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Caffè Ritazza launched a four-month training programme to teach its baristas how to make the perfect Flat White coffee |
INTERNATIONAL. SSP has announced the debut of seven new coffees in its Caffè Ritazza outlets. Launched as part of the coffee chain’s Art of Great Coffee campaign, the new range includes six “˜afternoon coffees’ and the Flat White.
The afternoon collection comprises six new and classic drinks which draw their heritage from the finest coffees around the world, SSP said. These are the Viennese, the Caramel Macchiato, the Bicerin, the Affogato, the Corretto and a traditional favourite – Irish Coffee.
Now being introduced at a number of locations across the globe, SSP expects them to be particularly popular with customers in mainland Europe.
The Viennese is an espresso with textured milk, topped with whipped cream and cinnamon. The drink will be a central element of Caffè Ritazza’s Christmas menu.
The Caramel Macchiato combines espresso, vanilla syrup, foamed and textured milk with a drizzle of caramel sauce. The espresso is gently poured through the milk, so that the lighter foam floats above the coffee and the liquid milk – and the drink is served in a glass.
The Bicerin is a triple-layered blend of espresso, hot chocolate and whipped cream. Originating from Turin in the 18th century, it is served in a small glass.
The Affogatto, which means “˜drowned’ in Italian, is a coffee-based dessert. It is made with a scoop of vanilla gelato, topped with a shot of hot espresso.
The Corretto is a beverage consisting of a shot of espresso, with a shot of grappa or amaretto. Said to be widely consumed across Italy, it is usually enjoyed after lunch or dinner. The range is completed by the classic Irish Coffee. The Corretto and Irish Coffee will be available at licensed cafes.
SSP Senior Vice President, International Brands Richard Barclay said: “These new coffees will allow customers to relax and treat themselves to something a little special at any time of the day. As a truly international brand, we feel that these coffees represent some of finest ways to enjoy the drink from around the world, and we are very pleased to be able to bring them to our customers at airports and rail stations across the globe.”
Caffè Ritazza customers can now also enjoy the Flat White. Originating from the Antipodes, Flat White is made from a ristretto or espresso base and textured milk with a small layer of foam, and is interpreted in a number of ways. Caffè Ritazza’s version is served using a double shot of ristretto for a more concentrated flavour and features a signature latte art fern leaf.
“Rather than rushing to introduce the Flat White, we have taken the time and invested heavily to train our baristas to make the drink,” said Caffè Ritazza International Franchise Director Stuart Coombes. “A four-month programme of training was rolled out across our business. Now, on every shift at each of our outlets that serve this on-trend new coffee there will be a trained “˜barista artiste’, who has qualified from a course on how to make the perfect Flat White.”
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