Across the Gulf region, our water solutions are the choice of restaurateur’s and head chefs who understand the effect our filtration systems have on water quality, and ultimately on meals and accompanying beverages.
While people go to full-service restaurants primarily to eat, studies show that those who dine out are now largely switched on to the modern coffee trends which are generally set in coffee shops and cafes.
Consumers drawn to restaurants by the cuisine and atmosphere typically have coffee at lunch or dinner, normally in the company of colleagues, clients, family members or friends
At Culligan, we understand the role great tasting coffee plays in any restaurant’s success as an enjoyable and relaxing beverage helping to stimulate a positive mood and good conversation.
We appreciate how vital it is for restaurants to have the best quality water to guarantee great results with a range of coffee choices, from traditional to modern versions such as Latte, Café au lait, Mochaccino, Espresso and even cold varieties.
For many people dining out today, having the right coffee to complement their favourite dessert is essential, while some prefer to replace dessert with the coffee of their choice.
It is a similar picture with tea varieties such as Darjeeling, Jasmine, Earl Grey and Chamomile to name a handful of the most popular types in demand from diners, each benefitting enormously when made from Culligan water.
So what do we do that improves the taste of restaurant food and drinks so much that a growing number of top class eateries across the region insist on Culligan effectively being behind what is served up to customers?
In a nutshell, we crucially remove the minerals, hardness, chlorine and sediments that are present in many municipal water supplies.
Not doing this will ensure that the quality of your food and beverages suffers noticeably, with the result that you run the risk of seeing disappointed customers leave and not return.
One of the most damaging elements for any restaurant’s water is chlorine, which readily bonds with organics to create byproducts giving beverages an ‘earth’ or ‘moldy’ flavour.
Chlorine alters the aroma and taste of coffee by oxidizing the aromatics and oils, and increasing the acidity. Meanwhile, over or under extraction during the brewing process due to total dissolved solids leads to weak, sour or bitter tasting coffee.
In addition, high hardness can result in excessive oils being extracted, leaving an oil ‘slick’ on the surface of the coffee. Not what the customer wants to see, or taste.
If you have any doubts over the quality of water in your restaurant, contact Culligan today to let us find the right solution for you, and for your customers.