Lost blog post: Artigiano shorthand

the business of coffee houses

Lost blog post: Artigiano shorthand

Postby Jim Saborio on Wed Mar 07, 2007 2:35 am

A while ago, I was reading a blog post about a kind of short-hand they used at Artigiano using saucer, spoon and cup positioning.

Something like: a cup with a handle at three o'clock and its spoon pointing downward was a double latte.

I can't seem to find this post now, or remember which blog it was on. Could anyone help?
-JIm

...aaannndd the Starbucks down the street just got a Clover
Jim Saborio
 
Posts: 325
Joined: Sun Sep 04, 2005 7:44 pm
Location: Ann Arbor, Michigan
full name: Jim Saborio
company: Comet Coffee
: http://twitter.com/cometcoffee

Postby onocoffee on Wed Mar 07, 2007 7:43 am

JIm-

Don't know about Artigiano, but here's how Waffle House does it:

http://www.flickr.com/photos/nickgray/378694469/
Jay Caragay

Lono
new explorations in coffee + cuisine.
onocoffee
 
Posts: 1209
Joined: Fri Jul 15, 2005 1:30 pm
Location: Towson, MD
full name: Jay Caragay
company: spiral jetty
: www.sprocoffee.com
: onocoffee.blogspot.com

Postby Brett Hanson on Wed Mar 07, 2007 3:43 pm

I'm pretty sure it was on dwelltime, though I'm not sure how to find old posts. I was hoping to review that one at a later date, too!

Barrett - can you bring that beat back?
Brett Hanson
 
Posts: 241
Joined: Sun Sep 17, 2006 11:45 pm
Location: Seattle, WA
full name: Brett Hanson
company: nerdist
: http://www.nerdist.com
: http://twitter.com/smoovebcoffee

Postby Robert Csar on Wed Mar 07, 2007 4:47 pm

Crazy... I made a simple chart awhile ago. Hope this helps. Cheers
Image[/img]
Robert Csar
 
Posts: 91
Joined: Mon Jun 19, 2006 11:08 am
full name: Robert Morrisey
company: Elysian Coffee
: elysiancoffee.com

Postby sutono on Wed Mar 07, 2007 6:21 pm

that is so cool
Tony
Metropolis Coffee Company
Chicago
sutono
 
Posts: 169
Joined: Sun Apr 16, 2006 5:09 pm
Location: Chicago

Postby barrett on Thu Mar 08, 2007 1:36 am

Yeah. That was me. I'll post again when I get it back on Dwell Time.
I just archived everything because I was getting about 30 spams per day. I'll make it available in the morning.
Barrett Jones
blog@ http://www.dwelltime.net
barrett
 
Posts: 89
Joined: Mon Jul 17, 2006 12:11 am
Location: Vancouver, BC

Postby aaronblanco on Thu Mar 08, 2007 8:05 am

way back in the wayback starbucks used to do that. this was when they had four bevs: capp, latte, mocha and half-caff triple venti(TM) five pump sugar free vanilla soy extra hot light foam caramel macchiato(TM).

bottom up, top up, cup logo to the right, cup logo to the left were the basic directions cups were put on the linea.

got too confusing when the cups were shifted over, as baristas re-placed cups..."was that facing right or left?"

hence, the cup marking system you see now at starbucks.
Aaron Blanco, Invincible Coffee Spirit
aaronblanco
 
Posts: 264
Joined: Sat Dec 03, 2005 8:33 pm
Location: San Antonio, TX
full name: Aaron Blanco
company: The Brown Coffee Company
: browncoffeeco.com
: Twitter: @browncoffeeco

Postby Jim Saborio on Thu Mar 08, 2007 8:52 am

As someone who works on a machine alone, the thought of needing a system like this boggles my mind.

Robert:
Who reads the pitchers? The shot puller? Is the milk steamed beforehand and set on the counter? Who assembles the drinks at the end? How many people are involved in production anyway?

Barret:
I'm looking forward to reading the post... thanks!

All drinks coming into my station are spat out by a thermal printer. Tickets get lost when the waitresses fuss with the bar terminal. Towards the end of the printer roll, the tickets come out curled and have a tendency to blow off the Linea and fall on the ground or into shots.

I like the concept of tickets, but hope my future holds something better. I remember being at a shop where they had a dude etching orders on post-it notes and slapping them on cups, etc. That seemed a bit silly.
-JIm

...aaannndd the Starbucks down the street just got a Clover
Jim Saborio
 
Posts: 325
Joined: Sun Sep 04, 2005 7:44 pm
Location: Ann Arbor, Michigan
full name: Jim Saborio
company: Comet Coffee
: http://twitter.com/cometcoffee

Postby Jim Saborio on Thu Mar 08, 2007 9:01 am

Oh, I forgot:

JAY... that is PURE EVIL.
-JIm

...aaannndd the Starbucks down the street just got a Clover
Jim Saborio
 
Posts: 325
Joined: Sun Sep 04, 2005 7:44 pm
Location: Ann Arbor, Michigan
full name: Jim Saborio
company: Comet Coffee
: http://twitter.com/cometcoffee

Postby Klaus on Thu Mar 08, 2007 9:45 am

When I was in Australia I saw this a lot. At Mecca in Sydney (one of the best coffee shop experienced I've ever had BTW) they showed me something like 20 different 'signals' by putting the spoon in certain ways - each meant a specific drink. I couldn't believe the amount of combinations they pulled off. Maybe some Aussie here can explain them?

Klaus Thomsen
The Coffee Collective
Blog here
Klaus
 
Posts: 197
Joined: Fri Sep 30, 2005 5:13 am
Location: Copenhagen, Denmark
full name: Klaus Thomsen
company: The Coffee Collective
: http://www.coffeecollective.dk
: http://coffeecollective.blogspot.com

Postby barrett on Thu Mar 08, 2007 10:49 am

I just made it active again. It's currently on page 8. (Date is Oct. 10/06) It's a great system when you're working with 2 other baristas on one machine.

The chits get long, the printers are not set to cut. So as soon as one list is done, the new one gets torn off, and the jugs quickly set up. Usually during this time, while the steamerman (i just made up that word) pulls the milks, the grinderman (also mine) will make the first drink by himself, just to keep things moving... or a quick clean, refill grinders, etc.

1. Milks set up.
2. Paper chit goes to the end of the line: the guy pouring art, putting the drinks together, and serving them, because he needs to know what's low fat, decaf, etc. (The milk codes show the other baristas for decaf, and once it's set up, the type of milk doesn't matter to them)

Responsibility for making sure that nothing gets missed lies with the guy at the end of the line. The grinderman sets the pace. The coffee has to go in before the milk, in the right sort of cup etc. The Swift is huge here. A triple basket full in about 10 seconds, which is huge if you're doing 2 coffees on one milk.

Then there's always crossover. If the grinderman needs to make espressos - done off the Robur - or Anfim, then someone will do double duty.

If it's slower than frantic, then one person will grind and steam, giving the pourer a bit of a break - except when it's Lindsay and I :twisted: . Admittedly, she is faster than me.

And, there are always those drinks which stop the line completely, while you decipher the order, make a super foamy, half soy, half low fat princessccino.

On second thought, I'm just reposting that post.http://dwelltime.net
Barrett Jones
blog@ http://www.dwelltime.net
barrett
 
Posts: 89
Joined: Mon Jul 17, 2006 12:11 am
Location: Vancouver, BC


Who is online

Users browsing this forum: No registered users and 1 guest