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But our story of the rotary evaporator began in a Looking Further roasting grain, we will understand that a coffee machine goals for coming to the institution etc. You need to
kitchen in the 2000s, when the benefits of a rotary and roster are almost always at the same price, and some- understand and keep in mind your audience and clien-
evaporator were noticed by a chef. They began to use In the coffee industry, this tool is not so developed, times more expensive. But a coffee machine for a coffee tele, just as a marketer would do. Only by evaluating
the extracts to give a special flavor to their dishes. but we are at the very beginning of the journey. For example, shop is the heart, like a roaster for the production of all the parameters you can create a menu that will work
Representatives of molecular cuisine especially liked the Negroni drink in one of Moscow’s coffee house - “ABC”: roasting beans, but there is no rotary evaporator yet. for your audience.
this tool. That is how they can, for example, prepare a it has become very popular due to the fact that it has the Therefore, it is so far more often seen in laboratories. The coffee industry is developing, every day there
tender fish with the scent of strawberries or ice cream, taste of the familiar cocktail, and does not have a drop of In conclusion, if we talk about creating a full- are new methods and techniques. Laboratory equipment
shrouded in the smells of lilac. Very unexpected. alcohol. Negroni without alcohol based on red vermouth, fledged bar menu, then first of all you need to under- allows us to come up with something interesting and
which is divided into aromatic alcohol and non-alcoholic stand the concept of the establishment, what kind of new to use in a coffee shop. And we ourselves need to
sweet and tart constituents. The non-alcoholic syrup is cost owners want to get as all experiments have a price. be one step ahead, constantly learning something new,
cooled: it is a ready-made non-alcoholic drink with the real It often happens that you can come up with a drink, being on the move in order to surprise and delight our
Negroni flavor. but it is so expensive that you cannot sell it at your guests with new combinations and flavors. After all,
I think that in the future, coffee bars will come to place. With this in mind, you create a picture and begin guests do not see the processes behind the creation of
the fact that they will use a rotary evaporator more to think through the drinks and the stages of their the drink, they enjoys the result. And for me, the most
often. This allows you to experiment more with drinks. preparation. pleasant thing is to receive positive reactions from the
But so far this is at the level of experiments in small It is very important to get into not only the con- guests as they enjoy the drink I created. And probably
volumes. Of course, if we compare the price of a rota- cept of the establishment, but also to understand your everyone working in this industry understands what
ry evaporator and a coffee machine or roaster for guest. The guest can be of different age, have different I’m talking about.

That is how, a new transparent drink trend has
appeared in the bar industry. Indeed, the more colorless
the structure, the brighter all the flavor notes of the
beverage are revealed, and Rotary evaporator allows us
to make, for example, our coffee drink transparent. How?
Rotary evaporator works according to the principle
of distillation (water boils at a temperature of 100°C, and
if a vacuum is created, it will evaporate at 50°C). In a
vacuum, water boils at 50°C, and if in this state add, for
example, mint, then its aroma will remain pristine - it
will be a full-fledged taste transferred to the water. It is
also used for separating different liquids. In general, a
rotary evaporator helps us remove the “soul” from our
liquid, in other words, a bouquet of flavors.
Not every kitchen or bar can afford a rotary evap-
orator. It costs from 1000-3000€. There are several alco-
hol bars in Moscow, which have the evaporator in their
laboratories. No one is really considered to be a recognized
pioneer in this field, but 7 years ago the guys from The
Clumsies bar in Athens started making non-alcoholic Ne-
groni. This was one of the first bars where a rotary evapo-
rator appeared - a device that allows you to separate alcohol
with minimal loss of aromas or flavors. By the way, The
Clumsies laboratory is still known and many bar geeks from
all over the world go to them for training and study as they
are famous for their spirit for adventures. Photo / Toa Heftiba

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