Veel mensen wachten af in deze tijd, terwijl juist deze periode een geweldige kans is om voor jezelf te beginnen als franchisenemer van Kaldi.
Kaldi is een koffie en thee speciaalzaak met een proeflokaal ter ondersteuning van de verkoop van koffiebonen en koffiezetsystemen en juist deze elementen maken Kaldi een onderscheidende formule.
Waarom zou je nu starten:
1) Het Kaldi concept:
Kaldi heeft vier verschillende omzet groepen die we afhankelijk van de situatie snel kunnen bijstellen. Half maart moest de horeca op slot, maar omdat Kaldi o.a. koffiebonen verkoopt, mochten de Kaldi vestigingen openblijven en al snel kwamen er klanten voor take-away koffie. Ook gingen veel mensen thuis werken, waardoor de verkoop van koffiebonen en zetsystemen toenam. Bijna alle franchisenemers hebben de laatste 10 weken bijna meer omzet gedraaid dan voor de Covid-19 periode.
Een reden te meer om voor het Kaldi franchiseconcept te kiezen.
2) Locaties:
Goede en juiste locaties zijn moeilijk te vinden, maar in deze tijd zullen er meerdere locaties vrijkomen en de onderhandelingen met de verhuurder zullen makkelijker worden dan voor de Covid-19 periode.
Het moment voor de goede locatie met de juiste huurprijs.
3) Een nieuwe carrière stap:
Helaas zullen een aantal mensen hun baan gaan verliezen en wat dan?Zit jij in zo’n situatie of denk je dat die eraan zit te komen? Dan is het tijd om verder te kijken en misschien franchisenemer te worden bij Kaldi.
Maak je droom waar!
4) Financiële investeringen:
Kaldi is een formule met een relatieve lage investering en je hebt maar ongeveer een eigen vermogen nodig van € 25.000 om met je eigen Kaldi vestiging te kunnen starten. Ook de rente bij de bank is momenteel laag wat gunstig is voor je vaste lasten.
Relatief lage investering!
5) Recessie bestending:
Kaldi heeft de afgelopen 20 jaar heel wat recessies overleeft, van de internethype bubbel, de financiële crisis en nu covid-19. Betekent dit dan automatisch dat elke franchisenemer altijd succes heeft, nee dat is niet zo. Maar ondernemers die passie, liefde, gastvrijheid en verkoopkwaliteiten hebben een Kaldi exploiteren maken het succes.
Maak jij het verschil?
Ben je na het lezen van dit artikel toe aan een nieuwe stap, aarzel dan niet en meld je dan aan voor vrijblijvende informatie, door op onderstaande link te klikken. En wie weet drinken we straks samen een heerlijk Kaldi espresso in jouw eigen Kaldi vestiging.
Coffee. The journey starts with the green bean and ends up as the perfect beverage entirely made to your liking. Whether you like your coffee as a cold brew, dripped or filtered, espresso, or any other possibility, they all have one thing in common; it all starts with the green bean. In this article, we share the story behind the process of roasting coffee beans. What steps does the green bean go through to eventually become that delicious roasted coffee bean we all know and love, what’s the science behind it?
1. Drying the green beans
Since the green beans have a humidity of around 10%, we need to dry the beans before we start the actual roasting process. Since all the Giesen roasters are drum roasters, the beans need around 6 to 8 minutes to complete the drying process. Controlling the temperature of the roaster is extremely important at this point since you do not want to burn the beans in the drying process. When this stage flows into the next, the temperature of the beans will be around 160 °C.
2. Browning the beans
The browning stage is the stage wherein the aromas of the beans will start to develop. In other words; we convert the aroma precursors to aroma compounds. Even though this stage follows up on the drying stage, the beans haven’t completed the drying process. During the browning process, we see the Maillardreaction taking place. This means the natural sugars and amino acids within the coffee beans start to react and create a distinctive color and flavor characteristic to the coffee bean. Naturally, the roast starts to slow down after the reaction. Some roasters want the process to slow down since it can help to further develop the flavor profile of the bean. Obviously, this all depends on your preferences as a roaster. During the browning we see the occurrence roasters refer to as the firstcrack. This means the beans are expanding which brings us to the next stage.
In this picture, it is very clear which phases the beans go through during the roasting process.
3. Roasting coffee beans
This is the stage where you as a roaster can fully shape the taste profile you are looking for. Roast too fast, and you will create a coffee that tastes smoky and is too sharp. Roasting trial and error is the key to find that perfect profile.
“This is the stage where you as a roaster can fully shape the taste profile you are looking for.”
The expanded beans now start to release all the heat that was built up during the previous stages, which is called exothermic heating. The roasting stage leads up to the wanted aroma compounds that you want.
3.1 Roast degree
The roast degree is one of the, if not the most important factor to use when indicating your roast. The color of the bean tells you a lot when looking for that perfect roast. Lightly roasted beans can have a sour, acidic taste while dark roasted beans have a more raw, bitter taste. Also, lightly roasted beans are known for their fruitier taste while dark roasted beans often have a somewhat burnt taste. This is possible because lightly roasted beans contain the organic compound hydroxymethylfurfural which gives the lightly roasted beans their fruity flavor. This compound, however, breaks down when the roasting process goes further which results in the burnt taste dark roasted beans have. Basically, we can assume that lightly roasted beans bring out the pure coffee taste better. It is easier to compare light roasted beans with each other than dark roasted beans.
3.2 Roast time
The roast degree has the biggest role when it comes to determining the definitive taste of the bean. The roast time, however, has an important role in the process as well. The guiding principle here is that the cohesion between all the stages is the most important. Roast fast and you create more aroma compounds but risk burning the beans. When you roast slow, you have more control over the flavor development of the beans. For example: when you want to create a blend with less acidity to be used for espresso, slow roasting may be a good idea. This because acids have more time to break down when you give them more time during the roast.
“The guiding principle here is that the cohesion between all the stages is the most important.”
As mentioned before, it all comes down to your preferences when roasting coffee beans. As the beans expand, they will harden and as a side effect, release so-called ‘chaff’. Chaff, if you will, can be compared to the skin of the coffee bean. Removing chaff manually can be a bit of a hassle which is why we developed an externalcyclone, but more about that in the next stage.
4. Cooling the beans
After roasting we cool the beans. An important step since the beans need to be cooled as soon as possible for the roasting process to stop. The cooling process is something you don’t have much control of; you release the beans. They enter the cooling sieve and the cooling process begins. Like mentioned before, the beans must be cooled within 4 to 5 minutes to ensure that the roasting process does not continue. When the beans are cooled, that marks the end of the roasting process.
The coffee beans are being released and enter the cooling sieve.
5. Generated waste products
When we are done roasting coffee beans it’s necessary to get rid of the waste products that were created during the process. Our external cyclone is an accessory that takes care of the chaff that arose while roasting. Since the external cyclone collects the chaff, the beans that enter the cooling sieve are already separated from the chaff and can be processed immediately after cooling. In addition to physical waste, unwanted emissions are also created. To take care of this we offer various solutions; the Giesen Afterburner being one of them. This device is designed to burn the polluting by-products for a second time. This way, we reduce the smoke and smells significantly compared to their previous state. The afterburner is suitable for the bigger roasters, from the W30A and up. For the smaller roasters like the W1, W6, and W15 series we offer a solution as well; the SFEfilters. These filters reduce the smoke and smell but work differently. The units contain an electrostatic filter and absorb particles that pass through the mechanical filters in the roasters.
6. After roasting coffee beans; how do you test your results?
To rate the roasted coffee most roasters use a procedure called cupping. Cupping is one of the more well-known ways of proofing your roasting results. This process relies on the skills and experience of the person who tastes the coffee. The process includes sniffs and slurps, all to get a clear picture of the taste you’ve created.
“As you can imagine everyone has their workways and professional secrecies to create their unique blend.”
How people do the cupping sessions exactly is different to every roaster. As you can imagine everyone has their workways and professional secrecies to create their unique blend. It is completely up to you as a roaster how you fill in your sessions and which aspects and outcomes are most valuable to you.
7. Roasting coffee beans; in summary
Our goal was to explain the basic stages that you will go through when roasting coffee beans. Understand that every roaster has their own preferences, working methods, and materials which means a lot of the described steps may vary depending on the roastery you visit. This makes the journey to the perfect roast so interesting; it isn’t a one-way process and to a roaster, the journey may be just as exciting as the eventual product itself!
Please share with us how you started your own coffee roasting journey in the comments!
A few years ago, you would struggle to find any coffee shops offering oat milk as a non-dairy alternative. Yet today, oat milk is everywhere in the coffee scene.
In 2017, a mere 10 coffee shops were stocking Oatly in the United States, one of the many oat milk brands that you can purchase. Fast forward to 2019 and that number has shot up to around 3,500 coffee shops in the country.
This change in behavior is astonishing. We’re going to explore this change in consumer behavior. I spoke with Toby Weedon, Barista Market Developer for Oatly, and Eric Grimm, Catering Manager for Joe Coffee Company, to unravel why this change has happened, what makes oat milk different to other milk, and how can baristas work with it to achieve its full potential.
Barista pouring milk into a cup. Credit: Jean Pierre Flores
What Is Oat Milk?
This well-balanced, slightly sweet, and smooth milk alternative has rocked the coffee scene. But how is oat milk made?
The production of commercial oat milk involves harvesting and transporting oats to a manufacturing plant where they are then stored in large sterile silos. The oats are mixed with water and then milled or blended down to create a thick liquid.
Enzymes are added to this slurry to help speed up the breaking down of the carbohydrates in the oats, which assists in naturally sweetening the product.
The mixture will then be strained to remove any hard fibres, leaving a smooth, thick liquid that is essentially oat milk. It can be flavoured or fortified with vitamins and minerals in order to increase its nutritional value.
It’s then pasteurised, which involves applying mild heat to the liquid. This ensures that the product is safe as well as providing it with a longer shelf life. The oat milk can then be stored again in sterile silos before it is packaged and dispatched for customer use.
Cappuccino over a pile of coffee mugs. Credit: The Recent Emergence of Oat Milk
Believe it or not, oat milk has been sold commercially for over 20 years. Pacific Foods began selling their oat milk in the US in 1996, and Oatly also began manufacturing oat-based beverages back in the 1990s in Sweden. So, why has it taken so long for consumers to catch on to this trend?
There have been changes in consumer behavior over the past few decades. Increasing levels of veganism correlate to higher interest in and consumption of non-dairy milks, including oat milk. Worldwide, veganism has been on the rise, fuelled by growing interests in the environment and healthy lifestyles. In the UK, in the past decade, the number of vegans increased from 150,000 to 540,000. With schemes like Veganuary, which encourage people to try a vegan diet for a month, we could see even more consumers turn to alternative milk options.
Similarly, one of the most significant factors in oat milk’s surge in popularity is a general increased awareness of environmental and sustainable issues. “There’s no denying the recent surge in popularity, which we believe reflects the global mood change in people wanting to make a difference to the planet,” Toby, based in London, says.
These changes in behavior are clear. Sales of oat milk in the UK grew by 71% between 2017 and 2019, whilst in the US, retail sales of oat milk increased to US $29 million in 2019. Last year, Califia Farms and Silk all began creating their own oat milk in order to compete with already existing brands. This year, Starbucks, Peet’s Coffee, and Dunkin Donuts all announced that they would start including oat milk on their menus.
Barista pouring latte art into a cup. Credit: Jean Pierre Flores
The Environmental Impact of Oat Milk Consumption
The environmental factors surrounding oat milk are part of the reason why it has become so popular. From beginning to end, the whole process of manufacturing oat milk has a low environmental impact and is a sustainable system.
There are a number of factors that are considered when assessing the environmental impact of food and drink. First is land usage which describes how much space is needed to produce certain foods. Land is required not only to farm food to eat, but for forestry, where trees produce oxygen and absorb carbon dioxide (CO2). Using less space for farming animals and crops can provide more space for valuable forestry. Water usage represents how much water, a finite and scarce resource, is needed for growing the crop. The release of CO2is also measured, a greenhouse gas that heats up the earth’s atmosphere.
A 200 ml/7 oz glass of oat milk requires about 0.8 square meters of land and 5 liters of water and emits just under 0.3 kg of CO2.
Oat Milk vs. Dairy Milk: Which Is Better For The Environment?
There is a drastic difference in environmental repercussions between oat milk and cow’s milk. A 200 ml glass of cow’s milk releases just over 0.6 kg of carbon emissions, needs over 1.5 square miles of land, and around 120 liters of water in order to be produced.
Dairy milk requires ten times the amount of land that oat milk needs, and is impacting the environment more than any other non-dairy alternative. Onyx Coffee Lab, a roastery and coffee shop who’ve opened a new location in Bentonville, Arkansas US, have opted to use oat milk as the standard in all drinks unless customers specifically request dairy.
“We aren’t against dairy, but we wanted customers and people visiting the… space to experience our coffee in a new way, and embracing a $1 upcharge for dairy, a carbon tax if you will, seemed like a unique way to ask people to think about what their choices are. We also love the concept of plant-based beverages becoming more of the norm and less of an alternative,” owner Andrea Allen tells me.
Oat Milk vs. Other Alternative Milks
Oat milk performs environmentally better than almond milk. Growing almonds needs slightly less land, and releases 0.17 kg of CO2, but requires a staggering 74 liters of water for just one glass.
Soy milk has a similar impact on the environment to oat milk. Although it emits around 0.03 kg more CO2 than oat, it needs around half the amount of water, and just a little less land is needed to grow the crops.
Toby explains why Oatly chose to use oats and not any other non-dairy beverage ingredient: “Oats were chosen because of their positive environmental credentials, as well as their strong nutritional benefits.” Toby believes that creating delicious, oat-based equivalents to dairy products such as milk, yogurt or ice cream, will “make it easier for people to consume the products they love that have a lower environmental impact.”
An oat milk coffee in a reusable cup. Credit: Tasmin Grant
Flavour & Texture: Oat Milk vs. Other Alternative Milks
All alternative milk brings something different to the table, from their flavor to how they feel to drink.
First, oat milk is accessible to a lot of people who can’t drink other types of milk. It’s free from most allergens (if the oats used are declared gluten-free) such as lactose, soya, and nuts. It is usually fortified with vitamins and minerals, and also contains a lot of soluble fiber that can benefit our digestive systems.
Oat milk tends to have a thick texture and a creamy mouthfeel that some consider milk-like in comparison to other alternative milk. It’s generally slightly sweet, but without a sugary taste. However, this depends on which brand of oat milk you purchase. Some contain more added sugars than others, and some also have thinner consistencies.
“During the formulation process, our team in Sweden worked hard to try and replicate the performance and flavor profile of dairy, in order to remove that barrier to entry to plant-milks,” Toby explains. “Whilst Oatly is not meant to be a carbon copy of cow’s milk, it does follow the same principles of being rich, creamy, and slightly sweet.”
In comparison with almond milk, oat milk generally has a thicker texture and a more nuanced flavor, but it can contain significantly more sugars and calories. Soy milk has a similar creamy texture to oat milk and benefits from much higher protein levels, almost as much as dairy milk. Proteins make up part of the chemical composition of milk, being the component which affects the ability to heat milk. The higher the protein levels, the easier it should be to heat the milk. Choosing which plant-based milk to have with your coffee is a preferential choice based on taste, texture, and health benefits.
Barista texturing milk in a jug. Credit: Jean Pierre Flores
Oat Milk in Coffee
“Oat milk interacts with coffee much in the way cow’s milk does. It can balance and bring sweetness that plays well with some of the brighter characteristics of complex, fruity coffees given the right ratio of oat milk to coffee,” Eric tells me.
Because of its similarities with regular milk, oat milk works well with other types of coffee shop beverages. Minor Figures and Oatly have both released ready-to-drink canned oat milk beverages, for example, nitro lattes, chai lattes, iced matcha lattes and iced mochas.
Barista edition blends of oat milk are typically better suited for steaming and pouring latte art. “Our Barista Edition… is the product with the highest fat content in our range, and it was the first to include an acidity regulator,” Toby tells me.
Oat milk used to draw a latte art heart atop a milk drink. Credit: Tasmin Grant
How To Use Oat Milk
“Oat milks that are specifically formulated for café use (usually noted as Barista Series on cartons) steam similarly to regular milk and produce comparable latte art,” Eric tells me.
The steam arm can be placed in the same position in the pitcher as when cow’s milk is being steamed, and the milk can also be steamed to the same temperature range of around 55᠆65°C/131᠆149°F. Incorporate more air into oat milk than dairy milk in order to stabilize the foam as much as possible. This will help to create a smoother texture that retains its form much better and for longer.
Oat milk will heat up faster than regular cow’s milk so using a thermometer to pay more attention to the rate of increase in temperature may help.
After steaming, let the oat milk sit for up to 40 seconds before pouring so that the texture of the drink will be more balanced.
Baristas seem to find that you need to be firmer and faster with oat milk when creating latte art so that it retains its shape more. By doing so, you can have more control over your pouring design.
Barista pouring milk into a cup. Credit: Jean Pierre Flores
Whether you’re curious to test the taste of an oat milk cappuccino, or are considering your dietary requirements and environmental impacts, this non-dairy milk substitute may be an interesting option for you.
Next time you visit your local coffee shop, make sure to try one out and see how it compares to your usual alternative or dairy milk order.
Copyright: Written by Tasmin Grant. Perfect Daily Grind
