I’m a barista at Costa coffee and it gets so busy and stressful I can barely ever get time to actually enjoy making the drinks the way you do!! Keep it up Connor I love watching these ❤
@@stephvlogz263 well don’t get me wrong it is stressful and very busy a lot of the times especially when there’s new seasonal drinks out! But depending on which one you go to whether it’s in store only or with a dt like mine you’ve got to be a hard worker, I think I’m really fortunate in the one i work cus everyone is so lovely and inviting! I just hope you get the same too! But I think definentlu go for it, it’s good pay and you get 50% off at other stores! Ive heard a lot of bad things about franchise so probably wouldn’t even bother going to one of them stores if I’m honest!
@@chef.ramesses no the coffee is already set to the correct amount and weight etc on the morning. I personally don’t think it’s great cus as the coffee grinder warms up it can change the coffee again
@@Meg-bs3hqit’s noticeable aye, we weigh the same as you but you can even hear/see it changing as a bag ages in the grinder and then refreshing when a bag is replaced. I’m in a supermarket cafe tho so no one really cares tho we probably should😅😂
So satisfying to see a proper scale. The one in the other cafe really is messing with my satisfaction 😂 Overall a very nice setup at storyline, definitely gonna check this one out next time I’m in London. Best wishes from Germany 😁✌🏻
@@saamo1423 My father will gladly sit at a café table, legs crossed with his free foot swinging up an down, people watching, smiling all happy while sipping on his teeny-tiny espresso 😆
@@saamo1423I don’t really enjoy milk drinks too much. Americano with a little milk or a macchiato is fine for me. But I see the point, taking some time to enjoy an have a break is probably better with along drink. I would rather get an espresso and something to eat 😄
There are a few teething issues, like where things are placed, need smaller jugs, it all slows you down and adds to stress. But it is typical of a new store I think ,i used to travel helping private coffee stores open and suggest set ups to help the day flow, like where to place things and take away stress, even things like where to put ice, fridges sugar it all makes a huge difference doesn't it. Stops ballerina mode where y you are literally going in circles unnecessarily.. You are a talented barista,a true master of coffee
Nice that the Americano with hot milk came along when it did. Do any of your employers worry about milk waste? I've worked at a place that made us weigh out milk in the pitcher before steaming for each drink. Ironically they didn't worry too much about the weight of the coffee being as precise as you do. Watching a few of your videos I am reminded how priorities and preference can be all over the place from shop to shop.
It was both strange and pleasing that your hand movements, whether it was moving your hand in the air while searching for an object or the sounds you made while doing something, resembled me so much. It felt good to see someone similar to me far away.
Neither of the handheld ones are pucks. The first is a WDT tool - this uses several tiny needle to break up clumps in the coffee grinds. The second is a wedge distributor, that evenly spreads (distributes) the grinds before tamping. Then it gets tamped by the machine :)
It's just too much of a hassle, getting some freshly ground is just easier than scooping them from the Mug. Also, I bet some customers won't appreciate seeing that their coffee is taken from some random mug.
Hey coffee newbie here, so I'm just asking because I wanna learn. From what I know when you're preparing an americano you're making a long black, for an americano the water is poured over the espresso. Are they kind of interchangable in practice or am I making a mistake?
so much milk is gone😭 but everything looks so good, keep going!😄 And I wanted to ask: is this 1 milligram so important? Like 17.8-17.9 and 18.1-18.2 are a catastrophe and u have to change it straight to 18.0, because what?
Don’t need thermometer, just use your hand on the side of the jug to monitor the temperature as soon as it starts to approach being hot enough to burn you stop, ideally that’s around 65 max 70
18g is the modern cafe's standard dose for a double shot of espresso. Some cafes use a little less or more, but 18g is the most common. Because of the way espresso is extracted under the high pressure, the amount of coffee matters much more than in other brewing methods, and even small deviations will affect the outcome, which is why you aim for the same amount every time
The shot is supposed to be calibrated to extract the perfect amount of flavour or whatever from the beans. If you add extra beans you send the same amount of water at the same heat and pressure through more beans so it offsets the balance in the extraction. So it messes up the taste (in theory…) and the look of the shot. The standard dose for a double shot can vary between 17 and 19 grams. Sometimes up to the low 20s. You might see 17.5 used a lot in other places. You can have whatever amount you want so long as it fits in the basket but if you start with 18g and dial in at 18g you can keep consistency by always using 18g.
I agree. Some things are placed counterintuitive. Getting ice and having to do a 180 to grab the little shovel. Or having to bend down to get the towel for the wipedown of the steaming wand. I get that the aesthetics are part of the experience for the guests in a place like that. But even a sleek design should be set up to enable a good intuitive workflow!
"I want to ask about how to set up your two paper cup dispensers. How do they automatically push the cups up? If there's a place to buy them, please recommend it to me." pls help
Just transfixedwatching these vids. One question ... anyone know what make of WDT tool they're using, that silver spinning thing? Could be an idea to document the kit at each cafe for us nerdy types. Just a thought ... keep it up, it looks tough.
Why don't you take some grinderd coffee into a cup and if you need more or less for your recipe, you can do that easily instead of using spoon to take coffee from the COFFEE GRINDER!!
Can't it be adjusted to dispense more? I get it's not perfect every time, but if you can consistently keep it at least at 18.1g you can just take out the .1 every time instead of having to go back to the machine to put some in, then take some out anyway. More time-efficient, albeit slightly ineffecient with coffee grounds.
I feel like if you care so much about the weight of coffee being exact by even .1 then you should have the same attitude with the milk no? Why dont you weigh the milk too?
you can literally feel the tension rising as the video progresses, glad you're back mate
Yeah mate I'm just at work lol
5:12 “are you 18 or no? No. Yes. No. It’s fine.”
-Our favorite barista
i just passed this part and needed to see if anyone else had a laugh
bless you for this comment
the guy employee was so chill and then the girl started stressing me out hahhah
I’m a barista at Costa coffee and it gets so busy and stressful I can barely ever get time to actually enjoy making the drinks the way you do!! Keep it up Connor I love watching these ❤
@@stephvlogz263 hey Steph yeah I do!
@@stephvlogz263 well don’t get me wrong it is stressful and very busy a lot of the times especially when there’s new seasonal drinks out! But depending on which one you go to whether it’s in store only or with a dt like mine you’ve got to be a hard worker, I think I’m really fortunate in the one i work cus everyone is so lovely and inviting! I just hope you get the same too! But I think definentlu go for it, it’s good pay and you get 50% off at other stores! Ive heard a lot of bad things about franchise so probably wouldn’t even bother going to one of them stores if I’m honest!
does costa use scales when making coffee? how different is the workflow?
@@chef.ramesses no the coffee is already set to the correct amount and weight etc on the morning. I personally don’t think it’s great cus as the coffee grinder warms up it can change the coffee again
@@Meg-bs3hqit’s noticeable aye, we weigh the same as you but you can even hear/see it changing as a bag ages in the grinder and then refreshing when a bag is replaced. I’m in a supermarket cafe tho so no one really cares tho we probably should😅😂
lol. why was I feeling anxious when the customers were watching him. BTW for a newbie on a new cafe, you did really well!
this is my least favorite thing about barista work 😭 i only like it when the regulars watch
@@zeltwood... Absolutely agree. It's like you're on display or an exhibit at the zoo.
So satisfying to see a proper scale. The one in the other cafe really is messing with my satisfaction 😂 Overall a very nice setup at storyline, definitely gonna check this one out next time I’m in London. Best wishes from Germany 😁✌🏻
its called storyline not skyline
@@saimon646 oh you’re right, autocorrect struck again 😅
Yeah a good scale is key! Whereabouts in Germany?? I was born in Bielefeld!
@@ConnorDoesCoffee oh cool Bielefeld👍🏼 I live in the Hannover Region, Wolfenbüttel to be exact 😁
That cafe's setup is freaking awesome. Would love to have a shot of making coffee in there. Pun intended
Idk why but I can watch this all day.
I always find it amazing how in these cafes almost nobody orders a simple espresso - it's almost always milk drinks.
Because people want a drink to sit and enjoy, and for most people that's not an espresso.
@@saamo1423 My father will gladly sit at a café table, legs crossed with his free foot swinging up an down, people watching, smiling all happy while sipping on his teeny-tiny espresso 😆
@@saamo1423I don’t really enjoy milk drinks too much. Americano with a little milk or a macchiato is fine for me. But I see the point, taking some time to enjoy an have a break is probably better with along drink. I would rather get an espresso and something to eat 😄
Majority of cafe customers are women, they prefer milk drinks to espressos.
Pour over ??? No ???? 😢😢
i can't believe i just watched a 1 hour video of someone making coffee....love it tho❣️❣️
Glad you liked it!!
Loving the longer videos 😊
Same here!
More to come!
love the random thumbs ups
lol
@@ConnorDoesCoffee😊😊😊😊😊😊😊😊😊
🤢🤢🤢
Please can someone get this man a glass for the iced matcha, I'm so stressed.
I've heard it so many times like if I can personally just give him the glass for the iced matcha 😂
I was so stressed about that glass haha
There are a few teething issues, like where things are placed, need smaller jugs, it all slows you down and adds to stress. But it is typical of a new store I think ,i used to travel helping private coffee stores open and suggest set ups to help the day flow, like where to place things and take away stress, even things like where to put ice, fridges sugar it all makes a huge difference doesn't it. Stops ballerina mode where y you are literally going in circles unnecessarily.. You are a talented barista,a true master of coffee
They're lucky to have you. I'm impressed that you kept your chill cool
Therapeutic videos. Fantastic job, please keep them coming 😍🙏🏼
Nice that the Americano with hot milk came along when it did. Do any of your employers worry about milk waste? I've worked at a place that made us weigh out milk in the pitcher before steaming for each drink. Ironically they didn't worry too much about the weight of the coffee being as precise as you do. Watching a few of your videos I am reminded how priorities and preference can be all over the place from shop to shop.
Although he actually made a Long Black not an Americano
I wonder about wasted milk and straight 18.0 grams too…
WOW every facilities are AMAZING 😮
The gear at this shop is next level!
It was both strange and pleasing that your hand movements, whether it was moving your hand in the air while searching for an object or the sounds you made while doing something, resembled me so much. It felt good to see someone similar to me far away.
I like the way you picked up the portarfilter and you flip it every time. So satisfy :P
Gotta have some fun 🤩
This is literally my lo-fi music for studying
Idk mate you were killing it til that girl in the white shirt showed up, she was causing unnecessary stress with all her talking 😂😂
Amazing as always. Keep it up mate
Thanks, will do!
The mod bar is such a slick look. No expense spared for that cafe!
Will someone explain to me the tamping process with the two metal "pucks" plus the tamping machine? Just curious. Thanks
Neither of the handheld ones are pucks. The first is a WDT tool - this uses several tiny needle to break up clumps in the coffee grinds. The second is a wedge distributor, that evenly spreads (distributes) the grinds before tamping. Then it gets tamped by the machine :)
@@harpy2602 Thank you!!😃
@@harpy2602 any idea on the make of that spinning tool?
No, sorry, I don't know which specific brand they are@@Wired_Mike
Bless these videos
One thing with the wall being so close to where you dump the coffee grounds. The wall looks like it'll stain overtime
Can someone educate me on why they do not reuse the already ground beans cup when the scale is under?
I've read somewhere that those beans go stale after a while. I bet it would still be drinkable but better not serve it to the customers.
It's just too much of a hassle, getting some freshly ground is just easier than scooping them from the Mug. Also, I bet some customers won't appreciate seeing that their coffee is taken from some random mug.
All about accuracy
Never use an old grind. It gets stale.
Can you make a list of all the equipment used here? Would love to know! Thank you and nice vid!
thanks for your videos!!
Thanks for the support!
Another amazing video Connor!
I've been seeing your videos on TikTok all the time, and now you're on TH-cam ❤
The way I loved it is wild
the dog @19:30 💗
I love these videos c:
hey mate great video, what's that machine you put the puck in after distributing and tamping? like an electric tamp? I'm a noob
I recommend they buy a cup warmer cos nothing like cold cups and tepid milk.
The finger in the ice scooper 😂
Keep up the great work
Thanks, will do!
I had been waiting for this video for ages❤
Nice one thank you,menu we learning 👌🏾
Hey coffee newbie here, so I'm just asking because I wanna learn. From what I know when you're preparing an americano you're making a long black, for an americano the water is poured over the espresso. Are they kind of interchangable in practice or am I making a mistake?
the order of factors doesn't change the product
so much milk is gone😭
but everything looks so good, keep going!😄
And I wanted to ask: is this 1 milligram so important? Like 17.8-17.9 and 18.1-18.2 are a catastrophe and u have to change it straight to 18.0, because what?
That dog was cute
what is the name of the song in the beginning (0:24) ? he uses it in all of his vids.
I really enjoyed watching this video ❤ Does anyone know any information about the espresso machine?
where can I buy that Latte mug with the brown saucer 😍 it looks beautiful!!!!
damn this actually looks fun to work at, where i live its only burger kings and starbucks
I think this is the busiest video you've ever done so far
Yeah this was stressful
Thanks Connor !
I love your videosss
My coffee idol
I have a question. As someone who works in my school cafe, for our milk we have thermometers. How do you know when the milk is the right temperature?
Don’t need thermometer, just use your hand on the side of the jug to monitor the temperature as soon as it starts to approach being hot enough to burn you stop, ideally that’s around 65 max 70
I love the way you rate ur bad latte art 😂😂😂😂
Only way to get better!
The champ handed me the remaining of his coffee from his grinder that day ✨🙏 quinquennial experience
Good job 👏 well done
Thank you! 😃
Love these vids. Quick question, why is 18g so significant?
consistency
18g is the modern cafe's standard dose for a double shot of espresso. Some cafes use a little less or more, but 18g is the most common.
Because of the way espresso is extracted under the high pressure, the amount of coffee matters much more than in other brewing methods, and even small deviations will affect the outcome, which is why you aim for the same amount every time
The shot is supposed to be calibrated to extract the perfect amount of flavour or whatever from the beans. If you add extra beans you send the same amount of water at the same heat and pressure through more beans so it offsets the balance in the extraction. So it messes up the taste (in theory…) and the look of the shot. The standard dose for a double shot can vary between 17 and 19 grams. Sometimes up to the low 20s. You might see 17.5 used a lot in other places. You can have whatever amount you want so long as it fits in the basket but if you start with 18g and dial in at 18g you can keep consistency by always using 18g.
What do you do with the excess milk? Isn’t it wasteful if you don’t measure?
TBH, the design of the bar is soooooooooooo bad.......u need to turn around 10 times to make a single drink, very inefficient
I agree. Some things are placed counterintuitive.
Getting ice and having to do a 180 to grab the little shovel. Or having to bend down to get the towel for the wipedown of the steaming wand.
I get that the aesthetics are part of the experience for the guests in a place like that. But even a sleek design should be set up to enable a good intuitive workflow!
Love it ❤ i'm barista too in Ubud 😊
Nice work, but what is that green one?
You amazing perfect Work Love you from Morocco
you must have singed all the nerves in your hands lol
"I want to ask about how to set up your two paper cup dispensers. How do they automatically push the cups up? If there's a place to buy them, please recommend it to me." pls help
can you PLEASE tell me the model of coffee machine?
La Marzocco ModBar
Hi nice video I wana open coffee stall please advice what mechine and what are the steps or make video on it
Sick shop!!!
Great video mate
Thanks!
What is that white sauce that gets put into the "Spanish latte"?
I think it might be sweetened condensed milk if I could hazard a guess 😊
Very good worker
Any idea what those mugs are called?
Was that white honey at 2:55?
What brand is the automatic tamper?
hola, por qué no tomas el cafe molido de tu vaso, si no que mueles al instante nuevo ?
what camera did you use?
what coffee shop is this?
Storyline in London
Just transfixedwatching these vids. One question ... anyone know what make of WDT tool they're using, that silver spinning thing? Could be an idea to document the kit at each cafe for us nerdy types. Just a thought ... keep it up, it looks tough.
Bro that Girl was so incredibly annoying with all her unnecessary talkings and orders. goooosh
51:23 What happened here?
ตกแต่งร้านกาแฟมันกระจัดกระจาย พื้นที่ใช้สอยจึงและแทะ
Is your channel monetized? Great videos, you'd really deserve it
Yes it is now! Thanks for the support!
Why don't you take some grinderd coffee into a cup and if you need more or less for your recipe, you can do that easily instead of using spoon to take coffee from the COFFEE GRINDER!!
Likely because you should only be using freshly ground not old grinds. It gets stale
ground coffee that stays exposed to air degrades much faster. it gives a better quality product to freshly grind all the beans for a drink
Can't it be adjusted to dispense more? I get it's not perfect every time, but if you can consistently keep it at least at 18.1g you can just take out the .1 every time instead of having to go back to the machine to put some in, then take some out anyway. More time-efficient, albeit slightly ineffecient with coffee grounds.
love it
Smile more cuz l like your smile 😊 have a good one 👋🏻
i liked before watch the video 🤓
5:12: Me to a random girl I met online
qeria disculparme por mi comentario anterior ya q enel minuto 918 sebe q regala ungramo de mas
Are you filming by sticking a camera on your hat ?
Why do you bump the cups on the table?
Found my new niche channel
why he wasting the milk? sorry just asking😅
Get the dog out the damn café
Very good I like all video for u
Terrible bar layout, I'd hate working there.
Matcha was pointless
I feel like if you care so much about the weight of coffee being exact by even .1 then you should have the same attitude with the milk no? Why dont you weigh the milk too?
all of that coffee goes into the drink, the amount effects the flavour; the amount of milk doesn’t affect the flavour
What’s all the equipment
should open your own coffee shop
Counter-Strike Coffee 6.0