Barista Magazine

JUN-JUL 2019

Serving People Serving Coffee Since 2005

Issue link: https://baristamagazine.epubxp.com/i/1122001

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GRINDZ GETS IT DONE Looking to achieve more uniform particle-size distribution? Regular use of Urnex's Grindz will help you do just that by removing coffee and oils that are stuck on burrs. Best of all, there's no need to disassemble your grinder—you just run some of these foodsafe tablets through your grinder, and they do all the work. www.urnex.com CHILL WITH CHOCOLATE The Cold Mocha by Equator Coffees + Teas is a refined and convenient take on the café classic. The coffee is brewed with a proprietary extraction process in an oxygen-free environment, and cold pressed. Then it's combined with full Dutch-processed Guittard Jersey Cocoa, resulting in a ready-to-drink beverage with a harmonious balance of smooth cold coffee and velvety chocolate sweetness. www.equatorcoffees.com WATER SCIENCE MADE EASY Third Wave Water engineered the Classic water profile to help the home barista easily create optimum water to complement their amazing specialty coffee. Simply add one packet of minerals to one gallon of distilled water, mix, and add to your favorite coffee brewing device. Each box makes 12 gallons worth of treated water. Help your customers fix their ever- changing water problem and experience your coffee to its fullest with Third Wave Water. www.thirdwavewater.com SUGAR-FREE SUMMERTIME The new sugar-free Raspberry Iced Tea syrup from Sweetbird is perfect for a hot summer's day, offering the mouthwatering taste of fresh raspberries without the sugar. The syrup is made with real raspberry juice and black- tea extract, and using it to class up your drinks is easy: simply add a few pumps to still or sparkling water for a refreshing drink that your customers will love. Come and give it a try at stand H20 at World of Coffee in Berlin from June 6–8. www.heysweetbird.com 53 www.baristamagazine.com

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