An interesting shift today... Battersea Power Station was absolutely insane! Awesome architecture and strangely modern inside, vlog to follow soon so stay tuned! Subscribe for more fun coffee content!
wow, you've grown so quickly! when i found your channel a few months ago you only had around 1k subscribers. congrats dude! you seem really genuine and kind, and you've also made so many videos that have helped me as a first time barista fresh out of training. love the vid and also congrats on the coffee machine. keep it up!
Came across one of your videos while search for cafe pov's and I love watching your content, it's just so relaxing to hear the machines, your conversations with the customers and some of the poeple you work with. Hearing you starting your own cafe at home and buying one of your dreams machine made me so happy for you! I do have mine at home as well and sometimes host coffee drinks with my friends and making them their coffees definitely fill me with joy. Can't wait to see your own setup at home and hope you could give us a tour someday. Cheers mate!
I don't know if I'm just so desensitized to inflation, but paying less than 4 dollars for any type of coffee is amazing to me nowadays lol. Also, can anyone tell me the difference between a flat white and a cappuccino? Every time I see him make them I swear they are the same...
It’s mostly a matter of the difference between foam levels. A Flat White will have a lot less foam as opposed to a Cappuccino. The preparation between both will almost always look the same.
Flat white typically is stronger and has less foam than a latte and cappuccino. It may also come in a smaller cup. A cappuccino isn’t as strong and has the most foam.
flat white usually is smaller size but have more coffee also there’s difference in coffee machine’s straits. for example, in cafe where i worked flat white was only 200 ml and had 2 shots of coffee and also made through single strait (which makes coffee taste stronger) when 200 ml cappuccino is only 1 shot. and yeah flat white doesn’t have foam :)
Wow. Just got into espresso making and I find this so therapeutic. My attention span is super short so I tend to skip over things all the time, but today I just sat down and watched all 28 minutes of your work.
Will you ever do a Q&A video? I’m so curious as to how you’re able to work at different cafes every week. I’m a barista in training but my ADHD dreads the day when I have to work at the same place for long periods of time. So knowing you work at different places every week intrigues me very much.
I really like the videos man. Nice job and can't wait to see you at your own shop. Out of curiosity what is your favorite commercial grinder to work with and what espresso machine do you enjoy the most?
I really enjoy watching your videos while working! One thing I was wondering, though, is about the amount of milk you use. Sometimes it looks like you only end up using half of the milk you steam and dump the rest out. Is there a reason for that? I have no experience making coffee what so ever btw, it’s just something I noticed and was curious about 😊
Love your content! I’m new to this whole coffee making process. Only ever used filter coffee that is already grounded and now I got my first coffee grinder. :) I do have a question. I know that many Barrister weigh their coffee but does it make a difference if it’s 17.7 or 18g? It’s probably just because I don’t have the most evolved sense of taste (😅) but is it actually noticeable? For all coffee enthusiasts: please don’t kil* me for asking. 😂
Great question. Most coffee calls for a different recipe and typically for a double shot of espresso, in most cafe's, the recipe is dialed in for 18-20 grams. You really want to be as close to the recipe goal as possible. For example if the recipe calls for 20 grams of espresso grinds in, you will typically pull 40 grams of espresso liquid out. Just as the recipe is important when talking about weight, you should also know that pressure can play a big role in the recipe ratio, but typically 1 gram in to 2 grams out which leads to a well extracted shot. Pulling a 17.7 or 18.3 gram shot when the recipe calls for 18 can lead to over or under extraction making the shot taste bitter and sour or watery and less defined.
Hey Connor. I want to replicate the beetroot latte like you did at the beginning. I bought beetroot powder and tried the same but it clumped with the milk. What kind of beetroot powder did you use in the beginning?
I’m assuming their pitcher rinser is dead? So annoying for you! Also milk down a machines drain gives me the fear as an engineer 😂 too many clogged wastes
again man you lose valuable minutes of your time and you mess up your work flow because you stay there getting from 17.9 to 18 or from 18.1 to 18.0 0.1 ain't making no difference
I work as a barista in a cafe and I want to buy my own jug. Do you think I should buy this Motta 8007986027504 Europa Professional or do you have a preference?
