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The new Barista Pro 96 Premium Grade Coffee from Cafès Cornellà, the most highly rated coffee at the Forum

3 min.

More than 5,000 preparations were recorded at the stand of Cafès Cornellà, the official coffee for the Fòrum Gastronòmic in Girona. During the event, Decoding Coffee was presented. It has a new look and a new range of 14 new blends designed for the HoReCa sector: 3 Barista Pro blends, incorporating the Premium Grade coffee bean category according to the SCAA (Speciality Coffee Association of America) as a new feature; 6 Espresso blends, incorporating two new blends with the eco seal; and 5 Coffee Service blends, one of which has the Fair Trade seal.

Barista Pro 96 Premium Grade

The new range of blends, designed for the barista, shows the result of a numerical algorithm that takes into account the characteristics obtained from the coffee beans. In this case, the blend most highly rated by attendees at the Fòrum Gastronòmic, with a score of 9.8 out of 10, was the Barista Pro 96 Premium Grade. This is the result of the combination of its characteristics: it is in the Premium Grade category according to the SCAA and is made with 100% Arabica coffee beans. The roasting point is graded 5 out of 5, as are the extraction rate and the sensory profile.

It is characterised by a balance of flavours with low bitterness and acidity, as well as a great consistency and intensity. Pere Cornellà, Cafès Cornellà manager, explained that “the excellence of the Barista Pro 96 can only be transferred to the cup through a good espresso technique executed by the barista”.

An intelligent cafeteria system

The Decoding Coffee system decodes the entire coffee process so that the professional barista and the establishment can work it correctly, so that the end consumer can be aware of its quality.

During the Fòrum Gastronòmic, the Cafès Cornellà stand used an intelligent cafeteria system to follow the entire service process. Visitors could choose their coffee based on different methods: à la carte, according to the recommendations of the barista, based on their personal tastes or at random. Once ordered, the barista could mark the status of the process of each coffee. During the preparation of the coffee, the coffee machine’s M2M (Machine to Machine) system counted the coffees and at the same time monitored the technical state of the machine: useful data to improve performance and get a good quality product.

Of the total of more than 5,000 preparations served, 54% were espressos, 21% macchiatos, 19% cappuccinos, 3% were from the new range of Passion Teas and herbal teas and 3% were ad-hoc preparations, such as chocolates or smoothies.