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Breakfast Fare pu-erh as well as short-steep quince green tea and long-steep tisanes such as blue- berry hibiscus and caramel macchiato rooibos. "Before, coffee orders were the ma- jority of morning sales, 85-95%," said Austin, whose shop is equipped with a Franke FM-850 that makes 162 espressos per hour. "Tea just took too long at that time of day. Since bringing on the BKON (pronounced beacon) Craft Brewer we have increased our morning traffic be- tween 40-45%," he said. The two brew- ers cost under $15,000 each and make tea in 60 to 90 seconds using reverse atmo- spheric infusion (RAIN) technology (See, How it Works, pg. 46) "Hot teas are the most popular on cool mornings," explains Austin. "Our most popular hot tea is 'Going Nuts,' a flavored fruit tea with apple, cinnamon and caramelized almonds. It represents about 25–30% of our morning hot tea sales. Going nuts requires a 12 minute steep by conventional methods. With the BKON, we can brew it in 90 seconds. The flavor surpasses any other flavor pro- duced by any other brewing technique. The quality plus speed of delivery creates For many who eat outside the home, coffee is the dominant morning drink and tea for break- fast has consisted of a teabag in a paper cup. New trends and technologies are challenging the status quo breakfast menu. During the past decade 20% more restau- rants have added breakfast/brunch to their menus, according to Chicago-based market research firm Datassential. Restaurants and cafes are finding new ways to serve tea for breakfast, and they go beyond the teabag. Tea bars and tea lounges have led in tak- ing morning tea offerings to a new level. As far as breakfast foods go, leading tea bars and tea lounges stick to the playbook with simple, healthy options. Items may include muesli, a specialty (e.g. quinoa) waffle, or egg white frittata. The top five breakfast trends for 2015 according to the National Restaurant As- sociation, include traditional ethnic breakfast items such as chilaquiles (fried tortillas, salsa and eggs). A meal of tea plus a breakfast item will range from $6 to $12. Tea lounges and tea bars have gone above and beyond with their range of tea+milk options. At Teavana Tea Bar in New York City, three kinds of latte are available, including (yerba) mate latte, chai latte, and matcha latte. Breakfast items include tea and vegetable smoothies with Greek yogurt and Genmaicha Miso Tea Soup with baby spinach. Samovar Tea Lounge locations in San Francisco offers tea with milk via a more traditional masala chai and Ocean of Wisdom, a caffeine-free rooibos blend created for the Dalai Lama. Tea + Juice Tea and juice combinations also break barriers in terms of traditional breakfast fare. Teavana Tea Bar serves a non-alcoholic blackberry mojito that includes blackberry juice and green tea. Other juices combined with teas include apple and mango. Lemonade, coconut milk, and ginger lemonade stretch the definition of "juice," but are also included in Teavana's tea+juice cocktails. These tea-juice cocktails offer enough versatility to serve double duty as a workday breakfast drink or a weekend brunch beverage. The surge of morning tea and breakfast is generally being served with a modicum of sim- plicity. Jesse Jacobs of Samovar Tea Lounge observed that people are not looking for a lot of choice. What they really want is quality, con- venient caffeine with good flavor. Seventh Tea Bar's emphasis on single-origin teas echoes that sentiment, as does the Teavana latte se- lection. - Jason Walker coesia companies ACMA - ADMV - CIMA - CITUS KALIX - FLEXLINK - G.D - GDM - HAPA - IPI - LAETUS - NORDEN - R.A JONES - SACMO - SASIB - VOLPAK ACMA, a Coesia Company, is a leading business in the development and commercialization of packaging machinery and integrated packaging solutions for the Fast- Moving Consumer Goods Industry, backed by a strong technological know-how in, Wrapping, Flow Wrapping, Bottle Filling, Capsule Filling and Tea Bag Packing. ACMA works constantly in partnership with its customers in co-creating and producing innovative packaging lines, in order to satisfy and even exceed their expectations. www.acma.it Come visit us at: Host 2015, Hall 13, stand T06 T12 U05 U11 Technology for consumer goods TEA BAG PACKING CAPSULE FILLING