Hungarian paprika-spiced coffee to become the new trend?

Do you like to drink coffee? And to try out new, exciting things? If your answers are yes, then this real speciality from Kalocsa might be for you! In addition to the hazelnut, raspberry, vanilla or even cherry flavoured, this year’s novelty, the new type of coffee from Kalocsa, which may become a Hungaricum, is set to explode on the domestic market.

The inventor of this new speciality is Dávid Németh, a young entrepreneur who would like to promote the reputation of Kalocsa nationwide with his latest creation.

According to HelloVidék, the forced closure in the spring, the restrictions introduced since November, and the takeaway system as a survival strategy for catering establishments, have provided a good base for making a unique coffee speciality that can be tasted not only in cafes. Thus, even in the event of restrictions that may remain in the long term, they could ensure more opportunities to taste the coffee from Kalocsa.

The manager of the coffee shop also talked about the difficulties caused by the epidemic: the closure of the store and the loss of customers, emphasising that the delivery system is not feasible for the cafes in the long-term, which is why a novelty that could boost the business was needed so much.

“Coffee-drinking itself is a social activity that is typically done by two, or three, or even more people at the same time, but since currently you can’t sit and consume your coffee either indoors or outdoors, the real experience is lost”, said Dávid Németh about the long-standing situation of coffee shops.

At the same time, he also revealed the idea that had served as the basis for the new speciality, saying that the secret is in the grind itself.

“For example, I put the cinnamon or the paprika in the grind and never in the bottom of the glass. This should be thought of as cooking soup: with water, meat and vegetables separate, the flavours don’t match. On the other hand, if the extra flour is said to “boil in”, its aroma comes out of it, and we will get a very harmonious, silky, soft, connected taste”, explained the shop owner, talking about the process of coffee making with a very apposite analogy.

However, the project has not stopped here yet; there are two other coffee specialities currently in the experimentation phase.