@bonerwizard Dude, That's pretty fricken sweet! I like the pour towards the end that has a rosetta and an upside down heart in the middle of it. I will have to try that one out for sure! I work at a local coffee shop in Amarillo Texas and I am pretty sure I am the only one in a 1,000 mile radius that knows how to do latte art. When I give someone a latte that has even just a basic rosetta they flip!
@bonerwizard Dude, That's pretty fricken sweet! I like the pour towards the end that has a rosetta and an upside down heart in the middle of it. I will have to try that one out for sure! I work at a local coffee shop in Amarillo Texas and I am pretty sure I am the only one in a 1,000 mile radius that knows how to do latte art. When I give someone a latte that has even just a basic rosetta they flip!
DUDE what the fudge is an APPLE CAPPUCHINO??? It seems the further away the coffee shops are from Italy, the more degenerated their products become - Starbucks anyone?
Someone mind helping me, see i have a low-end machine and it has only a double filter basket. shoould I dose that 14g in it and make it into 1 cup or dose 7g and make it into 1 cup or is 2 cups the best option?
I too aim to relearn those of a skills. But I am sorry that I do not yet know how to make well brewed tea as popular as Cappuccino can be made popular trough the craft of free-pour.
Seems like all he's making is wet cappucinos... I wonder if lattes or other espresso drinks are as popular in Australia as they are in the US. At the coffee place I work at (mountain mudd), we typically make 3 lattes for every cappucino.
I'm sorry, but it seems like you are the one who is wrong. And I don't appreciate your (completely incorrect) characterization of all American Baristas. A wet cappucino is a straight pour (with microfoam, since you're very good at reading wikipedia) of milk into a cup of espresso.
My comment was for the simple fact that they were being labeled lattes while they were, in fact, cappucinos.
@csieb2011 That's cool if you don't appreciate my correct assumption about MOST American barista's. It's true, America thinks a cappuccino is 1/3 espresso, 1/3 milk, 1/3 foam, when a true Italian style cappuccino is an 1 1/2 ounces espresso and 4 1/2 ounces micro-foamed whole milk. There should be no such thing as a "wet" or "dry" cappuccino in my opinion. Foam should never be part of the equation, it's a sign of poor steaming. BTW, I don't get my information off wikipedia thank you very much.
whoaaa nicee dude!!!, im just starting coffee art, used to work at starbucks but now working at Mc cafe. <3 how the ppl training me at Mc cafe cant even steam milk without bubbles let alone make a heart on a latte :P found it pretty funny that a 15 yr old was teaching the managers/trainers how to steam milk. only been there 2 weeks and already scoring 5 shifts a week on cafe ^.^
It's a simple fact: pure coffee bean contains LDL cholesterol (the bad kind). espresso preparation means no paper filter (thus the LDL gets through). You might "feel fine" up until the day that you have a heart attack or stroke. The wise word is "moderation" in all things. Remember that without moderation, the things we love are often what eventually kill us.
Also that Nutrasweet (Aspartame) for the espresso...it too crosses the blood brain barrier, similar to MSG (glutamate) inciting process described below. As does Taurine in the energy drinks. Crosses BBB, and was contributing to my seizures in Truckee, CA during summer/winter of 2008.
Found on Google: Espresso and espresso-based beverages tend to be high in cholesterol. ....Terpenes, for example, are oils found in coffee beans that tend to contain LDL cholesterol. The presence of high-cholesterol oils such as terpenes in espresso may be undesirable to individuals who want to limit the intake of cholesterol for health reasons. For example, LDL cholesterol in particular has been shown to increase the risk of diseases such as heart disease, among others.
I had a mini-stroke in a Starbucks in Truckee last winter while drinking an espresso. Transient ischemic attack--mini-stroke. Been walking slowly ever since. Used to be a long distance hiker. Thru-hiked Appalachian Trail, etc. Carditis due to Lyme disease and/or antibiotic induced lupus; crosses blood brain barrier; over-excitability of neuro-transmitters; inflammation; lesions, leuko-encephalitis, etc., etc. Be careful.
Most people probably are, StoryByPhoto. I think it's just when getting chronic brain disease that the particulars begin to take on importance. I never had much of a problem with aspartame, but now experience a direct correlation between it and neuropathy pain in legs.
The brewed coffees have nearly zero LDL cholesterol, and 2 espressos isn't that bad at all.
I was drinking about 5 drinks per day when I first got my Saeco... a little too much cholesterol. Heck, I didn't even drink that many when I was stationed in Sardinia. Maybe two per day...
Wow, talented indeed! Check out my channel and view my latest Bialetti Moka Pot video called "Preparing A Bloody Espresso". It's quite bizarre really, but lots of fun too!
The way to do it is to pour milk "under" the shot, and then start shaking the lip of the jug from side to side. Once the milk starts to hit the top, start slowly pulling the jug towards you as you shake. To finish, pull the lip of the jug up and away from yourself, so the leaf faces "away" from you.
Amazing atmosphere with the music... Before, I just put it on there but now I'm practicing every morning. Didn't even think of tricks like these before a girl at the local Segafredo gave me a Cappuccino with a heart. :)
haha damit verdien ich mein geld ;) das macht so spass.... die heutigen caffees haben alle so ne kaffeemaschine..und mit dem richtigen schäumer is alles möglich, ich liebe meinen job! :D
Now, how much coffee do you have to grind? Well, the more coffee you grind doesn't necessarily mean a fuller, richer, "sweeter" (a bad term: coffee isn't naturally sweet) coffee, If you put too much coffee in the group it will become harsh, too little and it may bring out sourness and burntness. The best thing is to experiment and taste it! Hope this helps.
In regards to German coffee, the roast profiles tend to be shorter, and they tend to go harder, and therefore your getting fuller flavour and good acidity. So i'd stick with that 1/7ths espresso rule.
In regards to the shot time- it should be around 23 seconds from the start of the pour (not the hit of the button) this can vary though depending on the composition of the blend and its roast profile.
Hi, I would be extracting about 28-30 mls of espresso for a cappuccino, however their are some cultural differences that apply. We use 1/7ths espresso to a cup/glass here, for example, if we use a 210ml cup, we will put 30 mls in. In Italy, because everyone's drinking espresso and not much milk coffees they use a delicate coffee (low body, low acidity etc.), so the good places will put a 30ml shot even for a 150ml cup.
Man, I'm a trained and continually training barista, but the best latte art I've poured yet would be the accidental penis whilst attempting a heart. Practice practice..
these are used with either full cream milk or skinny milk (1% fat). Full cream milk is better than skinny milk to stretch the milk (When you hear that hissing sound)- as it won't create as much bubbles, however skinny milk will get you to your desired foam amount quicker. You can get perfect milk with either full cream and skinny, but full cream is easier. Also, some brands are better than others, you just have to experiment, in the end, alot of it is in the technique.
I'd love to free-pour battle with you! But I'm out of practice... working in Sydney is great, you're encouraged to perform! However working out west (closer to home), I get in trouble doing funky freepour designs, adjusting the grinder, even making long blacks the proper way! (they INSIST that I over extract the shot to fill the whole cup... argh)
2011 hudsons coffee barista competition final @ youtu.be / gKVs3J0DOd8
aubarista 5 months ago
Damn u r great. I m a coffee lover. and soon i'll open my own coffee bar. and i'll take some tips from u.
skandmishr 6 months ago
Respect.
yakabox 9 months ago
The Best Espresso Coffee in the world can be brought from
CultureTelevision 10 months ago
OOh Man!! That is really awesome....
ulunihau 11 months ago
look up superlenin69 spro jam season 1 episode 2 YEARBOOK: this is how we roll in toronto yo!!! straight up bangin spros.
bonerwizard 11 months ago
@bonerwizard Dude, That's pretty fricken sweet! I like the pour towards the end that has a rosetta and an upside down heart in the middle of it. I will have to try that one out for sure! I work at a local coffee shop in Amarillo Texas and I am pretty sure I am the only one in a 1,000 mile radius that knows how to do latte art. When I give someone a latte that has even just a basic rosetta they flip!
aacappilla 9 months ago
@bonerwizard Dude, That's pretty fricken sweet! I like the pour towards the end that has a rosetta and an upside down heart in the middle of it. I will have to try that one out for sure! I work at a local coffee shop in Amarillo Texas and I am pretty sure I am the only one in a 1,000 mile radius that knows how to do latte art. When I give someone a latte that has even just a basic rosetta they flip!
aacappilla 9 months ago
bad ass!
nickl82886 11 months ago
if you live in the UK and are interested in taking a barista course, check out Edgcumbes who run courses at £49.
You can find out more by emailing us on either tom_bourlet@hotmail.co.uk or on sales@edgcumbes@hotmail.co.uk or by telephone on 01243 555775
Training is for all levels and is taught by a highly qualified professional Barista.
mrtom999 1 year ago
if you live in the UK and are interested in taking a barista course, check out Edgcumbes who run courses at £49.
mrtom999 1 year ago
love coffee!
mrtom999 1 year ago
nice
coffeeum 1 year ago
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CappuccinoMaker 1 year ago
Highly skilled barista. Loved it. Need to learn those skills. Awesome!
fanshabia 1 year ago
Since I got some pointers from coffeeloverstipsandtricks (.) com I've saved so muuch money
flashyshoe011 1 year ago
And I've always been wondering how they do these shapes with the milk.
stgma 1 year ago
This has been flagged as spam show
Attention all coffee lovers-I just made a video on coffee- check it out on my channel!
stand4more 1 year ago
DUDE what the fudge is an APPLE CAPPUCHINO??? It seems the further away the coffee shops are from Italy, the more degenerated their products become - Starbucks anyone?
MrPainfulTruth 1 year ago
That coffee is so beautiful I don't want to drink it.... >.<
mdeonx16 1 year ago
Azz is now working at 'The Cupping Room' in Hobart. It is a part of the Oomph! Coffee franchise, but is a working warehouse roastery in the city.
Azz has an older brother Dain, who is a rockin' barista. These two brothers both work @ The CUpping Room, and their Da ( me) roasts the coffee.
A Slayer, and a Synesso both feature and there is always SO's and blends running. Great place. Check it out on Facebook.
Gozzkindred 1 year ago
This has been flagged as spam show
FIND OUT HOW TO MAKE A CAPPUCCINO ON MY CHANNEL :)
MrLukasDiSparrow 1 year ago
CEBO espresso coffee machine!
For more information, please contact to sales@yooilsystem.co.kr
ChihoKim 1 year ago
CEBO Espresso coffee machine
ChihoKim 1 year ago
Comment removed
ChihoKim 1 year ago
Bravo Well done mate...
MokaflorCoffeeAust 2 years ago
Ha !
I haven't seen this for quite a while, but it is STILL SO GOOD!
Gozzkindred 2 years ago
it was like artwork the way he put that creamy looking thing in
MrPringzzz 2 years ago
Someone mind helping me, see i have a low-end machine and it has only a double filter basket. shoould I dose that 14g in it and make it into 1 cup or dose 7g and make it into 1 cup or is 2 cups the best option?
iMartger 2 years ago
@iMartger Dose 14 grams. Use a double in one cup.. tastes better, if you don't like, just make ristretto.
hotsalvation101 2 years ago
I like 1:01
BlackTwister999 2 years ago
GJ!
I too aim to relearn those of a skills. But I am sorry that I do not yet know how to make well brewed tea as popular as Cappuccino can be made popular trough the craft of free-pour.
Hollowbarista 2 years ago
Fantastic skills.
caffevinci 2 years ago
all so easy well done Im ur age but female ... I love being a barista so much fun
TheDinoJess 2 years ago
wow. how did he do that?
josephdc22 2 years ago
Awesome
sabersunombre89 2 years ago
Seems like all he's making is wet cappucinos... I wonder if lattes or other espresso drinks are as popular in Australia as they are in the US. At the coffee place I work at (mountain mudd), we typically make 3 lattes for every cappucino.
csieb2011 2 years ago
Wrong. He was making cappucino's using microfoam which is much better than the thick foam used by uneducated American baristas.
misterniko171 2 years ago
eg. Starbucks 'Baristas' haha
i'm 17 and have been a barista for 4 months and i'm already better than them!! (then again to achieve that took about 2 weeks!)
piersthelegend 2 years ago
How would you know? Did you work at a Starbucks?
Apollyon007 2 years ago
I'm sorry, but it seems like you are the one who is wrong. And I don't appreciate your (completely incorrect) characterization of all American Baristas. A wet cappucino is a straight pour (with microfoam, since you're very good at reading wikipedia) of milk into a cup of espresso.
My comment was for the simple fact that they were being labeled lattes while they were, in fact, cappucinos.
csieb2011 2 years ago
@csieb2011 That's cool if you don't appreciate my correct assumption about MOST American barista's. It's true, America thinks a cappuccino is 1/3 espresso, 1/3 milk, 1/3 foam, when a true Italian style cappuccino is an 1 1/2 ounces espresso and 4 1/2 ounces micro-foamed whole milk. There should be no such thing as a "wet" or "dry" cappuccino in my opinion. Foam should never be part of the equation, it's a sign of poor steaming. BTW, I don't get my information off wikipedia thank you very much.
misterniko171 2 years ago
Caffe nero by any chance??????? (sorry for doing free advertising for CAFFE NERO)
dodgyface80 2 years ago
whoaaa nicee dude!!!, im just starting coffee art, used to work at starbucks but now working at Mc cafe. <3 how the ppl training me at Mc cafe cant even steam milk without bubbles let alone make a heart on a latte :P found it pretty funny that a 15 yr old was teaching the managers/trainers how to steam milk. only been there 2 weeks and already scoring 5 shifts a week on cafe ^.^
Great Vid! (Y)
Lolwerty12 2 years ago 6
It's a simple fact: pure coffee bean contains LDL cholesterol (the bad kind). espresso preparation means no paper filter (thus the LDL gets through). You might "feel fine" up until the day that you have a heart attack or stroke. The wise word is "moderation" in all things. Remember that without moderation, the things we love are often what eventually kill us.
maximilian333 2 years ago
This isn't stopping me from having 1 cappucino every morning, but I generally try to drink tea or brewed coffee for the remainder of the day.
maximilian333 2 years ago
You are absolutely wrong. Coffee contains ZERO cholesterol, as it is not an animal product.
On the other hand, it does contain a diterpene called cafestol which has been shown to increase blood serum cholesterol levels.
hiasficango 2 years ago
nice hearts.....
BATCH420 3 years ago
Also that Nutrasweet (Aspartame) for the espresso...it too crosses the blood brain barrier, similar to MSG (glutamate) inciting process described below. As does Taurine in the energy drinks. Crosses BBB, and was contributing to my seizures in Truckee, CA during summer/winter of 2008.
Azorka82 3 years ago
Found on Google: Espresso and espresso-based beverages tend to be high in cholesterol. ....Terpenes, for example, are oils found in coffee beans that tend to contain LDL cholesterol. The presence of high-cholesterol oils such as terpenes in espresso may be undesirable to individuals who want to limit the intake of cholesterol for health reasons. For example, LDL cholesterol in particular has been shown to increase the risk of diseases such as heart disease, among others.
Azorka82 3 years ago
I had a mini-stroke in a Starbucks in Truckee last winter while drinking an espresso. Transient ischemic attack--mini-stroke. Been walking slowly ever since. Used to be a long distance hiker. Thru-hiked Appalachian Trail, etc. Carditis due to Lyme disease and/or antibiotic induced lupus; crosses blood brain barrier; over-excitability of neuro-transmitters; inflammation; lesions, leuko-encephalitis, etc., etc. Be careful.
Azorka82 3 years ago
Im fine.
StoryByPhoto 2 years ago
Most people probably are, StoryByPhoto. I think it's just when getting chronic brain disease that the particulars begin to take on importance. I never had much of a problem with aspartame, but now experience a direct correlation between it and neuropathy pain in legs.
Azorka82 2 years ago
been drinking coffee since i was 3 yrs old. am now 19 and drink 3 brewed coffees and 2 espresso a day and feel fine!!!!!!!!!!!!!!!!!!!!
CoffeeMaster20 2 years ago
The brewed coffees have nearly zero LDL cholesterol, and 2 espressos isn't that bad at all.
I was drinking about 5 drinks per day when I first got my Saeco... a little too much cholesterol. Heck, I didn't even drink that many when I was stationed in Sardinia. Maybe two per day...
maximilian333 2 years ago
On your capuccinos, you'd be marked down for not having a full ring of crema around the edge of the cup. The art looks nice, though.
kamakazii323 3 years ago
nice, I use A Nuova Simoneli Espresso Machine, good art
tonyawebo 3 years ago
Makes me want Caffe Vivace right now! :D
astayonix 3 years ago
This has been flagged as spam show
Wow, talented indeed! Check out my channel and view my latest Bialetti Moka Pot video called "Preparing A Bloody Espresso". It's quite bizarre really, but lots of fun too!
beckbeckdanno 3 years ago
nice shot.. ^_^
idampogi 3 years ago
oh my! I need some coffee right NOW!
54spiritedwill54 3 years ago
perfect !!!
BlackTwister999 3 years ago
geez.. =)) i cant say anything, your great dude
MizMaiden 3 years ago
flat whites are allowed to have AT THE MOST 5mm of froth on top i make it with 2mm of froth on top
VolcanicICEman 3 years ago
That is a Skill with a Lot of sweat and Blood Practice...
saeho90 3 years ago 10
Flat white is one and only in Australia and New Zealand, therefore there should be a thin foam, it's just about right anyways.
vervo 3 years ago
flat white is usaly no foam...is it not
atleast in australia
westy012345 3 years ago
Nice video with music..enjoyable.
texashoncho 3 years ago
I Would like to have one pls looks great^^
183309 3 years ago
Very nice dude .... respect!
getferderrie 3 years ago 2
hey man, you are awesome!
Can you tell me how you make a leaf? I can only make a heart and have tried so hard to make a leaf so many times but i just cant!
simonman09 3 years ago
The way to do it is to pour milk "under" the shot, and then start shaking the lip of the jug from side to side. Once the milk starts to hit the top, start slowly pulling the jug towards you as you shake. To finish, pull the lip of the jug up and away from yourself, so the leaf faces "away" from you.
Cheers
jez (not the original poster)
iameviljez 3 years ago
complimenti :D
supermommy87 3 years ago
Costa coffee are about to start displaying latte art as a special programme, seems everyone is impressed by latte art!
KiriCentala 3 years ago
Beautiful! =)
deathstorm79 4 years ago
Amazing atmosphere with the music... Before, I just put it on there but now I'm practicing every morning. Didn't even think of tricks like these before a girl at the local Segafredo gave me a Cappuccino with a heart. :)
dergitarristde 4 years ago
wow ur good!
n2n4n 4 years ago 2
What song is that? Awesome video!
charlie2602 4 years ago
coldplay
JRandB 4 years ago 2
Wow your realy good with the Latte Art
EnigmaC4 4 years ago
WOW! 17!? Great work.
That's some beautiful crema.
LilithFilth 4 years ago
haha damit verdien ich mein geld ;) das macht so spass.... die heutigen caffees haben alle so ne kaffeemaschine..und mit dem richtigen schäumer is alles möglich, ich liebe meinen job! :D
nonaxerously 4 years ago
hoabrt barista,
where are you working in hobart?
could you please post an address?
cheers
daryan44 4 years ago
60 liverpool st, at oomph! coffee (next to hudsons) sorry about the delay- I just got the net back up.
hobartbarista 4 years ago
Ah, nice one. And I can onbly allmoast make rosetta latte... :P Well, mayby someday.
hizengo 4 years ago
Does anybody know the name of this song?
CSIGummy 4 years ago
Coldplay - Don't Panic
artje777 4 years ago
Now, how much coffee do you have to grind? Well, the more coffee you grind doesn't necessarily mean a fuller, richer, "sweeter" (a bad term: coffee isn't naturally sweet) coffee, If you put too much coffee in the group it will become harsh, too little and it may bring out sourness and burntness. The best thing is to experiment and taste it! Hope this helps.
Azza
hobartbarista 4 years ago
In regards to German coffee, the roast profiles tend to be shorter, and they tend to go harder, and therefore your getting fuller flavour and good acidity. So i'd stick with that 1/7ths espresso rule.
In regards to the shot time- it should be around 23 seconds from the start of the pour (not the hit of the button) this can vary though depending on the composition of the blend and its roast profile.
hobartbarista 4 years ago
Hi, I would be extracting about 28-30 mls of espresso for a cappuccino, however their are some cultural differences that apply. We use 1/7ths espresso to a cup/glass here, for example, if we use a 210ml cup, we will put 30 mls in. In Italy, because everyone's drinking espresso and not much milk coffees they use a delicate coffee (low body, low acidity etc.), so the good places will put a 30ml shot even for a 150ml cup.
hobartbarista 4 years ago
that is the most coolest thing I've seen a barista done with esspresso and milk. I am a barista and I haven't done anything like that before.
Littleotau 4 years ago
Man, I'm a trained and continually training barista, but the best latte art I've poured yet would be the accidental penis whilst attempting a heart. Practice practice..
tampthis 4 years ago
Is there some special milk that is used for making this ?
How much fat in milk should be for a perfect result ?
Fidelio0690 4 years ago
these are used with either full cream milk or skinny milk (1% fat). Full cream milk is better than skinny milk to stretch the milk (When you hear that hissing sound)- as it won't create as much bubbles, however skinny milk will get you to your desired foam amount quicker. You can get perfect milk with either full cream and skinny, but full cream is easier. Also, some brands are better than others, you just have to experiment, in the end, alot of it is in the technique.
Azza
hobartbarista 4 years ago
Thnx for the advice, it's always good to have people who will help you.
Fidelio0690 4 years ago
oh my! I need some coffee right NOW!
esferundito 4 years ago
i started getting interested cause of food network. that glutton for punishment guy now i'm hooked. though my main thing is pastry -_-
Jesuka 4 years ago
I'd love to free-pour battle with you! But I'm out of practice... working in Sydney is great, you're encouraged to perform! However working out west (closer to home), I get in trouble doing funky freepour designs, adjusting the grinder, even making long blacks the proper way! (they INSIST that I over extract the shot to fill the whole cup... argh)
CafeSuave 4 years ago
I'm a trained barista too, but this guy knows something :)
A lot of experience and time. That is what you need.
And the love of coffeine :D
Peter86hun 4 years ago
dude im gonna try that at work tomorrow. i wonder who the lucky customer will be...
nickyb628 4 years ago
sweet next time im in aussie ill have to find this wee shop and get a coffee ^_^
kjy04 4 years ago
I want to be his girlfriend.
xPrincess515x 4 years ago
Nice work.
S1Vivaldi2 4 years ago
wow that was soo cool do you have any tips as i want to be one of the baristas at this caffe i wnt to work at
jmhere07 4 years ago
hw u do that
nick99994 4 years ago
dude is hot. I need his name and phone number plz.
vinomazzei 4 years ago
all i can say is WOW!
phouvilath 4 years ago
Makes me want to go and open up the shop, FREE LATTES! Beaut!
RKLounsbury 4 years ago
You rock! Makes me want to make another cappucino even though I've had two today. :)
gbovino 4 years ago
genuine talent, great video!!!!
axlpam 5 years ago
sweet skills... I see a latte art championship entrant.
abstractgourmet 5 years ago
hello,looks great...saluti luca
bestcafeespresso 5 years ago
very nice video, very useful for learning latte art techniques.
TheChinglish 5 years ago