265 cups in 7 hours. That was yesterday, Dear Coco’s 2nd biggest non-event day ever. That’s a double ristretto-based coffee (no shot splitting) from a single group machine every 95 seconds. Trust me when I say THIS IS BANANAS 🍌
Here’s how that 95 seconds is spent…
• 20 seconds - customer decides their order.
• 10 seconds - barista grinds coffee into the portafilter.
• 30 seconds - coffee extraction and milk steaming (while chatting to customer). Bakes, payments and restocking are handled by the barista assistant.
• 20 seconds - pour, give, smile.
• 15 seconds - wrap up the customer experience, clean the portafilter, purge the machine ready for the next customer.
• Time not recorded - eat, bathroom breaks and breathing.
Huge props goes to yesterday’s barista Tori (and her assistant Lani) for the back to back to back 7 hour masterclass of what a true professional barista can achieve with absolute resolve and commitment to excellence.
Props also goes to La Marzocco for building a single group espresso machine that can keep up. Much respect 💪🏼
@dearcocolondon on Instagram
📸 not from yesterday…no time for photos 😝
Senior Policy Advisor
2wIn a plastic cup??? Not sure baristas would approve...