espresso coffee barista

Posted March 6, 2010 By admin

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.

Duration : 0:2:10


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Categories: Coffee
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Comments
  • RandaGeox says:
    March 6, 2010 at 6:19 pm

    how does the froth …
    how does the froth come down so smoothly with the milk? in my case a lot of milk comes down on it’s own :(

  • misterniko171 says:
    March 6, 2010 at 6:19 pm

    @csieb2011 That’s …
    @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.

  • csieb2011 says:
    March 6, 2010 at 6:19 pm

    I’m sorry, but it …
    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.

  • MokaflorCoffeeAust says:
    March 6, 2010 at 6:19 pm

    Bravo Well done …
    Bravo Well done mate…

  • Gozzkindred says:
    March 6, 2010 at 6:19 pm

    Ha !
    I haven’t seen …
    Ha !
    I haven’t seen this for quite a while, but it is STILL SO GOOD!

  • MrPringzzz says:
    March 6, 2010 at 6:19 pm

    it was like artwork …
    it was like artwork the way he put that creamy looking thing in

  • hotsalvation101 says:
    March 6, 2010 at 6:19 pm

    @iMartger Dose 14 …
    @iMartger Dose 14 grams. Use a double in one cup.. tastes better, if you don’t like, just make ristretto.

  • iMartger says:
    March 6, 2010 at 6:19 pm

    Someone mind …
    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?

  • Apollyon007 says:
    March 6, 2010 at 6:19 pm

    How would you know? …
    How would you know? Did you work at a Starbucks?

  • steedrun60 says:
    March 6, 2010 at 6:19 pm

    You make baristas …
    You make baristas everywhere proud!

  • BlackTwister999 says:
    March 6, 2010 at 6:19 pm

    I like 1:01
    I like 1:01

  • piersthelegend says:
    March 6, 2010 at 6:19 pm

    eg. Starbucks ‘ …
    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!)

  • misterniko171 says:
    March 6, 2010 at 6:19 pm

    Wrong. He was …
    Wrong. He was making cappucino’s using microfoam which is much better than the thick foam used by uneducated American baristas.

  • Hollowbarista says:
    March 6, 2010 at 6:19 pm

    GJ!
    I too aim to …
    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.

  • caffevinci says:
    March 6, 2010 at 6:19 pm

    Fantastic skills.
    Fantastic skills.

  • TheDinoJess says:
    March 6, 2010 at 6:19 pm

    all so easy well …
    all so easy well done Im ur age but female … I love being a barista so much fun

  • josephdc22 says:
    March 6, 2010 at 6:19 pm

    wow. how did he do …
    wow. how did he do that?

  • sabersunombre89 says:
    March 6, 2010 at 6:19 pm

    Awesome
    Awesome

  • hiasficango says:
    March 6, 2010 at 6:19 pm

    You are absolutely …
    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.

  • maximilian333 says:
    March 6, 2010 at 6:19 pm

    The brewed coffees …
    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…

  • csieb2011 says:
    March 6, 2010 at 6:19 pm

    Seems like all he’s …
    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.

  • dodgyface80 says:
    March 6, 2010 at 6:19 pm

    Caffe nero by any …
    Caffe nero by any chance??????? (sorry for doing free advertising for CAFFE NERO)

  • Lolwerty12 says:
    March 6, 2010 at 6:19 pm

    whoaaa nicee dude!! …
    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 :P 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)

  • maximilian333 says:
    March 6, 2010 at 6:19 pm

    This isn’t stopping …
    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.

  • maximilian333 says:
    March 6, 2010 at 6:19 pm

    It’s a simple fact: …
    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.