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Thread: Amazing work flow in a busy cafe

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    STS
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    Amazing work flow in a busy cafe

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Came across this video. Shows an amazing workflow in a Melbourne cafe, especially from 1:18 into video.



    Sean
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    TC
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    They always look amazing if you imagine yourself in the shoes of the barista. In reality though, it's pretty much routine. That's what it's like at a busy site and while it can be fun, it's also gruelling.
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    STS
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    Too true Chris.

    I suppose watching skilled professionals in any industry as an outsider can be impressive. Watching these guys work makes me both appreciate the skills of folks such as these, as well as be glad I only have to make coffee for myself, family and friends.

    Sean

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    The quickest I've seen is Cup of Truth in Melbourne, with a 3 group Strada and just 2 staff they pump out great coffee during the morning rush faster than anywhere else I know.

    The League are good speed-wise but not at the same level as cup of truth.

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    Impressive but a few comments..
    that is not just one Barista,s efforts. There are at least 3/4 staff producing those coffees, and 2 multi group machines in use simultaneously.
    also I noticed at least one "sinker" shot, ..which is either a good sign of attention to quality, ..
    ...or a sign that they are pushing the limits and getting sloppy !...how many other shots were " marginal" ?

    By comparison , I saw a guy+girl pair using a mobile set up (tricycle with pop up canopy !) working with a gas fueled Fracino 2 group spring lever machine and one grinder, serving a crowd at a festival, turning out at least 2 cups/ min , including milks, muffins, and working the till,.....for some time ! That was quite a show , and good coffee too!

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    That's the power of specialization. The baristi are almost working like a little coffee factory with their own assembly lines.

    To me, the most amazing thing is how the barista can produce consistent shot volume without any timer of sort(correct me if I'm wrong)?

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    Quote Originally Posted by samuellaw178 View Post
    To me, the most amazing thing is how the barista can produce consistent shot volume without any timer of sort(correct me if I'm wrong)?
    I was thinking that too. Having never used a commercial machine before it really confused me. Do they setup each group to pull a certain volume? He doesn't seem to time it and just flicks the paddle back at random times. Does the paddle stop the flow, release the pressure or something else?

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    Quote Originally Posted by mrvautin View Post
    I was thinking that too. Having never used a commercial machine before it really confused me. Do they setup each group to pull a certain volume? He doesn't seem to time it and just flicks the paddle back at random times. Does the paddle stop the flow, release the pressure or something else?
    I don't believe so...

    I went back and tried to time the shots in the video. They ranged from 20s to 35s, pretty huge spread but most of the time it's around 25 sec +-2. Probably it's just about figuring out the workflow(so you know roughly how many seconds it takes to do task x and y) and winging it. And as Chris said - routine.
    Last edited by samuellaw178; 19th November 2014 at 01:41 PM.

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    Behmor Brazen - $249 - Free Freight
    For me that's the problem with the slayer, there's too much variability in the shot.

    I've had the pleasure of spending half a day pulling shots on the Slayer in this video, and it's a beautiful machine. The guys at this particular cafe are very good and usually nail it, but I've seem other cafes with slayers where the shots vary considerably from barista to barista.

    Yes of course the manual control has its benefits, with the variability in the Robur dose you get to pull a longer or shorter shot as appropriate, but all too often I've seen variability in shot timing without the barista actually looking at the shot.



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