Roasteries on the move as lone fighters
Marcus Lehmann sees great potential for Saxony when it comes to coffee: “We want to bring cafés, roasters and baristas together with tourism at one table in order to build up a tourist image and joint products.” Because coffee is still not marketed enough in Saxony, coffee roasters are mostly lone fighters: “Some roasters are already known to tourists. But we want to network and market together to build up a coffee location in Saxony.”
Some roasting houses are already known to tourists. But we want to network and market together to build up a coffee location in Saxony.
Coffee for Saxony as unique selling point
Saxony could develop a unique selling proposition with the roasted beans, says Dominik Puschmann, the managing director of the tour operator Sachsenträume: “It’s about raising the issue of coffee from history to a stage.” The Free State can compete with other federal states because of its history of caffeinated drinks. In 1711, for example, coffee was served publicly for the first time in Europe in the “Arabic Coffee Tree” in Leipzig, next to Paris. Until 2018 it was considered the second oldest coffee house in Europe. Today the “coffee tree” houses the museum coffee house as part of the city history museum.
coffee country make better known
The first ideas were collected at the meeting in the Obenauf coffee factory by ten Saxon roasting companies and ten tourism companies in workshops and lectures. For example, milk foam or barista courses and coffee tastings could promote Saxony as a coffee country. “We have the vision that in the not too distant future, the coffee Saxon will be just as well known as the East Frisian tea,” says Lehmann. Tour operator Puschmann can also imagine travel offers: visits to coffee roasters, tastings in cafés or city tours where guests can learn something about Saxon coffee culture.
We have the vision that in the not too long future the coffee Saxon will be just as well known as the East Frisian tea.
Don’t follow every new trend
Marie Weikel from the Dresden cocoa and coffee roasting company was also present at the meeting. It is not important for the barista to keep up with the latest coffee trends. Cold brew, a type of coffee that has been chilled, is currently on the rise and is also suitable for summer: “It’s just coarsely ground coffee that is poured into a pot of cold water. After eight to twelve hours in the fridge you have your coffee ready. ” But orange juice in the espresso was also popular: “It never gets boring.”
2023-06-09 03:40:30
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