Hey, I love your videos, I've been a cook at a bistro for years but have recently started working as a barista as well. I've been watching your videos to improve my techniques, but a video just teaching how to really dial in the basics would be amazing.
I think you need a thermometer for the milk in those jugs. To know the correct temperature, since just placing your hand in the jug is not enough and is wrong. For me, the correct milk temperature is 64 degrees. And the lancet must be cleaned first by opening once, cleaning, opening again and cleaning. It's just a tip, I've also seen in other videos that the cappuccino you make has almost no foam. I don't know if any customer has complained, but the cappuccino has to have a consistent foam of about 2 centimeters on top. I could say more, but it's already a lot of text. :P
Great video! Inspired by your videos, I started working as a barista. Keep it up!
iyisin iyi :D
9:11 i love these mixing clips. so satisfying
Please tell me the customer removes the lid to at least look at the art. I swear if they don't it would be sad.
That is why I always let the customer put on the lid themselves unless their hands are full.
@Smunsky most of customers does not care for latte art. It is a shame and sad feeling. I can put like 99%
Hey, I love your videos, I've been a cook at a bistro for years but have recently started working as a barista as well. I've been watching your videos to improve my techniques, but a video just teaching how to really dial in the basics would be amazing.
that "i love your mustache" 20:17 haha
I can't wait to get a job as a barista
100k subs passed!! well done mate 🎉🎉🎉🎉
This looks fun. Can't wait to get a job as a barista. But i'm still learning about latte art. A bit hard but i'm making progress
Good job ❤️☕️
my passion,done with training,cant wait to start working
I love your work
Am also getting barista training i want to join there 😢
I wanted to see how you made babyccinos.. i still feel difficult for them😢
抹茶もありますが、オレンジの粉末は日本では見たことありません。
ユニークな味がしそう！
茶線を使うと泡が細かくなり、抹茶の風味を損なわずクリーミーに味わうことができます！
そう言った意味で色んな飲み物にお使いになられてるのはユニークですね！
Can I ask what's that yellow powder at the beginning of the video ? Thanks!
connor, how names your scales please. i want buy too also. thank you
What do you use to record? And how do you mount it?
Hi, what camera do you use?
❤
🎉🎉💖💖
Sorry, may I repost a snippet of your content on youtube short?
2:39 May I ask. What is that? It doesn't seem like matcha.
Some sort of turmeric I think
turmeric powder, blends with date syrup and milk...wow curious how it taste
I think you need a thermometer for the milk in those jugs. To know the correct temperature, since just placing your hand in the jug is not enough and is wrong. For me, the correct milk temperature is 64 degrees. And the lancet must be cleaned first by opening once, cleaning, opening again and cleaning. It's just a tip, I've also seen in other videos that the cappuccino you make has almost no foam. I don't know if any customer has complained, but the cappuccino has to have a consistent foam of about 2 centimeters on top. I could say more, but it's already a lot of text. :P