Use standards so hello my name is michael

Use the pouring technique to create a lovely pattern on the surface of the drink and I’m not even gonna give you guys a chance to get a picture of this because it doesn’t match our standards so hello my name is michael phillips i’m the 2010 world Barista Champion and the director of education for Blue Bottle coffee internationally and today we’re going to talk about how to make a cappuccino now for cappuccino you’ve got some core ingredients we’ve got some wonderful coffee today we’re using the Hayes Valley espresso you have delicious ice-cold milk you’ve got coarse water being plumbed into your equipment and you’ll have all the tools you need to make that same delicious drink that we make for you in our shops one of the defining characteristics of a cappuccino is that it’s about a 5 to 6 ounce beverage so it’s usually nice and proper that keeps the ratio nice and tight so the very first step is we want to make sure that our cups nice and hot I’m going to add a little water off the machine here this is going to keep it at a high temperature so that it maintains all the heat and we don’t have to take our milk to such a high temperature which lets us keep a little bit more of the sweetness out of it the next step we want to get our pop ready so this is referred to as a porter filter you got the basket right here this is where you’re going to put your coffee that you’ve ground and are preparing to extract you want to make sure it’s nice and clean and dry which is what we use our porter filter towel for and we’re really precise about this so we actually use digital scales to measure the weight to make sure we’re super specific on it down to the tenth of a gram got a grinder here I’m going to run just a little bit through to make sure everything we’re getting is nice and fresh so our grinder is going to dose a timed out version of coffee into here but it’s probably not as precise as we want so we double check so right now I’m at nineteen point five I want to add a little bit more and there we go now I’m at 26 so I have to use this process this next step is called leveling and that’s where we shift the coffee grounds around the top of the basket to try and get a nice and even surface so the next step you want to compress this bed of coffee down just a little bit to do that we use this right here this is a tamper it’s like a chef’s knife everybody has one that fits their hand just right you want to make sure your portafilter is nice and level you want to line coming straight up from that through your elbow and then you compact it nice and evenly the most important parts is you want to make sure it’s nice and level because that’s going to affect how fast the water goes through the various parts of the puck so now that we have the portafilter tamped we’re ready to lock it in and start pulling your shots so we want to get the water out of that Cup again we’ve got another scale up here the three big variables we pay attention to is the dose so the amount of coffee the yield the amount of stress are going into the cup and the time that it takes I’ve got a little timer right here so flush a little water through the group head lock it in nice and tight and then we’re going to pull that shot now for the Hayes Valley this is a very very tight extraction right 20 grams of coffee in 420 grams of coffee out that’s what we would refer to as a reasonably short shot but we want to slow that extraction process down so we’re aiming for about 30 to 35 seconds overall time to get it to taste just right it’s now the time it takes for that to happen is what’s really going to affect the flavor a low 20 second shot is going to be a very sour unbalanced shot for the haze we tend to like something between 30 and 35 seconds to get that nice chocolatey really clean flavor if you go a little bit longer than that say 40 seconds or even higher than that the shots can start to taste excessively bitter 33 seconds right in the pocket so as you can see that is a really nice lovely shot that we have there so now that we’ve got a well-prepared shot that falls into the parameters just the way we want we’re going to steam up some milk and finish up this cappuccino now when you’re steaming you want to take this steam wand tip that has a few little holes in it that that hot air jets out through and you want to have it right at the surface of the milk in your pitcher because that’s going to let it whip in air to create the texture that you’re looking for once you’ve added the desired amount of texture you’re going to lift that pitcher up so that’s not whipping it any more air but it’s still bringing that temperature up right into the zone that you want steaming is going to be really quick it’s going to take about five to six seconds on this machine whole machines may take a little bit longer but overall this is one of those experiences where most people you know you blink and it’s done you wonder what happened do we have it adjusted right there I’ve got that tip at the surface and turn that on you hear that air whipping in you don’t want to do too much and then that quick you want to make sure you wipe off your steam wand give it a little purge at the end you’re going to give my espresso one more little squirrel a really great thing to do after you’ve seemed your milk tap it on the counter and give it a nice swirl we call that polishing that’s going to take what was a rougher texture and give it a nice shine so it’s got that that white gold like Cadillac milk and then you’re going to combine the two with latte art there’s a lot to be said about this and it takes some baristas a lifetime to learn really well so I’m not going to try and describe it to you too much I’m just going to show it to you and act like it’s a mystic talent that only professionals can develop after years of practice and that right there is a finished cappuccino pardon me you