Sorry if I sound like a robot or make mistakes english is not my mother tongue. I am sca barista in Milano for 12 years and I watched many of your videos but one thing comes to my mind : it is very light foam for your cappuccino every time🧐 What is the standard recipe in the U.S for cappuccino ? Here we do it single shot, 180 milliliter cup and whole milk (doubled in volume after frothing)😋
That’s because specialty coffee world outside of Italy tend to steam the milk less in order to make latte art easier. :-) I have been lamenting this trend for a couple of years by now as in most third-wave coffees you usually get a very watery cappuccino or cafe latte as aspiring baristas try to paint first and the quality of milk texture is secondary. Luckily I have my own E61 machine and a professional grinder. :-)
@@zlutyzakaznik679It’s great for flat whites and lattes and there’s nothing wrong with latte art, but I agree that cappuccinos should have thicker foam than lattes
like the way you dose the coffee. no fingers involved :)... like also the way you hold the cup while making latte. no fingers print all around the lip of the cup :)
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Hey, I use one of these guys at work! Interesting to hear someone else's thoughts on the machine.
I’m going to get one this to open my coffee shop. Thank you for the review.
Did you purchase? Update?
I’m happy I can describe this at my cafe now thank you 🙏🏽
Can you program it based on shop opening time such you come at opening time and find it all set and water is hot and ready to use immediately?
More La Marzocco reviews please! Maybe the gb5 strada or kb90 next ;)
How to set watch time display linea pb hot machine and dose in/out sec in new coffee machine
Sorry if I sound like a robot or make mistakes english is not my mother tongue.
I am sca barista in Milano for 12 years and I watched many of your videos but one thing comes to my mind : it is very light foam for your cappuccino every time🧐
What is the standard recipe in the U.S for cappuccino ?
Here we do it single shot, 180 milliliter cup and whole milk (doubled in volume after frothing)😋
That was a very light foam. Almost looked like a latte to me
noob
That’s because specialty coffee world outside of Italy tend to steam the milk less in order to make latte art easier. :-) I have been lamenting this trend for a couple of years by now as in most third-wave coffees you usually get a very watery cappuccino or cafe latte as aspiring baristas try to paint first and the quality of milk texture is secondary. Luckily I have my own E61 machine and a professional grinder. :-)
@@zlutyzakaznik679It’s great for flat whites and lattes and there’s nothing wrong with latte art, but I agree that cappuccinos should have thicker foam than lattes
we have the same one in our cafe, but why does the coffee drips faster at the consistency of the coffee is not thick and not creamy.
you have to adjust your grind size of your coffee
must be the freshness of the beans
@@juanmigueleslava6269 this!
Thanks for video
like the way you dose the coffee. no fingers involved :)...
like also the way you hold the cup while making latte. no fingers print all around the lip of the cup :)
I have a proplem.one of the grib is goes down a very small amount of water not like it supposed to be
Hi John, are those Not Neutral cups?
Yup, I have the same ones
How much for this beautiful machine? I need to know!
Brand new: 3 head machine is about €27,999
@@tanner1275 how fast is it 0-60?
@@mtksbctk It does 0-60 in about 2 weeks
@@tgems1984 hahahahahahha
Just went to a specialty coffee shop that had this machine, the espresso was super sour for what it’s worth
That could be the result of a number of factors (grinder, beans used, cleaning, etc) might not be the machine itself
the taste of the espresso depends on the barista There are a lot of factors but everything depends on the calibration
do u have video for new GB5?
good video
Grat now I can sell my left kidney so I can afford one.
That is not a cappuccino you just made, it was a latte / flat white mix.