The problem is always going to be back to back shots. Someone comes in and orders 4 espresso based drinks, sounds like a right pain to me on a Flair, and don’t get me started on lunchtime rushes.
Imagine if you combined this with hand grinding in a commercial setting shudders
You’d need a reliable process to manage this that includes a good source of hot water that is low maintenance to feed the flair with. Thermal management is going to be the biggest problem to work around as it will make your drinks bad.
How are you going to handle milk heating and frothing? It’s one thing to plan for no milky drinks but another thing entirely when customers start demanding them.
The problem is always going to be back to back shots. Someone comes in and orders 4 espresso based drinks, sounds like a right pain to me on a Flair, and don’t get me started on lunchtime rushes.
Imagine if you combined this with hand grinding in a commercial setting shudders
You’d need a reliable process to manage this that includes a good source of hot water that is low maintenance to feed the flair with. Thermal management is going to be the biggest problem to work around as it will make your drinks bad.
How are you going to handle milk heating and frothing? It’s one thing to plan for no milky drinks but another thing entirely when customers start demanding them.