Wow das Herz is ja mega 👌🏻 Ich arbeite selbst in einer Bäckerei mit einer barista Maschine und wie würden meine Kunden gucken wenn ich denen sowas präsentieren würde wenn ichs könnte🤪😅
No haces solo uno, demuestras ti excelente técnica en más de 15 capuchinos seguidos perfectos!, para quien sabe como es el oficio entiende que se requiere una gran capacidad y preparación para hacerlo.
I love your videos, and I'm a coffee lover . How can I buy the biggest coffee cup that you show in your videos? Plz let me known. Tks and happy holidays
Um dia se vier ao Brasil lhe irei presentear com os melhores grãos de café já que ama tanto e nós também somos apaixonados pelo Cafezinho todos os dias!♥️😍
Where have you been so busy these days? sir i am also a barista. I always enjoy your content coffee art. Glad to see you after so many days. have a wonder full day ahead 🙏❤️🥰🥰
Sir you are too good in your profession no doubt but let me tell you something try South Indian coffee filter add a pinch of salt and sugar to coffee powder before pouring hot water and taste the coffee try it once and see the difference God bless you happy coffee drinking like you I have been addicted to coffee love from India
Wo finde ich denn die überdimensionalen Kaffeetassen? In diversen Onlineshops gibt es zwar große Tasten, aber die größte Kaffeetasse war 800 ml. Und nicht so, wie in deinen Videos.
Hello! What are you doing with the milk when it stays good after pouring it in several cups? My milk is good for maybe 2 cups, after that it gets too thin.
You've gotta learn to play with it a bit. In a other video I've seen he mostly froths his milk hands free in a 1 liter(might be more or less) jug and he just pours it over. If you'll make 100 coffees a day for a certain amount of time you'll learn to recognize when your milk it good. Spinning it (like wine) and maybe pouring it over in a other jug might help. Pouring it over however makes your milk lose its very thickness, so if your milk is thin already this isn't the best solution. In my case I froth milk and maybe drop like 70% of the milk into a other jug. Around 20% I pour back and I have 2 very identical thickness in milk. Hope my essay helps you in any way😁
Dritan seems to be very happy while at the station with his machine, grinders, milk jugs, and cups. Note the complete absence of oh-so-fashionable barista high-end gimmickery such as Puqpress, coffee distributors (OCD et al.), barista lights, automated milk frothers, milk pitcher rinsers and dispensers (no need to pay a serious money when you really know your steam wands). No "barista hero" grinders either (Mythos, EK43 and other usual suspects, "only" powerful Eurekas)... Just plain "old school" baristics at its best. This is the skill based on many years of hard work and a galaxy away from the snobbery of many today’s third-wave wannabes. I think the milk could be denser (a bit too thin to my liking) but both he and customers want their cappuccinos shiny shiny. :-)
