My Quizzes

So when you're pulling espresso shots - the video shows a white Fiorenzato espresso grinder with a digital screen on the front and a hopper full of coffee beans on top - particularly with these medium ground beans that we use here, you're typically going to want an extraction time roughly around 30 seconds. You know, plus or minus three to four seconds is okay. But if you consistently find your shots falling above or under that range, you really want to adjust your grinder to get back into that range. So if we look at this grinder here - the camera zooms in on the metal ring at the top of the grinder body - you'll see this dial. And on this dial, it says 'Coarse' to the left - a hand points to the word 'Coarse' written on the metal ring - 'Fine' to the right - the hand points to the word 'Fine'. And what's going to happen is, if you make your grind coarser, it's going to cause it to pull more quickly, pull a little faster, whereas if you make it finer, it's going to pull a little longer. So we're going to use that as a guide for as to which way you would move your grind setting, depending on how your shots are pulling. Let's say, for example, your shot is pulling at 20 seconds. So that's, you know, maybe about seven to ten seconds less than we'd like. So in that case, I would adjust a little bit towards the fine side - the trainer uses both hands to rotate the silver dial clockwise towards the 'Fine' mark - You always want to adjust in very small increments, because even just any adjustment even bigger than what I just showed you could massively impact the extraction time. It's a very sensitive setting. It's not something you want to wildly move back and forth. And with every grinder, there's going to be a little differences in how sensitive it is. And so it will take some practice with your machine, but given a little trial and error, you should be able to figure it out. Pretty much all the grinders you'll be using will only have a single hopper - the camera pans right to show the rest of the coffee station, including syrups, cups, and another smaller grinder - They're only meant to grind a single type of bean. That is mainly because every bean, be it a different blend or regular versus decaf, they're all going to need to be dialed in differently than each other, so they can't really share the same grinder. So in most locations, you'll find you'll have a primary grinder - the camera points back to the white grinder - which has your regular espresso beans, and then you'll have a secondary grinder - the camera points to a second, smaller black and white grinder further down the counter - where you'll be keeping your decaf beans. You would have to dial them both in individually - a barista in a brown apron and blue shirt stands behind the counter - and maintain them both separately.

"Hi, I'm Jackson. Welcome to Angelina's Bakery. Today I'm going to be showing you how to make some of our more standard coffee drinks. Uh, in some of our locations, you might have specialty drinks, but for those, you will receive additional training for. This is just to show you the basics of making coffee." Jackson is a young man wearing a brown Angelina's Bakery apron, a blue button-down shirt, and a brown baseball cap. He is standing behind the counter with an espresso machine and other equipment visible behind him. "Alright, so I'm going to start with the most basic standard drink possible, which is going to be a single espresso." Jackson gestures towards the espresso machine. "So first, always remember, knock out any grounds that are in your portafilter and wipe them out with a nice dry towel." Jackson picks up a portafilter, knocks it against a knock box, and then uses an orange towel to wipe the inside of the basket clean. "You're going to want it to look clean on the inside before you put any coffee grounds into it." He holds up the portafilter to the camera, showing the shiny, clean metal interior of the basket. "So we're going to grind our coffee into the portafilter." Jackson places the portafilter into the holder of an electronic coffee grinder. The machine grinds a dose of coffee into the basket. "And then you're going to want to settle the grounds so they're a little even." Jackson uses his hand to gently tap the side of the portafilter, leveling the mound of coffee. "And then you're going to take your tamp and you want to apply an even pressure. You want the puck to come out evenly. Any slanting, uh, uneven distribution is going to cause your shots to pull poorly." Jackson places the portafilter on a tamping mat and uses a hand tamper to press down on the grounds. He demonstrates the importance of keeping the tamper level and applies steady, downward pressure. "You want to tamp evenly because any unevenness in your distribution will cause your shots to pull improperly. So you want it to look nice and even all around." He shows the camera the surface of the tamped coffee, which is smooth and perfectly level within the portafilter basket. "Uh, when you're using an auto-tamper, it does most of the work for you, but something that's very important is that you want to always wipe the tamper before... after every tamp because a lot of times coffee grounds will stick to the auto-tamper and then that will mess up subsequent tamps." Jackson points to the auto-tamping machine and gestures with his hands to show the cleaning motion. "It's going to be standard that you're always grinding for a double shot. Um, all of our setups are going to be set up where the coffee grind and the machines are all dialed in specifically for pulling double shots at a time. So we always use this right button which shows the double shot. Even if we have a single shot setting, you should never use it. Um, everything is set up specifically for a double shot." The camera zooms in on the touch screen of the coffee grinder, showing icons for single and double shots. Jackson's hand points to the double shot icon. "And it's very important on most espresso machines, you'll have multiple button options. Depending on your location and who has set up your machine, they might function differently, so it's always good to ask a manager or a more senior employee for assistance in making sure you know what each button does in your location." Jackson is now pointing at the control panel of the large espresso machine, which has several buttons with different cup icons. "In our location, for example, we have the main one which is a standard double shot. That's what we use 99% of the time." He points to the button featuring two small cups. "Uh, we also have this option right here which we program to be a ristretto shot, which that just means a shorter pull, so it's going to push less water through. It's going to be more intense tasting, much quicker to drink." He points to the button with a single small cup icon. "Then the third option that we use here is the lungo, or a long shot, and that's just an espresso with more water pushed through it, so it's a little bit less intense. Uh, these are the kind of things where you won't be using them frequently, but if your store has them, occasionally a customer will ask for that specifically, and it's always good to know exactly what your machine can do." He points to another button with a different icon representation. "Now, so we're going to pull a shot of espresso and for espresso, we serve it one of two ways: either for here or to go. For here, we would use a ceramic cup as provided... as long as it's available. Otherwise, we're using the paper cup. And with espresso, you always want to make sure you're pulling directly into the cup you're serving it in. You really don't want to transfer espresso shots when serving them straight up." Jackson picks up a small white ceramic espresso cup and a small paper cup. He locks the portafilter into the group head of the espresso machine and places the ceramic cup directly under the spout. "And at the end, you'll end up with just a nice clean single espresso shot. You should see this nice layer of crema on top." The camera shows a close-up of the espresso in the ceramic cup. A thick, golden-brown foam (crema) covers the surface of the dark liquid. Jackson gestures towards the crema with his finger. "If you just see kind of a watery black color, um, that means your shot hasn't pulled correctly and that likely means your coffee grounds are possibly under-dosed." He continues to hold the cup, showing the quality of the pulled shot.

The video begins with a close-up of a white Fiorenzato coffee grinder on a cafe counter. The grinder features a digital touch screen and a clear hopper filled with coffee beans at the top. The trainer explains, "So when you're pulling espresso shots, uh particularly with these medium ground beans that we use here, you're typically going to want an extraction time roughly around 30 seconds, you know plus or minus three to four seconds is okay. But if you consistently find your shots falling above or under that range, you really want to adjust your grinder to- to get back into that range." The camera then zooms in on a silver adjustment ring at the base of the hopper. The ring has a black lever and markings that say "Coarse" with an arrow pointing left and "Fine" with an arrow pointing right. The trainer continues, "So if we look at this grinder here, you'll see this dial and on this dial it says coarse to the left, fine to the right, and what's going to happen is if you make your grind coarser, it's going to cause it to pull more quickly, pull a little faster, whereas if you make it fine, it's going to pull a little longer." The trainer’s hands come into view, gripped around the adjustment dial. He demonstrates a very slight movement. "So we're going to use that as a guide for as to which way you would move your grind setting depending on how your shots are pulling. Let's say for example your shot is pulling at 20 seconds, so that's, you know, maybe about seven to 10 seconds less than we'd like. So in that case I would adjust a little bit towards the fine side." He nudges the lever just a few millimeters to the right. "You always want to adjust in very small increments because even just any adjustment even bigger than what I just showed you could massively impact the- uh extraction time. It's a very sensitive setting. It's not something you want to move wildly back and forth. It's going to- and with every grinder, there's going to be little differences in how sensitive it is and so it will take some practice with your machine, but given a little trial and error, you should be able to figure it out." The camera pans right, revealing a row of flavored syrup bottles like Monin and DaVinci, along with stacks of plastic cups and other barista equipment. In the background, a second, slightly smaller white grinder is visible. The trainer explains, "Pretty much all the grinders you'll be using will only have a single hopper, they're only meant to grind a single type of bean. That is mainly because every bean, be it a different blend or regular versus decaf, they're all going to need to be dialed in differently than each other, so they can't really share the same grinder." The camera continues to pan, showing a barista wearing a brown Angelina's Bakery apron and a black cap standing by the coffee station. The trainer concludes, "So in most locations, you'll find you'll have a primary grinder, which has your regular espresso beans and then you'll have a secondary grinder where you'll be keeping your decaf beans. You would have to dial them both in individually, um and maintain them both separately."

Jackson, a barista at Angelina's Bakery, stands in the bakery wearing a brown apron and a cap. His left hand is heavily bandaged. To his right is a large white and silver espresso machine, and a coffee grinder. Behind him are menus and shelves with various items. Jackson introduces the training session: "Hi, I'm Jackson. Welcome to Angelina Bakery. Today I'm going to be showing you how to make some of our more standard coffee drinks. Uh, in some of our locations, you might have specialty drinks, but for those you will receive additional training for. This is just to show you the basics of making coffee." He moves over to the espresso machine to demonstrate the process. "Alright, so I'm going to start with the most basic standard drink possible, which is going to be a single espresso. So first, always remember, knock out any grinds that are in your portafilter and wipe them out with a nice dry towel." Jackson removes the portafilter from the machine, knocks out the old coffee puck into a knock box, and thoroughly wipes the inside of the metal basket with an orange towel until it's clean and dry. "You're going to want it to look clean on the inside before you put any coffee grounds into it." Next, he places the portafilter into the coffee grinder. "So we're going to grind our coffee into the portafilter." The grinder fills the basket with fresh coffee grounds. Jackson then uses his hand to level the grounds in the portafilter. "And then you're going to want to settle the grounds so they're a little even." He places the portafilter on a tamping mat and uses a manual tamper to press down on the grounds. "And then you take your tamp and you want to apply an even pressure. You want the puck to come out evenly. Any slanting, any uneven distribution is going to cause your shots to pull poorly. You want to tamp evenly because any unevenness in your distribution will cause your shots to pull improperly. So you want it to look nice and even all around." Jackson shows the tamped coffee puck, which is smooth and level. He then mentions an alternative: "Uh, when you're using an auto tamper, it does most of the work for you, but something that's very important is that you want to always wipe the tamper after every tamp because a lot of times coffee grounds will stick to the auto tamper and then that will mess up subsequent tamps." The video shows the digital display on the grinder, set for a double shot. Jackson explains the bakery's standard procedure: "It's going to be standard that you're always grinding for a double shot. Um, all of our setups are going to be set up where the coffee grind and the machines are all dialed in specifically for pulling double shots at a time. So we always use this right button, which shows the double shot. Even if we have a single shot setting, you should never use it. Um, everything is set up specifically for a double shot." He points to the buttons on the espresso machine, which have icons for different types of shots. "And it's very important, on most espresso machines you'll have multiple button options. Depending on your location and who has set up your machine, they might function differently, so it's always good to ask a manager or a more senior employee for assistance in making sure you know what each button does in your location. In our location for example, we have the main one which is a standard double shot. That's what we use 99% of the time." He continues to point out other buttons: "Uh, we also have this option right here which we program to be a ristretto shot, which that just means a shorter pull, so it's going to push less water through, it's going to be more intense tasting, much quicker to drink. Then the third option that we use here is the lungo, or a long shot, and that's just an espresso with more water pushed through it, so it's a little bit less intense. Uh, these are the kind of things where you won't be using them frequently, but if your store has them, occasionally a customer will ask for that specifically and it's always good to know exactly what your machine can do." Jackson prepares to pull the shot. "Now, so we're going to pull a shot of espresso. And for espresso, we serve it one of two ways: either for here or to-go." He holds up a small white ceramic cup and a small paper cup. "For here, we would use a ceramic cup as provided it's available. Otherwise, we're using the paper cup. And with espresso, you always want to make sure you're pulling directly into the cup you're serving it in. You really don't want to transfer espresso shots when serving them straight up." Jackson inserts the portafilter into the group head and places the ceramic cup underneath. He presses the double shot button. The espresso begins to pour into the cup. Finally, Jackson shows the finished espresso shot in the ceramic cup. "And at the end you'll end up with just a nice clean single espresso shot. You should see this nice layer of crema on top. If you just see kind of a watery black color, um, that means your shot hasn't pulled correctly and that likely means your coffee grounds are possibly under-dosed." The crema is a rich, golden-brown foam on the surface of the dark coffee.

The video begins with a close-up of a white Fiorenzato espresso grinder with a digital touchscreen display. The narrator begins, “So when you're pulling espresso shots, uh particularly with these medium ground beans that we use here, you're typically going to want an extraction time roughly around 30 seconds. You know plus or minus three to four seconds is okay. But if you consistently find your shots falling above or under that range, you really want to adjust your grinder to get back into that range.” The camera moves in closer to the top of the machine, where a dial is visible just below the bean hopper. The narrator points to it, saying, “So if we look at this grinder here, you'll see this dial. And on this dial it says coarse to the left, fine to the right.” The dial has white markings and text clearly labeled ‘Coarse’ with an arrow pointing left and ‘Fine’ with an arrow pointing right. The narrator explains the mechanics: “And what's going to happen is if you make your grind coarser, it's going to cause it to pull more quickly, pull a little faster, whereas if you make it fine, it's going to pull a little longer. So we're going to use that as a guide for as to which way you would move your grind setting depending on how your shots are pulling.” The barista then demonstrates an adjustment. They place their hands on the dial and move it a tiny fraction of an inch to the right. “Let's say for example your shot is pulling at 20 seconds, so that's you know maybe about 7 to 10 seconds less than we'd like. So in that case I would adjust a little bit towards the fine side.” They emphasize the precision needed: “You always want to adjust in very small increments because even just any adjustment even bigger than what I just showed you could massively impact the extraction time. It's a very sensitive setting. It's not something you want to wildly move back and forth. It's going to... and with every grinder there's going to be little differences in how sensitive it is and so it will take some practice with your machine, but given a little trial and error you should be able to figure it out.” The camera then pans across the bar area, showing various syrup bottles (Monin brand), cups, and other equipment. It stops on a second, smaller grinder further down the counter. “Pretty much all the grinders you'll be using will only have a single hopper. They're only meant to grind a single type of bean. That is mainly because every bean, be it a different blend or regular vs decaf, they're all going to need to be dialed in differently than each other, so they can't really share the same grinder. So in most locations you'll find you'll have a primary grinder which has your regular espresso beans and then you'll have a secondary grinder where you'll be keeping your decaf beans. You would have to dial them both in individually and maintain them both separately.” The video ends showing a female barista in a brown Angelina's apron and a black cap standing at the coffee station.

Jackson, wearing a striped shirt, a brown cap, and an Angelina's Bakery apron, stands in a bakery with shelves of cups and bottles behind him. In front of him is a San Remo espresso machine and two white Fiorenzato grinders. He begins, "Hi, I'm Jackson and I'm here to show off the San Remo espresso machine which will become the standard for all Angelina locations. Depending on your location you might already have one of these machines." He points to the machine's components. "And in addition to just the new espresso machine, which features an automatic steam wand which can allow anyone regardless of skill level to actually steam quality milk for lattes or cappuccinos. We also have these wonderful grinders which we can have them set to automatically dose out the weight of your espresso." The camera focus shifts to the grinder's digital screen, which displays a coffee cup icon and '18.0 g'. "So for example on this one right here, we have 18 gram baskets in our portafilters, so we have it set up to go to 18 grams. So instead of relying on a timing mechanism with this one you're able to have it automatically dose the exact amount of grounds you want which makes it easier for anyone to step up to the machine and extract a good espresso." He holds a portafilter and gestures to the grinder. "In addition to that you'll notice underneath we have these auto tampers which we have dialed in to apply the exact amount of force you want to perfectly tamp your espresso. So again just another measure that can allow anyone to really step in and make a quality cafe drink. To start I'm going to show you the basics which is just pulling a double shot of espresso." Jackson places the portafilter into the grinder, which grinds coffee into the basket. He removes it and uses his gloved finger to level the grounds. "As always before even though we're using an auto tamper that doesn't change the fact we always want our coffee grounds to be relatively evenly distributed before tamping." He levels the coffee with a flat, circular motion. "So now that I have my grounds pretty even I can go straight into the auto tamper and look at that, comes out with a perfectly evenly tamped puck with just the right amount of pressure." He inserts the portafilter into the PUQ tamper. He shows the flat, even surface of the compressed coffee. Jackson then locks the portafilter into one of the machine's group heads. "So you'll notice that the distance from where we might put a cup to where the shot's extracting from is fairly high. Ideally you would have a tool that looks kind of like a little shelf that you could put your cups on top of when you want to extract more in a controlled fashion for a cleaner presentation. Right now I'm still waiting on receiving that part, so to compensate I will actually just be propping a cup underneath it so that there's not a lot of splashing when my espresso hits the cup. I don't want to have a double espresso with just little specks of espresso everywhere." He holds a white ceramic cup close to the group head. "So you'll notice I press this button right here." The camera focus moves to the group head's digital interface. "On all of your machines you're going to have the same buttons and this top right one with the two large or two very full cups, that's going to be an 80 milliliter extraction, that is going to be our new standard double shot and that's what you're going to be using the majority of the time." He presses the top right button, and espresso begins to flow. The screen shows a timer and the volume increasing. "Occasionally you might want to do a ristretto or a short espresso. That would be controlled by this button which would output 60 milliliters so three-quarters of what we normally do." He points to the button directly below the double shot button. "And then in the case of when you're pulling an individual single shot which I will show you in a little bit you would use either of these buttons, both of which have been set to roughly 40 milliliters. So half of what we're extracting in the double." He points to the two buttons on the left side of the interface. The timer on the screen stops at 26 seconds as it reaches 80ml. He lowers the cup. "As you see a nice clean double. If I were to extract into the cup down here we'd see little splashes of coffee everywhere which doesn't ruin the drink but it's a much worse presentation and we'd like it to be clean like this." He displays the finished espresso shot with a thick layer of crema on top.

The video opens with a tight close-up of the underside of a white automatic tamper, labeled with the brand name 'puq'. Visible clumps of dark coffee grounds are stuck to the metallic tamping surface. The trainer begins speaking: 'So these auto tampers are fantastic for improving the consistency of anyone using the espresso setup. And it's something that, you know, it's typically very reliable, it's going to give you a consistently great result. However, there are some things to look out for. So you'll notice down here, you can see some coffee grounds getting stuck to the bottom of the auto tamper. You know, naturally, just from a combination of moisture and just use and debris building up, you're going to get that clumping on the bottom throughout service. It's a very easy thing to take care of, you just have to wipe it down with a cloth. But if you don't and you do continue to use it, you're going to end up with poor results. And I'm going to just show you a very clear example of what's going to happen when you do that.' The camera pans out to show the trainer, a man in a striped shirt and a black apron with the 'Angelina' bakery logo. He is standing at a professional espresso station. He places a portafilter into a grinder to dispense fresh grounds. He continues: 'So we had the debris on the bottom of the auto tamper. I have left it there to demonstrate what's going to happen if you don't clean that out.' Once the portafilter is full, he uses the side of his hand to level the grounds, saying: 'So as always, kind of even out the grounds before tamping, even when auto tamping.' He inserts the portafilter into the 'puq' automatic tamper. The machine whirs as it presses the coffee. He removes it and holds the portafilter close to the camera, revealing a puck with deep, irregular pits and clumps on the surface. He explains: 'And you'll notice there's a massive amount of cratering where my espresso puck, which is supposed to look even, clean all the way across, there's some very clear cratering. And not only is that going to potentially create an improper extraction, that's going to 100% create a worse-tasting and lower-quality product for the customer. And so we always want to avoid that.' The trainer then takes a white cloth and thoroughly wipes the circular metal base of the auto tamper. He says: 'And to avoid that is very simple. You just have to be very careful to make sure that you're consistently wiping the underside of your tamp. You see, now I wiped it off and I'm going to go and grind some more espresso beans and show you what it'll look like immediately after wiping it off and trying to use it again.' He repeats the process of grinding and leveling a new batch of coffee. Before tamping, he demonstrates a safety feature by placing his bare hand directly under the tamper to check for cleanliness, explaining: 'And if you're ever unsure if your auto tamper is clean, they are calibrated to only trigger when in the presence of a portafilter. So I just personally just put my hand under there, feel it, make sure it's there's nothing stuck to it. And I after touching it, I know nothing was stuck to it.' He then inserts the portafilter for the final tamp. He pulls it out and shows the camera a perfectly flat, smooth, and uniform surface of coffee. He concludes: 'And here we go for the tamp. And you'll notice this time it's even, it's even and smooth across. And all that took was just wiping it for half a second. So as long as you stay on top of that, your auto tamper should consistently provide great results.'

Standing in front of a Sanremo Café Racer espresso machine at Angelina's Bakery, a trainer gestures to the equipment. "So like other machines you might have worked with or seen, uh there is going to be a manual steam wand," he says, pointing to the wand on the left. "Um on the right side however, you're going to find an automatic steam wand, but just for demonstration purposes I will show you just how the manual steam wand works, you know it's going to function very similarly to other steam wands, but it's always good to just see it visually." He pours milk from a large white jug into a black metal pitcher. Positioned back at the manual steam wand, he explains the technique: "As always, we're going to put our steam wand in just a lit- just put the tip barely into the milk slightly off center at an angle and we're going to want to quickly add air in the beginning and then immediately once we get enough volume we're going to dip the steam wand further in and create a vortex um and then we would texture our milk which would help change the larger air bubbles into more silky microfoam uh right now I'm going to do a latte so that's actually just going to be a little bit of air added and then we're going to be mostly texturing the whole time so I'm going to crank this up to full power." He turns the dial, and a loud hissing fills the air. "And you hear that sound a little bit like paper ripping that's me adding air that little bit right there was just enough for me and so now we're dipped in you see the milk is spinning beautifully." A close-up shows the milk swirling in a vortex within the pitcher. He shuts off the steam. "And now it's just too hot to hold. I'm going to tap that out," he says, tapping the pitcher against the marble counter. He then wipes the wand with a white towel. "And let me pull my espresso shots for that should have pulled that beforehand it's okay I'll add this part in." He pulls an espresso shot into a white cup. Showing the pitcher to the camera, he swirls the milk. "And if you'll notice here even though you know I added a decent amount of air the milk it looks smooth silky homogeneous and that's a result of the vortexing of the milk texturing of the milk which really breaks down any larger air bubbles into very microscopic ones that then allow your milk to have this wonderful almost wet-paint-like look." Finally, he pours the milk into the cup, creating a heart design. "And just made a little heart and the milk flows beautifully because it was textured very well."

The trainer at Angelina's Bakery, standing in front of a silver espresso machine, explains how to steam milk for multiple drinks. He begins by saying, "So we have previously talked about how with similar types of drinks you can kind of combine the whole process of making them together, but then sometimes there are slight variations in the drinks where they're close enough that with the right technique you're able to combine them, make them at the same time, but if you do it improperly it's going to negatively impact one or both drinks. So I previously talked about a macchiato and a cappuccino. In that case, because the milk is foamier at the top, you're always going to want to pour the macchiato milk first because that's going to get the foamiest bit and then put the rest of the milk in the cappuccino." He then moves on to discuss lattes and flat whites, "Uh similar to that concept we have a flat white and a latte. You know a flat white is steamed has milk steamed almost identically to a latte but as we've discussed just a little bit less air. And again as we've discussed with the cappuccino milk the milk at the top is going to always be a little foamier have a little bit more air than the milk at the bottom." He gestures towards the coffee cups and picks up a large silver milk jug as he continues, "So if you wanted to combine a 12 ounce latte and your 8 ounce flat white you can pull your two double shots into separate cups and you can steam 20 ounces of milk, you know, either in a 20 ounce jug if you're comfortable, you know, steaming an almost full jug that can be a little tricky. So if you feel uncomfortable with it always feel free to just grab a bigger jug there's nothing wrong with that. And what we would do there is pour the latte first because the latte technically has a little bit more air and then with the remaining milk you can pour it into the flat white because that's going to be the less foamy portion of the milk."

The trainer, a male barista wearing a brown 'Angelina' apron and a baseball cap with a prominent white bandage on his right hand, stands before a professional silver and white espresso machine. He begins by saying, 'Alright, so now we're going to make an espresso macchiato. What that is, is it's going to be a single or sometimes a double espresso shot that you're going to put steamed foamy milk on top of. You don't really want to add a lot of liquid milk; you really want mainly just the milk foam. So for this one, we are going to have to steam some milk to make it.' He reaches for the portafilter, removing it from the machine and clearing it. 'So obviously you have to start by pulling your espresso shots, which we've gone over previously, so we won't go into too much detail there.' He places the portafilter under the grinder, and coffee grounds fill the basket. He then moves to the tamping mat. 'As always, even tamp,' he says while pressing the tamper down firmly with his bandaged hand to level the grounds. He locks the portafilter back into the group head and starts the extraction into a small white ceramic espresso cup. Next, he prepares the milk. 'Alright, and since we only want a little bit of milk here, you're going to want to take your smallest steaming jug available - I have this little 12 ounce one - and I'm going to fill it up with as little milk as I can, so probably in this case, just a third of the way.' He pours milk from a large plastic gallon into the small stainless steel pitcher. 'If I give it any less, then the milk's going to be a little uncontrollable, so that's where I feel good - not wasting too much milk, but also still having control of my product.' He positions the jug under the steam wand. 'So when steaming milk, you're always going to want to submerge the tip slightly and slightly off center. That's going to allow air to be added in the beginning, but in a controlled manner. And for a macchiato, I'm going to want to nearly double the volume of my milk so I have a lot of milk foam to work with.' He turns on the steam. 'So I'm going to start steaming. And you can hear that little paper ripping noise as I add air.' The milk begins to froth and rise in the jug. 'And now that I've roughly doubled the volume, I'm going to dip my wand in and let it spin for a little to texture.' He lowers the wand further into the milk, creating a whirlpool. 'And it's almost getting a little too hot to hold. I'm going to wipe my steam wand - you always want to wipe your steam wand after every use.' He uses a pink cloth to clean the wand. 'In addition, you also want to quickly purge it by turning it on for just a brief second. That'll get rid of any milk residue and buildup, keep it functioning better throughout the shift.' He turns the steam on for a split second to clear the nozzle. Moving back to the counter, he handles the pitcher. 'So once you steam milk, you always want to tap it out a little - we want to try to remove as much of the bubbles as we can.' He taps the bottom of the pitcher against the counter several times. 'And once we kind of see most of the bubbles gone, you're going to want to just swirl it a little bit. Swirling is just going to help make it a more homogeneous mixture, give it a nicer look, and just a smoother mouthfeel.' He swirls the pitcher until the milk looks glossy. Finally, he takes the espresso shot and prepares the pour. 'So then, macchiato - we're just going to want to barely coat this. So we put a layer over, you know, that layer is probably a third of an inch tall, but just enough to cover it.' He carefully pours the thick white foam onto the espresso, creating a distinct white top. 'And that's your macchiato. Perfect.'

A male barista at Angelina's Bakery, wearing a denim shirt, brown apron, and a brown baseball cap, stands behind the counter. He begins by saying, "All right, so now we're going to make a cortado." He removes the portafilter from the espresso machine, knocks out the old coffee grounds into a knock box, and wipes it clean with a cloth. "Cortado, a cortado is a very simple drink," he explains. He moves to the grinder and says, "It's literally just going to be two shots of espresso. That's the standard size, that's the only size that is on our menu." After grinding the coffee, he tamps it firmly with a handheld tamper on a tamping mat. He inserts the portafilter back into the machine and starts the extraction into a small white ceramic cup. "And to that we're going to add latte style milk, you know, just a little bit of air added, quite milky," he continues. He explains the milk ratio: "And you're going to want an equal amount of milk to espresso." He notes that while technically it is equal parts, many customers prefer more milk: "Uh sometimes you will find that a lot of customers, even though they ordered the cortado and it's technically equal parts espresso and milk, what they're really going to want is, you know, to their 1 and a half, 2 ounces of espresso they're going to want more like 3 to 4 ounces of milk." He reassures, "Uh, so if you ever encounter a customer asking for that, you know, it's no problem, just pour a little more milk." He shows the different cup options on top of the espresso machine. "So I'm going to do a cortado to stay, which I would use in a smaller cup like this. I wouldn't want to use an espresso cup, that's just a little too small, so whatever the next size up you have, use that." He then shows a 12-ounce paper to-go cup: "Uh for to-go, we really only carry these 12-ounce cups. But, you know, with a latte or cappuccino those would fully fill them, but a cortado being really a 4, 5-ish ounce drink, you're really going to only want to fill it halfway or even less than halfway and that's going to give you around the correct serving size." He pours milk into a small 12-ounce stainless steel steaming pitcher, filling it about halfway. "So for this, I don't want a lot of milk so I'm going to use my smallest steaming jug, which right now is at 12 ounces." He steams the milk, carefully positioning the steam wand. "As always, slightly off center, add a tiny bit of air. Be very careful when doing small amounts of milk. It's very easy to overstretch small amounts of milk. And now that I've added a little air, we're just going to let it texture a little." After steaming, he wipes the wand with a red cloth and purges it. He takes the cup with the espresso shots and says, "And given that this is a cortado, right here I have about a 6-ounce cup. I don't want to actually fill it all the way. So you'll notice I'm going to stop my pour a little bit before the liquid gets to the rim." He pours the textured milk into the espresso with a steady hand, finishing with a small heart latte art design. "It's kind of a nice slow pour, dip my jug down to be able to draw a little, get a little texture. And if I filled it to the brim, that'd be more like a 6-ounce drink. This one I stopped, you know, maybe a quarter, like a third of an inch short, so that should be around 5 ounces." He concludes by holding the finished drink, "And while that's not really the 50/50, you're going to find that not only do typically people expect more, but with a cortado, they actually prefer just a little more milk than what the drink is actually supposed to have. If you're fine with a cortado, you always want to err on the side of slightly over, just because I've never once had someone say I put too much milk in their cortado, I've just had people say they would like a bit more milk."

The barista stands behind the coffee counter, preparing to demonstrate the cappuccino-making process. "So now we're going to make a cappuccino," he says. "As before, as with all coffee drinks, you're going to have to start by grinding your coffee grounds into your portafilter." He places the portafilter under the grinder, and once it is filled with grounds, he moves it to the tamping mat. "As always, even tamp, even distribution," he notes while firmly pressing the tamper down. "And actually right now I'm making two cappuccinos, which for when you're making two cappuccinos, it's very easy. You can steam one jug of milk, however, there's a very important way to distribute that milk between the two drinks." He locks the portafilter into the espresso machine and sets two 12-ounce white paper cups beneath the spouts. "So I'm going to pull my shots directly into my cappuccino cups. These are our standard small size, which are 12 ounce cups, which feature double shots. If you were to get a large, we would be using the 16 ounce cup with three shots in it," he explains, holding up a 16-ounce cup for reference. While the espresso shots pour, he prepares the milk. "So we actually do want to steam milk, very similar to a macchiato. You know, you want foamy, quite foamy milk that's been nearly doubled in volume." He holds a milk carton and a 20-ounce steaming jug. "If I was doing a single cappuccino, I would fill up my standard 20 ounce steaming jug just a little under halfway. You could go a little less if you want to be a little more, you know, perfect with the amount of milk you're adding. However, I find just a little under halfway is a good balance in terms of controllability as well as, you know, not wasting too much milk." Because he is making two drinks, he selects a larger 32-ounce jug. "In this case, however, we are making two cappuccinos, so we're going to actually put more milk into a larger steaming jug, in this case, a 32 ounce one, which I'm going to fill just under halfway." He pours the milk and approaches the steam wand. "As always, you put your steam wand in, tip slightly inserted into the milk, slightly off-center. You're going to go full power. You always want your steam wand at full power. You get the fastest steaming and the best results." He turns the wand to full power, and the sound of stretching milk begins. "In the beginning, as always, we're going to stretch the milk, adding air in a consistent and slow fashion. Now that we've added as much air as I'd like for this, I'm going to dip my steam wand in further and get it to vortex more and smooth out the texture of the milk." After finishing, he wipes the wand with a pink cloth and purges it. He then taps the jug on the counter. "Wipe the steam wand, purge it, and then just tap the air bubbles out. Just going to swirl it a little, get that last bit of texturing in. And you're going to notice, even though we nearly doubled the milk in size, it doesn't look particularly foamy. It almost looks like it's not been... not like not a lot of air has been added because we properly textured the milk, so it's made... it has microfoam, which are tiny bubbles as opposed to large, very visible ones." He explains the distribution technique: "So with a cappuccino, you're going to want a good balance of foamy milk and just regular steamed milk. And even though it looks like a homogeneous mixture from top to bottom, you're going to notice when working with it, the higher up you go, the more foamy it will be, whereas the closer to the bottom you are, the more milky it will be. So I don't want to give this one all the foam and then this one all the milk. So what I'm going to do when splitting between two cappuccinos is I'm going to pour in to one, just about halfway, and then I'm going to take the second one and fill it all the way up." He pours the milk into the first cup until it's half full, then fills the second cup to the brim. He realizes he is short on milk for the first cup. "It's okay, I may have added a little too little milk here. Occasionally, you know, we're not all perfect, you're going to make a mistake like I just did where you didn't steam quite enough milk. That's not a problem, quick fix, just steam a little bit more." He quickly steams a small additional amount of milk, taps and swirls the jug, and tops off the first cup. "There you go, two cappuccinos," he says, presenting the finished drinks.

The video opens with a male barista at Angelina's Bakery, wearing a brown cap and apron over a blue shirt. He is standing behind a large professional espresso machine and begins by saying, "Alright, so now we're going to make a flat white. Flat white's a drink that you might encounter different definitions. It's a very trendy name in coffee. Um, some places will do it differently than others, but over here, we do it, as far as I know, the most traditional standard way." He prepares the portafilter by tamping coffee grounds firmly on a tamping mat. He continues, "Which is really going to be about an eight-ounce drink with a double shot, and it's very similar to a latte, the way you would pull that milk. I mean, you would steam that milk. However, the main difference is you want even less air, just the slightest touch of air. You want it to be about as milky as possible without, while still having added a little bit of air." He locks the portafilter into the espresso machine and places a white paper cup underneath. He then reaches for a gallon of milk and a small metal steaming pitcher. "Since this is an eight-ounce drink, I don't really need to get my 20-ounce steaming jug. I really only need my 12, which I'm going to fill a little over halfway." He pours the milk into the pitcher and positions it under the steam wand. "I'm going to, as always, steam wand in, slightly off-center. This one, I'm just going to add air for just a second. That's it." He turns on the steam and holds the pitcher, monitoring the temperature with his hand. Once finished, he wipes the wand with a pink cloth and clears the steam. Holding the white cup, which contains the freshly brewed double shot of espresso, he explains, "And you'll notice I pulled my double shot into a 12-ounce cup, similar to the cortado. We don't carry smaller drink cup sizes in most of our locations. So, in this case, it's not, it's going to be maybe around two-thirds of the way up, about eight ounces. That's going to be the proper proportions for a flat white." He carefully pours the micro-foamed milk into the cup, swirling it initially and then finishing with a decorative heart shape on the surface. He sets the cup down and finishes by saying, "I would say the flat white you have to be pretty precise. Um, people who know it, they, they generally would expect something here in the, they generally, people who like flat whites, they're expecting in a six to eight-ounce range. Uh, you really don't want to go over that amount."

The video starts with a barista behind a counter at Angelina's Bakery, standing in front of a large, professional espresso machine. He begins by saying, "So now we are going to make a large latte." He is wearing a blue button-down shirt, a brown apron, and a brown baseball cap. His left hand and wrist are wrapped in a white bandage. He removes the portafilter from the machine, taps it against a knock box to empty the old grounds, and then wipes the inside of the filter basket with an orange cloth. As he holds up a brown 16 oz paper cup with the Angelina's logo, he explains, "You know, just like the cappuccino, the large latte is going to be in the 16 ounce cup, three shots." He then fills the portafilter with fresh grounds from the grinder and levels them off with his hand. He states, "And the main difference here is just going to be how we steam the milk and how much milk we're using." Next, he places the portafilter on a tamping mat and uses a metal tamper to press down firmly on the grounds. He says, "So even, even coffee grinds, even tamp, right into the espresso machine." He locks the portafilter into the machine's group head and places the 16 oz cup under the spouts, pressing a button to start the extraction. As the coffee pours, he adds, "So that's going to be our first two shots." He then removes the portafilter, knocks out the spent grounds, and wipes it clean again. Before the next step, he presses a button on the machine to let a burst of hot water run through the group head. He explains this step: "Also, every time you pull a shot and you take your portafilter out, you always want to briefly run the water through the group head. That'll help clean out any excess oils or coffee grinds that were stuck to it from the previous extraction." He then prepares a third shot, tamping the grounds as before, but this time he pulls the shot into a small metal pitcher. He says, "So I'm going to pull this third shot right into the double shot I already pulled," and pours the third shot into the 16 oz cup. Moving to the milk preparation, he takes a large jug of milk and a 20 oz metal steaming pitcher. He explains, "For this, because it's a 16 ounce drink, and with a latte, you really only want to add maybe 10 to 20 percent volume as opposed to the nearly doubling the volume of a cappuccino. I'm going to be putting maybe about 12 to 13 ounces of milk in here. You know, just a little, a little bit over the halfway point of a standard 20 ounce steaming jug." He pours the milk into the pitcher and then brings it over to the steam wand on the espresso machine. "Alright, so we're going to steam our latte milk. As always, tip in, slightly off center, just slightly in the milk so we can start adding air immediately." He positions the steam wand and turns it on, creating a slight hissing sound. He continues, "Just going to add a little bit of air. A lot less than a cappuccino. And now we just added a tiny bit of air, added a little bit of volume. We're going to dip it back in." He submerges the wand slightly deeper to create a swirling motion in the milk. "I'm going to want to create a nice vortex, have it spin to texture the milk." He holds the bottom of the metal pitcher with his hand to gauge the temperature. "And a good way to know your milk is done is always going to be it's going to be just barely about to be too hot to hold. That's always, that's kind of a good benchmark for a serving temperature." Once finished, he sets the pitcher on the counter, gives it a sharp tap, and swirls it to maintain a smooth, glossy texture. "As always, tap it out, add a little texture." He then takes a pink cloth, wipes down the steam wand, and purges it with a quick blast of steam. "Never forget to wipe your steam wand and purge it." Finally, he prepares to combine the milk and espresso. "So 16 ounce cup, three shots of espresso. And we're going to do such a slow pour. You don't want to go too fast." He begins pouring the steamed milk into the center of the espresso, starting with the pitcher held high. As the cup fills, he lowers the pitcher closer to the surface. "And then we're just going to tip it in, bring our jug close to draw a little milk on it. And then you end up, I made a nice little heart, very basic design." He finishes the pour with a small flick of his wrist, creating a white heart-shaped design on the surface of the latte. He concludes, "With some practice, you can make some really nice designs, but I do find it's just, this is always nice and presentable for the customer."

The barista, wearing a brown apron and a cap, begins by introducing the drink: "Alright, so we're gonna make a Cafe au Lait. A Cafe au Lait is just gonna always be half drip coffee and then half steamed latte-style milk. You know, the milk where we're just gonna add a little bit of air but it's gonna be quite milky, um not too much foam." They stand behind a clean, professional coffee station with an espresso machine in the foreground and a drip coffee dispenser in the background. The barista selects a 16-ounce paper cup, noting, "So I'm gonna do that in a 16 ounce cup. That's our large size." Moving to the drip coffee station, they fill the cup from a large dispenser. After pouring, they hold the cup up to show the level: "And put my drip coffee in. Now you'll notice I'm gonna actually pour a little bit out. You'll notice that it looks like I'm a little bit more than halfway up. You know, that is by design. If you go right to the halfway, you know, you'll notice due to the shape of the cup, the upper half is gonna be more than the bottom half. So to get to halfway I'm gonna have to go a little bit more than halfway to have equal parts coffee and milk." For the milk portion, the barista reaches for a milk carton and a small, 12-ounce stainless steel steaming pitcher. They explain the ratio: "So for this I only need... it's a 16 ounce drink with half milk, I only need 8 ounces of milk. So I'm gonna use my smallest steaming jug here, the 12 ounce one." They pour the milk into the pitcher and place it under the steam wand of the espresso machine. After steaming the milk to a smooth, milky consistency with minimal foam, the barista taps the pitcher on the counter and swirls it to remove any large bubbles. They then pour the steamed milk directly into the cup of coffee until it is full. Finally, the barista offers some customer service advice: "Now occasionally when someone orders a Cafe au Lait they'll ask you something about making it darker or stronger. All that really means is that you're just gonna put more coffee and a little bit less milk. Usually you'll have to talk to them about that, think about what they want. You know, a good way to figure out exactly what the customer is looking for is just show them a cup and kind of just ask like 'where would you like me to stop the coffee?' And then from there you'll know exactly what to do." They demonstrate this by holding an empty cup and pointing to different levels inside it.

The video starts with a barista wearing a brown baseball cap, a blue denim shirt, and a brown apron with the 'Angelina' logo. He is standing behind the counter of a bakery, in front of a professional espresso machine. He begins by saying, "So now we're gonna make an Americano. An Americano is just gonna be espresso shots and hot water. It's gonna be a 12 or 16-ounce drink." The camera focuses on the espresso machine as he cleans the portafilter with a cloth. He explains, "So, there are two ways to make an Americano. Neither is wrong, but I do have preference for one over the other." He fills the portafilter with ground coffee from the grinder, levels it off with his hand, and then uses a tamper to press the grounds down firmly on a black rubber mat. "So the first way is gonna be what you would call shots first," he says. He locks the portafilter into the espresso machine and places a 12-ounce white paper cup underneath. "So in this case, I'll be pulling my double shot right into my 12-ounce cup. You know if it was a large, we'd be doing three shots, but for the example we are doing smalls." While the espresso pulls, he prepares another portafilter. He knocks out the old grounds into a knock-box, cleans it with an orange cloth, refills it with fresh grounds, taps the side to level, and tamps it. "And that is the way you'll see a lot. There's nothing wrong with that, but I think that personally I prefer the—I prefer making it with water first. And you'll see exactly why when I finish with both drinks." He starts the second set of shots, but this time he pulls them into a small stainless steel pitcher instead of a cup. He then takes another 12-ounce white paper cup and fills it with hot water from a dispenser on the side of the machine. "So in this case, I'm gonna pull my shots not into the cup I'm using. And I'm gonna fill up one cup with hot water." He stops the water before the cup is full. "I'm always gonna leave a little room in case the customer decides they want milk or anything like that. Effectively an Americano is a black coffee kind of made with espresso as opposed to, you know, the standard drip coffee." He goes back to the first cup, which now contains the dark espresso shots. He adds hot water from the dispenser directly into the cup on top of the espresso. "So my shots finished pulling into the one where I pulled right into the cup. So I'm just gonna pour hot water over that." Now, he places both cups side-by-side on the counter. The first cup (water over shots) has a thin, light layer of crema that has mostly dissipated. "Now you'll notice after having done that, there's a little bit of a crema. You can see a little bit of the coffee oil kind of build up on the top. Uh, it's not a bad color. It looks nice." He then takes the small pitcher of espresso and pours it slowly into the second cup, which already has the hot water in it. As he pours, the crema stays on top, creating a thick, frothy, golden-brown layer. "But you'll notice with my other option where I have the hot water here first and I'm gonna pour the coffee right over, you're gonna get a much deeper, richer crema." The second cup now looks much more visually appealing with its persistent crema. "And while that really doesn't have a huge difference on the final taste, uh, it is known to have a better first sip. You'll get a kind of more stronger coffee flavor, you'll notice more of the subtleties of the espresso, uh, you know, the different notes, um, and overall just presentation-wise, it does look nicer, a little bit more premium or rich to a customer." The video concludes with the barista addressing the camera. "Uh, you know, at the end of the day you can serve it either way, but, you know, provided you have the opportunity and ability to, I would—I would always recommend going pouring the shots over your water as opposed to sho-pouring your water over your shots."

The trainer, a young man wearing a brown cap and a brown 'Angelina' branded apron over a blue shirt, stands behind the counter of the bakery. "All right. So now we're gonna make, we're gonna start with the iced drinks, and the first iced drink I'm gonna show you is the iced Americano. Similar to the hot Americano, essentially it's just going to be water and espresso, although there'll also be ice here because it's a cold drink." He removes a portafilter from the large, silver industrial espresso machine and uses an orange rag to wipe it clean. He moves to the coffee grinder and says, "As always, pull your espresso right into your portafilter." He doses the espresso grounds into the basket and then places the portafilter on a rubber mat on the counter. He uses a heavy metal tamper to press the grounds down. "Even tamp. We already purged our group head." He wipes the edges of the portafilter and locks it back into the middle group head of the machine. "And unlike the hot drinks, there's no optionality in this. Since we're serving in plastic cups, you do not want to pull near boiling hot espresso right into a plastic cup. You're always gonna have to put it into a separate cup, ideally something like this." He holds up a clear plastic cup to the camera, then places a small stainless steel pitcher under the espresso machine's spout. "So we're gonna pull our double shot there." He presses a button on the digital display to start the machine. While the coffee is brewing, he holds up a 16-ounce clear plastic cup. "And right now I'm making a small iced Americano which is a 16 ounce drink with a double shot." He sets it down and picks up a larger 24-ounce cup. "If I wanted to make a large iced Americano, I would use the 24 ounce cup with three shots." He steps away from the machine to the ice dispenser. "Now I'd say especially for iced Americanos, you're gonna really want to fill it up with ice. People tend to really like a refreshing and not too watered-down iced Americano." He scoops ice into the 16-ounce cup until it is overflowing. "I'm going to go quickly add some water to this, I'll be right back." He disappears from view briefly. He returns with the 16-ounce cup filled with ice and water. "All right. Now I'm back with my cup of ice water. Notice I just left a little bit of room for the espresso. If the customer had wanted maybe some milk in there, maybe I would have put a little bit less water to leave some room for that. In this case we're just making a black iced Americano." He picks up the small metal pitcher which now contains the finished double shot of espresso. "So now we just pour the shots right over." He pours the dark espresso into the ice water, where it creates a marbled effect before mixing. "And that's it." He places the cup on the counter and picks up a clear plastic lid. "Just put a lid on and we're done." He snaps the lid onto the cup and shows the completed iced Americano to the camera.

The video begins with the barista, a young man wearing a brown Angelina's Bakery apron, a blue button-down shirt, and a brown baseball cap, standing behind the counter in front of a professional-grade espresso machine. "So now we're going to make an iced latte," he says. Behind him, on the top of the machine, are several stacks of white ceramic cups and saucers. On the wall behind the machine, there's a light green background and digital menu boards. He begins preparing the espresso by knocking the portafilter against a knock box to remove old grounds. "An iced latte is very simple, kind of similar to the iced Americano, almost exactly the same except instead of water, we're going to have milk." He continues to clean the portafilter with a cloth. He then moves to the grinder, fills the portafilter with fresh coffee grounds, and tamps it down firmly on a black rubber mat. "Pull your espresso in. Don't forget to purge your group head," he advises while pressing a button on the machine to let a short burst of hot water flow through the group head before locking the portafilter in place. He then moves to explain the addition of syrups. "Now before we pull our shots, something that's going to be very common with an iced latte is that people are going to want to add syrups. You know, vanilla, caramel, hazelnut, you know, here Nutella, chocolate. And unlike a hot drink where, you know, the syrups can naturally easily mix in with the hot liquid, with cold drinks, if you just put your syrup into your cup, it's going to sit at the bottom. It's not going to mix in. They're going to have a few sips of just syrup and then everything's going to just taste like coffee after that." To demonstrate the correct way, he says, "So in this case, I'll turn this iced latte into an iced vanilla latte. So I'm going to actually want to add my syrups to whatever cup I'm pulling my shots into." He picks up a small metal pitcher and adds three pumps of vanilla syrup from a bottle with a pump dispenser. He then places the metal pitcher under the portafilter and starts pulling the espresso shots directly into it. "This way, the syrup can kind of mix together with the espresso, so as the espresso kind of mixes into your drink, so does the syrup. And so instead of having very sweet sips in the beginning and then followed by very little flavor, you're going to have a nice balanced level of flavor throughout the drink. I would say for a small, do somewhere between two and three pumps. For a large, probably just around three full pumps, you know, maybe four if they want it on the sweeter side." While the espresso is pouring, he gets a 16-ounce clear plastic cup. He bends down to fill it with ice from a bin below the counter. "So we're going to get our 16-ounce cup. Generally, you want to fill the cup pretty well with ice. However, unlike the iced Americano, it's not as important to get it all the way full up." He then takes a gallon of whole milk and pours it over the ice. "For this one, I'm going to use whole milk. And just like the iced Americano, you're going to want to leave a little bit of room at the top so you can fill—put your espresso in without overflowing." He picks up the metal pitcher containing the espresso and syrup mixture and swirls it gently. "Since I've added syrup to this espresso, just to make sure it's better mixed, I'm going to swirl it around a little bit in this cup. That way I can really make sure the syrup's mixed in with the espresso." He then pours the dark espresso mixture over the milk in the plastic cup, creating a beautiful marbled effect as it sinks through the ice. To ensure no syrup is wasted, he goes back to the espresso machine. "And whenever I'm using syrup, there's always still going to be a tiny bit of, you know, syrup left in there. I don't want that going to my other drinks and also don't want to waste it. So I always just like to put a tiny bit of hot water, swirl it around, put it right into the drink." He dispenses a small amount of hot water into the metal pitcher, swirls it, and pours it into the latte. Finally, he snaps a clear plastic lid onto the cup. "And then lid on. That's your iced vanilla latte," he concludes, holding up the finished drink.

I'm going to show you how to make a matcha latte. So, I'm going to do a hot matcha to start. The easiest way is take the cup you're making your matcha in, put a little bit of hot water - not too much, maybe like three quarters of an inch. Uh, any more than that then you're going to just have too much water, you're not going to leave enough room for the milk. If you put too little, it's going to kind of become somewhat of a muddy paste, and that's hard to work with and it's unlikely that you're going to have it properly mixed. [The barista is at the espresso machine and adds about 3/4 of an inch of hot water to a white paper cup] So for a small, I'm going to get just a little bit over a nice heavy teaspoon of matcha. If I was doing a large, same amount, just probably maybe another half teaspoon or so. [He reaches for a glass jar with green matcha powder and uses a small green spoon to put some in the cup] So, you know, right now we're obviously doing a matcha, but in some locations you'll also have a turmeric latte. There's almost no difference to the technique involved. It's going to be the same, same amount of hot water, roughly the same amount of turmeric powder, and you're going to blend it just the same. [He is using a small handheld electric whisk to blend the matcha and the hot water] Always rinse your mixing utensil, you know, hopefully you have one of these electric whisks. If you have a manual whisk, same thing, you're still going to want to rinse it. If you let it dry, it's becomes much more difficult to keep clean. A quick rinse right after using it is going to make it instantly clean, ready for the next drink, and you know, it's just going to look nicer. [The barista rinses the whisk under a hot water tap on the machine] So for this I'm going to be steaming some oat milk. No difference in the technique compared to regular milk. As usual, slightly off center, add a little air because this is a latte, matcha latte, same style as a cafe latte. You know, dip your steam wand in, texture it up. [The barista pours some oat milk into a metal steaming pitcher and then uses the steam wand to steam the milk] Now, unfortunately, if you are using the electric whisk, as efficient and convenient and good it is, it's going to create a little bit of this matcha foam on top that doesn't impact the quality of the drink. In fact, using this is going to ensure quality much better than a manual whisk. However, there isn't really going to be an opportunity to make particularly nice designs on top because that foam is just kind of block out any attempt to have control over the milk. [He starts to pour the steamed milk into the cup] So don't be discouraged if all your matcha pours tend to look a lot uglier than your regular latte pours. It's just the reality of using a good tool like that. [The cup is now full of the light-green latte, topped with a very rudimentary piece of latte art]

"So now we're gonna be making an iced matcha," says the trainer, a man wearing a brown Angelina's Bakery cap, a blue denim shirt, and a brown apron. He stands in front of a large, shiny silver espresso machine. "Very similar to making a hot matcha. Only difference is, kind of like the iced latte, it's just gonna be milk and ice and then your matcha mixture poured over." He picks up an empty 24-ounce clear plastic cup to demonstrate. "Since we're not going to be able to make our matcha base in a plastic cup like this again, we're gonna need hot water. Hot water straight onto plastic, that's not good. So I always like to try to use a reusable cup when mixing my matcha for iced drinks. Same goes for a turmeric iced turmeric latte. So in this case I have a spare steaming jug I don't really need to use for milk, so I'm going to use that to mix." He picks up a small, empty stainless steel steaming pitcher and places it under the hot water outlet of the espresso machine. He presses a button, and a small amount of steaming water fills the bottom of the pitcher. "You know, just put a little bit of milk—I mean, I'm sorry, a little bit of hot water." He steps to his right toward a secondary counter filled with jars. He opens a jar containing green matcha powder and uses a small green plastic measuring spoon to scoop the powder into the pitcher. "And since we're doing a large here, do one nice big teaspoon and then around another half teaspoon." He picks up a small, battery-operated handheld whisk and places the frothing head into the pitcher. He activates the whisk, creating a loud whirring sound as the powder and water are blended into a thick, vibrant green concentrate. "My whisk." He continues to blend the mixture thoroughly. "Just like the iced vanilla latte I made earlier, if I was to add any syrups to this, I would add them right now and mix them in right now." After finishing, he returns to the espresso machine and holds the whisk head under the hot water stream to clean it. "Rinse your mixing tool." He reaches below the counter and brings up a 24-ounce plastic cup filled with ice. "All right, so I got my large 24-ounce cup filled up with ice and I'm gonna pour—fill it up with milk." He picks up a gallon jug of whole milk and pours it over the ice, stopping about an inch below the rim. "Just enough here. Always want to leave a little room and just your mixture right in." He takes the pitcher of concentrated matcha and pours the dark green liquid over the milk and ice. The matcha slowly sinks and swirls through the milk. "Typically you would like to give it just a little bit of a swirl before giving it to the customer. You don't want that first sip to just be all matcha, it's going to be quite bitter." He gently rotates the cup with his hand, causing the green and white liquids to marble together. "So give it a nice mix so it's a little bit mixed up. You don't have to get it all the way, that would take maybe a little bit too much time in some situations." He holds up the completed iced matcha latte, which is a pale green color with visible ice cubes.

A title card on the left reads "BARISTA BASICS - HOT & ICE CHAI LATTE". A barista wearing a brown "Angelina's Bakery" apron, a blue denim shirt, and a brown baseball cap stands in a brightly lit bakery. His right hand and wrist are wrapped in a white bandage with black tape. Behind him is a large espresso machine. He begins by explaining how to make an iced chai latte: "So I'm gonna be making a... iced chai right here. So with the chai, you're gonna have a pre-made concentrate pretty much in every location. And the way this is gonna work is that it's gonna be 50-50: 50 percent the concentrate, 50 percent of whatever milk the customer wants." He holds up a large brown plastic jug of chai concentrate to show the label. Moving to prepare the drink, he says, "So since we're doing an iced one, there's not a lot to it. I'm going to be doing a small, 16-ounce cup." He takes a clear plastic cup and fills it with ice from a bin beneath the counter. "Fill it up with ice. And then I'm going to be putting the milk first this time. There's not really a better way of doing it, that's just the way I'm used to. I'm going to fill it up just over halfway." He pours milk from a large gallon container over the ice until the cup is slightly more than half full. He points to the cup's width, explaining, "Reason for that, the circumference of the cup is way higher at the top than the bottom, so this is going to give you a more even split." He then picks up the chai concentrate jug and pours it over the milk and ice, filling the cup to the top. "All I have to do now is just pour my chai over the top to the brim." He places a lid on the cup and gives it a gentle swirl to mix the tea and milk before handing it to a customer. "Throw on a lid and, you know, just give it a nice little swirl. All right, ice chai." A woman's voice off-camera says, "Thank you so much," and he replies, "You're welcome." Next, he prepares to make a hot chai latte. "All right, now it's time for the hot chai. Now we're going to be making a hot chai. Hot chai is you're going to take... it's the same thing as the iced, where it's going to be half milk, half of your chai concentrate." He picks up a black metal steaming pitcher. "Now, this is something that's going to be useful whenever you're steaming something, steaming milk, but specifically for the chai, it's going to be really good to pay attention to this. In most of the steaming jugs you use, you'll look on the inside and you'll notice that they have little measurements." He tilts the pitcher toward the camera to show the etched measurement lines inside, labeled with ounces and milliliters. "Typically it's going to be in ounces, sometimes it's going to be in ounces and milliliters. But because we're now going to make a small chai, hot chai, that's going to be a 12-ounce drink." He points to the markings inside. "And you can see inside here, if you look close enough, there are little markers. And even though it's not going to go all the way down to that 6-ounce mark, you can roughly tell towards the bottom of the measurements there, that's going to be around 6 ounces." He pours the brown chai concentrate into the pitcher. "So, I'm going to take my chai, or my milk, in this case I'm going to go chai first. Pour it in, and if we look closely, I'm towards the bottom of the measurements, that's going to be just about 6 ounces." He then adds milk to the pitcher. "And you know, you'll have noticed that in there you could also see a measurement for 12. So I'm just going to take my milk, then pour it up to the 12-ounce mark, in between the 10 and the 14." With the pitcher filled to the 12-ounce line, he moves to the espresso machine. "So now I have just about 12 ounces of liquid in there. And the good thing is, once you get used to doing that and you kind of build some muscle memory and you can visually kind of tell where the levels are at, you can kind of do that without having to look at the numbers every time." He places the steam wand into the pitcher and turns it on, frothing the mixture. He holds the pitcher at an angle to incorporate air. "The important part here is that not only are we making sure that we're using just the right amount of liquid for the drink, but we're also making sure the customer's getting the exactly correct recipe. Now because we did add a little bit of air to give it a better mouthfeel, we'll probably have a little bit left over, but that's not really a problem." He finishes steaming, wipes the wand with a pink cloth, and pours the hot chai into a white paper cup. "Majority of this will be going into the customer's cup. And you just pour it straight in, pretty much to the brim." He finishes the pour, showing the cup filled perfectly to the top. "And you notice because we measured, that was basically exactly perfect. I have almost no liquid left in and a perfectly filled cup."

"All right, so in the steaming jug right here," [A man in an Angelina's Bakery apron holds a black metal steaming jug filled with milk.] "I have just, you know, it's halfway full, about 10, 11 ounces of milk. And I'm going to show you how to auto-steam this." [He points to the milk in the jug, showing the level.] "Um, right here we have the auto-steamer on the right side." [He gestures towards the coffee machine, specifically the steaming wand on the right.] "There's going to be- the programming might be slightly different depending on your location. Uh, you should ask whoever's your manager or someone more senior at your location to verify how your specific machine works." [The camera zooms in on the digital display above the steam wand.] "Over here, we have our machine set up uh where the left button is going to be for latte-style milk and the right one's going to be for cappuccino-style milk." [He points to the two buttons on the digital display.] "Now we're going to want to insert the steam wand tip into our jug," [He lowers the steam wand into the jug.] "but if you notice, if I set it down flat, my auto-steamer is not quite reaching my milk." [He shows that the wand tip is above the milk level when the jug sits on the tray.] "And if I turn on the steamer, it's just going to blow hot air- hot steam everywhere, and it's just going to be a mess. You know, to avoid this, just got to get a little creative and I'm just going to put this underneath it," [He places a small metal container under the jug to elevate it.] "and now it's directly in, and I'm going to let it go." [He presses the latte button and the milk begins to steam, with a 'H.P. 1' icon appearing on the screen.] "You'll notice it steams slower than if you were to manually steam it, but that just allows this automatic mechanism to have a little more control." [The camera focuses on the milk swirling in the jug. A digital thermometer on the machine shows the temperature rising from 18°C up to 62°C.] "And you'll see it has this really nice temperature reader. I believe we have this one set up to cut off around 61, 62 degrees Celsius, which is right in the ballpark of what is considered the perfect temperature for steamed milk. You notice-" [The steaming stops automatically.] "and with the lattes, it typically does a very good job where it looks almost identical to when I manually steamed one," [He removes the jug and wipes the wand with a cloth. He shows the smooth, micro-foamed milk in the jug.] "that took almost no- no effort at all. And during that time, even though it took longer, I'm totally free to do whatever else I need, you know, prepare other drinks, pull the shots for whatever drink I'm making with this. So it really opens up your ability to do more at once." [He swirls the milk in the jug, demonstrating its consistency.] "And if you're someone who's just not very experienced using the manual steam wand, it really allows you to produce a quality cafe drink with minimal training and experience." [He gestures as he speaks, emphasizing the ease of use.] "It's extremely helpful if you have multiple milks to steam on one order, and because, you know, typically I can only steam one milk at a time, but if I have to steam oat and almond and whole milk all at one time, you know, putting a couple of those on my auto-steamers allows me to pump out drinks much more quickly." [The camera pans to show the full coffee station with multiple machines and another employee in the background.] "And on top of that, I don't have to steam one in succession after the other, I can steam them all at the same time so that I can hand out the whole order together, and all the drinks will be freshly made and, you know, hot."

"So now I'm going to be demonstrating uh auto steaming some cappuccino style milk." The barista stands in front of a high-end, multi-group espresso machine with several digital displays. He points to a circular interface on the left side of the machine. "Now there is kind of like one key difference you're going to notice here from the latte where we kind of have two different settings for this cappuccino. It's going to be both for a dry cappuccino so it's going to be a lot of air, extra foamy. Uh and then there's also going to be one for more I guess moderately aerated cappuccino, a little bit more modern, a little bit more milky." He prepares a black metal pitcher. "So I'm going to start out with the extremely aerated or kind of dry cappuccino milk, which means it's going to be very foamy. So I'm just going to press that once, let it go." He inserts the wand into the pitcher and presses the button. The display shows 'FP. 1' and a temperature counter starting at 08°C. "And you know now that that's running I can pull the shots for the cappuccino instead of having to be stuck here holding a steam wand, I'm free to do whatever else I need to do. It's one of the great benefits of using an auto steamer." He moves to the right to pull shots on the main machine while the milk continues to steam. After the steaming finishes, he removes the pitcher and wipes the wand with a white towel. "Now if we look here it's almost doubled in volume, you know, it is maybe not the smoothest microfoam but you know especially with cappuccinos if you let it sit for just you know a 10-15 seconds and then you tap it firmly but lightly - you don't want to splash your milk everywhere - but enough force to break up some of those bubbles and then just give it a bit of a twirl, you're going to end up with not the best but some pretty good and very a very acceptable level of quality cappuccino milk." He taps the pitcher on the marble counter and swirls the milk. Finally, he pours the dense white foam into a white paper cup containing espresso.

And for the second example I'll be showing you kind of a less aerated, more modern or wet cappuccino. It's gonna definitely be milkier and just a little bit less foamy. The barista holds a silver milk pitcher with some milk in it, ready for the demonstration. So here we go. He places the pitcher under the steam wand of the espresso machine. So in this case I'll be double tapping this button to go to my second cappuccino setting, FP2. He taps a digital screen on the machine. The screen shows "FP.2". Steam starts as the machine activates. The camera pans out to show the whole row of professional espresso machines. A digital display on the left shows the temperature rising from 8C, 10C, 17C, and so on. And the process is very similar to doing the other kind of cappuccino, you put the milk on the auto steamer and you let it do its thing. The milk is steaming as the temperature continues to rise on the digital display. It reaches 60C and says "End". Now that it's reached its desired temp, it's done. He removes the pitcher. He wipes the steam wand with a white cloth to keep it clean. And you'll notice with this one, the air bubbles are definitely smaller, the volume has ended up being increased by maybe 50%, closer to 50% than 100%. He holds the pitcher, looking at the milk. He taps the pitcher on the counter and swirls it to achieve the right consistency. Uh, so by having these two settings we're allowed to accommodate two different kind of cappuccino drinkers, uh, while still using the Auto Steamer for all of it. So basically not only is the Auto Steamer going to allow you to, you know, make quality milk of, you know, latte or cappuccino, but there is a little bit of variation that allows you to have more control over the product and to whatever the customer might specifically want. He continues swirling and tapping the pitcher to show the final consistency of the milk.

"So previously I had just made a couple of small cappuccinos." A barista in an Angelina's Bakery apron tamps coffee grounds into a portafilter and prepares it for the machine. "Right now I just got a large one and just to demonstrate to you what that looks like instead of this 12-ounce cup, I'll be using this 16-ounce cup." He loads the portafilter into the large espresso machine. He sets aside a small cup and pulls a large 16oz cup from a stack. "And right here I'm pulling two single shots into different cups, but that's because in one of my dosing cups I have a double shot in there already. So now I'm going to have a total of three shots going into this cappuccino." He places a small metal pitcher and the large paper cup under the dispensers. The machine starts pouring espresso. "All right, so my three shots go in. I'm going to pour the milk, and then..." He combines the shots into the large cup and carefully pours frothed milk from another pitcher into the drink. He taps the cup on the counter to settle the foam and snaps a lid on. "So we made that large cappuccino which had three shots. But if you'll remember we're always pulling double shots, and because of that when you have an odd number of shots to pull you're always going to end up with something extra." The barista stands in front of the counter, addressing the camera directly. "So here I have this extra shot that now has been here for a couple minutes. We really don't want to waste coffee, you know, we do our best not to waste any coffee. And with these leftover shots they're still good to use for a little bit, I would say up to about five minutes. And the key here though is that if you're serving anything that is all coffee or all coffee and water, or at least mainly coffee and water—so we're talking espresso, macchiato, americano, even a cortado—you really don't want to use these shots for that because that just won't be the... the dropping quality from the time will be particularly noticeable. However, if you have a much milkier drink—something like a latte, a flat white, a cappuccino—a lot of the finer details of the espresso will kind of get canceled out. There's not really a distinguishable difference between a cappuccino or a latte made with shots that are a few minutes old versus one that are made with fresh shots." He gestures frequently with his hands, one of which is wrapped in a black support bandage. "So while you always want to try to use the freshest shots possible, we also don't want to waste coffee. So when provided the opportunity with the right drink always try to make use of it. Um, if for whatever reason that opportunity doesn't present itself, it is okay to get rid of that extra shot." He concludes the explanation while standing next to the chrome espresso machine.

In this video, a barista at Angelina’s Bakery gives a tutorial on how to be efficient with coffee orders. In the first shot, the barista is wearing a brown hat and apron as he stands in front of an espresso machine. He starts the video by saying, "So right there, we just made a latte, we just made a cortado. And you'll have noticed that I said for the cortado, you want to make a latte style milk. That means is we're steaming the milk exactly the same as if I was making a latte. So keep that in mind, so in case you ever get an order or you know consecutive orders where one's a latte and one's a cortado, that doesn't mean you have to steam milk two different times. You can steam milk for both drinks in the same jug because they're both going to use the same kind of milk in the end. So it's always good to think about what kind of drinks make the same kind of milk. And then that way, if you ever encounter a situation where you need to make multiple different drinks but they all use the same kind of milk, you know you can just steam one jug of milk, provided you have a large enough steaming jug for all those drinks. So if I had a latte and a cortado, you know a twelve-ounce drink and a four to five-ounce drink, I would just steam about fifteen sixteen ounces of milk in a standard jug instead of doing twelve in one and four in the other. And that would just save me time, make me more efficient. If I had a cappuccino and a macchiato for example, the same concept. The macchiato needs a little milk foam, cappuccino you steam and you create milk foam regardless. So you would always, so you could easily pair a macchiato and a cappuccino together by steaming just one jug of milk." While the barista talks, he holds a steaming jug and points to the different parts of the espresso machine and the cups he uses for various drinks. He then turns his attention to a tablet that is on the counter near the machine. On the tablet, there are several orders listed. He points to them as he says, "No, I think right here is a great example where, you know, disregarding the times, but let's say I got a ticket for this large cappuccino here and this double macchiato here. Then I look at that and I see I can pull the five shots, you know, two for the macchiato, three for the cappuccino, and then I can steam about twenty ounces of cappuccino style milk and then, you know, give the give some milk foam to the double macchiato and then use the rest of the cappuccino. You know, getting my getting those two drinks done in a more efficient manner. An example of what I wouldn't be able to combine is the drink right after the double macchiato, the latte. And because the latte uses, you know, a very milky, minimally foamy milk, whereas the macchiato is all about the milk foam, I wouldn't be able to properly steam a jug of milk to both make a macchiato and a latte. If I did, I would have to be cutting quality on one or the other or making one of the drinks improperly. So it's always good to know which drinks you're able to make at the same time, but also you have to be aware that you can't make all drinks in this at the same time."

Common requests you'll receive from customers, um, there's a variety of them but I'm going to try to just touch on the ones you're most likely to see. The first one is actually going to be something, it's going to be a dry or wet cappuccino. [Description: The trainer, a young man wearing a brown Angelina's Bakery apron and cap, stands in a busy bakery in front of a white and blue espresso machine. He gestures with his hands as he explains the difference between a dry and wet cappuccino.] All that really means is the wetter the cappuccino is, the less foam it has, and the closer to a latte it might be. And then if it's a dry cappuccino, they want it extremely foamy. So, you know, instead of maybe nearly doubling the milk volume, you're going even further than that, whereas if you're going to do a wet cappuccino, you're going to do maybe 50% volume increase. Um, that's all really a dry and wet cappuccino means. Another thing with lattes that you're going to run into, people will ask for a breve. [Description: Behind the trainer, other staff members are busy working and moving around the counter area.] And what a breve means is they want the milk to be replaced with half-and-half. That's it, everything is made exactly the same, you're just using half-and-half instead of whole milk. When it comes to espresso, you're going to get two very common requests: that's going to be the ristretto and the lungo, or a short or long shot. [Description: The trainer reaches for the portafilter and begins demonstrating the process. He taps it against the counter to settle the grounds and then uses a black metal tamper to press them down firmly on a rubber mat.] So I'm just going to pull a standard espresso shot, except I'm going to make a ristretto this time. [Description: He inserts the portafilter into the espresso machine and places a small white paper cup underneath. He presses a button on the front of the machine and the dark espresso begins to pour into the cup.] You don't have to use the little cup, I just like it. So here everything is normal, you know, on my machine, I'm lucky to have it set up and programmed where I do have a button specifically for ristretto, but in many locations you might not necessarily have that, so I'm just going to show you how to do it the more manual way. So I'm actually going to pull my shot as normal, and the only difference is I'm going to want to cut it short. I don't want to run all, the full amount of water through. So we've been pulling at around 30 seconds for now, so I usually aim to be at about 70-75% of whatever time we're fully pulling a shot at. So I'm paying attention, 22 seconds, that's about just under 75% of the time, pull it short and you end up with this nice little more intense and like more easily drinkable shot of espresso, often called a ristretto or sometimes you'll just be here called a short shot. [Description: He holds up the paper cup containing the short espresso shot for the camera to see.] So another variation on the espresso that is a fairly common request you're likely to receive is a lungo or a long espresso. All that really is is, you know, as opposed to the ristretto where we cut the water off short, you actually want more hot water in here. [Description: He prepares another shot in the portafilter, tamping it as before and placing it back into the machine.] There are two ways to go about this, uh, I don't have a personal recommendation one way or the other, it doesn't make a particularly big difference. So I'm going to pull my shot like normal, I do have, just like the ristretto, I do have my machine programmed to have a lungo setting, but since that's not necessarily a standard you're going to see in all locations, we're just going to show you how to do it without any programming changes. [Description: He places the cup under the hot water spout on the espresso machine and presses a button to add water to the espresso shot.] So my shot's pulling, and the two things you can do here to make it longer is you can one just straight up add hot water into it. All I would do is take some hot water, pour it right in, and then now you kind of have a long shot. [Description: He holds up a small ceramic cup with the espresso and added hot water.] There's the other alternative, which is kind of more efficient and is preferred by some customers and is how I typically do it, is instead of going and just adding some hot water, I'm just going to press pull a shot again. [Description: He starts the machine again and lets the espresso flow directly into a small white paper cup.] But I don't want to pull the full amount, I just want to add a little bit of water, and that's going to impart just a little bit more coffee flavor, and once it reaches the desired height, about where I had it when I just added water, I'm just going to turn it off. And notice it's a similar end result, just a slight variation in technique. [Description: He holds up the cup with the long shot of espresso.] Use whatever, do whatever you feel comfortable with. And then the last one is just going to be extra hot. [Description: He takes a large plastic jug of milk and pours it into a black metal pitcher. He has a black bandage or wrap around his left wrist and hand.] All right. And then the most probably the most common modification you're going to get on a drink is going to be to make the milk extra hot. It's very straightforward, everything's going to be the same, you're just going to steam the milk longer. Now you notice in pretty much every one of these examples, I steam the milk like this, I have my hand on the jug, I feel like I have more control that way as well as I can feel the temperature of it more easily. But you're going to notice here, to make it extra hot, at some point I'm going to have to change how I hold it. [Description: He inserts the steam wand into the pitcher and begins steaming the milk, keeping his right hand on the side of the pitcher.] So right now I'm steaming some extra hot latte milk, everything is normal, you know add a little air, texture the milk, but it's going to reach this point where it's too hot to hold but that's still not extra hot for most customers, so you let it run even further. [Description: He removes his hand as the milk gets hotter and the sound of the steam changes to a higher pitch.] And as you hear the sound kind of die down, you're going to want to cut the steam wand, be done. A good way to tell that you've gone too far, or now is the time to immediately stop, is the second you start seeing the milk rise, increase in volume even though you're not adding air to it intentionally. That means you've reached the point where some of the milk is starting to boil and then that's the point where you don't really want to go further than that. You know, not only is that going to negatively impact the flavor of the milk, but it's going to become so hot that no one can actually drink it. [Description: He stands in front of the camera again to conclude.] All right, sometimes you're going to get a wild combination of requests from a customer, and sometimes those requests won't quite make sense. A great example of a kind of an odd request that doesn't quite make sense and you might not be sure what to do with: sometimes you'll get someone who will order a cappuccino but then they'll say no foam to you. But as we've discussed, one of the core components of a cappuccino is foam, and then if you were to go no foam it'd basically be a latte. Uh, sometimes they might be confused, sometimes they might be misspeaking and they're not exactly saying it the right way. Um, the best way really is to just ask questions, and then if there's still some confusion, you know, just explain where you're at. You could be like, "a latte, that's the one with no foam, the cappuccino is the one with a lot of foam," and you ask them, "would you like a latte? Would you like it like that?" And then usually, you know, in that case they'll say yes, I want a latte, and then everything's solved. You know, if it's not something where you feel like you can really lead them to the correct answer, you might really have to just ask for what, you know, you're going to have to walk it through and figure out exactly what they want. Uh, sometimes they'll say, "I want a latte but stronger." You know, for some people that might mean a full-sized latte with an extra shot, so then you ask them, "would you like an extra shot?" Other times that means, "oh, I just want less milk," and then in that case then maybe you offer them a flat white or maybe even a cortado. As long as you explain your offerings, they're typically going to be able to identify what they actually want. [Description: The trainer smiles at the camera as the video concludes.]

"Now we're gonna start with the plain bomboloni. We're gonna spray the pan," says the trainer, who is wearing a tan apron and cap, as she sprays a large metal baking pan with cooking spray. She picks up small, round, flat dough disks from a cardboard box and starts arranging them on the pan. "Okay. You just have to make sure that you leave enough space so they can grow. Okay," she explains while placing the dough. She arranges the bomboloni in a 4x5 grid, making a total of 20 per tray. "So it would be four by five. Okay?" she says, confirming the layout. She then picks up the tray and walks towards a large stainless steel proofer. "Now we're gonna place them on the proofer." She opens the glass door of the proofer, slides the tray onto a rack, and closes the door securely.