Flat white beginning to end
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Uploader Comments (statesmanls1)
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All Comments (18)
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I think the shots were sitting, a bit too long, but otherwise very skillful, your lucky to have yourself!
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interesting...im working for coffee shop...nd im making flat white as well...but if ill make it like that...sorry i didnt pass...its increadible to make shots first....i couldnt actually believe it wen ive seen this video in first time...=( im sad
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Great video, very clear and accesssible. The explanations in the comments section are also helpful. Nice one.
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I appreciate the reminder on the "how to". Got an interview tonight for a cafe job and haven't made an espresso on a cafe machine in about 5 years.
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Don't you think your steamed too much froth for flat white? pls help
cyclone100100 8 months ago
@cyclone100100 Not sure if anyone has a real definition of a flat white. A latte has about 1.5cm of foam on top and a cap double that. This probably had 1cm max which is why i called it a flat white. Some people order flat white and expect no foam at all. I find with no foam the drink is very flat and thin so I believe the should be some froth on top. What do you think?
statesmanls1 8 months ago
i dont mean to moan, but any barista should steam the milk before extracting the esspreso, this way you dont allow the coffee to die
MrBigjack1987 1 year ago 8
@MrBigjack1987 It takes 20 seconds to steam the milk on this machine. Can't see it as a problem. The alternative is to steam the milk and then spend 2 minutes dosing the portafilter and pulling a shot or what I've seen people to do they dose the portafilter steam the milk and then pull the shot. Meanwhile the coffee is sitting there going stale in the handle and also getting hot. A shot of espresso doesn't go off that quick so I can't see the problem with steaming after.
statesmanls1 1 year ago 3
where is you thermometer?? :-)
Rudobrody25 1 year ago
@Rudobrody25 Don't need one. When its starting to burn your hand you know to stop steaming.
statesmanls1 1 year ago