Part 2 looked at how they get the most from their espresso machine: a single three-group Linea PB that helps them produce over 1,500 espresso beverages on a busy weekend day.Part 3 covered how their team interacts with guests at a bar where people can “order anywhere,” and also detailed how they brew filter coffee.Earlier, we saw how they pre-dose and pre-grind their coffee for espresso, and how they take advantage of the volumetrics on their Linea PB to speed up their bar flow.Now, for this third and final entry in this series, we explore the process that led to their decision to use a batch brewer for filtered coffee, and how they’ve organized the bar and the staff to keep the gears running.
For them, this is far more efficient than a ticket system that requires baristas to find buttons, punch in modifiers and so on.Breaking up the queue was not something Kyle and Charles initially set out to do. Before starting their business, the two took a trip to Madrid for a friend’s wedding. They tucked the idea away in the back of their minds.While there, they very much liked the bars found in most every neighborhood, little places where you could grab a spot at the counter, surrounded by anyone and everyone, grab a sandwich and maybe a caña. When Sqirl opened with G&B Coffee in tow, it wasn’t immediately packed with folks jonesing for toast and jam and coffee.It’s a challenge to not fall back on the queue — especially when it seems that, despite “Order Anywhere” signs posted around the bar, a line forms anyway — but it’s a challenge the team readily accepts.The other challenge accepted: creating a system behind the bar to handle the non-lines.