Issue link: https://read.dmtmag.com/i/807954
STiR coffee and tea 35 GROWING INTO THE FUTURE BASED ON MORE THAN 60 YEARS OF EXPERIENCE SOLUTIONS FOR YOUR COFFEE PROCESSING INSTALLATIONS World leading supplier of coffee processing equipment and seed processing installations with 60 years in-house project experience. Mechanical and electrical engineer- ing. Manufacturing of grain, seed and coffee processing equipment. CIMBRIA.COM CONVEYING | DRYING | SEED PROCESSING | ELECTRONIC SORTING | STORAGE | TURNKEY | SERVICE COFFEE HULLER HANSA COFFEE GRADER GRAVITY SEPARATOR ELECTRONIC SORTING CIMBRIA HEID GMBH Heid-Werkstrasse 4 A-2000 Stockerau, AUSTRIA Phone: 43 22 66 699 E-mail: heid@cimbria.com Corporate_210x297_GB_HEID_Coffee.indd 1 21-03-2017 14:49:02 this discerning consumer. McDonald's is now serving espresso-based bever- ages, Dunkin Donuts offers cold brew, Tim Hortons has their dark roast, and even convenience stores and gas stations are trying to take a piece of the specialty coffee pie. "The goal is towards a qual- ity, fresh cup of coffee with some of the East coast convenience stores having a full coffee counter, including a barista," said Brant Curtis, director of commu- nication and innovation, Wilbur Cur- tis Company Inc, "And there are a few people, us included, who are working on dispensing cold brew through a tap sys- tem." With the rise of an espresso-based coffee culture and increased consumer expectations for quality and experience, higher quality coffee standards are mov- ing across the entire food industry. "Everyone has raised the bar in cof- fee," said Gary Senez, senior vp, Canter- bury Coffee. "Consequently, that puts pressure on the rest of the full-service restaurants and other QSRs to quickly follow suit. Consumers are demanding these new beverages. At one time, lattes and cappuccinos were exclusive to Star- bucks and other high end coffee shops, now it is more mainstream and expected almost everywhere." This inclusion of quality beverages across the entire food service spectrum is in part due to the culinary movement. "There has been a fascinating develop- ment happening with the culinary move- ment, that continues to shift the way we drink our coffee," said Young. "Whether it's chocolate, wine, bread, or coffee, con- sumers are conscious about what they are putting in their body, and are actively seeking products that are better quality." It is human nature, shared Young, that once we have had a taste of better coffee, then we tend not to go backwards. Expanding coffee culture For many individuals, their first specialty coffee experience was at Starbucks. Star- bucks paved the way as a friendly gath- ering place for social interaction. As the company's offerings and coffee expertise became more refined coffee drinkers be- came more discerning. Competing chains help define coffee culture among cities and even neighborhoods. Young entre- preneurs noticed that there was a gap at the top end of the premium segment. Many young men view coffee shops as essential to their social life.