Edition 27 | Spring/Summer 2016

frappéS K I N N Y

coffee gear Cold brew

Brewistafrom

{100%}Cocoa

Perufrom

Iced Tea Syrups &Lemonade

Smoothie100% Fruit & Vegetable

06 Happy birthday Our favourite little Sweetbird is ten!

18 Cooling iced tea The perfect summer refresher.

22 Best blenders A guide to your most important

piece of summer kit.

30 Super-scrummy sauces

So much more than a quick drizzle on top.

32 Skinny Frappé The reduced-sugar option for your

frozen delights.

44 Cold brew The kit to help you stay on trend in 2016.

46 Fit for a (coffee) champion

The best gear, for your bestest barista.

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04New for the season

Inside...

14Lemonadelove

08What the veg?

28Pure Peruvian Cocoa

24 Recipes that rock Tasty tips for the long, sizzling summer.

06 Happy birthday Our favourite little Sweetbird is ten!

18 Cooling iced tea The perfect summer refresher.

22 Best blenders A guide to your most important

piece of summer kit.

30 Super-scrummy sauces

So much more than a quick drizzle on top.

32 Skinny Frappé The reduced-sugar option for your

frozen delights.

44 Cold brew The kit to help you stay on trend in 2016.

46 Fit for a (coffee) champion

The best gear, for your bestest barista.

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24 Recipes that rock Tasty tips for the long, sizzling summer.

The competition is hotting up, as new coffee shops pop up everywhere – and your customers become ever-more discerning. Never before has it been so important to stay ahead of the trends and keep your menus fresh. Good news – in time for the sunny weather, we’ve got a new

range of smoothies, lemonade syrups, and all the kit you need to make your own cold brew. Plus, some great new barista tools and, of course, recipes, tips and tricks to keep you on track – all summer long.

Welcome to the latest edition of Drinking Thinking – your guide to trends, tastes and flavours for Spring/Summer 2016.

newtastes

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S W E E T B I R D

{10 }t hHappy

B I R T H D AY

Need to retouch all green drinks to match – will supply image to

use.

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2016 is all about Sweetbird, who’s spread his wings far and wide over the last 10 years. Wow, those little wings really can fly. Sweetbird is now available in over 50 countries around the world.

The range was much smaller back in 2006, with just six fruit smoothies, 30 syrups and two sauces. But, even then, everything was as clean as possible. It was the only range of syrups free from anything nasty, and approved for

vegans. The same is true today, but we have so many more flavours to boot.

This year, our ever-expanding range will be celebrating 10 delicious years, with the launch of our brand new lemonade syrups, and three 100% fruit & veg smoothies (more about those on the next few pages).

Here’s to another 10 glorious years, Sweetbird!

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F R U I T Y & V E G G I ESweetbird is all about big flavours and giving customers what they want – before they know they want it!

There’s a growing trend for interesting flavour combinations and including vegetables in drinks, so we’ve created this lively range with that in mind.

As with everything Sweetbird, these new recipes have been thoughtfully developed to tempt your customers and delight them with every sip.

Freshen up your spring/summer menu in time for the hot weather – and let us know what you think.

@helloSweetbird #whattheveg

NEW 100% fruit & vegetable smoothies to celebrate Sweetbird’s birthday

NO added sugar*

Three NEW flavoursLovingly created to the high standards you expect from Sweetbird, all bursting with delicious mouth-watering fruit and veg flavours...

• Mango, Orange & Carrot

• Peach, Spinach & Ginger

• Raspberry, Blackcurrant & Beetroot

• Simply 100% fruit & veg

• No added sugar

• 1 of your 5-a-day per 12oz serving

• No GMOs

• Approved by The Vegan Society

• No artificial colours or preservatives

• Just add ice, blend and serve

• Ambient storage

• And (of course) super-duper tasty

*just like an apple or peach

The ice cold facts

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{8}S W E E T B I R DSensational

smoothiesSweetbird Original Fruit Smoothies have been leading the way in taste for the last 10 years.

We love it when people try our Sweetbird Peach Smoothie for the first time and say, ‘Wow, it really tastes like peaches’. Hmm, we wonder what other peach smoothies taste like?!

The total turnover for iced beverage sales across the entire coffee shop market was estimated at £265 million in 2015. Want your share of the market? It’s deliciously simple with Sweetbird Original Smoothies.

S W E E T B I R DSensational

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It’s not just the real fruit purées that make our smoothies so special – it’s what’s not in them.

There are no artificial colours, flavours, preservatives, or GMOs. And they’re approved by The Vegan Society, so everyone can enjoy them. But the good news doesn’t stop there.

Sweetbird’s eight Original Fruit Smoothies are quick, easy and convenient to use. And that’s all before you start getting creative...

Mix them with our frappé powders and syrups, and you enter into a world of mouth-watering possibilities.

Not too short...If the cycle is too short, the ingredients won’t blend together properly, and you’ll get an inferior taste and chunks of ice.

Not too long...If the cycle is too long, the drink will start to heat up and change structure, as the ice melts.

Just right...It’s important to choose a cycle that crushes the ice first, before smoothing the smoothie. That way it’ll be perfect, every time.

Not too fast...Start off slow, and then speed up to smooth until the ice turns to the consistency of snow. Otherwise the ice will sit at the top of the mixture and will not blend.

10 years of blending Sweetbird smoothies means we know a thing or two about ice.

Here are our top ice blending tips...

Discover our collection of inspirational recipes, all using Sweetbird products at hellosweetbird.com

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recipesS W E E T B I R D S M O O T H I E

Strawberry Smoothie• Strawberry Smoothie

• Water

• Ice

Fill cup with ice. Add water over the ice to 1/3 and top up with Sweetbird Strawberry Fruit Smoothie Mix. Pour into blender. Blend until smooth. Pour back into cup and serve.

Strawberry Sherbert• Strawberry Smoothie

• Sweetbird Lime Syrup

• Water

• Ice

Fill cup with ice. Add water over the ice to 1/3 and top up with Sweetbird Strawberry Fruit Smoothie Mix. Pour into blender. Add two pumps of Sweetbird Lime Syrup. Blend until smooth. Pour back into cup and serve.

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Strawberry Milkshake• Strawberry Smoothie

• Zuma Vanilla Frappé Powder

• Ice

• Milk

Fill cup with ice, half fill withmilk, then fill to the top withSweetbird Strawberry FruitSmoothie Mix. Pour into blenderjar. Add one scoop of Zuma Vanilla Frappé Powder. Blend until smooth. Pour back into cup and serve.

Strawberry Yogurt Frappé • Strawberry Smoothie

• Zuma Yogurt Frappé

• Ice

• Milk

Fill cup with ice. Fill 3/4 with milk and top with smoothie. Pour into blender jar and add a scoop of Zuma Yogurt Frappé. Blend until smooth, pour back into the cup to serve.

Strawberry & Lime Sparkler• Strawberry Smoothie

• Sweetbird Lime Syrup

• Sparkling water

• Ice

Pour 30ml Sweetbird Strawberry Fruit Smoothie Mix into glass and add two pumps of lime syrup. Stir and top with sparkling water. Add ice to chill. Serve with a wedge of lime.

We pride ourselves on the versatility of all our products. Our SweetbirdStrawberry Fruit Smoothie is a fineexample of how one delicious product can make many delicious 12oz drinks...

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{2}L E M O N A D Enew

syrupsDemand for all sorts of lemonade has sky-rocketed in the last two years. And our new syrups are the answer to quenching your customers’ thirsts, while pouring you a nice big glass of profit.

To celebrate the launch of the range, we’re offering you the complete package to get your lemonade sales off to a sparkling start this summer...

Two bottles of each delicious syrup, point of sale, and two plastic serving jugs to display on the counter – or keep cold in the fridge.

Introducing...

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The 1ltr bottles of syrup are available in the following delicate, refreshing flavours:

• Traditional Lemonade

• Pink Grapefruit Lemonade

Served in jugs or glasses – still or sparkling – our new range of Sweetbird Lemonade Syrups are going to be big news this summer.

And a little goes a long way... You only need four pumps for a 12oz drink. Just make sure you add plenty of ice, with your choice of water, and fresh fruit for a mouth-watering display.

Naturally, like everything Sweetbird, there are no hidden nasty ingredients – and they’re vegan approved.

Delicious!

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{48}S W E E T B I R DsyrupsFive flavourful ranges? That’s right. You’re spoilt for choice with Sweetbird Syrups. Long gone are the days of having three bottles of syrup gathering dust at the back of the counter, just in case someone asked for a vanilla latte. Nowadays, syrups are loved everywhere – and can be used for so much more than just flavouring coffee and chocolate.

Get creative with our 48 syrups and make your own tasty discoveries. You’ll find hundreds of recipes at hellosweetbird.com

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Full-on flavoursClassic

AlmondAmarettoButterscotchCane SugarCaramelChaiChilli ChocolateChocolate Mint CinnamonCoconut EggnogEnglish ToffeeFrench VanillaFudgeGingerbreadHazelnutIrish CreamMintPeanut ButterPumpkin SpiceSalted CaramelToasted MarshmallowToffee AppleVanillaWhite ChocolateWinter Spice

Fruit

BananaCherryCoconutLemonLimeOrangePeachRaspberryStrawberry

Iced Tea

Original Jasmine LimePassionfruit & Lemon PeachRaspberry

Iced Green Teas Watermelon Cucumber & Mint

Lemonade

TraditionalPink Grapefruit

Sugar-free

CaramelHazelnutVanilla

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THIRSTquencher

Sweetbird Iced Teas. Refreshing for customers. Quick and profitable for you.

{7}Since launching Sweetbird Iced Tea Syrups 10 years ago, we’re constantly being told how authentic they taste – and how quick and easy they are to make.

As they’re syrups, there’s no need to mess about with brewing and cooling. And you can rest easy that the flavour will always be consistent – never over brewed, or too weak.

Use them just like a cordial, by mixing three pumps with still or sparkling water. Then garnish with fruit, vegetables or herbs – and, of course, plenty of ice. And serve in tall glasses for a look that says, ‘summer is here!’

Tempt your customers even more by putting full jugs of cool tea, with fresh fruit, on the counter. Your customers can pour themselves a glass – or order a whole jug to share with friends at their table for a little theatre.

It’s also super handy to have a few jugs pre-made in the fridge (do the same with our new lemonade syrups), so they’re ready to pour.

Don’t forget to hand out tasters too. Just ask your supplier about our 4oz Sweetbird branded sample cups.

D E L I C I O U S

• Original

• Jasmine Lime

• Passionfruit Lemon

• Peach

• Raspberry

• Watermelon (Green Tea)

• Cucumber & Mint (Green TEA)

tea syrups

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Stayone stepahead1

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3 Drinkable desserts

• There’s a growing influence of cakes and desserts on beverages.

• Indulgence-led flavour innovation e.g. salted caramel iced beverage, iced apple pie.

The total UK coffee shop market is estimated at 20,728 outlets and £7.9 billion turnover in 2015. Over the last year, it’s grown by 9.7% in turnover and 8.9% in outlets. More reason than ever to stay ahead of trends.

Stay cool, all year long

• Iced and cold beverages are no longer just for hot weather.

• Growing numbers of consumers enjoy handmade cold and iced drinks all year round.

• Seasonal campaigns in winter have to include an iced alternative for the mainstream chains.

More cold brew, please

• Cold brew and Nitro are still niche and only in a few independents and select Starbucks stores. Consumer interest is high but availability is low, which suggests a potential for growth. What would your customers think of cold brew? See page 45.

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6Mix it up...

• It’s good to combine fruit flavours, and fruit with herbs and spices.

• The most popular flavour combination is mango & pineapple, overtaking strawberry & banana.

• Use of vegetables either blended with fruit or stand alone veg juices/smoothies.

Get quickA key challenge is speed of service = Sweetbird Smoothies are QUICK. Ice. Pour. Blend. Serve. Done.

Get making

Image of handmade appeals to consumers prepared to pay more and upsell from canned/bottled drinks = Zuma Frappés are simple, easy, and made to order for each customer – right in front of them.

Get citrus

People are loving flavoured lemonades right now. And combinations of fruit flavours with herbs and spices. = Add new Sweetbird Pink Grapefruit Lemonade Syrup to your menu! Or add some Mint Syrup to the Traditional Lemonade Syrup.

q&a

Make it. Own it.

• It’s important to personalise your cold drinks, as expectations have been set high by hot beverages.

• It’s good to be able to add any type of dairy/milk type, low-sugar flavouring etc.

What the research says and how we can help...

Ice-blended coffee is the most popular iced beverage. 27% of consumers said it was the last iced-blended beverage they chose.

Allegra Strategies //Project Iced 2016 // Iced Beverage Market UK // January 2016 © Corporate Licence for Beyond the Bean 21

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BRILLIANT BLENDERS

Blendtec are the most reliable blenders onthe market, designed for the high volumeof drinks you make. They’re powerful, tough, clever and – most importantly –the worldwide industry standard.

All Blendtec blenders have pre-programmedvariable speed auto shut-off drinks cycles thatensure consistently blended drinks, every time.

Our Blenders come with standard Four side jars but Wildside jars, as shown above are available for bigger volume blends. We also have both pink and yellow jars, so you can keep your dairy and non-dairy milks, and other allergens, separate. This is vitally important with the increasing trend for soya milk, almond milk (and the like), as you’ll want to avoid cross contamination.

18 years ago we were confident that Blendtec blenders were the very best. Today? We still feel exactly the same. They’re the bee’s knees.

Entry level commercial model User-friendly single touch interface.

EZ 600

Touch screen interface. Easy to operate with SmartBlend technology.

Chef 775

Powerful motor with sound reducing hood and motor enclosure.

Connoisseur 825

The world’s quietest commercial blender. Fully customisable blend cycles using online tool and USB dongle.

Stealth 875

Freshnewrecipes

april

Fill your cup with ice then halfway with smoothie. Top up 1cm from the top with milk and pour into blender jug. Add in frappé powder, syrup and blend until smooth. Pour back into cup and enjoy the smooth spring flavour.

April Fool’s Day1st AprilWhat a great time to try out this cheeky little number.

Monkey business• Banana smoothie

• 1 scoop Chocolate Frappé Powder

• 2 pumps of Hazelnut Syrup

• Milk and ice

mayNational Strawberries and Cream Day21st MayThe perfect drink for a balmy summer’s day.

May Day Frappé• 30ml Strawberry Smoothie

• 1 scoop Vanilla Frappé Powder

• Milk and ice

• Whipped cream

• Mini Rainbow Chocolate Beans

Fill your cup with ice then fill 1cm from the top with milk. Pour into blender jug, add frappé powder and blend until smooth. Add smoothie into cup and then pour in your blended drink. Add a swirl of whipped cream, a handful of beans. And look forward to some summer flavours.

Our Drinking Thinking calendar has four seasonal recipes for each month. Here’s a handful to tease your taste buds...

ASK for your

free recipe calendar

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june july augustFather’s Day19th JuneTime to treat the top man.

Spiced Berry Frap-pié • Raspberry & Blackcurrant

Smoothie

• 2 pumps Cinnamon Syrup

• 1 scoop Vanilla Frappé Powder

• Milk and ice

Fill your cup with ice then halfway with smoothie. Top up 1cm from top with milk and pour into blender jug. Add the syrup and frappé powder then blend until smooth. Pour back into cup and enjoy the spicy, berry burst.

National Peach Ice Cream Day17th JulyBerry, oh baby... Peach Melba Iced Tea

• 3 pumps Peach Iced Tea Syrup

• 1 pump Raspberry Syrup

• Ice

• Peach and raspberries to garnish

Add syrups to the cup. Add water to 3/4 full. Stir and top up with ice cubes. Garnish with slices of peach and a few raspberries. Peachy keen!

Summer Bank Holiday 29th AugustEnjoy the summer breeze with this tasty freeze.

Shaken Fudge Freeze Latte• 1 scoop Vanilla Frappé Powder

• Double espresso

• 2 pumps Fudge Syrup

• 200ml milk

• 6 ice cubes

Mix scoop of frappé powder into a paste with the espresso and pour into cocktail shaker. Add in syrup and ice cubes, then top with milk. Shake for 10 seconds. Pour into cup, add fresh ice cubes and enjoy.

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newlookWe’ve been hard at work over winter, giving Zuma a smart new look. And we’re really proud of the results.

Although they’re not necessarily on show to your customers, we’re sure you’ll agree they’ll look impressive stacked up behind your counter.

Each hot chocolate clearly shows the high cocoa content in each blend – from 25% for Original, to all-out 100% for our newest pure cocoa (more about that on the next page).

There’s new POS (ask your supplier) and a website coming soon.

Hey, good-looking... Zuma’s got a brand new bag, tin and shaker.

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We’ve moved our sauces from Sweetbird to Zuma, as they are so rich and delicious. They’re the same great sauces in new bottles and pumps. Also, the pump dose is now 15ml instead of 10ml (as it was with Sweetbird), so adjust your recipes accordingly!

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cocoa

The cacao treeThe main ingredient of chocolate is cacao, which grows on six-metre-high cacao trees. It takes six months for the flowers of the cacao tree to turn into fruit pods. When they’re ripe, they’re red, orange or yellow – and as big as footballs.

Cacao beansThe farmers cut the pods from the trees with machetes or long bamboo poles with knives attached. Some countries grow pods all year round, but harvesting normally peaks between September and November, and April/May and July.

Fermenting the beansThe white, fleshy beans are split from the pod, and left to ferment for three to five days. This process changes them into the flavour and colour of chocolate. The beans are dried in the sun, and turned regularly. After about seven days, they shrink to half their size.

Making cocoa The dried fermented beans are transferred to the factory, cleaned and roasted, then dehusked to give cocoa nibs. The nibs are ground to a paste.

This ground paste is finally pressed to create two things. One is cocoa butter, which comes out of the cacao as oil. And the other is the cocoa we use in our hot chocolates.

Zuma travelled to Tingo Maria in Peru to bring you our new cocoa. We’ve teamed up with the Naranjillo Co-operative in Tingo Maria, Peru, to bring you our new organic and Fairtrade natural 100% cocoa.

The co-operative is made up of 5,000 farmers and their families, who’ve been running the plantation for over 50 years. Buying chocolate directly from

the co-operative means better beans for you, and better prices, working conditions and terms of trade for them.

100% means you can make your own unique blend of hot chocolate, adding as much – or as little – sugar as you like. (As a guide, Zuma Original is 25% cocoa and Zuma Dark is 33%).

cocoaNatural

Perufrom

100%

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Quick way to make hot chocolate or

add flavour to frappés

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Super-saucy recipes Hot Chocolate Snowball Add two pumps of Sweetbird White Chocolate Sauce into a cup. Stir in freshly foamed milk and serve.

Spiced Caramel Apple Steamer Mix two pumps of Caramel Sauce with one pump of Cinnamon and Toffee Apple Syrup, and top with freshly steamed milk.

Chocolate Brownie Steamer Add two pumps of Fudge Syrup to two pumps of Sweetbird Chocolate Sauce and top with steamed milk.

Y U M M YsaucesTruly

Gorgeous squiggled over the top of your drinks – and equally delicious in the middle.

Dark Chocolate Sauce It’s rich, dark and delicious in all kinds of drinks – from hot chocolates and mochas, to frappés and milkshakes. It also looks great drizzled on top.

Caramel Sauce For a buttery toffee taste, our rich and golden Caramel Sauce makes all sorts of drinks delicious. It’s especially good in frappés,

White Chocolate Sauce It’s sweet, creamy and very versatile in a variety of hot and cold drinks – from mochas and hot chocolates, to milkshakes and frappés. It makes a great white hot chocolate, and works well drizzled on top of anything.

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lightindulgence

Introducing our new reduced-sugar Zuma Skinny Frappé.

Zuma Frappés have always been low in fat. But now, with our new Vanilla Skinny Frappé, you can enjoy 50% less sugar too. Add an espresso shot and you’ve got a delicious Caffé Frappé with fewer than 300 calories. Our new Vanilla Skinny Frappé is just as versatile as the non-dairy Vanilla Frappé. Although it’s not vegan, it is approved for vegetarians.

What’s more, waist-conscience customers can keep the calorie count down – and the flavour up – with our Sweetbird sugar-free syrups...

Skinny Caramel Frappé

• Zuma Skinny Frappé

• Sweetbird Sugar-free Caramel Syrup

• Ice/milk

Fill a 12oz cup with ice. Top with milk and pour into blender jar. Add one scoop of frappé powder, and two pumps of syrup. Blend until smooth. Pour back into the cup and serve with a straw.

Skinny Nutty-Caffé Frappé • Zuma Skinny Frappé

• Sweetbird Sugar-free Hazelnut Syrup

• Double espresso (cold)

• Ice/milk

Fill a 12oz cup with ice. Pour espresso over ice then top with milk. Pour into blender jar, add one scoop of frappé powder and two pumps of syrup. Blend until smooth. Pour back into the cup and serve with a straw (and a squirrel).

Top facts1. Low fat (when made

with skimmed milk)

2. Only 210 calories per 12oz drink (when made with skimmed milk)

3. Reduced sugar compared to standard frappé powders

4. Versatile – a great base for hundreds of recipes and with espresso

5. Vegetarian Society approved

50% less sugar*

33*compared with Zuma Non-Dairy Vanilla Frappe.

A great source of protein

with almost

10gper serve*

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T A N GYtart ‘n’

Zuma Yogurt Frappé makes delicious, low-fat drinks. And, since it’s a powder, it doesn’t take up valuable fridge space – or go off quickly.

Whipping up a Yogurt Frappé is simple. Just fill your glass with ice, top with milk, pour into a blender and add a scoop of Zuma Yogurt Frappé. Blend until smooth – and you’re done!

Why stop at simple, though? Dress up your menu with exciting choices like a Blueberry Breakfast Bevvy or a Fruit Fromage Frais Style Smoothie. Once you start mixing and matching flavours and products, you’ll discover infinite possibilities.

Caramel Yogurt Frappé • Zuma Yogurt Frappé• Zuma Caramel Sauce• Ice• Milk

Fill 12oz cup with ice. ¾ fill with milk. Pour into blender jar and add a scoop of Zuma Yogurt Frappé. Add two pumps of sauce. Blend until smooth, pour into cup to serve.

Mango Lassi• Sweetbird Mango

Smoothie• Zuma Yogurt Frappé• Ice cubes• Milk

Fill 12oz cup with ice. ¾ fill with milk and top up with Sweetbird Mango Smoothie. Pour into a blender jar and add a scoop of Zuma Yogurt Frappé. Blend until smooth, pour back into the cup to serve.

sensation Taste

{Make fabulous summer drinks with Zuma Yogurt Frappé – without the hassle of storing fresh yogurt. Big profits. Little fuss.

Like everything Zuma, this frappé is free from unhealthy hydrogenated fats, artificial colours, flavours, preservatives and is approved by The Vegetarian Society.

It’s available in 2kg tins (there’s approx. 50 servings when you use our 40g frappé scoop).

Seven more to try...Zuma Yogurt Frappé is part of the Zuma frappé range. It includes seven delicious flavours: Cookies & Cream, Caffe, Chocolate, Mocha, Non-Dairy Vanilla Bean, Skinny, and Sticky Toffee. Which do you fancy?

*When made with 160g ice, 160g skimmed milk and 40g Zuma Yogurt Frappé powder. 35

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Eye candyIt’s all about adding a little bling with our playful toppings.

These tiny chunks of caramel add crunch and a burnt caramel flavour to every kind of drink.

Crunchy puffed rice and wheat pieces coated with real white, dark and milk chocolate.

Brighten up any drink with these colourful chocolate beans.

CARAMEL CRUNCH

TRIPLE CHOC CRISPIES

MINI RAINBOW CHOCOLATE BEANS

Our research tells us that customers expect their drinks to be customised.

It’s not just soya or dairy they want. They’re after special touches too, once the drink has been made.

Lucky for you – and your customers – we have three toppings to add a splash of fun to your drinks. And two powder shakers to bring a touch of glamour (in the cafe, or at home).

A touch of glamour to brighten your customers’ days.

The perfect way to dust your hot chocolates.

GOLD DUST

ZUMA ORIGINAL HOT CHOCOLATE

We created our Zuma Original Shaker as our customers kept asking us for it. It’s the handy way to sprinkle choc onto your drinks. And, now, your customers can buy it to use at home. Great news for your bottom line!

Put them out on display and see them fly off the shelves. (Zuma is exclusively sold to businesses, so your customers will always have to buy from you.)

T A K E - AWAY Z U M A

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Sweet spice love

New look, same great chai

Spiced chaiIt tastes as good as the chai in India. It’s an authentic and warming blend of black tea extract, ground ginger and cinnamon. The balance between the spices is just right.

Vanilla chaiIt takes inspiration from the chai of India. It’s a mild blend of black tea extract, ginger and cinnamon – with a hint of vanilla.

Customers expect to see

chai on menus – so make sure

you order yours!

Zuma Chai has a brand new look, but the same perfect blend of spices.

Chai is India’s national drink – it’s loved in every home, sold on every street and served in every shop. We drank plenty of it on our travels, which is why our two spicy creations taste so authentic.

You can drink it as tea with hot water, or as a chai latte with steamed milk and a dusting of cinnamon. The perfect alternative to traditional tea or coffee.

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1

leads to another...One drinkShaken iced drinks caused quite a stir last summer. These simple steps show you how to make the most of the trend...

Espresso and dairy-free vanilla shaken

• 1 scoop Zuma Vanilla Frappé Powder

• Double espresso

• 200ml milk

• 6 ice cubes

Mix a scoop of frappé powder into a paste with the espresso and pour into cocktail shaker. Top with milk. Add syrup and top with milk. Add in six ice cubes, put shaker lid back on and shake for 10 seconds. Pour into cup, add fresh ice cubes and enjoy.

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Espresso and dairy-free vanilla shaken with salted caramel

To add some flavour, simply add two pumps of Sweetbird Salted Caramel Syrup to the cocktail shaker before you shake. For a Fudge Freeze, use Fudge Syrup.

Espresso with dairy-free vanilla and salted caramel blended with whipped cream

That drink you made in step three? It's time to add even more value. Squirt some lovely whipped cream on the top. But there’s no need to go crazy! Less is more.

Espresso with dairy-free vanilla and salted caramel blended

Making a thick and creamy version of the drink in step two is easy. Fill a cup with ice. Pour espresso over ice, then top with milk to 1cm from the top. Pour contents into blender jar, and add two pumps of syrup. Blend until smooth, then serve.

Espresso with dairy-free vanilla and salted caramel, and whipped cream with caramel crunch topping

If you want to go all out, add a whole load of Zuma Caramel Crunch over the top and even some caramel sauce! Mmmmm.

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SUMMERrecipesSyrup for

Every year brings a new Drinking Thinking Recipe Calendar, packed with mouth-watering drinks. Whet your appetite with this lot...

Bountiful Frappé• 2 pumps Coconut Syrup

• 1 scoop Chocolate Frappé Powder

• Single espresso

• Milk and ice

Fill your cup with ice and pour over espresso. Top up with milk 1cm from top. Pour into blender jug, add frappé and syrup, and blend until smooth. Pour back into cup and you’re ready to serve (preferably with tiny umbrellas).

Citrus Bite • Lemon Smoothie

• 3 pumps Chilli Syrup

• Water and ice

For a tangy treat that packs a kick, fill cup with ice and top up 1/3 with water. Fill to top with smoothie and pour into blender jug. Add syrup, blend until smooth and pour back in cup. Add a straw for slurping.

My Minty Peach Crush• 80ml Peach Smoothie

• 5 fresh mint leaves

• Water and ice

Add smoothie into cup and top up full with cold water. Add ice cubes to fill the cup. Pour into blender jug and add mint leaves. Pulse blender five times to crush ice and pour back into cup to serve. Garnish with a mint sprig for a signature look.

1 2 3

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Iced Tea Lime

• Iced Tea Syrup • Lime Syrup

Add three pumps of Sweetbird Iced Tea Syrup and two pumps of Lime Syrup into cup. Top up with ice cold water. Add ice to finish.

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Peach Sunset Smoothie

• Peach Smoothie • Raspberry Syrup

Fill cup with ice. Add water over the ice to 1/3 and top up with Sweetbird Peach Smoothie Mix. Pour into blender. Add two pumps Sweetbird Raspberry Syrup. Blend until smooth.

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Pink Lemonade

• Lemon Smoothie • Raspberry Syrup

Fill glass with ice. Add 1/3 water. Fill to top with smoothie. Pour into blender. Add one pump of Raspberry Syrup. Blend until smooth and serve.

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Mat North, owner of Full Court Press in Bristol, tells us how to cold brew at home

• Using filtered water (to improve taste) steep your coffee in any handy container. Use 100g of coffee for each litre of water.

• For whole beans, you’ll need to steep for six to 12 hours, depending on the taste you desire. Try a little bit at regular intervals.

• If you choose to grind your coffee, shorten your brew time, say two to six hours. When it’s done, simply sieve the beans or ground coffee from the cold brew.

• This makes a concentrate which is great served with cold milk, New Orleans style, or in cocktails! If you prefer it black, I’d recommend diluting the concentrate with the same volume of filtered water.

M A K E I T

brewingcold

Something

Cold brew will be taking over this summer. Is it on your menu yet?First things first. Why is cold brew any different to adding ice cubes to a regular black coffee? Because the fresh coffee is brewed with cold (or iced water) – not hot. This changes the flavour of the coffee, and gives it a muted acidity, rich sweetness and, often, a slightly boozy flavour.

It can be served over ice with milk. Or black, making it an excellent cold coffee choice for customers who don’t want milk.

When it comes to kit, we’re really excited to introduce the new Brewista 10 gallon Cold Pro™ System.

With a simple (patented) lift, twist and drain design, it eliminates the mess, waste and frustration that come with most commercial cold brew systems. We’re sure you’ll fall in love with it – and wonder how you ever managed without it!

• No more mess

• No more waste caused by unsaturated grounds

• No more batches lost due to ruptured bag filters

The Brewista Cold ProTM System

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barista Bring on the

Since teaming up with Brewista, we’ve introduced a whole new range of exceptional barista equipment, including scales, pour-over kettles and tampers. And, this summer we’re bringing you even more.

We now have colour-coded silicon jug handle covers and double walled shot glasses, so you can pour and serve using the same glass. Plus, a new set of knockboxes from Cafelat. So if you want to treat the barista in your life – or just get your team kitted out to do the best job – you’ve come to the right place.

Perfecting the art of the barista takes time, patience, commitment and, the right kit.

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The Rhinowares compact hand grinder with Aeropress Adapter is designed specifically to work with your Aeropress. Whether you’re using it at home, travelling, or at work – you can always have a hand coffee grinder with you. This allows you to grind your beans fresh to brew from your Aeropress. Then, once finished, just slide the grinder into the top chamber of the Aeropress. Handy.

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4T E M P T I N GChoc Chip CookiesSpicy Ginger CookiesLemon Butter ShortbreadVanilla Butter Crunch

flavours

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Bite-sized, gluten-free

cookies are the perfect treat for

everyone

Cookietime

These fabulous-tasting cookies, biscuits and shortbread are available in perfectly portioned packs. Made with 100% natural ingredients – they’re free from additives, preservatives, gluten, wheat and eggs.

Just the ticket then for those living a busy, gluten-free life.

Individually wrapped, gluten-free goodness.Sit and enjoy – or eat on the go.

Choc Chip CookiesMade with dark chocolate chips, creamy butter and light muscovado sugar. The perfect recipe for an all-time classic that’s simply hard to resist.

Spicy Ginger CookiesSpicy cookies with a big flavour, where the mellow sweetness of spice blends with the deliciously subtle heat of crushed stem ginger.

Lemon Butter ShortbreadDelicate shortbread made with creamy butter, sharp lemon juice and the added zing of freshly grated lemon zest.

Vanilla Butter CrunchInfused with the mellow perfection of pure Madagascan vanilla and made deliciously rich with creamy butter and muscovado sugar.

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timeInfusion

Breakfast a blend of Assam and Nilgiri teas – a classic tea for all-day drinking

Earl Grey with fragrant bergamot

Rooibos naturally caffeine-free South African redbush tea with aromatic vanilla

Chamomile naturally sweetened with liquorice

Lemon Green sencha green tea with lemon

Jasmine Green chunmee green tea with jasmine

Peppermint 100% Egyptian peppermint – crisp, fresh and clean

Blueberry with hibiscus, rose hips and echinacea (very fruity!)

Decaf all the flavour of our Breakfast Tea, with none of the caffeine

Cosy Tea won awards for the beautiful packaging when it first launched. But it’s the delightful flavours that make it so popular today.

Visitcosy-tea.com

for teaspiration on lovely

knitting ideas!

Cosy infusions are all certified organic, and the black teas are Fairtrade too. They are packed in boxes of 20 individually wrapped tea bags with tags. The tea rack holds nine packs – and looks great on display!

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T A K E AWAYTOTALLY

We’re not going to lie: cups, straws, spoons and lids aren’t exactly the most exciting things in the world. But they’re essential. We’re not sure how people would react to smoothies being served in china mugs (although maybe we are missing a trick?!)

We have everything you need, in lots of sizes, with flat lids, domed lids, kraft clutches with masks (yes, really), cups for hot drinks, ripple cups, colourful cups, carry trays, stirrers, sugar... Ok, ok. You get the idea – we’ve got takeaway covered.

Need clear cups for cold drinks? We have cold cups. Need smoothie straws? We’ve got smoothie straws!

Fill it upEver tried to put a domed lid on top of a drink piled high with cream and ended up in a right pickle? Then put the cream in afterwards. Just put the cream whipper nozzle into the straw hole, and squirt away once the lid is firmly in place.

Flavour injection

Lots of layers

Whipped cream is delicious but flavoured whipped cream takes it to another level. Simply add a couple of pumps of your favourite syrup to your cream before you add the gas and you’re all set. (We love vanilla, cinnamon and hazelnut the best.)

Look great this summer by giving your smoothies or frappés a layered affect by incorporating two flavours of smoothie, or adding a layer of cream. Or how about a layer of vanilla frappé followed by fruit smoothie for a sundae surprise?

Top tips

Our smoothie straws are 8mm wide –

meaning less brain-freeze and quicker

slurping!

SIP SIP{ {

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To place your order, or for more information about any of the products featured, please contact us using the details below. We work with a global network of trusted distributors, when you call, we will put you in touch with your nearest supplier.

Beyond the Bean LtdUnit 6, Cala Trading Estate, Ashton Vale, Bristol, BS3 2HA, UKt: + 44 (0) 117 953 35 22 e: sales@beyondthebean.comwww.beyondthebean.com

@beyondthebean