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Seit 15 Jahren führen Peter Wermuth aus Bern und Tatiana Paramazina das von Peter Wermuth gegründete Dom Kofe - Unternehmen mit Hauptsitz in der Ukraine. Über 100 Geschäfte zwischen der Ukraine und Russland, vertreiben neben Kaffeemaschinen verschiedener Hersteller auch Blasercafé aus Bern. Wir danken für die erfolgreiche Zusammenarbeit und wünschen alles Gute für die weiteren 15 Jahre.
http://www.shop.saeco.com.ua Bild Markus Blaser CEO bekommt im Rahmen der Festlichkeiten in Kiev, einen Kaffeebaum geschenkt. |
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Our sales representative Ruedi Wälchli is going to retirement.
We wish him all the very best and a glorious future! Photo (f. l. t. r.) Marc Käppeli, Managing Director Blasercafé / Ruedi Wälchli, Blasercafé Ambassador / Markus Blaser CEO and owner / Susanne Wälchli |
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Blasercafé was representing itself for the first time at the biggest food fair in Middle East, the Gulfood Dubai from Sunday 21st of February till Wednesday 24th of February 2010. Located under the roof of the OSEC-Swisspavillon, our booth was visited by representatives of a large variety of countries outside the United Arabian Emirates, such as Oman, Yemen, Iran, Iraq, Bahrain and India. During the 4 days of this event, our CEO Markus Blaser, Managing Director Marc Kaeppeli and Head of Sales Matthias Luebke tried to find potential distributors for our high quality roasted coffee products. Being able to name Emirates Airlines as a reference customer, there seemed to be a lot of interest for our Swiss manufactured products. |
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Zum elften Mal versammelten sich die besten Baristi und Cupper der Schweiz zu den nationalen Meisterschaften, die vom Schweizer Chapter des europäischen Spezialitätenkaffee Verbands SCAE organisiert worden sind. Wir freuen uns über die erzielten Resultate und gratulieren herzlich:
(von links nach rechts: Stefan Flückiger, René Fleischer und Florence Letroux)
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Dieter Meier, der Schweizer Konzeptkünstler und Musiker, ist vor allem als Sänger der Elektropop-Formation Yello bekannt. Zusammen mit dem Könizer Zigarrenfabrikant Iwan Hauck (Caribean Tabaco) stellten sie ihren Spitzenkaffee OCOA aus Santo Domingo, im Rahmen der Schweizer Barista Meisterschaft im Westside Bern, dem Publikum vor. Der OCOA wird bei uns (Blasercafé) produziert und ist in unserem Webshop erhältlich. |
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Celebrating the 2nd official Swiss Coffee Day, Blasercafé invited partners and friends to spend an italian evening in Caffè Roma, one of Berne's most beautiful coffee bars.
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Nouveau: notre site web est disponible en français! Clicquez en haut à droite.
New: our website is now available in english! Link on top righthand side. |
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The Cologne trade fair has launched a new event for the international coffee sector: coffeena – the International Coffee Fair – from 26 to 28 June 2009 in Cologne was the venue for the SCAE Wonderful World of Coffee at the same time. The annual Coffee World Championships organised by the SCAE – Speciality Coffee Association of Europe – are a highlight for the coffee industry, with outstanding competitions for products and services providing essential impetus and ideas. In addition the new coffeena offered a wide-ranging presentation on the subject of coffee – all the way from growing and processing, through grinders and coffee machines, to every aspect of coffee as a product to be enjoyed. This attractive mix of specialised information and event means that coffeena also appeals to interested coffee-loving end consumers on the last day of the event. Blasercafé / Blaser Trading also profited from the latest event, receiving visitors to its modern stand at the fair from all over the world. |
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New: Programme for first quarter of 2009 launched (30.11.08)
Registration on a first come, first served basis, Blasercafé customers are given priority. New from 2009: COFFEE LEADER training course
This one-day course is aimed at those managers in the catering, hotel and supply industries who, having identified the split in the market, wish to position themselves in the superior quality segment in the future. There is a strong focus on the human aspect and on unlocking existing or hidden potential in people to improve the performance of a business, and the motivational power exerted by the leadership process. Trainer: Hugo Eicher, Partner of the Institut für Profiliertes Verhalten AG Zug [Institute of Behavioural Profiling]. A qualified expert in marketing/sales, business administration and brand management, with enormous experience in the coffee and chocolate sector (former Nestlé Schweiz AG management executive). Dates: see programme 1/2009 |
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On Tuesday 12.5.09 the new OCOA blend by Iwan Hauck and Dieter Meier was presented to the public at Blasercafé. This is seen as a co-branded product shared by Blasercafé and Hauck & Meier. OCOA is a single-estate coffee from the highlands of the Dominican Republic. The plantation is situated over 1,000 metres above sea level, and its volcanic mineral soil combines with high variations in temperature from day to night to provide ideal growing conditions. Only perfectly ripened fruits are individually handpicked over a 2-month period and processed into raw coffee with extra-special care. |
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For the first time, in January 09, Blasercafé is buying cappuccino and espresso cups from Walküre, a house of quality and family business based in Bayreuth (www.walkuere.de). The reddot design award-winning “Alto” line, designed by Daniel Eltner, is offered by Blasercafé as a luxury limited edition and carries the Blasercafé logo discreetly marked in platinum. |
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Our new Gold Line has been in production since 1 October 2008: now in their twentieth year, the Jubilé, Romand and Ballerina blends have been incorporated into a new blend named Gourmets’ Plaisir as they are similar in taste. Gourmets’ Plaisir stands for the highest standards in café crème in every method of preparation. Only the best-quality green coffees from 6 provenances, traceable back to the estate, are used in this masterly composition roasted in keeping with traditional practice. As well as Gourmets’ Plaisir, the Gold Line includes the two Melodie and Servus Amadeus blends. All 3 blends have been supplied in new, modern and sleekly designed packaging since October 2008.
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The Linea Espresso has also been different since 1.1.2009: its new name is Linea Nera. In future the Linea Nera will also consist of 2 blends: rosso e nero and Barista d’Arte. Having been combined and further improved, the two long-established and successful Prestige and Italia blends have been awarded the Italian coffee quality label CSC (Caffè Speciali Certificati) as a result of their unique, superior composition and processing. We are very proud to have become the most recent member of the Italian guild of roasters. The Linea Nera will also be supplied in a new wrapper as of 1.1.2009! Prepare to be amazed.
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On 20 October 2008, nine field sales representatives from Blasercafé passed the written and practical SCAE Certified Barista 1&2 examinations under the strict supervision of the official SCAE certifier Steffen Schwarz (Coffee Consulate Mannheim, Germany). We are very proud of the commitment shown by our sales team in achieving these qualifications; they are certainly among the best-trained customer advisors in the coffee trade. Take advantage of our expertise! |
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SVK, the Swiss Association of Coffee Importers and Roasters for the hotel and restaurant industry, comprises 22 firms and has 148 sales consultants (2008) working in the market segment of Swiss catering.
To mark the first official Day of Coffee on 24 September 2008, the SVK Board of Management introduced the trade press to the new quality guidelines at Blasercafé in Berne. The aim is to offer customers a market performance that is of high quality when compared with international standards and measurable. It is a question of meeting minimum requirements covering the following areas:
Members who comply with the guidelines are entitled to use a special SVK label to be launched from January 2009. Blasercafé is proud to comply with all the minimum requirements already. In many cases the internal quality guidelines of Blasercafé go far beyond those of the SVK.
Contact: Info: Philippe Carasso, President SVK; info@carasso.ch / Tel. 022 939 30 00
or Samuel Zenger, member of the SVK Board of Management; samuel.zenger@blasercafe.ch / Tel. 031 380 55 55
www.svk-asi.ch |
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Update: What does freshly roasted mean? How fresh is fresh?
The optimum point at which roast coffee develops the best possible flavour is currently the subject of intense discussion. Is it immediately after roasting? After 14 days? A storage period of up to 12 months?
It is essential that such discussions take account of the fact that there is a very wide variety of packaging materials. The amount of residual oxygen left in the bag after packing (Blasercafé: less than 1.8%!) also plays a very important role.
The ACC is starting a study to conduct detailed sensory, analytical and technical testing on samples retained for 14 months.
The results are expected towards the end of March 2009.
Definitions of the sensations released by coffee in the mouth, nose and throat
Not quite a Tower of Babel, but still confusing nonetheless: the descriptions (words) that are used for these sensations. After consultation with highly regarded sensory assessors and coffee experts (national and international), the ACC has established the following definitions:
The overall term for the sensations in the mouth, nose and throat is the Coffee Flavour. This comprises 2 sensory and 1 haptic element. Taste, perceived on the tongue as sour, bitter, salty, sweet (or umami with individual Yellow Arabicas)
Haptic sensations, mechanical stimuli, also called somatosensory in the mouth, astringency for exampleSmell / aroma, perceived orthonasally or retronasally in the nose and throat and with differing periods of intensity On top of this the ACC has started work on a general definition of body. There is an amazingly wide divergence of opinion even between acknowledged experts. |
