I remember my first time ordering an espresso, this video would have been extremely useful. I went to a starbucks-style café, about a year after I started drinking the dripper coffee from my mom's cheap machine. I was a poor student, so I opted for the cheapest one and I didn't even notice when my paper cup came out because it was so small. I was actually somewhat offended, I thought that coffee only came in mugs! But fortunately my friend reassured me that it was indeed what I ordered and I shot it down in one gulp. Needless to say, I was disappointed because I didn't even get to taste the flavor much. Took me another year to get into espresso and started making V60 at home during the lockdowns, since that's what my coffee nerd colleagues suggested as an entry point. Now I am making my own espresso, turkish and other styles.
Of course, the terminology varies a lot around the globe. It also depends on the tools baristas use (having a naked portafilter means that you always use double espresso etc.). We shared these recipes as a framework for some people who may be still confused about the types of drinks there are on the menu. Hope it was helpful.
Would like to add. Every coffee shop does thier own ratios of espresso to milk. Majority will serve as a double espresso due to full flavour profile from the espresso and wastage being as massive one. Where do you think the other single shot goes? But to be fair, this coffee shop uses smaller cups for their espresso ratios and thats completely fine too. All personal preference after all!
Very clear video and learnt some new drinks. I see a lot of coffee shops put two small glasses under the press. A lot of drinks only use one shot of expresso so where does the other shot go? In another drink?
Thank you! It’s a good question and it’s up to barista to use single or double portafilter. Orders usually don’t go isolated so the second espresso shot goes to the next order. If that’s not a case it could be wasted but cafes have usually waste how to prevent waste and reuse this coffee in different forms (baking, freezing etc.).
@@EuropeanCoffeeTrip ah okay that makes sense. Usually I ask for a double shot of espresso, so don't see what happens to the other 'spare' espresso. What coffee machine would you recommend for home? ( Complete with a milk steamer ) or is there a good channel you could recommend?
Hi! Could you chech out reusable pods for either a nespresso or nescafe machins. I've been wondering if using a pod system with reusable capsules would produce something good, or perhaps even something on par with using a pressurised basket on a delonghi dedica, just for a cheaper price. Haven't seen a lot of videos about this, and I think loads of people would like to hear more about this topic.
Supposedly Cappuccinos are supposed to be foam on the top.. I don't really see the "Foam" in this video.. It looks more like a cafe latte to me (With less serving portion)..
Fair point! This is the way you get a cappuccino in most specialty coffee shops (from our experience). Since we focus primarily on specialty coffee & cafes, this is the way we present it. I think you easily find places with more traditional approach to cappuccino.
I also only have seen it in speciality coffee shops. It's an aesthetic choice, that I do understand, latte art definitely can look gorgeous and you want to serve an good looking drink. This aesthetic choice would not keep me from a specialty coffee shop, but I find it rather sad, that it makes the drinks look more uniform. That being said, I didn't mean to sound discrediting or anything, I just wanted to comment on the aesthetic aspects of it.
Thanks for the comment. We have dedicates videos for latte art on our channel. Perhaps you can watch them instead since we can’t keep the whole pouring in videos like this. ☕️🙌
@@EuropeanCoffeeTrip Yes I do. The pouring is way too fast and unorderly, and it can majorly disrupt the coffee bed. The video shows no blooming phase when brewing the V60, which would be helpful in releasing the CO2 from the coffee grounds, an essential taste in brewing a more complex and well-rounded filter coffee. The barista also shows to not care at all about the amount of water he is pouring at different stages, which can help with producing a more consistently high-quality filter coffee. Separating pours in stages can also aid in bringing out different tastes in coffee, such as increasing acidity, sweetness etc. I recommend studying Tetsu Kasuya's V60 brewing method.
I would argue that this is quite misleading. Every coffee shop has their different interpretations of the same drinks, and actually most coffee shops use 2 shots per drink.
of course that would happen. imagine ordering italian style cappucino at starbucks with thick foam, strong taste, sprinkled cocoa powder on top, and what you get is a latte? their barista is an idiot. and if i order something like ethiopia yirgacheffe obviously they cannot make it.
A coffee with art latte is not a cappuccino. A cappuccino is strong and slightly bitter and has a dome of foam on the top. When I order a cappuccino I don't want a weak beverage white art latte. What I want is a strong espresso coffee with a hood of foam, just like the way it is served in European countries (and pretty much everywhere outside the Anglosphere). You guys need to travel in countries such as Italy, Croatia or Austria to learn what is a cappuccino (cheap alterternative: little Italy in your area) Next time I get a damned latter art overpriced so called hipster cappuccino with latte art, I will just return it.
@@EuropeanCoffeeTrip Bet. I was in a starbucks, was buying coffee and asked for "a large black coffee" and the guy acts all confused and starts saying grande and vente and stuff, then talked about nitro brew and cold brew and americanos. I am pretty good at coffee now. But baristas need to know that not everyone cares. Like an elderly man asking for a large black coffee clearly means a hot vinte or vente or whatever medium to dark roast arabica coffee. Its like making someone order avian embriotic gestation sacks decarboxulated over a 250 degree metalic eliptical concave sanitary surface, for a denny's omelet. Like Chill baby, give the man a damn drink.
@@brolymc9532 but that’s on starbucks having confusing as hell. In our coffee shop we serve a light roast batch brew, aeropress and then espresso drinks. We simply don’t have a large black coffee. I want to make what you want but i can’t read your mind.
