The taste of coffee

Most bar, restaurant and café owners know syrups used for mixing drinks, but are not really familiar with syrups used for mixing coffee-based drinks. According to Sándor Suha, the managing director of Fabbri KSW Kft. it were chains like Costa Coffee, Cafe Heaven (and soon Starbucks) that did the most to promote flavoured coffees. 300-400 cl coffees are going to be normal and consumed like some kind of liquid dessert. It is obvious that there is demand for these: 15 percent of latte macchiatos sold in McCaffés are consumed with flavouring syrup. Gábor Szabó, HoReCa leader of Qperator Kft. (the distributor of Monin products) also sees a great potential in the expansion of chains. Syrup consumption tripled in the last 3 years, Operator Kft. distributes 0.05-litre Monin syrups to bar or café owners and organises free courses for future baristas. Gábor Rimay, the marketing manager of Fabbri-Suha Kereskedelmi Kft. told that flavours presented on television experience increased demand. András Pálinszki, sales director of Alois Dallmayr Automaten-Service Kft. is convinced that the spreading of coffee culture will increased the demand for syrups. Rita Legény, the product manager of Espresso Kft. said that sales of their Philibert Routin syrups were stagnating.