More of these and longer versions too, please! I spend A TON of time trying to find videos just like this and am almost always disappointed. It's hard to find good ones, especially ones that don't have a music soundtrack over them and/or that don't just stare at one person (i.e. study with me videos) or an empty room. Your videos are the perfect balance of things that help one focus. Thank you for helping me focus while at home.
Hi Laura! I found your channel last night and I love ittttt!!!! I’m a coffee enthusiast but am not a Barista. I love love to watch your coffee vlog, the feeling of being in the cafe soothes me. I’ve been stuck here in Singapore for 2 years now because of the pandemic and it stresses me out a lot coz I used to travel a lot. I also like to see your integrity and your passion on making every single coffee cups. Customers know and can tell the difference when the coffee is made with love. ❤️ I’ve been to different part of Oz but never to Melbourne! Will definitely visit Gordon when I’m there! =)
Can you make a vlog about making cafe-style coffees at home? Like using your own home espresso machine, making different types of coffee at home :) Love your videos!
Yes do more café videos It doesn’t get bored Every day is New...Iam from madras, Tamilnadu India....I’m sitting in my room watching in my big screen like you have put a window portal thru your café to Experience People n life of Melbourne 💗💗💗💗💗
Just found your channel, I love coffee, but limit myself to one per day. I saved up for a long time and bought a bean to cup machine at home during lockdown with a steam wand (similar to yours, but much smaller) and I always try to split the foam, though I am still trying to master it! so if you have any tips, I would welcome them a lot! thank you for your videos.
I love the part where you said you like seeing yourself multi-tasking. I just found your channel (thanks algorithm!) and was literally saying "omg you go girl!!' the whole video. I've never been a barista but I've worked retail/customer service and my jaw is on the flooooor. You go queen!
Yeees please, make a home cafe vlog!! I want to buy the Gaggia Classic Pro and want to see you making espresso and latte art with it!! (And see your coffee set up! ☺️)
I'm not a devoted coffee drinker, so the foam-to-milk ratio is not something I care about a lot. I usually go out for lunch with my grandparents, and they always order a flat white as their coffee choice. When I was training to be a barista, I was always told that there should be more steam milk than foam, and the best way to test if you've made it correctly is that if you lightly brush a spoon across the foamy surface, and there's milk directly underneath the thin layer, then you have done it correctly. A lot of the time, my grandparents get something closer to latte than a flat white, and that's probably what annoys me most. At the moment I'm working at a cafe that's in an indoor kids' playground. My managers come from a very strong retail background, but not much in hospitality, and the owner is a bit cheap, so we only have two milk jugs, and that's for all our milk alternatives. I'm trying to get my managers to better understand the importance of barista coffees for customers, and how we should strive for a higher standard in coffee making. I have been asking my managers for milk-specific jugs, and preferably a couple of more so that I can practice splitting the milk in the hopes of getting a more-regulated foam outpour and practice my latte art better. I don't so much care personally, but I understand your need for wanting to ensure quality and accurate coffee making all the time. I have learnt a lot by watching your videos! Thank you for sharing your insight with us :)
Thank you so much for this, Isaac! I support you, and I hope your effort to bring higher standard in coffee making at your workplace will not go to waste :)
Thanks Laura, I'm your fan. I speak little English, I am a barista here in my country. I am not an expert in late art, I specialize more in making all kinds of hot and cold coffee, frozen frappe etc, I have a small coffee shop in my country, but believe me, I learn a lot from you in your videos.
Foam matters to me, especially if it's a flat white. I know coffee has probably changed over the years but I stick to the way I was taught. I've worked at a number of cafes and have had customers ask for a flat white - some get upset when there is slightly thicker froth or latte art in general, and some get upset when there isn't any foam at all. The way I was taught to make a flat white is that there is no foam, and that makes sense to me because of the name. Other baristas might say or feel different which is so confusing and a little frustrating for me as a budding barista hahaha xD
The foam matters to me. I think the froth in a coffee has more flavor than the coffee itself, which I might be fully wrong about. Loving the work you do BTW. Would you mind changing the camera angle to somewhat front, it'd be amazing to see both the back and front of the counter. THANKS!
I always split the foam for cappuccino using a milk foamer, so i steam the milk to get the steamed milk, and i also make a foam milk with the milk foamer, because i like old style cappuccino with the thick foam on the top of it, and only take a pinch of brown sugars or cinnamon powders to garnish the top, because for me, the old style cappuccino gives more sensation to our mouth, especially when u sip on the foam first, on the tip of your lips you feel the milky foam sensation coated with the sweet sensation comes from the brown sugar or spices sensation comes from cinnamon powders, and then after it, you get the sensation of pure steam milk mixed with the espresso, for me, i think it is another level, but for latte, i used to steam milk a whole, but i always split when pouring, to create latte art on the top of it
Thank you, came across this vlog makes me very calm and happy and Sleeeeeeeppppyy, I love the vlogs, keep it up. I always like you guys lower standard when it gets so busy in hotel but can raise standards when in not soo busy morning and evening shifts 😊💪💪
You are such an inspo!! ⭐️ I always look out for your vlogs and coffee shop vlogs to put them on my 2nd screen when I'm working. I just started my youtube channel, and I always think: oh dang, I wish mine get to be as good as Laura's 🌻
I work as a full time barista & its strange that people have different ideas of what their foam should be on different coffees. I had a new customer come in & send back a latte (which I poured with max. 1cm of foam) saying it was too much foam. I sent out another but as a flat white in a latte glass - which the server nearly spilled) & they said that was perfect, even though I didn’t like how the latte art came out. Just ask for a flat white not a latte!! I always need to serve a flat white in a cup or it just doesn’t sit right with me. Same with customers who ask for a cap with no foam! Feels so wrong to me 👀
Really wanted to work in a coffee shop, what skills do I need to apply to work at a coffee shop? I ve worked in a hotel for 6 years doing breakfast shifts, dinner shifts making drinks serving food, interacting with guests but am scared to apply for a barista job . Any advice would be great 😊 Thank you.
Saya bnyk liat vlognya dan bnyk belajar terimakasih,,sya sekarang ingin belajar jadi barista karena sya punya cita buka kedaikopi kalau saya pensiun kerja ..
Every drink gets the right amount of foam. One I want to say watching your videos got me into using a dosing cup. I bought one for a girl at the shop who would use a paper cup because she couldn’t fill the portafilter up without a paper cup. But watching you showed me that it helps with speed. I’ve made it a permanent part of my bar routine. I’m setting up a cafe and was looking at the synesso but a roaster her is talking me out of it to getting a slayer ep? How good is the synesso, I was thinking to get the s200
Every espresso machine from different parts of the world is built differently and for its own purposes. They are all beautiful in their own way. I couldn't tell you which one to get, because it really narrows down to what your cafe needs. If possible try to play around with both machine, see how you like it in your routine. Try think about when it does get super busy in the cafe, how these two machine perform compared to each other. Explore with the setting, try set up different style in each group handle, and see which one works better for you, and your possible baristas. Also think about the service time, the spare parts, is it easy to get? and the troubleshooting. The last thing you want is when the machine suddenly shuts during service, or breaks down and no one knows what to do, and you couldn't get any help or any parts straight away. :)
You mentioned that you’ll be heartbroken if someone breaks the crema when pouring milk, but I thought it’s supposed to for an even distribution? I enjoy your videos btw! :)
Pouring for an even distribution doesn't require breaking off the crema :) You should start pouring small in the middle and then pour a circular motion for an even distribution, leaving the dark colour of the crema sits on top of the coffee still. If you're pouring latte art, you can still see the contrast between the crema colour and the white foam, that means the crema is still there. But breaking the crema means you pour so aggressively from the start to the end, and you'll lose that dark crema colour, leaving you with a subtle light chocolate colour on the coffee. If you break the crema and you want to pour latte art, you won't see the contrast colour anymore. :)
great workplace and good spot for coffee station, not like my workplace too tight with the kitchen .... will come to Melbourne once the covid cases are zero.... salam dari Sydney cici.... keep update...
Hello! I love your videos) i am a customer and i hate foam. I'd rather if a barista just put me a milk without a foam. Do you think if it is ok if i asked for that or not?
There's this thing called a grind retention, where the coffee grinds got stuck in the mouth of the grinder, makes it seems like it grind less.. And when those retention piled up together, at one point those coffee grinds will fall altogether, makes it seems like the grinder grinds too much coffee.. That's why, haha.. Some barista I came across would occasionally slap the mouth of the grinder, but I ain't gonna be abusive to anything or anyone, lol..
Precisa limpar as mãos após mexer orelha costas caixas-estao lê dando com coisas que tomamos -vejo que Angelina lava as mãos após mexer a caixa e não vejo ela mexer na máscara. Agradeceremos o cuidado por todos
About me if your doing a day off vlog or making cofe in your home or do a cafe vlog all of them are so interesting really I would love to support you and watch yor videos all the time, Love you Laura U__U .
Instead of POV, you may benefit more from a top-down, with a slight angel, if possible. If you can suspend from a ceiling, it might all all that is needed. With the right camera and optical zoom, you would be surprised at how far back you can go without comprising quality. Have you ever considered voice over instead of typing out? I love watching the systemic flow of progree and often miss your comments as a result. Probably that's already been explained and I missed it. Great videos, who knew watching a team passionate about the work they do would be so satisfying?
Adagak sih orang indo ngekomen pakek bahasa Indonesia?, apa gw doank yang kek gin?i, wkwkwwk, semangat kak☺️☺️... Jaga kesehatan ya kak😊😊.... Hwaiting😊💪🤜🤛...
![[Barista Vlog] What My Working Day Looks Like | Melbourne Cafe Ambience | LaurAngelia](http://i.ytimg.com/vi/TcQT_8lVdXA/mqdefault.jpg)
When I get stressed, I just watch your vlogs to calm down ^_^. Thank you for posting these!
My pleasure 😊
I'd love to see more of your days off vlogs and at home café, please! I love the calmness of your videos 💖
if you watched this WHOLE video your just weird but don't worry so did i and loved it lol 😂
More of these and longer versions too, please! I spend A TON of time trying to find videos just like this and am almost always disappointed. It's hard to find good ones, especially ones that don't have a music soundtrack over them and/or that don't just stare at one person (i.e. study with me videos) or an empty room. Your videos are the perfect balance of things that help one focus. Thank you for helping me focus while at home.
Hi Laura! I found your channel last night and I love ittttt!!!! I’m a coffee enthusiast but am not a Barista. I love love to watch your coffee vlog, the feeling of being in the cafe soothes me. I’ve been stuck here in Singapore for 2 years now because of the pandemic and it stresses me out a lot coz I used to travel a lot.
I also like to see your integrity and your passion on making every single coffee cups. Customers know and can tell the difference when the coffee is made with love. ❤️
I’ve been to different part of Oz but never to Melbourne! Will definitely visit Gordon when I’m there! =)
Can you make a vlog about making cafe-style coffees at home? Like using your own home espresso machine, making different types of coffee at home :) Love your videos!
Hi Alecs thank you for the idea, yes I am planning on doing that because I had a coffee machine at home now, hehe.. Thank you for your support!
i looovvveee yooourrr cafe vlogs ..... please do not stop making them ❤️
the ambient sound makes me relaxed
Yay, I prefer these videos than the vlogs.
Yes do more café videos It doesn’t get bored Every day is New...Iam from madras, Tamilnadu India....I’m sitting in my room watching in my big screen like you have put a window portal thru your café to Experience People n life of Melbourne 💗💗💗💗💗
Yes please, do more of your day off vlogs i really like it. thanks
Thank you so much!! Because I do really love making them, it makes me the happiest, and I'm so glad to know if you like it too. :)
Split foam. Texture difference is subtle, but it matters if you are taking time to enjoy it.
Indeed!
Just found your channel, I love coffee, but limit myself to one per day. I saved up for a long time and bought a bean to cup machine at home during lockdown with a steam wand (similar to yours, but much smaller) and I always try to split the foam, though I am still trying to master it! so if you have any tips, I would welcome them a lot! thank you for your videos.
I purposely play your video when I'm at home working due lockdown, pretending I'm at café now. thankful this wonderful vlog sis
Hope you enjoyed it!
I love the part where you said you like seeing yourself multi-tasking. I just found your channel (thanks algorithm!) and was literally saying "omg you go girl!!' the whole video. I've never been a barista but I've worked retail/customer service and my jaw is on the flooooor. You go queen!
Yeees please, make a home cafe vlog!! I want to buy the Gaggia Classic Pro and want to see you making espresso and latte art with it!! (And see your coffee set up! ☺️)
Love all your cafe vlogs as Im a coffee lover. Makes me want to drink coffee all the time. How I wish I get to taste your coffee.
I'm not a devoted coffee drinker, so the foam-to-milk ratio is not something I care about a lot. I usually go out for lunch with my grandparents, and they always order a flat white as their coffee choice. When I was training to be a barista, I was always told that there should be more steam milk than foam, and the best way to test if you've made it correctly is that if you lightly brush a spoon across the foamy surface, and there's milk directly underneath the thin layer, then you have done it correctly. A lot of the time, my grandparents get something closer to latte than a flat white, and that's probably what annoys me most.
At the moment I'm working at a cafe that's in an indoor kids' playground. My managers come from a very strong retail background, but not much in hospitality, and the owner is a bit cheap, so we only have two milk jugs, and that's for all our milk alternatives. I'm trying to get my managers to better understand the importance of barista coffees for customers, and how we should strive for a higher standard in coffee making. I have been asking my managers for milk-specific jugs, and preferably a couple of more so that I can practice splitting the milk in the hopes of getting a more-regulated foam outpour and practice my latte art better. I don't so much care personally, but I understand your need for wanting to ensure quality and accurate coffee making all the time. I have learnt a lot by watching your videos! Thank you for sharing your insight with us :)
Thank you so much for this, Isaac! I support you, and I hope your effort to bring higher standard in coffee making at your workplace will not go to waste :)
Its so satisfying to watch
sooo calming. do you feel stress or weird when all of the customers are watching you?
I think I get used to it
not a coffee drinker but cafes have the best ambient sounds and smells. neat videos
Thank you!
Great coffee made by you as always! Greetings from Switzerland, central Europe. ❤💯
It's the cafe vibes ♡♡
Hello laura, i like your videos i'm from El Salvador Centro America
Thanks Laura, I'm your fan. I speak little English, I am a barista here in my country. I am not an expert in late art, I specialize more in making all kinds of hot and cold coffee, frozen frappe etc, I have a small coffee shop in my country, but believe me, I learn a lot from you in your videos.
Foam matters to me, especially if it's a flat white. I know coffee has probably changed over the years but I stick to the way I was taught. I've worked at a number of cafes and have had customers ask for a flat white - some get upset when there is slightly thicker froth or latte art in general, and some get upset when there isn't any foam at all.
The way I was taught to make a flat white is that there is no foam, and that makes sense to me because of the name. Other baristas might say or feel different which is so confusing and a little frustrating for me as a budding barista hahaha xD
The foam matters to me. I think the froth in a coffee has more flavor than the coffee itself, which I might be fully wrong about. Loving the work you do BTW. Would you mind changing the camera angle to somewhat front, it'd be amazing to see both the back and front of the counter. THANKS!
Greetings from India too.
I always split the foam for cappuccino using a milk foamer, so i steam the milk to get the steamed milk, and i also make a foam milk with the milk foamer, because i like old style cappuccino with the thick foam on the top of it, and only take a pinch of brown sugars or cinnamon powders to garnish the top, because for me, the old style cappuccino gives more sensation to our mouth, especially when u sip on the foam first, on the tip of your lips you feel the milky foam sensation coated with the sweet sensation comes from the brown sugar or spices sensation comes from cinnamon powders, and then after it, you get the sensation of pure steam milk mixed with the espresso, for me, i think it is another level, but for latte, i used to steam milk a whole, but i always split when pouring, to create latte art on the top of it
That cappuccino description sounds really yumm!
Thank you, came across this vlog makes me very calm and happy and Sleeeeeeeppppyy, I love the vlogs, keep it up. I always like you guys lower standard when it gets so busy in hotel but can raise standards when in not soo busy morning and evening shifts 😊💪💪
You are such an inspo!! ⭐️ I always look out for your vlogs and coffee shop vlogs to put them on my 2nd screen when I'm working. I just started my youtube channel, and I always think: oh dang, I wish mine get to be as good as Laura's 🌻
Oh dear, you're doing great yourself! I checked out your vlog and it's so soothing! Keep on posting, love!
love watching all your videos laura
Nice! Love your vlogs Would love to visit australia someday and ofcourse the cafe you are working at as well. Take care and have a great day
Thank you! You please take care too :)
I work as a full time barista & its strange that people have different ideas of what their foam should be on different coffees. I had a new customer come in & send back a latte (which I poured with max. 1cm of foam) saying it was too much foam. I sent out another but as a flat white in a latte glass - which the server nearly spilled) & they said that was perfect, even though I didn’t like how the latte art came out. Just ask for a flat white not a latte!!
I always need to serve a flat white in a cup or it just doesn’t sit right with me. Same with customers who ask for a cap with no foam! Feels so wrong to me 👀
i like the way you narrated, feels like havin convo haha.. anw im enjoying ur vid while havin my cappucino ☕
Haha.. Glad you enjoyed it!
I like coffee very much ❤️❤️that’s why i am enjoying your vlog
Glad to hear that
Really wanted to work in a coffee shop, what skills do I need to apply to work at a coffee shop? I ve worked in a hotel for 6 years doing breakfast shifts, dinner shifts making drinks serving food, interacting with guests but am scared to apply for a barista job . Any advice would be great 😊 Thank you.
working well under pressure, multitasking, working at a fast pace, friendly
Foam is definitely important! When I drink my cappuccino I want it to have a thick foam
Indeed!
16:47 I feel your pain girl! I just feel it....
I love watching your videos they are really relaxing
ua-cam.com/video/Fs3FCzK-R-c/v-deo.html
Saya bnyk liat vlognya dan bnyk belajar terimakasih,,sya sekarang ingin belajar jadi barista karena sya punya cita buka kedaikopi kalau saya pensiun kerja ..
I could watch your routine skills all day. What model coffee grinder do you use ?
YESSS OMG THANKS FOR UPLOADING
No problem!!
I am enjoy watching your Vlog :D, Keep going !
Im just curious. How tall are you and how long have you been working in a cafe?
Love this kind of videos ❤️
Love watching you guys work together. Such a great team 👏
Every drink gets the right amount of foam. One I want to say watching your videos got me into using a dosing cup. I bought one for a girl at the shop who would use a paper cup because she couldn’t fill the portafilter up without a paper cup. But watching you showed me that it helps with speed. I’ve made it a permanent part of my bar routine. I’m setting up a cafe and was looking at the synesso but a roaster her is talking me out of it to getting a slayer ep? How good is the synesso, I was thinking to get the s200
Every espresso machine from different parts of the world is built differently and for its own purposes. They are all beautiful in their own way. I couldn't tell you which one to get, because it really narrows down to what your cafe needs. If possible try to play around with both machine, see how you like it in your routine. Try think about when it does get super busy in the cafe, how these two machine perform compared to each other. Explore with the setting, try set up different style in each group handle, and see which one works better for you, and your possible baristas. Also think about the service time, the spare parts, is it easy to get? and the troubleshooting. The last thing you want is when the machine suddenly shuts during service, or breaks down and no one knows what to do, and you couldn't get any help or any parts straight away. :)
im from indonesian🇲🇨, im learn from you about how to stay calm when customers come of lot 😀. enjoy with your carrier dude🔥🔥🔥 #kopimenyatukankita
Do you guys serve iced coffee as well?
You mentioned that you’ll be heartbroken if someone breaks the crema when pouring milk, but I thought it’s supposed to for an even distribution? I enjoy your videos btw! :)
Pouring for an even distribution doesn't require breaking off the crema :) You should start pouring small in the middle and then pour a circular motion for an even distribution, leaving the dark colour of the crema sits on top of the coffee still. If you're pouring latte art, you can still see the contrast between the crema colour and the white foam, that means the crema is still there. But breaking the crema means you pour so aggressively from the start to the end, and you'll lose that dark crema colour, leaving you with a subtle light chocolate colour on the coffee. If you break the crema and you want to pour latte art, you won't see the contrast colour anymore. :)
@@laurangelia Interesting, I'll try that next time. Thanks! :D
Nice video as always Laura! I went to get a coffee today and didn't see you
Hi Daniel, I have a couple of days off in a week so maybe you came when I'm off work, hehe..
Happy working !!
Always!
you dont put sugar in the coffee unless customers ask to?
great workplace and good spot for coffee station, not like my workplace too tight with the kitchen .... will come to Melbourne once the covid cases are zero.... salam dari Sydney cici.... keep update...
I usually order a chai latte when I pass by a Coffee Shop. But if I end up ordering a Decaf Latte , it would be nice to have foam on it.
Halow kak Laura, ternyata dari Indonesia, kapan mudik 😄✌
I hope you happy and healthy too.
yes foam matters..when I haven't no foam on the coffee i'm not a happy person :p (my englisch in not the best)
Thank you lupo! haha.. it does matter, right? I'm glad we're on the same page here :)
Thank you for your 24 hours live hope.
Keep gooing👍your videos very relaxing👏 ı watching you and writing my book👍
Thank you! 😃
Good work
I'm really enjoying ur coffee Vlog. If it is possible, could you introduce the coffee shops you think top 3 for visiting in Melbourne. Thank you >___
I'll write it down on my list, hehehe.. Thank you for the ideas!
I never pay attention to the foam or if there's art or not. I just want to drink my coffee. It'll be gone in less than 5 minutes.
Hello! I love your videos) i am a customer and i hate foam. I'd rather if a barista just put me a milk without a foam. Do you think if it is ok if i asked for that or not?
You're very welcome to ask that :) It's your coffee, and you're paying for it..
Hi again Angelia.. its been a while.. well take care always and GODbless.. 😇😇
Hmmm,... Disana peminum kopi memang tinggi ya ci 😅 macam seperti beli makanan pelanggannya ☕
Long time no see. Hope you've been doing great :)
I am well, hope you are doing great yourself too, Elijah!
I wish I could serve so many customers
yeah i love long viedo
I have a big question (idk if asked) why the grinder is not grind the exact amount of coffee for espresso ?
There's this thing called a grind retention, where the coffee grinds got stuck in the mouth of the grinder, makes it seems like it grind less.. And when those retention piled up together, at one point those coffee grinds will fall altogether, makes it seems like the grinder grinds too much coffee.. That's why, haha.. Some barista I came across would occasionally slap the mouth of the grinder, but I ain't gonna be abusive to anything or anyone, lol..
@@laurangelia oh I see..my confidence in the grinder has been shaken.. I didn't know that might happen. I will try to weigh out coffee while I work :)
Ci suka duka kerja di coffee shop disana apa????
Nonton video Q&A barista deh
I love watching you very much
Thank you!
I'm sad when I don't make the perfect coffee with perfect foam. It's ridicilous 😆
do you have video on closing the shop?
I do, just haven't edited it yet
Good job
Precisa limpar as mãos após mexer orelha costas caixas-estao lê dando com coisas que tomamos -vejo que Angelina lava as mãos após mexer a caixa e não vejo ela mexer na máscara. Agradeceremos o cuidado por todos
is lockdown affecting you?
A little bit, hehe.. My working hours got reduced, and the coffee shop is so quiet, I'm bored, all I do is cleaning, lol..
About me if your doing a day off vlog or making cofe in your home or do a cafe vlog all of them are so interesting really I would love to support you and watch yor videos all the time, Love you Laura U__U .
Love you!
Sometimes i envy u because u can make a coffee and fast 😃😃
Hahah.. Any Barista in Melbourne is if not as fast, they are faster than me :)
watching you, felt like I am barista not bajista🤤🤣
:)
Foam is a big matter for me tho:-)
I like my coffee black
Orang indonesia?
Hore yang di tunggu hadir
ua-cam.com/video/Fs3FCzK-R-c/v-deo.html
Hi beautiful shoutout from saudi to Philippines 😘
Perfect, new friend
Good job and you look beautiful love you from Nepal 🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵❤❤❤❤❤❤❤❤
Hello early birds!
Morning!
😀
Instead of POV, you may benefit more from a top-down, with a slight angel, if possible. If you can suspend from a ceiling, it might all all that is needed. With the right camera and optical zoom, you would be surprised at how far back you can go without comprising quality.
Have you ever considered voice over instead of typing out? I love watching the systemic flow of progree and often miss your comments as a result. Probably that's already been explained and I missed it.
Great videos, who knew watching a team passionate about the work they do would be so satisfying?
Tap lope dong kakak 😁
ua-cam.com/video/Fs3FCzK-R-c/v-deo.html
hi ,i am new at your vlog but i like to see you everyday and please show me how to make coffee at your home..hope you read my cmnt....
Please check my videos :)
@@laurangelia thank you for reply,,,i will
Love to see how you are making at home. I have also Gaggia Classic Pro with Specialita grinder and maybe you can teach me ;)
I am trying to make that content too :)
Mega resigned ?
Yes
Free nice ☕😘
Adagak sih orang indo ngekomen pakek bahasa Indonesia?, apa gw doank yang kek gin?i, wkwkwwk, semangat kak☺️☺️... Jaga kesehatan ya kak😊😊.... Hwaiting😊💪🤜🤛...
you are my new crush ❤😑
👍🤭👍
😍😍😍😇
I see the face masks again 😷 I thought no more there .
It's always been on and off in here :)
@@laurangelia hope soon no more face masks at all .. god bless u laura🥰
8:10 dude they are twins wth
So many people said that, but they're totally different, lol..
🙋🏻♂️Laura I really think im in love you lol 🤦🏻♂️🤷🏻♂️