Give me that Flavour Kick! - C. E. C. Catering Equipment Co. Ltd.

01/08 Issue
Franke Magazine
www.franke-cs.com
CoffeeBar
Flavour and Taste
Give me that Flavour Kick!
Caramel, nut & coconut – natural flavours are conquering the coffee world
Dante Coffee
A Taiwanese coffee chain on course for success
Push the Flavour
Franke Coffee Systems: products for the latest in drink trends
4–6
8–9
12–14
Contents
Page 2
Contents
Give me that Flavour Kick!
Caramel, nut & coconut – natural flavours are conquering the coffee world Page 4–6
A Cupful of Power
Those brown beans also keep you fit and healthy
Page 7
Dante Coffee
A Taiwanese coffee chain on course for success
Page 8–9
It’s all a Matter of Taste!
And there’s no arguing about taste
Page 10–11
Push the Flavour
Franke Coffee Systems: products for the latest in drink trends
Page 12–14
Honoré de Balzac:
Coffee as a performance booster
Page 15
46% Goes into Coffee
Interview with Sabine Immelnkemper, Monin (D)
Page 16–17
News
In brief
Page 18–19
Editorial
Editorial
Page 3
Marga Gyger
CEO Franke Coffee Systems
Dear ladies and gentlemen,
Dear Coffe Connoisseurs!
How do you take your coffee? Do you like it black, with lots of milk, or even with a special added flavour? This
edition of CoffeeBar is all about aroma and taste. The articles look at how we distinguish between different aromas and why tastes differ from one person to another. In our interview with a leading syrup manufacturer, we find
out more about the most popular flavours that add that “special something” to our modern coffee specialities.
Franke Coffee Systems set the standard – when it comes to flavoured coffee, too. With our Spectra units you can
now mix coffee with powdered chocolate or instant flavour and fresh milk at the touch of a button. You’ll also
discover some interesting facts about our innovative concept for automatically mixing-in preset doses of syrup
when preparing coffee specialities.
A survey by Franke shows that international catering professionals see the combination of coffees and syrups as
a trend that is here to stay. They are therefore prepared to invest in the fully automated preparation of these
creative drinks. Find out more in the article entitled “Innovations”.
As always, our Magazine aims to give you an insight into the world of coffee enjoyment and bring you up to date
with the latest news. For example, our presence at the spring trade fairs in Tokyo, Singapore, Hamburg and Chicago: it was in these cities that Franke Coffee Systems introduced their products to catering industry professionals. The positive feedback following our participation at these trade fairs tells us that we’re on the right track, and
we look forward to continuing to share our success with you.
On this note, I wish you interesting and enjoyable reading.
Sincerely,
Marga Gyger
CEO Franke Coffee Systems
Cover Story
Page 4
Give me that Flavour Kick!
Caramel, nut & coconut – natural flavours are conquering
the coffee world
Flavoured coffee is definitely the latest trend. There is hardly a franchise company or chain in the food sector that is not offering flavoured coffee. Talented
baristi in independently owned catering establishments are also mixing syrups,
sauces, milk and coffee – to suit the individual tastes of their customers.
sweet flavouring: it’s the American way of
life that today’s connoisseurs have in
mind. For coffee-bar baristi, caramel,
chocolate, macadamia and cherry syrups
made from natural flavours are the way to
satisfy the demands of today’s cosmopolitan crowd.
…born in San Francisco…
Like many other trends, the taste for flavoured coffee originated in the US. Volker
Preibisch, Secretary General of the German
Coffee Association, explains: “Apparently
the first flavoured coffee was made in San
Francisco using espresso, foamed milk
and a dash of flavoured syrup. In the
1980s flavoured coffee drinks became
particularly popular on the West Coast,
and from there they conquered the palates
of coffee lovers the world over.”
“Flavoured coffee is a pleasure for all the
senses. For me, a delicious latte macchiato with caramel flavour prepared just for
me by the barista is definitely a feast for
the eyes. From the first sip, I can smell a
thousand different aromas, not to mention the unforgettable, sweet taste in my
mouth…”
…these are the sort of comments you
hear from coffee lovers when they describe their experience of flavoured coffee. Gone are the days when all it took
was a cappuccino to feel whisked off to
the sunny climes of Italy’s Riviera. Now it
has to be a coffee speciality with lots of
foamed milk and a dash of wonderfully
Caramel, hazelnut & Co.
The most popular flavour remains caramel, followed by hazelnut, vanilla, almond,
coconut and chocolate. In Germany, people prefer the classic varieties. “Most
restaurateurs offer between five and ten
different varieties. But many manufacturers have more than 60 flavours in their
product range,” adds Volker Preibisch.
Syrup manufacturers such as Monin, Da
Vinci and Torani also offer the most popular flavours in a sugar-free version.
Coffee shops lead the way
Unsurprisingly the trailblazers of flavoured coffee are the many coffee shops
that cater for the quality awareness of
their mostly young clientele, and their
fondness for experimenting. For coffee
Cover Story
Page 5
So who’s drinking flavoured
coffee?
Young people, “best agers” and LOHAS (Lifestyle of Health and Sustainability), the new category of intellectual connoisseurs.
shops, flavoured coffee can be prepared
quickly and simply and – what’s more – it
helps to boost sales. “Raspberry meets
espresso” is a typical banner at one leading coffee-shop operator. Modular coffee
concepts provide the greatest choice,
with specialities mixed individually to suit
the personal taste of each customer.
An international favourite
Flavours are definitely gaining ground
worldwide. Until recently, syrups were
used mainly for cocktails and as dessert
dressings; however the coffee sector’s
share is now growing constantly and
spreading all over the world. The United
Arab Emirates are fairly typical in this respect: the Arab population there is going
for coffee and cocktail specialities without alcohol, but with non-alcoholic flavours such as Amaretto and Pina Colada.
The Asian market is also proving receptive to all kinds of flavours. According to
estimates by the trade magazine foodser-
vice there are now no fewer than 1,630
coffee bars in Germany (as at 31 December 2007). In Europe, Tchibo, McCafé,
Starbucks and Segafredo are the big players. However, independent restaurateurs
are often underestimated. Indeed, small
independent coffee-bar owners are scoring heavily with innovative, quality-based
ideas and can thus stand out from the
mainstream.
Modular offers are the trend
Nowadays, new tastes are being tried out
with a keen sense of experimentation.
The spicy brown coffee beans are now
able to develop their aroma to the full.
Baristi can be creative and mix an infinite
number of combinations of sophisticated
drinks, cocktails and hot beverages. The
steady demand for a modular concept is
being met with flavoured coffee. Everything’s possible, and every wish is fulfilled.
Focussing on the new generation
Flavours are popular with the young and
the young-at-heart. In the coffee sector
the target group is clearly the younger
generation. A quick peek inside the many
coffee bars in the world’s big cities says it
all. “15- to 25-year-olds in particular like
to smooth-over coffee’s classically bitter
taste with a mix of milk, coffee and syrup,” says Volker Preibisch. However, the
flavoursome drink also appeals to the
older inhabitants of big cities because it
inspires them to experiment. This is in
keeping with the increasingly popular
trend towards “light” offers, i.e. coffee
specialities with more milk and less caffeine. Sugar-free syrups and low-fat milk
are also stepping into this new universe
of coffee specialities.
Cover Story
Page 6
Flavour & Aroma
Two words – one meaning. In Germany we use the German term Aroma to differentiate between types of syrup. Aromas are natural and nature-identical flavour
additives. The English equivalent term is flavour (or “flavor” in US English).
A lasting trend or a passing fad?
When the wave of coffee shops first began
in Germany, the future of drinks sweetened with syrup did not look very promising. Now, several years later, syrups are
an integral part of the coffee catering industry, and the food retail sector has a
huge selection of syrup varieties to offer
the ultimate consumer. Volker Preibisch
believes that “in future the trend towards
organic products may well also extend to
flavoured coffee drinks and the syrups
used.” At present, sales are still highest
in coffee shops and espresso bars. Traditional cafés and tea rooms, service stations and other outlets are only slowly
coming round to the idea of flavoured
coffee. Outside the cities, the trend in
rural areas is evolving at a slower pace.
Perhaps many restaurateurs and baristi
still lack the courage to offer something
new. Yet the steadily rising sales of syrups
show that the time is ripe for new flavours.
So – let’s taste it!
Success factors
• A maximum of 5–10 syrups
on offer
• Attractive presentation
• Take-away
• High product quality
• Natural flavours
• Also available without sugar,
lactose, fat, etc.
The trend includes
• Flavoured coffee = coffee specialities with syrup available in flavours
such as caramel, hazelnut, vanilla &
chocolate
• Moccas = coffee specialities fin­
ished off with light and dark chocolate sauce
• Syrup “light” = sugar-free
• Milk types from non-fat to lactosefree
A Cupful of Power
Coffee
Lifestyle
Those brown beans also keep you fit and healthy
Page 7
Many major and scientifically relevant studies show that coffee is healthy, that it
keeps you fit, and guards against a number of illnesses. With its multitude of
constituents (over 1,000) coffee has a wide-ranging impact on the human body
– you only have to think of caffeine, vitamin B, minerals, various acids and antioxidants. Featured below are just some of the benefits of those little brown
beans.
ical Research. Together with Alex de Mendonça from Lisbon University, she demonstrated that caffeine has a favourable
effect on the speech faculty and logical
thinking of older women. However, it’s
the quantity that counts: the positive effects only kick in after three cups of coffee
or six cups of tea a day. In contrast, this
caffeine effect has not been shown in
older men.
Does coffee help you concentrate?
Absolutely! Caffeine’s ability to help us
stay awake ensures that we remain mobile
and fit. And as studies of the human brain
have shown, drinking coffee also helps
you to concentrate more. Short-term
memory in particular can be boosted with
a good cup of coffee.
What’s actually inside a brown coffee
bean?
An American study shows that coffee has
many health-promoting properties. Besides caffeine, the popular hot drink also
contains a large number of antioxidants,
which protect our cells against harmful
free radicals. The study reveals that an
adult drinking 1.64 cups of coffee a day,
for example, absorbs almost 1.3 mg of
antioxidants.
Does drinking coffee improve your
ability to think?
It does in older women. That’s the conclusion reached by the scientist Karen Richie
at the French Institute of Health and Med-
Caffeine’s effects on the…
Brain:
• increases awareness and alertness
• stimulates thinking
Heart:
• widens the coronary vessels
• allows the heart to beat faster and
stronger
Bronchi:
• helps to relax and expand lung tissue and the flow of air through it
Kidneys:
• has a diuretic effect
Gallbladder:
• promotes lipolysis
• protects against gallstones
Does caffeine soothe muscle pain?
It certainly does. A good coffee helps
competitive athletes to deal with muscle
pain. It also stimulates the heart, the metabolism and breathing. The body’s blood
pressure and temperature are given a
boost. And tiredness evaporates, giving
us more drive.
Coffee as prevention?
The latest studies prove that regular consumption of coffee reduces the risk of
developing gallstones by 25%. The roast
substances in coffee have an antioxidant
effect. And the chlorogenic acid in coffee
may also help to prevent cancer of the
colon and liver.
Does coffee make you beautiful?
If only! But one thing’s for sure: coffee
makes you slimmer as it stimulates the
metabolism and ensures that food is burnt
off more effectively. The bitter agents in
coffee also help to protect the teeth against
decay.
That’s yesterday’s coffee!
Many of the negative effects once attributed to coffee are now considered outdated. Coffee was said to raise insulin
and blood sugar levels, increase blood
pressure, have a dehydrating effect, and
negatively affect blood fats. But all that’s
yesterday’s coffee! The German Nutrition
Society also recently stated that the view
that coffee has a dehydrating effect on
the body was based on misinterpreted
data from earlier studies.
References
Page 8
Dante Coffee
A Taiwanese coffee chain on course for success
The name of the famous Italian poet, Dante, who wrote the “Divine Comedy” has
been adopted to give Dante coffee the meaning and depth of poetry. It is Dante's
way to express a passion and devotion to high-quality coffee while excelling at
providing exceptional customer service.
Dante Coffee launched its first store in
Taipei on November 12, 1993. At that
time, coffee was a luxury in Taiwan. There
were few people who were able to pay the
high price of coffee.
In order to bring the coffee culture into
people's lives, Dante Coffee became the
first coffee shop to provide its customers
with high-quality coffee at an affordable
price.
With its exquisite modern style and highquality service, Dante Coffee has established a solid position in the coffee market. After years of refining the various
flavours and creating delicious recipes,
The first Dante Coffee Shop in Taipei
Dante Coffee has adopted a regional marketing strategy to cultivate different segments of the market. There are now around
131 Dante coffee shops in Taiwan and
this number is increasing every month.
Besides classical types of coffee, Dante
Coffee also serves the latest drinks such
as hazelnut café latte or caramel macchiato. Many variations are also available as
iced coffee.
Dante Coffee has been using Franke coffee
­machines for over ten years. The reason
Dante Coffee decided in favour of the
Franke Sinfonia coffee machine lies in its
the high performance and great-tasting
coffee. The company believes in providing its customers with the highest quality
coffee at an affordable price. Dante Coffee shops are built to provide a relaxing
and enjoyable atmosphere for their customers. A break from everyday routine!
References
Page 9
The development of Dante outlets in the Taiwan area
140
137
124
Number of outlets
120
112
100
100
80
71
83
77
87
62
60
48
40
26
15
20
2
1
0
1993
■ Total
5
1995
1997
1999
2001
2003
2005
2007
■ New openings
The distribution of Dante coffee shops
Location
North Taiwan
Number
of outlets
114
Central Taiwan South Taiwan
13
4
Shanghai
Indonesia
Total
1
5
137
Coffee
Competence
Page 10
It’s all a Matter of Taste!
And there’s no arguing about taste
Taste is made up of a mix of different perceptions. There’s the flavour of food and
drink, and the sense of taste with its five main sensations: sweet, sour, salty, bitter
and umami. There’s also what’s known as the “mouth feeling”, i.e. what the
mouth’s sense of touch tells us about the food.
Seeing, smelling, tasting – those are the
senses we use whenever we enjoy a cup
of coffee. The coffee’s flavour, acidity and
body are the main assessment criteria.
What’s important to know is that the way
things smell and taste is down to our
genes. The combination of active genes
is unique to each individual person. As a
consequence, every odour and taste is
perceived differently. Why is that?
Taste is provided by specialist epithelial
cells distributed across the tongue in
around 2,000 taste buds. Ten to fifty sensory cells are packed together in each
taste bud. Via a taste pore filled with fluid,
flavours reach receptors located on appendices known as the taste styli of the
sensory cells. Some of these cells are
specialised in bitter tastes, others in
sweet ones, others still in umami.
Hazelnut tastes like hazelnut…
…and yet the taste of hazelnut is not the
same for everyone. The genes responsible for the nose’s olfactory receptors influence not just our sense of smell but
also – to a large extent – our sense of
taste. More than fifty genes, which evidently can be activated or deactivated at
random, ensure that everyone has his or
her own unique sense of smell and taste.
That may also explain why some people
love flavoured coffee and others don’t.
A data highway to the brain
The tongue is particularly sensitive to bitter agents. It is able to taste as little as six
milligrams of bitter quinine in a litre of
tonic water. With sweet, salty and sour
tastes, i.e. natural sugar, cooking salt
and vinegar, concentrations have to be
1,000 times higher for us to notice them.
The palate also registers stimuli, and the
pharynx detects the shape of the food, its
consistency, temperature and spiciness
Taste
Our sense of taste
The structure of the mouth is in fact quite
simple, given that the tongue’s taste
buds recognise only five different tastes:
sweet, salty, bitter, sour, and umami.
Umami is a Japanese word and translates
as meaty or wholesome. And yet these
taste sensations are sufficient to differentiate between edible and inedible
food.
Photo credit: German Institute
for Human Nutrition (DIfE)
everywhere in the mouth, throat and nose.
All this information then passes along the
data highway of our nerve paths, straight
to the brain, which analyses what the
tongue has just sampled.
Sweet is always good…
In a brochure entitled Die Erforschung der
menschlichen Sinne [Researching the
Human Senses] published by the Federal
Ministry of Education and Research in
2006, Professor Wolfgang Meyerhof, who
heads the Department of Molecular Genetics at the German Institute for Human
Nutrition (DIfE), makes the case that different taste preferences are responsible
for determining whether someone prefers
their coffee black and bitter, or with lots
of sugar and milk. The research scientist
has found that “the inborn dislike of a bitter taste does not remain throughout
one’s life; it tends to weaken with the
years.” Just why the trend towards bitter
chocolate and all kinds of coffee specialities is soaring at present still has to be
fathomed.
Coffee
Competence
Page 11
Our sense organs:
Tongue
• Umami*
• Bitter
• Salty
• Sour
• Sweet
Bitter
* Japanese term designating one of the
fundamental qualities of the sense of taste
Sour
salty
Smell
The brain’s aroma maps
As human beings we have around 350
active receptor genes for our sense of
smell. Every aroma activates a unique
pattern of receptors in the nose, so theoretically we’re capable of coding no fewer
than 350350 aromas. Each of these aromas recorded by the brain is assigned a
unique “aroma map”. In every human
­being these maps are laid out in the same
way from birth. So, when someone talks
about an orange aroma, we all understand something similar. However the
combination of aromas creates a completely new aroma. So 1+1 does not add
up to 2, but to something quite different.
Sweet
The human nose is an olfactory trap capable of capturing thousands of odours.
What might smell nice to one person may
be revolting to someone else. Indeed, the
way in which we store odours is extremely subjective and emotional. 90% of what
we “taste” is based on what our nose
tells us. Whenever we taste something,
with each bite and each swallow hundreds of aroma substances stream up
from the food in our mouth to our olfactory cells.
Coffee – an aromatic delight
To recognise the aroma of a coffee speciality, you need to place your nose right
above the hot drink and take a deep
breath. Trained noses are even able to
recognise subtle differences in smell
from caramel to nutty and spicy simply by
sniffing the bean itself. So, mixed and
complemented with sweet syrups, the
popular “flavoured coffee” becomes a
genuine explosion of taste in the mouth.
Acidity and body
One of coffee’s distinctive taste characteristics is its acidity. Gourmets are highly
appreciative of the delicate acidity that is
so particular to coffee. The acidity is
picked up by the taste buds on the edge
of the tongue and the back of the mouth.
It lends the coffee its intensity, freshness
and dimension. If it’s not there, the coffee tastes bland and flat. The stronger the
roast, the weaker (milder) the taste, with
other characteristics of the coffee bean
overlying its acidity. Another characteristic is body, i.e. the lingering taste the coffee leaves inside your mouth.
An extra helping of taste
It’s the combination of the aroma, taste,
consistency and appearance of a coffee
drink that triggers the sensation of coffee
enjoyment inside the brain. In other
words, there are no limits to the many
taste experiments that are possible with
the interplay of our taste senses.
Innovations
Page 12
Push the Flavour
Franke Coffee Systems: products for the latest
in drink trends
At Franke all it takes is the touch of
a button – and the drink consisting
of coffee, drinking chocolate or flavour and fresh milk is ready. Whether it’s caffè mocca, choco-macchiato
or caramel cappuccino – an infinite
variety is taking the catering market
by storm. And now the latest drinks
can even be prepared as a hot or
cold version, fully automatically.
Preparing the sophisticated coffee-mix
drinks with fresh milk is made possible
with the Franke Spectra S (speciality machine) in combination with the Spectra I
(instant unit) and a refrigeration unit with
milk system. Depending on the version,
up to three different sorts of coffee bean,
three different types of chocolate or instant flavours, and fresh milk (hot, cold or
with frothed milk) can now be mixed. All
at the touch of a button!
The Spectra line also offers a wide range
of other features to meet the needs of
caterers and restaurateurs. There is a
choice of different machine configurations and alternatives such as the number and combination of grinders and
powder containers, the choice of the right
brewing assembly or the three different
user interfaces: Basic, Vetro and Touch.
At Germany's Intergastra trade fair for hotels, restaurants and catering in Stuttgart
and the Internorga in Hamburg, Franke
Coffee Systems presented a concept with
which syrups are also automatically integrated into the preparation process for
coffee specialities. The basic machine is
part of the Sinfonia model series. The
Sinfonia’s well-known features are now
complemented with the fully automatic
mixing of syrup. The syrup variety required is selected using a new functional
Combining the Spectra S with the Spectra I and the refrigeration unit makes it possible for the first time to mix
fresh coffee, instant powder and fresh milk at the touch of a button. A Franke innovation.
operating panel with preselect functions.
The structure of the menu navigation is
very user-friendly. Several flavours can be
programmed. The syrup is dispensed at
the same time as the milk and coffee/
espresso, so that there are no delays. The
milk for the high-output station is supplied using the under-the-counter solution with “Bag in Box” for two different
types of milk.
Flavoured cappuccino at
the touch of a button –
from the Franke Sinfonia
FSA!
Innovations
Page 13
How do Franke Coffee Systems customers see the development of flavoured coffee in their businesses or in their
country?
Matthias Dold, McCafé Senior Specialist
McDonald’s Deutschland Inc., Munich, Germany
“McCafé uses six different syrups, with caramel syrup the
clear favourite. Syrups still have a great deal of potential at
McCafé. Coffee syrups have not yet become a standard product
in Germany. So active promotion and presentation are very
important.”
Erik Wiljanen, CEO
Oy Vendor Group Ab, Helsinki, Finland
“Flavoured coffees do not play a big part in the coffee out-ofhome sector in our market. You can find them basically only
in the coffee shops but our estimation is that only 5–10% of
the coffees served in the coffee shops are flavoured, and the
share is not growing. I have a feeling that the ‘world champions in coffee consumption per capita’, the Finns, are quite
traditional when it comes to coffee. For them, coffee should
taste like coffee.”
Heiko Lochner, Sales Manager
AZUL KAFFEE GmbH & Co. KG, Bremen, Germany
“When it comes to coffee and flavour, a lot depends on the
creativity of the restaurateurs or caterers themselves. What
people want is variety, and surprising taste sensations.”
Baltasar Guañabens, Business Development Manager
Caffè d’Autore, S.L., Barcelona, Spain
“The market for coffee and flavour is growing in Spain. Concepts that are well thought-out are particularly popular.”
Baltasar Guañabens, Caffè d'Autore S.L., Barcelona:
“Coffee & flavour concepts that are well thought-out
are particularly popular in Spain!”
Innovations
Page 14
At the Internorga, Ben Kobe served up highly
individualised requests for flavoured coffee from
visitors to the trade fair.
Will coffee with syrup soon also be available at the touch of a button? At the Intergastra and Internorga trade fairs Franke
Coffee Systems asked around 300 catering professionals about their taste preferences, including the following questions:
Question 1
Question 2
Question 3
Question 4
■yes
Do you use syrups/flavours in your business?
In your opinion, is the use of syrups a growing trend?
Are you planning to use syrups in future or to widen their use?
Would you invest in the fully automatic preparation of drinks with syrup?
■no
■ did not answer
100
91
90
80
70
65
61
60
%
55
50
40
39
35
30
26
20
0
10
7
10
1
0
1 Do you use
syrups/flavours?
10
2 Is coffee with syrup
a trend?
3 Are you planning to
use syrups?
4 Would you invest in fully
automatic preparation?
39% of respondents already have flavoured (coffee) drinks as part of their range. Three different syrups/flavours are offered on
average. With 91% of “yes” answers it is clear that most catering professionals see flavoured (coffee) drinks as a growing trend;
more than half the respondents (i.e. 55%) are also willing to invest in the fully automated preparation of flavoured drinks.
Innovations graphics: Petra Pettmann, PP-Kommunikation
Honoré de Balzac:
Coffee as a performance booster
Coffee
Lifestyle
Page 15
Coffee has played an important role in the lives of many famous people. Honoré
de Balzac’s excessive consumption of coffee in particular is legendary: the French
writer is said to have enhanced his creativity with the help of strong coffee.
day; the other, coffee. Apparently the two
prisoners survived both the king and the
physicians who were monitoring the experiment.
The English physician and anatomy professor William Harvey was also a regular
coffee drinker. Malicious tongues even
claim he would never have discovered
the human body’s circulation in 1628 if
he hadn’t stirred up his own blood
through excessive coffee consumption.
Ludwig van Beethoven reportedly used to
count off exactly 60 coffee beans when
preparing a cup of espresso.
Honoré de Balzac, born in Tours on 20 May 1799; died in Paris on 18 August 1850.
Honoré de Balzac was excessive – in
many respects. His uncompleted cycle “La
Comédie humaine” comprises 91 novels
– out of the 137 he had planned. Such an
incredible output required a frenzied rate
of working, and Balzac worked 15 to 17
hours a day – dressed always in a monk’s
habit. His consumption of coffee was legendary. He is said to have drunk up to 60
cups of a particularly strong espresso every day.
He also owed his exceptional vitality and
drive to the stimulant. However the excesses of one of France’s best known realist authors were not limited to his output as a writer. He was also a bon vivant
and indulged in an expensive lifestyle
that included a carriage and horses, fine
clothes, elegant apartments, a country
estate, and many lovers. He was heavily
indebted, and suffered from constant
overexertion and increasingly severe
health problems.
Many other artists are also well known for
their affinity for the coffee brew. In his
Coffee Cantata Johann Sebastian Bach
countered the criticism of coffee consumption with humour. Later, Carl Gott­
lieb Hering was a little more serious when
he composed the canon “C-a-f-f-e-e, trink
nicht so viel Kaffee” [don’t drink so much
coffee] – naturally with the six initial
notes C – A – F – F – E – E. The Swedish
King Gustav III is even said to have sought
to prove that coffee was poisonous. To
this end, two prisoners who had been
sentenced to death were pardoned: one
of them was then made to drink tea every
Johann Wolfgang von Goethe was also an
enthusiastic coffee drinker. As he lay on
his deathbed, a coffee was brought to his
bedside. Looking at the hot drink, which
to his mind was too dark, the poet is said
to have uttered the words “mehr licht”
(lighter!), then closed his eyes forever
without ever tasting the drink. His final
words have long been misconstrued due
to the confusion between the German
adjective licht and the noun Licht. The
idea of distilling coffee is also said to
have stemmed from Goethe. It was only
later that the chemist Friedlieb Ferdinand
Runge discovered caffeine as the active
ingredient.
Interview
Page 16
46 % Goes into Coffee
In 2007 the syrup manufacturer Monin sold several million bottles of syrup in
Germany, 46% of which were used for flavoured coffee. Sabine Immelnkemper of
Monin Germany tells us why.
Sabine Immelnkemper, Monin Product
Manager, spent several months on site at
MONIN Inc., the Monin subsidiary in
Florida, looking at syrup and coffee trends
in the US. The experience she gained
there is now being incorporated into her
Monin marketing concepts for the German
market.
How is syrup made?
Immelnkemper: “Monin syrup and liqueurs have been manufactured by the
French family-owned business (established 1912) for the past three generations. Monin syrup is made from fruit,
plants, nuts, spices and pure sugar –
without the addition of any fats or cholesterol. It’s these natural flavours that give
coffee specialities their unadulterated
natural taste.”
What flavours go with coffee?
Immelnkemper: “Around 30 of our syrup
varieties and three sauces (light & dark
chocolate, caramel) are suitable for the
coffee sector. Our absolute hits are hazelnut, caramel, coconut, almond and vanilla. Sugar-free “light” versions in caramel, hazelnut and vanilla flavours, with
fewer than six calories per cup, are perfect for the calorie-conscious connoisseur
keen to enjoy that flavour kick.”
What’s the best way to prepare
flavoured coffee?
Immelnkemper: “Connoisseurs like their
own personal flavour when it comes to
coffee, too. We recommend using Italian
coffee or strong filter coffee and always to
serve it with a little milk, cream or a topping of foamed milk. After all, fats add to
the taste and ensure that the flavour of
the syrup is able to develop fully. The rule
of thumb is: the hotter the drink and the
stronger the coffee, the more syrup you
need to add. Fruit flavours such as cherry,
strawberry, raspberry and orange are also
often used in combination with dark
chocolate sauce or chocolate syrup.”
What are moccas?
Immelnkemper: “Moccas are among the
latest coffee trends in Germany. In the
States these are coffee drinks flavoured
with chocolate. They are made with gourmet sauces such as chocolate or caramel,
and taste lovely and creamy. The sauces
dissolve quickly and completely and give
the coffee a typically chocolatey touch.”
Which are your target groups?
Immelnkemper: “There are no specific
target groups in the sector of coffee and
milk-mix drinks; after all, there is almost
no limit to their uses, and syrup is used
regardless of age, income and social sta-
“The use of syrups in the coffee sector
is increasing remarkably. Flavoured coffee
is definitely the latest trend.”
Sabine Immelnkemper, Monin
tus. We have observed, however, that
flavoured coffee consumers are mainly in
the 20 to mid-50 age bracket. As far as
consumption away from the home is concerned, the target group consists more of
people with average to high incomes,
since coffee specialities in coffee shops
and systems-based catering tend to be
relatively more expensive compared with
other drinks. We are also finding that, in
addition to coffee shops, more and more
restaurateurs and hoteliers are starting to
use sweet flavours.”
Rule of thumb: The hotter the drink
and the stronger the coffee, the more
syrup you need to use. A dash of milk
allows the flavour to develop to the
full. Extra sugar is not required.
How well is your syrup range doing?
Immelnkemper: “Our annual syrup sales
have gone through the roof in recent
years. The number of flavours has more
than doubled: in 1997 we were offering
32 flavours; today our customers in Germany can choose from more than 70 syrup varieties. Worldwide, Monin has more
than 100 flavours in its range. What we
thought was inconceivable ten years ago
has now happened. The volume of Monin
syrup used in Germany for coffee specialities has almost reached the amount
used for cocktails. In the States, syrup is
used primarily for flavoured coffee. Statistics for 2003 show that in the US 90%
of total syrup sales are used for flavoured
coffee.”
What are the benefits of industry
packs?
Immelnkemper: “Monin is offering part of
its product range as litre packs (hazelnut,
caramel, coconut, almond, vanilla) specially for professional coffee machines.
This means that quick machine-based
dosing and the fully automated production of drinks with coffee, syrup and milk
will guarantee successful operation for
busy coffee bars. The practical 0.7-litre
industry bottle with integrated pourer
makes the syrup easy to use and to portion out – a key criterion for the barista
when it comes to calculating costs.”
What makes Monin syrup so distinctive?
Immelnkemper: “Restaurateurs, caterers
and baristi in Germany are able to choose
from more than 70 different syrup varie­
ties. They are highly concentrated (1 to 8)
and high-yielding. And, because it dissolves so quickly, the syrup blends instantly with the drink, whether it’s hot or
cold, and doesn’t separate. Monin syrup
stands out by virtue of its long shelf life
and does not need to be kept in the refrigerator. Stored under hygienic conditions
and at room temperature, it can easily be
kept for several months.”
What marketing tips do you have?
Immelnkemper: “To help restaurateurs
and caterers draw their guests’ attention
to flavoured coffee, we provide the industry with presentation and sales promotion aids. They can be supplied free of
charge on request along with the order.
Monin also offers the catering industry
blank cocktail menus and menus with
coffee specialities, which can also be
printed and customised to the wishes of
the restaurateurs – if the purchase quantity is appropriate.”
What do baristi need to bear in mind?
Immelnkemper: “They simply need to stay
on the ball at all times, and pick up on
new flavour trends, but ultimately never
lose touch with the basics. In other­
words, for newcomers and more conservative coffee lovers, always have the
standard varieties caramel, hazelnut, coffee and chocolate in your range. For cus-
Interview
Page 17
tomers who like to experiment you should
also be able to offer more unusual flavours
such as chocolate-peppermint, chocolatecherry and other combinations with fruit
or spice flavours. Seasonal specialities
usually also mean a boost in sales with,
for example, gingerbread, cinnamon or
Irish coffee over the Christmas period...”
Comparison of syrup sales by
segment*:
USA:
■56% coffee and tea
■29% sodas and others
■ 15% cocktails
Germany:
■50% cocktails & soft drinks
■46% coffee specialities
■4% cuisine, patisserie & other
applications
* Sales survey by Monin Syrups
News
Page 18
News
In brief
The Franke Coffee Systems headquarters are to expand. The extension will be ready for occupation in August 2008.
Franke Coffee Systems is expanding. The
headquarters in Aarburg, Switzerland,
are to be extended.
When the hundred-strong workforce of
Franke Kaffeemaschinen AG moved into
their new premises at the beginning of
2005, none of them could have imagined
that three years later the new building
would be bursting at the seams and that
both the production and the office space
would almost have to be doubled. And
now the work is done: Franke Coffee Systems’ new extension is to be inaugurated
in early August 2008. Growth has been
enormous. The space which in 2005 had
been set aside in the new building to allow production to expand has already
been used up, right down to the very last
square metre.
The existing production hall is to be enlarged by 2000 m² in order to guarantee
the added capacity and ensure that the
set goals are achieved. Additional pro-
duction lines and test stations will be created. The physical logistics capacity is to
be increased in the incoming goods and
dispatch areas to improve the flow of
goods and the overall efficiency. Space is
also slowly running out at the office
premises in Aarburg, where even the
meeting rooms are constantly occupied.
That’s why the office building is to be expanded, too. Besides the annex wing, an
additional storey is to be added to the
existing building across both wings. The
ground floor will feature a new, spacious
and representative showroom, with
enough space to showcase the entire
range of Franke coffee machines in an attractive setting. A larger Coffeerama will
also be created to provide in-house staff,
partners, customers and anyone with an
interest in coffee with everything they
need to know about coffee and the art of
enjoying a good cup of coffee. The rapid
growth of Franke Coffee Systems is reflected not just in these construction
measures. In 2005, 100 employees were
working at the headquarters in Aarburg;
today no fewer than 255 people are working with great dedication on behalf of
Franke Coffee Systems.
A new site for coffee competence in Germany. Groundbreaking ceremony for the
new Franke bremer premises
Franke bremer is building a new threestorey company building on a 2.8-hectare
plot. The groundbreaking ceremony was
carried out by the group management on
23 January 2008. “The new building, with
its spacious training and exhibition area
and its modern sales and logistics centre,
underscores the image of Franke Coffee
Systems as a systems-based supplier in
the professional coffee-machine sector,”
says Marco Diedering, Managing Director
of Franke bremer GmbH. Together with
more than 170 employees, he is looking
forward to moving into the new building,
which is planned for autumn 2008.
News
Page 19
Successful launch of the Franke Spectra
in Japan
The Hoteres is Japan’s leading trade fair
for the hotel, restaurant and catering industry. At this year’s fair in Tokyo, held
from 11 to 14 March 2008, Franke Coffee
Systems introduced Japan to the Spectra
for the very first time. Live demonstrations of the very latest coffee machine
models from Franke were met with a great
deal of interest, and many existing and
potential customers were attracted to the
Franke stand. Besides the official live
demonstrations, customer-specific presentations of the Spectra were also made.
Success was not long in coming, thanks
not least to a dynamic and motivated
Franke team at the stand itself. We look
forward to further successes with the
Franke Spectra in the Japanese market
very soon.
“Copa Caféna Samba” of coffee beans
– coffee has never been as seductive
Introducing the new La Spaziale S5 Compact – the power-packed compact model
The name says it all. The two-unit filter
holder model is a bundle of energy in ­a
space-saving design. Its dimensions are an
astonishing 580×520×530 mm (W×H×D)
and house two programmable units, two
Launch of the Spectra at the Hoteres in Tokyo
steam outlets and one hot-water dispenser. The power-packed compact model was
presented to the German market by
Franke bremer in February, to great success. The market launch in Japan took
place two months later through Franke
Coffee Systems Japan.