GenussGarten - das magazin 2021
Die Idee hinter dem GenussGARTEN ist gleichwohl einfach wie genial: Führende Vertreter der Branche präsentieren sich mit ihren Spitzenprodukten an einem Gemeinschaftsstand und vernetzen sich zu einem innovativen Food-Netzwerk. Die Hack AG organisiert bereits seit einigen Jahren die einzigartige Gastro-Schau. Initiator der Idee ist Peter Hack, der zusammen mit Frank Remagen (Firma Remagen) nach einer Möglichkeit suchte, gut aufeinander abgestimmte Gastronomie-Partner an einem Stand zusammenzubringen. So können Kunden aus verschiedenen Warengruppen (z.B. Kaffee, Backwaren Pasta- oder Fleischprodukte) wählen und genießen an einem Stand die gesamte gastronomische Kompetenz. Dabei wird das Motto „Erleben, genießen, wohlfühlen“ im GenussGARTEN wörtlich genommen: die Fachbesucher lernen die ganze Brandbreite der multisensuellen Kommunikation kennen: Riechen, Schmecken, Hören, Sehen und Tasten.
Die Idee hinter dem GenussGARTEN ist gleichwohl einfach wie genial: Führende Vertreter der Branche präsentieren sich mit ihren Spitzenprodukten an einem Gemeinschaftsstand und vernetzen sich zu einem innovativen Food-Netzwerk. Die Hack AG organisiert bereits seit einigen Jahren die einzigartige Gastro-Schau.
Initiator der Idee ist Peter Hack, der zusammen mit Frank Remagen (Firma Remagen) nach einer Möglichkeit suchte, gut aufeinander abgestimmte Gastronomie-Partner an einem Stand zusammenzubringen. So können Kunden aus verschiedenen Warengruppen (z.B. Kaffee, Backwaren Pasta- oder Fleischprodukte) wählen und genießen an einem Stand die gesamte gastronomische Kompetenz. Dabei wird das Motto „Erleben, genießen, wohlfühlen“ im GenussGARTEN wörtlich genommen: die Fachbesucher lernen die ganze Brandbreite der multisensuellen Kommunikation kennen: Riechen, Schmecken, Hören, Sehen und Tasten.
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Trend: Vending with the<br />
highest quality standards<br />
Self-service - really good bean-to-cup coffee, at<br />
any time - simple and straightforward. The trend<br />
toward coffee to go was already clearly noticeable<br />
before the pandemic, but the restrictions on contact<br />
between barista and customer have fueled it further.<br />
Due to the pandemic: Contactless orders are possible<br />
with Franke Touchless. The customer can use a<br />
QR code to make the beverage selection completely<br />
contact-free on their own cell phone.<br />
In the case of fully automatic vending stations,<br />
expectations in terms of quality and taste have risen<br />
significantly. It is no longer enough for the customer<br />
if the coffee is black and hot. The coffee from the<br />
Franke SB1200 beverage station is prepared from<br />
fresh beans by direct grinding. Other technologies,<br />
such as the patented iQFlowTM aroma extraction<br />
system, further contribute to maximum enjoyment.<br />
Awareness of the beans from which coffee is prepared<br />
is also increasing. FairTrade coffee guarantees<br />
coffee farmers stable and fair prices, and many<br />
customers now pay attention to where their coffee<br />
comes from. It is important to know that a FairTrade<br />
certification stands for fair trade coffee, not automatically<br />
for good quality.<br />
Trend: Cold Brew<br />
We know Cold Brew - cold brewed coffee - as a<br />
modern beverage trend, but the preparation method<br />
is already several hundred years old. Cold Brew was<br />
already drunk in Japan in the 17th century after Dutch<br />
merchants introduced coffee beans there for the first<br />
time. In the 2010s, the refreshing coffee variant was<br />
rediscovered in the U.S. and a huge boom followed.<br />
Between 2011 and 2016, national sales in the U.S.<br />
increased by a handsome 580% (Conv. Store News,<br />
2017). Since then, Cold Brew has taken off on a global<br />
triumphant march and is now actually almost no<br />
longer a beverage trend, but a permanent fixture on<br />
the menus of coffee shops and cafés alike.<br />
For good reason: Cold Brew has a milder flavor profile<br />
than hot brewed coffee. It contains significantly<br />
fewer acids and is less bitter. The slight sweetness<br />
contained in roasted coffee can develop better, as<br />
can many other of the up to 800 secondary flavors in<br />
coffee.<br />
rapid preparation of an incredible variety of flavor<br />
combinations is provided by the Franke SB1200 beverage<br />
station. Its refrigerator can store 40L of Cold<br />
Brew and/or milk.<br />
By the way: Cold Brew can be kept for a while, but<br />
complete food hygiene must still be ensured when<br />
stocking it. Traditional coffee is prepared at brewing<br />
temperatures around 90°C and consumed immediately.<br />
Cold brew lacks this heat treatment, which kills<br />
bacteria and yeasts (Cold brew coffee-a microbial<br />
hazard?, <strong>2021</strong>). In addition, Cold Brew is stored for<br />
several days during the long preparation and afterwards.<br />
Lucky is the one who can rely here on already<br />
proven and certified hygiene systems: The Franke<br />
CleanMaster is a fully automatic cleaning system that<br />
ensures HACCP-compliant hygiene for all areas of<br />
the SB1200 in just a few simple steps. Cold brew as<br />
well as hot brewed coffee, milk and milk alternatives,<br />
syrups - everything is covered with just one uncomplicated<br />
cleaning program.<br />
About Franke Coffee Systems<br />
Franke Coffee Systems is a world-leading solution<br />
provider for professional coffee making. The product<br />
range includes fully automatics, semi-automatics,<br />
capsule machines, and specialty craft brewers. Our<br />
passion for the best coffee quality motivates us to<br />
elevate the customer experience through state-ofthe-art<br />
innovations. 500 employees at our locations<br />
in Aarburg (Switzerland), Germany, the UK and USA,<br />
as well as a global service and sales network with<br />
more than 300 partners work day by day to meet this<br />
ambition. Learn more at www.franke.com<br />
Cold Brew thus offers a fantastic taste experience all<br />
by itself.<br />
But it also invites mixing. Cold Brew provides an excellent<br />
basis for all imaginable flavor combinations<br />
- with (plant) milk, syrups or lemonades.<br />
All the ingredients and necessary technology for the<br />
Sources:<br />
• Euromonitor: The Rise of Vegan and Vegetarian Food, 2020<br />
• Covino, R.M. The cold, hard truth. What you need to know about cold brew and nitro<br />
coffee. Conv. Store News 2017, 92–94.).<br />
• Lachenmeier, D.W.; Noack, D.; Röhnisch, J.; Seren, H.Y. Cold brew coffee–a microbial<br />
hazard? Tea Coffee Trade J. <strong>2021</strong>, 193, 32–33.<br />
Copyright alle Bilder: Franke<br />
Erleben. Genießen. Wohlfühlen. 97
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