“The fully automated machine grinds, doses, tamps, and extracts all by itself. All the science is taken care of by microprocessors. So now you’re spending more on equipment and less on employee training,” Turer says. “The issue is, when you automate, you eliminate the poor quality beverage, but you also lose the ability to control the production of grind-dose-tamp-extraction to create a truly specialty quality beverage, a high-quality drink.” That capability still depends on the barista’s art.
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Explore This IssueAugust/September 2014
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Donald is a veteran journalist with extensive experience covering a variety of industries. Reach him at email@example.com.