Italian barista in action making coffee. Slightly different to how we operate 😅

[@mattabel9066]

Now that’s a guy who’s drank an enormous amount of coffee already today.

[@jonathan3670]

Right guy is moving.

[@mattabel9066]

Don’t get high off your own supply.

[@julienguillot1471]

Coke*

[@carlpanzram7081]

😂 Right. I bet if this guy doesn't have his coffee he slips into a coma

[@mattabel9066]

He goes into withdrawals

[@flex2flex640]

All those 20+ steps espresso workflow youtubers will probably get a heart attack watching this 😂😂😂

[@JoshuaMcTackett]

Look I’m not on that level of spritzing beans and using acupuncture needles , but I was a specialty barista for years. The reason this is so annoying is there’s specific reasons for trying to control the variables on coffee. It’s just to make it taste nice! Meanwhile Italian espresso still has that cultural credibility of being the best while they’re tamping sideways and taking zero care. I can tell you now these espressos would taste like bitter and watery crap. So yeah - it’s fair I’m having a heart attack watching this 😂😅 You got me

[@roytromb_strength]

Dude doesn’t even tamp well. Not even the minimum is met here.

[@Elektero]

@@JoshuaMcTackett espresso must be bitter. if it is not bitter, its' wrong

[@florianvelling6427]

​@@ElekteroOnly dark roasted beans are bitter, a medium roasted espresso won't taste very bitter if done right

[@mtnpwny]

I just wish he would clean the portafilter and group first…

[@uophj]

that's the lightest tamp I've ever seen

[@mikehoward1358]

It’s called the “1centimeter tamp.” Only few have ever mastered it .

[@illuzeweb]

probably heavy

[@meepmeep7165]

There was a tamp? 😮

[@Starlight_Akira]

Yh, I don't know if I'm just being ignorant when I say this, but to me it seems like he didn't tamp enough, and he's being way too forcef with everything, like putting the porterfilter into the group head that hard is going to shake the grounds... You gotta be gentle. I work at the same speed as this guy and I don't smash everything while I do it.

[@antiwoosh4302]

​@@Starlight_Akira not ignorant, been to a lot these traditional cafes. Coffee's are bitter mess compared to melbourne or majority of specialty cafes. I have to say though, their desserts are the absolute best.

[@LewLaps]

So you're telling me I dont need 5 different tools and 30 mins to prepare my coffee ground before it goes in the machine? Damn.

[@maxschmidt666]

No you don't. But please: -Clean the portafilter before you fill it -Use fresh grounded coffee, not pregrounded -Tamp in 90 degree angle and not like this guy -Clean the steam wand before steaming milk -Steam the milk properly so it gets foamy and not like this guy You don't need thirty tools and you don't need to make an expensive hobby out of it. But give it at least a little attention to get good espresso that does not taste bitter or watery. This barista basically serves coffee on the level of quality that McDonalds serves burgers.

[@LewLaps]

@@maxschmidt666 I was fully joking but I appreciate the advice bro! My Tassimo machine will do just fine 👊

[@dekad5200]

​@@maxschmidt666we Italians drink coffe in 2 minutes, rush hour bars can get hundreds of costumers, the espresso will be good nonetheless without all that genz TikTok min maxing bullshit, you don't need to reinvent the wheel

[@maxschmidt666]

@@dekad5200 When you always eat your burger at McDonalds, you'll never complain about the taste, because you have no knowledge about what an actual burger tastes like. So if you have some spare time, go in a coffee shop that takes their time and taste the difference.

[@MombasaCry04]

​@@maxschmidt666 sorry buddy, no one cares. I am fine with my Makabadi first flush. 😂

[@charlesfh3496]

That's why I love doing this job in Greece. People order and stay for hours. In Italy people come and go within 15 minutes which is why you have to work so fast

[@lucaluca1780]

Less than 15 minutes 😂

[@devw4967]

I was in Italy and people love to just chill and talk in cafes. Pretty relaxing

[@lucaluca1780]

@@devw4967 maybe in the weekend but trust me espresso take 2min of italian people time

[@devw4967]

@lucaluca1780 lol I see then every day lol plus they don't even do full work days at restaurants to chill during the day

[@lucaluca1780]

@@devw4967 listen to me, I have lived in Italy for 40 years and if you allow me I know the habits better than someone who has been there for a week on holiday. or not? the big cities are full of tourists (including Italians) culturally, coffee is taken at the counter on non-holiday days. then you are free to believe whatever you want

[@adoberoots]

After these 2 hour long espresso workflows this is so lovely to watch

[@Justin_anthony]

They’re foaming at the mouth right now

[@VeejayRampay]

_uselessly long tiktok espresso workflows_*

[@Robdutton91]

Good coffee doesn’t have to have a crazy workflow either. I think most of those people are just in it for the zen aspect of it. You can get coffee that’s 95% as good by just grinding and tamping which is all this guy is doing

[@adoberoots]

@@Robdutton91 yes I agree. I don’t know how much of it is zen though, I think it’s pretty neurotic for a lot of people - they think that somehow their coffee will not be good if they don’t do every little step. They’ve gone too far down the rabbit hole that is James Hoffman videos and studies on extraction.

[@jackistripping]

@@adoberootseh did i blind taste taste with 9 family members on christmas, same coffee bean, but i used a dosing funnel, scale, wdt tool, distributor, puck screen and calibrated tamp, my dad did what you see in the video (slower obv) and it was extremely obvious to everyone lol. Multiple different shots too so it’s not like it was a one off

[@tristancreswick]

This is a perfect example of the difference between consistency and looking good behind a machine

[@jackin_rl7429]

Came here for this

[@JoshuaMcTackett]

Thanking you for saying this. These espressos would be so watery and bitter. Did you see that 45° angled tamping? Don’t get me started on the dosing technique of “coffee in basket yes or no” Oh and the literal health hazard of that old milk caked steam wand 🤢

[@nicolettastrada5976]

@@JoshuaMcTackettma piantala!

[@earlmyname4257]

​​​@@JoshuaMcTackettplease stop with the bullshit. U can t beat Italian on coffee. It is our culture.we imported it in australia.u guys make a simple thing like coffee a science. Plus I live in Australia and I can confirm that in most of Melbourne coffee the taste of an espresso / short black it is rubbish. And I am not considering the time.

[@xdivby0]

​@@earlmyname4257 You can't assume people not to enhance and improve espresso technique just because italians were the first to use this brewing technique. The rest of the world is making progress and not waiting for you, sorry not sorry

[@yongyiho4076]

People go there for coffee. In and out less than 15mins. Unlike most cafes, you see people go in, order a coffee, sit whole day working or studying.

[@McKain88]

In Italy is more 15 sec then 15min?! Wtf 15minnfor a coffee...2min max...if you talk and eat a cornetto

[@francescogramazio1405]

I think here in Rome the average stay in the morning is two minute, if you have to eat also a croissant. Mine is often less than one minute, including payment.

[@waitlang1121]

cafes as a third place is gaining popularity, it is also the culture of some countries to chill out and mingle in cafes like the pubs and bars on others. People are willing to pay for the space anyway

[@Gpr1me]

What’s wrong with sitting and studying in a café?

[@AvengerDr]

​@@Gpr1medon't you have a home or a library? Plus if you stay there without ordering, you remove that possibility from actual customers who want to have a table.

[@dba1222]

Do you reckon if I said: "can I have oat milk" he'd be nice to me? 😂

[@racingphotographer8251]

Nah he'd go into some rant about his grandmother rolling in her grave.... More like, ask for an oat milk cappuccino after 11am!

[@gioelepassoni1891]

In fact the first milk he stains is soy milk

[@roseisonyoutube]

Actually I was able to switch to almond milk in every coffee shop I’ve been to in Italy in 3 different cities. It is not an issue there at all as a lot of Italians drink alternative as well!

[@b2clipz]

​@@roseisonyoutubealmond + coffee = kidney stones

[@quench89]

FANCUUUUULO 😂😂😂

[@zacgvids]

I was in Italy 2 weeks back, with everything happening in the US, I just wanna go back. I miss Italy so much!!!

[@RDS_Armwrestling]

Why does he tamp it like he's trying not to hurt its feelings lol

[@CASTIELS-ARTISANCOFFEE]

😂😂😂😂

[@miliccukic9916]

You don’t have to tamp like maniac. Its a gentle press thats all you need

[@l3138]

Depends on how they dialed in things. Some do 20kg tampering, some just the weight of the tamper... What counts is what's in the cup at the end.

[@bookies24k8]

The weight of tamping roughly doesn't matter, what matters is the evenness, while you can never tamp too hard, the more force you use, the harder it is to stay level

[@SunTzu192]

​@@bookies24k8correct answer!

[@gennytassieri5781]

Siete dei grandi !

[@tyrelsnider4397]

Before reading the comments, as a barista, I knew this was gonna be shit espresso 😂😂

[@iaido01]

As a guy that ownes one of the most affordable espresso machines i thought i rather drink mine at home😂

[@ememe1412]

This is Café culture in Italy, France, Spain etc. I remember working in a small town in the South West of France 24yrs ago. Cafe like this was very quick and busy. Espresso was the everymans drink in the morning and they were in and out going to work or quick catch up with friends and off. They could finish a cigarette in the time it took to drink an espresso😮 There were only 4 choices: cafe (espresso), au lait, a la creme, Americaine. Cappucino, macchiatto etc were something from the city or Italy. Cortado, if asked for was known, as it was close to the Spanish border. Sometimes when I watch the home rituals of espresso aficionados, i sometimes wonder how the old baristas and working men in those French Cafés would think.

[@lucaluca1780]

Italy and France ok...Spain less 😅

[@elenavoicu8150]

❤

[@neosocialist]

Aaah that morning rush, where the air hums with the clatter of espresso cups and the quick exchanges of hurried patrons, each seeking their jolt of happiness before stepping out into the day

[@FORO1705]

As an Italian this feels like home, I always miss this when I leave

[@everybodylovesaids]

You miss shit coffee?

[@Elektero]

@@everybodylovesaids no, as he said he nows does not leave in italy, so he can find almost only shitty coffee

[@nicolettastrada5976]

@@everybodylovesaids Why so aggressive?

[@marcoac-sx6lq]

​@@everybodylovesaidsit's actually the best coffe

[@troyethington9792]

10000 servings...a River of drinks flow from the skillful hands of that man. Labor of love.

[@intensity.density2208]

A local cafe has a workflow like this. I've never had to wait more than two minutes for my double shot espresso. Two baristas working, 4-5 coffees being made at once and I've never heard of or seen them make a mistake. And the coffee is amazing!

[@wflipper]

Im reading people writing about the steam wand When you have 3/4 cappuccinos, 3/4 macchiatos and other lattes or so, you clean it when you can First you serve clients, then when they are all served you clean it On a busy sunday or on a busy morning in italy, you dont know how many tables a single man dan prepare orders for, + banco (standing people) Also, coffee is grounded automatically by the machine while you use it (since you prepare 4-5 coffees at the same time, it grounds it and prepare 10 servings ready, and ground it again when the grounded coffee level gets lower) So, yes, its freshly grounded By a guy learning to be a barista, in italy, working in a very crowded pastry Bar

[@wflipper]

+obv you clean the wand b4 using it, im just saying that there are different priorities and cleaning it if you already steamed the milk it's not more urgent than giving people what they are waiting for

[@nicolettastrada5976]

Glad it was pointed out by a barista!

[@mikecollins5261]

"Here's your cream. I ain't got time to make no fancy swirl!" lol Love it! I bet it's a hundred times better then Charbucks.

[@giulianobordoni6103]

In nessun altro paese al mondo puoi sentire i suoni di un bar italiano. È prima un risveglio musicale e poi di gusto. W l'Italia.

[@mrxpowerful]

Nel caso non fosse chiaro, colui che ha caricato il video lo ha fatto per sfottere lo stile di lavoro in un bar italiano.

[@leobe2104]

​@@mrxpowerfulno, I'm pretty sure he just pointed out how he works faster and "sloppier", as in he doesn't have nearly the time the people of this channel have in their less busy cafè, because this cafè is way busier

[@hanz5680]

Jordan Schalansky: look at his elegence, a dance between mann and machine.

[@Yukahu]

Lo mejor de la vida es preparar el cafe en casa..el cafe es calma.cafe es pasciencia.cafe es refleccion...

[@blacksolthetruthknight4783]

This is normal barista speed he hasn’t even gone into. Hyper mode yet

[@andreaberetta6918]

Siiiiiiii... poesia in movimento. Evviva i baristi italiani!

[@Jacob_EstateAgent]

Dem Italian homies take pride and joy in their work, and that shows, keep it up my homies.

[@rehakmate]

except this guy

[@omni96]

As a speciality coffee geek and business owner, this is very refreshing to watch. The coffee is probably stale although lacking in aroma to begin with, light tamp that is probably also not a big issue, but you can see the clean machine and portafilter, the perfect execution... what a pleasure!

[@NikoFromSofia]

To be honest, Italians drink pretty average coffee. Usually "big brand" blends, dark roast, unknown origin, etc. Baristas are rarely very good, but they are damn quick.

[@toolmoo1]

"macchiato moomoo" 🤣😂 💀

[@lntersteIIa5555]

"macchiato uno"

[@nicolettastrada5976]

Moomoo???? Unoooooo

[@valdirberbert9361]

Bro what did that coffee do to you?? 😂 Great work!!!

[@EviEhvee]

I feel like im missing the tamping. He just places it over the portafilter and doesn't press.

[@ArtistiCoffeeRoasters]

Yep, a big dose pushing on the shower screen

[@aquaboogie1993]

It looks to me like he's only grooming the surface with a tap

[@richardfeliciano8885]

prolly the grind setting is extra fine, like a face powder that women uses on their face

[@Codgerism]

It's weighted

[@kekoffee]

They don't compact too much to avoid having a 25 to 30 sec extraction. A fast extraction means they can serve more customers. Unfortunately, they'll get served a shit espresso with shit coffee.

[@stevieg7403]

Well, that certainly puts things back into perspective

[@Conservator.]

I’ve served espresso’s and cappuccino’s (espressi e cappuccini🤓) for 10 friends this weekend using my Rancilio Silvia and Compak E6 grinder. It took me ‘just a bit’ longer to brew them. 😅 I’ve never seen someone this fast. I guess you have to be if you can only charge €1 for a single at the bar.

[@marcorossi2854]

It's not 1€ no more in a lot of places unfortunately

[@Conservator.]

@@marcorossi2854 Tx. Yes, inflation does its thing, unfortunately.

[@barriem5318]

@Conservator Silvia is a good machine, but that's a lot of work with a single boiler the size of a soda can, and a lot of dumping the tiny drip tray. Refilling too. I gave mine away (after 12 yrs) and bought a single boiler with heat exchanger. Your friends won't want to leave 😂

[@Conservator.]

@@barriem5318 I have a heat exchanger too but decided to take the Rancilio to the holiday home where we stayed. The Silvia has enough power to serve many espressos but it’s the temperature surfing that takes time. I only served doubles and I’m not the fastest barista. Steaming takes about 30s to heat up the boiler but once heated it has commercial grade power.

[@barriem5318]

@@Conservator. awesome! My Silvia was a v2 and it was great. They can make espresso as well as a much more expensive machine too.

[@coffeeling]

빠른 속도 외엔 죄다 단점만 보이는건 저만 그런가요. 넉박스에 퍽 턴 후 바스켓을 닦지도 않고 그대로 원두 받고 (이건 기본중에 기본 아닙니까?), 탬핑은 수평을 맞추지도 않은채 (탬핑압이 문제가 아니라;;) 표면정리만 하고, 그룹헤드에 포터필터 끼울땐 퍽 다 깨지라고 겁나 세게 냅다 꽂아버림. 이게 제대로 된 추출이 될런지 의문입니다. 바텀리스 포터필터였음 물총쇼에 편추출 난리날 듯😢

[@hellosmj00]

커피의 본고장에서도 역시 커피는 포션!!ㅋㅋ

[@emiliomagdalo7032]

Smooth and elegantly executed workflow.

[@yesnes123]

Came here for the coffee nerd comments 😂

[@ArtistiCoffeeRoasters]

E=mc2, coffee is life…. 😂 love the discussion this is creating. cheers Luke

[@MDChill]

If they want good coffee make it themself. Café like these are for locals and frequents, they knew what they would get coming there. But they came back anyway for those guys to work that fast, that speak volumes.

[@leobe2104]

They're so annoying and Sound exactly like exaggerated snob characters in a satire lmaoo

[@aliciarasco3529]

When we lived in Sicily, I'd go to our local coffee bar for a cappuccino in the morning. I loved watching them make coffee. Simple. Enjoyable. Rythmatic.

[@juliusmwesigwa4194]

Being fast and panicking are two different things

[@TerenceMW]

I'm always panicking 😂

[@brodyking7329]

I watched it again....he's actually quite composed ❤

[@francescodamico8900]

​@@TerenceMWCAMBIA LAVORO. QUELLO NON'E UN LAVORO VALORIZZANTE😢, ESISTE SOLO IN'ITALIA.

[@IAI123]

This is real coffee.

[@lorenzo19634]

it takes 8 starbuck workers to do that

[@A1cJ121]

Doesn’t clean portafilter, barely tamped the puck, slams the portafilter into the group head after puck prep, worst of all; a dirty steam wand… yea I bet the espresso ain’t gonna turn out well.

[@ArtistiCoffeeRoasters]

It was very different to our light single origin espresso for sure. Cheers luke

[@remcovanhartevelt588]

the coffee was freshly ground this morning😅 it's 12.00 now.

[@larrym.johnson9219]

Didn't the Italians originate espresso? It's very different from Turkish coffee.

[@henk4067]

@@larrym.johnson9219they did, but they don’t make the best espresso

[@Ilethsamael]

You'd be surprised.

[@thegamingrelish9272]

This is in my opinion how cafes should operate. Not weighing the handle and then the coffee in the handle or checking the time on the machine to see if the pour is consistent, etc… just simple pull the shot, compress it and stick it in the machine and pour. I’m in Melbourne at the moment and they are so particular with their coffees. Which is good but really affects how many customers you can serve in a given time

[@MrAledro84]

Coffee nerds' brains can't even compute this much efficiency 😂

[@hskrwr9495]

Job vs Hobby

[@iwontpoisonyouwithcoffee]

Yeah, I personally enjoy going slower more, but as previously stated it's his job.

[@exchangedspider]

Hobby 😂😂 coffee is a beverage and a commodity. I own a espresso at home after initial honeymoon period, Im in and out ASAP.

[@Nate2.4]

*pretentious coffee connoisseur 😂

[@michaellampson7085]

Most of the barista's i know could actually be this efficient. Their shots would probably taste just as shit

[@Nicohello666]

Cant wait until my cafés have this high quality service👌🏾👌🏾😊😊

[@nicolashromyk5397]

The difference between a professional barista that needs to be as efficient as possible and a home barista who makes espresso as part of a relaxing routine is vast

[@AnhQuocNguyen-jl1vi]

It's about his work ethic. He know he is giving shit to customers but he still does it. However there is also problem in the customer's side. They don't know what they drinks. They just consume everything without knowledge

[@erwinaceres1722]

This is perfect good looking behind that machine whith out consistency 😂😂😂😂.

[@dukeladderman1938]

Dudes the Italian equivalent to a US McDonald’s worker.

[@davycornell8715]

What McDonald's you go to bro?!

[@dukeladderman1938]

@@davycornell8715 the one next door.

[@Timberjagi]

only this one loves what he does! US McDonalds workers absolutely hate everything

[@dukeladderman1938]

@@Timberjagi that’s how you can tell if you’re in a shitty neighborhood. The Micky-Ds employees are angry. Go to a nice neighborhood and they are extra.

[@Timberjagi]

@@dukeladderman1938 i nowadays only end up there for when i drive a very long time or drunk. the only moment i can handle these people

[@BigBangTheoryIsALie]

He aint fast asf, hes just having bad day 😂

[@inquiry9722]

I can see Jordan Shlansky watching this just drooling. Not one single move is wasted, it’s a dance 😂

[@puddingstar2340]

True OGs 😂

[@ArtistiCoffeeRoasters]

The real OG 🤛🏻

[@tankoshinomi]

Just a guy doing his job. You should see me work a forklift it's magical.

[@Codgerism]

I really want to see you work a forklift now

[@asdfghjvrty]

​@@Codgerismcan I join?

[@robertothenice3264]

God exist 😂

[@barriem5318]

Brilliant answer 😂

[@Obitov]

One’s speed at work, when your chef came to give you support 😂

[@sonnysd]

Chinese factory energy 🙌

[@maxschmidt666]

and quality...

[@SuperSomphon]

For Italian roasts coffee this is sufficient 😅

[@unathidyantyi5701]

Ch thing as Italian roast,it's just a dark roast...we to stop this false claims on "Italian coffee " coffee is from Afrika😊

[@SuperSomphon]

@@unathidyantyi5701 do you understand coffee? Italian roast is a description of coffee roast level. ie. cinnamon, city, full city, some may say French or Italian. It does not indicate origin! It just describes ROASTING LEVELS! Also not all coffee comes from Afrika. Origin of coffee were found in many places. It just so happened that the European took it back from Africa and made it famous. Learn more will help you.

[@lucaluca1780]

​@@unathidyantyi5701yes yes Is from africa but we invented espresso in Africa they still drink mud 😅

[@nicolettastrada5976]

@@unathidyantyi5701yes, we GOT that Italian don’t grow coffeeeeeee

[@محمداسحقی-ص6ت]

چاکر برارجان دمت گرم بابت ویدیو های قشنگ وجذابت وبخاطر تمام زحماتی که برای ساختن ویدیو برای ما میکشی ازت ممنونم خسته نباشی موفق باشی پایداریت داداش گلم ❤🌹👏🙌🧿😍🥰🙏

[@rockyscarlet]

Look at this man's elegance, look at his movements. It's like a ballet at the machine. No movement is wasted. 🤭

[@metaspherz]

Dosed and tamped without even rinsing the portafilter after dumping the puck. I wonder how many times they can do that without the shot tasting stale. Also, mid-air tamping! Skillzzz!

[@Transformerbarista]

So aggressive 😂 I prefer Aussie baristas who clean the porta filter and back flush between shots

[@ArtistiCoffeeRoasters]

Yep, not quite the same. Cheers luke

[@jallowjerry9452]

Am a barista in dubai, can you help me with a job please. Am a professional barista but the pay is not good here

[@huyha9300]

I didn't even clean thi cups when got busy ahhahaha, better then being shout at :(

[@misterpopo3208]

I live in melbourne and i dont see anyone backflush between shots- nor do i expect them to

[@jallowjerry9452]

@@misterpopo3208 get me a job there as a barista please

[@nancimino4565]

Que finos se ven los trabajadores!! Bien vestidos !!

[@AhmadAlmohammaed]

Super barista

[@Sinder_Primagen]

I found the “No-f**ks given” mentality helps me to be this swift at work too.

[@w.b.6143]

Here in the United States our baristas have pink hair and smoke dab pens

[@IAmRedherrings]

And get paid nothing in comparison

[@hashtag_thisguy]

And proceed to make pumpkin spice lattes

[@TDN78899]

And think the rest of the, world, cares.

[@macchitosh]

the other guy got confused😂 the barrista was to fast for him😂😂😂😂

[@mcgKW]

Er.. so they don't clean the portafilters😮

[@Dragonslayer-fy6tc]

Yeah italian coffee is uh... it leaves a lot to be desired

[@ArtistiCoffeeRoasters]

Every now and then they did

[@eAzrail]

Its for the taste.

[@Boccio27]

@@Dragonslayer-fy6tcamico mio dedicati a fare gli hamburger,il caffè,quello vero,non è per voi.

[@LifeMadeasy.]

@@eAzrailbruh it would taste like ass they dont even wash out the pf😂

[@erlandfpv]

At home, we start it, veeeeery slowly.. grind it slow... tamping it slow.. enjoy the music...❤

[@fendiang5561]

He might as well just put the basket straight in if he’s tamping like that.

[@iuliandumitruhogea9253]

Arte of coffe: espresso italian stille ❤

[@tebetmania]

I'm curious about the tamp. Was the coffee grinded to super fine?

[@saifuljalil4184]

In Malaysia we call this mamak style. Ketunnggg ketangg ketinggg siaaapppp!

[@amirulakmal2310]

​@ACloudyDay22margerine not butter

[@mavoisakgaming792]

What mamak style here? There is no big cup to 'tarik' and there is also a lot of fancy coffee machines.

[@Vanguardkl]

​@ACloudyDay22who even are you? Where did you get this information

[@Vanguardkl]

@ACloudyDay22 ok, but that's Hainanese coffee, not Malaysian coffee. Be specific. There's no Malaysian coffee, there's Chinese, Hainanese, Indian, Malay, sarawakian coffee. Don't claim one represents all.

[@dr.danielkester9313]

I like the noiseless system to dump out the old grounds

[@emirsunay]

This might not be the best example, but Italian espresso is definitely not inferior as coffee nerds put it in the comments. It is definitely very nice, full bodied and aromatic. Even though pour over / third wave coffee is very smooth and enjoyable, I much prefer an Italian espresso to sour and weak tasting single origin / third wave espresso.

[@jacklam4299]

It's just personal preference, they blend cheap robusta into their dark roast blend... Specialty grade can also have a full body, depends on where the coffee is grown

[@WooooooWeeeeeee]

I mean if you're having "weak" and sour espresso then whoever is making them isn't doing a very good job.

[@marcoac-sx6lq]

Well said

[@DanielLimbirdman]

that's how good simple coffee is made.

[@ZombieWolfe]

all coffee elitists here lol

[@j9ke3r]

So, what's wrong about someone who wants to make his daily drink as tasty as possible?

[@BlackNomex]

@@j9ke3r work as a barista in a goddamn lunch rush and speak again lol

[@MDChill]

The working class only want a quick, cheap and caffeine packed cup of coffee. Thats how coffee work in the past, thats how they are operating in this video.

[@kynanandersonbrevoort4049]

Usually when I go to coffeeshops I see them cleaning out the porta filter with a rag before pulling another shot. Does not cleaning it out affect the flavour or extraction in any way or does it not matter?

[@francissalem2733]

The remaining coffee residue may affect the new pulled shot like burning smell

[@74_pelicans]

I'm so glad Melbourne made coffee good. Not this instant coffee crap

[@ArtistiCoffeeRoasters]

Instant is still a large coffee volume, but thankfully we have choices to get real espresso in many places. Cheers luke

[@samsara2053]

Melbourne has the best coffee in the world hands down! Definitely coffee capital of the country. Australia has also recently been declared to have the best wine and cheese in the world right now too! We have mastered these fine European specialities down to perfection. I love how my country puts such high quality into everything we produce and build. Coffee here is done right.

[@74_pelicans]

@@ArtistiCoffeeRoasters wait how did you get my name haha, it's not as my display name or in @

[@francescocerioni8939]

@@samsara2053 best wine and cheese 😂 Are you joking?

[@samsara2053]

No not at all, you can see for yourself from the results of some of the recent prestigious international cheese and wine competitions, Australia has taken the awards for both the best wine and cheese over any European country for the first time in history. Might be hard to believe if you're from Italy or France but it's true. Australia knows what it's doing and always produces quality. @@francescocerioni8939

[@saipierre5533]

Hahahahah hahahah kite bukan main lahmmmcm gadget nak press.. Hahaha

[@utiuandy99]

Don’t know what to say it feels very wrong to me😅

[@ArtistiCoffeeRoasters]

They do have a hard puck so it does come out cleaner than our lower dose pucks

[@IbbasCaffe]

Truly extraordinary

[@linguine_al_dente]

And this is exactly why you should be going to specialty coffee shops … this is mud water he’s making

[@la.pas.503]

I knew someome would say that this isn't good coffee even though it is obvious that there is no lack of people who enjoy his product😂

[@2adamast]

Indeed those espresso look too much ... espresso

[@MDChill]

Yet people pack that shop for them to work that fast anyway, they don't care about "mud water" as long as it is packed with enough caffeine. Believe it or not the effort you put in doesn't affect the coffee taste that much, the beans and the roast is what matters.

[@linguine_al_dente]

@@MDChill that’s not totally accurate and most enthusiasts would say you’re incorrect. To be fair, Yes - beans play a big role in the flavor and texture, but if not handled correctly then there’s no point. I own and operate two specialty coffee shops in New York, while also having a professional set-up in my home. Everything you do changes the taste of the coffee (i.e. water pressure [9bars/6bars], water temperature, tamping, proper distribution, purging the group head, etc). Also, he was not measuring the dose so he had no idea if the grind setting is correct. It’s all preference though, I just have a soft spot in my heart for coffee lol

[@ninevanillaninjas1018]

​@@linguine_al_denteAbsolutely agree. GM of a shop and also a roaster. The roast is the most important but you can definitely absolutely destroy a good roast with how you handle the brewing process. I don't understand how it's even an argument. I can take two shots side by side with the same beans and like you said altering one part of the process gives you a nasty tasting espresso right with a great tasting one

[@homedepotindustrialfan936]

That macchiato looks so good

[@handlesaresuperghey]

No bullshit flair, no hipster attitude, just my fucking coffee.

[@YnKei]

와.. 저게 탬핑이 되는거에요? 그냥 허공에서 갖다 대는거같은데.. 포터필터 장착할때도 넘 박력있어서 다시 빼보면 다 크랙 가있을거같은데 걍 오토템퍼 하나 두고 쓰는게 낫지않나

[@marwane4882]

This is more realistic unlike those who make coffee very slowly and they take care of every detail

[@barjee]

Commercial vs home is very different, im fast af on bar and serv delicious coffee but at home, i like the whole ritual, it's soothing.

[@alicankarakaya2770]

No movement is wasted. That's a perfect coffee.

[@antoniettafurore7430]

Professionali : tecnicamente abili soprattutto la loro presenza 😊😊

[@caddyss2771]

Bunch of weird Reddit hipsters in the comments trying to say italians dont know coffee

[@brendant19]

Italy doesn't have great coffee. People drink a lot of it, it's fine, but it's not great. And tamping properly is important to getting a good espresso shot.

[@asandrius86]

“I need to focus he is filming me” 😂

[@michaeldenlinger5573]

No alternative milks No 120% sugar flavored syrups Just normal coffee. As a barista, this is my dream.

[@fenecofeneco19]

He said latte macchiato soia,no problem about that in Italy

[@maxschmidt666]

Your dream is to get shitty coffee from shitty maintained machines?

[@idontevenhaveapla7224]

Why are you so hurt that people who can't have dairy have options where you live? And he did make soy milk coffee here btw..

[@michaeldenlinger5573]

@@idontevenhaveapla7224 I drink oat milk, it’s just a pain in the ass when there’s a big rush, someone orders 5 drinks and they’re all different milks, different flavored lattes. One I had was word for word “six shot decaf extra hot no foam oat milk half sweet caramel 1 pump vanilla

[@cristianfeltrin9165]

Semplicemente un professionista ❤

[@rob-tri]

Ma dove? Ci sono un sacco di errori in quella preparazione del caffè.

[@traveler_carlos]

Se questo è professionista per te, si vede e devo dire con tutto il rispetto, che non hai mai assaggiato un buon caffè.

[@harehare1401]

Oh no… those coffee already overheated even before extraction 😢

[@ArtistiCoffeeRoasters]

It’s a very different world. Cheers luke

[@CASTIELS-ARTISANCOFFEE]

That was what I picked out aswell....The coffee is in the portafilters for so long before extraction it must be burnt to bits?

[@antoniobetancourt1094]

That's italian coffee lol

[@orestebogoun3467]

MAXIMUM RESPEKT 👌🏼👍🏻 BRAVI👏🏼👏🏼👏🏼👏🏼

[@yajson]

Fast is not always equals to Efficient.

[@matthewjanney2399]

Or to good

[@giannantoniospena3133]

But he seems being both

[@nicolettastrada5976]

Pundits

[@rappiamat]

You. Now sat set sat set... Yah thats good, i look in your work... 👍👍👍👍👍👍👍👍

[@F16crewchiefgetsome]

Oh my god, he’s not taking 30 minutes to stir the grounds with needles made from materials from one of Saturn’s moons! He’s not using a torque wrench press! He’s not putting a screen that’s made from Aphrodite’s leg hairs over the grounds!!! He must not know what he’s doing. Bleedin’ amateur.

[@esmeeisen9919]

Almost no baristas actually use those tools in service due to how long it takes however this guy isn’t cleaning his portafilter so the shots will have gross unwanted flavors, he isn’t tamping so there will be over and under extracted notes in the coffee, and he is using gross cold milk. Also the preground coffee most likely is shit and not dosed well. Im not sure if you would pay to ingest this but most people I know wouldn’t.

[@robertothenice3264]

What a fuck?

[@JoshSteven]

​@@esmeeisen9919😂😂😂😂

[@maxschmidt666]

@@esmeeisen9919 People are always willing to pay money for junk. Otherwise McDonalds would not exist and processed food with 50% sugar would not exist whatsoever. Thankfully, everybody can choose if they want an italian espresso or a good quality one.

[@Flexzful]

To all the people that are saying that : coffee nowadays is too complex to make because you have to follow a strict set of rules for a good extraction and that is not what it's supposed to be. Of course to everyone its cup of coffee, but imagine saying this about Sushi chef that dedicate their time to master thekr craft. People have been trying to elevate the coffee craft for several years now, and it's a complex subject because it's an organic substance. But I have tried some delicious espressos that are nothing like those strong and dark italians coffee. And sometimes, even better than espressos (to me) : a well made pour over. And I get that people dislike the kind of elitism attached to it, that's probably the worse part tbh. But give it a try and coffee will never be the same for you. (Please note that a bad extraction can lead to worse coffee than those dark Italian ones).

[@freeesurfer4661]

As a coffee lover, spending one third of the year in Italy and traveling to the US quite frequently, I knew the comments before I read them. A lot of wannabe hipster baristas, who will discuss pressure profiles until eternity, thinking they know better because they read about it in some coffee blog. For baristas in Italy it’s a lifetime profession. And if the coffee would be bad, people wouldn’t go there. I prefer the classic roast espresso I‘ll get within a minute for 1€, tasting like coffee , instead of standing in line for 15 min waiting for the barista working on self-fulfillment and putting love into a citrusy, peachy light roast with a floral head note for $4.50 plus tax and tip (20,25 or 30%?) But, hey, to each his own…

[@raffaeledeflorio8496]

Amen , I prefer the classic roast espresso it taste how it’s meant to taste. That fruity tea style espresso that every hipster in Australia is making these days jusy doesn’t do it for me.

[@nicolettastrada5976]

The best comment

[@CarelPeer]

I see so many things going wrong here. You can work just as fast handling a direct grinder, cleaning your filter, tamping your coffee on a surface in stead of AirTamper and cleaning te top of your portafilter.

[@gusteau8433]

You now shit is hardcore when barista doesn't make a heart on your coffee

[@ArtistiCoffeeRoasters]

😂

[@Fhshabsdmd]

If the barista is moving like that you know the coffee works

[@gordanbabic8028]

yeah but these only cost 1 euro in Italy and are a proper coffee made by a proper barista. american specialty coffee shops charge 5-7 USD

[@ZachMckinney-s2u]

This dude's either running on 3 hours of sleep or he's on soon good coke

[@xoHeretic]

Or you know... Coffee.. lmfao 😂