In our latest video Jimmy is teaching a latte art novice how to pour a latte art heart using the exact same methods we use to train baristas here at Artisti Coffee Roastery. We invited Katrina from Butterfly Media to join us in this video as she is a regular customer in our espresso bar. She's an ads expert and social media coach but also a self confessed coffee addict. Katrina might be an expert at drinking coffee but she's a novice in her coffee making ability so she was perfect to work with in this video.
This is actually a similar video to one we released recently where Jimmy was teaching El from our team here how to pour a rosetta. There's a lot to learn from these video's if you're trying to improve your own latte art as Jimmy walks each student through the fundamentals of each pattern and provides many tips and tricks.
We hope you enjoy the video and it helps you in your own quest to pour great latte art. If you have any questions please drop us a comment.
Connect with Butterfly Media on Instagram @butterfly.media_
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Hey guys, welcome back to the Artisti YouTube channel.
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I am here with a special guest.
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This is. This is Katrina from Butterfly Media.
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She is a Facebook ads expert here on the Coffs Coast.
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Welcome to the Artisti Roastery.
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Thank you so much for having me.
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Now, you love coffee. Love coffee.
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And you can make coffee at home for yourself.
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You've not made coffee in any cafes, that I'm aware of.
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Not for a very long time.
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Say in a previous life. Many years ago.
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Well, today, we are going to spend some time
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learning about latte art, particularly how to pour heart,
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which is a pretty common go to pattern for people starting out.
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But I think tonight I want to talk you through the processes of how I train
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someone to to really pour a good heart so that you can do it consistently.
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We're going to talk through the Artisti steps of technique in pouring.
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I'm going to show you some of the things that you can go home and practice.
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That's going to save you
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lots of money on milk and coffee without throwing it all down the drain.
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What I'm going to take you through
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today is a page straight out of our fundamentals training.
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Now if you're here in Australia on the Coffs Coast,
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you can come into Artisti
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and do our fundamental training and have a barista trainer
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stand with you and do this one on one which is what we're going through today.
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If you're not here and you just want to download the PDF
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following the video, keep watching to the end,
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and I'll tell you, we you can grab that downloadable PDF.
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Now let's get started. So
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I'm going to just straight off the bat throw you right in the deep end
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and get you to pour a coffee,
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because I'd love to see kind of where we're starting from.
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Okay, great. You game?
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I am going to make it a little easier for you.
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I'll do the coffee and the milk.
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So I'm just doing the pouring. You just you can just hang out.
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You're just going to pour.
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This sounds like the best bit.
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Wonderful, while I'm preparing this.
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Why don't you tell me I guess,
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what's I guess about Butterfly Media?
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And what is a day in the life for you?
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What's your primary area that you look after?
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You said Facebook.
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Yeah, well, a day in the life at Butterfly Media
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is definitely a coffee in the morning.
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I can't wait to be able to create a beautiful heart for myself, actually.
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So we're Facebook ads specialists.
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We work with coaches and online educators, helping them grow their business, using
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Facebook ads and also looking at things like landing pages and their offer.
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So it's it's quite a rounded support for coaches and online educators.
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So if you've got some knowledge in the bank and you want to sort of
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create an online course about it, come and see me, we can promote it.
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Wonderful. Very cool.
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I got distracted by my milk then, but I was listening.
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So that's it.
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And then a day of like is just running ads.
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So I run ads now for e-commerce spaces and for coaches.
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So we do lead generation and conversion ads making sales on Shopify
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sites or leads so that coaches can call and get them into their courses.
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That's what we do. Awesome.
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We are our community is primarily small businesses, cafe owners.
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As you've got any what would be your go to
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get any hot tips for a cafe owner and if they wanted to running socials.
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Running socials, yeah.
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So if you're if you're a cafe owner the best thing to do is get on
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all of the social media platforms that are relevant to your clients.
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So I would this on Instagram and Facebook for a start.
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I would head over to TikTok and run some lives showing you showing
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showing people how to make the coffee or what a coffee looks like
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or some day in the life events that are happening in your world.
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With a story I agree. Yep.
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Am I pouring this are you pouring this?
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You're pouring this.
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Wow, are you guys ready? Go for it. Okay. Where are we at?
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That's where we're at.
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Perfect. How's that? There's a heart in there.
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Ahh the galaxy.
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All right, beautiful.
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That's a great starting point. Wonderful.
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Is that helpful?
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Are you like, wow, we're working with this?
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No no I can teach you something that's good.
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So let's I'm going to break down the different sections for you
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because what's there is a few different moments
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throughout the poll that we want to focus on.
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if you've seen the video that I did with El recently, I spent a bit more time
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going in to Rosetta's and doing a very similar thing.
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This video is probably just even refining down on the exact moments
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that we're practicing.
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So our focus is to make sure we get a good coffee and milk mix
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because without that it's hard to be consistent in flavor. Yep.
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So if we're bringing that creamer to the surface,
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we're potentially drinking a more bitter coffee.
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If we're going in to fast and we're creating any sort of milk sitting on top,
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we might get a a weaker experience and that's not repeatable from day to day.
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Wow. For yourself, like drinking at home, you'll notice that you'll actually think
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your extraction might be different.
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You might actually just be having a hard day with your pour.
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You just might not be consistent on your pour.
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So that's actually a part of it. For sure. This is fantastic.
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So the so that step involves us making sure we swirl that espresso.
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Ah ha. We need to make sure we've got our milk swirled.
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Yep. Now, I will also point out the other part of all of this is
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I would be setting you up for failure if I didn't give you a decent milk jug.
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So today we're going to be using the Rhinoware Stealth milk jugs.
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They have a nice skinny spout.
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We've done a whole nother video about
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latte art fails and the things that go wrong.
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People often just use the wrong tools, Yeah right.
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And they can't pour because they're actually don't
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have the tools to do it. So
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a lot of home machines that people use
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just will come with a jug, and that's the one that they'll always use. Yes.
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And they generally suck.
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So it's not me.
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It's not you. It's the jug. Exactly. Okay.
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Except you just poured with my jug, so it isn't.
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So one thing I am going to do here
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is for myself, let's just start a 20 minute timer.
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Starting the clock.
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Starting the clock. Yep.
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Because we can, we can spend all day
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making coffee and but I want to see what we can achieve in 20 minutes.
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Just with these techniques.
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Plus I want to make sure that we're kind of, latte art
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is definitely a practice thing.
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There's no way that you can really learn that muscle memory.
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But what I get most comments about from people is
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it was good yesterday and it's bad today. Yep.
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I was pouring really good latte art last week and it was but this week
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I'm no good.
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What's, what am I doing differently?
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Aside from the fact that they might be
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not quite confident with their milk steaming
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and that can be actually be the element because they'll be going to pour and it'll
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blob out or it's not, it's separated and that's actually the issue
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before they go to pour.
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But generally when I train baristas it's actually more around whether they have
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something to think about throughout the pour.
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Is there a muscle memory, but is there a thought process of
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I'm going to do this one step, then the next step,
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then I'm going to lift, then I'm going to drop.
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And if you don't have those, how can you repeat yourself?
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Yeah right, so that's how you get the consistency.
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It's a repeatability that's consistency.
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But again, if you're doing if you don't have good technique,
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so no one's taught you how to do the right things to repeat,
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you just repeat a really bad latte art pattern.
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So what we want to do is, is get you practicing the steps
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and then you can practice over time.
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Can't wait for my coffee tomorrow morning.
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Yes, it's going to look beautiful.
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We're going to start with water.
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Okay. All right.
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So you can have that one
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I'm going to take this one.
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Now, this is pretending this is your milk.
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I'm going to give you an eight ounce takeaway cup
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because it's going to give you a bit more time to practice this pour into.
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So that's representing your milk.
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This is representing your espresso.
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So grab that one for me.
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The steps that you're going to need to take.
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Firstly, we're going to try to get as close to our espresso as we can.
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So we're always trying to get straight on top of it.
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So on this one, when you hit the side, what actually happened
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was see this white ring that ran around the outside,
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it hits the side and it will stick to the whole side
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and it will end up staying on the side. Okay.
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So you actually want to just hit straight onto the espresso. Really okay.
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And mix the espresso. I didn't know that. Yep.
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Let's just practice this.
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So let's go straight in on top of the espresso.
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Go round and round and round all the way to the top.
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And as you get to the top, you're leveling your cup.
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Round, around, around, beautiful.
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Tip that back in. You'll probably miss.
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Have a go, go.
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It's alright, you can make a mess.
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Tip your espresso amount back in.
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Make sure there's coffee. Yep.
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you got your coffee in there alright.
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Now we're going to confidently go down one to three.
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Sort of. Yep.
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Chuck it back in. Oops.
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Okay, now remembering because at the moment you've got a bit of
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a tilt on your jug. Yep.
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So remembering, just let this kind of sit comfortably.
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Okay. So it's straight.
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We're going to go one to three.
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So this is straight.
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One, two, three, beautiful.
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Now notice how in three circles around you're at three quarters full. Yep.
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Now, if I'd said around 2,3,4 you would have been
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almost full and run out of space to do any pattern or if I'd said two.
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So the reason I count to three
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is because I want you to actually end up at three quarters full.
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Okay? And the speed it takes you
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to do three rounds at that good consistency
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because you copying my speed, if I'm you can see good latte people
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and they'll do this though they'll get a million turns around,
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but they have a really better understanding
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of how to move the milk around and mix it well.
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I've seen them do that. I'm wondering what they're doing.
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So yeah, if you do that wrong,
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you can quite easily just bring the cremer to the surface,
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doesn't really mix very well.
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So I try to get a good speed
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of one to three
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because and then we're going to move into our next movement.
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Okay, so down
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one, two, three.
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Yep. Kind of got there. Yep.
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So that's step one.
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So right now we would have a good mix of coffee and milk. Yes.
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And it's going to be just a blank canvas.
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So now we have a blank canvas to pour onto.
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Ahh to you're not trying to make it earlier on.
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No, because if it all happens in here and then you're still going
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you're going to keep moving milk through the coffee
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and it's all going to go everywhere.
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So if you start your pattern too early,
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you've got no canvas to pour on too otherwise.
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If you, if you get into early.
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So right now we've saved the froth has been kind of collecting.
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Now we need to take a breath, have a moment and come back down
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and drop our nose right in the middle.
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And we going to stay centered before we lift up and pull through.
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So that's how it's done.
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All right. Ready.
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You make it look really easy.
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It is after 13 years of making coffee.
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we're going to go one to three breathe and drop in the middle.
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Okay, so I'll do it with you.
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Ready and one,
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two, three and lift and drop in the middle.
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Drop your nose as as close to the water as you can.
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Now, the reason we've got to get close is because you've created
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a, you've got that canvas.
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Now you want the coffee to sit on top.
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If you're still too high away from it, it will still,
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it will continue to dive through the crema and it won't actually
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let the froth from the milk sit on top of the crema.
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So there's crema and froth. There's crema in the cup,
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and the froth is what's left dividing between.
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Yeah, that's what's creating the pattern and it's mixing between.
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So we need a one to three drop
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in the middle and stay centered, centered, centered before we lift to get out.
00:12:07:16 - 00:12:08:10
00:12:08:10 - 00:12:11:09
So. You're right.
00:12:11:09 - 00:12:14:09
So one to three
00:12:15:02 - 00:12:18:11
and then drop in the middle, and just stay there.
00:12:18:17 - 00:12:20:18
Yeah, you can give it a wiggle if you want.
00:12:20:18 - 00:12:22:13
A wiggle down there.
00:12:22:13 - 00:12:25:19
When you cup like right now when the cup is completely full,
00:12:26:01 - 00:12:29:22
that is when you would now lift which, which means you're no longer
00:12:29:22 - 00:12:33:11
drawing a pattern because once you move away, the milk falls through.
00:12:33:12 - 00:12:34:07
Okay. Got it.
00:12:34:07 - 00:12:36:13
If you go down, it keeps drawing. Yeah.
00:12:36:22 - 00:12:39:04
So if you want to do a blob, you can like blob.
00:12:39:04 - 00:12:43:11
Blob like so we want to actually not lift up until we're completely finished
00:12:45:11 - 00:12:48:03
All right, let's do one more and then we'll move on to milk.
00:12:48:08 - 00:12:48:24
00:12:49:14 - 00:12:51:21
First, let's swirl our espresso.
00:12:51:21 - 00:12:53:18
Let's break that up. Okay we're going to swirl that.
00:12:53:18 - 00:12:54:23
We're going to swirl that.
00:12:54:23 - 00:12:56:19
I might have a little bit more in there.
00:12:56:19 - 00:13:01:15
Down low, one, two ,three breathe and drop.
00:13:01:15 - 00:13:04:09
Yep, confidently in there
00:13:04:22 - 00:13:07:23
right at the end you're going to just lift and pull through.
00:13:07:23 - 00:13:09:04
Beautiful. That's it.
00:13:09:04 - 00:13:09:09
Look at that heart. Lovely.
00:13:12:02 - 00:13:12:22
00:13:12:22 - 00:13:13:20
00:13:13:20 - 00:13:18:06
We can get rid of that because we'll reuse
00:13:18:06 - 00:13:21:14
our, recycle our cups.
00:13:21:14 - 00:13:22:19
00:13:22:19 - 00:13:25:13
So let's move on so you've upgraded from the water to the milk.
00:13:25:23 - 00:13:29:16
So I'm going to steam some milk for you.
00:13:32:05 - 00:13:32:18
00:13:32:18 - 00:13:36:24
Now, when you're doing a latte art, the easiest thing to do is definitely use
00:13:36:24 - 00:13:37:22
full cream milk.
00:13:37:22 - 00:13:41:06
It's always going to hold froth the best.
00:13:41:12 - 00:13:44:08
You can definitely pour latte art with alternative milks.
00:13:45:04 - 00:13:47:15
It's just when we're practicing, full cream milk is definitely going to
00:13:47:15 - 00:13:48:17
be the easiest to use.
00:13:50:12 - 00:13:52:13
You're machines very quick.
00:13:53:04 - 00:13:55:10
Yes. You're used to a home machine.
00:13:56:04 - 00:13:56:24
00:13:56:24 - 00:14:00:02
And then your
00:14:00:14 - 00:14:02:03
yeah. Yeah, it's it's the power.
00:14:02:03 - 00:14:05:21
So this is a three group La Marzocco Linea PB.
00:14:07:08 - 00:14:09:11
They're beautiful machine.
00:14:09:11 - 00:14:10:08
It looks gorgeous.
00:14:10:08 - 00:14:12:14
Duel boiler, dedicated steam boiler.
00:14:12:23 - 00:14:14:21
So nice power.
00:14:14:21 - 00:14:17:15
Consistent dry steam
00:14:18:15 - 00:14:20:17
maybe a little excessive for the home.
00:14:20:17 - 00:14:22:19
I'm sure I could manage. A Linea Mini would be.
00:14:22:23 - 00:14:24:16
Would be maybe. Really?
00:14:24:16 - 00:14:26:09
The other step alright.
00:14:26:09 - 00:14:28:18
So this is your one, and I'm going to come around here.
00:14:28:18 - 00:14:30:09
So we're just going to do the same thing.
00:14:30:09 - 00:14:32:24
But this time we're going to put some milk in there.
00:14:32:24 - 00:14:35:24
And if I just put a little sprinkle of chocolate on top
00:14:36:13 - 00:14:39:10
without swirling that all in now you can practice the same thing.
00:14:39:10 - 00:14:39:20
00:14:40:19 - 00:14:41:06
00:14:41:06 - 00:14:45:07
So remembering to always be in that as much as you can, right up to the point
00:14:45:07 - 00:14:48:06
you're going to pour and that's what's going to give you that smooth,
00:14:49:10 - 00:14:51:12
wet paint like milk.
00:14:51:12 - 00:14:52:23
So grab those
00:14:53:08 - 00:14:55:11
big spin on the milk because that's already started separate.
00:14:56:18 - 00:14:57:17
Let's try this again.
00:14:57:17 - 00:15:01:22
Let's go one two three and drop in the middle
00:15:03:11 - 00:15:05:22
and lift and pull through
00:15:05:24 - 00:15:10:08
one two three and drop in the middle.
00:15:10:08 - 00:15:12:19
Lift on the way through.
00:15:12:19 - 00:15:15:08
There's a little heart there.
00:15:15:18 - 00:15:16:14
I love it.
00:15:16:14 - 00:15:18:03
Alright, one little thing.
00:15:18:03 - 00:15:20:13
The pause has to be a slight breath, but it can't be long
00:15:20:21 - 00:15:24:02
because what'll happen the momentum will stop and the milk will solidify.
00:15:24:09 - 00:15:26:13
And you'll actually find when you come back onto it,
00:15:26:23 - 00:15:29:16
it will just cut through and it actually won't move the milk
00:15:29:22 - 00:15:30:22
from the top layer again.
00:15:32:10 - 00:15:33:02
I'm happy with
00:15:33:02 - 00:15:37:07
my first heart through.
00:15:37:07 - 00:15:42:09
Now I'm an excessive milk banger on the bench
00:15:42:09 - 00:15:44:15
so I'm going to resist the urge to
00:15:45:19 - 00:15:48:07
bang as much as I do in my other videos.
00:15:49:16 - 00:15:50:08
Go for it.
00:15:50:08 - 00:15:51:04
Yep, you can.
00:15:51:04 - 00:15:52:09
You can keep going.
00:15:52:09 - 00:15:54:17
So I'm going to go
00:15:55:02 - 00:15:57:22
down one to three.
00:15:57:22 - 00:16:00:03
Down that's it.
00:16:00:03 - 00:16:02:12
Stay there and then lift up and pull through.
00:16:02:12 - 00:16:03:01
00:16:03:01 - 00:16:07:04
That looks more like a flower.
00:16:08:11 - 00:16:11:22
So the thing that we can now see that you're starting to get
00:16:12:00 - 00:16:16:10
is, is really the is more about now we've got a good mix.
00:16:17:10 - 00:16:21:08
It's going to get you to pour this one over the bench just here for me,
00:16:22:08 - 00:16:24:20
see if we can get the shot.
00:16:25:18 - 00:16:28:05
Yep. So let's go
00:16:28:05 - 00:16:31:23
one two three and jump right in the middle.
00:16:32:04 - 00:16:34:02
Have some confidence. There it is.
00:16:36:03 - 00:16:38:09
So we're learning it's definitely hard to get fast
00:16:38:09 - 00:16:39:22
because you're trying to control what you're doing,
00:16:39:22 - 00:16:43:14
but the speed is actually inhibiting the froth from coming out.
00:16:43:14 - 00:16:44:06
00:16:44:06 - 00:16:47:08
The breath that you take helps the froth that's being collected at the back
00:16:47:11 - 00:16:50:12
to actually come out and sit on top of the crema,
00:16:50:12 - 00:16:53:00
because until I kind of gave you that extra push,
00:16:53:06 - 00:16:55:21
did you did any froth even come out and sit on there?
00:16:56:07 - 00:16:59:02
So unless you've, like if you go out too early, it'll all come out
00:16:59:15 - 00:17:02:21
and it'll fly out but that's why we need to just control
00:17:02:21 - 00:17:06:24
that one two three, take a breath, drop straight in, and with that drop
00:17:06:24 - 00:17:09:23
we'll actually bring out any froth that's been collecting in the jug.
00:17:10:16 - 00:17:13:09
And that's what's then going to glide through through our cup.
00:17:14:18 - 00:17:17:02
We can do this.
00:17:17:02 - 00:17:18:16
00:17:18:16 - 00:17:22:08
One more time.
00:17:22:11 - 00:17:23:05
00:17:24:01 - 00:17:25:22
All right. So
00:17:27:19 - 00:17:30:15
so down one, two,
00:17:31:07 - 00:17:33:15
00:17:36:08 - 00:17:36:19
00:17:36:19 - 00:17:39:07
The milk is starting to go, but we'll get one more out of it.
00:17:39:07 - 00:17:39:11
Ahh now it's the milks fault.
00:17:40:02 - 00:17:41:21
Isn't that great?
00:17:41:21 - 00:17:45:16
Yep. It's just that drop and then that swirl.
00:17:45:16 - 00:17:47:15
So on your on your one, two, three.
00:17:47:15 - 00:17:49:11
I'm going to get you to just don't hit the walls.
00:17:49:11 - 00:17:52:00
We'll just got a little bit more round and round.
00:17:52:09 - 00:17:53:06
Just to get that milk.
00:17:53:06 - 00:17:57:18
Like you're chasing the milk as it moves around the cup to blend it. So.
00:17:58:13 - 00:18:00:11
One two three.
00:18:00:11 - 00:18:03:05
Yep that's it. Drop in the middle.
00:18:03:05 - 00:18:04:15
00:18:04:15 - 00:18:07:07
00:18:07:07 - 00:18:07:24
It'll be interesting.
00:18:07:24 - 00:18:10:22
We'll get some coffee in there soon. You think that might make a difference?
00:18:10:22 - 00:18:15:04
Yeah, well, it's all of this plays into it once you start working with espresso
00:18:15:04 - 00:18:17:10
you've at least got some oils to work with and move around.
00:18:17:10 - 00:18:18:24
A whole other dynamic.
00:18:18:24 - 00:18:21:15
Yep, I'm going to do that one more time with the milk.
00:18:21:15 - 00:18:22:19
So we got a little bit more time.
00:18:22:19 - 00:18:25:03
So I think I can just get you um.
00:18:25:03 - 00:18:26:13
Refine it a bit.
00:18:26:13 - 00:18:29:06
Get you just
00:18:30:02 - 00:18:32:11
moving a little bit smoother on there.
00:18:33:17 - 00:18:37:11
So I'd love to get that mix a little better.
00:18:39:22 - 00:18:43:01
So on this next one, I might actually, we talked about before
00:18:44:01 - 00:18:47:03
how much milk is in there before you start doing a pattern. Yes.
00:18:47:03 - 00:18:50:05
We we're doing the one, two, three, got us about three quarters full.
00:18:52:04 - 00:18:54:01
Let's just see what happens if we just got a little bit shorter
00:18:54:01 - 00:18:55:18
and let's go around twice, okay?
00:18:55:18 - 00:18:57:24
And then we'll start that pattern a little bit earlier.
00:18:57:24 - 00:18:59:14
You can find that
00:18:59:14 - 00:19:01:04
it'll, it'll give you a bit more definition
00:19:01:04 - 00:19:05:01
because I think we are running out of room in the cup before any real pattern
00:19:05:01 - 00:19:07:07
gets to move and actually take some shape.
00:19:13:22 - 00:19:16:18
All right, so let's go again.
00:19:16:18 - 00:19:20:04
This time we're just going to go one, two drop in the middle.
00:19:20:04 - 00:19:24:03
So one, two. Yep.
00:19:24:03 - 00:19:28:14
Drop in the middle. Yep.
00:19:29:21 - 00:19:30:14
00:19:31:07 - 00:19:33:03
I'm going to give you another one.
00:19:33:03 - 00:19:36:17
Do you need to press pause until I finally get it?
00:19:37:16 - 00:19:38:21
No, no this is.
00:19:38:21 - 00:19:41:24
I like. I'm I the worse you've had.
00:19:41:24 - 00:19:45:09
00:19:45:21 - 00:19:48:01
Lots of people have to practice a lot to get this.
00:19:48:01 - 00:19:49:22
This is not like the.
00:19:49:22 - 00:19:51:11
But this is you will go home.
00:19:51:11 - 00:19:53:21
And tomorrow morning, when you make your coffee, you'll get one, two, three.
00:19:54:16 - 00:19:56:18
Yep. I just can't do that. So.
00:19:57:08 - 00:20:00:04
No you got it. So, two things there.
00:20:00:04 - 00:20:04:01
You're still about this high from the top of the milk. Yep.
00:20:04:01 - 00:20:06:08
I'm going to get you to get as close as you can.
00:20:06:21 - 00:20:10:13
Plus on the mix, let's angle your cup a little bit more
00:20:10:22 - 00:20:14:07
because at the moment what I'm seeing is the flow,
00:20:14:14 - 00:20:18:21
because you're pouring slightly up this side, it's actually folding this way.
00:20:18:21 - 00:20:20:14
Yep. And it's blending the milk in
00:20:20:14 - 00:20:24:21
in a rotational way as opposed to moving around the cup.
00:20:24:22 - 00:20:25:12
00:20:25:16 - 00:20:28:02
I need you to I need you to push the milk around.
00:20:29:01 - 00:20:31:08
And then when you're ready to do that drop, we're going to get
00:20:31:19 - 00:20:33:23
as close to the milk as possible.
00:20:34:10 - 00:20:37:15
And that's what's going to be the thing that gives us that froth out.
00:20:38:02 - 00:20:41:06
So angle is angle much more.
00:20:42:10 - 00:20:43:00
00:20:43:02 - 00:20:45:23
Round and round and round. That's better.
00:20:45:23 - 00:20:46:03
00:20:46:03 - 00:20:47:09
Nope and then drop.
00:20:47:09 - 00:20:48:22
There you go.
00:20:48:22 - 00:20:53:07
Opps I just spilt it.
00:20:53:07 - 00:20:54:24
So we've started a little earlier.
00:20:54:24 - 00:20:55:20
00:20:55:20 - 00:20:57:20
We start a little earlier, which means you've got more pattern.
00:20:59:08 - 00:21:02:22
You mix was better because we did actually get to go around and around.
00:21:02:22 - 00:21:05:11
We're pushing the milk around rather than letting it fold on itself.
00:21:05:11 - 00:21:07:07
It felt better. Yeah.
00:21:07:07 - 00:21:09:22
So angling your cup, if you're not angling your cup
00:21:09:22 - 00:21:13:13
you're kind of diving from, you're actually shooting from this height.
00:21:13:16 - 00:21:15:05
Wherea's I angle, my height,
00:21:15:05 - 00:21:17:24
I actually reduce the amount of room it has to pull from.
00:21:18:06 - 00:21:18:22
00:21:19:04 - 00:21:19:14
00:21:19:14 - 00:21:20:22
There were some people in YouTube
00:21:20:22 - 00:21:24:13
comments that I read that say you can, you can pour from higher.
00:21:24:20 - 00:21:28:21
The only reason I don't pour from higher is you can create more bubbles.
00:21:29:01 - 00:21:32:09
You can actually splash, and that's going to have a negative effect as well.
00:21:32:10 - 00:21:34:20
So I try to not do too much of this.
00:21:35:11 - 00:21:38:18
But if if you feel a need to thin it out a bit you can,
00:21:39:18 - 00:21:42:11
but the goal is really just to get down close.
00:21:42:14 - 00:21:45:03
Yeah. So go for it angle that cup.
00:21:45:18 - 00:21:47:20
Get as close as you can.
00:21:49:01 - 00:21:50:24
Push the milk around.
00:21:51:11 - 00:21:51:20
00:21:51:20 - 00:21:53:24
And then drop there. Beautiful.
00:21:53:24 - 00:21:55:06
So there that's it.
00:21:55:06 - 00:21:57:06
I nearly got it. really good it. Yeah.
00:21:57:06 - 00:21:57:20
That's pretty good.
00:21:57:20 - 00:22:01:10
See how these lines are nice, a lot nicer and neater like they're like,
00:22:01:10 - 00:22:03:23
I didn't put a lot of dusting on
00:22:04:15 - 00:22:07:05
and you're still moving pretty quickly because I need that speed.
00:22:07:05 - 00:22:10:18
But at the same time we could probably just slow down a little bit the end.
00:22:10:18 - 00:22:14:05
So it's not quite so chaotic when you're trying to exit.
00:22:14:05 - 00:22:17:01
Alright we've got we got 4 minutes left. Okay.
00:22:17:01 - 00:22:19:07
We're going to go with the coffee now. Yep.
00:22:19:07 - 00:22:20:14
Where shall I put this?
00:22:20:14 - 00:22:23:03
You can just. Pop it over here. Yep.
00:22:25:14 - 00:22:26:06
Have you got something?
00:22:26:06 - 00:22:28:01
00:22:29:13 - 00:22:31:11
00:22:41:22 - 00:22:43:10
So how long you've been pouring coffee?
00:22:43:10 - 00:22:47:08
Ahh, what I just turned 35.
00:22:47:16 - 00:22:50:23
I started when I was 17.
00:22:50:23 - 00:22:52:00
I had a few years off.
00:22:52:00 - 00:22:55:06
I went into, like I said, graphic design and marketing
00:22:55:06 - 00:22:58:07
and a whole bunch of other random jobs that I have had over time.
00:22:58:07 - 00:22:59:13
But I've just.
00:22:59:13 - 00:23:03:02
Coffee's always been there. Yes, it has.
00:23:03:02 - 00:23:05:17
Many, many years.
00:23:10:10 - 00:23:13:10
So I do love it.
00:23:13:10 - 00:23:15:19
So, so I didn't realize there was so much in it.
00:23:15:19 - 00:23:18:08
It's kind of technical, like, I knew there was things in it.
00:23:18:08 - 00:23:21:14
But you could break down so many different parts, like to create
00:23:21:14 - 00:23:23:08
different styles of art would have a different way to pour.
00:23:23:08 - 00:23:24:03
Ahh yeah for sure.
00:23:24:03 - 00:23:25:14
Yeah and there's. Way to do things.
00:23:25:14 - 00:23:30:11
This really is the basis for, for some of the like main things.
00:23:30:11 - 00:23:32:14
Sorry I'll just split.
00:23:36:15 - 00:23:39:23
Like the heart is is really foundational.
00:23:40:14 - 00:23:43:04
It's why we do fundamental training
00:23:43:17 - 00:23:45:16
but it's everything else leads to that.
00:23:45:16 - 00:23:46:12
You want to do a tulip,
00:23:46:12 - 00:23:49:10
you do your drop and you come back up, you drop it, come back up, you drop.
00:23:49:16 - 00:23:52:19
And it's just placement of where you're going through and pushing through.
00:23:52:19 - 00:23:55:05
Do a Rosetta you just finish it off with a little tale
00:23:55:05 - 00:23:57:08
so it all kind of stems from a similar thing.
00:23:57:08 - 00:23:59:14
You've got to create a canvas to pour onto every time anyway.
00:24:01:18 - 00:24:02:07
00:24:02:07 - 00:24:04:01
These are yours.
00:24:04:01 - 00:24:06:09
I've even set you up with slightly smaller cups,
00:24:06:09 - 00:24:10:11
so that's definitely only do us a two around.
00:24:10:11 - 00:24:13:03
So you got to swirl the coffee first.
00:24:13:07 - 00:24:15:17
Swirl the coffee first because we don't want the clumping.
00:24:15:17 - 00:24:18:02
I don't really want the crema to reach the surface.
00:24:18:02 - 00:24:21:21
I want to mix really well so if I don't swirl my espresso,
00:24:23:09 - 00:24:24:05
I might get clumping.
00:24:24:05 - 00:24:26:11
Are you ready? Yeah.
00:24:26:11 - 00:24:30:03
Okay, so down round one two up.
00:24:30:03 - 00:24:32:08
Yeah, yeah. Drop in the middle.
00:24:32:08 - 00:24:34:19
Get down low, lift on your way through.
00:24:36:03 - 00:24:37:02
That's all right.
00:24:38:00 - 00:24:39:20
I'm going to get you to spin this one, go.
00:24:39:20 - 00:24:42:01
Spin, actually I'll spin that out for you a little bit more,
00:24:42:14 - 00:24:45:20
because what happened at the very end there was just we got some real separation
00:24:46:06 - 00:24:48:09
just in the jug.
00:24:48:09 - 00:24:50:19
So we've also drifted. Don't drift.
00:24:50:19 - 00:24:51:15
Don't come back.
00:24:51:15 - 00:24:53:07
We're going to stay in the one spot right in the center.
00:24:53:07 - 00:24:57:01
So once you're once you've done that drop your focus is staying
00:24:57:01 - 00:24:57:23
in the middle of the cup.
00:24:57:23 - 00:24:58:17
00:24:59:02 - 00:25:00:13
So spin that.
00:25:00:13 - 00:25:02:11
Yep, as well,
00:25:02:24 - 00:25:05:02
this is really, so
00:25:05:02 - 00:25:08:18
one, two, up stay in the center.
00:25:08:24 - 00:25:10:04
Yeah, stay there.
00:25:10:04 - 00:25:13:12
Lift up, pull through. Alright.
00:25:16:01 - 00:25:16:17
There all there.
00:25:16:17 - 00:25:19:01
Like I said it's much better with the hot chocolate.
00:25:20:21 - 00:25:22:16
More forgiving was it?
00:25:23:02 - 00:25:25:07
Yeah. Oh, we can do this.
00:25:25:07 - 00:25:27:00
Oh yeah. We got 20 seconds left on my.
00:25:27:00 - 00:25:28:21
20 seconds let's do it. Alright.
00:25:29:03 - 00:25:32:13
I told you it's it takes time.
00:25:32:13 - 00:25:33:17
Now I know what to practice at home.
00:25:33:17 - 00:25:36:02
And wait til I tag you at home. Yeah.
00:25:36:05 - 00:25:39:24
You got, your one, two, three drop.
00:25:39:24 - 00:25:43:18
You probably need to watch the other videos on milk
00:25:43:18 - 00:25:48:10
because we haven't even touched on whether you're producing latte art milk
00:25:49:16 - 00:25:51:05
that's going to help you.
00:25:51:05 - 00:25:54:18
You know if you don't have the right milk textured it's it's
00:25:54:18 - 00:25:58:01
not going to make it any easier for you so
00:25:58:13 - 00:26:01:22
that's that's for another day.
00:26:01:22 - 00:26:04:22
Yeah, let's stay here. Yeah.
00:26:07:17 - 00:26:08:14
We can do this.
00:26:08:14 - 00:26:10:23
Now actually you know what.
00:26:10:23 - 00:26:13:08
I'll, I'll make it.
00:26:13:08 - 00:26:14:22
Let's go back to this.
00:26:15:13 - 00:26:16:11
Let's go back. I'll give you.
00:26:16:11 - 00:26:19:00
This is going to make all the difference.
00:26:19:00 - 00:26:19:15
00:26:19:15 - 00:26:20:20
00:26:20:20 - 00:26:23:09
Well, it is. So they're like a six ounce cup.
00:26:23:12 - 00:26:25:18
This is an eight ounce cup. You technically have more room to move.
00:26:25:18 - 00:26:27:16
00:26:27:16 - 00:26:30:14
00:26:31:14 - 00:26:33:18
they don't have the bowl shape,
00:26:34:09 - 00:26:37:19
but sometimes that doesn't always work in your favor.
00:26:38:00 - 00:26:41:24
And just the lesser amount of time that you have to work with the milk
00:26:43:23 - 00:26:45:23
plus you've just done that practicing.
00:26:45:23 - 00:26:48:21
So here you go here's a
00:26:48:21 - 00:26:50:24
big jug, one cup there for you.
00:26:51:03 - 00:26:53:23
So two swirls or? Let's do our two swirls.
00:26:53:23 - 00:26:56:01
And then we got to focus on dropping that nose right in the middle.
00:26:57:05 - 00:26:58:24
One, two up.
00:26:58:24 - 00:27:02:11
Yep. In the middle.
00:27:03:12 - 00:27:03:20
Can you tell. Yeah.
00:27:03:20 - 00:27:06:05
Ohhh close. Yep. That's pretty good.
00:27:07:00 - 00:27:08:03
I don't want to waste all of your things.
00:27:08:03 - 00:27:11:21
No no we go through plenty of coffee.
00:27:11:21 - 00:27:12:18
00:27:12:18 - 00:27:14:05
Alright last one.
00:27:14:05 - 00:27:15:02
Last one. Last one.
00:27:15:02 - 00:27:16:12
Last one we'll do this one.
00:27:17:08 - 00:27:18:02
So on this one.
00:27:18:02 - 00:27:20:17
We need to see the difference between my original.
00:27:20:17 - 00:27:23:06
That's that's only helping my cause to leave that there.
00:27:24:00 - 00:27:26:21
00:27:30:14 - 00:27:31:02
00:27:31:02 - 00:27:36:23
It's that bit that I need to practice on getting that initial swirl happening.
00:27:36:23 - 00:27:41:00
Yes. That round and round,
00:27:41:04 - 00:27:44:05
having that control and then taking that moment.
00:27:44:05 - 00:27:48:03
What I what you can take from this is there's definitely a definition
00:27:48:03 - 00:27:51:11
between mix but this is this is the galaxy.
00:27:51:11 - 00:27:52:22
This is the swirl. There's no
00:27:53:21 - 00:27:56:03
moment of any sort of latte happening.
00:27:56:12 - 00:28:00:02
At least you've now got some some definition of when
00:28:00:18 - 00:28:04:17
when latté starts to happen
00:28:06:13 - 00:28:08:04
and you'll be kicking yourself because when you go home
00:28:08:04 - 00:28:10:04
and do this by yourself, you'll be like I did it.
00:28:10:04 - 00:28:11:24
I know. You can tag us in that.
00:28:11:24 - 00:28:15:03
Don't worry, you'll hear about it. Yeah.
00:28:15:03 - 00:28:17:19
So on this one again, let's just get those
00:28:20:22 - 00:28:21:02
round and round.
00:28:21:02 - 00:28:24:11
Get that mix and just have that definitive moment
00:28:24:11 - 00:28:28:14
where we just go up and drop as close as we can.
00:28:28:14 - 00:28:32:00
We really want that froth to come out, stay centered, stay in the one spot
00:28:32:06 - 00:28:33:11
right to the end.
00:28:37:13 - 00:28:38:04
00:28:38:18 - 00:28:39:04
00:28:39:04 - 00:28:39:22
00:28:42:03 - 00:28:43:07
After all of your lessons.
00:28:43:07 - 00:28:48:12
So in, one, two, up, down.
00:28:48:12 - 00:28:49:10
00:28:49:10 - 00:28:51:10
There it is. Oi.
00:28:51:10 - 00:28:52:04
00:28:52:04 - 00:28:54:15
There's a heart there can you see it? There's a heart there.
00:28:54:15 - 00:28:58:04
Yep, I'll tag you, I'll tag you at home.
00:28:58:04 - 00:29:00:05
No that's pretty good. I can see it.
00:29:00:05 - 00:29:02:11
Thank you very much. Yeah I can see it can you see it?
00:29:02:12 - 00:29:04:22
Yeah, like I said it's all practice.
00:29:04:23 - 00:29:07:03
Yeah, this is not it.
00:29:07:03 - 00:29:09:14
This is going to give you the tools to work with.
00:29:09:14 - 00:29:12:02
Hopefully everyone else has had fun watching
00:29:12:06 - 00:29:14:14
and they feel a bit better about themselves now.
00:29:14:14 - 00:29:16:11
Yep, you can do this. You can all do this.
00:29:17:23 - 00:29:19:01
Remember those things.
00:29:19:01 - 00:29:21:08
So we will put a link down below in the description.
00:29:21:24 - 00:29:25:15
This is just a helpful little tool with the moments that I've talked about.
00:29:25:15 - 00:29:26:23
I need this. Yep.
00:29:26:23 - 00:29:28:20
You can take one of them home with you.
00:29:28:20 - 00:29:31:10
Like I said it's part of our full fundamentals training.
00:29:31:10 - 00:29:34:23
So if you're local to us, definitely come in and do the training with us,
00:29:35:08 - 00:29:38:21
but also there's lots of other videos for you to watch and learn
00:29:38:21 - 00:29:41:22
about spinning milk, your espresso's your extractions
00:29:42:02 - 00:29:45:24
and all of those moving parts is really what makes a great cup of coffee.
00:29:46:07 - 00:29:50:00
So you'll appreciate your baristas love hearts when you go out for a coffee
00:29:50:18 - 00:29:54:01
and the many many hours of practice.
00:29:55:14 - 00:29:57:11
Yep. Is there any
00:29:57:11 - 00:29:59:20
is there anything you think was most helpful in this?
00:30:00:04 - 00:30:01:08
Oh, everything is a whole part.
00:30:01:08 - 00:30:04:24
I didn't realize there was so much into it and I didn't realize there was steps.
00:30:04:24 - 00:30:07:15
I think knowing what the steps are, as you say, thinking about
00:30:08:00 - 00:30:10:22
the thing each way will help me to create it.
00:30:10:22 - 00:30:13:16
So the whole part was great. Thank you very much. Yeah, you're welcome.
00:30:13:16 - 00:30:15:09
Thank you. Well, thank you for coming.
00:30:15:09 - 00:30:16:20
Thank you for having me.
00:30:16:20 - 00:30:17:21
00:30:17:21 - 00:30:22:02
Guys if you're in the same boat and these tools are helping you,
00:30:22:07 - 00:30:24:16
let us know in the comments below. We love to read them.
00:30:24:16 - 00:30:26:06
We reply to everyone.
00:30:26:06 - 00:30:29:22
So if you haven't already subscribe to the channel, we're always
00:30:29:22 - 00:30:33:11
putting out new content for baristas and business owners to improve your coffee
00:30:33:23 - 00:30:38:07
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00:30:42:11 - 00:30:44:02
So thanks again.
00:30:44:02 - 00:30:44:22
Thanks for coming in.
00:30:44:22 - 00:30:46:24
Thank you. Thank you so much. You're welcome.
00:30:46:24 - 00:30:48:22
Thank you very much. See you next time guys. Bye.