Tastemakers - Number 3

tastemakers Number 3 – 2019

Everything about coffee This is how you make a good cup of tea

Must-haves for cool cocktails

2 l Tastemakers

content 4 Pure simplicity 5 Cocktails with tea 6 This is how you make a good cup of tea 8 Tea with food 9 Round shapes

10 Make the most of tea 12 Everything for a perfectly set table 14 Coffee at its best; this is how you do it 17 Baby shower 18 It’s all about coffee 0 A candle stick 2 to finish it off 22 Must-haves for a cool cocktail

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Be surprised!

As a lover of beautiful products, it is a pleasure to work for the Bredemeijer Group. It is fantastic to be able to get started with three brands that are constantly on the move. Brands that continue to innovate.

We are happy to inform you of the new products of Bredemeijer®, Leopold Vienna and Zilverstad, and the stories behind them.

We don’t just want to inform, but also inspire. And we do this with our website, social media, newsletters and, of course, this magazine.

In this edition, we explain how to make a perfect cup of tea and we talk about coffee and the available brewing methods. We also provide a glimpse into our extensive home collection. I was particularly inspired by the set table at the heart of the magazine.

It’s great to see how our products can be combined in unconventional ways.

We hope that this magazine will inspire you as you read it. And that you will get some new ideas. Let yourself be taken on an exciting journey.

Enjoy this read!

Esther de Wit Marketing Bredemeijer Group

P.S. The complete collection of the Bredemeijer®, Leopold Vienna and Zilverstad brands is featured in our catalogue. You are welcome to order it on info@bredemeijergroup.com.

The prices listed in this magazine are the recommended retail prices.

Price level 2019.

4 l Tastemakers

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Blog

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cocktails with tea

By Mariëlla Erkens It has been known for some years that you can make delicious cocktails and mocktails with tea.

But how do you do it?

People often ask me why they should add tea to cocktails if they hardly taste the tea. The power of tea is in the taste enhancement that tea naturally has. By using tea as the basis for cocktails and mocktails, the other ingredients become more intense in taste and the mouthfeel fuller. We tested this by making a number of cocktails with the same ingredients. However, we made one of these cocktails without tea.

It turned out to be a lot thinner and lighter in taste.

herbs, I use tea bags as a base, sometimes with added flavours such as forest fruits or peach.

What to pay attention to Find the right balance. Too strong a seasoning can sometimes become dominant, such as rosemary, pepper, basil, lemon or star anise. Be careful with any powerhouse. You can always add, but removing it is impossible.

Don’t make a mess of it. The use of too many flavourings leads to a taste flattening rather than enrichment, simply because

too much happens in the mouth and it becomes a funfair of flavours.

A minimum of 3 ingredients is required for a cocktail. There is no real maximum, but my advice: no more than 7 to 8 in total, including tea.

Cocktail items When making cocktails, it is a lot of fun to pretend to be a real bartender. When making cocktails, using good equipment is half the satisfaction. For the recipe below it is best to use a Boston shaker.

g n o ol o R n ´ k Roc

For making cocktails with tea, a high quality tea is not always necessary. It depends on how many ingredients you add and whether the emphasis should be on the tea or the overall taste. I use high quality tea for sparkling, vibrant cocktails with a subordinate but supporting role for fruit and other flavourings. For example, a light Oolong such as Tieguanyin with ripe wild peach, tarragon and sparkling water for an elegant mocktail, with a measure of vodka added and a drop of Triple Sec for a cocktail. If I want to make more lavish cocktails, with lots of fruit, spices or fresh

Photo: Harold Pereira

The quality of tea for cocktails

For 2 cocktails:

1. Pour 250 ml water at 95°C

5 g Oolong tea,

on the tea and leave to steep

e.g. Da Hong Pao 250 ml soft water e.g. Spa Blauw

for 3 minutes. 2. Meanwhile, put the ice cubes in the glass of the Boston shaker. 3. Pour the

20 ml white grape juice

hot tea over it. 4. Add grape

20 ml apricot juice

juice, apricot juice, ginger syrup,

dash of ginger syrup

cloves, salt and angostura.

pinch of clove

5. Shake. 6. Double strain via

pinch of salt

a tea strainer in two beautiful

few drops of Angostura

ice-cooled glasses, half filled

bitters 4 ice cubes

with ice cubes. 7. Garnish to taste.

6 l Tastemakers

This is how you make a good cup of tea Tea is a topic that never gets old. What types are there and how do you recognise them? What is the influence of water on taste? How do you make a good cup of tea?

In this article, we explain everything in detail.

What is tea? Tea comes from the Camellia Sinensis. The leaves and buds of this shrub form the basis of the drink that is consumed worldwide.

Herbal blends and rooibos do not originate from Camellia Sinensis and should therefore not be called tea. In this case, we speak of infusions.

Production process Tea can be divided into six types: black tea, green tea, white tea, yellow tea, Oolong

and Pu Erh. The production process determines the type.

Green tea is immediately processed after harvest to prevent oxidation. The producer does this by heating the tea for a very short time in an oven or roasting it lightly. The tea can also be steamed to prevent oxidation from taking place.

In contrast to green tea, black tea is completely oxidized. After picking, the leaf is crushed or broken to accelerate the reaction with oxygen

and cause oxidation to occur.

Eventually the leaf turns brown to black and is rolled and dried.

Yellow tea is a less common type and is only produced in small quantities. The production process is similar to that of green tea, but one step has been added; after stopping oxidation by heating, the tea is placed under a damp cloth for some time, so-called “moist heating�.

White tea is made from the young leaf buds and the top

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two leaves of the Camellia Sinensis (for the more expensive varieties only the buds are used). The treatment process is minimal. The buds and leaves are laid in the sun for a long time, causing the leaves to oxidise somewhat. They are then dried in the oven.

And then there are Oolong and Pu Erh. Oolong is a type of tea that is between black and green tea in taste. The oxidation rate is between 10 and 80 percent, with the tea being greener the less oxidized it is and browner the more oxidized it is. The taste changes from fresh/grassy/ floral to ripe/fruity/honey-like.

Lastly, Pu Erh is a post-fermented tea. After picking, the leaf is, just as with green and yellow tea, immediately heated briefly to prevent oxidation. The tea is then pressed or rolled in a form (cake form or loose tea) and dried in the sun. Then (and that can easily be done a number of years later) the dry leaf is steamed and moist packed for ripening.

Water What water is best used to make a good cup of tea? In general, “the softer and fresher the water, the better the tea”.

In the Netherlands, the quality of drinking water is among the best in the world. But that does not mean that this water also makes a good cup of tea.

The minerals contained in it (the so-called dry residue), including calcium and magnesium, when heated above 55°C, react with substances in the tea and catch the flavours, as it were. For making tea, choose water with a dry residue of less than 50 mg/l. In addition, the

acidity of water also influences the taste of the tea. A neutral pH level of 6-7 is essential.

Always use fresh water and

The softer and fresher the water, the better the tea. not water that has already boiled once or multiple times and has cooled down, because it no longer contains oxygen.

Depending on the tea you are going to make, boil the water to the right temperature. You don’t have to bring soft water to the boil first, but rather heat it to the desired temperature.

Tap water should always be brought to the boil first and then allowed to cool, if desired.

Temperature And what about temperature?

What is the right temperature for the type of tea that I want to make? That’s hard to say. What

is most important is the result that you like best. However, there are some guidelines.

Green and yellow tea is best set at a temperature of 70°C 80°C. The tea will taste sweeter than when a higher temperature is chosen, which would make the tea bitter. For black tea, you use very hot water between 90°C to 95°C. If you want it to be a little less bitter, opt for a lower temperature.

Oolong teas usually need boiling water; especially when the tea has been rolled into tight balls. If the Oolong is not rolled up but rather twisted slightly and has a dark colour, you can opt for a water temperature of 85°C to 95°C. The same goes for white tea. If tightly twisted it requires very hot water between 90°C and 95°C to release the flavour. If the tea also contains loose leaves, lower the temperature slightly to 85°C. You always use 100°C water for Pu Erh tea and infusions.

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floral aroma’s for balance and/or flavour enhancement, for example green jasmine tea or light Oolong

With sour flavours;

• sweet or umami flavours

with ripe, soft fruit aromas for balance and/or taste change, for example dark Oolong • salty or umami flavours with smoky, animal aromas for contrast and/or deepening, for example Lapsang Souchong

To accompany sweet dishes;

• sour or fresh-bitter flavours

By Mariëlla Erkens Tea is a good substitute for and a supplement to wine with dinner. Just like wine, tea can enhance the taste of a dish, bring the flavours together and create balance.

When choosing a tea to go with your dish, it is important to take the following into account; a dish is the sum of several elements. So don’t start from the individual ingredients, but from the whole. Some teas may clash with, for example, tomato, but if that tomato is integrated in a dish with various other ingredients, the same tea may suddenly be fine with tomato. Its preparation also plays a major role. Raw onion tastes very dif-

Photo: Harold Pereira

tea with food

ferent from soft and browned onion.

with fresh, fruity or ripe, earthy aromas for balance and/or contrast, for example Earl Grey or black English Breakfast tea

A simple mnemonic: White wine; green, white, or yellow tea, light Oolong tea Red wine; black tea, dark Oolong, Pu Erh tea.

The following flavours and teas work well together:

With fish, briny, salt;

• fresh and umami flavours,

with vegetable-like head tones for balance, for example, green tea

With meat, poultry, umami;

• sweet flavours with

power­ful, ripe, earthy tones for balance and/or flavour enhancement, for example dark Oolong tea

TEA Wine’s sober cousin This book is recommended for anyone who loves tea, good food and the combination of both. There are more than 60 recipes that are great for any­ one who loves to cook. You will find three tea suggestions with each recipe.

Additionally, the book contains recipes

With vegetables, bittersweet;

• sweet or umami flavours, with ripe, nutty, dairy and

with tea as an ingredient and attention is given to the combination of tea with cheese or chocolate.

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SHOPPING

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ROuND shapes

LV223001 € 46,95

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Tea bowl Pucheng Set of 4 | Porcelain 152004 € 24,95 Espresso maker Trevi Stainless steel 4 cups LV113002 € 21,95

Double walled glass

6 cups LV113003 € 24,95

Multiuso, set of 2 350 ml | Borosilicate glass 1443 € 19,95

Tea light holder Solido Concrete | Stainless steel ø 90 x 35 mm 8066030 € 11,95 ø 110 x 47 mm 8067030 € 13,95

Champagne bowl Belly

The world is round so that friendship may encircle it. . .

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MAKE THE MOST OF TEA

Green tea syrup

magic tea

During World of Coffee 2019 in Berlin, Monin received an award during the Specialty Coffee Association’s Best New Product competition. The wellknown syrup brand won the “flavour additive for specialty drinks” category with a green tea concentrate.

With only a small addition of sugar, this concentrate is the perfect basis for fresh, homemade (iced) teas and cocktails. The new Monin drink is vegan, gluten-free and contains no colouring agents.

Available for € 9,25 thee.crusio.nl

Pure water “The purer the water, the tastier the tea” is the ideology of ZeroWater and with that the American company has made itself loved among tea sommeliers. The 1.7 litre water jug purifies the water to zero TDS (Total Dissolved Solids), which indicates that there are no dissolved substances in the water, such as lime, minerals and salts. Perfect water for pure tea!

Available for € 28,95 zerowater-eu.com

“No.120 Natural Blue Tea” has a subtle floral scent and is savoury and floral in taste with a light spicy pepper finish. Add a drop of lime or lemon for an extra dimension and the blue colour changes to clear violet! You can conjure twenty cups of tea from the “magical” Crusio container!

Available for € 10,98 dekoffiethuiswinkel.nl

kefir & kombucha Fermenting is hip, healthy and

fermented drinks: kefir and

easy to do at home. The book

kombucha, but also ginger ale,

Kefir & Kombucha helps you

apple cider and lesser-known

on your way into the world of

drinks such as jun, mead, lassi and amazake. Sebastian Landaeus and Nina Lausecker, who have been making organic kombucha since 2015, got in the game with forty thirst-quenching drink recipes.

Photo: David Japy

A tea that turns the cup completely blue – that doesn’t seem natural. Yet Crusio’s new blue tea is completely natural. Founder Kiona Malinka discovered the butterfly pea herb, the blue blossom of which gives an indigo colour to the water, in the mountains of Thailand. The fresh infusion

Available for € 17,95 goodcook.nl ISBN 9789461432049

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New tea brand:

Make your own herbal tea

By Trinitea

Creating your own herbal tea with fresh herbs and fruit is less difficult than you might think.

Dried mint leaves, lavender buds, chamomile flowers, lemons and ginger are all suitable ingredients for a herbal blend. For example, try this blend of lemon, ginger and chamomile.

What you need • half a cup of dried chamomile flowers • dried peels of 1 lemon • 1 cup of fresh ginger, skinned and dried How to make it 1. Peel the lemon and cut the

ginger into thin strips. Place the lemon peel and ginger on a baking sheet and bake in the oven at 200 degrees for about two hours until completely dried. Cut the lemon peel and ginger into small pieces and place them in two separate bowls.

2. Dry the chamomile flowers on a sheet of paper and cut into small pieces.

3. Mix the lemon, ginger and chamomile in a bowl and then store the blend in a sealed container.

on the wall With these Dille & Kamille hand-­ embroidered posters you can brighten up that bare wall in an instant. The limited edition posters are made by Indian women. Place the large, cotton posters in a frame or stick them playfully on the wall with washi tape! You can choose between Available for € 21,95 dille-kamille.nl

Sybilla Jimmink and Kevin Ramnandanlal met on the dance floor and quickly discovered that dancing was not the only passion they shared. As of November 2018, the two partners have been running their own tea brand,

By Trinitea, with a selection of pure seasonal teas. Sybilla: ‘As soon as there is a new harvest, we request samples from our intermediaries. We love exciting, layered teas with a pleasant aftertaste.’

In addition to pure teas, the Amsterdam brand also carries a number of home-made blends. ‘We have a fantastic blend with Persian roses, euca­ lyptus and a green pi lo chun from China, and the ‘Forever Young’ blend with white mao feng from Vietnam, lemon balm and basil.’ Sybilla and Kevin want to show how versatile tea is and inspire people to make iced tea, kombucha or cocktails with this healthy product in addition to hot drinks.

four different designs of sage, dill, chamomile or parsley.

by-trinitea.com/nl

12 l Tastemakers

Everything for a perfec

Champagne

Tea light holder

Champagne

Candelabra Monte

Teapot Minuet®

bowl Belly

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glasses Heart

5 branches

Santhee | 1.4 L

Double walled

ø 90 x 35 mm

Set of 2

Matt lacquered

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7526261 € 59,95

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ectly set table

You spent hours working in the kitchen for an elaborate dinner with friends. Of course all that delicious food deserves a beautifully set table…

Bonbon dish

Hurricane lamp

Hurricane lamp

Champagne

Coffee & Tea maker

Oblique

Solido

Solido

cooler

Industrial

Stainless steel |

ø 80 x 130 mm

ø 165 x 215 mm

Double walled

1.0 L | Stainless

sandstone resin

Concrete | glass

Concrete | glass

Stainless steel

steel | glass

8121070 € 29,95

8071030 € 14,95

8072030 € 39,95

LV223000 € 46,95

LV117012 € 29,95

14 l Tastemakers

Coffee at its best; this is how you do it

Finally the weekend; time for a delicious coffee and maybe a newspaper to go with it.

But how do you really make a good coffee?

You can pour a good wine from a bottle, but it’s a bit different with coffee. Are you a connoisseur? This article explains what you need to pay attention to when preparing that delicious aromatic coffee.

By Rose van Asten

Good preparation is half the job. To prepare coffee you need the following: fresh coffee beans, good water, a kettle (preferably with temperature gauge, otherwise use a thermometer), a grinder (or fresh pre-ground coffee), a jug with a long, thin spout that you can use to pour with accuracy, the correct brewing methods and the filter that goes with it, a timer and a scale.

Beans Start with the beans. No matter how good your equipment is, if you use a bad ingredient you can never turn it into something tasty. You can choose between a blend, a single origin or a single estate. A blend consists of coffee beans from several countries that together form a delicious recipe that you can assume has a good body and great flavours. You also have a single origin or single estate.

Single origin is coffee from a

single country and single estate comes from a single farmer in a single country. The more specific, the more pronounced the flavours become.

By tasting the different types, you will discover which one you like best. Make sure the beans are freshly roasted. The older coffee gets, the less flavour it will have. It is best to use coffee that was roasted one to two weeks ago. Tip: If you can hardly smell your beans, you won’t taste them much either.

Now that you have chosen a delicious coffee, you would think that nothing could go wrong, right? Well, it’s just a bit more complicated than that.

You can now start experimenting with the flavours you’d like to get from your coffee bean.

What actually influences those flavours? In addition to the type of beans you have, the degree of roasting of the coffee beans, the coarseness of the bean, the type of water, how quickly you pour it, the temperature of the water, the brewing method, the associated filters and of course the recipe all influence the final result.

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Roasting The darker your coffee is roasted, the more bitter your coffee becomes. On the other hand, the lighter your coffee is roasted, the more acidic it will be. All coffees have a certain amount of sour and bitter. This can be recognised by the colour of the bean. An unroasted bean is light greenish/bluish in colour.

If you start burning the bean, the colour changes to yellow, then to light brown and finally to very dark brown.

We are used to very dark coffee, but this was always a matter of price. The darker your coffee, the easier it dissolves.

If more of your bean dissolves, the less beans you need. So the coffee may be cheaper, but certainly not better! A coffee from Brazil often has tones of nuts, chocolate and caramel.

The chocolate tones give it a

slight bitterness, think of dark chocolate. If you roast this coffee too much, the bitterness will become stronger and you will also start to note tones of ash.

Everyone associates “burnt” with an ashy taste. Now let’s look at acidity. A coffee from East Africa is often acidic. This sour taste can become sharp like vinegar or round like a ripe lemon. However, if your coffee is sharp like vinegar, it may be that your coffee is roasted too lightly.

Coarseness You need to grind coffee beans to release the flavours. The finer you grind the more flavour you can extract; the coarser you grind, the less flavour you can extract. If you extract too much flavour, your coffee will become bitter and if you extract too little flavour,

The finer you grind your coffee, the more flavour you can extract.

An unroasted bean is light greenish/bluish in colour.

If you start burning the bean, the colour changes to yellow, then to light brown and finally to very dark brown.

your coffee will turn sour. Play with this until your coffee makes you happy.

Water Did you know that 98.5 – 99% of your coffee consists of water? It is therefore important to use the correct water.

The exact composition of the water that we get from the tap in the Netherlands varies from city to city. The differences are fortunately not as large as in our neighbouring countries, but nevertheless there is a difference. The more lime there is in your water, the less you’ll be able to taste your coffee. The SCA (Specialty Coffee Asso­ ciation) recommends using a TDS of 85 for your coffee. The TDS says something about the particles in your water. The higher the TDS, the more particles (mainly lime particles) your water contains. You can find the hardness of the water in your area on the internet. If this is too high, you can filter your water. Jugs are available that filter your water and remove some of the hardness.

In addition, the way you pour the water over the coffee influences the final flavour. If you use a brewing method where you manually pour the water over the coffee, the following applies; the faster you do this, the less time the water has to dissolve the flavours from the coffee.

Finally, the temperature of the water also plays a role. The hotter your water, the faster you extract flavours and the colder your water, the slower you extract the flavours.

With filter coffee, this process is fairly fast. You need water between 88 and 96 degrees.

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Drip coffee*

Percolator coffee*

Cafetière coffee*

*From the Leopold Vienna collection

If you use cold water – think cold brew coffee for example – then you need at least 8 hours to extract the right flavours.

Brewing method and filter There are so many brewing methods nowadays that it can be quite difficult to make a choice. Per method, look at how long your water needs to stay in contact with your coffee. This also determines how much you extract.

Fortunately, many of the brewing methods are similar and, for the sake of convenience, we will group them all under the description drip coffee.

Drip coffee is coffee where you pour water onto coffee that is in a filter and that drips through at the bottom, for example into a jug.

There is also the cafetière and the percolator. With a percolator, your water is in a container that, when heated, will boil. The steam that is released goes through the coffee and ends up in a container above it. A tip to get good coffee out of this is to make sure that the water is already very hot or has already boiled before you

put the filter container with coffee on the percolator. This accelerates the process and decreases the risk of burning the coffee.

In addition, you can also use the cafetière for making coffee. Here, you first mix the water with the coffee and

Now you have all the tools to make delicious coffee! when set to taste you push a strainer through it. Because the contact moment between the coffee and the water is considerably longer than with other brewing methods, you extract much of the flavour and you could therefore aim at a slightly coarser coffee grind than that of a drip/filter coffee. If you think your coffee is too bitter, then keep the grind coarser. On the other hand, if your coffee is slightly acidic

and/or watery, grind the coffee a little finer next time.

Brew ratio Having the right brew ratio is of course of the utmost importance when putting in all the effort to ensure a good cup of coffee. This is your recipe or the amount of coffee that you use in relation to the amount of water. Using 1 in 20, this means that you use one part of coffee in 20 parts of water. This way you can calculate how much coffee and water you need if you’re making coffee for 1 person or for 4 persons. The smaller the part water is in relation to your coffee, the stronger the coffee will be. Naturally, this is to your taste. The SCA recommends that you use between 50 and 70 grams of coffee per litre of water.

Now you have all the tools to make delicious coffee! It sounds like a lot of work but if you start experimenting, you’ll be able to enjoy delicious coffee for years to come!

Bredemeijer Group l 17

SHOPPING

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baby shower Money box Hedgehog Silver plated lacquered 8110261 € 29,95

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Silver plated lacquered 8108261 € 29,95 Children’s Cutlery The Smurfs 4 pieces | Stainless steel 6824030 € 38,95

You are my definition of perfect V

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18 l Tastemakers

IT’S MAKE ALL THE ABOUT MOST COFFEE OF TEA

Coffee at home

Putting coffee on the map James Hoffman, 2007 World Barista Champion, made a card game with which you can definitely give your opponent a run for his money with a Spade (coffee) Jack, a Club (barista) King or a Diamond (roaster) Queen. Coffee Playing Cards is the first product of the new Tens, Hundreds and Thousands project with which the British barista champion makes coffee-related products in a limited edition of ten, one hundred or one thousand.

Available for € 14,tenshundredsthousands.com

After opening their first store in Haarlem thirteen years ago, coffee chain Anne & Max expanded to twelve cities, with seventeen stores and a lot of signature basic recipes. The recipes earned a bundle, according to owner Wobbe van Zoelen. It resulted in the book Koffie Thuis, full of useful coffee knowledge about the bean, processing and brewing methods, as well as Anne & Max recipes for tasty treats to go with the coffee. Now you can

make the perfect coffee with your favourite brewing method and easily make Anne & Max’s signature carrot cake yourself.

Starbucks at home

bucks capsules that have been developed using the technolo­ gies behind Nespresso and Nes­­ café Dolce Gusto, both Nest­lé brands. ‘A range of new pre­­ mium coffees has been developed in just six months, combining Nestlé’s coffee and coffee machine knowledge with Star­ bucks’ branding and blending expertise,’ says Nestlé CEO, Pa­trice Bula. The products are available in supermarkets and at major online points of sale.

Nestlé is launching a new range of coffee products under the Star­ bucks brand that will be available worldwide. This is the first joint product launch since Nestlé and Starbucks formally joined forces as a coffee association last August. The new range consists of 24 products, including coffee beans, ground coffee and the very first Star­

Available for € 16,50 | annemax.nl ISBN 9789082940800

starbucksathome.com

RECIPE

Alpro Oat Mocha Ingredients: • 180 ml Alpro Oat For Professionals • 24 g milk chocolate (e.g. Callebaut 824) • 25 ml espresso Preparation: 1. Put the chocolate in a cup or glass 2. Add the espresso. 3. Foam the Alpro Oat For Professionals and pour it into the glass.

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Photo: Gary Handley - The London Coffee Festival

What is cascara? around the world with coffee From New York to Amsterdam; every year in six world cities, a weekend is dedicated to everything coffee.

Allegra Events organised the first London Coffee Festival in 2010 and has introduced the festival, which focuses on the tastiest coffees, the latest coffee gadgets and the best

2019

baristas, to five other cities in recent years. Immerse yourself in coffee for a weekend?

Make a note in your calendar:

2020

The New York Coffee Festival 11 - 13 October

The Amsterdam Coffee Festival 13 - 15 March

The Los Angeles Coffee Festival 8 - 10 November

The London Coffee Festival 2 - 5 April

The Milan Coffee Festival 30 November - 2 December

The Cape Town Coffee Festival 1 - 3 May

Cascara is also called coffee cherry tea.

Cascara is a caramel-­ coloured infusion made from dried skins and the flesh of the coffee berry.

The word cĂĄscara literally means peel in Spanish.

To make cascara, coffee farmers dry the skins in the sun or mechanically after pulping the coffee berries. They are then ground for proper extraction. Cascara has been a popular drink in coffee-producing countries for a long time, and is becoming a more and more regular feature in the hospitality industry and supermarkets. Cascara is rich in sugar and has a sweet taste. Worth trying!

20 l Tastemakers

Monte

zilver stad

A candle stick to finish it off The stylishly set table is back. Beautiful crockery is no longer enough; for the right atmosphere, go to work with a tablecloth, candle sticks, hurricane lamps, napkins, you name it. Zilverstad has responded to this trend.

Mainly known in the past for their silver-plated gifts, children’s gifts and custom-made products, the brand Solido

is now attracting much attention with contem­ po­ rary interior items. Zilverstad has everything you need for the attractive decoration of your table and your interior.

Solido

Oblique

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Inspired by the latest trends, Zilverstad has matching collections for every interior style.

In a silver-plated version, but also made from other materials such as stainless steel, concrete, glass and sandstone resin. In order to be able to present a completely unique style, a partnership has been entered into with young, Dutch designers: the two newest series, Monte and Oblique, have been designed in collaboration with design studio puik.

sandstone resin, tea light holders, a hurricane lamp, a fruit bowl and a bonbon dish and is available from € 24.95.

Concrete look Solido is another completely different series. Inspired by the toughness and robustness of concrete. Due to the rough appearance, the hurricane lamps and candle sticks fit perfectly in an industrial interior, but the round shapes also radiate a feeling of warmth. The collec-

Monte

Classic with a modern touch Puik: ‘The aim of the Monte series was to create a modern version of a classic model.

This is clearly reflected in the classic 5-burner candelabra.

Based on this design, we started looking further into other products to arrive at a complete collection. The brushed stainless steel provides a modern and young look and feel.’ The Monte collection consists of candle sticks, a hurricane lamp, a biscuit box, a tray and a bonbon dish.

Available from € 25.95.

Oblique

A fine piece of Dutch Design The Oblique series has a completely different appearance.

‘The series is a typical example of Dutch Design with a nod to minimalist and sleek Scandinavian designs. The choice was made for simple shapes in beautiful materials and with asymmetrical lines.

The 3-burner candelabra is an eye-catcher in this collection. You can use it as a classic candelabra or use each candle stick separately,’ says puik. Oblique consists of candle sticks in stainless steel and

tion consists of candle sticks, tea light holders, hurricane lamps and a bowl and is available from € 9.95.

available in various designs: from a single candle stick to a 5-burner candelabra.

Expansion Classics In addition to the newer series, Zilverstad also has a number of real classics in the Home Collection. There are silver-­ plated candle sticks that add a stylish finishing touch to your interior, such as the Eleganza, Grazia and Decora. They are

Zilverstad is working hard on the expansion of a number of existing series. Completely new collections are also being added. Keep an eye on the www.zilverstad.nl website for the latest news.

22 l Tastemakers

must-haves for a cool cocktail The shaker A cocktail shaker is a must if you are going to make your own cocktails. Different models are available. There is the cobbler shaker. This is extremely suitable for home use because of the built-in strainer that makes pouring very easy.

Another variant is the Boston shaker that consists of a metal cup and a glass. You have to get used to opening and closing it, but once you do, shaking becomes extra fun as you can see what happens to the ingredients inside.

How nice it is to surprise your friends with home-made cocktails! With the right Leopold Vienna utensils, you can turn your own home into a trendy cocktail bar in no time. Which tools are essential?

that differ in volume, for example 20 and 40 ml or 30 and 50 ml. The size to be used depends on the standard pour sizes that apply.

The jigger A jigger is a measuring cup that allows you to determine

Mojito

The strainer the exact amount of liquid.

Usually these have two sides

Do you use a cocktail shaker to mix your drink? Then a strain-

Ingredients 50 ml white rum 60 ml of sparkling water 15 ml lime juice 15 ml sugar syrup or 2 teaspoons of sugar 12 leaves of fresh mint + 1 sprig for garnish Crushed ice Instructions 1. Pour the rum, lime juice, sparkling water and sugar syrup (or sugar) into the glass. 2. Add the mint leaves. 3. Crush everything with a muddler. 4. Fill the glass to just below the rim with crushed ice and stir. 5. Garnish with a mint sprig and lime wedges.

Bredemeijer Group l 23

er is indispensable. There are several types, but the most important are the so-called Hawthorne strainer and the fine sieve. You use the former to block ice cubes when you pour the cocktail out of the shaker. If you also want to stop the finest ice crystals and other ingredients, use the fine sieve.

ring, a spoon is also useful for measuring small quantities.

Bar spoons are available in several versions. For example, with a flat bottom for the layering cocktail technique.

There are also versions with a fork at the end and there are bar spoons in the shape of a drinking straw.

Cosmopolitan Ingredients 30 ml of vodka

The bar spoon

30 ml triple sec (e.g. Cointreau or

A bar spoon is characterised by its extra long handle. You can easily stir your cocktail with this. In addition to stir-

Grand Marnier) 45 ml cranberry juice 1 tbsp lime juice Orange slice for garnish Handful of shaved ice Instructions 1. Fill the shaker with the ice, vodka, triple sec, cranberry juice and lime juice. 2. Close the shaker

The muddler

and shake vigorously. 3. Pour the

You use a muddler to extract juices and aromas from the ingredients in order to enhance the flavours in the cocktail.

Cosmopolitan in a chilled cocktail

Ingredients 45 ml of vodka 120 ml ginger beer Half a tablespoon of fresh lime juice A few ice cubes A slice of lime

Instructions 1. Squeeze a fresh lime. It is best if you also sieve the juice. 2. Add half a tablespoon of lime juice to a large glass with ice cubes. 3. Pour the vodka and then the ginger beer over the ice. 4. Garnish the glass with a slice of lime.

glass. 4. Garnish with a slice of orange.

Mos c o w m u l e

Colophon

Editors: MariĂŤlla Erkens, koffieTcacao magazine, Rose van Asten, Talk About PR & Communicatie, Esther de Wit Art direction: Liesbeth Thomas, t4design Photography: Ray Stofberg, James Stokes Styling: Johan Bak Concept: Kega Bredemeijer Group B.V. Savannahweg 59 3542 AW Utrecht The Netherlands www.bredemeijergroup.com Tel.: +31 (0)88 - 730 29 00 Fax: +31 (0)88 - 730 29 99 E-mail: info@bredemeijergroup.com