Bunn-O-Matic Copr.: Coffee Boom Widens Brew Options

 
As a result of the espresso bar boom in Europe, greater consumer exposure to quality coffee has not only opened the market for better tasting and more diverse coffee recipes but is also encouraging innovations in coffee making technology.
 

 
Some of Europe’s fastest growing high street branded coffee bar chains, especially those with an Italian identity, currently choose to focus their coffee production on espresso machines. This isfine for lovers of cappuccino, latte or espresso, but customers who want a filter coffee often have no option other than a long espresso or Americano, which has a different taste and texture. Even so, Bunn, the US manufacturer which invented the flat bottom filter and is said to be the world’s largest maker of commercial filter drip coffee-making systems, welcomes the espresso boom. The company points out that customers now enjoy a much wider menu of drinkstyles and greater exposure to the nuances of bean sourcing and selection.
 

 
This has in turn opened up the market for better tasting and more diverse coffee recipes and is leading operators to consider different technology for different parts of the beverage menu.
 
“With growing consumer interest in Fairtrade as well as exceptional single originand estate grown coffees, bar operators are expanding their menu offeringsto include filter drip coffee beverages made with these exotic beans,“ observes Neal Robinson, Bunn’s seniorvice-president, international sales. “Sothe espresso and coffee bar boom has created a new enthusiasm for high-quality,great-tasting coffee beverages prepared using a variety of methods.“
 

 
This impact has been felt by both individualbar operators and multinational chains, he believes. “In our interconnected world, outlets of all kinds are expanding their offerings not only to meet the beverage preferences of local customers– which are getting more diverse– but also to satisfy the preferences of increasing numbers of business and leisure travellers.“ The latter need is becoming increasingly apparent not just at airports and rail stations but from the big increases in quality beverage service in environments such as motorway service stations and roadside convenience stores.
 
With its gentle infusion of hot water and ground coffee, filter drip brewing is among the simplest methods of making coffee. But controlling the key variables like water temperature, brew strength, grind quality and quantity – to say nothing of variations in staff experience and training – poses big challenges when striving to achieve consistency, cup aftercup. That especially applies when serving discerning customers across large estates of branded outlets, whether casual dining restaurants, QSRs or ‘gourmet’ coffee outlets.
 

 
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| 25 June 2007 |