baristas' training time was cut in half, he says. Th e DS3 is a particularly good machine for the job too, according to Chapple: "Its temperature is as stable and as consistent as the larger machine."
SOUTH
Coff ee Bean, is set up so the baristas barely have to move from the time they take the order to the time they deliver the drink. Th e shop is only 200 square feet—he
does about 70 percent of his business through the drive-thru, though the shop has an outdoor covered deck with seating. So using the space in the kitchen effi ciently is a must. "For 90 percent of your work, you don't
have to walk six feet," he says. "Everything has to be positioned very logically." Baristas take orders through a
The Coffee Bean Montgomery, Ala.
More gear isn't what's needed to make the barista's job easier, says Doug Smith. It's how the equipment is laid out. Th e kitchen in his coff eehouse, Th e
window, which has a cash register immediately to the leſt . Th e espresso machine sits to the leſt of that in the corner, below a shelf holding everything needed for pulling shots and steaming the milk, such as the pour fi lters, shot glasses, tamper and spoons. To the leſt of that is the grinder,
and underneath the whole station is a small refrigerator holding the milk. A shelf running above the service window
holds all the syrups on a Lazy Suzan. "We don't have space for them on the counters," Smith says. Th is is all completely unknown
to the customer. His shop, which has been in business for 16 years, is known more for its fl owers that its ergonomic layout. Colorful blooms of myriad kinds surround the patio, which is encompassed in vines crawling up lattice walls around his beach hut-looking shop. Th e coff ee house is also known to
locals as the go-to place for a quick cup of joe. It sits in a middle-class neighborhood shopping center on a six-lane highway across the street from a mall. Many of his customers are locals
on their way to work or shoppers on their way to the mall, so service has to be quick. Laying out the equipment in a way that helps the barista is the best way to speed things up, Smith says. "Th ings have to be laid out so everybody can fi nd them," he says. SCR
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