The Girl in the Cafe VLOG: Thoughts, experiences, and views on all things FOOD, PEOPLE, STYLE, INSPIRATION, PASSION, HOSPITALITY, FILM, ART and of course, COFFEE & CONVERSATION.
ONLINE WEBSERIES to launch later in 2015: Talks coffee and interviews successful, inspiring people met throughout the cafe industry. Presented by New Zealand-born, London-based barista and actress, CELESTE WONG, in: THE GIRL IN THE CAFE.
Hi! Great video! It’s quite old but I hope u are still Doing more great vids! Question please: can I use light roast coffees in this Avanza? If yes, any grinder adjustment necessary? Thank u 🙏🏽
I'm sorry, that is not a review. It's just an opinion about this tool. and the background music is way too loud. Not easy to hear wht you say in this video. Good luck with other videos.
How fine do people grind on this, I am currently around the middle but it goes pale quite quite when making. Manual says that really fine can block up the machine
Hey, there is a typo on your website in the first paragraph of the about page. Thought you should know. Celeste Wong: Actress & Top Coffee Barista. Born in Dunedin, New Zealand, Celeste is has held top positions in leading artisan cafes all over the world for well over a decade.
I’m Japanese. I think adding citrus juice to this recipe would make a very delicious ponzu sauce. Please, try it. Traditional recipes don't add sesame oil, but you can add it.
Helpful info in this video 2 %. Bla bla 98 %. Info that is not in the Amazon description = 0.. :( Thank you for wasting 5 min of my life! You should have called that video my personal self-centered coffee story, so that it doesn't wrongly imply that you did an actual test of Melitta Calibra. I was hoping to find a test regarding how homogene the grind is, how accurate the scale is and how loud the machine is and if it is easy to clean, but instead she is only talking about herself.
I just got this machine and I think it's not workig properly... it drops quite a bit of water in the drip tray and the used grounds are just loose and wet, they're not compacted at all like in this video. Has anyone else had this issue?
Fantastic video. How is it in terms of when not using for a pour over function - eg. using it for cooking purposes etc - is the flow rate faster than the stag
I think this is pretty much an authentic Italian Macchiato. Sometimes maybe even without the steamed milk added, just the mark of foam. Would you say Latte milk or Cappuccino milk Girl in the Cafe?
@@thegirlinthecafetv5453 no sorry he is right, you need citrus to call it ponzu. Sudachi, yuzu, mandarin, blood orange or even lemon juice if you have too.
