Where Im working, we do upto 9 - 11kg a day of coffee. About 7kg of that in the first four hours in the morning.
There are two baristas only, one on shots, one on milk. Weve both come to the conclusion, that specialty coffee, although nice, is completely impossible with the current setup, at least until the afternoon when it settles down and only one of us needs to be on the machine.
But that period in the morning is insane. Weve taken to methods of leaving the grinders chamber full (although we burn through that in a matter of moments if the grinder isnt turned on), so instead of waiting 8 - 10 seconds for a full basket, were waiting .. two seconds. :P Ive been keeping milk jugs consistent to their type (full, skim, soy) but pouring excess into a bigger 1.5L waste jug and cleaning the jugs about every four - five steam sessions. Weve thrown heating the cups up with water out the window, simply because we just dont have the time. We dont have a third person, and its in-house as well as a take-away window.
Its a little compak grinder, its a WEGA atlas three group. It gets PUNISHED. If the barista on shots isnt pulling, hes steaming milk on his side too. Im suprised the WEGAs pressure keeps up.. But anyway, what other techniques do you guys reckon we could take on board to pick up speed?
Variables such as a third person at take-away window on till, a second machine and a better grinder dont seem to be options.
This is literally a victim of its own success scenario, and weve been told we need to pick up the speed by our higher-ups. So with that said, Id just like to say, Im pretty confident in out ability to pump out coffee, Id say were physically moving mountains here already.
Just need some outside opinions.
There are two baristas only, one on shots, one on milk. Weve both come to the conclusion, that specialty coffee, although nice, is completely impossible with the current setup, at least until the afternoon when it settles down and only one of us needs to be on the machine.
But that period in the morning is insane. Weve taken to methods of leaving the grinders chamber full (although we burn through that in a matter of moments if the grinder isnt turned on), so instead of waiting 8 - 10 seconds for a full basket, were waiting .. two seconds. :P Ive been keeping milk jugs consistent to their type (full, skim, soy) but pouring excess into a bigger 1.5L waste jug and cleaning the jugs about every four - five steam sessions. Weve thrown heating the cups up with water out the window, simply because we just dont have the time. We dont have a third person, and its in-house as well as a take-away window.
Its a little compak grinder, its a WEGA atlas three group. It gets PUNISHED. If the barista on shots isnt pulling, hes steaming milk on his side too. Im suprised the WEGAs pressure keeps up.. But anyway, what other techniques do you guys reckon we could take on board to pick up speed?
Variables such as a third person at take-away window on till, a second machine and a better grinder dont seem to be options.
This is literally a victim of its own success scenario, and weve been told we need to pick up the speed by our higher-ups. So with that said, Id just like to say, Im pretty confident in out ability to pump out coffee, Id say were physically moving mountains here already.
Just need some outside opinions.
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