I watch videos like this all the time but I happened to stumble upon this video today and as a barista, it is super refreshing that you are posting without editing the real-world problems we all experience on bar (with customers and co-baristas) Great video!👍🏼❤️
Great videos. A trick I recently learned with steaming Oatly milk is that if you leave it for 20-30s after steaming and then spin the milk around, it will have far better texture! Blew my mind! (I used Oatly milk for 2 years before without knowing this)
Good for you for coping in a challenging set up. Constantly having to turn around is bad workflow. It is odd the portafilters are getting weighed before the grind when a separate container should always be used to measure the weight and then the grind should be added to the portafilter. Having to constantly afix and remove the portafilter will slow you down. The tamping you are using is a hybrid of manual and automatic which needs to be knocked on the head. Add the grind from the weigh pot into the portafilter and place under the Puqpress. Yes it is very annoying to have someone in your way when you need to get to the fridge etc.
Heyy !! Good video as always 👌 I have a question… why do you work at different places all the time? And how you schedule your time ? Thank you 🙏 (Watching you from 🇫🇷) 🙏🔥
I worked in a coffee shop for 2 years and it was awsome. i love coffee and the process it was super fun but can become super stressful during rush hours but all worth it. definatly give it a try
I heard a few questions while watching the video.I'm doing rock in Korea.South Korea should be collected separately, and head groups should be used separately after meeting and head groups and head groups before meeting the head Group and head Group and head groupsThere's a huge negative view about being extracted, there is a very negative view of leaving for a long time after being extracted.I wonder if I saw this video, I'm curious whether this video is wrong, or only Korean.And I wonder how much the impact of coffee mart when I don't do this way.I understand
This is both stressful and relaxing at the same time. I love it.
you’ve just been feeding us lately lol. non stop uploads and honestly, keep it coming
Trying to post every Saturday minimum and twice a week ideally! Glad you’re appreciating all the content, thanks for the support!
I watch videos like this all the time but I happened to stumble upon this video today and as a barista, it is super refreshing that you are posting without editing the real-world problems we all experience on bar (with customers and co-baristas)
Great video!👍🏼❤️
Thanks for watching mate! Glad you enjoyed 😊
It always make me so happy when the grinder output is exactly 18.0 grams 😅
I’ve never seen an espresso machine built into the counter that’s so awesome
Awesome work, mate.
Thanks mate!
Fantastic mate, thank you
My pleasure!
these videos fix my attention span I get so locked into your work flow
Great videos. A trick I recently learned with steaming Oatly milk is that if you leave it for 20-30s after steaming and then spin the milk around, it will have far better texture! Blew my mind! (I used Oatly milk for 2 years before without knowing this)
i like these
I admire your work congratulations
Just commented on an 1 year old video and this machine still can't put out 18g of coffee.. Imma flip shit and lose my mind 🤣
Yes doesn’t adjust grind time is really pain in the ass
Good for you for coping in a challenging set up. Constantly having to turn around is bad workflow. It is odd the portafilters are getting weighed before the grind when a separate container should always be used to measure the weight and then the grind should be added to the portafilter. Having to constantly afix and remove the portafilter will slow you down. The tamping you are using is a hybrid of manual and automatic which needs to be knocked on the head. Add the grind from the weigh pot into the portafilter and place under the Puqpress. Yes it is very annoying to have someone in your way when you need to get to the fridge etc.
0:52 I screamed for you to tamp and you heard me xdd. Actually I knew that you will remember it. love your content
impressive work
Thanks!
Looks great! What coffee beans do you recommend?
Is it just me that can’t tell the difference at all between how he makes a latte, a flat white and a cappuccino?
Heyy !! Good video as always 👌
I have a question… why do you work at different places all the time? And how you schedule your time ? Thank you 🙏 (Watching you from 🇫🇷) 🙏🔥
I try to view as many cafes as possible, it’s my passion and I like showing all the content to you guys!
hello! I have a question. Is it really normal to dump the leftover milk in the frothing pitcher after one serving? That always makes me curious.
what brand of espresso machine does this cafe use? i notice its built into the counter so im quite interested, ive only ever seen one other like it.
This is a La Marzocco Modbar, it’s quite expensive but really satisfying!
🎉🎉💖💖
👏👏
do people not order any sweeteners in their coffee like caramel all of these are plain?
What was that you did in the beginning? You stopped for a second and put the espresso up against something before letting it pour 0:51
He forgot to tamp the coffee gorund before pulling the shot.
@@conor.delaney22 oh okay that makes sense thank you
ive been thinking of working at a cafe,i need to ask,is it worth it?
I worked in a coffee shop for 2 years and it was awsome. i love coffee and the process it was super fun but can become super stressful during rush hours but all worth it. definatly give it a try
I love it mate! Been a barista for nearly 10 years
What is the name of this coffee shop?
I think it's called Storyline
When i grew up i wanna be like you!
Thanks for the video
13:03 PRO😂
does it really matter having like 17.9 grams or a bit more? as if .1 of a g makes a difference
I have two years experience working as a barista in a coffee shop in Saudi Arabia I'm a barista Can I be hired as a barista?

I heard a few questions while watching the video.I'm doing rock in Korea.South Korea should be collected separately, and head groups should be used separately after meeting and head groups and head groups before meeting the head Group and head Group and head groupsThere's a huge negative view about being extracted, there is a very negative view of leaving for a long time after being extracted.I wonder if I saw this video, I'm curious whether this video is wrong, or only Korean.And I wonder how much the impact of coffee mart when I don't do this way.I understand
what a tools you made pov?
iPhone and chest mount!
junior barista🤮
What Tamb?