I love this kind of video that you made, I want to learn more about how to make coffee through your videos, keep up the good work man, you have the coolest job!

@timo.hribovsek

Жыл бұрын

Appreciate it my man! You are on the right path, you will be an expert in no time

@celhsardan5134

Жыл бұрын

🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭

Nice

Just watched all four and have to say it's so relaxing watching you make coffees. Been on a kick with POV chef and barista vids and this is some of the best. and so funny with the bloopers. Thanks for making these and wishing you luck in all your endeavors.

@timo.hribovsek

Жыл бұрын

Thank you for the nice words. I feel great that you find the videos enjoyable and useful :)

I really enjoy watching this content, I can't wait to be a barista again. I'm from Australia 🇦🇺 ☺ and I used the Wega polaris ❤

@timo.hribovsek

2 жыл бұрын

There’s definitely a lot of opportunities to work right now !

my coffee shop is also a roastery and my biggest fear is dropping or spilling an entire bucket of beans lmaooo. love your barista videos!

@timo.hribovsek

2 жыл бұрын

Im glad you enjoy the videos! Yeah dropping the bunch on the floor was definitely the highlight of my week. Those beans get everywhere, like literally in places you dont even know exists 😂

@celhsardan5134

Жыл бұрын

❤❤❤❤❤❤❤❤

I love your video it looks like VR 360. Keep going. Thank you.

@timo.hribovsek

2 жыл бұрын

Thank you, appreciate it! Glad you enjoy it.

oh no the beansss hahaha

@timo.hribovsek

2 жыл бұрын

Yeah, that’s what happens when you put your brains off and want to go home hahah

I lovee thiss job maaaan😍😍😍

@timo.hribovsek

2 жыл бұрын

Its definitely pleasing! 😍

I am very interested in the milk holder you have built in the counter. Is it refrigerated, ice down at the bottom or not chilled at all? Either way do you have the name or link to that work station/countertop? In america our milks are in big jugs and bending over repeatedly to an undercounter fridge can be exhausting.

@timo.hribovsek

Жыл бұрын

It’s home made ice well one one side with built in divider for milk/syrups for later in the day. Basically its all just a big hole with drainage mainly for ice and then on the top corner there is a shallow holder we use for milk. It will be kept cold because of the ice around it. In this video there was no ice added as it was a slow day, hence I was picking the milk from the fridge. In the rush hour we put it all outside and fill it up with ice.

Hi! How are you? I really like your videos and I have one question about expresso coffee: I have one in my house but I got a problem, the coffse sieve (where's you have to put the grain, I don't know the right name because english it's not my first language) so, the coffee sieve always have water remaining after the process and I always see your sieve dry. What can be the problem?

@timo.hribovsek

2 жыл бұрын

Im guessing you are talking about the puck at the end? To answer that question I would need more information such as, which espresso machine, which grinder, whats the grind size of the coffee, how hard do you tamp, whats the coffee pf, also whats the pressure when the coffee is being extracted? Things to try that may dry the puck are a more coarse grind and/or a lighter tamp. If the water flow is less impeded by the puck, it seems to be more dry when it comes time to knock it out. These changes may definitely impact your espresso though (better or worse) but it's easy to experiment.

Does the weak steaming wand (as you said) affect the quality of coffee as it might take longer to froth?

@timo.hribovsek

2 жыл бұрын

Not at all, froth is not much of a problem. Its heating the milk, which takes forever. Keep in mind, that’s partially also just my opinion, as the other place I work at the wand is really strong. It is really good for beginners to learn to steam milk though, as you have more time to control the steaming of the milk.

Your cafe makes mochas with choc syrup? Does it taste better then powder that way? We make it with choc powder. 😱😵 the bean drop, I’ve done that so many times. Good vlog 😊

@timo.hribovsek

2 жыл бұрын

I would say there is no taste difference in my opinion, but I don’t drink mochas. It is much more convenient to mix it in and also faster though. It honestly never happened to me before… looking back at the video I have no idea what was I doing or thinking 😂😂

do all australian coffee shops make latte art

@timo.hribovsek

2 жыл бұрын

Yeah if its a ‘coffee shop’ I would say 90%+ of the places would have some sort of head barista and would make latte art. That is for larger cities. I have no idea what happens in the outback though.

Which grinder are you using?

@timo.hribovsek

2 жыл бұрын

Mazzer, good and reliable

@timo.hribovsek

2 жыл бұрын

Mazzer, good and reliable

@aahmed6975

2 жыл бұрын

Which model if you dont mind

@timo.hribovsek

2 жыл бұрын

@@aahmed6975 mazzer robur

I need help lol. Can you explain I'm a bit confused and new to the espresso making world hahaha. When to use a single shot or double shot. Sometimes I see you make a latte for example with the double shot. But then you'll get another order for a latte and a cap and make a double shot but split that shot for both the drinks. When in the drink before you made the same drink 'latte' but used the full double shot for it where as this one on the double order the drinks espresso gets split. Does that make sense? hahahah im just a bit confused as to when its right to make a drink with the full double shot or when to only use the one shot for it

@timo.hribovsek

2 жыл бұрын

Its pretty easy the base for every espresso coffee is one shot of espresso. Meaning splitting double shot. But for Strong coffee (example strong latte), you will add an extra shot of espresso inside, thus making it stronger in coffee. Same thing goes for Large coffee (example Large Latte), since the cup you use is much larger then the other you need to add another espresso shot first, otherwise you would be just adding a lot more milk and lose taste of the coffee. I hope that answers your question and confusion.

@brandonmoore5795

2 жыл бұрын

@@timo.hribovsek Why pour a double shot then and have to split the double shot? Is there a reason behind not just hitting the single shot button?

@timo.hribovsek

2 жыл бұрын

@@brandonmoore5795 it all has to do with how your machine is calibrated. What are your ideal extraction times and grind sizes. Also the basket head sizes and how many you have. Single head baskets are not as good as double in their shape, making espresso extract different. Also 90% of the time you will be making more than 1 coffee at the same time.

where is the cafe, wanna stop by

@timo.hribovsek

Жыл бұрын

In Manly beach, Sydney

@user-yn9tq4ih9y

Жыл бұрын

@@timo.hribovsek thank you, excited to see you😺

@user-yn9tq4ih9y

Жыл бұрын

Btw, which store exactly , there are too much

@timo.hribovsek

Жыл бұрын

@@user-yn9tq4ih9y its The Pantry Manly

you work yourself ?

@timo.hribovsek

Жыл бұрын

At the time of filming this it was in the middle of Covid times, yes I was working alone.

@Bluhsinhnam2010

Жыл бұрын

@@timo.hribovsek is that hard ?

@timo.hribovsek

Жыл бұрын

@@Bluhsinhnam2010 depends how you look at it, its definitely more challenging. You just have to make a plan and be intentional how you operate.

Nice