Why so many groups in a commercial setting?

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LATrapp
Posts: 118
Joined: 13 years ago

#1: Post by LATrapp »

Not a 'Home' Barista question, but:

Most cafes I see have at least a 3 group, sometimes a 4. At most, there are usually 2 people on the machine. Usually just one person at non peak hours. Rarely are each barista so fluid that they both are working two groups at once putting all 4 groups to use. Especially with all the other needs such as grinding, tamping, wiping, plating, placing, etc. And two people working two groups each at once is insanely tight in most instances.

So, are the extra groups that seem largely unused used for- different group temps (unlikely on most machines)?, unused but create extra room?, have separate volumetric settings? going for a more successful look with more groups? etc..?

Just curious.

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craigcharity
Posts: 265
Joined: 14 years ago

#2: Post by craigcharity »

In my cafe I have a 2 group La Marzocco MP, I wish I had a 3 group. I only do about 300 cups a day but at busy times if I have a chain of people ordering double shot drinks instead of making a possible 100-150 cups an hour it drastically reduces it. Milk is a different issue, you can steam a monster jug of milk to pour 6-8 cappuccino's.

It is more for rush times than throughout the day. I have one barista grinding and pulling shots and the other steaming and pouring.

Hope it helps

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LukeFlynn
Posts: 1293
Joined: 10 years ago

#3: Post by LukeFlynn »

I've thought it this too. We have a cafe here with a 3 group LM FB/80 they rarely use even 2 simultaneously. While I have seen 3 groups in use at one time... It's been rare.

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Compass Coffee
Posts: 2844
Joined: 19 years ago

#4: Post by Compass Coffee »

Having a multiple groups also allows scheduled during day or after rush back flushing of a group leaving other groups up for production. Also provides some redundancy should a group go down for say a failed 3-way valve (had that happen on our old 3gr Linea awhile back).
Mike McGinness

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Compass Coffee
Posts: 2844
Joined: 19 years ago

#5: Post by Compass Coffee »

LATrapp wrote:So, are the extra groups that seem largely unused used for- different group temps (unlikely on most machines)?
More and more top end machines CAN run different group temps. Part of last week was running 3 different shot temps on 3gr Cyncra at the Roastery.
Mike McGinness