Coffee companies are going all in on automation. We’re told that it improves efficiency, cuts costs, and yields a better product. But what does it mean for the baristas whose labour these automations displace?
I’ll be back on Friday with a new piece on the Pourover, but until then it’s goodbye from me and young Merlin, who is enjoying the Scottish spring sunshine:
I'm the creator and writer of The Pourover. Based in Scotland, I have over a decade of experience in the specialty coffee industry as a barista, roaster, and writer. Ask me about coffeewashing.
