Barista Magazine

AUG-SEP 2012

Barista Magazine is your home for the worldwide community of coffee and the people who make it.

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STUFF THE GEAR YOU NEED FOR THE JOB YOU DO bold frappe fl avors www.bigtrain.com Two classic desserts are the inspiration for the latest flavors of blended crème frappes from Big Train: New York Cheesecake and Root Beer. Give your customers something they will drink up in a New York minute! New York Cheesecake is delicious as is or can be used as a base to create endless frappe possibilities. Root Beer Float is a time- less treat that has the unique and sweet flavor of root beer soda with a hint of creamy vanilla ice cream. Call 800/BIG-TRAIN and request your samples today! drip, drip, drip, delicious www.prima-coffee.com Patience is a virtue. Keep that in mind during the three-to-five-hour brew time for Hario's Clear Water Dripper because it's well worth the wait. This sleek setup uses single drops of cold water to extract finely ground coffee and yields a sweet cup with hardly any bite. Water is administered to the brew bed slowly via an ad- justable spout and, having produced a smooth concentrate, continues through a metal mesh filter and into a stylish server. Hario's famously tough glass is framed by a clear acrylic glass tower reminiscent of chemistry labs and evil geniuses. no worry, no mess www.lamarzocco.com & www.lamarzoccousa.com The days of choosing between frequent, arduous portafilter scrubbing or Teflon- lined portafilters are over with the arrival of the new La Marzocco stainless steel portafilter. Simply wipe it clean with your bar towel. No mess, and no worries of Teflon in your customers' coffee. La Marzocco stainless steel portafilters ship standard with all new La Marzocco espresso machines and are also available for purchase. ticket to paradise www.mocafeusa.com Exotic, real cold cured Bourbon Island Madagascar Vanilla powder creates the perfect base for making non-fat, gourmet, fresh fruit smoothies and other signa- ture drinks. This creamy refresher is available in both all-natural and non-dairy versions. www.baristamagazine.com 35

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