I am not a barista nor do I think I'm going to be one, however, I am writing a story where a character has a love for being a barista, it brings them the most joy and satisfaction, even on the worst days. I was doing research into how baristas actually do their job, looking at guides, personal anecdotes, and whatnot, so that I include details in the story that give the reader a sense that the character knows their craft. I have learned a lot! From the equipment they use, to how they clean it, to how it is used to create the beautiful and delicious drinks they make. I happened upon this video and I want to say that is by far the best and most informative guide/tutorial I have come across! Thank you for sharing this video with the world and thank you to Fórum del Café and their staff for creating this tutorial!
20kg of tamping pressure is 1. unnecessary (do a controlled experiment of identical dose on two shots yourself), 2. enough to damage your body over time under the workload of a busy cafe.
some pressure is needed when the grind is perfect. Really just to press the grinds into a uniform density so it is an even pull. But the old 30 pounds of pressure is way to much. When you lock the portofilter into place, that also adds pressure. A press of just a few pounds of pressure is enough. And oily dark roast will need less pressure as the oils will also add density. So dont overdo it and find what works best thru experimentation first!
Please, DO NOT keep any kind of coffee in the fridge (or worse: freezer)! First of all, the change of temperature causes condensation. This moisture has a big impact on the aroma. Secondly, if the container is not 100% airtight the coffe tends to get influenced by aromas of other things kept in the fridge extremely fast. At last, ground coffee looses half of his aroma within half an hour. By using refrigerated ground coffee from the day before you won't be able to create an espresso that tastes as delicious as fresh ground one.
ThtTimoNoOne Hence why an fully air-tight container must be used. The video simply states that if the user has excess coffee ground up (yes, a mistake in the first place) and if by choice the user does not wish to waste the coffee, keeping it in an air-tight container in the fridge is going to be the best way possible. Anywhere else and the coffee will lose its qualities even quicker. But of course you are right, the coffee will never taste at its peak the moment it's left in the fridge! The fresh aroma will disappear and the coffee will have been introduced with moisture. The best solution is to make a few extra cups that day and give it to your neighbours! lol
Amirichi Well, of course the coffee won't be totaly bad or unusable in any way but if you are looking for a perfect cup and not just a drinkable one you must use freshly ground beans anyway. But the problem with cold places is the condensation. And the only way to cope with that is to take the beans/powder out of the fridge and let them stay in the airtight container until they have acclimatized.
Left over ground coffee from the day before equals the first cup of coffee the barista and other workers drink the morning after before starting their shift lol
ectoplasmicentity Interesting idea! But considering we do a majority of the activities performed in this video, at the fastest speed we possibly can, then yes we deserve to be called baristas.
They basically combine pre-mixed ingredients and push buttons. In fact, when Starbucks uses fewer employees than most shops because most of it is automated now. They focus more on making money than actually providing the experience of coffee. Coffee just happens to be a means to an end, which is maximum profit.
It's very strange. Everything pointed out that to make a double shot of espresso, 14-19 grams of coffee were used and 60 ml were obtained. practically a ratio of 1-4. Now it appears everywhere that the ratio is only 1-2. So with 15 grams of coffee it comes out 30mm. Well, how is that?
Very informative but I could do without the elevator music. FeelS like I'm watching how it's made. I prefer to hear the sounds the actual machine makes.
I thought this was a synthesised voice, then I thought it wasn't, then I thought it was again, then not. Maybe this is the dude whose voice was used to make those synthesised voices..
Anybody ever been to a high street coffee shop and seen any of this? Me neither. I usually get a luke warm coffee thrown at me 10 seconds after asking for it.
Yes I'm a translator and I'm 99% sure the original script was written in Italian, then translated into english -- though not necessarily by a machine :)
zajecbezjajec Unless you plan on throwing it in the bin and wasting coffee, that's where ground up coffee should be stored to maintain its freshness. Good day.
Anon Ymous I think you misunderstood my intent. I am *not* one to support the wastage of coffee by over grinding then storing it. I understand wastage of coffee grind, you're speaking to an enthusiast too and yes you are on the dot, quality of the coffee is greatly affected if using stored coffee grind. i myself *NEVER* store ground coffee for that very reason. I simply replied the OP that the fridge (alongside an airtight container) is the last resort and thereby "best" means of storing the unfortunate excess of ground coffee IF he or she so wished to 'save it'. Of course, quality is sabotaged and lesson should be learnt NOT to grind in excess again. Instead of coming down like a tonne of bricks on me try to understand my intent first.. Good day.
LOL "7-9 grams for 1 cup", that is a weak coffee. 14 grams for a double? No way, that is also weak. 21 grams is what it takes. Cut the extraction at just under 60ml for the perfect flat white in a large cup.
+chaiTV I would agree with you, mostly. Some coffee roasters recommend different doses and times for their specific blends, though, depending on your portafilters and such. For instance, we use 20-21g, and extract 40ml over 25 sec. He may also be accounting for people who like to pull ristretto shots. Or maybe he just makes bad coffee haha Just playing devil's advocate.
Daniel Dawson Yeh I suppose some people use small cups too. I hate small cups, I like my flat whites to last more than a few seconds. It's interesting that you extract only 40ml from 21g. That really is playing it safe. I would do that too for best taste, but I need more than 40ml for large cups.
it depends on who is BUYING the coffee. Wasting product, as an owner myself, is costly over a year, that could be hundreds or more dollars. Use a smaller single shot filter with shorter pull time for ristrettos. Flat white is meant to be a quick drink. The milk is just to soften the taste of espresso and being an Aussie/English creation, they put milk in everything! Italians drink it straight, Cubans a ton of sugar called Cafe Cubano!
damn so many mistakes in this video. please find a reputable source for any baristas out there looking to learn - source SCAE professional Barista and barista trainer
It is annoying to watch this and criticise every minute (no detail about water hardness, the espresso was filled up in like 13sec...). Please make shure that you use credible sources, not something like that! (Istituto Nazionale Espresso or some labs) Sorry for grammar issues.
This is by far the best coffee making / barista tutorial i've ever seen on youtube. Thanks for this, it's been so helpful!
I am not a barista nor do I think I'm going to be one, however, I am writing a story where a character has a love for being a barista, it brings them the most joy and satisfaction, even on the worst days. I was doing research into how baristas actually do their job, looking at guides, personal anecdotes, and whatnot, so that I include details in the story that give the reader a sense that the character knows their craft. I have learned a lot! From the equipment they use, to how they clean it, to how it is used to create the beautiful and delicious drinks they make.
I happened upon this video and I want to say that is by far the best and most informative guide/tutorial I have come across! Thank you for sharing this video with the world and thank you to Fórum del Café and their staff for creating this tutorial!
I really enjoyed this video because of how the narrator sounds! Great job!
Wonderful tutorial. Great intro for new employees. Thank you!
I can't believe people disliked this video, I thought it was very informative!! Great film!!
Boa Constrictor well thats because the lady in the video is amature. Her latte art was below standard for a true barista
awesome to see you there if you are looking for a while. I have been working on this product.
Thanks for this great video, well presented and informative. You set such an ambience towards the end with brilliant pictures and music
It's great!!! So clear!
Excellent job, thanks a lot.
i like this video. its make me want to learning how to be a barista
A very professional job training video, great to learn how to become a professional barista !
Thank you very much !!!!! Great video and the most important clear !!!
Okay, now THIS is the best coffee video
Gracias por tan interesante video
i just registered my my coffee shop name today, and um scared but the videos are helping greatly and um hoping everything will go as planned.
How is your coffee shop going? I planed my dream coffee shop in the next few months. :))
Your comment was made 4 years ago, hows your coffee shop going in 2021?
Really informative video very well presented. Thanks!
I feel like I am watching a training video after starting a job at a coffee shop... is there gonna be a test after?? 😴
It IS!!
Thank you sir and sister
Great video and excelent tutorial
Good.
20kg of tamping pressure is 1. unnecessary (do a controlled experiment of identical dose on two shots yourself), 2. enough to damage your body over time under the workload of a busy cafe.
some pressure is needed when the grind is perfect. Really just to press the grinds into a uniform density so it is an even pull. But the old 30 pounds of pressure is way to much. When you lock the portofilter into place, that also adds pressure. A press of just a few pounds of pressure is enough. And oily dark roast will need less pressure as the oils will also add density. So dont overdo it and find what works best thru experimentation first!
What brand of water kettle is that? It's too hard to see it. Also, would this one be the best choice for heating water for French Press? Thanks!
This is "the real" UA-cam stands for.
Great tips! Thanks!
@12:31 "CAPUCINNO" said the italian way by a british dude lol
+Mark Olson Why's that?
Thank you! What a great training tool.
Nice job
beautiful video and background music ...
Very good ..... i like it .....
Beautiful video, good information thank you kindly.
Please, DO NOT keep any kind of coffee in the fridge (or worse: freezer)! First of all, the change of temperature causes condensation. This moisture has a big impact on the aroma.
Secondly, if the container is not 100% airtight the coffe tends to get influenced by aromas of other things kept in the fridge extremely fast.
At last, ground coffee looses half of his aroma within half an hour. By using refrigerated ground coffee from the day before you won't be able to create an espresso that tastes as delicious as fresh ground one.
ThtTimoNoOne Hence why an fully air-tight container must be used. The video simply states that if the user has excess coffee ground up (yes, a mistake in the first place) and if by choice the user does not wish to waste the coffee, keeping it in an air-tight container in the fridge is going to be the best way possible. Anywhere else and the coffee will lose its qualities even quicker. But of course you are right, the coffee will never taste at its peak the moment it's left in the fridge! The fresh aroma will disappear and the coffee will have been introduced with moisture. The best solution is to make a few extra cups that day and give it to your neighbours! lol
Amirichi Well, of course the coffee won't be totaly bad or unusable in any way but if you are looking for a perfect cup and not just a drinkable one you must use freshly ground beans anyway.
But the problem with cold places is the condensation. And the only way to cope with that is to take the beans/powder out of the fridge and let them stay in the airtight container until they have acclimatized.
Amirichi But I love your idea of sharing the left over coffee with neighbors or friends :D
timocani2 it's all about the love and sharing ;)
Left over ground coffee from the day before equals the first cup of coffee the barista and other workers drink the morning after before starting their shift lol
Suoer excellent video. best i have seen!
does anybody know where one can purchase the actual coffee maker? as well as every single item is there a bundle to but it all?
great idea
Awesome tutorial. Thank you.
P.S. What soundtrack is playing in the background?
you're rich huh, we get it
Thanks for your vedio
yes, kick off and play with respect to the team/........ Jm... boom bbcode.. Mabuha.... Aloha and Mahalo...
After watching this I question whether or not Starbucks employees should be called baristas.
ectoplasmicentity Interesting idea! But considering we do a majority of the activities performed in this video, at the fastest speed we possibly can, then yes we deserve to be called baristas.
Victoria very well
They basically combine pre-mixed ingredients and push buttons. In fact, when Starbucks uses fewer employees than most shops because most of it is automated now. They focus more on making money than actually providing the experience of coffee. Coffee just happens to be a means to an end, which is maximum profit.
They serve toilet water and for a ridiculous price. Americans have no idea what real coffee is
wow great video
+profiAcc if you want a piss-weak coffee, sure.
It's very strange. Everything pointed out that to make a double shot of espresso, 14-19 grams of coffee were used and 60 ml were obtained. practically a ratio of 1-4.
Now it appears everywhere that the ratio is only 1-2. So with 15 grams of coffee it comes out 30mm. Well, how is that?
What do you call that specialty drink at 18:31? The mousse look like and how. Please!
its prepared like a mocha but has added syrups
thanks 104.9
merci ♡♡♡
Good quality video and narrative. You should not be showing a household blender for use in Cafe's
Nyc
"the main features of an EXPRESSO are....." this expresso hes speaks of sounds an awful lot like espresso
Okay, I might start working and making coffee soon and my small not-the-brightest child brain is scared of all of this processes.
No need to be scared.. have to start somewhere. ✌
Ty Navarro
Ahah, thanks. In the end I ended up being put in a different position anyway.
Ana V h
Love em' trains
After watching this i want to be a barista
Very informative ☕☕☕☕☕👍👍👍👍👍
Very informative but I could do without the elevator music. FeelS like I'm watching how it's made. I prefer to hear the sounds the actual machine makes.
60 centiliters recommended cup capacity?!
I never realised how complex a REAL barista's job was. I'm not talking about Starbucks employees.
I thought this was a synthesised voice, then I thought it wasn't, then I thought it was again, then not. Maybe this is the dude whose voice was used to make those synthesised voices..
I grew up in Europe and pretty much every household only has an espresso maker. Americans think making an espresso should take hours of training
Anybody ever been to a high street coffee shop and seen any of this? Me neither. I usually get a luke warm coffee thrown at me 10 seconds after asking for it.
John Smith where do you live?
expresso
Sounds like a machine translation from another language. Odd usage.
Yes I'm a translator and I'm 99% sure the original script was written in Italian, then translated into english -- though not necessarily by a machine :)
how old is this video? if see a cafe pulling out ground coffee beans from the fridge, i'm walking strraight out..
60 centiliters = 600 ml... That's impossible!
COFFE ON THE FRIDGE ? LOL
zajecbezjajec Unless you plan on throwing it in the bin and wasting coffee, that's where ground up coffee should be stored to maintain its freshness. Good day.
Anon Ymous I think they meant left over for the day not as you go along as I think what you're saying they were saying.
regardless
Anon Ymous I think you misunderstood my intent. I am *not* one to support the wastage of coffee by over grinding then storing it. I understand wastage of coffee grind, you're speaking to an enthusiast too and yes you are on the dot, quality of the coffee is greatly affected if using stored coffee grind. i myself *NEVER* store ground coffee for that very reason. I simply replied the OP that the fridge (alongside an airtight container) is the last resort and thereby "best" means of storing the unfortunate excess of ground coffee IF he or she so wished to 'save it'. Of course, quality is sabotaged and lesson should be learnt NOT to grind in excess again. Instead of coming down like a tonne of bricks on me try to understand my intent first.. Good day.
+Anon Ymous (SM3Films) As a novice barista, I appreciate your comment!!
1:30 - Yeah so just flick coffee grounds on the floor........
tbh i just drink everything out of my ikea mug
Wowwwwwwwww💜💜💜💜💛💛💛💚💚💛💛💛💛💛💜💜💛💚💚💛💛💛💛💛💚💛💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Shume kafe e keqe
Happiness makes up in height for what it lacks in length.....
the porn music is essential to a good pull.
LOL "7-9 grams for 1 cup", that is a weak coffee. 14 grams for a double? No way, that is also weak. 21 grams is what it takes. Cut the extraction at just under 60ml for the perfect flat white in a large cup.
+chaiTV I would agree with you, mostly. Some coffee roasters recommend different doses and times for their specific blends, though, depending on your portafilters and such. For instance, we use 20-21g, and extract 40ml over 25 sec. He may also be accounting for people who like to pull ristretto shots. Or maybe he just makes bad coffee haha Just playing devil's advocate.
Daniel Dawson
Yeh I suppose some people use small cups too. I hate small cups, I like my flat whites to last more than a few seconds. It's interesting that you extract only 40ml from 21g. That really is playing it safe. I would do that too for best taste, but I need more than 40ml for large cups.
it depends on who is BUYING the coffee. Wasting product, as an owner myself, is costly over a year, that could be hundreds or more dollars. Use a smaller single shot filter with shorter pull time for ristrettos. Flat white is meant to be a quick drink. The milk is just to soften the taste of espresso and being an Aussie/English creation, they put milk in everything! Italians drink it straight, Cubans a ton of sugar called Cafe Cubano!
I'm a not perfect barista
fh
damn so many mistakes in this video. please find a reputable source for any baristas out there looking to learn - source SCAE professional Barista and barista trainer
Most of it felt like ad placements for the products used in the video.
Yi Wei Cui I agree. I really hope no aspiring barista uses this video as a tutorial
Yep, I think I'll just go to Starbucks.
Lol, I just came here to see how to become a barista, next you know it's a full tutorial on how to make a damn cup of coffee!
+Mohsin Haq
Lol
+XXJamie XX Starbucks is horrible go to your local coffee shop you will find better coffee there
Okay sure have you tried you local coffee shops coffee?
Yup yo do that: Starbucks Sucks! You have NO idea of just how BAD its crap is.
It is annoying to watch this and criticise every minute (no detail about water hardness, the espresso was filled up in like 13sec...). Please make shure that you use credible sources, not something like that! (Istituto Nazionale Espresso or some labs)
Sorry for grammar issues.