How To Design An Efficient Coffee Bar Workflow: Lessons from World Barista Championships

Learn how MAME's founders, Emi Fukahori and Mathieu Theis, design coffee bar workflow for their baristas to optimise efficiency, lower stress, and improve customer experience.
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► How To Run Exceptional Specialty Coffee Shops: A Story of MAME in Switzerland: • How To Run Exceptional...
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Timestamps:
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[@EuropeanCoffeeTrip]

Exploring what's in mind of award-winning baristas when arranging their coffee bar and barista workflow. The important lesson is that it's never finished, and there is always something to improve. The latest modification is switching from GINA dripper (in the video) to Hario Switch.
⭐ Find the best coffee shops in Europe 👉 europeancoffeetrip.com/app
📺 Watch our documentary about the AeroPress ► geni.us/AeropressMovie 👍
** MORE VIDEOS WITH MAME **
► How To Run Exceptional Specialty Coffee Shops: A Story of MAME in Switzerland: ruclips.net/video/2g3xw7dGR74/видео.html
► Emi Fukahori - Becoming A World Brewers Cup Champion ☕🏆: ruclips.net/video/fY1DQOegtS8/видео.html
► Easy Hario Switch Recipe from World Brewers Cup Champion: ruclips.net/video/3euEkTBxtEk/видео.html

[@cjoysoy]

Thank you Ales for this peek into MAME, and Emi's workflow principles ❤

[@JohnDoe-vs9fm]

This video is brilliantly done, props to the team behind it !

[@EuropeanCoffeeTrip]

Cheers ☕️💙

[@ChrisRoots1]

Emi seems super super nice, and super funny!!❤❤

[@karasekjh]

I love this approach. Exactly what I would do. And I don't like it when I see a workflow that form a queue of customers, and slows down the work of the employees/owner. I don't get it.

[@JordanMorrison1]

The bar and concepts are great! But I feel like small changes can be made to increase efficiency and also make a stronger connection with the customer.
Drippers/EK/kettles on the same bench to one side of the POS so the person doesn't have to cross behind someone and turn around constantly for kettles and grinding.
Pre-dose the single offerings! use an Acaia doser if you're worried about the time element, put doses in seperate containers if you're worried about the organisation element.
Keep the single doses for filter stacked near the EK, or under the counter by the EK that way the filter perspn doesn't have to constantly cross behind people and the area will still be clean.
Having a person take orders and pour is great! But having them leave their serving station to measure a dose, then to another station to grind the dose and back again, defeats the purpose imo, and sounds difficult to keep a conversation between that server and customer when they are walking all around and behind others

[@mikecoffee100]

Wunderbar

[@AnadoluKARTALI1881]

❤

[@REMY.C.]

Isn't that a reupload of a part of on old video?

[@EuropeanCoffeeTrip]

It’s en extended version of Emi’s describing the workflow - we couldn’t fit it all to the main video story but we thought it’s worth to share more!