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。
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.