Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.
Issue link: http://freshcup.epubxp.com/i/50871
+ ere's one certainty: The coffee and tea world is a continu- ously evolving one, driven by surging interest from an ever-educated consumer base as well as the industry's consistent and intrinsic push to know more, be more and do more. There are baristas seeking a richer-tasting espresso, tea aficiona- dos on the hunt for a more intense brew and café operators seek- ing bar efficiencies. All of it contributes to an industry in which evolution's pulse only quickens. In the end, the industry-wide goal remains universal: a sip that transcends all previous sips, an experience that elevates what we all thought could be done in the tea and coffee realm, and some- thing that reminds us all of the possibilities. With that in mind, we present the latest crop of gadgets that are grabbing industry attention and adding to the bag of tricks professionals can draw on to elevate their output every day. THE TIPPING POINT Every barista spends a fair amount of time behind the milk steamer perfecting cappuccinos and lattes. A new product to be used in those pursuits is Espresso Parts' Sproline Steam, which helps baristas provide a dense and emulsified milk foam. perfect his use of the tip within a few months. "And once I learned the steaming positions and how to use the tip, I was astounded," he says. "It's velvety, silky foam every time." While using the tip lengthens preparation time, Schomer says the extra investment of time is worth the finished product: a bubble-free foam that delivers a richer, more consistent taste. For baristas and operators intent on offering a better cup and invested in the art of steaming, Schomer believes the tip is a strong ally. "It's all about quality in the cup, and these tips help make that happen," he says. The Sproline Steam Tip fits commercial La Marzocco and Slayer espresso machines, while an adapter can be added to Nuova Simonelli units. TEA AT THE TOUCH Those working behind the bar are often looking for ways to execute drinks quickly and effectively, and a new product puts that idea in motion when it comes to tea orders. St. Helena, Calif.-based TeaTime Trading recently introduced the one-touch, single-serve teapot featuring a traditional glass spout (or brim) on a borosilicate glass vessel. Fitting inside the vessel is a BPA-free plastic infuser that includes a stainless-steel filter, allowing users to brew loose or bag tea. Using a process called hydrodynamic cavitation, the output side of the tip features high and low pressure zones, which produce an implosion of the smaller micro-bubbles created when steaming milk. With a tighter bond to the bubbles, the milk better holds its shape and retains the gas bubbles of the coffee under the surface of the beverage. "These are nothing short of revolutionary," says Espresso Vivace's David Schomer, who began using the tip last summer at his Seattle business and calls it "a game changer." Though the Sproline Steam is a professional tool that requires precise technique and practice, Schomer says he learned how to Users of the single-serve teapot, which many loosely refer to as a "gravity teapot," begin by placing the desired amount of tea— loose or bagged—into the infuser, and then filling it with boiling continued on page 50 freshcup.com January 2012 49