Видео

This is by far THE BEST video I've watched on the subject! Thank you for the Masterclass!!!

Would be perfect with SI units. At least written small next to the strange US units.

If you're doing the pour over for someone else is there something you can do other than your finger?

I've been a professional barista for 14 years now, and this video has taught me more about it than any other video I've seen - thank you so much

The music was distracting and made it hard to hear. Just wanting to k ow how to use this thing on a basic level

The narrator talked about the sound it make for too much and too little foam during steaming, but there is background music through out. The editor could do better, or just cut the music.

Best tutorial I've seen and a great help

This is the most informative video I've seen on this platform. Thanks for the perfect explanation!

The side design is slick tho

The best video about late art I’v ever seen

I didn’t need to be called out like that 😅 just tryna learn about latte art

There's a lot of really good videos out there on this subject. But this is definitely the best one I've ever seen.

Very niche information

This is one of the best videos I’ve watched on latte art. Helped me so much, thank you!

Hi, with 51mm portafilter is the same time of extraction?

I really like the coffee cup. Where can one find those?

Promo_SM 🔥

Probably the best video I have seen on this subject. This made it so much easier to understand how to steam and pour than all the other videos I've watched.

This video is awesome.

Oh my god this tutorial is just amazing. Thank you so so much

Live in Mexico and work for a very nice Coffee Shop. Most local costumers in the South East of Mexico will ask for a Boiling beverage. We’ve had to pour some literally BOILING hot Americanos because of send backs. When it comes to milk, we’ve had to boil the milk on the stove at some point 🥵🥵🥵 On the other hand, the Europeans that we serve are always complementing and coming back for more with no complaints

I think together

I feel.. every one cook me see my body I don't need please

Most latte tutorials only show us the right techniques, even the ones with comparison to the mistakes they tend to exaggerate it. I've been looking for this for 2 months 😭😭

This is so rad!

scientific

Great explanation. Loved the video.

Have you ever thought about adding ice cream to the menu? Cartons of Häagen-Dazs would be nice. Vanilla is my favorite.

Nice Film ..

6:44 how does the grind lvl impact the weight of the shot? That doesn't make any sense. At the café i work at (Espresso House) I've been taught to regulate the weight of the shot through setting the water amount from the espresso machine :/

For an 8 oz latter, pour 6oz, so the aeration is 2 oz. depending on how you calculate the % aeration, it is 2/6=33.3% from cold milk. 25% is the the portion after steamed(2/8)

OMG!! after a tons of videos this is da fk 1 GRACIAS!!

This is extremely helpful training about how to make perfect expresso I like coffee so much but I've never tried to make your videos significant to me thanks

I came looking for an animation but your explanation was good enough for me to imagine whats happening to the coffee beans! Great video, thank you so much!

I needed to get the gunk out of mine and tried following these steps. It seemed to go ok, but now I get nothing but really coarse gravel from the grinder even all the way down at 0 (fine). Anyone have any idea where I've gone wrong? 😢

This is a great video, thanks for making it. Controversial question: when do you start the timer? When you hit the button or when you see the first drops in the cup? Or elsewhere?

My recurring problem is no matter how close I get to the surface my milk still wants to sink. Ive only been able to get a surface design once so far.

HAHAHAHA - dorks can take anything and make it seem like the most labor intense task. Hold wrist at 9* angle while applying 1.4 Newton # of force to tamp and then with 2 monitions wipe unit case, ...Etc etc, ..what a joke. Freaks man. Its espresso - enjoy it for what it is , not for what its not. But ya, I guess you can make it rocket science.

OH!!!!!!!!!! Thank you! I’ll try again in the morning! 💖

Do you have a grind setting recommendation for Baratza Encore with this recipe?

If you measure out more than 18g of coffee but only use 18g in the AeroPress, what do you do with the extra coffee grounds? The tab you flick on the Fellow Ode should ensure you don't lose any coffee in the grinder. With my grinder, I'd measure out 18g of coffee beans and grind it. Before I add the grounds to my AeroPress I would zero out the scale, add the coffee grounds and confirm I got the whole 18g back from my grinder. If I got less than 18g, I'd be looking for a new grinder.

You measure the coffee and water in grams but you measure water temperature in fahrenheit and the final result in ounces? 🤣

😚🤩🤩🤩🤩

Love this grinder! I had this same grinder about 10 years ago and loved it ruclips.net/user/postUgkxgT9MBSx9e68t-vUQXx6S7PB9KPGbAXSz Stopped grinding my own beans and gave it away :( While working from home this past year, I went back to grinding and making fresh pot coffee instead of using pods. Purchased a different grinder at first and it was so frustrating and messy. Went back to my old faithful and remember how much I loved it!! Easy to use/clean, precise measurement, and no mess when pouring into your coffee maker. Highly recommend! Well worth the extra $$.

I keep coming back and rewaching this video every so often and each time I learn or notice something I missed the last time. This is quite literally the best guide for any skill level. I recommend this video to anyone learning to pour good latte art!

❤❤❤❤❤❤

I've left a super long comment on the accompanying vid on how to pull an espresso shot, so here I'll be direct: thank you! My espresso machine automatically steams the milk and I'd always done it that way untik recently. The last few weeks I've been steaming the milk myself and I can make what I thought was an cappuccino (though now I've learned so much more I know I'm gonna be levelling up soon!) but every time the foam separates from the milk, often having to be scraped out the pitcher! Now I know why - I'm aerating the milk too much! I also now know how to fix the issue! This vid is great! Unlike other vids which focus mainly on latté art with a couple of tips thrown in, this vid explains the science so that the viewer (me!) understands why things are done the way they are, shows you how to steam milk properly, shows what happens if you aerate too little or too much, and then goes over various latté art techniques. If it weren't bed time I'd be trying out what I've learned right now but instead I'm setting aside one of my days off just to work on my latté skills. Another plus in this vid is that it's not just someone telling the viewer (again, me!) what to do and why, but there's engaging graphics (which help visual learners) as well as demonstrations of what to do and what happens when a mistake is made (the latter point being the most helpful for me as it showed me exactly what I've been doing wrong and explained how to improve my technique). Thank you for a brilliant vid! You've got a new subscriber and I'll be sharing your vids with anyone and everyone who's remotely into coffee! Keep up the great work! ☕️❤️👍🏻😁

Reading the comments here I can see I don't need to leave my own as everyone else has said what I came to say. But I'm still going to say this: Today I got my Niche Zero, my first ever grinder. Now, I only have the Sage/Breville Bambino Plus as I don't have much kitchen space and frankly, the machine is a beast considering size, cost etc. Today I also got several accessories - a new spring-loaded tamp, a Weiss Distribution Tool, a distributor, a dosing cup for Sage/Breville, a dosing funnel, a portafilter stand/tamping station, a tamp mat...if you couldn't tell I've really decided to level up my barista skills and workflow. Until now I've been using pre-ground beans, and just the kit that came with my Bambino Plus, though the past couple of weeks I've not been using the auto-steam function, I've been steaming the milk by hand (with dire results, as I learned whilst watching you milk texturing video 😂 - another top tutorial vid btw!) I cannot wait to dial in my grinder tomorrow before work and get to brewing some awesome coffee! Thanks to this video (and the milk texturing vid), my money won't have been wasted and my efforts won't be in vain! I knew the 1:2 ratio, but I didn't know about sour, bile-tasting coffee/bitter, woody-tasting coffee and now I get the whole "dialing in" thing which, until this vid, I thought meant just 😂😂😂😂perfecting grind size until you're getting 36-40g espresso from 18-20g ground coffee over a period of 25-29 seconds; I didn't realise grind size affected taste so much, I thought it was just under- vs. over- vs. perfect extraction (ya know, with too fine a grind size taking too long to produce 36g of espresso meaning the coffee is over-extracted, whilst a more corse grind would reach 36g of espresso way too quickly, meaning the cup is under-extracted). Even if this was all I'd learned (it's not), that's going to make a huge difference to my coffee - no other video has explained the effects on taste like you did, so thank you. I'm no barista. I've never worked in a coffee shop, everything I've learned has come from RUclips or websites. And I've learned more over the last 45 minutes watching these two vids than I have since I learned the basics of pulling a shot on my machine 4yrs ago, so thank you! I've gotten into espresso and coffee by accident - I moved into my first place by myself and wanted something fancy yet functional, and espresso is fancy, not everyone has an espresso machine, and working a mix of long days and nights in a hospital has me needing decent amounts of caffeine, hence it being functional. Then I started liking my cappuccinos that I made. Finally, when I became ill last year I learned caffeine administered at specific times in the form of espresso-based coffee drinks counters some awful side effects from the treatment I'm on. That's when I realised I'm going to be into coffee for life - the necessity was the final push I needed to make me go from homemade cappuccinos where the coffee is only okay and the milk is over-aerated to making really delcious coffee that I want to savour rather than drink it just for the caffeine and to look sophisticated 😳😂. But even with all my new, fancy and frankly awesome tools, my coffee would still be crappy without the knowledge I've gotten from Sunergos Coffee! So, thank you! Thanks for the education, for elevating my coffee, my workflow, thank you for helping me get through my shifts and deal with my treatment's side effects, and thank you for stoking the flames of my passion for coffee, a fire that continues to grow. Oh, and not only did you save me from wasting my money on all the tools (my coffee wouldn't have tasted much better without this foundational knowledge), but you've saved me money I was considering spending on a home barista course which was several hundred pounds! Looking at one course's itinerary, you've covered it all in two vids, most likely providing a more in-depth yet easy-to-comprehend since lesson in the milk vid (I've gone on enough, I won't leave such an in-depth comment on that vid). I hope one day to try coffee made by the Sunergos team, but until then I'll use the knowledge you've given me to perfect my espresso! Thank you! ☕️❤👍🏻😁

Very well presented by an enthusiast and a pro

Cool very nice ❤🎉