During our time in San Francisco for the U.S. AeroPress Championship, we had the chance to spend some time at The Coffee Movement and sit down with Meg Skop — a 2× US Barista Championship finalist (2022, 2024), Coffee Masters quarterfinalist (2022), and the emcee for the 2025 American AeroPress Championship. It turned into one of those conversations that sticks with you long after the trip is over.

We talked about something that doesn’t get nearly enough attention in coffee: bar flow.

Bar flow is the invisible structure behind a great cafe. It’s how the bar is designed, how the equipment is placed, and how each movement supports the team working behind it. When it’s done well, the work feels smooth and intuitive. The team moves naturally through service, drinks come out consistently, and everyone behind the bar can focus on quality and hospitality. Meg shared some great insights about how thoughtful bar flow isn’t just about efficiency. It’s about supporting your team. When the space works with the baristas instead of against them, it reduces friction, improves communication, and creates an environment where people can do their best work.

Conversations like this are a big part of why we travel for coffee. Competitions are one piece of the experience, but the learning that happens along the way is just as valuable. We also brought our competition team along for the trip so they could see, experience, and learn from some of the best cafes in the industry.

More to come soon as we continue sharing moments and lessons from our time in San Francisco.

— Jeff