Barista Magazine

FEB-MAR 2018

Serving People Serving Coffee Since 2005

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Page 46 of 109

47 WHAT'S HOTTER THAN HOT? WHITE HOT! Zuma White Hot Chocolate is the per fect alternative to regular chocolates. It's delicious as is, but add a twist of Gingerbread or Chili Sweetbird syrup and it really blossoms into something special. This is one of the nine chocolates in the Zuma collection, including organic, thick, and dark. Get all of them today! OATS WITH THE MOST Already popular in top cafés in the U.K. and across Europe, the pourable goodness that is Oatly is now available Stateside. Oatly is based on liquid oats, which means it isn't overly sweet or excessively heavy. It is, however, fully foamable, which means the barista using it is in total control of the density and per formance. As the Oatly Barista Edition was created with advice from some of the best baristas in Europe, you can bet it's per fect for pouring awesome latte art. A SPECIALTY MACHINE BUILT FOR SPECIALTY COFFEE Rancilio Specialty is the fruit of the Rancilio R&D Depar tment's experience combined with the skills of a team of specialty- coffee exper ts. This line of machines is designed to engage with the demanding environment of a quality-focused coffee bar by joining workhorse reliability with advanced control and a timeless aesthetic. Proprietar y multi-boiler brewing technology gives each machine unparalleled temperature control and consistency, offering baristas the option of using temperature profiling at the brewing stage. The Rancilio Specialty line also features variable steam pressure with four presets, adjustable drip tray height, and records the parameters of the last 30 espresso extractions.

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