There is coffee for every moment of the day. when Diego Campos, barista at Mokai Café, He starts his morning in the cafeteria, and he likes to order it with milk first thing in the morning. Then, for the next coffee, he prefers more espresso and shots. Also, if you find an establishment that serves filter coffee, feel free to try it out and spend some time with your drink and your computer.
Coffee accompanies our routine. There are those who go to bed thinking about their breakfast cup, those who need several things to function, those who save them through a coffee break at work or those who cannot forgive a post-meal cup. TS Eliot wrote in the poem Love song c. Alfred Prufrock Who measured his life with “small spoons” as a metaphor for these people The mundane moments that define our daily lives and lives.
He is also a A form of socialization If not, tell your chain friends friends, The cafeteria he trusted was a meeting center and almost another character. Most importantly, it is born sensory luxury, We take it because we love it.
Coffee in hospitality
Although it is often said that “coffee is like nowhere else in the house,” more and more establishments are choosing high-quality coffee, and Many consumers save instant coffee to enjoy on the go From home.
YesAccording to data Spain Coffee Sector Report (2023-2024) from the Spanish Coffee Association (AECafé), andn Spain About 22.5 million cups are served daily. he The hospitality coffee market is experiencing sustained growth and consolidation. The focus of the HORECA channel (short for hotels, restaurants and cafes). 34% of the total coffee consumption in the country. In 2023, its turnover reached €157,379 million, growth is expected to reach nearly 6% in 2024, and its economic impact exceeds 106,000 jobs.
This boom has led to increased demand for specialty baristas, high-quality coffee professionals who have knowledge of each bean and master different extraction methods. Companies like Easter betton For quality and the an exercise Through coffee brands, e.g Mokai Café and Sola Café.
Makes the perfect cup
Mocay is one of the brands Coffee for group hospitality, One of the most famous in this sector; and Diego Campos, one of the master baristas. In addition to training hoteliers to provide the best products to their customers, he is also a judge in some of the most important national and international barista competitions.
For him, The key to good coffee is in… Balance between origin and preparation: “The perfect cup is a combination of technology, raw materials and machinery. Parts of a good product, good process and selection, but a clean, well-calibrated machine that is consistent in technique is also required. It is a combination of many factors: hand, maintenance, machine, grinder and raw materials.”
For this reason, At Mocay, they are committed to continuous hospitality training, both practical and technical, and support: “Even if we have the best product, if the person who prepares it does not master the technique, the quality is not reflected in the cup. For us, it is necessary to take care of the entire value chain, of everything you should know. In the end, coffee is a recipe and at Mocay we know to be consistent in preparing that recipe.”
Diego Campos
“Coffee is a recipe and at Mocay we know to be consistent in preparing that recipe.”
Coffee, always natural and quality
Spain is redefining its coffee culture, moving away from traditional roasting in favor of a model of quality, sustainability and innovation that defines the future of the sector. Tell us Raul Villanueva, barista at Saola CafeMThe signature Catalan ship of the Pascual Group It specializes in 100% Arabic coffee.
Your product is based on a to choose comprehensive Arabica coffee from small farms Resulting in an aromatic and intense coffee. “The first thing we do is verify in our laboratory that the coffee that reaches us is exactly the quality we purchased, both visually and sensory-wise in terms of aroma and flavour,” Villanueva explains.
Once the quality is checked and the best types of beans are selected, the… Mixes To find the perfect formula: ” Mixes It’s our coffee blends. Each one has different nuances. We have four premium: alsoorganic, Lighter roast he alsocreative, Best sellerIt has a sweet texture and medium acidity. he Premium bourbon, The sweetest and chocolate. and dark India, With a blend of coffees from India and Indonesia, with a higher and more intense roast.
Raul Villanueva
“At Saula we check that the coffee that reaches us is exactly the quality we purchased, both visually and sensory.”
In Spain, the trend is clear Natural roasting – without additives – is the most consumed. In the Horeca channel, it represents 78% of consumption, followed by blended coffee – a combination of natural and roasted – at 19%. Both coffee makers celebrate the fact that roasted and blended coffee is being consumed less in favor of higher quality, natural coffee.
Traditionally, the most popular coffee in Spain has been roasted, a type of roasting to which sugar is added during the process. This caramelizes due to heat and coats the grains, making them easier to preserve and reducing their agingand Production costs. However, this method provides a more bitter, intense flavor with fewer nuances, which is why it usually requires adding more sugar to the cup to achieve balance. This is where The misconception that good coffee must be bitter.
As coffee industry experts explain,…In reality, Higher quality coffee naturally tends to have sweeter, more balanced aromas. No need for sugar. Natural coffee has no additives, and when you start from a good seed, it is not necessary to modify the product with sugar, which will always be more beneficial to the consumer.
Should we have coffee?
Coffee is one of the essential elements of fulfillment in hospitality. Therefore, betting on quality is an investment in the business. “Quality builds loyalty,” Campos says. “If a customer likes your coffee, they will go to your establishment to drink it, even if they are two or three blocks away.”
Even the best restaurant menu can leave a bad aftertaste if the coffee doesn’t live up to the food. For this reason, More and more institutions are betting big Product quality according to professionalsAdd a special character to the process Of preparation: “Spain is one of the most professional countries in hospitality, we have pastry, cooking, cocktails… Coffee is just another branch that we have to train in.” Pascual, through its Café Mocay and Café Saula brands, provides quality and training in the hospitality industry.
