@@nicolettastrada5976I actually do. But my steam wand is never covered in old milk. And my baskets do get a wipe to be dry and clean before I put in new coffee ground. Mate I even smile and make conversation while doing this stuff (not even to mention at least proper latte art) If this was my experience I would be disgusted by their service. But he's Italian so he knows best of course...
@@nicolettastrada5976btw a puq press is maybe 800 euros. Which will solve this half ass tamping problem and probably will prevent alot of wrist injuries by your employees. But again, what do I know???
You see all those guys with their fancy piston self-leveling tampers calibrated to precisely 30 pounds of force, then you have this italian barista tamping mid-air like it's nobody's business.
Dark roasted coffee like Italian espresso doesn't benefit as much from proper tamping. The grounds erode so quickly and extract so much faster. The lighter the roast the more important it gets as it resists the extraction from the hot water. That means you want as even flow as possible, relatively slow 1-1.2gr per second, spread over the puck the best way you can.
@sandipthapa526 traditionally it's around 30-40 pounds of force or 11-12kg I believe. It's all "kinda" nonsense but it helped give context when you push your hand down on an actual scale. Don't make me convert pounds to kilos it's been a while 😀
It's really fun to see! I'm from holland, live in italy for 2 years now! Started drinking coffee only 3 months ago and started working in a bar 1 week ago where i have to to the "caffè " 😅 That's why i came across your TH-cam channel! Helped me a lot but also noticed the big difference between what you are doing and what Italians like..... I'm so enthusiastic about latte art! 😍 every day I hope for a lot of cappuccino clients! 😁 it's ashame I can't add a picture here of my result so far! Far from perfect but so fun to do!
Kudos for not simply bashing them for their fast and loose way of making coffee. A thoughtful and considerate observation at Italian coffee culture. Really enjoyed that 😊
I've been living in Italy for two years. They don't have coffee culture. They just believe they know better than anybody else. There are some places in the big cities where you can find excellent places, but the vaaaaaaaaaaaaast majority know nothing. The regular people just buy a kilogram of ultra processed coffee for less than 2.5€. So, yeah. It's really hard not to say something bad about the "Italian way". And some of my family is Italian, but yeah.
This is a channel for coffee experts, so maybe I can say something about your comment. Because Italians are not all the same, and the traditions are so much. There is a huge amount of variations about coffee, most of them are local, but this story is not just about coffee. The fact is that there are several cultural facts in the land and into the society, to the point that there is a sort of image of uniqueness, which is often true, but can also be a general heritage, something from the past. But when you live in such environment, you can't deny some genius will came out, and that's what Italians know better than anybody else, for sure in some society where the people struggle with culture. For sure it's not hard to say something bad about the Italian way, because you know perfection doesn't exist. But it's even harder not say something good about the Italian way, which is so appreciated in a lot of matters. Don't get me wrong, I respect you showcasing your experience, but being an Italian is so hard, because the many levels of Italian culture, try to understand the struggle. And by the way if there's no coffee culture in Italy, please do educate me letting me know who has it (not even espresso, but at least a modern country…). Grazie, ciao @@EagerSnake
@@EagerSnake Italy doesn't have a coffee culture? Give ya head a shake. Coffee culture in Italy is massive, it's literally a part of every day. Your "average" Italian coffee eclipses pretty much every other countries "average coffee" and they are everywhere. Sure, if you want artisinal coffee you have to search, but it's there. Don't forget, there are quite often local laws on how much you can charge for a shot of espresso in Italy. This is why you might not find a moustachioed c**t wearing dungarees with 18 months barrista training, taking four hours to pour l'espresso perfetto.
@@EagerSnake no coffe culture, yet everything is about the coffee products invented in italy. i also thin goyu don't understand what does it means culture. There is no coffee culture as strong as in italy. The coffee is like that because people want it like that, tasting like coffee.
Luke, I remember Australian Espresso experiences much like this during my youth. Was born in Geelong, then lived in Sunbury when it was still rural. At least once a month, my Dad would take my Mum and us on a family shopping trip to "the city", taking a steam train (yep, steam) to Flinder's. After our shopping and maybe a cinema, Dad would usually take us on an explore to some cafe or "milk bar" to experience an espresso/cafe latte or even to visit some new Greek cafe before returning to our Sunbury home. This was so typically 1950's and 1960's Melbourne, and the cafe flavors of the time became very much ingrained in me, as is usual for children, as exotic tastes to be savored...yes, real Italian coffee/espresso and of course even the occasional Chinese Gooseberry from a market.. Of course, the cafe coffee experience in Oz has evolved and changed over the subsequent decades....yes, different.....but maybe not as exotic as remembered from my childhood. Then several years ago, prepandemic actually, my wife and I were in Rome, jumped into a small local, non-tourist Roman cafe on our way to the Vatican Museum. The cafe experience and the espresso was like a priceless, so enjoyable, so memorable, much like a trip back in time to the tastes of decades ago Melbourne. So your tastings in Milan, and the pastries enjoyed, definitely evoked pleasant taste memories for me of the Italian Cafes and Greek cafes of long ago Melbourne. I still prefer the darker roasted beans typically used then, decades ago, and which I grind now for my own espressos, occasionally alternated with lighter roasts in pour-overs and espressos. Dark roasts are still my first love. Thank you so much for your brilliant video. Bravo, cheers. Grazie Mille.
Thank you, it really was a great time tasting espresso in Italy, yes it’s different but so is coffee all around the world. I’m glad this brought back memories for you. Being able to show this helps others to understand what world coffee is like, and perhaps appreciate what we have in Australia. There is a lot of opinions on this style, but really it’s where it all began and for our parents this is what they may have experienced and shared with us as a child. Cheers luke
I hope people see this short video and appreciate how much care, hard work & professionalism we put into the coffee here in Melbourne. Great video gents
I love the Italian espresso bars, it's like a time warp to years gone by. Thank goodness that specialty coffee has made progress in the field of extraction.
@@atticustay1 agreed . tradition is interesting and cool . but deliciousness is in the innovation . if people back in the day in italy acted like they do now espresso would have never become famous as it was new and not traditional at all .
@@myname-mz3loexactly. It’s the attitude of people who think that Italian coffee is the best and that speciality is pretentious that really annoys me. It’s like a “back in the good old days” mentality. And ironically it’s actually more pretentious than the speciality coffee they think is pretentious. They’re also missing out on a lot of
Appreciated thanks! We had a fantastic time in Milan visiting cafes like this and experiencing Italian made coffee and the culture that goes with it :)
Love seeing the guys doing their job. It’s what I have always loved about going to France and Spain from the UK. Working at the front of a cafe or restaurant is definitely seen as a career, something to be proud of. This differs in the UK where front of restaurant is seen purely as a cost, and so the cheapest option is frequently taken. I have been served by many bored and disinterested teenagers or children mostly in cafes, and by bored students in restaurants. It’s such a shame the UK doesn’t follow the European model, but thankfully it is getting better.
Not many people have pride in their service, I can only imagine it is due to the poor wage, lack of prospects and generally the British condition. I just think if I were in that position, I would do my absolute best to serve as that is what the job entails. I've never worked in food service but have done a customer service role so I really do feel for them and like to see when someone takes pride in their work, milling about to dish up food, get an order correct, check in on me. It really makes me smile when genuine care is given, it makes my day.
So weird hearing that about UK. I saw James Hoffmann video on the 2007 world barista final in Japan; he released also his own video with some tricks and tips for who is going to compete in the contest. I though, wow! Ok, it's a contest, but are there really places in UK where coffee is served in such a way? Maybe not, if we stick to your opinion
I was in Milan in the late 80’s…. Loved the espresso culture there. Looks to be the same even now. But it did inspire me. I craft my coffees at home as the Australians do, but occasionally I will use a very dark roast and reminisce!!
Always enjoy the local cultures, there always been something good about them. The Italian espresso, the Australian latte and the rest, must be good for many people, else people won't go for them. Always enjoy where we are. Really love this video, Luke really nailed it
This, @1:16, is what i wish to strive to be at, for my own work place and home haha , just pure focus and relentless passion. Say what you must with gestures, but this is what makes it " italiano "
Hea guys as a aussi expat who lives in europe lm a cafe owner and barista ,l do luv going to italy to experience it , its very generic all around , and normally the blend is 70% abrica 30 robusto, strong with a bite , if you hit bologna go to mr caffee its a different experience with a huge range of blends to try , and latte art is very good
Unrelated note; but I get the minimal tamping. It's probably abhorrent to anyone who's gone through 'monke strong' tamping training. I remember a lucia episode wherein similarly 'poor' methods were used and yet still a great coffee came through. I know I've fucked up similarly when trying grind and hit gold. Sometimes it be the beans. It's the whole experience. I like how efficient he is; but I don't like the lack of interaction between customer and barista. That doesn't mean 'magic passion' can't shine through.
The more I watch the more I'm getting nervous energy from the barista, rather than flow. I'm not a fan of the brusqueness of the service, and I don't know if that's because of racism or not. Perhaps others can chime in. I seem to remember a recent (last 10 years) documentary about disadvantaged people getting pipelines from prison/vagrancy to bariste, so I wonder if some of this energy comes from said pipeline; wherein management enforce strict standards and the barista is too scared to do different.
@@stephenqueen6946 Racism...? Don't be ignorant, just because people are doing things differently. Especially if it's a cultural difference. If you want service, you can sit down, enjoy your nice service. If you are at the bar, you get your drinks, maybe a small sandwich or croissant and have a chat with a friend. Otherwise people are busy behind the bar. These are two completely different things.
Well, that's why I say 'maybe.' Because changing behaviour/discriminating based on whether someone is part of a different group is most easily described by the term 'racism' from my pov. But that's why I said "I don't know if the brusquness is 'racism.', or if it's something else... so you could follow on my comment to imply that yes, I'm alluding to that service maybe being a cultural difference. But if you have a simpler word for describing 'treating people differently based on them not being part of your social in-group, especially one obviously from another country that doesn't fluently speak the local language', then I'd like to hear it.
I've enjoyed espresso all over the world and, there are nuances in every region. Most can be appreciated though there is an occasional disappointment. That being said, I'm still drawn to and most enjoy, the Italian cafes and espresso the most. This was a super video.
You have to try it to understand. It does hit different than everywhere else. It’s a bit like sushi in japan, it’s a specific taste you can find only in Italy
Actually, tremendous care goes into each shot. The baristi are professionals who take pride in their work. And then in the evening, we were served a beer or wine with appetizers. @@atticustay1
There's something wonderful about experiencing coffee in various parts of the world outside of our specialty point-of-view. While I don't pull espresso in that style at home or use the same roast level beans, I loved every espresso I had in my travels to Italy. Coffee in Japan from one of the many small roasting shops in every neighborhood is the same-very different from the global specialty coffee movement. Experiencing these things is just part of opening our minds to learning about other points-of-views. Thanks for filming this and sharing! (…and wow do those baristas at Cafe Cucchi hustle!)
One thing many people from outside italy Italy do not Understand is that 99% of bars in Italy are not places to "enjoy" coffee, but a place where people get their dose of caffeine and leave... people going there don't care about taste so much, they just want it to be adherent to their request when it comes to ingredients and size, but not so much about quality. For that you need to hand pick the bar you go.
What in the world are you talking about. If you live in that country a place where they didn't put taste and quality first it wouldn't last a week. We aren't German or American, we're Italian. Sure, we drink we leave, but If it ain't great the whole town will know about it. I live in America, not one born Italian I know can experience a great coffee anywhere else except for Italy. Saying you can get better somewhere else only shows your ignorance and completely convinced you know the world of coffee is laughable. Go drink your cappuccino or latte after dinner
When I started out as a Barista in 2002, that’s how we made the espresso as well. Two turns of the grinder to get the ground coffee out, use finger technique to flatten it out, knock it against the corner of the bar, tamp it down hard and into the machine. Later we started using a knife to even out the dose and then tamp - I tried it again recently and the dose was never more than 3 grams out!
@@ArtistiCoffeeRoasters no doubt the variance in the shots were pretty marked, although probably less so when we mix milk into the recipe. The coffee back then was also much darker roast than today, and I think that hid the differences in dose in as well. Of course, we also pulled 60 ml shots from 15 gram dose too, so there were a number of quality points that could be - and have been - improved on! 😂. By the way, I’d love some more vids of you guys roasting with the Bullet!
mid coffee by people that do not care . those awards are there for tourists . i am in france and french do the same with food . other countries do it better now but they are clinging to it for tourism purposes
@@myname-mz3lo That mid coffee tasted better than 90% of the lemon battery acid I've gotten in so many so-called "specialty" coffee shops in the US and Canada, and which take 10 - 15 minutes to make.
@@atticustay1U tell me where is the low quality? The service is unpeccable. Not like Australia. The hygiene of barista is top class not like Australia . The steamer not clean straight away it s because they make 3000000 coffee a second and it doesn't t make sense clean it for every coffee made not like Australia.the coffee taste I assure you is amazing 70 arabica 30 robusta.not like organic coffee in australia. The price is amazing not like Australia. So what are you talking about?
@@atticustay1same but I think that guy doesn't care about latte art, only the aroma and tastes but from what I've seen on this video, it's HORRENDOUS. no proper tamp and workflow too fast. Just take a chill pill a little bit. You're human not a robot. People can wait too. I understand it's busy cafeteria but just relax 💆 on that tamping and milk that was left outside for a while. Geez
Fantastic! I really love this video, and thank you so much for producing and sharing it. Man....watching those guys work was a treat in itself! My mind's made up; wife and I are going to Milan on our next vacation! Thanks again!
Guys, as cafe owner, no one noticed that this guy is doing a job that here in Australia would require at least 2 people? (Probably even 3) Keep it mind mind
I agree. I worked as a barista in Italy, now I live abroad. In Italy it's definitely a difficult job, not for everyone. You must be fast, smart, responsive, and very dexterous. While abroad you will see these very relaxed, non responsive teenagers, taking all the time they need to reflect about life while making you a coffe. And at the end they charge you 3 euros minimum, what in Italy would be 1 at most.
lol nah, dudes not even making THAT much coffee. Doesn’t fucking clean his steam wand. Doesn’t properly clean his portafilter (just uses a brush instead of wiping it down).
Recently got back from Italy and they keep coffee simple and it is affordable (1.2 euro for single shot espresso and less than 2 euro for cafe latte). Granted it is cheaper at the bar (not sit down which will cost more). In Australia, coffee at cafes is way over priced as there is no option but to sit down and even take away it costs the same or more.
The largest difference is speed and cost. Italy has a culture of small breaks, coffee and cappuccino is fast to drink and numbers are most of the times crazy. The quality for speed is out of this world. If coffee culture was slower like in most western cafes, coffee quality could be even higher but that is not how Italians live it. Also quantities in espresso and cappuccino are roughly half of most of the world.
If you observe espresso machines position are on corner of cafe not at middle or blocking customer like ordinary cafe. My barista instructor said it was mis conception of cafe owner thought the machine in middle were cool but it not safe if there accident it can harm people.
We don't need all the fancy drinks. That garbage was designed to appeal to people who don't like coffee. The Italians keep it simple. I really respect them for that.
I want to open a cafe like this Italian one, no fancy ‘Magics’ just coffee with milk or Espresso, and some basic tasty treats. I’m in Melbourne and love dark roasts that seem to be considered pre-historic now, having said that, some medium roasts are lovely too.
Uno de los mejores espresos que he tomado fue en Venecia, !en un supermercado? Definitivamente son buenos estos italianos, tienen la cultura del café en la sangre
In Italy during peak hours one barista makes dozens of coffee per minute (definitely not third wave), so it doesn't makes sense to wipe the steam arm every time. Also they usually don't purge during peak hours.
@@micheleredWell said, and it makes total sense. I know lots of baristas and coffee lovers that would think this method is unsafe or reckless but it works for them and the business, the level of Concentration, skills and passion is very hard to get outside Italy. Many coffee places in the States are just in to make lots of money so there is not enough passion in it, the sanitation and routine is use here in the States has been evolve to an extreme level with so many names, practices and technology, when the whole point is to just get a great cup of coffee/Croisant on the run and go about your business.I know that this video was intended to be informative which was great but the host should know that if he ask for just "latte" he will get a glass of milk 😅, here in the States people are unaware of this costume and because the "trend" of shorting the words is common it creates a confusion when they order in italy. Thank you
Great video! I live in Florence and as a coffee lover, things are changing in this city , noticing new cafes opening and offering different options, for an example, you may have to pay a little more but a lighter roasted expresso may cost 1.20 euro instead of 1 euro. If in Florence visit Ditta Artigianale they have three beautiful locations here and always good coffee and food. ☕☕☕☕☕☕ I hate the fact Starbucks have opened here now.....
Even if they wanted to weight each dose they can’t; it’s a very busy place …no time for this funky staff..Why most coffee bars in Italy use grinders with manual dose? Is it because its faster to work and less expensive than Anfim or Mythos etc? And almost no bar is using La Marzocco as well
I do see coffee as more utilitarian in Italy. You can see that they prioritize for speed and efficiency. It’s not the type of coffee culture where they take it slow to sit, sip, and explore the nuance. In fact, i know that many Italians simply take their espresso as a shot.
It's more of a social thing. You have a quick espresso at the bar with neighbors or colleagues, and then go on with your day. It's not like they have rotating beans so it is always the same flavor.
The fact the steamwand was just left with milk on triggers me. As a coffee machine engineer you dont understand how fucked them steamwands get due to milk getting baked on like that then scratched off to clean them
Comparing apples and oranges. I never liked coffee until I traveled in Italy. In my Coffee shop in the US we have better coffee drinks but serve 1/10th of the customers. Currently the are more modern coffee bars in the major cities in Italy that serve similar coffee to the US but once again they serve fewer drinks.
@@ArtistiCoffeeRoasters indeed, as it should. i also enjoy my WDT and all at home but I am Italian and once i enter a cafe and wait more than one minute i instantly get upset haha
It's really interesting to see different coffee cultures. I live in Canada and most of the cafes are serving light to medium-roast espresso, the same thing happened when I was in the UK, some of the best-rated cafes in London were serving really light roast espresso, and they tasted really good almost like drinking grapefruit juice. It seems Caffee Pasticceria follows a more traditional way which serving more dark roast coffee with more body?
Yes your correct, however the super light roast espresso is on its way out in Australia, it’s gone a little too far away from an everyday experience you can enjoy. It’s like a special beer, you will have one but it’s not the daily regular
@@ArtistiCoffeeRoasters Very interesting to hear that, I think it has to do with something like the third-wave coffee movement, the good thing is we have a local roaster store that only sells second-wave coffee which is more dark roasted, and some other newer roaster stores sell light roasted coffee. Variety is a good thing as long as customers are able to choose what they like. For example, I would drink dark roast espresso in the morning and light roast after lunch.
Luke, it seams (in comparison to other EU countries) that the milk is not whole cow milk because of the light blue cap instead of dark blue. Did you ask?
The Italian Baristas - as well as most all food industry people in Italy and across Europe - are so professional. Nothing like bellying up to the bar to take your coffee. I’ve also had the privilege of being in Sydney and Melbourne and I love the coffee culture there. US and Australia both have benefitted greatly from our Italian immigrants.
As someone that is interested in third wave coffee and makes espresso and pour over at home in that style, but also loves travelling in Italy, I think it’s important not to diminish Italy’s coffee culture and the hard work of the Staff, even if I don’t love the actual product on a subjective level. I personally don’t like the short, astringent espressos, or lackadaisically made cappuccinos. I do however appreciate the culture, the history of the buildings and businesses that make the products, and most importantly the staff that throughput hundreds of Guests per day, all whilst remaining elegant, professional and passionate. There are also a lot of ethical questions surrounding the culture of €1 espressos in Italy and whether or not that’s sustainable. People like those behind Ditta Artignale are trying to promote the Third Wave and higher quality coffee so that everyone can be paid more fairly. It’s going to be a hard path to tread, but it’s exciting that it’s happening. In the meantime, I’ll continue to enjoy the choreographed chaos of the traditional Grand Café and I’ll also seek out the token one or two Third Wave places in any given city I visit.
@@TrueFilter Find me the part where I patronised anyone (except where I now imply you’re a fucking dunce for not at least running a cursory google search on coffee before trying to insult me).
Never been to this cafe, but I remember a small local trattoria in Mendrisio (couldn't remember it was Italian or Swiss side). The cafe macchiato after lunch was like kissing with Monica Belucci. It was velvety and passionate.
Yuo had a lot of Italian immigrants in both Vic and NSW and some in Old and I grew up in the 90s in Sydney and I remember the only coffee brands were all Italian coffee brands that were everywhere when there was zero speciality coffee brands. You should have gone to Napoli or the Islands off Napoli like Capri or Ischia and everywhere are lever machines, mainly La san Marco machines. The real heart and soul of Coffee in Italy is in Napoli, they do the best lever machines and this is what my Italian friends form Northern Italy in Verona say and thats ridiculous that a northerner gives the south such a compliment!
I laugh every time an Italian goes comes into our shop in Dublin….their face when their espresso isn’t roasted to a crisp. Italian espresso just isn’t for me but I do admire their pride in the drink. Each to their own
@@monicarollo2462 yep that’s the point really. Italians are very tunnel visioned when it comes to coffee. When in Dublin I’d suggest going to a high street chain like insomnia if you want espresso closer to what you’re after. Which is what I suggest to Italians in our shop. They’ve no interest in 3rd wave which is fine but you’re wasting your money expecting something like what you’re used to
I guess in most places you'll get a decent tasting coffee but it won't change your life. They're not going to bother with latte art or medium roast specialty coffee. But it won't break the bank for sure, and you'll have the experience across the country.
Yes I agree, we could speed things up for sure. Also our menu variety slows down the coffee process a lot. Maybe we just need to have espresso or milk coffee and we can get back to a speed focus for takeaway and only have the bigger range for dine in service when people have time to wait for alternative milk etc
Loved Australian coffee culture when I visited last year; as soon as I got back to Canada I ditched the Keurig and bought an espresso machine. I'm off to Italy in a few weeks so this video was very informative, thanks for that.
I looooove the long shots at the beginning and how they let you really immerse yourself into the cafe/atmosphere. Secondly, espresso in Italy is basically fast food. You go in, pay a euro, get a single shot, drink it down while standing, and off you go. Speed is important, which is why the baristas are focused and fast. I'm not sure Italians would really want all their cafes to mimic the specialty coffee experience elsewhere, which is more careful and therefore much slower.
No. It's fast, but it's not "fast food." And many people chat at the bar for 5 to 10 minutes while eating a pastry. People also do sit down if they are on leisure and willing to pay more. Also, many people have coffee after meals at sit down restaurants. There are multiple venues to get coffee.
In Italy to make a cappuccino we use the quantity of a single espresso. I see in your videos and in other videos outside Italy that for a cappuccino you use the quantity of two espressos. it's right? Can you explain to me why? What is the best cappuccino?
Depends on the size of the cup. I hate in Australia a lot of places ask, cup or mug? I ordered a latte, I want it in a glass! But for cappuccino, 1 strong shot is fine. Cappuccino drinkers don't really like coffee anyway 😉
@@DeliriumElectric Yes, but how much coffee do you put in a cappuccino? In Italy only one espresso, i.e. 25-30 ml. You put two espressos of coffee. Right?
Yeah but fruity coffee is overrated. Everywhere you go thinks your latte should taste like a blueberry. I’m noticing a trend towards people wanting to taste a stronger coffee with more dark flavors.
It’s probably already been said but the name of the bar “Cucchi” is pronounced in a similar fashion to how you would pronounced “Cookie”, but with the “k” sound doubled, ie. “Cook kie”
Hi Luke, awesome video to show how things differ in Italy. What would be the requirement to achieve a good coffee while doing similar workflow to Italy’s?
The workflow and the speed is amazing even when each step ist not skilled like from a Aussi Barista. Due to the low cost per coffee you have to make high volume to make some money...
It's a difference in perspective. An Aussi Barista would not at all be considered "skilled" in any dimension by an Italian average coffee drinking customer. Anything taking longer than 30 seconds to make would be in fact considered a total lack of skill.
My friend has a beautiful specialty roastery just south of Florence, he roasts incredible specially coffee as a reaction to the very quick and cheap dark roast culture. Check out La Sosta Specialty Coffee. Very very good.
My best Italian espresso was at the train station in Modena. The customers were piled deep and they served this rich, dark roast espresso that they could churn quickly so people wouldn't miss their train. I would go out of my way to walk past this bar in the station for my morning and afternoon fix. I'm not a fan of the foam art, it is just a waste of time. Keep it simple and pure.
Well.... i live in italy, thats what I experience everyday. There is nothing good about it in my opinion, but its the only way and very difficult to change. Consumer does not understand why pay more for a better experience. So if I want a good coffee I need to make it at home.
@@izoard77 Grazie! Like you’ve mentioned, for that price you’ve got to cut corners. I’ve heard from a fellow countryman of yours that that there are specialty coffee bars in Italy too but they’re not mainstream (just like they aren’t here in the Netherlands I suppose). Ciao!
My thought exactly. And no way dose and tamp can be as it should be. I don’t think this shop is typical as I have not seen that at the shops I visited.
Italian coffee culture with their bars, dress and ambience absolutely nails it.
But that "not tamping the coffee ground" on their portafilters properly is horrendous. 😵💫
@@kairyujin11prova tu a lavorare in bar allora di punta😂😂😂😂😂
@@kairyujin11😂😂😂
@@nicolettastrada5976I actually do. But my steam wand is never covered in old milk. And my baskets do get a wipe to be dry and clean before I put in new coffee ground.
Mate I even smile and make conversation while doing this stuff (not even to mention at least proper latte art)
If this was my experience I would be disgusted by their service.
But he's Italian so he knows best of course...
@@nicolettastrada5976btw a puq press is maybe 800 euros. Which will solve this half ass tamping problem and probably will prevent alot of wrist injuries by your employees. But again, what do I know???
You see all those guys with their fancy piston self-leveling tampers calibrated to precisely 30 pounds of force, then you have this italian barista tamping mid-air like it's nobody's business.
Dark roasted coffee like Italian espresso doesn't benefit as much from proper tamping. The grounds erode so quickly and extract so much faster. The lighter the roast the more important it gets as it resists the extraction from the hot water. That means you want as even flow as possible, relatively slow 1-1.2gr per second, spread over the puck the best way you can.
@@crossmission you coffee snobs are becoming more autistic than the wifi fanatics. And they are completely unhinged. 1.2 gr… FFS
@rubenbanuelos26299 it's not 30 pounds. it's 15 pounds of tamping.
@sandipthapa526 traditionally it's around 30-40 pounds of force or 11-12kg I believe. It's all "kinda" nonsense but it helped give context when you push your hand down on an actual scale. Don't make me convert pounds to kilos it's been a while 😀
@@crossmission it's 30 pounds traditionally. modern day barista uses 15 pounds of force basically.
It's really fun to see! I'm from holland, live in italy for 2 years now! Started drinking coffee only 3 months ago and started working in a bar 1 week ago where i have to to the "caffè " 😅
That's why i came across your TH-cam channel! Helped me a lot but also noticed the big difference between what you are doing and what Italians like.....
I'm so enthusiastic about latte art! 😍 every day I hope for a lot of cappuccino clients! 😁 it's ashame I can't add a picture here of my result so far! Far from perfect but so fun to do!
The energy is just incredible.
Infectious isn’t it
As though u are actually there with them all and the space
Kudos for not simply bashing them for their fast and loose way of making coffee. A thoughtful and considerate observation at Italian coffee culture. Really enjoyed that 😊
I've been living in Italy for two years. They don't have coffee culture. They just believe they know better than anybody else.
There are some places in the big cities where you can find excellent places, but the vaaaaaaaaaaaaast majority know nothing. The regular people just buy a kilogram of ultra processed coffee for less than 2.5€.
So, yeah. It's really hard not to say something bad about the "Italian way".
And some of my family is Italian, but yeah.
😂 i can confirm we think that… fortunately our convictions continue to be discussed forever…
This is a channel for coffee experts, so maybe I can say something about your comment. Because Italians are not all the same, and the traditions are so much. There is a huge amount of variations about coffee, most of them are local, but this story is not just about coffee. The fact is that there are several cultural facts in the land and into the society, to the point that there is a sort of image of uniqueness, which is often true, but can also be a general heritage, something from the past. But when you live in such environment, you can't deny some genius will came out, and that's what Italians know better than anybody else, for sure in some society where the people struggle with culture. For sure it's not hard to say something bad about the Italian way, because you know perfection doesn't exist. But it's even harder not say something good about the Italian way, which is so appreciated in a lot of matters.
Don't get me wrong, I respect you showcasing your experience, but being an Italian is so hard, because the many levels of Italian culture, try to understand the struggle.
And by the way if there's no coffee culture in Italy, please do educate me letting me know who has it (not even espresso, but at least a modern country…).
Grazie, ciao
@@EagerSnake
@@EagerSnake Italy doesn't have a coffee culture? Give ya head a shake. Coffee culture in Italy is massive, it's literally a part of every day.
Your "average" Italian coffee eclipses pretty much every other countries "average coffee" and they are everywhere.
Sure, if you want artisinal coffee you have to search, but it's there. Don't forget, there are quite often local laws on how much you can charge for a shot of espresso in Italy. This is why you might not find a moustachioed c**t wearing dungarees with 18 months barrista training, taking four hours to pour l'espresso perfetto.
@@EagerSnake no coffe culture, yet everything is about the coffee products invented in italy. i also thin goyu don't understand what does it means culture. There is no coffee culture as strong as in italy. The coffee is like that because people want it like that, tasting like coffee.
Luke, I remember Australian Espresso experiences much like this during my youth. Was born in Geelong, then lived in Sunbury when it was still rural. At least once a month, my Dad would take my Mum and us on a family shopping trip to "the city", taking a steam train (yep, steam) to Flinder's. After our shopping and maybe a cinema, Dad would usually take us on an explore to some cafe or "milk bar" to experience an espresso/cafe latte or even to visit some new Greek cafe before returning to our Sunbury home. This was so typically 1950's and 1960's Melbourne, and the cafe flavors of the time became very much ingrained in me, as is usual for children, as exotic tastes to be savored...yes, real Italian coffee/espresso and of course even the occasional Chinese Gooseberry from a market.. Of course, the cafe coffee experience in Oz has evolved and changed over the subsequent decades....yes, different.....but maybe not as exotic as remembered from my childhood.
Then several years ago, prepandemic actually, my wife and I were in Rome, jumped into a small local, non-tourist Roman cafe on our way to the Vatican Museum. The cafe experience and the espresso was like a priceless, so enjoyable, so memorable, much like a trip back in time to the tastes of decades ago Melbourne. So your tastings in Milan, and the pastries enjoyed, definitely evoked pleasant taste memories for me of the Italian Cafes and Greek cafes of long ago Melbourne. I still prefer the darker roasted beans typically used then, decades ago, and which I grind now for my own espressos, occasionally alternated with lighter roasts in pour-overs and espressos. Dark roasts are still my first love.
Thank you so much for your brilliant video. Bravo, cheers. Grazie Mille.
Thank you, it really was a great time tasting espresso in Italy, yes it’s different but so is coffee all around the world. I’m glad this brought back memories for you. Being able to show this helps others to understand what world coffee is like, and perhaps appreciate what we have in Australia. There is a lot of opinions on this style, but really it’s where it all began and for our parents this is what they may have experienced and shared with us as a child. Cheers luke
What a wonderful story! Thanks for sharing 💙
I especially like the upscale uniforms and classy professionalism of the baristas, and the opportunity to connect with people at the bar.
Excellent video, one of the best I have seen. I was transported to Milan for a while. Greetings from Argentina-
Great seeing different cultures and coffees, love their dress code! Love Aussie coffee making. But I’m mesmerized by how quick he churns them.
The dress code is a plus!
In Australia U order a coffee .... And you forget it cos it s served at least with 10 min. In Italy max 1 min U have it
I visited this cafe in late September, I was impressed to say the least . Very good and fast workflow
How was the coffee?
Thanks
Thank you so much! Glad you enjoyed the video :)
I hope people see this short video and appreciate how much care, hard work & professionalism we put into the coffee here in Melbourne. Great video gents
Australian coffee is very progressive and respected around the would as innovators. Keep it up all! Cheers luke
And Australia wide
Progressive, huh? Next thing you know we’ll be referring to it as they/them.
😆
Especially in Melbourne
Is this city of Melborno, Italy?
I love the Italian espresso bars, it's like a time warp to years gone by. Thank goodness that specialty coffee has made progress in the field of extraction.
Italian expresso is 1 euro at most, not 5 dollars
@@marcoac-sx6lq Maybe $1.50 in Milano or more for tourists lolll
Condescending 😂😂😂😂😂
I think this video highlights the parts speciality lacks and can learn from the Italian culture
A great cultural chain linking Australia and Italy. Really, the two countries in the world that worship coffee.
I love the vibe of the Espresso Bar
Much respect for the way they do things over there!
They invented it
Why? They don’t do it very well compared to today’s standards, even if they invented espresso
@@atticustay1 agreed . tradition is interesting and cool . but deliciousness is in the innovation . if people back in the day in italy acted like they do now espresso would have never become famous as it was new and not traditional at all .
@@myname-mz3loexactly. It’s the attitude of people who think that Italian coffee is the best and that speciality is pretentious that really annoys me. It’s like a “back in the good old days” mentality. And ironically it’s actually more pretentious than the speciality coffee they think is pretentious. They’re also missing out on a lot of
@@atticustay1😂😂😂😂
Great video and a great experience for yourself ,brilliant sweet treats to thanks
Appreciated thanks! We had a fantastic time in Milan visiting cafes like this and experiencing Italian made coffee and the culture that goes with it :)
Go to Bar Italia in Leichhardt, they'll be the closest to how they do it in Italy.
As an Italian, I loved you introducing the Italian way of enjoying Espresso/Cappuccino. Great Work!!
Love seeing the guys doing their job. It’s what I have always loved about going to France and Spain from the UK. Working at the front of a cafe or restaurant is definitely seen as a career, something to be proud of. This differs in the UK where front of restaurant is seen purely as a cost, and so the cheapest option is frequently taken. I have been served by many bored and disinterested teenagers or children mostly in cafes, and by bored students in restaurants. It’s such a shame the UK doesn’t follow the European model, but thankfully it is getting better.
Not many people have pride in their service, I can only imagine it is due to the poor wage, lack of prospects and generally the British condition. I just think if I were in that position, I would do my absolute best to serve as that is what the job entails.
I've never worked in food service but have done a customer service role so I really do feel for them and like to see when someone takes pride in their work, milling about to dish up food, get an order correct, check in on me. It really makes me smile when genuine care is given, it makes my day.
So weird hearing that about UK. I saw James Hoffmann video on the 2007 world barista final in Japan; he released also his own video with some tricks and tips for who is going to compete in the contest. I though, wow! Ok, it's a contest, but are there really places in UK where coffee is served in such a way? Maybe not, if we stick to your opinion
I was in Milan in the late 80’s…. Loved the espresso culture there. Looks to be the same even now. But it did inspire me. I craft my coffees at home as the Australians do, but occasionally I will use a very dark roast and reminisce!!
Very interesting! Tamping seems to be just levelling off the top and not much pressure. Their desserts look delicious.
Noticed the same. It was almost like he was showing the portafilter that he has a tamper 😅
@@RobTaBierlol
Mum and my auntie had similar bistro in bilbao spain back in the 60s..very busy place ..same style..nostalgic
Must bring back memories for you :)
Always enjoy the local cultures, there always been something good about them.
The Italian espresso, the Australian latte and the rest, must be good for many people, else people won't go for them. Always enjoy where we are. Really love this video, Luke really nailed it
This, @1:16, is what i wish to strive to be at, for my own work place and home haha , just pure focus and relentless passion. Say what you must with gestures, but this is what makes it " italiano "
We did see this style in many espresso bars
Hea guys as a aussi expat who lives in europe lm a cafe owner and barista ,l do luv going to italy to experience it , its very generic all around , and normally the blend is 70% abrica 30 robusto, strong with a bite , if you hit bologna go to mr caffee its a different experience with a huge range of blends to try , and latte art is very good
Nothing I love more than the knock box drawers. So ergonomic and aesthetic. (Yes, I've been tired of walking into the knock box forever)
Unrelated note; but I get the minimal tamping. It's probably abhorrent to anyone who's gone through 'monke strong' tamping training.
I remember a lucia episode wherein similarly 'poor' methods were used and yet still a great coffee came through.
I know I've fucked up similarly when trying grind and hit gold. Sometimes it be the beans. It's the whole experience.
I like how efficient he is; but I don't like the lack of interaction between customer and barista. That doesn't mean 'magic passion' can't shine through.
The more I watch the more I'm getting nervous energy from the barista, rather than flow.
I'm not a fan of the brusqueness of the service, and I don't know if that's because of racism or not. Perhaps others can chime in.
I seem to remember a recent (last 10 years) documentary about disadvantaged people getting pipelines from prison/vagrancy to bariste, so I wonder if some of this energy comes from said pipeline; wherein management enforce strict standards and the barista is too scared to do different.
Not sure on that, they were very busy, this place was pumping all day just the 2 of them. All about speed and getting the brews out with 💯 focus
@@stephenqueen6946
Racism...? Don't be ignorant, just because people are doing things differently. Especially if it's a cultural difference.
If you want service, you can sit down, enjoy your nice service. If you are at the bar, you get your drinks, maybe a small sandwich or croissant and have a chat with a friend. Otherwise people are busy behind the bar. These are two completely different things.
Well, that's why I say 'maybe.' Because changing behaviour/discriminating based on whether someone is part of a different group is most easily described by the term 'racism' from my pov.
But that's why I said "I don't know if the brusquness is 'racism.', or if it's something else... so you could follow on my comment to imply that yes, I'm alluding to that service maybe being a cultural difference.
But if you have a simpler word for describing 'treating people differently based on them not being part of your social in-group, especially one obviously from another country that doesn't fluently speak the local language', then I'd like to hear it.
Un meravigliosa barista cose veloce (fast) e ogni caffe perfetta
☕️👏buon natale tutti 🎅🌲
Much has stayed the same with Italian espresso tradition especially the passion. I hope to one day visit this beautiful country.
I've enjoyed espresso all over the world and, there are nuances in every region. Most can be appreciated though there is an occasional disappointment. That being said, I'm still drawn to and most enjoy, the Italian cafes and espresso the most. This was a super video.
Why? They don’t put much care into it
You have to try it to understand. It does hit different than everywhere else. It’s a bit like sushi in japan, it’s a specific taste you can find only in Italy
Actually, tremendous care goes into each shot. The baristi are professionals who take pride in their work. And then in the evening, we were served a beer or wine with appetizers. @@atticustay1
@uofi1963 in this video they didn't even tamp the coffe, not really much care was put on his drink
@@hellsing0999999999 I could see him tamp the coffee !
There's something wonderful about experiencing coffee in various parts of the world outside of our specialty point-of-view. While I don't pull espresso in that style at home or use the same roast level beans, I loved every espresso I had in my travels to Italy. Coffee in Japan from one of the many small roasting shops in every neighborhood is the same-very different from the global specialty coffee movement. Experiencing these things is just part of opening our minds to learning about other points-of-views. Thanks for filming this and sharing! (…and wow do those baristas at Cafe Cucchi hustle!)
Тоже про это подумал)🤝
One thing many people from outside italy Italy do not Understand is that 99% of bars in Italy are not places to "enjoy" coffee, but a place where people get their dose of caffeine and leave... people going there don't care about taste so much, they just want it to be adherent to their request when it comes to ingredients and size, but not so much about quality. For that you need to hand pick the bar you go.
oh thank god someone with a common sense
What in the world are you talking about. If you live in that country a place where they didn't put taste and quality first it wouldn't last a week. We aren't German or American, we're Italian. Sure, we drink we leave, but If it ain't great the whole town will know about it. I live in America, not one born Italian I know can experience a great coffee anywhere else except for Italy. Saying you can get better somewhere else only shows your ignorance and completely convinced you know the world of coffee is laughable. Go drink your cappuccino or latte after dinner
Non sempre dai! C'è chi ama il caffè e sceglie i bar in base ai propri gusti. Così fai passare gli italiani come dei drogati di caffeina senza gusto
@@alessandroroveda2859 un'americano che pretende di conoscere la nostra cultura meglio. Poveraccio
You are telling bullshit dude
Those "croissants" are not croissants, they're called cornetti. See Italia Squisita for the difference.
Yes, thank you. They are delightful 😋
love your work mate@@ArtistiCoffeeRoasters
In Australia and New Zealand they have no clue about bakery to be honest.
Lots of other great things about Australia New-Zealand btw!
Yup same but different word. Different pronounciation also.
In Milan, and perhaps in north Italy, they call them (wrongly) 'brioche'
When I started out as a Barista in 2002, that’s how we made the espresso as well. Two turns of the grinder to get the ground coffee out, use finger technique to flatten it out, knock it against the corner of the bar, tamp it down hard and into the machine. Later we started using a knife to even out the dose and then tamp - I tried it again recently and the dose was never more than 3 grams out!
3 grams is a lot of variation these days, it’s over 10% more grind in a 22.5g, this would have big variations in brew times and taste. Cheers luke
@@ArtistiCoffeeRoasters no doubt the variance in the shots were pretty marked, although probably less so when we mix milk into the recipe. The coffee back then was also much darker roast than today, and I think that hid the differences in dose in as well. Of course, we also pulled 60 ml shots from 15 gram dose too, so there were a number of quality points that could be - and have been - improved on! 😂. By the way, I’d love some more vids of you guys roasting with the Bullet!
3 grams is huge variation
It's like watching the guys work at Brunetti, I'm tipping similar heavy profile also.
No latte art was produced that day, just beautiful coffee ☕️
mid coffee by people that do not care . those awards are there for tourists . i am in france and french do the same with food . other countries do it better now but they are clinging to it for tourism purposes
@@myname-mz3lo That mid coffee tasted better than 90% of the lemon battery acid I've gotten in so many so-called "specialty" coffee shops in the US and Canada, and which take 10 - 15 minutes to make.
I don’t see beautiful coffee. I see low quality coffee made with very little care. Why do you hate latte art? Lighten up a bit for goodness sake.
@@atticustay1U tell me where is the low quality? The service is unpeccable. Not like Australia. The hygiene of barista is top class not like Australia . The steamer not clean straight away it s because they make 3000000 coffee a second and it doesn't t make sense clean it for every coffee made not like Australia.the coffee taste I assure you is amazing 70 arabica 30 robusta.not like organic coffee in australia. The price is amazing not like Australia. So what are you talking about?
@@atticustay1same but I think that guy doesn't care about latte art, only the aroma and tastes but from what I've seen on this video, it's HORRENDOUS. no proper tamp and workflow too fast. Just take a chill pill a little bit. You're human not a robot. People can wait too. I understand it's busy cafeteria but just relax 💆 on that tamping and milk that was left outside for a while. Geez
Fantastic! I really love this video, and thank you so much for producing and sharing it. Man....watching those guys work was a treat in itself! My mind's made up; wife and I are going to Milan on our next vacation! Thanks again!
I prefer the coffee in Italy.
Never heard Australian coffee culture before!
Lived in Rome for 6 months. Loved everything about coffee vibes there. And yes, it was about 1/1.5 euros for a proper coffee!
i didnt understand the prices on the video. he said that the price for the coffees and croissant is 60 euros? and another 6 euros if sit down??
This coffee "Cucchi" is very famous in Milan and near to my work 🔝
I love the ties and waistcoats. It made my mouth water
Ties and wiastcoats make your mouth water? They're clothing items, you don't eat them!
the speed with which they work and know there trade is amazing. coffee is the best
It was certainly very interesting to watch them operate :)
Guys, as cafe owner, no one noticed that this guy is doing a job that here in Australia would require at least 2 people? (Probably even 3)
Keep it mind mind
You mean 2 slow baristas? It's definitely possible to make better quality coffee than this with little to no delay compared to him.
I agree. I worked as a barista in Italy, now I live abroad. In Italy it's definitely a difficult job, not for everyone. You must be fast, smart, responsive, and very dexterous.
While abroad you will see these very relaxed, non responsive teenagers, taking all the time they need to reflect about life while making you a coffe. And at the end they charge you 3 euros minimum, what in Italy would be 1 at most.
lol nah, dudes not even making THAT much coffee. Doesn’t fucking clean his steam wand. Doesn’t properly clean his portafilter (just uses a brush instead of wiping it down).
Had a proper espresso macchiato in Milan..nothing has come close since.
Recently got back from Italy and they keep coffee simple and it is affordable (1.2 euro for single shot espresso and less than 2 euro for cafe latte). Granted it is cheaper at the bar (not sit down which will cost more). In Australia, coffee at cafes is way over priced as there is no option but to sit down and even take away it costs the same or more.
invu! bucketlist for most of us. this video moved us to a dream coffee experience closer. thanks for sharing!
Glad you enjoyed it!
The largest difference is speed and cost. Italy has a culture of small breaks, coffee and cappuccino is fast to drink and numbers are most of the times crazy. The quality for speed is out of this world. If coffee culture was slower like in most western cafes, coffee quality could be even higher but that is not how Italians live it. Also quantities in espresso and cappuccino are roughly half of most of the world.
also coffee in italy is relatively cheap compared to other countries. When I was in Milano 7 years ago an espresso did cost 1 Euro.
@@tataa51 And Milan is more expensive than anywhere else in Italy. Coffee in Rome today costs €1,00 - €1,20.
If you observe espresso machines position are on corner of cafe not at middle or blocking customer like ordinary cafe.
My barista instructor said it was mis conception of cafe owner thought the machine in middle were cool but it not safe if there accident it can harm people.
only you are the man no jacket on! strong man!
We don't need all the fancy drinks. That garbage was designed to appeal to people who don't like coffee. The Italians keep it simple. I really respect them for that.
I want to open a cafe like this Italian one, no fancy ‘Magics’ just coffee with milk or Espresso, and some basic tasty treats. I’m in Melbourne and love dark roasts that seem to be considered pre-historic now, having said that, some medium roasts are lovely too.
Uno de los mejores espresos que he tomado fue en Venecia, !en un supermercado? Definitivamente son buenos estos italianos, tienen la cultura del café en la sangre
I died looking at him not wiping his steam arm
In Italy during peak hours one barista makes dozens of coffee per minute (definitely not third wave), so it doesn't makes sense to wipe the steam arm every time. Also they usually don't purge during peak hours.
settle down, turbo.
@@micheleredWell said, and it makes total sense. I know lots of baristas and coffee lovers that would think this method is unsafe or reckless but it works for them and the business, the level of Concentration, skills and passion is very hard to get outside Italy. Many coffee places in the States are just in to make lots of money so there is not enough passion in it, the sanitation and routine is use here in the States has been evolve to an extreme level with so many names, practices and technology, when the whole point is to just get a great cup of coffee/Croisant on the run and go about your business.I know that this video was intended to be informative which was great but the host should know that if he ask for just "latte" he will get a glass of milk 😅, here in the States people are unaware of this costume and because the "trend" of shorting the words is common it creates a confusion when they order in italy. Thank you
Dude doesn’t have time for that,
They probably do it when it’s quieter,
or at the end of the day
trust me, the milk bits don't dry up on the tip during peak hours because you are constantly frothing milk
Can't help but looking at that milk on the steam wand. But this guy is fast
Great video! I live in Florence and as a coffee lover, things are changing in this city , noticing new cafes opening and offering different options, for an example, you may have to pay a little more but a lighter roasted expresso may cost 1.20 euro instead of 1 euro. If in Florence visit Ditta Artigianale they have three beautiful locations here and always good coffee and food. ☕☕☕☕☕☕
I hate the fact Starbucks have opened here now.....
Starbucks will most likely fail there as they have in Melbourne. 😊
Thank you so much for sharing! It's nice to see different coffee cultures;)
Glad you enjoyed it! We love making this one, a long journey to see what espresso culture is all about. Cheers luke
did you find any medium to light roast beans with less roasted flavor?
Yes we did. We found great coffee with the girls at Lot Zero Specialty Coffee in Milan. You can learn about them here: lotzero.com/en/
Even if they wanted to weight each dose they can’t; it’s a very busy place …no time for this funky staff..Why most coffee bars in Italy use grinders with manual dose? Is it because its faster to work and less expensive than Anfim or Mythos etc? And almost no bar is using La Marzocco as well
I do see coffee as more utilitarian in Italy. You can see that they prioritize for speed and efficiency. It’s not the type of coffee culture where they take it slow to sit, sip, and explore the nuance. In fact, i know that many Italians simply take their espresso as a shot.
Sure but quality is always first for everything in Italy. That place wouldn't last if quality was second
It's more of a social thing. You have a quick espresso at the bar with neighbors or colleagues, and then go on with your day. It's not like they have rotating beans so it is always the same flavor.
@@blabla1221 🤦🏽 mado quanto sei ignorante
The fact the steamwand was just left with milk on triggers me. As a coffee machine engineer you dont understand how fucked them steamwands get due to milk getting baked on like that then scratched off to clean them
how can I actually know when it was a capuccino, latte or flat white. Is it also up to different regions about how thick the foam is
I somehow thoght Italians don't muck about with sclaes and 0.1 gram fine tuning. Is that more of an anglo saxon thing?
Comparing apples and oranges. I never liked coffee until I traveled in Italy. In my Coffee shop in the US we have better coffee drinks but serve 1/10th of the customers. Currently the are more modern coffee bars in the major cities in Italy that serve similar coffee to the US but once again they serve fewer drinks.
Yes the new trends are slowing coming over but it will take time and the local traditional espresso will always remain.
@@ArtistiCoffeeRoasters indeed, as it should. i also enjoy my WDT and all at home but I am Italian and once i enter a cafe and wait more than one minute i instantly get upset haha
😂😂😂😂😂😂
Each to their own dear
It's really interesting to see different coffee cultures. I live in Canada and most of the cafes are serving light to medium-roast espresso, the same thing happened when I was in the UK, some of the best-rated cafes in London were serving really light roast espresso, and they tasted really good almost like drinking grapefruit juice.
It seems Caffee Pasticceria follows a more traditional way which serving more dark roast coffee with more body?
Yes your correct, however the super light roast espresso is on its way out in Australia, it’s gone a little too far away from an everyday experience you can enjoy. It’s like a special beer, you will have one but it’s not the daily regular
@@ArtistiCoffeeRoasters Very interesting to hear that, I think it has to do with something like the third-wave coffee movement, the good thing is we have a local roaster store that only sells second-wave coffee which is more dark roasted, and some other newer roaster stores sell light roasted coffee. Variety is a good thing as long as customers are able to choose what they like.
For example, I would drink dark roast espresso in the morning and light roast after lunch.
To me, a coffee tasting like a fruit juice is the opposite of "good." lol. But to each his own. I want coffee to taste like coffee.
Luke, it seams (in comparison to other EU countries) that the milk is not whole cow milk because of the light blue cap instead of dark blue. Did you ask?
The Italian Baristas - as well as most all food industry people in Italy and across Europe - are so professional. Nothing like bellying up to the bar to take your coffee. I’ve also had the privilege of being in Sydney and Melbourne and I love the coffee culture there. US and Australia both have benefitted greatly from our Italian immigrants.
Great, I was there years ago, fabulous coffee. 👍
As someone that is interested in third wave coffee and makes espresso and pour over at home in that style, but also loves travelling in Italy, I think it’s important not to diminish Italy’s coffee culture and the hard work of the Staff, even if I don’t love the actual product on a subjective level.
I personally don’t like the short, astringent espressos, or lackadaisically made cappuccinos. I do however appreciate the culture, the history of the buildings and businesses that make the products, and most importantly the staff that throughput hundreds of Guests per day, all whilst remaining elegant, professional and passionate.
There are also a lot of ethical questions surrounding the culture of €1 espressos in Italy and whether or not that’s sustainable.
People like those behind Ditta Artignale are trying to promote the Third Wave and higher quality coffee so that everyone can be paid more fairly. It’s going to be a hard path to tread, but it’s exciting that it’s happening.
In the meantime, I’ll continue to enjoy the choreographed chaos of the traditional Grand Café and I’ll also seek out the token one or two Third Wave places in any given city I visit.
We met the team at @lotzero @7grams and Chiara when I’m Milan. Great Specalist coffee roasters from women in coffee. 🤛🏻
Wild stuff. Some hipster patronising Italians and looking down on their coffee culture. Third wave ffs.
@@TrueFilter
Find me the part where I patronised anyone (except where I now imply you’re a fucking dunce for not at least running a cursory google search on coffee before trying to insult me).
Is Italian espresso mainly Robusto when you’re in Italy?
Never been to this cafe, but I remember a small local trattoria in Mendrisio (couldn't remember it was Italian or Swiss side). The cafe macchiato after lunch was like kissing with Monica Belucci. It was velvety and passionate.
i remember the first couple minutes of this scene but forgot where i saw it
You so lucky in Australia - coffee shops are just great in Melbourne - Italy also great coffee culture - but France / uk oh nooo
quite informative. Great content my friend!
Yuo had a lot of Italian immigrants in both Vic and NSW and some in Old and I grew up in the 90s in Sydney and I remember the only coffee brands were all Italian coffee brands that were everywhere when there was zero speciality coffee brands. You should have gone to Napoli or the Islands off Napoli like Capri or Ischia and everywhere are lever machines, mainly La san Marco machines. The real heart and soul of Coffee in Italy is in Napoli, they do the best lever machines and this is what my Italian friends form Northern Italy in Verona say and thats ridiculous that a northerner gives the south such a compliment!
Lever machines are best IMO. Got me a Strega.
Thats a great idea for Australian cafes... thank you...
I laugh every time an Italian goes comes into our shop in Dublin….their face when their espresso isn’t roasted to a crisp. Italian espresso just isn’t for me but I do admire their pride in the drink. Each to their own
Each to their own absolutely! What do they think of your espresso after tasting it?
Literally pull funny faces. They think it’s weaker than their own because it doesn’t taste as bitter. I take no offence.
We don't laugh at all, we cry every morning when we are abrod.
@@monicarollo2462 yep that’s the point really. Italians are very tunnel visioned when it comes to coffee. When in Dublin I’d suggest going to a high street chain like insomnia if you want espresso closer to what you’re after. Which is what I suggest to Italians in our shop. They’ve no interest in 3rd wave which is fine but you’re wasting your money expecting something like what you’re used to
I guess in most places you'll get a decent tasting coffee but it won't change your life. They're not going to bother with latte art or medium roast specialty coffee. But it won't break the bank for sure, and you'll have the experience across the country.
Break the bank for… a coffee?
You went to Naples, right?
The Aussie cafes could really learn from the speed and efficiencies of those two Italian Baristas
Yes I agree, we could speed things up for sure. Also our menu variety slows down the coffee process a lot. Maybe we just need to have espresso or milk coffee and we can get back to a speed focus for takeaway and only have the bigger range for dine in service when people have time to wait for alternative milk etc
@@ArtistiCoffeeRoasters u raise a good point about the Aussie menu variety contributing to time. You're very right. I didn't think about that
Loved Australian coffee culture when I visited last year; as soon as I got back to Canada I ditched the Keurig and bought an espresso machine. I'm off to Italy in a few weeks so this video was very informative, thanks for that.
What surprised me is how light they temper the coffee. Very light temper but really good extraction.
Why not clean the steamwand?
That was a really fun video. Thanks for sharing.
Glad you enjoyed it!
I looooove the long shots at the beginning and how they let you really immerse yourself into the cafe/atmosphere.
Secondly, espresso in Italy is basically fast food. You go in, pay a euro, get a single shot, drink it down while standing, and off you go. Speed is important, which is why the baristas are focused and fast. I'm not sure Italians would really want all their cafes to mimic the specialty coffee experience elsewhere, which is more careful and therefore much slower.
I just knew this, thank you.
No. It's fast, but it's not "fast food." And many people chat at the bar for 5 to 10 minutes while eating a pastry. People also do sit down if they are on leisure and willing to pay more. Also, many people have coffee after meals at sit down restaurants. There are multiple venues to get coffee.
In Italy to make a cappuccino we use the quantity of a single espresso. I see in your videos and in other videos outside Italy that for a cappuccino you use the quantity of two espressos. it's right? Can you explain to me why? What is the best cappuccino?
Depends on the size of the cup. I hate in Australia a lot of places ask, cup or mug? I ordered a latte, I want it in a glass! But for cappuccino, 1 strong shot is fine. Cappuccino drinkers don't really like coffee anyway 😉
@@DeliriumElectric Yes, but how much coffee do you put in a cappuccino? In Italy only one espresso, i.e. 25-30 ml. You put two espressos of coffee. Right?
@@jamp982 if you say cup, it's just 1 shot. If you say mug, then it's two shots.
In Italy it’s quick and functional but not quality focused. Third wave is slow and precise with fruitier flavours in the coffee.
Rather than quick I would say chaotic…
Yeah but fruity coffee is overrated. Everywhere you go thinks your latte should taste like a blueberry. I’m noticing a trend towards people wanting to taste a stronger coffee with more dark flavors.
@@yellowcard1933That is how real men want it and while we are at it, lets skip the milk.
well said
You wouldn’t last long in Italy with poor quality coffee, believe me
The steam wand not being wiped right away is killing me, but impressive work flow
Never been in a busy Italian bar in the morning right?
Good work mate, looking forward to what you fellas have learn’t & implement or not whilst over there, really interested to hear more.
It’s probably already been said but the name of the bar “Cucchi” is pronounced in a similar fashion to how you would pronounced “Cookie”, but with the “k” sound doubled, ie. “Cook kie”
Merry Christmas 🎄
Thanks for this video
Hi Luke, awesome video to show how things differ in Italy.
What would be the requirement to achieve a good coffee while doing similar workflow to Italy’s?
The workflow and the speed is amazing even when each step ist not skilled like from a Aussi Barista. Due to the low cost per coffee you have to make high volume to make some money...
It's a difference in perspective. An Aussi Barista would not at all be considered "skilled" in any dimension by an Italian average coffee drinking customer. Anything taking longer than 30 seconds to make would be in fact considered a total lack of skill.
Skilled barista is the one in the video
My friend has a beautiful specialty roastery just south of Florence, he roasts incredible specially coffee as a reaction to the very quick and cheap dark roast culture. Check out La Sosta Specialty Coffee. Very very good.
I'll check it out! Great to hear more Italian speciality coffee roasters are opening 🤙🏻
@@ArtistiCoffeeRoasters La Sosta in impruneta, in toscana
My best Italian espresso was at the train station in Modena. The customers were piled deep and they served this rich, dark roast espresso that they could churn quickly so people wouldn't miss their train. I would go out of my way to walk past this bar in the station for my morning and afternoon fix. I'm not a fan of the foam art, it is just a waste of time. Keep it simple and pure.
Espresso can be very strong...and so you can put sugar inside
The Prestigious Golden Bean competition and award is in Australia right? Manhy winners come from there, and the US.
Please Italian coffee is one of the best … can’t beat it
Well.... i live in italy, thats what I experience everyday. There is nothing good about it in my opinion, but its the only way and very difficult to change. Consumer does not understand why pay more for a better experience. So if I want a good coffee I need to make it at home.
Italy is like the 40 year old that still wears his best outfit from his 20's and thinks he looks slick. They refuse to modernise.
@@scheme9929
Those outfits look like they are from the 1920s and yes I think they look apart but hey, I’m 40+20 years old. 😁
Hi @izoard77,
Are they still charging €1 for a caffè at the bar?
@@Conservator. Just had my coffee it's 1.3 near my office. In some towns especially in the south it is still 1 euro
@@izoard77
Grazie! Like you’ve mentioned, for that price you’ve got to cut corners.
I’ve heard from a fellow countryman of yours that that there are specialty coffee bars in Italy too but they’re not mainstream (just like they aren’t here in the Netherlands I suppose). Ciao!
For italians this has to be the speed. It always shocks and irritates me how slow are in other countries :)
Very clean workstation for the speed of service... But that steam wand 🙈
Yep
My thought exactly. And no way dose and tamp can be as it should be.
I don’t think this shop is typical as I have not seen that at the shops I visited.
as an Italian I agree 🤦