The show was brimming with all the latest developments in the coffee sector and a wide range of seminars, lectures and practical demonstrations took place at the ninth edition of this popular event.
The FoodBev Media team began its exploration of Caffè Culture 2014 by interviewing Shott Beverages founder and chief executive Tami Louisson, who talked about the arrival of Shott in the UK and discussed the switch from glass to recycled PET bottles within the brand.
We also visited Bubblefroot’s stand, which was displaying a variety of all-natural milkshakes and iced teas. These beverages were all low in fat and came in an array of interesting flavours, such as strawberry shortcake, pink lemonade and tropical cream. A combination of natural powders and small fruit bursting ‘bubbles’, Bubblefroot was created by Amanda Hamilton, the founder of UK chai company Drink Me Chai.
Crediton Dairy’s Rob Yates was also on-hand at London’s Caffè Culture event to talk about the brand’s Moo Milk flavoured drinks, plus the company’s tie-in with the Crediton Coffee Company. Mr Yates explained that Moo Milk beverages contain less than 2% fat and are free from artificial sweeteners and preservatives. A natural source of protein and calcium, the milks are available in a selection of flavours, including chocolate fudge cake, strawberry and banana.
Monaco-based Conti showcased its new CC100 range at the exhibition, which features an Eco Mode system and offers a large operating area, and Fairtrade Beverage Systems displayed two new machines, launched in cooperation with Van Houten and Drink Me Chai, which delivered three different chocolate drinks and a white chocolate & chai beverage.
Bee & Me Yogurt’s founder Paul Kali discussed the success of the Bee Pod Yogurt frozen yogurt system at Caffè Culture 2014 too, and Ismail Cuneyt Oktay demonstrated the exciting new Balgo honey spoon, which was designed to ‘streamline the process of adding honey to your drink’.
Germany-based Sielaff was also presenting its Barista Uno dispensing machine at the show, which has the ability to dispense up to 150 drinks per hour and can hold up to 20 litres of fresh milk. The Barista Uno includes two high-performance grinders and can be maintained remotely using telemetry.
Another noteworthy event at the latest edition of Caffè Culture was Nick Friedman’s seminar on How to set up and run a successful street food business. The Jamon Jamon representative explained how street food bleeds into caffe culture and interestingly pointed out that the vast majority of a street food vendor’s time will not be dedicated to serving food.
According to Mr Friedman, the average street food vendor will spend nearly three quarters of his business hours cleaning, preparing and checking his/her establishment. A useful fact for any budding entrepreneurs out there.
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