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/59523
COUNTER INTELLIGENCE continued from page 73 PRESS ON Canadian company Grosche has developed a pair of French press devices that are designed to bring smoother flavors to the coffee and tea brewed within. The Rome and Madrid mod- els hold one liter each, and both designs feature two filters, which prevent solids from getting in the cup and muddling flavors. What's more, the products have unique arching han- dles intended to add both elegance and safety. The cylinder is made from hand-blown borosilicate glass, making it usable for contents of any temperature. 519/618-9022. grosche.ca WELL-FRUITED Monin Gourmet Flavorings recently unveiled a line of blender-ready fruit smoothie mixes. The pre-sweetened mixes are made with real fruit and other natural ingredients and will be available April 1. The five flavors—Mango, Peach, Wildberry, Strawberry and Strawberry Banana—also can be blended with other fruit-fla- vored Monin products to create a variety of options. The product comes in a 46-ounce re-sealable container, and unopened pack- ages boast a 12-month shelf life and do not require refrigeration. 800/966-5225. monin.com BEST OF THE FEST Coffee Fest New York, held March 9-11, saw more than 2,300 Big Apple attendees roll through the gates, and a number of industry businesses and individu- als grabbed honors during the event. Awarded for best new consumable products were Torie & Howard's Organic Hard Candy, Alicia's Artisan Edibles' Farm Fresh Milk Caramels and Effie's Homemade Tea Biscuits. Meanwhile, Kim Yeung of Holly Brown Coffee in Hong Kong grabbed the top prize (and $2,500) in the Coffee Fest Latte Art Championship. Counter Culture's Ryan Soeder finished second, and Nick Van Slett of JP's Coffee & Espresso took third. 800/232-0083. coffeefest.com SIMPLICITY AT YOUR SERVICE Technologies Coffea, a coffee-device manufacturer in Quebec, recently introduced a machine that helps bring better coffee to restaurants and other environments where convenience and quality are both important. The Coffea Pro-II can brew by-the-cup and can be programmed to fill serving vessels up to 80 ounces in volume. It also takes care of grinding and dosing, meaning the operator simply presses a button to begin the brew process. The product features a sleek, modern design and insulated stainless steel that can help cut down on energy use. 418/660-2233. coffeainc.com 74 Fresh Cup Magazine freshcup.com