In this video Jimmy is walking you through the design and layout of the espresso bar at Village Pantry coffee shop in Coffs Harbour. We had a lot of input into the design of this espresso bar and it's something we like to replicate and repeat as we find the workflow is just perfect. The flow along this espresso bar is smooth and seamless from taking a customers coffee order to serving it out at the other end.
If you're looking at setting up a cafe then careful planning of your espresso bar is essential in creating a harmonious work environment without crossovers and blockages which slow down the whole coffee making process.
Would you like help setting up a new cafe? Click here.
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Hey guys, I'm at Village Pantry on the beautiful Coffs Coast.
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We are looking at their espresso bar set up.
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This is something that we were a part of from the very early days.
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The initial designs we feel like the design, the layout,
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the work workflow has been integral to the growth of their business,
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helped them maintain consistency and speed and good workflow all round.
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So come with me.
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I'll walk you through it.
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So starting from this side, you can see that
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we're working from one side to the other
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that eliminates any clashes of customers coming in or customers coming out.
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So the customer will walk up to the counter.
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They've obviously got a view of the of the display.
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They've got the menu.
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And at this point, this person's really helping the barista on the machine.
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So they've got them writing their orders on the cup.
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So the cup goes on the machine.
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And that workflow means that that cup is staying
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all the way through the process, all the way out
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the end and gets called out with their name on it.
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You'll notice they do have a little shorthand language
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guide here, which is going to help this consistency between staff as well.
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So all the display.
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Now the person is actually also helping the barista by preparing
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the chocolates, the sugars, the chai's, this is something to free up the barista.
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They've already got enough on their hands.
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So if you can introduce a few extra processes, whether it syrups, chocolates,
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anything that you can help take the pressure
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off the barista and to slow down the til rather than the coffees.
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That's going to be a huge help to the barista.
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So the grinders I've got here is two of the Anfim
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SP2 Plus grinders and they've got a Best on Demand.
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They use that for their decaf.
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They've got their single origin in one of the SP2 Plus and then their blend.
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House blend is our Champion blend.
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Now only six weeks ago did I put these grinders in here
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because I took an EK 43 out.
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They were like using an EK 43 to dose in and grind off
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everyone that way they just now there's so much volume that that process
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became a little bit heavy handed
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and they needed to speed it up and they could justify the use
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of having a whole hopper full of dedicated single origin beans.
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Now take note that there is recipes written on each grinder.
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There's, you know, times, there's full recipes here.
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Now, this is how they're going to create create consistency between staff.
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They know how to dial in. They're all on the same page.
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So those recipes will change
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with the different single origins that we supply them,
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but that is that making sure that every staff member that gets on the machine
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understands what the, what the coffee is, and how to best dial it in.
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Notice that they have
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both trays on here with their scales.
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They're using the dosing pots.
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They're weighing every single dose that's coming out of here
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because they're doing 40 kilos a week and they're still weighing
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every single coffee.
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So if you want to be consistent and you want to make sure that you're
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repeatability is a big part of your business,
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and that consistency, introducing, weighing and having a good recipe
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that you can repeat is integral to that process.
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All right. So moving on to tamping.
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We've got our PuqPress here, but another big part of the process
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is good distribution.
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Now, this is introduced to them over the last year.
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It's made it's meant that their interactions are consistent.
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So when they're looking at the shot times on their coffee machine,
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they know that they can just adjust their grind.
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And that's the biggest thing
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and not worried about their tamp pressure being an issue.
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They're not worried about distribution being an issue
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because they have introduced good tools like the NCD tool.
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Marzocco machine, dual boiler machine, dedicated steam boiler
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for steam and another dual steam boiler for extractions.
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So they're not getting a difference in their extractions.
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When they're doing their steam, it definitely keeps up.
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It maintains consistency.
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Using three group heads, obviously, with the volume they're doing.
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This is a La Marzocco a FB ahh FB80 this one.
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So great machine,
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beautiful extractions, high pressure steam to make sure that they can keep pumping
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out milk and obviously a range of jugs, but they do have an i-rinse as well.
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So this is a hands free jug rinser.
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This ensures that when they
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are cleaning their jugs, they don't even have to hold them.
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It will just rinse hands free.
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So automation in any way that you can possibly
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free up your hands and get yourself moving quicker and move on
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while something's cleaning you jugs for you is going to be a huge help. So
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we've moved that moved the coffee all the way along
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the process from the grinding to the extractions to the milk.
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Now we can prepare it on the bench and send it out
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and we haven't had to cross over staff or anything like that.
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So the work flow from that cup coming in and sending out is much easier.
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Take away people can stand over there.
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Staff can come up and plate up for you without getting in your way
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and you've got access to everything you need.
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You've got great bench space.
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You got all of your milk ready for your milk person under here
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and heaps of room access to everything that you'll need.
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That they need in a busy place like this.
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This is a completely replicatable thing.
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We've done this in many places.
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It's definitely our favoured and the set up that we love the most.
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So this is something that if you're building a new café, we'd love to
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help you with or if you need some advice or you want to follow this along,
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you can do it yourself
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and if you're looking at doing renovations.
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This would be a great way to look at rebuilding your bar,
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and there are some other ways we do.
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We'll talk you through it another time, but I hope that this has been insightful
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for you to see how someone else does it, how you could apply this to your cafe.
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Is there anything that you, any questions you have put them in the comments below.
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We do have another video that references design
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and layout that Luke did so we'll put a link in that below as well.
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If you have any questions, you can contact us direct, go to Artisti .com.au
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and find my details on there and ask me about how to build Cafe Benches.
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And if you're opening a cafe, I'd love to talk to you
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if you have any questions comments below,
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make sure you subscribe to the channel, like the video and hit the bell icon.
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Thanks for watching guys. See you next time bye.