Global Coffee Report July/August 2024

Page 1

Automation with Eversys enhances our ability to focus on what truly matters – hospitality and sharing the story of our farm with customers. It's not just about making co ee; it's about creating experiences that bring people closer to the origin of their drink.

Boram Um World Barista Champion 2023, Um Co ee Co., Brazil


8 A place of belonging

How Starbucks is building a more connected society as it moves towards its goal of growing to 55,000 stores globally.

“I believe in the power of connection through coffee.”



14 China by numbers

The International Coffee Organisation’s latest report details a country with the potential to have a bright and formative future in coffee.

18 Coffee’s carbon footprint

A new scientific report reveals why a more accurate strategy to measure green coffee’s environmental impact is essential.

22 An ancient Arabica tale

Dr Jarkko Salojärvi charts the family history of Arabica, and explores how to build disease resistance.

42 An extraordinary 25 years

GCR celebrates the coffee competition that’s turned coffee producers into heroes.

46 Closing the gap

World Coffee Research on the disparity of a formal coffee seed sector and what needs to change.

50 A new era of coffee education

The opening of a new Coffee Centre at University of California, Davis marks a pivotal moment in coffee science, research, and education.

52 Vision 2025

The Melbourne International Coffee Expo is embarking on a new era with a broader demographic, wider global focus, and a food service philosophy.


26 Perfect pairing

IMA Petroncini on its long-standing partnership with Caffè Diemme.

28 The American dream

Metropolis Coffee Company is a leading example of how Eversys is championing America’s growing specialty market.

32 Seal of approval

How Cafetto maintains its certifications to protect the environment and its customers.

34 On the pulse

With 320 master distribution partners across 80 countries, connection is key for Swiss coffee machine manufacturer Franke.


36 Specialty pioneers

The advanced capabilities of the Unic Stella Epic range are helping businesses scale operations in the United States’ booming specialty scene.

38 Streamlining variety

A new top-loading packing machine from Cama Group promises to increase productivity and reduce factory footprint in the multipack market.

40 Newly single

Slayer Espresso’s new one-group rounds out its Steam line with an evolutionary and accessible machine.


58 Ultrasonic coffee

Scientists at University of New South Wales have uncovered a new method of brewing coffee which could make ‘ultrasonic’ waves in the industry.


04 Editor’s note

Three degrees of separation

THE COFFEE INDUSTRY has a unique way of transcending boarders and joining communities around the world; something I discovered early on in my career as a coffee journalist.

The year was 2014 and, fresh out of university, I entered the world of food and drink journalism, a career in which I had expected to spend my days reviewing Michelin-starred restaurants, tasting fine wines, and interviewing narcissistic chefs. Little did I know that I’d be thrown, penfirst, into the realm of coffee, producing guidebooks to specialty cafés and roasters in the United Kingdom (UK) and Ireland.

Until that first morning on the job when I was sent to visit a number of coffee shops embracing the region’s emerging appetite for light roasts and flat whites, coffee was purely an energy source to power me through late nights of essay writing. I had a vague idea it was grown somewhere much warmer than the UK, but further than that I was clueless.

Travelling around the region and meeting those engrained in the community quickly opened my eyes to coffee’s global nature – not just schooling me on exactly where coffee is produced but the intricate chain of people who keep the international industry afloat.

Baristas enthused about the drinks they’d tried and recreated from hero venues in Australia or North America, roasters recounted adventures they’d had in South America or East Africa while visiting the farms that cultivated their beans, and

equipment manufacturers told stories of the ancestors who pioneered the espresso machine and grinder technology the industry continues to innovate today. I soon realised coffee isn’t just an international industry but a global network of relationships – a universal neighbourhood of people with a shared ambition to craft the best possible coffee while also respecting the environment in which it’s grown.

A decade later, that notion remains as true as ever. As I took on the role of Global Coffee Report Editor, and relocated from the UK to Australia, I was reminded of the international nature of the industry within the initial few days of the job. Some of the first people I connected with for this issue were old friends I’d met at barista throwdowns and industry events, and former interviewees.

People talk of six degrees of separation (the idea all people are six or fewer social connections away from each other), but in the coffee community it’s more like three.

Connection is a thread that runs through this issue of GCR. From scientists collaborating with producers to navigate the effects of climate change to espresso machine manufacturers teaming up with small business owners to scale their operations amid the United States’ specialty boom, these stories have relevance to everyone in the industry.

As the new editor of GCR, I look forward to telling more of these stories of international collaboration, community, and innovation. GCR


Christine Clancy


Sarah Baker


Kathryn Lewis


Daz Woolley


Blake Storey


Adele Haywood


Ben Griffiths


Dock No, Hayley Ralph, Maja Wallengren, Jason Fan


Connor Surdi


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Global Coffee Report Magazine is available by subscription from the publisher. The rights of refusal are reserved by the publisher.


All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.


Global Coffee Report is owned and published by Prime Creative Media. All material in Global Coffee Report Magazine is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in Global Coffee Report are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated.


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NEWS In brief


This year marks the 25th anniversary of Starbucks opening in South Korea, which has become the roaster’s fourth largest market with 1919 stores in 81 cities, surpassed by the United States, Japan, and China. Seoul is among one of the cities with the highest density of premium coffee shops per 1000 people in the world, with one of the highest number of Starbucks in one city.

See page 8.

Metropolis Coffee Company CEO Anne Djerai says the company lost a large portion of its business in 2020. What followed was a renewed drive to utilise its good reputation. It refocused on being a brand that creates solutions within the context of specialty coffee for niche private label wholesale customers, and other roasters. Metropolis Coffee Company is now available in more than 400 stores and clubs, 1500 wholesale and distribution accounts, and private labels for some of the best US roasters.

See page 28.

When White Rock Coffee founders Bob and Nancy Baker started roasting ethically sourced, specialty-grade coffee in 2005, the flat whites, lattes, and iced coffees they served were a new concept in their North Dallas neighbourhood. As an early adopter of the specialty movement, the café soon gained a following and its popularity resulted in expansion. Today, the brand has seven cafés, a dedicated roastery serving its own venues plus wholesale and retail customers, an in-house bakery, and a Specialty Coffee Association Premier Training Campus lab – all fitted out with Unic multi-boiler platforms.

See page 36.

Since the first Cup of Excellence (COE) auction was held 25 years ago in Brazil, individual country auctions have seen producers and farms reach record prices well above US$180 per pound. The first COE auction generated an average US$2.60 per pound for the top-scoring lot of 50 bags from the winning farm Alterosa. Brazilian coffees had, up until this point, generally sold at a heavy discount, especially since the pulped natural processing method producer Claudio

Carvalho Ottoni used for his winning lot was regarded as vastly inferior to the toppremium mild washed Arabica beans sold across Central America and Colombia.

See page 42.

According to a World Coffee Research (WCR) technical report released in March 2024 on coffee seed traceability, more than 36 per cent of participating seed lots had very high rates of genetic noncompliance, with 50 per cent or fewer tested trees showing genetic conformity. WCR says trees grown from these materials will not have the expected performance and characteristics sought by growers.

See page 46.

Opened in May 2024, the new Coffee Centre at the University of California, Davis is a US $6.2 million project to enhance coffee education. The 7000-squarefoot cross-department centre is a hub of research activity in areas across pre- and post-harvest coffee. It features experimental green bean storage; espresso, brewing, sensory, and cupping laboratories;

21 per cent

The average annual growth rate of China’s coffee consumption since coffee year 2010/2011.

a chemical and analytical laboratory; and a pilot roastery.

See page 50.


Since coffee year 2010/11, China’s coffee consumption has grown by an average annual growth rate of 21 per cent. The average annual growth rate for the world was 1.8 per cent, while it was 5 per cent for South Korea, 0.6 per cent for Canada, and 1.6 per cent for India. Despite the huge growth rate, China’s actual volume of coffee consumption was still low at 3.7 million 60-kilogram bags in coffee year 2022/23, 2.1 per cent of the world’s consumption. It’s low compared to leading consumption giants Brazil, which consumed 22.7 million 60-kilogram bags, and America at 25.9 million 60-kilogram bags.

See page 14.

A research team from Nanyang Technological University in Singapore have sequenced 41 wild and cultivated Arabica accessions to facilitate in-depth analysis of its history and dissemination routes, and the identification of candidate genomic regions associated with pathogen resistance. This included an 18th century type specimen, provided by the Linnaean Society of London, considered the world’s oldest active society devoted to natural history; 12 cultivars with different breeding histories; the Timor hybrid and five of its backcrosses to Arabica; and 17 wild and

The first Cup of Excellence auction was held 25 years ago.

three wild/cultivated accessions collected from the eastern and western sides of the Great Rift Valley.

See page 22.

Australia-based specialist manufacturer of coffee machine cleaning products Cafetto is certified by many globally recognised industry bodies, including Hazard Analysis and Critical Control Points for food safety, and multiple International Organization of Standardization (ISO) certifications. These include ISO 9001 for quality management, ISO 22000 for food safety management, and ISO 14001 for environmental management.

See page 32.

The 2024 edition of the Melbourne International Coffee Expo (MICE) saw 10,897 visitors walk through the doors of the Melbourne Convention and Exhibition Centre in Australia. Event organisers are already underway in planning MICE2025, which will make its permanent move back to its original calendar month, from 20 to 22 March. Next year’s event is on-track to be even bigger and better, with more than 40 per cent of stands already sold at the conclusion of the 2024 event.

See page 52.

Researchers at University of New South Wales, Australia, have developed a new

brew method that creates cold-brew style coffee in under five minutes, as opposed to the traditional method that takes around 24 hours. According to the research, which uses ultrasonic waves, the setup can double the extraction yield and caffeine concentration compared to normal brewing techniques.

See page 58.


As part of the French Agricultural Research Centre for International Development (CIRAD)’s review into current methodologies for green coffee’s environmental impact, it identified and assessed 34 studies, alongside international agricultural guidelines on measuring carbon footprints. The studies were representative of the many different regions and settings in which coffee is grown. For example, 72 per cent of all studied farm systems were located in Central and South America – making up 70 per cent of global coffee production.

See page 18.

With a turnover of €30 million (roughly US$32 million), Italian roasting group Caffè Diemme exports to over 40 countries. In order to meet its high-level demands for quality coffee in the HoReCa sector, Caffè Diemme has embraced IMA

Petroncini’s expertise for the past 15 years in providing engineering solutions for coffee roasting and processing. In its new factory, IMA Petroncini has installed a complete processing plant to handle the reception of green beans to the storage of roasted coffee.

See page 26.

Swiss coffee machine manufacturer

Franke has company branches that extend to more than 320 master distribution partners across 80 countries. To take its connection even further, however, Business Development Managers (BDMs) are present in three key regions including the Americas; Europe, Middle East, and Africa; and the Asia Pacific region. Each is responsible for the continuous expansion and further development of the business in their designated sector, and report to Vice Presidents (VPs).

See page 34.

Cama Group’s new Monoblock Top Loading system can pack up to 1800 products per minute, which is around 75 boxes per minute. According to Group Sales Director Alessandro Rocca, the modular system makes packaging of multipack boxes much more efficient and reduces the packing line’s footprint on the factory floor by up to 30 per cent.

See page 38.

Since Cimbali Group purchased Slayer Espresso in 2017, its partnership has focused on improving the manufacturing processes. A new factory facility has seen the machine manufacturer’s capacity almost triple, with the production capacity rising from 2000 to 5000 machines annually. According to Cimbali Group, having a state-of-the-art facility is critical to support all of the brands it represents.

See page 40.

US$6.2 million

The cost of the new Coffee Centre, which opened at University of California, Davis in May.

The MTL’s circular track reduces factory footprint by around 30 per cent.
Image: Connor Surdi, Starbucks.
Brady Brewer is the newly appointed Starbucks International CEO after 23 years with the company.


Starbucks International CEO Brady Brewer on celebrating 25 years in South Korea, focusing on global expansion, and doing so by building a more connected society.

BRADY BREWER is a name so aptly fitting for a senior leadership position at Starbucks that some may even suggest it were fate. But Brewer’s passion and steadfast commitment to upholding Starbucks’ mission have seen him appointed International CEO on his own accord, in a newly created role to advance the company’s long-term plan for sustainable growth.

Known as the Triple Shot with Two Pumps Reinvention Strategy, this pillar includes elevating the Starbucks brand, strengthening digital capabilities, and being ‘truly global’. While some may attest the international roaster already is, for Brewer, it means unlocking efficiency and reinvigorating partner culture at an accelerated rate.

“In the next year, our goal is that three out of four new store openings will be outside the United States (US), as we move towards our aspiration of growing to 55,000 stores globally, so there is a significant focus on becoming truly global as a company,” Brewer tells Global Coffee Report.

For the first 90 days in Brewer’s new role, he listened to and learned from Starbucks partners around the world, hearing their

stories and how the coffee giant has offered them a place of belonging.

“Their stories reinforce the belief that this work is impactful to not just our partners, but our communities and our customers,” Brewer says.

“I am honoured to be working alongside such a deep bench of talent on the international team and am excited to see what we can accomplish with a renewed focus on customer experience.

“We all seek meaning in our work and, after almost 23 years, I still find it every day at Starbucks.”

Brewer’s career progression at Starbucks is a time line of growth. He first joined Starbucks in 2001 as a Marketing Manager because he genuinely believed in the company’s mission, which although has evolved, is about building connections and doing good in the community – for Starbucks’ partners and the environment.

“I want to focus on one word: community. The community we talk about at Starbucks isn’t just where you live, or who your family are, but also your identity. With our mission, we want our partners, customers, and stakeholders to know every identity can find connection and a place of belonging

within the Starbucks community,” Brewer says.

“There is an epidemic of isolation and loneliness around the world and we see people are feeling more disconnected and further apart. I believe in the power of connection through coffee. At Starbucks, we work to create a Third Place (the place in between home and workplace) for our communities to connect and for our partners to feel a sense of belonging.

Starbucks, alongside the entire coffee industry, has the power to help build a more connected society. That may seem lofty, but it’s real.”

Like Starbucks, Brewer is a Seattle native, with the appreciation for coffee and coffee culture engrained in the DNA of those from the Pacific Northwest. Over Brewer’s almost 23 years working at Starbucks, his understanding of the bean-to-cup coffee journey has been strengthened by visiting the farms Starbucks sources from, working behind the bar in stores, and immersing in everything in between. In his office, Brewer keeps several photos of a farm he visited in Sumatra to remind himself of the producers who grow Starbucks coffee, and their commitment to the craft.

the perfect fit for the company’s growing international footprint, South Korea made sense due to the country’s strong affinity for coffee drinking in beautiful spaces. It’s loyalty to Starbucks has never wavered.

South Korea has become Starbucks’ fourth largest market by store count with 1919 stores to date in 81 cities, surpassed only by the US, China, and Japan.

“Starbucks was among the first international coffee companies that introduced South Koreans to a new style of café culture,” Brewer says. “Starbucks has played a part in revolutionising South Korea’s café culture, introducing the Third Place concept and turning coffee shops into places to work, study, socialise, and network.”

Today, Brewer says Seoul is among one of the cities with the highest density of premium coffee shops per 1000 people in the world, with one of the highest number of Starbucks in one city. According to Boston Consulting Group research, South Koreans in particular have the highest coffee penetration in the Asia Pacific at approximately 91 per cent.

South Korea has also been a country of Starbucks firsts. In 2014, it launched Starbucks’ mobile ordering and pickup

systems and user interfaces globally.

The roaster is passionate about nurturing the potential of its Korean partners. Starbucks recently celebrated the graduation of 46 partners who earned their bachelor’s degrees as part of the Starbucks Korea College Achievement Plan. Since its inception in 2016, more than 400 partners have graduated from the program.

Starbucks Community Stores have also expanded, with eight dedicated intentional spaces creating pathways and opportunities for youth empowerment. It includes Starbucks’ largest Community Store in Seoul, Jongno R, covering more than 1000 square meters; Kyungdong 1960, the restoration of the long-standing Kyungdong Market store; and the Seoul National University Dental Hospital Community Store. This inclusively designed store focuses on expanding career opportunities for Starbucks partners with disabilities.

“Starbucks Korea’s commitment to creating opportunities through its eight Community Stores, supporting causes from inclusion to youth employment and community development has endeared the brand to the market. Collectively, these Community Stores have contributed over KRW4.2 billion (about US$3 million),

the market partners with local government bodies to support 14 neighbourhood cafés, owned and operated by local welfare centres and non-profits. Starbucks provides barista training, supports beverage creation, and the construction of the stores.

The roadmap ahead

Under the fourth strategic pillar of Starbucks’ Reinvention Strategy, the company is focused on unlocking efficiencies both in and out of stores, with the goal to generate US$3 billion in savings over three years, and US$2 billion outside the store.

“Our stores are running better than ever before, and our strategy has continued to unlock meaningful efficiencies and reductions in product and distribution costs, driven by supply chain improvements in procurement, transportation, and sourcing. We’re doing this while making the job more rewarding for our partners,” Brewer says.

“We are actively focused on enhancing operational throughput by equipping our partners with the right processes and tools. For instance, in our US stores, we have invested in equipment innovation, process improvements, staffing, scheduling, and

Brady’s office features photos of an origin trip to Sumatra to remind him of the people and commitment behind the Starbucks product.
Image: Starbucks.

waste reduction initiatives. This improved operating foundation is helping stores to run more smoothly.”

In the US, Brewer says Starbucks is enhancing its ability to meet peak demand periods, including mornings, weekends, and unmet overnight demand. Its goal is to maximise this potential through new product offerings, strategic collaborations, targeted marketing, and improvements to the in-store experience. Additionally, it will introduce more relevant rewards and new products for US customers, while maintaining its focus on core coffeeforward offerings.

Meanwhile, Starbucks’ international business, which includes Asia Pacific, Japan, Latin America, and Europe, the Middle East and Africa, under Brewer, remains an important part of its long-term growth strategy.

“We see many bright spots in the road ahead in our long-term international growth strategy. Our ability to develop new stores is a core strength of our business, and our focus on locally relevant product innovations in our markets positions us for continued growth,” Brewer says.

“We have recently expanded to Honduras and Ecuador, and along a continuous path of growth, our global footprint is expanding to more than 39,000 stores across 88 markets today, putting us well on the path to 55,000 stores by 2030.”

To get there, Brewer says the company will continue to transform, customise, and innovate while remaining locally relevant to the communities it serves – a strategy that’s served the roaster well throughout its nearly 30-year history in 84 international markets, with more than 20,000 stores outside of North America.

“Emerging markets present a significant opportunity. Today, Starbucks is only 19 per cent penetrated with an over 10,000-store long-term capacity in the markets of India, Southeast Asia, and Latin America,” Brewer says.

“Our business is a human-connection business, and industry knowledge and market expertise has been a key factor in bringing the ‘Starbucks Experience’ markets globally in a way that honours the regional heritage, upholds Starbucks’ mission, and delivers an elevated experience to our partners and our customers.”

For each new market Starbucks enters, success is measured on the strength of long-term partnerships with licensed business operators, which represent more than 50 per cent of Starbucks’

international portfolio. Starbucks currently has 27 licensed business operators across Europe, the Middle East, and Africa; and Asia Pacific, Latin America, and the Caribbean (LAC).

Past meets present

Starbucks started as a small shop in Seattle selling whole bean coffee. It is now a global

Milano Duetto, or in stores where our customers are telling us they want seasonal drinks inspired by beverages from around the world, like our popular Summer Berry Refreshers,” Brewer says.

Equally, he says the most pivotal moments in Starbucks history have resulted from listening to its partners and making big changes. This includes

Kyungdong 1960 is Starbucks Korea’s fifth Community Store in Seoul.
Image: Starbucks.

digital experience of customers, and building stores and formats that meet community needs.

“We do all of this while remaining fiercely attached to our authenticity and steeped in our mission, values, and promises. For example, we recently announced the certification of our 6000th Greener Store, which is a significant achievement and a demonstration of our environmental promise in action. In fact, all new stores in certain markets, like those in Latin America, will be built in the Greener Stores framework going forward,” Brewer says.

“This shows how, as we’ve grown, we’ve used our scale for good – Starbucks is a global company and that means we have global impact in the work we do.”

The longevity of Starbucks as a 53-yearold company and an internationally loved brand starts with its partners, and a commitment to exceed their expectations and needs. Each day, Starbucks partners connect with customers and craft inspired beverages. Partner culture is steeped in Starbucks’ mission and collective values of craft, results, courage, belonging, and joy.

“Building on this, our worldwide brand remains resilient and strong, and our leadership in coffee is unmatched. We are a brand known for the premium value we provide. A key pillar of our strategy is to elevate our brand, and we do this by

driving compelling product innovation, building great stores, and operating great stores,” he says.

“At Starbucks, our possibilities as a company are limitless and we are relentlessly focused on uplifting our customers, contributing positively to our communities, and serving as a bridge to a better future for our partners.

role in building the Starbucks legacy.”

For Brewer, that personal contribution will come through elevating the good work of the people on his team and throughout the organisation.

“Their commitment to our promises and to doing good in the world is unparalleled,” he says. “My job is to empower our partners to be their best, then get out of the

Starbucks The Bukhansan store blends city life in Seoul, South Korea, with serenity in nature.
Starbucks opened its first store in Seoul, South Korea, in 1999 and it remains the company’s fourth largest market.
Image: Starbucks. Image: Starbucks.

We are relentlessly focused on uplifting our customers, contributing positively to our communities.

Image: Connor Surdi, Starbucks.

China by numbers

The International Coffee Organization details a country with the potential to have a bright and formative future in coffee. It explains where growth opportunities lie, and why it’s time for the lingering superpower to enter coffee diplomacy and become more firmly integrated in the coffee value chain.

CHINA IS OFTEN described as the land of opportunity, a country of potential, and driver of growth. Yet, no matter which way it’s framed, China is an economic superpower and populous country that’s in the process of carving its own unique place within the global coffee industry. But, how do we quantify it?

Since coffee year 2010/11, China’s coffee consumption has grown by an average annual growth rate of 21 per cent. The average annual growth rate for the world was 1.8 per cent, while it was 5 per cent for South Korea, 0.6 per cent for Canada, and 1.6 per cent for India, a country comparable to China in terms of population size, and also shares the tradition of being tea drinkers.

There are numerous reasons for the

relatively low consumption of coffee in China, but the primary reason is that it was, and still is, a tea drinking country. However, we can clearly see it is changing.

Despite the huge growth rate, China’s actual volume of coffee consumption was still low at 3.7 million 60-kilogram bags in coffee year 2022/23, 2.1 per cent of the world’s consumption. It’s low compared to leading consumption giants Brazil, which consumed 22.7 million 60-kilogram bags, and the United States at 25.9 million 60-kilogram bags. However, China’s consumption volume is only slightly above the 2.9 million 60-kilogram bags consumed in South Korea, comparable to the 3.8 million 60-kilogram bags of Canada, and more than double that of India, which stood at 1.6 million 60-kilogram bags.

The potential for growth is enormous. China’s current population is over 1.4 billion people, with current potential coffee drinkers representing just over 10 per cent of the population. The consumption of coffee per capita, however, is only 0.15 kilograms. Compare that to the world’s 1.36 kilogram per capita. Simple mathematics suggest China’s demand for coffee will increase to 31.7 million 60-kilogram bags if it drank the average volume of world consumption. At the same time, it would make China the single largest market for coffee in the world.

Young and urban

The change and growth of China’s coffee market is centred around first and second-tier cities, the divide of provinces

and large cities around coastal provinces by economic ranking. Typically, they are driven by white-collar workers with a higher level of education and a high income. According to the National Bureau of Statistics of China, an estimated 4.7 million people per year graduate with a bachelor’s degree, while there are more than 127.9 million people in total who are graduates of institution of higher education or above in the past 20 years. In 2023, 10.5 million graduates of institution of higher education or above were released into the workforce, adding to the rank of ‘potential coffee drinkers’. Between 2004 to 2023, the average was 6.4 million graduates.

The age profile of Chinese coffee drinkers is narrow, centred around 20 to 40 years old. According to Daxue Consulting, 25 to 34 year olds accounted for 36 per cent of China’s coffee consumption in 2021, followed by 35 to 44 year olds at 30 per cent, 45 to 54 year olds at 17 per cent, 18 to 24 year olds at 12 per cent, and 55 to 64 at 5 per cent.

At the end of 2023, there were 202 million 25 to 34 year olds in China, 208 million 35 to 44 year olds, and 232 million 45 to 54 years old. More importantly, the future generation of coffee drinkers, those under 24, account for 153 million, split between 79 million 15 to 19 year olds, and 74 million 20 to 24 year olds.

Where shall we head to?

Looking at both home and out-of-home consumption and related forms of coffee, at the end of 2020, there were 21,163 shops in first-tier cities (such as Shanghai, Beijing, Guangzhou, and Shenzhen),

31,699 in new first-tier cities (Chengdu, Hangzhou, Chongqing, and Wuhan, for example), 28,358 in second-tier cities (such as Xiamen, Fuzhou, Shijiazhuang, and Nanning) and 27,247 in third-tier and below cities (typically with small economies and populations, and are based further away from the coastline). Of these, 94,401 were independent shops according to an April 2021 Deloitte China white paper on China’s freshly brewed coffee industry.

Of all the coffee consumed, ready-todrink coffee and instant coffee made up the majority. At the end of 2021, these two categories represented 50.3 per cent of the market, followed by fresh brewed coffee at 37.7 per cent, according to China Briefing’s 2022 report ‘China’s Coffee Market: Production, Consumption, and Investor Prospects’.

Where’s my coffee?

In 2010, China was importing all forms of coffee from 72 countries. That figure has risen to 75 countries as of 2023. Fourteen years ago, the number of origins of green beans imports were very limited, with just three countries accounting for 95 per cent of the total in 2010, and the remaining 5 per cent shared with 35 other origins. However, since then, China has diversified its source of green beans imports to include Brazil, Ethiopia, Colombia, Vietnam, Indonesia, Guatemala, and Uganda. These countries accounts for 96 per cent of China’s total imported coffees in 2023, with the remaining 4 per cent accounted for by 28 other countries. In 2020, the bulk of China’s imported coffee was green beans, accounting for 80.7 per cent of total imports, followed by soluble coffee at 10.5 per cent and roasted at 8.8 per cent in 2010. It has not changed much, with the respective share at 73 per cent, 18.3 per cent, and 8.7 per cent in 2023. The volume of imports, on the other hand, has increased more than five-fold, rising from 0.57 million 60-kilogram bags in 2010 to 3.2 million 60-kilogram bags in 2023. The volume of green beans specifically has jumped from 0.46 million 60-kilogram bags in 2010 to 2.33 million 60-kilogram bags in 2023.

The import unit value of green beans, however, is relatively low compared to China’s Northeast Asian neighbours of Japan, Republic of Korea, and Taiwan. In 2010, China’s unit value was an average 54 per cent of the three neighbouring countries. However, by 2023, it had increased to an average 97 per cent. Since 2019, China has been spending more

Graphs: International Coffee Organization.
Graph 1: Share of total imports of coffee
Graph 2: Ratios of China’s import of green coffee

per pound on green beans compared with Japan.

Of course, China is a coffee producing country, and as such, coffee is also sourced internally. Yunnan is the main source of domestic supply, with more than 80,000 hectares, producing more than 2.3 million bags. The province accounts for approximately 95 per cent annual output of China. The remaining 5 per cent is farmed in Fujian, Hainan, and Sichuan.

Arabica makes up the bulk of China’s coffee production, around 90 per cent,

mainly Catimor (specifically CIFC 7963), which were planted from the late 1980s onwards, along with S288. In addition, there are 26 varietals of coffee farmed commercially in China, 20 Arabicas and six Robustas, with fully washed processing the main method.

Goodbye Robustas, hello Arabica

China was a Robusta country, with it accounting for 86 per cent of the total green beans imports in 2010, followed by Brazilian Naturals, which accounted for

10 per cent. In 2023, the picture altered dramatically, with Brazilian Naturals accounting for 59 per cent of the total green beans imports, with Robustas relegated to third place with 12 per cent share. Colombian Milds now occupies second place, holding 20 per cent share.

Green bean exports into China

Brazil, naturally, was the biggest origin supplying Brazilian Naturals to China in 2010, and by 2023, the origin’s grip on the market only solidified, increasing its share to 89.8 per cent. Moreover, the Brazilian Naturals market is highly concentrated, with the top three origins accounting almost 100 per cent in 2023.

Vietnam was almost the only origin from which Robustas were imported, accounting for 98.2 per cent in 2010. By 2023, Vietnam was set to lose a significant market share to Indonesia and Uganda, with its portion of Robustas falling to 63 per cent.

Unsurprisingly, Colombia was, and still remains, the dominant origin for production of Colombian Milds. Between 2010 and 2023, the absolute volume of the Colombian Milds increased to 0.55 million 60-kilogram bags from below 10,000 60-kilogram bags.

The landscape of Other Milds is more competitive as compared to the other groups without an origin with a majority

Graph 3: Export of green beans to China by groups
Graph 4: Export of green beans to China by groups
Graph 5: Green bean exports to China – Brazilian Naturals

market share. In 2023, Ethiopia was the single largest exporter of the Other Milds to China, accounting for 38 per cent share of 0.23 million 60-kilogram bags market, followed by Guatemala and Papua New Guinea with 27 per cent and 15 per cent share, respectively. It is a significant market change versus 2010, when Honduras was the biggest source of the Other Milds for China with 34 per cent of the market and Costa Rica holding 8 per cent share. In 2023, these two origins held 1 per cent and 3 per cent share of the market respectively.

The magic number

The global coffee industry is vibrant and universally linked, growing commercially in 77 origins, and shipped beans travelling

to more than 230 countries. Over three billion cups are consumed every day, and it earns more than US$25 billion per year for the exporting origins, engages 12.5 million farms and 25 million family farmers, and directly employs around 125 million in its farming.

China’s size, wealth, and lack of penetration by coffee in regards to relative consumption at just 0.15 kilograms per person, makes it a country all eyes are on. China will potentially become integral to the brighter future for the industry, and as such, must look to become more firmly integrated into the global coffee market and its value chain. It is noticeable China is not yet

a member of any international forums on coffee, so now could be a good time to change that status and join the ICO coffee family and enter into coffee diplomacy. There isn’t a magic number to explain what’s happening in China, just numbers, lots of numbers, and a lot of potential to use them for good. GCR

For more information, visit

This article was prepared by Dock No, International Coffee Organization (ICO) Statistics Section, the Statistical Coordinator of the Statistics Section of the ICO.

Graph 6: Green bean exports to China – Robusta
Graph 8: Green bean exports to China – Other Milds
Graph 7: Green bean exports to China – Colombian Milds

Coffee’s carbon footprint

A new


review explores how to best standardise the measurement of green coffee’s environmental impact. Global Coffee Report examines the diverse strategies and why more accurate modelling may be needed.

ACCORDING to the Institute for Scientific Information on Coffee (ISIC), a non-profit organisation dedicated to contributing and consolidating balanced scientific information on coffee production and consumption, measurement of green coffee’s carbon footprint has varied traditionally, as is often the case for agricultural lifecycle assessments.

To reveal a more precise picture, ISIC commissioned the French Agricultural Research Centre for International Development (CIRAD) to review current methodologies for green coffee’s environmental impact.

“Life Cycle Assessment (LCA) studies, which look at the coffee across the whole supply chain, from input production to post harvest, are needed to inform us about reduction in impacts. However, there is a lack of comprehensive understanding of the variability of existing LCA results, impacts of the cropping systems, and their tradeoffs along the supply chains,” says Cécile Chéron-Bessou, lead CIRAD researcher on the review.

The review, published in Sustainable Production and Consumption in April 2024, was conducted in parallel to a more detailed CIRAD report on behalf of ISIC, Review on Green Coffee Carbon Footprint, which provides a series of recommendations to standardise the measurement of coffee’s carbon footprint.

“We studied the coffee LCA from input production to the final cup. The broader the scope, the more detail you need, and the more variability there is. The guidelines for assessing the perennial cropping system are also quite flexible, given how long the coffee lifecycle is. These are contributing factors as to why it’s traditionally been so hard to measure the environmental impact of coffee,” Chéron-Bessou says.

CIRAD identified and assessed 34 studies, alongside international agricultural guidelines on measuring carbon footprints. The studies were representative of the many different regions and settings in which coffee is grown. For example, 72 per cent of all studied farm systems were located in Central and South America – making up 70 per cent of global coffee production.

“Coffee is grown in the tropics and consumed all around the world. The great diversity of agricultural systems in the tropics and the various trade routes give rise to very diverse supply chains with contrasted potentials and performance. Coffee can notably be grown in agroforestry plots. On the other hand, several studies have shown the climate sensitivity of coffee and the variable impact of climate change on coffee suitability, yield, and farmers’ livelihoods. Both mitigation and adaptation strategies require quantifying the performance and improvement opportunities, while accounting for the diversity of the production systems,” says Chéron-Bessou.

“During our research, we found a lot of studies only reviewed one year of data. If you only look at a year with good climate, or at a coffee plant’s peak production period, the results would be very different compared to accounting for the whole coffee cycle.”

The total carbon footprint of green coffee was found to also vary depending on a number of key factors. These include

The French Agricultural Research Centre for International Development (CIRAD) conducted a review of current methodologies for green coffee’s environmental impact.

LUC or human-driven changes in use or management of land, varying levels of nitrogen fertiliser usage, and coffee residues from pruning, leaf litter, and coffee husks. The emissions produced vary as they decompose and release stored carbon. Another key factor is wet process emissions, which occurs during the cleaning and fermentation of coffee cherries in water before drying the beans.

According to ISIC, globally there is rising awareness of the possible detrimental impacts of human activities on the environment, and an increasing realisation that enhanced sustainable practices will help secure coffee as a viable commodity over the long term.

As such, ISIC is supporting independent scientific research, such as the CIRAD study, on measurement and mitigation of the environmental impacts of coffee farming.

“We share the goal with ISIC that if you want to understand and promote sustainable practices, you need field data to comprehend how you can do this,” ChéronBessou says.

“We were surprised to find that some

studies that looked at coffee’s carbon footprint took data from the internet or existing literature, plus information from suppliers, and mixed it all together. In some cases, this provided inconsistent data. For example, a study looked at coffee from Brazil, Colombia, and Vietnam, but only

used data about Brazil’s averaged farming systems. Hence, the information was not accurate, as cropping systems in Brazil and Vietnam can be very different.”

Chéron-Bessou says the quality of the LCA of coffee drinks will mostly depend on inventory data used to characterise the

The Coffee Plant you dream of.

According to ISIC, globally there is rising awareness of the possible detrimental impacts of human activities on coffee agroforestry plantations.

green coffee impacts, at least in the case of black coffee drinks without any added sugar or milk.

“Therefore, even at the coffee drink level, it is highly recommended to use primary inventory data and to avoid using too many proxies for green coffee suppliers based only on the country of origin and not considering the technical specificities of the

In order to improve the robustness and accuracy of LCA of green coffee, ChéronBessou and colleagues recommend three key actions.

The first is consistently applying the Intergovernmental Panel on Climate Change (2006) guidelines for land use and LUC accounting.

“This means clearly differentiating

carbon, over at least 20 years, and shortterm biogenic carbon turnover, analysing transparently all carbon pools, including soil organic carbon. We also advise properly modelling the perennial crop cycle, accounting for a weighted average of inputs and outputs along the cycle, depending on the various development stages,” she says.

The second is quantifying all direct and indirect emissions in the field, including all amendments, mineral, organic, and crop residues.

“We also advise checking the mass balance along the supply chain, including beyond the plantation, in order to ensure all co-products or wastes are considered and their emissions from treatment, recycling, or disposal can be tracked,” ChéronBessou says.

At the coffee plantation level, ChéronBessou adds that more primary data would be needed to better account for the cropping system complexity and interactions among crops within agroforestry systems, and to better characterise the emission profiles from organic fertilisers.

“The coffee husk from dry processing or coffee pulp from wet processing can be composted, thereby stabilising the organic fertilisers while reducing the economic

According to Chéron-Bessou, it is important to understand coffees’ LCA to help producers navigate the impacts of climate change.
More primary data, including the whole perennial cycle starting at the nursery, is needed to better account for the cropping systems’ complexity and diversity.

and environmental costs. Also, when you prune the coffee tree, this wood can be reused as firewood, substituting firewood extraction related to deforestation for instance,” she says.

In addition, Chéron-Bessou says knowing which materials contribute to greenhouse gas emissions can help farmers reduce environmental impacts while improving practices.

The final key action to conduct is more studies at the primary processing level to investigate the various processing routes, especially to uncover the potential great diversity from small-scale artisanal up to industrial large-scale processing for all three routes: wet, semi-wet, and dry.

“In particular, there is a critical lack of information and data to characterise all potential impacts of wet processing, depending on the processing scale, the fermentation duration, the amount of wastewater, and the duration and efficiency of the treatment before discharge,” ChéronBessou says.

However, she recognises such data is not widely available. The type of coffee drink will also influence the final impacts. This

means the consumers’ choices may count notably in terms of relative impacts of the brewing method and packaging.

According to Chéron-Bessou, it is important to understand coffees’ LCA to help producers navigate the impacts of climate change.

“If you can’t precisely measure the impact, it’s harder to improve your farming practices. The idea of looking at the whole supply chain is also to avoid what we call hidden impact shifting, meaning if you improve farming practices and it detrimentally impacts the rest of the supply chain,” she says.

simplifications and choices, the review may serve to unify the measurement of the environmental impact of coffee.

“A key principle for these assessments is absolute transparency around the exact choices and assumptions made as part of modelling. We hope our review will serve as a robust tool for transparent and sound measurement of green coffee’s carbon footprint, helping farmers and researchers to support good practices for sustainable coffee growing,” she says. GCR

To improve the robustness and accuracy of LCA of green coffee, Chéron-Bessou and colleagues recommend three key actions.

An ancient Arabica tale

Dr Jarkko Salojärvi charts the family history of Arabica, highlighting improved knowledge to establish the next generation of breeding, accelerated development of cultivars, and better disease resistance.

CAST YOUR MIND back half a million years ago. It was a time when Neanderthals traversed Asia and Europe, megafauna roamed the Earth during the Pleistocene era, and according to new research, when Coffea arabica was first sighted.

In the study, published in April 2024 in Nature Genetics and entitled ‘The genome and population genomics of allopolyploid Coffea arabica reveal the diversification history of modern coffee cultivars’, researchers suggest that Arabica developed 350,000 to 610,000 years ago in the forests of Ethiopia via natural mating between two other coffee species: Coffea eugenioides (Eugenioides) and Coffea canephora (Robusta).

“We’ve used genomic information in plants alive today to go back in time and

paint the most accurate picture possible of Arabica’s long history, as well as determine how modern cultivated varieties are related to each other,” says Jarkko Salojärvi, Assistant Professor at Nanyang Technological University and Principal Investigator at University of Helsinki.

The study found Arabica’s population waxed and waned throughout Earth’s heating and cooling periods over thousands of years, before eventually being cultivated in Ethiopia and Yemen, then spread throughout the world.

The new reference genome was accomplished by using DNA sequencing technology and advanced data science.

The research team sequenced 41 wild and cultivated accessions to facilitate in-depth analysis of Arabica history and dissemination routes, and the identification

of candidate genomic regions associated with pathogen resistance. This included an 18th century type specimen, provided by the Linnaean Society of London, considered the world’s oldest active society devoted to natural history; 12 cultivars with different breeding histories; the Timor hybrid and five of its backcrosses to Arabica; and 17 wild and three wild/ cultivated accessions collected from the Eastern and Western sides of the Great Rift Valley, stretching from Southeast Africa to Asia.

“We did several things to come up with the best possible genome. Firstly, the accession we chose as reference is an aberrant individual with only one copy of each chromosome. Usually in diploid species, like us humans, our chromosomes come in pairs, one from the mother and

the second from the father, but in this individual, there was only one copy of each chromosome. We call it a di-haploid (‘di’ meaning it copies genomes from Robusta and Eugenioides). With one copy per chromosome, we didn’t have to worry about the differences between the paternal and maternal genomes,” Salojärvi says.

“Second, we read the genome using the latest genome sequencing technology

PacBio HiFi, which allows virtually errorfree reading of genome fragments of over 20,000 to 30,000 bases. Like in the old technology, we still need to fragment the DNA into millions of small pieces that are then read in parallel, but because there are no errors finding overlaps between these fragments, it is much easier than using the old technology.”

Salojärvi says the assembly step produces long continuous stretches of genome sequence, but they are not yet organised into chromosomes.

“To do this, we used one more technology, chromosome conformation capture, which

We’ve used genomic information in plants alive today to go back in time and paint the most accurate picture possible of Arabica’s long history.

finds the 3D-structure of the chromosomes and is able to tell which pieces of DNA belong to which chromosome, and also their relative position.”

To sequence the 41 wild and cultivated accessions, Salojärvi says the team sequenced the samples using shotgun

sequencing (short DNA fragments of only a few hundred bases) and aligned these reads against the reference genome.

“This made it possible to identify small differences and mutations between the different accessions. These mutations accumulate at a constant rate in the genome, which makes it possible to calculate the timings of different events,” he says.

Independent evolution

According to the study, the initial crossbreeding that created Arabica was done without any intervention from humans.

Scientists have had a hard time pinpointing exactly when — and where — the natural hybridisation between Robusta and Eugenioides took place, with estimates ranging everywhere from 10,000 to one million years ago.

“Usually the historical place of origin is identified with fossil evidence. However, the problem is that dead plants decompose

Jarkko Salojärvi is Assistant Professor at Nanyang Technological University and Principal Investigator at University of Helsinki. Image: NTU Singapore.


easily and very rarely leave fossils that can be analysed. This means we are left with methods that use genome data, but we didn’t have a genome we could use for this,” says Salojärvi.

“Our analysis is likely not the final word in pinpointing the hybridisation event, because we were limited by the number of accessions. For conclusive analysis we would need access to wild populations in Ethiopia, South Sudan, and Yemen, but these are hard to get because of the various humanitarian crises going on in these areas.”

To assess the initial crossbreeding that created Arabica, Salojärvi says the team looked at the data in several different ways.

“One was to look at these mutations in the different accessions and estimate the time when they are all reduced to one common ancestor with no mutations. Secondly, was to compare the genes between the diploid

progenitors and the Arabica subgenomes and calculate the number of mutations between them. Knowing how fast they accumulate in the genome tells us about the time between the common parent for Arabica and the diploid parents,” he says.

“Finally, we looked at the rates at which genes are lost in the genome. Gene loss is a standard process of how genomes evolve and how species become different from each other through time. This loss rate gave us one more estimate. Combined, these estimates gave us a time window of 350,000 to 610,000 years ago.

“In other words, the crossbreeding that created Arabica wasn’t something that humans did. It’s pretty clear that this polyploidy event predated modern humans and the cultivation of coffee.”

Building the family tree

Coffee plants have long been thought to

have developed in Ethiopia, but varieties that the team collected around the Great Rift Valley displayed a clear geographic split. Most of the wild varieties studied originated from the western side with three from the eastern side. All the cultivated varieties, however, originated from the eastern side closest to the Bab al-Mandab strait which separates Africa and Yemen.

This would align with evidence that coffee cultivation may have started principally in Yemen, around the 15th century. Indian monk Baba Budan is believed to have smuggled the fabled ‘seven seeds’ out of Yemen around 1600, establishing Indian Arabica cultivars and setting the stage for coffee’s global reach today.

“It looks like Yemeni coffee diversity may be the founder of all of the current major varieties. We tracked all the Bourbon, Typica, and Indian cultivars to a common

Researchers suggest Arabica developed 350,000 to 610,000 years ago in the forests of Ethiopia. Image: NTU Singapore.

origin in Yemen,” Salojärvi says. “Coffee is not a crop that has been heavily crossbred, such as maize or wheat, to create new varieties. People mainly chose a variety they liked and then grew it. So the varieties we have today have probably been around for a long time.”

According to the study, modern genomic tools and a detailed understanding of the origin and breeding history of contemporary varieties are vital to developing new Arabica cultivars, better adapted to climate change and agricultural practices.

“The genome allows us to use modern breeding techniques to develop improved cultivars much faster. There is still some work required, but the genome will help us get there,” Salojärvi says. “In future, we won’t have to wait for the individuals to bear berries but instead can predict already from the genome information which ones will be good for the next generation of breeding. We also have one candidate region to study for coffee leaf rust resistance.”

The reference genome was also able to

The crossbreeding that created Arabica wasn’t something humans did. It’s pretty clear this polyploidy event predated modern humans and the cultivation of coffee.

Jarkko Salojärvi


shed more light on how one line of Arabica varieties obtained strong resistance to the coffee leaf rust disease.

The Timor variety formed in Southeast Asia as a spontaneous hybrid between Arabica and one of its parents, Robusta,

a species more resistant to disease than Arabica.

“This means when Robusta hybridised itself back into Arabica on Timor, it brought some of its pathogen defence genes along with it,” says Salojärvi.

Breeders have tried replicating this crossbreeding to boost pathogen defence. The new Arabica reference genome allows present researchers to pinpoint a new region harbouring members of the RPP8 resistance gene family, as well as a general regulator of resistance genes, CPR1.

“These results suggest a novel target locus for potentially improving pathogen resistance in Arabica,” Salojärvi says.

The genome provided other new findings as well, including which wild varieties are closest to modern cultivated Arabica coffee. Researchers also found that the Typica variety, an early Dutch cultivar originating from either India or Sri Lanka, is likely the parent of the Bourbon variety, principally cultivated by the French.

“Our work has not been unlike reconstructing the family tree of a very important family,” Salojärvi says. GCR

Perfect pairing

IMA Petroncini details its long-standing partnership with Caffè Diemme, and how it’s helped the brand achieve high-quality coffee by installing green bean cleaning and handling systems.

GIANNANDREA DUBBINI, President of Italian roaster Caffè Diemme, is the grandson of Founder Romeo Dubbini, and the third generation to oversee the expanding company.

“Caffè Diemme was founded in Padua in 1927 by my grandfather, who was then succeeded by my father Giulio. Today, my brother Federico and I are deeply involved in the company. We are a family business, but with a considerable enterprise dimension and an international outlook,” says Dubbini.

“We export to 40 countries, and are very focused on the HoReCa (Hospitality, Restaurant, and Catering) channel, and therefore, top-quality coffee beans. In 2022, we also acquired [Italian coffee roaster] Mokasirs, so we are now a structured group with a turnover of about €30 million (roughly US$32 million).”

Dubbini says Caffè Diemme’s strength lies in the delivery of its quality coffee for its growing customer base.

“We try to create blends suitable for our consumers, in Italy and abroad, which we facilitate via a coffee academy we created a few years ago. Here, we conduct research

and training, and share our know-how with clients. We support them in achieving the blends they want and endeavour to meet their needs every time,” he says.

In order to meet its high-level demands for quality coffee in the HoReCa sector, for the past 15 years Caffè Diemme has embraced IMA Petroncini’s expertise in providing engineering solutions for coffee roasting and processing.

Luca Giberti, Sales Director of IMA Petroncini, has interpreted Caffè Diemme’s needs from the start.

“I still remember in 2006 when I visited the company’s old facility to discuss the production of the new factory. In 2009, we entered a partnership with Caffè Diemme, installing two roasting machines, as well as green and roasted coffee storage systems,” says Giberti.

“The customer’s demands were high, even at that time. They wanted the highest standards of quality, technology, and safety, as well as total reproducibility of roasting results. Our Petroncini TTA roasters met their expectations in terms of roasting technology and results. Their renowned aromatic and high-quality products for

bars and pastry shops make us proud to collaborate with a great company like Caffè Diemme.”

In the new factory, IMA Petroncini has installed a complete processing plant to handle the process from the reception of green beans to the storage of roasted coffee. According to Giberti, this was done in line with hygienic design specifications to guarantee maximum preservation of product quality and avoid any contamination.

He adds that IMA Petroncini’s engineering solutions for the handling of green and roasted coffee from the silo to the end destination was particularly successful, given the emphasis Caffè Diemme placed on optimisation of space and production requirements.

“A tailored engineering solution should combine the customer’s logistical needs and production expectations with the available space, considering the desired level of automation and processing steps involved in the plant,” he says.

The plant underwent a big improvement in quality a few years ago. Giberti says IMA Petroncini added an optical sorting plant

Images: IMA.
IMA Petroncini installed a complete processing plant – from green bean cleaning to roasting and roasted-coffee storage – in Caffè Diemme’s factory.

for cleaning and handling green coffee in cooperation with Cimbria, a manufacturer of cleaning and sorting equipment for coffee and other products.

“In recent years, IMA Petroncini noted roasting companies have paid more and more attention to in-house raw material treatment due to the increasing impurities present in green coffee and the growing costs of buying it already cleaned,” Giberti says.

“That has allowed for a consequent increase in high performance technologies to guarantee a constant quality level of the raw product, eliminating defects and impurities. It has also increased the value of the end product due to maximum control of the in-house process, especially for big companies that process tonnes of coffee per day.”

Giberti says this is achieved via optical sorting, which he considers to be one of the most advanced technologies on the market thanks to its ability to sort not only by colour, but also shape.

“We usually recommend these machines as an all-round cleaning solution, combined with a sieve. This improves the value of green beans, as it avoids processing defected beans and tarnishing the final coffee taste. Optical sorting machines are available with one to seven chutes to satisfy any production capacity requirement and for multiple passes,” he says.

“It is also a versatile solution as operators can adjust the separation parameters according to the frequency and importance of the defects to be assessed and eliminated. This means having close control over the process. Once cleaning operations have been completed, a weighing station ascertains the weight of the rejected material. Losses in product volume are

compensated for by the incremental value of the sorted product.”

solutions to sort green coffee into multiple passes for accurate cleaning, ensuring it is free from contaminants and dust before it’s sent to the silo or refilled into big bags.

Recently, Caffè Diemme has further improved its coffee quality by installing IMA Petroncini’s Pneumatic Aspiration Transport. This conveying system uses airsuction technology to handle roasted coffee for up to 60 metres, with automatic suction

more efficient and with less bean breakage while still preserving the aroma. This has given us a further boost in quality. Now we can offer a coffee that both looks, and actually is, perfect,” says Dubbini.

Caffè Diemme’s plant expansion has also been integrated with traceability software.

“As soon as the green beans enter the factory and are ready to be cleaned, the system allows you to trace all the stages of the product, from how the coffee is roasted to the final packaging. This ensures the highest efficiency of the production and the certainty of a high-quality product,” he says.

Caffè Diemme’s end product and overall experience with IMA Petroncini is one based on understanding and trust. Giberti adds that it’s not always easy to find the perfect match, but when it’s found, it’s a partnership that must be celebrated and savoured.

“What makes us proud every day is the satisfaction in reaching our goal together with Caffè Diemme at the end of each project,” Giberti says. GCR

For more information, visit

For the past 15 years, IMA Petroncini has worked with Caffè Diemme to enhance the quality of its products.
IMA Petroncini’s engineering solution includes an optical sorting machine which assesses green beans by colour and shape to eliminate defects.

The American dream

The United States is considered a land of opportunity, and Eversys is ready to embrace it. As GCR discovers, the specialty coffee market is hungry for support, and the Super Traditional brand is ready to deliver it.

WHEN EVERSYS first launched in the United States (US) and a salesperson approached Metropolis Coffee Company CEO Anne Djerai with a proposition to work together, she was strong in her response.

“I said, ‘no way will Metropolis work with a super automatic company. Never.’ The salesperson explained that Eversys described its machines as ‘Super Traditional’ and listed what it did, but I didn’t care. I said we would never use it,” Djerai recalls.

“Then for the first time I went to a competitor account to try the coffee and it was so good. The barista said: ‘Yes, it’s [because of] the machine.’ I looked

at it, and it was an Eversys.”

When Djerai finally got her hands on an Eversys machine, she was automatically convinced, but company Owner Tony Dreyfuss needed a little more persuasion. When he asked Djerai which traditional coffee machine they should use for the roaster’s second flagship café at Chicago’s O’Hare Airport Terminal 5, she said “neither”, and suggested a four-group Eversys Shotmaster instead.

“I’d put an Eversys machine on the counter any day of the week, and now it is a showpiece on our T5 café benchtop,” Djerai says.

She says it helps that the model mirrors the design of a traditional espresso

machine, a criterion she believes Eversys has understood well, but it’s also been a decision based on volume and labour needs, considering the country’s staff restraints and training challenges.

Post-COVID, Djerai says the bar has been raised for specialty coffee thanks to more consumers engaging with brewing methods, perfecting their coffee experience at home, and subsequently driving retail sales. What’s been a saviour for Metropolis Coffee Company, however, is the introduction of Eversys machines to balance quality and volume.

“Because of Eversys we don’t have to compromise,” Djerai says. “As roasters, we do so much to keep specialty coffee intact,

Metropolis Coffee Company’s Eversys unit at its new cafe at Chicago O’Hare International Airport.
Image: Metropolis Coffee Company.

not only in the supply chain and sourcing, but the product itself. We don’t roast dark for this reason. We are so particular about maintaining the integrity of the bean that it wasn’t an option to go outside of the standards we were doing.”

As such, Metropolis Coffee Company uses Eversys Enigma, Cameo, and Shotmaster machines to suit its different levels of volume and customer requirements. For the past 20 years, Metropolis Coffee Company has predominantly been a wholesale and distribution business, but organically it’s moved into private label operations for brands throughout the US, and business has “exploded” according to Djerai.

Of all the coffee machine brands the company distributes, Eversys is its biggest equipment partner. It sells machines to large US restaurant groups, one of which is set for further expansion into France and the United Kingdom.

But increasingly, Djerai says the company’s “street cred” in the specialty coffee sector is having strong persuasive powers. “If we say something’s good, it’s good. We’ve converted a lot of people to Eversys, and it’s growing,” she says.

Traditionally in the US, Djerai says specialty and commodity coffee have been viewed as two separate industries. Tradeshows such as the National Automatic

As roasters, we do so much to keep specialty coffee intact, not only in the supply chain and sourcing, but the product itself.

Merchandising Association (NAMA) have been solely dedicated to convenience services, embracing commodity coffees and superautomatic machines, while the Specialty Coffee Association’s (SCA) Specialty Coffee Expo would never have a super automatic in sight. But times have changed, and the two sectors are merging.

“Now the Specialty Coffee Expo is run by robots, and people are excited about it,” Djerai says.

“It’s people like Karalynn McDermott [Eversys Vice President of Business Development] who have helped raised the

bar and driven that innovation. Now you actually see specialty coffee companies at NAMA, and for the first time, there’s no barrier anymore.”

Eversys North America Commercial Director Harrison Piperato agrees. He says the specialty coffee scene in the US has changed drastically over the past five years, and has witnessed a renewed focus on people, efficiency, and customisability, and a drive towards cold coffee beverages.

“Demand creates growth,” Piperato says. “Specialty has become something that’s demanded everywhere.”

The standard for quality is also being upheld through large US roasters. At the recent Specialty Coffee Expo in April, McDermott recalls meeting one of Metropolis Coffee Company’s clients at the Eversys booth. The company had been using traditional equipment and expressed its operational challenges as a result of the US employment crisis.

“The owner didn’t want only one person to be able to use the espresso machine. It’s not a luxury anymore. What if that person wasn’t available? Instead, he wanted to easily cross train anyone on a variety of intuitive equipment who could simply come into the role and make great coffee,”

McDermott says.

“One hotel operator even told me they

The Eversys Shotmaster can produce 700 espressos per hour, and deliver eight products simultaneously.
Image: Eversys.

had 10 people that didn’t show for their shift on a Saturday. But you know what? The show must go on.”

At this year’s SCA Expo, McDermott says many customers cited the ongoing challenges around staff hiring and training, but like Metropolis Coffee Company has discovered, more customers see Eversys as the solution.

“A roaster partner in Nebraska selected our equipment, and the account manager questioned how they were going to manage all the training. Eight months later when I visited, they couldn’t believe the shot accuracy, and that’s because the machine grind adjusts automatically via the Extraction Time Control (ETC) function, just like a barista would,” McDermott says.

Djerai says she could praise Everys’ ETC feature all day, noting each shot is just as consistent, if not better, than the last. However, it’s the self-cleaning functionality that has been a gamechanger for her, in addition to the machine’s customisability, and adaptability to house fresh milk.

“There’s a powder option if you choose, but the idea that you can have multiple milks or dairy alternative options coming out of the same group head or separate ones, and use the 2-Step [traditional steam arm] to texture your milk, is fantastic. It’s made perfect every time, and it’s good for cost savings. There’s no mess. You’re not wasting anything,” Djerai says.

“There are no bad shots. I don’t think [Eversys is] capable of pulling a bad shot unless you skip the cleaning cycle a million times. Even with milk, if your settings are correct, you will never throw away scorched milk. A big amount of waste comes from do-overs. Because the machine is doing the same thing each time, you can manage your costs better and understand the volumes you’ll go through. Traditionally, if you had somebody on your staff who was really weak on milk texturing or not great at dialling in, you might spend 30 minutes with them in the morning, dialling in the grinder to get a desired extraction, or practising their texturing. But with Eversys, you don’t have to do that.” Thanks to Eversys’ telemetry feature, customers also have the transparency to view the performance of their machines and hold specific venues and individuals to account.

“I love it when a client looks at their stats [via telemetry] and is so proud to get 99.5 per cent cleaning compliance. You may think it doesn’t make a difference, but it makes a huge difference,” McDermott says.

Metropolis Coffee Company CEO Anne Djerai says installing Eversys machines has helped streamline store efficiency and workflow.
Image: Metropolis Coffee Company.

“It also takes pressure off the roasting team so they’re not always asking ‘have you cleaned? Have you cleaned?’ The ability of a quality assessment representative to view stats remotely on cleaning, then look at outliers to see if everyone is compliant, or if one person or store isn’t and needs to be brought up to speed, is so insightful.”

Equally, the use of remote telemetry has transformed the way sales reps and technicians respond to machine issues. Post-COVID, McDermott says a technician uses the tools available to view equipment remotely before attending a callout in person.

The machine’s modular approach means it doesn’t matter how much experience a technician has, servicing via a swapout swap-in modular method keeps operation flowing efficiency without costly down times.

“Here in the US we have a major tech shortage. The module system is therefore way easier to service,” Djerai says. “When we sell Eversys equipment, we sell it like a program, and promote it like buying a car with planned maintenance. We don’t want to see our customers wait until the busiest

There’s a real buzz about us now. You’ll see Metropolis everywhere. We’re synonymous with Chicago coffee.

day of the year to call for tech support and say they should have had earlier maintenance on their brew chamber. We would much rather promote a planned preventative maintenance schedule.”

Djerai joined Metropolis Coffee Company in 2019 to manage strategic partnerships and high-level sales, and was appointed CEO in 2022. She has been a strong advocate for the company’s partnership with Eversys from day one.

When COVID-19 hit the US in March

2020, Djerai says the company lost a large chunk of its business due to a substantial drop in its office coffee segment, and because of stringent COVID-19 mandates for restaurants and cafés. The brand had been stagnating in the years prior to the pandemic and took time pandemic lockdown to refresh. What followed, was a renewed drive to utilise its good reputation. It refocused on being a brand that creates solutions within the context of specialty coffee, for niche private label wholesale customers, and other roasters. As such, Metropolis Coffee Company is now available in more than 400 stores and clubs, 1500 wholesale and distribution accounts, and private labels for some of the best roasters in the US.

“There’s a real buzz about us now. You’ll see Metropolis everywhere. We’re synonymous with Chicago coffee. We’re a Chicago brand, but it’s a brand that lends itself to being a national one,” she says. “And innovation is always a driving force.” GCR

For more information, visit

2023 World Barista Champion Boram Um and Eversys Marketing Director André Eiermann see uptake of Super Traditional machines in the specialty market first-hand.
Image: Eversys.

Seal of approval

Cafetto explains how it maintains its certifications and why it’s important the coffee cleaning manufacturer protects its consumers and the environment.

DELIVERING a superior cleaning product is one thing, and doing so to uphold and enhance the flavours of espresso is another. However, Australia-based specialist manufacturer of coffee machine cleaning products Cafetto is equally passionate about prioritising the health and safety of its products through rigorous standards which meet global norms.

Richard Surynt, Cafetto Regulatory and Quality Manager, says the company’s certifications enable customer confidence, demonstrating its commitment to the quality and safety of its products.

“Cafetto identified obtaining appropriate certifications as a business need because it helps to support the distribution of our products in global regions,” says Surynt. “The certification of Cafetto demonstrates to the consumer that our products are manufactured using a reputable quality management system in place.”

Cafetto is certified by many globally recognised industry bodies, including Hazard Analysis and Critical Control Points for food safety, and multiple International Organization of Standardization (ISO) certifications. These includes ISO 9001 for quality management, ISO 22000 for food safety management, and ISO 14001 for environmental management. The latter certification necessitates evidence of compliance in areas such as chemical waste

management and recycling, which ensures Cafetto maintains the highest standards of environmental responsibilities.

Cafetto has also achieved halal certification, granted from the Supreme Islamic Council of Halal Meat in Australia (SICHMA). According to Cafetto, SICHMA is the only recognised halal certification body in Australia that meets global standards, ensuring products are suitable for Muslim consumers.

“We wanted to adequately respond to the needs of the Muslim community and offer products that are compliant with halal standards in many countries,” Surynt says.

The halal certification process for SICHMA requires Cafetto to have a Halal Assurance Manual in place to support Halal principles, which capture elements of the raw materials and packaging materials used in Cafetto products. It also reviews processing, handling and distribution of Cafetto items to ensure complete halal quality is upheld across its portfolio.

It is this certification that has brands such as Dankoff, a solutions provider for the hotel, restaurant and café sector in Malaysia, opting to support Cafetto, not just for its cleaning ability, but the extra layer of care its products provide.

“Dankoff trusts Cafetto’s product certifications, particularly the halal certification for the Malaysian market. We consistently have confidence in Cafetto’s

product quality,” says Dankoff’s Zhou Wong, Cafetto’s exclusive distributor in Malaysia.

Cafetto products have also been certified to include the National Sanitation Foundation (NSF) mark. The NSF is an independent, internationally recognised organisation which ensures robust public health standards are in place for products and services.

Australian Certified Organic (ACO), Australia’s largest organic and biodynamic certifier, is another critical certification Cafetto possesses.

“ACO certification ensures compliance with national and international organic standards, providing traceability of products to their origin,” says Surynt.

Each certification Cafetto engages in embraces its own set of requirements, which are judged through a thorough process. For example, one of the key processes Cafetto implements to maintain high-quality products for the marketplace is its approved supplier program. Here, the Cafetto Research and Development team review ingredients meticulously to ensure they meet the quality criteria required, based on suitability, efficacy, and integrity.

Meanwhile, Cafetto’s Quality Assurance team conduct audits to verify raw material vendors have appropriate quality management systems in place to maintain the quality of materials consistently.

Images: Cafetto.
Cafetto’s certifications demonstrate its commitment to quality and safety.

Surynt adds that the Quality Assurance team has experience with ISO management systems and keep abreast with any changes by attending forums or training sessions related to ISO standards.

Equally, each certification body organises annual external auditing to ensure Cafetto demonstrates compliance at every stage, from product development to manufacturing, filling and packaging. Information is captured at each critical point of the business during the external auditing process, which can then be used as evidence to demonstrate compliance. Only then the certification can be renewed. This process ensures Cafetto’s products consistently meet the highest quality and safety standards.

“The areas of record keeping throughout the Cafetto business, continual implementation of the internal auditing programs, management of non-conforming material, maintenance of the approved supplier program, and having training protocols in place play a fundamental part in ensuring all Cafetto’s certifications are maintained,” Surynt says.

He says Cafetto prides itself on putting the best quality practices in place within each sector of the business.

“These certifications provide that critical layer of consumer protection, highlighting that we’re always adopting the highest standards and maintaining our regulatory obligations,” he says.

customers and our planet for the future. We’re guaranteeing we’re doing everything we can to shape a sustainable future by placing our customers and our planet at the forefront of everything we do. Essentially, we’re being proactive about generationally important topics. We’re thinking about the sustainable daily practices that pave the way for the longterm goal.”

industry that as consumer needs and global quality standards are constantly evolving to suit the market, so too are its products.

Customers can be assured Cafetto’s range of products, including MFC Powder Eco, uphold a suite of certifications.
Each certification body organises annual external auditing.

On the pulse

Franke has revamped its global sales strategy to stay strongly connected to key international markets, and have its finger on the pulse when it comes to global influences and consumer feedback.

TECHNOLOGY HAS EVOLVED over the ages to be recognised as a valuable resource to connect people no matter the geographical instance. From phone calls to emails, video links to social media, connection is instantaneous at the click of a button. But no matter how technologically savvy the world gets, it seems nothing is more valuable than face-to-face connection. It’s the way relationships are formed and trust is created.

For Swiss coffee machine manufacturer Franke, connection is key. It has company branches that extend to more than 320 master distribution partners across 80 countries. To take its connection even further, however, Business Development Managers (BDMs) are present in three key regions including the Americas; Europe, the Middle East, and Africa; and the Asia-Pacific region. Each is responsible for the continuous expansion and further development of the business in their designated sector, and report to Vice Presidents (VPs).

“We have operated overseas for many years, but the increasing diversity between the regions called for us to restructure so we could best serve each country’s unique

needs,” says Franke Coffee Systems CEO Marco Zancolò.

In each region, BDMs are not only a support to their partners and a first point of contact, but also the eyes and ears on the ground to identify local trends and end-consumer market needs. Each conversation and piece of feedback has the potential to lead into product development opportunities and new technological features.

One such idea that became a reality was the Touchpad Operation Assistance feature, developed as a result of valuable partner feedback.

People with limited mobility or in wheelchairs can use the touchpad as an accessibility tool – located at the front of the drip tray – to operate the coffee machine and order their favourite beverage without difficulty.

Upon touch, a mouse pointer appears on the operator screen, which can be navigated like a laptop and trigger the desired functionality on the coffee machine.

Patrice Schaer, Product Manager A line at Franke, says such developments driven by market feedback are what ensures Franke’s machines remain at the highest possible

level of quality and on the cutting-edge of innovation.

Schaer notes that customer feedback often leads to enhancements for product optimisation. Ideas and feedback from all international markets are valuable and can inspire features that benefit consumers worldwide.

“Some of the customer feedback we receive is related exclusively to software. The implementation of valid suggestions into new features makes us feel even closer to our customers and partners. They allow for an implementation through our Internet of Things solution and can be deployed across all machines,” Schaer says.

Another technological example on the back of consumer need comes from a suggestion in Scandinavia. Schaer says Nordic countries tend to prefer filter coffee, which the company’s machines can adjust for through its patented needle filter. This versatile feature can be ordered with all A line machines, such as the A600, and is best used for brewed coffee and espressobased beverages.

All new features and technological developments are brought to life at Franke’s headquarters in Aarburg,

Franke aims to reach new demographics through its international restructure.

Switzerland, where each coffee machine is manufactured. In order to grow Franke’s distribution further abroad, however, the company has expanded its number of representatives and BDMs globally, including those in India and Dubai, in addition to established subsidiaries in Germany, the United States, the United Kingdom, and master distribution offices in Japan and China.

Schaer says machines such as Franke’s A300 are increasing in popularity among demographics looking for a compact coffee machine solution with a modern design.

“Some markets prefer to have smaller machines but are worried about compromising the quality of the final product,” Schaer says. “With Franke, this is never an issue because users can expect the same level of quality across our entire portfolio.”

The A600 incorporates many of the same innovative features as the larger models in the A line such as the A1000 and the SB1200. This includes the ability to create iced coffees with milk foam, and the option for any of Franke’s modular add-on units, such as milk fridges or a Flavor Station for syrups.

Franke’s coffee machines are designed to be reliable and operate smoothly, without technical difficulties. As such, operator intervention is seldom required, and machine downtime is reduced to a minimum.

To ensure each machine maintains a high level of performance over time, automatic cleaning systems have been developed, an idea based on customer feedback.

In addition, Franke offers guided assistance on how to best utilise its cleaning services, which is available on the company’s website, and in person through local technicians across the world, in larger markets and niche destinations.

Having a global network of delegates not only enables Franke to respond to customer demands but also allows it to drive innovation based on market trends and local consumption habits.

Franke Coffee Systems Vice President Europe, the Middle East, and Africa (EMEA) Roman Probst says the expectation among locals for quality coffee is increasing.

“We’ve noticed the end user has more coffee knowledge than ever before, and this includes a greater demand for milk alternatives,” he says.

Probst adds this expectation extends to anywhere that supplies coffee, including petrol stations, a segment in which Franke

Our machines are flexible and adaptable to suit any client need, in any country around the world.

has seen great growth. He says the A600 automatic machine is the top choice, with the A800 following closely behind.

“We have also seen a rising demand for the Mytico line since it was first introduced last year,” he says.

According to Probst, Franke’s broad portfolio ensures each segment of the market is catered for, with differences in output and size that allow for the customer to select the best machine for its business.

“Each of the models in the A line portfolio have a similar appearance, which helps customers recognise the brand,” he says. “They have an excellent user interface and innovative developments such as iQFlow, IndividualMilk Technology, and iced coffee functions, which customers have been loving.”

Probst says market trends towards the premiumisation of coffee and a focus on indulgence has also yielded new flavours, including those based on bakery treats and nuts. Franke has supported such trends with technological innovations, quality design, and reliable performance, which allow for customisable solutions such as the incorporation of Flavor Stations.

Corrie Byron, VP Americas, has also noticed the continued interest in flavours, and says convenience is now a major driver.

“Consumers across all segments are increasingly looking for fast and convenient experiences,” says Corrie. “In North America we are seeing a shift in the market, such as the explosion of iced beverages, the migration from traditional to specialty coffee, and a trend towards convenience.

“On the other hand, Latin America has a diverse and evolving specialty coffee culture. Brazil has been the world’s largest coffee grower for the past 150 years, but the growth of specialty coffee has only gained momentum recently. There has

been a growth in the coffee shop culture which has led to a higher quality expectation from consumers.”

In the Asia-Pacific region, VP Stefan Niederberger stresses the importance of having machines with the ability to offer plant-based milk alternatives.

“There is an increasing demand to bring choice, customisation, and seasonal drinks to a rapidly evolving and very demanding customer base. In response, our clients develop very creative recipes, hot and cold beverage options, and propose new flavour combinations with syrups. Often, this is in combination with various plantbased options, and even fruits and juices,” says Niederberger.

“We even have a customer in a self-serve concept who has decided to only serve plantbased milks, offering a choice of oat and soy using our fully segregated milk solutions.”

Asia’s convenience-store culture has meant great success for Franke machines in the region.

“Customers have the flexibility to use the right machine for the right context, nothing more, nothing less. Asian customers looking to meet the growing demand for high-quality coffee in their establishments find Franke’s portfolio of machines, and their multiple solutions, very attractive” he says.

Franke’s CEO Zancolò adds that the company’s global setup has been especially helpful in surveying trends from around the world.

“There’s a big difference between hearing about new developments and seeing them in person,” Zancolò says. “We want our team to focus on their specific areas, and to observe each coffee community closely.”

This does not mean Franke is designing machines for specific markets, but that its machines are versatile enough to ensure each demographic has its needs catered to.

“This is something our research and development team has been excellent at,” says Zancolò, adding that the popularity of fully automatic machines has been crucial in reaching potential new customers and serving local customers better.

“Our biggest advantage is that our machines are flexible and adaptable to suit any client need, in any country around the world. We are proud to have designed a range of machines that are so customerfocused and in tune with market needs. It is this level of trust we value most.” GCR

For more information, visit

Specialty pioneers

As the United States’ specialty scene continues to go from strength to strength, White Rock Coffee in Texas has scaled up its business with the help of espresso machine manufacturer Unic.


founders Bob and Nancy Baker started roasting ethically sourced, specialty-grade coffee in 2005, the cappuccinos, lattes, and iced coffees they served were a new concept in their North Dallas neighbourhood.

“What Bob and Nancy were offering was a unique idea at the time,” says Wesley Ballard, Director of Coffee Education and Creative Operations at White Rock Coffee.

“Most people got their coffee from diners and grocery stores, so a coffee shop that roasted its own beans and sought to educate customers was an original offering.”

The United States’ (US) specialty coffee scene was still in its infancy and the Bakers had tapped into the burgeoning market just before it really started to gain momentum in the early 2010s. According to Mario Flores, Owner of Unic distributing partner JavaTec LLC, it was around this time he started to witness a huge shift in the coffee industry.

“In the US, coffee is very much on the upswing and has been for many years. Specialty has blown up as an industry and

is a very important part of our society now,” Flores says.

“The specialty market here in Dallas really started to take off around 2010. As an industry, we’ve been working towards the pinnacle of coffee for many years.”

As an early adopter of the specialty movement, White Rock Coffee soon gained a following and its popularity resulted in expansion. Today, across Dallas the brand has seven cafés, a dedicated roastery serving its own venues plus wholesale and retail customers, an in-house bakery, and a Specialty Coffee Association Premier Training Campus lab – all fitted out with Unic multi-boiler platforms.

Flores introduced the White Rock Coffee team to the European espresso machine specialist, first coming across the brand at the 2011 Specialty Coffee Expo.

“When I first saw the Unic Stella Di Caffé I was a little reluctant. But, I was intrigued by the machine and after seeing it in action thought the way it produced shots was phenomenal. It was way ahead of its time compared to the rest of the market,” he says.

Flores became an early adopter of Unic in

the US, championing the platform as being “very fundamental and robust”. In 2013, he convinced Bob Baker and the White Rock Coffee team to give the Stella Di Caffé a go at its first drive-thru venue. While most of the fleet have now been upgraded to the newer Stella Epic models, they haven’t looked back on their decision and credit both Unic and Flores with making the process of expanding their business much smoother.

“The thing that’s most important to us as we grow is ensuring our customers receive a consistent level of quality, whichever venue they visit,” says Ballard.

“Having a machine that’s reliable, consistent, and ultimately something we don’t have to worry about means we can focus on the customer experience. Everyone is winning, because the Unic machines deliver great-tasting coffee and the customers receive great service from our team.”

Ballard says the Stella Epic’s standardised and easy-to-follow operating procedure makes training staff for new locations straightforward, as he can mimic the

Images: White Rock Coffee.
White Rock Coffee has used Unic machines at its stores across Dallas since 2013.

workflow from an identical machine at the White Rock training lab and roll it out across venues.

“The user interface is very simple to use. There are some systems on other machines that look really cool, but ultimately they can be difficult to manipulate. The Stella Epic is very adaptable – for example, if you want to change the profile you can do it in just a few steps,” he adds.

Flores credits the Unic machines as a key driver of White Rock Coffee’s success over the past decade.

“Scalability is directly related to the quality of the espresso machine you have, the quality of the product you serve, and the quality of the water you put into it,” he says.

“When we managed to get the Bakers to buy into the idea that a high-level machine and high-level water is going to help them drive their business, it was a game changer.”

Something both Ballard and Flores are impressed by is the Unic machines’ longevity. In fact, the original Stella Di Caffé machine still sits on the bar of White Rock’s drive-thru to this day and pulls espresso as smoothly as the morning it was installed over 10 years ago, thanks to Javatec1’s regular servicing.

“Unic machines are workhorses. The sheer volume they can handle is hugely impressive,” Ballard says. “Having a machine that is consistent over time and at high volumes has allowed us to elevate the quality of our coffee, which is what we’ve become known for.”

As the coffee quality has continued to rise, Ballard has enjoyed exploring various profiles and extractions, and says the Stella Epic has helped him discover new avenues of flavour potential.

“The Epic has been my favourite addition to our systems simply because of the amount of variables we get to play with and the level of control I have over the flavour,” he says.

Flores explains that the technology within the Stella Epic differs from other profiling concepts by utilising a secondary valve system to pulse profile extractions and achieve the unique taste profiles baristas are looking for

“I honestly believe a lot of that taste profile can be manipulated via a series of pulses. We’re achieving great shots in a more predictable and stable manner than many other brands,” he says.

In a market that favours milk-based beverages, Flores also highlights the Stella

Epic’s advanced steaming capabilities.

“They call the US market the milkmen for a reason. We go through so much milk that it’s essential to have a machine with extra steaming capacity. The Stella Epic has unbelievable amounts of steam capability thanks to its 6000-watt heat element over an average-size boiler, which gives it an advantage over so many other brands,” he says.

Ballard agrees and says that local baristas attending White Rock throwdowns often

comment on just how easy it is to steam milk on the Unic machines.

Both Ballard and Flores only see the specialty scene in the US continuing to expand, which could spell additional White Rock Coffee venues – and more Unic machines – popping up across Dallas in the future. GCR

For more information, visit

Distributor Mario Flores says the Unic Stella Epic’s steaming capability serves America’s appetite for milk-based drinks.

Streamlining variety

A new top-loading packaging machine from Cama Group is increasing productivity and reducing machinery footprint in the multipack market.

FOR MORE than 40 years, Italian secondary-packaging machine producer Cama Group has remained at the forefront of robotics and automation to fulfil its aim of designing, engineering, and building packaging machines that respond to their customers’ needs and fit seamlessly into their production lines.

Utilising their industry experience, Cama Group’s team of engineers custom craft advanced packaging machines for a huge variety of products – from pet food to coffee capsules. These machines can be built as a single unit, or as a fully integrated element of a complete production line.

While these machines have progressively become smarter, faster, and smaller over time, there’s one section of the industry that’s constantly challenged packing efficiency: multipacks.

In an era in which consumers crave variety, the multipack is king. It is an everyday item to the average consumer, yet for producers wanting to use automated packaging machines to present a box with an assortment of different flavours or types of a single product, it can be a headache in production line efficiency.

“We were aware of an emerging interest

in variety packs from consumers, especially in the coffee capsule packaging market for which Cama Group is an industry leader,” says Alessandro Rocca, Cama Group Sales Director.

According to Rocca, most existing machines that box variety packs perform better when located off the production line. This is because missing products not fulfilled from the feeding stations – a common occurrence when products aren’t available due to fluctuations in production rate – are often compensated for. In these cases, removing the packing stage from the production line reduces the risk of incomplete boxes leaving the factory. However, it not only makes the process inefficient but increases the machinery footprint on the factory floor.

The team at Cama Group were eager to remedy this issue and create a packaging machine for the food industry that could fulfil multipacks and be integrated into the one line. After years of research and development, their solution is the Monoblock Top Loading (MTL) system, which they developed in collaboration with machine and factory automation specialists B&R.

“The MTL is a flexible, modular system that makes packaging variety boxes much more efficient,” says Rocca.

“Following the standard robotic formation of the boxes, each one is placed in a single magnetic carrier, which moves around the circular track system independently. This means each box can move at its own speed and be placed in different loading areas of the track to be filled with the correct combination of products. Previous models had a vertical system which meant products could only be loaded from one position, yet this circular model enables the robotic arms to fill boxes from several different locations. Boxes can even be ‘parked’ while the robot waits for a product to be ready for packing.”

This unique setup optimises workflow and ensures boxes are packed correctly before they continue along the production line. The MTL can serve three or more upstreams of feeds for similar products at any one time, and can add separator layers between variations.

“The solution decouples the process stations, optimising the flow of products and cycle times. Processing times are also enhanced and the control panel simplified,

Images: Cama Group.
Cama Group’s new Monoblock Top Loading packing machine.

making commissioning and maintenance quicker and easier,” Rocca says.

The technology uses augmented reality to access maintenance, changeover, and spare parts, which can be ordered directly via a tablet or by enabling predictive maintenance. According to Rocca, this requires less human intervention, thereby reducing the potential for error.

“Remarkably, this solution also saves time, cutting the changeover time of products from 30 to 12 minutes. Our technologies offer real added value, while our approach is holistic and customer focused,” he says.

The circular formation of the track also means more boxes can be filled in a smaller space, resulting in a reduced line length and footprint. In a traditional machine, the boxforming and lid-closing robots are located at opposite ends of the line. The carousel format of the MTL, however, results in

The Cama Group team believe the MTL is a fantastic option for coffee roasters looking to package different capsule blends or drinks within one box. According to Rocca, typical coffee capsule packaging machines are kept off line and require three bulk feeders (one for each flavour). This requires the capsules to be produced, stored, and loaded into bulk feeders rather than being part of one continuous line.

“The MTL can pack up to 1800 products per minute, which is around 75 boxes,” says Rocca.

Each MTL is tailor made to individual customers’ needs. The concept of the machine remains the same, but the layout and number of feeds can be customised and easily integrated into a current line.

“Each product needs its own carrying system, so that is bespoke designed by our technical department in collaboration with

with the production line machinery but also has a packaging department to provide consultancy and advice, which can help customers develop cartons to best accommodate the machine technology.

“This is particularly helpful with new projects, where both the packaging and the factory is novel. We also work with them to make the packaging as sustainable as possible, and can look at reducing materials and choosing recyclable options,” Rocca says.

Sustainability is an important issue for Cama Group, and the new MTL machine has a number of energy-saving features including increased monitoring of the compressor.

“Once the project is complete, we provide a very professional international aftersales service, which ensures the machines continue to run smoothly once they’ve been installed,” says Rocca. GCR

The MTL’s circular track reduces footprint by around 30 per cent.

Newly single

Slayer Espresso has released a new one-group espresso machine to round out its Steam line with an evolutionary, accessible, and high-quality product.

SLAYER ESPRESSO model names are renowned for taking their inspiration from music records. First came the EP ‘extended play,’ distilling the features required of specialty coffee into one neat volumetric package. Then came the LP or ‘long play’, which built on the EP’s feature set by adding pressure profiling and a host of other features for discerning coffee pros.

But there’s one piece to the music puzzle that’s eluded the Slayer Steam line-up until now: the humble yet equally valuable ‘single’. Typically, when an artist releases a standalone song, it’s done with a marketing motive to promote an album and build excitement. In the case of the new Espresso Steam Single, Slayer Espresso Brand and Product Manager Tommy Gallagher says it completes the brand’s offering and gives café operators and home coffee aficionados a chance to be excited about owning a small piece of the Slayer brand.

“Our existing Single Group machine is designed for the professional market, but we’re fortunate enough that it is also very popular among home users. The new Steam Single is an opportunity for us to better address the home demographic,” he says.

“It presents a bit more evolutionary than revolutionary, but the work that has

brought it to this stage has really laid a foundation for us to introduce some very exciting, more revolutionary, commercialoriented products in the near future.”

Gallagher says the Steam series is by far the most accessible machines Slayer produces in terms of features and ease of use, relative to price point.

“Our mission is to ‘make coffee better’, and the Steam product range makes that easier by including the kinds of features most brands charge you extra for, as the default,” he says.

“In a world of crazy rents and increasing homogeneity, my hope is this machine enables more start-up, pop-up, mixed use applications to ‘make better coffee’. In a world of increasingly automated appliances and less investment in training, I hope in this machine people find the curiosity and desire to learn more about coffee making.”

Gallagher says the biggest difference in this machine is its internal freshwater reservoir, the first of any Slayer Espresso machine to include one. Slayer’s original Espresso Single Group was developed to be a commercial machine first and foremost. The Steam Single, however, was designed with a different user scenario in mind, and as such, benefits from a fresh water tank.

“Despite the familiar package and appearance, the Steam Single is built on a totally new platform with some insights on how we’ve developed our own machines, as well as insights from some other Cimbali Group products,” Gallagher says.

“This means it’s better adapted for domestic and more portable use. All you need to do is place it on a benchtop, plug it in, and it’s ready to brew.”

Other key features of the Steam Single include an intuitive barista dashboard and user interface, the ability to manually dial in and save the desired shot, and a single pump regulated pre-infusion. The latter allows baristas to soak the coffee before extraction begins, providing a more even spread of water during extraction.

“The machine is always pushing full pressure water, but toggling between two distinct flow rates makes dialling in fun,” Gallagher says.

“The ability to easily ‘record’ and ‘play back’ your last shot lets you share that great shot as much as you like.”

All Slayer machines have slightly different approaches to water delivery, in the spirit of making coffee better across different applications. The Steam Single in particular was designed to highlight single origins

Images: Slayer Espresso.
The new Slayer Steam Single is designed to be an accessible machine that toggles between two distinct flow rates.

while bringing out the best in blends.

“The Steam Single simplifies the workflow and dialling-in process, making it easy to extract those boutique coffees effortlessly and repeatedly,” Gallagher says.

Once the barista has determined the best levels for pre-infusion, they are able to pre-program settings on the group head using Slayer’s classic paddle actuator. These settings include water temperature, extraction time, and volumetric dosing.

“Slayer uses an algorithm within the machine to calculate the amount of water dispensed through the flow meter, the coffee, and into the cup to understand how much water remains in the puck of coffee, in addition to the espresso,” Gallagher says.

“Provided you use a consistent dose, the machine can regulate itself, and continually dispense the same volumetric amount of water through the coffee to create an espresso without the need for scales.”

The Single Steam’s commercial-style pumps are what ensure shots are delivered consistently, all day. A trick, high-wattage, split heating system allows the coffee and steam boiler to be heated simultaneously.

“When steam demand is high, we can double the power allocated to the steam boiler while keeping the coffee group stable,” Gallagher says. “The biggest volume limitation here is going to be the capacity of the barista to make drinks with only a single group.”

Gallagher adds that the machine is designed to last a lifetime, “meaning your kids can inherit this luxury product”. Its longevity comes down to Slayer’s commercial background and reliance on components from commercial machines.

“The consumer/prosumer market is dominated by products engineered to a cost, which usually means serviceability is fairly limited. Commercial machines, in contrast, need to be developed with longevity in mind,” he says.

“Slayer’s ethos has always been about permanence over disposability. We want to make end-game equipment. Some machines people buy with the idea of upgrading later. We want our machines to be the last ones you buy.”

After an 18-month development process, the Slayer Steam Single officially launched at World of Coffee in Copenhagen, Denmark from 27 to 29 June.

“It’s been extraordinary. The initial reception was really welcoming. So many people love that Slayer is contributing a new machine to the global coffee industry which makes coffee better,” Gallagher says. “We

expect to start shipping the Steam Single machines in the next 12 months.”

Every Slayer Espresso machine is designed and crafted in Seattle, United States. A point of pride for Slayer Espresso, Gallagher says, is that the brand came directly from the specialty coffee community.

“The founders of Slayer Espresso, baristas, roasters, and technicians, were interested in flipping the narrative, making a machine from the perspective of the user,” he says.

Slayer Espresso is still a relatively novel brand, having originated in 2007. As such, Gallagher says the team is eager to expand its product offering, and the success of the Steam line.

“Since Cimbali Group purchased Slayer Espresso in 2017, our partnership has focused on improving the manufacturing processes in our headquarters in Seattle. Cimbali Group has helped us build a new, larger factory (in 2022), which has bolstered our global distribution and infrastructure,” Gallagher says.

The move has helped increase Slayer Espresso’s production capacity and support projected growth on a worldwide scale. According to Cimbali Group, having a state-of-the-art facility is critical to support all the brands it represents.

Prior to the move, Slayer Espresso had a production capacity of up to 2000 machines annually. With its new facility, the volume has increased to about 5000 machines, almost tripling capacity.

“This is the first new product that we have developed under the ownership of Cimbali Group. We’re eager to round out

our product line as we step into the future of Slayer and produce more machines,” Gallagher says.

As its production line grows, Gallagher says it’s important Slayer Espresso remains loyal to its roots.

“There’s currently a lot of focus on embracing automation in the traditional espresso machine segment. But Slayer’s brand image is almost the opposite of that. While there are plenty of benefits of automated products, we don’t want our consumers to lose sight of how to use our machines. Our agenda is to create products that apply sophisticated solutions without replacing the barista,” he says.

Gallagher says the quality and simplicity of the Steam Single is an indication of what consumers can expect from Slayer Espresso in all products to come.

“In any merger situation, there’s always the question of ‘how will this change the brand’s products?’ This is the first product we’ve released since 2019, and with the help of Cimbali, it will be the first of many that combines their expertise with our heritage,” Gallagher says.

“In many ways it’s the physical manifestation of what the merger of our teams can yield. We continue to learn lots of lessons developing this machine, and we’re excited about how it sets the stage for more future Slayer products.” GCR

For more information, visit

Every Slayer coffee machine is designed and crafted in Seattle.

An extraordinary 25 years

Since the first Cup of Excellence auction was held, individual country auctions have seen producers and farms reach record prices well above US$180 per pound, and tiny producing regions gain overnight world-wide fame. GCR celebrates the competition that’s turned coffee producers into heroes.

WHEN THE Cup of Excellence (COE) held its first internet coffee auction 25 years ago in the world’s largest growing country Brazil, producers from across the world were watching with a healthy dose of scepticism. After all, in 1999 the internet was still in its infancy of presenting itself as a new form of business. It was still over 10 years before Google would be launched and become a mainstream tool of communications. Add to this that, despite its dominant spot in the world of coffee, Brazil was known for quantity over quality and the very idea that Brazilian beans could be sold at prices perhaps higher than seen in traditional markets was a source of curiosity few believed could or would materialise.

“We always knew Brazil had quality coffee and the specialty movement had already started to make progress and was getting into the gourmet market in Europe, but it was very difficult to make the transition to also become known for quality and not only quantity,” Marcelo Vieira, then Head of the Brazil Specialty Coffee Association, tells Global Coffee Report. “The Cup of Excellence really confirmed to the market that Brazilian producers could grow quality coffee, which was worth a premium.”

Vieira is a fourth-generation farmer in Brazil’s top producing region of Southern Minas. He is a board member and Head of the Coffee Committee at the prestigious Brazilian Rural Society, and continues to be as passionate about coffee and the COE as

he was even before the first auction. The idea for and concept behind the COE emerged from the Gourmet Coffee Project (GCP), launched by the Londonbased International Coffee Organization. The 1997 to 2000 project focused on what efforts lesser-known origins or producing countries could take to improve their quality in order to get access to the specialty market. The project was carried out in Brazil, Burundi, Ethiopia, Papua New Guinea, and Uganda.

“The model of an internet auction started with the Gourmet Coffee Project (GCP), using technology developed by SCAA (today, the Specialty Coffee Association). It would not be viable to organise the auction as an in-person event because it

The COE 2024 awards ceremony in Mexico was an evening of celebration. Image: Maja Wallengren.

would be too expensive for most roasters and traders to come to a coffee growing country to participate, so the number of possible buyers would be restricted,” says Vieira. “These yearly meetings with the best experts in coffee quality and the best traders in the world market was always very exciting.”

The GCP was a success. Organisers say the term ‘Gourmet Robusta’ was invented as a result of Uganda producing such high-quality Robusta beans, and Brazil was recognised as having quality as well as quantity.

“It was amazing,” says long-term coffee connoisseur George Howell.

“When we were told the Gourmet Project was coming to an end, I hated the idea it would end as another report gathering dust in a library somewhere. This wasn’t about writing some great report but rather about getting things done. Brazil is the single most organised coffee country in the world, so I proposed to [Vieira] that we do a competition,” says Howell. At the time, Howell had already won international recognition for taking the skills of cupping

to new heights, which in turn generated higher premiums for growers.

The first COE auction generated an average US$2.60 per pound for the top-scoring lot of 50 bags from winning farm Alterosa. The coffee world was in shock. Brazilian coffees had, up until this point, generally sold at a heavy discount, especially since the pulped natural processing method producer Claudio Carvalho Ottoni used for his winning lot was regarded as vastly inferior to the toppremium mild washed Arabica beans sold across Central America and Colombia.

The shock was near unbelievable when over the next few years Brazil’s COE winners would achieve US$49.75 per pound. This was more than 100 times the price generated in the global coffee market, which between 2001 and 2003, went through the Coffee Crisis when Arabica prices hit historic lows of 43 cents per pound, and hundreds of thousands of farmers went bankrupt as social disaster struck from Africa to Asia, and across Latin America and the Caribbean.

The fact roasters were willing to pay such

steep premiums across the market for topquality beans quickly won over the sceptics. Since that first auction, a total 15 countries from Burundi to Bolivia have signed up to join the world of possibilities that internet auctions present, and new record COE prices continue to defy expectations.

“The results were exceptional and quite literally caused a revolution, both as far as quality was concerned across the word of coffee but also because of the way the coffee growers were presented,” says Silvio Leite, Chief Judge at the COE competitions.

As he speaks to GCR on the sidelines of the COE finals for Mexico’s 2024 auction, held in Cordova, Veracruz, he marvels at the evolution of the COE. The competition has quite literally turned into ‘the Academy Awards’ of the coffee industry, celebrating the premiumisation of the region’s best coffees in a glamorous ceremony covered in glitter, confetti, and blazing artificial fireworks.

“This really was all one big discovery process because the parameters used for the Gourmet Project was based on a completely new formula, which resulted in

The initial comparing of ideas and notes between COE organisations in early 2001 on how to improve the competition. Image: Silvio Leite.

the discovery of the kind of quality beans we were able to source from producing countries which nobody, up until that time, had thought was possible.”

Guatemala would become the second country to join the COE auction in 2001, and once more, the coffee world was left in awe when the winning lot of Las Nubes farm surged to US$11 per pound. A few years later, the undisputed champion of COE records, Guatemalan coffee grower Arturo Aguirre, would set a new world record, fetching US$80.20 per pound from his farm El Injerto in the northern Huehuetenango province. At the time, the final results of the 2008 auction were posted on the screens in the headquarters of the National Coffee Association of Guatemala, Anacafé. Growers and organisers literally broke out in cheers, and tears.

“I cannot believe it. I am in shock, I am so happy and proud at this moment that I don’t know what to think. It is very nice to experience that all the hard work put into growing coffee as perfectly as possible are appreciated,” Aguirre told GCR magazine at the time, choking back tears.

From 2006 to 2013, Arturo Aguirre would go on to win the number one spot

in Guatemala’s COE, eight times in a row. He became a legend for coffee growers worldwide, but in particular, in Guatemala where coffee from Huehuetenango quickly became the most sought after bean.

Arguirre’s winning lot from 2008 still holds one of the highest quality rankings ever achieved, with his winning lot scoring 93.68 points out of the maximum 100 points. COE’s grading system evaluates coffee on everything from body, acidity, flavour and aroma to aftertaste. But two emerging factors, price and region, created equal fascination in the coffee industry.

“Guatemala had already done a terrific job in making it a model for what producers should be doing to move toward valued added coffee,” says Ted Lingle, the founding Executive Director of the SCAA, who has dedicated his life to promoting the drinking of and production of top-quality coffee.

“But in the case of Huehuetenango, the region became an overnight sensation because of the Cup of Excellence. Prior to the auction this region was little known to outsiders who, for the most part, would go for coffee from Antigua. But after the COE, today you have to order up to several crops ahead of time if you

want to be sure to get your hands on Huehuetenango beans.”

Similar stories of success have been seen elsewhere. In Nicaragua, which joined the COE in 2002, Nueva Segovia rose to fame after rave reviews from coffee connoisseurs who would previously only cite the traditional buying regions of Matagalpa and Jinotega. And in Mexico, the tiny state of Nayarit, which was virtually unknown for coffee until the country joined the COE, has remained an internationally respected source of topquality beans ever since.

During the early years when Howell travelled across Brazil and its tiniest farm roads in pursuit of the best coffees, the ICO’s GCP Marketing Consultant Susie Spinder was working her magic in parallel circles with coffee roasters to increase market access. Even to her, the discovery of quality coffee from smallholder coffee growers was a surprise.

“It’s really been fascinating to see how so many growers, even very small producers from regions that were totally unknown before the Cup of Excellence started, very quickly became known to the market. This shows how, not only the growers

Chief Judge at the COE competitions, Brazilian Silvio Leite, cupping in the Mexico COE. Image: Cup of Excellence.

who themselves made the final rounds of the competition were able to benefit, but the entire region. The whole community where they were from was able to benefit from the interests to all the coffee after the Cup of Excellence results,” says Spindler, one of the Founders of the COE, which would later become part of and operated by non-profit association the Alliance for Coffee Excellence.

As fitting it was for the first COE auction to be held in Brazil, the world’s largest producer but also the world’s largest exporter and second largest consumer, equally fitting has been that the latest price record was registered at the first COE to be held in Ethiopia, the birthplace of Coffea arabica in 2020. The number one winning coffee, produced by Negussie Gemeda Mude from the Sidama region, sold at US$185.10 per pound after scoring 91.04 points for his lot of natural Arabicas. This followed the previous COE record of US$180.20 per pound, sold just a few months earlier in Guatemala in 2020.

“These are fantastic results and they are part of a lot of exciting things that have come out of the Cup of Excellence during the past 25 years. Above everything, the COE has done its mission very well by creating this connection between producers and buyers

competing for the best coffees produced across the planet,” says Leite.

In 2021, the COE moved to Southeast Asia with the joining of Indonesia, one of the world’s largest growers and first coffee exporting nations. The first cargo ship carrying Indonesian beans registers back to 1710 after coffee seeds were successfully smuggled out for commercial plantings outside of Ethiopia.

Since the first COE auction, the program has established not just honour and prestige on the national and international coffee stage, but helped achieve the coveted monetary reward of going the ultimate length in seeking to produce the very best coffee possible. But COE’s lasting legacy may be in securing the next generation to continue producing quality coffee.

“A lot has happened over these 25 years and it’s very interesting to watch how farms like El Injerto in Guatemala continues to do so well,” says Howell.

“I was just back there and it was incredible to see the farm. Arturo Senior is still around and very active, but now it’s his son, Arturo Junior, who is more and more involved and through that we see the next generation is inspired to continue in coffee.” GCR

One of the most awarded COE producers, Don Arturo Aguirre of El Injerto in Guatemala. Image: Maja Wallengren.
The team responsible for growing the CEO competition. From left, Silvio Leite, Susie Spindler, George Howell, and Marcelo Vieira, taken in 2018. Image: Silvio Leite.

Closing the gap

World Coffee Research on the lack of seed traceability, the importance of building infrastructure, and the need to secure a formal coffee seed sector where solutions are tailored to each local market.

CLIMATE CHANGE is one obstacle, harvest migration is another, but the disparity of a formal coffee seed sector is an invisible problem that’s an enhancing risk for farmers, according to World Coffee Research (WCR).

“Without a strong seed sector, farmers often do not have access to varieties that could help support productivity and profitability – even if these varieties do exist in their country,” says Emilia Umaña, WCR Nursery Development Program Manager.

“Alternatively, farmers may end up purchasing planting materials sold as improved varieties that actually turn out to be something completely different. Coffee trees have a lifespan of 20 to 30 productive years, and establishing new planting areas or undergoing renovation are cost-prohibitive activities for farmers, so planting the wrong material can have consequences not only in the near-term but for generations to come.”

According to the United Nations Food and Agriculture Organization, many farmers from developing countries do not benefit from the advantages of using quality seed because of a combination of factors,

including inefficient seed production, distribution systems, and quality assurance.

There are so many factors at play and many inconsistencies when it comes to seed sector distribution. Some countries have technical assistance programs and specialised national research centres dedicated specifically to coffee, some face regulation under the jurisdiction of government entities, and some rely solely on locally developed materials while others permit new varieties and planting

materials to be exchanged. Quite often, coffee growers create their own channels to propagate and exchange material, which increases the risk of genetically mixed plants and decreases overall performance.

According to WCR, when coffee leaf rust, Hemileia vastatrix, hit Central America in 2012, many coffee-producing families started to renovate their crops and plant new trees that were rust resistant and still highly productive. Even so, this region lacks a professional seed sector to provide

Images: World Coffee Research .
Graphs: World Coffee Research (2024). Quality Assurance in the Coffee Seed Sector.
A WCR technical report has shown more than 36 per cent of participating seed lots had very high rates of genetic non-compliance.
Percentage of genetic conformity in coffee varieties from seed lots in Nicaragua from 2021 to 2023

producers with a guarantee that material being sold is genetically conforming and of high quality.

Seeds at play

To dive deeper into the quality assurance of coffee seed facilities, WCR surveyed 52 seed plantations across five major coffee producing countries in Latin America, a region with a history of coffee production for approximately 200 years. The report focused on countries where coffee crops are deeply intertwined in the economic development of Latin America, including El Salvador, Guatemala, Honduras, Nicaragua, and Peru.

WCR undertook a multi-factor, multilocation analysis of each country’s landscape for seed accessibility, and to assess seed supply and quality assurance of planting material.

The study began in 2020 and ran until 2023. During this time, stakeholders were interviewed and genotyped leaf samples were assessed for genetic conformity of plants, a process known as Seed Lot Assessment. WCR also supported the cleanup of 22 lots which had previously undergone a genetic assessment to eliminate plants that did not meet the genetic criteria for each given variety.

“Latin America is a major source of Arabica coffee for the global industry. Given the significance of coffee in the region to the industry and our technical skill and interests in strengthening quality assurance in planting material distribution systems, WCR participated in a U.S. Department of Agriculture funded program [called Maximising Opportunities in Cacao and Coffee in the Americas] which enabled us to deepen our work in quality assurance in the region,” Umaña says.

These activities helped WCR identify sector needs and training requirements for good agricultural practices (GAPs) for growers, as well as the current genetic quality of planting materials accessible to Arabica coffee farmers across these countries.

“Previously, we had a sense that genetic contamination was happening in Arabica plantations in the region,” says Umaña. “The data found through this work created a window to look at this situation in a more proactive manner. We can better understand the consequences of not implementing GAPs that are specific for coffee seed production and, even more importantly, we can find and promote the best seed sources available.”

Percentage of genetic conformity in coffee varieties from seed lots in Guatemala from 2020 to 2023

Promising practices

Key findings were presented in a WCR technical report, released in March 2024. It highlighted that more than 36 per cent of participating seed lots had very high rates of genetic non-compliance, with 50 per cent or fewer tested trees showing genetic conformity. WCR says trees grown from these materials will not have the expected performance and characteristics sought by growers.

Only 26 per cent of seed lots had high rates of genetic conformity of 90 per cent or higher. Three coffee varieties showed higher levels of compliance: Anacafe 14, Parainema, and Marsellesa, and seed lots that focused on producing them tended to have more true-to-type materials.

“Even when genetic conformity was present, seed plantations still didn’t always

follow good agricultural practices for seed production, such as isolation to avoid crosspollination, traceability protocols, and adequate storage, putting their seeds at risk of contamination,” Umaña says.

She adds that structural challenges exist, like the lack of official certification tools, low profitability as many producers are not willing to pay more for quality, and limited access to technical assistance for seed production, all of which hold seed growers back.

“Overall, we found results vary immensely across the different countries and varieties. Some countries demonstrated a large percentage of genetic conformity among the sampled seed sources that score 90 per cent or higher in this regard, whereas other countries demonstrated seed sources that either score very high or very low – with

WCR says more accessible quality seeds will give farmers confidence in the coffee trees they plant now, and into the future.

only a few sources falling in between these extremes,” Umaña says. “This means, even though the seed sector in all coffee producing countries face similar challenges, the solutions and activities designed to tackle these issues must be tailored to local realities.”

Umaña says the fact that the results highlighted in this report are so variable across countries and varieties underscores the risk to which farmers are exposed.

“There is very little infrastructure currently in place to ensure farmers have access to the right materials when they need them, even if they buy seeds or seedlings from commercial operators. The fact most of the seed that is commercially available is treated as regular commercial coffee indicates clearly there is a lack of traceability practices being applied throughout the value chain,” Umaña says. “Our sector needs to understand that producing seed is not the same as producing regular coffee, and that specifically, implementation of good agricultural practices is needed to guarantee the genetic and phytosanitary quality of planting materials.”

Such quality of planting materials depends on two main characteristics.

First, is the phytosanitary quality that comes from the implementation of good agricultural practices that ensure healthy trees. Second, is the genetic quality that comes from the tree conforming to the variety that is expected.

“Coffee growers often rely on informal sources of planting material, such as saving seed from their own farms, or farms around their community. Without quality control

in the production of seed or in nurseries, there is no way to ensure the genetic quality of the planting material since seed may be mixed with other varieties due to crosspollination of the mother trees or a lack of traceability practices in the process and preparation of the seed,” Umaña says. Even in the case of a seed producer offering planting material that is healthy and vigorous – which in many cases is not

The percentage of genetic compliance for the seed lot assessment conducted in 2023

Identifying seed sources can support farmers in locating the right varieties for their particular needs.

– if it is of a different variety than desired by the farmer who purchases it, the plants will perform differently than expected and create production risk for the farmer.

“For example, if a farmer is looking for a variety that is resistant to coffee leaf rust, they may invest in the purchase and cultivation of a few thousand trees for their farm that are supposedly resistant to the fungus, only to later discover they are, in reality, susceptible to the disease, generating loss of yield and potential returns on their investment,” Umaña says.

As such, the establishment of a formal coffee seed sector will provide verified, high-quality planting material to coffee growers, and help secure supply for the industry.

“With many competing challenges facing coffee, it’s exciting to showcase the concrete steps our partners have taken to tackle quality assurance in planting material distribution systems. These efforts make quality seed more accessible and ensure farmers can have confidence in the coffee trees they plant today – and can count on them to perform as expected in the decades ahead,” says WCR CEO Dr Vern Long.

Higher-yielding coffee trees that meet the quality requirements of the market would also translate into reduced risk throughout the production process for farmers looking for varieties or materials that have the potential to increase farm productivity and quality, and a higher income for these growers and their communities.

“Breeders are working really hard to create better crosses – varieties and hybrids that can perform better in different agroclimatic areas and under different farm management schemes – but if the seed and

nursery sector is not prepared to protect the improved characteristics of those materials, such potential might not reach the hands of farmers,” Umaña says.

Mind the gap

WCR is now focused on finding the best and most genetically conforming seed sources in Latin America. Identifying these sources can support farmers and other stakeholders of the sector in locating the right varieties for their particular needs. Furthermore, WCR has supported seed producers whose lots exhibited a lack of conformity, to undertake a cleanup and pinpoint the trees not true-to-type. These trees were then eliminated from fields so farmers could effectively promote the best genetic quality of the seed they produce.

“In recognition of these activities, though, it is very important to clarify

that the seed sources that may be dealing with low genetic conformity typically do so unknowingly and have no intention to harm farmers,” Umaña says. “These types of genetic quality assurance tools that support the success of both seed producers and farmers alike were not widely available for the sector until recently.”

WCR has plans to support coffee producing countries in the release of multiple new varieties and materials. Umaña says there is tremendous effort being dedicated to WCR’s breeding networks and partners to help close the gap of accessibility to and availability of improved materials for coffee growers.

“It is very important for the industry to get involved in the professionalisation of the seed sector – either directly or by supporting the members of their respective value chains – as seed producers and nurseries are the foundation of our industry and have an immense impact on the quality of the beans farmers will harvest in the coming years,” she says.

In the meantime, WCR will look to deepen its understanding of Latin America’s local seed sector, and strengthen alliances with national coffee institutes and other stakeholders in each country.

“Our goal is to continue collaboration in developing and implementing activities to secure a robust, efficient, and effective planting material system which ensures the right materials get into the hands of farmers,” Umaña says. GCR

For more information, visit or quality-assurance-report

WCR says structural challenges such as lack of official certification tools, low profitability, and limited access to technical assistance can hold seed growers back.
WCR has plans to support coffee producing countries in the release of multiple new varieties and materials.



TA new era of education

The opening of a new Coffee Centre at University of California, Davis marks a pivotal moment in coffee science, research, and education.

HERE’S A LONG-RUNNING joke that you don’t need to go to university to work in coffee.

Most people in the industry will tell you plenty of coffee careers entail years of study and knowledge, yet the opening of a new wing of the University of California, Davis is working to formalise coffee education and finally put the assumption to bed.

The new Coffee Centre, which opened in May 2024 at the university in Northern California, United States (US), is the first academic research and teaching facility dedicated to the study of coffee in the country. Coffee has been the subject of many studies over the years, yet, in comparison to other areas of agriculture, there’s a lot more to be learnt about the plant, its use, and the secret to preparing the perfect cup.

According to Coffee Centre Co-Director and Chemical Engineering Professor Bill Ristenpart, the aim of the new facility is to bring more credibility to coffee research and inspire more scientists to explore the agronomy product, with a goal to benefit the coffee supply chain – from farmers to roasters and baristas.

“Having a better scientific understanding of coffee is going to help the entire industry

and community,” says Ristenpart.

The 7000-square-foot cross-department centre is a hub of research activity in areas across pre- and post-harvest coffee. It features experimental green bean storage; espresso, brewing, sensory, and cupping laboratories; a chemical and analytical laboratory; and a pilot roastery.

“We currently have around 30 to 40 faculty members on campus who are associated with coffee research, all in different departments – from food science to law. The Coffee Centre serves as a nexus to bring all the disciplines together in one place,” Ristenpart says.

“Everything you need to advance coffee research is now under one roof. And it’s not just a resource for me and the team at UC Davis, but for anyone who wants to come here and use the facilities to conduct research.”

Q Grader Tim Styczynski has recently joined the Coffee Centre team as Head Roaster, and will advise on green coffee acquisition and storage, provide expertise in roast profiles and education on roasting practices, facilitate with the various brewing methods undertaken for research purposes, and assist with sensory sciences projects.

“We can’t know what works and what

doesn’t without research,” he says.

“We have enjoyed coffee for centuries, but it’s only more recently academic research has explored it. The facility’s purpose and its work are an inspiration to universities and professionals alike. That the Coffee Centre will encourage people around the world to do the work they love, and which needs to be done, will have tremendously beneficial impacts to the coffee industry, as well as other fields of study.”

Probat donated four custom-designed roasters to the Coffee Centre, including two electric Probat P01s and two gas P05s, which will be used in a variety of research projects and for educational purposes.

Styczynski says all the research undertaken at the new centre will have the common goal of producing the best possible coffee.

“My hope is that we always strive for a better cup. Not just a cup that is better in quality, but better responsibly and sustainably, and inspires a greater appreciation of the complexities of coffee production,” he says.

The ribbon cutting may have only taken place on 3 May, yet Ristenpart and his colleague Tonya Kuhl have studied coffee

Images: UC Davis College of Engineering.
Laudia AnokyeBempah cut the ribbon at the official opening of the Coffee Centre in May 2024.

through an academic lens at University of California, Davis for over a decade.

In 2012, Ristenpart and Kuhl were discussing how to improve their seniorlevel chemical engineering unit over a coffee, which sparked an idea. Kuhl suggested getting students to reverse engineer a cup of coffee, and from there The Design of Coffee course was established. The first year saw 18 students enrol; by the 2023/2024 academic year, that number had risen to more than 2000.

“What began as a first-year seminar and a truly unique way to teach chemical engineering has grown into a dynamic and innovative environment where we are advancing coffee science research, teaching, and mentorship,” says Dean of Engineering Richard Corsi.

Due to the success of the course and his ambition to further coffee research, in 2016 Ristenpart started seeking philanthropic funding for the Coffee Centre and to date has raised US$4.5 million of the US$6.2 million target. The facility also received support from industry partners such as La Marzocco and Probat, which donated equipment.

“The level of research conducted by this multidisciplinary institution truly amazes me,” says Probat CEO and President Wim

Abbing, who was present at the official opening event.

“We have supported the team at the Coffee Centre because they are dedicated to the needs and challenges of the coffee industry, just like Probat. We share the vision of an improved and sustainable coffee sector with equal opportunities.”

Ristenpart stresses that the state-of-the-art facility is useless without good people.

“Supporting students is a huge element we need help with – not a single dime of that US$6 million figure goes towards the funding of the students or the research. Many of our projects are funded by industry partners, such as Probat,” he says.

The roaster manufacturer is currently supporting PhD candidate Laudia AnokyeBempah, who is researching the kinetics of coffee roasting.

“Our ultimate goal is to design a Coffee Roasting Control Chart that will be used to produce desired attributes in roasted coffee,” says Anokye-Bempah.

“In the first phase of the project, we roasted three different green coffees using seven different roast profiles and collected over 1000 samples for further analysis. We did all the roasting before the renovations. Because we didn’t have the appropriate labs and equipment at the time, we had

to transport our samples to other labs on campus for further processing. Now we have an analytical lab, and [thanks to] all the equipment and facilities at the Coffee Centre, we will be able to conduct our experiments and sample analysis there.”

With the Coffee Centre taking almost eight years to complete from concept to grand opening, Ristenpart has a neverending list of future research ideas he’s eager to undertake.

“There are so many things we still don’t understand about coffee,” he says.

“One thing we’re particularly interested in right now is a proposal we’re putting together about green sorting defects. Currently, there’s very little hard data to back up any of the equivalencies in the coffee grading systems, so we want to decipher rigorous detection thresholds.”

Ristenpart and the University of California, Davis team are keen to share their knowledge and research with the industry, and there are plans for professional coffee education courses.

“My long-term goal is to use the centre for more advanced education. Undergraduate and graduate education is important, but I also want to focus on professional education for people already in the industry.” GCR

Probat donated four custom-designed roasters to the Coffee Centre.

Vision 2025


is open for business. The popular Southern Hemisphere event is embarking on a new era promising a strong brand identity, more diverse audience, and greater value than ever before.

THERE ARE FEW coffee expos in the world that blend a professional trade event with educational value for coffee-loving consumers, but that’s exactly what the Melbourne International Coffee Expo (MICE) does best, and will continue to do.

The 2024 edition of the event saw 10,897 visitors walk through the doors of the Melbourne Convention and Exhibition Centre in May, and event organisers couldn’t be happier to have hit the target attendance.

“This year’s event was vibrant, well attended from representatives of all segments of the global coffee supply chain, and held its purpose as a space for industry buyers and sellers to do business. It helped generate exhibitor leads, connect café owners and baristas with suppliers, and added more value than ever before,” says MICE Show Director Lauren Chartres.

This year’s MICE featured a Café Corner education area for visitors to learn about key topics impacting the local industry, including profitability tips, workflow advice, the steps to sustainability, navigating expansion, and menu creation.

The Global Coffee Report Leaders Symposium welcomed guests to learn from leaders in their field, with topics

representing the European Union’s Deforestation Legislation, Business in Asia, and a closer look at the infrastructure of the Australian recycling and composting packaging sector.

“It was a wonderful two days of knowledge sharing. Judging by the sold-

Beyond education, MICE2024 hosted the second instalment of Australia’s Richest Barista competition, which gained international entries among the country’s top baristas who fought in the knockout-style tournament for their share of AUD$40,000 worth of prize money. The event also

Images: Prime Creative Media.
The GCR Symposium discusses the EU Deforestation Regulation with (from left) Alejandro Cadena, Senthil Nathan, Sarah Baker, and Andrew Hetzel.

Event organisers are already underway in planning MICE2025, which will make its permanent move back to its original calendar month, from 20 to 22 March.

“MICE was initially positioned early in the year until events such as COVID-19, hosting the World Barista Championship, and consequent scheduling backlog postpandemic pushed the expo further into the year,” says Chartres.

“MICE will become synonymous with March once again, and we’re excited for how this will positively impact international visitors wanting to travel Down Under and make the most of business opportunities in the Asia Pacific.”

Like all renowned international shows, consistency in scheduling is key to local and overseas participation, and MICE General Manager Siobhan Rocks says the expo has already received overwhelming exhibitor interest in next year’s event, with more than 40 per cent of stands already sold at the conclusion of the 2024 event.

“We’re excited to see MICE evolve into the expo Australia and the international market deserves. We can’t wait to deliver that to exhibitors and visitors – bring it on,” says Rocks.

One such exhibitor to already sign up to next year’s event is the WPM brand.

“[MICE] is definitely one of the key events as there aren’t many similar events in the Southern Hemisphere. We attend different expos for each specific market, including Europe, the United Kingdom, China, Japan, and Korea. MICE is important for the Australian and New Zealand (ANZ) market as it draws in Southeast Asian attendants and some Pacific Island attendants too,” says Natalie Yip of WPM.

“MICE2024 was a success for us. We managed to connect with a lot of baristas and home coffee lovers in the region. We wanted to ride on the success and come back next year to further increase our market penetration.”

She adds that with next year’s event on-track to be even bigger and better with more exhibitors, the WPM team is excited to meet new people and build new partnerships.

The company is determined to use MICE to raise brand awareness. It has garnered a lot of recognition in Asia, and hopes to expand that connection even further in the ANZ region. In addition, WPM wants to use MICE as a platform to introduce its products to market, including its range of coffee machines, and new products such

as its single-dose grinder, and extensive range of pitchers.

“MICE is a nice way for us to test market response before formally introducing it. We recently launched an online shop for ANZ, so it also helps us promote the shop and encourages our fans to get their hands on our products,” Yip says.

Show Director Chartres adds that MICE is designed to make business decisions easier. Rather than having sales reps on the road for three months seeking out new business, exhibiting at MICE and connecting with key customers is more time efficient and ensures leads and decisions are made quickly.

“MICE is the one annual gathering where business is done. Exhibitors have a unique platform to convey their message, product, and service to their audience. At the other end of the chain, business owners can make all their purchasing decisions and necessary connections in the one place,” she says. “It’s about making smart choices, and taking the time to be at MICE is one of those.”

broaden opportunities and industry connections across the foodservice sector.

“For so long, MICE has been positioned as an event that’s relevant to the café industry, and more directly, café owners. While this audience will always remain, we want to target and expand the clientele to embrace a broader foodservice audience, and invite coffee-loving enthusiasts to be part of that culture, with the mindset and understanding that they have purchasing power, and could be future decision makers of the coffee industry too. We want to invite key representatives from across all hospitality sectors and the supply chain to attend MICE2025, and help make a complete and holistic coffee demographic,” says MICE General Manager Rocks.

“Coffee is at the heart of hospitality, and, in today’s market, is an important consideration to venues that go beyond the suburban coffee shop. Think hotels, highend restaurants, architecture firms, petrol stations, and quick-service restaurants. These new avenues of connection are in the business for coffee solutions, and in a country that values its high standards of coffee output, it is an evolving demographic we need to pay attention too.”

To help drive this vision, MICE will look to connect with governments, chambers of commerce, and agencies such as Austrade to give exhibitors more exposure than

“MICE is more than Melbourne. It encompasses all of Australia and should therefore be respected as a national event with international recognition,” Rocks says. “MICE is an international hub for the global coffee industry, and we invite you to

For more information, visit

MICE2024 saw 10,897 visitors attend the event in Melbourne.
La Cimbali machines were represented at MICE2024 through Australian distributor Service Sphere.

PRODUCT Marketplace


The Tango XP Duo showcases Unic’s expertise in crafting quality commercial espresso machines. With its patented Tango Dual Infusion Chamber and 83-millimetre flat burr precision grinders, the machine is built to achieve replicable and high-quality results in the cup. It can deliver up to 440 espresso cups per hour with remarkable consistency. Designed for efficiency, the Tango XP Duo features a 10-inch intuitive touchscreen and easily accessible components. The Tango XP Duo redefines espresso delivery for busy environments, ensuring every cup of coffee is a moment to savour.

For more information, visit

Spinning Cone Column

Flavourtech’s new small-scale Spinning Cone Column has a throughput of 25 to 115 litres per hour and is ideal for research and development applications or small production runs. The unit is available in two models, the SCC100-C for clarified coffee extracts and the SCC100-S for slurries of milled roast coffee beans and water. The SCC100-S brews and recovers coffee aroma in a single pass, increasing production efficiency and quality. The SCC100 can be used in the production of both instant and ready-to-drink coffee products. Its flexibility allows the production of various aroma profiles from the same roasted beans. It can also be used to reconcentrate aroma prior to drying. This new model is easy to use and gives companies the opportunity to develop new high-quality coffee products using smaller volumes.

Contact Flavourtech on to learn more.

Shotmaster ms-pro/ST

The Shotmaster ms-pro/ST is a highly productive espresso machine, designed to cater to high-demand environments. With the capability to produce 700 espressos per hour, it can deliver eight products simultaneously. This machine features a built-in milk module, a steam wand with Everfoam technology, and two 1.5-Step milk options. The Shotmaster ms-pro/ST is ideal for settings that require maximum efficiency and versatility without compromising on quality.

For more information, visit

PrecisionFoam technology

Franke’s PrecisionFoam technology takes milk foam quality to the next level. Available as an option for the Mytico Vario, it allows the barista to focus on the customer while the milk is foamed to perfection, without sacrificing the compelling theatrics customers

The PrecisionFoam technology dispenses milk froth precisely at the desired consistency, temperature, and volume while the coffee is brewed. In addition to the perfect milk foam that comes directly from the PrecisionFoam spout, the milk can also be steamed the traditional way using the automatic steam wand. Thus, latte art can be created according to the preferences and skills of the staff.

For more information, visit

Tevo Mini Espresso Machine Cleaning Tablets

Cafetto Tevo Mini Espresso Machine Cleaning Tablets are tiny but mighty, combining convenience and portion-control cleaning in one easy-to-use product. The Tevo Mini Tablets are part of the Cafetto Organic Range, giving customers peace of mind that they’re free of phosphates and genetically modified organisms. They’ve got the biodegradable tick of approval and only contain ingredients that are plant derived or naturally occurring. They’re also made with a noncorrosive formulation which protects coffee machines, leaving them with a clean canvas to keep producing the good stuff.

For more information, visit


Introducing the S20 from La Cimbali, a pinnacle of Italian coffee expertise delivering unparalleled coffee satisfaction. With an extensive selection of 96 customisable recipes, featuring milk, coffee, and chocolate beverages, this coffee machine caters to diverse tastes, and is capable of dispensing up to 200 cups per day. The S20’s preheated metal brewing unit guarantees consistent extraction, perfect for specialty coffees. Its high-capacity boiler and power station configuration handle peak demands effortlessly. Versatile and adaptable, the La Cimbali S20 is ideal for office spaces, bakeries, and hotel breakfast services. Stay connected with bidirectional telemetry, the CUP4YOU app, and remote-control capabilities that ensure seamless operation and control.

For more information, visit

DIARY Dashboard

Global coffee


Finefood Indonesia


23 – 26 July

Food & Hospitality Indonesia (FHI) builds on its growing presence in the coffee industry with its 18th Finefood trade show in July. Taking place at the Jakarta International Expo building, the event puts the focus on Indonesia’s potential in the hospitality sector, examining the country’s latest trends and products. FHI is dedicated to bringing the best of Indonesian food and beverage to the world and presenting it as a market on the rise.


Cafeex Shenzhen


16 – 18 August

Cafeex is a professional event focused on specialty coffee and drinks. Coffee shop owners and roasters will gather to share their products and services. Coffee equipment suppliers, green bean traders, and packaging solutions suppliers will also enrich the event. There will be a specialty beverage forum and coffee cupping, as well as a coffee roasting and barista competition. Cafeex is a one-stop platform for both coffee lovers. A sister event will take place in Shanghai in December.



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Honduran Coffee Expo


29 – 30 August

This year will be the first edition of the Honduran Coffee Expo, produced by Cigüeña and organised by Tripartito. The event promises to bring together the key actors in the coffee value chain, as well as attract international attention to the coffee riches of Honduras. The Honduran Coffee Expo not only represents an opportunity to strengthen ties within the coffee industry in Honduras but aspires to be a global meeting point for coffee lovers and professionals.




5 – 7 September

Colombia’s popular coffee trade show will return for its 10th edition in 2024. Organised in conjunction with the National Federation of Coffee Growers of Colombia, the show is dedicated to celebrating the best of coffee from the country. ExpoEjeCafé will take place at the Parque del Café theme park in Montenegro. Workshops and lectures will be live-streamed online, as well as competitions to determine Colombia’s top barista.


events around the world

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World of Coffee Jakarta


15 – 17 May 2025

World of Coffee Jakarta, produced and delivered by licensed partner Exporum and host partner Specialty Coffee Association of Indonesia, will take place at Jakarta Convention Center from 15 to 17 May, 2025. This second edition of World of Coffee Asia will run in addition to the Specialty Coffee Association’s annual World of Coffee trade shows in the Middle East and Europe next year.

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24 – 26 October

Triestespresso will bring the best of Italian coffee to the world for its 11th edition this October. The Italian trade show had more than 13,000 visitors at its 2023 event. Taking place at the Porto Vecchio of Trieste, Triestespresso offers guests full immersion into the world of coffee. Exhibitors of all types are invited to take part, including green coffee producers, coffee roasters, machine and equipment manufacturers, and packaging companies.

Melbourne International Coffee Expo


20 – 22 March 2025

Melbourne International Coffee Expo (MICE) is the largest dedicated coffee event in the Asia-Pacific. It connects café owners, roasters, equipment manufacturers, service suppliers, and more to facilitate real business opportunities. The 2024 event saw 10,897 visitors attend. MICE2025 will make its permanent return to March and host the Global Coffee Report Symposium Breakfast. It welcomes international coffee actors to explore the Australian market and maximise growth opportunities.

Specialty Coffee Expo


25 – 27 April 2025

The Specialty Coffee Expo will make its way to Texas in 2025. The Expo is designed to be the coffee professional’s one-stopshop for everything they need to succeed in the industry. Attendees can learn about the most cutting-edge coffee products, consider how to integrate specialty coffee into existing business plans, and participate in lectures. There are also hands-on learning opportunities for visitors, with the chance to expand careers and networks. Key features include the Roaster Village, Cupping Exchange, Coffee Design Awards, and Best New Production competition.

Ultrasonic coffee

Scientists at University of New South Wales have discovered a new method of brewing coffee that could make ‘ultrasonic’ waves in the industry.

IT MIGHT sound like something straight out of a sci-fi movie but according to Dr Francisco Trujillo, Senior Lecturer at the School of Chemical Engineering at University of New South Wales, Australia, blasting coffee with ultrasonic waves might be the key to extracting a broader range of flavours and textures compared to other brewing methods.

“Ultrasonic waves accelerate the extraction process due to acoustic cavitation,” he explains.

“When acoustic bubbles collapse near the ground coffee, they generate micro-jets [of liquid] with enough force to pit and fracture the grounds – intensifying the extraction of the aroma and flavours.”

Trujillo subjects coffee to these ultrasonic waves via an adapted espresso machine.

The process of preparing the coffee is nothing out of the ordinary to start. It is ground and placed in the portafilter basket, then connected to the machine. Normal enough.

The next step is where the science happens. A transducer-horn assembly is levered into place and the brewing process starts with a five second infusion. The transducer horn then begins injecting ultrasonic waves into the filter basket, which starts to resonate ultrasonically. The process takes around two minutes.

According to Trujillo’s research, this setup can double the extraction yield and caffeine concentration, and increase the extraction of coffee oils eightfold.

The result is a unique concoction: an opaque, caramel coloured, highly viscous

coffee, brewed at an ambient temperature, instead of the higher temperature usually required to extract espresso.

“The magic of the ultrasonic coffee is revealed with brew ratios of around 2 to 2.5, producing a rich, flavourful coffee similar to espresso, but with a remarkably clean finish. The ultrasonic coffee displays a fruit and floral acidity, like that of filter coffee, but potentiated due to its higher concentration of dissolved solids,” he says.

Trujillo and team believe this method has the potential to revolutionise ambient brewing, offering a unique result which combines desirable characteristics from both filter and espresso coffee.

Like many famous inventions, ultrasonic coffee was an accidental discovery for Trujillo and his team of researchers.

In 2019, Trujillo was collaborating with entrepreneur Craig Hiron to find a way to raise the level of antioxidants in a cup of coffee. He subjected ground coffee to ultrasonic waves using a large and expensive semi-industrial ultrasonic unit, but found no discernible differences in the levels of antioxidants. What he did discover, however, was that the resulting coffee had superior flavour and texture.

“I wasn’t able to mask my excitement at the discovery. I shouted: ‘Look at this colour, look at this flavour, look at this creaminess,” Hiron says.

The unexpected but promising results encouraged Trujillo to research the relationship between coffee and ultrasonic waves. After some initial prototyping, and several ups and downs, he began working

with Professor Kourosh Kalantar-Zadeh, current lead of the School of Chemical and Biomolecular Engineering at the University of Sydney, to simplify the technology and process.

While his first experimental espresso machine was almost too large to fit on a table and looked like something Frankenstein would create, his latest prototype is much more compact and convenient.

Trujillo says there is still much to explore: for instance, he has used blends and single origins with similar roast profiles thus far, preferring to keep variables narrow. Even within these parameters the flavours are wildly different using this process.

The next step is bringing his invention out of the lab and into the world. The plan is to commercialise and license the ultrasonic coffee brewing technology with major coffee machine manufacturers, with a provisional patent already in place.

He acknowledges ultrasonic coffee machines will be slightly more costly than traditional models, although he insists it remains “commercially viable”, as his research has already demonstrated it can be adapted to an existing espresso machine with a low-cost investment.

Trujillo considers his invention a “blessing from heaven”.

“Imagine how sad it would have been if, after five years of hard work, the coffee ended up being boring. Fortunately, it wasn’t,” he says. “The ultrasonic coffee is rich, bold, and clean, with a fantastic fruitiness, texture, and flavour.”

Image: University of NSW.
Blasting coffee with ultrasonic waves might be the key to extracting more flavour.

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