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Awesome videos, thanks for all the knowledge that you guys are sharing! If you ever visit Iceland you got a place where to stay and lots of coffee to drink ☕️
This was very helpful! The small cafe I work at just got a high end espresso machine and I’ve been wasting milk like crazy (especially for cappuccinos). Such a no nonsense approach for calculating espresso to milk to froth ratio.
Thank you for the feedback. good luck with the new machine, we have many other videos that will allow you to get the new machine to make fantastic coffee!
I’ve watched a lot of videos about milk steaming/milk based drinks. This video by far gave me the most detail and understanding about not only using the correct amount of milk, but also how to make a milk based drink.
For me ive watched many videos of Baristas but your chanel is the best ,in wondering why the views are still low because this is the best tutorial ever I've seen in the internet you explain each and every detail.
Thanks for your support, we are not spamming enough to get bigger views, we stick to quality info and we don’t just focus on latter art or espresso as they do well for us, but when you mix in reviews, guides on cafes we get a mix of viewers and RU-vid de rates us. Please share to help us grow. Cheers luke
this is so good. i just started learning how to froth/steam milk at home by timing the duration of the hiss from the tutorial videos that i watch since i cannot "feel" the warmth of the jug. and it helped me a lot. i'm just happy to see in this video that i'm not the only one using this method. 😁 thank you so much!
I have no idea how to convey my enormous gratitude to you. I am starting a coffee shop, viewed tons of video, but MAN! Nothing compares to the practical detailed advice you guys give in most of your contents. Honestly i am incapable of "extracting" the right words of gratitude.
Thank you for your wonderful message. We love sharing and supporting new cafe startups. Are you local to us? Can we help you more? Reach out if we can?
@@ArtistiCoffeeRoasters No I am not local, infact in far away country Bangladesh. It will be really helpful if you give people advice on coffee yield. All videos show usual double shot basket. If, say I get 18 gram in and 36 out. Do I give that 36 to one customer? If that is so then what is a double shot/dopio? If I don't give the whole 36, then do I waste the other half? If you clarify this concept or practice that will really help new shop owners. In my calculations if you get 100 customer a day even saving 2 grams of coffee, makes 1500 aus dollar in yearly profit. Since I am just starting, losing half of double shot should incur in loss (?). Am I completely misunderstanding?
So the trick is baristas get too much hiss giving you too much froth, or none at all, just get the milk spinning with no hiss and then get 2 seconds of his, the raise the jug back up ensuring you get no hiss at all until its hot. Good luck, check out the first video that shows the water technique. 👍
I am a home barista who has been lucky to have played around with a few commercial machines and I find their steam power way way higher. So that definitely is a factor to take into account. My ECM goes just over 2 bars, but when I take the same size jug with the same amount of milk on a commercial machine, milk is flying everywhere. 🤭
This is THE best video I have ever seen on milk treatment for espresso-style drinks. And I have seen a lot of them. Thank you for this excellent video. I learned something worthwhile today.
You like a magician! Turning sand into gold. Latte and cappuccino look fantastic. It is so hard to find a decent coffee in Sydney. Especially frothed milk the right way. It is a delight watching how you do it. I will try to achieve similar results at home. Thanks very much.
Breville Infuser has a shorter steam wand, also I do not want to waste milk, so I will try Motta Europa 350 milk jug to see how it works. Would 350 ml jug do weaker froth than 500ml jug? Would 53mm Coffee Distributor & Tamper improve the shot?
Been watching your guy's videos. I hope your subscriber count explodes because you really deserve it. I just got an entry machine and steamer is pretty weak on it but gonna how to steam and froth on it best to its capabilities. Still new to all of this but a lot of your guys' videos are so useful in getting a better shot and drink
Gold, I've been searching for years for videos as informative as yours. Not enough quality content and footage of exactly what you do with milk frothing. Thanks!
I'm always getting too much foam as I thought hissing to be stopped at 40C degrees but will try now with 5 seconds. Thanks for the video, waiting for latte art :)
just tried hissing for 6 seconds, not much foam(feel it's more a flatwhite!). maybe my machine is not powerful enough and I needed more time. it's BZ10 1.5L boiler with 2 tips.
Every machine has different pressure and also dry or wet steam. You may need have a louder hiss just at the start, then go to a small hiss. This may get you volume but have lots of time to spin the foam back through.👍🏻
This was marvelous. Quick question: does this apply to plant milks? For example, do the seconds for the different froth amounts (flat white, latte, cap) apply the same way to non-dairy milks?
Great video thanks. Another point is that you could use your scale you probably already have. Try once with X grams, then find the exact amount you need with trials.
Hello! I’m very new to the brewing world! I’m doing my research and I’m starting to experiment! Your channel is just AMAZING! I would like to know what is the normal ratio of coffee vs milk/foam. Or maybe I missed this information on a video … if so, just tell me wich video to watch. Also, it’s not related to this video, but my espresso machine has a 14 grams double basket; how does that affect the process? It just gives me a smaller coffee? If I want a bigger dose, I have to brew an other dose? Thank you so much for your time and those many videos!!!
Great video! Would appreciate some guidance on the Sage espresso machine as the wand is quite short, so you feel you need to put more milk in even though you know it’ll be wasted..
Interesting vlog, full of tips, some of which are common sense, some very useful... I still couldn't see the advantage of purchasing the last jug, other than for aesthetic purposes...
I’ve recently got a espresso coffee machine for home use and have been struggling to master the art of good coffees, watching your videos I hope will help me immensely. One question I like to ask is what make is your espresso machine you use in this video? My espresso doesn’t seem to be able to brew the coffee and froth the milk at the same time, but clearly yours does. Just like to know what make it is so I can look into upgrading my espresso machine.
Great to hear that you're on the right path to making delicious coffee at home! The machine we're using in this particular video is the Giotto Rocket which is a great machine for the home barista. Here's a link to the Giotto Rocket in case you'd like to learn a little more about it: artisti.com.au/products/copy-of-giotto-cronometro-tipo-r Thanks for watching and if you need any further help please reach out! :)
That looks like a keep cup without the rubber strap…I got the same one :) I note that you’re not weighing the extraction. Is that because you can eyeball the extracted amount with experience?
A lot of good information in this but difficult for me to not pay attention to the reverb from the room. Could you please get a mic on the presenter and sync in post?
Hi my question is we can only sell take away drinks in the uk atm so could you please give us a demo of the different pouring techniques in a take away cup many thanks from the uk
We can do that in the future for sure, we have a full video list currently. But the hot tip is to hold the cup, tilt the cup so the espresso is in the V of the cup. Then pour. Don’t leave the cup on the bench and pour, it does not react well when pouring. 🤜🏻
Great vid mate👍🏼 what would be the best pitcher and size to use for pouring around that 200 to 230 ml cup? I’m using a breville express impress machine also. New to the game but it’s got me hooked and loving the process.. I’m using the standard breville pitcher that comes with machine think it’s 460ml maybe? Having trouble getting spout close to milk. Cheers👍🏼👍🏼
The 350-360 8oz is the go, it’s a little tricky to do, I will be making a video on it as the speed it fast on a commercial machine, you will be fine on a breville. Just aim a little if it closer to the middle
This is great thinking but you got the order wrong, you should first check the amount of froth you want AND THEN remove the espresso volume. Otherwise the froth amount will be skewed. In your example if you froth the 2cm of foam that you measured, then your cup will overflow
I would also do the same. Removing espresso should be the last step I agree. Except if we consider that we can neglict the volume of espresso, which is not correct I think.
This timing of the hiss will vary based off the machine you are using, correct? I have tried this method on my home Gaggia classic pro and the mentioned hiss times in the video appear to be inaccurate.
Used to go to you guys all the time when I lived back in Coffs - love ya stuff. What do you guys tend to do for steaming and pouring into two flat white cups (150mL)?
I’m just a novice at home and I’m struggling to get my head around flavour consistency between different sized cups. A “shot” of espresso always seems to be regarded as the same volume but that would mean drinks get weaker as the cups get larger? I’m feeling like I need to start with the cup size I want to use as my “standard”, then work out what ratio of espresso to milk I like (for a flat white in my case), then tailor the amount of espresso I’m extracting by dose/basket size etc? Am I just crazy and overthinking it? Also, would the drinks you made be considered a “double shot” because of the double spout portafilter or is that amount of espresso considered a single here in Australia?
Hey, great video, I just do not understand why did you count 5 seconds for latte steaming when you stated before that you only take 3 seconds for the milk to "hiss"? Thanks !
Sorry I will have to go back and watch if I made a mistake. It’s all about the amount of hiss in seconds that gives me the volume of foam I am after. If I find that 3 seconds is not enough for a latte, next time i would go to 5 seconds to achieve the froth for a latte. Every machine is different due to its steam pressure. 🤙🏻
for delonghi home 1 tip steam wand.. low pressure machines . how many seconds HISS time for flat white , latte , cappuccino according to your illustration picture
Hi sir. I watched this whole videos. Still i dont know which the best and suitable. Can u help me? I had a cup with 220ml volume also a milkjug 350ml and milkjug 600ml. Which one the best milkjug i should choose that suitable for my cup? Thankyou so much, stay safe sir 😁✌🏽 Ps: sorry for my bad English.
It’s different to a thin jug, it hold the heat better and you feel the temperature at a higher point. So you can adjust your counting from a hotter point. But that all depends on your sensitive hands
Yes I asked in a other video and Jeremy answered it semi. Thing is make video on take out ratio bc take out size is usually bigger and in USA they love big take out I think even with standard size it’s better for take out cups and there size like 8,12,16 and some even offer 20oz not that I’d offer 20oz but some do that’s where coffee got ruined but any way yes bigger cup means more milk and coffee
It is Rhinowares jug! Could you please tell me what is the differences between this one and the other brand you use at the shop please? (Motta I guess) Thanks a lot!
Great video guys, so based on the chart, if I want to froth milk for two small latte, I need to use 600ml pitcher, with the level of milk just under spout? Am I right?
It sounds about right, but you should use the 2 cups volumes in the glasses and tip them into the jug less the espresso and that will give you the amount to end at. Then remove the amount of froth you desire.
I thought I enjoyed coffee...that was until I made the mistake of watching RU-vid coffee videos!! Niw I realise I'm just an imposter! Coffee is meant to be analysed and agonized over!! Not enjoyed!! 🤣
Then its not a mistake. Its a blessing 😅 im thankful for youtube baristas for teaching us. I even learned how to use an expresso machine and create foam and cream as well.
Thank you for ur effort but i am wondering in previous video u said u inject air untill temp 40 c and now u said 5 seconds for latte and so on how can I combine these 2 methods together ؟
Sorry, to clarify, all foam must be produced before 40 degrees milk temp. So from 4 deg to 40 deg is the time you have to get your froth by the amount of hiss you make. In that time period you are either getting hiss of 2 = flat white, 3= latte, 5 = cappuccino. Hope this helps clarify
I have the same Rocket Giotto, and I used the lavazza super crema espresso beans but I NEVER once have gotten as much crema in a double shot as this video shows! Why is that?
PLEASE ASSIST My espresso machine has a wimpy 2" long steam wand, so I can use no larger than my 12 oz. milk pitcher. I want to make a cafe con leche, which is basically a latte (traditionally, though, scalded milk is used). The espresso machine produces, at a 25 second mark, 4 oz. of cremer. Shouldn't I use 4 oz. of milk (my understanding is that a latte has a 1:1 coffee to milk ratio)? Many thanks!
@@ArtistiCoffeeRoasters ...and a traditional (Hispanic) Cafe con Leche is 1:1 coffee to scalded (183 degrees F ) milk, so it actually isn't the definition of an Italian latte. Thanks
Chris L Hi, Cris - pitcher is not level, but angled to provide the necessary twirl of milk, and to reach the milk since there is only 4 oz of it in the 12 oz cup. When the temperature reaches the max, the milk level is just about to pour out of the spout of said titled pitcher, so I really hAve to be careful at the end-of-frothing, as I turn off the wand and remove the pitcher. Whoops, I said “cup” when I meant pitcher.
Great video thanks! So ive been using a 600ml milk jug, and I make mainly latte's. Should I actually change that and buy a new smaller jug? Seems a waste though, as I like to keep costs down. Also, im still trying to understand the benefit of the black jug you used. How much better is that, and whats the name of that? Thanks in advance for any tips.
The black jug is Teflon coated, so easier to clean. It’s pouring spout is different and allows for better control when pouring latte art as it’s very narrow. It’s a rattle wares jug. 👍🏻