With a coffee set-up that is built around a traditional machine, the workflow between the baristas, the grinder and the espresso machine is key. In the busiest of environments having baristas at each stage of the coffee-making process (one taking orders, one grinding and dosing, one steaming and pouring milk) is the fastest way to produce quality coffee. On a large, 3-group Conti machine, with a number of well-trained baristas, it is possible to create hundreds of quality coffees in an hour.
To be able to maximise this capacity, the coffee bar space needs to be thoughtfully designed in order to facilitate the production flow. From the layout of the space and the equipment used, there needs to be a clear flow from start to finish.
Positioning the till, grinder, coffee machine and milk station close together and in a line along the bar allows the production of coffee to move smoothly from start to finish and allows baristas to switch between roles when necessary.
This linear layout allows the coffee bar to function well in quieter periods with just one barista but also allows fast service at peak periods.