POV- Barista works a lunch rush in Central London… 

Yeah mate I'm just at work lol

Q😂in ❤2 w op😅😂

i just passed this part and needed to see if anyone else had a laugh

bless you for this comment

this is my least favorite thing about barista work 😭 i only like it when the regulars watch

@@zeltwood... Absolutely agree. It's like you're on display or an exhibit at the zoo.

its called storyline not skyline

@@saimon646 oh you’re right, autocorrect struck again 😅

Yeah a good scale is key! Whereabouts in Germany?? I was born in Bielefeld!

@@ConnorDoesCoffee oh cool Bielefeld👍🏼 I live in the Hannover Region, Wolfenbüttel to be exact 😁

Hey Meg do you still work there ?

@@stephvlogz263 hey Steph yeah I do!

I have an interview there and I’m just still thinking if it’s something I’ll want cause I’ve worked in busy atmospheres before as a waitress but I’ve only heard negative things about Costa

@@stephvlogz263 well don’t get me wrong it is stressful and very busy a lot of the times especially when there’s new seasonal drinks out! But depending on which one you go to whether it’s in store only or with a dt like mine you’ve got to be a hard worker, I think I’m really fortunate in the one i work cus everyone is so lovely and inviting! I just hope you get the same too! But I think definentlu go for it, it’s good pay and you get 50% off at other stores! Ive heard a lot of bad things about franchise so probably wouldn’t even bother going to one of them stores if I’m honest!

does costa use scales when making coffee? how different is the workflow?

Because people want a drink to sit and enjoy, and for most people that's not an espresso.

@@saamo1423 My father will gladly sit at a café table, legs crossed with his free foot swinging up an down, people watching, smiling all happy while sipping on his teeny-tiny espresso 😆

@@saamo1423I don’t really enjoy milk drinks too much. Americano with a little milk or a macchiato is fine for me. But I see the point, taking some time to enjoy an have a break is probably better with along drink. I would rather get an espresso and something to eat 😄

Majority of cafe customers are women, they prefer milk drinks to espressos.

Pour over ??? No ???? 😢😢

lol

​@@ConnorDoesCoffee😊😊😊😊😊😊😊😊😊

🤢🤢🤢

I've heard it so many times like if I can personally just give him the glass for the iced matcha 😂

I was so stressed about that glass haha

Same here!

More to come!

Glad you liked it!!

Although he actually made a Long Black not an Americano

I wonder about wasted milk and straight 18.0 grams too…

Thanks, will do!

Thanks for the support!

Gotta have some fun 🤩

Thanks, will do!

Thank you! 😃

Thanks!

Yeah this was stressful

the order of factors doesn't change the product

I've read somewhere that those beans go stale after a while. I bet it would still be drinkable but better not serve it to the customers.

It's just too much of a hassle, getting some freshly ground is just easier than scooping them from the Mug. Also, I bet some customers won't appreciate seeing that their coffee is taken from some random mug.

All about accuracy

Never use an old grind. It gets stale.

Neither of the handheld ones are pucks. The first is a WDT tool - this uses several tiny needle to break up clumps in the coffee grinds. The second is a wedge distributor, that evenly spreads (distributes) the grinds before tamping. Then it gets tamped by the machine :)

@@harpy2602 Thank you!!😃

@@harpy2602 any idea on the make of that spinning tool?

No, sorry, I don't know which specific brand they are@@Wired_Mike

consistency

18g is the modern cafe's standard dose for a double shot of espresso. Some cafes use a little less or more, but 18g is the most common. Because of the way espresso is extracted under the high pressure, the amount of coffee matters much more than in other brewing methods, and even small deviations will affect the outcome, which is why you aim for the same amount every time

The shot is supposed to be calibrated to extract the perfect amount of flavour or whatever from the beans. If you add extra beans you send the same amount of water at the same heat and pressure through more beans so it offsets the balance in the extraction. So it messes up the taste (in theory…) and the look of the shot. The standard dose for a double shot can vary between 17 and 19 grams. Sometimes up to the low 20s. You might see 17.5 used a lot in other places. You can have whatever amount you want so long as it fits in the basket but if you start with 18g and dial in at 18g you can keep consistency by always using 18g.

Don’t need thermometer, just use your hand on the side of the jug to monitor the temperature as soon as it starts to approach being hot enough to burn you stop, ideally that’s around 65 max 70

Only way to get better!

La Marzocco ModBar

I think it might be sweetened condensed milk if I could hazard a guess 😊

Storyline in London

Yes it is now! Thanks for the support!

Likely because you should only be using freshly ground not old grinds. It gets stale

ground coffee that stays exposed to air degrades much faster. it gives a better quality product to freshly grind all the beans for a drink

Can't it be adjusted to dispense more? I get it's not perfect every time, but if you can consistently keep it at least at 18.1g you can just take out the .1 every time instead of having to go back to the machine to put some in, then take some out anyway. More time-efficient, albeit slightly ineffecient with coffee grounds.

all of that coffee goes into the drink, the amount effects the flavour; the amount of milk doesn’t affect the flavour