Cafe Latte & Etching Compilation

Cafe Latte & Etching Compilation | Ecency

Hello beautiful people of hivers we gonna do something a bit different well not
much difference just more latte art videos but this time i try to mash it into
one long video just lattes that customers ordered into one. I thought it might be more
enjoyable than letting you guys watch the process from start to finish. I did those start
to finish videos just want to change something and just concentrate on the good stuff
with great music from NCS as always.

Video made with clipchamp so far this is the only video editing
that is easy to use and user friendly if you have other free video editor that
is much better than climpchamp do let me know.

Anyway let's talk about the video because that is what we came for.
I know i explained this before but its important to explain it ingredients i used as follows

20 grams of grinded coffee
200ml Full fat milk
spinkled cocoa powder on top to get that better pop on your latte art this is
optional of course

as you can see i don't use cocoa powder on some of the cafe latte because
if customers don't ask for it DO NOT do it listen to them guys that's what
you here for if they are wrong about certain things educate them but if they insist
just follow the wrong they ask you to do.

This remind me something that happened to me at work most customers likes
to burn their milk they want super hot milk to go with their coffee
what this does is you can taste this yourself and taste the difference
get a digital milk frothing thermometer or any thermometer that is accurate to check the
exact temperatur of your steamed milk

do this experiment 1 pitcher of milk do 45 to 50 Celsius
2nd 60 to 65 celsius
3rd do 80 celsius above

First thing you notice is the smell i want you to experiment this yourself smell the milk
and tell me what you find out.
next taste the milk as soon as you get the desired temperature
the first pitcher 45 to 50 celsius is cold to warm you can actually taste the sweetness in milk, milk has natural
sweetnes called lactose thats where you can taste it its not so obvious but try
to find in on your tongue you will taste it

the 2nd pitcher 60 to 65 celsius you can still taste the sweetness in them but not as much
as you could with the first pitcher

3rd 80 celsius above you will taste burnt milk but you will be surprised most people
love this taste according to my own experience they love this taste because
remember when you were young..... younger (im not old youre....) ahem so when you were
younger you always go to the coffee shop mostly commercial coffee shop
they do have cafe latte but they burn the milk and serve it to you voila
this is what we call first wave coffee if not mistaken let me check real quick looks like i
was wrong its called 2nd wave coffee where starbucks, and other big brands coffee shops
starting to pop out this generation still likes to drink coffee with burnt milk.
But due to the constant marketing for high quality coffee and more and more talented
baristas are on the rise you can even roast your own beans, choose which country
of beans you wanted, choose temperature, taste, score of beans, etc the list are
endless

extra info score of beans basically the quality of coffee bags youre holding the ones
i use in my restaurant are from 88 to 90+ but we use mostly 88 due to the price
difference between 88 score and 90+ score. the 90+ score coffee beans are so complex
its fruity mostly from the ones i tasted personally and i do not prefer it mainly
because i do not like my coffee to taste fruity or berry like taste usually it doesn't
go well when you mix with milk or espresso based drinks.

Mostly 90+ score beans they will use the V60 brewing method Kalita, sometimes they
do Siphon etc. depends on what the customer prefers with each brewing method
you extract different types of taste. heh i think i know what to share with you next time
types of brewing method you will enjoy that one im sure there is so much to talk
about as you can see im just rambling away because coffee is that complex in
todays world not as simple as it used to be.

Anyway i think we should stop here and hope you learn something new today. As always
if you want to ask me any questions at all about coffee feel free to ask on the comment
section below if i know the answer i will answer with the best of my ability and knowledge
IF i do not know the answer i will research it for you as the learning process
for coffee is endless thank you again for watching and thank you so much for the
support on my last video that was crazy never happened to me before in Hive take care
and keep safe hivers and coffee lovers.

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