espresso coffee barista
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.
Bestselling Professional Espresso Machine on Amazon
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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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It’s a simple fact: pure coffee bean contains LDL cholesterol (the bad kind). espresso preparation means no paper filter (thus the LDL gets through). You might “feel fine” up until the day that you have a heart attack or stroke. The wise word is “moderation” in all things. Remember that without moderation, the things we love are often what eventually kill us.
This isn’t stopping me from having 1 cappucino every morning, but I generally try to drink tea or brewed coffee for the remainder of the day.
whoaaa nicee dude!!!, im just starting coffee art, used to work at starbucks but now working at Mc cafe. <3 how the ppl training me at Mc cafe cant even steam milk without bubbles let alone make a heart on a latte
found it pretty funny that a 15 yr old was teaching the managers/trainers how to steam milk. only been there 2 weeks and already scoring 5 shifts a week on cafe ^.^
Great Vid! (Y)
Caffe nero by any chance??????? (sorry for doing free advertising for CAFFE NERO)
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.
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…
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.
Awesome
wow. how did he do that?
all so easy well done Im ur age but female … I love being a barista so much fun
Fantastic skills.
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.
Wrong. He was making cappucino’s using microfoam which is much better than the thick foam used by uneducated American baristas.
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!)
I like 1:01
You make baristas everywhere proud!
How would you know? Did you work at a Starbucks?
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?
@iMartger Dose 14 grams. Use a double in one cup.. tastes better, if you don’t like, just make ristretto.
it was like artwork the way he put that creamy looking thing in
Ha !
I haven’t seen this for quite a while, but it is STILL SO GOOD!
Bravo Well done mate…
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.
@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.
how does the froth come down so smoothly with the milk? in my case a lot of milk comes down on it’s own