I notice it might differ per country what to call a cappuccino. Despite the milk texture, we would call both a flat white. In our country, a Cappuccino is made of non fat milk, so there is more foam rather than hot milk. There is truly a milk foam on top of a espresso, no latte art even possible.
We're aware that it's different all over the world, we're just sharing how we do it here in Australia. Hopefully you get a chance to try an Aussie cap to enjoy the chocolate, texture and latte art.
@@ArtistiCoffeeRoasters thanks a lot for your reply! Loved the vid, I am excited to try the hot chocolate latte style. You also made me want to try a red velvet drink! Cheers and keep up the good work ❤️
if it's just for yourself, you can probably go by if you enjoy the taste or not. Some cafe's or people prefer a double shot for capp's or flat whites just by taste
Fridge temp milk is actually preferred for both food safety reasons and the ability to spin your milk long enough for ideal texture before it comes up to temp!
That’s a long mac from 15 years ago. Nowadays in WA long mac is start from 8oz up to 16 oz. While macchiato or short mac over here is 4 oz with a dollop of froth while long mac is add another shot of coffee in 8 oz. Well, basically an extra shot for other sizes from standard coffee drinks. If it’s topped up meaning it topped all the way up
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
It was neatly explained and can be understood easily. It gave me confidence😊 Thank you so much and more power to you guys! ☕🌟
Our pleasure!
Legend! Could watch you guys making and talking about coffees for days!
☕😂👍
Awesome to hear! Thanks so much :)
At total ease with all that’s around - a privilege to watch.
Thanks 🙏🏻
I just love what you did today anyways I got to learn something about coffee each day I watch your teaching videos God bless you
Thank you! You too!
thank you for helping our employees make coffee for their training
Our pleasure, glad we could help! Cheers Luke
7:12 Beautiful latte art. Also a joy to watch Jimmy seemingly effortlessly making all those coffees! 👌
Glad you liked it ☺️
Very informative content as usual guys! Thanks a lot!
Thanks 🙏🏻
Great video Jimmy, thanks for that!
You’re welcome ☺️
good video, updated and useful, thanks a lot mate
I’m only a minute in and I’m already craving an espresso! 😁
Same!
Very helpful! Thanks. Where can I find that pitcher rinser❓
artisti.com.au/products/rhinowares-milk-pitcher-600ml
Why literally all coffee shops in the UK use DOUBLE shot by default in anything from flat white to both regular (240) and large (320) late?
For coffee flavour. A single espresso is too weak for a flat white. IMO.
I notice it might differ per country what to call a cappuccino. Despite the milk texture, we would call both a flat white. In our country, a Cappuccino is made of non fat milk, so there is more foam rather than hot milk. There is truly a milk foam on top of a espresso, no latte art even possible.
We're aware that it's different all over the world, we're just sharing how we do it here in Australia. Hopefully you get a chance to try an Aussie cap to enjoy the chocolate, texture and latte art.
If youre doing 1:2 in 30’’ for espresso, what is the brew time for your 1:1 ristretto???
What did you mix your chocolate power with for the hot chocolate? (The pre mix I mean). Hot milk or water?
We us a little bit of hot water :)
@@ArtistiCoffeeRoasters thanks a lot for your reply! Loved the vid, I am excited to try the hot chocolate latte style. You also made me want to try a red velvet drink! Cheers and keep up the good work ❤️
If my dose in is 17g. Should I still split it and use single shots for capp and flat white?
if it's just for yourself, you can probably go by if you enjoy the taste or not. Some cafe's or people prefer a double shot for capp's or flat whites just by taste
Taste test is the best way to know.
Probably a dumb question so apologies in advance! Do we need to make sure the milk is at room temperature before it is steamed? Thanks!
Fridge temp milk is actually preferred for both food safety reasons and the ability to spin your milk long enough for ideal texture before it comes up to temp!
@@lukesechrest4864 thanks!
What he said...
nailed this answer ✌️
I have been told that long mac doesn’t have have water in it, is it true in any cases?
It seems to be different from state to state. This is just how we’ve made it for years and it’s how we teach it.
That’s a long mac from 15 years ago. Nowadays in WA long mac is start from 8oz up to 16 oz. While macchiato or short mac over here is 4 oz with a dollop of froth while long mac is add another shot of coffee in 8 oz. Well, basically an extra shot for other sizes from standard coffee drinks. If it’s topped up meaning it topped all the way up
Is it common to have a double shot in the dirty chai? I would have expected a single
Standard would be single in a small cup (170-220ml) and a double in a large (280-360ml)
How much turmeric did you measure out
15ml 👌🏼
No Cortado?
In Australia and New Zealand the cortado is usually replaced in menu's with the Piccolo
I believe it's the Piccolo.
Yeah probably could have added it but it’s not so common in Aus.
Cortado’s are different to piccolos, a little more milk served in a larger glass.
Nice drinks. Latte art a bit rushed 👍
Sure was but that wasn’t the point of the video. We’ll take more time next time 😉