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  • how long to make coffee?

    Assuming there is no line up.

    How long should you wait for a takeaway coffee?

  • #2
    Originally posted by don_nairn View Post
    Assuming there is no line up.

    How long should you wait for a takeaway coffee?
    How long is a piece of string?

    Are we talking about a shot of espresso or a mega large latte, etc... etc...?

    Is the grinder ready to go with pre-ground coffee or do they grind on demand? Is the hopper empty and they need to add a new bag? Etc... etc... etc... ad nauseum!

    You may as well have asked how long should one wait for a takeaway meal to be ready to go.

    In any event... it could take less than a minute or more than four or five... it just depends on so many factors.

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    • #3
      how long to make coffee?

      Well I'm going to break it down from my current work place.

      Assumptions:
      Everything is full and topped up (hopper, milk ect)
      Everything is ready to go ie. machine warmed up, jugs are there, TA cups stocked
      Everything goes according to plan (perfect extraction, perfect milk)
      Medium size, 9oz, double rizzy

      Times:
      Walk to machine, pull out group, purge, wipe basket - 7
      Grind, level tamp: 4
      Put into group, start shot - 30
      Whilst this is going
      Pour milk into jug, purge wand, start steaming - 10 seconds after shot finished
      Purge/wipe wand Pour into cup, call out number - 15 sec

      Very roughly 56sec or 1min from me at the roastery

      Happy takeawaying!
      Michael

      (Wow I have too much time on my hands..)

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      • #4
        Generalization based on my observations,

        If very quick, ie < 1 minute, likely to be crap.
        If very slow, ie > 5 minutes,
        A. likely they are busy, when making yours, they pump it out in < 1 minute = crap
        B. slow cause they don't know what the're doing = crap

        Generally most good things take time.

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        • #5
          I was thinking along the lies a milk based drink with 1 shot of coffee.

          As there is no line that any topping up and organising was done.

          is it reasonable to suggest a well organised coffee shop the machine would be turned on so that it was warm and ready for opening time.

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          • #6
            Originally posted by don_nairn View Post
            is it reasonable to suggest a well organised coffee shop the machine would be turned on so that it was warm and ready for opening time.
            Yes... that would be a very reasonable assumption

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            • #7
              Less than a minute. If there is a line, add 45 seconds for every coffee in front of you.

              Thats if everything is set up. Things need to be topped up through the day, milk (we only have a small bar fridge under the counter) I need to take some time to keep my work space clean, I need to sometimes go and rinse my cloths. etc. Customers should be sympathetic to this and I find that they are. We aim to get our coffees made within 5 minutes, if its going to be longer then a second barista should jump on the machine and help get through them.

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              • #8
                Originally posted by fg1972 View Post
                Generalization based on my observations,

                If very quick, ie < 1 minute, likely to be crap.
                If very slow, ie > 5 minutes,
                A. likely they are busy, when making yours, they pump it out in < 1 minute = crap
                B. slow cause they don't know what the're doing = crap

                Generally most good things take time.

                If there is no queue in front and your barista is ready to go, then technically they can have your coffee sitting in front of you in 45 secs to 1 minute. This is a baseline for any decent barista and in no way indicates that the coffee will be crap. I know you said it was a generalisation, but I feel an unfair one, because part of being a good barista is learning to economise your actions as much as possible so that you can in fact keep your times to an absolute minimum. We do this in part because we have to "pump it out" and still maintain a consistent quality or else face losing custom.


                Originally posted by muppet_man67 View Post
                Less than a minute. If there is a line, add 45 seconds for every coffee in front of you.

                Thats if everything is set up. Things need to be topped up through the day, milk (we only have a small bar fridge under the counter) I need to take some time to keep my work space clean, I need to sometimes go and rinse my cloths. etc. Customers should be sympathetic to this and I find that they are. We aim to get our coffees made within 5 minutes, if its going to be longer then a second barista should jump on the machine and help get through them.
                As muppet says.


                Also take into consideration that some venues offer a larger range of beverages that can eat into that time frame. For example we serve smoothies, teas and chai's at my venue and each of these drinks has a larger time footprint than a straight black or milk coffee. But if you want an "all conditions perfect" scenario, then I often have a drink in the customers hand before they have even received their change, simply because I have a large line of sight of the surrounding area and can espy my regulars before they even step into the premises; sometimes it pays to be predictable :P

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                • #9
                  how long to make coffee?

                  Originally posted by fg1972 View Post
                  Generalization based on my observations,

                  If very quick, ie < 1 minute, likely to be crap.
                  If very slow, ie > 5 minutes,
                  A. likely they are busy, when making yours, they pump it out in < 1 minute = crap
                  B. slow cause they don't know what the're doing = crap

                  Generally most good things take time.
                  I think you're generally wrong on this one mate sorry. At the roastery we pump out high quality coffee in a small amount of time. However, sometimes during the day we have to change the grind to keep that high quality. And this takes time to dial in again. So sometimes we do take slightly longer. But I can assure you that I don't let anything but great shots be served with milk or black.

                  Michael

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                  • #10
                    Apologies to Caneurysm and mwcalder05, my comments probably came across a bit harsh and were not intended to be taken seriously.
                    There are definitely barista's who only serve top notch quality and do it quickly, especially when working as a team where one pulls the shot, another does the milk, and someone else doing lids handing out coffees to people who have already ordered/paid.
                    I guess, generally I've had many below average take away coffees which often are very rushed because the cafe is super busy as opposed to going there when not so busy or having sit down in the cafe coffee which generally is better quality either because there is no rush and or the coffee is made with a bit more love.
                    Again, sorry for sounding harsh.

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                    • #11
                      All good, sorry if I was a bit quick on the draw, I can certainly relate to your experience, I have had many many bad coffees over the years and it frustrates me as much as the next person. Possibly more, as now I have an even better understanding of why poor quality coffee is just unacceptable.

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