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"videoThumbnail Объёмы стаканов для кофе с собой | Однослойные и многослойные стаканы.

0:00

Однослойные стаканы

1:32

Многослойные стаканы

2:57

Дилемма капучино to go

6:27

Стаканы для черного кофе

Нежный вкус кофе глясе по советскому рецепту #вкуснопогосту #shorts #coffeeideas

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Пропорции и размеры кофейных напитков: американо, капучино, латте, флэт уайт

Пропорции и размеры кофейных напитков: американо, капучино, латте, флэт уайт

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кофе

кофе с собой

кофе to go

капучино с собой

эспрессо

латте

флэт уайт

кофейня

стаканы для кофе

двуслойные стаканы

бумажные стаканы

однослойные стаканы

бариста

кофемашина

объемы кофейных напитков

рецепт кофе

пропорции кофе и молока

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[music]

00:00:05

good afternoon, my name is Nikolay

00:00:07

Strelnikov, today our topic is the

00:00:08

volume of a drink in a coffee shop in a tight format,

00:00:11

friends, subscribe to our channel if you have

00:00:13

n’t already, put

00:00:14

the bell like it, write comments, this

00:00:17

will help promote the channel and it

00:00:19

will help us a lot. Before this we have already released

00:00:20

a video about the volume of drinks in a ceramic coffee pot

00:00:23

and of course we also need to talk

00:00:25

about the volume of a separate tube format, this is

00:00:28

actually a big problem for many

00:00:30

establishments, although as my experience shows, the

00:00:32

majority see this as a problem, I see

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this as a problem, first let’s

00:00:36

look at what disposable tableware

00:00:38

is there are two main types of glasses, there are

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single-layer glasses, there are multi-layer

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glasses, single-layer glasses, these are

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quite cheap dishes, they are made

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from one layer of cardboard of different thicknesses,

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cardboard, maybe they can be of

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some kind of general branding or

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just plain white, they have a

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fairly wide variety in

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volumes starting from 100 milliliters 150

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200 to 300 400 m so on yes I don’t know

00:01:05

600 milliliters there are such glasses the

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drawback is that they

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look quite cheap they sag in the

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fingers when we pour the second drink

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they don’t hold the temperature well

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if anyone orders America she filter

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coffee or even hot cappuccino then it

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can get burned and often guests ask to

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put in a double glass or they have to

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use a cup holder,

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thereby still increasing the

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cost of production. The second option is a

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two-layer glass and unusual ones are made of

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two layers of cardboard, which allows you to

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pour hot drinks and not get burned;

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they visually hold a denser shape

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I like them more tactilely

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in general for caffeine, I always

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recommend using a double-layer

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glass and because the value of the drink, the

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value of the product, it ends on the

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packaging of any product that

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we receive as food or drink in an establishment, it

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is perceived in a complex way - it is the

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product itself and the dish, plate, mug than this

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served and if we are talking about the

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corner format, the packaging into which you pour

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the drink, it also increases the value

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of this product, compare if we have

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two, assume these are the same

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volumes, here we have some kind of common brand,

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some kind of inscription that

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says nothing about your establishment and the second

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glass that is fully branded, it has

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been there for some month, it has

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a meaning, it is beautiful, bright and it is

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memorable, all this will increase the

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emotional background when drinking this

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drink and thus you will be able to sell

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more or in general the recognition of your

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brand will only increase with double-layer glasses

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one drawback is that

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in my opinion the range of

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volumes is very small, their minimum volume is 250

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milliliters, then there are 300 thousand

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fifty 400 450, but in my opinion 500 is the

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maximum that I have seen. Hence, in

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my opinion, a problem arises in

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preparing drinks of especially

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small volume, let’s take an example there is a

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cappuccino, the classic volume of a cappuccino is

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150 180 milliliters where we have one of the

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presses and if we are talking about ceramics

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then in ceramics we can choose cups

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165 170 then 8085 different volumes different

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shapes you can make your own

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designer glassware and buy ready-made ones, that

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is, you you can choose the volume

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that suits you, well, as soon as you

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collect this cappuccino to prepare in the to-

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go format, then you are faced with the fact that

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you will have to prepare it in a glass of 250

00:03:34

milliliters, let’s say you have

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cups made in ceramics of 180

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milliliters and in the format for teeth this is 250

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glass volume then here there are several

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solutions: you can 1 not top up, yes, that

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is, you can only pour as much

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as you have according to the

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technological maps of the ceramic format,

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and then you will be faced with the fact that

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every time you need to explain to the guest that

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well, we don’t top up because we have such

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here is the recipe for such-and-such a taste here, the guest,

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as it were, or he will remain silent, they will say, well, okay,

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as if talk, talk, few people will believe

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you about this, there will be doubts in any case, the

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second option, you pour a full

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glass and then you change the

00:04:14

technological map and you already

00:04:15

have cappuccino in lats because

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one way or another you pour more milk

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and in general the cost of the drink

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increases due to the glass of the lid and

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plus you also have more milk to the left you

00:04:26

change the drink the third option I saw

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when the guys made one and a half espresso but

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in any case one and a half from the press in my

00:04:32

opinion this it’s not a decision, you one way or another

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put two espressos the cost of

00:04:37

the drink you put a larger division

00:04:40

marked flying there that more

00:04:42

cream or black base got into the cup, but

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here one way or another the taste

00:04:46

will somehow move the walk if you

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want to make the cappuccino more coffee-like

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sometimes I see when the guys prepare two

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espresso glasses of 250 milliliters, this

00:04:55

can lead to the fact that this drink

00:04:57

turns into a flat white, there is already one for

00:04:59

express, and if the full volume of the glass is

00:05:01

okay and you get these two espressos, this is

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already a flat white, so

00:05:05

this volume is 250 milliliters in cappuccino

00:05:08

is the main problem that for me

00:05:10

now it is not solved, but here is how to make it

00:05:12

so that it is optimal for everyone, the

00:05:14

solution that I see is the only one is to

00:05:16

remove the is formatted corner in the coffee shop and

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here is a 50 milliliter glass for cappuccino

00:05:22

and use the glass only further the

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next 300 350 milliliters where you

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can prepare a large coaching example,

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let’s say you have a coffee shop and have a

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small cappuccino and a large one,

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you are trained to cook ceramics and you have

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the opportunity to cook in a tight format, you

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can make such a system that if a

00:05:41

guest wants a top, you can

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offer him a tight format only in a large format

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thus obtained you don’t violate

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your technological map, you prepare

00:05:51

him a big drink, the right volume in the

00:05:53

right glass, you won’t have a

00:05:55

wide variety of glasses there, in general,

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here you are as a specialist, as a coffee shop, you

00:06:01

follow all the rules of the other side,

00:06:03

of course, here you can argue and you can

00:06:05

argue that we are

00:06:07

customer-oriented, that It’s important for us

00:06:09

that the guest gets everything he wants,

00:06:12

but there probably needs to be some kind of

00:06:14

line between him getting what

00:06:17

he wants and what you put into the

00:06:20

product, that is, the quality of its taste

00:06:23

characteristics and position yourself there as

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regards everyone else I do

00:06:29

n’t like drinks when espresso drinks come in that format, that

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is, if your coffee shop

00:06:34

only operates that way and for example, you usually

00:06:37

have a drink from a press, then if I were you, I

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would keep several

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ceramic cups and serve the guest from the

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press directly into the ceramics so that he

00:06:45

drank here, this is correct from the point

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of view of the general consumption of espresso coffee

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from the press, those are drinks that last quite a

00:06:51

short time, he has a minute

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when it has completely cooled down and

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its taste balance changes very much,

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usually for the worse, so

00:07:01

even this glass should be kept under then

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to prepare espresso is

00:07:05

wrong, yes, you will make a normal

00:07:08

volume, it won’t seem like a little,

00:07:09

but the guest will not drink it right away, and

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then it’s quite possible that you will get a not

00:07:14

very pleasant sensation

00:07:15

Americano in general, there are no problems, we can

00:07:18

use 250 volume or 350

00:07:22

milliliters volume of steel drinks in general,

00:07:24

I don’t see a problem, write in the comments,

00:07:27

friends, I would like us to solve this matter:

00:07:30

how do you prepare a cappuccino format,

00:07:32

you prepare it on one of the presses

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or with 2 espressos, you prepare it in a 250

00:07:38

milliliter glass or 350, I think

00:07:40

it will be It’s interesting to discuss and share your

00:07:42

experience, how is it going? Have a nice

00:07:44

day, goodbye

00:07:46

[music]

Description:

В этом видео мы поговорим про стаканы для кофе с собой. Расскажем про однослойные и многослойные стаканы, а также обсудим разные размеры и их соответствие стандартным объемам кофейных напитков. Что лучше: недолив или нарушение пропорции кофе и молока? Давайте разбираться! Таймкоды: 0:00 Однослойные стаканы 1:32 Многослойные стаканы 2:57 Дилемма капучино to go 6:27 Стаканы для черного кофе

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