Luke vs Jimmy Coffee Making Challenge - Who is the best barista?
Luke & Jimmy faced off in a fun, friendly coffee making session where they tackle the same coffee order and produce it using their own method. They had no idea what the order was before Zac our roaster delivered it and neither of them watched each other until the very end.
When they were done making their orders they sat down to watch the video footage and debrief how each other performed and comment on what was happening throughout. This is interesting as we try really hard at Artisti to make sure our coffee making process is uniform, however in the end baristas still make different decisions and choices about how they will process larger orders.
How a barista chooses to process orders can impact the final flavour of each drink. Some drinks are better left until last as they don't do so well sitting for long before being drunk. So watching how the guys process the order and get it out as fast as they can is very interesting and there's a lot that novice baristas can take away from this video.
We hope you enjoy the video and it helps you out in your career as a barista.
[Laughter] be like there's a dollar's worth of coffee in there![Music] The
0:18
team here thought it'd be great to compare Jimmy and I how we would handle quite a few coffees now we don't know what we're about to get we're going to get a list of six coffees
0:27
I believe yeah and how we're going to approach it how I'd do it how Jimmy's going to approach it and we'll just talk through yeah I guess the subtle things that we we kind of do differently
0:36
yeah I'll jump into it you're not going to watch me I'm not going to watch you and then we're going to watch each other each other's videos and and commentate I'd love to see what we do
0:45
differently and yeah having a bit of a I'm sure this can be we're not going to be totally on the same page some little subtle things we'll try and point out what we can and yeah is a bit unique in
0:54
their thought process so I think you'll enjoy hearing how what what we think through as we take on all this all right uh you're up first Jimmy yeah let's get it all right [Applause]
1:08
foreign How are you? Good. How you going? I'm good. What have you got for me? I got six
1:14
coffees for you today. All right. Strong flat white all right strong flat white a large cap
1:22
and a 12 ounce there long black
1:32
Piccolo oh yep jumbo flat white
1:43
and a small decaf latte small decaf latte
1:48
no worries might be long yeah all right so we got strong flat white large cap long black Piccolo and
1:59
a jumbo flat white so straight away I really want that long black to last to to be at its
2:04
best when I get to that point at the very end so I want the crema to maintain on the top of that
2:11
um I've got a decaf latte now that is going to take a little bit of prep time so I'm actually going to do that first because I don't really want any of these sitting there while I'm using
2:19
my magic grinder which means I need to just prep for that so I'm actually going to move that to
2:24
the front now as far as grouping my milk and what I can do together really the best opportunity I
2:32
have is to do that one by itself and I'll split my jug and my milk now I'm going to do a double
2:37
shot in there I'm going to do a double ristretto for that decaf latte that double shot's going in
2:43
the strong flat white I'll whip up a quick little single shot for that Piccolo and split my milk
2:49
I'm going to do that jumbo flat white there that's actually going to have a triple shot so I'm going to use the extra shot that's left over from this I'll Chuck it in there for that triple shot
2:59
and then I've got a cappuccino which has a dusting of chocolate on top so that's going to save me because that customer is going to get a sweet little kick out of that um oh what am I
3:08
talking about let's move that closer to the front so decaf latte say a bit of prep the chocolate on that's going to save me the strong flat white the extra shots going the large flat white double shot
3:18
in there as well and I'll finish it off with the long black which does take that little bit of prep but I really want that long black to be spot on now we're all good there's no alternative milks
3:28
so I can use my milk otherwise I'd be looking to grab my alternative milks out of the fridge get
3:33
what I need so straight in here I've already got my decaf pre-portioned into 23 grams
3:43
I go straight into my Mazzer ZM and I've got my settings here and currently on my single
3:48
origin setting oh I don't want to be on bat setting I'm going to send back to decaf there
3:56
which means once that's ready I'll get that started open up and shoot cool
4:09
like I said the goal is to not let any coffees be kind of sitting there deteriorating
4:14
while I'm doing this
4:22
and see that it's all beautiful like I said I'm just going to run a double ristretto on this one
4:29
and I'll Whip the milk up for this one actually I can get my
4:35
second shot started which I have the luxury of a of an i-milk system so I can get that
4:46
nope make sure that stops for me I'm gonna be ready for next time this is my large cap shot so now I've got two shots I'm
4:54
okay with doing shot shot milk milk poor pork I'm curious to see what Luke does
5:03
all right so this is my decaf latte obviously foreign
5:14
I'm going to spin that milk same same milk so I can just go straight over I don't naturally clean between if I'm doing a quick transition like that
5:26
keep an eye on my shot times cool in recipe
5:34
mindful grab that first one
5:40
oh
5:45
all right decaf latte now just I'm Gonna Knock Out the lids
5:52
and I may as well just quickly have this ready as I pour them I can put them straight in there
6:05
now remembering that if I Chuck my jug straight on The Jug rinser it'll already be ready for me next time got my choccy just hiding under there lid goes on good to go so strong flat white and
6:17
the piccolo got that shot started I can get both my milks out of there while my grind's
6:24
going I can clean my head make sure that's good cool way up my dose good distribution
6:35
I do need another shot so I'm going to get that going because I'm going to make use of this time
6:43
22.5 grams nailed that
6:49
we don't want to lose the things that maintain quality coffee and that's good distribution now that 16 ounce cup isn't going to fit under and balance very nicely
7:00
so I'm just going to catch it into that
7:09
all right so in this milk I'm going to get my strong fire white and my Piccolo now I do need
7:14
a little bit of extra froth in my Piccolo so I'm just going to let that milk sit there and settle
7:22
split out for a little bit now my next quick move will be my 16 out so I'll get that shot started
7:30
now this is my Piccolo milk and put the extra froth into that one again
7:45
straight on the rinser ready for next time now my Piccolo milk is here hope I saved myself enough milk this little guy
8:01
lovely look at that cup obviously you see how I'm not leaving the machine really having all of these things on hand as quickly as possible there's my
8:11
single shot ready for that big flatty and again luxury of an eye milk system
8:22
so I just need one more double shot go into this 16. 16 ounce cup
8:31
get that one in there I'm just going to need just a tad more milk for that one now this long black is my first part ah you know what
8:45
that was it that was the trick we have a temperature control Kettle we have a Stagg Kettle in our bar and the first thing you should do when you see a long black is that the Stag
8:55
kettle I hope Luke forgets that too now I have the option I do have the option now it is okay
9:04
76 degrees I'm already at 74 so I'm pretty good we're pretty sweet there is my double
9:10
shot there's my triple turning around sitting there for a minute two minutes max
9:21
big cup perfect amount of milk straight on the job green side all right now I've got those ready to go I just want to give this guy a little bit of love so
9:33
temperature control Kettle this is 90 this is 76 degree water it's going to be perfect for that customer to enjoy
9:43
straight away and that's something we'd like to ask our customers about
9:49
see what temperature they really like so now I'm going to go back oh no there's the fix we want this is our Kenyan single origin so straight in there
10:02
pack away so I don't have to clean up that later gonna need that dirting pipe
10:09
and you're good to go
10:15
we are loving them as a ZM at the moment those quick changes between coffees
10:20
makes a hell of a difference all right so I've got my oh yeah beautiful freshly ground
10:28
single origin now I'm going to do into that I'm going to do a double ristretto
10:41
grab my cup as soon as that heads up there and I hit that
10:48
and now I've got time I've got time to lift it I want that crema to sit straight on top of that water beautiful Liquid Gold fully washed coffee nice and clean the other tasty notes beautiful oh
11:05
that's good to go have a lid I have everything at my fingertips ready to go so that customer
11:14
is ready to walk out the door start the car
11:24
[Applause] Hey mate how you going? Good. How you going? Awesome. What can we get for you? I got six coffees for you today. Sounds great! Uh ready to go already go strong flat
11:33
white yeah what size are mate just a small one yeah for sure uh medium cappuccino yep
11:42
all long black yep on the single origin or on a blend mate single origin please yeah for sure
11:50
Piccolo yep on our Blend or single origin blend please yep
11:58
yep about 16 ounce flat white sure
12:04
small decaf latte easy done any sugars in these mate no sugars today easy done all
12:09
right I'll get into it thank you all right so you've got the order that is certainly
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a mix we've got a couple of different beans we've got different uh it's all the same milk which makes life really easy long black I'm going to do the last
12:24
um and I'm gonna do a strong flatty I'm gonna pinch a split shot out of the pick to this one
12:32
here and then the decaf and a cap so I'm going to just smash it all the way through that there which should make some sense I'll get straight into it get the groin going
12:44
so basically matched up milks and beans together there to make it nice and easy
12:53
and this is the one we want to serve last for sure because it's the one blend by itself
13:00
I can knock all these other ones out pretty much together
13:07
just getting the right amount 22.5 grams there foreign Distributing obviously consistent tamping
13:21
cleaning making sure that nothing there is going to be an issue now I'm going to get my double shot on this one first
13:30
because that gives me a bit more time for the split so as soon as I've got these on I now know that I can start doing milk
13:43
and that's got to be a split oh I don't have a catch a cup here we go so I'm doing my small strongy flatty here it's a six cup order so I'm going to need a four cup
13:54
and a two cup tray so I've sort of worked across one side
14:00
and because I've got a milk system I'll be able to get my milk ready for the next one so this will be
14:05
for the strong flatty and the pick in one all attempts on these are the same you didn't sort
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of specify whether you wanted a different type of temperature which makes it certainly a lot easier
14:17
just going to flick off a little bit for the pick keeping some foam there for that one strong flatty
14:33
being a strong a little bit more low tide is a good way to go
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got my pick
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and there's my pick I'm just going to lid those up while I've got them sitting right here pit can sit in the middle
14:56
strong flatty there ready to go straight onto my 16 ounce flat white I can get my other shot add that in
15:14
flush a handle get ready for the next lot because it's straight up another cappuccino now I've only got one big jug here which kind of sucks
15:22
while that milk's resting I'm just going to get my cappuccino milk on because I missed that one there
15:29
that can be my decaf handle there ready just to save a bit of time
15:44
I've got that other cap shot on this is rested by flat white milk nicely
15:50
swirl my espresso get my milk swirled and pour out my flatty
15:58
gee I'm just a smidge short on that one so I'm gonna have to get a little bit from the cappuccino milk lucky it's the same milk there's not a difference there which is good. foreign
16:09
here out of this cap I'll have enough just to finish that one off I wouldn't
16:15
normally recommend that one ideally have the right amount of foam is the plan
16:25
that can rest for a sec give it a little chockie there
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because the foam is in here I want it to all end up in the cap cup I don't want it to settle I just want milk for the next one so there's my cap just going to top up that flatty
16:45
give it an extra little chockie I know it looks pretty there with a heart but hey most people love a little bit extra chockie there we go that's the cap that's the big flatty and on to the alternates
17:02
oh look at that washing so we've got decaf already pre-weighed here our dosing pots ready to go
17:12
which one is decaf it is that one there there's a dosing pot underneath clean ready to rock and roll
17:20
foreign Chase as well because they're pre-weighed
17:30
I can pinch that one out of there I know that's my decaf this is going to be my single origin for the long black
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stop that go back to our other setting which is the Kenya and we can open that up and grind that one off foreign
17:58
first get that one going my milk the long black is going to be at the temperature here which is already
18:10
cool down water 76 degrees so I've got to fill that puppy up
18:27
make sure we clear out any of that single origin because it is pre-weighed we want to make sure we get the full dose there that decaf latte has just finished
18:42
Distributing stamping giving everything's consistent oh I just bashed that I wouldn't
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ideally love to do that all the time now so I want to catch the first part of that one
18:54
just holding it up just to make sure we get a nice Crema sitting on top of that so once we've got enough all the way across the top you can drop it down
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now what I've got to do is finish off for this decaf latte
19:10
and lit them up
19:15
okay I'll let that sit for a second oh turn that one off don't go too hard like I just did that is the decaf there long black
19:26
ready to go and just got to pour out my final one decaf latte shot smells good looks good
19:42
and a nice little Rosetta there on the decaf pop it in the tray hey mate here's your coffee there you go what do you reckon give me of
19:52
that coffee menu is it pretty easy it was pretty easy so I think this would be helpful but we'll definitely have to go around too sure I reckon I thought they went super easy on us I was a
20:01
bit when I looked at the order I was like oh okay yeah no sugars no alternative milks all that kind of stuff so yeah that's it you went Jimmy's check the footage yeah all right let's get stuck into it
20:15
right how are you good how you going I'm good what do you go for me I got six coffees for
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you today all right that's some good Hospitality right there man it is yeah all right strong flat white a large cap riding another 12 ounces yep
20:32
same shorthand there mate good it's noticing yeah it's good
20:38
Piccolo oh oh dropped one yep those points for that yeah
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small decaf latte small big half latte okay so this point I can see already differences
20:56
with what I've done you're only watching yourself right all right so yeah yeah long black Piccolo
21:04
and a jumbo flat white so straight away I really want that long black to last to to be at its best
21:10
when I get to that point at the very end so I want the crema to maintain on the top of that
21:17
um I've got a decaf latte now that is going to take a little bit of prep time so I'm actually going to do that first because I don't really want any of these sitting there while I'm using Pie as
21:26
a grinder which means I need it as prep for that so I'm actually going to move that to the front now as far as grouping my milk and what I can do together really the best opportunity I have is to
21:39
do that one by itself and I'll split my jug and my milk I'm going to do a double shot in there
21:45
I'm going to do a double risotto for that decaf latte that double shot's going in the strong flat white yep I'll whip up a quick little single shot for that Piccolo and split my milk
21:55
I'm going to do that jumbo flat white there that's actually going to have a triple shot so I'm going to use the extra shot that's left over from this yeah that sounds good
22:04
all right ready then I've got a cappuccino which has a dusting of chocolate on top so that's going to save me because that customer is going to get a sweet little kick out of that
22:12
it's interesting what am I talking about let's move that closer to the front a bit
22:18
of prep the chocolate on that's going to save me the strong flat white the extra shots going the large flat white all right I hear your logic man you're taking a while to get there
22:27
[Applause] is this guy wants single origin or does he have a house blend
22:34
yeah we didn't even pay for it I at least asked him straight in
22:42
here what on the pick I said is there one single originally yeah that's it and I've got my settings here and currently on my single origin setting
22:55
oh I don't want to be on bat setting I'm going to wow I had to work through it a little bit yeah
23:02
which means I'm gonna be in the bar more than that started exactly but at
23:08
the moment I'm feeling like I smash you one time oh yeah I think he did but the
23:14
people I mean coffee to be kind of sitting there deteriorating while I'm doing this
23:23
I must admit I felt nervous yeah I really felt nervous doing this but um as I said I'm just
23:32
going to run a double ristretto on this one and I'll Whip the milk up for this one actually I can
23:39
get my my second shot started which similar stuff I have the loading up it looks like it
23:46
and getting the i-milk system so I can get that working left and right that's good yeah
23:52
oh make sure that stuff I did that which kind of started to be ready for next time this is my life
24:04
I'm curious to see what Luke does I felt like I was one big jug shortly decaf latte obviously because I used it for the
24:14
cap and I'd use it for the flat I need to make sure I can make use of that space Oh which we would always have a second 600 mL Jug on it actually same same milk it's
24:24
a normal amount of jug go straight over I don't know you didn't Purge in between
24:31
whoever that I said it keep it on my shot
24:40
grab that first one now what what's my shake yeah I wish nerves yeah
24:50
that was a weird happening all right get rid of that I'm just I'm Gonna Knock Out the lids
24:58
it's may as well just quickly have this ready as I pour them I can put them straight in there tray
25:03
is good yeah thinking about ahead that's good you don't have to putting them down then pick them up again no so that's handy now remembering that if I Chuck my jug straight on The Jug green side it'll
25:14
already be ready for me next time got my Chockie just hiding all right under there lid goes on
25:20
good go so bringing those two milks get that shot started tearing those up I can get both
25:26
my milks out a little different wow my grind's going I've just changed my head
25:31
yeah I'm sure that's good so why out my dose good distribution
25:41
I do need another shot so I'm going to get that going because I'm going to make use of it
25:47
and that's good at one time yeah
26:01
balanced very nicely um get more than into that
26:10
that like two two heads going two milks going or one jug for two heads yep all right so I ended
26:16
up happening now so you would have gone I do need a little bit of extra in my Piccolo you're still
26:23
doing two milk jugs every time but you would have got your three heads on correct yeah okay so my next quick move will be myself get that shot started I know because I'm going
26:36
to be more yeah this is my Piccolo milk and put the extra across so that one oh good
26:43
put all the comments about telling me to I'm a Nails Queen yes
26:51
right on the rinser ready for next time yeah so that single shot's now sitting there yeah
26:57
I did put I started my grandfather 16 months for that but it's a little bit from now yeah
27:03
but I wasn't going to be that much faster to it lovely yeah I could let a cop I would see
27:10
you see how I'm not leaving the machine really having all of these things on hand as quickly
27:16
as possible as my single shot ready for that big flat ear and again luxury of an eye milk system
27:24
this is the point that I realized I was taking too long okay and all of a sudden they're just getting faster this part I can do it quick yeah 16 ounce cup
27:36
get that one in there I'm just gonna need we have no idea how long you took because I don't know
27:43
how long I took did we get out this long black one is my we'll run a time over this post what
27:49
all right production so that was it that was the trick we have a temperature control Kettle
27:54
we have a stag Kettle in our bar and the first thing you should do when you see a long black ah wasn't a hot chocolate it wasn't on wasn't I hope Luke forgets that too no it was already
28:04
oh it was okay 76 degrees mode at 74 so I'm pretty good yeah that's good that was good
28:14
because the bar holds it for my double shot yeah it's my trip we're actually sitting there for I was lucky because Max and I would have just lost yeah on that
28:27
big cup perfect amount of milk oh good drop well done all right now we've got those ready to go I just want to give this guy a little bit of love so
28:39
temperature control Kettle this is 90 this is 76 degree water it's going to be perfect for that if I buy another steak for the bar I definitely changed the spout
28:49
straight away yeah the Quick's four yeah they don't we like to ask our customers corvo I think
28:55
what temperature they really like okay we had a look now I'm going to go back they may have stopped making them there's the fix we want this is our Kenyan single origin so straight in there
29:08
pack away so beautiful it is I'm really enjoying the kenyan you're going to need that so it's important it's not too far funky too far bold it just says [Applause]
29:21
we are loving them as a ZM at the moment those quick changes between coffees
29:26
makes a hell of a difference all right so I've got my oh yeah beautiful pressure
29:37
into that I'm going to do a double threader that's good
29:47
let's see nice and clean the takeaway cups heads up there and I hit that double or double Australia
29:53
in yours I've got time we've got time to lift it I want that crema to sit straight on top of that
29:58
water nice work Jimmy no I might have got that one from someone else nice and clean and imitation
30:06
notes beautiful oh nice I wanted to drink that one but I got that one away I have everything that one
30:15
looks delicious I believe my cameraman got my one he's ready yeah we did give these coffees away to
30:23
the other businesses around her around us cool good to see another video those coffees didn't
30:30
go to waste 10 minutes 10 minutes yeah just uh 10 minutes I'm gonna get roasted for that
30:37
all right load up mine all right let's get yours going all right yeah all right that's good I'm
30:44
gonna hang out it's looking good for you I got six coffee today sounds great uh ready to go already
30:52
go strong flat white yeah what size am I just a small one yeah for sure a medium cappuccino yep
31:03
yep on the single origin or on a blend mate single origin yeah for sure
31:12
no
31:19
yep a 16 ounce normally I would be asking sugars as I go per cup oh for sure but I was kind of nervous about it easy done any sugars in these mate no sugars today easy done thank you
31:32
look at that man right so here we've got a quarter that is certainly a mix we've got a
31:37
couple of different beans which makes life really easy long black I'm gonna do the last oh I'm gonna
31:45
do a strong flatty I'm gonna pinch a split shot out of the pick to this one here yep and then
31:53
the decaf and a cap so I'm gonna just smash it all the way through that there which should make some sense I'll get straight into it yeah cool get the groin going to all my milks all the same Bean yeah
32:04
to make it nice and easy I reckon probably the one that I the cat was the one that I
32:12
had the front back I pushed in the front yeah the one by itself yeah
32:21
I can knock all these other ones out pretty much together so you always want my black to be last and then with milk or sugars or chocolate they can sit and they it doesn't
32:30
really be affected too much getting the right amount 22.5 grams there yeah agreed
32:36
coming out in City Distributing obviously consistently I'd be interested to know what [Music] yeah feel free to comment on Luke's uh
33:06
here we go I had no pick look like yeah it's a six cup order so I'm going to need a four cup
33:14
and a two cup tray so I've sort of worked across one side
33:21
and because I've got a milk system I'll be able to get my milk ready for the next one so this will be for the strong flatty and the pick in one
33:30
all attempts on these are the same you didn't sort of specify whether he wanted a different type of temperature which makes it certainly a lot easier you're going to get the two out of
33:39
a little bit of milk I'll try okay I'm there for that one I should have done the extra fill on the
33:47
yeah it would have been a bit low because it's a strong flatty too it's not actually going
33:52
to have that extra oh geez that's a low flat wire you want some strong man oh strong baby
34:01
be like this dollar's worth of coffee in there all
34:08
right I've got them sitting right here it can sit in the middle
34:15
yeah ready to go straight on to my house sure
34:26
yeah I'm getting my other shot add that in shoot two hand action mates good use of yeah productivity there for sure flush a handle get ready for the next lot because
34:38
it's straight up another cappuccino now I've only got one big jug here which kind of sucks while that milk's resting I'm just gonna get my cappuccino milk on because I missed that
34:47
one there we're gonna get jammed for the the coffee drips on the front of the okay it's probably from me I'll check go back yeah because it was Jimmy yeah yeah go back and see
35:02
if I if I dunked the tip of the jugs into the yeah tell me in the comments this is rested
35:08
by flat white milk nicely soil my espresso get my milk swirled and pour out my flatty so it's
35:17
pretty flat there's not like heaps of foam in there yeah short on that one so I'm gonna have to get a little bit from the cappuccino milk there's not a difference there which is good losing time
35:29
so because I'm going to get plenty of foam here out of this cap so if I didn't have the same milk coming I couldn't finish that one off yes
35:35
just to do a little top up yeah and if you have got another coffee yeah
35:43
you can't just put a little bit of milk in a jar and give it a big steam recipe it'll taste terrible give it a little choppy there foreign
35:53
because the foam is in here I want it to all end up in the cap cup I don't want it to settle I just want milk for the next one so there's my cap vehicle so I'm just going
36:03
to top up that have you topped up your flat white you would have thrown in your frogs the double chocolate gets me hey I did a beautiful pattern it was beautiful I
36:14
don't know why you ruined it with the sprinkle on top to the alternates as I said a little bit of extra shot yeah yeah get that washing a little bit of extra time
36:24
too sorry but decaf already pre-weighed here our plenty of icing pots ready to go
36:30
so I definitely had it in my head that I was going to grind this decaf yeah two separate pots yeah two separate pots and then put the two shots on yeah yeah
36:42
okay I didn't want to go to three large enough Chase as well you didn't pick simple freeway
36:48
so you only had to come back here once no I did last like I did single oh yeah
36:58
yeah for the long black stop that go back to our other settings definitely Kenya yeah the concept of
37:07
grouping we can open that up splitting jugs spitting shots definitely even turning around
37:13
and being on a different bench even for a moment yeah something else you have to think about like how many times you're going to have to so because it's milk I'm gonna do
37:21
the decaf latte first another grinder can you grab one going and what you've done is group those two coffees the long black is going to be at the temperature here which is already
37:31
yeah but look I didn't check the kettle and I reckon I'd just get the right amount of water
37:38
yeah watch this I was getting worried yeah another three quarter coffee here oh yeah
37:43
oh you're good just nailed it well we don't fill out actually yeah single origin because
37:50
it is free weighed we want to make sure we get the full dose there that decapitated the best way to
37:57
get the right temperature and a much better water flavor for black coffee so Distributing yeah save
38:04
your coffee machine everything's consistency I wouldn't ideally love to do that all the time
38:10
yeah I want to catch the first part of that one yeah just on the edge of the machine so holding
38:15
it up sitting on top of that on the outside sure so once you've got enough all the way across the
38:21
top you can drop it down yeah so now what we've got to do is finish off under it and let it rest
38:29
um mainly on porcelain to porcelain you can do that yeah
38:35
okay I'll let that sit for a second oh turn that one off don't go too hard like I just did that is the decaf there uh long black
38:47
ready to go and just got to pour out my final one decaf latte shot smells good looks good
38:55
you do that for all of your paying customers you might sniff every cup how do you feel about if if
39:02
Luke stuck his nose in your coffee yeah decaf let us know in the comments below there you go
39:12
that was cool and we're the final time of eight and a half minutes
39:18
a whole minute and a half and the customers have left because we took too long what is that face
39:27
the frame just froze really terribly um interesting Jimmy yeah so a couple little
39:32
things there we did a bit different yeah um I think in the ordering we're a bit clunky like we would normally be asking sugars on each cup yeah and throw different names we put a different
39:41
name on each cup as well yeah in a big order to make it easier for that person to deliver it
39:46
um I'd really like to see it with sugars soy some chocolate in there so mockers just just
39:53
really mixing up that whole water it would have changed that whole experience we get a lot of comments about this stuff and if you've got an idea of a kind of a water five cups ten cups if
40:02
like if someone's watching this and they want to put together a bit of order it'd be interesting to to see what kind of order you would suggest that would be challenging for us to do we could
40:10
potentially do that in the next video I think we've got to do it again because there is so many more drinks on the menu these days there is you could throw cold drinks in there you can throw all
40:19
of these powders all the other things and then you go into prep making sure you're ready for those
40:25
things in other ways so I hope we do it a couple more times and increase the difficulty level level as we go yeah um what's your take away from that Jimmy I mean do you think we're pretty close
40:34
to each other big differences oh there's so many similarities in our training obviously and pouring and and that I think at the end of the day um even if there's a slight difference in grouping one two
40:45
coffees to two milks to your kind of maybe pudding shot ahead of time people often ask me in training
40:51
yeah how long can the shot sit there I think that time frame is perfectly acceptable for both of those scenarios yep and we both feel comfortable with our ways so I'm not there's it I guess you
41:01
can cover there's no right or wrong ways there's definitely ways to be more efficient faster
41:07
um and but I think the coffees are going to taste great and that's the goal for us the time on there
41:12
is fun yep eight and a half minutes maybe not the fastest coffee you've ever seen 8 29 Jimmy but
41:18
yeah but I think the quality of the quality of the coffees is always a massive part of it it is yeah
41:25
um and and you do want to maintain that it's not all about speed it's not all about just punching them out you it's it's about process to save yourself on time yep and then then you
41:35
can win on speed definitely make them taste good so they are the only six coffees I've made today
41:41
yeah that's the other thing a bit more time in the bottom to warm up and stuff could be nice
41:47
but yeah yeah just to let you know guys we don't we're not in the bar out there all day every day so that area we sometimes feel a bit clunky um because we tend to be on other people's machines
41:56
or in the training room yeah we don't spend his time in that bar but um it's set up pretty well and I know where things are and I can still work with it yeah but I reckon if we spend a
42:06
couple of days nailing it in there oh yes Hammer that yeah get a good flow for it so awesome it's
42:12
good fun yeah congratulations thanks Jimmy good job um yeah what did you guys think like we'd
42:18
love to hear your comments in the question we'd love the comments below comments below
42:23
um and what made you do different or any anything you notice that we're doing that you're not that would be funny interesting um I think most of the stuff we train we talk about
42:32
across a lot of different videos and bring it all together like that was pretty cool yeah um if you like this kind of content definitely subscribe to the channel this is what it's
42:40
all about it's about learning coffee and being passionate about the the craft and and helping
42:45
each other grow businesses and be better boosters so if you like the channel subscribe to it like the video share it with a friend who you want to do a challenge with tag us all the things uh
42:56
yeah lots of fun yeah have they got a challenge for us who and then yeah YouTube Let it give us
43:02
a challenge yeah give us a challenge love to I think we want to keep a bit of fun on our Channel um definitely we do love making content that helps you grow but I think it's also good to
43:09
have some fun YouTube live YouTube's live it will happen this year yeah let's do it let's do it all right let us know if you want that to happen thanks guys [Music]
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