Coffee robot hits San Jose

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Cafe X has opened its latest robot coffee bar, and its first at an airport, at San Jose International Airport in California.

Upgraded with new features, Cafe X at San Jose is capable of making and serving more than 10 orders simultaneously within minutes, without mistakes. Located in Terminal B, the new coffee bar uses locally sourced ingredients including California-roasted coffee beans from world-renowned roasters such as Ritual Coffee, Equator Coffees and Intelligentsia Coffee. Premium ingredients also include Japanese matcha, Oatly (Swedish oatmilk), and organic milk from Clover Sonoma. Cafe X will also offer pastries from Third Culture Bakery, the creators of the Original Mochi Muffin and Butter Mochi Donuts.

“I had the idea of a robot making coffee after waiting over 30 minutes for coffee at an airport a few years ago. It’s super rewarding to now be launching our first airport Cafe X location. We look forward to entertaining travelers with our friendly, dancing robotic barista while saving them from what seems like an eternity of waiting in line for coffee,” said Henry Hu, Cafe X’s founder and CEO.

Cafe X at San Jose features a welcoming and stimulating interior design complemented by modern user interfaces and chill hip-hop beats. Combined with its dancing robot, it has been designed to offer travelers “a familiar yet futuristic specialty coffee experience”, according to the San Francisco based company.

“With our growing passenger base and a focus on transforming how Silicon Valley travels, we partnered with Cafe X to serve passengers traveling through the recently opened Gates 31-36 concourse in Terminal B. This advanced robotic coffee bar experience is the perfect complement for our state-of-the-art airport and the high-tech region and customers we serve. Cafe X delivers an innovative solution to meet the demand for coffee service, our customers’ most requested concession,” said John Aitken, San Jose’s director of aviation. 

 

 

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Tara has worked for UKi Media & Events since 2013, initially as a freelancer. She has been a journalist for over a decade and has worked for a range of publications, including Personnel Today, Management Today and The Grocer.

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