0 00:00:00.000 --> 00:00:03.802 Chapter 04 : Section 04 Basic Principles and Types of Handling 1 00:00:04.050 --> 00:00:06.330 Hello everyone at Unspecialty Edu 2 00:00:06.330 --> 00:00:09.960 I am barista Ji-yu Lee and I'll be leading this latte art class 3 00:00:09.960 --> 00:00:11.380 Nice to meet you 4 00:00:11.380 --> 00:00:16.030 Those of you watching the class today are already winners, you know that right? 5 00:00:16.030 --> 00:00:18.870 Today, I opened this class to explain 6 00:00:18.870 --> 00:00:22.923 what kind of handling (pouring) skills it is that you are learning from me 7 00:00:23.992 --> 00:00:29.192 What we are learning is the most basic handling type 8 00:00:29.192 --> 00:00:33.890 There are also slightly faster handling and slower handling techniques 9 00:00:33.890 --> 00:00:36.530 First, I’ll show you how it’s done, 10 00:00:36.530 --> 00:00:41.360 so that you can see and understand the handling we are learning 11 00:00:41.360 --> 00:00:43.608 Then let's start the class 12 00:00:44.330 --> 00:00:47.630 So today's topic is ‘The types of handling’ 13 00:00:47.630 --> 00:00:50.461 I’ll categorize it into three sizes 14 00:00:50.461 --> 00:00:54.642 since I think it’ll be much easier for you to understand 15 00:00:54.642 --> 00:01:00.301 Now if you take a look, what we’re doing now is the middle, basic handling 16 00:01:00.301 --> 00:01:04.251 If I was to compare it, it's like the texture of an instant noodle 17 00:01:04.251 --> 00:01:06.101 This is the basic handling size 18 00:01:06.101 --> 00:01:09.850 a bigger handling than this could be udon noodles, in terms of noodles 19 00:01:09.850 --> 00:01:13.801 We call this technique 'moving' 20 00:01:13.801 --> 00:01:17.950 And there are even smaller handling techniques, like the vermicelli noodles 21 00:01:17.950 --> 00:01:22.610 I'll call this one 'mini handling' 22 00:01:22.610 --> 00:01:26.480 Actually, there are many divisions like ‘moving’, ‘rolling’, and ‘handling’ 23 00:01:26.480 --> 00:01:29.210 But basically we’ll work on these three skills 24 00:01:29.210 --> 00:01:32.780 Let me show you how the basic handling is done first, 25 00:01:32.780 --> 00:01:36.810 And then we’ll move on to the smaller one, and the bigger one 26 00:01:36.810 --> 00:01:39.211 I’ll show you these three techniques 27 00:01:39.211 --> 00:01:42.911 Then you could wonder, when will we learn the big and small handling skills? 28 00:01:42.911 --> 00:01:47.940 But when you become an expert at basic skills, then you can do smaller handlings faster, 29 00:01:47.940 --> 00:01:50.851 and also do bigger handlings faster 30 00:01:50.851 --> 00:01:54.541 So for now, let's focus on one at a time 31 00:01:54.541 --> 00:01:57.826 Eventually, I’ll teach you all the techniques and you should be able to do it all, right? 32 00:01:58.875 --> 00:02:03.191 I’m going to show you what we’re doing in the three types with Rosetta 33 00:02:04.221 --> 00:02:06.320 Because the heart ends too quickly, 34 00:02:06.320 --> 00:02:07.869 I will show you with the Rosetta 35 00:02:08.671 --> 00:02:15.160 You might ask why we don't start steaming right away when we’re extracting it, right? 36 00:02:15.160 --> 00:02:19.599 That's because we need to start steaming according to the speed at which the espresso comes out, 37 00:02:19.599 --> 00:02:22.760 so that these two finish at about the same time, like now 38 00:02:22.760 --> 00:02:25.360 If we steam too early 39 00:02:25.360 --> 00:02:28.800 and the espresso waits, its state can change 40 00:02:28.800 --> 00:02:29.900 Have a look here 41 00:02:29.900 --> 00:02:31.850 This is the basic handling we’ll be working on 42 00:02:32.870 --> 00:02:40.920 During the basic handling, you’ll sway the pitcher gently once the milk comes out 43 00:02:42.356 --> 00:02:47.936 Looking at the handling I just did, that's the basic handling you are learning with me 44 00:02:47.936 --> 00:02:49.915 is what you could think as 45 00:02:49.915 --> 00:02:53.865 Now, let me try the smaller handling technique, the mini handling 46 00:02:53.865 --> 00:02:57.958 If what I just did was handling in the form of gentle swaying, 47 00:02:58.276 --> 00:03:03.311 As I mentioned earlier, the smaller handling is like 'vermicelli noodle size' 48 00:03:03.311 --> 00:03:07.014 So, the speed can be a bit faster than before, like 'wiggle wiggle wiggle' 49 00:03:07.014 --> 00:03:09.333 So, if you start with the handling that requires fast tempo 50 00:03:09.333 --> 00:03:11.509 It's hard to get the hang of it 51 00:03:11.509 --> 00:03:15.712 In order to handle it faster, you need to grab the pitcher better 52 00:03:15.712 --> 00:03:18.742 But when you do it at first, you tend to hold it too tightly 53 00:03:18.742 --> 00:03:21.652 so it can feel a little overwhelming when it's a faster pace 54 00:03:21.652 --> 00:03:24.582 It like I'm just beginning to learn how to ride a bike 55 00:03:24.582 --> 00:03:28.243 but I'm riding down a steep slope 56 00:03:28.243 --> 00:03:31.040 So we'll start with the "ramen noodles" 57 00:03:31.040 --> 00:03:34.307 As it's important to know 58 00:03:34.307 --> 00:03:37.467 that there are different handling styles and to see that 59 00:03:37.467 --> 00:03:41.030 with our eyes is important, we'll go through before going any further 60 00:03:41.337 --> 00:03:44.000 Always make sure to check your espresso first 61 00:03:44.446 --> 00:03:48.257 Because if the espresso comes out weird, you might have to extract it again 62 00:03:48.257 --> 00:03:51.515 I'm checking my espresso at the same time 63 00:03:52.828 --> 00:03:54.095 Okay this time, 64 00:03:54.709 --> 00:04:00.036 Since this handling is the size of the vermicelli noodle, I'll try mini handling 65 00:04:00.036 --> 00:04:01.600 Get into position like this 66 00:04:02.788 --> 00:04:03.956 Mix it, 67 00:04:05.016 --> 00:04:07.253 When the milk floats 68 00:04:09.669 --> 00:04:11.481 The handling is mach faster than the previous one 69 00:04:13.333 --> 00:04:17.253 As this "noodles" are thinner milk 70 00:04:17.253 --> 00:04:22.115 if you look at the handling, there's a difference in the size 71 00:04:22.115 --> 00:04:24.539 But if you get too ambitious from the start and make it thin 72 00:04:24.965 --> 00:04:26.650 The training may not go well 73 00:04:26.650 --> 00:04:28.550 But you can see it with your own eyes, right? 74 00:04:28.550 --> 00:04:31.500 This time, let's try the 'moving' technique 75 00:04:31.500 --> 00:04:35.065 For the big one, those udon noodle type one, let's see 76 00:04:35.065 --> 00:04:39.635 And if you do big handlings too much 77 00:04:39.635 --> 00:04:42.838 The small handling might feel too difficult 78 00:04:42.838 --> 00:04:46.501 For the same reason, if you do small handling too much 79 00:04:46.501 --> 00:04:49.095 Big handling feels too awkward 80 00:04:49.095 --> 00:04:53.343 So we're going to master the middle first 81 00:04:53.343 --> 00:04:55.513 This time the Udon noodle 82 00:04:55.513 --> 00:04:58.154 I'll show you the moving handling 83 00:04:58.154 --> 00:05:02.689 There are people who say that moving looks easier 84 00:05:02.689 --> 00:05:04.709 But you shouldn't fall into that 85 00:05:04.709 --> 00:05:07.708 As I said before, if you get used to moving 86 00:05:07.708 --> 00:05:10.461 Basic handling can be difficult 87 00:05:10.461 --> 00:05:12.016 Then lets try it 88 00:05:12.016 --> 00:05:15.204 This handling is for that big Udon noodle 89 00:05:15.204 --> 00:05:18.689 And the thickness of these three milk froth are all similar 90 00:05:18.689 --> 00:05:21.729 It's not particularly thick or thin 91 00:05:21.729 --> 00:05:25.293 There's a time difference between fast and slow handling 92 00:05:25.293 --> 00:05:28.953 Are you going to move faster? Are you going to let the work process more slower? 93 00:05:28.953 --> 00:05:30.947 That's the difference 94 00:05:30.947 --> 00:05:32.798 And compare it with your eyes 95 00:05:32.798 --> 00:05:35.343 If it definitely feels like Udon noodles 96 00:05:35.917 --> 00:05:39.600 Check it if it looks like how you do yours 97 00:05:39.600 --> 00:05:44.095 I'm holding it and posing exactly as I taught you 98 00:05:44.095 --> 00:05:45.838 This time is the moving handling 99 00:05:46.848 --> 00:05:49.600 It's like Udon noodles. Push out the milk 100 00:05:51.758 --> 00:05:54.026 Moving much slower 101 00:05:54.026 --> 00:05:56.560 and the milk is pouring out much thicker 102 00:05:59.897 --> 00:06:02.263 It's definitely thicker, right? 103 00:06:02.263 --> 00:06:06.352 If you look at it, you can tell that is one is the moving handling technique 104 00:06:06.352 --> 00:06:11.362 Now, if we put them in order, the thinnest one is made by ‘mini-handling’ 105 00:06:11.362 --> 00:06:15.055 The next one is like ramen noodles and the last one’s like udon noodles 106 00:06:15.055 --> 00:06:20.719 You can tell that the drawings becomes more vivid as the lines get thicker 107 00:06:20.719 --> 00:06:22.867 The thickest one clearly stands out 108 00:06:22.867 --> 00:06:26.620 The thinner the lines are, the more mistakes are visible 109 00:06:26.620 --> 00:06:30.392 But if you keep the speed and rhythm steady while moving 110 00:06:30.392 --> 00:06:32.709 it will look like braided hair 111 00:06:32.709 --> 00:06:36.461 and it doesn't feel like there were any sudden movements 112 00:06:36.461 --> 00:06:39.659 And the skill that I am teaching you guys 113 00:06:39.659 --> 00:06:42.511 are all based on the center 114 00:06:42.511 --> 00:06:44.412 Can you see it clearly? 115 00:06:44.412 --> 00:06:48.154 So this time, I will mix all these three 116 00:06:48.154 --> 00:06:51.352 and show them all in one cup 117 00:06:51.352 --> 00:06:53.788 Then we will wrap up for today 118 00:06:53.788 --> 00:06:56.402 Drawing is always much more fun 119 00:06:56.402 --> 00:06:59.699 I’d love to pour out all my knowledge to you all 120 00:06:59.699 --> 00:07:03.897 But, without foundational basic skills, 121 00:07:03.897 --> 00:07:07.798 all these drawings can feel like too much 122 00:07:07.798 --> 00:07:11.125 So I will slow down and go step by step 123 00:07:11.125 --> 00:07:14.244 But now that I have told you everything, 124 00:07:14.244 --> 00:07:17.422 you will understand better in the end 125 00:07:17.422 --> 00:07:21.115 Once you understand the rules, 126 00:07:21.115 --> 00:07:23.768 you will be able to catch the errors more easily 127 00:07:23.768 --> 00:07:24.818 Rules should come first 128 00:07:25.055 --> 00:07:26.897 Well then, let me try again 129 00:07:26.897 --> 00:07:31.333 So this time, let's combine moving, handling, and mini handling 130 00:07:31.600 --> 00:07:35.600 Let's express them together in a cup and see how clear the difference is 131 00:07:35.996 --> 00:07:37.194 Let's try it 132 00:07:37.491 --> 00:07:39.600 Check your espresso extraction 133 00:07:39.600 --> 00:07:42.392 Seeing the state of that espresso I need to backflush it 134 00:07:45.501 --> 00:07:47.105 If the espresso is too thick 135 00:07:47.640 --> 00:07:51.095 it makes it harder to move the milk over the crema 136 00:07:51.095 --> 00:07:53.135 It won’t move as smooth 137 00:07:53.135 --> 00:07:55.640 Because when the espresso is too thick 138 00:07:55.640 --> 00:07:58.422 since it's so thick and heavy 139 00:07:58.788 --> 00:08:01.194 it won’t respond easily 140 00:08:01.194 --> 00:08:05.659 Now, this time, I will take the same posture and do it again 141 00:08:08.204 --> 00:08:10.600 First, push the milk with ‘moving’ 142 00:08:12.036 --> 00:08:13.541 And then the handling 143 00:08:14.105 --> 00:08:20.600 Now, the ‘mini handling’ and lift it up and pass-through 144 00:08:20.600 --> 00:08:23.600 Three types of handling are in one cup 145 00:08:26.293 --> 00:08:27.145 Like this 146 00:08:27.145 --> 00:08:31.194 They are all beautiful in their own ways, right? 147 00:08:31.194 --> 00:08:34.442 And even if you do some middle handling here 148 00:08:34.442 --> 00:08:37.313 since there are plenty of lines up here 149 00:08:37.313 --> 00:08:40.174 the lines naturally become thinner as they push it down 150 00:08:40.174 --> 00:08:42.560 It looks clearer as it go up, doesn’t it? 151 00:08:42.560 --> 00:08:46.164 If you look back, when I drew 152 00:08:46.164 --> 00:08:48.560 I used my shoulder in the same way, 153 00:08:48.560 --> 00:08:50.372 there was only one thing I changed, 154 00:08:50.372 --> 00:08:53.798 which is to process the handling a bit faster 155 00:08:53.798 --> 00:08:56.263 with a slightly faster beat like ‘wiggle wiggle wiggle’ 156 00:08:56.263 --> 00:08:58.422 Or to do it in a gentle sway? 157 00:08:58.422 --> 00:09:02.857 Or will I use a slow tempo like the ‘moving’ technique? 158 00:09:02.857 --> 00:09:06.154 Then, we can come to this conclusion 159 00:09:06.154 --> 00:09:10.798 And that is, if I take the same posture and technique 160 00:09:10.798 --> 00:09:12.966 and maintain this same posture, 161 00:09:13.392 --> 00:09:16.719 The picture changes depending on the rhythm 162 00:09:16.719 --> 00:09:20.154 So, you should be aware not to let the rhythm you draw the picture 163 00:09:20.154 --> 00:09:22.224 miss a beat, but maintain that rhythm, 164 00:09:22.560 --> 00:09:25.659 become a supervisor while observing 165 00:09:25.659 --> 00:09:29.749 You need to practice drawing until the end, gently and softly 166 00:09:29.749 --> 00:09:31.996 Why? Because when we move on to the Rosetta 167 00:09:31.996 --> 00:09:33.917 everyone starts gentle and soft while drawing the lower part 168 00:09:33.917 --> 00:09:36.115 But when they go backward, most of them do it abruptly like this 169 00:09:36.115 --> 00:09:38.560 And they go ‘What was I thinking?’ 170 00:09:38.560 --> 00:09:40.481 So when you start practicing, 171 00:09:40.481 --> 00:09:43.352 because your body hasn’t adapted yet, 172 00:09:43.352 --> 00:09:44.402 like I always tell you, 173 00:09:44.402 --> 00:09:45.917 cheer your body up 174 00:09:45.917 --> 00:09:47.689 and tell your body it’s okay, and to try one more time 175 00:09:47.689 --> 00:09:49.550 Let’s try drawing it until the end 176 00:09:49.550 --> 00:09:52.511 I should have drawn it like this, but where did I lose track? 177 00:09:52.511 --> 00:09:55.778 It's wiser to find this 178 00:09:55.778 --> 00:09:58.125 If you're being ambitious and think that you want to do it well, 179 00:09:58.481 --> 00:10:01.382 you forget how it’s done 180 00:10:01.382 --> 00:10:02.234 Do you understand? 181 00:10:02.422 --> 00:10:05.313 I will try to deliver all the handling 182 00:10:05.313 --> 00:10:07.253 practicing techniques from now on so 183 00:10:07.253 --> 00:10:09.828 So don't forget to cheer yourself up 184 00:10:09.828 --> 00:10:12.887 Please watch the next lesson and don't forget to practice 185 00:10:13.481 --> 00:10:14.461 I love you all 186 00:10:14.461 --> 00:10:16.461 Then I’ll see you next time