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Posts Tagged ‘Concept bread and coffee’

The newest trends and franchising bars go back to the basic food rediscovering the taste of bread, milk and coffee.

Germany is since many years Mokaflor’s number one export country. This made it possible for us to best understand the trends of a nation that registers one of the largest coffee consumptions per person.

At the moment the most emerging trade areas are the coffee shops which unite espresso, American coffee and Cappuccino to Bakeries.

Even in Italy a very high percentage of the population has always had breakfast with bread and a Caffè Latte.

For these type of bread and coffee concept stores, like the well known Manufactum and Ruetz, Mokaflor has created specific blends which are aromatic and intense but not bitter and perfectly fit to the taste of bread.
The coffee types which were used are the Indian Monsooned and the Ethiopia Sidamo, with a lighter roasting.

It has become clear that for this type of concept, larger blends are better because much more American coffees and Cappuccinos are made rather than Espressos.
And what about the bread? There are a lot of types available and the sandwiches which can be ordered are many, either sweet or salty!

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Mokaflor creates a new 80% Arabica blend for the famous Tyrol Ruetz bakery chain

The Italian espresso coffee is now famous in the whole world, it influences (and is influenced by) every country and culture with its perfume. Therefore, let’s give space to new inventions, recipes, formats and concepts about espresso and cappuccino.
New concepts, like the one of the famous Ruetz bakery chain (more than 50 stores and 110 years of history).
The Ruetz concept makes two elements meet which seem to be far apart in Italy but are actually closely linked together in the central European culture: bread and coffee.
In the Ruetz “Bäckerei“ it is possible to order a cappuccino together with a sesame sandwich (or a so called „Marillenkrapfen“) and, in the mean time, to buy a typical Bretzel for the evening.
You can also take an afternoon break with the “Verlängerte“ (the german-way coffee) together with a piece of Strudel or a Bretzel with flavored butter.

The Italian preparation blend, for espresso and cappuccino, is a 70% arabica and 30% robusta mix. For this blend we have mainly worked with central American and Ethiopian coffees, strictly grown in the shadow, between spice trees, to create a really intense and multifaceted perfume bouquet.

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