it!
Looooove these videos on the background when i'm studying ❤ Saludos desde Argentina 🇦🇷
Home from finals and winding down w this beaut
These are so relaxing to watch, keep it up!
this charming man is back yo lol, i've been practicing my latte art for like a month and now i'm learning the Rosetta, you're videos are amazing love the pov videos, love the music on the background btw
im so glad you posted!! already watched all the others twice and needed something new :)
You have been my favorite person to watch on TH-cam!! I get so lost in your videos and the beauty of everything. Thank you so much for sharing your beautiful work❤️
You are so welcome! Thank you for watching
Thanks for the content man, youre my fav baristavlog now.. Cheers!
I was just replaying your pov from Anya in the background and I get this notification 😌 Thanks again, Connor ☕️
That one was super interesting! Maybe will go back there one day. Thanks for watching
guys im 14 and lesrning to do latte art rn im inlove with this channel. love u connor ur so inspiring ❤❤
With all the POVs on TH-cam , you are the best of them
the mood of store is pretty nice!
8:30 I just realised the smiths were playing your living my dream rn to be working in a small cosy coffee shop with the smiths on repeat
This is like my new favorite channel. I wanna be a barista so bad lol
Thank you your viseos are perfect and i think you are the bast barista in the world and i learnd a lot of things of you and i'll work in local cafe as a begginer❤
I'm from Thailand, Always support you
I would hire you to train my new baristas for my other shop branches 👌🏽 It all started with the workflow fascination years ago, now I am working with a whole team in the kitchen and FOH and how I miss miss miss doing a wholeday at the bar ☕
I’m a barista for a week now (kinda)
And today I was alone on a biiiiig rush, i had 7 orders together and some take away and my colleagues were asking me all the time “where is coffee number 5?” WHEN I DIDNT EVEN GOT TO NUMBER FIVE
IS BARISTA LIFE LIKE THAT?? they piss me off
“It’s not the right time to make hearts on latte” WHEN IT TOOK 5 seconds
hey how is your job now, can you share your experience, like how you take orders, and how you work as a team (like who making shots or who steaming milk, or you do both?)
@@4ssass1n35 hello, I would love to :), I'm greek so my English is not very good but ill try my best, so when I start my work at 6:00 I first waste 2 shots of espresso (because in closing we clean the machine with a powder and it has to be cleaned)
then I open the steamer for a few seconds because it has some water inside and I want to remove it so it can "breathe" and make smoother late. Then if a customer comes in (I work at a hotel) I say goodmorning to them and asked them if they would like to have a coffee or a tea, if they're new to the hotel I explain them where everything is (plates and food glasses etc), if they say 1 cappuccino and americano I say perfect and ask them their room number, when I start their coffee I first take the portafilter clean it with a barista cloth and then put it in the coffee grinder, I tap it a bit on the metal and put it in the tamp mat , then I take the coffee tamper and twist it on the coffee and then I take the other tamper and tap in hard on top (not too hard tho, because I want the water to run through it smoothly), I then take in and wipe the top with my hand because I want to remove any coffee that's on top of the portafilter, I gently put it in the machine and press the left button, I put 2 cups underneath, 1 cappuccino cup and 1 americano cup (they're kinda the same in our hotel), I take the small milk jug and put milk a little bit under the line that it has, and open the steamer for 1 second and then put the steamer in the milk jug and start steaming the milk, I want to hear a smooth sound and I start to foam the milk, then I take the other milk jug and press the hot water for the americano, coffee is done and then I serve it.
we have new members and things got messed up tbh, I personally like staying at the bar and just serve coffee and say goodmorning, I tell to my colleagues to write down any coffee order, sometimes I serve food because the kitchen is behind me and I like to help everyone, I watch out the buffet to see if something is missing, If something is missing I tell the kitchen "we have 2 donuts left", I make them coffee, during breakfast we talk and joke around sometimes, we complain about our manager, after breakfast we fill up yogurt in small jars and I make smoothies for the next day, its a lot of stuff that we do.
When new people work with me I explain them what we do and they don't listen, they don't care lol, I'm kinda angry these days because I'm not doing what I like anymore, I'm more a server that a barista and I fell like its unfair.
when I have new ideas I talk to my manager, today I told him "we should have 2 different smoothies in our buffet because some people are dairy free and can't have cow milk, maybe we should make one with only almond milk or smth"
its more stuff that I do and have to communicate idk if I should write it all , after breakfast if I don't fill up the yogurts and make smoothies I go to the minibar and fill them up, charge our customers if they opened anything and talk with the reception.
my work is a chaos and our manager doesn't care lol
@@4ssass1n35 I replied and TH-cam deleted my comment:( I explain so much and lol my time got to waste
I wanted to update and say that the new hires are so stupid that I want to quit now
I’m a barista and server together and we cannot communicate anymore
I used to only make coffee, now I do everything and I’m tired! Lol
@@4ssass1n35 well I take coffee orders and I make them and serve them
Sometimes I serve food or clean up tables and everything
@@penoulitto yeah, i just got a job too and its quite tiring for new barista allrounder but im getting used to it and getting better
This looks like the most satisfying job in the world
YESS, but it's not long enough video😭😭
Don't know why but enjoyed watching this
Not Connor being flustered when he pulled a shot of water instead of expresso lmaoo
my comfort zone
Finally new video❤
Amazing
Hey, I have been watching your videos for a while now and I always see that you make sure to only put 18g into the portafilter in your previous videos. What I'm wondering is why you now put 19g in the portafilter instead? Thank you for all these great videos!!
It’s just a different recipe for this cafe
@@ConnorDoesCoffee Oh ok I see. Well keep up the great videos!
What is the ratio of the espresso? I was curious because the output seems a lot for 19g input. Cheers.
Love watching these vids. What is the timer for??
Keeping an eye on the shots
Just recently started watching. Must say really enjoying it. Question as to the grid, I noticed it delivers a mixed number and never the same. Why? Also is the extra grid part of wastage?
Love it 🤤
Hey conor can you have a short vid calibrating the espresso machine and coffee beans grinder
Isnt it supposed to be 18g? Why is your coffee 19? Does it make it stronger?
Great job
YESSSSS
what makes you choose to take 18 gram, 19 gram or more? is it the beans? cause I wonder what if someone comes in that dont want a strong coffee, how would you know something like that, because I dont think that is usually something people talk about, so whats the factor for all of this? hope that message made sense. (:
espresso is typically 18 grams in and 28 - 30 grams out
The beans sent by the roastery usually have a desired recipe with them and we just follow it.
5:19 I’m just curious 🧐 why do you need to do that with every single coffee ☕️ 😒
If you're talking about the tamping, where they push the coffee down, it's so that it creates a resistance to the water coming through to the coffee. This resistance makes it harder for the water to get through, hence extracting all the flavors of the espresso.
@@decoroman4981 No, I mean that it weighs each gram of coffee, a gram more or a gram less I don't think it makes a big difference in the coffee, and weighing it every time is something obsessive. I think he has obsessive-compulsive syndrome, or if he doesn't have it, he borders on it, although I have realized that when he is tired he doesn't care if each cup is 180g. If he is happy, I don't care about that, but back to the point. Why does he weigh the coffee that way? 🤔🥲
I see. Well, they don't have to measure the espresso exactly, but you're only supposed to put in 18 to 19 grams of espresso in the machine. This is because if you put more than this, the flavor of the result will be weak. Too little, it will be too bitter and over-extracted.
@@decoroman4981 ohhhh wow 😯 thanks 🙏🏻 I didn’t know that 🤝🏻
its really important to measure your grams every single time. Having always the same grams in your extraction you can ensure that you always serve the same result to the customer. It's also easier to know when you must change your grinder settings (got coarser or finer).
😢 . 😢😢😢 In my area this kind of coffeee shop not exite . My dream i become barista. Now i watch all vlog baristas
Why do you need to "knocking" with the milk like at 22:44 - and sometimes with the coffee too?
To pop air bubbles
Mythos grinder is better than Mezzer Major V?
Nice video, but can the wiper and the hands not be passed across the cofee, its just etiquette. ❤
what basket size is that? if ur putting 19g
What even is that. Very nice with cold milk....
I wonder how much coffee is wasted every day because of that grinder lol
What do you weigh the coffee to
Nice
Классно наблюдать за работой профессионала. Когда я так научусь?)
wtd is unecessary?
How do you work at so many different spots?
I ask myself the same question!
Might be the same company with multiple locations around the same area. Some places will have you work at a different location depending on who is needed
I use an app called baristas on tap
Spill name coffeeshop
Lumberjack
Не впечатлило. Съемка ускоренная
First
Your grinder is not professional at all.