{"id":50580,"date":"2025-03-22T09:00:00","date_gmt":"2025-03-22T08:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=50580"},"modified":"2025-03-11T14:51:34","modified_gmt":"2025-03-11T13:51:34","slug":"machines-a-cafe-separez-le-bon-grain-de-livraie","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/machines-a-cafe-separez-le-bon-grain-de-livraie\/","title":{"rendered":"Machines \u00e0 caf\u00e9 : s\u00e9parez le bon grain de l\u2019ivraie"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Le caf\u00e9 est l\u2019un des piliers de toute exp\u00e9rience Horeca, et le choix d\u2019une machine \u00e0 caf\u00e9 de qualit\u00e9, adapt\u00e9e au profil de votre \u00e9tablissement, est donc crucial. Tour d\u2019horizon des tendances actuelles aupr\u00e8s d\u2019un certain nombre d\u2019acteurs du march\u00e9.<\/strong><\/p>\n

Les Belges sont \u00e9galement plus enclins \u00e0 boire du caf\u00e9 hors de chez eux. Les chiffres montrent que le nombre de moments pass\u00e9s autour d\u2019un caf\u00e9 en dehors de la maison (principalement dans le secteur Horeca, mais aussi sur le lieu de travail, bien s\u00fbr) dans notre pays augmente plus rapidement (+ 7%) que la consommation de caf\u00e9 \u00e0 la maison (seulement + 1%).<\/p>\n

Le ph\u00e9nom\u00e8ne des caf\u00e9s \u00e0 emporter, que l\u2019on remarque surtout dans nos gares, s\u2019est \u00e9galement d\u00e9velopp\u00e9 de mani\u00e8re significative ces derni\u00e8res ann\u00e9es. Cette tendance a \u00e9t\u00e9 amorc\u00e9e par une cha\u00eene comme Starbucks, et a depuis \u00e9t\u00e9 adopt\u00e9e avec succ\u00e8s par plusieurs autres cha\u00eenes de caf\u00e9s. Au Starbucks de la gare centrale d\u2019Anvers, il faut souvent faire la queue pendant plusieurs minutes pour obtenir une tasse de caf\u00e9…<\/p>\n

L\u2019image classique du consommateur de caf\u00e9 moyen \u2018\u00e2g\u00e9\u2019 a \u00e9galement fait place \u00e0 un profil plus jeune, \u00e0 la recherche d\u2019exp\u00e9riences sp\u00e9ciales en mati\u00e8re de caf\u00e9 et qui suit \u00e9galement les d\u00e9veloppements technologiques qui se produisent de plus en plus dans ce secteur.<\/p>\n

Ceux qui souhaitent cr\u00e9er une bonne \u2018ambiance caf\u00e9\u2019 dans leur \u00e9tablissement Horeca doivent donc faire un choix r\u00e9fl\u00e9chi lors de l\u2019achat d\u2019une machine \u00e0 caf\u00e9.<\/p>\n

\"\"<\/p>\n

Hillewaert<\/strong> est l\u2019un des principaux acteurs du march\u00e9 belge de ces machines. Quelles tendances observe-il dans le choix du type de machine \u00e0 caf\u00e9 ?<\/p>\n

Selon Oliver Van de Voorde, Account Manager BeLux, \u00ab les machines \u00e0 espresso traditionnelles sont en difficult\u00e9. Les clients pr\u00e9f\u00e8rent la solution \u2018facile\u2019 d\u2019un appareil enti\u00e8rement automatique. Cela s\u2019explique en partie par le manque de personnel qualifi\u00e9 mais aussi par la qualit\u00e9 constante des appareils enti\u00e8rement automatiques. Malheureusement, cela se fait au d\u00e9triment de l\u2019authenticit\u00e9 de la mouture du caf\u00e9 sur place, et de la transformation du grain jusqu\u2019\u00e0 la tasse \u00bb.<\/p>\n

Y a-t-il des innovations du c\u00f4t\u00e9 des fournisseurs ?<\/span><\/h6>\n

\u00ab On constate que la demande de solutions alternatives \u00e0 base de plantes est de plus en plus forte. Nous r\u00e9pondons \u00e0 cette demande en \u00e9quipant nos machines automatiques Franke de l\u2019autosteam S3 (en option) ou de la r\u00e9frig\u00e9ration dual-milk. Dans les machines manuelles, comme Faema President, nous r\u00e9solvons ce probl\u00e8me avec le Cold_Touch Milk4 Autosteam \u00bb.<\/p>\n

Comment l\u2019appareil Mytico s\u2019implante-t-il sur le march\u00e9 belge de l\u2019Horeca ?<\/span><\/h6>\n

\u00ab Les clients qui ont choisi le Mytico sont d\u00e9j\u00e0 tr\u00e8s satisfaits de leur achat. Il s\u2019agit de la derni\u00e8re g\u00e9n\u00e9ration d\u2019appareils hybrides, croisement parfait entre les machines manuelles et les machines enti\u00e8rement automatiques. Si vous souhaitez ajouter vous-m\u00eame un peu de votre savoir-faire lact\u00e9 \u00e0 votre cappuccino, le S3 vous permet de r\u00e9gler la temp\u00e9rature et d\u2019ajouter de l\u2019air pour ajuster l\u2019\u00e9paisseur de la mousse de lait. Ainsi, m\u00eame un non-barista peut proposer un cappuccino rehauss\u00e9 de latte-art. Qui plus est, les clients qui ach\u00e8tent un semi-automatique chez nous re\u00e7oivent des conseils et des astuces pour tirer le meilleur parti de leur appareil \u00bb.<\/p>\n

\"\"<\/p>\n

Miko Coffee Services<\/strong> souligne l\u2019importance croissante de la t\u00e9l\u00e9m\u00e9trie.<\/span><\/p>\n

\u00ab La t\u00e9l\u00e9m\u00e9trie permet la surveillance \u00e0 distance et l\u2019\u00e9tablissement de rapports sur l\u2019appareil, commente Kim Van Rossem, directeur des ventes de Miko Coffee Services. Nous encourageons vivement l\u2019activation de l\u2019option de t\u00e9l\u00e9m\u00e9trie, en particulier sur nos appareils haut de gamme. En effet, cela nous permettra d\u2019assister rapidement les clients en cas de probl\u00e8mes techniques et de leur fournir les informations n\u00e9cessaires sur la popularit\u00e9 de certaines pr\u00e9parations sur la carte des caf\u00e9s.<\/p>\n

Dans certains segments du march\u00e9, la circularit\u00e9 des composants utilis\u00e9s gagne \u00e9galement en importance \u00bb.<\/p>\n

Autre tendance\u00a0: la popularit\u00e9 croissante des pr\u00e9parations de caf\u00e9 froid et de caf\u00e9 au lait.<\/span><\/h6>\n

\u00ab Cette tendance, qui existe depuis longtemps aux \u00c9tats-Unis, en Grande-Bretagne, en Chine et ailleurs, gagne tranquillement en popularit\u00e9 dans notre pays \u00e9galement. Les plus grands acteurs se sont \u00e9galement engag\u00e9s \u00e0 fond dans la possibilit\u00e9 de travailler avec plusieurs laits, le vegan \u00e9tant l\u2019un d\u2019entre eux \u00bb.<\/p>\n

Comptez-vous lancer des nouveaut\u00e9s cette ann\u00e9e ?<\/span><\/h6>\n

\u00ab Notre dernier membre de la famille Eversys, le Legacy, peut d\u00e9sormais \u00eatre \u00e9quip\u00e9 de quatre moulins, ce qui nous permet d\u2019\u00e9largir consid\u00e9rablement le choix sur un m\u00eame appareil. L\u2019option lait v\u00e9g\u00e9talien a \u00e9galement \u00e9t\u00e9 activ\u00e9e sur nos appareils Eversys.<\/p>\n

Nous testons actuellement un dispositif qui utilise le lait \u2018Bag in Box\u2019 pour les pr\u00e9parations \u00e0 base de lait frais afin d\u2019accro\u00eetre la commodit\u00e9 pour le client final.<\/p>\n

Des filtres \u00e0 eau intelligents pouvant \u00eatre contr\u00f4l\u00e9s en ligne sont \u00e9galement lanc\u00e9s. Le suivi de la qualit\u00e9 et la planification des services techniques peuvent en b\u00e9n\u00e9ficier. Notre barista interne est \u00e9galement toujours pr\u00eat \u00e0 enseigner aux nouveaux clients les bases de la pr\u00e9paration d\u2019un bon caf\u00e9 et \u00e0 perfectionner continuellement les comp\u00e9tences des exploitants Horeca exp\u00e9riment\u00e9s \u00bb.<\/p>\n

\"\"<\/span><\/p>\n

Chez Miko, nous remarquons \u00e9galement la tendance croissante des marques \u2018chinoises\u2019 de machines enti\u00e8rement automatiques.<\/span><\/h6>\n

Nous le constatons surtout dans les endroits o\u00f9 la pression sur les prix se fait sentir. Les utilisateurs doivent \u00eatre conscients qu\u2019ils risquent de devoir faire des compromis sur la fonctionnalit\u00e9 et la long\u00e9vit\u00e9 attendue de ces types d\u2019appareils. \u00bb<\/p>\n

Charles Li\u00e9geois<\/strong> f\u00eate cette ann\u00e9e ses 70 ans. Nous attendons impatiemment l\u2019ouverture en mai prochain d\u2019une acad\u00e9mie du caf\u00e9.<\/p>\n

\u00ab Notre acad\u00e9mie du caf\u00e9 sera probablement la mieux \u00e9quip\u00e9e du pays, se r\u00e9jouit Christophe Deharre, Marketing & Communication Manager. Les cours s\u2019adresseront progressivement aux membres de notre personnel, aux clients, aux professionnels, aux \u00e9coles h\u00f4teli\u00e8res et aux amateurs de caf\u00e9 \u00bb.<\/p>\n

Les fournisseurs aussi y vont de leurs innovations.<\/span><\/h6>\n

\u00ab Celles-ci concernent principalement les machines haut de gamme, dont la technologie est de plus en plus interconnect\u00e9e, comme par exemple la connexion \u00e0 distance pour analyser la consommation et l\u2019\u00e9tat de la machine, mais aussi entre la machine et les moulins m\u00eames, dans le but d\u2019effectuer des r\u00e9glages de mouture continus tout au long de la journ\u00e9e, et de v\u00e9rifier l\u2019utilisation\/l\u2019usure de la machine. Nous pr\u00e9voyons \u00e9galement d\u2019introduire une gamme de petites machines enti\u00e8rement automatiques, d\u2019une part, et de machines haut de gamme, de l\u2019autre. \u00bb<\/p>\n

\"\"<\/p>\n

[ Danny Verheyden ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Le caf\u00e9 est l\u2019un des piliers de toute exp\u00e9rience Horeca, et le choix d\u2019une machine \u00e0 caf\u00e9 de qualit\u00e9, adapt\u00e9e au profil de votre \u00e9tablissement, est donc crucial. Tour d\u2019horizon des tendances actuelles aupr\u00e8s d\u2019un certain nombre d\u2019acteurs du march\u00e9. Les Belges sont \u00e9galement plus enclins \u00e0 boire du caf\u00e9 hors de chez eux. Les […]<\/p>\n","protected":false},"author":5,"featured_media":50468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-50580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nMachines \u00e0 caf\u00e9 : s\u00e9parez le bon grain de l\u2019ivraie | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Machines \u00e0 caf\u00e9 : s\u00e9parez le bon grain de 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