Over the last few weeks we’ve been sharing a series of posts profiling G&B Coffee from Los Angeles, and their dogged pursuit of efficiency in service. Part 1 explored how they grind coffee for espresso – pre-dosing and pre-grinding. Part 2 looked at how they get the most from their espresso machine: a single three-group Linea PB that helps them produce over 1,500 espresso beverages on a busy weekend day. Part 3 covered how their team interacts with guests at a bar where people can “order anywhere,” and also detailed how they brew filter coffee.
This series of posts is the first profile in the Accademia Series: an occasional series that profiles the people and companies who work with La Marzocco, and explores ideas in coffee.
This video summarizes our profile of G&B Coffee.
