Companies are turning to automation as a tool to fight back against industrial action. In coffee, that role could well be played by robot baristas—in fact, it sort of already has.
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?
Americans love coffee, but are they drinking more or less today than they did in the past? The USDA says it’s less—half as much compared to the 1940s, by volume—while the National Coffee Association says that daily coffee consumption is at a two-decade high. Essentially, they’re both right.
Australian researchers are trialling a concrete footpath made partially from waste coffee grounds. Not only is it more sustainable as a material, but it’s also stronger which means less of it is needed for building projects. Win-win!
Would you drink an iced spring onion latte? Me either. But it’s a big deal on the internet, part of China’s “dark cuisine” trend that has the goal of “challeng[ing] conventional notions of what is considered appealing food.” For those interested, other options include oyster coffee and soy sauce lattes.
Read more about these stories and the rest of the coffee news over at Fresh Cup Magazine:
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.
Fionn Pooler
