People have no idea how much it takes to open a coffee shop. I used to work in one in high school and college. You have so much dedication to your craft.
I have to say that working at a bagel & coffee place were the best years of my entire life and I truly wish I could go back in time and relive those days.
Wow! I'm overwhelmed just from watching😂 Good thing is you don't have to be on the register as well! Can you imagine ringing people up and making coffee at the same time?
Can 100% relate to you - it's sooo annoying when there's different types of milk in the orders. It's like 'oat, almond, lactose free, soy, skinny, almond, soy etc.' way to slow down production😂
As a dairy intolerant person, I appreciate having options, but with time I've come to appreciate coffee without anything since choosing almond, oat, rice, coconut milk adds unwanted bitterness or sweetness. I also worked in the past brewing coffee and I know how much it gets in the way of making good coffee. I wish people understood the value of compromising between having options and getting a better quality product.
Most of the time at work I try to work solo but when I need help, my co-worker always jumps on the machine. Love it when I get someone pulling shots as it's one less thing to worry about. My manager made a comment the other day (on Saturday) saying she usually works alone during the rush. She asked 'do you both usually work together on the machine during a rush?' Ummm, yeah. Like majority of the time, it's ideal to have two on the machine, right? My manager probably has like 10+ years of experience and my co-worker and I have 3 years each. Is it even fair to compare?
About accelerating milk pouring workflow processes as thought about by a NOOB (me): Would it be an option to pour the milk into a milk dispensing machine in the mornings before opening (possibly with cooling or pre-heating ability of the dispenser if that makes sense)? - Then you could get the milk portions for the individual coffee products more quickly especially because the milk portions then pour down from the dispenser by gravity (which should be fast if the outlet tube(s) has/have sufficiently big diameters. - And BTW the outlet tubes for the milk dispenser could have different diameters resulting in different outlet volumina in the same time span if calibrated for this. (The diameter of the outlet tubes could be calibrated so that the outlet time for all needed portion volumes would be the same no matter what (if that would be helpful for the workflow?). - Additionally, you wouldn't have to loose time lifting the heavy milk containers with your forearm in the corner left of the big machine which looks a bit uncomfortable tbh because you are twisting your back slightly during the pouring process. - Surely there must exist such a milk dosing machine? - Not sure if any of what I said here makes sense to you?
at 15:46 she kinda put a little bit of water on the shot and she threw it out immediately. Is making coffee not that forgiving for little mistakes, what happens? there's a lot of things to consider in making coffee that i didnt know about i didnt know that it can be this complicated lol. Sorry newbie here.
different head with different sec, are they have some function in it? the wood switch (start extraction) push left and push right has different function? Thx
How do you feel when you are barista? I lost my dream job as barista because I got job that gives me the best opportunity rather than dreaming of it. 😔
To me, if you're mostly sell milk drinks, weighing the coffee with such precision is a bit of a waste of time. That grinder makes maybe +/- 0.1-2 from shot to shot. You could control the after 10 shots? That way you can notice a change, but you are not fussing on every shot. My thoughts.
your videos have been my company since our coffee shops are still so quiet and restricted! Miss coffee shop ambiance. Also, how do you know who to blur? Do they contact you?
Olá querida Laura, é fantástico ficar assistindo o seu trabalho, a mente relaxa e viaja para outro lugar, parabéns; olha, preciso dar essa dica para vocês: não encostem na parte interior do copo, a região do copo onde se encosta a boca deve ser preservada, evitando tocar, como aconteceu no minuto 11:28 e nitidamente no minuto 12:48 pela moça do caixa, em 14:53 ela repete o hábito, logo em seguida no 14:58 ela leva a mesma mão ao nariz; sempre isso ocorre, em diversos vídeos de um bom tempo atrás, é possível ver isso acontecer, pode ser que alguns clientes não gostem, por motivo de higiene, é o lugar onde vai o café e que se coloca a boca para tomar, deve ter esse cuidado :) espero que compreenda e que eu tenha contribuído em algo, obrigado, tudo de bom! 🌟
I want to say that I am very sorry to read such a comment! There are so many nice things that we can say, like also you mention yourself, you get relaxed just to watch her channel but you leave something behind that I think 🙄. It is that this is being recorded and you are watching it! I hope you plant your own food, that you don't eat out and that you never do anything that is not hygienic in your eyes! These ladies are working hard, non-stop and they are alle very friendly! Everything looks great and it is normally super normal to touch yourself! We have immunity in our body! I hope you don't take this as negative, but don't live with fear but with love
Kinda hard to give advice lol. But these machines are very good and extremely quick when steaming milk. I suppose the only tips i could give when getting better at coffee making on this machine is practice
I think it’s the first generation.. It’s fine.. It does what it says to do, but after five to eight tamp, you better watch the tamper, because the coffee ground will start sticking under there, so you have to keep brushing them off if you don’t want a chunk of your puck sticking under there :)
I love this routine!! How can you wear white shirt and not get dirty? I find it very hard to wear anything than black hahah. And also how do you put your little towel on the back of your jeans? It always fall out...
I guess we’re so used to not wearing apron, so we’re always careful not getting things onto our shirts, but we’re baristas anyway, it looks cool when we got coffee splats here and there ;p I tucked the cloth inside my pants, lol.. I definitely don’t use them for polishing glasses, that’s for sure, hehe..
If it’s strong, we double the amount of coffee we put in.. So if the regular latte uses 1 shot of coffee, for strong, we could go for a double ristretto or even double espresso or even triple, quadruple shots of espresso.. Depends on what your customer’s wants :)
She’s said that she’s never taken a course. Which is quite normal. Along with practice and a good teacher you can learn how to make coffee pretty well within the year. As long as you’re dedicated, on the job practice is probably the best learning you can do in the hospitality industry
I also feel it is wasting your life and coffees on scooping it out. May consider a gravimetric grinder to grind you exactly 23g each time. e.g. Mythos 2 has an accuracy of +/- 0.1g. Hope your owner see this and get one ;-) Like your Vlog which is so inspiring ~~
Good luck and progress, but you have to develop and make a video about coffee information، basic history of coffee, and the difference between Arabica and ribosta, or vedio latte art..., ♥️💯☕
lovely vlog. Could you please do a video about end-of-day cleaning process? Edit: if grind uniformity is not a concern, you may try baratza sette 270wi. It is a weight-based grinder that continuously tune its setting to yield accurate output for each grind.
Kak ga mau nyobain ngebar di kedai kecil kaya di indonesia ga ? Dimana yang dateng langsung bergerombol 20 orang tapi mesin nya pake mesin kentang satu grup yang kalo over heating langsung mati :))
I am in a trans watching someone work so smoothly .. What am I even doing with my job :) ?? Am I in the wrong line of work :) Oh no.. This train of thought is not good :)
Your boss should invest and buy a couple things for better workflow like some kind of automatic milk steamer or an Übermilk milk system that makes perfect steamed milk with the push of the button .Quinspin for faster portafilter cleaning and some kind of automatic coffee grinder like Markibar and you would be serving coffees so fast you wouldn't believe it.
![[Barista Vlog] Working Effectively as a Team & Have Fun! | Melbourne Cafe | LaurAngelia](http://i.ytimg.com/vi/IJGNHfv1wxo/mqdefault.jpg)
![[Barista Vlog] Working Effectively as a Team & Have Fun! | Melbourne Cafe | LaurAngelia](/img/tr.png)
![[Barista Vlog] Caffeine Makes Me Work Better | Melbourne Cafe / Coffee Shop Ambience | LaurAngelia](http://i.ytimg.com/vi/oYE-UnK60xM/mqdefault.jpg)
People have no idea how much it takes to open a coffee shop. I used to work in one in high school and college. You have so much dedication to your craft.
Absolutely love these morning routine videos! Wish they were longer! There’s something about that early morning vibe that is very comforting!!😌😍
I have to say that working at a bagel & coffee place were the best years of my entire life and I truly wish I could go back in time and relive those days.
I have to agree! It just feel like you aren’t working a single day at all!
@@edwintan3581 places like that are like your second home.
You should put your hair up before you leave the house, then you don’t forget…you are fun to watch❣️I use to do this when I owned a bagel shop!
Me encantó la parte en que hablan español con Christiana :)
Nice one lady! We open up a new coffee shop in Cyprus. Thanks for your videos. They help! 🙏
Wow! I'm overwhelmed just from watching😂 Good thing is you don't have to be on the register as well! Can you imagine ringing people up and making coffee at the same time?
Can 100% relate to you - it's sooo annoying when there's different types of milk in the orders. It's like 'oat, almond, lactose free, soy, skinny, almond, soy etc.' way to slow down production😂
As a dairy intolerant person, I appreciate having options, but with time I've come to appreciate coffee without anything since choosing almond, oat, rice, coconut milk adds unwanted bitterness or sweetness. I also worked in the past brewing coffee and I know how much it gets in the way of making good coffee. I wish people understood the value of compromising between having options and getting a better quality product.
Yes but we all agree Almond is the best 😜
Most of the time at work I try to work solo but when I need help, my co-worker always jumps on the machine. Love it when I get someone pulling shots as it's one less thing to worry about. My manager made a comment the other day (on Saturday) saying she usually works alone during the rush. She asked 'do you both usually work together on the machine during a rush?'
Ummm, yeah. Like majority of the time, it's ideal to have two on the machine, right? My manager probably has like 10+ years of experience and my co-worker and I have 3 years each. Is it even fair to compare?
Nice to see ur vlog laura 😀
I really love this kind of vlog😍 I think I already watch all your videos😊😊
Why its so comfy watching this routine
About accelerating milk pouring workflow processes as thought about by a NOOB (me):
Would it be an option to pour the milk into a milk dispensing machine in the mornings before opening (possibly with cooling or pre-heating ability of the dispenser if that makes sense)?
- Then you could get the milk portions for the individual coffee products more quickly especially because the milk portions then pour down from the dispenser by gravity (which should be fast if the outlet tube(s) has/have sufficiently big diameters.
- And BTW the outlet tubes for the milk dispenser could have different diameters resulting in different outlet volumina in the same time span if calibrated for this.
(The diameter of the outlet tubes could be calibrated so that the outlet time for all needed portion volumes would be the same no matter what (if that would be helpful for the workflow?).
- Additionally, you wouldn't have to loose time lifting the heavy milk containers with your forearm in the corner left of the big machine which looks a bit uncomfortable tbh because you are twisting your back slightly during the pouring process.
- Surely there must exist such a milk dosing machine?
- Not sure if any of what I said here makes sense to you?
at 15:46 she kinda put a little bit of water on the shot and she threw it out immediately. Is making coffee not that forgiving for little mistakes, what happens? there's a lot of things to consider in making coffee that i didnt know about i didnt know that it can be this complicated lol. Sorry newbie here.
Nice video Laura, love it 😁
오 킵컵들고 오신분도 있네요 귀차니즘에 잘 안 챙기는데 환경 생각이 깊은분이시군요 👍🏻
Wow que gran trabajo 👏
You are my inspiration
Idol
From sprometheus's video about dead shots, the shot can actually taste good after around 5 minutes. I recommend watching his video
Greetings from Chile, love the video/routine, i just bought an automatic espresso/latte machine.
different head with different sec, are they have some function in it?
the wood switch (start extraction) push left and push right has different function?
Thx
Please make more coffee shop videos
hi laura from turkey..nice video again..
my dream is to do the same and start my coffee business. good luck and good vlog! 👍👌
Hi Laura, be safe n good luck
Puqpress nya emang ngaruh banget ke workflow ya, khususnya di speed.
Anw, lowkey pengen liat mega balik biar kalian bisa tandem lagi 🤣
Wohooo.. Barista andalan ai
I guess the Cafe needs two baristas, you're overkilling it :)
How do you feel when you are barista?
I lost my dream job as barista because I got job that gives me the best opportunity rather than dreaming of it. 😔
To me, if you're mostly sell milk drinks, weighing the coffee with such precision is a bit of a waste of time. That grinder makes maybe +/- 0.1-2 from shot to shot. You could control the after 10 shots? That way you can notice a change, but you are not fussing on every shot. My thoughts.
your videos have been my company since our coffee shops are still so quiet and restricted! Miss coffee shop ambiance.
Also, how do you know who to blur? Do they contact you?
Thank you for the video!
Pleasure!
Please make more Coffee shop
Tell Laura I love her
Olá querida Laura, é fantástico ficar assistindo o seu trabalho, a mente relaxa e viaja para outro lugar, parabéns; olha, preciso dar essa dica para vocês: não encostem na parte interior do copo, a região do copo onde se encosta a boca deve ser preservada, evitando tocar, como aconteceu no minuto 11:28 e nitidamente no minuto 12:48 pela moça do caixa, em 14:53 ela repete o hábito, logo em seguida no 14:58 ela leva a mesma mão ao nariz; sempre isso ocorre, em diversos vídeos de um bom tempo atrás, é possível ver isso acontecer, pode ser que alguns clientes não gostem, por motivo de higiene, é o lugar onde vai o café e que se coloca a boca para tomar, deve ter esse cuidado :)
espero que compreenda e que eu tenha contribuído em algo, obrigado, tudo de bom! 🌟
I want to say that I am very sorry to read such a comment! There are so many nice things that we can say, like also you mention yourself, you get relaxed just to watch her channel but you leave something behind that I think 🙄. It is that this is being recorded and you are watching it! I hope you plant your own food, that you don't eat out and that you never do anything that is not hygienic in your eyes! These ladies are working hard, non-stop and they are alle very friendly! Everything looks great and it is normally super normal to touch yourself! We have immunity in our body! I hope you don't take this as negative, but don't live with fear but with love
Greetings from MEXICO I love hear speak spanish ho my god/saludos amiga
Love the look of the new machine! What makes it different to the one you had before?
No difference apart from the look and the age, hahaha..
@@laurangelia Slayer? I see you use a mythos. Why not using malkhoning?
Saludos desde México!!!!!!
Can you tell me some experiences and tips when using the MVP HYDRA coffee machine?
Kinda hard to give advice lol. But these machines are very good and extremely quick when steaming milk. I suppose the only tips i could give when getting better at coffee making on this machine is practice
6:25 DId you just serve Taika Waititi his coffe?
Did anyone else think the customer at 6:20 was Robbie Williams? 😂
Hey Laura! May I know which Puqpress model is that? How’s working with it so far? ☺️
I think it’s the first generation.. It’s fine.. It does what it says to do, but after five to eight tamp, you better watch the tamper, because the coffee ground will start sticking under there, so you have to keep brushing them off if you don’t want a chunk of your puck sticking under there :)
I love this routine!! How can you wear white shirt and not get dirty? I find it very hard to wear anything than black hahah. And also how do you put your little towel on the back of your jeans? It always fall out...
I guess we’re so used to not wearing apron, so we’re always careful not getting things onto our shirts, but we’re baristas anyway, it looks cool when we got coffee splats here and there ;p
I tucked the cloth inside my pants, lol.. I definitely don’t use them for polishing glasses, that’s for sure, hehe..
Haiii Ka Lauraaaa, Semangattttt ;))))
Can you show us what the dufferent between strong latte and reguler latte?
A strong latte? You mean like a double shot compared to a regular latte?
If it’s strong, we double the amount of coffee we put in.. So if the regular latte uses 1 shot of coffee, for strong, we could go for a double ristretto or even double espresso or even triple, quadruple shots of espresso.. Depends on what your customer’s wants :)
Sangar, nyenengno 👍👍👍☕☕☕
I love watching your videos… want to ask how did you become a barista?
She’s said that she’s never taken a course. Which is quite normal. Along with practice and a good teacher you can learn how to make coffee pretty well within the year. As long as you’re dedicated, on the job practice is probably the best learning you can do in the hospitality industry
@@jacobs2180 thank you ☺️
omg i so stress when you need to rush to make so many coffees at the same time @@.
How old are you ? And how long hace you been working as a barista ? Xo from argentina !
mba laura, di tempat tinggalnya juga ada mesin espresso juga ga ?
Good job
your speed when making a coffee is fast
Kalau disana buka pagi jam berapa cici?
I like the last time when you put the camera high and we can see all. Hope you do it again, or if you really in a mood a 2 camera setup I guess?
역시 라떼류(플렛화이트) 찾는 비율이 많은것 같네요
Hi Laura, did you take a barista course? I would love to learn more on this bussiness
No I don’t take any course :)
haii kak, pengen banget bisa ngebar diluar kaya kakak😭
Kak boleh tau pake mesin apa ya? Mau buat referensi
U have a training first or just look in yt video how to make a coffee ?
Mbak?? Bikin o sharing steaming susu yg bener dong🥺🙏🏻🙏🏻
I like your videos
i feel like i get high on caffeine by just watching ur videos.
Great job guys😮 do motivating as alwz , but one thing , pls do not drink coffee or any drinks items in front of guest.
new machine?
I also feel it is wasting your life and coffees on scooping it out.
May consider a gravimetric grinder to grind you exactly 23g each time.
e.g. Mythos 2 has an accuracy of +/- 0.1g.
Hope your owner see this and get one ;-)
Like your Vlog which is so inspiring ~~
Laura are a filipino?
Good luck and progress, but you have to develop and make a video about coffee information، basic history of coffee, and the difference between Arabica and ribosta, or vedio latte art..., ♥️💯☕
I speak spanish too I understood the conversation, She said "yo tengo 40 años" He said "no te creo"
I didn't believe it either, haha..
lovely vlog. Could you please do a video about end-of-day cleaning process?
Edit: if grind uniformity is not a concern, you may try baratza sette 270wi. It is a weight-based grinder that continuously tune its setting to yield accurate output for each grind.
I have that video already :)
Where is this located, please?
Are you new to TH-cam? There is a video description for you to read at your leisure which will reveal the answer to your question
Halo mau tanya gunanya buat batch brew untuk apa sich ?
Diminum, lol
@@laurangelia perasaan yang order rata rata capucino cafe latte
Kak ga mau nyobain ngebar di kedai kecil kaya di indonesia ga ? Dimana yang dateng langsung bergerombol 20 orang tapi mesin nya pake mesin kentang satu grup yang kalo over heating langsung mati :))
Brb nangis 🥲
mega kemana?
5th comment.. I love every blog you make. I feel like I'm at a coffee shop every time.
Yay! Thank you!
Does the work worth the money?
If you love the job.. very much. I’m young.. 16 and i work in a cafe and i bring home about $350-400 a week
subtitle indo
Yay ٩😁۶
Can i be a barista in your coffee shop’
Amazing girls
I am in a trans watching someone work so smoothly .. What am I even doing with my job :) ?? Am I in the wrong line of work :) Oh no.. This train of thought is not good :)
i dont see them paying the coffee hahah
Who Speak spanish
i relay like ur hair....
Your boss should invest and buy a couple things for better workflow like some kind of automatic milk steamer or an Übermilk milk system that makes perfect steamed milk with the push of the button .Quinspin for faster portafilter cleaning and some kind of automatic coffee grinder like Markibar and you would be serving coffees so fast you wouldn't believe it.
He should :)
It must of been Alicia Keys day 🎶
40 años...!!!!., tampoco lo creo jajaja
first
pls tell christiana I have a crush on her!!! 😍
I love you
6th cmt 😁
I like you strong
are you single ?
people..please dont be so happy in the damn early morning ..bothering meeee 😔😔