keep working on these kinds of vids, your channel will grow fast, trust me :)))

@cool_beans_barista

9 ай бұрын

Thank you bro really appreciate that :)

This video was posted 10/31/2023 & now you have exceeded 300 @ 311! Congratulations! ☕👍

Good work keep it up🎉

@cool_beans_barista

9 ай бұрын

Thanks 🔥

Looks good, excited for more content! One thing I will mention though is that you should be mindful of how high you're holding the cups with your fingers, and you shouldn't touch the mouthpiece of the takeaway lid. 🤞

You're going to kill it. Good luck Bruh

@cool_beans_barista

9 ай бұрын

Cheers brother 👌

noob question, why do you steam in one pitcher and then transfer the milk to another one?

@cool_beans_barista

9 ай бұрын

Ahaha good question ! I really like pouring from the blue jug because the spout is a different kind of shape to the silver one so you can get nice tulips and hearts with it whereas the silver one is good for slowsettas, Rosetta’s and swans :)

Why is the milk froth so thin on all of them? Are all flat whites? I thought capuchinos need 1.5 cm of froth. Its not just adding cocoa powder.

@cool_beans_barista

9 ай бұрын

I will be doing a video on contemporary milk textures as third wave coffee has caused some change in the way baristas foam milk for different drinks… I think aswell the lighting makes the milk textures look thinner than they perhaps are… however to answer your question the way we serve cappuccinos is to think of it as a Latte+ rather than heavy on the foam this is to ensure excellent milk incorporation, consistency in milk texture from drink to drink and ultimately the taste will be better… hope this helps :)

@akilegna1255

5 ай бұрын

Thats cause his milk texture is elite. You can have 1.5cm froth and have silky milk not thick foam

done bro