We wanted to know: What are your thoughts on automation? Today, we explore the topic and share insight from Barista Magazine Online’s readers.
BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE
Featured photo by Andy Kelly
Robotics were once a seemingly far-fetched topic of futuristic movies. But automation has become a tangible part of our current reality in the coffee world.
In the past, we covered DAWN Avatar Café, a Tokyo coffee shop run by robots being operated by remote workers. We also introduced Jarvis, Artly Coffee’s ‘barista bot’ which can craft quality coffee-based drinks and even pour latte art. Automation of all forms is on everyone’s minds, and while some of us are still sensing it on the horizon, others have already begun to experience its effects.
Within the topic of automation, a multitude of questions come up: Will automation lead to baristas’ jobs being replaced? What effect will automation have on quality of service and product? Is there a way for us to use automation in ways that help, not harm, coffee workers? In this week’s installment of our “Let’s Talk About“ series, we’re discussing all things automation and hearing opinions directly from Barista Magazine Online readers.
Defining Automation
First, let’s define automation. The general definition of “automation“ in the food and beverage industry is the strategic use of technology to streamline and optimize processes across many areas of the industry. Automation utilizes the integration of software, hardware, and other tools to “automate“ tasks that were previously done manually.
Different Forms of Automation
It’s important to note that there are varying degrees of automation. More extreme forms would be “barista bots“ that can craft a coffee beverage from start to finish, including dialing in and brewing espresso, steaming and pouring milk, and even serving the drink to customers. Subtler forms of automation that still call for human involvement have also become popular, including tools like the PUQpress or Cube Tamp: automatic tampers meant to increase speed and consistency as well as help reduce wrist pain for baristas.
Pros & Cons for Baristas
An important thing to consider when it comes to automation is what effect it’s having on baristas. While some raise concerns that automation will replace the need for the barista and thereby limit employment opportunities, others argue that automation can help make baristas’ jobs easier, leaving them more room to focus on service and the more intellectual aspects of coffee.
Barista Magazine Online reader Bryan Wray shares some poignant thoughts on the topic, describing automation as a way to make the role of the barista easier without taking away its value.
“Your value as a barista is not in what your hands do or don’t do—it’s in what your head knows and your ability to convey that information in meaningful and positive ways,” Wray shares. “A sommelier (for example) is one of the most respected people in the wine industry, but not because they are growing the grapes or monitoring the fermentation. They’re valued for their industry knowledge and their ability to communicate that knowledge to customers in a manner that builds trust and relationship with the customer. Automation is inevitable, but if we focus our abilities and attention, it can be a good thing.”
Others also brought up how physically demanding being a barista can be, and how automation can help mitigate the effects of that. “(I) just had this conversation with a barista in Cleveland re: automatic puck presses,” shares Barista Magazine Online reader Valerie. “He said his café installing one has reduced wrist pain in all three (of their) baristas. But he also said for himself that he still enjoys the ritual of a manual tamp—pain-free.”
A Bigger Discussion
There’s still so much more about automation to talk about, including how it could potentially affect quality of product as well as quality of a cafégoer’s experience. Stay tuned for part two of “Let’s Talk About: Automation,” where we’ll explore these aspects of the debate and share more readers’ opinions on the topic.
ABOUT THE AUTHOR
Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.
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