Hospitality News Middle East - - PRODUCT ZONE -

Stavros Lam­prini­dis, from Greece, is a lively, some­what ec­cen­tric char­ac­ter whose pas­sion for cof­fee has led to him win­ning more than half a dozen world cof­fee cham­pi­onships. As an au­tho­rized mem­ber of the Spe­cialty Cof­fee As­so­ci­a­tion (SCA), Europe, and a judge at HORECA 2018 Le­banese Barista Com­pe­ti­tion, he has trav­eled the world and brain­stormed with cof­fee man­u­fac­tur­ers, farm­ers and just about every­one work­ing in the sup­ply chain. Here, he gives his take, from the global cof­fee in­dus­try’s per­spec­tive, on the trend for us­ing syrups in this pop­u­lar bev­er­age.

As a vet­eran of the cof­fee-mak­ing in­dus­try, what do you re­gard as the main changes that have taken place in the busi­ness and what has caused them?

Cof­fee-mak­ing has changed sig­nif­i­cantly over the past two decades. Dur­ing the first wave, con­sumers wanted instant cof­fee, while in the sec­ond wave, com­mer­cial espres­sos dom­i­nated. To­day, in the third wave, con­sumers not only want dif­fer­ent types of spe­cialty cof­fees, but are ex­pect­ing their baris­tas, roast­ers and farm­ers to be more in­formed about the cof­fee they are han­dling. Fur­ther­more, these same con­sumers in­sist on know­ing more about where and how their cof­fee is sourced and made. This, in turn, has re­sulted in the of­fer­ing of bet­ter qual­ity cof­fees, de­spite the fact that we still have much to im­prove.

Con­sumers’ ever-chang­ing tastes have driven var­i­ous in­dus­tries to in­tro­duce new con­cepts and fla­vors. Is this why adding syrup to cof­fee has be­come a pop­u­lar prac­tice?

It’s true that con­sumers are al­ways look­ing for some­thing new, which drives peo­ple in the food in­dus­try to ac­com­mo­date de­mand. The use of syrups is one way to go about do­ing just that, es­pe­cially when it comes to in­tro­duc­ing nov­el­ties that may hold new ap­peal for con­sumers.

Is there a spe­cific syrup fla­vor that doesn’t yet ex­ist that you’d like to see pro­duced?

Ac­cord­ing to in­dus­try sources, the big brands are hard at work cre­at­ing an en­tire line of new fla­vors. On a per­sonal note, the one fla­vor I would re­ally like to see man­u­fac­tured is tomato, while fla­vors and other ingredients that have worked well for me in the past are fruits, nuts, bis­cuits and herbs. When it comes to choos­ing any kind of syrup, the qual­ity, fresh­ness and amount of chem­i­cals in­volved are cen­tral el­e­ments of con­sid­er­a­tion.

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