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27-460: Hudsons may refer to Hudsons Coffee , an Australian chain of coffee retailers Hudson's , a defunct chain of retail department stores based in Detroit Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Hudsons . If an internal link led you here, you may wish to change

54-652: A day is considered the upper limit, but that's spread across the entire day. This is a lot of caffeine for one drink." Hudsons Coffee marketing director Rebecca Lowth said they were simply responding to customer demand, but warned, "we do not recommend the Quad Shot Milkshake or any beverage containing caffeine to children, pregnant women or people who may be sensitive to the effects of caffeine, such as those with heart conditions." In July 2012, Hudsons Coffee announced all their milk-based drinks will be permeate free. Although there are no known health risks associated with

81-802: A day, 7 days a week. The newest outlet is located in Sydney Airport T2 (domestic departures) which opened in August 2013. It is co-located with a new Coopers Alehouse bar which is also operated by Emirates. Hudsons Coffee serves mostly espresso-based beverages such as cappuccinos , caffè lattes , long and short macchiatos , long blacks , flat whites , mochas , as well as espresso . They also serve beverages other than coffee, such as hot chocolates and teas . Amongst their cold drink selections are smoothies , iced coffees , chocolate and chai teas, and brand-name bottled drinks. Food varies from store to store due to local suppliers, but will usually include

108-475: A diminutive of calamus 'reed, cane', itself from Greek κάλαμος . Less likely, it comes from Medieval Latin cannamella , from canna 'cane' + mella 'honey'. Finally, some dictionaries connect it to Arabic kora-moħalláh 'ball of sweet'. Caramel sauce is made by mixing caramelized sugar with cream . Depending on the intended application, additional ingredients such as butter, fruit purees, liquors , or vanilla can be used. Caramel sauce

135-444: A radical new look, logo and slogan - 'A little love in every drop' - conceived by Hoyne Design. This outlet is being used by the company as a trial site for customer feedback and sales data as research showed public perception of the brand had dimmed in recent years in favour of independent cafés. Emirates have recently stated that they would like to grow the chain to at least 250 outlets domestically before expanding internationally, thus

162-569: A redesign is necessary for this to be achieved. Hoyne Design says, "the rebrand embraces the spirit of independent cafés, moving away from pedestrian aesthetics associated with chains." It has been deemed a success as research since this store's reopening has shown customer feedback with 98 per cent approval and double digit sales growth. In June 2013, the company reopened its second refurbished outlet with Melbourne Airport T3 ( Virgin Australia and Rex Airlines domestic departures). Since June 2013 when

189-417: A selection of cakes , pastries , and sandwiches . In October 2010, Hudsons Coffee caused public debate when they introduced a milkshake spiked with four shots of espresso coffee called, Quad Shot Milkshakes. It contained 400mg of caffeine in each drink, sweetened by 30ml of vanilla syrup and two scoops of ice cream. The Australian Medical Association vice-president Steve Hambleton said, "six cups of coffee

216-610: Is a darker roast with caramel undertones called, Barista's Choice. This blend is offered alongside the other established blend, Hudsons Premium Blend, which consists of a medium/dark roast and subtle hints of cocoa and vanilla . In addition to this, all blends are also available for purchase in 50g pre-ground take home bags or 1 kg of whole beans which can be ground on request. Hudsons Coffee has at least one store in every Australian state and territory. Unlike other chain coffee retailers like Gloria Jean's , Hudsons Coffee does not usually operate from shopping centres (except

243-459: Is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose , butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130 °C (270 °F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding

270-613: Is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel . Even though caramel candy is sometimes called "toffee" and is also compared with butterscotch, there is a difference. While toffee and butterscotch are more closely related than caramel, they do have most of the same ingredients. However, the difference is that toffee and butterscotch use molasses or brown sugar while caramel uses white sugar. They are also cooked at different temperatures and they each have their own cooking techniques that make them unique in taste and shape. Salted caramel

297-828: Is owned by the Emirates Group which includes Emirates Airline , the Costa Coffee franchise in the United Arab Emirates , and Left Bank lounge bar and restaurants in Dubai , Abu Dhabi , Oman and Southbank in Melbourne . Hudsons Coffee was founded in December 1998 by long-time friends, Ros Hudson and Mark Hawthorne that came out from England, when they established their first outlet in Elizabeth Street, Melbourne . They started

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324-445: Is used in a range of desserts, especially as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter, and cream. Traditionally, butterscotch is a hard candy more in line with a toffee. Caramel candy, or "caramels", and sometimes called " toffee " (though this also refers to other types of candy),

351-877: The Bondi Junction outlet first opened, all new locations carry the new look with the love heart logo. Caramel The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies , desserts , toppings, and confections are made with caramel: brittles , nougats , pralines , flan , crème brûlée , crème caramel , and caramel apples . Ice creams sometimes are flavored with or contain swirls of caramel. The English word comes from French caramel , borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramelo . Most likely that comes from Late Latin calamellus 'sugar cane',

378-539: The Westfield Southland location within the Myer store). Instead, it focuses on CBDs , hospitals and airports. Since being taken over by Emirates, Hudsons Coffee has stated their goal to expand its airport portfolio exclusively through company-owned outlets, while offering growth in all other locations as franchised operations (either through new outlets or converting existing company-owned stores). This will eventually see

405-413: The monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color. Caramel can be produced in many forms such as sauce, chewy candy, or hard candy because of how much of an ingredient is added and the temperature it

432-486: The reward systems of the human brain, resulting in " hedonic escalation ". Caramel colouring, a dark, bitter liquid, is the highly concentrated product of near total caramelization, used commercially as food and beverage colouring , e.g., in cola . Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. Compounds such as difructose anhydride may be created from

459-456: The cafe as a family orientated business and normally gave generous discounts to their family members and friends. They chose the 'Hudsons' name simply to give the business an "international feel," and even considered using a stylised picture of New York City 's Chrysler Building as the company logo. In August 1999, they opened their second outlet on Melbourne's Bourke Street without the competition of big multinationals that were ready to enter

486-425: The company structure split based purely on location. Since 2011, the company has kept store numbers relatively stable with an equal amount of closures and franchise conversions (like Westfield Chatswood and Lonsdale Street , Melbourne), balancing against new stores (like Niddrie and Burnie ). As of July 2013, one Melbourne Airport T2 (within international departures) outlet is the only one that operates 24 hours

513-445: The company to give its outlets a refresh which included a slightly updated logo supported by quirky hand-drawn illustrations on the walls, various products and packaging which Hail Design states, "help create a feeling of warmth, fun and energy." Since August 2012 that look stopped being rolled out to existing stores. In February 2012, Emirates reopened its second Melbourne Airport T2 (international departures) Hudsons Coffee outlet with

540-408: The consumption of permeate, growing public concerns over the by-product has forced many milk producers (including Hudsons' supplier, National Foods ), retailers, and cafés to cease adding it. Throughout Hudsons Coffee's operation, the chain has kept their outlets' colour scheme dark, maroon in colour, with wooden tables and panelling complementing the look. Since 2008, Hail Design was employed by

567-484: The end of that year the chain had expanded to 25 outlets. By August 2007, Hudsons Coffee operated 38 stores, and by January 2009, it had expanded to 47 with nearly half being franchised. It was then, in 2009, the chain was acquired by Emirates Leisure Retail (Australia) which saw the head office relocated to Emirates House in Collins Street, Melbourne . In May 2013, the chain introduced a second blend of coffee that

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594-462: The late 1990s, Parisian pastry chef Pierre Hermé introduced his salted butter and caramel macaroons and, by 2000, high-end chefs started adding a bit of salt to caramel and chocolate dishes. In 2008 it entered the mass market, when Häagen-Dazs and Starbucks started selling it. Originally used in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka . Its popularity may come from its effects on

621-594: The link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Hudsons&oldid=932882089 " Category : Disambiguation pages Hidden categories: Short description is different from Wikidata All article disambiguation pages All disambiguation pages Hudsons Coffee Hudsons Coffee is an Australian chain of coffee retailers. As of August 2013, it comprises 67 stores across Australia, as well as one store at Changi Airport in Singapore. It

648-688: The market ( Starbucks were yet to enter, and Gloria Jean's were looking to expand their Australian franchise, as they only had two test sites in New South Wales ). In 2001, the company opened its first store outside Victoria on Adelaide 's Grenfell Street (it has since moved further down the road to Currie Street ), and in April 2003, that store became Hudsons' first franchised operation. Also in 2003, Hudsons Coffee commenced rolling out its first Wi-Fi hotspots within Melbourne CBD outlets, and by

675-403: The vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked. Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that caramelization of the milk occurs. This temperature

702-489: The year after. It became a huge hit throughout France and other French-speaking European countries (notably Belgium and Switzerland which already had a tradition for fine chocolate and confectionery) and for years French, Belgian and Swiss children added it to their goûter , a meal eaten around 4 pm in order to restore their energy after school. Goûter usually consists of bread with jam or caramel spread, croissants or pain au chocolat, fruit and hot chocolate. In

729-580: Was created in 1977 by French pastry chef Henri Le Roux in Quiberon , Brittany, in the form of a salted butter caramel with crushed nuts ( caramel au beurre salé ), using Breton demi-sel butter. It was named the "Best confectionery in France" ( Meilleur Bonbon de France ) at the Paris Salon International de la Confiserie in 1980. Le Roux registered the trademark "CBS" (caramel au beurre salé)

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