POV- Barista works at a cafe full of clowns 🤡 

That scale is the villain in his barista story

That chinese scale is the worst haha, I also have one at home cuz it was too cheap (Around $10 online), but will def buy something better when this scale break down.

We’ve all botched some patterns before dw, sounds impressive honestly

I want to go where you work! I want a penis on my latte

But if someone comes in asking for penis in their latte....you'll nail it.

i was just looking at the comments for this haha

Painful to watch

dont wanna be rude but omg why not ask first it hurts my eyes

Yeah that was just straight up annoying. Loved Connor's reaction to it, though. That entire process of adding the sugar to the drink had so much spite infused into it lol.

I don't think the guy cares. Its going in one way and going out the other. There is a lid on it anyway.

Yeah that was rude he seemed normal enough

Glad they can help!

I literally read this comment exactly when she said it 😂

Glad you're enjoying!

I know sometimes I leave them for people, some cafes want you to mix them before though

its not losing time if youre enjoying what youre doing in that hour

@@yazbasarslan true

It was!

right i’ve been wondering this too. Is he like a freelance barista?😂

I need to know this too

Coffee shops see these videos and ask him to work a shift, didn't realize it was such a hard concept to understand. Have a great day!

Thanks for subscribing!

Same!

definitely agree

Yeah unfortunately it's hard not to waste milk as a barista.

This one was definitely interesting...

It’s the water going in, the amount coming out is 36-ish ml each time which is a double shot. The rest is absorbed by the coffee and doesn’t come out

I think it's referring to the clown pictures on the wall

More coming every week!

Obviously you’re not a real man if you don’t know what arm hair is but sure? 🤷🏻

You have to fill up the milk pitcher to a certain level to make good foam, otherwise you can't make latte art and the texture will be worse (so it's not just about looking good, but also about how it feels in the mouth) . Also, you have to fill up cups to max otherwise customers think you're ripping them off,so even if you can steam less milk, you run the risk of not having enough milk in the drink, and having to steam a whole new batch of milk, thus wasting more. Eyeballing the amount of milk needed is a barista skill not many have mastered. (also depending on how much air you add in the milk, you might end up with more or less steamed milk than expected.)

@@TheSupernitro6 As a barista who has worked for Costa for over 4 years now, I couldn't agree with this statement more. The work we do as barista's is honestly overlooked far too much. It's a skill that takes time to master.

Entah lah. Salam dari Singapura

It's better than nothing, and the cafe will have standards around ratios

Weighing on a subpar scale and knowing you're close is better than eyeballing and ending up being 1+g off

Even half a gram can make a huge difference in the final espresso. And weighing it is the best way to assure good quality shots. I try to stick to 0.1g accuracy, but +/- 0.2g will do in rush situations. I never let it be more off than that, it will be very noticable if it does deviate more.