Ergonomic Tricks with Alexandra LittleJohn

by

Editorial Policy

Published on

Last updated on

[A]lexander Littlejohn, Equator Coffee & Tea’s national sales manager, has seen a lot of coffeehouses that understand the value of ergonomic practices, and many don’t. In the feature “Barista Ergonomics” she explains why training and job rotation matter. Here are a few more tips to help you improve the ergonomics of your café.

Smaller trashcans/grounds buckets: The smaller receptacles are, the easier their contents are to lift, and the less it strains shoulders and backs.

Half gallons: Why carry a heavy gallon, when a half gallon will suffice? If your dairy distributor has them, consider smaller milk sizes for your bar.

Bus tubs at waist height: Hiding bus tubs under counters might make aesthetic sense, but it’s rough on the back. Keep dishes at waist height, and always lift with the legs.

Cups stacked low: Teetering piles of ceramics on espresso machines and shelves require more reaching than necessary.

Milk wells: Snug wells of ice set into the counter hold containers of milk, non-dairy milk, and other perishables in close reach.
Branded spit-cups: Encourage your employees to occasionally spit coffee out after tasting, especially if they’re already on shot four or five.

Personalized water vessels: Hydration is hugely important to barista health. Drink water throughout the day to stay hydrated and between tastings to prevent palate fatigue. Lidded, personalized vessels help avoid health code violations and ensure water is always in reach.

Throwing a punch: This is a great analogy for tamping. Keep your wrist straight, like you’re throwing a punch; don’t twist it.

 

Share This Article

Regan Crisp

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

Other Articles You May Like

Let’s Talk About Coffee Certifications

B-corp, organic, fair trade: what do all the certifications gracing the shelves of coffee shops and grocery stores mean? We take a closer look.
by Anne Mercer | February 3, 2023

Sweet Companions: Creating The Perfect Coffee and Cheese Pairing

Its high fat content and overall creaminess makes cheese ideal for balancing coffee’s acidity.
by Madeleine Coghlan | January 24, 2023

Coffee Waste or Product Potential?

Thanks to innovative minds across the globe, coffee cherry excess is being repurposed in food products, merchandise production, and even as biofuel.
by Anna Brones | January 19, 2023

Grinding for a Purpose: Everything You Need To Know To Pick The Right Grinder

While espresso machines get most of the attention, grinders are the real workhorses of a café.
by Michael Butterworth | January 17, 2023