Clean as you go, even if you're slammed. The clutter/filth will build up very quickly. The coffee shop I barista at is very small, and when we get rushes sometimes people are bad at keeping the bar and prep area clean. It's stressful, annoying, and potentially dangerous, especially in a much smaller work area.
@ArtistiCoffeeRoasters Жыл бұрын
Totally agree!
@lli6272 Жыл бұрын
I have been a barista for 6-7 years and at my current workplace, I make around 500-800 cups of coffee in the morning. I really dislike that someone keep the cloth wrapped around the steam wand. The cloth soon end up saturated so badly, condensation and milk residue… yuck… Wiping the wand off properly with a “damp’ cloth several times until clean, then flushing the wand once without the cloth wrapped around, does the job beautifully!
@carolineedwards310 Жыл бұрын
I agree. I don't like to see a cloth round the wand. I wipe and flush through every time. If I do that there's no milk residue
@atticustay1 Жыл бұрын
I agree. The cloth ends up soaking wet if you leave round the wand
@trosenberg8282 жыл бұрын
The big mistake :don't put your fingers on the edges of the glass were the customer put his lips.
@marcb19582 жыл бұрын
Don't knock the milk jug onto the floor.
@Alex-zv4oc2 жыл бұрын
LMAO 🤣
@PayTV4Free2 жыл бұрын
Dont taste the customers coffe
@bacca712 жыл бұрын
😁😁😁
@anotherguycalledsmith2 жыл бұрын
Onto the floor of your Café?, - I would agree to that ;-) Knocking the milk jug onto the desk in order to solidify the milk foam is OK with me…
@NotFunnyAndStupid2 жыл бұрын
Too soon
@dontatme38444 ай бұрын
Starting my first shift tomorrow! Pray for me 🙏
@premiumblend100Ай бұрын
So how'd it go?!
@dontatme3844Ай бұрын
@@premiumblend100 it was fun. However I got let off because the guy who hired me couldn’t afford me lol. His cafe was going bad financially
@wild-radio7373Ай бұрын
How did it go?❤
@dontatme3844Ай бұрын
@@wild-radio7373 honestly it went pretty good. I was by myself though. There was one rush where I felt super overwhelmed because I didn’t know what to start first. Probably need to take 2-3 orders at a time and then start more orders.
@bacca712 жыл бұрын
Nicely organized and presented! You covered a couple of things I've not seen addressed before. I.E., soaking the 'handle' in water. I've always done that between the time I stop making espressos (idle mode) - GS/3 - and end of day shutdown and cleanup. I DO keep the rubber above water at least, but never been sure if the soak of just the steel bits is even necessary. So far (knock on wood) all the parts still look brand new after 14 mos of use (including the rubber).
@michelyvettepearl71710 ай бұрын
Thanks....My wife and I have taken over a take away... We are learning how to be Baristas so a big thank you for your information ...Effective and informative
@user-km2bz8iy5o2 жыл бұрын
I wish cafes would list what their espresso dose, yield and mL of milk they use for a standard latte. It varies so much from cafe to cafe and that variation espresso dose, yield and mL of milk overwhelms the variation between latte vs flat white vs cappucino easily.
@Alex-zv4oc2 жыл бұрын
It would be great SCA standards to be more precise and everyone adopts 😉
@coled24242 жыл бұрын
you can just ask the people who work there instead of them having to post something like that on a board somewhere in the cafe
@user-km2bz8iy5o2 жыл бұрын
@@coled2424 reading is faster and takes less time
@foxfotos32232 жыл бұрын
An espresso recipe would confuse 99.5% of customers (and 50% of 'baristas'). A new customer? Ask them what they like.
@user-km2bz8iy5o2 жыл бұрын
@@foxfotos3223 it probably would but so does the “flat white vs cappucino vs latte” and what “+ extra shot $0.50” means exactly
@santiagorincon20406 ай бұрын
I'm a barista, trained with the SCA protocols, but in the current coffee shop I'm working, my bosses say that there are many thing that are not important or necessary to have a good coffee, it's horrible because i cant distribute the coffee, it is just tamping, also say that the espresso grinder doesn't need any cleaning or maintenance, they don't care about having good espresso shots, they don't calibrate, they use old steamed milk for new drinks and I cannot steam the milk the right way because they say that the clients that go to the coffee shop like the coffee very hot, and that I serve the coffee too cold for them. When I'm alone in the shop I do everything the right way but they think I'm wasting time and product. It is hard to find a good job as a barista, but the worst problem is that I want to quit but the salary is pretty good compared to other coffee shops. They doesn't sell bad coffee bags, actually are one of the best single origins and varieties that I have tasted. I hate to ignore the problems I'm having and I just want to do everything the right way to give a good experience to the clients.😭😭
@danieljefford64975 ай бұрын
everyone forgets the grind! as humidity rises so does the quality of the grind, you need to make small adjustments throughout the day to keep your coffee consistent.. a good espresso is ALL IN THE GRIND
@healey.232 жыл бұрын
My biggest don't is definitely Crema stains from the shot sitting too long before adding the milk
@susanmessenger9052 Жыл бұрын
Thank you Jimmy. Love your passion for great coffee. I am learning so much from you . Thank you again !!!
@ArtistiCoffeeRoasters Жыл бұрын
You’re welcome ☺️
@michaelwilliams51102 жыл бұрын
Thanks for all the great content Jimmy and Luke! I am in the US, and from what I’ve seen most of the best professional barista online content and training comes from Australia! 1. Thanks for the tip about nothing aside from empty cups on the machine. A quick way to deal with the oil on the hopper is to steam it with the wand and dry with paper towel at the end of the day Questions for you and the community: 2. I have been following the instructions on Biocaf: Soak wand daily for five minutes, and steam two times in clean water to Rinse. is this reasonable or overkill? 3. Like sandalls, I’ve been soaking the Porta filter (and basket, screen and block) in Puly caff for 15 minutes. Makes sense, or overkill? 4. Like another guy, I think it would seem to make sense to flush and rinse the Porta filter at the same time? 5. Is there a practical issue with using the spoon to regulate the amount of foam, besides that it’s not the traditional craft? 6. Do you have a batch brew AirPots that you clean, and if so how much, and how often? How do you clean your dosing cups? I tried the dishwasher, and just steaming and wiping them. Thanks for taking the time to reply!
@TEDXX1232 жыл бұрын
1) i agree and confirm 2)He said overnight, for few minutes should be okay, 3)similar than 2, what i try to do is to fill it below the handle level 4)Agree 5)Doing so simply separate the milk and the foam, that is you don't get a nice textured milk in the cup and also it's not pretty according to me.
@michaelwilliams51102 жыл бұрын
@@TEDXX123 thanks for taking the time to do an itemized reply Ted!
@freakaz01d2 жыл бұрын
Fingers on the lip of cups during latte art or handling of cups is a big no no too
@ArtistiCoffeeRoasters2 жыл бұрын
👍🏻
@wolfdog1702 жыл бұрын
You guys need to look at this after a year I’m so impressed
@ArtistiCoffeeRoasters2 жыл бұрын
Thanks
@jaapspruitenburg6625 Жыл бұрын
3:42 Might also want to clean the part you tap the portafilter on. Once got to make coffee in a place where the mold got already on to it, than you know how the standards in such an environment are... Think in general it is for a barista most important to keep the workspace clean all the time and keep a certain standard. Also make sure the inside of the machine gets a regular flush and keep a good planning on this. Because most of the quality of the coffee is created in the time you are actually not making a coffee.
@queendomofethelpodcast46626 ай бұрын
I feel like this video needs to be shown to all of the café owners far more than the Baristas haha! I do all of these suggestions yet almost every café I work at tells me not to do all of that and to reuse milks and not waste time flushing the espresso machine every coffee so I just ignore them! 🙂
@ArtistiCoffeeRoasters6 ай бұрын
Keep sharing and one day we will make a difference to many! Cheers luke
@bazza649410 ай бұрын
Side note: also use paper towels with a tiny bit of hot water to wipe stainless steel parts of machine when you have milk stains ect instead of a cloth as it won’t leave as much wiping marks on the steel once wiped like when you use a cloth especially if the cloth isn’t clean
@jacobfletcher74544 ай бұрын
Appreciate the tips mate, I’d love to open my own shop one day and these are basic but great things to remember and do!!
@aliciagorzen63102 жыл бұрын
Hello fellow baristas! One tip I was hoping to find in this video was about the spouts on the portafilter. We use a double spout, and I notice that the area around the threads that the double spout twists onto gets a lot of gunk in it. I have unscrewed it to help me clean the gunk out, but now when I screw the spout back on, it's not screwing on straight. My co-workers seem unconcerned with the gunk, and now seem annoyed about the spout not being straight. What should I have done differently? Am I crazy for thinking that gunk needs to be cleaned out? Any advice about this would be wonderful! Love your videos! Always incredibly helpful! Thanks!
@ArtistiCoffeeRoasters2 жыл бұрын
Clean out the gunk, it’s stale old dirty coffee. 😜 you can use a lock tight glue to glue it back in place it use some thread tape to wrap on the thread to help stop it straight.
@aliciagorzen63102 жыл бұрын
@@ArtistiCoffeeRoasters Thank you!!
@michaelwilliams51102 жыл бұрын
Or maybe leave the spout on next time and brush with a toothbrush after soaking in detergent? On the other hand my roaster just recommended Leaving the spout off as I am just pulling double shots. Was there a trick to getting it off?
@lli6272 Жыл бұрын
Use a skinny straw brush!! It works like a gem.
@bjorgronn Жыл бұрын
@@lli6272 I agree. They are the same as the one pipe smokers are using to clean out their pipes. And they are cheap. Use Loctite 2046 food compliant thread lock if required 👍
@graffsk8er2 жыл бұрын
When they put matcha powder on the milk jug and then steam the milk so that it mixes and heats up at the same time.... i have always found that really bad. The steam wands should only be used on milk in my opinion.
@ArtistiCoffeeRoasters2 жыл бұрын
💯
@Benjammin7992 жыл бұрын
The cloth you wipe the steam wand with is actually to wipe the tray. This is so that underneath of the cups remains clean and unstained. You should have a cloth separate to wipe the steam wand with, it's more hygienic and better for not spreading allergens. Great video non the less 👌
@atticustay1 Жыл бұрын
In the cafe I work at we use one cloth for the steam wand and one for the tray and for the bench. That works ok as well
@Benjammin799 Жыл бұрын
@atticustay1 I have actually changed jobs in this time, and we do it that way as well.
@christinescurr11112 жыл бұрын
I'm enjoy daily home expresso and have been following you guys for a while, learning so much! I have the Breville Oracle and it continues to deliver marvellous coffee (I drink a soy flat white) BUT only if you keep the hopper topped up and use fresh beans. The grind is more consistent when there is some pressure from weight of beans. This isn't an issue, easy to do and fresh local beans are my only choice anyway. My question is do you guys know the best way to brew half a shot by myself without wasting beans? Let me explain. Any home machine single cup filter is useless, you even said this yourself in a video. So one uses the double cup filter. I have programmed my machine to run for 35 seconds (as my hubby likes a large mug) but I always watch the coffee and as soon as it starts spiralling, I cut it short, every day it seems to be different. My point is, I only want HALF of this 30 to 35 second pour. So I end up using two smaller cups and tip one down the sink and enjoy my perfect half dosed double cup filter. Yes, I could make a larger cup and only drink half, I know. It's still going down the sink :) Any ideas and advice would be appreciated, but I think I am already doing what needs to be done? Would there be a straight walled single cup filter basket out there that would work with my Breville? I feel this is the issue with the home machine single baskets. Thanks.
@patricklee34542 жыл бұрын
I've used a single shot basket before and tried a couple recipes I've found online. I think if you have a single shot basket try it out and see if you can figure out how to get your shot how you like it. It may not be as perfect and consistent as you would get with the double basket but if you use it enough you'll probably be able to tweak your recipe to what you need. I think it's better than wasting a single shot! Plus espresso aficionados will say there are things you shouldn't do - like using a single shot basket or a wedge distributor - but sometimes it doesn't really matter...you just want to get your setup to give you the amount of coffee you want and the flavors that you are looking for. Alternatively, you could refrigerate one of the shots if you like cold espresso?
@christinescurr11112 жыл бұрын
@@patricklee3454 thank you for your tips, I will experiment and see what I can come up with. 😀
@ArtistiCoffeeRoasters2 жыл бұрын
You can extract and ristretto shot, we have that video coming very soon
@christinescurr11112 жыл бұрын
@@ArtistiCoffeeRoasters thanks, I look forward to it!
@kazd256111 ай бұрын
Thanks for that information,very helpful😊👍✔️
@Lucio88K892 жыл бұрын
Nice video, good practices for home use as well
@31.8mm Жыл бұрын
Don't touch tip of the glass/cup
@zuuzuka2 жыл бұрын
I use pink cloth for steam wand as well. But could you please fold that and keep it tidy? It looks much better from customer's eyes.
@anotherguycalledsmith2 жыл бұрын
To my mind, wiping the steam wand off twice with different cloth spots of a wet (!) cloth and directly flushing the steam wand once without the cloth afterwards, does the trick for me. There is no need to keep the cloth wrapped around the steam wand. This looks more suspicious than an obviously well cleaned steam wand. Cloth around it? Do you want to cover how dirty it _really_ is underneath? ;-) Give your customers a chance to see how clean it actually is!
@zuuzuka2 жыл бұрын
@@anotherguycalledsmith If you are working in a fast-paced cafe you will know that's important to keep the cloth around steam wand all time and never turn on steam without that cloth. Nothing about covering any dirt underneath.
@lli6272 Жыл бұрын
I have been a barista for 6-7 years and at my current workplace, I make around 500-800 cups of coffee in the morning. I really dislike that someone keep the cloth wrapped around the steam wand. The cloth soon end up saturated so badly, condensation and milk residue… yuck… Wiping the wand off properly with a “damp’ cloth several times until clean, then flushing the wand once without the cloth wrapped around, does the job beautifully!
@zuuzuka Жыл бұрын
@@lli6272 You do have a good point but in my experience, when the clothes become like that, it's time to wash. Not time? Too busy? I always use two layers and two sets of the clothes for easy cleaning. By the way if you think mentioning how long your experience is something important, I have more than 15 years of experience in handling the machine in a fast paced cafe and coffee shop and that's not a problem for me.
@annw-fitz441210 ай бұрын
Thank you for the helpful tips. You mentioned about chemical cleaning what kind of chemical are you talking about and what is a safe way to clean without resorting to environmentally or organically harmful chemicals. Can you use white vinegar?
@thenakedbarista99532 жыл бұрын
Great tips Jimmy!
@ArtistiCoffeeRoasters Жыл бұрын
Thanks legend.
@Ajgau11 Жыл бұрын
I could attest to me personally looking at the steam wand if it's clean or not. If the barista is not cleaning it after use, I am JUDGING him/her.
@anotherguycalledsmith2 жыл бұрын
@4:07 Yes, I agree to flushing the group, but what is he knocking off afterwards? Was there still a coffee puck in the basket? After knocking the puck off @3:40, you use this dry cloth to get rid of the rest of the puck. OK. I use a brush for that because I think the dry cloth rather quickly looks very nasty… Is he going to put then into this very basket the next ground coffee for the next shot right away? When preparing the next shot, you take the portafilter out first and flush the group. I prefer to rinse the basket and flush the group in one go, take the portafilter out only then - and dry the basket with a nice clean dry cloth ;-) Advantage: the basket will get rinsed as well. [UPDATE: After having watched your other video ”30 Minutes Working Peak Hour at Village Pantry“, I clearly see that there is simply no time to flush the group twice - at that work speed ;-)]
@benhayes3042 жыл бұрын
If your dose and grind is right you really shouldn't have much puck left at all, so the cloth really shouldn't get that nasty
@anotherguycalledsmith2 жыл бұрын
@@benhayes304 Agreed ;-) I speak more from the position of a “Home Barista”. My very accurate dialling in of my Columbian coffee and careful puck preparation does not lead to any soaking pucks either… I am happy to learn so much from your channel. See you ;-)
@atticustay1 Жыл бұрын
@@anotherguycalledsmithHome barista is a different situation to cafe barista. As you say, in a very busy cafe there’s simply not enough time to do things to absolute perfection. Even in a very good speciality cafe. High standards are important but we can’t be taking the baskets out and rinsing them etc with every coffee. People would be waiting hours for their coffee lol.
@anotherguycalledsmith Жыл бұрын
@@atticustay1 I absolutely agree with you, working like that is _really_ very demanding. I do like this workflow at home but I would not want to do that professionally. It is very hard work and you guys have my full respect. The only thing I would love to see more often in local cafés is - properly heated cups ;-) They really do have difficulties with that in Berlin… Excellent coffee sometimes but their coffee is getting out late to the table. And very often, they are more preoccupied with their idea of latte art than delivering hot coffee.
@jengenx7729 Жыл бұрын
I’m not a fan of the dish cloth on the steam wand, it just ends up yucky! If I get build up on occasion, I’ll soak the wand for a couple of minute (only!) in a glass of hot water allows really clean up!
@Revan2292 жыл бұрын
Im seeing people steam milk by just leaving it sit there on the drip tray I even seen some not tamp the coffee, and im just thinking "why arnt u tamping, ur not only leaving the milk to steam on the drip tray, but ur also not tamping?!?!"
@zemjo88072 жыл бұрын
It looks like a rich kid using his expensive espresso machine at home and wait for their maid to clean up for them🤣
@juliebruce1114 Жыл бұрын
Our owner and manager insist that we always keep the grinder hopper “topped up” that the grinder needs the proper pressure to work. Is that true? It means we can never wipe out the hopper.
@ArtistiCoffeeRoasters Жыл бұрын
If you have a manual dosing grinder it’s important to keep them full to keep the beans grinding at the same rate. If your measuring your dose in your handle then this dose not help. Still always have the hopper at least 1/4 full other wise you can get pop Corning which is where the beans can jump around
@juliebruce1114 Жыл бұрын
@@ArtistiCoffeeRoasters thanks for the quick reply!
@ryofuku8500 Жыл бұрын
sydney's caffe barista have to learn from this. they reuse milk , don't care espresso ,dose, time, extract, dirty wand, any ratio. density of espresso , even some of them don,t taste coffee
@ArtistiCoffeeRoasters Жыл бұрын
Agreed.
@karigrandii Жыл бұрын
5:40 you can and should reuse milk it is perfectly good. But optimally there should not be any extra milk left
@ArtistiCoffeeRoasters Жыл бұрын
You’ll get the best results with fresh milk 👌🏼
@atticustay1 Жыл бұрын
No, you’re wrong. Re-steaming milk that’s already been steamed is disgusting and you won’t get a good texture and you probably won’t be able to do latte art. Fresh milk every time
@longmactoppedup2 жыл бұрын
Awesome videos Jimmy! Being from the east coast hope you don't mind WA's own Long mac topped up promotional channel tuning in? 😂
@jeffdj19755 ай бұрын
Great list!!!
@yavortihov95312 жыл бұрын
Don't put the Coffee packages into the fridge (temperature difference)
@ArtistiCoffeeRoasters2 жыл бұрын
Ah yes! How could we miss this! Next time. Thanks
@matsrosenqvist2 жыл бұрын
Tack!
@ArtistiCoffeeRoasters Жыл бұрын
☺️
@kimbridge55924 ай бұрын
thanks. great tips. however. i have a few customers that like the spoonas they want no froth at all a trad flat white. i do try not to make froth for flat whites. so many don;t want froth on flat white.
@lorimcquinn3966Ай бұрын
IMO, the number 1 concern I have with a Barista is touching the drinking surfaces of the cups, whether it's a porcelain or paper item. There is a reason the porcelain cup has a finger loop and paper cups are tapered. I've seen Baristas who accept cash or cards and then handle all the cup's drinking surfaces without at least first washing their hands. I've watch Baristas touch their mouths, ears, nose all while working............no thanks.
@dawatashi95506 ай бұрын
Thanks for your shares
@DREAM_ORIGINS2 жыл бұрын
Smile a little 🙂
@halidokur38912 жыл бұрын
Good tips!
@brittmichael74812 жыл бұрын
So cool!
@jamel45522 жыл бұрын
re: the steam wand advice, is soaking it in Rinza for 15 minutes still considered safe?
@excellentu.a.student16172 жыл бұрын
15?!?! We rinse it in Rinza for one minute. Now I'm VERY interested in what the instructions on the back of your Rinza product say 🤔
@jamel45522 жыл бұрын
@@excellentu.a.student1617 For Use on Steam Wands and Milk Pitchers Step 1: Create solution by dissolving one 4.0 g tablet per 250 ml warm water. Step 2: Soak pitcher or steam wand for 15-30 minutes in solution. Step 3: Rinse all components with clean water. That's for the M61 tablets, I'm guessing you guys use the M90's.
@michaelwilliams51102 жыл бұрын
You probably need to run the steam wand in a pitcher of clean water briefly at least once or twice to Rinse After the soak
@bricelegendnducho2 ай бұрын
Great
@ArtistiCoffeeRoasters2 ай бұрын
Thanks :)
@user-op4ms2jh9e5 ай бұрын
Great bro,,thnks
@bradsnider43152 жыл бұрын
If i were to dump excess milk into a seperate container that is in the fridge for it to cool, what is wrong about that from a milk froth quality standpoint
@ArtistiCoffeeRoasters2 жыл бұрын
It will have most of the flavours taken out of it, it won’t be as tasty or froth as well next time
@kirstenkendall6479 Жыл бұрын
Resident biologist here✋ In theory, cooling the milk after you have steamed it is fine, as long as it is allowed to cool to the refrigerator's temperature undisturbed. The issue with consistently adding warm milk to it as a "reserve" is that it keeps bringing the milk temp back up, making it a perfect breeding ground for harmful bacteria. The rule of thumb to reduce the risk of foodborne illness is to cool/freeze animal products as quickly as possible after preparation, and reduce the amounts of re-cooling/re-freezing once it has been brought back to room temperature/prepared temperature. Steaming the milk also denatures the proteins/alters the fats, which is why it has a distinct flavor. Like the creators said, if you try to froth it again, it is not going to froth well or taste good. It is akin to cooking chicken to juicy perfect, refrigerating it, then reheating it at the same temperature for the same amount of time.. it is going to be chewy af because it has basically been cooked twice.
@bradsnider4315 Жыл бұрын
@@kirstenkendall6479 thank you!
@rdtx20499 ай бұрын
Where’s the making coffee part?
@JesuCristoEsDiosYSalvador2 жыл бұрын
Can you recycle steamed milk for iced latte? I mean your not resteaming. If not what to do with it? Trow it away?
@ArtistiCoffeeRoasters2 жыл бұрын
No you can’t use it for a cold drink after. It does get wasted which is why we train baristas to reduce theirs starting amount to ensure there is minimal wastage. Got any more ideas of putting it to use?
@JesuCristoEsDiosYSalvador2 жыл бұрын
@@ArtistiCoffeeRoasters how many time span does it have after steamed? 5min 10 min 20 min?
@felicityfoo62402 жыл бұрын
Typically, in the cafe I work at, we use just a little splash of fresh steamed milk (hasn't been idle for more than 2 minutes) for strictly ice cappuccinos. We like the texture it gives, makes the drink a little creamier
@rowelbustria7232 жыл бұрын
the backtamp😭😭😭
@WordInspired1212 жыл бұрын
What brand grinder do you use? Or do you have some suggestions?
@ArtistiCoffeeRoasters2 жыл бұрын
We use the Anfim SP2 in cafes and the Anfim Best On Demand in homes 👌🏼
@WordInspired1212 жыл бұрын
@@ArtistiCoffeeRoasters Thank you! You have the best informative videos on everything espresso. Appreciate it.
@kathrynflannery28899 ай бұрын
The screeching sound when milk is steamed. Aaaarrrrggh!
@AEF95 Жыл бұрын
What machine would you recommend. I am looking for something powerful but not as expensive. 2 groupheads. La marzocco is too expensive 😓
@ArtistiCoffeeRoasters Жыл бұрын
look at a single boiler machine like a WEGA or a San Remo. nuovo siminelli
@PeaceChanel Жыл бұрын
Peace Shalom Salam Namaste 🙏🏻 😊 🌈 ✌ ☮ ❤ 🕊
@ArtistiCoffeeRoasters Жыл бұрын
✌️✌️
@AussieMumVLOGS2 жыл бұрын
Yay
@estefanastrader3664 Жыл бұрын
Just starting, what kind of milk are you using???
@ArtistiCoffeeRoasters Жыл бұрын
Always practicing with full cream milk.
@estefanastrader3664 Жыл бұрын
Where can I find the recipes to make to make delicious coffee??😊
@Obsidian-rf6rc4 ай бұрын
The milk jug always leaks when spinning 😭
@Webbstcoffee Жыл бұрын
Hey guys, how can I stop my tamper from sticking coffee?
@m7amad_sniprmohammadabdull13 Жыл бұрын
It should always be dry, that way it wont stick to coffee
@nicolabigwood68712 жыл бұрын
Don’t over heat the milk
@jengenx7729 Жыл бұрын
I wish…. Unfortunately most of my customers (elderly) request ‘extra hot’ so sad 😞
@FatNorthernBigot5 ай бұрын
A dirty wand is a shaming wand. 😉
@endang42 жыл бұрын
Wat een naam Barista gewoon een koffie maker ???
@ArtistiCoffeeRoasters2 жыл бұрын
🤔
@mst78065 ай бұрын
Don’t make the coffee in the dunny and If you have to, wash your hands.
@user-ez8ge9yi3s2 жыл бұрын
🐶🦁
@DREAM_ORIGINS2 жыл бұрын
There is nothing wrong with the spoon! 😛
@aliseymour73 ай бұрын
Don't try and do latte art while upside down
@freddie4752 жыл бұрын
B S
@stephenqueen69462 жыл бұрын
gorilla tamp with all the bent joints possible because ‘ay bro thars how ive always done it’ physio in the nederlands wrote her thesis on barista wrist so just a complete lack of overall understanding of workflow and ergonomics from management to bariste the plural of barista I believe after some cursory italian is bariste, not baristi as it’s used in a gender neutral form insistence on using bonsoy ongoing elitism or disparagement of customer taste preferences including decaf. I’ve had some great decaf. I’m far more ready to chuck a little hissy fit over skim milk not being as healthy as it markets itself to be and this definitely has nothing to do with latte art and foam stability :p flat white vs latte arguments and through it, customer disparagement since ‘ahh they can’t tell just serve it’ note at end a uniquely SA thing in macchiatos, because even in a city a third the size of melbs we have 3x as many macchiatos but one word some people want piccolos really, some want almost a whole latte, and it’s at the point where it’s easier to give the customer the milk because of the lack of a consistent definition. Order a long mac here and you’re just as likely be given a double ris piccolo as you are a long black+milk stain. on fw vs latte I believe there to be a fundamental textural difference between the two based on original origins out of ww1: the story goes that americano’s origins come from trying coffee on the old espresso machines that took so long to heat coffee came out burnt and bitter, so they topped it up. I believe anzacs did this too but also added milk as is the tea culture coming forward, and in many people also doing coffee at home instant+water+dash of milk, in a cafe scene asking for a flat white are asking for an imitation of what they make or have had at home, a wistful recollection of older times. My anzac theory would also explain why both NZ and Aus lay claim to the flat white origin: because they both are.
@anotherguycalledsmith2 жыл бұрын
The Italian term ”barista“ is used for male and female personal. If they are men, the plural form is ”baristi“, for women, it is ”bariste“ ;-)
@stephenqueen69462 жыл бұрын
@@anotherguycalledsmith and mixed gender? I've never heard of adding the male plural to a female pronoun in italian but I'm super keen to have some correction here (though it makes sense in a vacuum)
@anotherguycalledsmith2 жыл бұрын
@@stephenqueen6946 Since I am no native Italian speaker, I would need to ask my Italian neighbours ;-) For German speaking people, it is odd to have a male gender term to end on an ”a“… Take the Italian first name ”Andrea“ for example that is for boys, whereas „Andrea“ in Germany is only used for girls. Well, until now ;-) Feel free to change your gender in Berlin any time you want… - and tell us your pronouns ;-) We are _so_ modern nowadays.
@anotherguycalledsmith2 жыл бұрын
@@stephenqueen6946 Hello Stephen, specifically for you, I checked back with my native Italian speaking neighbour ;-) He confirmed that “barista” is used for male and female baristi. You have noticed my plural form “baristi”. Roman languages, I am afraid, are somewhat chauvinistic. In French, until now ;-) grammatically it is “enough” that one man is in a crowd of 20 women - and the male grammatical adaption would be used for the verb form. The “progress” of Italian speakers can be seen in the fact that they do not seem to have a problem to make use of a term ending on an “a”. Once we are speaking about a group of barist(i/e), it is up to you to indicate whether they are all men, women - or a mixed group. I am already happy in Germany if people do not mispronounce espresso as “expresso” or macchiato as “matschato” - disgusting thought if you happen to know the German term „Matsch” (English: mud ;-)
@stephenqueen69462 жыл бұрын
@@anotherguycalledsmith Thank you so much for the research and checking! Yeah, I'm not fussed when I hear people say expresso anymore either. There's so much information here so I am incredibly grateful for your time spent gathering it.