espresso coffee barista
June 13, 2010 by Darren "DWilly" Williger
Filed under Videos
17 Year old Azza Kindred, Competition Barista for Oomph! Coffee, Tasmania Australia shows us a glimpse of a day in the life of an Australian barista.
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25 Responses to “espresso coffee barista”Speak Your Mind
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Azz is now working at ‘The Cupping Room’ in Hobart. It is a part of the Oomph! Coffee franchise, but is a working warehouse roastery in the city.
Azz has an older brother Dain, who is a rockin’ barista. These two brothers both work @ The CUpping Room, and their Da ( me) roasts the coffee.
A Slayer, and a Synesso both feature and there is always SO’s and blends running. Great place. Check it out on Facebook.
FIND OUT HOW TO MAKE A CAPPUCCINO ON MY CHANNEL
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how does the froth come down so smoothly with the milk? in my case a lot of milk comes down on it’s own
@csieb2011 That’s cool if you don’t appreciate my correct assumption about MOST American barista’s. It’s true, America thinks a cappuccino is 1/3 espresso, 1/3 milk, 1/3 foam, when a true Italian style cappuccino is an 1 1/2 ounces espresso and 4 1/2 ounces micro-foamed whole milk. There should be no such thing as a “wet” or “dry” cappuccino in my opinion. Foam should never be part of the equation, it’s a sign of poor steaming. BTW, I don’t get my information off wikipedia thank you very much.
I’m sorry, but it seems like you are the one who is wrong. And I don’t appreciate your (completely incorrect) characterization of all American Baristas. A wet cappucino is a straight pour (with microfoam, since you’re very good at reading wikipedia) of milk into a cup of espresso.
My comment was for the simple fact that they were being labeled lattes while they were, in fact, cappucinos.
Bravo Well done mate…
Ha !
I haven’t seen this for quite a while, but it is STILL SO GOOD!
it was like artwork the way he put that creamy looking thing in
@iMartger Dose 14 grams. Use a double in one cup.. tastes better, if you don’t like, just make ristretto.
Someone mind helping me, see i have a low-end machine and it has only a double filter basket. shoould I dose that 14g in it and make it into 1 cup or dose 7g and make it into 1 cup or is 2 cups the best option?
How would you know? Did you work at a Starbucks?
You make baristas everywhere proud!
I like 1:01
eg. Starbucks ‘Baristas’ haha
i’m 17 and have been a barista for 4 months and i’m already better than them!! (then again to achieve that took about 2 weeks!)
Wrong. He was making cappucino’s using microfoam which is much better than the thick foam used by uneducated American baristas.
GJ!
I too aim to relearn those of a skills. But I am sorry that I do not yet know how to make well brewed tea as popular as Cappuccino can be made popular trough the craft of free-pour.
Fantastic skills.
all so easy well done Im ur age but female … I love being a barista so much fun
wow. how did he do that?
Awesome
You are absolutely wrong. Coffee contains ZERO cholesterol, as it is not an animal product.
On the other hand, it does contain a diterpene called cafestol which has been shown to increase blood serum cholesterol levels.
The brewed coffees have nearly zero LDL cholesterol, and 2 espressos isn’t that bad at all.
I was drinking about 5 drinks per day when I first got my Saeco… a little too much cholesterol. Heck, I didn’t even drink that many when I was stationed in Sardinia. Maybe two per day…
Seems like all he’s making is wet cappucinos… I wonder if lattes or other espresso drinks are as popular in Australia as they are in the US. At the coffee place I work at (mountain mudd), we typically make 3 lattes for every cappucino.