THE SYRUP REVOLUTION
Anthony Bedoyan, general manager of La Marquise International in the UAE, Qatar and Oman since 2004, has over 16 years of experience in the coffee profession. Prior to being elected as a board member of the SCA in the UAE/MENA, he served as judge at the UAE National Barista Competitions from 2010 onwards in the Barista and Latte Art Championships section, and at HORECA 2018 Lebanese Barista Competition. He also focuses on new coffee talents, organizes competitions, conducts training sessions and keeps abreast of all the new specialty coffee roasters in the region.
As sensory jury member of the 2018 Lebanese Barista Competition, what challenges have you witnessed?
One of the biggest challenges faced when it comes to this specific context is the quality of the single origin bean used by the baristas, simply because the higher the quality, the more flavorsome the outcome.
What are the main changes that have taken place in the coffee-making industry?
Coffee-making has changed dramatically in the past decade, specifically, the decrease in demand for commercial coffee and the increase, as well as evolution, of specialty coffee, which is growing at a phenomenal rate. This is mainly due to the desire among consumers to enjoy coffees that have distinctive characteristics and exotic flavors. Such growth has also been expounded by consumers’ everchanging tastes and sense of discovery, driving various industries to introduce new concepts, flavors and mixes.
Does this explain the trend for adding syrup to coffee?
To be honest, I prefer to have my coffee without any additional ingredients or flavors as I enjoy the combination of sweetness, bitterness and acidity coffee presents to the taste-buds. However, with consumer trends, it’s highly popular to add or mix syrups to enhance the flavor of the coffee. It’s all about finding a good balance that everyone can appreciate and enjoy.
Is there a specific syrup flavor that doesn’t yet exist that you’d like to see produced?
I have been a resident of the UAE for many years now and have come to like dates, which are considered a fundamental part of the UAE’S heritage and identity, tremendously. As such, I have yet to find a brand that has mastered the precise taste of sweetness in any date syrup.
What are as some of the most interesting flavors of syrup that go well with coffee?
Off the cuff, I would say that popcorn and saffron are some of the most interesting syrup flavors that complement coffee-based drinks. If calibrated correctly, the taste is surprisingly pleasant. The trend of syrup flavors is here to stay. However, syrups are in higher demand when it comes to ‘mocktails’ (non-alcoholic cocktails), as well as regular cocktails, since these have a higher turnover. Some important factors to keep in mind when selecting a syrup brand is to make sure the syrup has a low percentage of sugar content, a high percentage of fresh ingredients and no added artificial colorings. Of course, the quality and source of the water used are also a key concern.