Eversys Super Automatic Espresso Machine w/ Matt Perger | Real Chris Baca
Espresso May 03, 2020
A quick look at the Eversys Cameo Superautomatic espresso machine with Matt Perger. – Real Chris Baca
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Eversys Super Automatic Espresso Machine w/ Matt Perger | Real Chris Baca
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Comments (26)
J TC
03 May 2020 - 1:18 pmThe product is just too early. It’s going to happen eventually. It’s happened in roasting and it’ll happen on bar. It’s already started. Look at Synesso machines with timers and scales.
Tatokain Jones
03 May 2020 - 1:18 pmIt really bumes me out to think one day baristas will be obsolete
Richard Macchia'tho
03 May 2020 - 1:18 pmOh yeah! These will be great at Starbucks, considering they use Super Autos at some locations.
TheWeeklyJourney
03 May 2020 - 1:18 pmI was aiming for a Breville Oracle Touch until I saw the BBB rating of Breville. That was when I bailed out of Super Automatics and ventured in Semi Automatics. Being a Barista far outweighs a push button Super auto espresso machine. It is like driving a manual transmission car. You have more control of what you are doing. Super Automatic is just saying you are no different than being just another Starbucks.
Nicolás Castagno
03 May 2020 - 1:18 pmIf they can make it look more like a Modbar then we might be into something!
foodeater42
03 May 2020 - 1:18 pmThe best part about this machine is that it doesn't show up late and sit on their smartphones all day long.
Lantermandrums
03 May 2020 - 1:18 pmbranch street sumatra bag in the back 😉
Jireh Climaco
03 May 2020 - 1:18 pm3:07 i could barely read that question it disappears so fast
Adi Gunawan
03 May 2020 - 1:18 pmWould fit for medium-scale company offices
Craig Rainbird
03 May 2020 - 1:18 pmHe spoke like a 5 year old to make out how easy it was to use but it just shows that dumbing down of the industry is coming. Also the only mistake that happened was him poring into the wrong cup so let’s remove the operator altogether because people make mistakes.
thepiecesfit
03 May 2020 - 1:18 pmCounter Culture Hologram is the bomb!
Isaiah Struve
03 May 2020 - 1:18 pmI'm ded.
This is insane.
maria I
03 May 2020 - 1:18 pm5:03 Not for me. Went to 3rd wave shop in Nashville last year. Had the best Cortado ever. Could not care less if it was this machine that made it or a barista.
I can envision a cafe that has all super automatics and no baristas. And, patrons would make their own coffee drinks.
kimhak em
03 May 2020 - 1:18 pmI love the idea, but it seem boring and lifeless to me. There a place for everything, as of now it's not for me but I can see it help a busy shop like how pour steady is used now.
Nick McPherson
03 May 2020 - 1:18 pmI kind of love this. I think there’s a huge mental hurdle with both barista and consumers to get over. But it almost reminds me of the hesitation of people getting into AV. The AV/ABR is simply more consistent than a human who can get distracted, make mistakes, etc. If the perceived value is lost and prices are cut down, this is A: Great for consumers because they don’t have to pay as much for great coffee, B: OK for the business owner since their baristas are now more efficient, so they don’t have to staff as heavy, so your labor costs are down, C: makes specialty coffee more appealing to the everyday Starbucks, Folgers, deli coffee drinkers since the price is so comparable thanks to our new lower cost of operation. Thank you for another great video, Chris!
Bruno Danese
03 May 2020 - 1:18 pmSo basically that machine combines the following things:
– Grind by weight
– Puqpress
– Pressure profiling machine
– Über Milk
How is that different from many thirdwave cafes in let's say Melbourne where baristas are basically just moving things around and pouring the milk?
It's definitely got to do with what Chris said about perceived quality and craftsmanship.
Whenever I walk into a cafe that has a Puquie I just order pourover or cold drip. I think having great coffee all day long is great, but the human interaction factor is unbeatable.
But going back to Chris' point about barista being a high turnover position, it's hard to justify spending so much money on training only for your barista to leave.
What does the 4th wave hold for us in the future?
mathew saul
03 May 2020 - 1:18 pmI was the first negative click and don't want to just press it without saying why. As a barista I feel the pursuit of the perfect espresso is also inline with the perfect way of handing off the production of espresso to a machine. As we get more technical/hipster/whatever. we are also developing ways to make things easier and thus automated. A manual lever pull as pure as it is is also arguably hipster And will be beaten by taste from a automated machine soon enough. This path we seek here is beating out any imperfections even a trained barista will be. Handing production to the mass chains with capitalist ambitions. I think Chris will publish vids about how baristas will give more customer focused knowledge, as much as i know & love that idea in some high paced environments that not the case nor does it prevent the shift off automatised coffee production. Easy perfection will be bought & sold. And although the consumer will be happy enough my future seems more bleak.
I would like to see the money/industry focus more on the range of extractions methods and the farming production. source to cup.. we can do more with sustainability and small batch farmers on the high end. On the low (market majority) more basic education like dialling in…
p.s. love u chris
Claire Bullard
03 May 2020 - 1:18 pmThat chick on the far right looks pretty cool. ??♀️ Great work, Chris!
CJ T
03 May 2020 - 1:18 pmSuch an interesting machine and thoughts about the future of coffee. Thinking about my experience as a barista, I like the craft of making coffee and having control over the taste and presentation of beverages. From my experience as a customer though, I really don't pay attention to the actions of a barista behind the machine (and if I do I am usually concerned haha). So from a customer side, it's nice to know the coffee was made by a person but if the drink comes out looking nice and tastes good it wouldn't bother me at all. Plus most dine-in customers won't even see a barista except as they go to their table. I can see this taking many roles from baristas and those who remain being purely customer focused with maybe some latte art skill to make it look pretty (as Matt has said for a while)
Neil Simmonds
03 May 2020 - 1:18 pmAs an idea super-autos scare me, and probably a lot of career baristas, because the automation is threatening vocation and craft. But I’m not sure if part of the reason people choose Specialty Shop X over the Bux is the quality of coffee, environment, service, something else, or a fluid combo of all those things. I don’t have a local specialty shop (but I have a home bar ??) and I still frequent Starbucks as a go-to meeting spot. I even worked there in college and still know a few of the middle managers and have a lot of that hospitable friendly banter when I go in. Personally I’m all about peak coffee quality, so I can appreciate this machine, and if it can lower the ceiling for people getting into making great coffee I say it’s got a place in the industry. And on the flip flop, I do appreciate the amount of sheer practice and skill it takes to do what this machine does manually. I like your idea of getting this, a manual, and a lever. Just showcase what coffee can be and let people enjoy what they enjoy!
Neur0bit
03 May 2020 - 1:18 pmI agree that a machine like that has a place in perhaps a hotel or restaurant. Not so much in a cafe. Part of the cafe’s allure for me, is watching a barista do their craft. With this machine, there’s not art involved as you no longer have a barista, just an operator. Super autos just lack soul.
Adam Glen
03 May 2020 - 1:18 pmI have an issue with the cleaning aspect. If you're hitting up 40 spros an hr you're getting oil build-up and you're cleaning your baskets and group on the hr, every hr (if you want to serve optimal spro) it doesn't look like you can remove the part where that juicy juicy spro comes from, so how d9 you keep it super clean during service?… that needs clearing up to me. Maybe I misheard or misunderstand the mechanics of the machine but that'd be a big issue for me in a commercial environment
Hadi Widodo
03 May 2020 - 1:18 pmI'm agree with you chris! There is something missing there, i'm not a friend of superautomatic machine. I'm the guy who going to coffee shop, just to see how the barista brewing a cup of coffee, maybe i can learn something new from them. Drinking coffee is about the whole process that make a perfect cup of coffee!
Eric Hachey
03 May 2020 - 1:18 pmFREAK OUT!
Guerdo42
03 May 2020 - 1:18 pmMost superauto's are kinda dull looking, I'll give you that! But with a puqpress, grind by weight in the next coming years and gravimetric machines, aren't humans just moving stuff around?
I hope slayer starts making super auto's, that'll break the market open imo.
Stanislaw Kus
03 May 2020 - 1:18 pmOnly manual rulez!!!!