Latte Art with Billy Willson

[illuminatioracle]

laahhte aahht

[quixoticoaf81]

I got a great tip for homemade espresso at coffeeloverstipandtricks (.) com

[sns4jc]

Is it just me, or do those shots not look so tasty? They seem too dark...and I was taught to tamp only once. Am I wrong?

[liquidfire56]

it's not wrong to tamp a second time. after the first, you're using about 30 pounds of pressure. then you have to hit the side with the tamp to knock any remaining grinds along the side of the portafilter then you tamp a second time but not as hard to polish it off.

[cafejarkus]

yeah thirty secs is plenty of time to texture milk. Blue karma: Aren't you worried about burning your coffee while it's sitting in the group while you're waiting for the "perfect timing?" Don't talk about flavour while you leave your puck in the groups to burn!!!

[bluekarma]

too bad these competitions are about style and presentation rather than flavor. Real coffee connoisseurs must be laughing at all this hubbub about nothing!

[nsdc1991]

Blue Karma you don't know shit about coffee... That was a good pour from the group, you are right that 10 secs is not acceptable before folding the milk, but you should be able to start the extraction of coffee and texture your milk in time. 30ml in 30 secs for the perfect espresso shot.

[nsdc1991]

And milk being textured correctly is extremely important, to get to the desired temp i.e. 60-70 (max) degrees C, caramelises the natural sugars in the milk, so much so that you would never want to ruin your coffee with sugar.

I'm not laughing at the 'hubbub', i'm laughing at you.

[bluekarma]

it's funny that I OWN my coffee business and serve upper-class patron in Brentwood, Beverly Hills and celebs like Naomi Watts, Angela Bassett, Marcia Cross..etc..BUT according to you I know shit! LMAO! I have ITALIANS who come to my locations because they specifically say my espresso is the BEST. And my frothing is above par. Aside from being Italian myself and owning an espresso business..what have you done besides work for someone else and finsih 2nd place..also known as the First LOSER

[hotsalvation101]

most people who own business' are usually more mature than you sound. And more literate. And usually don't have time to waste writing comments that include "LMAO" and "LOSER".

[bluekarma]

@hotsalvation101 perkside dot com...look for yourself. I have free time because I work for myself! Try it sometime!

[bluekarma]

what good is any of that if you use crappy beans and tap water? Great espresso drinks have to have the right ingredients. So what if you make the perfect looking latte or cap yet it taste like shit? I make sure what I am preparing taste good before it gets processed. Starbucks uses crappy beans, tap water and unnatural fillers for the most part. I blow them away(according to all my customers).

[nsdc1991]

own a roasting and wholesaling coffee company. judge at the national barista champs each year.

"frothing" the milk really gave your game away amateur. that and machines are fitted with water filtration systems so the quality of water is consistent. but play out your name dropping pitiful existence on you tube bagging a bloke for having a go at putting his own video up. you're awesome!

[bluekarma]

@nsdc1991 i use a EspressoMate system and frothing is the correct term idiot. And I do make drinks for famous people ALL THE TIME. Why your own Ewen McGregor was my customer last Sunday. Making drink in a contest hardly means success in this business. And the guy who makes the coffees i use? He is a 3rd generation Italian and his espresso is used in the finest hotels and restaurants in LA. Don't hate just to hate dude.

[bluekarma]

@nsdc1991 I don't know shit yet I operate my own mobile espresso here in LA and work on shows like Dexter and commercials like Carls, Jr. movies like Pirates of the Caribbean..etc OK you know more! I actually froth my milk first, then i pack the espresso and extract it, and in that 30 seconds or so, the milk settles and the foam is thick and tight. Since it is pretty hot initially, the resting actually makes it just right. My customers rave about it. Who cares about latte art? Taste matters!

[FetusLoofah]

hmm. is that why he just took first in yet another regional barista champ? don't hate, buddy. billy is a friend and an amazing barista.

[bluekarma]

@FetusLoofah latte art is not what makes a drink better. I would blow him away but then again I am earning a living while he has time for competitions that do what? Bring business to his shop? Oh, he doesn't have one! LMAO

[FetusLoofah]

@bluekarma Not like it matters but Billy does own a shop you fucking clod.

[bluekarma]

@FetusLoofah yea, right and I am sure a bunch of losers go there. What kind of grown man has a name "Billy"??? That's boys name. And I still do btter foam(not art) than him, I guarantee you. I just got picked up to do anther Cinemax show this past week, you fucktard.

[bluekarma]

@FetusLoofah regional? Who cares? How many don't even ENTER because they are not into contest or silly games? Making hearts bad flowers and dog faces in my latte won't make me a customer if the drink taste bad. Or maybe I am missing something about Europe? Oh, yea, America saved your asses way back, twice, so you could have your little foaming contest. LOL!!!!!!!

[FetusLoofah]

@bluekarma You're the worst troll ever. This guy is from Oregon. This isn't a contest, it's supposed to be educational to people who are new to coffee.

[bluekarma]

honestly, pulling your shots before you steam your milk is not advisable. 10 seconds is an eternity in terms of flavor loss. I am surprised the judges aren't aware of this. I will hit the start on the espresso shots about halfway through my frothing. It IS ALL ABOUT FLAVOR. Americans forget that by obsessing on milk which is merely a way of adding length to the drink time.

[levi944]

@bluekarma How do you hit start on the espresso halfway through frothing? Are you packing it and setting it aside? Or do place it up in the group head and wait until you are halfway done frothing? Just curious, because either way the heat will wreck the espresso by turning it bitter before it's even extracted.

[moochy72]

nice job well done....gr8 vid...

[eagerbob]

Good Job Billy !

not bad for a left-hander.

and don't forget to clean the counter !

[o8zai]

looks great.. i wish i can froth milk too.. :(

[purpleiris12]

he won second place?

it would've been cooler if he did something more complicated

[22animalfarm]

He won second in the barista competition, art is not judged. just taste and description.

[chummel123]

go billy!!!!!....gooooooooo!!!!! billy- boooooyyyy

[mockheroic]

Too bad those shots went bad while he was waiting for the milk to separate. Pretty latte, probably doesn't taste all that great.

[bluekarma]

I just noticed your remark after posting mine about those espresso shots. If he did this in an Italian cafe, they would refuse the drink!

[peni5lickr]

yeah new zealand i must say we make mean coffees and the best milk lol

[graceaquarius]

same machine that our shop owns

[hcknyefsane]

good job billy im a barista in PRET A MANGER and i use to struggle to do the basic paterns ie the leaf/flower now i know all of it hearts , double and trip, le leafs etc billy makes it look easy again good job

[bluekarma]

@hcknyefsane yea, it's like putting a tuxedo on a bum. He is still a bum! Or painting a junked car that won't start! lol Or a pretty girl with bad breath! Latte art doesn't mean the coffee is good. The milk may be okay(although he pulled the shots way too early). Timing is EVERYTHING in this business.

[nefeloma]

is the accent scotish?

[ammyranth]

Pretty sure it's a kiwi accent.. New Zealand :P

[coffeevideomagazine]

Yes, it's my voice. I'm from NZ.

[jarrod1331]

thanks billy been tryin for a couple o weeks to get it just right but now i know how

[cormyg]

'can you do the same with 2% milk ? ' - hey! iam a new zealand barista (so our commercial milk might be differnt to you americans!)...technically you can use trim milk and get the same effect, but some baristas arent fond of using it in comparison with fuller fat milk.

[er1ns]

Billy. You're the best.

[beautyariel]

Great tips for this barista in training! Thanks Billy!

[deepak809]

can you do the same with 2% milk ?

[epirawr]

"Good job Billy!"

[baggygr3En]

LOL!!

[casscivi]

i wish they didnt show the stupid making of the coffee

[pr0n3]

i bet you love starbucks! GROSS!

[Jesuka]

if you don't like it so much why are you watching it?

[furrycanuck]

I was just in Portland for a week and one of the highlights of the trip was getting a macchiato poured by Billy Wilson at Albina Press. He also recommended Coffehouse Northwest at West Burnside and Trinity, which is a fantastic coffeehouse- with a SYNESSO. :o)

[davidoisthehero2293]

what is this " how it's made" ? lol

[0reeferman0]

he's using a la marzocco machine, those are great

[nvrsleepnvrdie]

starbucks should use this for advertisements. so cool

[brokenheartboy]

is there some sorta course u can take?

[xtremekaos2k6]

wow just wow, i work for starbucks and all i can make is a heart nothing like that

[coffeevideomagazine]

You can also get this video on iTunes. We release one new video each Monday. In the iTunes store search for "Coffee Video Magazine" and you can subscribe to our weekly coffee videos.

[cool7sweet]

very good. but i thing u'll try more. isn't it?

[applefritter234]

Now i wanna try it...

[Jasonian]

Love the underhand grip. I've never tried it, but it's a LOT easier control from what it feels like to me.

[Bobalm]

dam that guys is good

[surlygirlie]

yummy