Coffee companies are going all in on automation. We’re told that it improves efficiency, cuts costs, and yields a better product. But what does it mean for the baristas whose labour these automations displace?
I'm the creator and writer of The Pourover. Based in Scotland, I have over a decade of experience in the specialty coffee industry as a barista, roaster, and writer. Ask me about coffeewashing.
Coffee companies are going all in on automation. We’re told that it improves efficiency, cuts costs, and yields a better product. But what does it mean for the baristas whose labour these automations displace?
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