costa barista
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Uploader Comments (musikero14)
All Comments (24)
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what do you now have to do to become a barista maestro?
Thanks
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@cwalter --- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment
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@malboiuk ---- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment
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@patch696969 --- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment
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ok i have to put u all right here, putting the coffee in the group handle doesnt burn it, the reason it shouldnt be done is bcoz the oxygen gets to it and it changes the flavour, makin it more bitter.... o n thumbs up if everyone thinks he should go to starbucks as their standards are shit lol
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after extracting the espresso for the cappuccino and mocha the espresso is left for longer than 8 seconds without milk meaning the crema starts to dissipate.
the milk wasn't banged for the cappuccino and for dotting the mocha either.
the extraction time was different for the mocha and cappuccino but should have been the same, problems with water pressure perhaps?
no stencil used for chocolate? tut tut.
ALWAYS HEAT THE MILK FIRST THEN EXTRACT THE ESPRESSO!
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he fuck up on the BRAND STANDER ON THE CHOCOLATE SPRINKLE ( it has to be done with it) its the tread mark) !!!
Iansexy89 2 years ago
@Iansexy89 ---- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment
musikero14 1 year ago
oh and he didn't purgle the steam iron either, tut tut!
2otalH4VOC 2 years ago
@2otalH4VOC --- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment
musikero14 1 year ago