Melitta key account manager international Falko Pluckebaum believes the market is full of innovation at the moment.
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Tech-ing to the next level
While Yael Mejia brand consultant to eco-café Baker & Spice says the rise in technology “means less control by baristas”, Melitta key account manager international Falko Plückebaum says the market is full of innovation at the moment: “The trend we are seeing is the desire for a smaller ‘foodprint’ and in warm regions there is a rise in demand for cold milk foam.”
Fadi Hijazi, sales manager Middle-East & India for Bunn says increasingly technology is being put in the machines to provide baristas with more control. “On some of our Bunn equipment, such as the ICB, the barista can control how long it brews for, and stops in intervals, the amount of water that bypasses the coffee and the total brewing time,” he says.
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Older tech is also making a resurgence such as the traditional lever machine. When you get it right, it is an espresso machine that can pull the finest shot of coffee you ever could taste, Matt Wade, Coffee Planet roast master asserts. “It is so much fun to work with because it’s mechanical.”
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