I watch your videos with headphones in the morning while I read, it gives me the feeling of actually sitting in these cafes beccause there are no cafes like these here in my city in India - the ones that do have a good ambiance always play such loud and obnoxious music that you can't do anything productive there. I absolutely love your videos, so thank you so much
You are soooo polite, fast and professional at at it... i can get confused and serve someone a cubano... learned something.. can make Americano... and espresso now.. on day of watching coffee videos.. ❤making mime with Kenyan and Ethiopian coffee.
I really enjoy putting your videos while I plan my day and start working. It gets me smoothly into my day! Keep it up! Also I find it really cool that you shared some TH-cam tips with your coworker around 1:00:00. You really send some good vibes man
dang man! I like watching your work, I cant wait to serve and make coffees for my future customers like you do. please make some more videos like this. from philippines.
Milk wastage🥲 if there was milk teas on the menu it would help reduce the wastage but overall you a fantastic barista, i wish to have that pressure and anxiety free station mood🙏🏽
The explanation around min 43:00 of kylie jenner and the lip filler kit scam 👄is a treat to the ear of someone listening to this in the background while working (like me) 😂
With tamping, you shouldn't be hitting the portafilter on the bar. Below the portafilter, on the handle, where the handle meets the portafilter, that's where you knock against, it increases the life of your equipment. And when you dial in, it should be in the morning, you shouldn't have to be removing coffee from the filter when weighing throughout the day. Hope this helps!
I love these videos but damn those finished pucks look full of water, which isn’t surprising given that there were so many clumps in the puck preps for most of the coffees.
Great videos. Just wondering: what about the constant wasting of milk? Sometimes it seems most of the milk from the stainless steel thing gets thrown away. Is this common practice in the Barista community and if so why? Wondering if there is not another way. Greetings!
@@levisharman4055 Well, I guess no waste is worth anything really! ;-) Just had a little research and one idea came up: most baristas are extremely precise with weighing beans, powder, grain etc. so why not precisely measure how much milk goes in a jug? Simple line in the inside of the jug could help here, no? I guess if you are an expereinced barista, you become good at measuring but still.. Or do you know if that is common practice?
Out of curiosity (and obv not being a barista) I have two questions! Firstly, why does the coffee need to be measured 18.0 exactly? And I'm curious on how long its taken you to sort of slowly perfect that latte art. I'm obsessed with your channel you've got a new sub!
I believe it has to do with, 1. The basket which is used for pulling the espresso. They come in different sizes, single basket, double basket and triple basket. 2. Depending on the basket there are different ratios of coffee needed. Single basket are around 7-9g, double 16 - 21 and so on, I would guess 18 is just the middleground used. Hope my answer can help, hopefully Connor himself can maybe elaborate or correct me if im completely wrong. Have a fantastic week :D
@@mulst2759 Thank you very much! Honestly this does make sense, I've always been a bit curious on what the reasoning would be. You as well! Hope you have a good one.
Also, the buttons on the espresso machine are typically set to a certain volume. For example 18 grams of coffee in. 40 grams of espresso out in the cup. If you now only put 17 grams in the basket for example, the shot will run very quickly (because water can get through easier, less resistance) and the shot will be under-extracted and probably taste really sour.
yoo, how are you getting this work? Love the videos but yeah curious how you are picking these shifts up, ya walking in and asking before or emailing cafes or??
i love ur videos! but i do have a question... sometimes u make americanos and put water first and sometimes you put espresso first... which is the correct way? or does it not matter?
Love your videos man, the only thing I dislike is that napkin that you use to clean after each use, looks gross imo, but then again I have 0 knowlegde on the subject so it may be just fine.
if he was tamping with no pressure the extraction would sputter/spray n the crema would be thin and weak. Whatever his tamp pressure is is fine (also, that tamp seems really heavy, so he probably doesnt need to exert as much force as in other cafes)
Hi, i wanted to point out something. I don't want you to think i'm disrespectful, but as a barista as well for the last 8 years, from which 6 years in the central part of London in specialty coffee shops, to put in the title of the video ,,rush,, its misleading. When you have 8 coffees orders in 5 minutes, that's not a rush. Its ,,holiday,, to say so 😂. In a real rush you dont have time to weigh your coffee and so on. But otherwise, keep up the good work!
I love watching your content, genuinely inspired me to pick up a camera and start my channel.... If you ever want to do a shift on the Tuk Tuk send a message ☕🤎
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
It's quite impressive how you just acclimate to these different cafes like a pro! I love these hour+ long POVs! Pls keep them coming
Plenty more to come! Thanks for the support!
Do you watch the whole video?
I watch your videos with headphones in the morning while I read, it gives me the feeling of actually sitting in these cafes beccause there are no cafes like these here in my city in India - the ones that do have a good ambiance always play such loud and obnoxious music that you can't do anything productive there.
I absolutely love your videos, so thank you so much
Thank you for watching!
nah bro what you on, in my area of the country we've got mad chill cafes
Considering that looked like a really cramped workspace, you managed to make it work really well. Nice job!
Thanks!
The videos are getting longer and longer!!! I LOVE IT!!!
Can't wait for your two-hour video! And who knows, maybe we'll get an 8-hour Christmas Special! Hahaha
Gonna watch the whole thing. It's so hypnotic, everytime!
I absolutely love your videos, they are very therapeutic to watch.
Glad you like them!
New Connor dropped. It’s going to be a blessed weekend.
You are soooo polite, fast and professional at at it... i can get confused and serve someone a cubano... learned something.. can make Americano... and espresso now.. on day of watching coffee videos.. ❤making mime with Kenyan and Ethiopian coffee.
Love your videos Connor! They are like a beautiful meditation for me somehow. 😄
I really enjoy putting your videos while I plan my day and start working. It gets me smoothly into my day! Keep it up! Also I find it really cool that you shared some TH-cam tips with your coworker around 1:00:00. You really send some good vibes man
dang man! I like watching your work, I cant wait to serve and make coffees for my future customers like you do. please make some more videos like this. from philippines.
"He's got a hundred videos I'll watch all of them" ... legit feel called out 😅❤
Connor, you are so pleasant to watch and you can move and make amzazing coffee's
Wow, that place looks incredibly cool!
Love watching these video's, keep them coming! :)
Oh love it! Thank you! Saludos desde Argentina 🇦🇷
THIS LOOKS LIKE SO MUCH FUN
I love your videos so much man. Nice coffee shop btw
Amazing barista.😍
These videos hit different man
Milk wastage🥲 if there was milk teas on the menu it would help reduce the wastage but overall you a fantastic barista, i wish to have that pressure and anxiety free station mood🙏🏽
Noted that as well. Milky wastage. Can be reused 😊 as its is fresh especially when making similar orders.
@@krissk77Steamed milk doesn't keep its texture for very long, which is problematic.
The explanation around min 43:00 of kylie jenner and the lip filler kit scam 👄is a treat to the ear of someone listening to this in the background while working (like me) 😂
Ayyy this is awesome, thanks man!
I like how you can froth milk perfectly with any type of wand
With tamping, you shouldn't be hitting the portafilter on the bar. Below the portafilter, on the handle, where the handle meets the portafilter, that's where you knock against, it increases the life of your equipment.
And when you dial in, it should be in the morning, you shouldn't have to be removing coffee from the filter when weighing throughout the day. Hope this helps!
“Who are you?” hits me different 😢 48:56 . I hope you’re okay. Love your content ❤
Good video man and greetings from 🇧🇷Brazil Boa Noite brother
Makes me wana be a barista lol
I love these videos but damn those finished pucks look full of water, which isn’t surprising given that there were so many clumps in the puck preps for most of the coffees.
NineGrams Coffee from VN with love
How come he works in so many different places? Is he a freelance barista?
Great videos. Just wondering: what about the constant wasting of milk? Sometimes it seems most of the milk from the stainless steel thing gets thrown away. Is this common practice in the Barista community and if so why? Wondering if there is not another way.
Greetings!
What's left is milk foam, it doesn't count as much waste
@@mikastudio7954 got it. But still, you could reuse it for the next cup or is the texture off then?
@@NilTeisner The second.
Never reuse milk. The waste is worth not having scummy coffee
@@NilTeisner
@@levisharman4055 Well, I guess no waste is worth anything really! ;-)
Just had a little research and one idea came up: most baristas are extremely precise with weighing beans, powder, grain etc. so why not precisely measure how much milk goes in a jug? Simple line in the inside of the jug could help here, no?
I guess if you are an expereinced barista, you become good at measuring but still..
Or do you know if that is common practice?
guys we just unlocked another cafe!!
These videos are cool as fuck.
cool spot
I like it ❤
Hey. Love ur videos. For a white top why don't you pour the milk first and then add the espresso?
Out of curiosity (and obv not being a barista) I have two questions! Firstly, why does the coffee need to be measured 18.0 exactly? And I'm curious on how long its taken you to sort of slowly perfect that latte art. I'm obsessed with your channel you've got a new sub!
I believe it has to do with, 1. The basket which is used for pulling the espresso. They come in different sizes, single basket, double basket and triple basket. 2. Depending on the basket there are different ratios of coffee needed. Single basket are around 7-9g, double 16 - 21 and so on, I would guess 18 is just the middleground used. Hope my answer can help, hopefully Connor himself can maybe elaborate or correct me if im completely wrong. Have a fantastic week :D
@@mulst2759 Thank you very much! Honestly this does make sense, I've always been a bit curious on what the reasoning would be. You as well! Hope you have a good one.
Also, the buttons on the espresso machine are typically set to a certain volume. For example 18 grams of coffee in. 40 grams of espresso out in the cup. If you now only put 17 grams in the basket for example, the shot will run very quickly (because water can get through easier, less resistance) and the shot will be under-extracted and probably taste really sour.
Just for consistency, every time I work at a new place I have to relearn latte art with new equipment lol
@@ConnorDoesCoffee Thank you for replying! that sounds like a lot of work lol, I admire that. Your videos honestly are so soothing to listen to/watch!
yoo, how are you getting this work? Love the videos but yeah curious how you are picking these shifts up, ya walking in and asking before or emailing cafes or??
he's mentioning it before that he got all the shifts in a different cafe through an app called barista
It's an app called baristas on tap
I wonder about the coffee beans in jars. What are they for??? For kinda cleaning the machine?
Guess they are decaff
Yeah they are pre weighed decaf portions
i wanted to write "no piss cam? :(" but thought maybe not the best first comment to make.
i love ur videos! but i do have a question... sometimes u make americanos and put water first and sometimes you put espresso first... which is the correct way? or does it not matter?
sure was fighting that ice
What are the little yellow and blue packet-looking things that you pull out of the drawer with tongs?
how do you get to work in so many different cafes? is it like a one time thing or something? it would be impossible here
Cafe that u have worked is various
Love how at 02:50 each time you took a spoon off, it just kept getting more 😂 18.1 - 18.3 - 18.5. what’s going on? 😂
Scales are odd sometimes, you kinda have to guess sometimes
Hey bro, I had a question, what is there in red and white? And love your content ❤❤
Its white and brown sugar
@@ConnorDoesCoffee o ok thanks
It doesn't look like you put much pressure when you're tamping. Or is it just the camera angle?
Just the camera angle
Looking how not clean it is, makes me feel terrible
Метью Тессер - лучший сироп в мире
How much milk you use for a latte bro?
💜
Wait the minute...
Thats water not for consume or not???
Filtered likely
lets goooo
how come decaff late didn't get a precise weigh in 18 ?
It's pre weighed
10:43 why did you throw this shot ? And the shot after
Because he changed the grind size, needed to purge the machine of grinds held over from the previous, coarser setting.
☕👍
I noticed that you have not uploaded videos for a while 🤨
More to come!
Love your videos man, the only thing I dislike is that napkin that you use to clean after each use, looks gross imo, but then again I have 0 knowlegde on the subject so it may be just fine.
That's just coffee grounds stain I believe. They switch out the towels everyday too
They get changed every day
Veo tus videos y no entiendo? Tu trabajas enseñando a cafeterías? O te contratan para ciertos días ser tú el barista ?
I work at different places every week!
also god that scale is annoying lmao
Its me or it looks like your tamping is so powerless? Anyway great routine!
if he was tamping with no pressure the extraction would sputter/spray n the crema would be thin and weak. Whatever his tamp pressure is is fine (also, that tamp seems really heavy, so he probably doesnt need to exert as much force as in other cafes)
There are a lot of time consuming in your process.
Hi, i wanted to point out something. I don't want you to think i'm disrespectful, but as a barista as well for the last 8 years, from which 6 years in the central part of London in specialty coffee shops, to put in the title of the video ,,rush,, its misleading. When you have 8 coffees orders in 5 minutes, that's not a rush. Its ,,holiday,, to say so 😂. In a real rush you dont have time to weigh your coffee and so on.
But otherwise, keep up the good work!
Hahahah! Yeah, the Google Pixel's cam is the best for photos but honestly the video kinda sucks. The iPhone's video will always be the best.
Is it really important - 0,03 grams caffe more or less?
Might not, but it's probably a good habit anyway. Btw - are you french?
No, I´m from city of beer Pilsen (Czech republic) 🙂@@liamfitzpatrick6358
Can u work fast?
Good videos but not the most personable lad
The cups be like 👀👀
I love watching your content, genuinely inspired me to pick up a camera and start my channel.... If you ever want to do a shift on the Tuk Tuk send a message ☕🤎