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coffeeISSUE 9 – SPRING/SUMMER 2016 CoffeeTiM Roasting Company Schreyögg. News andE Tradition. SSince 1890.

... the morning starts with a nice cup of filter .

FROM THE COMPANY‘S HISTORY Editorial A welcome guest Dear customers On the occasion of the 125th anniversary of Company and coffee lovers Schreyögg in 2015 all employees participated in the festivities. A loyal companion of (almost) the first hour was also there. The aromatic breakfast beverage of coffee is The latest issue of the Coffee Times focus- part and parcel of the breakfast area of any es on this topic, because it is of particular r Josef Gufler establishment – from the smallest boarding significance for Coffee Roasting Company played a decisive house to the largest hotel. In the morning, Schreyögg. It also covers the coffee trip to role in the history coffee has a positively stimulating effect, it Costa Rica by which Coffee Roasting Compa- Mof Schreyögg from 1959 to supplies energy and ensures a good start into ny Schreyögg and the readers of the Coffee 1992and as a sales man- the day. Of course, it is a matter of person- Times supported the “Südtirol hilft” aid organ- ager was involved –among al preference which coffee beverage a guest isation – and a lot more. other things– in the relo- prefers in the morning. , , cation from the arcades of macchiato, café crème or the traditional As always, we hope you will enjoy reading the Merano to the business area filter coffee which is indispensable in this sec- Coffee Times. in 1987. That evening his tor – the choice is huge. stories took us on a journey So a good breakfast buffet does not only have to Peter Schreyögg into the past. Thus, he report- offer maximum variety, the different buffet appli- ed to the interested listeners ances also contribute to the perfection of each about the hard work in the cup of different lengths with their sometimes sixties which was the basis On the bottom right of the picture: highly sensitive technology. Technical flexibility for the growing success of the Josef Gufler with Peter Schreyögg as a child in 1965 is of utmost importance, after all the machine business and told short anec- and the coffee have to work in perfect synergy. idenced by a photograph. Back in the times of Peter Schreyögg’s parents he was already rewarded for his loyalty and hard work, CONTENTS and – with more words of thanks – his contri- bution was appreciated From the company’s history p. 1 Espresso Italiano Championship p. 4

Josef Gufler with Peter Schreyögg Josef Gufler with Stefan Schreyögg once again. Mr Gufler Trip to Costa Rica p. 2 Shop p. 4 said he was very hap- dotes, for example, about the company’s win- py not only to be part of the Practical tips for p. 3 Training diary p. 4 ter outing in 1965 which took the employees all Roasting Company Schreyögg, but to also be Recipe: Lamb loin with coffee, The short ABC of coffee p. 4 the way up to Seiseralm for sledging – as is ev- able to participate in its present. onions and capers p. 3 Dates & Events p. 4

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TRAVEL REPORT Costa Rica – A Trip for “Südtirol hilft”

The “Südtirol hilft” campaign of Cof- agree that coffee from Costa Rica is one of the sociation of cooperatives has had its Fairtrade cane, although the majority still grows coffee. fee Roasting Company Schreyögg best in the world. Constant quality, supported certification. COOCAFE did not only establish This cooperative of small-scale farmers has offered an opportunity to customers by very well organised farms, guarantees the two foundations which are supported by the been part of the Fairtrade system since 1998. who have always wanted to look be- country good export business. The Fairtrade premiums, it is also very important It has its own sugar mill for processing the har- hind the scenes of coffee growing and are characterised by good acidity and a spicy for the people in charge to allow their mem- vested sugar, which makes an essential con- production. On a trip to Costa Rica in flavour together with a full body and elegant bers to switch to sustainable and organic farm- tribution to the economic independence of the January 2016, those who were inter- fullness without being predominant. Coffee ing methods. 500 hectares have already been small-scale farmers. The final trip eventually ested had a chance to meet the peo- growing is currently focused on the Arabica switched to organic farming. took the travellers into the volcanic mountains ple behind the coffee and see the most species exclusively; this includes top species important steps of which meet the expectations of even the most with their own eyes. Schreyögg’s part- discerning coffee roasters. ners provided information about cof- After landing in San José, the capital of Costa fee growing on location; the travel ex- Rica, which – along with Liberia – has the only penses were paid by Coffee Roasting international airport in the country, and a short Company Schreyögg, the travellers break, the group’s first destination took the vis- themselves donated a corresponding itors through an untouched virgin forest to the amount to the aid organisation from Manuel Antonio National Park in Quepos. South Tyrol. Costa Rica boasts an enormous biological va-

of the Cordilleras. There are a large number of active and extinct volcanos. One of the most highly frequented ones is the Volcàn Poàs at 2,704 metres – unfortunately the group could not see the crater because of a screen of fog. On 26 January the tourist group landed on Eu- ropean soil again – with many new experienc- es and an even more profound idea of what is actually behind the roasted coffee beans from Coffee Roasting Company Schreyögg. ­ The visit to the coffee farmers at an altitude of 1,750 m provided a good impression of how the red cherries are harvested by the pick- Espresso Italiano ing method, which ensures that only the ripe Certificato cherries are harvested and the immature fruit remains on the plants to mature further. This is one of the most expensive and finest har- vesting methods. After picking, the freshly har- Establishments with vested coffee cherries are selected by hand he purpose of the coffee trip to Costa riety of plants and animals as well as an abun- once more, before they are processed further, the quality certificate Rica was not only to introduce the small dance of sceneries and is one of the 20 richest in order to eliminate all those cherries which group of tourists to the country as such, countries on Earth as far as biodiversity is con- have not reached ideal maturity yet. The clear “Espresso Italiano” Tbut also to give them an insight into the world cerned. There are numerous nature reserves advantage of this expensive method is a ho- of coffee. of very different character scattered across the mogeneous, top-quality. Following the visit to ince 1998 the Istituto Nazionale Costa Rica is the second smallest country of country. The govern- Espresso Italiano (INEI) has been Central America and borders on Nicaragua in ment’s environmen- protecting the quality of Italian es- the north and Panama in the south. It is consid- tal policy is the most NICARAGUA Spresso by issuing a sensory certificate. The ered to be one of the most advanced countries important basis for INEI was established in 1998 for the pur- in Latin America. As opposed to many other the desired harmony pose of protecting the original espresso. countries of the continent, it has had a stable of man and nature. Today it has 37 member companies and CARIBBEAN SEA democracy since the fifties. Climate protection Thus, the visit to the has become one of the most important as- and nature and forest conservation are seen Manuel Antonio Na- sociations on the coffee market. Catering as an important part of the government’s envi- tional Park in Quepos COSTA RICA establishments which meet the certification ronmental policy so that they are implemented was an impressive requirements are allowed to use the quality SAN JOSÉ consistently. Apart from that, there is a strong experience. mark “Espresso Italiano Certificato”. This focus on ecotourism, which benefits both the On the way back QUEPOS ensures consumers that they will always get the group stopped perfect espresso in bars and cafés boasting in the capital of San the INEI Certificate. It is not only the

José with its typical NORTH PACIFIC OCEAN who has undergone the “Espresso Italiano Central American at- PANAMA Specialist” training – the coffee blend, the mosphere. The city and the grinder have the centre is marked by INEI Certificate as well. snug cafés and res- 0 100 miles

taurants which made 0 100 km for a relaxed end of the day. On the second day of the trip, a visit to the cof- the coffee fields a coffee processing plant was local population and environmentally aware fee cooperative COOCAFE in the north of Cos- presented to the guests, which illustrated all tourists. ta Rica was on the details of further pro- Due to its position between 8° and 11° north- agenda. This organi- cessing. ern latitude, Costa Rica is in the tropics - with sation is an associa- But Costa Rica pro- favourable weather conditions between 15 and tion of coffee cooper- duces a lot more than 28°C. Due to the Talamanca Mountains there atives with the aim to just coffee; sugar are two types of climate, with great differences improve the working cane is another im- in the amount of rain. It is recommended to and living conditions portant crop, along preferably travel to Costa Rica during the of the small-scale with bananas, pine- dry season, in the months from December to coffee-growing farm- apples, papayas, March and April. ers. Its members melons and macada- The nutrient-rich soil of volcanic origin which already cooperated mia nuts. The COO- NEW ADDITION is highly permeable to air offers optimum con- with fair trade organisations all over Europe PEAGI cooperative alone with its 9,000 mem- Bar “Platz Cafe”, piazza Gries 4, I-39100 Bolzano ditions for high-quality coffee. Coffee experts as early as in 1989, and since 1995 the as- bers employs 1,000 farmers who grow sugar

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PRACTICAL TIPS FOR BARISTAS Breakfast machines and their special features

1 Micro filter 2 Paper basket filter 3 Flat paper filter 2

3 1 2 3 4 5 6 1

The generally growing requirements of Freshly brewed. In the breakfast area guests semi-automatic coffee machines to fully automat- guests also involve coffee machines. attach particular importance to freshly made fil- ic and traditional portafilter machines. Thanks to Basket filter, round and flat filter A well-done breakfast includes a big ter coffee, served hot and with plenty of flavour. the possibility of programming different quantities, Meaning of degree of grind 1 and 4: choice of various coffee specialties and But when there is a greater choice of coffee spe- different brewing temperatures and fully automat- 1 = for paper basket filters up to 3 litres in order to guarantee the desired qual- cialties, customers often prefer to select their ic frothing steam jets the preparation of a large 4 = for flat paper and micro filters ity of these, coffee machines and the favourite beverage by pressing a button them- variety of coffee beverages has become easier people operating them must have quite In our range! selves. It is always advisable to meet the personal than ever. But irrespective of self-service or table Filter coffee in portion packs – especially for the some skills. expectations of the guests and to offer them both service, daily cleaning is of utmost importance. catering industry table service and self-service. 70 g for 12 cups = 1.7 litres Whether it is freshly brewed filter coffee, espres- Coffee machines for the breakfast area. 80 g for 16 cups = 2.2 litres so, cappuccino or decaffeinated coffee, for cof- The technology. When it comes to choosing fee roasters it is important to cover the complete the suitable coffee machine, the required per- Quick filter machines (Pictures 1-2). Filter cof- range. Roasting, blending and the degree of grind formance and the range of beverages, technical fee can be prepared professionally and quickly catering and hotel industry. Ideal for brewing are of particular importance. Although new coffee innovation and simple operation of the machine, at any time wherever there is electricity, with or large quantities of high-quality coffee of consist- specialties are being developed all the time, filter the time it takes to make a drink and consistent without mains water. A high degree of conveni- ent quality quickly and easily, in convenient and coffee is still popular all over the world. quality of the coffee beverages are of particular ence, modern design and easy handling are the portable containers. Fresh coffee can be served significance. The products range from manual, main advantages of this machine. Warming trays anywhere at any time. ensure a permanent optimum temperature of the coffee. Ideal for the frequent preparation of small quantities of filter coffee. EXPERIENCE Filter coffee is an infusion beverage or a type of . Buffet coffee machine (Pictures 3-5). The ideal Peter Schreyögg Stefan Schreyögg machine for a coffee counter, bar or buffet zone. The coffee powder is brewed with water (just under boiling temperature) and filtered through a Question: Question: Advantages: Flexibility, simple and individual op- special filter. Filter coffee is always infused only Is filter coffee only a morning beverage? How important is the breakfast area? eration. Apump-pot filling device maintains the once. The degree of grind and the grain size It is certainly an ideal breakfast coffee, but quite Coffee Roasting Company Schreyögg attaches right coffee temperature for a long time. for filter coffee depend on the type of filter. The suitable as an occasional beverage, too. Tradi- particular importance to this area, because hot temperature of the water should be between tional long roasting, which is also used for our beverages, including coffee, supply the body Fully automatic coffee machine (Picture 6). By 92°C and 96°C. Ideally, brewing takes 4 to 6 filter coffee, provides balance, good tolerance with fluid and have a positive effect on people’s pressing a button different coffee varieties can minutes. The quality of filter coffee deteriorates while it is kept warm, because its acidity increas- and digestibility. health. We offer a balanced choice of breakfast be produced quickly, easily and automatically, es considerably and flavours get lost. A cup of coffees in this area, which meet every taste and the guests make their own choice. Advantages: filter coffee of 150 ml contains approx. 80 mg satisfy the requirements of every machine and Top-quality technology and modern design. , depending on the coffee used. its sensitive technology. Round filter (flat filter). Generally used in the

ARTURO SPICOCCHI’S COFFEE RECIPE Lamb loin with coffee, onions and capers n Avelengo, near Merano, in the middle of a forest and surrounded by fields and mountains, the San who are looking back at a long hotel tradition in Merano and who implemented a longstanding vision with Luis Private Retreat Hotel & Lodges was opened in early December 2015. A unique place of timeless this extraordinary project, it was only too natural to get a star chef for this special retreat. The idea is to beauty in the style of a luxurious mountain village offering authenticity and warmth and security, and process products – some home-grown – with their natural properties and with a focus on the essentials. Igoing back to the basics – giving its guests the opportunity to take a proper rest. For the Meister family, The result: country cuisine with Mediterranean flavours, a guarantee for irresistible compositions.

Ingredients for 2: Sweet-and-sour onions The Meister family 400 g deboned lamb ribs Cut red onion into eight pieces. In our Meisters Hotel Irma, a holiday 1 red and 2 white onions oasis right in the centre of Merano, Mix water, vinegar and 100 g sugar and bring to the boil. 1 stalk of celery we have believed in the coffee qual- 2 carrots Remove from the hob, add onion, leave to cool. ity and services of Coffee Roasting 2 glasses of red and 2 glasses of white port Company Schreyögg for many years. 10 coffee beans White onion puree Therefore, it was logical to rely on 50 g desalted and deep-fried capers Cut onion into thin rings, cook in little butter at low heat. this good cooperation at the new San 100 g small Borettane onions Luis Private Retreat Hotel & Lodges Add water and boil until soft, then puree. 100 g red wine vinegar as well, where discerning guests 100 g water are spoilt. 100 g sugar for sweet-and-sour onions Small white wine onions 30 g sugar for small white wine onions Brown the onions in little oil. Rosemary, garlic, salt Add 30 g sugar and salt, caramelise, then pour white port over onions. Add water and bring to the boil. Add a little butter to make them Lamb gravy shine. Debone loin from ribs. To make stock of carrots, celery and one white onion, fry Lamb in seed oil and add bones cooked in oven. Arturo Spicocchi Heat seed oil with rosemary and garlic, then remove these and Pour port over ingredients and leave to evaporate; only raise the temperature. just cover with water and simmer for an hour; then pour Add salt to the meat and brown well on all sides, then finish through a filter. cooking in the oven at 170°C for approx. 10 minutes or longer. San Luis Private Retreat Hotel & Lodges Reduce and add salt, if needed, then thicken with starch. 39010 Avelengo near Merano As soon as the sauce has cooled down, add coffee beans, Arrange everything on a plate following your creative inspiration. Telephone 0039 0473 279570 bring to the boil and leave to stand. www.sanluis-hotel.com

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FINAL 2015 IN MILAN Espresso Italiano Championship Espresso Championship 2016

Once again the time had come: the in the previous year, with each of them prepar- Of course, there will be a preliminary contest again 2015 final of the Espresso Italiano ing four and four , which in 2016 for the Espresso Italiano Championship, in Championship of the Istituto Nazion- were subject to the decisions of two judges and which baristas from all over the world will demon- ale Espresso Italiano (INEI) was held in strate their skills. In South Tyrol it will be organised four qualified coffee tasters with respect to their by Coffee Roasting Company Schreyögg once Milan on 25 October at the Expo and taste profile and optical appearance – all in just again and held at its local training centre on 6 June Host Fair. 11 minutes. As always the jury’s decisions were 2016. The baristas will prepare four espressos made according to the strict rules of the INEI. and four cappuccinos the flavour and appearance ens Herrbruck, the winner of the prelimi- Giannis Magkanas from Greece was declared of which will be assessed by two judges and four qualified coffee tasters – as always according to nary contest in Castelbello/South Tyrol, the winner of the 2015 edition, who is congratu- the rules of the INEI. Confident handling of the was there to compete as the representa- lated by the people in charge at Coffee Roasting coffee grinder and the coffee machine will also be Jtive of Coffee Roasting Company Schreyögg. A Company Schreyögg. Jens Herrbruck made it to assessed. The winner will participate in the final total of nineteen top baristas from all over the the best three in the grand final – with the excel- in autumn 2016 as the representative of Coffee world participated, who had qualified in 14 or- lent espresso blend “Caffè Espresso Aurum”. A Roasting Company Schreyögg, which will probably be held at the TriestEspresso fair. Would you like ganisations, including several coffee roasters. great achievement. to participate? Contact us at [email protected] or The baristas demonstrated their skills just like call us at +39 0473 967700. The number of partici- pants is limited to 15.

SHOP THE SHORT ABC OF COFFEE (PART 4)

NEW IN OUR RANGE! The second Fairtrade coffee blend ONLINEVisit us SHOP at from Coffee Roasting Company Schreyögg presented at the www.s-caffe.com/shop Italian Classics autumn fairs – Caffè Crema Poeta. From certified sustainable farming. There are more variants of the little black beverage! The choice of Italian coffee beverages could be continued forever. Particularly in the summer months, cool and refreshing coffee drinks are added to the range which Caffè Crema Poeta are extremely popular.

This mild and well-balanced espresso is 100% Fairtrade certified and 1 grown exclusively by Fairtrade producers. A fine selection of 90% Arabica beans from the best regions of Central America give this coffee its char- CAFFÈ : acteristic flavour and unique,delicate acidity. The strong taste is comple- Cold drink of ice cubes and a double espresso, mixed in a mented by an outstanding velvety and creamy consistency. cocktail shaker and frothed, optionally refined with amaretto or grappa. Our recommendation for: Espresso, cappuccino, caffè latte and . Recommended for portafilter and fully automatic coffee ma- chines.

2 CAFFÈ CORRETTO: Espresso with a strong alcoholic drink, most commonly TRAINING DIARY served with a shot of grappa.

EXCLUSIVE LATTEART SEMINARS ESPRESSO ITALIANO SPECIALIST The seminar addresses all those who want A course for would-be and experienced ba- to learn the skill of milk decoration. ristas consisting of two modules, a basic course and an advanced course. Held in 3 cooperation with the INEI. : Traditional hot beverage. 1/3 espresso, 1/3 drinking choc- Current events on our website www.s-caffe.com/en/home/training-events/training-center – olate, 1/3 liquid cream, optionally a little sugar. Bicerin is a or you are welcome to contact us personally. traditional, non-alcoholic hot beverage originally from Turin. The word Bicerin is Piedmontese and means “little glass”.

Editor: Schreyögg srl NOT TO BE MISSED! Photographs: Diana Schreyögg Concept, implementation and artwork: brandnamic.com Dates and events Print: Hauger, Merano 09/04 to 12/04/2016 06.06.2016 Facebook.com\schreyoegg Tipworld Brunico Preliminary contest Espresso Italiano Championship Letters to the Fair for the catering, hotel, construc- tion and housing industries. Coffee Roasting Company Schreyögg will Legal notice: editor Piazza Municipio in Brunico/South Tyrol organise a preliminary contest for the Espres- Coffee Roasting Company Schreyögg srl so Italiano Championship this year again. Via Cutraun 62 | Rablà Dear readers of the 18.04.2016 Training centre of Coffee Roasting Company I-39020 Parcines (BZ) Coffee Times, please Corpus Culinario – GenussGipfel 2016 Schreyögg, Parcines/South Tyrol T +39 0473 967700 send us all questions New, exquisite, unusual products; tthe best F +39 0473 967800 which you may have on the topic of delicacies the industry has to offer. [email protected] coffee to [email protected]. Wandelhalle in Bad Kissingen/Germany www.s-caffe.com It will be our pleasure to answer (You are welcome to get free tickets by e-mail at Chamber of Commerce them and we will include them in our [email protected]!) registration number: BZ116598 new “Letters to the editor” section. VAT ID: IT01371270214 You may also visit our web- CURRENT AWARDS AND CERTIFICATIONS Tax ID: 01371270214 site: www.s-caffe.com Responsibility for contents according to Section 6 MDStV: Schreyögg srl Diana Schreyögg Legal representative: Peter Schreyögg Managing director: Peter Schreyögg

Information at: www.s-caffe.com/en/home/coffee-roasting-company/certified-quality

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