Welcome to out channel, there is so much here to help you learn. So learn, practice and then get really good and then find time that you can practice at work out of your working hours. Let your boss allow you to learn more. It’s such a great skill to have
I am a Home Economics teacher in Scotland . I have a Baking and Barista class to teach, and having never taught Barista before I needed a bit of help. Your video was fantastic and helped me understand the differences between the coffees. Off to practice now!
Interesting point on cappuccino, not such a dome of foam anymore. And I thought the latte had the dome of foam without the addition of chocolate. Lovely cm of foam and no doubt silky aerated milk, cascading bubbles in the latte glass.
Nicely explained, its so different overseas in the UK the difference is 2 shots of espresso for the flat white and ironically they lost the translation of "flat white" because they rarely make them flat I get basically get late froth everytime...
Greatly explained. I do like a lot more froth on my cappuccino though. Like 1/3 of the cup should be froth me thinks.....A lot of times I find the difference is only in the cup size and hence the taste of the coffes are diffent but not the froth which is very dissapointing. Thanks for teaching us.
I love a lot of foam so I don't care what's what, I use the max amount of foam, swirl it around while my shot is being expressed (a double) and then pour the milk in. The foam is interspersed into the milk and that's the way I like it. I find that is the best way to go, the way I like it. I do find these tutorials to be very helpful.
Great explanation with the milk.i have just bought a barista home machine. My coffee cake is dripping wet when i go to remove it. I've turned the grind down but I don't think it's pulling long enough (12 seconds) i really enjoy a good coffee but i haven't a clue about making one. Any help appreciated. 😊 TIA
Excellent demo! I have not yet managed to steam milk for a cappuccino yet and this video helped clarify the procedure. I think I heard you correctly when you said 15ml of milk for a cappuccino, 10ml for a latte and 5ml for a flat white? Is that correct? In addition, I noticed that you used a metal cup to transfer the ground coffee into the portafilter. How many grams of coffee do you use for a cappuccino, flat white and latte? How long does the water run through the portafilter (30 seconds I am guessing?) If it is a double shot, does that mean 15grams of coffee in and 30 grams of liquid out? Sorry about the questions but I am definitely a novice and would appreciate your advice as I have a new espresso machine and I have not yet mastered the details....so my coffee doesn't look or taste anywhere near as good as yours 😫 thanks again. Roberto
i am 10 years of age making this comment (my mum lets me make her lattes and i enjoy it) and this is the best latte tip video- thingy ive seen before, thanks!!
Very interesting to see how it’s done in different countries! I’m from Aus but I live in England and we do our flat white as a 6oz and a latte as a 10oz, only difference being the milk ratio. The Cappa that we do is thick foam and poured over the espresso, then sprinkled with choc on top!
this is so helpful, I recently started having to make coffee at work but i was stumped due to not drinking coffee myself and this really helped me understand the layout of coffees
In case any of you coffee enthusiasts visit Austria, and Vienna in special: A "latte" is called latte macchiato, cappuccino is the same (sometimes served with a blob of whipped cream, be sure to order without if you don't like that), and "flat white" is called Melange (coffee with hot milk and steam on top, this has been served in coffeehouses and coffee shops since about 1830). You can also order an espresso macchiato, which is just a shot of espresso with some milk foam on top, or a small or double shot espresso (kleiner/großer Schwarzer) which becomes a "kleiner/großer Brauner" when it is served with hot milk on the side. If you do not want to irritate the waiter (and trust me, you don't), don't order "extra dry cappuccino" or a "flat white" in Austrian cafés or restaurants. If you desperately need that, go to Starbucks - but why should you do that in a country full of amazing coffee places.
Aw, yes, the legacy of the battle of Vienna in 1683 where they discovered the turks coffee afterwards and the cappuccino was named after the Capuchin monk who helped galvanize the allies. I hope to go there someday.
Very educational! I’m getting into the barista hobby (if we can call it like that 😅) and this video has thought me how to make better coffee. Thank you! 🥳✨☕️✨
Love the video. I bought a profitec pro 600 and want to step up the game. What is the temperature of the espresso water and what is the temperature of the steam used for the milk? King regards, Léon (The Netherlands)
You are most welcome. Might I just ask about your input and output ratio for each of those three drinks. Are you grinding ~18g into the porta-filter and ending with ~35g of liquid espresso in the glass/cup before you add the frothed milk? I am still trying to refine my understanding. Just to confirm the dose of frothed milk are you using only 10 milliliter of milk for a Latte? I am so use to ounces. Many Thanks!
I live in germany and a flat white here is typically more expensive than a cappuccino, usually because the flat white is done with a double ristretto instead of a single shot. According to what you show us, you're charging the same for a flat white and a cappuccino, is that right?
That’s really interesting, thanks for the comment. Yeah, same price for a flat white, latte & cappuccino. Same single shot & similar amount of milk used so not enough difference to charge different. Jimmy ✌🏻
@@ArtistiCoffeeRoasters let me add to what I mentioned that cappuccinos may come in 2 sizes, so pricing would go something like : espresso single | double 2 | 3, cap small | large 3.2 | 4.2, flat white 3.8, latte (macchiato) 4.2, etc. ofc prices are now a bit higher :/
I was gonna say same here but I'm also from Germany 🤣🤣 on top of that our lattes (we call it latte macchiato) are poured in glasses not cups, so you put the milk first coffee second and no art on top, and you can see the color gradient where milk and coffee mix through the glass! 😍
I just can't seem to get it! I am trying to get what you just did and so far it is a NO GO! I am in AZ USA we have a great commercial/residential coffee maker. I will keep watching!
I’m a barista at my local cafe the biggest problem I face is whenever I make hot coffee I have so much leftover milk, I tried asking my Co-worker bht they didn’t helped me through it. Can anyone help me out in figuring it out on how much milk to use in latte, flat white, and in cappuccino
A few ways I learned to waste less milk: 1. Take the total volume of a typical drink you serve. Subtract the volume of espresso and the volume of the foam from the total volume. This should give you an estimate of the volume of milk you’ll need. Measure that much milk out, pour it in a pitcher, and note where that level is in the pitcher. You want to pour it to that level for that drink every time. 2. Measure the volume of leftover milk after you finish a drink, or at least look at it to give you a rough idea of about how much extra milk you had. You’ll want to pour that much less milk into the pitcher for that drink for next time. 3. Use takeout orders for some trial and error. Pour less milk then you have been, note where that level is in the pitcher, then make your drink. Note if it was too little or too much. If it’s too little you can steam a bit more milk to top off the drink. If it was too much, use a little less next time. Over time you’ll learn where that milk level is for all the different drinks, and you’ll be able to go just by looking at it. It takes time and practice, so keep up the good work!
Very helpful, thanks. Is there then more milk volume in a flat white? Love the chocolate first in the cappuccino... Greetings from the GC, Australia. 💥
Very nice ,i need to learn more on how to make coffee and design it with all measurements of milk in different types of coffee types please help thank you
Hi, im trying to adjust my machine, after pouring in the coffee in a small cup, how many grams would it be 50, 60 or 70 excluding the weight of the cup itself, and of course no milk. Thanks
i still get a lot of flat white customes that do not want any foam. most are happy with a little bit. i hope i can get my milk like you one day. do you have any body on the sunshine coast QLD that stocks your coffee. i really want to try it.
I had been making Flat Whites before they were invented in cafes. Even though I grew up in Australia and my parents are Italians. I have been doing them since the mid-1970s as a child. Funny how Australia and New Zealand fighting over who invented it. Doing them mainly for the people (visitors) who can't drink straight espresso or my dad on occasion. So is it an Australian invention or an Italian invention? Since I was in Australia doing this or was it because my parents were Italians? I had to learn it from someone back then? We also use the sugar creme via the first drop of espresso coming out of the percolator, adding to a cup with sugar and stirring like crazy, and then adding it into the espresso in cups and stirring it in and seeing the creme sugar foam come on top and give it a nice layer.
I'm an immigrant and living in Europe. Even i gradueted from school i cant find a job. Now i'm working in bar. I want to be barista for my next career work.
Gday Jimmy, mate your steam wand froths and heats milk in less than half the time it takes my steam wand. Using full cream milk, how hot are those three variations of milk you just did? E.g. for a cappucino it'd take me about a good 45 secs-1 minute to get it to about 65 degrees.
Excellent video 👏 👏 👏 Now - is there any way of sending this to every cafe / coffee shop in the UK??? Been back almost a year and I get a better coffee at home from my Breville tbh, never had a proper flat white in Blitey! Although Costa & Starbucks are likely to blame (the most) and I avoid them at all costs, even the "proper" coffee shops are no better and can only do hot frothy mugs of milk. I now only order an espresso, believing no one could possibly f#*k it up BUT guess what! 😢
I like the way you make the design on the coffee drinks. I want to know what the difference is between Coffee Macchiato and a Coffee Latte? I am confused on this. Thank you, Jeff
What did you tap into the cup before you poured the cappuccino? And my steamer takes me like 30 seconds or more to do what you did in about 3, lol - It’s much harder for me to get consistent with my aeration amount
that looks fantastic. Starbucks has poisoned the well over here on the west coast (I am in Canada not far from Seattle). Every place mimics Starbucks silly 'tall' or grande size and it either comes way too milky or too frothy never a nice strong mix. And then there is the obsession with dark dark roast, also a Starbucks inspired defect. I was in europe last year and yes that is where they do the coffee correctly - though yours still looks the best!
I could not see the difference in time and how you held the milk for the 3 first coffees - otherwise good video, but I'd love more in detail on the milk and how to get the difference ( sure I get time but it was such little time difference) !!
@@ArtistiCoffeeRoasterstell me can we grind the coffee beans in home and make coffee like instant coffee type ( if we don't have coffee machine).? I hope you understand my question.!
Thank you for the video! I am just learning with my new espresso machine. What I’ve read so far is when doing the milk you hold it from the bottom until it gets almost too hot and then it’s ready. I noticed that you did the milk for very short period of time depending on the drink. Did you pre-warm your milk first? Because the amount of time you were steaming it wasn’t long at all to warm the milk and I don’t want cold milk on my hot espresso. Thank you for the video, I love knowing the difference between those three espresso drinks
How do you serve the coffee hot without burning the milk? I can’t seem to make hot enough drinks even when cooking the milk. Is it steam pressure or boiler temp through the ports filter?
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I like CAPPUCCINO all the time.
I love making different designs. Barista is here. I love it.
I can do this job also....hire me
i work as a barista (it’s my first job and i’m young) and my boss told me i need to learn how to make coffee before i get fired, so here i am 😅
Welcome to out channel, there is so much here to help you learn. So learn, practice and then get really good and then find time that you can practice at work out of your working hours. Let your boss allow you to learn more. It’s such a great skill to have
almost same situation here, hope to learn some new! need video for
expresso double, Mochiato double please
❤@@Md.MahmudulIslam-ui1vv
Same😊
Yeah, I’m old. We were trained on the job. I guess that isn’t done anymore.
I am a Home Economics teacher in Scotland . I have a Baking and Barista class to teach, and having never taught Barista before I needed a bit of help. Your video was fantastic and helped me understand the differences between the coffees. Off to practice now!
The best video I could find on TH-cam on the differences between three most popular milk coffees. Well done!
Interesting point on cappuccino, not such a dome of foam anymore. And I thought the latte had the dome of foam without the addition of chocolate. Lovely cm of foam and no doubt silky aerated milk, cascading bubbles in the latte glass.
Quite nicely explained! Never saw the 'how' of that demonstrated so well - all together, side-by-side.
Nicely explained, its so different overseas in the UK the difference is 2 shots of espresso for the flat white and ironically they lost the translation of "flat white" because they rarely make them flat I get basically get late froth everytime...
Yeah it’s different around the world. This is what we do in Aus
I’ve just bought a home expresso machine and am a complete novice. Watching him pour the milk looks so simple until you try it yourself!
I am drooling for cappuccino 🤤
An artist creating 3 separate masterpieces! Beautiful!!
Thank you! Cheers!
Greatly explained. I do like a lot more froth on my cappuccino though. Like 1/3 of the cup should be froth me thinks.....A lot of times I find the difference is only in the cup size and hence the taste of the coffes are diffent but not the froth which is very dissapointing. Thanks for teaching us.
I love a lot of foam so I don't care what's what, I use the max amount of foam, swirl it around while my shot is being expressed (a double) and then pour the milk in. The foam is interspersed into the milk and that's the way I like it. I find that is the best way to go, the way I like it. I do find these tutorials to be very helpful.
lol
Great explanation with the milk.i have just bought a barista home machine. My coffee cake is dripping wet when i go to remove it. I've turned the grind down but I don't think it's pulling long enough (12 seconds) i really enjoy a good coffee but i haven't a clue about making one. Any help appreciated. 😊 TIA
Beautiful Video!! Easy to understand because it was explained well!! Thank you!!! For the Love of Espresso Coffees!!! ❤
Love your videos. Simple but informative, and fun to watch. 👌
Great! I love learning about the true craft behind these coffee drinks. ❤❤
Excellent demo! I have not yet managed to steam milk for a cappuccino yet and this video helped clarify the procedure. I think I heard you correctly when you said 15ml of milk for a cappuccino, 10ml for a latte and 5ml for a flat white? Is that correct? In addition, I noticed that you used a metal cup to transfer the ground coffee into the portafilter. How many grams of coffee do you use for a cappuccino, flat white and latte? How long does the water run through the portafilter (30 seconds I am guessing?) If it is a double shot, does that mean 15grams of coffee in and 30 grams of liquid out? Sorry about the questions but I am definitely a novice and would appreciate your advice as I have a new espresso machine and I have not yet mastered the details....so my coffee doesn't look or taste anywhere near as good as yours 😫 thanks again. Roberto
this video is perfect!! just got a job as a barista and i did not understand the differences at first but this really helped!!
Great 👍🏻
Thank you, I wish I saw your video earlier 😂
i am 10 years of age making this comment (my mum lets me make her lattes and i enjoy it) and this is the best latte tip video- thingy ive seen before, thanks!!
😅
Very interesting to see how it’s done in different countries! I’m from Aus but I live in England and we do our flat white as a 6oz and a latte as a 10oz, only difference being the milk ratio. The Cappa that we do is thick foam and poured over the espresso, then sprinkled with choc on top!
this is so helpful, I recently started having to make coffee at work but i was stumped due to not drinking coffee myself and this really helped me understand the layout of coffees
Thanks for the feedback, glad we could help 👍🏻
yes, I love a good tutorial!
In case any of you coffee enthusiasts visit Austria, and Vienna in special: A "latte" is called latte macchiato, cappuccino is the same (sometimes served with a blob of whipped cream, be sure to order without if you don't like that), and "flat white" is called Melange (coffee with hot milk and steam on top, this has been served in coffeehouses and coffee shops since about 1830). You can also order an espresso macchiato, which is just a shot of espresso with some milk foam on top, or a small or double shot espresso (kleiner/großer Schwarzer) which becomes a "kleiner/großer Brauner" when it is served with hot milk on the side. If you do not want to irritate the waiter (and trust me, you don't), don't order "extra dry cappuccino" or a "flat white" in Austrian cafés or restaurants. If you desperately need that, go to Starbucks - but why should you do that in a country full of amazing coffee places.
Aw, yes, the legacy of the battle of Vienna in 1683 where they discovered the turks coffee afterwards and the cappuccino was named after the Capuchin monk who helped galvanize the allies. I hope to go there someday.
Very educational!
I’m getting into the barista hobby (if we can call it like that 😅) and this video has thought me how to make better coffee. Thank you! 🥳✨☕️✨
Such a fun hobby too 🙌🏻 Glad you enjoyed the video and all the best ☕️🤟
The seconds aerating initially is so helpful!!! Thank you!
Love the video. I bought a profitec pro 600 and want to step up the game.
What is the temperature of the espresso water and what is the temperature of the steam used for the milk?
King regards, Léon (The Netherlands)
I am very interesting to lrarn how make coffee in my own version co, one day i really wanted to have my own coffee shop thank you fir your sharing
Go for it!
Lovely video, very well explained. Thanks.
I am learning so much from watching your videos. Thank you so much for sharing this amazing source of information. This one is quite helpful.
You are so welcome!
Outstanding demonstration with superb detail and equally superb camera captures. Thank you!
Many thanks!
You are most welcome. Might I just ask about your input and output ratio for each of those three drinks. Are you grinding ~18g into the porta-filter and ending with ~35g of liquid espresso in the glass/cup before you add the frothed milk? I am still trying to refine my understanding. Just to confirm the dose of frothed milk are you using only 10 milliliter of milk for a Latte? I am so use to ounces. Many Thanks!
I still dig the old school way of using the spoon letting the foam out for the cappuccino but it evolves from one way to another.
I live in germany and a flat white here is typically more expensive than a cappuccino, usually because the flat white is done with a double ristretto instead of a single shot. According to what you show us, you're charging the same for a flat white and a cappuccino, is that right?
That’s really interesting, thanks for the comment. Yeah, same price for a flat white, latte & cappuccino. Same single shot & similar amount of milk used so not enough difference to charge different.
Jimmy ✌🏻
@@ArtistiCoffeeRoasters let me add to what I mentioned that cappuccinos may come in 2 sizes, so pricing would go something like : espresso single | double 2 | 3, cap small | large 3.2 | 4.2, flat white 3.8, latte (macchiato) 4.2, etc.
ofc prices are now a bit higher :/
I was gonna say same here but I'm also from Germany 🤣🤣 on top of that our lattes (we call it latte macchiato) are poured in glasses not cups, so you put the milk first coffee second and no art on top, and you can see the color gradient where milk and coffee mix through the glass! 😍
I just can't seem to get it! I am trying to get what you just did and so far it is a NO GO! I am in AZ USA we have a great commercial/residential coffee maker. I will keep watching!
Same here in NZ as well. Well explained great demo thanks 👍
I’m a barista at my local cafe the biggest problem I face is whenever I make hot coffee I have so much leftover milk, I tried asking my Co-worker bht they didn’t helped me through it. Can anyone help me out in figuring it out on how much milk to use in latte, flat white, and in cappuccino
A few ways I learned to waste less milk:
1. Take the total volume of a typical drink you serve. Subtract the volume of espresso and the volume of the foam from the total volume. This should give you an estimate of the volume of milk you’ll need. Measure that much milk out, pour it in a pitcher, and note where that level is in the pitcher. You want to pour it to that level for that drink every time.
2. Measure the volume of leftover milk after you finish a drink, or at least look at it to give you a rough idea of about how much extra milk you had. You’ll want to pour that much less milk into the pitcher for that drink for next time.
3. Use takeout orders for some trial and error. Pour less milk then you have been, note where that level is in the pitcher, then make your drink. Note if it was too little or too much. If it’s too little you can steam a bit more milk to top off the drink. If it was too much, use a little less next time.
Over time you’ll learn where that milk level is for all the different drinks, and you’ll be able to go just by looking at it. It takes time and practice, so keep up the good work!
th-cam.com/video/YJZzNcjBx7w/w-d-xo.html
cappuccino n latte use 170gms flate white use 150gms then use a small steaming jug
The official Italian recipe for cappuccino is 25 ml of espresso e and 125 ml of frothed milk in a 150-160 ml. Cup. It can be a good starting point 😊
@@RicMorn I tried it today, it was absolutely amazing thank you for recommending
Such a great video. Wondering if you can tag the milk jugs you used and how many mls they are? Thanks !
Very helpful, thanks. Is there then more milk volume in a flat white?
Love the chocolate first in the cappuccino... Greetings from the GC, Australia. 💥
Thank you 🙏🏻
Thanks 🙏 for teaching us ❤
So for a single shot in 190ml cup, how much espresso is extracted ? Is it 21g espresso since the shot is split in two at the portafilter ?
Very nice ,i need to learn more on how to make coffee and design it with all measurements of milk in different types of coffee types please help thank you
You are most welcome
@@ArtistiCoffeeRoasters please help me i also want to be a barista making those well designed coffees thank you
Always wondered the difference! Thanks for the explanation!!
You’re welcome ☺️
Great demo...thanks!
You're most welcome! Glad you liked it :)
Thank you for demonstrating modern coffee
Easy to follow instructions. Nice demonstration. Thank you
No problem at all, glad you liked it :)
this dude spoke into my listening, i can't finally make latte art(kinda) and really know what I'm actually making.
So curious… does it spill everywhere at the cafe in Australia like it does here is US when it’s to the end of the mug or cup??!
Hi am a lady barista from kenya..n your video is really helpful.. I would really one day love to work abroad
That’s a beautiful cappuccino. I nailed my first microfoam drink today and am excited to learn more
Your very clever, and you explained very well thank you
Thanks so much! Glad you like it :)
I wanted ask something abt flavors... if I boil the milk with a cinnamon stick and add it to the coffee with sugar... would it be a good flavor?
This was very helpful doing a barista and hospality course here in new Zealand
That's great to hear! I hope you're enjoying your hospo course :)
It talks to everyone! Simple and precise 😍thanks 🙏🏻
Hi, im trying to adjust my machine, after pouring in the coffee in a small cup, how many grams would it be 50, 60 or 70 excluding the weight of the cup itself, and of course no milk. Thanks
Weight your dose (ground coffee) then use a 1:2 ratio.
So if you’re using 18g of dose, get 36g of yield out.
Let me know how you go.
i still get a lot of flat white customes that do not want any foam. most are happy with a little bit. i hope i can get my milk like you one day. do you have any body on the sunshine coast QLD that stocks your coffee. i really want to try it.
Just bought a machine for home. My question is if you want like a flavored like vanilla or such, when do you add the flavor? If that makes sense.
BRILLIANT!
One of the best espresso accounts on youtube. Informative and no unnecessary editing or advertising. You rock dude!
super helpful and clearly explained. Thanks ;)
Today was my first day to learn how to make latte it's not easy but ready to learn
I had been making Flat Whites before they were invented in cafes. Even though I grew up in Australia and my parents are Italians. I have been doing them since the mid-1970s as a child. Funny how Australia and New Zealand fighting over who invented it. Doing them mainly for the people (visitors) who can't drink straight espresso or my dad on occasion. So is it an Australian invention or an Italian invention? Since I was in Australia doing this or was it because my parents were Italians? I had to learn it from someone back then?
We also use the sugar creme via the first drop of espresso coming out of the percolator, adding to a cup with sugar and stirring like crazy, and then adding it into the espresso in cups and stirring it in and seeing the creme sugar foam come on top and give it a nice layer.
I'm an immigrant and living in Europe. Even i gradueted from school i cant find a job. Now i'm working in bar. I want to be barista for my next career work.
Great.
Thank you for that thorough explanation and demonstration. Cheers!
You’re welcome ☺️
Gday Jimmy, mate your steam wand froths and heats milk in less than half the time it takes my steam wand. Using full cream milk, how hot are those three variations of milk you just did? E.g. for a cappucino it'd take me about a good 45 secs-1 minute to get it to about 65 degrees.
Great video! and it was explained perfectly! I appreciate the demonstration and it helped me a ton!
You're very welcome!
Wow thank you. I learned something
Excellent video 👏 👏 👏
Now - is there any way of sending this to every cafe / coffee shop in the UK???
Been back almost a year and I get a better coffee at home from my Breville tbh, never had a proper flat white in Blitey! Although Costa & Starbucks are likely to blame (the most) and I avoid them at all costs, even the "proper" coffee shops are no better and can only do hot frothy mugs of milk. I now only order an espresso, believing no one could possibly f#*k it up BUT guess what! 😢
I like the way you make the design on the coffee drinks. I
want to know what the difference is between Coffee Macchiato
and a Coffee Latte? I am confused on this.
Thank you,
Jeff
A macchiato is an espresso with milk froth sprinkled all over, a latte is like 1/3 coffe 2/3 milk
@@NatalianatalinaBatalie-yl6lq Thank you for your reply. I love Coffee Latte.
Hii
What are your opinion about indonesian coffee?
I'm just started to brew my own coffee with V60 method
What did you tap into the cup before you poured the cappuccino? And my steamer takes me like 30 seconds or more to do what you did in about 3, lol - It’s much harder for me to get consistent with my aeration amount
If you watch other videos it's chocolate.
it takes about 10 seconds of froth on a home machine and 3 on a commercial one. Hope that helps :)
Choccy
This video will benefit me in my future when I work in the barista
Barista is a person
These vids are invaluable ❤
Thank you, its great to hear that you like them :)
Best video & highly skilled barista
Best video I've seen. Thank you.
Wow! Thanks 🙏🏻
Honest question, are these coffees drank without any sugar or sweetness?
Thanks for your video. I would like to aks you that maybe you can explain slowly so I can understand your points❤
Shake the tree with your knowledge shared with showing the different ways of making a brew.😊
Great video and explanation
This video was so helpful I’m going to practice it
For the love of coffee, well taken.
that looks fantastic. Starbucks has poisoned the well over here on the west coast (I am in Canada not far from Seattle). Every place mimics Starbucks silly 'tall' or grande size and it either comes way too milky or too frothy never a nice strong mix. And then there is the obsession with dark dark roast, also a Starbucks inspired defect. I was in europe last year and yes that is where they do the coffee correctly - though yours still looks the best!
Very good - I learned a LOT. Thank you!
Awesome that's great to hear!
It's an art-form. Superb 👌
Since the milk in a cappuccino is aerated more than the other two drinks, does that mean you actually use less milk for it?
It's a stronger tasting drink then latte. Same volume but different amount of milk after steaming
Hey, was it the same amount of milk in each jug before you started to steam??
Nope. Less for a cappuccino as you’re adding more air therefore more volume. Flat white starts with more as you’re not adding so much air.
How much milk is being used? Like a cup or 2/3 cup
What temperature are you heating the milk to? It's taking like 10 seconds
Thank you so much, this was sooo helful❤
You’re welcome ☺️
Thanks a lot for sharing your wonderful talents 😊
Thanks so much for sharing this ❤️
Your bar is amazing so clean ✨👌✨
Thank you 🙌
I could not see the difference in time and how you held the milk for the 3 first coffees - otherwise good video, but I'd love more in detail on the milk and how to get the difference ( sure I get time but it was such little time difference) !!
Thank you great information 👍
You’re welcome ☺️
I work at a icecream and coffee shop and I was never trained. .. I’ve been winging it at Cappuccinos so here we are
👍🏻
@@ArtistiCoffeeRoasterstell me can we grind the coffee beans in home and make coffee like instant coffee type ( if we don't have coffee machine).? I hope you understand my question.!
Thank you for Sharing 👍
No problem 👍
Shouldn’t the milk go in first for the latte?
What's the perfect time of steaming milk sir?
Depends on the machine 😆
😁
Thank you for the video! I am just learning with my new espresso machine. What I’ve read so far is when doing the milk you hold it from the bottom until it gets almost too hot and then it’s ready. I noticed that you did the milk for very short period of time depending on the drink. Did you pre-warm your milk first? Because the amount of time you were steaming it wasn’t long at all to warm the milk and I don’t want cold milk on my hot espresso. Thank you for the video, I love knowing the difference between those three espresso drinks
Industrial machines heat the milk far quicker than a household machine, and produce more steam so the times will be different depending on your setup
Thank you, I’ve come along way since that comment I made. Learning as I go. Getting better. Your feedback is appreciated.
How do you serve the coffee hot without burning the milk? I can’t seem to make hot enough drinks even when cooking the milk.
Is it steam pressure or boiler temp through the ports filter?
Milk temp is all to do with the steaming. Pre hear the cup, and only take the milk to 80 degrees max, other wise it will burn.
Great video.. Explained extremely well
Thank you
Very nice Lad! Excellent!
From puerto rico
I thank you for your
Tuition.
Keep up the good work.
A great vid content for a newbie barista like me..keep up👍
Thanks
Navyenye nastruggle .where are you