As an aging really really really really old bartender its nice to watch someone who's good at their job, I like the rocking motion to keep the rhythm......Mad skills player!!!
I sometimes have to work alone on the machine. When it's quiet and it's a few orders, it's okay. But during rush hour, I usually have to rely on a second person for shots. I'm trying to do everything by myself but I find myself struggling a bit. I prep my shots, get a milk going, pull more shots, pour, repeat. I think the most difficult thing is the alternating takeaway and dine orders. I would have to run the dine in coffees myself if others are busy, which ultimately slows my process down, therefore customers waiting longer. 5 minutes okay, 10 minutes I start panicking, 15 minutes I stress out. The other day, we had a 4-5 hour rush and I was alone on the machine. My heart was about to give out. Reached 130 bpm that day...
That’s not a great situation to be in, it will only make you make bad coffee and is not good for your well-being. Can you get a bell for other staff to come and collect the dine -ins, the long wait will only reduce business as customers won’t except this code n the long run. Do 2 TA to 1 dine in as this will allow the speed of a TA to keep the customers happy for grab and go, and the dine in customers are happy to wait a little. If you have a random approach it will never be a standard time for either and they will both not be happy. 👍🏻
Been there before. I used to prioritise the take away orders as the customers are on the go and usually can't wait for their coffees. But you have to be careful not to let the sit in customers wait too long, especially if they are on their own. But it has worked quite well based on experience. Working alone without 2nd person is tough. Need to train someone to help at least putting sugar in, putting lids on, etc
20 years ago. I was a short order cook for. Very busy bar in my town. I learned a flow with it. I'm sure I could have done it with being a barista too. Now I wouldn't even try it. I'm self learning all the things about all the different types of coffees but I don't think I would be a barista now days. I do love watching you. I have learned some things from you. So, think you for your knowledge.
Appreciate the feedback and I’m glad we can help ☺️ being a barista has come a long way, lots to know and learn now but if you love the craft it’s a great job. Jimmy ✌🏻
Interesting take on it. For us we primarily go with the slowest drink first. That way everything is ready as close to the same time as possible. Overlapping drinks where possible.
If you have all the gear it can speed things up for sure. There is a great satisfaction and process and ritual to the home brew that is calming and satisfying, it should take time.
Your're the Eddie Van Halen of the Barista world. You make it look so easy!I have a great respect and admiration for Batistas. Not only is it a science but also Art with Phycology and Skills over time.Not seen are the hours of Practice and the ability to think ahead plus knowing exactly what to do and in what order. If i ordered 6 different coffees or was waiting in the line the sheer pleasure of watching someone work in that "Zone" is an added bonus t the excellence of the coffee.I also like that you made a mistake or two. The coffee machine awesome.
Man I really enjoyed this. So nice to watch. I’ve just got a consumer set-up at home in the UK but to take some inspiration from your workflow is really insightful! 🙏🏻
My favourite part about this is that you weren’t trying to rush it. You could’ve pulled some Dritan bullshit and pushed your workflow to the limits, but these were all carefully prepared drinks. My top tip for young baristas is: if you’re in a rush, start the next shot grinding as soon as you’re done with the previous one. Getting your dose precise is something that can eat up time, but if you’re multitasking it’s also something you can do with one hand while completing other tasks. Great vid!
Let's say we're starting from @5:00 and finishing @12:10 = 7min 10sec divided by number of drinks, which is 6 = 1 min 18 sec for each drink. If it was me it would've taken me 7min 10 sec for each drink + getting two of them wrong for sure!:P :D Great video. Salaam to you and to all.
Totally impressive (and organized!) presentation. Hard to beat, especially if maintaining a running dialog describing the process and its rationale! Damn!
Hello, I am new at this, please do a video explain cup size and how to properly adjust a recipe so it fits various sizes without compromising taste. Thank you
50/50 with hot water, it last up to 7 days and put it in the fridge. But try keep it to a daily amount as it is not a solid as the fridge will harder it a little
Great job guys :) i subscribed your chanel recently. Your videos are realy helpfull for the people who love making espresso :) Greetings from Bulgaria (East Europe)
As a home barista who would like to step behind the bar one day, these videos really make me feel like I could do it first try :p probably not the case but sure doesn’t hurt to have some confidence :):)
Our process is fairly standardized so an extraction issue is usually quick and easy to find and fix. We'd look to make grind adjustments if it's a grind problem. Otherwise if it's an issue with the machine we'd look to use a different group head to see if it's an isolated issue with the head for example. Beyond that would take some more trouble shooting. If there's an issue with a shot we certainly won't use it.
Great stuff right here. It's there a chance where you can list the equipment you have in your coffee shop, seen some stuff that are not very common in even busy coffee shops, like the milk dispenser and all the other stuff that made your life so much easier. Im sure many would appreciate a bit of technology details. Keep it up guys! 💪
Thank you for sharing this video. I am a coffee lover and enjoy serving friends and family with great speciality coffee. I am the proud owner of an industrial coffee machine at home. The best feeling is, when they return, days later, for another special coffee. I do admire you baristas out there, for preparing large orders. ENJOY what your doing ! Regards Leon from RSA
Geez I’m bad enough making 2 coffees at once for me and my brother, fantastic to watch an expert at work. Kind regards from Scotland. And may I wish everyone at Artisti a very Happy New Year for 2022.
I'm just a home barista. I noticed in some drinks you used a double shot ristretto and the larger drinks you just pulled a full single or double shot. For a real ristretto would you not have to adjust the grind finer? Or are you just cutting the shot short? Thanks just curious.
I got two coffees today while buying some beans and a milk jug... i got a medium flat white and a small soy latte. I have been watching and enjoying artisti you tube videos for a while .. since buying a breville coffee machine for home. Ive been keen to come and try you beans as i live in a town not far away. I decided to buy takeaway coffe while buying some beans because i wanted to see how fresh roasted coffee made by someone who knows what they're doing through an expensive and well set up grinder and coffee machine tasted. It was to me a little bit like warm milk with a little bit of coffee taste ... i not complaining but would like to know what to ask for next time im buying beans that would have a lot more kick ? ... i do like milk coffee rather than espresso. Very much looking forward to tasting the sample pack of 4 types of beans especially the single origin columbian (popayan) .. i haven't tried Columbian SO before. Love the videos cheers
Thanks for the comment, the single and delicate will be not as strong in milk, the champ and fix will cut thru the milk better. What size coffee did you order? It’s odd that it tasted like warm milk, that’s not what we aim for. Please confirm what you ordered and we can ensure it spot on next time!
What’s your thoughts on doing pour over coffee in cafes? I don’t see many here offering it. It’s just bulk coffee from a drip machine. The one shop that did it, took longer to make the espresso drinks because they spent time on the pour over. When it’s really busy or only one person, it seems like a bad idea. Usually if the shop is showing off some special beans, it will be batch drip. Probably very good batch drip, but 9/10 times it’s not pour over.
I think you’ve answered your own question there. It can add credibility to the cafe for having a specialty coffee offering. But that’s at the risk of slowing down espresso service which is far more of the customer base. It required dedicated staff so would be hard to justify in most locations. We love it, just hard to make it practical. Do you have a cafe?
I'm curious as to why you use the Stagg for your long blacks. I'm assuming it's probably set to a lower standing temperature than the water you'd typically get out of a machine? Currently our workflow is usually fill cups with water from the machine, add shot, and if requested add either some cold water or ice. But I'm interested in this technique.
@@ArtistiCoffeeRoasters Interesting, I never really thought about the water in the machine being of a lower quality too. We have a pretty hardcore water filtration system so I'll definitely be giving it a try with our Stagg and see how it goes. If you don't mind me asking, what's your standing temp in the Stagg? I assume 70-80?
Dylan is spot on. Blends are designed to be balanced through milk but they can lack unique flavours when black. Our single origins are more complex in their tasting notes giving the black coffee drinker more direct flavours. Very enjoyable.
@@ArtistiCoffeeRoasters I struggle with drinks for people who like theirs scorching hot. At 65-70, with the ratio very much towards milk, drinks tend to be at a drinkable temperature just like I make them for myself. But my girlfriend loves it very hot so on my home machine I had to create a routine. Not only dies she like hers hot, she also likes a different type of milk and a different dose. That took some time to get that routine down. Hope to open a place soon. I was almost there early 2020 and am now glad I did not pull the trigger. Definitely would get a put press and GBW-grinder beside a top machine.
Hey! I'm a barista inside a grocery store, usually I work with one other person. The other day I was told I had to go solo the whole day....I made in until noon then told them I was done for the day ha ha. The way it's set up for us is so inconvenient. It's a modbar with everything exposed, only one steam wand. Milks, syrups and cocoa BEHIND us, so I have to turn around and walk to the fridge get anything. Any tips on how to make this work? I really wish everything were closer to grab. Meanwhile customers are inches from my face staring at me. NO machine to hide behind. Help.
Yes storage is always and issue with tap systems, cup storage and also fridge storage are the negative to this type of machine. You have to look at having syrups at the pre grinding side to avoid you putting the syrups or sugars in.
What's that silver cup your grind goes into? I've seen people grinder straight into the basket. Also I understand the swirly thing is weighted, but what's that next thing you do to it? It's fascinating and I'm binging these videos!!
The silver cup is a dosing cup, it's using an accessory for the Anfim grinders that allow you to mount a scale into it. Slight issue with these grinders, it's hard to get them super accurate, so by weighing every shot you can ensure consistency. Grinding into the basket isn't necessarily a bad thing at all but this method ensures consistency between shots, and can also help point out to you if something is wrong with the grinder. Also looks like it keeps things clean too, which sometimes becomes an issue grinding straight into the baskets... The swirly thing you see isn't really all that weighted, it's an ONA/Nucleus coffee distributor, it essentially just helps to level the grinds in an equal manner. What he's doing next is inserting it into a PuQ Press - an automatic shot tamper that can be configured for tamping pressure. Generally just helps to avoid giving baristas RSI. Agree that these are super interesting videos - every barista and store has their own technique and it's interesting to see and learn how others do it different.
Automation is the future yeah but I still like a manual grinder, I feel its much faster hehhe, and I use the scale after every shot to maintain the quality, it sounds too much work but it really isn't
@@ArtistiCoffeeRoasters exactly. However I have seen baristas trying to fill up the jug so to save time and quick to serve. I noticed there’s no difference between heating up the milk in microwave than using the steam wand. There’s no room to inject the air and create a silky milk.
It’s an Anfim SP2. It doesn’t weigh. It just has an after market tray that holds our acaia scales and dosing pot. They’re just under $4kAUD DM us on Insta if you want me to order one for you.
Your first coffee sat for 6 minutes untill the last coffee was done, wouldn't that first cup of coffee be cold by the time you are done with the order and the customer gets it?
During peak hour , I if I have 2 16 oz of coffee orders, how would you prepare the milk? What’s the biggest jug can I use? Do you reckon 2 shots are good enough for 16 oz cup? I feel two shots is too weak for 16 oz.
We use 3 shots and the 12oz jug is fine for the milk frothing, so one at a time. You could use the 1lt jug, but if they are both flat whites you may not have enough milk.
When doing a 12 vs a 16oz latte, do you put a single 40ml shot in a 12oz and 2 40ml shots in a 16oz? We have a single group machine on our bar cart and I’m curious if I need to grind tamp and pull 2 shots for 1 drink.
Biggest issue, so much time was wasted with distribution and the tamping machine. It’s faster to tamp it yourself. Also the art, wasting so much time for the customer not to remove the lid.
It all depends on the quality you wish to serve your customer, if you extract Better coffee and make a more balanced coffee your customer will be happier and your business will grow. 👍🏻
@@ArtistiCoffeeRoasters I really enjoy watching a barista put a heart or something on the coffee then put on a lid - it shows that they're putting some care/pride into the coffee even if it's not going to be seen. The PucPress gives consistency, and also reduces RSI.
@Lucrecia Aguirre Yeah, My first investment with Mr Patrick Smith he earned me profit of over $25,530 US dollars, and ever since then he has been delivering
Considering how many drinks have Italian names and backgrounds, why don't barista outside of Italy learn a little Italian in relation to these drinks? They seem to just butcher the language and reduce the meaning of words, like calling a caffè latte, a "latte" when a latte is just regular milk. Imagine ordering milk and expecting coffee and milk. LOL It's just weird (and disrespectful to Italian culture) to me.
Interesting perspective, in many areas language and culture it getting lost. Perhaps we are all getting too busy and just want to get there quicker with out communication. Bring back the culture to it all we say. 👍🏻
If I was in France or Italy I probably would order a caffe latte, but this is Australia, and a caffe latte is a latte and a cappucino is a capp - everything here is shortened.
As an aging really really really really old bartender its nice to watch someone who's good at their job, I like the rocking motion to keep the rhythm......Mad skills player!!!
Thank you! It’s great to have your groove on!!
I sometimes have to work alone on the machine. When it's quiet and it's a few orders, it's okay. But during rush hour, I usually have to rely on a second person for shots. I'm trying to do everything by myself but I find myself struggling a bit. I prep my shots, get a milk going, pull more shots, pour, repeat. I think the most difficult thing is the alternating takeaway and dine orders. I would have to run the dine in coffees myself if others are busy, which ultimately slows my process down, therefore customers waiting longer. 5 minutes okay, 10 minutes I start panicking, 15 minutes I stress out.
The other day, we had a 4-5 hour rush and I was alone on the machine. My heart was about to give out. Reached 130 bpm that day...
That’s not a great situation to be in, it will only make you make bad coffee and is not good for your well-being. Can you get a bell for other staff to come and collect the dine -ins, the long wait will only reduce business as customers won’t except this code n the long run. Do 2 TA to 1 dine in as this will allow the speed of a TA to keep the customers happy for grab and go, and the dine in customers are happy to wait a little. If you have a random approach it will never be a standard time for either and they will both not be happy. 👍🏻
Been there before. I used to prioritise the take away orders as the customers are on the go and usually can't wait for their coffees. But you have to be careful not to let the sit in customers wait too long, especially if they are on their own. But it has worked quite well based on experience. Working alone without 2nd person is tough. Need to train someone to help at least putting sugar in, putting lids on, etc
That is a very good and helpful advice@@ArtistiCoffeeRoasters
20 years ago. I was a short order cook for. Very busy bar in my town. I learned a flow with it. I'm sure I could have done it with being a barista too. Now I wouldn't even try it. I'm self learning all the things about all the different types of coffees but I don't think I would be a barista now days. I do love watching you. I have learned some things from you. So, think you for your knowledge.
Appreciate the feedback and I’m glad we can help ☺️ being a barista has come a long way, lots to know and learn now but if you love the craft it’s a great job.
Jimmy ✌🏻
Interesting take on it. For us we primarily go with the slowest drink first. That way everything is ready as close to the same time as possible. Overlapping drinks where possible.
Yep, this works too.
It takes me about 5 minutes for me to make my one coffee at home 😂. Great to watch a skilled barista at work!
If you have all the gear it can speed things up for sure. There is a great satisfaction and process and ritual to the home brew that is calming and satisfying, it should take time.
@@ArtistiCoffeeRoasters Truer words have never been uttered 😊.
Your're the Eddie Van Halen of the Barista world. You make it look so easy!I have a great respect and admiration for Batistas. Not only is it a science but also Art with Phycology and Skills over time.Not seen are the hours of Practice and the ability to think ahead plus knowing exactly what to do and in what order. If i ordered 6 different coffees or was waiting in the line the sheer pleasure of watching someone work in that "Zone" is an added bonus t the excellence of the coffee.I also like that you made a mistake or two. The coffee machine awesome.
Man I really enjoyed this. So nice to watch. I’ve just got a consumer set-up at home in the UK but to take some inspiration from your workflow is really insightful! 🙏🏻
Amazing feedback. Thanks 🙏🏻
Thanks as always Jimmy!
Really appreciate the time and effort you guys put into your videos. High quality, invaluable information 👌✌️
Thank you, we appreciate the feedback and support
It’s really helpful. Thank you!!
My favourite part about this is that you weren’t trying to rush it. You could’ve pulled some Dritan bullshit and pushed your workflow to the limits, but these were all carefully prepared drinks.
My top tip for young baristas is: if you’re in a rush, start the next shot grinding as soon as you’re done with the previous one. Getting your dose precise is something that can eat up time, but if you’re multitasking it’s also something you can do with one hand while completing other tasks. Great vid!
Yes, the shot can tie up your hands, having and ncd to distribute is a way to speed it up over you finger for distribution
or you could prep the weighted ground beans and just place them inside a drawer before opening
Great stuff!!! Thanks for sharing!
Our pleasure
Let's say we're starting from @5:00 and finishing @12:10 = 7min 10sec
divided by number of drinks, which is 6 = 1 min 18 sec for each drink.
If it was me it would've taken me 7min 10 sec for each drink + getting two of them wrong for sure!:P :D
Great video.
Salaam to you and to all.
Hahha! Yes, a well oiled machine
Totally impressive (and organized!) presentation. Hard to beat, especially if maintaining a running dialog describing the process and its rationale! Damn!
Yes he’s fluent!
thanks for the teaching about how to making many cups of coffee in order so quick！that is what l need in my working now!
You are so welcome!
Hello,
I am new at this, please do a video explain cup size and how to properly adjust a recipe so it fits various sizes without compromising taste. Thank you
We launched our latest video on he espresso in each cup, hope it helps
Hi - I’m just starting out and watching all your vids. How do you mix your choc powder and water to make choc sauce and how long does it keep for?
50/50 with hot water, it last up to 7 days and put it in the fridge. But try keep it to a daily amount as it is not a solid as the fridge will harder it a little
Great job guys :) i subscribed your chanel recently. Your videos are realy helpfull for the people who love making espresso :)
Greetings from Bulgaria (East Europe)
Amazing. Thanks 🙏🏻
Thanks, very interesting.
As a home barista who would like to step behind the bar one day, these videos really make me feel like I could do it first try :p probably not the case but sure doesn’t hurt to have some confidence :):)
The best way to know is to try!
How do you deal with pulling bad shots in the middle of a rush? Or do you use every shot you pull?
Our process is fairly standardized so an extraction issue is usually quick and easy to find and fix. We'd look to make grind adjustments if it's a grind problem. Otherwise if it's an issue with the machine we'd look to use a different group head to see if it's an isolated issue with the head for example. Beyond that would take some more trouble shooting.
If there's an issue with a shot we certainly won't use it.
I’m always watching from Abu dhabi ur video’s alot of tips i get it and i procede to my work 👌🏼
🥂 thank for your support
Great stuff right here.
It's there a chance where you can list the equipment you have in your coffee shop, seen some stuff that are not very common in even busy coffee shops, like the milk dispenser and all the other stuff that made your life so much easier.
Im sure many would appreciate a bit of technology details.
Keep it up guys! 💪
Thanks! A Esprssso bar walk thru. Sure we can do that!
Thank you for sharing this video. I am a coffee lover and enjoy serving friends and family with great speciality coffee. I am the proud owner of an industrial coffee machine at home. The best feeling is, when they return, days later, for another special coffee. I do admire you baristas out there, for preparing large orders. ENJOY what your doing ! Regards Leon from RSA
Thank you. So glad you love making coffee for the fun out it and sharing love in your cups.
Hi, what chocolate do you use for a mocha?
We use a brand called Kali. You’ll find it on our website 😄
I really enjoyed this one!
Great. Thanks
Out of breath at Last bit😂 thx for showing yal real sweat aye can’t relate more
🤜🏻
thanks for the vdo!! also please review BREVILLE PRECISION BREWER if you have time !
Done! Check it out on our channel
This is amazing.
Glad you enjoyed it!
Geez I’m bad enough making 2 coffees at once for me and my brother, fantastic to watch an expert at work.
Kind regards from Scotland.
And may I wish everyone at Artisti a very Happy New Year for 2022.
Thank you. May your dreams come true in 2022!
I'm just a home barista. I noticed in some drinks you used a double shot ristretto and the larger drinks you just pulled a full single or double shot. For a real ristretto would you not have to adjust the grind finer? Or are you just cutting the shot short? Thanks just curious.
We don’t, but this is a common question and Luke is shooting a video about that this week. It’ll be out in a few weeks so keep an eye out.
@@ArtistiCoffeeRoasters Hi! I'm also very curious about this. Do you know when the video will be out? Thanks! Great content!
I got two coffees today while buying some beans and a milk jug... i got a medium flat white and a small soy latte.
I have been watching and enjoying artisti you tube videos for a while .. since buying a breville coffee machine for home.
Ive been keen to come and try you beans as i live in a town not far away. I decided to buy takeaway coffe while buying some beans because i wanted to see how fresh roasted coffee made by someone who knows what they're doing through an expensive and well set up grinder and coffee machine tasted.
It was to me a little bit like warm milk with a little bit of coffee taste ... i not complaining but would like to know what to ask for next time im buying beans that would have a lot more kick ? ... i do like milk coffee rather than espresso.
Very much looking forward to tasting the sample pack of 4 types of beans especially the single origin columbian (popayan) .. i haven't tried Columbian SO before. Love the videos cheers
Thanks for the comment, the single and delicate will be not as strong in milk, the champ and fix will cut thru the milk better. What size coffee did you order? It’s odd that it tasted like warm milk, that’s not what we aim for. Please confirm what you ordered and we can ensure it spot on next time!
@@ArtistiCoffeeRoasters thanks for the reply... i will ask for something with some kick next time I'm in. Cheers
What’s your thoughts on doing pour over coffee in cafes? I don’t see many here offering it. It’s just bulk coffee from a drip machine. The one shop that did it, took longer to make the espresso drinks because they spent time on the pour over. When it’s really busy or only one person, it seems like a bad idea.
Usually if the shop is showing off some special beans, it will be batch drip. Probably very good batch drip, but 9/10 times it’s not pour over.
I think you’ve answered your own question there.
It can add credibility to the cafe for having a specialty coffee offering. But that’s at the risk of slowing down espresso service which is far more of the customer base.
It required dedicated staff so would be hard to justify in most locations.
We love it, just hard to make it practical.
Do you have a cafe?
@@ArtistiCoffeeRoasters I don't currently own a cafe. I would love to someday. I'm just a lover of coffee.
I'm curious as to why you use the Stagg for your long blacks. I'm assuming it's probably set to a lower standing temperature than the water you'd typically get out of a machine? Currently our workflow is usually fill cups with water from the machine, add shot, and if requested add either some cold water or ice. But I'm interested in this technique.
Yes it’s set to a lower temp, it also is fresh water, not boiler high mineral water that makes the coffee taste much better
@@ArtistiCoffeeRoasters Interesting, I never really thought about the water in the machine being of a lower quality too.
We have a pretty hardcore water filtration system so I'll definitely be giving it a try with our Stagg and see how it goes.
If you don't mind me asking, what's your standing temp in the Stagg? I assume 70-80?
Wow, I really enjoy these types of videos!!
Even better when they're Aussie like me lol.
Why did the long black have " special " beans? Just curious
The special beans are a Single Origin - they usually taste better in black coffees in comparison to blends.
Dylan is spot on. Blends are designed to be balanced through milk but they can lack unique flavours when black. Our single origins are more complex in their tasting notes giving the black coffee drinker more direct flavours.
Very enjoyable.
is it viable to do all shots of the coffee first and then do milk?
Yes it’s the only way to do it! 👍🏻
Very cool to see those skills. No Grind by Weight? That should take out some time as well.
At what temp are you bringing your milk?
65 for standard milk based
@@ArtistiCoffeeRoasters I struggle with drinks for people who like theirs scorching hot. At 65-70, with the ratio very much towards milk, drinks tend to be at a drinkable temperature just like I make them for myself.
But my girlfriend loves it very hot so on my home machine I had to create a routine.
Not only dies she like hers hot, she also likes a different type of milk and a different dose. That took some time to get that routine down.
Hope to open a place soon. I was almost there early 2020 and am now glad I did not pull the trigger. Definitely would get a put press and GBW-grinder beside a top machine.
what is he doing after tapping the grinded coffee, what is that machine doing before putting it in the espresso machine?
Cinoart auto tamper.
how long it takes you to make five flat whites? and flat Americanos?
What do you mean but flat Americanos? Never hear that hear in Aus? Are they alway La flat because the don’t even have milk?
What's a low tide flat white
3/4 of the cup is full, low tide is a coastal beach village term we use. 😂
What kind of towel dose he use for the steam wand?? Just wondering 💭
We use 3 chux Cloths for hygiene reasons, blue for steam, brown for bench and drip tray. Yellow is for sanitising. We throw them out daily.
@@ArtistiCoffeeRoasters thanks I might start doing that
You should do a first person view of this.
Whaaaaoooo soo amazing
Thanks 😊
what jug cleaner do you guys use?
It’s an I-milk system. They have a washer by it self called and I-rinse
Hey! I'm a barista inside a grocery store, usually I work with one other person. The other day I was told I had to go solo the whole day....I made in until noon then told them I was done for the day ha ha. The way it's set up for us is so inconvenient. It's a modbar with everything exposed, only one steam wand. Milks, syrups and cocoa BEHIND us, so I have to turn around and walk to the fridge get anything. Any tips on how to make this work? I really wish everything were closer to grab. Meanwhile customers are inches from my face staring at me. NO machine to hide behind. Help.
Yes storage is always and issue with tap systems, cup storage and also fridge storage are the negative to this type of machine. You have to look at having syrups at the pre grinding side to avoid you putting the syrups or sugars in.
What's that silver cup your grind goes into? I've seen people grinder straight into the basket.
Also I understand the swirly thing is weighted, but what's that next thing you do to it?
It's fascinating and I'm binging these videos!!
The silver cup is a dosing cup, it's using an accessory for the Anfim grinders that allow you to mount a scale into it. Slight issue with these grinders, it's hard to get them super accurate, so by weighing every shot you can ensure consistency. Grinding into the basket isn't necessarily a bad thing at all but this method ensures consistency between shots, and can also help point out to you if something is wrong with the grinder. Also looks like it keeps things clean too, which sometimes becomes an issue grinding straight into the baskets...
The swirly thing you see isn't really all that weighted, it's an ONA/Nucleus coffee distributor, it essentially just helps to level the grinds in an equal manner. What he's doing next is inserting it into a PuQ Press - an automatic shot tamper that can be configured for tamping pressure. Generally just helps to avoid giving baristas RSI.
Agree that these are super interesting videos - every barista and store has their own technique and it's interesting to see and learn how others do it different.
@@MinersInfinity woe thanks for that!! You're very knowledgeable. I appreciate you explaining it to a newbie
What he said 😂
Do you need a job Dylan? 😆
You have made it look easy. But I know it is not. Thank you!
Automation is the future yeah but I still like a manual grinder, I feel its much faster hehhe, and I use the scale after every shot to maintain the quality, it sounds too much work but it really isn't
We have all been in that stage over the years, unfortunately you will over work your body it trust us, RSI is a real issue for baristas.
what do you mead with manual grinder? O.O
What size of jug if you need to prepare two 16 oz cups of coffee ?
We would never do 2 x 16 at the same time in one jug, it takes too long to heat them. You would need the 1lt jug
@@ArtistiCoffeeRoasters exactly. However I have seen baristas trying to fill up the jug so to save time and quick to serve. I noticed there’s no difference between heating up the milk in microwave than using the steam wand. There’s no room to inject the air and create a silky milk.
What grinder is that? I want one that weighs
It’s an Anfim SP2. It doesn’t weigh. It just has an after market tray that holds our acaia scales and dosing pot.
They’re just under $4kAUD
DM us on Insta if you want me to order one for you.
9:04 cell phone interference with the audio.
1:10 per drink on avg
Thanks 🙏🙏🙏
Jesus bless you and your business!!! Great job 👏🏾
Thank you 🙏🏻
Your first coffee sat for 6 minutes untill the last coffee was done, wouldn't that first cup of coffee be cold by the time you are done with the order and the customer gets it?
Finally!
👊🏻
During peak hour , I if I have 2 16 oz of coffee orders, how would you prepare the milk? What’s the biggest jug can I use? Do you reckon 2 shots are good enough for 16 oz cup? I feel two shots is too weak for 16 oz.
We use 3 shots and the 12oz jug is fine for the milk frothing, so one at a time. You could use the 1lt jug, but if they are both flat whites you may not have enough milk.
@@ArtistiCoffeeRoasters thanks for your advice . I normally do one at a time so I can froth the milk properly .
I want to join your coffee cafe i want to work
Once i had to make 42 drinks for one order 😅😅
That’s epic! Well done
damn, impressive!
@@violetcitizen 🙈🙉🙊
How u managed?
When doing a 12 vs a 16oz latte, do you put a single 40ml shot in a 12oz and 2 40ml shots in a 16oz? We have a single group machine on our bar cart and I’m curious if I need to grind tamp and pull 2 shots for 1 drink.
Yes pull 2 shots, how ever we split the 2nd shot so it can be used for another 16oz
不太懂，请教一下，是12盎司拿铁用22.5克ristretto？16盎司拿铁用45克正常浓缩吗？
0:00-0:04 nope, but I'm still watching this
Haha awesome 👏🏼
Imagine coming to a specialty coffee shop just to order bunch of syrup with milk and a bit of coffee
It happened still, it’s called a large caramel latter with 4 sugars
@@ArtistiCoffeeRoasters To each his own. I, for example, preffer to keep control over my bowels.
I used to work in a café in NZ with mostly elderly customers and I had a regular who's order was a large 1/4 strength Mocca with 8 sugars
Even worse when you have customers who ask for single origins with milk, sugar, and syrup...
hello. 我是一名中国咖啡师很喜欢你的视频 我现在是早上7:24 在观看你的视频 ……
Sorry we can not read your question
Biggest issue, so much time was wasted with distribution and the tamping machine. It’s faster to tamp it yourself. Also the art, wasting so much time for the customer not to remove the lid.
It all depends on the quality you wish to serve your customer, if you extract Better coffee and make a more balanced coffee your customer will be happier and your business will grow. 👍🏻
@@ArtistiCoffeeRoasters I really enjoy watching a barista put a heart or something on the coffee then put on a lid - it shows that they're putting some care/pride into the coffee even if it's not going to be seen. The PucPress gives consistency, and also reduces RSI.
Dang
🤔
This causes me serious anxiety
How about you connect yourself up to a heart monitor whilst you're doing this next time? I just think this looks pretty stressful!
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Considering how many drinks have Italian names and backgrounds, why don't barista outside of Italy learn a little Italian in relation to these drinks? They seem to just butcher the language and reduce the meaning of words, like calling a caffè latte, a "latte" when a latte is just regular milk. Imagine ordering milk and expecting coffee and milk. LOL It's just weird (and disrespectful to Italian culture) to me.
Interesting perspective, in many areas language and culture it getting lost. Perhaps we are all getting too busy and just want to get there quicker with out communication. Bring back the culture to it all we say. 👍🏻
If I was in France or Italy I probably would order a caffe latte, but this is Australia, and a caffe latte is a latte and a cappucino is a capp - everything here is shortened.
Hi! How are you?
During peak times, how do you avoid using the wrong milk and potentially having a problem with the customer?
Thank you🫶
somethings are hard, they are just human error. Don't mix milks, use a jug rinser so your only using the milk you need.