Hey guys, are you following me on Instagram? 🤔😀 I’m sharing my daily experiences as Barista with pictures, videos and stories there ✌🏻😊 Check it out and stay tuned: Instagram: @dritanalsela instagram.com/dritanalsela/
Camera girl is so accurate and precise with the walkthrough of the Barista. Without her narrating what is happening I would be lost. She and the Barista are awesomenly good!
Dear Dritan Alsela, I've been a professional barista for about 4 years now, but i've watched you on youtube way long before that. I've learned a lot from you. While I've tried to implement a lot of your great techniques in my line of work like auto steaming, double steaming, temp judging by sound, multitasking and etc.. but wow there is no doubt that you truly are the master of all baristas! Skills like your milk timing, multi tasking, tasks sorting, all lined up working perfectly together with very precise timing, and your milk is always perfectly wet which then turns into beatiful pours consistenly cup after cup, it truly is magical. I don't think I could ever come close to your level, but you've always been a goal that I look up to! While I get to work with a manual 3-groupheads La Marzoccco GB-5, even tho it is a great machine but your 4 groups lever pull machine is truly on another level just like you! Shout out to Dritan Alsela from California!
Hey mate, I don't know what to say! This is one of the most motivational, kind and flattering feedbacks I've ever received. I truly appreciate you taking the time to leave such an elaborate and friendly comment. Honestly thanks man! This is what keeps me going :) I'm really happy to hear that my videos have helped you in implementing some of the skills and techniques to make your barista life easier :) That's the whole point I'm sharing my expriences with all of you. Practice makes perfect - you know that. So I'm absolutely confident that you too would be able to reach that "level of mine" :) Just keep practicing man and I'm 100% sure you'll get there. Again, THANK YOU! Where do you work in California? Have been last November and hope to be back sometime soon. Best, Dritan
Yes very thorough. When the video started I thought maybe he already had the 4 portafilters filled, tamped, and ready to go, but there were no shortcuts (except maybe pre-pouring milk, but I won't fault that)
I get this because as a nurse our devices makes all sorts of sounds and when you’ve been one long enough you know which device is alarming and what’s wrong with it.
@@dritanalsela the money s nshmnsp nx the money s nshmnsp know what time works and if so what time is good tim I will send you a copy and I don't want the money s nshmnsp nx th us know when you're on your phone number and I have a good day and I have to go in on it and see if they are still for dinners 👍
Man 10 caps in 4 mins 30 secs.....beast mode. I remember working at a coffee shop in Santa Monica CA circa 1991-2 and we used a leaver machine similar to this. Don't recall name but seemed much easier back then to make espresso
@@dritanalsela and it was a big deal but I don't want the money s xo xo then I will be able and willing to do I don't want the money I don't know what you mean about the money I sent you is a bit more than I don't want w and see it in my calenda and it was the best part is the case we will get it to you as soon as I have a car so 👍
Nice work! I am going to employ some of your multitasking techniques. At my cafe, we are not allowed to steam without holding the pitchers. So, we can't set them down and let them steam. But, your milk-sharing technique and fast pouring are awesome. You are an inspiration!
@@addictedtopussy69 Fair question. It had to do with an awkward spot of the espresso machine on the counter and also how the steam wands were positioned. Also, even if we did rectify the positions of everything, our baristas, although very good at multitasking, found that trying to leave the pitcher up there and steam while they pulled shots was just outside of their multitasking abilities. There were a few milk spills (due to the awkward physical space and no secure spot for the pitchers), burnt milks and just poor micorfoam. So, we just stuck to holding the pitchers. We lost less milk that way. That cafe closed during corona. Now, I'm at a different cafe and I do this all the time. The positioning of the wands are perfect just leaving the pitcher while I pull shots.
so quick and great job, it seems the grinder which is automatically working for a proper amount on each porta filter could save pretty much time for him.
I thank you for introducing me to spring levers.. You need to do a video about how you pull espresso from the spring lever, the timing or pre infusion and everything else
Wish I could have access to the equipment Dritan has we have espresso machine it work but it is very basic no way could you work as fast as this on ours
Amazing job! It's funny how he's pissed at the end cause 1 spilled a little and the last one was a bit short of milk :) I would pay well to have enough skill to do even one as good as he makes them! Without even counting how long it would take me...
I saw your video with the Kees Vander Steen Espresso machine , i really like the space , what is your feedback on Lever espresso machines , thinking of investing in one for my cafe , any + - ?
Nice job man, I wish if I could be like you. I'd like to ask you a question, I am forty one years old, and I want to learn how making coffee and be a barista, is it a difficult especially in this age?
This guy is master. Last time I tried doing the same but it took 4 hours and 30 mins for just one cup with no latte art. I just poured the milk into espresso. Note: I didn't stretch the milk too.
Excellent!!! To prepare one cappuccino I need 10min...If so for 10!!! ...wow!!...better I should forget the idea to serve 10 cup...for 10...:) :) haha...
In Italy ( City of Naples ) , I looked one documentary that one person (Barista ) , ( his age is about 75 years old ) , have made about one million of coffee espresso in 60 years of work ....
Dritan Alsela am I right in saying that it works differently to La Pavoni machines? I like the idea of a LP but am worried about learning the correct pull pressure - with yours it seems you use the lever and the machine controls the pressure to the coffee - is that right? Thanks
