YOU'VE BEEN DOING IT WRONG. A BETTER WAY TO STEAM MILK AND POUR LATTE ART (PRO-BARISTA TRAINING)

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In this video, Sam shows our newest barista, Joey, how to pull an espresso shot properly, hold the milk steaming pitcher, and pour her first rosetta in preparation for the challenges of working in a high-volume coffee shop.
To try the delicious coffee in this video, head to our website and pick up a bag of Butter Knife Espresso:
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Опубликовано:

10 сен 2024

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Комментарии : 25

@jasonf2252 21 день назад

I don’t comment much but had to here. What an absolute wealth of priceless instruction that is clearly communicated. I love the diving analogy and that is something that has helped a ton and I will never forget. Thanks so much.

@nucik 4 месяца назад

Excellent teacher! I am watching this for several times already :) great work

@randygrskovic 6 месяцев назад

How you hold the pitcher and steam from the side makes much more sense than using the spout. Thank you! I'm 5 drinks away from a rosetta.

@catfromcaracas80 6 месяцев назад

We’re pulling for Joey! You can do it! 👏🏼👏🏼

@soobeenyy 6 месяцев назад

The heart to rosetta pipeline is soooooo satisfying to watch 😊

@MissCatigbian 6 месяцев назад

Wow.. very patient instructor, too.

@rcj190 5 месяцев назад

Sam James coffee what a doooooope video! Man your explanation and patience is incredible! Kudos to you I'm learning so much thru your videos. I'm a home novelist who loves this stuff. Good luck to this young lady and thank you man, I really enjoy your work. 🔥🔥🔥🔥🔥

@armanisells 6 месяцев назад

Great video Sam, I’ve seen a lot of latte art tutorials but the way you explained everything was amazing. Very in depth. Looking forward to introducing some of these methods at home!

@asselinpower 6 месяцев назад

Solid ! Really well explained! I ll give it a try ! Thanks !

@brucetheb0t 6 месяцев назад

From 7:51-8:51 I feel personally attacked 🤣 my bad habits exposed!!

@joeyahn6496 6 месяцев назад

Masterclass level training 🏆

@patozols7747 6 месяцев назад

17:15 total perfection.

@akilegna1255 6 месяцев назад

Wow what an amazing video

@ellenking5715 6 месяцев назад

Great explanation thanks

@jesterreyes6394 6 месяцев назад

can someone pls tell me whats the size of that latte cup and the pitcher?

@randygrskovic 6 месяцев назад

I think he says at 6:20 he uses a 12oz pitcher and an 8oz cup

@Yappy2099 6 месяцев назад

Great video!

@GrindcoreDC 5 месяцев назад

Do you have any tips for people at home who don't have a steamwand as powerful as this one? Does the same method still apply with wand positioning etc? Your milk steams in 10 seconds for a cappuccino, while mine takes about 40 seconds (Breville/Sage dual boiler). I have one tip for those at home who don't have fire resistant hands: just once, use a stopwatch while measuring the temperature of the milk while steaming. You can use a thermometer intended for temping meat (one of those probes you can stick in a steak/turkey) instead of your hands if you want to be more precise. Make sure you just took the milk out of the refrigerator, you don't want the milk to have been sitting on the counter for a while already. Then, when the milk is at the desired temperature, read the stopwatch. The time it took for the milk to reach the desired temperature is very consistent, as long as the starting temperature of the milk stays the same. So if you each time grab the milk from the refrigerator right before steaming, you can now time the steaming instead of having to feel temperature with your hands! This has +/- 2 degrees C of accuracy for me.

@lala7701 5 месяцев назад

40 seconds is way too much. You're probably adding too much air. I had a one-boiler machine with not-so-powerful steam wand - took me about 10-12 seconds to add air before incorporating it and warming up the milk. Now in my Profitec 700 it takes about 3 seconds. My best tip to you is to add the air while the pitcher leaning towards one side on angle (to encourage the "vortex") and instead of counting seconds, take a Sharpie and mark a line inside the pitcher at the point where it's about 20-25% milk volume increase - that's the point when you know you should stop adding air the sink the wand inside a little bit to warm up the milk until it's too hot to touch.

@GrindcoreDC 5 месяцев назад

@@lala7701 Thanks. I am taking 8-10 seconds to add air and I try to aim at ~20% volume increase. Then I submerge the tip and then it always needs another 30 seconds for the milk to reach about 60 degrees Celcius. I also bought one of those pitchers with a temperature strip on it which has a larger volume than the pitcher I use (for latte instead of cappuccino). In that one it takes about a minute for it to reach 60-65ish degree Celcius. This pitcher is from the same brand as the machine, and the exact same size as the pitcher the machine originally came with. Do you think something is wrong with my steamwand if it's taking that long? I've had the machine for over 2 years now, it takes the same time to heat up the milk now as it did when it was new. The wand is clean, no blocked holes or anything like that.

@lala7701 5 месяцев назад

@@GrindcoreDC 8-10 seconds to add air seems very normal. The time it takes to incorporate the milk matters much less. Which machine is it? sounds like you're doing the right things, so maybe you should upload a video of you steaming and pouring - chances are it's just a technique issue. It's something that takes people much time to learn (I've practiced simple heart for about 3 months).

@AllGroundsCoffee 6 месяцев назад

Steady pouring flow rate and wiggling is most harder part in latte art.

@tommullinerart 5 месяцев назад

@21:50 you said that the harder you push the bigger the heart gets - which is true to a point, but the physics behind it is to do with when you start the pattern determines the size of the pattern spread. This is due to the surface tension being lower at the beginning. After a short while, concretisation occurs to the foam and it become less workable. This often leads to narrow patterns when started too late. Contrast is literally to do with distance from the surface when pouring. Too high = beige areas.

@Avatar711Wizard 6 месяцев назад

Wow what happened. Please tell me there are people out there that remember the standard of presentation we used to get at Campos Coffee Newtown back in the day. Unbroken shiny crema that hadn't been swirled with pristine Rosetta's that literally looked like they had bloomed in the cup. No disrespect guys but these leave a lot to be desired.