Garden café

The garden café was packed at weekends, but its bar was laid out diagonally and baristas walked too much. We redrew it as an L-shape, separating the phin and espresso stations.

Results

Peak-hour ticket times fell from 9 minutes to about 5. Six baristas were trained in batch phin brewing and cold brew.

The café now uses Fine Robusta for phin and Robusta Honey for espresso.