I wish my store had people like this... also I wish we appreciated coffee more. all we care about is speed and it makes me want to go to a different cafe
I feel this. I’d love to start my own cafe but don’t have the money for it. Working at starbucks is the closest thing I got, but still would love to see people who understand coffee better and the art and science of it
right? I'm a coffee enthusiast working at Starbucks, in the interview they told me how much they appreciate coffee and stuff... But the main focus is to serve drinks fast. If i would pay that much for a cup of coffee I would like it to be good, and make with much care as possible not only serve fast
Probably the best video on how to do a Latte. What makes this so good is you point out the mistakes and show that not every one comes out right. It made me feel a lot better. I just did my first heart due to your video after weeks of struggle. Thanks.
Very informative! I've watched so many videos on latte art and never really got it (except hearts). I knew the pitcher was the problem, but never knew why. Thanks for posting this. I'm going to try again tomorrow with your technique.
fellow partner here. thank you for this video!! i would love to pour latte art for customers, but every video i've seen is specific to other pitcher shapes. looking forward to using this today!
Weak pressure is due to an unclean steam wand. How to clean to fix the pressure issue: 1) Unscrew the tan cover and scrape off the milk build up on the metal rod 2) Put three pills you use to clean the espresso machines within a trenta cup and fill cup with hot water 3) Let the steam wand sit in the cup for 10 minutes or so with the steam wand cover inside 4) Scrape steam wand again and clean inside the steam wand cover 5) Get a paper clip to poke inside and clean the 5-6 holes the air comes out of 6) Submerge the steam wand in the cup still filled with water, and blow out all the loose milk in the holes 7) Look at all the crap you just cleaned, screw the cover back on, and enjoy the proper pressure again
+X1OAFREED0M thank you for your input! You definitely want to check the updated cleanliness and equipment maintenance manual, though. Cleaning tablets and hot water should not be used on steam wands anymore.
They are fine to use to clean them, just not okay to let them soak over night. A number of stores have used cleaning tablets, hot water, iced water, etc to let the steam wands soak in over night, which has never been the correct way to maintain the Mastrena line of espresso machines.
+X1OAFREED0M the correct way to clean the steam wand is using a blue scrub pad to remove encrusted build up, and then 3 compartment sink washing the sheath.
Can you make a video on how to steam milk at Starbucks for lattes vs cappuccinos? Like a tutorial? That would be great. I work there and want to make sure I do it correctly using their machine.
your dm is so nice, mine has the most passive aggressive and rude attitude of anyone i’ve ever met 😭 wouldn’t even let my 20+ year old store get a remodel
Hey Adam! I'm a barista working in sunny Oxnard, California! My SM put me down for the Barista Championship, but I'm very nervous. What are some tips or suggestions for preparation?
Hi Adam. Thank you for sharing this. I am a DM in Calgary Canada and I am leading my area in a Latte Throwdown. I have shared you video. Also say hi to Adam your DM I recognize him from our last DM conference :) Cristina Archer
I know the standard for lattes is 2% milk and normal espresso. Does it make a difference in the latte art because they are using ristretto shots and whole milk?
Hi Adam! Nice video! I'm a coffee master in Canada and I do latte art all the time here, my customers love it. Sometimes I have to tap my pitcher at the counter to get rid of one or two big bubbles. I swirl just after that and the milk looks shinny and beautiful. My manager says I cannot tap the pitcher on the counter, that is not "Starbucks standard". I cannot find any information about tapping or not the pitcher on the counter, and this discussion goes on and on. I noticed you don't tap, but your guest taps... Do you know if there is any standard for that?
So is it true that the shots will burn if you take too long to pour the steamed milk? I was told that it had changed and that the shots no longer burned. Based on personal experience I find that it does taste burnt if the shots sit too long. Any advice on this topic? Please and thank you ❤️
Hi! So the idea of a shot "burning" is a bit of a misconception. What actually happens is that the temperature of the liquid decreases quickly, while at the same time the oils separate from the water, giving it an unpleasant flavor. The same process occurs with regular brewed coffee, only it takes much longer. This is why you shouldn't serve brewed coffee after it's been sitting for more than 30 minutes. For espresso, it depends on many factors, but typically the flavor begins to suffer within 30 seconds if it hasn't been diluted in combination with milk and syrup. Thanks for the question!
My guess is that our pitchers are designed to pour *Faster* to keep up speed of service. Latte art is fun but not practical during peak hours where most customers are just trying to get their coffee on their way to work.
I remember when they were first introduced.. something about balancing the weight distribution of the pitcher so as not to cause too much pressure on the wrist.. im pretty sure that was their reasining
I have the same problem as Adam, I would pour my milk slowly and wiggle it about, and the milk would go straight under the crema; the surface just won't get white. My reaction was exactly the same, what am I doing wrong?! Someone mentioned putting the pitcher a lot closer to the surface, so I'm going to try that out next!
Almond and coconut are tough! Every type of milk requires a different fine touch. Have you ever noticed that nonfat milk and whole milk create different type of foam? The same is true for non-dairy! Keep practicing to find what works best for you. Typically I like to aerate the milk very gently for 3-5 seconds, which works well even for almond milk.
The traditional flat white compared to a latte will have a stronger espresso flavor with denser foam in a smaller quantity topping the beverage. The mark of a truly professional barista will be a foam art design on top - typically either a leaf or a heart. At Starbucks, the flat white isn't quite as fancy - most times I've seen it made it was basically just a latte with an extra espresso shot.
I am also a Bari staff, still learning, but what I cannot stand is when we just throw the milk like shit just like nothing these idio....s could have give the beverages away instead of waste it like that.
Why are you squeezing these people together with the "portrait" (vertical) mode of your cellphone????? Don''t you know that our eyes are horizontally placed , not one on top of the other? (Maybe you are different.) Our eyes see things in "horizontal" (landscape) mode, so get with it.
Not to be a douche adding this point but why do you think they don't have in shop cups for their lattes? Even in the video they aren't using proper cups for latte art, the guy is even talking about how the steam pictures they use make it harder to pour art due to them being top heavy and having a wider nozzle. In order to make people art you want a very thin stream of milk when you pour. The more circles you can make around the cup while setting your milk the better the art will four when you bring your pitcher closer to the mug to begin forming your art. Don't give me wrong I'm sure there are talented baristas at some locations but the art these guys are forming is atrocious. Especially for two managers who are talking about competing in barista competitions. Like seriously search latte heart and I promise you'll see work from beginners in diy or what you would call "indie" or "hipster" shops making drinks 3 tines better. Starbucks is and always will be fast food coffee. It's a step above McCaffe sorry not sorry.
I wish my store had people like this... also I wish we appreciated coffee more. all we care about is speed and it makes me want to go to a different cafe
I feel this. I’d love to start my own cafe but don’t have the money for it. Working at starbucks is the closest thing I got, but still would love to see people who understand coffee better and the art and science of it
right? I'm a coffee enthusiast working at Starbucks, in the interview they told me how much they appreciate coffee and stuff... But the main focus is to serve drinks fast.
If i would pay that much for a cup of coffee I would like it to be good, and make with much care as possible not only serve fast
17:10 absolutely perfect example of working at starbucks.
That was the flattest white of my life.
Being a barista is so dope. I love the environment & the co workers I work with at my location at Jantzen beach in Portland OR.
Probably the best video on how to do a Latte. What makes this so good is you point out the mistakes and show that not every one comes out right. It made me feel a lot better. I just did my first heart due to your video after weeks of struggle. Thanks.
Probably notttttt budday!
Theres better videos, trust me
You guys look well dressed. I wish my store looked like this.
This is awesome cause it actually shows the learning process. Thank y’all.
Very informative! I've watched so many videos on latte art and never really got it (except hearts). I knew the pitcher was the problem, but never knew why. Thanks for posting this. I'm going to try again tomorrow with your technique.
Hello fellow partner here! Very much appreciate the video. I would love to see a part two of this in the near future please :)
The partner in the background stole the show 😂👍🏼
fellow partner here. thank you for this video!! i would love to pour latte art for customers, but every video i've seen is specific to other pitcher shapes. looking forward to using this today!
YES! I have created flat white art but have definitely struggled with our steaming pitchers! Great information! Thanks for the video!
I've found that the weak pressure in our steam wands is more problematic than our pitchers a lot of the time
Weak pressure is due to an unclean steam wand.
How to clean to fix the pressure issue:
1) Unscrew the tan cover and scrape off the milk build up on the metal rod
2) Put three pills you use to clean the espresso machines within a trenta cup and fill cup with hot water
3) Let the steam wand sit in the cup for 10 minutes or so with the steam wand cover inside
4) Scrape steam wand again and clean inside the steam wand cover
5) Get a paper clip to poke inside and clean the 5-6 holes the air comes out of
6) Submerge the steam wand in the cup still filled with water, and blow out all the loose milk in the holes
7) Look at all the crap you just cleaned, screw the cover back on, and enjoy the proper pressure again
+X1OAFREED0M thank you for your input! You definitely want to check the updated cleanliness and equipment maintenance manual, though. Cleaning tablets and hot water should not be used on steam wands anymore.
They are fine to use to clean them, just not okay to let them soak over night. A number of stores have used cleaning tablets, hot water, iced water, etc to let the steam wands soak in over night, which has never been the correct way to maintain the Mastrena line of espresso machines.
+X1OAFREED0M the correct way to clean the steam wand is using a blue scrub pad to remove encrusted build up, and then 3 compartment sink washing the sheath.
this is awesome, your microfoam looks amazing
Can you make a video on how to steam milk at Starbucks for lattes vs cappuccinos? Like a tutorial? That would be great. I work there and want to make sure I do it correctly using their machine.
I'm a partner from VietNam and I have the same question.
your dm is so nice, mine has the most passive aggressive and rude attitude of anyone i’ve ever met 😭 wouldn’t even let my 20+ year old store get a remodel
You guys look so fun! Wish my DM and SM were like that 😤
Hey Adam! I'm a barista working in sunny Oxnard, California! My SM put me down for the Barista Championship, but I'm very nervous. What are some tips or suggestions for preparation?
Hi Adam. Thank you for sharing this. I am a DM in Calgary Canada and I am leading my area in a Latte Throwdown. I have shared you video. Also say hi to Adam your DM I recognize him from our last DM conference :) Cristina Archer
I know the standard for lattes is 2% milk and normal espresso. Does it make a difference in the latte art because they are using ristretto shots and whole milk?
That's the recipe for a flat white.
whole milk is definitely the easiest to make latte art with, imo. but the starbucks pitchers make it almost impossible
The only thing that hard to make is the Rosetta with that pitcher
I worked at starbucks for a year and a half and noone taught me any latte art😭😭😭. Now noone believes I used to work there
Because you don't know that "noone" is two words.
I’m watching Harry Potter while watching this and now I can’t wait to try this at my store
Hi Adam! Nice video! I'm a coffee master in Canada and I do latte art all the time here, my customers love it. Sometimes I have to tap my pitcher at the counter to get rid of one or two big bubbles. I swirl just after that and the milk looks shinny and beautiful. My manager says I cannot tap the pitcher on the counter, that is not "Starbucks standard". I cannot find any information about tapping or not the pitcher on the counter, and this discussion goes on and on. I noticed you don't tap, but your guest taps... Do you know if there is any standard for that?
We just got an updated milk steaming routine, and we are actually SUPPOSED to tap the pitchers to get rid or larger bubbles!
Thank you so much! Somewhat new barista and I can't wait to try to make the heart! 😁
I hate out pitchers for this reason. I hope this video helps me to get better.
Yeah, our pitchers definitely make life difficult for latte artists, but a lot of practice takes the edge off!
So is it true that the shots will burn if you take too long to pour the steamed milk? I was told that it had changed and that the shots no longer burned. Based on personal experience I find that it does taste burnt if the shots sit too long. Any advice on this topic? Please and thank you ❤️
Hi! So the idea of a shot "burning" is a bit of a misconception. What actually happens is that the temperature of the liquid decreases quickly, while at the same time the oils separate from the water, giving it an unpleasant flavor. The same process occurs with regular brewed coffee, only it takes much longer. This is why you shouldn't serve brewed coffee after it's been sitting for more than 30 minutes. For espresso, it depends on many factors, but typically the flavor begins to suffer within 30 seconds if it hasn't been diluted in combination with milk and syrup. Thanks for the question!
The problem with Adam is that he didn't put the spout close enough to the surface, so he was unable to pour a heart.
Hahaa
Why dont Starbucks use better pitchers?
we got new ones
I wonder too
My guess is that our pitchers are designed to pour *Faster* to keep up speed of service. Latte art is fun but not practical during peak hours where most customers are just trying to get their coffee on their way to work.
@@leilad.6016 Work? How dare you say a four letter word on a public forum!!!
I remember when they were first introduced.. something about balancing the weight distribution of the pitcher so as not to cause too much pressure on the wrist.. im pretty sure that was their reasining
I have the same problem as Adam, I would pour my milk slowly and wiggle it about, and the milk would go straight under the crema; the surface just won't get white. My reaction was exactly the same, what am I doing wrong?! Someone mentioned putting the pitcher a lot closer to the surface, so I'm going to try that out next!
Literally dip part of the pitcher into the crema to learn how close you need to be. It's not a pouring motion as much as a drawing motion
Kinda jealous wish you guys were training me! I'll keep watching, ☕
That second time he tried for a heart he was to high and shaking to much so it sunk under the espresso and didn’t rest on top
Great tips. Thanks. Only bad thing is all the products wasted trying over and over. :-(
thank you for this video
You're welcome! These videos are always fun to make :)
Any suggestions when the customer wants non dairy milk? Almond or coconut?
Almond and coconut are tough! Every type of milk requires a different fine touch. Have you ever noticed that nonfat milk and whole milk create different type of foam? The same is true for non-dairy! Keep practicing to find what works best for you. Typically I like to aerate the milk very gently for 3-5 seconds, which works well even for almond milk.
Man I miss these machines mastrena 2s suck
Wait so what exactly is a white flat? Is it just a simple latte with a white dot as the art?
The traditional flat white compared to a latte will have a stronger espresso flavor with denser foam in a smaller quantity topping the beverage. The mark of a truly professional barista will be a foam art design on top - typically either a leaf or a heart. At Starbucks, the flat white isn't quite as fancy - most times I've seen it made it was basically just a latte with an extra espresso shot.
How did adam get his coffee master apron
He couldn't even make a heart
Theft.
I'm great at the basic flat white but become a mess tryin even the heart
Show us a bone dry cappuccino
Amazing! Informative. But I was distracted by the two QASA violations! 🤣
omg they are coffee masters
why ristretto shot and not the normal shot tho?
Adrian Soon flat white get ristretto shot and whole milk other drinks get regular shot and 2 percent by default
I was thinking the same thing because latte standard isn’t ristretto
This is really a latte art?
No
Van Gogh style.
1 sec only ??
I am also a Bari staff, still learning, but what I cannot stand is when we just throw the milk like shit just like nothing these idio....s could have give the beverages away instead of waste it like that.
22 mins? Really?
Why are you squeezing these people together with the "portrait" (vertical) mode of your cellphone????? Don''t you know that our eyes are horizontally placed , not one on top of the other? (Maybe you are different.) Our eyes see things in "horizontal" (landscape) mode, so get with it.
I have to say it's pretty standard...it just seems amateur.
That's why the title of the video says "basic." Thanks for being so respectful!
People who are "basic" shouldn't be "teaching"
Thats like 12 ounces how is that a flat white ? 😂
LMAO Starbucks and latte art shouldn't be in a sentence together
.
Why? What does that even mean?
Something something "indie shops only" probably
I mean he's not wrong, no get a latte at almost any Starbucks and the pour is going to suck. Probably going to taste like shit too. lmao
Not to be a douche adding this point but why do you think they don't have in shop cups for their lattes? Even in the video they aren't using proper cups for latte art, the guy is even talking about how the steam pictures they use make it harder to pour art due to them being top heavy and having a wider nozzle. In order to make people art you want a very thin stream of milk when you pour. The more circles you can make around the cup while setting your milk the better the art will four when you bring your pitcher closer to the mug to begin forming your art. Don't give me wrong I'm sure there are talented baristas at some locations but the art these guys are forming is atrocious. Especially for two managers who are talking about competing in barista competitions. Like seriously search latte heart and I promise you'll see work from beginners in diy or what you would call "indie" or "hipster" shops making drinks 3 tines better. Starbucks is and always will be fast food coffee. It's a step above McCaffe sorry not sorry.