Michelin starred restaurants are serving Nespresso coffee . Why ? Because automation produces a consistent coffee. With sufficient quality inputs (coffee, machine etc), you will achieve a better overall outcome:
… in most cases mechanisation is competing not against the artisanal best but against the human mean. So, even if the very best coffee is still made the traditional way by a skilled, human barista, all Nespresso need do is produce better coffee than the majority of baristas, whom most coffee fanatics describe as incompetent anyway.
Its not just about automating coffee, leading restaurants are focussing on the quality of the inputs, system design and the outcome.
Even at El Bulli in Spain, voted the world’s best restaurant for a record five years before it closed in July 2011, this basic principle was evident. Head chef Ferran Adrià and his core team were not actually the ones preparing the food on the night. Their main role was to develop dishes, in a form of gastronomic R&D, during the six months of each year that El Bulli was closed. The restaurant kitchen itself was really just a very fancy production line. ‘You have to function like perfect machines,’ Adrià was shown telling the Continue reading
The IT industry has gotten good at developing computer systems that can easily work at the nanosecond and millisecond scales.
Chip makers have developed multiple techniques that have helped drive the creation of nanosecond-scale devices, while primarily software-based solutions have been rolled out for slower millisecond-scale devices. For a long time, that has been enough to address the various needs of high-performance computing environments, where performance is a key metric and issues such as the simplicity of the code and the level of programmer productivity are not as great of concerns. Given that, programming at the microsecond level as not …
Google Researchers Measure the Future in Microseconds was written by Nicole Hemsoth at The Next Platform.