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DE | IT | EN COFFEEISSUE 7 – SPRING/SUMMER 2015 COFFEETiMES ROASTING COMPANY SCHREYÖGG. NEWS AND TRADITION. SINCE 1890. Pods: convenient, quick and easy to use HISTORY EDITORIAL Dear customers The Packaging is Crucial and coffee lovers, In the middle of the 20th century Of course, we basically advise our custom- fessional pod machines, which are mainly marketing was still in its infancy, but ers and baristas to always grind their coffee used in the events and catering industries; it was nevertheless already a well- beans in a professional coffee grinder just for their preparation in a traditional espresso known fact that attractive packaging before using them. But it is particularly in a machine a single portafilter is required. contributes to selling a product. smaller context – e.g. at home and at the of- fice, but also in smaller catering operations – Read more about this type of coffee making s far as we can tell from accounts of the that the trend product of the espresso pod and, of course, other exciting topics in this past, the first packages ofC offee Roast- has become very successful. new edition of our Coffee Times. I hope you ing Company Schreyögg are, however, The advantages of these “cialde”, as they will enjoy reading it. Amuch older and consisted of paper bags which are called in Italian, are obvious: simple, were closed by hand. In the sixties 100 g cello- quick and always tasty, the pods packaged Peter Schreyögg phane bags were introduced in addition to these into convenient individual portions can be paper bags. The world-wide triumph of cellophane resulted made without much ado. There are pro- in a real revolution in the packaging industry: from now on the oldest plastic for packaging which is still commonly used today became established alongside paper, glass and metal. CONTENTS Cellulose-based cellophane was not only ex- tremely popular because of its transparency, it also convinced with its microclimatic properties History Page 1 Recipe: Espresso Mousse Page 3 which allow the dry storage of foodstuffs – mak- Mexico Page 2 Espresso Italiano Championship Page 4 ing it ideal for coffee. Apart from that, this ma- terial could also be printed on, and there was Insight into the World of Coffee Page 2 Training Diary Page 4 clearly an awareness that aesthetic packaging Practical Tips for Baristas Page 3 Dates & Events Page 4 promoted sales. Schreyögg took this up – and Shop Window Page 3 The Small Coffee Manual Page 4 emphasised the advantages of its coffee on ad- ditional printed material. © Coffee Roasting Company Schreyögg srl | www.s-caffe.com COFFEETiMES Mexico – Finding Sustainability Fair trade, small farmers, coopera- grown in the North American country. Therefore, tion, looking after the coffee plants properly is which is called “La Roya” (coffee rust) here and tives, ecological farming and sus- the first destination of the trip the Schreyögg of utmost importance. Water supply is difficult in already destroyed large parts of the coffee har- tainability – topics which everyone family undertook in October 2014 was in Chia- this relatively remote area – every drop of rain- vest years ago. 30 per cent of the plants are with any responsibility at Coffee pas, the southernmost state – the tropical warm water is collected in large containers to supply affected. With this disease the coffee plant loses Roasting Company Schreyögg and moist weather of which provides ideal con- the human and animal populations and plants. its leaves, and the coffee cherries dry out and has been focusing on during the ditions for coffee growing. The harvesting sea- Since there is neither electricity nor medical fall off. To fight it great efforts are required: the last few months not least due to son starts in late November and ends in March care, long-term, reliable partnerships secure fields need intensive care, the affected plants the intensive involvement with fair – at the time of the journey it was the first time the existence of the people in Tierra Colorada. must be tended at the expense of much time trade. So what could have been that the travellers had the opportunity to see an In the district of Panthelo the Schreyöggs visited and money. Rising prices are inevitable follow- more obvious than to assess the advanced stage of maturity of the coffee cher- another cooperative and its coffee farmers. The ing crop failure. conditions of coffee production ries. The San Fernando cooperative is located mountainous highlands leading into the planta- The Schreyöggs return from this journey personally on site in Mexico? at 1,230 metres above sea level, in Tierra Colo- tions is marked by a unique scenery, the lower convinced that sustainable coffee farming can rada, a village with 44 coffee farmers and their regions are covered by a lush virgin forest with be associated with many benefits. The balance exico is one of the most significant families, who grow exclusively organic coffee. It an impressive rich tropical flora. But in the midst of social, ecological and economic aspects cre- coffee producers of the world: Arabica mainly grows in the shade of other trees, and of all this beauty the travellers are also confront- ates stability, thereby preparing the industry for Mcoffees of consistent high quality are since pesticides are prohibited without excep- ed with the problem of acute fungal infestation, the future from an economic perspective as well. INSIGHT INTO THE WORLD OF COFFEE Pods – the Convenient Single Serve Systems A coffee roaster never stops thinking common feature is their easy handling allowing tal aspect of capsules is seen as highly critical. about all aspects of coffee making, the perfect preparation of espresso. The so-called open system is a quick and con- therefore naturally also about pods venient solution which is adapted to the needs as a trend product. The “long cup” as Pods (or hard pods). Each pod consists of of the catering industry. The pods of the open Caffè Crema has now been added to about 7 g of ground espresso coffee, which is system are suitable for all traditional espresso the two espresso blends produced by hermetically sealed, protected by two thin lay- machines with a portafilter. The shape of the Coffee Roasting Company Schreyögg ers of filter fleece. With a diameter of 44 mm pod usually corresponds to that of the porta- for some time in this segment. it is pressed into a standardised mould and filter, if not, the machine manufacturer offers wrapped in airtight packaging in a protective at- a suitable portafilter. The shape of the pods of t is particularly the private market which has mosphere. This preserves the flavour of freshly the best known open system is regulated by the long been conquered by the well-known sin- ground coffee every time it is made – irrespec- E.S.E. (Easy Serving Espresso) standard of gle-serve systems, which are, however, also tive of the quantity of coffee flowing through the the Consorzio per lo Sviluppo e la Tutela del- Iused increasingly in the catering business due machine per day. lo Standard “E.S.E.”. Almost all Italian machine to the many advantages which they offer. For Soft pods. Soft pods are loose unpressed cof- manufacturers and roasters have adopted this the right choice of system it is, however, impor- fee portions, which are brewed in specially de- system. tant to really know about the differences. signed machines and mainly used for the long As opposed to the open system the closed Does coffee have calories, cup. system works exclusively in the combination of and if so, how many? Basically the collective term “pod system” is Capsule system. In this system the coffee is a particular machine with a particular pod or a applied to all single-serve systems with filter shrink-wrapped in a capsule instead of filter pa- particular capsule. The fact that only one sup- cup of black coffee contains paper, “pod” being the English name, “Pad” the per. Just like pod machines capsule machines plier’s coffee can be used results in the custom- practically no calories (2 cal). German and “cialde” the Italian name of the are single-serve coffee machines, except that er’s dependence on the manufacturer and can, This changes, if milk and/or sug- ready-to-use coffee portions embedded in filter the process by which they are filled is different. It therefore, be viewed critically. Aar is added to the coffee. For a cappuc- paper and wrapped in plastic or foil. Their main should also be mentioned that the environmen- cino without sugar it is as much as 40 calories without sugar, with about 6 g sugar it is even about 70 calories. For a latte macchiato with sugar this num- ber goes up to 100 calories and more, but the calorific value also depends on the kind of milk. By the way pure cof- fee supports the metabolism, the body burns more calories, so that it can be 44 mm enjoyed by calorie-conscious consum- 60 mm ers without a bad conscience, while cof- fee beverages with milk and sugar may well correspond to a small meal and have to be digested accordingly. Pod, hard pod or cialda Soft pod Capsule © Coffee Roasting Company Schreyögg srl | www.s-caffe.com 2 COFFEETiMES Practical Tips for Baristas Removable Inserted Outlet tank Water Removable Water pod filter 1 coffee pod 2 with drip tray 3 tank lid 4 water tank 5 cartridge 6 Pod machine and detailed views To help you serve your customers pressure of 9 to 10 bar at the push of a button. airtight packaging in a protective atmosphere, pressed with the lid closed and without a pod with a professional pod system, Even the desired cup length is determined by and their application is guaranteed to be hy- being inserted for about 2 to 3 seconds.

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