A cafe I used to work at also used beans that were high in acidity. To help battle that, we used to keep a squeeze bottle that was filled with water and a spoonful of bi-carb soda. Add a few drops into the espresso and it helps neutralise the acidity (without affecting the taste) and it prevents the curdling from happening when pouring soy milk!
wouldn’t you think it would be more labour effective to just stick to a communally known medium roast? feel like this is one step farther rather than a step back
@@robinthehippie95 I guess it just comes down to the popular demand of the consumers. Some customers like the acidic roasts, and it's up to us to cater to that
Our cafe in the Japan mountains never see this many customers since Covid. Bright side is our roasting business does better than the café. So fun to watch you all groove.
I'm a silent follower and I really enjoy watching your vids. I'm not a bartender but I own a small take-away cafe at the side of our house and you inspire me to do better. You go girl! ☕️😊🇵🇭
Salam kenal, kebetulan saya juga bekerja sebagai barista, liat vlog tentang keseharian kak laura terampil banget untuk multitasking bikin coffee nya, udah berapa lama kak bekerja sebagai barista ? 🙏
I love the video. Now i’m trying to brew coffee myself. But love the angle in front more coz Can see you making latte art and some pouring clean and clear
Hi I am a new subscriber I understand all the machinery and the processes but I don’t get why you take out some the grounded coffee with a teaspoon Thanks
Bahkan d brand2 top d indo, kalau kopi sdh siap n customer ndak denger pas pesanannya d panggil, sampek dingin dan jadi "fosil"pun tidak akan d antar ke customer.. Memang beda mind set nya ya Laura? Btw selalu amaze sama fast hand nya.. Good job
Kok bisa begitu? Haha.. Aturannya disini sih untuk waitress & front of house staff, prioritas kerjanya memang harus antar kopi & makanan. Di kitchen ada bel, kalau barista kita tinggal bilang ‘Coffee’s Up!’ dan mereka nanti datang dan antar kopinya ke customer..
You focus so much on the milk process and making sure it’s steamed correctly, which is awesome. But I notice you don’t necessarily rush the espresso shots, you let them sit for a while? Doesn’t it ruin the flavor of the drink if the espresso sits too long, doesn’t it contradict the effort going into the milk if you don’t focus on the espresso as well? Just curious? Love to see the effectiveness of how you work.
Hello, I'm a Korean barista. Where can I buy a dosing cup under the grinder? It's not even on the Amazon site in Australia. Please let me know if there's a site you can buy. Thank you.
Semangat kakakk...kak mau nanya.. setiap ambil kopi di grinder..masuk ke gelas hijau.. selalu ada sedikit kopi yg kaka sisihkan ke sendok.. itu kenapa ya kak?
Do you find it annoying when customers ask for extra hot coffee? Does it change the taste or is the milk just hotter. Sometimes I feel like i want mine a bit hotter but didn’t realise thats something you can ask for :)
It doesn’t bother me at all ☺️ It is my job to make coffee however my customers wanted it. It does change the taste of the coffee slightly though, because the sugar in the milk breaks down when it gets too hot. But if that’s what you prefer, you can totally ask for it! ☺️
Wish I could create a buissness like this in our country, our country lack this kind of business standard I'm envy of the other countries, our country just lack too much in a way.
![[a day in my life] working at a japanese bakery 🥐🧈☕️](http://i.ytimg.com/vi/4-RYZ5i1gyI/mqdefault.jpg)
![[Barista Vlog] Small Rushes, Milk Delivery, Patreon Chat | Melbourne Cafe | LaurAngelia](http://i.ytimg.com/vi/2zVBJWNO00E/mqdefault.jpg)
Why do I watch a barista make coffee for 26 minutes straight is beyond me. And why I find this oddly therapeutic and relaxing - I have no clue.
A cafe I used to work at also used beans that were high in acidity. To help battle that, we used to keep a squeeze bottle that was filled with water and a spoonful of bi-carb soda. Add a few drops into the espresso and it helps neutralise the acidity (without affecting the taste) and it prevents the curdling from happening when pouring soy milk!
Wow, the thought of putting water & baking soda into coffee is just really bizarre to me, but I might give it a try, hahaha.. Thanks Isaac!
wouldn’t you think it would be more labour effective to just stick to a communally known medium roast? feel like this is one step farther rather than a step back
@@robinthehippie95 I guess it just comes down to the popular demand of the consumers. Some customers like the acidic roasts, and it's up to us to cater to that
Yes! Not having a coffee but a tea right now, then this vlog notified :D. I'm inspired to have my own Coffee shop ☕☕☕
Our cafe in the Japan mountains never see this many customers since Covid. Bright side is our roasting business does better than the café. So fun to watch you all groove.
It’s been a dream of mine to open a Coffee Shop in Japan when I’m older. Good to hear that the roasting business is doing great!
I love your barista videos, they are both super entertaining but also very soothing to watch! Can't wait for the next one
Thanks Ruby!
I'm a silent follower and I really enjoy watching your vids. I'm not a bartender but I own a small take-away cafe at the side of our house and you inspire me to do better. You go girl! ☕️😊🇵🇭
I can't explain how much happiness I gain from watching your videos. Please never stop posting:)
I am watching this in background whilst working in London. I enjoy the sounds. I hope to be able to come say hi next year!
Salam kenal, kebetulan saya juga bekerja sebagai barista, liat vlog tentang keseharian kak laura terampil banget untuk multitasking bikin coffee nya, udah berapa lama kak bekerja sebagai barista ? 🙏
Thank you! You all make a lot of people happy!
due to subs to your channel 9 month ago and always watching your vlog...now i'm a barista and happy with my new career 🥰🥰🥰...luv from malaysia
🎉 wow glad to hear!
I love the video. Now i’m trying to brew coffee myself. But love the angle in front more coz Can see you making latte art and some pouring clean and clear
Love these video’s! Please don’t stop making them😁 you are a great barista
Hi I am a new subscriber
I understand all the machinery and the processes but I don’t get why you take out some the grounded coffee with a teaspoon
Thanks
Lovely.
Always enjoy watching your videos.
Bahkan d brand2 top d indo, kalau kopi sdh siap n customer ndak denger pas pesanannya d panggil, sampek dingin dan jadi "fosil"pun tidak akan d antar ke customer.. Memang beda mind set nya ya Laura? Btw selalu amaze sama fast hand nya.. Good job
Kok bisa begitu? Haha.. Aturannya disini sih untuk waitress & front of house staff, prioritas kerjanya memang harus antar kopi & makanan. Di kitchen ada bel, kalau barista kita tinggal bilang ‘Coffee’s Up!’ dan mereka nanti datang dan antar kopinya ke customer..
@@laurangelia ada yg blg org kita fokus ke "sent" not "delivered"
Amazing... i really like your vlog. Im gettin some good info about coffee.. cool.. thanks...
Beautiful Laura! Enjoying your videos. What is your favorite Coffee from the Coffee shop?
Yay my favorite to watch 😍
Amazing as always!
What's your mask rules there? I see some wearing the mask correctly, some wearing it incorrectly and some completely pulled down??
omg teh tarik 10:35 HAHA much love from Singapore!
I always love to watch your videos ❤️❤️ im also working in same field
ur cafe vlogs are just Great 💙 .... I'm having tea and watching this...
Thank you!
Will definitely pay a visit next time fly down to Mel
You focus so much on the milk process and making sure it’s steamed correctly, which is awesome. But I notice you don’t necessarily rush the espresso shots, you let them sit for a while? Doesn’t it ruin the flavor of the drink if the espresso sits too long, doesn’t it contradict the effort going into the milk if you don’t focus on the espresso as well? Just curious? Love to see the effectiveness of how you work.
Hi, Laura.
I'm a barista in Korea.
Thank you for Video
Good Luck!
🥰
I absolutelyyyyyyyyyy love youuuuuuuuuuuuuuuu
In Holland due to covid it is take away only😔 looking at you flog ...it is almost as we are there enjoying a good Coffee....
oh no, autotamper 😥, i was in love to see you to tamp manually in a busy day
Hello, I'm a Korean barista. Where can I buy a dosing cup under the grinder? It's not even on the Amazon site in Australia. Please let me know if there's a site you can buy.
Thank you.
You do great job keep going 💪🏻📸☕❤️
By the way i m Moroccan Barista i know how about this moments i like this😍😍
Cheers from Philippines!🇵🇭
Keep shine like a sun..
Love from India...🥰😍
I thought the same as you before you said “Teh Tarik” and it confirmed me about where are you came from … wkwkwkwkwk
yesss finally
long time no see you make coffee
I love your coffee
Hi Laura, what is the machine by the grinder its white and right beside the espresso machine ? Im thinking its a leveler or tamper?
It’s a PuqPress, automatic tamper
Is Gordon's coffee a chain with many locations or just one location ?
Just one ☺️
Lovely 😍
i love ur video
Are you from Singapore or Malaysia? Or you have visit one of those? Teh tarik is my favourite beverage
She's Indonesian. Look it up in the description
New crew ? New hiring 🙋🏻♂️
Semangat kakakk...kak mau nanya.. setiap ambil kopi di grinder..masuk ke gelas hijau.. selalu ada sedikit kopi yg kaka sisihkan ke sendok.. itu kenapa ya kak?
is a "full milk coffee" what Americans would call a "latte"? ("latte" is a silly name for the drink since that just means "milk" in Italian)
Good work
My love ♥️♥️♥️
are you Filipino laura ?
She's Indonesian. You can confirm her origin in the description box
Какой фирмы эти большие чёрные чашки с блюдцами ?
Do you find it annoying when customers ask for extra hot coffee? Does it change the taste or is the milk just hotter. Sometimes I feel like i want mine a bit hotter but didn’t realise thats something you can ask for :)
It doesn’t bother me at all ☺️ It is my job to make coffee however my customers wanted it. It does change the taste of the coffee slightly though, because the sugar in the milk breaks down when it gets too hot. But if that’s what you prefer, you can totally ask for it! ☺️
How i wish u could train me more knowledge 🥺
Saya penasaran kak. Kopi yang dipakai asalnya dari mana? Selain kopi apa jual minuman jenis lain juga disana?
Penasaran mahlkonig nya dipake untuk apa mba?
Buat Decaf & Filter
i think u need milk jug with stick temp for your ghost steaming. 👍
สวย
Buen día....desde chile🇨🇱
☕☕💕💕
hi mrs barista :)
Hiiiii~~
❤
1:10 i got it and smushed this insect
hiring madam?hehehe
wish you well...
Wish I could create a buissness like this in our country, our country lack this kind of business standard I'm envy of the other countries, our country just lack too much in a way.
i am pretending studying in a cafe
I’m getting nervous watching all the customers coming in …..I’d be a wreck. You are a true pro !!!!!
You work at caffe
where is Rowan,? the white dude.
Why aren't people from Melbourne, or at least your customers, keen on wearing masks? :(
They're completely pulled down as per regulation applies.
💪❤😊👍
tenyata orang indoo :)
Life of the well to do, 8$ coffee
💖