ฝัง
- เผยแพร่เมื่อ 9 มิ.ย. 2024
- We enlisted Michael Phillips, Director of Training at Blue Bottle Coffee and 2010 World Barista Champion to show us how to master the perfect cappuccino. Who knew so much went into making everyone’s favorite, frothy morning go-to? Now, if we could only find a way to master the art of sipping without getting foam on our noses…
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I remember that time when I was served 0.1g more than the proper ratio. It was so horrible I fainted on the floor. Now I only drink coffe if it matches the correct measurement on an atomic level.
I’m sorry that was probably me :P
Nah but I always struggle making the best cappuccino.
i cannot!!😂😂😂
Lmao did Sojiro make it or Akira?
So it means your coffee bean was either really shit or really good
lmao this made my day
I hope he never sees me making a coffee.
For his own sake
LMAO
Same here 😅😅😆😂
hahahhaah
I just use packeted coffee
I'm infinitely grateful for being able to watch professionals do their craft. I own a small coffee shop in one of the labour districts in Russia. While I don't have this kind of equipment or coffee beans with brewing prescription and my coffee supplier laughs at me using scales, Im not limited to expand my skill and knowledge to make my coffee better. 15 years ago I could only dream of being able to watch and learn from someone who is a world champion in the same sphere as I am engaged in myself. This morning I watched this, analyzed what I was doing differently and made adjustments. It's free, took me around 30 mins overall. This is just beautiful to have this kind of possibility.
Tony Amo it feels so good to see your comment in this sea of full hatred and rude comments around here. Keep doing a good job, and hope your passion will forever be with you
It is an opportunity to learn something about this skill in 6 minutes, while other people are charging hundreds of bucks for long demonstrations. It makes you think differently, next time when they serve you a nice cup of coffee. This level of precision to the milligram or other details is not applied by everyone, and unnoticed by the everyday customer.
Wonderful to hear. High standards and a willingness to learn cost almost nothing!
I don’t care if this was one year ago but this made my day more positive thx!
@@kevynlub2655 me too
nice!
0:55 nice and proper
0:57 nice and tight
1:02 nice and hot
1:33 nice and clean
1:52 nice and fresh
2:23 nice and even surface
2:40 nice and level
2:47 nice and evenly
2:51 nice and level
3:30 nice and tight
4:12 nice chocolatey
4:31 nice leveled shot
5:51 nice swirl
5:57 nice shine
😂😂
Underrated comment
Highly underrated bruhh
i literally found myself more focused on the time than the content of the video after finding this comment
@Ian 🙌🙌🙌
Whoa it got pretty graphic at the end. Guess he needed some alone time with the cappuccino lol.
Yeah making out with the coffee seemed a little unnecessary.
dominickd16 where do you think he was rushing off to in the end of the video. He was making a beeline for the toilets to dip his nob in it.
+dominickd16 would have turned it into a white mocha cappuccino
+Dave probably had the coffee poops
Dave lmao
He wasn't that weird until he fucking ate out the coffee at the end lmao
I'm sayinggggg lol
Lol
that was the best part
epic troll win dude
sk84life311 Don't think you know what capable means brah.
„Youll have all the Tools you Need“ ok bro wait a Second until I got the 10k loan for the espresso machine
WittenCityChilla omg true😂
Make a good cappuccino at home :th-cam.com/video/hHIBTFe3Fnc/w-d-xo.html
Ha ha good point
Our Lucca M58, scale, tamper, distributor, and knock box came in around $3500. My wife and I were getting two coffees per day at $4.59 apiece. Embarrassingly expensive when we added it all up. Including the cost of making a milk-based drink, our machine paid for itself in about 10 months.
10k? Make that 20k+
He and the cup were united in marriage moments after the video. May they froth together unto one another.
Too many people are getting on his back for being precise. The guy is an award winner coffee maker who has been doing this exact job for decades. Of course he is going to have everything to the most precise and highest standard. After refining his skills for so long, he has ended up with such high level accolades, of which are not obtained through approximations. Great video!
Giorgio Thank you! God these people here in the comments sounds so rude without a reason. I dont know how people have the time judging and thinking theyre better than everybody else, but doesnt have the time to be nice. I mean the guy knew exactly what he was doing, and has great GREAT passion for coffee. What's wrong with that?
Giorgio being precise is purely esthetic and has nothing to do with quality.
If being precise is purely aesthetic, please build me a sports car of your dream with out using physics/engineering or a wind tunnel.
If you know what to look for in a coffee, like how an engineer knows what to look for in a car design, then you're going to be very precise, because you KNOW the subject VERY well.
sure
Thanks @giorgio I feel like baristas should take his advice! 🙌I tip the baristas that I know will make me an excellent espresso. And the one that doesn't have the touch I actually cringe inside. I don't like throwing away $6 on a crappy drink. And it just seems like they are lazy and don't care.I work hard for my money. If I were making myself a cuppa I would absolutely try to make it this way. Sadly all I have is a keureg- which I love but I can't make espresso. They do make cappuccino cups.. which are really good. Thanks for your comment. I agree.
Imagine the line at this coffe shop.
Taru yeah i was thinking that too
Imagine the price
I used to work next door to a blue bottle coffee in midtown nyc (central corporate working location) and yes, the coffee is expensive af and there was a constant line most times of the day, sometimes going out of the door during early mornings and lunchtime. The shop is TINY but has like, idk, 4-5 baristas constantly working. Yes, sometimes when you really want a good coffee it is worth the money! I usually would spend 5-6 dollars on a mocha and no regrets haha. I like high quality stuff and coffee is no exception :)
Well if he was selling coffee he would obviously be doing the whole process a load faster
Can confirm. The line at Blue Bottle is obnoxious.
This is my 2nd Keurig coffee maker of this model. th-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
As someone doing a barista course, I can tell you guys that all of these precise things like timing, weighing, heat etc and everything that may seem a bit extra is what we’re taught to do to ensure the coffee tastes good.
who would've thought? i thought he was just doing it for the fun of it !
No way😮
it ensures that every coffee you make tastes the same. Like McDonald's with their fries. It's why my best friend and I when cooking dinner, we will weigh the amount of say chicken and adjust the ratio of spices accordingly. We don't want no too salty or too peppery food anymore. We weight it out so it always tastes as good as the prototype meal we made.
I want someone who looks at me like he looks at the cappuccino.
hahaha same here!
😂😂😂😂😂
😂😂😂😂
i do that all the time in bed
Hahahahha
- 20 cappuccinos please !
- Ok, can you come back tomorrow ?
Probably will take about an hour for 20 I think.
its not that long tho :'
@@Megasterik r/wooosh
@@cheem2473Wrong. It's whoooosh with 4 os. At least, do it right. r/faceplam
@@Megasterik nah about 10 minutes
It's always great to see professionals in their element. Everything I've learned as an aspiring barista has been through experimentation, trial & error and watching videos like this. I hope to hone my skills even more through professional training sometime in the near future.
2 मिनट में बहुत ज्यादा झाग, बिना फेटे, बिना मशीन, कॉफ़ी बनायें || Special Coffee Recipe without Machine th-cam.com/video/jzEfNRH-I-E/w-d-xo.html
Ok I might have learn something here. But I am sure that is not how you drink a cappuccino.
Thats perfect. You dont have to do it like everyone else
Its american style. Definitely not traditional cappuccino. My fellow americans cant handle the stronger ratios from europe and elsewhere.
@ 4:15 his eye got the twitch for the coffee
slytown Yes we can. Bring it. Where can I find the video?
So I've been doing it wrong for ten years?? 😑
I was a barista for two years and this is how it is done, folks. Nothing he said was pretentious or anything. And no, you don't need to be a "hipster" to be a barista.
I recently got a job at a café that has an older espresso machine and coffee grinder. I very much wish we had newer, better equipment, but it is what it is.
I've been a server my whole life and while I have an interest in wine, beer and spirits, I've a far greater interest in coffee. I appreciate the plethora of videos and I'm intent on growing my knowledge and skill.
I totally get this guy's love and dedication to his craft. I kind of love a beautiful crema myself.
To those who said they wish they had someone who looked at them like this guy looks at his cappuccino, ME, TOO!
Didn't expect to see a grown ass man eating out his coffee like it was J-Lo.
"You're gonna wanna make sure you wipe off your steam wand" - You bet I do
Now i want coffee...
***** nah, it tastes like shit
Refreshing to see a barista follow SCA guide lines. Also a nice point to mention is that you should aim for a pencil width of foam. “Cappuccino” is thrown around in 2nd wave settings for extra dry foam. Nice concise video Munchies!
Is dipping nose in the end part of the recipe lol?😂
It tastes so good that he's 👃 want some 😂😂
Those last ten seconds were an unexpected turn of events...
That ending was just wrong on so many levels..
Raizo i thought it was kinda funny seeing the comments but ok
Yeah, wtf is wrong with that guy? You can tell he gets weird with his coffee when he's by himself.
Matias what can you do
@@PIXTO_ who needs p**y when you got coffe
i almost disliked the video lol
He's an expert in making coffe, but not in drinking it.
It takes less to make a baby
underrated comment!
@Steven Zepeda or find a partner that makes you cappuccino.
Because you only last 3 seconds
Lmao damn these comments 😂🤣
haha shittt😅😅😅
It takes years they said yet I made it this morning and did the design perfectly 😂
Same here! He just exaggerated on that!
I was so interested in the video, until the end, now I am afraid for his coffee. Hide your kids, hide your wife... Hide your coffee...
being precise like this is awesome imo. its nice to be into finer things and being able to appreciate a nice cappuccino
Respect….what a professional. So much respect to the cOffee, the machine & the way you make the cappuccino…Love it ❤👏👏👏
this guy looks like he doesnt sleep much........
He looks like he doesn't drink alcohol. He.Fucking.Eats.The.Alcohol.
Yeah, he could use some espresso...
Yeah probably because of all the coffee
Well i wouldnt sleep either if i‘d drink coffee that strong all day long.:D
Looks like a latté to me
Sam Johnston Your vision is good.
Sam Johnston exactly what I was going to say.. Cappuccinos are much more frothy than this.. they are in the cafe I work at anyway..
That's def a latte
Sam Johnston like you really shouldn't be able do a design with a cap
Martreca West yeah cause the former world champion barista doesn't know how to make a cappuccino
The definition of dedication right there
It's amazing how practical this is
Question: is the 30-35 second counted from the moment of first drop, from when button was pushed, or from when pressure reached 12 bar? If from first drop when I see the rate of flow of coffee, 30-35 second (I think) would provide much more than 20 grams yield?
From when button is pushed, a good amount of that time is the water saturating coffee grounds and later being pushed through as drip. The grind will roughly dictate the speed at which the wat3r is pushed through
This was entertaining as fuck! I loved every second!
The genius of this man resides in the ability to explain, coz many pros would make a nice cappuccino in a heartbeat, but would probably struggle to explain the fundamentals to beginners! So let’s juss appreciate the fact that he cared so much as to whether everything is explained well enough!
Watching this before a barista trial for a job I want. No experience, I know the very basics, feeling a bit more confident after this
There’s a real skill to getting this drink right, nice video!
Thank you for the education. I would love to have a taste test at your store, shots drawn at different times, 15 secs vs 30 secs vs 45 secs, to see if I could taste the difference. Here at home, the variability in my morning cappuccino is quite disappointing, none of which come close to the cappuccinos I get in Florence or Rome. But this gives me some things to work on. Thanks. (PS: I haven't found a good cappuccino in the USA either.)
Lmao loved the ending! So wasn't expecting that after all the precisiveness....loved the entire vid. Thanks! Got a new expresso machine for Christmas! Gonna try it now! ❤
The ending was just perfect ! 😁
Step 1. Move to Australia
Cappuccino is all about milk texture and it should be layered. Spoon the milk into the espresso in thirds of cup capacity from finest first up to course/heaviest bubbles.
Then do whatever art you want on top. And the best part is seeing how your customer drinks it. Do they spoon the bubbles first or mix it altogether? 🧐
Beautifully done...this really helped...thanks
I really like how precisely he works.. imo totally worth it!!!
Hilarious ending and great video. Thanks for sharing your skill.
For those to whom coffee isn't their daily high, then of course, precision and skill don't matter. You can continue getting boiled a*s milk, burnt bean, tar tasting pis* water at Starbucks, Costas and similar bottoms of the barrel. It's a miracle these days to find somebody who can froth the milk well and the cup doesn't burn your fingers. I want quality, just like with any other goods.
That is an absolute beauty! I was shooting shots of Hayes Valley and totally settled on the one to one ratio,, then speaking to Blue Bottle directly I realized that’s what it’s supposed to be lol
wow, that ending. 😂😍🥰 gosh, he’s easy to watch.
Man, things people do to become fancy.
+Binay Sangat but when it feels good in your mind, body and soul... you are the one that has then lost so
Binay Sangat 😎
Binay Sangat Man, let fancy people be fancy. Live your own life the way you want to live it.
Who cares dude....let people enjoy what they want to enjoy.
This was extremely detailed and so satisfying. I'm a doctor and I suddenly want to be a barista!
This video is so good!! Mike Phillip's is the king
Great explanation. Thank you for this.
This guy is awesome and if you know anything about how a cappuccino is made and what it takes to get the taste and texture perfect you would be wise to accept his teachings. He is spot on. Seriously, how did so many of you not get the humor at the end and find it "creepy"? You guys must be the life of the party, not.
Spot on? Haha! 7 g in Italy to be precise, NOT 20 g!! no LATTE ART< THAT IS FOR LATTE!!!. Lol! don't make me laugh!! American latte/Cappuccino . Does not know difference between a latte and cappuccino. HE MADE A LATTE!
bro he literally made a Latte in this video, not a cappuccino. For Cappuccino you need to add way more air and make it very foamy. The milk should rise all the way to the top of the pitcher for a cappuccino…
Wait so your telling me these people in the replies are world champions in coffee making? Oh wait no the 2010 coffee maker champion was the guy in the video.
Thank you for all of you. Thank you drink coffee, it is very important for us as coffee farmer
Very useful. Does anyone know how many ounces (oz) or milliliters (ml) of milk were used? or how many ounces or ml or grams of coffee were extracted?
I like how he fills the mug perfectly to the top
Oh, come on, just give me the damn Cappuccino.
Now I want that cappuccino 😄
I wholeheartedly loved this video
First time I visited Barista was in South ex -1, New Delhi. I stayed there for a good time.
Bud, that's not a Cappuccino. That is a Latté. Cappuccinos consist of extra foam, taking up about 1/3 of a cup.
TravelingBarista I think it is closer to a flat white, but yeah def not a cappuccino
Yeah and 30-35 seconds extraction???? Nah mate
Been working as a barista down here in Australia for three years. It all depends on the region. Here a cappuccino doesnt just mean extra froth thats more Italian and in my opinion 1/3 of airy milk doesnt taste that good. So we make sure to steam it to perfection and get a nice foam thats more than what youll get in a latte but definitely not one third. By doing this the steam milk and the froth come together and gives you a nice silky texture. And yes you can do latte art with it.
@@fida6358 I'm from California and it's the same here
This is a specialized coffee cappuccino that’s why. The foam on top is creamy which is pretty nice and deep but you don’t see it from the camera and it’s not a shampoo foam type lol
Imagine having 10 coffee cups on the espresso machine and going through this process every time 🙃
Thanks a lot, very good video, detailed, precise and easy to understand
This Tutorial was really helpful. Thanks!
I'm starting to wonder if non hipsters are even allowed to become baristas...
+Andres Arizmendi even if they were, they wouldn't want to.
+Andres Arizmendi I believe once you become a barista the tight pants and neck beard start to grow
*mind blown*
+Andres Arizmendi there is no longer a line between hipsters and baristas they are one in the same
Hipsters are really turning me off from watching munchies channel...
2:50 ya, I'll totally have the time to do that during rush hour
The people coming into a specialty coffee shop know they aren't at McDonald's. Make every drink your best.
He was certainly impressed with his mastery of the process.
A great teacher!
my chemistry teacher speak less than this guy
oh yes. get your nose in there!
I like CAPPUCCINO all the time.
I love making different designs. Barista is here. I love it.
Perfect video! Thank you!
Its a cappucino but where is the foam?
it's not a capp. It is a latte or flat white depending on the size of the cup. Def not a capp
It is foam only. Thought so creamy that it looks like pure milk, since you cannot spot any bubbles. At 5:48 he even explains how to get the remaining bigger bubbles out of the foam so that its texture is consistant.
so much show off for a cuppa coffee :)
I like the way you drink your coffee so much passion😍
that was amazing. thanks for the video
According to the coffee shop I work at indeed this is a cap :)
5-6 seconds of steaming? Wtf? How do you hit 140º that quick
Evin Drews he explained it at the beginning of the video besides his frother is extremely powerful unlike other machines this was customly designed like that way
I love this video. I learn a lot by watching of your videos 💛
That was some epic training. Thanks for that.
In Soviet, Russia A Cappuccino Drinks you
How is this thing still alive
Veb I have no idea :v
you are long overdue with that joke my friend
Too much. Too snob about his cappuccino.
+Filipa Lourenço Being highly qualified to talk about something doesn't make you a snob.
+Lolly Water shut the FUCK up
+Filipa Lourenço pretty sure it's more inteded for baristas then for casuals
+Lolly No, it doesn't, but pretending that making coffee is analytical chemistry is just pretentious. Acting as if 0.1g more beans is actually noticable is pretty deluded. Not to say there isn't science or precision to it but I don't really think the human mouth is that finely tuned to notice anything that subtle.
+LIVETILLIDIE808 So edgy. Settle down bud.
I really wanna open my own cafe and now i can use that for my future thanks👍
This guy is an artist
How to write a TH-cam comment
1.) Click on a video you aren’t interested in
2.) watch about half of it
3.) Go into the comments and make fun of something you don’t understand
4.) Congratulations, you have wasted your time
😀
I want somebody to kiss me like this man kisses his cappuccino
The last second is the gold
thank you for the information
Am i the only one that thought the ending was awesome? lol
Where he started licking out the coffee like a dead Rhino's vagina?
OHMYGOD FINALLY. There was nothing wrong with it. Damn these peole are too damn boring and too rude to be with.
I thought it was hilarious. Hahaha he doesn't care what people say. I was def laughing.
It was funny, I don't know why everyone is getting so pressed over it. He obviously did it on purpose for the video
This process looks difficult and complicated but once you’ve been doing it for a few months, you can easily chat with the customer while finishing a perfect cappuccino in under 2 minutes.
Wow…! How beautiful and inviting cup of cappuccino. I did everything wrong…Tomorrow it’ll be a perfect cup of cappuccino 😉
Thank you for the detailed information and professional demonstration to make a perfect cappuccino 👍🙏
Thanks for this.. Learning a lot
Lol, nespresso commercial before the video...
+Sourpuss Candy ipad...
+William Jenssen theres your first mistake...
+Rob Machin in Norway an ok pc is 1000$...
+William Jenssen no its not at all
+William Jenssen an ok pc that can run the most is more like 400-500$
He let the espresso shot sit for too long. He should have steamed the milk while the shot poured.
Shine N. Hatfield the dead shot idea is a myth. Starbucks wanted to speed the process up so they told people it had to be mixed quickly
sean sales, I work at Peet's and they tell me the same thing. They yell at me when I let the shot sit for more than 10 seconds. Does it really not affect the taste? Maybe they tell me that because the crema starts breaking up after that time and doesn't look as nice?
Nawh. Hes a world barista champion. Competed with international baristas for that title. Im sure he knows better.
the fucker is doing a demo you moron.
Barista here. Depends on the coffee, but most espresso shots have a 'lifetime' of about 45 seconds. Any longer than that, the coffee begins to turn bitter, and the crema fades away too. Definitely affects the taste, you don't even need to be much of a coffee expert to spot that. Just go into a cafe and order two separate espresso shots. Leave one for 5 minutes, and have the other immediately. Decide for yourselves.
Great as always ❤
You know he loves his job by the way how he ate that up at the end