I spent a few minutes skipping about it watching the customers etc to look for cues - turns out the guy is just an absolute weapon (or the poster is lying)!
Originally Posted by magnafunk
I've been there on the machine side of the counter while they were in full swing making coffee (fixing a grinder) and I would say that is normal speed. And I've been to sites where the barista was faster yet again - being able to work that fast seems to come down to good organisation, having the equipment all laid out efficiently (machine/grinders/tamper/knock box/cleaning cloths/crockery on machine) and working as a team. He's not pouring milk, just doing shots, which makes the work flow simpler.
I've seen a site where they had the workflow broken down into a production line to cope with the huge volumes they did at their peak times.
1 person taking orders, 2 baristas on a 3 group Linea pulling shots, which were passed to 2 others on an adjacent 3 group Linea who did the milk, who passed the jugs and cups to another person who poured and served the finished drinks.
And there was a 7th person running backwards and forwards behind the baristas pulling shots whose sole job was grabbing the used handles that the baristas were removing from the groups and placing on the bench, emptying and wiping them, running to the grinders, filling and tamping then placing the handles on the top of the machine ready for the baristas to grab.
Team work and great workflow and equipment for the task. (things that make the hospitality industry enjoyable for those who are in to that sort of thing)
The other automation gem hiding in this video is a milk dispenser / rinser system (probably something like the Juggler).
You can see coffee barista at 3:35 checking/changing out a 10L milk bladder in the under counter fridge component.
Nice to see he was regularly cleaning the baskets and shower screen.
Puqpress here could save his arm/slippage.
I've seen a few vids going around of 1 barista + Puqpress + Ubermilk combo pumping out a decent volume of coffees. Still going to need a team in busy venues and times, but automation will inevitably lead to less staff needed whilst still ensuring consistency / quality output.
I didn't watch far enough through to spot that, but yes, they have a Juggler system (we would have installed it as we do Melbourne tech support for Six Simple Machines). It is an older unit - the current ones now use red plastic trays for the milk bladders rather than the fabricated stainless tray visible in the video. They are a huge time saver as emptying/rinsing/placing a jug to autofill takes only a couple of seconds, and the barista can do something else in the few seconds it takes the system to fill the jug to the correct level.
Originally Posted by matth3wh
At the other extreme, the sites where the staff seem to be running around busily appearing to be doing a lot but getting behind on orders, are on closer inspection the sort of place where each person's tasks are poorly defined and there doesn't appear to be any kind of system to the way things are done or any logical layout of the equipment. I once arrived at a Michels Patisserie to service a machine - the owner wasn't there, just 4 girls around 18 years old. They had 2 coffees ordered before I walked in but not yet made, and I had to wait 12 minutes while all 4 of them tripped over each other trying to help but slowing each other down.
Originally Posted by Magic_Matt
Well done Matt, looked legit to me.
Actually had the chance to use one of these last week, not bad when you have two Baristas using one grinder, speeds things up a bit. I still prefer to tamp myself, more about the art and skill for me. What I did find a little disturbing is that I was introduced to their 'Trainee Barista' who was using this machine, I really hope their training them to dose and tamp manually too. Don't think I'd employ a barista who's only experience was on one of these... Need to learn the manual process before being spoiled with automation.