Ingredient Focus 2018: Coffee
Coffee Couture’s Chemex
Coffee Couture has launched Chemex pour over coffee makers in all of its stores. Customers now can choose between Organic House Coffee beans and the single origin coffee of the month, such as Hawai Kona, Cuban Espresso or Columbia Supremo for their daily caffeine fix.
Folletto Latte Art Printer
Folletto is an innovative latte art printer that allows customers to express their emotions and memories on a surface of a latte in full colour. A photo can be send from customer’s smart phone to the machine and transferred on the coffee within 20 seconds.
Based in Dubai, UAE, Cypher Roastery sources, grades, and roasts speciality premium coffee to service the growing needs and taste requirements of regional wholesale consumers and speciality coffee drinkers. The company is committed to the promotion of fair trade practices across the bean life-cycle with an emphasis on quality, transparency, consistency and social responsibility. Cypher’s e-commerce platform (www.bycypher.com) has now launched targeting home brewers.
The fully-automatic coffee machine Schaerer Coffee Soul is based on a newly-developed platform and offers advanced technology packed in an athletic yet elegant design. Thanks to the powerful pump technology, the Coffee Soul is designed for a recommended cup quantity of 250 cups per day. This makes it ideal for applications with a high coffee output such as bakeries and fast food restaurants, as well as for self-service in convenience stores, petrol stations or during a hotel breakfast. With a width of just 33cm, it will fit easily onto small counters.
La Cimbali Elective
Elective was created to allow to interact with La Cimbali’s most technologically advanced machines, to guarantee impeccable quality in the cup and maximum flexibility. Its natural and optimal pairing is with the M100i machine, as part of the integrated Barista Drive System (BDS).
Thanks to the Bluetooth system built into the grinder, the LaCimbali M100, M39TE and M34 machines can also communicate with Elective, guaranteeing perfect coffee grinding every time, courtesy of PGS technology. The 4.3” touchscreen display is easy to use and completely customisable.
The milk portioning system of La Cultura del Caffè convinces barista all over the world. The barista MilkMate from La Marquise is easy to operate with the Easy Touch and delivers portioned milk directly from the cooling system. The integrated flushing system ensures clean milk cans, ensuring clean accurately portioned milk, even at peak times.
Pellini, a premium coffee brand from Verona, Italy, offers five different blends, including 100% Arabica as well as decaffeinated options. As a result of a skilful combination of natural elements and the art of roasting, Pellini’s high quality coffee ensures it delivers an unmistakable taste in every cup, making it La Marquise’s best-selling beverage product.
Unlike existing add-on equipment available in the marketplace, the new WMF Syrup Station is a seamlessly integrated machine component, rather than an external accessory. Thanks to this harmonious symbiosis, coffee mix specialities can be stored as standard beverages. There are no limits here in terms of creativity: with the variation of up to four syrup types, fruit purées or spirits in three different dosage intensities, users can realise any recipe ideas they like, with the S-M-L function offering the simple selection of different beverage sizes.
Though the regional coffee industry has developed, making way for speciality suppliers, there is still some way to go. Boon Coffee CEO Orit Mohammed says: “We still face a lot of challenges when it comes to being involved in the coffee business. There are lots of details that go into sourcing and roasting high grade coffee. From choosing the correct coffee to source, to roasting it to precision, and finally supplying it, there are many tests that are faced. Speciality coffee is very delicate and could easily be botched, and unfortunately, all this effort doesn’t necessarily yield higher price.”
Challenges more specific to Jumeirah-based café, Nourish, often revolve around storage. Coffee beans need to be stored at room temperature and kept away from the sun. Nourish barista Polymer Fil Sayasaya says: “We need to ensure that we receive the beans two weeks after roasting (as they are considered aged at this stage); however, they need to be consumed in two weeks to ensure the taste does not fade. The difficulty is forecasting the usage of the beans and it is sometimes challenging to get consistent amounts — you never know how many or few coffees you will sell over a period of two weeks.”
On the retail end, local roasters often need to educate the consumers in understanding the difference between commercial coffee to speciality coffee. Mohammed says: “It is very rewarding when we once makes the switch, become speciality coffee lovers. Luckily for us, people are now seeking high grade coffee.”
Focus on well-educated and trained baristas is becoming a must for coffee shops. La Marquise International general manager Anthony Bedoyan says: “Today a barista is not only preparing coffee drinks, but also educating his clients on what coffee they drink: beans origin, altitude the coffee grows at, and flavours that these parameters bring out in the beans.”
Sayasaya agrees that education is an issue adding: “We often find it difficult to educate our consumers’ palates. At Nourish, we sell coffee in its truest form — we do not add any ingredients or flavours. We want our customers to learn to experience coffee, appreciate the full notes and learn about the origin. We give knowledge to the customers and make sure they understand the story. This is what is truly important to us.”
Still, some feel that a shift is already happening. “Millennials want to be part of the independent movement. They want to post on social media about visiting the new corner café, or supporting the socially responsible roaster. They want to be part of something, they want to be engaged. We are sensing this shift. Our market share is improving and that is why various local roasters are being established,” explains Cypher Urban Roastery managing partner Mohamad Merhi.
Though the quality of raw ingredients will always be an essential component, technology also has a vital part to play in the success of a coffee business. Schaerer AG CEO Jörg Peter Schwartze elaborates: “In times of increasing digitalisation, not only forward-thinking coffee machine technologies but also powerful digital services are decisive factors for a successful coffee business. They not only enable efficiency and cost-effectiveness along the entire value chain of the coffee business, but also open up a wide range of opportunities for customers to continue to improve and differentiate their product range for their coffee customers.”
Caterers and hoteliers are currently dealing with the question of how digitisation affects their business model. WMF Group vice president global marketing coffee machines Viola Linke explains: “WMF provides a clear path into digital coffee concepts. The digitalisation platform WMF CoffeeConnect, helps companies unlock business potential — be it in the online monitoring of coffee quality and machine availability, the intelligent adaptation of sales offers in the self-service area, predictive maintenance, or automated centralised procurement.”
Iced coffee has been replaced by cold brew and Nitro Coffee. Cold brew coffee is stronger than traditional coffee because of the higher ratio of coffee to water yet it has less bitterness and acidity than traditionally brewed coffee. Nitro coffee involves infusing cold brew coffee with nitrogen gas. The result is a rich and creamy texture with strong caffeine content. Boon Coffee CEO Orit Mohammed explains the appeal of these methods in the region: “As Dubai heats up, people are more inclined to prefer smoother cold coffee than the choices they were limited to before.”
Hot coffee has had the focus of innovation during the past decade, however, according to Nourish barista Polymer Fil Sayasaya: “In the last couple of years the light started to shine on cold coffee drinks and they are just getting started. Roasters, brewers and baristas around the world are showcasing innovative drinks with cold brew as the base ingredient. It’s the newest way to get your coffee fix.”
Various types of filter coffee preparations are trending. La Marquise International general manager Anthony Bedoyan says: “You can choose from the following methods — pour over, immersion, vacuum and don’t forget the cold drip where coffees are steeping for more than eight hours to create unique light and fruity flavours.”
Pour over coffee has gained popularity in the recent times resulting from the rise of third wave coffee shops which treat coffee as an artisanal product akin to wine with a focus on the importance of single-origin, roasting technique, and brewing styles. Icons Coffee Couture founder and CEO Elena Weber explains: “The pour over brewing method dates back to 1908 when Melitta Bentz in Germany came up with the idea of using filter paper and a drip cone to brew coffee. With the arrival of the French press in 1929 and the even easier electric drip coffee makers, consumers lost interest in the time-consuming pour-over brewing method. Being a German brand, ourselves, we’re happy to bring this style of coffee-making back.”