Sup­plier spot­light: Barista Es­presso

Hospitality News Middle East - - SPECIAL REPORT - barista-es­

What, in the past year, have been some of the most in­ter­est­ing nov­el­ties in­tro­duced?

Dur­ing the past year, we at Barista Es­presso fo­cused on di­ver­si­fy­ing our cap­sules’ range. The Choco­late Shot was launched: a nov­elty prod­uct that has re­ceived the Gul­food In­no­va­tion Award, a pres­ti­gious ac­co­lade that we are proud of. In terms of cof­fee prod­ucts, new blends and fla­vors will be launched dur­ing Christ­mas, so stay tuned.

What sort of ex­pe­ri­ence are you of­fer­ing your cus­tomers at the point of sale?

We will soon open our own Barista Show­room that will in­clude all our prod­ucts in ad­di­tion to a Café cor­ner where cus­tomers can en­joy a cup of cof­fee, freshly roasted from our fac­tory.

What are the new­est mar­ket trends?

Ac­cord­ing to a Min­tel re­port, cold brew sales have jumped 580 per­cent from 2011 to 2016. Iced cof­fee, which uses heat to ex­tract cof­fee, has been re­placed by this new trend that uses the time fac­tor: soak­ing beans in wa­ter for 12 hours or more to turn wa­ter into cof­fee. The year 2018 will hope­fully be the one in which we in­tro­duceour own Barista Cold Brew.

What are the changes you ex­pect to see in the global cof­fee in­dus­try?

I be­lieve ready to drink (RTD) cof­fee will start in­vad­ing the re­gion very soon. Spe­cialty cof­fee and cof­fee shops will keep on grow­ing. To sum­ma­rize, how­ever you brew it or serve it, con­sumers are de­mand­ing, more than ever, a good, tasty cup of cof­fee.

Roy Daniel Man­ag­ing Part­ner Barista Es­presso

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