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 / dritanalsela
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/
Boa noite Amigo! Parabéns, você é incrível. Sou apaixonada por cozinha, creio que um dia vou aprender o que você faz. Que Deus te abençoe sempre. Sucesso e Beijinhos!!! 👏👏👏👏👏👏
Apasionada del café y de saber cómo es su cuerpo aroma y poder distinguirlos !!! De hecho en mi hogar los preparo todos los días en el desayuno diferentes clases!
echt lässig kann ich nur aus österreich sagen. und einfach so anders als die kaffeehäuser in wien. toll anzusehen und irgendwie schaut es aus, als hast du auch wirklich freude dabei. schönes video!
Well when you go to the shop , then you will just start speaking to the coffe pot , i already spoke to 4 of the best espresso i ever drink in my life , great experience also Dritan make my coffee, and that whas total dope . i hope you make it as a Sophie and spread in all Deutschland 😉🤴
Muratpaşa Belediyesi Türkan Şoray Kültür Merkezi, ikinci açılış yıldönümünde oyuncu ve ressam Ege Aydan’ı ‘Suda Kal’ isimli 33’üncü kişisel sergisiyle misafir edecek. Sergi, 26 Ekim Pazartesi saat 14.00’te Ege Aydan’ın katılacağı söyleşiyle açılacak.
That’s really cool and I’m not a professional by any means but didn’t he leave the first espresso he pulled out for too long? I was told that you can’t let espresso sit more than 30 seconds after you pull it? I counted about a minute before he got back to the first ones.
Dritan, ich bin am Verzweifeln ! Ich kriege das einfach nicht wie du hin, mit meiner Nespresso Maschine , Nespresso Milchaufschäumer und einem guten Milchkännchen, ansatzweise Latte Art zu machen. Es bildet sich einfach keine Milch oben ab. :( kannst du bitte helfen ? vielleicht ein tutorial wie man das so mit einer Nespresso Maschine hinbekommt... PS: deine Retro Maschinen mit Hebelfunktion sind einfach ein Hingucker ! wowwww ! beste Grüße aus Hamburg
Hallo mein Freund :) Erstmal danke, dass dir meine Machine gut gefällt. So, zum Thema Nespresso und Latte Art: Es ist zwar schwerer als sonst aber es funktioniert. Hier habe ich ein Link dazu. Schau mal nach und wenn es weiterhin nicht hilft erklärst du mir dann nochmal das Problem. Lg ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nbE7MvEjJEI.html
So, Im assuming most of you guys work as baristas. I'm interested is working in this position for 2 reasons. One, Im tired of working as a busser, dishwaser, and I suck at being a server. Two, I have a passion for making coffee. With that in mind? What is the hardest part of being a barista? Any advice? In your opinion, what makes a good barista? What qualities help you be a good barista?
practice your timings. some teacher told me that you can do something more while you heat the coffe. for example you can do few espresso in same time (wow really?). it's like learn to juggling but you start from one and add few more things + to first. so non stop juggling is what you should go to.
If you're taking more than a minute for an espresso beverage, your shots die (aka get nasty and lose crema) and your milk separates and doesn't form consistent texture. Steam the milk first (as he does in this video) then while it does that, pour the shots. Shots should only take about 25-30 sec to pour for hand machines, 18-23 for mechanical ones like Starbucks. You'll get the hang of it with repetition and then be able to do even more =)
Haha I was smiling throughout the whole video, what a passionate guy! Could tell he enjoys every process of making a good coffee, just as how all baristas should be. Well done sir!
That is not good coffee to be honest.. he overheats the milk.. the temperature should be 60-65 degrees celsius and the coffee extraction temperature should be 90 degrees celsius.. they are pretty but I’m sure it tastes burnt.. plus you would probably have to eait 3 mins so you can take a sip.. educate yourself in the matter and you’ll know what I’m talking about.. very passionate nonetheless and very steady hands 😉 I’ll give him that for sure
Also he just made it for video purpose so the taste doesn’t matter.. when I want to make a super preety one I do the same thing because if you steam the milk more it’s easier to achieve a good texture 😉
Stefan Fatu Dude, you have no idea to what temperature he steamed the milk. His steam wand is automatic like most modern espresso bars, along with the shot pulling time and temp. They look fantastic quality to me, a professional barista, but maybe not to the untrained eye and obnoxious mind of yourself.
@@russhoward3037 his steam wand is obviously manual, in fact the whole machine is fully manual, you can see it's on a multi-turn knob, there is a lot of his technique that sacrifices quality for speed. Also he wastes a lot of milk by throwing away the poorly incorporated air. That being said he is very consistent and his pours are great. Also I don't think he's overheating the milk, he's just not monitoring it by gauge or touch. Maybe he's going by sound, totally doable. This guy would kill it in a restaurant or a french or italian cafe. Specialty third wave cafes would frown on his techniques but that's not where he works. He's doing a fantastic job for what he's doing.
This guy is a machine! Not a single wasted movement. I wish more tip videos were like this, keeping it concise and leaving out the commentary when it isn't needed. I feel like I got the idea of the technique just by observation and repetition.
I've just started my work as a barista for a few days now after some unpaid internship in a coffee shop hehe. In the very beginning of the video I was like "wtf he's gonna overheat the milk and there will be no decent latte art". But you sir proved me a fool that has yet much to learn from a professional like you. Also, it's always heartwarming to see someone passionate about their job.
I used this a while back to learn latte art for my job, and because of quarentene I'm out of that job :''(. Rip my barista heart, I miss making latte art so bad. please corona virus end so I can go back to my simple ways of the bean
I really love how ur so passionate on making such great coffee ❤️ I just started working as barista in training n ur videos are inspirations to new ppl 😁 Keep it up!!!!!
Hey Laurie, thanks for your comment! It’s a mix of both.. splitting does not undo the result of badly textured milk , yet if if you textured correctly, splitting helps keeping the microfilm intact 😊
