September 2018 Digital Issue

POURING FOR PROFITS
took things a step further when
it opened the Visitor Centre at
Hacienda Alsacia — a working
600-acre coffee farm in Costa
Rica that has served as a global
R&D facility since 2013 — earlier
this year.
“Much like the premium retail
experiences we are designing
around the world, the Visitor
Center at Hacienda Alsacia is a
fully immersive space and now,
for the first time, Starbucks is
connecting our customers to
the entire coffee ecosystem, from
seedling to the craft of brewing,”
Howard Schultz, Starbucks executive
chairman said in a
press release.
Visitors can tour the space on
their own or with a guide, discovering
hands-on experiences in a
coffee-seedling nursery, a greenhouse
with new disease-resistant
coffee varietals, coffee fields with
ripe cherries at harvest, as well as
a wet mill and drying patio.
Those operating on a much
smaller scale, such as Monogram
Coffee, are embracing this trend
by creating a distinctive café
experience that emphasizes quality
and innovation.
As Ho explains, he and his
partners, Ben Put and Justin
Eyford, “came together to start
Monogram because we had the
belief that coffee should inspire
wonder and warmth.” For the
Monogram team — which operates
three cafés and a roastery
facility — that means pushing
the envelope on its café experience,
roasting style and drink
offerings while still offering an
approachable, service-driven and
community-focused setting.
Monogram creates a unique
guest experience through offerings
such as a self-serve coffee
From the Supply Side
BREW CREW
The Marco SP9 offers an automated alternative to
handcrafted pour-over methods. The single-serve
brewer features a minimal countertop footprint and is
compatible with existing manual-brewing equipment,
such as Chemex and Kalita. The system dispenses
water from an energy-efficient under-counter boiler.
Brands such as Mavam
and Mod Bar (right) also
use under-counter systems
to create espresso
machines with a minimalist
aesthetic. Mod Bar’s
offerings are even completely
modular, allowing
cafés to customize their
coffee bar and create the
perfect workflow.
Meanwhile, Wilbur Curtis offers a versatile,
under-the-counter single-cup brewer —
the Seraphim. The system is designed to
be compatible with the company’s brew
baskets, as well as other pour-over equipment.
The Seraphim’s design helps remove
barriers between the guest and barista.
The NPD Group and
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Restaurant
Realities
Redefined
Tuesday, October 2, 2018 | Toronto
Get inspired! Discover new trends. Explore emerging segments. Network with
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