AxExRx

Yeah, and it was 24. (16 for me, 8 for par for the bar for cocktails which was my excuse for running so many)

So at ~2 mins a pour, were talking just under an hour of otherwise having to stand there and press a button every 2 minutes.

This way I could set the machine up, walk away and go do my prep to set up the bar come back every 20 mins or so to decent some from the quart container.

A quart would be 16 2oz double shots.

There was a dangerous point in my bartending career…

I worked at a fancy restaurant, and they bought a super fancy (like $35k) automatic espresso machine, that ground the beans to order and everything, with a touch screen.

I accidentally discovered that, if I got a little grease on my finger before telling it to make me a double shot, after it poured one, it would think my finger was still on the button, and immediately start pouring another.

So I would make a pint of espresso each evening for espresso martini, and then a quart for myself.