Issue link: http://read.dmtmag.com/i/763665
38 STiR coffee and tea / Issue 6, 2016 (December/January) TBS-2121XTS twin touchscreen brewer FETCO TBS-2121XTS Touchscreen Brewer This twin 3.5 gal. tea brewer combines the simplic- ity of a touchscreen with new features like the in- novative "intelligent" brew basket for quick, efficient operation and for producing the most flavorful taste profiles. FETCO's cascading spray dome water delivery system provides excellent coverage for loose leaf or prepackaged tea. Dilution spouts are positioned above the container to dispense water directly from the inlet. A right-side spout can also deliver liquid sweetener. The touchscreen enables efficient set- up, programming, diagnostics, and daily brewing using intuitive icons with dynamic time and volume data. Makes up to 144 16oz cups per hour. Learn more: www.fetco.com BUNN ITCB-Twin HV This twin infusion high volume brewer is equipped with a built-in dilution nozzle, digital temperature con- trols and BrewWISE intelligence with pre-infusion and pulse brew for maximum flavor extraction. Includes three brew buttons per side for up to six brewing pro- files. Two programmable batch switches permit full and half-batch brewing. English/Spanish display reads in either metric or English measurements. Features cold-brew lockout and energy-saver mode that reduces tank tempera- ture during idle periods. The reservoir tank holds 5.6 gal enabling back-to-back brewing capacity. Brews coffee or tea on both sides. Makes up to 523 8oz cups per hour. Learn more: www.bunn.com Curtis G3 RSTB Tea Brewer The Curtis G3 tea brewing system features a unique universal control module with an oversized LCD dis- play and simple interface that makes "scroll-through" programming easy. A fast-brew option shortens brew time by allowing concentrate and dilution sycles to run at the same time. Dual dilution spouts and a rotating brew cone per- mits two teas to be brewed at the same time without moving the serving vessels. New to the series are digital temperature and brew-by-volume controls, PM alerts, cold water brew lock-out that prevents brewing when water temperature is below set level. On-board diagnostics continuously sense brew- ing operation and display an error code and service phone number if technical assistance is required. Learn more: www.wilburcurtis.com Foodservice Brewers Foolproof ease of operation, high capacity and consistency that stems from precision calibration for optimal extraction characterize the newest generation of foodservice brewers. (59%) or honey (36%). Artificial sweeteners and stevia and agave (both natural sweeteners) rank in the 20 percentiles. Black tea is by far the most important base. In the Datassentials survey 39% prefer black tea and 26% prefer green with almost 25% indicating no special preference. Lemon, (menu penetration 100%), raspberry (menu penetration 41.1%), peach (menu pen- etration 32.1%), and sweet teas predominate with berry, strawberry, mint, and tropical about half as likely to appear on the menu. Millennials drive sales of organic, herbal, blueberry, blackberry, pomegranate, kiwi, and Thai teas. Top sellers in green include tropical (citrus-mango-coconut), honey-flavored green teas, and some outliers like lychee, ginger, red bean, jasmine, and hibiscus all of which are showing high growth from a small base. Teas mixed with traditional and flavored lemonade (including some with hard lemonade) are also trending. Innovation is welcome. Sonic Drive-In bills itself as the "ultimate iced tea stop" with 1.3 million flavor combinations. The latest: pomegranate hibiscus or black cherry frozen sweet tea. "We want to help tea lovers re- discover their favorite drink," says Scott Uehlein, vp of product innovation at Sonic which operates 3,557 stores. "Whether a frozen clubhouse calls your name or you're more of a black cherry iced tea type, you can throw yourself a tea party like never before." Concentrates and refrigerated teas Red Diamond is one of the largest tea concen- trate brewers in North America. S&D is a major supplier. Other well-known concentrate suppliers include BW Cooper, Lipton, Revoltion Tea, Pick- wick, Mother Parkers, and China Mist. The format is favored by large volume chains. Concentrates are portable, easy to store, require less preparation time, generate less waste and most important — they deliver consistent product. "Ba- gless tea" in foodservice sized containers (bag-in- box or bottles) are used to prepare hot or cold tea in on-demand single-serve or high volume ban- quet settings. Concentrates are popular in hotels, resorts, catering and behind the counter at fast- food locations. During the past few years sales of Argo Teas made without preservatives, artificial flavors or colors have grown to $25 million, accounting for half the company's revenue. Refrigerated teas grew 9.2% in grocery in 2016 with Red Diamond, Tur- key Hill and Gold Peak performing well in both RTD and refrigerated categories. Gold Peak and FUZE tea both exceeded $1 billion sales in 2015. Table service Tearooms have always brewed fresh tea, usually with the active involvement of consumers who BUNN ITCB twin HV brewer Curtis G3 RSTB