First u make the milk and then u start the espreso... after espreso is made (30seconds) u poor the ready milk into the espresso in the center...then its a capuccino ..but nice try old man,,,
in a busy coffee shop,we need to make a shot first before steaming the milk,because making shot tooks a lot of time so we will be slow,in making cappuccino we do shot first,then steam milk(ofcourse make froth after steaming milk the shot is finish,tap the pitcher in a flat surface so the remaining bubbles will gone and prepare ceramic plate and spoon while letting the milk go down and froth will be on top of the pitcher,then make a perfect cappuccino.. can someone tell me how to be more faster??
i run the grinder as i'm portioning out my milk and setting cups, (only run the grinder 30 sec at a time, and only grind enough for the shots you're about to pull!) then i tamp and set my shots. i start steaming and when the milk reaches 100*F i pull my shots. that way, as i'm finishing my milk, i have just enough time to tap the pitcher before my shots finish. :) hope that helps
first you have to steam the milk before making a shot,bcoz esp shot shelf life is only 10 secs.the tamping is wrong!!!just 2 times you have to tamp,first tamp is 30pounds of weight 2nd is 15 so that can get the perfect shot.then pour the milk with a nice quaity of foam.
how many times do you need to tamp that coffee?? And try swirling the espresso in the cup first then pour in the foam..it will bring the espresso up to the lip and make a very nice way to drink it.
about 5 minutes to make a cappu??...if this guy have to work in a full coffee shop will be his last day for sure!!!
lagatavarela 2 years ago
First u make the milk and then u start the espreso... after espreso is made (30seconds) u poor the ready milk into the espresso in the center...then its a capuccino ..but nice try old man,,,
cienglad 3 years ago
in a busy coffee shop,we need to make a shot first before steaming the milk,because making shot tooks a lot of time so we will be slow,in making cappuccino we do shot first,then steam milk(ofcourse make froth after steaming milk the shot is finish,tap the pitcher in a flat surface so the remaining bubbles will gone and prepare ceramic plate and spoon while letting the milk go down and froth will be on top of the pitcher,then make a perfect cappuccino.. can someone tell me how to be more faster??
johnkris01 3 years ago
i run the grinder as i'm portioning out my milk and setting cups, (only run the grinder 30 sec at a time, and only grind enough for the shots you're about to pull!) then i tamp and set my shots. i start steaming and when the milk reaches 100*F i pull my shots. that way, as i'm finishing my milk, i have just enough time to tap the pitcher before my shots finish. :) hope that helps
nicknagurka 2 years ago
Making a perfect capu? Nice.
How to be faster? Watch some videos of WBC. Basicly one could steam the milk while the espresso is still pouring.
hizennogo 2 years ago
first you have to steam the milk before making a shot,bcoz esp shot shelf life is only 10 secs.the tamping is wrong!!!just 2 times you have to tamp,first tamp is 30pounds of weight 2nd is 15 so that can get the perfect shot.then pour the milk with a nice quaity of foam.
dabamie 3 years ago
steam milk first, then pull shot
Taneesha1989 3 years ago
i can't understand you!
HH2hutchtoo 3 years ago
this is cappuccino?
sorry but I don't beleve it!!
I'm italian, this is an Insane chef's creation....
simtonic77 3 years ago 3
why is this this spanish guy talking, its so unbelievably annoying
debit256 3 years ago
Spanish guy??? There is no Spanish language...
WhiteWolfSix 3 years ago
WTF? "There is no Spanish language"
Damn, that means I wasted two whole semesters in Madrid trying to master a language that doesn't even exist!
Boy, do I ever feel like a dunce!
XavierNinnis 2 years ago
Haha, I mean't there is no Spanish language in this video as the reaction to debit256 :))
WhiteWolfSix 2 years ago
isn't this paul basset?
chilibeanking 3 years ago
Yes, it is.
WhiteWolfSix 3 years ago
Luke Wilson making a capuccino!
adrito70 3 years ago
The proper term is not foam. It is froth. When one thinks of foam they think sea foam. Froth is rich, no visible bubbles at all.
Swedishcarrina 3 years ago
how many times do you need to tamp that coffee?? And try swirling the espresso in the cup first then pour in the foam..it will bring the espresso up to the lip and make a very nice way to drink it.
bluekarma 3 years ago
I'm sure the video is very informative but the only thing I could concentrate on was the BAD haircut...
inuyashahandsome 4 years ago
I saw this program on the plane before. Does anyone know where I can find the english version?
hairysamurai 4 years ago
Original name of this series is Living Coffee and it was produced in Australia.
WhiteWolfSix 4 years ago
The narrarator is talking backwards... very cute ! ! !
amazingeddie 4 years ago