Connect with us

Featured

Coffee culture meets style

Nespresso has “combined coffee culture with style” and created a new milk frother for coffee fans, the Aeroccino4.

The Aeroccino4 is more versatile and convenient than its predecessors. With two types of hot foam, hot milk and cold foam, the Aeroccino4 offers a wide choice to prepare more coffee and milk recipes at home in a simple way.

With one single whisk, one can now do all the preparations: pour in the milk and select the desired button to obtain a milk froth for a variety of recipes. The Aeroccino4 is also dishwasher proof to ease cleaning.

According to Nespresso, the Aeroccino4 offers the following key benefits and features:

  • The Aeroccino4 provides the user with two types of hot milk froth (airy or dense) for even more incomparable recipes
  • The Aeroccino4 is able to prepare a cold milk froth and hot milk preparation for your hot chocolate or caffé latte
  • It uses a single whisk for all preparations
  • It is dishwasher proof (below 70°C / 158°F)

Max capacities

  • For hot or cold milk froth: 120 ml (for two Nespresso Cappuccino’s or one Latte Macchiato)
  • For hot milk: 240 ml

Preparation times

  • For hot milk froth:  approximately 80 seconds
  • For cold milk froth: approximately 80 seconds
  • For hot milk:  approximately 150 seconds

Nespresso also provided the following two ideal recipes to try out with the frother:

Milk Tart Coffee

Ingredients

  • 1 Vanilio Grand Cru
  • 2 Marie biscuits crushed
  • 2tsp condensed milk
  • Cinnamon for flavour
  • 20ml Vanilla syrup

Directions

  • Crush the Marie biscuits and place on a saucer. In another saucer place a touch of caramel syrup. Using the rim of your glass, swirl it around in the caramel syrup and then dip into the saucer with the crushed Marie biscuits.
  • Add the 2tsp of condensed milk at the bottom of the glass.
  • Place the 20ml of vanilla syrup into the Aeroccino4 milk frother using the spring whisk for your cappuccino.
  • Once milk is done, pour it directly into a glass cappuccino cup on top of your mixture.  Wait a few seconds for your froth and milk to separate and prepare the 40ml espresso Vanilio Grand Cru directly into cup.
  • Sprinkle on some of the crushed Marie biscuits on top of the milk froth and sprinkle with cinnamon for decoration and taste.

Milk and Spiced Ice Coffee

Ingredients

  • Capsules of either Ristretto or Decaffeinato Intenso Grand Cru (to produce 2.7 oz / 80 ml of Espresso coffee)
  • A few tablespoons of crushed ice
  • 5 oz / 150 ml of cold milk
  • Ground cinnamon, nutmeg or chocolate shavings

Materials

  • Tall recipe glass (12 oz/350 ml)
  • Cappuccino cup (5.75 oz/170 ml)
  • Aeroccino4

Directions

  • Prepare the Espresso in a Cappuccino cup and add sugar if desired
  • Pour the preparation into a 12 oz/350 ml glass with the crushed ice
  • Prepare 5 oz / 150 ml of cold milk froth using the Aeroccino4
  • Add the milk to the iced coffee and top with a few spoonfuls of froth
  • Sprinkle with cinnamon, nutmeg or chocolate shavings to finish

The Aeroccino4 is available at the Nespresso Boutiques in Cape Town at the V & A Waterfront and at the Canal Walk Shopping Centre, in Johannesburg at Sandton City and Hyde Park Shopping Centre, and at Nespresso Gateway in Durban. It retails for R1450.

Featured

3D printed room-service? Visit the hotel of tomorrow

To mark its 100th birthday, Hilton predicts the trends that will change travel and hospitality in the next 100 years.

Intergalactic getaways, fast-food nutrient pills, 2-3 hour working days and adaptable, personalised rooms that can transport guests everywhere from jungles to mountain ranges. These are some of the predictions for the next 100 years that the Hilton hotel group has put together in celebration of its 100th anniversary.

In a report supported by expert insight from the fields of sustainability, innovation, design, human relations and nutrition, findings reveal the impact of the growing sophistication of technology and climate change on the hotel industry in the future.

Key predictions for the hotel of the future include:

Personalisation is King

  • Technology will allow every space, fitting and furnishing to continuously update to respond to an individual’s real-time needs – the Lobby will conjure up anything from a tranquil spa to a buzzy bar, giving every guest the perfect, personal welcome
  • From temperature and lighting, to entertainment and beyond, microchips under the skin will enable us to wirelessly control the setting around us based on what we need, whenever we need it

The Human Touch

  • In a world filled with Artificial Intelligence, human contact and the personal touch will be more critical and sought after than ever
  • Technology will free up time for hotel staff to focus on what matters most: helping guests to connect with one another and building memorable moments

‘Sustainable Everything’ – The Role of Responsibility

  • Only businesses that are inherently responsible will survive the next century
  • Sustainability will be baked into everything about a hotel’s design – from weather-proofed domes, to buildings made from ocean-dredged plastic
  • Hotels will act as the Town Hall of any community, managing local resources and contributing to the areas they serve with community-tended insect farms and vertical hydroponic crop gardens

Menu Surprises and Personalisation

  • Our diets will include more plant-based recipes and some surprising sources of protein – Beetle Bolognese, Plankton Pies and Seaweed Green Velvet Cake will be menu staples!
  • Decadent 3D-printed dinners and room service will provide unrivalled plate personalisation
  • Chefs will be provided with biometric data for each guest, automatically creating meals based on preferences and nutritional requirements

Futuristic Fitness and Digital Detoxes

  • Outswim a virtual sea turtle in the pool, or challenge yourself to climb the digital face of Mount Everest, your exercise routine will be as unique as you are. What’s more, exercise energy generated from workouts will be used to power the hotel, providing a zero-impact, circular system. Guests could even earn rewards based on reaching workout targets
  • Pick up where you left off with trackable workouts and holographic personal trainers
  • Offline will be the new luxury as we seek to find moments of tech-free time

“Since its inception in 1919, Hilton has pioneered the hospitality industry, introducing first-to-market concepts such as air-conditioning and in-room televisions. Last year, Hilton also became the first hospitality company to set science-based targets to reduce its environmental impact,” said Simon Vincent, EVP & President, EMEA, Hilton. “We enter our second century with the same commitment to innovation, harnessing the power of our people and technology to respond to guest demands. Our research paints an exciting future for the hospitality industry, highlighting the growing importance of human interaction in an increasingly tech-centric world.”

Futurologist Gerd Leonhard said: “In 2119 we will still be searching for unique experiences, but they will be more personalised than ever. As technology shapes our lives we will seek out moments of offline connection with others, including hotel team members who will help us truly get what we need from our stays. 100 years from now hotels will have to create opportunities to converse, collaborate and connect, delivering moments that matter, individually, to each and every guest.”

Continue Reading

Featured

Gadget ed to chair Digital Council

Specialist financial services provider Sasfin Bank has established a Digital Advisory Council to provide the market with industry-leading expertise and insights on trends shaping the use of technology in financial services.

Digitalisation is one of the most powerful forces for change shaping Finance today. This has turned Fintech into one of the most vibrant sectors in both information technology and among start-ups, generating billions of dollars in investment and development globally. The South African fintech space is dynamic, and Sasfin is playing a leading role in the transformation of local financial services and the resulting enhancement of customer experiences.

“We have been investing in fintech development in-house and acquiring or integrating fintech start-ups,” says Sasfin CEO Michael Sassoon. “Over the last year we have built further digital offerings, integrated via APIs into leading businesses and invested in fintechs. We built and launched B\\YOND, an innovative digital business banking platform and SWIP, a digital wealth and investing platform. We have invested in Payabill, an online SME lender and DMA, a digital trading platform. We recently announced our alliance banking relationship, leveraging open banking, with Hello Paisa to offer seamless banking to the unbanked. We feel that there is a huge opportunity to improve the experience of South African businesses and savers through using technology. We have therefore created an independent forum to assess how to even better improve financial services for South Africans by leveraging the digital economy.”

Arthur Goldstuck, founder of high-tech research consultancy World Wide Worx, editor-in-chief of Gadget, and a globally respected technology analyst has accepted Sasfin’s invitation to head up the Sasfin Digital Advisory Council, an independent think tank that will help Sasfin and its clients decipher the fintech present and future.

“The Sasfin Digital Advisory Council is broader than providing only the bank with a source of insight on how digital services are evolving and lessons from across the world,” said CEO Michael Sassoon. “Sasfin has been involved in fintech investing for many years and we are leveraging this experience as well as the experience of independent experts such as Arthur to provide insights and guidance to interested stakeholders in this space.”

The team appointed to the Digital Advisory Council is being selected for the breadth and range of knowledge they would bring to the table, with further appointments to the Council being announced soon.  There will also be room for the Council to co-opt specialist expertise as it is required.

Goldstuck, who has been covering the fintech sector as an analyst, commentator and columnist for many years, says he sees the role as a welcome challenge.

“There has been a long-standing need for a clear understanding of the impact being made by fintech today, and the exponential change it will cause tomorrow,” said Goldstuck. “My role will be, partly, to curate the wide spectrum of fintech and digitalisation knowledge and insights that the members will bring to the Digital Advisory Council, and help create scenarios that businesses and policymakers may use to navigate the future – both inside and outside Sasfin.”

Continue Reading

Trending

Copyright © 2019 World Wide Worx