
Indonesian: 
Hi semua, terima kasih untuk tuning lagi untuk yang lain Weekly Wolff Vlog. Nama saya adalah
Yosua dan hari ini kita akan mengambil melihat resep minuman dan bagaimana
untuk membuat minuman Anda yang mungkin Anda temukan di kafe lokal Anda. Sekarang kita sudah
sudah dibahas di vlogs sebelumnya tentang bagaimana untuk menarik espresso besar dan ada
juga serangkaian susu yang fantastis tentang bagaimana susu uap Anda. Jadi hari ini kita akan
lihatlah bagaimana kita dapat menggunakan kedua elemen-elemen yang datang bersama-sama untuk
menciptakan pengalaman rasa dalam cangkir yang akan memiliki pelanggan Anda datang
waktu kembali dan waktu lagi. Di Australia, sejauh penjual terbesar dalam kafe
putih datar. Jadi pertama sampai kita akan lihat bagaimana membangun sebuah flat

Portuguese: 
Oi pessoal, obrigado pela sintonia novamente para outro Weekly Wolff Vlog. Meu nome é
Joshua e hoje vamos dar uma olhada em receitas de drinks e como
para criar suas bebidas que você pode encontrar em seu café local. Agora nós temos
já coberto de vlogs anteriores sobre como tirar um grande espresso e há
também uma série de leite fantástica sobre a forma de vapor seu leite. Então, hoje nós vamos
dar uma olhada em como podemos usar esses dois elementos que se juntam para
criar uma experiência de sabor no copo que terão seus clientes vir
tempo de volta e outra vez. Na Austrália, de longe o maior vendedor em qualquer café é
o branco plana. Então, primeiro se vamos dar uma olhada em como construir um apartamento

Chinese: 
大家好，感谢您再次调整到另一周刊沃尔夫视频博客。我的名字是
约书亚和今天我们将要采取一看饮料配方以及如何
创建你的饮料，你可能会在当地的咖啡馆找到。现在我们已经
已经涵盖在以前的视频博客如何拉大咖啡和有
还就如何蒸汽你的奶一个梦幻般的奶系列。所以今天我们要
看看我们如何能够同时使用那些走到一起的元素
创建杯子里风味体验，让您的客户光临
回来一次又一次。在澳大利亚，目前在任何一家咖啡馆的最大卖家
平坦的白色。信息首先我们要看看如何建立一个平

Korean: 
안녕 모두, 다른 주간 울프 동영상 블로그에 다시 조정을위한 감사합니다. 내 이름은
여호수아와 오늘 우리는 음료 조리법과 방법에 대해 살펴 본다 될거야
로컬 카페에서 찾을 수 귀하의 음료를 만들 수 있습니다. 이제 우리는했습니다
이미 훌륭한 에스프레소를 당겨하는 방법에 대한 이전 동영상 블로그에 덮여있다
또한 우유를 스팀하는 방법에 대한 환상적인 우유 시리즈. 그래서 오늘 우리가 갈거야
우리가 함께 모여 이러한 요소를 모두 사용할 수있는 방법에 대해 살펴
고객이 오는 것 컵에서 맛의 경험을
다시 시간과 시간. 호주에서는 지금까지 어떤 카페에서 가장 큰 판매자입니다
평면 흰색. 우리는 평판을 구축하는 방법을 살펴거야 그래서 먼저

Russian: 
Привет всем, спасибо за настройку снова к другому еженедельному Wolff видеоблоге. Меня зовут
Иисус и сегодня мы будем принимать взглянуть на рецептах напитков и как
создавать напитки, которые вы могли бы найти в вашем местном кафе. Теперь мы
уже охвачены в предыдущих влогах о том, как вытащить большой эспрессо и есть
также фантастическая серия молока о том, как париться молоко. Итак, сегодня мы собираемся
посмотрим, как мы можем использовать оба из этих элементов, которые приходят вместе
создать опыт вкуса в чашке, которые будут иметь ваши клиенты приходят
снова и снова. В Австралии, на сегодняшний день крупнейшим продавцом в любом кафе является
плоский белый. Итак, сначала вверх мы собираемся взглянуть на то, как построить квартиру

French: 
Salut tout le monde, merci pour le réglage à nouveau à un autre hebdomadaire Wolff Vlog. Mon nom est
Joshua et aujourd'hui nous allons à jeter un oeil à des recettes de boissons et comment
pour créer vos boissons que vous pourriez trouver dans votre café local. Maintenant, nous avons
déjà couverts dans vlogs précédentes sur la façon de tirer un espresso et il y a
une série de lait fantastique sur la façon de vapeur votre lait. Donc, nous allons aujourd'hui
jetez un oeil à la façon dont nous pouvons utiliser ces deux éléments qui se réunissent pour
créer une expérience de goût dans la coupe qui aura vos clients à venir
temps de retour et encore. En Australie, de loin le plus grand vendeur dans un café est
le blanc plat. Alors d'abord jusqu'à nous allons jeter un oeil à la façon de construire un appartement

Japanese: 
こんにちは皆、別の週刊ウォルフ動画ブログに再びチューニングするためのおかげで。私の名前は
ヨシュアと今日はドリンクのレシピとどのように見てみることになるだろう
あなたの地元のカフェで見つけるかもしれないあなたの飲み物を作成します。今、私たちはしました
すでに偉大なエスプレッソを引っ張っする方法については、前のビデオブログで覆われてあります
また、あなたのミルクを蒸気にどのように幻想的なミルクシリーズ。だから、今日、私たちはするつもりです
我々が一緒に来るそれらの要素の両方を使用する方法を見てみましょう
あなたの顧客が来ていますカップで味の経験を作成します
再び時間と時間。オーストラリアでは、これまでで任意のカフェで最大の売り手があります
フラットホワイト。だから、最初に、私たちはフラットを構築する方法を見てみるつもりです

English: 
Hi everybody, thanks for tuning in again
to another Weekly Wolff Vlog. My name is
Joshua and today we're going to be
taking a look at drink recipes and how
to create your drinks that you might
find in your local cafe. Now we've
already covered in previous vlogs on how
to pull a great espresso and there's
also a fantastic milk series on how to
steam your milk. So today we're going to
take a look at how we can use both of
those elements that come together to
create a flavor experience in the cup
that will have your customers coming
back time and time again. In Australia, by
far the biggest seller in any cafe is
the flat white. So first up we're going
to take a look at how to build a flat

Spanish: 
Hola a todos, gracias por sintonizar de nuevo para otra semana Wolff Vlog. Me llamo
Joshua y hoy vamos a echar un vistazo a las recetas de bebidas y cómo
para crear sus bebidas que se pueden encontrar en su café local. Ahora hemos
ya cubiertos en los vlogs anteriores sobre la manera de tirar de un gran espresso y hay
También una fantástica serie de leche en forma de vapor de la leche. Así que hoy vamos a
echar un vistazo a cómo podemos utilizar estos dos elementos que se unen para
crear una experiencia de sabor en la copa que tendrá a sus clientes que vienen
tiempo de volver una y otra vez. En Australia, con mucho, el más vendido en cualquier café es
el blanco plana. Así que por primera vez que vamos a echar un vistazo a la forma de construir un piso

Hindi: 
हाय सब लोग, एक और साप्ताहिक वोल्फ Vlog के लिए पुन: ट्यूनिंग के लिए धन्यवाद। मेरा नाम है
यहोशू और आज हम पेय व्यंजनों और कैसे पर एक नज़र लेने के लिए जा रहे हैं
अपने पेय कि आप अपने स्थानीय कैफे में मिल सकती है बनाने के लिए। अब हम है
पहले से ही कैसे एक महान एस्प्रेसो खींचने के लिए पिछले व्लॉग में कवर किया और वहाँ
यह भी कि कैसे अपने दूध भाप पर एक शानदार दूध श्रृंखला। इसलिए आज हम करने जा रहे हैं
हम उन तत्वों को करने के लिए एक साथ आने के दोनों कैसे उपयोग कर सकते हैं पर एक नज़र
है कि आपके ग्राहक आ रहा होगा कप में एक स्वाद अनुभव बनाने
वापस बार-बार। ऑस्ट्रेलिया में, अब तक किसी भी कैफे में सबसे बड़ा विक्रेता है
फ्लैट सफेद। हम कैसे एक फ्लैट का निर्माण करने पर एक नज़र लेने के लिए जा रहे हैं तो सबसे पहले ऊपर

German: 
Hallo alle zusammen, Dank für die Abstimmung wieder auf einem anderen Weekly Wolff Vlog. Ich heiße
Joshua und heute werden wir einen Blick auf Rezepte für Getränke zu nehmen und wie
erstellen Sie Ihre Getränke, die Sie in Ihrem örtlichen Café finden könnten. Nun wir haben
bereits in früheren vlogs auf bedeckt, wie ein großen Espresso zu ziehen und es gibt
auch eine fantastische Milch-Serie, wie Sie Ihre Milch Dampf. Also heute werden wir zu
zu sehen, wie wir diese beiden Elemente verwenden können, die zusammen kommen, um
ein Geschmackserlebnis in der Tasse schaffen, die Ihre Kunden haben wird kommen
wieder und immer wieder. In Australien, bei weitem der größte Verkäufer in jedem Café ist
die Wohnung weiß. Also zunächst bis wir nehmen werden sehen, wie eine Wohnung zu bauen

Chinese: 
白色和什么目的在于味道经验; 那么我们要采取
看看拿铁和白平比较的拿铁。现在，整个
系列中的所有，我们将谈论的饮料将是一个正常尺寸的饮料
但我们将确保在视频后也配方是大的。所以
现在让我们来看看如何做一个伟大的平底白。在这里，在沃尔夫我们使用
瓷6和1/2盎司杯。现在，基地，我们的常规平是白人
双短萃取浓缩咖啡，所以我要在加20克我要提取20
克出在16至20秒。从这一点，我要我的蒸汽牛奶保证
我只使用牛奶适量的杯子，我不会在我的蒸

English: 
white and what the aim is to the flavour
experience; then we're going to take a
look at the latte and compare the flat
white to the latte. Now, throughout this
series all the drinks we will be talking
about will be of a regular sized drink
but we'll make sure to post in the video
also what the recipe is to the large. So
let's now take a look at how to make a
great flat white. Here at Wolff we use a
porcelain 6 and 1/2 ounce cup. Now, the
base to our regular flat whites is
a double ristretto, so I'm going to add
20 grams in and I'm going to extract 20
grams out in 16 to 20 seconds. From that,
I'm going to steam my milk ensuring that
I'm only using the right amount of milk
for the cup, I'm not over steaming my

Russian: 
белый и то, что цель состоит в том, чтобы опыт аромата; то мы собираемся взять
посмотреть на латте и сравнить плоский белый с латте. Теперь, в течение этого
серии все напитки мы будем говорить о том, будет носить обычного размера напитка
но мы обязательно размещать в видео также, что рецепт является большим. Так
теперь давайте посмотрим, как сделать большой плоский белый. Здесь на Вольфе мы используем
фарфор 6 и 1/2 унции чашка. Теперь база для наших постоянных плоских белых является
двойной ристретто, так что я собираюсь добавить 20 граммов, и я собираюсь извлечь 20
г в 16 до 20 секунд. Из того, что я собираюсь париться мое молоко, обеспечивающее, что
Я только с помощью нужного количества молока за чашку, я не над дымящимся моим

Indonesian: 
putih dan apa tujuannya adalah untuk pengalaman rasa; maka kita akan mengambil
melihat latte dan membandingkan putih datar untuk latte. Sekarang, seluruh ini
seri semua minuman yang kita akan berbicara tentang akan menjadi minuman berukuran biasa
tapi kami akan memastikan untuk posting di video juga apa resep adalah untuk besar. Begitu
mari sekarang kita lihat bagaimana membuat putih datar yang besar. Di sini, di Wolff kita menggunakan
porselen 6 dan 1/2 ons cangkir. Sekarang, dasar untuk putih biasa flat kami adalah
ristretto ganda, jadi aku akan menambahkan 20 gram dan aku akan mengambil 20
gram di 16 sampai 20 detik. Dari itu, aku akan uap susu saya memastikan bahwa
Saya hanya menggunakan jumlah yang tepat susu untuk cangkir, aku tidak lebih mengepul saya

Japanese: 
白とどのような目的は、味の経験にあります。その後、我々は取るつもりです
ラテを見て、カフェラテにフラットホワイトを比較します。さて、この全体
私たちが話しされるシリーズの全てのドリンクは、通常のサイズの飲み物のものであろう
私たちは、レシピが大にあるものも、ビデオで掲示することを確認します。そう
今度は大きなフラットホワイトを作成する方法を見てみましょう。ここではウォルフで私たちが使用します
磁器6と1/2オンスカップ。今、私たちの通常のフラットホワイトのベースがあります
ダブルリストレットなので、私は20グラムを追加するつもりだと私は20を抽出するつもりです
16〜20秒で出グラム。それから、私はそれを確実に私のミルクを蒸気に行きますよ
私は私が私を蒸しかけないんだけど、カップのために牛乳の適切な量を使用しています

Spanish: 
blanco y lo que el objetivo es la experiencia del sabor; a continuación, vamos a tomar una
mirar el café con leche y comparar el blanco plana para el café con leche. Ahora, a través de este
la serie de todas las bebidas que dará mucho que hablar serán de una bebida de tamaño regular
pero nos aseguraremos de que para publicar en el video también lo que la receta es para los grandes. Asi que
Ahora vamos a echar un vistazo a cómo hacer un gran blanco plana. Aquí, en Wolff utilizamos una
porcelana 6 y 1/2 taza oz. Ahora, la base de nuestros blancos planos regulares es
un doble ristretto, así que voy a añadir 20 gramos y voy a extraer 20
gramos a cabo en 16 a 20 segundos. A partir de eso, voy a vapor mi leche asegurar que
Sólo estoy usando la cantidad adecuada de leche para la copa, no estoy sobre mi humeante

German: 
weiß und was das Ziel des Geschmackserlebnis ist; dann werden wir ein nehmen
Blick auf die Latte und vergleichen Sie die flachen weißen auf die Latte. Nun, im ganzen dieser
Serie alle Getränke, die wir darüber reden werden wird von einem normal großen Getränk sein
aber wir werden sicherstellen, dass in dem Video posten auch, was das Rezept zum groß ist. So
Werfen wir nun einen Blick auf, wie eine große Wohnung weiß zu machen. Hier bei Wolff verwenden wir ein
Porzellan 6 und 1/2 Unze Tasse. Nun ist die Basis unserer regelmäßigen Flat White
ein Doppel Ristretto, so werde ich 20 Gramm in hinzufügen und ich werde 20 extrahieren
g die in 16 bis 20 Sekunden. Daraus werde ich meine Milch Dampf sichergestellt wird, dass
Ich bin nur die richtige Menge an Milch für die Tasse mit, ich bin Dampf nicht über meine

Korean: 
흰색과 어떤 목표는 맛을 경험하는 것입니다; 우리는 걸릴 겁니다
라떼보고 라떼 플랫 화이트를 비교합니다. 자,이 전역
우리가 얘기 할 것이다 일련의 모든 음료는 일반 크기의 잔이 될 것입니다
그러나 우리는 조리법이 큰에 무엇도 비디오에 게시 할 수 있는지 확인합니다. 그래서
의 지금 좋은 플랫 화이트를 만드는 방법에 대해 알아 보겠습니다. 여기 울프에서 우리가 사용하십시오
도자기 6과 1/2 온스 컵. 지금, 우리의 일반 플랫 화이트의 기본이다
이중 ristretto, 그래서 나는 20 그램 추가거야 내가 20를 추출하는거야
16 ~ 20 초 아웃 그램. 그에서, 나는 보장 내 우유를 증기거야
난 단지 컵 우유의 적당한 양을 사용하고, 나는 이상 김이 아니에요 내

French: 
blanc et ce que l'objectif est de l'expérience de la saveur; alors nous allons prendre
regarder le café au lait et de comparer le plat blanc au café au lait. Maintenant, tout au long
série toutes les boissons que nous allons parler sera d'un verre de taille régulière
mais nous nous assurerons de publier dans la vidéo aussi ce que la recette est à la grande. Alors
nous allons maintenant nous intéresser à la façon de faire un grand plat blanc. Chez Wolff, nous utilisons un
porcelaine 6 et 1/2 tasse d'once. Maintenant, la base de nos blancs réguliers plats est
un double ristretto, donc je vais ajouter 20 grammes et je vais extraire 20
g dans 16 à 20 secondes. De cela, je vais à la vapeur mon lait assurant que
Je suis seulement en utilisant la bonne quantité de lait pour la coupe, je ne suis pas à la vapeur sur mon

Portuguese: 
branco e que o objetivo é a experiência de sabor; em seguida, vamos dar uma
olhar para o latte e comparar o plano branco para o café com leite. Agora, ao longo deste
série todas as bebidas que serão falando vai ser de uma bebida de tamanho normal
mas vamos ter certeza de postar no vídeo também o que a receita é a grande. assim
Vamos agora dar uma olhada em como fazer um grande plano branco. Aqui no Wolff usamos um
porcelana 6 e 1/2 copo oz. Agora, a base para nossas brancos planos regulares é
um ristretto dupla, por isso estou indo para adicionar 20 gramas e eu estou indo para extrair 20
gramas fora em 16 a 20 segundos. A partir daí, eu vou vapor meu leite garantindo que
Eu estou usando apenas a quantidade certa de leite para o copo, eu não estou sobre cozinhar a minha

Hindi: 
सफेद और क्या उद्देश्य स्वाद अनुभव करने के लिए है, फिर हम एक लेने के लिए जा रहे हैं
लट्टे को देखो और लट्टे के लिए फ्लैट सफेद की तुलना करें। अब, यह भर
श्रृंखला सभी पेय हम के बारे में बात की जाएगी एक नियमित रूप से पीने के आकार का हो जाएगा
लेकिन हम भी वीडियो में पोस्ट करने के लिए क्या नुस्खा बड़ा करने के लिए है सुनिश्चित करेंगे। इसलिए
चलो अब कैसे एक महान फ्लैट सफेद बनाने के लिए पर एक नज़र डालते हैं। एक यहाँ वोल्फ पर उपयोग हम
चीनी मिट्टी के बरतन 6 और 1/2 औंस कप। अब, हमारे नियमित फ्लैट सफेद करने के लिए आधार है
एक डबल ristretto, तो मैं में 20 ग्राम जोड़ने के लिए जा रहा हूँ और मैं 20 को निकालने के लिए जा रहा हूँ
16 से 20 सेकंड में ग्राम। कि से, मैं अपने दूध है कि यह सुनिश्चित करने के भाप के लिए जा रहा हूँ
मैं केवल कप के लिए दूध की सही मात्रा का उपयोग कर रहा हूँ, मैं गुस्से में नहीं कर रहा हूँ मेरी

Spanish: 
leche y uno de los puntos clave para hacer un blanco plana es el verdadero bien sedosa
la leche con textura. Una vez que he texturicé a 60 grados, 5 grados a cada lado, voy
para verter en mi copa, asegurando que estoy mezclando y luego me voy a llevar la
Crema todo el camino hasta la parte superior de la copa y luego la adición de mi arte latte. otra de las claves
tiene sentido hacer un blanco plana es garantizar la experiencia del sabor no importa
qué lado de la taza I beber de es el mismo. Así que es muy importante que no se
lavar el arte del latte pero para tener un buen color de la crema alrededor del exterior.
Además, con un blanco la experiencia del sabor plana con la leche sedosa mezclada
con el espresso es que con cada sorbo que tomo, realmente grande blanca y plana, que
leche esponjosa textura durará todo el camino hasta el final de la copa.
Además, su blanca y plana como seis y media onza de una taza añadiendo un doble ristretto,

Russian: 
молоко и один из ключевых моментов для создания плоского белого цвета реальных шелковистыми хорошо
текстурированные молоко. После того, как я текстурированной его до 60 градусов, 5 градусов в любую сторону, я иду
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

Portuguese: 
leite e um dos pontos-chave para fazer um plano branco é o verdadeiro bem sedosa
leite texturizado. Uma vez que eu texturizada para 60 graus, 5 graus de cada lado, eu vou
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

Indonesian: 
susu dan salah satu poin kunci untuk membuat putih datar adalah sutra juga nyata
susu bertekstur. Setelah saya sudah bertekstur untuk 60 derajat, 5 derajat kedua sisi, aku akan
untuk menuangkan ke dalam cangkir saya, memastikan bahwa aku mencampur dan kemudian aku membawa
crema semua jalan ke bagian atas cangkir kemudian menambahkan seni latte saya. kunci lain
gunanya membuat putih datar adalah untuk memastikan pengalaman rasa tidak peduli
sisi mana cangkir saya minum dari adalah sama. Jadi itu benar-benar penting untuk tidak
mencuci seni latte Anda, tetapi memiliki warna yang baik dari crema di sekitar luar.
Juga, dengan putih pengalaman rasa datar dengan susu halus dicampur
dengan espresso adalah bahwa dengan setiap sip yang saya ambil, benar-benar hebat putih yang datar, yang
susu berbulu bertekstur akan berlangsung sampai ke ujung cangkir.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

English: 
milk and one of the key points to making
a flat white is the real silky well
textured milk. Once I've textured it to 60
degrees, 5 degrees either side,  I'm going
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

Chinese: 
牛奶和关键点，使平坦的白色之一是真正的好柔滑
纹理牛奶。一旦我是纹理到60度，5度两边，我要去
倒入我的杯子，确保我参与的混合，然后我带的
克雷马一路杯再加入我的咖啡拉花的顶部。另一个关键
在制作平坦的白点是为了保证味道的体验，无论
这是我从喝那杯的侧面是相同的。因此，它是真正重要的不是
洗出你的拿铁咖啡艺术，但有外绕浮沫好气色。
此外，与柔滑的牛奶混合平坦白色的风味体验
与咖啡是每一口，我取，真是太棒了平坦的白色，那
纹理蓬松牛奶将持续一路杯结束。
此外，你的单位白色为六年半盎司的杯子中加入双短萃取浓缩咖啡，

French: 
le lait et l'un des points clés pour faire un plat blanc est le vrai bien soyeux
lait texturé. Une fois que je l'ai texturé à 60 degrés, 5 degrés de chaque côté, je vais
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

Korean: 
우유와 플랫 화이트를 만들기의 핵심 포인트 중 하나는 실제 실크 잘
질감 우유. 나는 60 개도, 5도 양쪽에 질감하면, 내가 갈거야
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

Hindi: 
दूध और एक फ्लैट सफेद बनाने के लिए महत्वपूर्ण बिंदुओं में से एक असली रेशमी अच्छी तरह से है
बनावट दूध। एक बार मैं यह 60 डिग्री, 5 डिग्री दोनों ओर बनावट है, मैं जा रहा हूँ
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

German: 
Milch und einer der wichtigsten Punkte, um eine flache weiße machen, ist die reale seidig gut
texturierten Milch. Sobald ich es bis 60 Grad texturierten haben, 5 Grad auf jeder Seite, ich werde
to pour into my cup, ensuring that I'm
mixing in and then I'm bringing the
crema all the way to the top of the cup
then adding my latte art. Another key
point in making a flat white is to
ensure the flavour experience no matter
which side of the cup I drink from is
the same. So it's really important not to
wash out your latte art but to have a
good colour of crema around the outside.
Also, with a flat white the flavour
experience with the silky milk mixed in
with the espresso is that with every sip
that I take, really great flat white, that
textured fluffy milk will last all the
way to the end of the cup.
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

Japanese: 
牛乳やフラットホワイトを作るための重要なポイントの一つは、実際の絹のようなよくあります
テクスチャミルク。私は60度、5度のいずれかの側にそれをテクスチャしたら、私は行きますよ
私は中に混入していますし、私が持ってることを保証し、私のカップに注ぐします
その後、私のラテアートを加えるカップのトップへクレマのすべての方法。もう一つの鍵
フラットホワイトを作るのポイントは関係なく、味の経験を保証しないことです
私は同じであるから飲むカップのどちら側。だから、本当に重要ではありません
あなたのラテアートを洗い流すが、外側の周りクレマの良い色を持っています。
また、中に混合絹のようなミルクとフラットホワイト味の経験を持ちます
エスプレッソであること私が取るすべての一口、本当に素晴らしいフラットホワイト、それと
テクスチャふわふわのミルクは、カップの終わりまでずっと続きます。
Also, your flat white as a six and a half
ounce cup adding a double ristretto,

German: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Portuguese: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Indonesian: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Chinese: 
往往有利于咖啡的味道更比它的奶。现在，让我们
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Hindi: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Russian: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Japanese: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Spanish: 
tiende a favorecer el sabor del café más que a la leche. Ahora vamos a
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

English: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

French: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

Korean: 
tends to favour the flavour of the coffee
more than it does the milk. Now let's
take a look at our latte. So, here at Wolff
our latte is poured into a glass and in
this glass is just over six and a half
ounces. Again, with the base of our latte
is the double ristretto we're adding 20
grams to a porter filter and we're going
to extract 20 grams out in 16 to 20
seconds from that I'm going to add milk to
my pitcher and steam the perfect
textured milk just like the flat white.
I'm gonna mix in my milk and bring the
crema to the top of my latte. The key
point to a latte is to ensure visibly
there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour

French: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Korean: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Chinese: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Indonesian: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Russian: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Hindi: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Spanish: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

German: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Portuguese: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

English: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Japanese: 
experience of a latte is definitely
sipping that milk through a head of foam
at the top of the cup. Now, the
flavour experience of a latte tends to be
a tiny little bit more balanced towards
the milk. Now the reason we use a double
ristretto in both of these drinks is for
the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of
either using: a single ristretto, the
drink would be way over diluted with
milk,
a single espresso and you would find
that the espresso would be too diluted
in flavor for that amount of milk, and if
we used a double espresso then
definitely that drink would be too
strong and favoring the coffee. So the
perfect balance in these drinks is the
double ristretto with textured milk.

Japanese: 
And if you'd like to add any comments, or
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Spanish: 
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drinking flat whites and lattes, please
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Gracias por su atención y nos vemos la próxima vez.

Hindi: 
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add them in the comments and subscribe.
देख रहे हैं और हम आपको अगली बार देखेंगे के लिए धन्यवाद।

Russian: 
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French: 
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German: 
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Indonesian: 
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Portuguese: 
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Korean: 
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English: 
And if you'd like to add any comments, or
any of your own experiences with
drinking flat whites and lattes, please
add them in the comments and subscribe.
Thanks for watching and we'll see you
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Chinese: 
And if you'd like to add any comments, or
any of your own experiences with
drinking flat whites and lattes, please
add them in the comments and subscribe.
感谢您的收看，我们会看到你下一次。
