Automation has been embraced along the coffee bar to improve efficiency. Grind-by-weight grinders are removing the need to weigh doses and automatic tampers are improving consistency before the coffee even reaches the espresso machine.
Then, after the shots are poured from a profile-controlled espresso machine, automatic milk microfoamers are speeding up service.
However, there in one simple step in the process the barista still performs manually that can cause a slight bottleneck when pumping out shots – cleaning the portafilter.
Joe Chalhoub, General Manager at Barista Group, says this may not seem like a big deal, but the effect really shows when making multiple coffees at once.
“Imagine you’ve just pulled two shots. To
