Eversys SA

✨ We are thrilled to announce our partnership with Boram Julio Um, the reigning 2023 World Barista Champion 🏆. We warmly welcome him to the team of Eversys brand ambassadors, which includes Dale Harris (2017 World Barista Champion) and Simon Sun (two-time Chinese Barista Champion). Boram Um, an accomplished coffee producer, roaster, and barista from Brazil 🇧🇷, embodies the our core values: reliability, authenticity, and trustworthiness. As Eversys' Global Brand Ambassador, Boram will be a beacon of excellence in the coffee community ☕. He will engage with coffee enthusiasts globally through various platforms. He will also represent Eversys at international coffee events, showcasing the brand's products and values 💚. "I firmly believe that automation in the coffee industry is the future for coffee professionals. Automation ensures consistent quality while allowing us to focus on the variables that truly matter. This partnership with Eversys, known for its quality and automation, will enable me to craft tailored coffee experiences while enhancing the entire coffee journey, from farm to cup." Boram Um, Eversys New Brand Ambassador. Welcome to the Eversys family Boram! 👉 Click on the following link to read the full press release : https://lnkd.in/eiaG_tE7

A Case Study in Community - FairWave Specialty Coffee Collective From a single café to a collective force, FairWave shows us how unity in the coffee industry can brew success. In the heart of Kansas City, FairWave brings together 28 coffee shops, five roasteries, and other coffee-focused businesses, demonstrating the power of collaboration. Their collective approach allows for shared resources, cost savings, and a strong community presence. With their model, even smaller shops can enjoy the benefits of scale, like competitive salaries for staff, which is often a challenge in the industry. They've proven that by working together, you can maintain individuality while achieving growth that usually only big chains see. And it's not just about business efficiency. FairWave’s ethos is about uplifting the whole community — from the farmer to the barista to the customer. They believe that when you invest in people, you're investing in the future of coffee. So let's raise our cups to FairWave, a beacon of how specialty coffee can thrive through unity and shared vision. 🌱 #CoffeeCollective #StrengthInUnity #SpecialtyCoffee

When Barista Spirit Meets Efficiency Introducing the Eversys Légacy – where barista craftsmanship and cutting-edge tech unite. "With the Légacy, I feel like I have a pro barista next to me. The automatic grind adjustment means every drink is consistently perfect," says barista Nikolai. This machine excels with its advanced grinder tech, delivering flawless espresso daily. But the milk system is the real star. "The milk foam could even beat a skilled barista’s. It's amazing how tech helps us bring joy to every cup." Discover the difference with Légacy at WOC Copenhagen.

Join our latte art challenge at WOC Copenhagen 🇩🇰! Showcase your skills using our 1.5-step milk technology on the Cameo! Have fun—this event is for baristas of all levels. We're collaborating with Boram Julio Um, André Eiermann, and Loveramics. Your milk beverage will not only look amazing but also taste delicious, as you will be pulling your shot with beans from Fazenda Um. Easy on-site or online registration: https://lnkd.in/eQZGsyrP Just come and pour your heart out. #specialtycoffee #latteart #EversysCameo

Refreshing the Menu - Adapting to New Tastes Healthy sips are in, and coffee shops around the world are adapting swiftly! With 64% of millennials ready to pay more for high quality drinks, menus are getting a fresh makeover to include more health-conscious and plant-based delights. But it's not just about what's in the cup; it's how we serve it up! As everbody struggles with staff shortages, many turning to smart automation, helping to serve up the favorite beverages with speed and precision. So, whether it’s an almond milk latte or an oat milk flat white, customers expect their coffee to be both quick and quality-filled. Stay tuned as we explore how embracing both new flavors and new tech is keeping our coffee culture buzzing and bustling! #HealthTrends #MenuInnovation #CoffeeCulture

WBC 2024 Analysis - Fresh from the Press: Descriptor Trends over the Years Dive into the evolving world of espresso at the World Barista Championships! From 2021 to 2024, we've seen remarkable changes in coffee processing methods and flavor profiles. Processing Methods Evolution: 2021: 86% advanced, 14% traditional. 2022: 67% advanced, 33% traditional. 2023: 100% advanced. 2024: 63% traditional* (washed, natural, honey), 37% advanced. Flavor Profile Trends: 2021: 🍑 Stone fruits, 🌸 floral notes, balanced sweetness. 2022: 🍒 Berries, 🍊 citrus, harmonious sweetness/acidity. 2023: 🍍 Tropical fruits, 🍋 citrus, medium-high acidity. 2024: 🍊 Citrus, 🍑 stone fruits, 🍯 honey-like sweetness. Advanced vs. Traditional Processing: Advanced methods often result in medium-high acidity and silky textures. Traditional methods tend to produce consistent tactile sensations with medium-low weight and smooth finishes: Advanced: Higher acidity, complex sweetness. Examples: Diego Campos (2021), Boram Um (2023). Traditional: Consistent acidity, balanced sweetness, low bitterness. Examples: Mikael Jasin (2024), Jun ghwan Lim (2024). Winner Descriptors: 2021 - Diego Campos Farm: Finca Las Nubes, Colombia Balance: High sweetness, low bitterness, medium acidity. Flavors: 🍫 cacao nibs, 🍍 passion fruit, 🍫 malt, 🍊 tangerine, hints of papaya. Tactile: Medium round body, juicy texture, long finish. 2022 - Anthony Douglas Producer: Nestor Lasso, El Diviso, Colombia Balance: Juicy texture, low bitterness. Flavors: 🍷 Black berry, 🍒 cherry, 🍷 red wine. Tactile: Medium weight, juicy texture, long red wine finish. 2023 - Boram Um   Producer: Kay Jenson, Panama Balance: Medium-high acidity, medium sweetness, pleasant bitterness. Flavors: 🍊 Mandarin orange, 🌸 orange blossom, dark plum, 🍫 dark chocolate. Tactile: Medium body, silky, long dark chocolate finish. 2024 - Mikael Jasin Farm: Finca Deborah, Panama Balance: Low bitterness, medium acidity, silky texture. Flavors: 🌸 Jasmine, 🍊 orange blossom, 🍊 naval orange, 🍯 honey, golden raisin. Tactile: Low weight, silky, juicy, smooth finish. #WBC2024  #EspressoTrends  #CoffeeLovers #BaristaLife  #SpecialtyCoffee

World Barista Championship Analysis Part 2: Dairy Milk Alternatives Take Center Stage Let's dive into how dairy milk alternatives stole the spotlight at this year's championship compared to last year's competition. In 2023, only Patrik Rolf used a dairy milk alternative (10% coconut milk) out of six finalists. Fast forward to 2024, and the landscape has completely shifted: five out of seven finalists opted for dairy milk alternatives, including cashew, coconut, almond, rice, and oat milk. While Patrik Rolf incorporated just 10% coconut milk, this year's competitors embraced these alternatives more boldly. The Irish contestant utilized 50% oat milk, while our new World Barista Champion, Mikael Jasin, blended 40% dairy milk alternatives—20% cashew and 20% oat milk. Dairy milk alternatives dominated the 2024 WBC Finals, signaling a significant shift in milk beverage trends. Last year, Boram Um, the 2023 World Barista Champion, introduced the concept of milk as a gateway for new customers with dessert-like beverages. This year, Mikael Jasin echoed this sentiment with his focus on "smaller, dessert-like milk beverages." It's intriguing to note that two consecutive champions have triumphed with dessert-like milk creations—shh, it's a winning secret! 🤫 Additionally, six out of the seven finalists employed methods to reduce water content in their milk, including evaporation and freeze distillation. It's time to experience a milk beverage with reduced water content—what are you waiting for? Join us in exploring dessert-like milk beverages with dairy milk alternatives and reduced water content. Don't miss out on Mikael Jasin's tantalizing descriptors: "peach liquor, cantaloupe, marzipan, coated mouthfeel, and a lingering aftertaste of chocolate truffle." What are you waiting for?

The Rise of Automation in the Coffee World Automation is brewing a “revolution” in our cafés! With a shortage of skilled baristas, we're turning to technology for help. Automated coffee equipment is stepping in, ensuring every cup is consistent and quick – a real game-changer during rush hour! But can machines replace the craftsmanship and warmth of your favorite barista? We believe there's a sweet spot – a blend of high-tech efficiency and human touch. Imagine, your coffee is crafted by advanced machines, but it's the friendly conversation and the barista knowing your story that keeps you coming back. Let's find harmony between the efficiency of automation and the soul of artisanal coffee. Tell us, how do you see automation fitting into your coffee experience? #CoffeeTech #BaristaLife #CoffeeCulture

WBC 2024 Analysis - Fresh from the Press: Espresso Course Highlights Let’s have a look at what happened at this year’s World Barista Championship in Busan: Colombia 🇨🇴 remains the favored origin country at the 2024 World Barista Championship for the espresso course, underscoring its enduring reputation for producing exceptional specialty coffees. Geisha from Panama 🇵🇦 once again claimed the prestigious title, showcasing its unmatched flavor profile and appeal among baristas worldwide. The 2024 finals marked a return to traditional post-harvesting processing methods, with Mikael Jasin securing victory with a washed coffee - a testament to the timeless elegance of classic techniques. Congratulations to Mikael Jasin on this remarkable achievement! Here's the full ranking of the 2024 World Barista Championship in Busan 🇰🇷: 🥇 Mikael Jasin 🇮🇩 🥈 Jack Simpson 🇦🇺 🥉 Takayuki Ishitani 🇯🇵 4️⃣ Honoka Kawashima 🇳🇿 5️⃣ Junghwan Lim 🇰🇷 6️⃣ Ian Kissick 🇮🇪 7️⃣ Zjevaun Lemar Janga 🇳🇱 The competition was fierce, with each finalist showcasing their skill and dedication to the craft of coffee, and Mikael winning with just one point ahead of Jack from Australia. How will this impact your coffee business? As national barista champions and sensory judges embraced the new sensory evaluation score sheet, traditional processing methods like "washed," "natural," and "honey" processed coffee will reappear more frequently in the future. Let’s say HELLO to them again, looking forward to tasting super clean and juicy coffee in the near future alongside the intentionally fermented options that will nevertheless stay. Stay tuned for more updates and insights from #WBC2024 as we celebrate coffee innovation and excellence in the espresso world. #CoffeeInnovation #Espresso

Who will we see at the National Restaurant Association Show this weekend? We have some fun and exciting features to show off, tasty iced beverages being served by some of our favorite partners every day, and of course, a fantastic team of coffee enthusiasts. Come see us at booth #3888. #NRAshow2024 #CoffeeLovers #Eversys #ChicagoEvents #TeamWork