Barista Magazine

OCT-NOV 2017

Serving People Serving Coffee Since 2005

Issue link:

Contents of this Issue


Page 70 of 115

71 principles to a batch-brew program really extends the original purpose that manual brewing proposed while also adding to speed of service." Evolving through technology While some shops have moved away from manual brewing, others— such as Olympia Coffee and its Poursteady system—have evolved their manual-brewing method for the modern day. Perhaps no device is as emblematic of manual brewing's evolution as the Poursteady. To de- velop the system, roboticists Mark Sibenac and Stuart Heys watched a barista make three pourovers in front of a waiting customer. They then built automated pourover machines—programmable for different recipes, and outfi tted with a Marco under-counter boiler—meant to quickly and accurately make coffee in a way that would also be fun for the customer to watch. "We worked with baristas to get their input as soon as we had something to show, and actually continue to refi ne the software and app to this day," says Greg Mihalko, Poursteady's creative director. At Olympia Coffee, Sam says the Poursteady has allowed the shop to maintain the theater of pourover—even enhancing it with the robotic arm—while adding the welcome elements of improved consistency and faster service. "If a brewed coffee is ordered, we start it immediately and we use technology to help," Sam says. "The Poursteady allows one person to make multiple coffees while also accomplishing other tasks behind bar. In addition, we fi nd it to be more consistent with itself when compared to over a dozen individual baristas." Other brew manufacturers have also refi ned their equipment in order to improve the pourover experience for cafés and customers alike. Coffee gear manufacturer Brewista designs equipment tailored to specialty-coffee professionals' modern understanding of manual brewing. "The four main variables to control in manual brewing are vincenzo La Corte Celebrating half a century of roasting excellence in the U.S.A. Our 50th anniversary means a lot to us, for many reasons. Our story started over a century ago in the mountains of southern Cuba and blossomed in Los Angeles in 1967. Today, we carry on the dream of our grandfather—to make sure everyone has a great cup of coffee. © 2017 Ga F. Ga viña & viña & So ons, Inc. All ri ghts ghts r h eserve d. @gavinacoffeeco •

Articles in this issue

Links on this page

Archives of this issue

view archives of Barista Magazine - OCT-NOV 2017