Barista Magazine

AUG-SEP 2018

Serving People Serving Coffee Since 2005

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Page 61 of 123

S T U F F : P R O D U C T S UNIC'S STEAMAIR MAKES THE DIFFERENCE The Tango by Unic offers the most per formance per dollar of any super- automatic machine available. One of the key features is the innovative SteamAir wand, which give operators access to precision textured foam using simple proven systems, rather than expensive air pumps. Other steam assemblies range from $500 to $1,400 in replacement costs, whereas the SteamAir by Unic is a lean $165. Get the per formance you need with the lowest cost of ownership with Unic. TRENDY TURMERIC Crafted with organic spices, David Rio Turmeric Latte contains turmeric, cinnamon, cardamom, ginger, black pepper, and cayenne pepper. Known for its many anti-inflammator y benefits and strong antioxidant properties, turmeric remains widely used in India for its soothing health benefits. With its distinctive flavor profile, Turmeric Latte can be savored on its own or paired with David Rio's other products like Tiger Spice Chai. Even better, enjoy free shipping on David Rio when you order over $75 at Barista Pro Shop! GOT AIR? GET NITRO! It's easier than you think to bring nitro into your café, thanks to NitroBrew. With prices beginning at $355, the NitroBrew system allows you to transform your coffee (not to mention beer, tea, or any other beverage) into a rich, thick nitro brew. A typical kit consists of kettle, charger, and oil-free air compressor. You don't need any other gadgets with this setup—just air! VANILLA THRILLA Now available in three formats, Ghirardelli's new Premium Vanilla Sauce creates the ultimate vanilla latte. Ghirardelli's Vanilla Sauce delivers decadent vanilla flavor and aroma without any artificial flavors, colors, or preser vatives. Creamier and bolder than vanilla syrups, Ghirardelli's Vanilla Sauce is per fected for a velvety smooth and incredibly aromatic vanilla latte at a comparable cost to vanilla syrups. With 1:1 dosage, operators can elevate existing recipes with ease. 62 barista magazine

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