The efficiency of Artisti shot-making is excellent and effortless. My own is slowed mostly by using a hand tamper (Torr) instead of a Puqpress. Every-time I watch your process I am tempted to spring for one . Nice video, well-explained, thanks!
Thank you for your positive comments. Yes the auto tamper is great. We use the cinoart over the puqpress, it’s a great product and more cost effective entry into the market
Great explanation and visual on texture and pouring a cappuccinos I’ve just started a job as a barista and this video will help me out immensely. Thank you so much 😊
do you find it that if you add more aggressive air at the starting point but cease aeration earlier (so that the milk bubbles whirl about longer) is not ideal compared to how you are doing it, which his soft aerations like the flat white but much longer?
Just subscribed (uk) . Bought the rocket apartmento and I’m still learning about frothing. Making plenty of mistakes as o go along but def learning more though your channel
Got a question for ya, Jimmy. So I've been told by a few people that the way you steam your milk, clockwise or anticlockwise, you should swirl your milk the same way you steamed at the end. I've always wanted to know why. So if you're steaming clockwise (which is what I do) then you swirl it the same way afterwards. I have a feeling it has got to do with maintaining the texture of the milk.
Hi guys, love your videos. Genuine question, I’ve been told by experienced Baristas that a good cappuccino shouldn’t contain latte art, due to how the milk is frothed. Is it possible this is a local experience? The whole shop would say the same, it’s a tad bit confusing.
Here in Australia, we don't do frothy caps. The milk is textured more than lattes & flat white but not so thick that we can't pour latte arts. Very different around the world though.
@@ArtistiCoffeeRoasters here we do fluffy foam on top so there is no latte art. the cap you did in the video is how me do latte here, and the flat white has nearly no foam on top (just a thin line)
For me, at home in the US, it’s a double normale shot (17 oz Linea Mini basket) in a 7 oz cup, no chocolate. And yes, creamy milk, rather than dry foam on top. And, yes, your cappuccinos look delicious. Question: Do you tend to choose different latte art designs for a flat white vs. a cappuccino? It seems like thinner foam might suit Rosettas well, while thick foam works well for hearts and tulips.
Thanks Jon. That would be a double shot cappuccino here in Aus but we also use 21g baskets so much stronger. Sounds delicious also. Yes we would likely do a Rosetta when the milk is thinner as you can get more definition with your patterns. Tulips are best for caps with more dense milk. Jimmy
I'm curious what kind of coffee you use. Your coffee comes out thick like it was caramelized . I did it with regular coffee bean and what I get is like ordinary coffee
We are using coffee which we roast ourselves. The drinks made in this video were made using our 'Champion' blend which you will learn more about here: artisti.com.au/products/champion-coffee
Quick question if you could please help gents. When making the capp, do you go for a ristretto shot or would you use a 1:2 ratio (normale) for the espresso shot in the cup/glass? Thanks heaps!
@@ArtistiCoffeeRoasters thanks legends. So just to be clear a normale would be a standard espresso shot (1:2 ratio). In that case l would split the shot on my home espresso? I'm using a 17g basket. So how much espresso would l need?
@@ArtistiCoffeeRoasters I'm not sure I understand. What do you mean by water boiling change/do you have a video on Ristrettos? Do you just change the brew time to less seconds?
@@saleen12 ristretto is a shorter pour time and has a stronger taste because of this! on my machine a double shot pours for about 28 seconds whereas a double ristretto is about 18 :)
Looks delicious! Two questions. The split shot is espresso or ristretto? What is that set up you had at the end of the video w the aeropress? Cold brew?
splitting a shot would still be an espresso shot. Obviously it would run longer than a ristretto shot, and it would be roughly the same amount but extracted at different times, if that makes sense. Split espresso - 22g in 30 seconds Risretto - 22g in < 30 seconds
Yeah Micah is right. Technically they’re both espresso so it’s referred to as a normale & a ristretto. Our Ristretto gets me 22.5g in 20secs. Our Normale gets me 45g in 30 secs. This is using 22.5g of dose and both are a double spout shot. What you can see is a cold brew setup using a Puck Puck attachment on an Aeropress. They’re amazing. Hope this helps. Jimmy
It may be a little confusion on my end, when I think of a cappuccino it has a nice top of thick foam, not a latte which is what I see here, am I wrong??
Can definitely see why you would be stumped on that. When cappuccinos were first made many years ago, it was just a white round blob on top indicating that it is a cappuccino. Some people still make their like that, and that's still okay. But as for the rest of the world, we in Australia top it off with chocolate to add some form of sweetness to the coffee. Hope that makes sense
Whenever I make a cappuccino it overflows, and I really don’t know what I’m doing wrong. I use your 5 second rule, I pour in the right amount of milk, I make the vortex and break down the air bubbles, i don’t overheat it and I insert air into the milk in the beginning. - A confused barista
It’s 5 seconds on our machine with fast steam. If your on a home machine, you may need to add air for much longer. Try add as much as you can and work back from there.
@@ArtistiCoffeeRoasters Where is it located? I mean how come it's profitable? I love making coffe and I would love to have a coffeshop where I only make and sell coffe. Is your coffeshop located in airport,trainshation or something?
The thing that i concern the most from this video is the difference of Double Ristretto and Double Normale shot. If we take a look at the Dose, grind Size & tamp pressure, both shot has equal parameter. Correct? The only difference i see is the amount of yields. So you guys only play with the volumetric and ignoring the shot time. I’m I right?
Sorry this wasn’t clear guys. I was trying to not get carried away on the recipe but I should have mentioned that we aim for a 20 seconds double ristretto and 30 seconds for a normale. Jimmy
Yay… i just made my coffee today using this technique. And I found that the Ristretto is much sweeter using time cut method instead of Grind Size adjust method. I use to make ristretto with finer grind. And it ended up too bold & strong.
very informative and useful as always. can you please not put the wordings on videos cuz it's pretty distracting. if someone wants subtitles, they can use the function
Why are you hard coding subtitles into your videos? UA-cam has to option to enable and disable closed captions that you can upload with your videos? This seems to be a recent change made to your videos. Please roll it back.
@@ArtistiCoffeeRoasters I’m in the Hunter Valley. When I order it’s small medium or large. When I buy cups and glasses online it’s always in ml. I always gotta get on a converter when someone says ounces.
Cafes use 8oz, 12oz and 16oz to differentiate sizes. Small, medium, large respectively. That's why it's easier to say smaller numbers instead of 236mls, 354mls and 473mls
@@micah9261 I’m in Melbourne and I’ve never heard any cafe here say that. Even the take away cups have mls written on them .. I am not sure how it’s easier ? Since everything we have here is in mls and we have no idea how much ounces are and would have to google it. 375 ml can of Coke , 400 ml large coffee, instantly know how much it is …. 20 oz .. 🤔 no idea ..unAustralian
Fair enough but cafes are still using oz for their cup descriptions. There is about 30ml in an ounce so 6oz is 180ml and 12oz is 360ml. I’ll remember to use ml in future videos. Jimmy
Milk is so important for making cappuccino or any other latte, espresso this video is very helpful for new learners thanks.
The efficiency of Artisti shot-making is excellent and effortless. My own is slowed mostly by using a hand tamper (Torr) instead of a Puqpress. Every-time I watch your process I am tempted to spring for one . Nice video, well-explained, thanks!
Thank you for your positive comments. Yes the auto tamper is great. We use the cinoart over the puqpress, it’s a great product and more cost effective entry into the market
@@ArtistiCoffeeRoasters I'll check out the alternative you've suggested! Thanks.
Beautiful! Love your work! I'm living in North America at the moment and missing the Aussie cappuccino, so I'm learning to make these at home.
The creamy deliciousness of those milk drinks makes me wanna fly there. Great work.
Do it 😉
me too !!
Thanks for your support Erick from Tanzanian
Great explanation and visual on texture and pouring a cappuccinos I’ve just started a job as a barista and this video will help me out immensely. Thank you so much 😊
You're welcome and good luck with your new job I hope you enjoy it :)
Love u ossy guys! U keep the free spirit. Thank u for sharing this with us.
Thanks for this guide. Will definitely try this to improve on my caps 😊
Great 👍🏻
Magic you make it look so easy and I just want to reach in and grab that coffee and taste it 🙂
😂 thanks, they are 😋
Thanks man for creating these videos 🌹🌷☺️😊
Great job mate! Just love your videos. Wish I could come and hang out in your cafe! Cheers!
Loved your video. Did you use whole milk?
do you find it that if you add more aggressive air at the starting point but cease aeration earlier (so that the milk bubbles whirl about longer) is not ideal compared to how you are doing it, which his soft aerations like the flat white but much longer?
Just subscribed (uk) . Bought the rocket apartmento and I’m still learning about frothing. Making plenty of mistakes as o go along but def learning more though your channel
Man you made me want a cappuccino right now
Got a question for ya, Jimmy. So I've been told by a few people that the way you steam your milk, clockwise or anticlockwise, you should swirl your milk the same way you steamed at the end. I've always wanted to know why. So if you're steaming clockwise (which is what I do) then you swirl it the same way afterwards. I have a feeling it has got to do with maintaining the texture of the milk.
To be honest, I’ve never herd this concept before. I’ll have to test it out.
Thanks, Jimmy
Can you share what brand of crockery you’re using? I’m really having a hard time finding cups I like for our shop.
Hi guys, love your videos.
Genuine question, I’ve been told by experienced Baristas that a good cappuccino shouldn’t contain latte art, due to how the milk is frothed.
Is it possible this is a local experience? The whole shop would say the same, it’s a tad bit confusing.
Here in Australia, we don't do frothy caps. The milk is textured more than lattes & flat white but not so thick that we can't pour latte arts. Very different around the world though.
@@ArtistiCoffeeRoasters here we do fluffy foam on top so there is no latte art. the cap you did in the video is how me do latte here, and the flat white has nearly no foam on top (just a thin line)
I love it
Glad to hear it :)
For me, at home in the US, it’s a double normale shot (17 oz Linea Mini basket) in a 7 oz cup, no chocolate. And yes, creamy milk, rather than dry foam on top. And, yes, your cappuccinos look delicious.
Question: Do you tend to choose different latte art designs for a flat white vs. a cappuccino? It seems like thinner foam might suit Rosettas well, while thick foam works well for hearts and tulips.
Thanks Jon. That would be a double shot cappuccino here in Aus but we also use 21g baskets so much stronger. Sounds delicious also.
Yes we would likely do a Rosetta when the milk is thinner as you can get more definition with your patterns. Tulips are best for caps with more dense milk.
Jimmy
@@ArtistiCoffeeRoasters Oh, one additional detail for mine… Califia Oat Milk. 🥛
Am Barista and I want to Travel to US can u help sir
Good informative video!
I'm curious what kind of coffee you use. Your coffee comes out thick like it was caramelized . I did it with regular coffee bean and what I get is like ordinary coffee
We are using coffee which we roast ourselves. The drinks made in this video were made using our 'Champion' blend which you will learn more about here: artisti.com.au/products/champion-coffee
Quick question if you could please help gents. When making the capp, do you go for a ristretto shot or would you use a 1:2 ratio (normale) for the espresso shot in the cup/glass? Thanks heaps!
Standard is to use half a normale extraction. So a single shot in a 190ml cup.
@@ArtistiCoffeeRoasters thanks legends. So just to be clear a normale would be a standard espresso shot (1:2 ratio). In that case l would split the shot on my home espresso? I'm using a 17g basket. So how much espresso would l need?
So for the ristretto vs normale you don't have to change grind size?
No, we keep it the same, it’s a water boiling change not a grind change
@@ArtistiCoffeeRoasters I'm not sure I understand. What do you mean by water boiling change/do you have a video on Ristrettos? Do you just change the brew time to less seconds?
@@saleen12 i have the same think in my head if there is any difference 😵💫
@@saleen12 ristretto is a shorter pour time and has a stronger taste because of this! on my machine a double shot pours for about 28 seconds whereas a double ristretto is about 18 :)
With all this information trust me you've won a former barista like subscribe and follower
🙏🏿
Soft mate 🎉😊
Do we have to do that with full fat milk?
Treat all milks the same when frothing
Looks delicious! Two questions. The split shot is espresso or ristretto? What is that set up you had at the end of the video w the aeropress? Cold brew?
splitting a shot would still be an espresso shot. Obviously it would run longer than a ristretto shot, and it would be roughly the same amount but extracted at different times, if that makes sense.
Split espresso - 22g in 30 seconds
Risretto - 22g in < 30 seconds
@@micah9261 thank you. Yes, that’s what I thought too.
Yeah Micah is right. Technically they’re both espresso so it’s referred to as a normale & a ristretto.
Our Ristretto gets me 22.5g in 20secs.
Our Normale gets me 45g in 30 secs.
This is using 22.5g of dose and both are a double spout shot.
What you can see is a cold brew setup using a Puck Puck attachment on an Aeropress. They’re amazing.
Hope this helps. Jimmy
@@ArtistiCoffeeRoasters 外卖杯用的是22.5g in 20 seconds，6盎司瓷杯用的是22.5g in 30 seconds？
Can you please show tasting card
Coffee tasting notes card?
Normally cappuccino has a dome of stiff foam. I don't know what it that thing but to me it is just a strong latte.
It's a cap here in Aus 🦘
If I use 22.5 grams or grinded beans this means I need to extract 22.5 oz correct?
3:54
IT'S NOT JUST ME WHO RESTS THEIR PINKY ON THE DRIP TRAY
A great way to stay steady with the jug 👍🏻
How much espresso for a 12oz cup?
love you work video movie❤❤❤
Nice!
👌🏼
That cappuccino looks good, unlike the Starbucks one, which who knows It is.
Frothing Cappos!!
✌🏻
It may be a little confusion on my end, when I think of a cappuccino it has a nice top of thick foam, not a latte which is what I see here, am I wrong??
That’s an old school, dry cappuccino. Current style is a wet cappuccino, like in the video. I call dry ones “traditionalale.”
Can definitely see why you would be stumped on that. When cappuccinos were first made many years ago, it was just a white round blob on top indicating that it is a cappuccino. Some people still make their like that, and that's still okay. But as for the rest of the world, we in Australia top it off with chocolate to add some form of sweetness to the coffee. Hope that makes sense
@@JonFairhurst tradizionale
@@olipito Yes! 100% correct!
Yes these comments are correct. Thanks for answering 👍🏻
What’s on the tasting card please?
The tasting card is for our Champion blend. It just provides tasting notes and a little overview of it :)
Whenever I make a cappuccino it overflows, and I really don’t know what I’m doing wrong. I use your 5 second rule, I pour in the right amount of milk, I make the vortex and break down the air bubbles, i don’t overheat it and I insert air into the milk in the beginning.
- A confused barista
It’s 5 seconds on our machine with fast steam. If your on a home machine, you may need to add air for much longer.
Try add as much as you can and work back from there.
Is your coffeshop only selling coffe drinks? Nothing to eat with the coffe?
Yep. Just coffee for breakfast 😉
@@ArtistiCoffeeRoasters Where is it located? I mean how come it's profitable? I love making coffe and I would love to have a coffeshop where I only make and sell coffe.
Is your coffeshop located in airport,trainshation or something?
U use the word 60z cup - I use a demitasse cup, YES! OR, you mean this? Just a ? as in question.
I said 6oz which is around 180ml.
4:35 las manos son màs ràpidas que la vista...
✌🏻
The thing that i concern the most from this video is the difference of Double Ristretto and Double Normale shot.
If we take a look at the Dose, grind Size & tamp pressure, both shot has equal parameter. Correct?
The only difference i see is the amount of yields. So you guys only play with the volumetric and ignoring the shot time. I’m I right?
I was wondering the same thing… how long for the double ristretto and how long for the 45gr shot ?
Sorry this wasn’t clear guys. I was trying to not get carried away on the recipe but I should have mentioned that we aim for a 20 seconds double ristretto and 30 seconds for a normale.
Jimmy
Yay… i just made my coffee today using this technique. And I found that the Ristretto is much sweeter using time cut method instead of Grind Size adjust method.
I use to make ristretto with finer grind. And it ended up too bold & strong.
Thanks :)
very informative and useful as always. can you please not put the wordings on videos cuz it's pretty distracting. if someone wants subtitles, they can use the function
Yep, didn’t do it on future videos. Thanks
Mate this is Australia talk in MLs Not Oz
Sure, it’s hard as the coffee industry buys its cups in Oz still. We will have to try convert it . 👍🏻
Tbf Oz has became the universal language for coffee and it’s easier to visualize than ML
Why are you hard coding subtitles into your videos? UA-cam has to option to enable and disable closed captions that you can upload with your videos? This seems to be a recent change made to your videos. Please roll it back.
agreed! takes away from the video in my opinion
Thanks for the feedback, we will look into it 👍🏻
I don't mind it, I find that you tube get the subtitles wrong half of the time
Mate why are you talking in fluid ounces? We’re in Australia, we’re a metric country.
Unfortunately it’s still the norm to talk in ounces for coffee cups. 🤦🏼♂️
Where are you in Aus? Is it different there when you order a coffee?
@@ArtistiCoffeeRoasters I’m in the Hunter Valley. When I order it’s small medium or large. When I buy cups and glasses online it’s always in ml. I always gotta get on a converter when someone says ounces.
Mate this is Australia talk in mls not ounces
Cafes use 8oz, 12oz and 16oz to differentiate sizes. Small, medium, large respectively. That's why it's easier to say smaller numbers instead of 236mls, 354mls and 473mls
@@micah9261 I’m in Melbourne and I’ve never heard any cafe here say that. Even the take away cups have mls written on them .. I am not sure how it’s easier ? Since everything we have here is in mls and we have no idea how much ounces are and would have to google it. 375 ml can of Coke , 400 ml large coffee, instantly know how much it is …. 20 oz .. 🤔 no idea ..unAustralian
Fair enough but cafes are still using oz for their cup descriptions.
There is about 30ml in an ounce so 6oz is 180ml and 12oz is 360ml.
I’ll remember to use ml in future videos.
Jimmy
Can’t say I’ve ever seen a cafe wrote the mls on the menu so this is new to me sorry. I’ll include ml next video.
Thanks, Jimmy
@@ArtistiCoffeeRoasters thanks man still love ur channel and videos I’ve learnt a lot
Don’t shoot a video telling me you have another video I should watch