I don't even like coffee that much, but I like sweet frappuccino and cappuccinos, but the bitterness throws me off, i know Europeans love these intense Expresso flavors, after i visited around the Mediterranean i saw how cafes were ingrained in the cultures there, and my Portuguese wife really helped me understand this part, so i get the whole subculture around coffee art, and barista as an artist. Watching you move intuitively moving levers and valves, and wiping, and grabbing handles all while looking around smiling just shows the mastery of your profession. The babies laughing and dogs barking shows family and open atmospheric positive vibes. No wonder you're famous, theres not many like you in the world 😂
Hi Dristan I am wondering how many milimeters thick should the milk foam layer be on cappucino,,, i make the milk foam either too thin and the foam is about 4 milimetres high or too stiff so i cannot draw with it but the foam layer is around 1cm high
Brilliant video. I have a question, I know when you steam the milk you have to get it spinning in the pot(don't know what it's called!) but is there such thing as over-spinning? sometimes I will get it spinning so fast in the cup that the milk is so bubbly- and I work in such a busy cafe I don't have time to start again and I have to just go with it and try and get rid of the bubbles. most of the time the milk is fine, it just seems to be when I get the milk spinning really fast
Hi. You must set a wand just little to the right/left of the center of the jug (not to the edge of jug!). If you put steam wand on the edge jug, milk will spinning to fast. The goal is that foam must rotate but with pushing bubbles down (if spin is too fast, milk will just rotate without pusshing bubbles down). Also you must hold jug in same position all time, without any moving to better results. Hope will helps.
how do you get nice even microbubbles. when I make foam I end up with 2 separate fluids. it is just thick milk and the other part is very stiff foam floating on top of the milk that won't pour fluidly.
Hey Randy, I thought I'd answer your question: When you're heating the milk, the aim is to make the milk spin around the pitcher (milk jug) in a (mostly anti) clockwise motion. This way the milk blends properly as it expands and creates the foam. If you just have it bubbling like a cauldron it doesn't mix together well. Also you might be leaving it too long to pour after you've heated it. If you leave it even for a few seconds the milk starts splitting. Loose milk at the bottom, foamy expanded milk at the top. The way to stop this is to keep spinning the milk around the pitcher when you've got it in your hand to keep it blending. Also tap the bottom on a hard surface to remove excess bubbles. If it's too thick and looks like custard when you swirl it around the pitcher it's too thick, you should pour some out. The texture you want is like double pouring cream. Hope this helps, hit me up if you need any extra help. I know how frustrating it is practicing over and over and not understanding why it's not working! Haha! Take it easy man
I'm a Barista in speciality coffee business and can tell you that you need to pour at least 500 drinks with easy things like hearts or leaves before you feel confident to get more creative. First of all, make sure you get consistent in tamping and steamimg milk to the right texture and temperature. The most important thing is that the taste of your drinks is great and consistent, Latte art is the least important step in creating a good drink. It took me around 3-4 months to achieve that consistency and be confident with my hearts and leaves. Another 3 months later, I started to feel confident to try swans in front of customers. Just take your time, you'll get better and better just by making more drinks. If your milk is perfect, you'll be able to create most of the motives Dritan pours in this video very fast. Best of luck and good coffee!
Jazzy375 well, this is a training video so who knows if they will even serve them. I’m sure he knows that the shots die after 10 seconds if he can make latte art that well.
I don't even like coffee that much, but I like sweet frappuccino and cappuccinos, but the bitterness throws me off, i know Europeans love these intense Expresso flavors, after i visited around the Mediterranean i saw how cafes were ingrained in the cultures there, and my Portuguese wife really helped me understand this part, so i get the whole subculture around coffee art, and barista as an artist. Watching you move intuitively moving levers and valves, and wiping, and grabbing handles all while looking around smiling just shows the mastery of your profession. The babies laughing and dogs barking shows family and open atmospheric positive vibes. No wonder you're famous, theres not many like you in the world 😂
very funny video! when the baby finally stopped crying, there come the barking dogs :) dritan stays cool, smiles and pours some more beauties
I enjoyed this video, thanks!😆
I have very much respect in the class of art you do amazing every video!
+Raul J. Mendez Thanks man!
haha nice work 🙌
I really wondering how u did that WAVE latte art ... you are like doing circle when u pour OMG.... Just cant stop watching !!! REPECT !
Hi Dristan
I am wondering how many milimeters thick should the milk foam layer be on cappucino,,, i make the milk foam either too thin and the foam is about 4 milimetres high or too stiff so i cannot draw with it but the foam layer is around 1cm high
keep the great videos up, I watch them on break at the cafe I work at. people keep asking how I'm picking up on latte art so fast, thanks to you. 😊
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I love your laugh! It's so genuine and I can tell how much you love your life and doing what you do
Thanks :-)
@@dritanalsela88888888888888888888888888888888888888888888888888888888888888888888
Hello, you're unbelievable. I'm respect your work. I am trying to starbucks and my target is to be like you. Thank you for being my inspiration.
do you prefer a press?
ye hot coffee per kr sakty h kia?
amazing
Brilliant video. I have a question, I know when you steam the milk you have to get it spinning in the pot(don't know what it's called!) but is there such thing as over-spinning? sometimes I will get it spinning so fast in the cup that the milk is so bubbly- and I work in such a busy cafe I don't have time to start again and I have to just go with it and try and get rid of the bubbles. most of the time the milk is fine, it just seems to be when I get the milk spinning really fast
Hi. You must set a wand just little to the right/left of the center of the jug (not to the edge of jug!). If you put steam wand on the edge jug, milk will spinning to fast. The goal is that foam must rotate but with pushing bubbles down (if spin is too fast, milk will just rotate without pusshing bubbles down). Also you must hold jug in same position all time, without any moving to better results. Hope will helps.
대단하세요~~
Very nice sir
the best Barista
in the world 😝
+Shady Samir Thank you! :-)
+Dritan Alsela
it is the truth
keep going, Dritian 😄
how do you get nice even microbubbles. when I make foam I end up with 2 separate fluids. it is just thick milk and the other part is very stiff foam floating on top of the milk that won't pour fluidly.
Hey Randy, I thought I'd answer your question:
When you're heating the milk, the aim is to make the milk spin around the pitcher (milk jug) in a (mostly anti) clockwise motion. This way the milk blends properly as it expands and creates the foam. If you just have it bubbling like a cauldron it doesn't mix together well. Also you might be leaving it too long to pour after you've heated it. If you leave it even for a few seconds the milk starts splitting. Loose milk at the bottom, foamy expanded milk at the top. The way to stop this is to keep spinning the milk around the pitcher when you've got it in your hand to keep it blending. Also tap the bottom on a hard surface to remove excess bubbles. If it's too thick and looks like custard when you swirl it around the pitcher it's too thick, you should pour some out. The texture you want is like double pouring cream.
Hope this helps, hit me up if you need any extra help. I know how frustrating it is practicing over and over and not understanding why it's not working! Haha! Take it easy man
Also make sure you are polishing your milk before you pour. Kinda swirl your pitcher to keep the milk moving. If you let it sit it will separate:)
you are the best barista :D
Im 18 and want to be a barista. Any advice for me ?
I'm a Barista in speciality coffee business and can tell you that you need to pour at least 500 drinks with easy things like hearts or leaves before you feel confident to get more creative.
First of all, make sure you get consistent in tamping and steamimg milk to the right texture and temperature. The most important thing is that the taste of your drinks is great and consistent, Latte art is the least important step in creating a good drink.
It took me around 3-4 months to achieve that consistency and be confident with my hearts and leaves. Another 3 months later, I started to feel confident to try swans in front of customers. Just take your time, you'll get better and better just by making more drinks. If your milk is perfect, you'll be able to create most of the motives Dritan pours in this video very fast.
Best of luck and good coffee!
+based _ True words! Put very well man :-)
+timocani2 Agree :-) Thanks for your elaborate answer
Isnt the coffee gonna go acidic due to you leave it there more than 1min?
woof woof, Wa Wa, chirp chirp , meow......... hahaha
💪💪💪 👏👏👏👏
wow nice one
Thank you Antonie :-)
you have change your coffe?
+Giannis papadopoulos How'd you know :-)
+Dritan Alsela by deine alte videos,dein kaffe creme war noch dunkle
+1 sub
i have practiced many times and didnt make any pattern yet..so sad
... don't give up! Just keep practicing! I'm sure you can do it!
WorldArt:nice
Thanks :-)
:O
too busy, ha :)
Honestly half of those coffee shots are probably stale by now lol
Jazzy375 well, this is a training video so who knows if they will even serve them. I’m sure he knows that the shots die after 10 seconds if he can make latte art that well.
hello friend must have some classes with you
but I am what country of Brazil you are
the tambme 'm following you in ok instagran