Crysalli Artisan Water is leading the emerging “soda revolution” by providing the highest quality carbonated water and dispensing equipment. It’s all about cold temperatures, small bubbles and a cool, classic look.

Our cold carbonation process not only allows us to dispense at 36˚F, but the CO² will dissolve more easily in the water, about twice as much as a cold plate carbonation system. This means after the ice cold water is poured, the CO² releases slowly out of the water (longer lasting carbonation while using less CO²) and yields the smaller bubbles. And smaller bubbles pick up more aroma molecules than large bubbles.

Knowing the only aroma you want in your clean, pure, cold and bubby water is the syrup recipe you add, we specify all Crysalli systems with Everpure Water Filtration. Everpure ensures consistently poured bottled quality water by removing all the bad tastes, odors, colors, contaminates and particles while leaving the vital minerals in the water for great taste and quality carbonation.

Finally choose to dispense your Crysalli water from our elegant CBR-V2 draft tower or our attractive mirror finish countertop models.

Thirsty yet?  Give Crysalli a try and expand you beverage menu and profits.

Here are some soda recipes to tantilize your taste buds from Darcy O’Neil’s book Fix the Pumps 

Lynn preping a drink

Lynn from Roam pouring water from a CBR-V2 tower

The San Francisco Bay Area is getting some recognition for the soda revolution brewing in local restaurants. The SF Chronicle published on Aug 4th 2011 a great article talking about this: http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/04/DD3A1KI3QK.DTL

Crysalli is very excited to see a couple pictures of our friend Lynn, co-owner of Roam, pouring her specialty soda drinks from her Crysalli CBR-V2 tower connected to the CR-UC1 system, from the article.

The article also talks about the soda revolution being found at the Ferry Plaza Market, and if you go into the Ferry Building you can try more Crysalli Sparkling or Still water at Cow Girls Creamer’s, Side Kick kiosk. Or walk down the street to Lafitte Restaurant on Pier 5 and indulge in Crysalli sparkling or still water on the house while experiencing their SubCultureDining. There are many other wonderful restaurants in SF such as Warefare Tavern, Charlie Hong Kong, Passion and Barbacco to name a few, that serve Crysalli Artisan Water.   

Let us know where you have experienced Crysalli water.

The New York Times published a wonderful article on Wednesday July 6th 2011 in the Dinning Section discussing the resurgence of the Soda Fountain movement, long ago lost when the bottle cap was invented and pre-bottled soda took over. See the complete article at: http://www.nytimes.com/2011/07/06/dining/a-bid-to-restore-the-allure-of-the-soda-fountain.html?_r=1&ref=dining&pagewanted=all 

So who is a Soda Jerk, and why can Crysalli users call themselves jerks with their head held high? Since soda drinks where “mixed to order, and those who made them were trained professionals”, those professionals where dubbed: soda jerks for the jerking motion used to pull the taps.

This jerking motion is not lost with Crysalli. We may have a more modern looking draft tower and faucet, but you can still call yourself a jerk as you pull the tap handle to dispense ice cold sparkling water to make that tasty and refreshing drink. Crysalli has also taken the filtration and carbonation process to more advanced levels than found all those years ago, guaranteeing you the best quality water, and the best quality bubble at the coldest possible temperature. As a Soda Jerk using Crysalli, you determine the bubble you want at the flow rate you need to make that soda drink your customers can’t put down.   

Want a new traditional look. Setup your Crysalli undercounter system with a couple of our CBR-V1 single faucet draft arms, rather then one CBR-V2 dual faucet tower.

If you want to take the time to get really fancy with your Crysalli soda water, here is a recipe taken from the New York Times article to make a syrup.

Cola Syrup: adapted from Brooklyn Farmacy & Soda Fountain, Brooklyn.

Prep Time: 50 min. Yield: 3 cups syrup.

• Grated zest of 2 medium oranges
• Grated zest of 1 large lime
• Grated zest of 1 large lemon
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg, fresh grated
• 1 star anise, crushed
• 1/2 teaspoon dried lavender flowers
• 2 teaspoons minced ginger
• 1 one-and-a-half-inch piece of vanilla bean, split
• 1/4 teaspoon citric acid (typically found at health food stores)
• 2 cups plus 2 tablespoons sugar
• 1 tablespoon (packed) light brown sugar
• 3/4 teaspoon caramel color powder (optional).

1. In a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.
2. In a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. if using caramel color, sprinkle it over the sugar.
3. Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.
4. Stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. Transfer to containers and keep refrigerated. To make soda, pour 1/4 cup syrup over ice and add 1 cup Crysalli Sparkling water. Stir. Serve. And watch for smiles.   

Leave us your comments or recipes below for the rest of the Crysalli community to enjoy.

If you’re flipping through May 2011 edition of Foodservice Equipment Reports Magazine (www.fermag.com), take a look at page 50 to see Crysalli in the Tools of the Trade section. Or you can see it right here: Crysalli Report

Restaurants have many needs and elements that make them successful and draw customers into their establishment. Crysalli can help with those needs:

Need a unique value added menu item that helps shapes a customer’s experience at the restaurant based on quality, excitement, lasting impression, value for the money (cheaper than pre-bottled water), or even value as a no charge offering. And we can’t forget the impression people get from your environmental footprint and how consciousness you are of that affect on the world we live in.

Need to control overhead costs. Crysalli is primarily a one time, front first cost item with only water usage, replacement filters and some routine maintenance as the operating costs. Pre-bottled water requires frequent purchases in bulk tying up cash that can be used for other itmes.

Need to optimize the use of space, both dry storage and refrigerated. Restaurants typically never have enough space and operators are always managing the opportunity cost of how it is used. Purchased pre-bottled water and beverages in bulk takes up a lot of space, Crysalli frees that space up for other items.

Americans throw away 2.5 million plastic bottles every hour.  According to the Pacific Institute, in 2006, nearly 25 billion bottles were not recycled. Bottling water created more than 2.5 million tons of CO2 in 2006 and required the equivalent of 17 million barrels of oil to produce. The associated use of oil per bottle of water would fill the air space between the bottle top and water fill level. This ratio increases as the bottles travel from countries outside the US. As these environmental impact issues became more prevalent and with support from the design consultant and word of mouth recommendations from current restaurant users, Sparkling water systems like Crysalli have large growth potential.

“A direct comparison of drinking water from the tap with unrefrigerated bottled water shows an environmental impact of tap water which is less than one percent of that of bottled water. Even when refrigerated and carbonated, the environmental impact of tap water is approximately only one fourth of that of bottled water. Thus, from an environmental point of view, tap water is preferable to bottled water as a beverage.”

The Restaurant Association says that the key to continued restaurant growth will include persistent stress on value, convenience, expanded menu options and sustainable practices (including locally sourced and better-for-you offerings). To sustain operations through this economic climate, restaurateurs have become adaptable, by offering more dining and drinking specials, creating value added items in the dining experience, shrinking plate sizes and managing food purchases closely. The Restaurant Association says that the key to continued restaurant growth will include persistent stress on value, convenience, expanded menu options and sustainable practices (including locally sourced and better-for-you offerings). “Green initiatives — including energy-efficient equipment and fixtures, recyclable materials and reduced water usage — will continue to help attract consumers, as well as reduce restaurant operating costs. 4 in 10 consumers say that sustainability practices influence their choice of restaurants, and 4 in 10 full-service operators, as well as 31% of QSR operators, report that they intend to invest more resources in green initiatives in 2010, the forecast reports”.

We are pleased to anounce that Crysalli is now published in  AutoQuotes. We are published under the “specialty beverage” section or can be found alphabetically. AutoQuotes is the most widely used foodservice equipment information resource and quoating software by Equipment Dealer across the USA.

We partcipated in the IBDEA conference in Florida over the weekend on March 19th and 20th. Thank you to everyone we talked to.