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This CoffeeBar Edition revolves around a key player to maximize the symphony of a perfectly orchestrated coffee specialty – water. Without the understanding of how this precious resource influences the bean, only a fraction of its fascinating aromas can be released. From minerals to water hardness, from PH values to single properties; H2O might seem a simple chemical compound but it is a strong influencer when it comes to drink quality. Taking this knowledge and incorporating it into our every- day actions is key to optimize our portfolio to meet the vast variety across the globe and consequently cater to your needs. From consultancy to the Franke Coffee Competence Center, – water – the blue gold unleashes its mysteries.
Coffee is a raw material closely related to our company’s history and is core (the bean) to our business segment. Through our everyday actions we hold a clear responsibility to the environment, part from which such raw materials derive as well as the people it inhabits.
At this year’s autumn tradeshows, Franke Coffee Systems will be demonstrating how to prepare an astonishing variety of mixed drinks made from coffee, milk, milk foam, chocolate and a range of flavours –all at the mere push of a button. The Spectra Foam Master with Flavour Station makes it all possible. A range of cold beverages during the summer months or warming drinks for the winter offer restaurateurs the possibility of creating a variety filled drinks menu while increasing their sales potential.
Our investments in the future not only represent the promises we are making through activities designed to celebrate our anniversary year, they also make up an essential part of our corporate culture. In our last CoffeeBar issue, we provided a brief overview of the social sustainability associated with our collaboration with UNICEF.
In response to the inspiring conversations and feedback we received requesting more information on sustainability topics, we are dedicating this issue of CoffeeBar to the topic of Fairtrade coffee.
From organic coffee to the overview of Fairtrade organizations from the Peruvian highlands to the valleys of Ethiopia: Fairtrade is far more than just a marketing idea, it is an investment into the future.
This issue of CoffeeBar is dedicated to the world of coffee creations. The brown bean has enormous potential for creativity. Enhance your capabilities with us: Warm or cold, with milk, chocolate powder or syrup – there are innumerable variations for pampering yourself and your guests.
How about a coffee on the rocks, or an Iced Mojito Latte Macchiato? Explore the countless beverage recipes made possible by the Franke Foam Master, Flavour Station and Co. Quality in the cup is our unwavering goal for new and innovative product solutions. Awareness of new and emerging trends remains essential.
“Discover milk all over again!” was our challenge to you at the beginning of the year when we introduced the Franke Foam Master. The innovation offers you new possibilities in the area of milk foaming. And now we are taking a further significant step. The Spectra Foam Master opens the door to a new world of coffee drinking pleasure: At the push of a button, you can create drinks such as an Iced Mojito Latte Macchiato or a refreshingly cool Strawberry Milk. This combination marks the first of its kind in the world, because the Spectra Foam Master also produces cold milk foam of perfect quality in a variety of consistencies. Topped off with chocolate or a syrup from the Franke Flavour Station, you can now offer your customers a practically unlimited array of new coffee creations.
The innovation in coffee machines by Franke, the Franke Pura, was awarded the iF Product Desgin Award 2010.
In this issue of CoffeeBar we’re spotlighting that versatile, delicious and healthy beverage, milk. Read on to find out why experts recommend a glass of milk a day, exactly what milk does to enhance coffee, and how milk consumption has changed over time. It’s also hard to imagine life without milk in its powdered form – especially for a manufacturer of coffee machines like Franke. The quality of powdered milk has improved in leaps and bounds in recent years. Its practicality and long shelf life have helped its popularity to grow steadily worldwide. We round off the topic by talking to four experts in the field, all of whom make milk the focus of their work.
Aarburg, 16 December 2009 – After 16 years at the helm of Franke Coffee Systems Marga Gyger is to leave the company at the end of 2009. Her successor as of 1 January 2010 is Marc Aeschlimann.
Highlight at Host 09 in Milan will be the preview of their latest generation of coffee machines by Franke Coffee Systems. With its two main modules Pura pronto and Pura fresco, the Pura product line introduces many new options into its capacity class. Further innovations will be presented in Franke milk systems and around flavoured coffee.
Modern restaurateurs offer their customers the possibility of flavouring their coffee to suit their personal preferences and individual tastes. So the standard range on offer on any beverage menu nowadays includes mixed drinks made from coffee, milk and chocolate powder. But many consumers are looking for more. Young people in particular enjoy trying out new flavours and all kinds of different tastes. As a result the share of syrups in the coffee sector is continually increasing worldwide. Franke is perfectly in tune with this trend and offers intelligent syrup solutions – with individual mixed drinks made of coffee, milk and syrup available at the touch of a button. Indeed, there are practically no limits to flavoured coffee.
2009 is a special year for Franke Coffee Systems as we celebrate 100 years of company history. Over the past century the company has experienced many ups and downs, periods of success as well as crises. That experience has made Franke all the stronger, and with every new product and innovation we have gained in experience, too. It is that spirit of innovation which, thanks to your trust, has made Franke Coffee Systems one of today’s leading manufacturers of fully automatic coffee machines. The cover story of this landmark issue of our “CoffeeBar” magazine will take you on an exciting journey through time.
In 2009 Franke Coffee Systems celebrates 100 years of company history. This special occasion was celebrated in style as part of the 5th Franke Coffee Systems Partner Event.