hospitality news middle east // aug-sept 2013

| Hospitality News ME | Issue 89 | Aug - Sep 201374

TO KNOW ABOUT THE WORLD OF

COFFEE & TEA

EVERYTHING YOU NEED

We asked key industry players about the use of pods versus grinding, arabica versus robusta, machines, tasting and even the importance of a good barista

YOUR FULL GUIDE TO

Hospitality News ME | Issue 89 | Aug - Sep 2013 | 77

PRODUCT ZONE BEVERAGE

For one, there's the espresso

coffee conundrum, the limbo between whose piece of the cake is larger in HORECA versus off-trade markets, regional taste preferences and what consumer palates have gotten used to, and of course the fierce competition in gaining market share for a commodity that is the highest sold after petroleum, worldwide.

Espresso versus Turkish?But first things first. To Ryan

Godinho,events director, International

Coffee &

Tea Festival,Dubai, coffee preference

is definitely culture-dependent. When it comes to the UAE and more specifically Abu Dhabi, the

When it comes to Lebanon and the region the coffee issues are many and there's a lot brewing under the surface

Talking BREW

population consists predominantly of expats. So the knowledge and

coffee may not be as dominant as that of other Middle Eastern cities that are home to a higher ratio of locals to expats. "Espresso being the basic preparation required for many other coffee-based beverages such as cappuccinos,

have to say that the espresso would likely be a clear winner in terms of demand," he explained.

"The market is growing and people are growing into espresso addicts. They like the gadgets; espresso machines at home are fun. Espresso is simply a growing trend, but it doesn't affect Lebanese coffee. Everything that is traditional won't change. We are the market leaders for the time being. Off-trade is our winning market share and we export to 46 countries. We are

very marketing oriented, we listen to consumer demand and we're very active on the ground with our follow up and communication. This is why we innovate new products and look to offer the

clients a fresh product," said Nizar Labaki,sales and marketing director, HORECA department,Ste Ets

Michel Najjar.

"Within this complex world of coffee, which sees a multitude of local and foreign brands fighting for a share in our country’s small pie, our Lebanese coffee is still leading the off trade due to our long history in the market, our loyal large consumer base, and the fact that this segment is untapped by multinational

companies," said Denise Safa,vice president, Super Brasil.

Meanwhile, La Maison du Café Maatouk has widened its product categories, namely by adding the gourmet and private ranges, with each range providing other sub-variations like with or without cardamom. Maatouk’s Private Decaffeinated Blend has taken the Lebanese coffee market by storm.

“No chemicals or

additives are used

while extracting

the caffeine from

the green beans.

The process is done

100% naturally

using pure water

only”


"No chemicals or additives are used while extracting the caffeine from the green beans. The process is done 100% naturally using pure water only, following the Swiss water process. The caffeine extraction process takes place while maintaining the same

rich aroma, delicious taste and full body of the coffee," explained Michelle

Sayah,marketing executive, Maatouk

Factories sal. Demand for this decaffeinated blend has increased during the past couple of years, according to Sayah, because consumers are becoming more health-conscious.

Espresso is highly dependent on the machine. The opposite is true of Lebanese coffee. "Turkish coffee is a tradition but people are fighting to keep it sustainable in the new era. No coffee machine can give you the taste of a fresh brewed Lebanese coffee. The taste comes from the ritual itself. The machine will not give the residue vintage to Lebanese coffee which is essentially, a dilution of ground coffee in water

requiringboiling and brewing. The machine will give you the convenience but with 30% less taste; it's artisanal. It takes three

minutes to make a Lebanese coffee. At Al Rifai, we want to make the perception of this coffee young so we entertain this legacy," explained Jean Nader,

group commercial director, Al

Rifai Roastery sal, who explained that 73% of the Lebanese market remains a coffee drinking culture (the rest goes to espresso, American, pods, instant, etc).

Al Rifai is soon to launch its new brand set to enter the off-trade market with new packaging, in addition to being in 250 shops worldwide and having 53 shops in Lebanon. "We have the largest equity in the MENA region and export to 48 countries. We have a great team. We know what the Lebanese want and we have the experience and tools to become one of the real players because we have been master roasters since 1948. Soon, we are going to distribute to points of sale in the market and not just have the coffee available within our boutiques," explained Nader.

At Al Rifai's state-of-the-art plant, the coffee is roasted according to a profile batch that is automatically documented. The approved sample has to adhere to a specific level of humidity, taste, aroma, grinding and packaging that are all computer recorded in order to give the same consistent taste in larger batches.

Are we "Lebanizing"

espresso?Is locally roasted espresso as good as its Italian counterpart? "When we started Green & Co. 16 years ago, Illy Caffè was the first company to introduce the art and science of imported real Italian espresso to the HORECA sector in our region. The word 'barista' wasn't familiar and most espresso on the market was locally roasted generally of cheap quality with the kilogram selling between three and four

USD. When we started Illy Caffè our kilogram was selling at USD 34! Quality has since improved tremendously with locally roasted espresso," said Marc Naaman,general manager, Green & Co of the tremendous leap in quality that the local market has made.

Illy Caffè has recently won the Illy distributor of the year award for Lebanon. Over 120 countries competed and were judged on the consistency and quality of the service offered. "It is definitely a prize won with the help of all our discerning clients, some of whom have been serving Illy Caffè at their outlets for the past 16 years," he explained.

Recently Café Najjar introduced Gia capsule machines for homes, offices and HORECA, which cost USD 2.5 million in research and development. Gia blends are also set to enter HORECA as loose coffee. "Our Gia capsules are strong, mild and decaf - with two other blends set to follow - and the machines are very affordable," said Labaki.

The strong flavor has six origins making up the coffee blend, which is a mixture of arabica and green-washed robusta beans. The mild has seven origins of only 100% arabica. The decaf has one origin, which is the Brazilian Santos. The 7-layered plastic technology of the Gia capsule is inimitable and the taste of its espresso blends is completely different from Najjar's Il Gustino espresso blend. "This is a completely new product, another blend; another taste," explained Labaki.

Variety is Key What is the advantage of offering several blends rather than

one type of coffee? "You are limiting your market when you only provide one type of coffee. Various blends satisfy different tastes. Not all clients like one type of blend. For instance, the nice thing about Zicaffè is that it is authentically Italian, specifically

from Western Sicily, the birthplaceof espresso and provides clients with several blends in decaf or regular options,"

explained Nawaf Beydoun,managing director, Crematica

Coffee Solutions.

Small restaurants, cafés and offices usually offer more than one blend in pods and capsules, whereas outlets of high consumption need loose beans of various blends. "Definitely cafés and restaurants are our largest market now, especially with our Zicaffè Crema in Tazza blend, the only blend in Lebanon certified by the National Institute of Italian Espresso.

"Ets. Rafic Abi Nasr has diversified to produce all types of coffees that cover all sectors. Prestigio Espresso is consumed mostly in offices, restaurants and coffee shops, The Western cup is enjoyed mainly in hotels, universities and coffee shops and Café Abi Nasr Lebanese coffee is consumed everywhere. Our goal is to give the customer the

perfect cup of coffee whether they are relaxing at home, working at the office or are out in a restaurant," said Firas Abi

Nasr, general manager, Ets. Rafic Abi Nasr.

Time management and waste control have also become key factors for a restaurateur. "The introduction of the 'pod' in the coffee market revolutionized

“The pod, an already

dosed pouch

of ground

coffee, packed

in a protective

atmosphere,

changed the rules of

the game”


CONGRATULATIONS LEBANON.


it. Traditionally, grinding coffee on the spot used to be the only solution. The pod, an already dosed pouch of ground coffee, packed in a protective atmosphere, changed the rules of the game. It made coffee

brewing easier havoiding the hassle of grinding and tamping within a more controlledenvironment," explained Roy Daniel,

managing partner, Automatic

Brewers (Barista).

Points of saleGood coffee should be readily available. Such is the case with Mountain Mudd Espresso, which is serving 20 high-quality products to satisfy everyone’s needs. "You have to be accessible and have variety with exceptional service and continuous development for a good reputation. Over the years, Mountain Mudd Espresso’s concept and coffee have been refined into the drive-thru coffee that encompasses nine kiosks distributed across Lebanon. If you want to catch your breath and stay a while, there is no better place to be. Points of sale are in Amchit and inside Metro Express at all IPT stations, in the US Embassy (Awkar) and in the University of Balamand (North Lebanon). We also supply easily displaceable kiosks that can be set up at festivals, public gathering areas, events, and exhibitions. We have recently participated in Taste of America, Byblos festivals, Beiteddine festivals, Horeca, and Mazitou," said Amal Rouhana,brand manager for Mountain

Mudd Espresso at LIP sal (a member of IPT Group).

The interactive machineAl Rifai has recently introduced a Swiss grinding machine called Bitting that fully interacts with the consumer. It has six fully automated silos with each silo or tube containing one of six different coffee origins. The machine allows the consumer to blend different coffee origins to taste.

Staying up to dateMeanwhile, many coffee suppliers are looking into entering local and worldwide championships in order

to develop their company rapport. "We have a Barista champion at Cafés Richard who is Mr. Branislav Beronja, a certified judge

since 2010 in the Word Barista Championship. He visits us four times per year to train our clients’ baristas. Lately we conducted a workshop to all Lina’s staff and came out with great results," said Joelle Younane Wakim, senior brand manager, Gabriel Bocti.

Coffee in resto/barsAs bar owner and managing partner of Mindset Holding, Nawaf Beydoun has monitored the young generation's taste preference in beverages. So does instant coffee satisfy the new generation? "Espresso lovers love their espresso. When you want espresso, you order one. When you feel [like a] Nescafe, you order [one]; they are completely different. It all comes down to taste and what each person likes. Many bars and restaurants are now moving towards using fresh ingredients on their menus. Just as bartenders are using fresh fruit for cocktails, they are also using espresso to provide authentic fresh tastes for their clients. For example, at Malgo - Publicity Jbeil - we have an espresso daiquiri, which is very popular," he explained.

Can you give us

some insight into the

sustainable practices for

Nespresso? "The Nespresso sustainability journey started more than 20 years ago in 1991, when we first implemented capsule collection systems in Switzerland, and since then we have embedded sustainability in our value chain, from the coffee cherry

to the cup,” said Pierre

Debayle,country businessmanager, Nespresso

MEAC.Nespressolaunched

the global Nespresso AAA Sustainable Quality Program, in 2003. Its vision was then defined in 2009 with the launch


of Ecolaboration with Nespresso making three sustainability commitments about coffee sourcing, capsule recycling and carbon footprint reduction even in the MENA network, to include the recycling of capsules in Dubai, starting September.

"We recently unveiled the results of a study measuring the social, environmental and economic conditions for Nespresso AAA Sustainable Quality Farms in Colombia. The results showed that of the AAA farms surveyed, including those that have obtained Rainforest Alliance certification, 22.6% experienced better social conditions, 52% better environmental conditions and 41% better economic conditions than non-AAA farms," explained Debayle.

"Zicaffè’s commitment to environmental sustainability is proven by the deployment of ISO 14001 Management System. We are proud to provide a brand that combines skillful workmanship with the latest technologies, environmentally friendly practices that support sustainable farming and follow a dynamic management system," explained Beydoun.

The importance of

packagingHow do you sustain the freshness of a perishable product like coffee? "We believe in excellence. It starts with excellence in running our operations starting from selecting our green beans from finest origins to delivering our premium quality coffee packs to the consumers, and packaging

is a very important stage in the production line," explained Sayah. She dubbed Maatouk's packaging as unique, be it in the quality of the material used or the fact that the company adheres to European standards for vacuum packing coffee packs using the double layer matt–aluminum packaging. "We make sure the oxygen is 100% removed from the pack and nitrogen is flushed to ensure our consumers enjoy the coffee taste, aroma and body every time that they open their coffee pack," she explained.

"Coffee has three enemies: humidity, oxygen and light. Good packaging material represents a barrier to all three natural factors mentioned, hence preserving the quality," said Daniel. "Generally, coffee taste degrades within 10 to 14 days from roasting if it is exposed to oxy-gen. Therefore, packaging, with an adequate barrier level from oxygen and moisture has a huge impact on the quality of the product especially when its distribution extends to more than a week. Poor packaging can deprive the product from its flavor, taste and color. Selection of proper packing is imperative to us," explained Rouhana.

"But if we are to look at things as they are, most of us as coffee suppliers do vacuum packaging with nitrogen to preserve freshness. What is most important is what is inside that package. The package will simply attract the consumer but it's what's inside the pack that will keep them opting for it," said Nader.

“You have to be

accessible and

have variety with

exceptional service

and continuous

development ”


The Easy Serving Espresso Pod (ESE pod) is a small, packed coffee disk with a paper filter covering; each pod contains seven grams of coffee compressed into a food safe filter package. Advantages of the ESE pods include convenience, speed of preparation, easy cleaning, consistency of taste, and less waste of coffee grounds. The main disadvantage is usually the higher cost per serving, which usually evens out when compared to waste management.

Here's what the players

had to say

"The original use of pod machines was to relieve office personnel from the tedium of continuous espresso brewing for office staff. In later years, pod-compatible

machines were developed for homes and for restaurants. Most coffee lovers consider the taste to be inferior

to traditional espresso made with freshly ground beans. The quality of a cup of espresso is highly subjective, and freshly made espresso is dependent upon the skill of the barista," said Habib El Khoury, sales and marketing manager, Linea D sarl,

representing De Longhi espresso machines.

"The pod drastically increases the consistency of the coffee and its taste. There is no margin of human error while preparing an espresso - given the coffee machine is well-maintained. In terms of cost control, it is a simple formula: one pod equals one cup of coffee. Grinding coffee, as enjoyable as it is, leads to a lot of waste and waste means opportunity loss," said Roy Daniel, managing partner, Automatic Brewers. He added that Barista Espresso’s Pod is widely consumed in households, offices and most importantly, in the HORECA market.

"We definitely see a difference in the consumption of fresh beans versus pods and capsules

with our HORECA clients. Pods and capsules are there for a quick espresso, allowing for cost control, monitoring consumption… and do not require professional staff. But at the end of the day, loose ground coffee beans will provide you with a better aroma, which we see with our HORECA clients that are looking to give finer quality coffee," said Nawaf Beydoun,managing director, Crematica

Coffee Solutions.

Fresh beans require knowhow. "We are expanding to clientele with higher consumption rates that are often choosing the loose coffee route. But there are steps that a professional barista has to follow to make that proper espresso," he explained. First, you need someone to grind the coffee to the proper level of fineness/coarseness, the right amount per gram, knowing how to operate and clean the machine. The choice ultimately depends on the client's consumption and taste. Crematica recently released the Zicaffè Densaroma Capsules (also available in pods), which

consist of a blend of sustainably harvested fine arabica beans. "This product is flourishing in our market in Lebanon and it has already shown a tremendous success," said Beydoun.

"There is no perfect coffee, it is a matter of taste. Everyone has their own taste. Some people like the pods, others like the capsules, others like the loose coffee. There is no product that is better than the other. It's simply a question of taste and convenience," said Nizar Labaki,sales and marketing director, HORECA department, Ste Ets

Michel Najjar.

The one disadvantage of the pod is that the brewing mechanism is made of cast aluminum, iron, a combination of aluminum and brass or pure brass, which after prolonged heating and


Today most renowned espresso machines are compatible for use with the 45 mm diameter pod. So what do the players think of the pod vis-a-vis ground coffee?

To podor to grind?


drawbacks: the price of the machine is quite expensive, capsules or the pods is a budget by itself. You're usually

limited to the manufacturer's blend, and you are restricted in drinking the packed weight of the espresso grounds (usually 7 grams), and you would not enjoy experimenting with different blends," he explained.

is of the same philosophy.I suggest pods to outlets that don’t have a professional barista responsible for the coffee machine;

in that case, it is advisable to restrain mistakes and standardize coffee taste using pods. But loose, freshly ground coffee, if properly done, [Lavazza Espresso] tastes like heaven," she said. Properly done means correct coarseness of grind, precise measuring of coffee, accurate tamping, correct cleaning of handles, using the right machine and finally the precise extraction time.

Amin Younes, managing partner, Cafe Younes sal, is a fervent admirer of loose ground coffee. "HORECA professionals are starting to realize the drawbacks of coffee pods, favoring taste to convenience. To be fair, this method is practical and less messy. But it has many

"Medium to high coffee consuming establishments will always opt for loose ground coffee since they have a cheaper cost and a better quality cup. However, when it comes to lower demand and certain espresso blends like decaf, pods are used so that there would be a better control over stock management. But nothing beats fresh ground coffee," said Denise Safa, vice president, Super Brasil. Nothing can beat the aroma of freshly ground beans and the thick forth of freshly brewed espresso. However, reaching this result can be very time consuming. This is why espresso pods have been invented. It is a faster, easier and more consistent way of having an acceptable espresso cup. Still, the process of grinding the coffee and packaging it to be used in the future will no doubt cause a loss in the freshness and aroma," said Firas

Abi Nasr, general manager, Ets.

Rafic Abi Nasr. Zeina Ghazal, brand manager Lavazza, G. Vincenti & Sons sal,

cooling, may develop cracking, which would cause it to deliver low-quality coffee and require maintenance. At Café Najjar, in order to give a more heightened consistency they introduced the Gia capsule machine. "The capsule system's brewing is in plastic and is a onetime use, so there is no tear, and the machine would require less maintenance. It is a new product that offers a fresh coffee, is user-friendly and controllable," explained Labaki. "It is not a question of whether pod or loose wins, but a question of what is more adapted for each outlet. We propose that our clients use pods when we serve less than 20 cups a day, when strict control is needed and when all the waiters will be preparing coffee. Using beans requires a professionally trained barista, knowing that once ground, the coffee starts losing its precious aromas," said Marc Naaman, general manager, Green & Co.

restaurants with a maximum

They are convenient, containing the exact dose of coffee (7g) ready to use and well protected by its cover. For loose beans, we highly recommend them for larger consumption in coffee shops and hotels…since beans are cheaper than pods and where 1kg loose coffee can yield 130 cups of espresso," explained Joelle

Younane Wakim, senior brand manager, Gabriel Bocti.

“HORECA

professionals are

starting to realize

the drawbacks

of coffee pods,

favoring taste

to convenience”

“It is a new

product that offers

a fresh coffee, is

user friendly and

controllable”



While some coffee suppliers believe that robusta is necessary to the blend, flavor and froth of their coffee, others believe that only an arabica blend is acceptable. Robusta is known for its extra edge and froth, while Arabica is full-bodied and wholesome in flavor.

"Fine coffee is arabica coffee, which is named for its original creators, the Arabs, who brought it from its native East Africa to the Arabian Peninsula, in the 15th century. All the delicate, much prized flavors possible in coffee are found in arabica. At Café Younes, where we offer freshly roasted beans, we only use

When we asked "coffee people" about the flavors of their single-origin coffees and coffee blends, we couldn't help but realize the significance that they attributed to arabica versus robusta beans

Arabica versusrobusta beans

arabica beans and not robusta," said Amin Younes, managing partner, Café Younes. The other commercially important species of coffee, robusta, is named after its robust outer shell. Its advantages are the low cost and the hardiness. For those interested in watching their caffeine consumption, arabica offers the advantage of half the caffeine content.

In general, Lebanese/Turkish coffee is known to use nearly 100% arabica in its blends. Meanwhile, many espressos will use a small percentage of high-end robustas along with a wider spectrum of arabicas, but many coffee experts believe that a fine espresso can only come from a blend of 100% arabica beans.

"Illy produces only one blend, with more than nine origins and it is 100% arabica. Robusta is generally cheaper, with less aromas and more caffeine," said Marc Naaman, general manager, Green & Co. Since its inception

in 1933, Illy Caffè has chosen to focus on a single, 100% arabica blend, made up of nine origins."In other words 'one blend, one brand,' the same taste wherever you are in the world. We don’t have different coffee flavors or cheaper and more expensive blends. This is the best blend we can do, based on our 80 years’ experience," explained Naaman. Illy is always pushing its research and development, according to Naaman and is on the lookout for even better origins or “haciendas”, it may be from the same country but a different region, that will deliver top quality and amazing aromas to be used in the blend.

"Once roasted, all coffee beans look the same. But actually there are dozens of different varieties. The difference between the two beans is significant. Arabica and robusta differ in taste, growing conditions and price," said Amal

Rouhana, brand manager, Mountain Mudd Espresso at LIP sal (a member of IPT Group). Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit and berries. Their acidity is higher, with that winey taste that characterizes great coffee. Robusta, however is valued especially in espresso for its deep flavor and rich froth or cream. "Mountain Mudd Espresso has nine different beans, each roasted individually over natural Oakwood fire, and then blended together once the roasting is complete," explained Rouhana.

Jean Nader, group commercial director, Al-Rifai Roastery sal

believes that the coffee blend depends on the type of coffee that you want to make and what it calls for. There are robustas that are more expensive than handpicked arabicas. "In order to have good espresso with rich foam, aroma and blend you need a percentage of high-end robusta along with arabicas that are good to build on, when making

espresso. We build the espresso blend on the structure that comes from a full bodied arabica along with a percentage of Ethiopian robustas."

Lebanese coffee is generally made from Brazilian arabica, mainly from the Rio Minas region. To the Lebanese, Rio Minas has turned into the most conventionally requested coffee, in terms of body, lots of acid but little aroma. "At Al Rifai, we use a lot of Santos,the best Brazilian 100% arabica, in our Lebanese coffee and no robusta," said Nader.

Turkish coffee is different from Lebanese coffee, in that it is a lighter roast and therefore more acidic, it is a finer, more powdery grind and uses 18% Brazilian robusta also known in some areas as “conilon,” along with Arabica.

"When you talk about espresso, all are blends. The more you choose gourmet beans the more you have a high quality of coffee. When you are using Arabica, it's handpicked, hand-washed and hand-packed. But Robusta is not a bad coffee. You have a large variety of robustas that are just as good as arabicas. It's a question of how every roaster blends his coffee. Every espresso has a secret recipe," said Nizar Labaki,sales and marketing director, HORECA department, Ste Ets

Michel Najjar.

"From a commercial point, one main reason coffees are blended is to use lower-quality coffee in the blend. Another reason is to create a proprietary or signature blend that leads consumers to associate a particular taste with a particular brand image," said Denise Safa, vice president, Super Brasil. Blending is essentially done to make a coffee that is higher in cup quality than any of the ingredients individually. "But high quality arabica coffee

“The difference

between the two

beans is significant.

arabica and robusta

differ in taste,

growing conditions

and price”


FACTS ABOUT ARABICA

AND ROBUSTA

should be able to stand alone. It should have a good clean flavor, aroma, body and aftertaste," she continued.

Arabicas are delicate, requiring cool, subtropical climates, lots of moisture, a rich soil, shade and sun. They are handpicked only when perfectly ripe, which contributes to their high cost. Lavazza Pienaroma beans are 100% arabica according to Zeina

Ghazal, brand manager lavazza, G.Vincenti & Sons sal., ”It is impossible to have 100% robusta in a coffee cup, it is always a blend of arabica and robusta,

is what makes their richness," she continued.

She further explained that robusta beans are grown at a lower altitude, 200-800 meters above sea level, and are hardier plants with no shade during the day, and are less susceptible to pests and rough handling. "They are mostly machine-picked, therefore blends are usually at a lower cost of production. Lavazza Gran Espresso is a blend between arabica (60%) and robusta (40%). It also has a very rich cream or froth," explained Ghazal.

It is believed that coffee was first discovered in Ethiopia. Arabica offers up to 1600 flavors and characteristics. It needs to be grown at an altitude of no less than 800 m above sea level and is mostly cultivated along the equator. The higher the arabica grows, the more intense its flavors tend to be.

Robusta can grow at sea level, is generally a bigger bean but does not offer the spectrum of flavors and characteristics and is not considered a specialty coffee. In some countries, robusta is included as a percentage in a blend and the consumers are not used to the bitter earthy flavor, often opting to add sugar to their coffee to mellow the taste.

Arabica beans resembling ripe cherries are selectively harvested by hand. Pickers scan the trees every 8 – 10 days, choosing only the coffee cherries that are at the peak of ripeness. Arabica harvest is labor intensive, thus more costly. Laborers who pick coffee by hand receive payment

by the basketful; as of 2003, payment per basket is between USD 2 and USD 10, with the overwhelming majority of laborers receiving the lower end of the pay scale. Coffee pickers are specifically instructed not to pick green coffee berries because their seeds are not fully mature. This is typical of growers who harvest for higher

the pickers or farmers are paid better for their labor. This is because these farmers have to have more experience and know what to choose and what not to choose. Gourmet coffee is more expensive, starting with the source and ending with the final consumer.

Depending on the grower, mixes of green and red berries, or just green berries, are used to produce cheaper mass consumed coffee beans. Red berries, with their higher aromatic oil and lower organic acid content, are more fragrant, smooth, and mellow. The most experienced coffee picker can only pick six to seven baskets per day.



So how do you choose when there is an endless array of possibilities? It all presses down to, well… a good press system, temperature control and a good filtering mechanism.

The Essentials"Espresso is all about pressure and temperature. A good coffee machine has to have these specs. Good water, good pressure and constant cleaning of the machine are essential. Water produces limescale, which could alter the taste of the coffee. Our Gia machine (for both capsule and loose coffee), provides that balanced ratio of quality to price to trendy design," said Nizar

Labaki, sales and marketing director, HORECA department, Ste Ets Michel Najjar.

"For 16 years we have distributed Wega espresso machines as well as the iconic LaMarzocco used by almost all top coffee shops and baristas worldwide. But the fact is, the best coffee machine is the one that is best serviced. A top machine without a regular maintenance service will extract very bad tasting cups," explained Marc Naaman, general manager, Green & Co.

"Purchasing an espresso machine is certainly a big decision! Espresso machines are a monetary investment, but they will reward you with

Did you know that, as a restaurateur, no matter how good your espresso blend is, without the right machine, you could be losing much of the aroma, taste and froth in your coffee?

The mean machines

saving money in the long run," said Habib El Khoury, sales and marketing manager, Linea D sarl,

representing De Longhi espresso machines. A super automatic machine will give that consistency in the volume, flavor, and taste at the touch of a button. You can grind, tamp, brew, and discard the used espresso grounds in one click, something that provides time-management in both new-age lifestyles and the HORECA sector.

Want what you need"We encourage clients to use machines that match their consumption, staff training level, whether they have a barista available and of course clientele," said Nawaf Beydoun, managing director, Crematica Coffee

Solutions. The main focus is to advise coffee retailers and ensure that they are equipped with proper training, products and equipment that is required for them to produce the perfect cup."Sometimes a client will request a large machine, and we help them to see the benefits of using a smaller or semi-automatic machine. Other times, when we see that their consumption has increased, we encourage them to use a larger machine," he explained.

"The making of a good espresso depends on how well it is pressed. Although the best

blends could come from Sicily or Napoli, the best espresso that I've had was in Milan, not because of the blend but because of the machine. The coffee shops in Milan know what they're doing," explained Jean Nader, group commercial director, Al-Rifai

Roastery sal.

ProgrammingSuper automatic machines provide the capability to program customized drink selections with one button, so the machine will be able to remember exactly how you like your espresso, cappuccino, café latte or macchiato. "Not all outlets have trained baristas, so user-friendliness is key and self-cleaning cycles and capsules for the machine are a must," explained El Khoury.

Proper ExtractionRoy Daniel, managing partner, Automatic Brewers (Barista) gives the essentials. "Drinking a good cup of espresso is the result of many factors, the most important being a good coffee machine. Espresso is a drink that is best prepared with a machine, hence the importance of temperature, pressure and cleanliness that play a crucial role in the outcome."

According to Daniel, proper extraction occurs at 90° C to 96° C. The lower the temperature

the more acidic the taste, the higher the temperature the more the bitterness. Eight to 10 bars is the ideal pressure range for good espresso extraction. "The essential oils that coffee beans contain will likely get stuck over time in parts of the machines, so cleanliness is key," he explained.

Beydoun agrees and adds that the installation of the machine must be done correctly from the beginning and that the staff must be trained and reminded with extra workshops. "When all these steps are followed the coffee machine can perform to its maximum potential. At Crematica, we make sure that our clients receive adequate training and follow up so that they are satisfied and our technicians are twiddling their thumbs," he said.

“In the quest

for the perfect

cup it’s

important to

not just focus

on one of these

factors as they

all contribute

to the final

product”



“The perfect espresso is a combination of the machine, grinder, blend and barista. In the quest for the perfect cup it’s important to not just focus on one of these factors as they all contribute to the final product,” said Zeina Ghazal, brand manager Lavazza, G.Vincenti &

Sons sal. Cleanliness is the key word, "Lavazza sets very high standards on cleanliness. The handles must be simmered in hot water every night to remove coffee residues. The cappuccino wand must be cleaned after each serving, before serving the drink to clients. Burnt milk can cause cancer and the client’s health must be the first priority of any respectable outlet,” she continued.

Traditional versus super

automatic machinesThe traditional manual espresso machine is often more affordable than a super automatic and more suitable for an espresso connoisseur or aspiring barista. If you want to have more control and input into your espresso flavors, then this would be the perfect machine for you. Essentially a traditional espresso machine will require you to grind your espresso beans, tamp them and brew the espresso. You will also steam the milk manually to create customized espresso beverages.

"This is a wonderful type of machine to use to truly experience the authenticity of espresso because you will be involved in every step of making that cup," said El Khoury. This also allows you to alter methods of brewing, to change flavors and consistency and get your drink exactly how you would like it. "Obviously, a traditional manual espresso machine using ground coffee would not be ideal at all in an office setting, but it is perfect for a barista or espresso lover," he continued.

What wins in HORECA?Pods or loose coffee machines? The advantages of pods include convenience and speed of preparation, easy cleaning, consistency of taste, and less waste. "Pod compatible machines were developed for small restaurants and other food service businesses, where espresso was not a specialty. The use of a pod machine eliminates most of the training required to operate conventional espresso machines," said El Khoury.

Some believe that the consistent quality of premium espresso pods is comparable to the average cup of handcrafted espresso and could boost consumer loyalty. Current pod technology produces a high volume of cream or foam created at the top of the cup, and a taste that many consumers find comparable with what is available in current espresso bars.

And for some real wear and tear, the Worldwide Barista Championship uses the Aurelia machine, which has been chosen each year, since 2009, as the official machine of the event. "With the support of an excellent machine and a perfectly blended coffee, you can brew a perfect espresso with thick crema and depth in flavor," said Firas Abi

Nasr, general manager, Ets. Rafic

Abi Nasr, local distributor.

In semi-commercial useFor instance, the Delonghi Super automatic machines allow you to program the following: the volume of shot that you will brew, (short, medium or long) one cup or two cups, the type of drink you will brew (espresso, cappuccino, café latte or café macchiato), the strength of the shot that you will brew, (extra mild, mild, standard, strong or extra strong) and they will even foam or steam the milk for you. “So they are great for semi-commercial use like small bistros, hotel rooms and offices or for home use,” said El Khoury.

Many people prefer the use of super automatic espresso machines because they also include a built-in coffee grinder, in order to save on purchasing

additional accessories, while reducing downtime. These machines also have the feature of a bypass doser that allows you to input pre-ground coffee if you want to brew another blend. These machines are preferred because the brewing and frothing will work side-by-side, so the entire beverage will dispense into the cup without you having to move it and are made of premium components to provide a longer life to the operation of the machine.

The capsule machineIn line with the idea of cost and waste management is the well-known Nespresso capsule machine. "Elegant, innovative design combined with forward-thinking technology make this machine a natural fit for the hospitality industry, offering the perfect combination of design and technology. It's about giving a full range of smart and stylish coffee machines with a variety of designs, functionalities and prices," said Pierre Debayle,country business manager, Nespresso MEAC.

Nespresso continues to expand its B2B range with the Zenius machine and the professional grade Aguila, for fast delivery in establishments in the HORECA segment demanding high quality gourmet coffee.

"The Aguila produces an impressive 400 cups per hour and is especially practical for those with larger volume requirements. The Zenius on the other hand is the perfect solution for smaller restaurants, bistros and offices

“So for instance,

we don't have a

different behavior

in the machine,

after let's say

1,000 cups”

with a smaller volume capacity for premium quality coffee," explained Debayle.

Quick to jump on board the capsule trend locally is Ets. Ste. Michel Najjar, who saw the opportunity to introduce the affordable Gia coffee machine, with a trendy ergonomic design. "Offices, hotel rooms, and clubs will want Gia the most, and for high turnover clienteles, there is a ‘loose coffee’ Gia that is especially designed for HORECA. The machinery has been extensively studied; we have done it right and invested over 2.5 million USD on it," explained Labaki.

Having cooperated with a renowned Italian expert to develop the taste and blend of the espresso, Gia is a machine that utilizes a 7-layer plastic capsule that's made in Germany and cannot be used in other machines. The main difference is that the brewing system is within the capsule itself. This provides a consistently good coffee every time. "So for instance, we don't have a different behavior in the machine, after let's say 1000 cups," said Labaki. The machine is also programmable to give you the cup level that you want.



Nutty aromas, chocolaty textures, acidity levels, full-bodied, aftertaste, dense in the mouth, sour, sweet, bitter and the list of similarities in describing some of our favorite beverages goes on—with the possible exception of “cupping” a term that may have trouble traveling far outside the coffee circle.

The parallels between coffee and wine production are almost identical except that a coffee roaster can change the outcome of a particular bean in as little as 15 minutes, whereas a wine maker may need to wait for years. But while the grape varietals are mentioned on most wine bottles, the coffee industry, the second strongest commodity after

There couldn’t be two more opposed beverages as coffee and wine; one puts a spring in our step, the other puts us to sleep. Yet, these contrary drinks share a lot of jargon that will have baristas using terminology typically heard in wine circles

Coffee & wine share a stage

petroleum, remains shy about it sources and how it blends its arabica and robusta beans. The origin of the coffee available to us, whether from Rio Minas or Ethiopia, remains mysteriously missing from the package label. Many a time it is simply the taste or price of the product that will hint as to its origin and quality.

So, does a fine coffee require a good blend rather than a single-origin bean? To Amin Younes,managing partner, Café Younes,the world of fine coffee is divided into people who think in terms of blends and people who persist in looking for perfection in a single coffee. "I truly insist that very few coffees have everything. Upon tasting a single origin bean, the

first thing that comes to my mind is 'what would be good with that?'” Someone blending for flavor will think about each bean and what will fill in the missing notes (spice, fruit, body, delicacy... "We advise our clients to try blending two or three coffees at home and vary the proportion of scoops, taking notes on each day's experiment. The result is that they will find 'a whole that is far greater than the sum of its parts' - the perfect blender's favorite quote," he explained.

"The picking, aging, roasting and blending is an art in its own right; a marinade of art in a cup. Just like wine, the production of a fine blend requires intricacy in the details," explains Nawaf

Beydoun, managing partner, Crematica Coffee Solutions

representing Zicaffé Italia. Utmost care is given to the blending and roasting phases during the production process because they will give birth to the key features of taste, aroma and froth. Roasting gives the beans a brown color, caramelize the sugars, carbonize the cellulose and create those various compounds that give aroma to coffee. "The Zicaffè plant uses hot airstreams to homogenously and gently roast the beans for a uniform roast, after which their temperature is cooled down with a forced airstream," he explained."Both have hundreds of chemical compounds that affect the flavor. A wine drinker swirls a glass to release a wine’s aroma, and a coffee drinker senses the aromas on different areas of the

palate," said Amal Rouhana,brand manager, Mountain Mudd

Espresso at L.I.P. sal (a member of IPT Group).

In the coffee industry, we hear about the similarities between wine and coffee all the time: both are sniffed and sipped for pleasure, both offer a complex variety of flavors and aromas, and both enhance meals and occasions. "Looking beyond the common aesthetics and culture of these two drinks, wine and coffee share another trait, their industries. Both are agricultural products from specific regions affected by the amount of sunshine and water they receive during the growing process," she stated.

Denise Safa, vice president, Super Brasil said that "the passion wine and coffee lovers share for those products, the infinite blends and aromas which exist, and the fact that both are an acquired taste show the parallels between both. They are both there to indulge oneself at a specific moment of the day, or are social beverages and conversation stimulators".

“Both are sniffed

and sipped for

pleasure, both offer

a complex variety

of flavors and

aromas, and both

enhance meals and

occasions”



And just like wine, the best coffee is fermented and then roasted, a two-fold procedure. Kopi Luwak is the most expensive coffee in the world and is available at several outlets including, Café Najjar. “The Kopi Luwak animal eats the coffee cherry or fruit. The seed of the cherry, which is actually the coffee bean that we know, will pass through the animal’s digestive system and marinate and ferment to give a special aroma. It is then appropriately washed and roasted,” explained Nizar Labaki, sales and marketing director, HORECA department, Ste. Ets Michel

Najjar.

"It’s been said that coffee is the new wine. The correlation is substantiated by the growth in coffee popularity and the further education of coffee as a specialty commodity," said Ryan Godinho,events director, International

Coffee & Tea Festival, Dubai. He further explained that they have been witnessing the development of coffee as a science similar to enology (the science of making wine), although at the moment there is no specific name for coffee

science. The people behind the development of specialty coffees often discuss the varietals, best growing regions, qualities and characteristics of favorite coffees, their complex flavors, best food pairings and so on, all of which resonate with the language of wine connoisseurs.

Godinho hit the notes spot on: "There is wine tasting and coffee

coffee bars. Gourmet meals are accompanied by gourmet wines and coffees. The palate has to be trained to fully appreciate both. You sniff both before tasting, both have varying degrees of depth and body, you can get lost in the experience of drinking either."

He further explained that a new trend is being developed to pair wine with coffee throughout a meal. Because sniffing the coffee acts to cleanse the palate by resetting the sense of smell, the taste buds are continually open to the other tastes enriching the meal." The different flavors seem to pop much more if beans are sniffed between courses," said Godinho.

Hospitality News Middle East tracked down some of the coffee industry’s players to get some tasting notes:

Amin Younes, managing partner, Café Younes SAL

"Just like mono-varietal wines, we have introduced single-origin coffees such as Sumatra, Bolivia and Costa Rica beans and imported and carefully cupped 3 single-origin coffee delicacies"

Joelle Younane, senior brand manager, Gabriel Bocti

“We at Cafés Richard introduced a Grand Crus menu for coffee pods where we gave the consumer a choice for his coffee. It’s like going to a restaurant only serving house wines versus a wine menu or variety. In our case, it's a variety of 6 single origin 100% Arabica"

COFFEECIONADOS COMMENT

Pierre Debayle, country business manager, Nespresso

MEAC

"Nespresso is a sensorial experience. Every Grand Cru coffee in the Nespresso B2B range is the product of a complex process of selection, assembly and roasting. This autumn we will introduce our Crealto Grand Cru with its round, roasted notes and subtle nutty aromas.”

Nawaf Beydoun, managing partner, Crematica Coffee

Solutions

"Every wine has a mood and every blend of coffee also has a time and place. We may look for a strong and intense flavor or something gentler and more harmonious. It doesn't make the experience better or worse, it makes it a unique marinade of that moment".

With a more discerning clientele and its over-stimulated palate comes the challenge of finding a good barista, possibly one that could compete to become a champion. Coffee connoisseurs share with us their ideas on what it takes to become a champion barista in the 2013 UAE Barista and Latte Art Championship events of the International Coffee and Tea Festival to take place October 8 - 11 at the Meydan Grandstand and Convention Centre in Dubai.

Temperature "A good Mountain Mudd Espresso barista has to be friendly, keep

As awareness of coffee blends, preparation methods, and types of coffee beverages grows, so too do the criteria that call for a good barista

What it takes to become a champion barista

smiling, and carefully listen to customers’ demands. Each customer needs his coffee to be served a certain way, for example: no foam, extra foam, flavor certainties and so on. A good barista also makes sure the coffee is served at the recommended temperature: a little hotter than usual in order to last longer, unless customers require otherwise," said Amal Rouhana,brand manager, Mountain Mudd

Espresso at LIP sal (a member of IPT Group).

Essentially the idea is to educate the baristas in order that they may educate the consumers. It's a

“Attention to detail

throughout the

whole process.

Lastly, fresh, high

quality coffee”


“A charismatic,

customer-driven

person who is

team spirited, with

a positive attitude

and humor when

possible”

two-way street. "Our coffee brand Barista has recently introduced the Coffee Academy, a one-of-a-kind department inside our company whose mission is to educate coffee lovers and baristas all over the country. Starting from coffee history to advanced Latté art techniques, our basic and advanced courses are available to all at a very reasonable price," said Roy Daniel, managing partner, Automatic Brewers.Their main objective is to increase the awareness of coffee, and most importantly train individuals and corporations about how to prepare the best cup of coffee.

And while some may say that a good barista will give you a fine cup of coffee, others believe that ideally, there is much theory that needs to also be learned. A great barista is a trained and experienced coffee maker. "One should have a thorough understanding of coffee from crop to cup and an in-depth knowledge of the theoretical and practical aspects of coffee production: grinding, brewing and presentation. They should know everything about the coffee that they are serving, including its history and production," said Firas

Abi Nasr, general manager, Ets

Rafic Abi Nasr.

But in the "land of reality," as Abi Nasr put it, a great barista should also be, “a charismatic, customer-driven person who is team spirited, with a positive attitude and humor when possible; passion, creativity and ability to work under pressure are key. A good barista also knows that customers are not only there for the coffee but also for an inviting experience."

Mastering multi-taskingA barista's dress code is smart, sharp and clean. Self-education is also key in the coffee industry. The idea is that a barista will take an owner's pride in the business and in delivering outstanding coffee. "The perfect barista has also mastered multi-tasking. All too often he is pulling shots, steaming milk and taking other orders while making the customer feel special," continued Abi Nasr. An added plus, is when the barista remembers customer names and preferences and can read customer moods, lifestyles and know which coffee to recommend accordingly.

"Successful companies stand behind their employees and encourage their professional development. In the same sense, a champion barista is a

said Ryan Godinho, events director, International Coffee

& Tea Festival, Dubai. Above all else, support from the companies could come in the form of taking time out to

Baristas in the UAE begin preparations for a national championship event to take place in October. Organizers announce plans to reduce registration fees for UAE Barista and Latte art championships

IC&E, the organizer of the International Coffee and Tea Festival, the only dedicated trade event for the coffee and tea industry in the Arab region, has announced marked down fee for low-paid baristas who are interested in competing in the upcoming 2013 UAE Barista and Latte Art championship events of the International Coffee and Tea Festival. Baristas in the UAE have already begun preparations for the event, which will once again be held as part of the festival that will run from October 8 to 11, 2013, at the Meydan Grandstand and Convention Centre in Dubai.

Being a completely mission-driven initiative, the UAE Barista & Latte Art Championships are an entirely not-for-profit feature of the International Coffee & Tea Festival, with proceeds from contestant registration fees funded back into set-up costs. IC&E said that while the championships have generated great interest among UAE’s baristas, many cash-strapped professionals are unable to compete.

The entry fee is now subsidized and the structure helps create a fair playing field for deserving baristas to showcase their skills. Registration fees are meant to ensure the championships take place on the highest standards and to fly in judges from various countries to serve on the judging panel.

This, in turn, would be the driving force behind the development of a more specialist and higher quality coffee culture within the UAE. “We are excited to pave the way for better opportunities and a brighter future for local baristas. Moreover, a more competitive field will give the UAE a better shot at making a strong mark at the World Barista Championships, where the country’s entry this year placed among the top 30,” said Ryan Godinho, event director, International Coffee & Tea Festival, Dubai.

practice and participate in these championships and through financial support of the baristas. “We, as organizers, empathize with the difficulties low-paid baristas are faced with and would like to acknowledge their talent at an equal and non-discriminatory platform," explained Godinho.

"It’s not just about going through your routine - you need to be able to give details to the judges about why you have chosen your coffee, and show them that you understand that coffee well enough that you are able to change your preparation methods (dosing, tamping, grinder calibration etc). It also just takes a huge amount of hours practicing and experimenting," said Godinho. Being a champion barista is also about promoting the knowledge and consumption of specialty coffee to consumers.

CommunicationGodinho's criteria for a successful competitor are: good coffee knowledge and good communication skills - the ability to describe your choice of coffee in terms of origin characteristics and processing method. A top performer will be able to

and workstation, deliver flawless and consistent technique in producing all 16 coffee beverages, within the required time, all the while engaging, interacting and providing the judges with exceptional customer service. Attention to detail throughout the whole process. Lastly, fresh, high quality coffee!

LATESTUPDATE


Although the region loves its coffee, no local establishment will go without a good tea selection. The Middle East has historically been a tea drinking culture with bouts of ethnic coffee to break the routine. For one, the International Coffee & Tea Festival in Dubai, has shown that Arab countries in particular had strong representation at the event amid reports that the region has more than tripled its consumption of coffee and tea over the last decade. According to Ryan Godinho,show director International

Coffee & Tea and Festival, Dubai and National UAE Coordinator for World Coffee Events, "The Middle East’s flourishing coffee and tea market offers an ideally conducive environment for cafés and restaurants that continues to grow exponentially."

What wins, tea or coffee?"The pleasure of drinking quality loose tea is a world trend, but it is still shy in Lebanon. On

Today, despite being affected by the coffee shop norm, the region remains first and foremost a tea drinking culture. Hospitality News asked some experts in the industry what their opinion is on the future of tea in the region

the contrary, tea seems to be stronger than coffee in the rest of the region. In Lebanon, coffee still wins," said Nicole

Fayad, partnet, Tea Potes sal,distributors of Awan Tea whose partners are Caroline Abdelnour, Malek Ghorayeb and Nagy Rizk. The reasoning is that apart from the tea amateurs, the young generation has developed a recent attraction for tea, while the older one often associates tea with a remedy to drink when feeling ill. "It is a matter of building knowledge and awareness," she continued.

One way of looking at the tea experience is by likening it to oenology and the art of wine fermentation and blending. "For quality teas, and only for the unflavored original teas like the Indian Darjeeling or the Chinese wu-long family, the tea tasting terminology is exactly the same as that of wine," she explained. Teas are recognized by the gardens, estates or regions that they are plucked from. "The main

difference is that while most wines age well, most teas except for the Chinese pu-erh, don’t age well," said Fayad.

Bagging TeaWith today's fast-paced society, tea bags have gone from an item of convenience to a given. While much of the taste and aroma is lost, the tea experience is often bagged in even the most luxurious of 5-star hotels. But those that know will tell you that the best taste is a result of a well-infused tea. "The very best way to make tea is with high-quality, fresh whole leaf loose tea, which offers the best guest experience

provided you're using the correct teaware," explained Eva Zaatari,managingpartner, Trading With

Luxury,authorized Jing Partner. The company's Jing tea and teaware has been specifically designed to allow the leaves to circulate and infuse properly.

"Tea bags have a bad reputation but a good tea bag, like the Jing whole leaf tea bag - utilises the exact same whole leaf tea form - is in fact better than a poor quality pot for infusing loose tea," continued Zaatari. It is essential that the customer's tea experience begins with seeing what's infusing.

BrandingMeanwhile, no matter the quality of the tea experience, the role of branding is now a key criterion that has become ingrained in the guest's judgement scheme. "For instance, good branding is extremely important for a brand like Jing that is focused on luxury hospitality, whose guests are becoming more brand savvy," said Zaatari. People are looking for modern, sophisticated brands in 5-star hotels and the branding should represent this.

The hotel needs to assure their guests that they are receiving the best quality product available and according to Zaatari, this is initially judged on the presentation. Jing’s gold branding symbolizes the high standards of the company. "Seeing that the old-fashioned brands of yesterday are no longer necessarily the top quality products available, consumers are more open to trying new, forward-thinking alternatives and can be attracted through branding," she explained.

Both Zaatari and Fayad believe that packaging is directly related to quality. "In order to keep its quality and freshness, tea must be kept away from light, heat and humidity. It is highly recommended to use airtight (metallic) boxes. As tea absorbs nearby smells, it should never be stored in open containers," said Fayad.

It’s all in the infusing



Densaroma Capsules

and pods by Zicaffè

ItaliaA dense coffee with an invigorating aroma, a pleasant and acidulous taste and persistent froth, made from a selection of top-quality sustainably cultivated Arabica beans. Densaroma coffee is blended and slow roasted in the western Sicilian way, then immediately packaged to preserve freshness. Its modified atmospheric packaging preserves the fragrance over time.Crematica Coffee Solutions

[email protected]

Prestigio Espresso This coffee’s bold aroma and extraordinary sweet, freshly ground flavor is available in three blends: Regular, decaffeinated and organic.Ets. Rafic Abi Nasr

cafeabinasr.com

Café Younes After more than 75 years of service, Café Younes retails high quality coffee that is freshly roasted and ground on the premises. Its range of artisanal premium quality Arabica coffees comes from over 10 countries. Café Younes SAL

cafeyounes.com

Al Rifai Coffee Al Rifai’s finest selection of pure coffee beans 100% arabica are delicately roasted and ground using a traditional old process, creating a harmony of superb flavors. Al Rifai is sure to arouse your senses with its rich aroma and smooth incomparable taste.

alrifai.com

Super Coffee Its 3–in-1 coffee is roasted for differing palates, using fine ingredients, its regular coffee makes use of fine coffee beans, a top-grade creamer and sugar and its rich blend has a distinct premium taste, as well as a robust aroma.Super Coffee Corporation Pte Ltd

supergroupltd.com

The Western Cup American

Coffee This filter coffee is wild and full-bodied, with a genuine flavor resulting from its carefully selected, blended and roasted coffee beans. Ets. Rafic Abi Nasr

cafeabinasr.com

Maatouk Gourmet

BlendLebanese coffee made of 100% Brazilian arabica beans that have been medium-roasted to ensure a rich aroma, full body and smooth taste. This blend is available in original or cardamom blends. Maatouk Factories sal

maatouk.com

Crema in Tazza by Zicaffè

ItaliaCrema in Tazza Superiore, Crematica Coffee Solutions’ number one blend, is the only one in Lebanon that is certified by the National Institute of Italian Espresso. Made with arabica green coffees, it gives espresso an intense aroma and dense, homogenous froth. Packing the warm beans in airproof bags with a special one-way valve assures the preservation of the fragrance. Crematica Coffee Solutions

[email protected]

Lavazza Pienaroma

and Lavazza Grand

Espresso Beans Pienaroma is a 100% arabica beans available in 1 kg bags, while Grand Espresso Beans is a blend between arabica and robusta beans, also available in 1 kg bags. G. Vincenti & Sons SAL

g-vincenti.com

Ali Café Distributed in Lebanon by Al Sultan Food Stuff, this instant coffee is known for its 3-in-1 and 2–in-1 premix coffee sachets. The company has introduced a range of products including a white coffee and cappuccino, with different flavors such as original, caramel cappuccino and macchiato latte.Al Sultan Food Stuff Co.

alsultanfoods.com

Café Abi Nasr

Lebanese Coffee A result of more than 50 years of experience in coffee blending, roasting, grinding and packaging, this coffee is available in three blends: regular, with cardamom or decaffeinated. Ets. Rafic Abi Nasr

cafeabinasr.com

11 COFFEES TO SIP



& 11 MACHINES TO CHOOSE FROM

Aurelia Espresso machine The World Barista Championship has selected, for the 5th year, Nuova Simonelli’s Aurelia as the best espresso machine in the competition. Its thermal stability and ergonomic features allow for the extraction of an optimal cup of espresso coffee.Ets. Rafic Abi Nasr

cafeabinasr.com

The Bravilor Bonamat

B5 Filter coffee machineB5 is the ultimate American coffee machine. It brews large quantities of quality filter coffee into two containers of five liters, each.Ets. Rafic Abi Nasr

cafeabinasr.com

PERLA coffee machinePERLA POD by Barista Espresso has an adjustable coffee dosing system and an energy saving feature; it is available in black, white and red.Automatic Brewers SARL

barista-espresso.com

WEGA for LAVAZZA

Model: LB4700This heavy duty Lavazza Capsule machine is versatile, robust and modern, containing a cappuccino wand and hot water dispenser.G. Vincenti & Sons SAL

g-vincenti.com

Lavazza Machines for OfficesAvailable only on consignment based on minimum monthly consumption, this reliable, innovative solution was developed to optimize the aroma and flavor of an espresso. G. Vincenti & Sons SAL

g-vincenti.com

Lavazza Blue

FRONTEREDDesigned by Pininfarina, this machine is available on consignment, with a minimum monthly consumption of 150 capsules.G. Vincenti & Sons SAL

g-vincenti.com

NESCAFE AlegriaThe new NESCAFE Alegria dispensing systems are easy to use and maintain. They serve drinks fast and with hassle-free operation. Nestle Professional is launching a new creamer made of semi-skimmed milk.

Nestle Professional

nestle.com

SantosA precision coffee dispenser that contains and dispenses ground coffee, for all espresso machines. This easily removable dispenser can be placed on the counter or wall-mounted. Great for bars, coffee shops or coffee roasters.Sfeir Industries SARL

sfeirindustries.com

X7.1With an unmistakable design by Luca Trazzi, for cappuccino and espresso lovers, the X7.1 is ideal for outlets serving less than 20 cups a day.Green & Co - Illy Caffè

[email protected]

X2With a classic design by Luca Trazzi, the X2 requires minimal maintenance and extracts perfect Illy espresso cups. Its stainless steel body, strong steam for creamy cappuccinos, automatic stop and cup warmer make it ideal for small and medium restaurants.Green & Co - Illy Caffè

[email protected]

Gia Espresso Machines, The passionate tasteUncover a brand new experience with Gia Espresso machines. Stylish and practical, they satisfy your craving for the real Italian Espresso taste, whether it’s strong, mild or decaf. For cappuccino and hot chocolate lovers, you can also customize your cup with Gia Station. Equipped with a milk container, this latest innovation allows you to add foamy milk for a cappuccino-like Espresso, or hot chocolate for a richer and frothier taste. For a more vivid interior, Gia machines come in trendy colors, Black, Red, Blue and Orange. Call 01 695 420 and order Gia machines and capsules, delivered to your home or office for free.Société Ets. Michel Najjar

cafenajjar.com

hospitality news middle east // aug-sept 2013

Documents

lebanese coffee market

coffee preference

coffee issues

espresso versusthe

espresso addicts

complex world of coffee

market leaders

coffeebased beverages