5 Barista Myths that just won't die

No video

5 Barista Myths that just won't die

Рет қаралды 19,770

Seven Miles Coffee Roasters

Күн бұрын

Пікірлер: 47

@ThePoorStudent Жыл бұрын

Good point about freezing coffee. I've had coffee in the freezer for months and it still tastes pretty good!

@KristofferEngstrom Жыл бұрын

I buy some bags at the same time, vac them and freeze them. Then, when Im about to open one, I split it into 250 gram bags and vac them and puts them vacced bags back into the freezer again. Not sure what is correct, But I let them thaw in the vacum bags, not letting water condensate on the beans. It seems to work very well.

@MermanManly 6 ай бұрын

Manly Vale resident here. It's funny seeing my local baristas in KZfaq videos. Love the down-to-earth Aussie vibe of this channel. 😁👍

@joofbing Жыл бұрын

I taste every cup of coffee before I hand to my customers, so I can attest that you are correct 🤣

@SevenMilesCoffeeRoasters Жыл бұрын

ahahaha!!

@jecstrike Жыл бұрын

The freezing is a game changer for me as a home barista. I can save my beans from getting stale or store it and use it in the future.

@Apostolnixx Жыл бұрын

Not just that, I'm saving money by buying bigger bags.

@jecstrike Жыл бұрын

@@Apostolnixx yes to that and I got a bunch of different beans rotate for months. Great to break the myth on this one.

@bettercoffeequest Жыл бұрын

Yep! Been freezing my coffee for the past year or so.

@harpercharlie Жыл бұрын

Good to see a great video from you after long! Loved it. Keep making more.

@StephenProsserHCC Жыл бұрын

We use 3 de1s with integrated scales to stop at the right weight. We now use Weber Unibaskets in each de1. Puck prep and a solid, level tamp are critical

@JordanQueiroz Жыл бұрын

Excellent video 😃 please, upload more videos like this. The contents you make are very helpful 😃

@guillaumefleury9973 Жыл бұрын

I should be here for the tamping part 😂. Awesome video, we need more of please 🙏

@PradyumnVij Жыл бұрын

Why don't more coffee shops use light roasted coffees in Australia. 99% of cafes in Australia use medium to super dark roasted beans which are obviously intended for milk drinks. All the espresso based dark coffees have almost zero acidity and lighter notes. While the cafes in which light roasts are being used the barista is serving up sour under extracted espressos. Most Australian roasters also roast in a medium to dark and labelling it as light "for espresso". I end up getting way better shots at home buying the pour over labelled light roasted blends 🤔. I've lived in Sydney, Melbourne and Perth and can only remember 3 cafes with good espresso (but even then you might go on an off day with a less skilled barista or retention of a different coffee in the grinder). Sometimes the barista is also just questionable. I once ordered a pour over (from a cafe that actually brewed pour overs) and was served a long black.

@lala7701 Жыл бұрын

Yay! a new video by you guys :) the tamping one is still very much out there for some reason, while it makes no sense. I don't know what I think about the jug thing - some world latte art champions recommend specific ones and I've found that a round spout works best for me overall compared to a sharp spout. It's not about how much the equipment is expensive, though. And there are some machines out there that makes your life harder when it comes to steaming milk.

@clarkelliott6272 Жыл бұрын

Had to hit the closed captions to catch the "past its used by date" in the intro.

@zackerypeterson5811 10 ай бұрын

For some reason, I'm reminded of Orem from Norsemen.

@74_pelicans Жыл бұрын

Got some of your coloumbia las Flores, best coffee I've had in a long time. Well worth the price.

@SevenMilesCoffeeRoasters Жыл бұрын

Great to hear! it definitely is super delicious!! Our Roasters get psyched when great coffees make it to the table! :D

@yams900 Жыл бұрын

Good stuff mate !

@yajt6651 Жыл бұрын

“Stop complaining about your gear?” You might need another video to explain what that even means 😂

@Gk2003m Жыл бұрын

What it means is this: you don’t need to spend thousand$ to get a good shot of espresso. You need to learn to work with what you have.

@loganmontgomery1955 7 ай бұрын

That being said, there is such a thing as poor equipment that can very well lead to bad tasting coffee.

@Pascal.Z Жыл бұрын

Always like to watch videos that put your feet back on the groud 👍

@The_Ubatron Жыл бұрын

Hoffman-Hendrik-level anti-BS. Cheers ☕️😁👍

@jantomka Жыл бұрын

LOL! I want to see more of this Bogan Barista character!

@scottOlsonsoulson 7 ай бұрын

Storing coffee in a freezer is bad idea. Here's the science. Freezers, and refrigerators work by removing heat not by adding cold. They do this by pulling humidity out of the air because it's water that carries heat. So every time you open your freezer door you're introducing warm air and humidity that your freezer has to work hard to remove (it also wastes energy & increases your elec. bill). This causes moisture to be deposited on everything inside your freezer & that moisture turns to ice crystals, inside of the storage medium & directly on the food. This happens very quickly; within 24 hours. Within a week you're going to see moisture crystals inside most everything in your freezer. This destroys flavor. If you have a 1-way valve on your coffee bag that will be plenty good enough to protect it. But, if you get warm fuzzies 'cause your coffee is 'fresher' from the freezer, by all means have at it.

@Turkeysammich3000 Жыл бұрын

Ive noticed that if I grind on my light roast on my Delonghi at a 4 instead of a 2 like with a not too hard tamp, it flows out better and tastes better, if I grind too low or tamp too hard, it sputters out and makes a tiny mess. I love Starbucks veranda blend beans, but I don’t know how to get those fresh

@dudea3378 Жыл бұрын

Your grind is too fine. If you tamp to the max and grind coarser it will taste better.

@KristofferEngstrom Жыл бұрын

This was the best, down to earth and realistic video regarding coffee Ive seen. Thank you !

@SevenMilesCoffeeRoasters Жыл бұрын

Glad you enjoyed it!

@user-jo2pg1gh5v Жыл бұрын

LOL! I want to see more of this Bogan Barista character!. What are the scales used at 2:53?.

@SevenMilesCoffeeRoasters Жыл бұрын

Acaia Lunar Scale :)

@Gk2003m Жыл бұрын

1:05: you are correct that crema does not measure the “quality of coffee”. That is, a darker vs lighter crema does not say whether the coffee is delicious to you or not. HOWEVER. Crema can tell you a bit about the roast and the freshness/age of the coffee. And…. it is part of the overall experience. I would scoff if I went to a fancy restaurant and ordered espresso, and it utterly lacked crema.

@Gk2003m Жыл бұрын

2:53: ‘blonding’ can be a reasonable barometer. Yes there’s still good stuff flowing at that point, but there’s an obvious color shift… and within a couple seconds of it, most of the good stuff is exhausted and you’re into the bitters.

@SevenMilesCoffeeRoasters Жыл бұрын

reasonable for sure... but still leaves a wide margin of interpretation, and again with the darker roast vs light roasts 'blonding' can therefore happen or be interpreted differently. I'd put greater effort in consistent weight of dry coffee IN, extraction yield OUT and TIME it takes for that consistency, where messing with the variables simple allows different expressions of flavours already present. Preferences in flavours also shift greatly amongst consumers... depending on your cultural heritage and preferred diet one may prefer bitters more than another :)

@SevenMilesCoffeeRoasters Жыл бұрын

@Glenking2003 I can testify that I've had some wild espresso's brewed by competitive barista's and yes variables were messed with, but I've had expresso with incredibly pale crema yet delivered amazing flavour. Though I do agree, crema often shows easily weather a coffee is fresh by the presence of bubbles and the correct initial creamy thickness to it after brewing shows a great extraction within parameters. Under being watery and over presenting a oily consistency.

@RegrinderAlert Жыл бұрын

@@Gk2003mThat’s just plain wrong.

@Gk2003m Жыл бұрын

@@SevenMilesCoffeeRoasters @RegrinderAlert very pale crema is one thing. But if you have a shot that’s been running dark to medium for more than 20 seconds, and then within a couple seconds the crema turns blond, THAT is the ‘blonding’ I’m talking about.

@droidtigger Жыл бұрын

Taking coffee as you need it introduces moisture each time you open the container. Ideally you should vacuum seal when freezing. This is a great way to store it long-term.

@SevenMilesCoffeeRoasters Жыл бұрын

or to take it one further step; pre-potion the coffees first :)

@droidtigger Жыл бұрын

@@SevenMilesCoffeeRoasters even better!!!! Even less waste.