Barista Magazine

JUN-JUL 2018

Serving People Serving Coffee Since 2005

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50 barista magazine S T U F F : P R O D U C T S OATLY, OF COURSE! Today, the idea of producing a milk directly from oats instead of first feeding oats to a cow and letting the cow process them into milk sounds remarkably sustainable. Back when Oatly started in the 1990s in Sweden, however, most people thought it was a pretty wild idea. That's cool— everything has its time. The time is now for Oatly! Oatly steams and pours like whole milk, but it's 100 percent plant-based, gluten-free, and has no added sugar or GMOs. www.oatly.com NOTHING BUT FLAVOR Add natural flavor without added sugar or artificial ingredients with Monin Concentrated Flavor. It's the per fect low-calorie way to flavor cold brew and other specialty-coffee beverages with consistency and ease. Now available in Vanilla, Chocolate, Caramel, and Hazelnut. www.monin.com I'M YOUR GRINDER, LET'S TALK Dalla Corte grinders notice everything, from temperature changes to humidity, to bean density and extraction times. With Dalla Corte's Grinder Control System (GCS), grinders talk to the connected espresso machine when extraction starts to regulate the settings based on initial parameters. The espresso machine sends a signal to the grinder, which automatically modifies the grinding burrs in order to adjust the coffee-ground density according to the new conditions. The ongoing modifications by the machines means it's easier for baristas to maintain the same quality of extraction over time. www.dallacorte.com/en/dc-system.html

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