Page 79 - #77 eng

C Story / Kate Krivovyaz

Menu drinks, usually it all starts with the fact that
The huge job is to think through so many

you sit down and write various combinations
Experiments of ingredients. Of course, they can be repeated
and mixed and matched among themselves so
you will definitely find what you are looking
for. But the most interesting part in creating the
menu, in my opinion, is how we prepare drinks,
what technologies we use to create them. Our
closest friends, cooks and bartenders really help
us with this.
The coffee industry is quite young, and it
is clear that restaurants and bars are examples
for us in many ways. Starting from service in
institutions ending with the creation of drinks.
E very day we try to surprise and ourselves from natural ingredients. that we now have in the coffee shop, and those
It’s time to start talking about the drinks
To find interesting combinations, we visit
please our guests. There are a lot of
that surprised me and made me think about cre-
coffee houses in Moscow that have
drinks. We use all our knowledge to create drinks,
interesting design, beautiful dishes different countries, try many different foods and ating a new menu.
and drinks. It is becoming increasingly difficult combining different products in different tex- Discovering New
to create something new in the coffee industry, tures. At least 50 drinks are put on the first
due to the fact that not only coffee culture is tastings, most of them are “thrown out” and most For example, a popular drink in our “Floo”
developing rapidly, but also consumer culture often there are no more than 5-7 options left. coffee shop - “Flower Yuzu”. The drink consists
and demand for new experiences is growing day of yuzu, coconut milk, sauce and clover. We
by day. In the coffee industry at the moment, we prepare flower sauce using suvid technology.
try our best to surprise a guest. Even with a Orange flowers, sugar, orange juice and a small
simple cup of coffee. New experiments with grain amount of water we vacuum. And we languish in
fermentation reveal every coffee in a new way, suvid at a temperature of 40°C.
bringing out something unexpected and undis- The main advantage of this technology over
covered before. traditional cooking: maintaining the maximum
Our coffee house collaborates with a roast- amount of internal product juices, vitamins and
ing company that bought a farm in Colombia and minerals through the use of low temperature.
thanks to that recently we tried the first experi- This wonderful device maintains the set
ments with those Colombian beans. Of course, water temperature (from 25-90°C). Also, en-
we can say that this is a huge step forward for us closed in a vacuum bag, dishes better retain their
in the coffee industry to be able to buy directly flavor. It is useful for a bar in that it can be used
from farms, because now there will be much more to make various syrups, infuses, hydrolytes, ex-
experiments the product. tracts. First we use a vacuum. We vacuum some-
thing so that later it can be cooked in suvid.
Creating a Menu All discoveries appear when you start to go
beyond standards. Two chefs went beyond stan-
But coming to a coffee shop, the first thing
dards at the same time: the technology was first
a guest encounters is the menu.
described by Benjamin Rumford in 1799 (he used
The menu is like a kind of bridge between
hot air instead of a water bath). The owner of the
the barista and the guest. But what is behind the
restaurant, which is part of the fast food restau-
creation of a drink for a coffee bar? In our coffee
rant chain, wondered how to cook hard and in-
house, we try to emphasize exactly the taste of
expensive meat much tastier than competitors
coffee on the basis of which we are going to Photo / Nathan Dumlao
do. To solve this problem, the restaurateur asked
prepare a coffee drink. And of course, we do not
the help of his friend Bruno Gusso, a biochemist
buy ready-made syrups, but we prepare them
by education.
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