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Thread: cups per hour

  1. #1
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    cups per hour

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    does anyone no how many cups a barista could turn out in an hour. (on average of course). any info would be good. would info based on different types of machines (single groups/ double groups). difference between high class baristas and average baristas would also be appreciated.
    thanks

  2. #2
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    Re: cups per hour

    based on some pretty loose maths and no real data id say around 100 an hour. It really depends on the skill and organistion of the person behind the machine and the assistence they are given by other wait staff, ie preparing saucers, taking money etc

  3. #3
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    Re: cups per hour

    Quote Originally Posted by 5A4247475243685A56590100370 link=1250581742/1#1 date=1250582655
    based on some pretty loose maths and no real data id say around 100 an hour. It really depends on the skill and organistion of the person behind the machine and the assistence they are given by other wait staff, ie preparing saucers, taking money etc
    And for how long will they be expected to keep it up...

    Quote Originally Posted by 555B56545C55525659370 link=1250581742/0#0 date=1250581742
    does anyone no how many cups a barista could turn out in an hour. (on average of course. any info would be good. would info based on different types of machines (single groups/ double groups). difference between high class baristas and average baristas would also be appreciated.
    thanks
    Sorry... How long is a piece of string ? *With out knowing a lot more detail.. The information provided by any one is going to be up for instant discredit as there are so many variables..

    1: On average of course *- Of what *and over what ? * It is like typing speed ... *A pa I know can do in excess of 120wpm with 99% accuracy.. *But she can not do it non stop and all day *;) *Then another that does 40wpm with 100% and does so consistently... Will produce better work...

    A: Thus in / over what time frame..

    B: Single / Doubles / Milk based / Fancy complicated orders by fussy clients, etc etc etc *??? *

    It all has an impact on performance...

    Grinder ? *

    2: High class baristas and average baristas - There are only ever High Class Baristas * 8-) ... *

    But Lots and Lots of *People that stand / shuffle behind a Coffee *machine / Group... That think they might be one * :o *::) *:P


  4. #4
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    Re: cups per hour

    Also very dependent upon the equipment. You can really pump out the coffee on a Robur (or equivalent) and dual boiler but even a really good barista would be comparatively slow on super jolly (or equivalent) and a fiery HX (one that runs hot and needs lots of cooling flushes). This isnt to say that a DB will be faster than a good thermostable HX but on a DB (eg. La Marzocco) it really is just point and shoot.

    You will find (usually) the grinder will be the slowest link. I know I *have had all three group handles running simultaneously on a Robur - FB-80 combo but I struggle to get two running with the super jolly.

    AM: In the coffee game it is all about finding the right balance between speed and quality. What Im reading into your comment (and I could be wrong ;)) is that you will only call someone a Barista if they are quality focused (and fair enough *;D) but even if they can produce a stellar cup but do it quite slowly or they quality is rubbish when a rush comes around they really arent really pulling their weight.

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    Re: cups per hour

    So where do you work Martial Monkey?
    I see you are in Brisbane,and would like to pop in for a coffee.
    :)

  6. #6
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    Re: cups per hour

    i always go for quality when available. however we were just doing a conference where quality wasnt so much an issue for people and there was a line of 200 people for a 1hr session. I guess i would like to know how to be the most efficient with the 1hr slot and constant orders. we had mazzer grinder with doser for quick dispensing. a two group boema with one steam wand. and a bezzera Bz40 single group going.
    i am hoping to do more of these large conferences and would love some advice on being efficient and making sure we could get through 200 cups in an hr.
    there was a limited menu (cap, latte, FW, long black, short blacks, mochas, and hot chocolates), skim, full cream and soy, and most people in the line ordered multiple drinks with varied milk types and styles (e.g. skim latte, soy cap, and full cream mocha.
    i have only just done a barista course and the rest of the people were keen amateurs who all did very well. (and before you ask... we were volunteering, and not getting paid).

  7. #7
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    Re: cups per hour

    Quote Originally Posted by 44687B7D60686556446667626C70090 link=1250581742/3#3 date=1250585365
    AM: In the coffee game it is all about finding the right balance between speed and quality. What Im reading into your comment (and I could be wrong ) is that you will only call someone a Barista if they are quality focused (and fair enough *) but even if they can produce a stellar cup but do it quite slowly or they quality is rubbish when a rush comes around they really arent really pulling their weight.
    I was */ may be a little Anal *;D

    "high class baristas and average baristas" *Please define ???


    I know and have seen some great people behind a group.. *A few, I would be willing to say fit into what I see / expect from a Barista... *

    A: Looks good in a cap, works in GJ and or a Airport, carries their tools of trade on a lanyard around their neck (flat spatula), Ipod and ear phones in, has that blank stare and temp insulating gloves / hands.. *Sorry but the large majority of these employees will refer to them selves as Good Baristas. *

    B: The good looking ones leave and star in teh latest TV add for Michelís Patisserie latest coffee add... *Bout all that could be done was flush the steam *;)

    There was a topic on what makes a Barista some months ago.. *Gets heated due to emotions and perceptions...

    For me the Term is OVERRATED and has lost its real importance due to teh high throughput and Barista 101 training that is provided..

    To me it is like Apprenticeship.. *and then you should be judged by ya peers... *Like a Chef / and the coveted Michelin stars....

    Nothing wrong with Skilled and professional operators who love Coffee and have a passion.. for the Culture etc... *

    But an RTO providing *Barista 101 does not equal Barista..

    SORRY ALL.. I am OT..

    PS. No offence intended to any number of passionate Coffee people here..

    NOTE:

    I am not a Barista and doubt that I will ever be even close to being one...

    I Roasts a bit, but will never be a true professional...

    I could once serve food and set a table as required by some of the top food establishments in accordance with silver service demands etc. Even today, I can still use a fork and spoon as tongs... In either hand.. But I am not a matre d any more and would not be trusted to serve a table of more than two..

    But I know what I like....

  8. #8
    Senior Member Dennis's Avatar
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    Re: cups per hour

    Quote Originally Posted by 515F5250585156525D330 link=1250581742/5#5 date=1250587954
    a line of 200 people for a 1hr session
    Quote Originally Posted by 515F5250585156525D330 link=1250581742/5#5 date=1250587954
    we had mazzer grinder with doser for quick dispensing
    Im hoping that was a Robur - other models wouldnt cope.

    Quote Originally Posted by 515F5250585156525D330 link=1250581742/5#5 date=1250587954
    there was a limited menu (cap, latte, FW, long black, short blacks, mochas, and hot chocolates), skim, full cream and soy, and most people in the line ordered multiple drinks with varied milk types and styles (e.g. skim latte, soy cap, and full cream mocha
    Depending on how you prepare them, the chocolate drinks can slow you down - or perhaps I should say, they slow me down!

    I think you need one person taking orders, another pulling shots, and a third prepping and pouring the milk.

    Quote Originally Posted by 725D5456417E525D5254565E565D47330 link=1250581742/6#6 date=1250587978
    There was a topic on what makes a Barista some months ago..Gets heated due to emotions and perceptions...

    For me the Term is OVERRATED and has lost its real importance
    Actually, I think the role Barista is only just beginning to be thought of as a trade/profession here in AU. Whenever people ask me how I learnt to become a Barista, I tell them, Im not a Barista, Im just a Roaster.



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    Re: cups per hour

    Quote Originally Posted by 4F6E656562780B0 link=1250581742/7#7 date=1250590402
    the chocolate drinks can slow you down - or perhaps I should say, they slow me down!
    What works for me is to pre-mix the cocoa/sugar into a syrup and put it into a squeezy bottle, then its just a matter of giving a squirt into the cup and adding hot steamed milk. Give it a spash of hot milk first then give it a quick stir to mix the choc and milk, then pour like you would a latte... you can even get art that way (for those with more talent than I)

    Works a treat and you can pour a coffee with the remaining milk.


  10. #10
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    Re: cups per hour

    Quote Originally Posted by 725D5456417E525D5254565E565D47330 link=1250581742/6#6 date=1250587978
    There was a topic on what makes a Barista some months ago..Gets heated due to emotions and perceptions...

    For me the Term is OVERRATED and has lost its real importance

    Actually, I think the role Barista is only just beginning to be thought of as a trade/profession here in AU. *Whenever people ask me how I learnt to become a Barista, I tell them, Im not a Barista, Im just a Roaster.

    Just like you to go One up *;) *

    As I say to my wife... I can be who ever you want me to be... *;) * But dont put *them by my side.. Or one of us will be disappointed *;D


    As to * "Actually, I think the role Barista is only just beginning to be thought of as a trade/profession here in AU"..... *Not soon enough.... *

    While it will take a concerted effort by many in teh industry.. The longer nothing is done, the less value the Name / position retains... *:(


  11. #11
    Sleep is overrated Thundergod's Avatar
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    Re: cups per hour

    Quote Originally Posted by 49474A4840494E4A452B0 link=1250581742/5#5 date=1250587954
    I guess i would like to know how to be the most efficient with the 1hr slot and constant orders. we had mazzer grinder with doser for quick dispensing. a two group boema with one steam wand. and a bezzera Bz40 single group going.
    i am hoping to do more of these large conferences and would love some advice on being efficient and making sure we could get through 200 cups in an hr.
    there was a limited menu (cap, latte, FW, long black, short blacks, mochas, and hot chocolates), skim, full cream and soy, and most people in the line ordered multiple drinks with varied milk types and styles (e.g. skim latte, soy cap, and full cream mocha.
    Given the limited experience of both yourself and the volunteers, you should only judge your capacity on the recent conference not on some ideal output by the likes of Scottie Callahan et al.

    You could take a few of hints suggested above, like Andys chocolate syrup mix and the "one person taking orders, another pulling shots, and a third prepping and pouring the milk" idea from Dennis and build up your experience from there.

    Just dont set any unrealistic targets or both you and the drinkers will be disappointed.

  12. #12
    A_M
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    Re: cups per hour

    Quote Originally Posted by 4D716C777D7C6B7E767D190 link=1250581742/10#10 date=1250592315
    Quote Originally Posted by 49474A4840494E4A452B0 link=1250581742/5#5 date=1250587954
    I guess i would like to know how to be the most efficient with the 1hr slot and constant orders. we had mazzer grinder with doser for quick dispensing. a two group boema with one steam wand. and a bezzera Bz40 single group going.
    i am hoping to do more of these large conferences and would love some advice on being efficient and making sure we could get through 200 cups in an hr.
    there was a limited menu (cap, latte, FW, long black, short blacks, mochas, and hot chocolates), skim, full cream and soy, and most people in the line ordered multiple drinks with varied milk types and styles (e.g. skim latte, soy cap, and full cream mocha.
    Given the limited experience of both yourself and the volunteers, you should only judge your capacity on the recent conference not on some ideal output by the likes of Scottie Callahan et al.

    You could take a few of hints suggested above, like Andys chocolate syrup mix and the "one person taking orders, another pulling shots, and a third prepping and pouring the milk" idea from Dennis and build up your experience from there.

    Just dont set any unrealistic targets or both you and the drinkers will be disappointed.
    TG has said it all...

    PS. Keep up the good work and intentions... Let us know how ya next one goes...




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    Re: cups per hour

    sorry, i should have made my question more clear... i am not asking what makes a barista... i am asking about a realistic goal for producing fast paced coffees in limited time... i have given the variables, so thankyou for those who answered me without giving a lecture on what the term barista means. I dont consider myself to be a barista, i do agree with you that it is like an apprenticeship that comes with loads of experience, but that is not what i asked.
    thanks dennis, we actually had a system like that, one person taking orders, two doing shots (though now we see that one would be better), one steaming an the other pouring. worked well by the end.
    Andy- thanks for your chocolate tip, we had some cups with a tablespoon of drinking chocolate in the bottom, when an order came we just squirted with hot water and gave a quick stir then added the milk. it tasted great but didnt look very attractive. i will give yours a go and see how it turns out.
    thanks thundergod for summing up.

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    Re: cups per hour

    Quote Originally Posted by 7B75787A727B7C7877190 link=1250581742/12#12 date=1250596977
    sorry, i should have made my question more clear... i am not asking what makes a barista... i am asking about a realistic goal for producing fast paced coffees in limited time... i have given the variables, so thankyou for those who answered me without giving a lecture on what the term barista means. I dont consider myself to be a barista, i do agree with you that it is like an apprenticeship that comes with loads of experience, but that is not what i asked.
    thanks dennis, we actually had a system like that, one person taking orders, two doing shots (though now we see that one would be better), one steaming an the other pouring. worked well by the end.
    Andy- thanks for your chocolate tip, we had some cups with a tablespoon of drinking chocolate in the bottom, when an order came we just squirted with hot water and gave a quick stir then added the milk. it tasted great but didnt look very attractive. i will give yours a go and see how it turns out.
    thanks thundergod for summing up.

    BlackBean.. Ya PM was welcome...

    I guess, if I had only seen post number 5... You would have had a different response (from me at least)... As it provided more of teh info that teh others need to give you REAL answers...

    Like many forums.. People drop in... Ask an open ended question, provide little background.. Grab a responce and then Quote or use that info ... Often out of context... Some times then then come back to toss it in the face of some one who had given their time freely...

    It is often only after a bit of a brain storming session / mind mapping etc that the assumptions and some little bit of detail (devil can be in teh detail) will surface...

    Presto.. You get what ya looking for and others feel good that they picked the issue and not just provided a big bandage...

    As I said... Let us know how ya efforts turn out and what ya learnt as to what worked and what did not...

    PS... From a Quality perspective.. Do not jump to a conclusion... Always as WHY and WHY and WHY... At least 4 to 6 times... Often the real cause for something not working as smoothly is not that obvious... We had issues with an assemble line at a School fete... two years a item would sell out... Next year we ordered more and sold even less.. Most went in the afternoon, but few in the morning ?? Lots of questions... WHY...

    Root Cause Analyse (RCA)... People were in a rush and the person on in teh morning was Verticaly challanged and teh product was up high... They would attempt to get the item and most responded with.. Dont bother and chose another item or walked away..

    Not the product or the $$$.. But rather Access and ability to provide in a rushed situation...

    Solution... Leg extensions ;D ;D




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    Re: cups per hour

    Actually the biggest things that slows you down is the range of drinks required (the more you offer the slower you get), the size of the cups you use (larger drinks take more time), how well organised the workspace is and the experience of the people working together. My guess using a 2 group and small cups you should be able to push out at least 150 drinks per hour, add in the single group and with good organisation you should hit the 200 (depending on the above factors). (IMHO) 8-)

  16. #16
    Sleep is overrated Thundergod's Avatar
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    Re: cups per hour

    Quote Originally Posted by 5759545B4C5A5B350 link=1250581742/14#14 date=1250679431
    Actually the biggest things that slows you down is the range of drinks required (the more you offer the slower you get),
    Good point.
    I was going to say something about this too but decided to keep my post shorter and only to the one point.

    I thought your menu was too long.

    Theres not much difference between a latte and a flat white so just offer flat whites.
    Id also leave out mochas.

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    Re: cups per hour

    Having a hot water urn for long blacks also helps a lot as they smash your boiler pressure when things are busy.

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    Re: cups per hour

    Just a few other tips to do with work flow- you have effectively three people all at different stations -

    cashier
    milk steamer
    shot maker

    If you share the whole workload as much as you can to get rid of any little delays in the rhythm of service, you get to really pump them out to be able to achieve higher volumes per hour. The key is not to think that there are 3 ppl and each person assigned to his/her discrete set of tasks, but to think that you are all one cohesive unit with 6 hands on deck for the variety of things you all have to do to process a lineup of customers. When you get really good teamwork going, it feels great!

    Good luck :)

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    Re: cups per hour

    yeah, we just had 8oz cups but yes i can understand that different drinks makes it hard. we also had people coming up, reading the menu and then asking whether we will do a macchiato. this was during the busiest session. pretty annoying.
    last night i had 25 people over at my house and i timed myself producing coffee for them on my Bezzera Bz40, i had a larger menu and also flavours, with the three milk types (soy, full and lite). all 8oz sized. i managed by myself to pull out 20 drinks in 26 minutes, i felt like i was moving quickly but had a good workflow going and was able to produce some nice looking drinks with some art ontop.
    if anyone can give me feedback on whether this was a valiant effort or whether i have a long way to go that would be great.
    thanks

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    Sounds pretty good, the only way to get better is practice really. If you will be doing this often then get someone to have a look at how you have things set up they may be able to help you with efficiencies you havent even thought about. Confidence is also a major help, once you have that things start to flow better and the coffees fly, I have been doing this almost every day for the past 18 months and I am still finding new ways to speed up the process.

    Note: Speed can be at the detriment of quality so always have an eye to that otherwise your quality will fall.

  21. #21
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    Re: cups per hour

    Hey Blackbean! Sounds like a valliant effort for a self confessed non barista to me :)

    The main concern to me when i am head barista is if all operators are of similar skill set. No point having 1 operator stretching milk if the pouring operator is not happy with the texture resulting in poor latte art. Same goes for the person pulling shots. If they are smashing there way through the 3 group and the pourer or stretcher can keep up your going to loose quality.

    In my peak periods i prefer to pull the shots and stretch the milk and have another person pouring and lidding. Less variables and most the time its very consistant. If it gets any busier than that i get the wait staff to take orders and deal with the custamers while the machine operators keep there heads down. As much as i like a good yarn while im working, there is nothing worse than having to ignore a regular who just wants there daily chat with their favoured barista. I feel awefull :(

    Andys suggestion for pre mixing the chocolate is an excellent idea that i have used in the past to great effect....just make sure the operators are aware of how much to use compared to its powdered form or you will run into costing issues.

    Are your operators putting the sugar in the cups or do you have sugar on the tables or set up on a bench near you machine for them to do them selfs? I find something that holds up lines is having a sugar station near the register or machine where slow poke customers take forever adding there own sugar...makes a hell of a mess too.

    In my early days as a (semi) barista i worked on a 3 group Boema by myslef and thought a busy day was 4 kilos by myself. Then mothers day came along and i somehow managed to pump out 8 kilos for the day with a little bit of help... I have come a long way since those days and now i laugh at 4 kilos!

    Practice makes perfect Blackbean!

  22. #22
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    Re: cups per hour

    Quote Originally Posted by 363835373F3631353A540 link=1250581742/18#18 date=1250741091
    last night i had 25 people over at my house and i timed myself producing coffee for them on my Bezzera Bz40, i had a larger menu and also flavours, with the three milk types (soy, full and lite). all 8oz sized. i managed by myself to pull out 20 drinks in 26 minutes, i felt like i was moving quickly but had a good workflow going and was able to produce some nice looking drinks with some art ontop.
    if anyone can give me feedback on whether this was a valiant effort or whether i have a long way to go that would be great.
    thanks
    For a one group that sounds pretty damn good to me. Just for curiositys sake what grinder were you using to pump these out?

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    Re: cups per hour

    Behmor Brazen - $249 - Free Freight
    Sunbeam, cafe series.
    slow....................... but good for getting a nice dose.



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