How much time does your morning espresso routine require?

[HB]

The question below prompted this poll. To keep results consistent, assume the espresso machine is preheated, you're preparing two double-espresso milk-based drinks of your choice (OK, espresso purists should assume two double espressos), and include clean up.

I loved the speed of the Superauto machines for lattes (what we usually drink). Foam some milk, push a button for a few shots. Done! Fairly quick and painless. Now, I am not under the impression that any "prosumer" machine will likely be as speedy as a superauto - but how long (after warm up, of course) would it realistically take to make 2 double lattes?

[TimothyJohn]

With an A3, most definitely less than 10 minutes, including clean-up. However, total time spent on making a milk-based drink is not something I worry about. It's more about making sure everything is the right temperature, consistency, etc. I've had espresso from a super-automatic twice (2 different machines) and was not impressed with the taste. The lack of control over the extraction is not something I would sacrifice for time.

Tim

[Mark08859]

Prior to the morning commute, when time is at a premium, I use the super-auto. Less than 10 minutes. Using my Pavoni Lever takes about 20 minutes - start to finish.

[jrtatl]

I chose 10-15, although I think I could have just as easily chosen below 10. In my routine, I make a double-straight for myself, and a double Americano for the wife. Unless I have a meeting to get to, I usually take my time in the morning. When I have to rush out the door, I can get both drinks done in 5 minutes (rushing is by far the exception, not the rule).

[framey]

The vast majority of beans I use these days are origins I have roasted at home, so I've always got two or three different beans at various stages of "aging". I quite often muck around with blends on the fly, as a result my morning routine is not short. If I had to, I could knock out a couple of doubles with milk and then backflush in under 7 minutes, but blending, building and pouring shots is something I enjoy and so usually allow myself about 30 minutes.

[Paul L]

Wow, I'm pretty surprised at some of the quick routines. I've just parked the lever (whilst I decide on what future if any it has with me) in favour of an Expobar Brewtus II which has blown my socks off. The temperature control/stability means preparing and making my drinks is fast than ever, however is anyone including clean up time in their responses? Alas, not even my new toy can help with the clean up of the machine, wand, water-check and refill, grinder, tamper et al and kitchen surfaces. I tend to make one drink and enjoy it whilst prepping the second and cleaning up so I can then sit down with the second. I've never enjoyed coffee so much though and I can finally see myself taking to espresso and macchiato rather than my usual capp diet.

[mattwells]

Using my Rossi/Expobar, I can get my espresso and my wife's americano or latte out in about 10 minutes including clean-up. Count the time to turn on the machine and sweep the grinds of the table, make it 10+. That is including a sink shot.

It really does not take much time at all, and after buying a real tamper, my time was cut by a third and the espresso improved fourfold. I would think with a new Mazzer (which is a little cleaner than my Rossi is now) I could probably take the time down farther than that...well under 10.

Matt

[another_jim]

I'm surprised by these times. I just timed myself from getting up from my chair to sitting back down in it with a macchiatto; it took 3 minutes 2 seconds. I'm hardly using state of the art equipment, a Tea and a very slow M3 grinder. Doing two doesn't take twice as long (only need to fill up the pitcher, steam and clean up once); but even if it did ....

... what the heck are you slowpokes doing?

[s_m_k]

... what the heck are you slowpokes doing?

Install the portafilter.
Hit the power switch.
Remove the reservoir, fill the reservoir, replace the reservoir.
Grab a cup/saucer from the china cabinet.
Let the dog out.
for (i = 0;i < 3;i++)
{

Hit the timer on the grinder.
Put the cup under the pf.
Hit the pump switch to heat the pf and cup.
Grab the milk.
Stick the big pitcher under the steam wand.
Hit the pump switch off.
Loosen the pf to drain in the cup.
Grab a paper towel.
Remove the cup.
Remove the pf.
Wipe the pf dry.
Put the yogurt cup in the pf.
Dump the grind into the pf.
"Weiss"ly stir the grounds.
Tamp.
if (i == 0) let the dog in.
Insert pf.
Place cup under pf.
Hit pump switch.
Hit timer switch.
Pour milk in small pitcher.
Slew PID setting to 257f.
Hit pump switch off.
Silence timer.
Hit "enter" on PID controller.
Remove cup.
Loosen pf partially. //no 3-way valve
Put the milk away.
At 245f, start bleeding off water.
Steam milk.
Wipe and burp steam wand.
Slew PID back to 214F and hit "enter".
Pound, swirl and pour steamed milk.
Dump pf.
Rinse pf.
Install pf.
Drink delicious latte.

}
Power off.
Remove pf.
Rinse pf.
Wipe pf.
Dump drip tray.

Except for the "Drink" operation, this takes me 10 minutes (assuming the dog cooperates).

[Paul L]

I've come to the conclusion that either:
- you fast baristas are simply more experienced and that folks like myself will catch up (I'm only on day 4 of a new machine & new routine), or
- us slow baristas are a lot more bleary eyed and perhaps brain-dead from the work routines which leaves very little of us in our kitchens.
I am really looking forward to spending more time on the coffee after a typical corporate year-end is out of the way in a week's time.

There is another answer, the quality and whole experience has certainly taken me back so much that I'm almost grinning watching shots and the ease of steaming such that I spend more time taking it in than perhaps others do.

[Paul L]

For the record, I proved to myself today that a 10 minute routine is possible but, you know, we spend too much time rushing through daily life and coffee is something I guess I like to slow down for and connect with rather than speed through it going through the motions. I think as well that when you're learning, you should take your time to think about what is happening and the approach you're taking with the variables.

[papalatte]

11 or 12 min. (2 doubles first thing) That's about it for me........ Maybe I'm not as focused as some folks....... but then I don't want to be...... my espresso bar is my little place. I keep it clean and neat no one but me goes there. I guess I doodle a little there........ I love to make espresso, cappuccinos or lattes for people, but I take my time....... That's my story and I'm sticking to it.......

Skip

[another_jim]

OK, I get it; everyone needs to dawdle at some point in the day. I just prefer doing that cappa in hand.

[Psyd]

OK, I get it; everyone needs to dawdle at some point in the day. I just prefer doing that cappa in hand.

Friggin' morning person. Go figger!

In the AM, I set the alarm for a half hour earlier if I'm gonna make coffee before I go, and I usually have the time to make a coupla cappas, clean up, and drink mine before I have to go out the door. So, from pouring milk into the pitcher to go into the freezer (the first thing I do) to the bottom of the cup is just under a half hour without rushing. I've put up a coupla cappas in a rush, and I'm sure both of them were being drunk in under ten minutes. Sometimes I use both groups, if I'm in a hurry, but cleaning two PF's takes a bit longer, so...

[VS_DoubleShot]

I must say, I hardly ever do this in the morning. I usually make drinks after work so I can have time to enjoy.

[Ron_L]

I chose 10-15 minutes, but that's an average. It really depends on how badly I need the caffeine! If I really need it, it will take me longer because I do stupid things like dose the ground coffee into the PF/Yogurt cup combo, then pull the yogurt cup off without using the WDT tool, so I have to re-stick the yogurt cup into the PF and then use the WDT tool!

[Psyd]

If I really need it, it will take me longer because I do stupid things like dose the ground coffee into the PF/Yogurt cup combo, then pull the yogurt cup off without using the WDT tool, so I have to re-stick the yogurt cup into the PF and then use the WDT tool!

My People!

Before 10 AM, espresso isn't a luxury, it's a prescription...

[okaychatt]

The question below prompted this poll. To keep results consistent, assume the espresso machine is preheated, you're preparing two double-espresso milk-based drinks of your choice (OK, espresso purists should assume two double espressos), and include clean up.

My routine checks in at about 5 minutes 10 seconds. I thought I was very slow, but now I'm not so sure.

I timed the routine as if I were at my usual leisurely pace.

This includes a preheat of the Bodum Pavina espresso glasses, the dump/rinse of the pf, a brief cleaning of the screen and surrounding area with a Pallo brush, followed by a run of water through the pf when done to get any debris left on the screen.

I have to take things slowly or I get too flustered and mess up. No way could I do what the professional baristi do, with ten yammering customers in line and already running late for work.

ETA - this is just for two double espressos. I'll time my routine for a capp or latte. No wonder I was coming in so fast. My time will probably double, if not triple.

[LeoZ]

im really slow. most mornings arent espresso mornings for me. granted im new at this, but i also dont want to think of coffee before my long train ride, so i prefer the extra sleep, and dont start my 'espresso morning' until 7pm on work days

however, direct answer is ~15mins, most of which is cleanup.

[Psyd]

No way could I do what the professional baristi do, with ten yammering customers in line and already running late for work.

When I am behind the counter, there is no yammering. Yammerrers will be told to leave, with a curt, "No coffee for you!"
They will not be allowed back until they have apologized (at a slow time of the day) and brought some sort of muffin-ey or chocolat-ey offering, and much prostration and self-flaggelation.
I think this is why there are some places that have one person take the order and another just churn out coffees. I've seen it done as mass-production, and I've seen (two) places where this is the technique and the results are exceptional.