Having spent the majority of my small espresso experience on a Thermoplan Super-automatic machine, I have been embarrassed to claim any knowledge whatsoever in the field, therefore this article made me feel a little better...
http://www.espressomachineexperts.com/articles/superautomatics.html
My favorite part was where David Schomer basically admits that a super-automatic can only be beaten by an expert barista with a good machine. :) I understand the arguments for perfection and in some ways I agree with them... we should desire to be trained in the ultra specific and technical art of pulling shots and steaming milk on a solid, manual/semi-auto machine. We should desire to perfect our art of espresso and become one of those experts, we should educate customers as we ourselves grow in our knowledge and skill of the espresso experience... but could it be more profitable for a shop owner to get good quality CONSISTENT shots with fewer baristas working? I think this is the main point the article is getting at. After all, a coffee shop is, for all purposes, a BUSINESS. Without some sort of profitability (unless it becomes a non-profit, volunteer-run company), no matter how "high" the quality, the business cannot stay open. Therefore, there may be a place for high-quality super-automatic machines in certain venues without the owner feeling guilty about sacrificing quality. Of course, this raises the age-old business question of: when is it acceptable to sacrifice higher-quality for profitability? The line may be at different places for different people. Have fun deciding that for your own situation :)
May I offer an analogy? In the world of cars, there are those people who prefer the throaty carburetor roar of the '69 Mustang, and enjoy constantly tweaking the clutch, shifter, throttle, etc. etc. etc. to get the precise performance out of their dream car all the while realizing that there is a level of unpredictability involved (especially with different mechanics tinkering around with it). Then there are those who prefer the sleek, brand new, quiet, computer-controlling-everything Mercedes that turns on by speaking and that parks itself as they rest their hands behind their heads and yawn. When something malfunctions, they merely call the super-qualified/expensive Mercedes dealer up and say "it broke," and the problem is instantly taken care of. Is there a "better" car? For different scenarios and uses and situations.. sure... but better quality? eeehhh... maybe it's a bit more subjective than we thought.
I say all of this because, at times, I feel that super-automatic machines are treated (I have even allowed the occasional scoff to leave my lips) as the unwanted bane of modern espresso. However, it should be recognized that different designs are useful for different applications and it may be less of a "coffee crime" to have an amateur barista provide an incredibly consistent and accurate drink (with high quality beans, of course) by means of a super-automatic, then to plan your visits to your favorite shop around the schedules of its employees because, "she/he is the only one that does it right!"
Maybe, just maybe, there is a time and place for both the Mustang and the Mercedes.
What do you think?
*sigh* ok... MAYBE...
*sigh* *grudgingly concedes* I guess I can see your points a little more clearly. It DOES make sense that a coffee shop interested in educating its customers and employees and training baristas to pull better and better shots will prefer a machine which involves a certain art form. I can see that.
I guess I look at the machine itself as a form of art and technology... and that is what I was getting at. However, I agree that since it cannot necessarily develop skill and trouble-shoot problems (unless it is R2-D2), a human barista is the better way to go... I guess in my original post I was making the point that, in an imperfect world it is better to buy a super-automatic if you won't spend the time to train expert baristas, then to have shoddy training practices which give you hit-or-miss baristas. It seems that those shop owners who genuinely care about coffee also care highly about putting the time and effort into training their employees well.
And just for the record, I don't really have specific stores in mind, but am just surmising.
Super Auto is not Special
IMHO - super auto machines are not included in the "Specialty Coffee" venue. The method is one thing that comes into play, but another and maybe the most important is the hands of a skilled barista. This one thing above the rest is what "I" think makes the "Specialty Coffee" industry truly Special.
Slightly off topic is the up and coming wave of new attractions to the specialty coffee bar: the SO espresso option. Soon, there will be one or two shops in town that will have a stand alone grinder filled with perhaps a truly special coffee from a single origin offering espresso shots and if done right will set that shop above the rest as being truly special – at least until the next shop follows suite. Then, in random order each local shop will bring in rows of grinders offering multiple SO espresso. My question is, what will they choose to grind in them? Will it be truly special?
lachris
Coffee@SmelltheSmoke.net
I think most people who
I think most people who dislike super-automatics dislike them because of how many shops misuse and misunderstand them. Super-automatics are great for Hotels, Restaurants, and some shops who are not concerned with having the highest quality espresso possible. Some shops, however, claim to be very concerned with the quality of their coffee, and then sacrifice much of that quality for convenience and profit in a super-automatic machine. Personally, I have no problem with super-automatics. I would just like to see shops who say they are concerned with quality... actually concerning themselves with quality, and that requires more effort and attention than just pressing a button.