Awesome video! almost everything we already do in our shops as well. its nice to see that you guys do it just like us. three little tips: if you have only one coffeesize and only do doubleshots, program one button to a one second timer to have a flush button between the shots. so you can keep the brewhead clean and dont be wasteful if you get distracted while you are in between two shots. also get a little brush in addition for the towels, to get rid of some the loose coffee from the grinders or when you remove the pucks. do never put full cups on the top of your machine. when you are in a hurry and and spill the coffee all over your machine and the cupwarmer, you will be in hell.
Back in the day we are about to launch what was at the time the only speciality coffee shop in a major airport terminal. Some of us were brought in as experienced coaches, and the amount of training we did to iron out the consistency in peak rush was astronomical, a solid 40 hour week to do basic coffee skills for all then another 40 hours of advanced workflow training for the baristas. Now puqpress and OCD would’ve paid for itself ten times over considering the savings in training. One thing through was that milk steamers were always the nominal barista team leaders, it was the most time consuming task so they set the pace, something that I’ve often felt makes for better flow. Also empowering baristas to deprioritise orders to reduce the need for milk splitting is handy. What I didn’t see mentioned is milk dispensers that produce hot textured milk on demand, something I saw at a show a few years back now. I can see huge savings because of reduced training, prep time and waste.
Awesome video! almost everything we already do in our shops as well. its nice to see that you guys do it just like us. three little tips: if you have only one coffeesize and only do doubleshots, program one button to a one second timer to have a flush button between the shots. so you can keep the brewhead clean and dont be wasteful if you get distracted while you are in between two shots. also get a little brush in addition for the towels, to get rid of some the loose coffee from the grinders or when you remove the pucks. do never put full cups on the top of your machine. when you are in a hurry and and spill the coffee all over your machine and the cupwarmer, you will be in hell.
Back in the day we are about to launch what was at the time the only speciality coffee shop in a major airport terminal. Some of us were brought in as experienced coaches, and the amount of training we did to iron out the consistency in peak rush was astronomical, a solid 40 hour week to do basic coffee skills for all then another 40 hours of advanced workflow training for the baristas. Now puqpress and OCD would’ve paid for itself ten times over considering the savings in training. One thing through was that milk steamers were always the nominal barista team leaders, it was the most time consuming task so they set the pace, something that I’ve often felt makes for better flow. Also empowering baristas to deprioritise orders to reduce the need for milk splitting is handy.
What I didn’t see mentioned is milk dispensers that produce hot textured milk on demand, something I saw at a show a few years back now. I can see huge savings because of reduced training, prep time and waste.
Where are you based bro
Lots of good information and ideas!
Hey John, awesome video as usual.
Hey John one question,
Is it better to keep your milk pitchers on top of the machine? I’ve heard the best was to keep them cold ?
How to reset the cup volume on zenith 65e?
RTFM
if i'm commercial and i don't know this..........
Premake shots. With whip, flavor, toppings, etc. you can’t even taste the coffee.
Oh, no!
fourth
First.
Second.