I have made all the mistakes you detail, and I haven’t even made 10 milk drinks yet! Got lucky on two of them, so I can’t blame the machine. I’ve learned a lot from your videos, thank you.

I've watched a number of videos on your channel now and they're really helpful. I'm in my 50s now and only started enjoying coffees in my 40s. And I only bought an espresso machine a few years ago. It's the Breville one that seems pretty popular, but I only use it a couple times a month - probably because I've been making disappointing coffees with it. After I started watching barista videos a couple days ago I realized I've been making more mistakes than I can count. My dilemma is that I don't really know what I like. I enjoy all sorts of coffee drinks, but couldn't tell you by taste what most are. I wish coffee houses hosted tasting events like breweries and wineries. Make it a bit of a social event where you can try all the different coffees in one sitting without overcommiting to any in particular. At any rate, thanks for all the great videos helping me figure out what I need to improve on.

pulled my first shift in a cafe today and becaue of your comments and vids aleady got very good feedback for the smooth ness and taste of the coffee with milk .... many thanks and have a great christmas...

Great video, I’ve never worked in a coffee shop or used an espresso machine but I’m opening a coffee shop in 2 weeks so I’m learning in a crash course fashion lol, this has been really helpful

I love foam milk, though mixed with espresso..... omg its thee best!!!

Frothing milk to a maximum temperature of 65° and not like everyone says at 90° makes all the difference for latte arte. Thank you ❤️ for sharing that hidden secret. I which I knew that a long time ago...

I think making too much foam is very easy for beginners to do. But what's interesting is that I didn't know that overheating the milk can cause the blob of foam to just sit there, which is something I am experiencing with my drinks. 😅 Will have to work on the dodgy technique. Thanks.

I was uncertain of far to turn on the steam knob. You answered my question; all or nothing.

Thanks for this, it was really helpful! I overstretch consistently and move my jug around too much!

See i agree to a degree with what you guys have said with the temperature, but i get orders for extra hot meaning i've had to adapt the technique to get a quality product from milk- steamed to 80 degrees.

Fantastic video again, I had a Sage Oracle with automatic steamer, bought a Linea Mini as a retirement present to myself, now steam milk like a 66 year old professional. Really enjoy all the videos you put up, hope your all getting over the pandemic. Kind regards from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Johnny

Thanks for rectifying the problem

I work at a bar, and I've always had to ask someone else to make the coffees. That's why I want to learn how to do it properly... also, now I can make the girl I have a crush on a coffee anytime we're working together

Such a great video! Thank you!

Great video and top marks for zero waffle. Straight to the point, almost unheard of on KZfaq

thank you so much, its very help full

Thanks so very much. I watch you lessons over and over, I'm a newbie in espresso coffee, got addicted while in Spain vacationing for a month. January 2024 bought a Gevi 3 in 1 machine after doing some research and I felt it was adequate for a rookie, after a month of making coffee for me and wife, I had learned the machine, tuned properly and doing my first hearts, thanks again you and the crew for such a great, clearly explained instructions/directions.

all your videos are so aesthetically pleasing like

A few days ago my expresso machine stopped steaming my milk. I finally figured out the problem the milk was old. The milk tasted find and it wasn’t past best by dates either put it had more of a buttery smell. My thoughts are it was about to go bad so no foam. I had another unopened carton in the fridge with the same date with the same smell. Maybe it wasn’t refrigerated properly in the store? Nevertheless I got fresh milk and got tons of foam and made Haloumi with the other milk😊.

I'm new at this and your video was VERY helpful!! Thanks.

Idk if my frother is not as strong or what not,i do everything based on these videos and it never do any foam,tried on many milks,amounts and so on,just gave up and ordered automatic frother :D

Hi Luke and team. Thanks for the tips, the clear explaining and training. I am enjoying the videos, but most importantly, l'm learning from you. My friends and family are more regular visiting for getting a good coffee. Thanks to you and your team, whom are traing me.... The toothpick in nozzle hole - that's a winner. I do have a question for you. Pre-infusion .... How long to l have to wait before I start pulling my espresso ? (sec /min ) Kind regards Leon from RSA.

I see 2 of my mistakes in your video. Thank you for explaining it.

Thank you ❤

Thanks! Sometimes I hit it just right then three times later--uh, not.

Oh what a great channel I landed on to ♥️♥️

Great tips. Right to the point. ⭐️⭐️⭐️⭐️⭐️

We thank you for advice

Loving your videos and the learning 🤗

Thanks for all your videos, have learnt a great deal! Keep them coming. I’m absolutely kicking myself. Was visiting family in Coffs last week from San Francisco. I had no idea you guys were in Toormina!

Awesome tips!!! Thank you.

Great tips. I'm just starting and so happy to have found your channel

Does this apply to plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for sharing

Happy happy to see this

Hi For how long do I have to stay with the jar to make perfect form and consistency milk?

Thank you

Excelente thanks SSS

Another great video Luke, keep up the 'AWESOME' content

I am struggling to get my machine to foam milk.. It was fine but I have serviced it, backwashed and descaled. It's an old Astoria single group and it's just for my own use, not commercial. Two different bottles of milk and it just won't microfoam. It used to, but won't any more. I have no idea what I'm getting wrong. 🤷🤔

One of the cafe here is use that kind of wiggly wiggly motion and the milk texture is pretty bad, I never come back to that Cafe again Lmao 😂

Love this channel. You guys are awesome

Thanks. Now I can try this on my poor Dedica. Poor me.

Moving the jug up and down is the old American way of steaming milk. 😅😂

wow!!awesome video and very talented

isnt that big blob of milk (with too much froth) ideal for capuccino's or caramel macchaito?

I need some help. First of all, great video and presentation, with examples and everything needed. Thumbs up. :) I am using a simple Delonghi Magnific S machine at home. The foam I am getting is a bit too thick and solid. No were near what you showed, but still - when I pour into my cup, even from 5cm-10cm the foam starts building on top of the crema and it's no longer hazel. And when I pour from up close to the surface of the coffee (after lifting it by pouring from high) I get rather thick foam that doesnt swirl or move around like a liquid. What am I doing wrong? Is it possible I am steaming it too much? Also, since all videos use an opaque mug I can't see how the coffee looks at the bottom. In my case I use a clear glass. inside of it I can see a bright layer on the top and the other 80%-90% of the coffee is darker. Is that supposed to look like that or is the color should be consistent all throughout the coffee? Last thing - I use a 250ml glass. I pour long shots that are about twice the size of a typical espresso shot. I steam about 60ml-70ml of milk. I sometimes use a 350ml pitcher and I also have a 200ml pitcher. real tiny. Maybe this can help with diagnostic my problem. Could it be the machine? Could it be the crema isn't good enough? (which means there's nothing I can do) Anyway, great tutorials and a great video. Keep up the content coming :)

I bought two home espresso machines. However so far I am not able to froth the milk that can pour latte heart (art). I'm able to steam the milk with right high pitch sound, swirl the milk and avoid big bubbles. The frothed milk always has a thin foam layer floating on the surface. After pouring the milk at a height to mix the caffee and milk, I lower the pitcher to create the art. However the milk cannot form the white pattern on the surface until the last foam layer. The last foam layer doesn't have much flowability and is simply dumped over the surface forming a chunk foam cover. Please help me resolve the issue. Thanks!

The steamer sometimes makes such a racket it will wake the dead!

Thank you Sir! Looks like I’m an expert! 😂

is it the same with oat milk?

When you say 60-65C, I see the temp needle rising in the immersed thermometer and keeps going up even after I have stopped steaming. So do you stop steaming a bit BEFORE it reaches 60C on the dial so that it doesnt end up overheating beyond 60-65C?

Very re-occuring question that goes in my mind. Basically in the takeaway cafe I work in, we split a double shot into 2 small cups. When a customer orders a small I have to brew 2 single shots (because who uses single dose baskets) 1 shot I brew into the take away cup and the other we brew into a small glass shot which we might use for another cup later on. How long would you wait till it's time to throw that shot away, normally I would do a couple minutes, but even if the shots fresh and I pour the shot from the glass into a takeaway cup I would feel guilty. I am left in confusion.

I can get nice smooth texture but bubbles tend to appear a few minutes after it's been poured. Any ideas why that happens?

when heating up to 65c only, isn't the drink not hot enough for a coffee?

Struggling with me being a new home barista wannabe. How do i avoid milky cappucinos? My coffees taste like flavored milk 😭

I’m a Barista and I find that using alternative mills always screach for me regardless where the tip is