I miss my old job as a barista, even though it was hectic from the time we open to a hour and a half before we closed. So many good memories about that place, at least, til the end.
love the videos you’re the reason i’m becoming a barista at my job! have you ever thought about getting a “cafe assist”? they steam the milk for you and have buttons for different milks, temps and frothy-ness. we have one at my work and it really helps the barristers in peak hours! perfect everytime. keep up the great work!! :)
I usually put some garbage bag inside the knock box so that it’s more easy to clean and won’t hardened the coffee ground below. Love your videos and routine. Got some idea as well from you! Keep it up laura! -kev
Watching this after I was trained on my first close routine for the barista (even though it's not my current role) and after I was suddenly left alone when the actual barista left, I suddenly began to overthink a little and became so meticulous to make sure I'm doing everything right so she's not upset with me in the morning if I did anything wrong. I didn't leave until I felt like I did everything I was told to do without leaving anything out. I ended up leaving nearly half an hour after I was supposed to clock off xD I had no real routine or order of when to do tasks so I'm watching this to follow what you do ☺️ so if I ever have to do close for the barista again I have a better flow and I can hopefully move a little faster so I can finish on time xD
I close my cafe 5 times a week and when I don’t it’s a mess. I go out of my way to stock, clean and prepare for the next day. It’s so important cause then it makes everyone’s day so much easier!
If you decide to move one day to United Arab Emirates in Dubai or Abu Dhabi, I’ll be honored to welcomed you here and I wish that you except to be part of the team, you are motivating and inspiring millions of people. I wish god to protect you 😊
This was awesome. Thanks for putting this one together, Laura. I'm curious about the coffee culture in Australia. Y'all close at 4PM, is that pretty normal for cafes in the area? Do people typically not drink much coffee late into the afternoon/evening?
That was a lot of hard work !!! But 2 questions why do you throw away the extra coffee bean extract ?? And why do you fill the water now if it's anyways going to be used the next day ?? Loved watching the video.
I love to watch your videos. I get good tips from watching other cafes and sometimes introduce things I see into my cafe routine. I'm wondering, are the water bottles you are filling setting in the sink while filling? Isn't that where you rinse all other dirty dishes and the knock box? Do you clean and sanitize the sink before setting water bottles in it to fill? I love the dish washer (?) thing. Is that for washing or sanitizing, maybe both? Do you find the large knock box you use cumbersome and in the way during the day? I love it but my baristas would have a cow if I switched from our standard "on the counter" knock box to a floor version. Is that a Rhino knock box? Keep up the good work. From LaGrange, KY USA.
I couldn't help noticing the "Brazil" word on the wall, beside "Colombia". Makes me feel good to know that the country I was born in is being mentioned at Gordon. :) Oh, and by the way, this channel is such a good inspiration to me. One of my biggest desires is to build my own coffee shop. Thank you! 💛🇧🇷
Nice cleanup, it's like watching something that sparks joy and I love that you're OCD about it as well - I guess all good baristas are like that, very precise, clock-work working and cleaning. But I do feel that those excess beans being thrown out is a bit of a waste. Perhaps you could something about it? Contact some local gardening / farmers to be reprocessed as fertilisers.
I would only clean the grinder when we're already close the shop :) The espresso machine has 3 group heads, so I would clean the first group head 2 hours before closing, the second group head 15 minutes before closing, and the last one when we close :) After we close, we're not taking anymore customers.
Hi Laura. I know you no longer work there, but I'm really surprised that water is filled before 4pm and sat overnight ready for the following day. Surely that can be left until morning? The manager needs to have a rethink about that. Hope you're well.
no the acidity of an espresso depends on the bean roast profile and not really the species of the bean. another thing is when you extract a shot of espresso for a longer time, it will taste bitter not acidic
When is it time for you to own your own shop? But then, when you start ownership, you will not likely be able to find and employ a barista as awesome and dedicated as you are!! Tough, isn't it!
Hello greetings from Mexico The truth is I love your job, you know because it reminds me of mine, I worked in two cafeterias, one was a waiter and the other was a restaurant bar cafe, so to speak the truth, seeing you I miss trying to make a coffee again, you know I never got a cappuccino that has the figure with the milk and where is your cafeteria and stories work there Greetings
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So much washing and cleaning. You do a good job Laura. Thanks for showing the closing scene. Learn something today.
Your employer is definitely lucky to have you 👍🏻
I miss my old job as a barista, even though it was hectic from the time we open to a hour and a half before we closed.
So many good memories about that place, at least, til the end.
you are hardworking & inspiring! praying that one day, you can have your own coffee shop, laura🧡 your positive energy really boost me!
This is the first time i’ve seen closing time vlog, clean everywhere. Thanks for making this video. keep busy stay healthy :D!!
Aww don't throw away those grinded beans, send over 😂
love the videos you’re the reason i’m becoming a barista at my job! have you ever thought about getting a “cafe assist”? they steam the milk for you and have buttons for different milks, temps and frothy-ness. we have one at my work and it really helps the barristers in peak hours! perfect everytime. keep up the great work!! :)
You’re such a hard worker and a great asset 💪
I usually put some garbage bag inside the knock box so that it’s more easy to clean and won’t hardened the coffee ground below. Love your videos and routine. Got some idea as well from you! Keep it up laura! -kev
This brings back memories. Thanks for sharing 👍🏼
Watching this after I was trained on my first close routine for the barista (even though it's not my current role) and after I was suddenly left alone when the actual barista left, I suddenly began to overthink a little and became so meticulous to make sure I'm doing everything right so she's not upset with me in the morning if I did anything wrong. I didn't leave until I felt like I did everything I was told to do without leaving anything out. I ended up leaving nearly half an hour after I was supposed to clock off xD
I had no real routine or order of when to do tasks so I'm watching this to follow what you do ☺️ so if I ever have to do close for the barista again I have a better flow and I can hopefully move a little faster so I can finish on time xD
14:25 i heard it's bad to leave stagnant water and without lid overnight
I close my cafe 5 times a week and when I don’t it’s a mess. I go out of my way to stock, clean and prepare for the next day. It’s so important cause then it makes everyone’s day so much easier!
Really enjoy it♥️ love from Indonesia🇮🇩
If you decide to move one day to United Arab Emirates in Dubai or Abu Dhabi, I’ll be honored to welcomed you here and I wish that you except to be part of the team, you are motivating and inspiring millions of people. I wish god to protect you 😊
TBH, your boss is so lucky to have a worker like you!
This was awesome. Thanks for putting this one together, Laura. I'm curious about the coffee culture in Australia. Y'all close at 4PM, is that pretty normal for cafes in the area? Do people typically not drink much coffee late into the afternoon/evening?
It's pretty normal in here for cafes and coffee shops to close at 4PM, because in the evening they drink booze.. Welcome to Australia! hahaha..
@@laurangelia Haha brilliant.
U r excellent prepare person, Laura. The way u managed and organized. Love it 💖💖💖
Thank you so much!
while we in lockdown (sydney and melbourne), can you do a cooking vlog? your an awesome cook! luv your vlogs!
Aww thank you! I'll make one soon then :)
Get well soon, my favorite vlogger
I'm well now, thank you!
Tiba2 aja muncul vlognya, dan enjoy bgt nontonnya..
new subscriber here! ehe
Your videos are such stress relievers =D. thank you for creating these unique day-to-day videos.
İşini gerçekten severek yaptığın belli , videoların çok keyifli 👍
Hii! From Costa Rica! Love ur videos and this one makes me feel soo god about the way i make my own closing routine 🙌❤ Thanks a lot! And love ur work
All day coffee! Have fun have cafe in morning.
Hermosa barista . excelente trabajo
You are the best !👏🏻👏🏻👏🏻👏🏻
Your style is amazing 👏
Oh thank you!
We love you, Laura 😁☕☕
That was a lot of hard work !!!
But 2 questions why do you throw away the extra coffee bean extract ??
And why do you fill the water now if it's anyways going to be used the next day ??
Loved watching the video.
My new hero ❤️
I love watching your vlogs 😍
You sooo strong when you blend a coffee🦾🙈😄😄
I love to watch your videos. I get good tips from watching other cafes and sometimes introduce things I see into my cafe routine. I'm wondering, are the water bottles you are filling setting in the sink while filling? Isn't that where you rinse all other dirty dishes and the knock box? Do you clean and sanitize the sink before setting water bottles in it to fill? I love the dish washer (?) thing. Is that for washing or sanitizing, maybe both? Do you find the large knock box you use cumbersome and in the way during the day? I love it but my baristas would have a cow if I switched from our standard "on the counter" knock box to a floor version. Is that a Rhino knock box? Keep up the good work. From LaGrange, KY USA.
So organized and clean. 😎
I couldn't help noticing the "Brazil" word on the wall, beside "Colombia". Makes me feel good to know that the country I was born in is being mentioned at Gordon. :)
Oh, and by the way, this channel is such a good inspiration to me. One of my biggest desires is to build my own coffee shop. Thank you! 💛🇧🇷
Coffees that are grown in your country are one of the best!
Salute to you! 🙌🏻
The opening shift will be happy😆
May I know, how do you wash those cloth?
The Chux? We throw them away every end of shift. The cloths, we send them back to the company, they wash it for us and bring it back next week.. :)
You do a proper backflush clean,does the espresso machine has its own backflush clean button?Good job on everything btw😁✌️
It does have a backflush option, but it runs for like 5 minutes
I love this video x pls pls do more
Appreciate your work feels good seeing your videos 😊 thankyou 🙏
Nice cleanup, it's like watching something that sparks joy and I love that you're OCD about it as well - I guess all good baristas are like that, very precise, clock-work working and cleaning. But I do feel that those excess beans being thrown out is a bit of a waste. Perhaps you could something about it? Contact some local gardening / farmers to be reprocessed as fertilisers.
Thank you, Laura
So much work I didn't imagine that.
Coworker says song is boring.. few seconds later returns singing it 😂
Wow its hard work.
I gotta come in and try one day
What application do you use on the ipad to manage the cafeteria, make payments and others? Thanks
Great content!
What do you do with the leftover beans? throw it away?
can u gimme ur spotify playlist?
What do you do with the coffee grounds?
nice job!
Hello laura, How many hours you workin a day?
Nice work
Excess coffee grinds can still be used as deodorizer in bathrooms or take it home. 😁
Is that a toilet plunger you used on the mazzer grinder?
LMAO.. Well, it's indeed a plunger, in our case we don't use it for toilet purposes..
Wow the coffee shop is using #SquarePOS also.
New subbie here.
Hooked again to cafe or coffee vlogs related.
Aku pgn punya cafe di indo nih ci.... tp cici jadi trainer nya, hahahahah
what time you close?
why you close in afternoon?
Hi Angelia, what espresso machine would you recommend for commercial? Thanks😍
I can't give recommendations because every machine built differently, so it is all depends on what you need :)
Hi Laura!
If u don’t mind sharing.. May I know what brand for all ur grinder please..?
Thank you.. Love ur vlog..! ✌🏻😆
It’s all in the description box :)
Ketika closing setiap hari apakah steam pressure mesin espresso selalu dibuang atau dibiarkan saja?
Are you always tasked to do the closing as well as opening on a daily basis? Isn't that too physically exhausting?
what you do if you started to clean the espresso machine and grinder, and someone order coffee?
I would only clean the grinder when we're already close the shop :) The espresso machine has 3 group heads, so I would clean the first group head 2 hours before closing, the second group head 15 minutes before closing, and the last one when we close :) After we close, we're not taking anymore customers.
@@laurangelia Thanks for the reply
Hello Ms. Laura 😁😁
Hi Laura. I know you no longer work there, but I'm really surprised that water is filled before 4pm and sat overnight ready for the following day. Surely that can be left until morning? The manager needs to have a rethink about that. Hope you're well.
It never sat right with me too 🫣
Only you two doing the closing ? Where is the other staff?
Yes, it's only two (three with the chef) staffs for closing
What is your daily average sales
kopi selepas grind ketika closing saki bakinya disimpan atau dipakei lagi besok?
Saki baki apa ya?
Love you ❤️
Mbak , aku padamu tenan wes !
Long espresso with full arabica, woww too acidic i thought 😅
no the acidity of an espresso depends on the bean roast profile and not really the species of the bean. another thing is when you extract a shot of espresso for a longer time, it will taste bitter not acidic
Sehat n sukses selalu kk
gordon ramsay would be proud
what the name tool you use for the pump your grimder?
Rajin banget dagh ya.. Kepengen punya istri kaya gini nih.. Semangat mbak'e.. Salam dari sby.. -♡-
sering ku alami bukak screen pas panas2nya😂
Entah apa yang merasukimu, hahaha..
kesusu pulang😂
Love your work, not like those "rockstars baristas" who doesn´t want to wash or polish cups & glasses...
Bermimpi ingin punya kedai kopi yg asyik dan bersih suatu saat nanti,suka channel kamu,semoga sehat dan sukses selalu.
Salam dari indonesia👍👍👍
Your employer is very very fortunate, that’s if they even care.
Closing at 4pm ? Wow Is profitable enough ?
Majority of cafes/coffee shops in Australia closed at 4.. :)
Hello. Love café .BRAZIL.
aslinya dari daerah mana kak?
When is it time for you to own your own shop? But then, when you start ownership, you will not likely be able to find and employ a barista as awesome and dedicated as you are!! Tough, isn't it!
I will own mine when I'm old and grumpy, hahaha..
Супер и спосибо Супер 🌜👼🌛💯💯💯🌠🌠🌠💖🌠🌠🌠
Keren
Everything is energizing , i love it , but your music be like a bit part music , i preffer to hear classicals in coffeee bars
Hello greetings from Mexico The truth is I love your job, you know because it reminds me of mine, I worked in two cafeterias, one was a waiter and the other was a restaurant bar cafe, so to speak the truth, seeing you I miss trying to make a coffee again, you know I never got a cappuccino that has the figure with the milk and where is your cafeteria and stories work there Greetings
👍👍👍👍
I am worrying about your watch while you washing the dish and fill the jar with tap water.
I just realised that my watch is probably not waterproof, but apparently, it's still working fine to this date, hahaha..
@@laurangelia I'm glad for your reply. it is so sweet of you. please take care of your watch. it suits with you a lot.. Love from Myanmar
They should provide you with gloves!
We do have one
⚘
Apa kabar kakakkkk
Baikkk
THATS alot alot of work ........they better pay you well............
too much work