12.05.11
Michael Szyliowicz

One of the big news items in beverages over the last year has been the introduction of the Coca-Cola Freestyle machine. This soft drink machine creates variations and flavors of many of the different Coke brands, with over 100 different choices and literally thousands of drink combinations. The dispenser allows consumers to mix and match and customize their beverage experience, and equipped with a touch screen, the consumer can choose which variety they prefer.

Coca-Cola, Fanta, Sprite, Iced tea and energy drinks are all available, along with other Coke brands. If choosing Coke, then a sub menu appears with the different flavors available. Options include Regular Coke, Cherry Coke, Lime Coke, Raspberry Coke, and Vanilla Coke. To receive the drink, place your cup below the dispenser and hold the button for the flavor you desire. To stop dispensing, simply lift off the button, and to add another flavor, press the appropriate icon.

I created a Cherry Lime Coke with a splash of Vanilla.

According to operators, the Freestyle machine has generated additional beverage sales—which is no surprise, given how consumers have become accustomed to mass customization of their beverages in coffee shops. No longer is a plain latte a drink of choice; instead, the tall, two pump, extra hot soy latte is a more common order...

10.03.11
Michael Szyliowicz

Coffee as a beverage has always had an international flavor. From the stories of Kaldi, the Ethiopian goat herder who watched his flock consume coffee berries and become animated to the coffee houses of Egypt, England, and France, it has always been worldwide beverage. And as it proliferated in the United States, most of the drinks were variations of Italian inspired lattes, cappuccino, and espresso.

But American cafes popularized the flavored coffee beverages that are now ubiquitous by adding syrups and sauces to the drink. For years a handful of American companies have offered arrays of brightly colored and filled bottles to enhance the beverages that Americans consume. And, as so often happens, those bottles have been exported worldwide, broadening the base of American style cafes around the globe.

At Coffee Fest, however, for the first time, two different British companies were exhibiting their products, exporting to America their versions of the syrups and sauces that Americans have enjoyed in their French Vanilla lattes and Dark Chocolate mochas for years.

Both the...

06.27.11
Michael Szyliowicz

I ordered my first latte in Sicily from the barista at the café and was delivered a large glass of frothy, steamed milk. I looked carefully, but could find no trace of either espresso or coffee in the drink. I laughed.

Americans are used to ordering a latte at any coffee shop and being treated to a tall drink with several shots of espresso and lots of steamed milk. Yet the word for milk in Italian is “latte”, and I received exactly what I had asked for. I then asked the barista for an espresso, which he placed on the counter next to my glass of milk. I poured it in and tasted the drink. This was more like what I was expecting.

On my next visit to a cafe, I specified a caffè latte, and received the drink that I was expecting. But for the rest of my trip, each time I ordered a caffè latte, I received a different drink. Some were tall, others short. Some contained espresso whereas others had coffee added. Some had a dark, strong taste while others had a weak flavor. And, like in so many cafes, the quality varied in each one.

Each order became an adventure into seeing what I would end up getting. But at least I was no longer being given a glass of hot milk.

11.04.10
Michael Szyliowicz

When is the last time you ate a latte? Yes, I really do mean ATE a latte. Francesco, a talented master barista I met at SIAL 2010, recently introduced me to a new way of creating espresso-based beverages (if you missed it, read this) that makes for an incredible ingesting experience. The most memorable was the Fusion Latte. To create this tasty treat, Francesco starts out with coffee "caviar" made from an acidified coffee base that drips into a calcium-water solution. When the coffee comes in contact with the water solution, it turns into small, round, gelatinous balls that look like caviar. The "caviar" is placed in a sieve and rinsed with fresh water to remove the calcium. To complete the Fusion Latte, Francesco places sweetened condensed milk in a spoon with the caviar balls on top. When you finally place the spoon in ...

barista, latte, paris, sial