No problems, glad it was helpful. We support a local plant based coffee shop called Underground (formerly Raw Bar) here in Coffs Harbour. Reach out to Amy @undrground_coffs on Instagram if you need any advice I'm sure she'd be happy to help :) We actually did a little walk through of her cafe a while back when it was Raw Bar. It has transformed quite a lot now but you will get an idea of what they do: ua-cam.com/video/YQwS12LEFAg/v-deo.htmlsi=NNaF1R1DOO_nresJ
Nut milks are tricky to work with especially during high peak periods on the coffee machine, I usually keep the steam-wand a little lower beneath the surface of the milk/jug and let it rip until I get the desired heat/temperature. Also adding a block of ice/or small amount of ice supports my soy/nut milk structure. True story - good luck.
Great video. Alternative milks can be so tricky and frustrating. I loved the point about how the acids from them and certain coffees don’t mesh well. Didn’t think about that
Thanks team. I’ve been pouring with Bonsoy for years and Soyboy more recently and have never found splitting to be a major issue. Certainly not enough to warrant your last hack!!
Helpful video Luke! Slightly off-topic... I'm learning to become a Barista and struggling to find content on colour-coded milk jugs (or handles) for the different milk types. Is there a standard within the Aussie coffee industry that I can refer to (if so, what is it?), or do all the cafes have their own colour-code system - if any? Some baristas move from cafe to cafe on a Casual employment basis, and could easily make a mistake if there is no set standard. I ask here because I'm struggling to find content that covers this. Cafe owners welcome to comment here too! Cheers.
I want to start my own car boot coffee shop... I think i will do the last trick for all my milk.. its seems like sure fire method and easy.. i will put all my coffee in closed cup so i dont think my cust care about the art... Will this work ?
What size pitchers were you using? I have a 12oz and a 20oz. I find the 12 is sometimes too small and the milk heats too quick. Whereas the 20 creates a lot of waste based on how much I need to use to reach my Gaggia Classic steam tip. I'm thinking a 17oz would be best.
What about if u put half of that coffee shot in the milk instead of putting the whole thing and u might have enough coffee in the cup to be able to do some latte art. What u reckon mate?
5:46 as a barista/ putting out an instructional video related to food, absolutely appalled at the state of his fingernails - if you‘re going to do closeups at least make an effort to use immaculately clean hands with no dirt-rimmed nails! Real turn off, seriously. Pity because otherwise it’s a great video, but yeesh.
Wow, sorry, I did not pick that up. I had been working on coffee machines and grinders that day, and had to film. Thanks for pointing it out and will keep this in front of mind for the future. We do clean our hands, but I did not scrub my finger nails before I shots this video. I will endeavour to to do better in the future. Cheers luke
Incredibly helpful video for a plant-based coffee shop, thank you!!
No problems, glad it was helpful. We support a local plant based coffee shop called Underground (formerly Raw Bar) here in Coffs Harbour. Reach out to Amy @undrground_coffs on Instagram if you need any advice I'm sure she'd be happy to help :)
We actually did a little walk through of her cafe a while back when it was Raw Bar. It has transformed quite a lot now but you will get an idea of what they do: ua-cam.com/video/YQwS12LEFAg/v-deo.htmlsi=NNaF1R1DOO_nresJ
Nut milks are tricky to work with especially during high peak periods on the coffee machine, I usually keep the steam-wand a little lower beneath the surface of the milk/jug and let it rip until I get the desired heat/temperature. Also adding a block of ice/or small amount of ice supports my soy/nut milk structure. True story - good luck.
Great video. Alternative milks can be so tricky and frustrating. I loved the point about how the acids from them and certain coffees don’t mesh well. Didn’t think about that
Thank you. The alternate mills are getting better.
So helpful… thank you!
Thanks team.
I’ve been pouring with Bonsoy for years and Soyboy more recently and have never found splitting to be a major issue. Certainly not enough to warrant your last hack!!
Yes the Bonsoy and happy happy soy boy are great for frothing. With all the new options and progress the products have evolved fantastically
If I ever get an espresso maker, I'll be back to reference this video. Cheers!
Thank you. See you again soon. 🤙🏻
That’s super h a great idea!!! ❤thank you!!
Hi, please recommend one pitcher for a beginner, thanks mate :)
Awesome channel guys!
thank you for your support!
Could you also do a video on making matcha lattes? Is it just the same as a regular latte but you are using matcha instead of espresso?
yes pretty much.
I wish I can visit your cafe ❤❤❤❤
What temperature is the steam set at?
Helpful video Luke! Slightly off-topic... I'm learning to become a Barista and struggling to find content on colour-coded milk jugs (or handles) for the different milk types. Is there a standard within the Aussie coffee industry that I can refer to (if so, what is it?), or do all the cafes have their own colour-code system - if any? Some baristas move from cafe to cafe on a Casual employment basis, and could easily make a mistake if there is no set standard. I ask here because I'm struggling to find content that covers this. Cafe owners welcome to comment here too! Cheers.
is non-lactose milk harder to froth then normal?
I use lacto free milk
I want to start my own car boot coffee shop... I think i will do the last trick for all my milk.. its seems like sure fire method and easy.. i will put all my coffee in closed cup so i dont think my cust care about the art... Will this work ?
Can I use the fresh milk? If they use the fresh milk can make it a design for coffee ? Which better full cream or fresh milk?
Hi. I can't foam a simple lactose-free milk. 😢
Video starts 4:45, save your time
Hi, where is the new gb5 X ?
We had to rerun it, 🥲 more new toys to come soon for a play. 👍🏻
Are you normally using separate wipe for almond milk?
Do you mean cloth to wipe the steam wand?
@@ArtistiCoffeeRoasters yes
What size pitchers were you using? I have a 12oz and a 20oz. I find the 12 is sometimes too small and the milk heats too quick. Whereas the 20 creates a lot of waste based on how much I need to use to reach my Gaggia Classic steam tip. I'm thinking a 17oz would be best.
We use the 12 and 20oz normally, but you can buy many more sizes in between to help match you cups size
What about if u put half of that coffee shot in the milk instead of putting the whole thing and u might have enough coffee in the cup to be able to do some latte art. What u reckon mate?
Yes you can do that too,
what is that magic milk pump??
It’s and I-milk system. Super cool
If alternative milks were any good, we wouldn't have to farm dairy cows.
If human meat were any good, we wouldnt have to farm dogs for it.
@@dave-m3tal Apparently, it tastes like pork.
I thought this was content cop for a moment.
I am addict❤ed to coffeeee bitches😍😋🥳😩😱
Same same lol :)
5:46 as a barista/ putting out an instructional video related to food, absolutely appalled at the state of his fingernails - if you‘re going to do closeups at least make an effort to use immaculately clean hands with no dirt-rimmed nails! Real turn off, seriously. Pity because otherwise it’s a great video, but yeesh.
Also at 6:05 - that’s just gross
Wow, sorry, I did not pick that up. I had been working on coffee machines and grinders that day, and had to film. Thanks for pointing it out and will keep this in front of mind for the future. We do clean our hands, but I did not scrub my finger nails before I shots this video. I will endeavour to to do better in the future. Cheers luke
@@ArtistiCoffeeRoasters 🙌🏻🙂