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1小时120杯,机器人做的咖啡,还能叫“手冲”吗?

2019-04-08 编辑:陈默 文章出处:零一科技
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摘要:

躺在地上的苏大强寻死觅活都要喝的“手磨咖啡”,因为用手工冲泡,在回避了外力干扰的同时,也忠实地呈现了咖啡浑然天成的味谱。在咖啡爱好者心目中,这是一种属于“灵魂”的味道。

躺在地上的苏大强寻死觅活都要喝的手磨咖啡,因为用手工冲泡,在回避了外力干扰的同时,也忠实地呈现了咖啡浑然天成的味谱。在咖啡爱好者心目中,这是一种属于灵魂的味道。

也许你在每日经过的咖啡店里,已经找到了能做出灵魂味道的咖啡师。但如果为你做咖啡的是一个机器人,这种无法量化的微妙感受,是否仍旧存在?

机器人咖啡师其实早已不是什么新鲜事,在最新一期的《经济学人》里,就提到了这一现象,全文如下:

上海有一家叫Ratio的咖啡店,这家店里负责咖啡制作的就是机械手咖啡师,顾客通过手机APP下单和支付,机械手负责完成取豆,加工等全流程,制作完成的咖啡再由真人奉上。

因为是机械手,这位咖啡师的精准度远高于经过多年训练的人肉咖啡师,所以,你想要的任何比例都可以,比如Gavin Pathross钟爱的由2.8杯浓缩制成的美式。

如今,机器人咖啡师已经成为一种潮流,除了咖啡店,一些地方的连锁汉堡店等快餐店也逐渐机器人化

如果说Ratio只是个例,那Coffee Haus就代表了咖啡店机器人化在机场、办公区等大人流量场景中的完整商业系统。

Coffee Haus是位于美国德州奥斯丁的公司Briggo创始人Chas Studor的设想,在他的引导下,Briggo的工程师们研发出了一种四米宽,高数米的设备,能够在一小时内做出100杯咖啡。

Briggo已经大大削减了在咖啡制作闭环中的人员数量。顾客可通过APP在一台Coffee Haus的机器里下单并支付,如果你离机器较远,你的饮品会被锁定在某个区域,再扫码取餐。

另一家位于美国洛杉矶的咖啡品牌Café X靠机械手臂吸引顾客,制作咖啡之余,这些机械手臂还能与顾客互动,该品牌主要以街边小店和购物商场里的店铺为主要经营形式,顾客通过APP或店内触屏设备自助点餐。

未来,机器人将被更广泛应用于制作和贩售各类饮品,店内人员将大大减少,剩余的人工从繁杂的饮品制作工序中解脱出来,专注做好顾客服务。

如果真的有机械人全面代替咖啡师的那天,你会不会舍不得你的人肉咖啡师

滑到文末有惊喜!

《经济学人》原文

The ultimate coffee machine

Gavin pathross likes his Americano at a particular strength, with exactly 2.8 shots of espresso, an order that hu- man baristas struggle to get right. But the baristas at Ratio, his new co?ee shop in Shanghai, are anything but human. Customers specify, order and pay for their co?ee via their smartphones. A robot arm then grinds the beans, pumps shots of espresso and carries out the rest of the work. The robot can supply water and co?ee in any ratio desired—hence the shop’s name. Once it has prepared the beverage, it passes the ?nished product to a human waiter for serving.

Ratio’s robot baristas are part of a trend. Hamburger joints and other fast- food outlets are starting to be robotised in some places. Now it is the turn of cafés. Mr Pathross’s Shanghai shop is, at the moment, a one-o?. But Co?ee Haus is a commercial system intended for deployment in airports, o?ces and other high-volume locations. It is the brain- child of Chas Studor, founder of Briggo, a ?rm in Austin, Texas. Under his guidance Briggo’s engineers have developed a device that is a couple of metres tall, four metres across, and can turn out 100 cups an hour.

Briggo has cut human beings out of the loop completely. A Co?ee Haus machine lets you order and pay for your co?ee via an app—and, if you have done so remotely, keeps your drink in a locked area, accessible via a code which it texts to you. For those present, the Co?ee Haus robot provides a certain amount of theatrical appeal (a window lets you watch the co?ee being made). But Mr Studor says the real aim is not theatre but to carry out the same processes as a standard co?ee bar does, with robotic precision. For example, a big challenge for human baristas is that di?erent types of co?ee have di?erent ideal “extraction parameters”—how many beans to how much water, brewed at what temperature and for how long. During busy spells,humans sometimes struggle to get all of these things right every time. The robot is inhumanly perfect.

Café X in San Francisco takes ad- vantage of the showy appeal of robots. Its computer arm, which is described as having “a quirky personality,” even waves to customers. Café X sells mostly from kiosks in streets and shopping malls. Orders can be made from an app or via touch screen at the kiosk itself. But it has not dispensed with human attendants and has someone on hand to talk to customers and provide a human touch.

All developers of robot baristas stress the speed, reliability and consistency of their systems. They give the convenience of vending-machine co?ee without the horror of it. And co?ee is only the start.

Soon, such devices will be making tea and other drinks at the tap of an app. Human servers, meanwhile, will be freed from the drudgery of preparing endless lattes, to concentrate on customer ser-vice. Whether the outcome is viewed as people and machines each playing to their strengths in a harmonious team, or a corporate techno-dystopia with a Star- bucks twist, is perhaps—like preferences in co?ee—a matter of taste.

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