POV 49 minutes of SOLO BARISTA WORKING A CRAZY LUNCH RUSH | DAY IN THE LIFE OF A BARISTA | CAFE VLOG 

It’s part of the fun 🤩

which mess

​@SipHappe🤔🤩👆🥳😆😀ns

​@@SipHappens Cleaning up isn't fun. Lol

​@@shadapakap which tool need less cleaning? mokapot / v60 / flair press / french press?

Seeing behind the counter is a great advertisement for me. If you’re clean and take care, I’ll be a customer.

Thank you so much 😊

wow!!! 👍

wow!!! 👍

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practice make perfet

Glad you like them!

​@@SipHappensYes!! It's also cool that you replied to my reddit post! As a person with a weird dream of being a part-time barista - it's awesome seeing and studying the workflow

love

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❤️

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Yes! I know! I’ve been begging for one for 2 years now :))

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The one that is here would fit perfectly! I don't know a thing about barista's work but I love this tool for rinsing❤😅 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AIYM00_umuc.htmlsi=aTCq6VpSsT1btB7g

Give us an example?

The one that u just push down?

Thank you so much 😊 glad to hear you’re enjoying them!

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Thanks 🤣

Thanks for watching! 😁

Thank you so much! Welcome to the ☕️shop! Good luck with your course!

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Thank you 😊

Merci fain! 🙂

Nice milk foam and latte art. Isn't the tamping done too lightly?

Thanks 😊

Merci!

Thanks! 😃

You should!

😵‍💫🤣

Thanks 😄

Thanks 😊

:))) Why not?

🤣 thanks 🙏

Prep as much as you can in advance, you can make a sugar syrup to make it easier and faster to put in the cup/mix with the espresso. Same thing with chocolate (make a syrup), chai (prepare a bottle in advance). Seconds saved on one coffee makes up for 30 min saved at the end of the day.

Yes, I agree with @jaegerarthur6718 Try to prep as much as you can. I personally don’t agree with adding sugar in my drinks as I prepare them, better to offer it on the side and let the customer decide the amount they want

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Sometimes that happens:)) but there’s not tea anything I can do 😁 the grinder is Anfim Special Performance 2 I think…

Thank you! ☺️

Mulțumesc 🙂

❤️❤️❤️

Thanks! the goal is to better distribute the milk, it’s called splitting the milk for a better consistency and a better pour 😁

Hi! Thanks! No, I’m not an owner but I’m working on that 😁 hopefully next year🤞 And yes I still love the work, most of all for me is because I absolutely love coffee and getting to try and work with so many origins and rosters is the most satisfying part 😁

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At this place…for about 2 years :) in total…about 7 years🙂

😂

Thank you so much 😊

Merci!

Wants it cools down it loses its consistency and won’t allow for a good pour. And I don’t agree with reheating it, it’s unhealthy and damages the drinks quality

@@SipHappens mmh i understand good job

Hi there! I’m always fascinated to see that people all over the world are watching my videos! Thank you so much. The reason why I have that drawer is because originally this coffee shop wasn’t designed for such a big flow of orders… so in the beginning that drawer was enough for a full day of spent coffee pucks… you can’t really see in the video but the bar or rather the coffee part of the bar is quite small… so I don’t have any more space for something else :) ideally the bar should be remade end extended to the right of the espresso machine, that would create enough space and a better working environment:) Thanks for your comment!

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We use a very light roast. Lightly roasted coffees tend to produce less crema 🙃

❤️

the goal is to better distribute the milk, it’s called splitting the milk for a better consistency and a better pour 😁

@@SipHappens noice, ty for the info.

Wish i could make art as easily tho 😭 struggling so bad to learn by myself.

Don’t know exactly… I go through 8-9 kg of coffee on a normal Friday

Thank you! It’s a go pro 11, you can find it on Amazon :)

Hi! Thanks! Bucharest

The grinder was a in build scale wich is pretty accurate

Glad you find it interesting 🧐

I use a GoPro 11 mounted on a chest harness

Thanks so much! Glad you like it! 🙂

Actually, at proffesional coffe shops and 4-5 star hotels is almost always used port filter for double shots.That doesn't mean you get double shots into the cup every time.Depending on the wanted order, you can produce 2 single shots into 2 different 90 ml cups or a doucle shot into 180 ml cup and 240 ml cup.

Drop Coffee is the roaster, as for origin: El Salvador, Kenya, Ethiopia and more…

A milk with a high amount of fat, 3,5% or more

I get what you’re saying and I’m trying to improve on the workflow 🙃

yes but workflow should be the last part, first comes the ospitality, second the coffee overall and after the workflow, succes :)

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I prepare 4 at a time :)

I do that to “separate” the milk, it allows for a better pour

In my latest video I show the orders on the screen, there you can see exactly what coffee I’m making ;)

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