The Hungarian company active in development of innovative solutions for food industry and agriculture developed special water for coffee making which guarantees the balanced and harmonic taste of coffee. The company is looking for partners for distribution of the product or licence based production of the coffee water. Possible forms of co-operation: distribution services agreement or licence agreement.
The Hungarian company was founded in 2011. It is active in carrying out biological and water chemistry development for food industry and agricultural sector and technological developments as well. The company has experience with foreign partners, it already has business connection with Polish, French and Italian partners. Inspired by the enthusiasm and love for coffee, the Hungarian small sized enterprise developed special coffee water in order to bring out the best taste from the coffee bean. The development process was carried out in a co-operation with one of the region’s most recognized university. Coffee contains 80-90% water, so water is the second most important ingredient of coffee. During the making of espresso the temperature and the pressure of the water used to extract aromatic compounds from coffee ground is important. During this process nearly 1000 organic and inorganic compounds are extracted, which are responsible for the taste and stimulating effect. If perfectly clear water is used for coffee making that does not contain salts, then certain compounds are not extracted from the coffee beans and the taste is far from the expected. For making the perfect coffee, the water needs to contain salts that are influencing the taste. These salts have an effect on the taste of water and coffee by themselves. Salts dissolved in water change the number and amount of extractable compounds because of their ionic strength and ion exchange qualities, influencing the result. If the water used for coffee making contains certain elements and their ions, e.g. chlorine, then this can negatively affect the taste due to the mentioned ionic strength and ion exchange processes. Main characters of the coffee water: - <8 ˚D on Germany water hardness scale - <250 mg/l salt content Future partner with distribution services agreement will be distributor of the product. As a next step business co-operation could be broadened with licencing agreement where the potential partner should be able to produce coffee water.
Type (e.g. company, R&D institution…), field of industry and Role of Partner Sought:
- Type of partner sought: the partner sought is an SME - Specific area of activity of the partner: the possible partner has experience in food industry especially in coffee business, e.g. has a coffee shop or is a wholesaler of coffee. It should have relevant network on this field - Task to be performed: First of all the partner’s task would be the distribution of coffee water abroad. Later the co-operation can be broadened with a licencing agreement so that the partner becomes capable of producing coffee water in the proposed way.
Stage of Development:
Already on the market