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The barista on espresso would never need to leave her station, and even with a second barista on the same station, they’d never cross paths because each would have a grinder with the house blend; the barista handling pour-overs and iced drinks would have his own grinders, enough to dial in multiple single-origins; and the person making batch brews, tea, and pouring beer would also have a dedicated grinder and bean supply.",[16,26,27],{},"“This gives them more of a sense of artistry and purpose. This is their station and their grinder. There is controlled freedom, and I think that is empowering to the barista,” Jon says. And if that sounds too idealistic, he adds, “It becomes really efficient. It’s probably our fastest shop.”",[16,29,30],{},"When they finally built this long-planned café in a new building in Bentonville, they went all out—perhaps even overboard. Jon acknowledges that, but says it solves a problem he had at his other shops. 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