As a Starbucks barista this makes so much sense as to why it's so hard to do art at work. We have goof default ratios to do it and we don't often get trained about what ratios could make it easier. Love your videos!
When I go to Starbucks I like to request a “for here” ceramic cup. Many times the Barista will then use their skill to do latte art. If I get a “to go” cup and drink it in the car I can’t appreciate how the latte looks although I can taste it. At home I always try to be fancy with my coffees.
Can you break it down to mg/ml. Eg for a 340ml cup (double) Aim for ~40ml espresso and ~??ml milk. (I assume 40*5.5 = 220mls) - haven't had my coffee yet though
340ml is huge.... say you have 20g in, 40g out - you're looking at around 250ml of milk. it's hard to say how many ml of espresso to milk because crema and milk aeration makes it vary, thats why you measure espresso in g
@@steinanderson Don't sweat measuring the ml. keep the scales in mg and weigh the output from the machine. And yes, 220mg/mls is about right for our favourite beans
Ratio is weight x whatever is the control. So if one espresso yield is 38g then it'll be 5.5x that, where another recipe may be 45g of coffee extraction, so 5.5 x that.
As it is local to our area, we are using Riverina Milk. Riverina is made up of about 20 farms, and its a mix of Clover & grass species, which is about exact as I can be :)
That’s my question exactly after watching. 20g coffee + 110g milk = total 130g . 170ml cup is too big. g to ml is pretty much the same. How do you serve at your cafe?
I prefer like 4 to 4.5 oz milk and around 36g of coffee. Strong flat whites are all I drink. I like mediums for this but I really like certain medium/darks. I remember having the best damn flat white I’ve ever had in Paris 3-4 days in a row.
Good info. I’ve always wondered what people (more cafes actually) classify as a single and a double shot in terms of grams of coffee and also the yield. Maybe you’ve done a video on this, but would be cool to see if you haven’t.
It is much dependant on where you go as cultural norms, diet & expectations al play a role in it. Italy has a 'certified' 7g IN dose, where here in Australia, it isn't too uncommon to see IN doses fluctuate between 18-24g. Yield is then definitely another factor. But a 21g IN dose and say 36-45g OUT dose would then also 'typically' be split through a double handle, so therefore a single shot can be `18-22.5g' OUT.
Here's another one to throw into the mix. How about if the shot is a double ristretto? For example a double @ 22g is obviously a lot more intense than a single of the same weight. The milk ratio would have to be adjusted. Very subjective with so many variables to keep us caffeinated geeks entertained. 👨🔬
It would then depend on the end drink you're making ;) But if it were a Piccolo Latte then I'd go with 5.5 :) Still intense, but lacking the bitter end
As a Starbucks barista this makes so much sense as to why it's so hard to do art at work. We have goof default ratios to do it and we don't often get trained about what ratios could make it easier. Love your videos!
When I go to Starbucks I like to request a “for here” ceramic cup. Many times the Barista will then use their skill to do latte art. If I get a “to go” cup and drink it in the car I can’t appreciate how the latte looks although I can taste it. At home I always try to be fancy with my coffees.
I love your videos so much! They’re informative, entertaining, and well produced. Greetings from Berlin, Germany!
Can you break it down to mg/ml. Eg for a 340ml cup (double) Aim for ~40ml espresso and ~??ml milk. (I assume 40*5.5 = 220mls) - haven't had my coffee yet though
340ml is huge.... say you have 20g in, 40g out - you're looking at around 250ml of milk. it's hard to say how many ml of espresso to milk because crema and milk aeration makes it vary, thats why you measure espresso in g
@@steinanderson Don't sweat measuring the ml. keep the scales in mg and weigh the output from the machine. And yes, 220mg/mls is about right for our favourite beans
thank you, very useful!
Is your ratio for espresso counted by yield? If so, are you brewing espresso at a 1:3 ratio?
Ratio is weight x whatever is the control. So if one espresso yield is 38g then it'll be 5.5x that, where another recipe may be 45g of coffee extraction, so 5.5 x that.
I thoroughly enjoy these kind of videos of yours: info + entertaining...to say nothing of your outfit while describing a black coffee drinker. :)
Such a narrow range. I was hoping to see if some people were gonna like cortados considering no one ever even orders it.
Okay, but what grass species are the dairy cows being fed?
As it is local to our area, we are using Riverina Milk. Riverina is made up of about 20 farms, and its a mix of Clover & grass species, which is about exact as I can be :)
Can you recommend a good milk pitcher for pouring art?
So if as an example a split shot is 20g, would you then steam 110g of milk and serve in a 170ml cup?
130g total should fit :)
@@SevenMilesCoffeeRoasters Thanks. Am I understanding your 1:5.5 ratio correctly in the weights I listed?
And also, is the milk weight of 110g, the starting 'raw' weight prior to steaming?
That’s my question exactly after watching. 20g coffee + 110g milk = total 130g .
170ml cup is too big. g to ml is pretty much the same.
How do you serve at your cafe?
@@icyfire207 g to ml is the same in water... crema and milk foam has entrained air...
I prefer like 4 to 4.5 oz milk and around 36g of coffee. Strong flat whites are all I drink. I like mediums for this but I really like certain medium/darks. I remember having the best damn flat white I’ve ever had in Paris 3-4 days in a row.
Good info. I’ve always wondered what people (more cafes actually) classify as a single and a double shot in terms of grams of coffee and also the yield. Maybe you’ve done a video on this, but would be cool to see if you haven’t.
It is much dependant on where you go as cultural norms, diet & expectations al play a role in it.
Italy has a 'certified' 7g IN dose, where here in Australia, it isn't too uncommon to see IN doses fluctuate between 18-24g.
Yield is then definitely another factor. But a 21g IN dose and say 36-45g OUT dose would then also 'typically' be split through a double handle, so therefore a single shot can be `18-22.5g' OUT.
@@SevenMilesCoffeeRoasters ah I didn’t think about the double handles and a shot being halved. Makes sense.
Foreigner here. The milk in Australia is SO GOOD. All the dairy in Australia is so good, like eggs, ice cream, etc.
Where from?
Here's another one to throw into the mix. How about if the shot is a double ristretto? For example a double @ 22g is obviously a lot more intense than a single of the same weight. The milk ratio would have to be adjusted. Very subjective with so many variables to keep us caffeinated geeks entertained. 👨🔬
It would then depend on the end drink you're making ;)
But if it were a Piccolo Latte then I'd go with 5.5 :)
Still intense, but lacking the bitter end
so good😍👌
I came here to find out how to make my flat whites look better..
First!! ☕
Why u talking like the theorist