Luke & Jimmy faced off in a fun, friendly coffee making session where they tackle the same coffee order and produce it using their own method. They had no idea what the order was before Zac our roaster delivered it and neither of them watched each other until the very end.
When they were done making their orders they sat down to watch the video footage and debrief how each other performed and comment on what was happening throughout. This is interesting as we try really hard at Artisti to make sure our coffee making process is uniform, however in the end baristas still make different decisions and choices about how they will process larger orders.
How a barista chooses to process orders can impact the final flavour of each drink. Some drinks are better left until last as they don't do so well sitting for long before being drunk. So watching how the guys process the order and get it out as fast as they can is very interesting and there's a lot that novice baristas can take away from this video.
We hope you enjoy the video and it helps you out in your career as a barista.
Equipment used in this video:
La Marzocco 3 Group Linea PB Coffee Machine: https://au.lamarzocco.com/machine/lin...
Anfim SP2 Coffee Grinder: https://artisti.com.au/products/anfim...
Anfim scale holder platform: https://artisti.com.au/products/anfim...
Cinoart Automatic Tamper: https://artisti.com.au/products/cinoa...
Mazzer ZM Coffee Grinder: https://www.mazzer.com/en/product/zm/
Dosing Pot: https://artisti.com.au/products/rhino...
Acaia Scales: https://artisti.com.au/products/acaia...
Corner Tamp Mat: https://artisti.com.au/products/rhino...
NCD distribution tool: https://artisti.com.au/products/ona-c...
Milk Pitchers: https://artisti.com.au/products/rhino...
Plastic Dosing Cup: https://artisti.com.au/products/75ml-...
Unedited Video Transcript:
[Laughter] be like there's a dollar's worth of coffee in there![Music] The
team here thought it'd be great to compare Jimmy and I how we would handle quite a few coffees now we don't know what we're about to get we're going to get a list of six coffees
I believe yeah and how we're going to approach it how I'd do it how Jimmy's going to approach it and we'll just talk through yeah I guess the subtle things that we we kind of do differently
yeah I'll jump into it you're not going to watch me I'm not going to watch you and then we're going to watch each other each other's videos and and commentate I'd love to see what we do
differently and yeah having a bit of a I'm sure this can be we're not going to be totally on the same page some little subtle things we'll try and point out what we can and yeah is a bit unique in
their thought process so I think you'll enjoy hearing how what what we think through as we take on all this all right uh you're up first Jimmy yeah let's get it all right [Applause]
foreign How are you? Good. How you going? I'm good. What have you got for me? I got six
coffees for you today. All right. Strong flat white all right strong flat white a large cap
and a 12 ounce there long black
Piccolo oh yep jumbo flat white
and a small decaf latte small decaf latte
no worries might be long yeah all right so we got strong flat white large cap long black Piccolo and
a jumbo flat white so straight away I really want that long black to last to to be at its
best when I get to that point at the very end so I want the crema to maintain on the top of that
um I've got a decaf latte now that is going to take a little bit of prep time so I'm actually going to do that first because I don't really want any of these sitting there while I'm using
my magic grinder which means I need to just prep for that so I'm actually going to move that to
the front now as far as grouping my milk and what I can do together really the best opportunity I
have is to do that one by itself and I'll split my jug and my milk now I'm going to do a double
shot in there I'm going to do a double ristretto for that decaf latte that double shot's going in
the strong flat white I'll whip up a quick little single shot for that Piccolo and split my milk
I'm going to do that jumbo flat white there that's actually going to have a triple shot so I'm going to use the extra shot that's left over from this I'll Chuck it in there for that triple shot
and then I've got a cappuccino which has a dusting of chocolate on top so that's going to save me because that customer is going to get a sweet little kick out of that um oh what am I
talking about let's move that closer to the front so decaf latte say a bit of prep the chocolate on that's going to save me the strong flat white the extra shots going the large flat white double shot
in there as well and I'll finish it off with the long black which does take that little bit of prep but I really want that long black to be spot on now we're all good there's no alternative milks
so I can use my milk otherwise I'd be looking to grab my alternative milks out of the fridge get
what I need so straight in here I've already got my decaf pre-portioned into 23 grams
I go straight into my Mazzer ZM and I've got my settings here and currently on my single
origin setting oh I don't want to be on bat setting I'm going to send back to decaf there
which means once that's ready I'll get that started open up and shoot cool
like I said the goal is to not let any coffees be kind of sitting there deteriorating
while I'm doing this
and see that it's all beautiful like I said I'm just going to run a double ristretto on this one
and I'll Whip the milk up for this one actually I can get my
second shot started
nope make sure that stops for me I'm gonna be ready for next time this is my large cap shot so now I've got two shots I'm
okay with doing shot shot milk milk poor pork I'm curious to see what Luke does
all right so this is my decaf latte obviously foreign
I'm going to spin that milk same same milk so I can just go straight over I don't naturally clean between if I'm doing a quick transition like that
keep an eye on my shot times cool in recipe
mindful grab that first one
oh
all right decaf latte now just I'm Gonna Knock Out the lids
and I may as well just quickly have this ready as I pour them I can put them straight in there
now remembering that if I Chuck my jug straight on The Jug rinser it'll already be ready for me next time got my choccy just hiding under there lid goes on good to go so strong flat white and
the piccolo got that shot started I can get both my milks out of there while my grind's
going I can clean my head make sure that's good cool way up my dose good distribution
I do need another shot so I'm going to get that going because I'm going to make use of this time
22.5 grams nailed that
we don't want to lose the things that maintain quality coffee and that's good distribution now that 16 ounce cup isn't going to fit under and balance very nicely
so I'm just going to catch it into that
all right so in this milk I'm going to get my strong fire white and my Piccolo now I do need
a little bit of extra froth in my Piccolo so I'm just going to let that milk sit there and settle
split out for a little bit now my next quick move will be my 16 out so I'll get that shot started
now this is my Piccolo milk and put the extra froth into that one again
straight on the rinser ready for next time now my Piccolo milk is here hope I saved myself enough milk this little guy
lovely look at that cup obviously you see how I'm not leaving the machine really having all of these things on hand as quickly as possible there's my
single shot ready for that big flatty and again luxury of an eye milk system
so I just need one more double shot go into this 16. 16 ounce cup
get that one in there I'm just going to need just a tad more milk for that one now this long black is my first part ah you know what
that was it that was the trick we have a temperature control Kettle we have a Stagg Kettle in our bar and the first thing you should do when you see a long black is that the Stag
kettle I hope Luke forgets that too now I have the option I do have the option now it is okay
76 degrees I'm already at 74 so I'm pretty good we're pretty sweet there is my double
shot there's my triple turning around sitting there for a minute two minutes max
big cup perfect amount of milk straight on the job green side all right now I've got those ready to go I just want to give this guy a little bit of love so
temperature control Kettle this is 90 this is 76 degree water it's going to be perfect for that customer to enjoy
straight away and that's something we'd like to ask our customers about
see what temperature they really like so now I'm going to go back oh no there's the fix we want this is our Kenyan single origin so straight in there
pack away so I don't have to clean up that later gonna need that dirting pipe
and you're good to go
we are loving them as a ZM at the moment those quick changes between coffees
makes a hell of a difference all right so I've got my oh yeah beautiful freshly ground
single origin now I'm going to do into that I'm going to do a double ristretto
grab my cup as soon as that heads up there and I hit that
and now I've got time I've got time to lift it I want that crema to sit straight on top of that water beautiful Liquid Gold fully washed coffee nice and clean the other tasty notes beautiful oh
that's good to go have a lid I have everything at my fingertips ready to go so that customer
is ready to walk out the door start the car
[Applause] Hey mate how you going? Good. How you going? Awesome. What can we get for you? I got six coffees for you today. Sounds great! Uh ready to go already go strong flat
white yeah what size are mate just a small one yeah for sure uh medium cappuccino yep
all long black yep on the single origin or on a blend mate single origin please yeah for sure
Piccolo yep on our Blend or single origin blend please yep
yep about 16 ounce flat white sure
small decaf latte easy done any sugars in these mate no sugars today easy done all
right I'll get into it thank you all right so you've got the order that is certainly
a mix we've got a couple of different beans we've got different uh it's all the same milk which makes life really easy long black I'm going to do the last
um and I'm gonna do a strong flatty I'm gonna pinch a split shot out of the pick to this one
here and then the decaf and a cap so I'm going to just smash it all the way through that there which should make some sense I'll get straight into it get the groin going
so basically matched up milks and beans together there to make it nice and easy
and this is the one we want to serve last for sure because it's the one blend by itself
I can knock all these other ones out pretty much together
just getting the right amount 22.5 grams there foreign Distributing obviously consistent tamping
cleaning making sure that nothing there is going to be an issue now I'm going to get my double shot on this one first
because that gives me a bit more time for the split so as soon as I've got these on I now know that I can start doing milk
and that's got to be a split oh I don't have a catch a cup here we go so I'm doing my small strongy flatty here it's a six cup order so I'm going to need a four cup
and a two cup tray so I've sort of worked across one side
and because I've got a milk system I'll be able to get my milk ready for the next one so this will be
for the strong flatty and the pick in one all attempts on these are the same you didn't sort
of specify whether you wanted a different type of temperature which makes it certainly a lot easier
just going to flick off a little bit for the pick keeping some foam there for that one strong flatty
being a strong a little bit more low tide is a good way to go
got my pick
and there's my pick I'm just going to lid those up while I've got them sitting right here pit can sit in the middle
strong flatty there ready to go straight onto my 16 ounce flat white I can get my other shot add that in
flush a handle get ready for the next lot because it's straight up another cappuccino now I've only got one big jug here which kind of sucks
while that milk's resting I'm just going to get my cappuccino milk on because I missed that one there
that can be my decaf handle there ready just to save a bit of time
I've got that other cap shot on this is rested by flat white milk nicely
swirl my espresso get my milk swirled and pour out my flatty
gee I'm just a smidge short on that one so I'm gonna have to get a little bit from the cappuccino milk lucky it's the same milk there's not a difference there which is good. foreign
here out of this cap I'll have enough just to finish that one off I wouldn't
normally recommend that one ideally have the right amount of foam is the plan
that can rest for a sec give it a little chockie there
because the foam is in here I want it to all end up in the cap cup I don't want it to settle I just want milk for the next one so there's my cap just going to top up that flatty
give it an extra little chockie I know it looks pretty there with a heart but hey most people love a little bit extra chockie there we go that's the cap that's the big flatty and on to the alternates
oh look at that washing so we've got decaf already pre-weighed here our dosing pots ready to go
which one is decaf it is that one there there's a dosing pot underneath clean ready to rock and roll
foreign Chase as well because they're pre-weighed
I can pinch that one out of there I know that's my decaf this is going to be my single origin for the long black
stop that go back to our other setting which is the Kenya and we can open that up and grind that one off foreign
first get that one going my milk the long black is going to be at the temperature here which is already
cool down water 76 degrees so I've got to fill that puppy up
make sure we clear out any of that single origin because it is pre-weighed we want to make sure we get the full dose there that decaf latte has just finished
Distributing stamping giving everything's consistent oh I just bashed that I wouldn't
ideally love to do that all the time now so I want to catch the first part of that one
just holding it up just to make sure we get a nice Crema sitting on top of that so once we've got enough all the way across the top you can drop it down
now what I've got to do is finish off for this decaf latte
and lit them up
okay I'll let that sit for a second oh turn that one off don't go too hard like I just did that is the decaf there long black
ready to go and just got to pour out my final one decaf latte shot smells good looks good
and a nice little Rosetta there on the decaf pop it in the tray hey mate here's your coffee there you go what do you reckon give me of
that coffee menu is it pretty easy it was pretty easy so I think this would be helpful but we'll definitely have to go around too sure I reckon I thought they went super easy on us I was a
bit when I looked at the order I was like oh okay yeah no sugars no alternative milks all that kind of stuff so yeah that's it you went Jimmy's check the footage yeah all right let's get stuck into it
right how are you good how you going I'm good what do you go for me I got six coffees for
you today all right that's some good Hospitality right there man it is yeah all right strong flat white a large cap riding another 12 ounces yep
same shorthand there mate good it's noticing yeah it's good
Piccolo oh oh dropped one yep those points for that yeah
small decaf latte small big half latte okay so this point I can see already differences
with what I've done you're only watching yourself right all right so yeah yeah long black Piccolo
and a jumbo flat white so straight away I really want that long black to last to to be at its best
when I get to that point at the very end so I want the crema to maintain on the top of that
um I've got a decaf latte now that is going to take a little bit of prep time so I'm actually going to do that first because I don't really want any of these sitting there while I'm using Pie as
a grinder which means I need it as prep for that so I'm actually going to move that to the front now as far as grouping my milk and what I can do together really the best opportunity I have is to
do that one by itself and I'll split my jug and my milk I'm going to do a double shot in there
I'm going to do a double risotto for that decaf latte that double shot's going in the strong flat white yep I'll whip up a quick little single shot for that Piccolo and split my milk
I'm going to do that jumbo flat white there that's actually going to have a triple shot so I'm going to use the extra shot that's left over from this yeah that sounds good
all right ready then I've got a cappuccino which has a dusting of chocolate on top so that's going to save me because that customer is going to get a sweet little kick out of that
it's interesting what am I talking about let's move that closer to the front a bit
of prep the chocolate on that's going to save me the strong flat white the extra shots going the large flat white all right I hear your logic man you're taking a while to get there
[Applause] is this guy wants single origin or does he have a house blend
yeah we didn't even pay for it I at least asked him straight in
here what on the pick I said is there one single originally yeah that's it and I've got my settings here and currently on my single origin setting
oh I don't want to be on bat setting I'm going to wow I had to work through it a little bit yeah
which means I'm gonna be in the bar more than that started exactly but at
the moment I'm feeling like I smash you one time oh yeah I think he did but the
people I mean coffee to be kind of sitting there deteriorating while I'm doing this
I must admit I felt nervous yeah I really felt nervous doing this but um as I said I'm just
going to run a double ristretto on this one and I'll Whip the milk up for this one actually I can
get my my second shot started which similar stuff I have the loading up it looks like it
oh make sure that stuff I did that which kind of started to be ready for next time this is my life
I'm curious to see what Luke does I felt like I was one big jug shortly decaf latte obviously because I used it for the
cap and I'd use it for the flat I need to make sure I can make use of that space Oh which we would always have a second 600 mL Jug on it actually same same milk it's
a normal amount of jug go straight over I don't know you didn't Purge in between
whoever that I said it keep it on my shot
grab that first one now what what's my shake yeah I wish nerves yeah
that was a weird happening all right get rid of that I'm just I'm Gonna Knock Out the lids
it's may as well just quickly have this ready as I pour them I can put them straight in there tray
is good yeah thinking about ahead that's good you don't have to putting them down then pick them up again no so that's handy now remembering that if I Chuck my jug straight on The Jug green side it'll
already be ready for me next time got my Chockie just hiding all right under there lid goes on
good go so bringing those two milks get that shot started tearing those up I can get both
my milks out a little different wow my grind's going I've just changed my head
yeah I'm sure that's good so why out my dose good distribution
I do need another shot so I'm going to get that going because I'm going to make use of it
and that's good at one time yeah
balanced very nicely um get more than into that
that like two two heads going two milks going or one jug for two heads yep all right so I ended
up happening now so you would have gone I do need a little bit of extra in my Piccolo you're still
doing two milk jugs every time but you would have got your three heads on correct yeah okay so my next quick move will be myself get that shot started I know because I'm going
to be more yeah this is my Piccolo milk and put the extra across so that one oh good
put all the comments about telling me to I'm a Nails Queen yes
right on the rinser ready for next time yeah so that single shot's now sitting there yeah
I did put I started my grandfather 16 months for that but it's a little bit from now yeah
but I wasn't going to be that much faster to it lovely yeah I could let a cop I would see
you see how I'm not leaving the machine really having all of these things on hand as quickly
as possible as my single shot ready for that big flat ear and again luxury of an eye milk system
this is the point that I realized I was taking too long okay and all of a sudden they're just getting faster this part I can do it quick yeah 16 ounce cup
get that one in there I'm just gonna need we have no idea how long you took because I don't know
how long I took did we get out this long black one is my we'll run a time over this post what
all right production so that was it that was the trick we have a temperature control Kettle
we have a stag Kettle in our bar and the first thing you should do when you see a long black ah wasn't a hot chocolate it wasn't on wasn't I hope Luke forgets that too no it was already
oh it was okay 76 degrees mode at 74 so I'm pretty good yeah that's good that was good
because the bar holds it for my double shot yeah it's my trip we're actually sitting there for I was lucky because Max and I would have just lost yeah on that
big cup perfect amount of milk oh good drop well done all right now we've got those ready to go I just want to give this guy a little bit of love so
temperature control Kettle this is 90 this is 76 degree water it's going to be perfect for that if I buy another steak for the bar I definitely changed the spout
straight away yeah the Quick's four yeah they don't we like to ask our customers corvo I think
what temperature they really like okay we had a look now I'm going to go back they may have stopped making them there's the fix we want this is our Kenyan single origin so straight in there
pack away so beautiful it is I'm really enjoying the kenyan you're going to need that so it's important it's not too far funky too far bold it just says [Applause]
we are loving them as a ZM at the moment those quick changes between coffees
makes a hell of a difference all right so I've got my oh yeah beautiful pressure
into that I'm going to do a double threader that's good
let's see nice and clean the takeaway cups heads up there and I hit that double or double Australia
in yours I've got time we've got time to lift it I want that crema to sit straight on top of that
water nice work Jimmy no I might have got that one from someone else nice and clean and imitation
notes beautiful oh nice I wanted to drink that one but I got that one away I have everything that one
looks delicious I believe my cameraman got my one he's ready yeah we did give these coffees away to
the other businesses around her around us cool good to see another video those coffees didn't
go to waste 10 minutes 10 minutes yeah just uh 10 minutes I'm gonna get roasted for that
all right load up mine all right let's get yours going all right yeah all right that's good I'm
gonna hang out it's looking good for you I got six coffee today sounds great uh ready to go already
go strong flat white yeah what size am I just a small one yeah for sure a medium cappuccino yep
yep on the single origin or on a blend mate single origin yeah for sure
no
yep a 16 ounce normally I would be asking sugars as I go per cup oh for sure but I was kind of nervous about it easy done any sugars in these mate no sugars today easy done thank you
look at that man right so here we've got a quarter that is certainly a mix we've got a
couple of different beans which makes life really easy long black I'm gonna do the last oh I'm gonna
do a strong flatty I'm gonna pinch a split shot out of the pick to this one here yep and then
the decaf and a cap so I'm gonna just smash it all the way through that there which should make some sense I'll get straight into it yeah cool get the groin going to all my milks all the same Bean yeah
to make it nice and easy I reckon probably the one that I the cat was the one that I
had the front back I pushed in the front yeah the one by itself yeah
I can knock all these other ones out pretty much together so you always want my black to be last and then with milk or sugars or chocolate they can sit and they it doesn't
really be affected too much getting the right amount 22.5 grams there yeah agreed
coming out in City Distributing obviously consistently I'd be interested to know what [Music] yeah feel free to comment on Luke's uh
here we go I had no pick look like yeah it's a six cup order so I'm going to need a four cup
and a two cup tray so I've sort of worked across one side
and because I've got a milk system I'll be able to get my milk ready for the next one so this will be for the strong flatty and the pick in one
all attempts on these are the same you didn't sort of specify whether he wanted a different type of temperature which makes it certainly a lot easier you're going to get the two out of
a little bit of milk I'll try okay I'm there for that one I should have done the extra fill on the
yeah it would have been a bit low because it's a strong flatty too it's not actually going
to have that extra oh geez that's a low flat wire you want some strong man oh strong baby
be like this dollar's worth of coffee in there all
right I've got them sitting right here it can sit in the middle
yeah ready to go straight on to my house sure
yeah I'm getting my other shot add that in shoot two hand action mates good use of yeah productivity there for sure flush a handle get ready for the next lot because
it's straight up another cappuccino now I've only got one big jug here which kind of sucks while that milk's resting I'm just gonna get my cappuccino milk on because I missed that
one there we're gonna get jammed for the the coffee drips on the front of the okay it's probably from me I'll check go back yeah because it was Jimmy yeah yeah go back and see
if I if I dunked the tip of the jugs into the yeah tell me in the comments this is rested
by flat white milk nicely soil my espresso get my milk swirled and pour out my flatty so it's
pretty flat there's not like heaps of foam in there yeah short on that one so I'm gonna have to get a little bit from the cappuccino milk there's not a difference there which is good losing time
so because I'm going to get plenty of foam here out of this cap so if I didn't have the same milk coming I couldn't finish that one off yes
just to do a little top up yeah and if you have got another coffee yeah
you can't just put a little bit of milk in a jar and give it a big steam recipe it'll taste terrible give it a little choppy there foreign
because the foam is in here I want it to all end up in the cap cup I don't want it to settle I just want milk for the next one so there's my cap vehicle so I'm just going
to top up that have you topped up your flat white you would have thrown in your frogs the double chocolate gets me hey I did a beautiful pattern it was beautiful I
don't know why you ruined it with the sprinkle on top to the alternates as I said a little bit of extra shot yeah yeah get that washing a little bit of extra time
too sorry but decaf already pre-weighed here our plenty of icing pots ready to go
so I definitely had it in my head that I was going to grind this decaf yeah two separate pots yeah two separate pots and then put the two shots on yeah yeah
okay I didn't want to go to three large enough Chase as well you didn't pick simple freeway
so you only had to come back here once no I did last like I did single oh yeah
yeah for the long black stop that go back to our other settings definitely Kenya yeah the concept of
grouping we can open that up splitting jugs spitting shots definitely even turning around
and being on a different bench even for a moment yeah something else you have to think about like how many times you're going to have to so because it's milk I'm gonna do
the decaf latte first another grinder can you grab one going and what you've done is group those two coffees the long black is going to be at the temperature here which is already
yeah but look I didn't check the kettle and I reckon I'd just get the right amount of water
yeah watch this I was getting worried yeah another three quarter coffee here oh yeah
oh you're good just nailed it well we don't fill out actually yeah single origin because
it is free weighed we want to make sure we get the full dose there that decapitated the best way to
get the right temperature and a much better water flavor for black coffee so Distributing yeah save
your coffee machine everything's consistency I wouldn't ideally love to do that all the time
yeah I want to catch the first part of that one yeah just on the edge of the machine so holding
it up sitting on top of that on the outside sure so once you've got enough all the way across the
top you can drop it down yeah so now what we've got to do is finish off under it and let it rest
um mainly on porcelain to porcelain you can do that yeah
okay I'll let that sit for a second oh turn that one off don't go too hard like I just did that is the decaf there uh long black
ready to go and just got to pour out my final one decaf latte shot smells good looks good
you do that for all of your paying customers you might sniff every cup how do you feel about if if
Luke stuck his nose in your coffee yeah decaf let us know in the comments below there you go
that was cool and we're the final time of eight and a half minutes
a whole minute and a half and the customers have left because we took too long what is that face
the frame just froze really terribly um interesting Jimmy yeah so a couple little
things there we did a bit different yeah um I think in the ordering we're a bit clunky like we would normally be asking sugars on each cup yeah and throw different names we put a different
name on each cup as well yeah in a big order to make it easier for that person to deliver it
um I'd really like to see it with sugars soy some chocolate in there so mockers just just
really mixing up that whole water it would have changed that whole experience we get a lot of comments about this stuff and if you've got an idea of a kind of a water five cups ten cups if
like if someone's watching this and they want to put together a bit of order it'd be interesting to to see what kind of order you would suggest that would be challenging for us to do we could
potentially do that in the next video I think we've got to do it again because there is so many more drinks on the menu these days there is you could throw cold drinks in there you can throw all
of these powders all the other things and then you go into prep making sure you're ready for those
things in other ways so I hope we do it a couple more times and increase the difficulty level level as we go yeah um what's your take away from that Jimmy I mean do you think we're pretty close
to each other big differences oh there's so many similarities in our training obviously and pouring and and that I think at the end of the day um even if there's a slight difference in grouping one two
coffees to two milks to your kind of maybe pudding shot ahead of time people often ask me in training
yeah how long can the shot sit there I think that time frame is perfectly acceptable for both of those scenarios yep and we both feel comfortable with our ways so I'm not there's it I guess you
can cover there's no right or wrong ways there's definitely ways to be more efficient faster
um and but I think the coffees are going to taste great and that's the goal for us the time on there
is fun yep eight and a half minutes maybe not the fastest coffee you've ever seen 8 29 Jimmy but
yeah but I think the quality of the quality of the coffees is always a massive part of it it is yeah
um and and you do want to maintain that it's not all about speed it's not all about just punching them out you it's it's about process to save yourself on time yep and then then you
can win on speed definitely make them taste good so they are the only six coffees I've made today
yeah that's the other thing a bit more time in the bottom to warm up and stuff could be nice
but yeah yeah just to let you know guys we don't we're not in the bar out there all day every day so that area we sometimes feel a bit clunky um because we tend to be on other people's machines
or in the training room yeah we don't spend his time in that bar but um it's set up pretty well and I know where things are and I can still work with it yeah but I reckon if we spend a
couple of days nailing it in there oh yes Hammer that yeah get a good flow for it so awesome it's
good fun yeah congratulations thanks Jimmy good job um yeah what did you guys think like we'd
love to hear your comments in the question we'd love the comments below comments below
um and what made you do different or any anything you notice that we're doing that you're not that would be funny interesting um I think most of the stuff we train we talk about
across a lot of different videos and bring it all together like that was pretty cool yeah um if you like this kind of content definitely subscribe to the channel this is what it's
all about it's about learning coffee and being passionate about the the craft and and helping
each other grow businesses and be better boosters so if you like the channel subscribe to it like the video share it with a friend who you want to do a challenge with tag us all the things uh
yeah lots of fun yeah have they got a challenge for us who and then yeah YouTube Let it give us
a challenge yeah give us a challenge love to I think we want to keep a bit of fun on our Channel um definitely we do love making content that helps you grow but I think it's also good to
have some fun YouTube live YouTube's live it will happen this year yeah let's do it let's do it all right let us know if you want that to happen thanks guys [Music]
