Why does the "Crema" sounds like "Grandma"?😭

Yeh

youtube.com/@baristastephen?si=9Y9e-ns6C9GYCgpZ

The more I try, the more capuchino i made...i can't get it right 🥴

ooh I definitely want to try this. I finally figured out milk steaming with my Smeg, I want to make latte art

If i pour too slow the milk doesn't break through the crema and floats on top

Are you using Whole milk?

Is that 6oz or 8oz cup?

Flatwhite of one shot???

Is it necessary a pitcher with a great round spout? Because my pitcher has a small spout and I can't do it.

I’ve always wondered - do you pull your shot first, then steam your milk. Or do you steam your milk then pull the shot?

That’s a nice tamper. Can you provide a link for it?

At first I thought it was a bubble, and that it was growing😂😂

But the most difficult part is actually that milk steamed to a silky-pourable state 😅😅

Lovely Will try tonight

The wand on your machine allows to use Larger pitcher. Just need more practice

Why is my crema on my home machine very thin?

NIC bro ❤

❤❤

This is a latte lol

I am using the same model in this video. Can you tell me what number your grind setting is on? I'm currently using 3 and I'm wondering if I should go a little finer because I am getting very close to the time frame you are mentioning

I can’t get the right consistency for my milk 😩

Nice 👍

I cant even get the first one. My milk ends up too frothy no matter what I do.

Thulip ❤❤

What makes a flat white is the ristretto shot. 1:1 ratio

I think my machine is not capable of producing enough steam and therefore is not strong enough to do the whirling thingy. Any tips? (Lelit Anna V1)

We have the exact same model and color. ❤

Watched the whole thing and my espresso is still bitter.

Thank you for the video! Should it always last around 30 sec? I can adjust my watter volume from 30-90ml. I like it around the 90ml but i feel like that should take longer than the 30ml that are ment as 1 epsesso. Thanks!

Have you installed a new OPV? Pressure looks spot on vs the default for these machines

That’s beautiful

I'm hardly new to home espresso brewing, but something that I've always been curious about is pour time calculation when using a pre-infusion. Say you have a 5 second pi, for 5 seconds water, without pressure, is added to the top of the puck. Others have insisted that you don't adjust this in the pour time calculation, so if you're trying to stick to the 30sec rule, no additional time should be factored in. To me this doesn't make sense. PI is to simply help in achieving a more even water flow over the coffee, but doesn't actually interact with the content of the coffee until pressure is applied, so in my example I allow for 35sec. Why shouldn't I?

Stop using <3... use the cursed three and make Ɛ>

What’s the ideal duration of adding air to create microfoam with this machine?

Will almond milk become this frothy?

Why not splash initially to break the crema and then mix whilst mentaining the remaining milk in motion so it doesnt separate, then tilt the cup, start pouring, thin the stream towards the end, then finish with the cut? If you mix the initial splash with the espresso shot/s you get golden brown with white contrast, and amazingly good taste, because the crema(bitter part of the coffee) is mixed in with the sweetness of the milk. Its science, im not hating or anything, just asking

Are you going to update this or just let it rot? You need to cover extended maintenance because that's a big part of "everything" anyone SHOULD know. You also left out: How to do multiple shots in a row with one or two chambers, and how to clear and clean the machine after each shot. Again, stuff people SHOULD know but you did not deliver.

How much milk and espresso for that cup?

Thank you for your clear directions. My home coffee machine can do single shots or double shots. I would like to know the time and weight suggested if I have a double shot, please?

Bro please go deeper in the cup for these tulips. Ive watched a few of your videos and all have that big empty space at the bottom. However in 1 you made a 'winged base' and a (sorry for calling it this) attempt to a swan where you did place it further in the cup. Hope I dont sound like a dick this tulip is decent. But it could be better 🙂

What brand of the machine do you use?❤

The fast way is how most Starbucks Baristas pour coffee. McCafé are more professional.

Nup quite there yet, but I've started to control the milk pouring time

Cheer~~~flow rapidly in a steady stream.😊

Slow down on the press. Creator of it says he uses one finger to make his press the best speed

I find it really funny, that this is a “beginner’s guide” and we started off with coffee bro science. No offense, it’s funny!

Single shot for a flat white??? Seriously????? Whats the whole point of flat white then.

so its not mostly in the center? its almost in the side of the pitcher?

Can't get it done no matter how many times I try :(