JURA Coffeebreak 1/2014 EN

CoffeeBreak Magazine for Employees and Associates – Issue 1/ 2014

www.jura.com

BRAND AMBASSADOR Roger Federer: an inspiration to all MANAGEMENT Swiss quality standards JURAWORLD OF COFFEE New attractions on the way

From Switzerland to the rest of the world Product innovations, groundbreaking service, modern points of sales

EDITORIAL / IMPRINT

Editorial Dear Colleagues, Partners and Friends of JURA While pundits the length and breadth of the country, from Parliament to bar counters, rack their brains trying to decide what ‘Swissness’ means, those of us who work in international markets are reminded on a daily basis of the high esteem in which the products and services of Swiss companies are held. An opportune time, then, to use this issue of CoffeeBreak to examine these areas in more depth and to show just how much of Switzerland can be found in our products and in every other facet of our brand image.

From Switzerland to the rest of the world: the German consumer magazine ‘Stiftung Warentest’ recently chose two JURA automatic machines as test winners, and our products also took several international design awards. (Pages 4/5) Our new website, developed and produced entirely in Switzerland, went on line worldwide as planned. (Pages 8/9) Outstanding service is an integral part of our corporate philosophy. An idea first embodied by our Glass Service Center in Niederbuchsiten in 2003 is now being transported to the rest of the world in our Hospitality Centers .

(Pages 10/11) All our automatic machines are developed in Switzerland and assembled using the strictest quality guidelines in Switzerland or Portugal. (Pages 14/15) Swiss innovation and design are eloquently expressed in our new products. (Pages 16–18) Roger Federer, Swiss global star and JURA brand ambassador, is enthusiastically received wherever he goes and is celebrating the tenth anniversary of his Foundation. (Pages 19–21) JURA’s uniform brand image was created in Switzerland and is applied internationally. Discover more about it and take a peek behind the scenes at how we establish and expand our markets.

I invite you to join us on the following pages as we saunter through JURA’s interpretation of coffee culture, which has its origins and roots in the JURAworld of Coffee at the foot of the JURA mountains on Switzerland’s Central Plateau. May your journey be a pleasurable and inspiring one.

Emanuel Probst

Imprint Published by: JURA Elektroapparate AG, CH-4626 Niederbuchsiten Editors: Meinrad Kofmel, Michèle Ackermann, E-mail coffeebreak@jura.com Design: spice advertising, the Inhouse Advertising Agency of JURA Elektroapparate AG Produced by: JURA Elektroapparate AG, Niederbuchsiten /PfisterCom, Arni Photo­graphy: Kurt Pfister, Pfister­Com (pages 8, 14, 18, 27, 30, 31), Jonas Spengler (pages 2, 4, 5, 17, 36), Marco Grob (pages 36), Thomas Rafalzyk (Seite 25) Printing: Vogt-Schild Druck AG, Derendingen Languages: German and English Translation: Hill Johnson Associates GmbH, Zürich Circulation: 52,000 Frequency: bi-annual since 2005, total 17th edition

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CONTENTS

Contents

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4 CoffeeBar

16 Product innovations

Swiss design and impressive technology honoured with awards

8 Uniform web design Following roll-out in Switzerland, website with live video advice service expands to other markets

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JURA Hospitality Centers Swiss premium service conquers the world

19 Brand ambassador Roger Federer thrills fans in Australia and celebrates the tenth anniversary of his Foundation

22 Markets Newly opened points of sale and showrooms, the Hospitality Center in Jeff Bates, and an exclusive interview with JURA fan and frontman of Sunrise Avenue, Samu Haber

12 Facebook informative and fascinating

A staff survey – I like

14 Swiss quality standards A visit to the Portuguese production site

27 New attractions at the JURAworld of Coffee

The IMPRESSA A9 with touchscreen and the CLARIS Blue filter cartridge with new protective formula

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offeetalk – A Swiss brand C takes the world by storm General Manager Emanuel Probst and Export Manager Eveline Fink discuss JURA’s startling success

Follow progress to the reopening on our website

28 On the road JURA coffee specialist Beat Tschumi on a journey to discover coffee in Africa

30 Cooking with coffee Top chef Andy Zaugg conjures up a morel soup with scallops and cappuccino foam

32 Rock on, Roger Heap!

A personal introduction to the Head of JURA UK

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People Two successful camps and some very special anniversaries

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COFFEEBAR

CoffeeBar

Red Dot’s Best of the Best award

IMPRESSA F8 takes design’s highest accolade ‘In search of excellence’: Red Dot, one of the world’s biggest and most prestigious design awards, annually assesses around 5000 products in terms of design quality. This year was no exception, with 1800 designers and architects from 53 nations presenting their latest products and projects. A jury of 40 experts evaluated their designs in terms of innovation, functionality, ergonomics, environment-friendliness and durability. The lines, high-quality materials and precision workmanship of the IMPRESSA F8 clearly impressed the jury and brought the highest prize of them all: Product Design Award: Best of the Best. The renowned Red Dot label is an internationally recognized seal of quality and a global standard for superlative design. We are delighted to have won this much-coveted prize and see it as an incentive to continue bringing uncompromising design made in Switzerland to the rest of the world.

GIGA 5 Professional, precise and a

double prizewinner German Design Award The express aim of the German Design Award is ‘to identify, present and honour unique design trends’. The coveted prize is awarded to trailblazing achievements that point the way forward in design culture.

On the occasion of the 60th round of awards, 30 experts from the fields of business, education and science assessed 1900 entries from the world of design and selected the winners. Our GIGA 5 took the German Design Council’s international premium prize. Its outstanding design qualities won it a Special Mention award in the Home Interiors category.

Good Design Award First established in Chicago in 1950, the Good Design Award is now the oldest design prize in the world and one of the best known. Last November, a jury of seven recognized experts assessed over 700 products from 48 countries in terms of design, innovation, creativity, sustainability and technology, and honoured the winners with the award. One of them, we are happy to report, was the GIGA 5. Made of high-quality materials and precision-constructed with simple, clean-cut lines, the machine clearly made its mark in America, too. «

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‘Guter Rat’ and ‘ETM’: JURA sweeps the board again In the 01 / 2014 issue of German consumer magazine ‘Guter Rat’, editorial staff assessed seven fully automatic machines for functionality, coffee flavour and cleaning. On the strength of its intuitive operation, short warm-up time and the tastiest cappuccino in the test, our IMPRESSA F8 TFT registered an excellent overall score of 1.5 and was voted best value for money. In its 12 / 13 edition, another consumer test magazine, ETM, gave our bean-to-cup speciality coffee machine an individual best rating for performance and an excellent overall score resulting in a GOOD. Above all, the testers enthused about the IMPRESSA F8 TFT’s milk froth quality, ease of operation with the Rotary Switch, the wide choice of coffee specialities and the individual favourites list. «

COFFEEBAR

Top ranking twice over Double victory with Stiftung Warentest In the 12 / 2013 issue of the German consumer magazine ‘test’, two automatic speciality coffee machines from JURA – the IMPRESSA C50 and the ENA Micro 9 One Touch – emerged as victors in their respective classes. The newly tested IMPRESSA C50 / C55 took first place in the ‘Espresso automatics without cappuccino automatic’ category. Stiftung Warentest singled out its outstanding hygiene standards for special mention: ‘After 1500 brewing operations, it is still in remarkably good condition. The cleaning programme did its job perfectly,’ was the verdict. Like all JURA models, the automatic machine features a variable, maintenance-free brewing unit with built-in cleaning at the touch of a button. All of which guarantees perfect hygiene. TÜV Rheinland (Germany’s main technical inspection association) also confirmed this in its own independent test. The IMPRESSA C50 / C55 also performed well in the categories ‘handling’, ‘safety’ and ‘environmental features’, for which it receive a ‘good’ grading. The independent testers also gave the automatic machine good marks for ‘sensor technology’ and ‘technical inspection’.

The ENA Micro 9 One Touch had already earned itself a first place among the automatic speciality coffee machines ‘with cappuccino automatic’ and defended its position in the overall review in issue 12 / 2013. The jury praised its fast, simple operation, its economic consumption and the outstanding quality of the coffee it produced.

The slender profile of the smallest One Touch automatic from JURA impressed the jury as much as the fabulous coffee specialities. «

Stiftung Warentest: JURA’s impressive track record 2013 2013 2012 2008 2007 2007 2005 2004 2004 2004 2004 1999

ENA Micro 9 One Touch IMPRESSA C50 / C55 ENA Micro 9 One Touch ENA 5 IMPRESSA J5 IMPRESSA C5 IMPRESSA F70 IMPRESSA E10 IMPRESSA E25 IMPRESSA F50 IMPRESSA F5 IMPRESSA F90

12 / 2013 12 / 2013 12 / 2012 12 / 2008 12 / 2007 12 / 2007 12 / 2005 12 / 2004 12 / 2004 12 / 2004 12 / 2004 12 / 2004

Test winner* Test winner** Test winner* Good Test winner Test winner Test winner Good Good Test winner Good Testsieger

* Confirmation of test victory in 2012 ** newly tested in 2013

JURA accessories with the Plus-X-Factor In 2013, the IMPRESSA Z9 One Touch TFT was voted ‘Best fully automatic coffee machine’.

In 2014, it was the turn of JURA accessories to stand out, as they did on no fewer than three occasions. The Cool Control Wireless Milk Cooler, the Cup Warmer and the Automatic Milk Frother were awarded top marks by a panel of experts in various categories. These practical devices from the accessory range were all judged excellent in the categories high quality, design and ease of use. On top of this, the JURA Cup Warmer took an award for functionality, while the intelligent Cool Control Milk Cooler impressed the jury with its innovation and functionality. ‘For JURA the award is a very special honour and an acknowledgement of our efforts to offer customers the best possible coffee,’ explains Wiebke Reineke-Göring, Head of Sales Promotion at JURA Germany. ‘The excellent results reflect JURA’s ongoing quest to consolidate its reputation as a coffee expert par excellence with technical innovation, trailblazing design and top-quality workmanship, as well as simple and functional operation.’

With the seal of quality represented by the Plus-X-Award, one of the best-known prizes for technology, sport and lifestyle, these three products can now genuinely be said to be among the cream of the cream. «

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COFFEEBAR

Events featuring JURA: not to be missed!

BEA, Bern, Switzerland: 25.4. – 4.5.2014 Cafè Culture, Olympia London, UK: 14./15.5.2014

Marketing activities in Mexico:

National Restaurant Show, Chicago, USA: 17. – 20.5.2014

a major success

Expo Alimentaria, Mexico City, Mexico: 4. – 6.6.2014 Gift & Home Show, Los Angeles, USA: 9. – 11.6.2014

Corporativo has been JURA’s official agent in Mexico since 1997. Back then, bean-to-cup coffee machines were virtually unknown, but they have gradually established a market presence and are now replacing traditional ways of making coffee. Corporativo set up a first milestone in 2005, when it managed to position JURA coffee machines in the upscale Palacio de Hierro department store chain.

A sales approach involving live demonstrations of the machines in action and tastings was highly successful and led to increased confidence in the JURA brand.

It has since emerged as the leader in innovation, design and quality and replaced other well-known competitors.

Bebek Fest., Istanbul, Turkey: 13. – 15.6.2014 Total Home & Gift Show, Dallas, USA: 18. – 24.6.2014 International Gift & Home Furnishings Market, Atlanta, USA: 8. – 15.7.2014 Seattle Gift Show, Seattle, USA: 13. – 19.8.2014

Additional dates can be found at: www.jura.com/en/events

The vibrant message behind the new Roger Federer TV spot underscores JURA’s position in Mexico and reinforces the advantages of freshly ground coffee. To further promote this, the spot was screened at 20-minute intervals in three different Palacio de Hierro department stores (Santa Fe, Villahermosa, Paseo Interlomas) in November, December and January, attracting the attention of numerous customers looking for a JURA fully automatic machine. The promotion was an enormous success, and there are plans to repeat it in the course of 2014 to push sales even higher. «

Did you know …

JURA key figures at a glance 2013 Bean-to-cup machines (units) 2013 JURA Group sales in 2013 (in CHF million) European sales (in CHF million) Share of total Sales for rest of world (in CHF million) Share of total FTE staff JURA Group on 31.12.2013 FTE staff HQ Switzerland (incl. 26 trainees) Share of total FTE staff international Share of total

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270.000 360,0 278,1 77,2% 81,9 22,8% 693 273 39,4% 420 60,6%

... that the word ‘coffee’ originally comes from the Arabic word ‘gahhwat al-bun’, which translates as ‘the wine of the bean’? ... that there are about 25 million coffee farmers worldwide? ... that 1.73 million cups of coffee are drunk worldwide every minute? ... that we have coffee to thank for the webcam? In order to ensure a plentiful supply of coffee, a group of students made use of a camera to monitor a filter machine located some way from the lecture theatres and followed its progress on the Internet.

COFFEEBAR

Founding of Swiss distribution company Europe is set to play a central role as the locomotive driving JURA’s future growth. The company’s internal organization has been modified to reflect this, a move that resulted in the foundation of JURA Vertrieb (Schweiz) AG at the beginning of 2014. It will serve the domestic market as a distribution company in its own right and set an example internationally.

In order to bring the various departments closer together, Distribution, under the management of Adrian Kühne, and Service / Customer Service, under the management of Roland Eggenschwiler, will be amalgamated in the course of this year in a single building, the newly renovated Hall 1.

From left: Roland Eggenschwiler (Head of Service), Patrik Huwiler (Sales Controlling), Adrian Kühne (Head of JURA Switzerland) and their team are looking forward to moving to the new built offices.

The reorganization will mean no change for distribution partners or consumers. Contact persons, too, will remain the same. For the future, all this means that retail partners here in Switzerland can now look forward to being served by our own distribution company. We are taking this opportunity to wish JURA Vertrieb (Schweiz) AG every success. «

JURA joins BMW in Brazil –

Innovation and high performance

On nine weekends in 2013, the BMW GROUP Brazil organized the BMW ULTIMATE EXPERIENCE, a special event that gave VIP customers a chance to test the company’s famous cars and motorcycles on nine of the best racetracks in Brazil. As exclusive agent and distributor of JURA household machines in Brazil, M.Cassab, supplied the coffee at each of the events. Guests enjoyed a unique and exciting combination of technology, innovation and high performance – and not just thanks to the cars. All the coffee was prepared using two fully automatic bean-to-cup machines from JURA – the IMPRESSA F50 and the IMPRESSA J9 – which were on display at over 80 different points of sale. Overall, the events offered guests speed, white-knuckle thrills and an exciting introduction to the world of coffee specialities. «

Best coffee supplier again

Sean Dixon (Harvey Norman), Jacqueline Barrata (JURA), Stefanie Ritter State (JURA) and Troy Stanton (Harvey Norman)

In November 2013, JURA Australia Espresso emerged as ‘Best coffee supplier within Harvey Norman’ for the third year in four. Harvey Norman is a well-known retail chain in Australia and a vendor of JURA coffee machines. Thirteen companies in the state of Victoria were eligible for the coffee supplier of the year award, and they were rated in terms of product range, store visits and representation, staff training courses completed, special promotions, profitability and the availability of general support. We are delighted to report that JURA Australia Espresso received the best reviews and congratulate them on this fantastic achievement. «

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MANAGEMENT

Team E-Business JURA: Marc Maurer, Michel Leist und Livio Schweizer

Uniform web design It was developed in Switzerland and for almost a year now has been taking the world by storm – at least those countries with a JURA presence.

It’s the new website with its uniform JURA design.

‘The migration of all our product websites in the new modern design is proceeding according to plan,’ says Marc Maurer, project manager and Head of E-business. Now customers in Poland, France, Austria, Germany and the Netherlands as well as those in Switzerland can enjoy the benefits of the new online presence. More countries are to follow in stages, until by the end of the year all the websites will have been updated – in 23 different languages, it should be noted. ‘With its clear layout, intuitive navigation and of course the informative presentation, this is the ideal way for our customers to get a good idea about our products and services,’ says Maurer with some conviction.

Online consulting competence One practical modification was made to the live video sales consultancy service, available first in Switzerland with Austria also being added at the end of 2013: ‘This was a world-first when we introduced it, but our customers found it very difficult to overcome their natural inhibitions about using the service. We therefore put up a professionally made video explaining the procedure and the consultation itself,’ the E-Business head explains. In Austria it has not taken long for word to get round

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about the launch of this unique service, with one in five of its calls now coming from Switzerland’s neighbours to the east (see also the interview with Annette Göbel, Head of Sales Promotion, Austria). There are good reasons for the success of the innovative live video sales advice: the live studio in Niederbuchsiten is just a mouse-click away, and anyone can use the service to look at the up-to-date product range and receive advice on it.

Naturally, callers’ personality rights are respected at all times, with a one-way-only video connection relaying the image from the studio to the caller at home. Even if customers do have an active webcam, they are not visible to JURA staff. There is also the option of communicating via live chat if desired.

So, JURA continues to set new standards, not only with its bean-to-cup machines and after-sales service, but also with its professional consultancy. The live video sales advice service adds another dimension to our POS competence and ensures that customers get the best possible advice, even in the online environment. «

MANAGEMENT

Persuasive advice On 29 January, a prospective customer from Austria accessed our live studio service. He wrote to us about his experience:

Comfortable, live and personalized At the end of 2013, the live video sales consultancy service went online in Austria. Annette Göbel, Head of Sales Promotion, Austria, talked about her initial experiences with the system.

How do your JURA customers benefit from the innovative live video sales consultancy service?

It enables us to deliver the best coffee-drinking experience and top-quality advice right to their homes. Potential customers can talk to an advisor in the online studio from the comfort of their living rooms at the click of the mouse, and receive advice about any aspect of our product range – anonymously too, if they prefer. On top of that, we also give customers details of their nearest authorized JURA retailer.

JURA From:

Mr. S. from Austria

Sent:

Wednesday, 29 January

To:

Emanuel Probst

Subject:

JURA website

Importance:

High

To be forwarded to the management Dear Madam, dear Sir I decided to use your company’s online advice service because I had no idea which JURA bean-tocup machine would best suit my needs. It was my pleasure to be advised by Jennifer Wyss. She was

What do you consider to be the advantages of the new service?

We’re providing our customers with an additional and very new way of accessing professional advice. The service lets customers take control of the decision-making process and make their minds up later in their own time. They can also visit the retailer to have a good look at the product in the shop, and buy it of course if they want!

extremely professional and very friendly, not

Have you had any customer feedback yet?

The response from customers has been very enthusiastic.

They can obtain professional advice without any fuss and without having to leave the house. It’s modern, convenient, live and personal, all in keeping with the spirit of the times.

Haas in Gerasdorf near Vienna that very same day.

What impact will this new service have for the retail trader in Austria?

Retailers are very pleased that we keep finding new ways of showing customers the quality of our products and that we’re supporting them with our professional consultancy service. «

something you can always say these days. She answered all my questions (many of which revealed my ignorance) with admirable patience. I was so impressed with the consultancy service that I ordered a JURA IMPRESSA F8 TFT from Elektro I would like to take this opportunity of personally commending Ms Wyss.

Thank you in advance Mr. S. from Austria

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MANAGEMENT

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Swiss premium service conquers the world Developed in Switzerland and exported worldwide: service is a fundamental component of the JURA philosophy. The Glass Service Centre that opened in Niederbuchsiten in 2003 has played a crucial role here, and has served as the model for Hospitality Centers established all over the world since then. CoffeeBreak presents seven of them here.

‘Our Glass Service Centre has become the epitome of our service philosophy,’ says Roland Eggenschwiler, Head of Service Switzerland. ‘This is the reason why we have replicated not only its functions but also its design at other locations all over the globe.’

The man responsible for doing just this is Peter von Rohr, Manager Technical Support & International Service: ‘We use a modular system, but since we have to take the space and location into account, we design every single Hospitality Center individually.

The various units are made, pre-assembled and despatched in Niederbuchsiten. Once they arrive at their destination, we install them and train the staff.’

Roland Eggenschwiler (left) and Peter von Rohr (right)

1 Toronto, Canada

‘We have a team of highly motivated individuals to whom customer satisfaction matters more than anything else: they do their utmost to provide the best-possible service in the shortest-possible time, all at fixed prices customers know and appreciate.’

Saud Selmanovic, Service Manager Faema Canada

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MANAGEMENT

2 Manheim, Pennsylvania (USA)

‘For us, precision in automatic coffee machines is reflected in the precision we bring to customer care and service.’

Stephen Cracchiolo, JURA-Capresso Operations Manager

3 Stockholm, Sweden

‘The Hospitality Center is the perfect way for us to set ourselves apart from the competition. It makes the services we offer transparent and accessible and shows that we are well equipped to meet the requirements of modern markets. It’s vital that we maintain long-term relations with partners and end-users, and professional, guaranteed service is the only way we can guarantee that. We are a premium brand and we have a commitment to premium values all down the line.’

Mats Gustavsson, CEO JURA Sweden

4 Zoetermeer, The Netherlands

‘Customers who visit the Hospitality Center are astonished by the JURA range: the beautiful design, the quality of the machines, the fact they can sample all the different coffee specialities and, of course, JURA’s top-notch service. This is everything you would expect from a first-class premium brand, and JURA never fails to deliver.’

Marco Mooijman, CEO JURA The Netherlands

5 Tallinn, Estonia

‘The high quality of the machines, the pleasant surroundings and the top-flight service: our visitors and customers love everything about the KAFO Estonian Hospitality Center.’

Sulev Pärt, KAFO senior technician

6 Warschau, Poland

‘When customers enter the Hospitality Center, they stop and say: “Wow!” Swiss quality runs through everything, from top to bottom. But then they start to understand JURA’s own special commitment to quality in all it does: in the products, the philosophy behind distribution, and the importance of proper product presentation.’

Joanna Luto, CEO JURA Poland

7 Melbourne, Australia

‘The Hospitality Center is the perfect showcase for our brand.

It represents the ideal environment from which to present our products to our customers, retail partners and distributors.

The transparency of both our service factory and of the costs of servicing our products constantly brings us praise and highlights our commitment to ensuring premium standards in all we do.

The Hospitality Center gives us a unique platform from which to instil confidence in our products.’

George Liakatos, Head of Sales JURA Espresso Australia

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Search for people, places and things

Facebook: informative and fascinating Post, like, share or comment: the social media have established themselves at JURA as a communication channel. One in three Germans, Austrians and Swiss use Facebook. Over 50 % of them use it longer than 60 minutes a day, and 41,000 new posts go up every second.

Countless studies have demonstrated the rising significance of social media platforms.

We decided to check it out and put a few questions to our colleagues at work: ‘Why do you use Facebook?’ ‘How long could you survive without it?’ and ‘How important is Facebook for a company?’

Sara Malik, Product marketing Professional, Switzerland Friends 193 31. March

I use it both actively and passively. I like sharing enjoyable experiences or interesting discoveries with my friends. Thanks to global networking, you often get news earlier on social media platforms than through conventional channels.

Like · Comment · Share

Oliver Zwanzger, Sales, Austria Friends 372 24. March

Some users tell you everything about their entire day; others only rarely reveal something about themselves.

I use it exclusively to stay in touch with friends all over the world and to follow a few companies.

Like · Comment · Share

Leona Fritsch, JURAworld of Coffee, Germany 169 Friends 2. April

Originally, I created a profile simply because everyone else was doing it. For a long time, I wasn’t very active and just observed what others were posting. But now I use it on a daily basis and I love it. Facebook is as much a part of my social life as a telephone call with my girlfriend.

Like · Comment · Share

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MANAGEMENT

Like JURA on Facebook! – www.facebook.com / jurafans

Christine Kiechle, After-sales service, Austria Friends 212 21. March

You can use Facebook to stay in touch with people you don’t see or meet on a daily basis, and stay part of their lives. However, I find it a cause for concern that there are some young people who can’t survive without Facebook, and whose happiness depends on the number of likes and comments they get Like · Comment · Share

Lucien Besançon, Swiss market, Switzerland Friends 558 4. April

Social media enable users to exchange personal interests online, whether in text or visual form. For me, as a seriously committed mountain biker, Facebook and Twitter are a brilliant way of letting other people know about my sporting career.

Like · Comment · Share

Wiebke Reineke-Göring, Sales promotion and PR, Germany Friends 143 9. April

I think I’d survive a maximum of six hours without Facebook. My job takes me all over the place, but thanks to Facebook, I can stay in touch with my friends wherever I am. I regularly swap ideas and information with them, and I always completely up to speed on what’s happening.

Like · Comment · Share

Daniel Mohler, Controlling, Switzerland Friends 180 25. March

Most of my friends are active on social media platforms, and that was one of the reasons why I decided to create a profile myself.

Like · Comment · Share

Agnieszka Poliszewska-Ostrowska, Sales and marketing support, Poland Friends 230 27. March

I use Facebook to stay in contact with friends, to search for old friends, and also to find potential customers.

Nowadays, social media are an important platform for communicating with clients and letting them express their opinions and comments. In my opinion, word of mouth and recommendations by satisfied clients are the most powerful form of promotion Like · Comment · Share

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MANAGEMENT

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Swiss quality standards A visit to the Portuguese production site All JURA machines are developed in Switzerland. They are manufactured by Eugster / Frismag AG in Romanshorn, Eschenbach and Portugal. Our ‘Team Q’ ensures that identical quality standards are maintained across all three production sites.

One of the factors central to the success of JURA’s bean-to-cup machines is the uncompromising production quality. ‘It’s part of our core competence and a decisive factor in the positive sales figures achieved by our machines around the world,’ says Gilbert Studer of Product Support and Quality Assurance. In many cases, it’s possible to achieve high quality standards in the short term, but to maintain them over a period of decades, as we have done, is not a matter of chance; it’s the result of everyone rolling up their sleeves and working towards a common objective.

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Studer continues: ‘All the development work for our bean-to-cup machines and accessories takes place in Switzerland. It’s here that we turn ideas, innovations and the latest technologies into reality.’ However, throughout this whole process JURA’s developers, researchers and project managers work closely with the design teams and our production company, Eugster / Frismag AG. Clearly defined testing procedures Once the pilot run is completed, the quality assurance staff – Team Q – come on board. ‘During this test phase, we act in an advisory capacity,’ says Studer. ‘We take measurements such as the coffee temperature when it leaves the spout, check the exact amount of coffee dispensed, or test the functions of the new machine.’ Team Q uses these tests and checks to draw up a clearly defined and structured testing procedure for the new product. This procedure then serves as the basis for subsequent quality controls at the three Eugster / Frismag production sites.

Two of these are in Switzerland (Romanshorn and Eschenbach) and one is in Torres Vedras in Portugal, just under an hour outside Lisbon Before

MANAGEMENT

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1 Gilbert Studer, Deputy Head of Incoming Goods Inspection and Quality Assurance

4 Precision work: assembly and wiring the electronics

7 Based on the Swiss model: workspace in the Outgoing Goods Inspection Department

2 Eugster / Frismag AG production facility in Torres Vedras

5 Final inspection to the highest possible quality standards

8 Temperature control as part of the outgoing goods inspection

3 IMPRESSA A production line

6 Luís Gonçalves, Head of Quality Assurance, Portugal: a final check of the side panels before assembly

series production of a new product can get under way, small runs of 80 to 100 machines are produced at the production site. ‘During this phase we conduct extensive quality controls at the factory, usually working closely with the relevant project manager,’ Studer says. The checks are identical regardless of the location, and always conform to the highest Swiss standards as set out in the testing procedure mentioned above.

‘Everything has to meet the specifications of our order, right down to the last detail, including any supplementary material like the instructions for use,’ the quality control man says. The tests are identical to the ones Studer and his staff apply at Niederbuchsiten headquarters to check incoming machines. ‘We even use the same measuring tools in our labs as we do when we are on site at the factories,’ Studer adds.

Minimum tolerances Before the new items can go into series production, the small-scale batch undergoes further rigorous testing in various laboratories at Niederbuchsiten, including different types of fatigue tests. Gilbert Studer explains his philosophy: ‘The soundest basis for successful pro-

duction, both in Switzerland and abroad, is the same consistent quality.

So, we’re happy to put ourselves under pressure for quality but strictly avoid time pressure.’ He can point to several cases where this approach has yielded dividends, when his team has identified deviations from target specifications and corrected them shortly before going into series production. As Studer confirms: ‘Our checks are very stringent and tolerances are extremely small.’

Even when new products finally receive the go-ahead for mass production, it does not signal the end of quality testing. Studer says: ‘We carry out spot checks on all incoming orders at Niederbuchsiten, regardless of where they are produced. About one per cent of the delivery is tested. The quality control essentially involves repeating the existing testing procedure for the product in question.’ All three sites also receive visits every month or so from a Team Q staff member. ‘We are always pleased to note that the production sites at home and abroad all share an identical look and achieve the same standards of quality.’ «

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PRODUCT LAUNCHES

The designers Ronald Büttler (left) and Frank Bosshard (right) with ‘their’ IMPRESSA A9.

IMPRESSA A9 One Touch

Slide & touch The fastest way to the perfect cup of coffee involves the use of a new, innovative colour screen with touch technology. The compact IMPRESSA A9 makes it easier than ever before to make unique and delicious coffee specialities.

Simply store your four favourite specialities on the start screen and activate them with a gentle touch whenever you choose. Thanks to the Aroma+ grinder, fine foam technology and a height-adjustable dual spout, you can prepare them to perfection every time.

When it comes to looks, the fully automatic machine’s most compelling feature is its clean, razor-sharp profile. It was designed by Ronald Büttler and Frank Bosshard, but as they insist: ‘Design is just one aspect of the finished product. To make our ideas work, you need the right materials and precision workmanship.’ And in the new IMPRESSA A9, these two factors blend seamlessly together. The overall impression is rounded off by close attention to detail. The integrated cup illumination system, for instance, stylishly presents coffee specialities in their best light. After all, enjoyment is also a visual thing.

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In another first, the IMPRESSA A9 features two completely new coffee specialities: a double latte and a double cappuccino combine maximum coffee flavour with a dense, silky smooth milk foam. And you can make them without having to move the glass or cup: One-Touch technology makes it all possible.

The uncomplicated user concept applies all the way to care and maintenance. A single touch activates an integrated rinsing, cleaning and descaling program which ensures that the machine complies with TÜV-certified hygiene standards. «

PRODUCT LAUNCHES

The most compelling features about the new IMPRESSA A9 One Touch are its eye-catching lines and the self-explanatory operation. CoffeeBreak spoke to Ronald Büttler, the man behind the product design, and Frank Bosshard, who designed the touchscreen, about the development process.

Ronald Büttler, you were responsible for the design of the new IMPRESSA A9. Why did you give it such a clean-cut, edgy look?

Ronald Büttler: I wanted the IMPRESSA A9 to call to mind the precision and high value of a cut diamond. The effect is reinforced by the contrast between cool aluminium and the deep, glossy black. The housing tips slightly forward, signalling that the machine is receptive to the user’s needs and ready to perform.

How would you describe the design process?

Ronald Büttler: Design is a process of continuous questioning. Naturally, we are always trying to take our ideas a step further. We use sketches and then simple models in paper and cardboard to transform our ideas into something we can actually touch. Next, we separate the wheat from the chaff: we get together with the individuals responsible for the project and use the prescribed specifications and additional illustrations to reach a consensus on a definitive design, which we then work out in detail using CAD technology. Only after we’ve had further input from the construction engineers and turned the finalized design into a life-size model is it finally approved.

Where is the biggest challenge for you?

Ronald Büttler: The biggest challenge is reconciling all the different aspects of the process. There are economic and production-related requirements, the simple handling and the self-explanatory operation, for example. Bringing all these elements together in a product with clear-cut lines and a distinctive personality that also expresses JURA’s brand values is no easy task. But only if we manage it can we claim to have come up with a convincing design.

Frank Bossard, you were responsible for the design of the new IMPRESSA A9’s interface and display. It’s the first fully automatic coffee machine from JURA with touchscreen operation. To what extent did that influence your thinking during the design process?

Frank Bosshard: Being involved in the development of something new is always a special kind of challenge. When you’re transferring something to a touchscreen in graphic form, you have all kinds of new possibilities because you aren’t restricted to mechanical keys. At the same time, you have to ask yourself how to depict a familiar type of control on the screen. How do we generate a new, high-quality design language for the touchscreen that integrates easily into JURA’s existing screen design, yet takes it a step further? And since the new design language will affect any succeeding models, evolution comes before revolution.

Do you believe there any major functions a screen design should always fulfil?

Frank Bosshard: Above all, it must be simple and clearly understandable, with a visual language that takes the user intuitively where he wants to go. And, like the product design, it should be something desirable. Ultimately, we all drink with our eyes, too.

How many drafts and meetings are necessary before you decide on the final design?

Frank Bosshard: That depends largely on the stage in the development process at which we become involved. In this particular case, the technology and operating concept were already givens. The first stage for us, then, was to define the look and feel of the main screen with sketches and illustrations. During this creative phase, we wallpapered the studio with masses of design sketches, which we then discussed, evaluated, criticized and streamlined with the rest of our team and the JURA project team until we’d agreed on a favourite. That’s when the hard work started, because we then had to transfer the new design language to all the screens, buttons and pictograms. «

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The new Claris Blue Filter – genuine only with the JURA seal of quality.

CLARIS with new protective formula

Professional upflow principle: whenever coffee is prepared, the granulate in the filter swirls upward to develop maximum effectiveness.

Pure water for perfect coffee enjoyment A cup of coffee is 98% water. The better the water quality, the purer and more authentic the aroma. JURA works closely in its search for a formula to guarantee optimum water quality. We need to remember that water from one area is not necessarily the same as water from another. Apart from calcium or minerals and fluorides, drinking water in many regions contains lead, copper, aluminium and chlorine.

The new protective formula adopted for CLARIS blue filter cartridges provides optimum water filtration, prevents scale deposits and guarantees first-class coffee throughout the machine’s entire service life.aluminium and chlorine. The new protective formula adopted for CLARIS blue filter cartridges provides optimum water filtration, prevents scale deposits in the pipes and guarantees first-class coffee throughout the machine’s entire service life.

‘Chalk is bad news for any fluid conveying system, but that’s not all. Other substances in water, such as lead, copper and aluminium, can be harmful to health, and chlorine has a negative effect on the taste and aroma of coffee. But certain minerals in water are important because they convey flavour. The challenge for us lies in filtering out the undesirable substances and retaining the desirable ones, and with the new protective formula, we reached that,’ explains Product Manager Lukas Fasnacht proudly.

The new formulation of the granulate in the filter eliminates harmful substances while improving water quality for a perfect coffee flavour. At the same time, beneficial minerals and fluorides are retained and go into the coffee. The most significant new feature in the formula is the way it filters chalk: thanks to the newly enriched mineral substances, the calcium carbonate in the water is completely stabilized. This means that even if the steam system is subject to frequent use, no chalk is deposited in the fluid system. The amount of chalk remaining in the treated water is small enough to eliminate scale deposits and the resulting temperature losses in the thermoblock but sufficient for it to function as a flavour enhancer. The new CLARIS Blue filter means optimum coffee flavour, no need for descaling and a longer service life for the machine.

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Pure, fresh water guaranteed Only original CLARIS filter cartridges are geared precisely to JURA fully automatic machines in terms of composition and flow-through properties. As Fasnacht explains: ‘When you’re buying a filter, you should always look out for the JURA seal of quality.’ Thanks to the professional up-flow principle, the granulate in the filter swirls upward. The water rises slowly through the filter and comes into contact with all the granulate before flowing directly into the machine. This procedure takes place repeatedly, whenever the machine makes a cup of coffee, thus eliminates the danger of stagnant, filtered water and prevents contamination. «

g Passin est the t

The hardness test Left: As this test strip shows, the hardness of mains water at our head offices in Niederbuchsiten is between 20 ° and 25 °dH. (All five boxes turn red).

Right: After filtering, we measure water hardness again, this time in the glass: four of the boxes remain green, which indicates hardness of approx. 5 °dH. This is the optimum level for perfect coffee speciality.

MÄRKTE

Roger regularly visits the children on the projects he supports.

Janine Händel is Head of the RFF.

Roger Federer Foundation celebrates its tenth anniversary

‘By 2018, we’re aiming to reach a million children’ Roger Federer is not only an exceptional sportsman and global tennis star but also a committed philanthropist, as his foundation emphatically confirms. Aged just 22, he set up the Roger Federer Foundation at Christmas back in 2003, the year of his first Grand Slam triumph at Wimbledon. Its aim was to enable children to obtain a good education and give them the prospect of a more fulfilling future.

‘I am tomorrow’s future.’

Nolonwabo Batini, a 15-year-old girl at Ndzondelelo High School in Port Elizabeth, South Africa, made this self-assured statement when Roger visited her school. Her conviction became the vision and leitmotif of the Roger Federer Foundation (RFF). ‘Not all children have equal access to high-quality education. The foundation’s aim is to change this and ensure that what children learn at kindergarten and school helps them to get on later in life,’ explains Janine Händel, General Manager of the RFF. ‘We firmly believe that early intervention and elementary education are the basis of schooling for life.’

Education provides skills for the future The Roger Federer Foundation supports projects in southern Africa and Switzerland. ‘The approach we adopt for our work abroad is institutional. In other words, we use an entire package of measures to make quantifiable improvements to the quality of education offered in primary schools and kindergartens. We want to see children getting better grades, repeating fewer classes, dropping out less frequently and attending school more regularly. To achieve it, we need better teachers, committed parents, a solid infrastructure and quality teaching materials. In Switzerland, our prime concern is on extracurricular assistance for children from poor families,’ explains Händel.

Active support from RFF merchandise Financial backing for the foundation comes from Roger himself, charity events and patrons as well as the revenues generated by fan merchandise such as calendars, caps, shirts and leather goods. rogerfedererfoundation.org provides a link to the shop and its attractive product range, which makes it easy for fans to become supporters of a good cause.

Ambitious goals mark jubilee On the occasion of his foundation’s tenth anniversary, Roger Federer himself outlined its goals for the years ahead: ‘Education enables children to take responsibility for their own future and to actively shape it.

In many countries – and despite the best will in the world – it is an opportunity denied to the majority. For ten years now, my foundation has done everything in its power to ensure that these children have the chance of a good education. Our work is only just beginning. By 2018, we’re aiming to reach a million children.’ We’d like to take this opportunity to wish Roger and his team in the foundation all the very best with the project, and every success. « www.rogerfedererfoundation.org

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Against the impressive backdrop of the Melbourne skyline, former WTA tennis player Mary Joe Fernandez interviewed JURA brand ambassador Roger Federer, who shared details of his long and successful career with his rapt audience.

Roger Federer thrills fans Down Under Around 100 customers, distributors and employees of JURA Australia saw 2014 off to a cracking start: on 7 January, they had a preview of all the latest exclusive products from Niederbuchsiten as well as a chance to get up close and personal with global tennis start Roger Federer.

The popular Australian Open has been held in Melbourne, the second-largest city in Australia, since 1904 and is the first of the calendar year’s four Grand Slam tennis tournaments. Although Roger Federer was eliminated in this year’s semi-final, he can still look back on the four occasions – 2004, 2006, 2007 and 2010 – when he lifted the trophy. While his many fans in the stadium will treasure fond memories of his presence at this year’s tournament, 100 local JURA partners will have even more vivid recollections of his visit: because they were the ones privileged to attend an exclusive meet-and-greet event with the star on 7 January.

Carbon with style ‘We invited our best customers and partners to the event,’ explained Georg Liakatos of JURA Australia. Before their official introduction to one of the world’s most popular tennis players, guests gave a round of applause to the new products for 2014. ‘The most rousing reception went to the new and visually very exciting IMPRESSA J9.3 One Touch TFT with carbon trim,’ says the Head of Sales in retrospect. Paul Young, Chairman of JURA Australia commented: ‘This was very innovative and stylish from

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JURA and would look perfect in our kitchen.’ Other new products to hit the Australian market include the IMPRESSA F8 TFT and the compact IMPRESSA A5 One Touch. The A5 looks fabulous in platinum but but is perhaps even more stunning in maroon, and was an immediate hit with all the professionals who saw it.

Quality at its finest With the impressive Melbourne skyline as backdrop, the stage was now set for JURA’s brand ambassador Roger Federer. In the course of a fascinating interview conducted by former WTA player Mary Joe Fernandez, the popular sportsman treated his audience to an insight into his life and impressive career. Despite his incredible success and celebrity, Roger has kept his feet firmly on the ground and never lost the common touch, as he demonstrated at the ensuing photo shoot. Relaxed and easy-going, he posed with each of the guests for a personal photograph as a keepsake of the occasion. Haydon Myer, General Manager Home Appliances at Harvey Norman, summed his impressions up perfectly: ‘This event has taken JURA to a new level. Roger is such a great ambassador, he is a family man and an amazing athlete. He is Quality as is JURA’. «

AMBASSADOR

National Sales Conference 2014

After the product highlights, the 100 guests awaited the arrival of Roger Federer.

On the day after the memorable meet-and-greet event with Roger Federer, it was time for the next item on the programme at JURA Australia headquarters: the annual National Sales Conference. Around 30 delegates from all over Australia heard a series of interesting talks, including a motivational presentation from JURA General Manager Emanuel Probst. Once again, of course, the focus was on the new machines with their innovative functions. These were described and explained, and participants then had the chance to put them through their paces on the spot.

The day’s business was rounded off with a little sporting activity – with e-bikes for those up to the challenge – and came to a fitting close when everyone met up again on a rooftop with panoramic views of Melbourne for a relaxed barbecue and drinks. It was also a perfect location in which to present various awards celebrating the sales team’s successes. But that was not all: because the highlight and crowning glory of the two-day programme was an exhibition match organized by the Roger Federer Foundation between Roger and his longstanding friend, Jo-Wilfried Tsonga.

Haydon Myer, General Manager Home Appliances from Harvey Norman

JURA Australia Chairman Paul Young with his wife Lorraine Young

Hands-on experience: after the theoretical part of the proceedings, JURA employees had the chance to see the new machines up close and, of course, to put them through their paces.

Olivia Lang, Ben Hall and Graham Dean enjoy the fabulous event.

After a day packed with highlights, participants at the 2014 National Sales Conference rounded off a perfect event with a relaxed get-together and barbecue.

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MARKETS

Shop in Shop ELON, Bäckebol, Sweden

Shop in Shop Kaffeemaschinen Morger, St. Gallen, Switzerland

JURA Store, Graz, Austria

JURA Store, Vienna, Austria

Uniform image for the world of JURA Furniture plays a crucial role at the point of sale. Its job is to provide the ideal platform on which to present products, without being dominant: a stage where the stars of the show, our bean-to-cup automatics, are display to their best advantage. It must be functional, modular and reflect the brand image.

Perhaps even more importantly, it needs to be instantly recognizable and ensure that JURA brand’s perception is the same way worldwide.

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High-quality, uniform points of sale are an important part of our corporate Agenda 2020. Our team of fair and POS specialists, therefore, received the brief to develop a new furniture concept that would satisfy the multiple requirements of points of sale in an international context.

Technical drawings and prototypes were produced at headquarters in Niederbuchsiten. During the fine-tuning phase, the team integrated feedback from marketing specialists and management until the various elements were ready for production.

Since then, Reto Peduzzi and Il Broon Vogt, assisted by their team, have fitted out a large number of points of sale in various countries and given them the perfect JURA look. The selection of finished outlets pictured gives an indication of the new furniture’s flexibility and uniform appearance. «

MARKETS

New JURA Hospitality Center opens in USA A gala ribbon-cutting ceremony in November 2013 marked the opening of the new JURA Hospitality Center in Manheim, Pennsylvania. The 25,000 square foot facility includes a new 2,000 square foot showroom, plus an expert service department that provides 24- to 48-hour turnaround with exacting JURA standards.

‘The JURA brand has always been identified with our commitment to the utmost in quality and our highly trained U.S.-based customer service,’ said David Shull, Senior Vice President of Sales and Marketing for JURA Inc., at the ribbon-cutting ceremony. ‘We are proud to be adding a beautiful new Hospitality Center that showcases our service and support, and will also serve as a venue for future training sessions and events.’

JURA Operations Manager Stephen Cracchiolo was instrumental in the development of this new center, serving as the liaison between JURA headquarters, the service center and the contractor.

In Bates Enterprises Inc., the operator of the new Hospitality Center, JURA has a long-standing partner with extensive experience in the industry and an outstandingly well-qualified staff.

This is an expansion of a JURA service facility that has been operating for over 15 years, servicing an average of 15,000 machines per year.

JURA invites consumers and retailers to visit the Hospitality Center for a true bean-to-cup experience, sampling the best in espresso-based beverages from the many JURA models on display. «

Matthew Bates, Rich Boynton and Jeff Bates

Becky Sawicki, David Shull and Saundra Rich

Jeff DeGraw, Stephen Cracchiolo and Michael Schley

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MARKETS

Rapturous response for JURA Professional in Sweden and the UK The JURA Professional Day concept has registered its first successes.

Organized by JURA’s partners for retailers in their own markets, the event serves to present the entire JURA Professional range to dealers and potential customers. Various stations at the ‘exhibition’, which is open all day, demonstrate new products, accessories and complete systems in action. JURA representatives are also happy to give individual guided tours or advise visitors personally about products.

Several JURA Professional Days have taken place in the past few months, all of them a resounding success. At an event on 16 / 17 October 2013, for example, JURA Sweden welcomed 72 partners. The highlight

JURA in Lithuania

Hands-on introduction Since August 2013, the Lithuanian capital of Vilnius has boasted another attraction: in a prime location, rubbing shoulders with banks, museums and art galleries, the new JURA showroom has opened its doors to the public. On 75 sq.m of floor space, our JSC Partner Pretendentas stocks the entire household and professional model range as well as care products, accessories and merchandising articles.

Staff use the separate islands to present and demonstrate individually configured all-in coffee solutions.

Thanks to the new, spacious sales and conference room, it is now easier than ever before to teach retailers about individual products and sales quality. Other uses for the room are already planned, and Vilnius will soon offer end-customers an opportunity to immerse themselves in the JURA philosophy and experience the diversity of coffee culture for themselves. «

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of the show was undoubtedly the GIGA X8 / X8c. With the increasing popularity of the Americano, the machine’s speed function is bang on trend. The result: delighted customers and a flood of orders. Other events held in Grove (near Oxford) and York in the UK likewise featured individual stations, with an opportunity for one-on-one discussions.

Over 100 visitors attended, and sales were unexpectedly high. JURA Products in the UK firmly believes that this concept is the way forward.

The positive feedback and enquiries from several countries have persuaded us to make more intensive use of the Professional Day approach in 2014. «

MARKETS

Samu Haber and coffee 1 to 3 or 4 to 6 cups a day?

1 – 3 Hot or warm? warm Strong or mild? strong Espresso oder cappuccino? cappuccino

‘Give my JURA away?

Over my dead body!’

Last autumn, you took your place on one of the famous red swivel chairs as a member of the jury on The Voice of Germany. That must have been a pretty stressful time for you. Did your coffee consumption change?

I have to confess that I drank a lot of coffee during The Voice. The days were really long, and I needed at least a cup or two extra per day to make it through.

I heard that you surprised vocal coach André Buchmann (Brix) with a JURA automatic coffee machine, which you bought at a JURA dealer in Berlin. What made you choose the new IMPRESSA J9.3 One Touch TFT Carbon?

I went to Brix’s studio last year and really loved the place but, for me, the coffee sucked. I also wanted to say a thank you to Brix for all the work he’d put in on

To wake up or for pure pleasure?

To wake up Pure Origin or Blend?

Blend

Whether as frontman with the Finnish rock band Sunrise Avenue or as a coach on the TV talent show The Voice of Germany, musician Samu Haber is much in demand. Dream like a child – Follow your heart – Be honest and Work hard; these are the mottos, tattooed onto his left arm, that accompany the charismatic Finn on his journey through life. As does coffee. ‘Drink good coffee!’ was probably the tip he want to pass on to his colleague and vocal coach Brix. Because when Samu was thinking what he could do to thank him for his support during The Voice, it didn’t take him long to come up with an answer: ideally, with the new IMPRESSA J9.3 from JURA. Samu, a little over two years ago you received an IMPRESSA J9 One Touch TFT from Jaakko Helenius, JURA Sales Manager, as a birthday gift. Is it still in your kitchen?

You bet! And it’ll leave my kitchen only over my dead body. I love the machine and can’t start the day without it

With or without sweets?

With nothing.

But cookies if I must

my behalf. The plan was to have the IMPRESSA J9.3 at the studio, but I heard that his wife saw the machine, tried it out at home, and told Brix it was staying right where it was: at the house. Not the studio.

I guess that this way it’s an even bigger gift for Brix, too, because he can share it with the whole family.

What was Brix’s reaction when he received your gift?

He was completely thrown by it and over the moon.

He didn’t know Jura too well before, but he believed me when I told him it would change his coffee drinking habits. And at the end of the day, what makes a wife happy makes her husband happy too.

In someone’s company or undisturbed?

Someone’s company With or without stirring?

With stirring From your own favourite cup or from any cup?

From my favourite Immediately after getting up or after breakfast / lunch?

Immediately.

First things first.

Besides doing other things or as a little timeout?

Little time out

If you had to describe coffee in three words, which would they be?

Dark, fresh, flavoursome. «

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MARKETS

Eveline Fink (Export Manager) and Emanuel Probst (General Manager)

Coffee Talk on the topic of establishing international markets and the role played by JURA’s own pathfinder Emanuel Probst: An important part of our Agenda 2020 is to establish a uniform image at all our points of sale. We want to make it clear who we are, provide customers with a form of orientation and position the JURA brand unmistakably. Eveline, you’ve been very successful at this in both America and Australia.

Eveline Fink: The most important thing for me is that I can sense a real passion for coffee and premium products. If the person I’m talking to doesn’t have that fire, and we only talk about prices and short-term agreements from the start, I soon bring it to an end. There must be an interest in a long-term relationship – it’s the be-all and end-all.

Eveline Fink: Yes, as we grow internationally, we go to enormous lengths to consolidate JURA’s brand image at points of sale, in our product range strategy and in our service concept. We’ve got the ball rolling with several flagship outlets – our Hospitality Centers – such as the one that recently opened in Pennsylvania (see page 23) or in Melbourne.

Emanuel Probst: There are still quite a number of interesting markets we can address in the future. Initial signs of what could lie ahead in the luxury segment are beginning to emerge from developments in emerging countries and certain areas of northern Africa.

Emanuel Probst: Today, America, South Africa, Australia and New Zealand are among the markets under your management. But if I remember rightly, in the almost 29 years you’ve worked with JURA you’ve always been the first person on the ground in our export markets and have paved the way, so to speak. How many countries have you actually visited for JURA? Eveline Fink: (working it out) It must be around 35. And I’ve got to know a lot of people and cultures in the process. That’s something that still fascinates me about my job.

Emanuel Probst: What in particular do you look for when you meet a potential distributor?

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Eveline Fink: Yes, upper classes are developing in Kenya, Tunisia, Morocco and India, where we shouldn’t underestimate the potential of premium brands like JURA. Emanuel Probst: How difficult is it to establish and present a uniform image for the brand in a specific market?

Eveline Fink: We obviously have to respect local traditions and cultures, but the decisive mechanisms for marketing a premium product are identical the world over. Premium is premium. That was clear to me back in 1985 when I made my first trip to Saudi Arabia. «

JURAWORLD OF COFFEE

A host of new attractions and the greatest point of sale in the world The JURAworld of Coffee opened its doors seven years ago. With its focus on everything to do with coffee, the interactive exhibition has welcomed around a quarter of a million visitors. In January, work started on the reorganization of the exhibition: JURA is investing a million Swiss francs to make it more attractive, surprising, exciting and entertaining.

The new, revamped coffee world opens in May, when visitors will find no shortage of astonishing exhibits to discover and enjoy. The concept for the redesign is once again the work of architect and scenographer Andrin Schweizer. He is a master of telling stories and bringing them to life in a way that is both entertaining and informative for a wide public.

Not only the exhibition is enjoying an overhaul, but the product world, too. ‘In the JURAworld of Coffee we’re installing the most beautiful, top-quality point of sale anywhere on the planet,’ says General Manager Emanuel Probst enthusiastically. It will have a positive and inspiring effect on our brand image worldwide.’ Apart from that, the company’s substantial investment in the new facilities is an unequivocal declaration of its commitment to Switzerland as a business location.

Shop remains open during conversion Until the reopening of the JURAworld of Coffee in May, the shop is temporarily located at the Professional Competence Center in the newly opened Hall III. Customers can look forward to the same professional advice they are accustomed to and purchase JURA bean-to-cup machines, accessories and top-quality, freshly roasted coffee. The route to the shop is well signposted, and there is plenty of parking. « www.juraworld.com

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JURAWORLD OF COFFEE

‘One coffee variety isn’t the same as another.

The way a red wine isn’t the same as any other.’

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When Beat Tschumi started out in the service department 14 years ago, he thought one cup of coffee was much the same as any other.

Today, the trained chef and floor layer is the heart and soul of the JURAworld of Coffee and appears as an expert on the subject at roasting demonstrations and guided tours. His time at JURA has introduced him to one of the great loves of his life: coffee. Today, it is at the centre of his world. CoffeeBreak met Tschumi to talk about his memories of a recent trip to discover more about coffee.

here that his interest in coffee was first awoken: through trips abroad, to foreign cultures and into the world of coffee. In September 2013, he and eight other coffee lovers met up at Zurich Airport to embark on a journey that would take them to the very roots of coffee. It was a strenuous two-week adventure packed with experiences that took them to the heart of Africa. Here, the focus was on coffee, animals and sport.

Beat recalled a few of the highlights for CoffeeBreak.

The aroma of freshly brewed espresso has barely entered his nostrils before Beat begins to talk enthusiastically: about breathtaking landscapes, interesting encounters, vast plantations and huge animals. For some years now, Beat (pronounced bay-at) has been a regular participant on courses organized by the SCAE (Speciality Coffee Association of Europe) as part of his aim to become a certified coffee expert. It was

Viewing the largest plantation in East Africa The size of coffee plantations in Africa varies enormously. There are many smallholders with just one to ten hectares of land. Beat’s group visited two of them. The Nyeri Hill Estate, by contrast, was of a completely different dimension. Located two kilometres northwest of Nyeri, it is one of East Africa’s biggest and oldest plantations. Visitors are able

A visit to Dormans Dormans is one of Kenya’s best-known coffee exporters and every year sells over 250,000 sacks of coffee from Kenya and Tanzania to customers all over the world. For the domestic market, the coffee is also roasted in-house and processed in dry mills. As part of the process to guarantee optimum quality, over 100 cuppings take place annually. Beat, too, had the opportunity to participate in many tastings. The peeled coffee cherries are sorted by hand and sacked for shipment to America, Europe or Korea. ‘I was positively surprised by the very high processing and hygiene standards,’ is how Beat sums up the experience.

1. Nov 2000 Joined JURA 2000 – 2007 Employed in customer service 2008 First coffee-themed vacation trip From 2009 Various courses in coffee roasting and as a barista

47 years old

2010 First roasting demonstrations at the JURAworld of Coffee

Originally from Birsfelden, but has lived in the canton of Solothurn for 15 years

2012 Fitted out his own coffee room at home

Beat Tschumi to follow every step of the coffee-growing process from planting to drying. With around 1415 hectares of land, the estate employs 300 hands and at harvest times up to 2000. The farm uses its revenues to finance many regional projects and institutions. ‘There was coffee as far as the eye could see. The farm was run totally professionally with good conditions for the workers. It had fantastic support within the region and there was no child labour. That’s how coffee should be produced everywhere. For me, it was by far the most impressive plantation we saw during our trip,’ is how Beat sums it up.

On a tour of the Coffee Research Centre For years now, the Coffee Research Centre in Ruiru, Kenya, has been trying to cultivate a coffee plant with maximum resistance to weather conditions, and also develops organically based fertilizers. Beat is curious as to what transpires. ‘At the moment, the Batian variety consists entirely of seedlings. Whether all the research pays off and they manage to produce a resistant coffee plant remains to be seen.’ Beat had the chance to discover Kenya during his search for coffee. Did he have any particularly memorable encounters, we ask. ‘An incredible number.

People were very open and hospitable wherever we went. But one moment really moved me. We were visiting a remote village inhabited exclusively by the native population. We drove into the village square and got out. A few minutes later, the oldest people in the village came up to give us the warmest of welcomes. An incredible reception that I’ll never forget.’ There is no doubt about it: Beat has been bitten by the coffee trip bug. Back at work, he is already planning his next adventure.

‘This spring, I’ll be exploring the coffee plantations in Thailand and next year probably South America. And then I’m hoping to get the highest SCAE qualification as soon as possible.’ We’ll be interested to see what happens. But one thing is already clear: if there’s coffee to be found, Beat will be there to find it. Sooner or later. «

Beat has been drinking coffee for …: ‘... ever (laughs).

No, I really can’t remember, it goes back too far.’

How much coffee does Beat drink a day: ‘Definitely seven to ten cups a day. I virtually live on the stuff.’

What does coffee mean for Beat: ‘Pure joie de vivre.

And coffee brings people together. Some of life’s most important decisions are made over a cup of good coffee.’

What does Beat find so fascinating about coffee: ‘The enormous range of aromas. It’s always fascinated me.

It’s the reason I did an apprenticeship as a chef.’

Beat’s favourite coffee is: ‘Difficult to say, there are so many.

But Kenyan coffee with its mild, citrusy flavour, Sidamo from Ethiopia and Peaberry from JURA are definitely among my favourites.’

One thing of particular importance to Beat as a coffee specialist: ‘To make people aware that one coffee is not necessarily the same as another. After all, you aren’t likely to be happy with a red wine that costs only a couple of francs a bottle.’

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Cream of morel soup with grilled scallops in cappuccino foam

Exclusively for CoffeeBreak, Solothurn star chef Andy Zaugg creates a second dish in which coffee plays a central role: cream of coffee-and-morel soup with grilled scallops in cappuccino froth. This fabulous dish, created by our virtuoso in the kitchen (17 Gault-Millau points, one Michelin star), is a brilliant way to kick off a several-course meal. If you wish to discover Andy Zaugg’s cooking for yourself, you can do so in the wonderful atmosphere of his restaurant, the Alter Stephan, on Friedhofplatz, at the heart of Solothurn. www.alterstephan.ch

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Ingredients for four 40 g shallots 100 g morels, put 50 g aside for the garnish 4 cl cognac 20 g flour 5 dl chicken stock 1 Knorr Beef Gravy Pot 3 dl cream 40 g butter 4 dl milk 3 espressos 8 scallops Olive oil Chives 1 pinch cocoa Bread for crisps 4 bamboo skewers for decoration

COFFEE RECIPE

1 Assemble all the fresh ingredients.

4 Stir in the flour, add the cognac, and flambé.

7 Cut the bread into thin slices, drizzle with oil and bake at 180 °C until crispy.

10 Briefly fry the scallops (2 to 3 minutes).

2 Finely dice the morels and shallots.

5 Add the Knorr Beef Gravy Pot and chicken stock and bring to the boil.

8 Beat the butter into the soup with a hand-mixer and allow to rest.

11 Pour the soup over the remaining morels, stick two scallops and a bread crisp onto each of the bamboo skewers, and lay them on top of the soup.

3 Sweat the shallots and morels gently in a little butter but do not allow them to colour.

6 Stir in the cream and simmer gently for an hour to allow the starchy flavours to disperse.

9 Prepare the milk froth and 3 espressos.

Lift the crema (the top layer of froth) from the espressos with a spoon and mix this carefully into the milk froth.

12 Garnish with cappuccino froth, chives and cocoa. Enjoy.

To accompany the dish: Chardonnay Domaine Frôté, la Neuveville

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Catching up with Roger Heap What does work mean to you?

I can honestly say that I love going to work.

I started my first business with a friend in 1981 at the age of 27. We had a small chain of microwave oven centres. I’m a qualified electrical engineer but I spent most of the six years prior to starting my business as a salesman for a large electrical control gear company. I started working in the coffee business in 1985, and the rest, as they say, is history!

In the UK, you manage a team of 12 people, right?

Yes, I have managed to put a great team of people together here in Colne, and that makes going to work all the more satisfying and enjoyable. I’ve also got a long way to go on my mission to expand the Jura brand in the UK, so I’m afraid you’ll have to put up with me for a good while longer!

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What’s the biggest challenge in your job?

Keeping the team motivated and staying ahead of the game. I love it. I’ve been faced with some pretty tough challenges over the past eight years, but the ones I’m dealing with right now are probably the most enjoyable I’ve ever had.

When can you say you’ve had a successful day?

For me, the measure of my success at work boils down to one thing: sales!

This year you will be a judge at Crufts dog show, the biggest of its kind in the world.

How did that come about?

I have a lifelong attachment to dogs, particularly borzois (Russian wolfhounds) and whippets. I had considerable success as a breeder and exhibitor of borzois, and that’s taken me

around the world judging them at special shows. I don’t breed them much myself anymore but judging borzois at Crufts is a pinnacle of achievement for any breeder. I’ll also be judging Swedish borzois this coming summer.

What do you wish for the future?

My medium-term challenge at work is to get Jura UK sales up to £10 million (¤12 million).

At that point, I’ll have achieved the goal 1 set myself before the recession. On a more personal note, my wishes for the future include seeing Blackburn Rovers getting back into the Premier League and becoming a grandfather.

(No pressure Alex and Verity)

A DAY IN THE LIFE OF ROGER HEAP

Rock on, Roger Heap!

Roger Heap, CEO of JURA UK, has worked for JURA since 2001. Roger, who comes from Colne in Lancashire, took the CoffeeBreak camera with him not only to record his business day but also to give us an insight into his leisure time.

Roger sold his first espresso coffee machine in 1985. And although he is now approaching 60, his appetite for work and doing business is, as he is quick to point out, ‘totally undiminished’.

At events like the JURA Professional Day in January, Roger’s presentations are always strongly committed and enthusiastic.

At work or in his leisure time, Roger is always good for a laugh.

Roger is a regular visitor at several pubs in the area, where he enjoys getting together with many friends. He is a firm believer that playing team sports combined with a pint of good old British ale is a sure way to make friends for life.

Most evenings, after getting back from his day’s work, Roger and his partner Sharon sit down together to eat dinner. They usually cook traditional British food and talk about the day’s events.

In the evening, Roger normally pursues one of his several hobbies. He usually takes the dogs for a walk, potters about in his garden, or is involved in some other project related to the house and grounds.

Roger is a former multi-championship winning dog breeder. ‘Crufts’, the internationally renowned dog show, recently selected him to judge the Borzoi hound category, in early March.

Gardening is another of the passions Roger inherited from his father, and he adores growing dahlias. He has a huge garden and spends many of his weekends and evenings keeping things in good order for everyone to enjoy.

Blackburn Rovers Football Club: Roger is a lifelong supporter of this great old British football club and rarely misses a game, whether at home or away.

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Dry-stone walling and skiing present new challenges During the past six months, our apprentices have spread their wings in various directions.

In October, the first- and fourth-year trainees took part in a highly successful autumn camp with a difference. And in mid-January, their colleagues from the second and third years took off on a winter camp to Saas Grund, where they had the opportunity to hone their skills both on and off the piste.

Between 2009 and 2013, and with the help of countless volunteers, the Thal Nature Reserve and the Swiss Foundation for Environmental Projects restored the 500-metre-long historic dry-stone wall on the Probstenberg overlooking Welschenrohr in the canton of Solothurn. Under professional guidance, 40 apprentices from JURA and the Thal-Mittelland Vocational Training Association learned the skills of dry-stone walling and spent their weeklong autumn camp finishing off the last few metres of the wall that marks the border. Dry-stone walling requires patience. Every stone has to be individually selected, shaped and carefully placed on top of the others. On 17 October 2013, the last stone was put in position, and the building of the wall ceremoniously completed.

Officials from the Thal Nature Reserve, the mayors of several local communities, various helpers and, of course, our trainees celebrated the completion of this impressive project on the Probstenberg at 1180 metres. The border wall will create a living space for a wide range of animals and attract hikers and nature lovers from all over Switzerland.

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The weeklong winter camp for second- and third-year apprentices, attended by 40 trainees from JURA, the Thal-Mittelland Vocational Training Association and Bell AG, was held in the winter wonderland of SaasTal in Valais for the fifth time. Whether skiing, snowboarding, hiking or tobogganing, they all enjoyed the perfect snow conditions and fabulous pistes as well as the relaxed atmosphere and laid-back atmosphere. To top it all, the kitchen crew came up with one highlight after another, and there was a rich and varied choice of leisure-time activities. This year’s ski camp will remain an unforgettable experience for everyone who took part. 

This disc, issued by the State Secretariat for Education, Research and Innovation, has been awarded to firms that train their own apprentices for the contribution they make to vocational training. One of these is JURA, where 26 young people are currently learning skills that will stand them in good stead in their future professional lives.

PEOPLE

Anniversaries Switzerland 40 years

Peter von Rohr Technical support International

20 years

Silvia Stalder Distribution Switzerland

35 years

Urs Baumgartner Reconditioning

30 years

Kurt Fasnacht Workshop

25 years

Baruzzo Erica Customer service

20 years

Nursel Demir Service, irons

15 years

Daniel Beyeler Logistics services

Anita Conforti Customer service

Andreas Rudolf von Rohr Laboratory

10 years

Elisabeth Müller Logistics services

Peter Nyffenegger Logistics services

Austria 15 years

10 years

Michael Wegmüller Marketing services

10 years

Nedzad Hodzic Service, coffee

Germany 20 years

Daniel Hüsser Laboratory

10 years Thomas Fechner Adviser to Executive Management / Controller

Natacha Kläy International Business Department

Eva Schaffner Trade Fairs & Events

In Memoriam Alexis Scaremberg 1 January 1922 – 12 December 2013 38 years of service Field service force French-speaking Switzerland Roland Oeggerli 16 April 1933 – 14 February 2014

Markus Weishaupt Service, coffee

Mario Ludescher Bookkeeping, material management and dispatch

Amir Hodzic Service technology

Jens Neumann Trade sales

In the next issue you can look forward to: • a report on the main themes at the Fifth Global Sales Conference • the ceremonious reopening of the JURAworld of Coffee • a look at the new offices of JURA Vertrieb (Schweiz) AG • trailblazing innovations • and: a very impressive anniversary The next issue of CoffeeBreak appears in autumn 2014

48 years of service Repairs in service department

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‘Latte macchiato please – freshly ground, not capsuled.’

Coffee culture for people with style: with its two latest varieties, latte macchiato doppio and cappuccino doppio, the new IMPRESSA A9 One Touch surprises even coffee lovers like Roger Federer. They are just as easy to select from the intuitive touchscreen display as are all twelve specialities. And thanks to the height-adjustable combi spout and fine foam technology, each one is served up to perfection.

Innovative technology and materials of the highest quality: the IMPRESSA A9 will win you over completely. JURA – If you love coffee.

JURA Elektroapparate AG, Kaffeeweltstrasse 10, 4626 Niederbuchsiten – www.jura.com