Sup­plier spot­light: Ets. Rafic Abi Nasr

Hospitality News Middle East - - SPECIAL REPORT - cafe­abi­nasr.com, smart­l­o­gis­tic­ssal.com

What are the new­est machines used and how do they add value to the end re­sult?

There is no doubt that the VA388 Black Ea­gle Gravitech from Vic­to­ria Ar­duino is the es­presso ma­chine for all those who ded­i­cate their lives to cof­fee. This ma­chine was cho­sen as the of­fi­cial ma­chine of the World Barista Cham­pi­onship 2015-2017. The builtin Gravi­met­ric tech­nol­ogy guar­an­tees a per­fect es­presso, al­low­ing the user max­i­mum pre­ci­sion by en­sur­ing to­tal con­trol at all stages of ex­trac­tion. The barista just has to set the weight of the liq­uid in the cup for each blend. That means each cof­fee cup can be made with the same ra­tio, en­sur­ing a con­sis­tent brew. Fur­ther­more, the tech­nol­ogy mea­sures the weight of the liq­uid ex­tracted di­rectly in the cup. The data is there­fore much more pre­cise and, more im­por­tantly, is not af­fected by other fac­tors, such as the shape of the fil­ter, the tamp­ing force on the cof­fee and the con­di­tion of the show­er­heads.

What are the new­est mar­ket trends?

Ac­cord­ing to USA’S Na­tional Cof­fee As­so­ci­a­tion 2017 Na­tional Cof­fee Drink­ing Trends, the con­sump­tion of de­caf cof­fee has risen from 0.19 cups per day to 0.39 cups per day, the big­gest per­cent­age in­crease of any cat­e­gory, which is mostly driven by 1824 year-olds at 19 per­cent. This is mainly due to the fact that younger con­sumers con­sider the act of get­ting cof­fee as an oc­ca­sion, a gath­er­ing, a busi­ness meet­ing and more. There­fore, and to mod­er­ate their caf­feine in­take, de­caf­feinated cof­fee has be­come a likely choice. Many years ago, we in­tro­duced a de­caf­feinated ver­sion of cafe Abi Nasr, which you can find in most su­per­mar­kets and the Pres­ti­gio es­presso de­caf­feinated line is avail­able in many ho­tels and restau­rants.

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

Clients are be­com­ing more and more de­mand­ing when it comes to cof­fee. They are in­trigued by cof­fee ori­gins, roast­ing de­grees, ex­trac­tion meth­ods and prepa­ra­tions of cof­fee cock­tails. Even­tu­ally, this will cre­ate changes through­out the whole sup­ply chain, es­pe­cially in how cof­fee is roasted, blended and packed as sin­gle ori­gins, de­liv­ered and pre­pared by the barista.

Fi­ras Abi Nasr Gen­eral Man­ager Ets. Rafic Abi Nasr

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