True brew

> Ital­ian barista Eddy Righi is here to of­fer the real taste of Ital­ian cof­fee at Caffe Pas­cucci

The Sun (Malaysia) - - LIFESTYLE -

from Costa Rica, Colom­bia, Gu­atemala, and more.

Each fran­chisee is also given the free­dom to pre­pare other non­cof­fee bev­er­ages to suit the lo­cal cul­ture’s taste buds.

For ex­am­ple, cus­tomers vis­it­ing out­lets in South Korea will find more iced tea va­ri­eties as well as pop­u­lar Korean lat­tes in pur­ple sweet potato and yellow pumpkin flavour.

“In Italy, we don’t need a lot of smooth­ies or juices, we only need good espresso-based drinks,” said Righi.

“But over here, non-cof­fee drinks are very im­por­tant, so we al­low [the fran­chisee] to pre­pare their own recipes.”

This is a win-win sit­u­a­tion for the non-cof­fee drink­ing mar­ket who will be pleased with the va­ri­ety of Pas-ciok op­tions.

A Pas-ciok is essen­tially a hot bev­er­age made from a melted bar of drink­ing choco­late – ex­tremely rich, thick and de­light­ful.

The choco­late bars used are pro­duced and ex­ported from Riz­zati, the Pas­cucci fam­ily’s choco­late com­pany in Fer­rara.

Righi added that the fam­ily is also in­cred­i­bly proud of its tea se­lec­tion, with teas im­ported di­rectly from Sri Lanka, south­ern China, and more.

In Malaysia, there are three Pas­cucci out­lets opened this year all in the Klang Valley in Trop­i­cana City Mall, Me­nara Hap Seng 2, and Sun­way Pyra­mid.

So far, the favourites for Malaysians are amer­i­cano, iced amer­i­cano, cap­pu­cino, fil­ter cof­fee and espresso.

“I’m very happy about that be­cause [even though] we have blended cof­fee and lat­tes with syrups, those are not the best sell­ers [and that] means, Malaysians are start­ing to un­der­stand the real ap­proach to cof­fee.”

For the up­com­ing fes­tive sea­son, Caffe Pas­cucci will be rolling out two fes­tive cof­fee bev­er­ages – hot mocha pan­net­tone and frappe pan­netone – us­ing the brand’s own pan­net­tone syrup as its base.


(clock­wise, from left) Righi ... show­ing the proper way to pre­pare, brew and serve cof­fee, Pas­cucci style.

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