Plenty more to come! Thanks for the support!

Do you watch the whole video?

Thanks!

Thank you for watching!

nah bro what you on, in my area of the country we've got mad chill cafes

Glad you like them!

Noted that as well. Milky wastage. Can be reused 😊 as its is fresh especially when making similar orders.

@@krissk77Steamed milk doesn't keep its texture for very long, which is problematic.

What's left is milk foam, it doesn't count as much waste

@@mikastudio7954 got it. But still, you could reuse it for the next cup or is the texture off then?

@@NilTeisner The second.

Never reuse milk. The waste is worth not having scummy coffee @@NilTeisner

@@levisharman4055 Well, I guess no waste is worth anything really! ;-) Just had a little research and one idea came up: most baristas are extremely precise with weighing beans, powder, grain etc. so why not precisely measure how much milk goes in a jug? Simple line in the inside of the jug could help here, no? I guess if you are an expereinced barista, you become good at measuring but still.. Or do you know if that is common practice?

I believe it has to do with, 1. The basket which is used for pulling the espresso. They come in different sizes, single basket, double basket and triple basket. 2. Depending on the basket there are different ratios of coffee needed. Single basket are around 7-9g, double 16 - 21 and so on, I would guess 18 is just the middleground used. Hope my answer can help, hopefully Connor himself can maybe elaborate or correct me if im completely wrong. Have a fantastic week :D

@@mulst2759 Thank you very much! Honestly this does make sense, I've always been a bit curious on what the reasoning would be. You as well! Hope you have a good one.

Also, the buttons on the espresso machine are typically set to a certain volume. For example 18 grams of coffee in. 40 grams of espresso out in the cup. If you now only put 17 grams in the basket for example, the shot will run very quickly (because water can get through easier, less resistance) and the shot will be under-extracted and probably taste really sour.

Just for consistency, every time I work at a new place I have to relearn latte art with new equipment lol

@@ConnorDoesCoffee Thank you for replying! that sounds like a lot of work lol, I admire that. Your videos honestly are so soothing to listen to/watch!

Just the camera angle

Scales are odd sometimes, you kinda have to guess sometimes

Guess they are decaff

Yeah they are pre weighed decaf portions

he's mentioning it before that he got all the shifts in a different cafe through an app called barista

It's an app called baristas on tap

Filtered likely

Its white and brown sugar

@@ConnorDoesCoffee o ok thanks

It's pre weighed

Because he changed the grind size, needed to purge the machine of grinds held over from the previous, coarser setting.

More to come!

I work at different places every week!

if he was tamping with no pressure the extraction would sputter/spray n the crema would be thin and weak. Whatever his tamp pressure is is fine (also, that tamp seems really heavy, so he probably doesnt need to exert as much force as in other cafes)

That's just coffee grounds stain I believe. They switch out the towels everyday too

They get changed every day

Might not, but it's probably a good habit anyway. Btw - are you french?

No, I´m from city of beer Pilsen (Czech republic) 🙂@@liamfitzpatrick6358