As a result of shooting this episode, I've had a lot of coffee recently - is it normal to see sounds?

Remember when we never saw his face? Now babish is just like... staring at us.

I just want to feel how smooth his head is

Espresso is made with heat and pressure? How ironic-that’s usually what makes me need an espresso...

It's crazy seeing how far babish has grown, his descriptions and commentary are sooooo much better now

steamed milk, even though this milk is clearly grilled.

So as a professional barista, I can see a lot of people "cringing" at some of the stuff done here and I just gotta say, this is a video for people who DONT have a career in coffee! A great representation of how any average person can enjoy these drinks without worrying about the fine details so just enjoy it for what it is :)

This guy probably had twelve shots of double espresso. Let that sink for a minute

Fun Italian fact of the day! "Affogato" literally translates to "Drowned". The term is applied to the "Caffè Affogato" exactly because the ice cream is literally drowned in the coffee. It's less of a dessert here in Italy and more a guilty pleasure, like coffee cream or shaken coffee. More typical coffee desserts are simple coffee ice cream in all its possible variations and, more typical, the Tiramisù.

Let’s start a guessing game: How many gadgets does Babish have in his kitchen? (Not including basic pots and pans.) I’m thinking 45 at least

In Italian, "Affogato" (AKA Coffee with ice cream) literally means "Drowned", because you technically drown the ice cream with coffee.

Babish: “Lets get down to business.” Me: “To defeat the Huns?”

"This is a relatively inexpensive one, at around 100 bucks" *cries in student*

Babish won't ever see this, but to make a latte art with foamed milk you just have to make sure that there's not too much foam. You can make a latte with cappuccino foam, as long as you remove some foam and then incorporate the remaining foam into the milk by swirling and popping the larger milk bubbles by banging the jug against a hard surface. It's harder to do, but not impossible and the resulting latte would still be as consistent. - A barista

I was in Afghanistan at a little coffee shop and some other Americans came in and ordered a large caramel macchiato. The barista told them that it only comes in the mini cups but a Carmel latte is what they probably want and they threw a fit. They kept telling him that he was trying to rip them off and they’re not spending $4 on a tiny cup.. I had to get up and explain because due to the language barrier, he couldn’t explain to them the difference. It pissed me off so bad & they were so nice to me but so rude to barista... people really being disrespectful bc real coffee shops don’t make their fav Starbucks cup of sugar..

any italian will instantly smell and hear the macchinetta when they see it. Idc if it's the the "worst" espresso the bialetti mocha pot will always have my heart.

Hi there! Barista for almost 8 years here. When it comes to Cappuccino it doesn't matter how many "shots" of espresso you use. A traditional Cappuccino is all about ratio 1/3 Espresso (although I prefer Ristretto for a sweeter less bitter taste) 1/3 well textured milk and 1/3 well textured head. In Australia we tend to put chocolate powder on top although that's not a traditional cappuccino. Your'e right about the latte versus a cappuccino in that it should be more milk and less "foam" but the idea that once again its three components is fairly inaccurate. Think of it more as 3 made into two. You have the milk the foam and the coffee but you want to turn it into a latte so you mix the foam and the milk together to create this soft foamy milk that is inseparable that you then pour into the coffee. latte art is done by changing the rate at which you pour and at which stage the foam has separated from the milk. It should not be a thick heavy foam on top. 1-2cms at tops. Mocha! Okay so this one you kinda butchered (Sorry!!). A mocha is just a cappuccino (1/3 1/3 1/3) with some dark or milk chocolate syrup you add just after the espresso. It does not have cream or cinnamon or whatever else you put on it. That's closer to an iced coffee?? I don't know about that one to be fair. I wouldn't put cream on any coffee if being served hot. I have never heard of a cortado before. Just not a thing in Australia, I'm not perfect xD Sue me! Macchiato oh boy. What you made was a long macchiato without the second layer? There should be a dark espresso on the bottom with a slightly less dark middle (think light brown rather than your tan crema) made by adding 2-5 drops of milk without mixing, If I could put a link here to a photo of one I would, and then adding a small round portion of foam on top. You nailed the affogato except you forgot the main ingredient! Alcohol!! Frangellico goes really well to create an alcoholic affogato! I hope you get to read this :) Thanks again :) EDIT: I forgot to say that I could talk for hours and hours about the difference in different grind types and what you should want and what effects it. Too much information for one little youtube comment! But if coffee is something you want to learn more about then its worth a google!

*cries while brewing my cup of folgers in my old dollar store coffee pot*

Hi! I'm a professional barista. Other than the normal coffee slinging, I also train newcoming baristas for a living. Innovation is the mother of necessity, you did very well with the tools you had! Your tricks are surprisingly on point. I won't say you're "wrong" in your methods but I'd love to give some tips to you and anyone who's curious on making a perfect espresso drink: I was always told the espresso shot pull should be "young bold and legal age" by that (sounds creepy) - it should be pulled within 18-26 seconds. Any longer and your shot may 'die' That's not a bad thing, it just means the shot will be more bitter. The way you poured for the cappuccino was more towards what you'd do for a flat white. A cappuccino should be 2/3 foam at least. Try pouring your pitcher sideways. Sounds weird? Let me elaborate: Pouring it sideways let's the foam pour out first, which is what you want. You know you've made a perfect cappuccino if you can pick it up and it feels almost like air! For the mocha- Always, always, always, ALWAYS pour the mocha in first! Having the mocha in first and then the hot espresso on top will melt and HOMOGENIZE (lol) everything before the milk.

G.I’s watering down espresso is also why an American cup of coffee is called a cup of Joe... G.I. Joe

i would love to drop 140 dollars to make espresso, unfortunately i'm to poor to afford money.

Your Breville machine is crying in the back.

Affogato is one of my favorite desserts! I love Cortados too! I drink my coffee black and enjoy the little-to-not sweet drinks. A great way to do a Cafe Mocha is to replace chocolate sauce with actual pieces of chocolate that is melted by the heat of the espresso. Sometimes sauces and syrups have a sweet artificial taste that you won't get with pure melted chocolate. Okay, my Barista nerdiness is over. Great video!

Babish, it's the heart! The part of the espresso that you didn't name (the dark part) is called the heart. The crema, the body and the heart! Love, your local barista

"...or greeting you at the door with nothing but its crema..." Daymn, that's some really good writing, Babish.

Me: Watching this vid makes me want coffee **Grabs a powdered instant coffee*

Rumor is Babish never slept again after this episode... xD

No one: 40+ year old moms: *EXPRESSO*

This video's just calling me poor in 56 different languages

“I can make a cup anywhere. It’s all about the grind. Not too coarse, not too fine.” -Grimes, Black Hawk Down

the barista inside of me is fuming every time he uses the steam wand and doesn’t wipe the wand down. THATS A RECIPE FOR LISTERIA SIR

You can get a nice gradient effect with the cafe latte by pouring the espresso into the steamed milk over a spoon, so it gently rests on top and slowly diffuses downwards. Then add a little foam on top. Kind of ends up looking like a reverse tequila sunrise but with coffee and milk lol. We used to do that at the restaurant I worked at.

I'm half expecting James Hoffman to pop out and judge you for whatever inconsistencies u gave.

Babish: Makes espresso coffee "Me cries in instant coffee "

At starbucks, it's actually a latte macchiato, while what you've made is a caffè macchiato. In Italian, macchiato means "marked" or "spotted" so the literal translation of caffè macchiato is “marked coffee.” While latte macchiato would then be translated as "marked milk" thus the reason why it's made so differently.

"... and maybe serve this with a little cookie or something instead of a cinnamon stick" *SPITS OUT CHEWED UP CINNAMON STICK* 🤣🤣 I LOST IT!

How about you make "Mamma's Spécialité de la Maison" from The Adaams Family 1991 movie for Halloween or any day in October. And try making it a little less disgusting by using stuff like spinach or okra.

BWB: ‘Cost about $100’ me:I’m sticking to normal coffee

I just want to thank you for your videos! I’ve been binge watching them during quarantine and they’ve inspired me to do so much more in our kitchen! Thank you for all you’re doing!

Watching him drink the espresso romano triggers my acid reflux

Take a shot everytime he says ‘Crema’

me: makes coffee , blends it in blender. foam. ah yes, we have espresso here

This is awesome. Thanks for going over the basics of coffee with us!

AAahhhhhhhh this takes me back to my barista days! Glad to know the small gelato business I worked for really knew what they were talking about, and I've valued that knowledge ever since.

LOVE Trade after your previous coffee video. Already ground to the perfect size and good to go.

My fave: Espresso Con Panna. Espresso topped with Whipped Cream. So good.

It's not a very "traditional" way to do it, but some of the best mocha cups I've ever had were from coffee shops who, instead of using milk + chocolate syrup, would instead simply make them using espresso and steamed chocolate milk. The resulting beverage feels richer, smoother and creamier. Worth a try!

Babish is the only human I've seen that is sassy without seeming sassy and best believe I'm here for it

Pleeeeeease do Iroh's Tea from Avatar: The Last Airbender !!

When did you learn espressophysics? Babish: last night

Your community is awesome, honestly. Most amateur espresso videos on youtube aren't met with a fun, lighthearted comment section. Really good to see.

I have never been so excited! I got so many coffee and espresso tools but don’t really know how to use them this is great!

Nice, I learned of the affogato and in turn invented the "IForgotto" - Lime Ice cream/sorbet covered in tequila

That French press frothing idea is incredible! I’ve been using a French press as my primary means of coffee making for years and have never heard of that! Will definitely start doing this

Hey man this was really well researched and put together

I've known espresso with lemon as a hangover cure. Never knew there was a name for it.

Canadians: Just make it about 3 times bigger. Winter is coming here.

Very interesting video. I love espresso and cappuccino😍😍

Dude I love your watch collection as much as your show!

Might be just me, but I swear his cadence picked up speed as he continued along the espresso trail.

really fun vid Andrew! just wanted to add some stuff. Espresso in the coffee world has to be brewed using 8-9 bars of pressure, so while a moka pot advertises itself as a stove top espresso brewer its just making very strong coffee. same with the aeropress, both only get up to 1-2 bars of pressure. The Flair is a wonderful home brewer but the clean up is pretty horrible. the shot you made looks delicious though. Also for milk beverages the trick with the french press is the best! But when you pour a latte or cappuccino you don't want to pour as high, you break that layer of crema you worked so hard to make. another fun fact is a cappuccino is meant to be smaller more coffee forward with luxurious foam and a latte as the name suggests is more about the milk with some coffee in it. Starbucks is not wrong to call their drink a Caramel Macchiato since the word means "to mark" and they are marking an upside down latte with caramel. Starbucks also sells a traditional one called an Espresso Macchiato feel free to reach out if you and talk to a roaster, barista, trainer :)

Me: Looks at kettle Kettle: Don't even think about it!

Thank you for doing the affogato!!! I used to have it in Brooklyn when I was in school and I have since wanted to make one of my own but didn't know how. Now I will make my own fussy espresso ice cream dream.

All of these look absolutely delicious!

does coffee video w a girl everyone wants him to date announces a girlfriend does coffee video alone

A "cortadito" was the best espresso beverage I've ever had. Much like a cortado but cut with steamed sweetened condensed milk. It was a lot like a Vietnamese coffee and was freaking delicious.

I never knew about the milk and French press method. Now I'm going to use that. Thank you!

I literally got over my last breakup from just listening to babish's soothing hard pine scented manly robust voice that calms my ever so caffeinated soul. Thank you king.

Calling espresso "coffee's fussy Italian cousin" is about the most apropos description of it I've ever heard.

Ooooh exactly what I need to start my morning

I just got your cookbook!!!! I'm so happy :3

Omg thank you for the French press hack!

I'm really disappointed that he didn't mention the 'corretto', basically espresso with a shot of strong alcohol, typically grappa.

I started as a barista this year, and one thing I learned about Americanos is that it's better (perhaps from a more stylistic point of view) to pour the water first, and then add the espresso, just so that lovely beautiful layer of crema isn't broken by the water. 😁☕

Fantastic video for the new espresso drinkers like myself! Thanks!

"warm morning light" you mean "cold grey glow" right? At least thats what it is here in england xD

Nice video for beginners but I would like to add some things: Americano: Pouring hot water over the espresso ruins the crema of the espresso so it is better to put espresso on top of a glass of hot water or even better pull the shot of espresso directly on the cup of water Milk: Dont heat your milk over 70°C it ruins the sweetness of the milk and is just simply too hot to drink. 3% fat milk works the best for latte art but you can use skim milk if you want to. Frothing: French press: There is a technique when it comes to frothing using a french press. Jerk the handle 10 times going all the way up to all the way down. After that, keeping the strainer in the middle of the move it around 50-60 time. This number may vary depending upon how you do it so feel free to make some changes and make sure the strainer doesnt go above the milk or all the way down. Steam wand: Pour your milk into the pitcher and run the steam wand before you start steaming the milk because there might be some water in the steam wand which you don't want in your milk. Dip the wand an inch into the milk keep your pitcher at angle and make sure the wand is near the side not towards the centre because you wanna create a whirlpool. You should get a froth in about 10-20 seconds depending upon your machine and after that raise your pitcher up so that the wand heats the milk instead of frothing it. Tap it on a surface twice to get rid of large air bubbles and swirl it to get a glossy micro foam. This explaination wouldn't be enough so I highly recommend looking up some tutorials. Alternative(s): If you cant afford to buy a automatic milk frother then just get a hand held milk frother. Its a bit tricky but you can control the amount of foam you're getting in your milk. That's all from me, keep brewing ☕

As a starbucks employee, I can confirm that every single person that orders an espresso macchiato has a different description of what it should be. Glad to see someone finally has cleared the confusion

Your work is amazing, thanks !

Ugh I will start making my own coffee from now on, that all looks amazing!

"Without spending hundreds on a complex machine" *"This cost about $140"*

Everyone in New Zealand and Australia: "What, no flat white or long black?"

The use of the french press for milk froth was... delightful and insightful. Genius man.

I never thought before that you could use a French press for that. It works surprisingly well!

I’ve also seen the affogatto done with a thin square of chocolate resting on top and you melt it with the coffee as part of the presentation

Espresso is one of my all time favorites, thanks for the videos. Now I can finally try it at home without feeling like I'll totally screw it up

You are the best making these coffees with relatively cheap tools, thanks

Before you started your French press tip I was going to suggest this. I was a barista for several years and use this trick all the time! Your techniques were pretty good! The only thing I’d say is to tilt your coffee cup to the side while pouring for your cappuccino or latte for a more clear line of demarcation, and make sure you’re adding a lot more foam to the cappuccino. Cappuccino should have a significant amount of foam. But for a guy who’s not a barista, this was really good!

How about you make Hannah's S'mores from Scary Godmother 2: The Revenge of Jimmy for Halloween?

7:40 this is not his first or even fifth cup of coffee, homie's got the shakes.

This entire episode makes me so happy

I could listen to this guy talk all day.......relaxing, informative and he's not full of BS or irritating. I have subbed.😀

Me: * grabs a cup of instant coffee * Babish: Let's talk about espresso Me: * silently sipping my instant coffee *

I can remember being taught to pour the steamed milk out of the side of the jug in order to get it uber thick and foamy

I work at starbucks and while the caramel macchiato is an uspide down latte with some minor changes, we do have an espresso macchiato. This is simply however many shots you want with foam on top.

Oooo that ice cream one at the end is awesome. I just bought a Keurig machine, the one with the frother and the ice cream one is a great idea. Will definitely try it.

7:05 French press? In France, we called that "Italian caffetiere" XD

As a Barista, I am so proud of Babish You’re doing great sweaty

Cool basics video. I like it. Espresso really is a precise science, but it's really worth it when you get it right

Babish: -Consumes an obsurd amount of coffee.- His digestive and nervous systems: AAAAAAAAAAAAAH!!!!