Bobabili ochwepheshe bekhofi kanye nama-baristas asekhaya bayazi ukuthi kuyinselele kangakanani ukusebenzisa umshini wokugaya osebenza ngendlela engazinzile. Ngenxa yezici eziningi ezidlalwayo - kusukela ezindleleni ezihlukene zokucubungula kuya kumasu okusabalalisa i-powder - ukufunda indlela yokulungisa i-espresso kuthathe isikhathi, ngakho-ke umshini wokugaya ongasebenzi kahle uzokwandisa ukukhungatheka.
Ukusatshalaliswa kosayizi wezinhlayiyana ezingalingani, okuqukethwe kwempushana okungajwayelekile, nezinsalela zokugaya eziphezulu kungaphazamisa kakhulu ukuhamba komsebenzi, ingasaphathwa eyokukhipha. Nakuba sesivele sazi ukuthi i-grinder enhle ingaba nomthelela omkhulu kukhwalithi yonke yekhofi, ukungaguquguquki kungenye into ebalulekile.
Ukuze uqonde ngokwengeziwe ukuthi kungani ukungaguquguquki kumshini wokugaya kubaluleke kangaka, i-barista esebenza ngokuzimela, umqeqeshi, nomdali wokuqukethwe kwekhofi u-Ben Lewis wabelane ngemininingwane yakhe.
1.Ukuthuthukiswa kweizigayi zikabhontshisi wekhofiisaqhubeka
Ikhofi ye-Premium iyimboni eshintsha ngokushesha futhi eguquguqukayo, enobuchwepheshe obusha obethulwa minyaka yonke. Kodwa muva nje, ukusha okusobala kakhulu kufanele kube kumishini, kuhlanganise nemishini yekhofi kanye nama-grinders. Ngokuqonda okujulile kokubaluleka kosayizi wokugaya nokusabalalisa usayizi wezinhlayiyana ekukhiqizeni ikhofi lekhwalithi ephezulu, umshini wokugaya nawo uthuthukiswe ngokuqhubekayo. Ukuthuthukiswa kwezigayi zikabhontshisi sekushintshile kusukela eziseleni eziyimpushana kwaya ekusabalaliseni impushana okunesikhathi kanye nomthamo, kwase kuba ukusetshenziswa kobuchwepheshe obunembile, ngokugxila ekunikezeni ukungaguquguquki.
U-Ben Lewis uyi-barista ozimele, umqeqeshi, kanye nomeluleki wekhofi e-UK. Njengomuntu ojwayelene nokugijima izitolo zekhofi ezisheshayo nemisebenzi yasembonini, ukholelwa ukuthi ukungaguquguquki nokunemba kubalulekile ekugcineni ikhwalithi ye-espresso usuku lonke. Ngaphezu kwalokho, isigayo se-espresso sase-Italy esizinzile asikwazi nje ukuthuthukisa ikhwalithi yekhofi, kodwa futhi sisize ukuthuthukisa ukuhamba komsebenzi.
Isihluthulelo sokusebenza ngempumelelo kwanoma yisiphi isitolo sekhofi kanye nokwaneliseka komsebenzi jikelele kwama-baristas - ukusebenza kahle okuphezulu kunganciphisa isikhathi sokulinda kwamakhasimende, kuthuthukise ukukhiqiza, futhi kudale ngisho nendawo yokusebenza ephephile. Enye inzuzo ebalulekile ukunciphisa imfucuza. Iningi labagaya ikhofi ngokuvamile lishiya inani elikhulu lempushana yekhofi egayiwe, engaba nomthelela omubi ekukhishweni futhi inikeze i-espresso ukunambitheka okukudala, okudala. Lokhu kusho ukuthi ama-baristas kumele ahlanze njalo i-grinder, okungaholela ekulahlekeni okuningi futhi kuvimbele ukuhamba komsebenzi.
Ezindaweni zokusebenza ezimatasa kancane, ama-baristas anesikhathi esengeziwe sokuqapha ngokucophelela amazinga e-powder, kodwa njengoba isevisi ishesha, imvamisa yalokhu kuhlola ngokucophelela ingase yehle ngokushesha. Uma i-grinder kabhontshisi ingakwazi ukugaya inani elincane lempushana njalo, khona-ke ama-barista angacabangela okuhlukile okuncane lapho enza inani elikhulu lekhofi futhi aguqule ukunaka kwawo ekugcineni ukugeleza komsebenzi okuhle.
2. Izinguquko kwezobuchwephesheizigayi zekhofi ezenziwe ngesandla
Eminyakeni engamashumi amabili edlule, izigayi zikabhontshisi ezithengiswayo ziye zaba yinkimbinkimbi kakhulu futhi zinembayo. Ubuchwepheshe bokulungiselela i-espresso, ikakhulukazi mayelana nokusabalalisa usayizi wezinhlayiyana, sebuthuthuke kakhulu. Ukuma kanye nomklamo we-cutterhead kuyingxenye ebalulekile yalokhu kuthuthukiswa. Ikakhulukazi i-85mm flat disc, ngokunciphisa inani lempushana enhle, usayizi wokugaya ongaguquki ungakhiqizwa. Lezi yizinhlayiya ezincane kakhulu, futhi uma kunempushane ecolekileyo kakhulu, ingase iholele ekukhishweni okungalingani.
Ngokuphambene, ukucaca kwe-flavour kuthuthukiswa kakhulu, okuvumela ama-baristas ukuthi abonise ukunambitheka okucashile, okuyinkimbinkimbi, nokucashile ku-espresso. Ezinye izigayi zikabhontshisi nazo zifakwe ama-chute esistimu yezinsalela eziphansi kakhulu ukusiza ukuthuthukisa ukungaguquguquki kokuqukethwe kwempushana. Nakuba izinsalela zokugaya zingase zingabi nguziro kungakhathaliseki uhlobo noma imodeli esetshenzisiwe, ngokunciphisa izinsalela, ukunikezwa ngakunye kwekhofi kungaba kusha futhi kunembile.
Thuthukisa isivinini nokuhamba komsebenzi
Umzamo owenziwe ekwenzeni ikhofi ngama-baristas udinga ukulingana nenani lesikhathi amakhasimende azimisele ukulinda, kodwa ukulinganisa ikhwalithi nesivinini akulula ngaso sonke isikhathi. Izigayi zomthamo wejubane eliphezulu zingasiza ukwenza le nqubo ibe lula. U-Ben uveze ukuthi imizuzwana embalwa eyengeziwe etholakala ekugxiliseni ngakunye ingagxila ekukhishweni okuphelele, okwenza ubisi lwekhwalithi ephezulu nobuciko be-latte, konke okubalulekile.
Enqubweni ematasa, umzuzwana ngamunye ubalulekile. Ngaphandle kokusebenza kahle, ukungaguquguquki, nokunemba, ijubane alisho lutho. Ukusebenzisa i-grinder ene-powder ephumayo engaguquki kungavumela ama-baristas ukuthi acabangele ukuguquguquka okukodwa okuncane ezimweni zokukhiqiza okuphezulu. Ukusebenzisa i-grinder esekelwe isikhathi ukulungisa usayizi wokugaya kuzoshintsha nakanjani isisindo se-powder, okusho ukuthi ama-baristas kumele afake ngesandla noma asuse impushana yekhofi esibanjeni sekhofi. Yiqiniso, lokhu kuwumsebenzi odla isikhathi - ikakhulukazi ngezikhathi zesevisi ezibucayi.
Ukugaya buthule nokusebenza okulula
Ukugeleza okuhle komsebenzi okuhlanganiswe nesitebeleumshini wokugaya ikhofiingenza isitolo sekhofi sibe yimpumelelo. Kufakazelwe ukuthi ukusebenzisana phakathi kwe-baristas namakhasimende kungathuthukisa ukwaneliseka kwamakhasimende kanye namazinga okugcina, okubaluleke kakhulu ezitolo zekhofi ezincane. Kodwa-ke, umsindo okhiqizwa umshini wokugaya ungase uthinte ulwazi lwamakhasimende kanye namathuba okubamba iqhaza. Inqubo yokugaya ikhofi ngokwemvelo izoba phezulu kakhulu, futhi eminye imisindo namathoni izoba yimbi nakakhulu. Uma uzama ukukhuluma namakhasimende endaweni ye-caf é, amathoni aphezulu avame ukuphazamisa kakhulu
Ezinye izigayi zikabhontshisi zisebenzisa ubuchwepheshe bokugaya buthule, obunomthelela omkhulu ekwanelisekeni kwabo bobabili ama-baristas nabathengi, futhi buwusizo kakhulu ekugcineni ukuxhumana namakhasimende. Yebo, kungenza futhi abantu bagxile kakhulu. I-Automation nayo idlala indima ebaluleke kakhulu ezitolo zekhofi, futhi umshini wokugaya nawo unjalo. Ezinye izigayi zikabhontshisi zifaka izikrini zokuthinta ezakhelwe ngaphakathi nezindlela ezihlukene zokuvula, ezisebenziseka kalula.
Ezinye izinto ezizisebenzelayo nazo zingahlanganiswa nomshini wokugaya, njengomshini wokunyathelisa owakhelwe ngaphakathi wempushana ozenzakalelayo, ukuze uqhubeke uthuthukisa ukungaguquguquki. Inani le-powder elicindezela phakathi kwe-baristas lingahluka kakhulu, okwenza kube nzima ukugcina izinga elifanayo lokucindezela ngesikhathi sokuphuza ngakunye. Ngokulungisa ukucindezela kokucindezela okuyimpushana, umshini wokunyathelisa oyimpushana ungasethwa ukuze ukhiqize ukucindezela okufanayo ngaso sonke isikhathi lapho impushana icindezelwa.
Ngaphandle kwe-grinder enembile nethembekile, cishe akunakwenzeka ukukhipha i-espresso emnandi kumakhasimende ngesikhathi esifanele. Isilinganiso segolide sokusebenza kahle kwe-grinder kanye nokuvumelana kungase kubonakale kungafinyeleleki ngezinye izikhathi, kodwa ngokutshala imali kumishini yekhwalithi ephezulu esekela kangcono ama-baristas, izitolo zekhofi ziqinisekile ukuthi zizozuza imiphumela engcono nakakhulu.
Isikhathi sokuthumela: Jun-17-2025