Global Coffee Report January/February 2024

January/February 2024

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star IS BORN

Tomoro Coffee CEO Xing Wei Yuan on how the tech-enabled coffee chain is driving ambitious plans in Southeast Asia

Rise from the ashes HAWAII’S ROAD TO RECOVERY POST-WILDFIRES

Innovation ignites PUSHING TECHNOLOGY TO THE LIMITS

2024 Predictions INDUSTRY LEADERS FORECAST HOPES AND FEARS

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CONTENTS JA N UA RY/ F E BRUA RY 2 0 2 4

18 COVER STORY 10 A star is born Xing Wei Yuan on how technology, milk and tea businesses have inspired a unique coffee model that’s driving specialty coffee to the masses.

“We have been ‘standing on the shoulders of giants’ who already had their feet on the ground in the Indonesian landscape.”

Xing Wei Yuan CEO, TOMORO COFFEE

FEATURES 15 Blame it on the weatherman The International Coffee Organisation reflects on the lasting effects of economic challenges and adverse weather events, and anticipates how production will fair

18 Rise from the ashes The Maui coffee community shares the impact of the 2023 Hawaii wildfires and the road to recovery

22 Industry predictions 2024 Global leaders share their thoughts, hopes, and concerns for the year ahead, in what is being labelled one of the most volatile and unpredictable on record

50 The biannual pilgrimage

48 The next workstation

The 43rd edition of Host Milano was a feast for innovation paired with technology that embraces versatility and convenience across the HoReCa market

Nuova Simonelli presents Nuova Aurelia, a professional espresso coffee machine for cafés, chains and roasters to improve workflow and quality consistency

INDUSTRY PROFILES

INNOVATION FEATURE

38 The need for speed

30 Liquid gold

Eversys’ North American division is helping roasters in the United States balance a busy workload with the rise of automation

How Flavourtech’s latest version of the SCC 100 is helping customers capitalise on the growing liquid coffee concentrate market

40 Dare to dream

32 Moose magic

How Iris Group became a Singaporean success story by solving a gap in the coffee capsule market

44 A new era

Schuilenburg explains how the Perfect Moose milk foamer provides cafés with automation to create the perfect coffee workflow and reduce cost per cup

Cimbali Group Managing Director Enrico Bracesco unveils a complete brand overhaul and a commitment to connectivity software

34 Heavy duty

TECHNOLOGY PROFILES

36 Works works

42 Enhance the barista

How Brita’s PURITY C iQ filtration system is more than a filter but a lifeline to machine longevity

How Franke’s A-line provide a strong foundation for café operators to scale their business, save time, and deliver quality at the touch of a button

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Why Demtruk trolleys are a reliable asset to the coffee world for easy transport of some of the industry’s heaviest machinery

LAST WORD 58 MICE’s evolving menu The Melbourne International Coffee Expo is set to unveil a new presentation series and returned GCR Symposium to inspire the Australasian coffee market

REGULARS

50

46 The legacy continues Mahlkönig introduces the EK Omnia, its new flagship espresso, and filter coffee grinder

04 Editor’s note 06 News drip by drip 54 Marketplace 56 Diary Dashboard GLOBAL COFFEE REPORT

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EDITOR’S NOTE GL OBA L C OF F E E R E P ORT

Blending tradition with trends

S

OMETIMES I TRULY believe my feet take me where I need to go. I’ve been to Milan enough to wave to the landmark Duomo from the outside, but when my feet pointed in the direction of the Camparino in Galleria Vittorio Emanuele II, I couldn’t just watch from the outside. Inside I looked up, I marvelled at the ceiling, the beautifully tiled floor, mahogany wooden bar, and the crisp white suits of the baristas behind the counter, ever so delicately preparing morning espressos from a modern-era espresso machine.

Watching the operation was a lesson in how a historical coffee bar, founded in 1915, could merge with modern needs, and retain its heritage charm. When I asked to speak with the bar manager, explaining my fascination with the coffee house as an international coffee journalist, I listened intensively to hear a story I had never heard before. It was Milan’s coffee district, and a visit to this very shop in 1983, that inspired former Starbucks CEO Howard Schultz to create the coffee conglomerate.

He had an experience so memorable that he considered how to transport that same passion for espresso coffee and culture to the United States. I can see why. Tradition, style, charm, and quality produce is what oozes from these historic walls, and has stood the test of time.

Just as we celebrate the past, there continues to be doors openings for new brands and coffee houses testing the international waters. Tomoro Coffee in Indonesia is one such brand that is moving at past, with a business model embracing specialty coffee at speed, with the backing of technology and automation to push its product into the hands of local consumers, and soon, to the wider outskirts of Southeast Asia. As this edition’s cover story with CEO Xing Wei Yuan explains, coffee was his fourth start-up attempt, and this business model has worked because of the loyalty consumers have to the product, not

4 GLOBAL COFFEE REPORT

necessarily to the brand. Tomoro Coffee looks as coffee as an ingredient, not just a beverage, and is pushing the limits of menu creativity to stand out from the competitive coffee crowd.

It will be interesting to see where consumer consumption takes us this year, and just how the industry will respond to meet volume, sustainability demands and new traceability standards at origin. Just when there is relief another year has passed and the hard work has ended, we go again, with new global challenges; economic, political, and environmental; and we put our best foot forward to make the right decisions for growth, longevity, and the sustainability of our future industry.

This edition, we hear from industry icons as they share their hopes and challenges for the year ahead, and reflect on the businesses pushing innovation in equipment, technology and beverages.

One icon who’s voice is now silenced but legacy lives on, is Gianni Gassatini, a friend and icon of Simonelli Group, and the international coffee community, who passed away late November. Gianni left a mark on everyone he met, on and off the barista competition stage. His passing is a reminder of the fragility of life, and the short amount of time we have on this earth to make a lasting impression for good.

As I enjoy my espresso at Camparino in Galleria, and the clock strikes 11am, I’m offered an aperitivo. I’m in Italy after all, and life is to be savoured, and enjoyed.

Cheers to the year ahead, and a healthy and prosperous one for you all. GCR

CHIEF OPERATING OFFICER Christine Clancy

christine.clancy@primecreative.com.au EDITOR

Sarah Baker sarah.baker@primecreative.com.au

JOURNALISTS Hayley Ralph

hayley.ralph@primecreative.com.au Dominic Morrell

dominic.morrell@primecreative.com.au ART DIRECTOR/DESIGN Daz Woolley

HEAD OF DESIGN

Blake Storey blake.storey@primecreative.com.au

DESIGN PRODUCTION MANAGER Michelle Weston michelle.weston@primecreative.com.au

BUSINESS DEVELOPMENT AND MARKETING ACCOUNT MANAGER Adele Haywood

adele.haywood@primecreative.com.au CLIENT SUCCESS Ben Griffiths

ben.griffiths@primecreative.com.au PHOTOGRAPHY Muhammad Fadli

CONTRIBUTOR

Niall Seewang, Dock No

HEAD OFFICE Prime Creative Pty Ltd 379 Docklands Drive, Docklands, Victoria 3008 p: +61 3 9690 8766 f: +61 3 9682 0044 enquiries@primecreative.com.au www.gcrmag.com SUBSCRIPTIONS +61 3 9690 8766 subscriptions@primecreative.com.au Global Coffee Report Magazine is available by subscription from the publisher. The rights of refusal are reserved by the publisher.

ARTICLES

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.

COPYRIGHT

Sarah Baker Editor, Global Coffee Report

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.

NEWS In brief AMERICAS Referred to as “the Hawaii Firestorm” by the United States Government, the 2023 Hawaii wildfires were reported as one of the worst natural disasters in the country since the early 1900s. According to the Hawaii Department of Business, Economic Development and Tourism, a total of 769,163 visitors came to the Hawaiian Islands in August 2023, down 7.3 per cent from August 2022.

See page 18.

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ASIA PACIFIC Tomoro Coffee is an international brand that started its journey in Indonesia. It opened its first shop in Jakarta on 9 August 2022, and at time of print, had 271 stores open. By end of 2023 it planned to have 400 stores, averaging two new outlets a day, with a total 1500 stores by end of 2024, and several store expansions in Singapore, the Philippines, and China.

“Currently, we are [in the] number one [position] in the Greater Jakarta area, and by 2024 end, we should be number one in Indonesia in terms of number of stores,” says Tomoro Coffee CEO Xing Wei Yuan.

See page 10.

The Flavourtech SCC 100 specialises in aroma recovery for the production of instant coffee. It has a throughput of 25 to 115 litres per hour and is capable of processing products such as wine, milk, or fruit juices, as well as slurries or extracts of coffee and tea. It also allows reconcentration of aroma fractions to minimise dilution add-back prior to drying.

It is manufactured on a compact skid with lockable castors, has an easy-to-use touchscreen, and is quickly assembled, operated, and maintained.

See page 30.

Iris Group is one of the leading capsule manufacturers in Asia, providing the latest generation of Nespresso and Dolce Gusto capsules that are produced under a protective nitrogen atmosphere using the latest technologies. After years of improvement in the materials and technologies of making the capsules, Iris Group says it offers the most advanced

Origin Coffee Roasters Founder Heather Brisson-Lutz in her roastery.

compostable capsules which are home compost-certified. In addition, it offers fully recyclable aluminium capsules as part of its single-serve range.

See page 40.

A new year heralds a new edition of the Melbourne International Coffee Expo (MICE), which will take place 12 to 14 May at the Melbourne Convention and Exhibition Centre. In 2023, 7 per cent of visitors travelled from abroad, and in 2024, MICE organisers hope to grow that figure.

The event will also see the return of the Global Coffee Report Symposium series to tackle the industry’s toughest, and most prominent issues.

See page 58.

US$13 million The amount of tourism money the Maui community lost per day in August and September 2023 due to the Hawaii wildfires.

EUROPE The International Coffee Organisation says 4.0 per cent or 6.7 million bags growth of world coffee consumption in coffee year 2021/22 was the biggest increase since 4.6 per cent in coffee year 2000/01 and 7.0 million bags in 1978.

World coffee production is also expected to increase by 5.8 per cent to 178.0 million bags in coffee year 2023/24, as is world coffee consumption by 2.2 per cent to 177.0 million bags, with non-producing countries to make the biggest contribution to the overall increase See page 15.

C

Global Coffee Report invites leading industry figures to share their vision, goals and challenges of the global coffee industry in 2023, including 5 to go Co-Founder Radu Savopol, Beyers Koffie CEO Cory Bush, Espresso House CEO Anssi Thureson, Buencafé Commercial Director Manuel Mejia, Coffee Island CEO Konstantinos Konstantinopoulos, SCA Executive Director Yannis Apostolopoulos, Coffee Planet Managing Director Jamie Brown, Löfbergs

6 GLOBAL COFFEE REPORT

FRANKE

CONSISTENCY IS KING Sometimes it’s the unexpected details that leave the greatest impression. Mytico empowers your baristas to effortlessly create exceptional coffee drinks while still having time to welcome customers with a warm smile.

Discover more at mytico.franke.coffee

FRANKE_Mytico_LE_Ad_Global_Coffee_Report_200x265_UK.indd 1

06.12.2023 14:48:04

NEWS In brief CEO Anders Fredriksson, World Coffee Research CEO Dr. Jennifer “Vern” Long, and ICO Executive Director Vanusia Nogueira.

See page 22.

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The Perfect Moose fully automated milk steamer saves the barista time and accelerates their workflow without any sacrifice to quality. Standard moose models Greg and Jack can hold 350, 500 and 750 millilitre smart moose pitchers. The Epic versions of Greg and Jack work with 500, 750 millilitre and one-litre smart pitchers, and are ideal for high-volume cafés.

See page 32.

The Demtruk trolley, through each developed version, has kept the same DNA that has allowed the brand to gain the trust of clients around the world. The newest version, the Demtruk 2.0, can carry weights up to 220 kilograms, allowing for easy transport on wheel.

See page 34.

PURITY C iQ is an intelligent system that combines a filter, a filter head, and a cloud-based portal to deliver accurate data on key parameters. Seven years in the making, PURITY C iQ uses data to give full transparency on all the information needed to make smarter decisions and benefit from enhanced preventative machine maintenance.

See page 36.

North American VP of Business Development Karalynn McDermott says the Enigma E’4 (E’4 Barista in the US) is one of the more popular choices among American clients. The machine can produce up to 350 espresso shots per hour while allowing baristas to work on four coffees at the same time. Coffee retailer Kaldi’s Coffee says its drive-thru operations are 27 per cent faster than its brick-and-mortar locations on drink-only tickets.

See page 38.

In the years following the release of the Swiss Mambo, Franke’s first fully automatic machine with an integrated milk frother, the company has worked towards developing its use of automation even further, with the A-line the latest representation of these efforts. The range consists of seven machines: the A300, A400, A600, A800,

8 GLOBAL COFFEE REPORT

The Eversys Shotmaster can help customers increase speed of operation.

A1000, S700, and the SB1200.

See page 42.

Cimbali Group has unveiled a complete brand overhaul for the first time in over 100 years. Since 1912, Cimbali Group has been a leader in the design and production of professional espresso machines and coffee shop equipment. It operates across four production plants in Italy and one in the United States, employing more than 900 people. Cimbali Group Managing Director Enrico Bracesco predicts this number will increase to 1000 employees within the next two years.

See page 44.

Since the first Mahlkönig products launched in 1924, Hemro Group believes the brand

1500 The total number of stores Tomoro Coffee plan to have open by end of 2024, with the majority in Indonesia, and several store expansions in Singapore, the Philippines, and China.

has maintained a position at the forefront of coffee grinder technology through a commitment to innovation. This almost century-long legacy continues with the introduction of the EK Omnia, almost 25 years after the company launched its flagship grinder, the EK 43.

See page 46.

Nuova Simonelli is celebrating the 20th anniversary of the Aurelia range with a new machine capable of dispensing an extensive beverage menu, boosting workflow with automation, and paying great attention to economic and environmental sustainability. Simonelli Group CEO Marco Feliziani says the Nuova Aurelia enables an unparalleled workflow thanks to its reactive technology that results in high-quality, incup consistency.

See page 48.

The 43rd edition of Host Milano from 13 to 17 October attracted more than 180,000 trade visitors, of which over 42 per cent were international from 166 countries, with the highest participation rate from Europe, North and South America, the Gulf countries, and Asia. The expo was visually connected globally, with the tradeshow attracting more than 1.4 million impressions on Instagram.

See page 50.

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COVER STORY T OMORO C OF F E E

10 GLOBAL COFFEE REPORT

A

star IS BORN

From start-up to store domination, Tomoro Coffee CEO Xing Wei Yuan explains how the tech-enabled coffee company is making specialty coffee affordable to the masses, with ambitious plans to become Southeast Asia’s largest coffee chain.

BY SARAH BAKER

W

HEN TOMORO Coffee CEO Xing

Wei Yuan (known as Star in English) first considered what his fourth start-up business should be, he wasn’t convinced a coffee chain business was the answer.

His previous other start-ups had varying degrees of success, but none of them were in the food and beverage sector.

In 2016, Star was the Product Manage Director for Oppo smartphones in the overseas market before coming to Indonesia to jump-start its entry in the local market. With Star’s input, Oppo’s market share increased from 12 to 46 per cent in the Kalimantan Barat province in less than six months. He later co-founded J&T Express, an international delivery company; and from 2018 to 2021 founded the Imoo electronic appliance and Imoo Watch Phone, a smart watch for kids. Star says although Imoo became “very famous” with strong uptake in Indonesia, the product experienced a drop in sales after the global pandemic.

As such, Star returned to university in

2021 and completed an Executive Master of Business Administration at the National University of Singapore. It was during this time that he started talking with investors and asked: “What’s the best type of business in the world? What’s the one product that can have longevity and make people happy?”

“A few people told me to consider soft drinks and milktea-based businesses because they had an easier point of entry, but when I met Fish [Sun] (Tomoro Coffee Vice President, Products and Supply Chain), he convinced me that coffee was a product with a lot more brand loyalty and lifetime value to the customer. I changed my mind,” Star says.

The pair met in January 2022, three days before Chinese New Year. Star explained that the venture capital firms he had previously worked with – supporting more than 300,000 staff across 10 different business units including a cosmetic brand, record label and construction materials – was considering a coffee chain in Southeast Asia.

Five days later, the partnership was confirmed, and Fish followed Star to Jakarta on 11 April 2022. Together, they opened what would become the first in a line-up of Tomoro coffee shops from 9 August 2022.

Star says the key differential in the way he approached his fourth start-up, was asking investors to pull talent from outside the organisation.

“It was a bit of a culture shock for the Chinese-backed company. But we needed to put together a team that embraced a strong culture from the start, and we did that by gathering different talent from different backgrounds,” Star says.

That start-up team consists of Chief Financial Officer Joey Zhong, formerly of Honeywell Asia–Pacific, a company that produces plane engines in Shanghai; Sun, who Co-founded Fisheye coffee chain in 2010 after working with tech-giant Apple for 10 years; Head of Coffee Yi Quin Lei, who worked for Sony in Beijing and Sun at Fisheye; Tomoro Coffee’s Marketing Director, Nikki Chen, a former brand and GLOBAL COFFEE REPORT

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COVER STORY T OMORO C OF F E E

marketing director for Oppo in Malaysia; and VP of Business Developments Super Wang, formerly Operations VP for Vivo phones in Indonesia.

“Our business exists due to the team behind it. It’s not about the money, the model, or even the product. Our success is determined by the group of people behind the product, sticking together,” Star says.

“As for me, my job is to make the big decisions, grow the team, and help make it a world-class, reliable coffee chain.”

At first, Star says Tomoro Coffee had a soft market entry in order to test its business model and ensure its product met locals needs. Then things started to accelerate.

At the time of print, Tomoro Coffee had 271 stores. By end of 2023 it planned to have 400 stores open, averaging two new outlets a day, with a total 1500 stores by end of 2024, and several store expansions in Singapore, the Philippines, and China.

“Currently, we are [in the] number one [position] in the Greater Jakarta area, and by 2024 end, we should be number one in Indonesia in terms of number of stores,” Star says.

“We are not running at full speed right now with our eyes blinded. We are constantly adjusting the business model, the product, the team, and processes. We’ve already paused four times to improve the data, and iron out a few obstacles, and now we have started to pick up pace again. I still don’t think we’re running as fast as we want to be, but we are running in the right direction. This is largely because we have been ‘standing on the shoulders of giants’ who already had their feet on the ground in the Indonesian landscape.”

Ready and steady

Tomoro Coffee’s approach to innovation is inspired from milk and tea businesses that celebrate frequently updated product offerings, recipes, and flavour combinations.

“The consumer is loyal to the product, not necessarily loyal to the brand,” Star says. “If you look at specialty coffee shops in particular, quite often they change the seasonality of beans, but the menu selection is very limited. There’s not as much innovation, which is in contrast to milk and tea businesses. We do things a bit differently. We offer a great classic specialty espresso menu but on top of that, we want to offer customers a broader menu of coffee beverages that we add to each month.”

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The first observation Star made when Tomoro Coffee came to Indonesia, was that all the local coffee shops offered a version of Gula Aren, an iced latte with palm sugar. Tomoro Coffee created its own interpretation of the national drink using local ingredients, which at the time, became the band’s most dominant beverage sold.

“We didn’t stop there. We decided to create a whole menu dedicated to Indonesian flavours, which celebrates a specific taste profile, such as pandan coffee beverages. This was our first challenge – embracing the local market with our own interpretation of local flavours,” Star says.

“The other thing we started looking into was using local ingredients to create plantbased beverages. Most other coffee business in Indonesia only served oat milk as a substitute to regular dairy milk. We decided to treat oat milk on its own and develop an entire menu around it. That became an instant hit, especially when we paired it with palm sugar. It meant we could have a higher selling price too.”

Tomoro Coffee explored other plantbased milks in the same way, helping to create a menu of 40 Skus that is dominant on latte variations. Whichever type of dairy or dairy alternative the brand uses, Star says retaining the quality of the espresso base is critically important, and that’s where Eversys machines come in for consistency and productivity.

Tomoro Coffee shops use Eversys E’4 twogroup machines, which can handle more than 1200 cups per day for high-volume stores, and Eversys Cameo single-group models, which can produce up to 400 cups per day.

“We want to make specialty coffee super affordable without cutting corners on quality, and maintaining reasonable healthy margins. The way we do that is by using automation solutions like Eversys machines, the Tomoro Coffee app, and a small flexible store format, which ensures reduced operational costs, maintains a high-quality product, and a high-margin business model. This is a real achievement for us,” says Star.

“The way Eversys approaches coffee production matches our vision. It took a while to convince [our investors] that automation is the way to go, in order to achieve specialty coffee at high quality, with high efficiency, and at a super affordable price when other players in the Indonesian market achieve hundreds of stores with a manual coffee-making approach. But the answer is as clear as day/night. Nobody asks

us about our reason for using automation anymore, they know our decision is the right one.”

This decision, Star says, has allowed Tomoro Coffee to grow, and learn more about its customer’s drinking and spending habits via its dedicated mobile ordering app. In this way, the company produces targeted marketing by segmenting its audience based on age, brand experience, and beverage preference.

“Just as I discovered through working in the mobile phone industry, every generation is looking to beat the last generation [with ideas and concepts] that can improve and enhance a product and experience, and I knew we could deliver this with a new coffee business,” Star says.

“In China, many competitors only care about their business model, not about the product. But in other Southeast Asian countries, we can see that there is a strong appreciation for the relationship between farmers and consumers, and the relationship between the roaster and the consumer.”

To build on its importance, Tomoro Coffee will expand its trading relationships to work directly with coffee farming communities in Indonesia. It will also open its own dedicated roastery in Jakarta in early 2024 to assist with growing volume, which at time of print, was managing almost five tonnes per day.

“We want to be providing the freshest coffee to our consumers by having our own roastery to roast on demand. We’re not looking to cut costs. We’re looking to produce a better product with a taste profile we’re confident in for our market.

We ensure that all the beans in our stores are consumed in less than 60 days after roasting,” Star says.

In five years’ time, Star hopes Tomoro Coffee will have the same success as its counterparts Oppo and J&T Express, however, the first step is tackling local growth through expansion in the Indonesian market.

“Tomoro Coffee is an international brand that started its journey in Indonesia. Step by step we’re focused on the localisation of the brand. Then we hope every corner of the world can taste Tomoro Coffee,” Star says.

“Tomoro Coffee is about the future.

It’s about encouraging our consumers to embrace whatever comes next, be their best self, and embrace their dreams.

Hopefully our product inspires them to do so.” GCR

My job is to make the big decisions, grow the team, and help make a world-class, reliable coffee chain.

Xing Wei Yuan CEO, TOMORO COFFEE

GLOBAL COFFEE REPORT

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The revolutionary PILOT 2020 control solution: Tailormade for your requirements.

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a e n

ECONOMICS IC O M A R K E T R E P ORT

Blame it on the weatherman

The International Coffee Organisation reflects on the lasting effects of economic challenges and adverse weather events, and how production and consumption results will fair in the new year.

T

HE DUST HAS settled. Coffee year

2022/23 is over, and the world coffee industry has headed into another new year.

However, there are some challenges that continue to linger, such as those brought about by the COVID-19 pandemic and additional difficulties related to the high cost of living, and decreased disposable income arising in coffee year 2022/23.

In the first two years of COVID-19 and following the consequent global economic and social disruptions, world coffee consumption was severely curtailed, falling in coffee year 2019/20, followed by a marginal recovery in coffee year 2020/21.

The pent-up demand was released in coffee year 2021/22 by the near complete removal of all social restrictions around the world, and the sharp global economic bounce back. The International Monetary Fund (IMF) confirmed that the world economy had expanded by an average 4.8 per cent in 2021–22, the highest average growth rate for two consecutive years since the two immediate recovery years following the Great Recession. The subsequent 4.0 per cent or 6.7 million bags growth of world

coffee consumption in coffee year 2021/22 was the biggest increase since 4.6 per cent in coffee year 2000/01 and 7.0 million bags in 1978. As a result, world coffee consumption increased to a record high of 176.6 million bags in coffee year 2021/22.

An immediate adjustment followed in coffee year 2022/23 and world coffee

consumption decreased to 173.1 million bags, a fall of 2.0 per cent. However, the magnitude and the direction of the adjustment did not adhere strictly to the established path of an ecosystem navigating an impact from an external shock. The usual pattern of a negative shock is negative growth rate, followed initially by a

World coffee consumption increased to a record high of 176.6 million bags in coffee year 2021/22.

GLOBAL COFFEE REPORT

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ECONOMICS IC O M A R K E T R E P ORT

World inflation reached 8.7 per cent in 2021, before dropping in light with monetary tightening.

relatively greater positive growth rate, and then a smaller positive growth rate, before returning to its long-term growth rate.

The duration of the whole cycle is around four years.

Consumption in coffee year 2022/23 did not faithfully follow the established pattern due to the impact of the high cost of living, falling disposable incomes, and a long stocks drawdown. Despite coffee being a relatively inelastic product, the challenging global economic environment may have had a negative impact on its consumption, counterbalancing the positive growth rates triggered by coffee’s fifth wave, and new generations’ demand.

For 2021, world inflation reached 8.7 per cent, the highest level since 1996 when the inflation rate hit 9.4 per cent. Although the price level did fall in 2022, it dropped only to 6.9 per cent, the second highest level for 27 years. The response of central banks across the world to the high inflation was to carry out a sustained policy of monetary tightening, increasing the nominal interest rates from zero at the end of 2021 to an average 4.9 per cent by the end of September 2023 in the European Union, the United Kingdom, and the United States.

This is the highest average reached since 5.8 per cent in 2000. Thus, consumers came under twin pressures: high costs and falling disposable income. In December 2021, the average annual mortgage payment for a terraced house in the UK was £7992 (about US$10,096) while the average salary for 2021 was £31,356 (about US$39,612). The following year, mortgage payments rose to £12,756 (about US$16,114) and salaries to £32,864 (about US$41,517). As a result, the 16 GLOBAL COFFEE REPORT

average disposable income of a household in the UK shrank by 13.9 per cent from increased mortgage payments alone.

At the same time, there was large drawdown of stocks, with combined stocks reported by the European Coffee Federation and those held at the Intercontinental Exchange’s warehouses in the United States, falling by 4.8 million bags from 14.5 million to 9.8 million. This drawdown would have reduced the need for purchases on the international market, seemingly reflected as lower and anomalous global consumption rates for coffee year 2022/23.

It's the weather

Brazil’s coffee industry was in its “onyear” of the biennial production cycle in coffee year 2022/23. However, for an “on-year” the rate of growth was rather muted, increasing by 8.4 per cent. This was because Brazil’s coffee industry is still suffering from the impact of July 2021 frost. At the time, the Brazilian government’s National Supply Company, under the Ministry of Agriculture, Livestock and Food Supply, stated that 70 per cent of all Brazilian coffee had already been harvested for coffee year 2021/22, and thus the impact of the frost was not felt until the following year: coffee year 2022/23.

In India and Colombia, there was too much rain, which beset with persistent, unfavourable weather conditions throughout coffee year 2022/23, leading to a 9.1 per cent decrease in output to 10.7 million bags. This was the third consecutive year of negative growth for Colombia, with the output level down to its lowest since

2012. In Uganda and Côte d'Ivoire, drought played a major part in the origins’ outputs, falling by 6.8 per cent and 64.7 per cent respectively. This is the second consecutive years of falling production for Uganda, decreasing for the same reason it did in coffee year 2021/22. First reported as early February 2022, this drought affected most coffee-growing regions, leading to a lower and shorter harvest in central and eastern parts of Uganda, hence lower output.

Indonesia and Honduras, on the other hand, managed to overcome adverse weather conditions, and for the latter, labour issues, to post increases in their output in coffee year 2022/23. The former saw its production increase by 2.4 per cent to 12.0 million bags despite the La Niña weather phenomenon because of the expansion of the area under coffee, increasing by 71,000 hectares from 2018 to 2022. Honduras, the largest producer in the Caribbean, Central America and Mexico, saw its production increase by 14.7 per cent to 5.7 million bags. The jump came in the face of labour shortages, high fertiliser costs, heavy rain, and reports of a resurgence of coffee leaf rust disease.

In regards to labour shortages, according to the Honduran Coffee Exporters’ Association, at least 350,000 pickers are required to harvest coffee across the nation with approximately 50,000 workers coming in from neighbouring countries. Much of the increase in coffee year 2022/23 is due to the biennial production effect, it appears, following the 19.2 per cent decrease in output in coffee year 2021/22.

As a result of these events, the world coffee production increased by 0.1 per cent to 168.2 million bags in coffee year 2022/23.

What now?

Well, weather still. Adverse weather conditions, first noted in coffee year 2022/23 and continuing into coffee year 2023/24, will have a negative impact on production. The anticipated El Niño weather event is set to dampen the outlook in Asia, especially in Indonesia.

Meanwhile, Vietnam is expected to benefit from the drier/hotter weather as irrigation mitigates the reduced precipitation. The biennial production effect, however, will play a decisive role in the outlook, especially from Brazil and the Arabicas, as the impact of the July 2021 frost continues to be resolved. Coffee year 2023/24 is anticipated to be an exceptional offbiennial year in Brazil, feeling more like a good on-biennial following an average

on-biennial year. Status quo on labour and capital availabilities are especially pertinent for the outlooks of Caribbean, Central American, and Mexican origins.

As for consumption, deceleration of the growth of the world economy in 2024, based on the October coffee year 2023 economic outlook by the IMF, will inform growth in coffee consumption.

However, the pent-up demand of the COVID-19 years are now thought to have dissipated and will not feature in the factors influencing coffee year 2023/24 consumption outlook. Impact of the high cost of living on coffee consumption will be mitigated through changes in consumption patterns, with consumers possibly switching from the most costly to the most economical forms of coffee.

As a result of these factors, world coffee production is expected to increase by 5.8 per cent to 178.0 million bags in coffee year 2023/24.

World coffee consumption is expected to grow by 2.2 per cent to 177.0 million bags, with non-producing countries to make the biggest contribution to the overall increase. As such, the world coffee market

Interest rates went from zero at the end of 2021 to an average 4.9 per cent by September 2023.

is expected to run a small surplus in coffee year 2023/24. GCR

Organization, the Coffee Report and Outlook.

The outlook is an extract from the newest publication of the Statistics Section of the Secretariat of the International Coffee

For more information, visit www.icocoffee.org.

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FEATURE H AWA I I W I L DF I R E S

Rise from the ashes The 2023 Hawaii wildfires have caused insurmountable destruction to land and livelihoods. Global Coffee Report speaks to the local coffee community about their impact and the road to recovery.

O

RIGIN COFFEE ROASTERS Founder

Heather Brisson-Lutz was in New Zealand to watch the FIFA Women’s World Cup finals in August 2023 when she awoke to the news that her home, Maui, Hawaii, had fallen victim to a number of devastating fires.

Referred to as “the Hawaii Firestorm” by the United States Government, the fires were reported as one of the worst natural disasters in the country since the early 1900s.

“Initially I didn’t know how to process the information. I was getting notifications from people I hadn’t heard from in 10 years asking if I was ok,” Brisson-Lutz says.

Throughout early August, intense winds from a nearby hurricane and ongoing drought conditions worsened the rapid spread of the fires across Maui. They destroyed most of the historic town of Lahaina, as well as many other areas including Olinda, Pulehu-Kihei, and Kula.

Thousands of people were displaced, and more than 100 died.

18 GLOBAL COFFEE REPORT

“The 80-mile-per-hour (about 128 kilometres per hour) winds prevented air support helicopters from providing assistance, as they couldn’t fly in those conditions. I was surprised that I was even able to fly out of Maui that day as the winds were so bad. I remember praying my flight wouldn’t be cancelled, not knowing the entire island would change,” BrissonLutz recalls.

“I love to surf in Lahaina and my wife and I got married there, it’s my happy place. It’s so devastating to think that an entire town can be wiped out so quickly.”

Brisson-Lutz says Origin Coffee Roasters was fortunate enough to retain its own roastery and most of its accounts, losing only four partners, while some of the bigger roasters lost more than 40.

“One of them was my biggest account, which really hurts my revenue stream, but my main concern was checking in on those people and making sure everyone was safe,” she says.

For the weeks to follow, Brisson-Lutz

says people compared the island to “a zombie apocalypse”.

“There was no cell [phone] service, no electricity, and survivors didn’t know where they’d get supplies from. People from Maalaea Harbor in Maui were boating food over, and the local community really came to the rescue,” she says.

“With a 75 per cent drop in tourism throughout August and September, that’s US$13 million the Maui community lost [per] day.”

Fellow Maui coffee roaster Maui Oma Coffee Roasting Company lost 34 customer accounts on Front Street in Lahaina, including cafés, restaurants, and hotels, along with the equipment it supplies them. The loss of revenue, equipment and receivables is worth thousands of dollars.

Since the west side of Maui was closed for more than 10 weeks, Owner Maria Holmes has also lost revenue to accounts north of Lahaina, including Kaanapali, Honokawai, Kapalua and Napili.

“These accounts were temporarily closed

as they were not physically devested, but were closed off due to roadblocks, lack of visitors and displaced residences. Only half of our accounts in these areas are now open, some 90 days later,” she says.

“We are not able to claim the loss with our insurance company due to the equipment not being within 300 metres of our roastery. We are working on writing grants with community organisations to get funding to replace the loss of equipment.”

As such, Holmes was forced to cut back on staff hours and expenses.

“We usually deliver coffee twice a week island wide. Now we only make deliveries once a week to save on manpower and gas,” she says.

According to the Hawaii Department of Business, Economic Development and Tourism, a total of 769,163 visitors came to the Hawaiian Islands in August 2023, down 7.3 per cent from August 2022.

“After the fires, the loss of visitors from all areas of Maui was devastating.

September and October are usually Hawaii’s slower tourist months, and the

The Maui Coffee Association directly delivered ground coffee to local fire stations to support their efforts.

fires exacerbated the number of arrivals to Maui,” says Holmes.

Hawaii's largest independently owned coffee growing company, MauiGrown Coffee, lost both its roastery and retail store to the fires.

“We also lost our wet and dry milling facility that handles all the raw harvest, our warehouses and green coffee inventory, equipment, rolling stock and our main office,” says MauiGrown Coffee President James “Kimo” Falconer.

After sustaining heavy damage to its wet mill and dry mill, the decision was made to forgo the 2023-24 harvest season.

“The loss of existing green coffee inventory means we have nothing to sell until we rebuild our mill,” Falconer says.

For clients of MauiGrown Coffee, such as Maui Coffee Roasters, this meant whatever coffee was in warehouses as of August 2023 was all it would see until late 2024 or early 2025.

“Maui Oma was purchasing over 450 kilograms of Maui beans per week. That volume of coffee cannot be replaced by other island origins such as Kona, Ka’u, Waialua or Kauai. Many coffee roasters are now purchasing from smaller farmers in Kona and Ka’u, but the volume is not equal,” Holmes says.

“The price per pound of coffee is another huge factor. Maui coffee is good coffee

FEATURE H AWA I I W I L DF I R E S

Origin Coffee Roasters Founder Heather Brisson-Lutz in her roastery.

at a reasonable price which most coffee roasters could afford. Although other island origins are of good quality, their price is twice as much, which makes it difficult for the roaster, their customers, and the final consumer. Most of us can no longer offer 100 per cent Hawaiian coffee or custom blends.”

Falconer is working to design and build new components for a fresh milling site.

He is unsure when the current mill will be available for use.

“We still have not been granted access for insurance purposes and it may be years before the burn site is considered clean. We are also hoping for cooperation from our local government’s planning department to help streamline our permits. It all needs to be done by next September to make the 2024-25 harvest season,” he says.

Although Lahaina was only shut down 20 GLOBAL COFFEE REPORT

for three months, the western side of the island remains partially closed. Falconer says MauiGrown Coffee has been unable to operate since August.

“Our lack of green coffee supply has dealt a hard blow to any roasting business that wants to carry Hawaiian coffee, as we were a big part of that supply chain. Those businesses have had to create new blends from outside Hawaii to survive,” he says.

Wildfires and natural disasters are becoming more commonplace as the world embraces the impact of climate change, but what hasn’t changed, is community spirit.

“We have had great government support and amazing outreach by truly generous people. When a friend passes or someone loses their house it is a tragedy, but when you lose your entire town, it is surreal.

We are all waking up to a nightmare every day. It is going to take years, perhaps 10

or even 20, to make it back to normal,” Falconer says.

Despite the harsh outlook, Falconer remains optimistic about the future of the company. He says MauiGrown Coffee will be back, and hopefully with good production to boost supply.

“When our product makes it back into the market, it would be great to have buyer support return as well,” Falconer says.

“The world has already moved on, but people need to remember when they buy Hawaii coffee or plan to visit, this process will be long, and our Lahaina residents are still recovering. Please be patient with us.”

Maui Coffee Association (MCA) Board Member Christopher Speere says immediately after the fires, calls came in from the coffee industry across the state offering support.

“The MCA received coffee donations that we initially utilised to prepare brewed

coffee for chefs and community volunteers who were making up to 10,000 meals a day at the University of Hawaii Maui College and for Federal Emergency Management Agency workers and other essential first responders. The MCA also directly delivered ground coffee to all our local fire stations to support their efforts,” Speere says.

Speere says there is a shadow over the island of Maui that only time can heal.

“Devastating losses like those that occurred in Lahaina have deep implications and long-term consequences. The loss of a sense of place, of something called ours, something called home, to rally around and support is beyond difficult,” he says.

The Maui situation is one of loss and tragedy, but there are also stories of hope and resilience. Speere says the MCA has established the Maui Fire Fund for all coffee professionals from roasters to baristas.

“We intend to use a portion of these funds to provide educational opportunities to build back our local coffee businesses and their employees,” he says.

A plot of land decimated after the Hawaii Firestorm.

The MCA also has a free three-day coffee roasting and cupping workshop in the planning stage for early January 2024. It will deliver a coffee professional certification series in partnership with the University of Hawaii Maui College, offering training from seed to cup to displaced workers and

interested coffee enthusiasts at no cost.

“At the individual level we all look for and find ways to support each other and make Maui whole again. Business comes down to reciprocity, the act of helping one another, to pay it forward now so that tomorrow we come back stronger,” says Speere. GCR

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REPORT I N DUS T RY PR E DIC T ION S

INDUSTRY PREDICTIONS Global leaders and icons of the international coffee world share their thoughts, hopes, and concerns for the year ahead, in what is being labelled one of the most volatile on record.

Radu Savopol Co-Founder, 5 to go

FOR 5 TO GO, 2023 was a very good year.

We were lucky to have many reasons to celebrate and be proud of.

We reached 500 coffee shops in Romania, 84 in 2023 alone. We also advanced to ninth place in the European top coffee shops for 2022, with the highest growth in the number of locations in Europe. The biggest accomplishment of all, is that we are continuing our upward trend, and keeping our customers happy.

In 2024, we will continue our expansion plans, locally and internationally, keep focus on innovation and environmentallyfriendly products, and develop our presence in retail. 5 to go has chosen to democratise the sale of good coffee, every day at the best price, and be next to consumers in small towns and big cities, in Romania, and the other countries we are present. We will focus on signature drinks, and try to innovate whenever we can. Given the fast pace of development of our business so far, I can say that we are always ready for new challenges, and have many surprises in store.

22 GLOBAL COFFEE REPORT

The coffee market has evolved a lot, consumers are more aware of the quality of the products they buy, and are looking for sustainable, certified products that still offers the perfect taste. Everyone in this industry is doing the same thing – selling coffee – but to remain competitive, what matters most is creating a positive customer experience. Business execution is as important as the business strategy.

I also believe in the role of the barista, who can transform the coffee experience into an amazing story with their skills and experience, improving the associations consumers make with a brand.

In addition to the coffee price inflation, 2024 comes with many tax changes and extra costs that will affect entrepreneurs, so maintaining high standards will be challenging.

My wish for the international coffee industry is for it to remain dynamic and implement meaningful changes, keeping focus on the final consumer.

Yannis Apostolopoulos CEO, Specialty Coffee Association

2023 WILL REMAIN a landmark year

we believe this can be accomplished by reaching out to consumers. SCA will make a significant investment to actually grow the market through consumer activation.

Coffee industry challenges are very real, and even if we as an industry and as SCA are committed to make coffee better, it is a marathon and not a sprint. Coffee sustainability will remain on the forefront of discussions.

We will be focusing in value distribution, so as to have meaningful conversations about risk and reward across the value chain. Regulatory changes we’ve seen in 2023 will continue to have significant impact in trade.

Finally, I believe industry and regulators need to create a clear framework and discuss consumer labelling about the so-called coffee beverages not using coffee beans.

for the Specialty Coffee Association (SCA) with the introduction of Coffee Value Assessment (CVA), which will help the industry by being a new paradigm for value discovery.

This is the result of years of work and research, and incorporates the advancements in sensory science in an evolution of the SCA’s cupping form after 20 years. CVA will allow the industry and trade to capture a high resolution picture of coffees, and all the attributes intrinsic and extrinsic, that give higher value to every coffee in the marketplace.

For 2024, and the foreseeable future, we will continue to invest in CVA with a focus to provide education and access to information to everyone in the value chain. Moreover, as we are a trade association, we want to grow specialty coffee market and

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REPORT I N DUS T RY PR E DIC T ION S

Cory Bush

CEO, Beyers Koffie THE PAST FEW YEARS have taught the

and perhaps very soon, surpassing the A-brands that have been hard at work on some of these issues for years.

Regulatory pressure such as the EU Deforestation Regulation (EUDR) will combine with a deeper and broader desire on the part of our industry to solve ongoing challenges around living wages, packaging waste, and supply chain resilience. The impetus for this will partially be regulatory but also directly linked to generational changes in company management who increasingly see socially and environmentally positive business as being intimately linked to business strategy, and workforce retention.

Every day, I am humbled and inspired by the work that my colleagues at Beyers and our parent company Sucafina are doing to make our industry and the world a better place.

Every day, we create opportunities to improve lives and work to take coffee further. My hope and wish is that more of our clients and competitors will join us on this Net Positive journey in 2024.

whole world lessons in facing unexpected challenges and finding resilience in unexpected places. We have faced multiple “once in a lifetime” challenges in less than a handful of years. From global pandemics to tragic wars and intense economic uncertainty, the coffee industry has somehow managed to navigate the storms and remain relatively intact.

At Beyers Koffie, we produce private label exclusively, meaning we must anticipate retailer and end-consumer demand simultaneously while only interacting with the retailer. In the past, this could sometimes create a tension between consumer ideals and commercial reality.

I believe that, in 2024, we will finally start to see a concerted effort at all levels of our industry to work towards making coffee a truly “Net Positive” commodity. I also believe that the consumer will reward those who demonstrate forward movement in this direction. Many retailers are already taking big steps in this direction, joining

Manuel Mejia

Buencafé Commercial Director ONE OF BUENCAFÉ´S main accomplishments in 2023 was to maintain solid business performance, distinguishing itself through resilience and adaptability in the face of challenging global macroeconomic conditions.

Based on the guidelines of the National Federation of Coffee Growers of Colombia for 2024, Buencafé will focus on two main objectives. First, to strengthen our presence in the American markets. Simultaneously, we will actively explore opportunities in China and the Middle East. Our commitment is to continue developing the market for high-quality freeze-dried coffee.

We will also complete several facility adjustments to enhance our logistical system and conclude infrastructure investments, resulting in optimal customer service, and attention.

There are many trends that will undoubtedly shape the coffee landscape in 2024. Cold coffee is driven not only by the hot summer of 2023, but the increasing consumption among the younger demographic.

24 GLOBAL COFFEE REPORT

The second trend is recyclable packaging.

The entire coffee industry is actively exploring ways to take significant steps in environmental responsibility. Buencafé has diligently worked to find solutions and has successfully completed the project of jar lids made from natural fibers. Now, we are set to launch 100 per cent mono material recyclable laminated packaging.

We anticipate the premiumisation of private labels. This is attributed to the price increase across all categories, leading to a preference for high-quality private brands over traditionally recognised ones.

We also observe a rising trend in the consumption of Arabica coffee variety.

This is driven by the expected increase in availability this year. It is also favoured by the younger ones due to its gentle aroma, smooth flavour profile, higher quality, and versatility.

The most significant challenge facing the industry is indeed the consumption of coffee among the younger demographic.

The key task is to find ways to make coffee and its preparations more versatile.

At Buencafé, we wish and hope for a coffee industry where coffee farmers and those involved in the industry can enjoy a good quality of life and sustain economically viable businesses. We aspire to see coffee continue to be the preferred choice for people in numerous consumption moments, especially during breakfast, and to keep capturing hearts worldwide.

Vern Long

CEO, World Coffee Research AT WORLD COFFEE RESEARCH (WCR), we

believe that variety innovation —better plants reaching more farmers — will shape the future of coffee. Improved coffee varieties increase productivity for farmers, protect forests, and generate new experiences for consumers. In 2023, our Innovea Global Coffee Breeding Network sent 5000 genetically unique Arabica coffee seeds to national coffee institutes around the world to initiate the next generation of coffee varieties that bolster farmers, delight coffee drinkers, and secure future supply.

Looking ahead to 2024, we’ll make the first crosses in a similar, new global robusta breeding program to ensure that the future of robusta is bright and secure.

In 2023, Michigan State University economists calculated the extent of coffee’s innovation crisis – estimating the investment gap in coffee agricultural research and development is USD

$452 million per year. This gap contributes to the significant uncertainty our industry faces regarding when and where future supply will be disrupted.

To strengthen the industry for years to come, in 2024, WCR’s member companies in conjunction with trade association partners will continue advocacy with consuming country governments to deepen investment in agricultural innovation for coffee. This investment will provide the necessary support to strengthen technical capacity among research institutions in key coffee-producing countries, enhancing agricultural innovation systems to improve productivity for farmers, and reduce risk for our industry.

In the year ahead, my hope is that more companies will join global, industrywide efforts to safeguard our favourite crop and our ability to enjoy our favourite beverage.

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REPORT I N DUS T RY PR E DIC T ION S

Konstantinos Konstantinopoulos CEO, Coffee Island

AT COFFEE ISLAND, our dominant mission

in 2024 is to enforce our footprint within our current markets and to empower the international network expansion.

Through strategic partnerships and extensive preferences of business models, we are fully prepared to establish a unique presence with a commitment to delivering exceptional coffee experiences.

We seek to strengthen the expansion of our network by carefully selecting key international markets by introducing our unique coffee experience to new audiences.

The coffee industry is undergoing a significant transformation through digital advancements, impacting various stages of the supply chain. Smart farming practices empower coffee farmers with data on soil conditions, weather patterns, and crop health to optimise their cultivation methods, and increase sustainability.

Artificial Intelligence has rapidly transformed various industries, and the coffee sector is no exception. It holds great promise in offering improved efficiency, quality, and personalised experiences.

As it gets worse, the environmental issues and challenges in agriculture will become top of agendas, and effect farmers and the production industry.

Plastic waste, primarily from packaging, is a growing threat to nature and the environment, and a waste of resources, calling for a greener, circular economy based on waste avoidance and recycling.

The coffee industry faces a diverse range of challenges and opportunities. Instabilities in the contemporary geopolitical landscape, supply chain disruptions, and the impacts of climate change play a major role Global inflation trends are adding to the complexity. Rising commodity prices and evolving consumer behaviours necessitate innovative approaches to deliver value.

Rising energy costs and stricter environmental standards urge the industry to implement sustainable practices. People demand the responsible and ethical operation of businesses, but even more so, their social and human role. Companies have to plan actions that contribute to sustainable development and social solidarity, while ensuring a relationship of trust between the company and employees, the local community, and the wider community. By acknowledging the challenges and adopting initiatives, I believe the coffee industry will become a model of positive business change in a dynamic world. Together, we will build a better and more beautiful world for future generations.

Jamie Brown

Chief Executive Officer, Ludlow Coffee Group IN ADDITION TO our sustained commercial growth, we have solidified our position by creating a new strategic direction for Ludlow Coffee Group with a restructure of our business and brands by reinforcing our position as a leading 360 coffee solution business with Coffee Planet. We have also created a new brand for our global roasting capability – Jigsaw Coffee Company. This will allow us to prioritise and execute the business goals of each brand.

At Coffee Planet specifically, we are proud of the innovation we have brought to market with the likes of our SCA accredited educational institute, Campus

by Coffee Planet, Cold Brew products, and a number of others and propositions under our new brand positioning.

Off the back of an award-winning year, we will continue to grow the Coffee Planet and Jigsaw brands. Cold Brew and the wider ready-to-drink market will continue to be a big opportunity for us as we innovate for an increasingly demanding consumer that is looking for a variety of

26 GLOBAL COFFEE REPORT

high-quality drinks for different occasions and needs.

Ongoing innovation such as cold brew will allow us to achieve our commercial and international goals, and continue to penetrate the various channels we work

with: HORECA, food services, retail, the workplace, on-the-go, or private label.

We believe sustainability will continue to be top of the agenda for many of our customers, consumers, and partners in 2024. Off the back of our involvement in COP28, held in Dubai, Coffee Planet will build on its passion to do the right thing for the planet, our people, and the whole value chain. This includes completing our journey to have 100 per cent traceable beans, responsible waste management, and our ongoing development of sustainable products, such as fully home compostable capsules.

At Ludlow Coffee Group, we are proud of our mission to elevate coffee experiences in everything we do, and our work to achieve our vision of inspiring generations to strive for greater coffee from crop to cup. Our new brand identity for Coffee Planet is underpinned by our desire to be “everyone’s cup of specialty”. Our wish is to work across the industry and strive to do that for every company, partner, consumer, and country we have the opportunity to support.

Anssi Thureson CEO, Espresso House

IN 2023, ESPRESSO House achieved a

communities and create a cosy “homeaway-from-home” experience for all our people and guests. To support this, we are investing in store renovations and expanding our range of food offerings.

To introduce Fika to a wider audience, we're exploring further expansion in both existing and new markets.

As the largest Nordic coffee shop brand, we believe it’s imperative the industry invests in and adopts sustainable practices.

We must meet growing consumer preferences toward sustainable products and the regulations coming into force. For instance, in Sweden from January, there will be a legal obligation for reusable packaging, as is already in place in Germany.

This year, uncertainty in consumer sentiment and spending will be challenging given the macro-economic outlook.

We remain agile in adapting to meet consumers’ needs.

We hope for further collaboration across the industry to find more sustainable solutions, which support the coffee sectors’ near-and long-term growth.

number of strategic growth milestones including franchise expansion, channel growth, and increased investment in our workforce.

In Germany, we signed an agreement with MF KAESO GmbH to open 15 Espresso House outlets by 2028, and entered into a partnership with Autogrill Deutschland to scale our presence at German airports and railway stations.

We’ve expanded our channels, by entering the grocery category, supported by a robust digital strategy, significantly enhancing the accessibility of our products. We have brought our Nordic value of taking care of one another to life. In January, we announced a SEK 81 million (about US $7 million) employee salary investment, making Espresso House an even better place to work.

Increasingly, consumers are looking for great coffee and unique in-store experiences. Through our mission of “Fika to bring Nordic warmth to the world,” we believe in Fika’s social power to build

Vanusia Nogueira

Executive Director, International Coffee Organization IN THE PAST year, the ICO faced significant challenges that provided us with valuable opportunities to deepen our engagement both with national governments of our member countries and the private sector. Our efforts focused on achieving objectives outlined in our Agreement, including improving statistical accuracy and generating new reports. Concurrently, we actively pursued goals set out in the Coffee Public Private Task Force roadmap. A notable accomplishment was hosting the largest World Coffee Conference, with 18,000 attendees from 80 countries.

The conference served as a pivotal platform for discussions on the Coffee Circular Economy and Regenerative Agriculture, highlighting our dedication to sustainability and innovation in the coffee industry.

During coffee year 2023/24, the global coffee market is expected to shift from a deficit to a modest surplus, driven by a 5.8 per cent increase in production to 178.0 million bags, mainly influenced by the

in a surplus of 1.0 million bags for the period. We hope that the new International Coffee Agreement will enter into force during the year, bringing the private sector on board and hopefully also positively impacting the market.

A primary focus in the upcoming year will involve navigating the questions posed by sustainability regulations, with particular emphasis on meeting the deadlines of the EU Regulation on Deforestation-free products. Several aspects still require clarification to ensure that all stakeholders can effectively fulfil their roles with reference to compliance. Additionally, the ongoing uncertainties surrounding the impact of climate change on the forthcoming harvest cannot be overlooked.

Addressing these issues will require strategic planning and collaboration within our sphere.

My wish for 2024 is for the industry biennial production in Brazil. The projected to operate with responsibility and unity, 3.0 per cent world economic growth in collectively striving to enhance the lives 2024 is anticipated to contribute to a 2.2 of producers, and actively contributing to per cent rise in consumption, resulting address climate challenges.

GLOBAL COFFEE REPORT

27

REPORT I N DUS T RY PR E DIC T ION S

Andrea Illy Chairman, illycaffè

TWO COMMON FACTORS loom over

illycaffè has achieved important results concerning regenerative agriculture and coffee security. Today, 70 per cent of the producers who sell us coffee adopt regenerative practices. This year for the first time, a Brazilian regenerative certified coffee – chosen blindly among the nine best coffees in the world – was awarded with the Ernesto Illy International Coffee Award.

This confirms that the rewards received by illycaffè for having transformed Brazil from a leader in quantity to a leader in quality are well-deserved. After more than 25 years of never-ending and tireless work by our team of agronomists and the University of Coffee, the leap has finally happened thanks to regenerative agriculture, which we decided to develop in 2018 for the benefits it brings to the environment and everyone’s health.

As far as my expectations for the coffee industry in 2024 are concerned, I hope that we will see a growth in consumption and that the entry into force of European legislation against deforestation will not cause supply problems.

the future of coffee production: social development and the need to adapt to climate change. Two things are still needed for adaptation to climate change: improved agronomic practices and the renewal of plantations with more resistant varieties.

Regenerative agriculture seems to provide an answer to the first need, and I hope that this will become a model for the whole café culture, since it has proven to be more resilient and to produce both environmental and health benefits. As far as renewal is concerned, we need supply chain investments that cannot be delayed any longer. Such an adaptation plan to climate change requires investments in the order of US $10 billion over the next 10 years. It is necessary to activate private public partnerships that can mobilise international supply chain funds to support the producer countries. This is a major challenge for 2024, which has already engaged the most important governmental, intergovernmental, non-governmental and private stakeholders for some years now.

Anders Fredriksson CEO Löfbergs

LAST YEAR WAS a year of growth for Löfbergs. Our sales volume grew 15 per cent compared to 2022. We experienced a positive development in all our markets, not least in Sweden where we have regained the position as market leaders.

Our success is the result of all engaged employees working together towards a common goal.

In 2024, Löfbergs focus will be on continued growth while managing a more volatile world.

The world is more unpredictable than it has been in the past 50 years. All European coffee industries are dependent on global supply chains that will be more difficult, and more expensive to maintain.

True impact in developing countries is more important than ever, especially for the coffee industry. Balancing that with investing in European Union compliance for all new legislation will be a big undertaking. Several new sustainability legislations will significantly impact the coffee industry, drive our complexity, and cost, The Deforestation Regulation, the

28 GLOBAL COFFEE REPORT

Corporate Sustainability Due Diligence (CS3D) Directive, to name two, will introduce the need for a new level of

traceability requirements and country risk level benchmarking for all in the industry. It is the most comprehensive new legislative requirements the European coffee industry has ever faced in such a short time.

At Löfbergs, will continue to address our climate and environmental impact.

I have great hope that GrowGrounds, a start-up spun off from Löfbergs, that aims to eliminate coffee’s negative CO2 impact, help restore nature, and ensure better living conditions for coffee farmers, will have a positive impact.

Just a few years ago, everyone took global free trade for granted. In the coming years, free trade is something we must work hard to keep. The big challenges that humanity faces include climate change, pandemics, AI, and wealth distribution, to name a few. They must be solved by the global community, and the backbone of that cooperation is free trade. I sincerely wish that the polarisation of the world and the slow breakdown of global free trade will reverse in 2024.

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Liquid gold Flavourtech tells Global Coffee Report how its latest machine is helping customers capitalise on the growing liquid coffee concentrate market.

T

HE TREND TOWARDS Ready to

Drink (RTD) beverages is wellknown among coffee companies and consumers alike, but the emergence of liquid coffee concentrates has been a slower burn.

Flavourtech, a global technology manufacturer specialising in aroma recovery, extraction and evaporation solutions, has recently revealed a new Spinning Cone Column (SCC) model to help manufacturers of liquid coffee concentrate.

Flavourtech Global Sales Manager Paul Ahn says the company has noticed more supermarkets stocking liquid coffee concentrate alongside beans, capsules, coffee bags and sachets, and RTD cans.

“Today, there’s a real push from Gen Zs (a generation born from around 1997 to 2012) around the world for more convenience when it comes to coffee,” Ahn says. “They want something that’s quicker, while also maintaining great flavours.

“They’re turning towards liquid coffee concentrates, which are gaining momentum globally. There’s a lot of convenience and the flavours are improving quickly.

“A lot of supermarkets are now selling bottles of liquid coffee concentrate – the coffee aisles are getting bigger and bigger, and we are seeing liquid coffee

30 GLOBAL COFFEE REPORT

[concentrate] on the shelves more and more.”

Ahn says many different businesses use liquid coffee concentrate, including cafés, bars, restaurants and producers of carbonated drinks and ice cream, but consumers are also using it at home to make coffee-based drinks.

“Liquid coffee concentrate is becoming increasingly popular because it can help showcase the taste of the coffee beans used,” Ahn says.

“In the past, we’ve seen in certain countries, like Australia for example, the RTD coffee market has been more focused towards the milk products – coffee is added to milk products to produce an RTD bottled or canned beverage.

“But we are seeing a move towards more appreciation of coffee on its own. Coffee is the hero of the flavours, the hero of the product, and is not being [diluted] by milk or plant-based milk products.”

Flavourtech, based in New South Wales, Australia, has a long-standing commitment to technological innovation. The company says its Centritherm evaporator has improved how manufacturers concentrate and dry coffee extracts, while its Integrated Extraction System (IES) is a revolutionary way to produce premium liquid extracts from tea and coffee.

Then there is what the business labels its flagship product – the SCC, which specialises in aroma recovery for the production of instant coffee, and is designed to overcome aroma losses that are often experienced with conventional processing. The systems are designed around three sizes of column: 10,000, 1000, and the recently released 100.

Flavourtech says the SCC 100 has a throughput of 25 to 115 litres per hour and is capable of processing products such as wine, milk, or fruit juices, as well as slurries or extracts of coffee and tea. It also allows reconcentration of aroma fractions to minimise dilution add-back prior to drying. The unit is manufactured on a compact skid with lockable castors, has an easy-to-use touchscreen, and is quickly assembled, operated, and maintained.

Flavourtech says the smaller model provides coffee companies the opportunity to discover new aroma profiles using smaller volumes and is ideal for research and development applications or small production runs of high-value, lowvolume materials.

Ahn says the latest version of the SCC 100, released July 2023, is now able to process slurries, which improves things even further. He says it was developed after conversations with customers who

wanted a smaller throughput with an ability to capture aroma from a slurry of milled coffee beans and water.

“We have a lot of customers all around the world [who use] the big Spinning Columns, such as the SCC 10,000,” he says.

“But our customers were asking us for a smaller unit, one they can run research and development trials on, or to produce smaller batches to see if they can tweak a few things to improve the flavour. We listened to them and released a smaller version called the SCC 100 slurrycapable version.

“Going from big to small is very difficult engineering-wise, but it was worth it – we’ve had a lot of interest in this system because the aroma from slurry is quite different to aroma from extract or aroma from juice.”

The slurry-capable SCC works by capturing and safely storing volatile coffee and tea aromas. It then brews the coffee or tea in 30 seconds as the slurry flows

through the column. The internal design of the column and its cones enable highly efficient aroma capture while producing a high-quality extract without the presence of heat-derived flavours.

The benefit of using a machine such as the SCC slurry-capable version, Ahn says, is that it simply enhances the flavour of the end product for consumers. “[By using the slurry-capable machine], you get the fresh aroma of roast and ground coffee every time. There are a lot of benefits from capturing an aroma from the raw material itself – that is from coffee beans or fruit puree, compared to juices or extract,” he says. “That’s why we had to engineer the SCC 100 to be able to process slurries as well. It allows coffee companies to capture the highest quality, natural coffee aromas, and make products that today’s discerning consumers are looking for.

“A lot of our customers that make RTD coffee love our systems because we’re able to capture those roast and ground flavours

and put them back into the finished product. So you’ve got the notes from say, Guatemalan or Colombian or Kenya in the coffee, and then also then in the final product, which is unique to us.”

Ahn says Flavourtech is proud to manufacture technology that keeps pace with the coffee industry’s ebbs, flows, and trends.

“When you compare [the SCC 100 slurrycapable version] to traditional techniques, our flavours are much higher quality – the original roast and ground flavours are passed onto the liquid coffee concentrates, so the consumer benefits,” he says. “[I think the trend is] here to stay, and we already have customers around the world that are producing the most flavoursome liquid coffee concentrates using our systems.” GCR For more information, visit flavourtech.com

Flavourtech’s SCC 10,000, considered the “gold standard” for aroma recovery, is now joined by smaller sibling – the SCC 100.

GLOBAL COFFEE REPORT

31

INNOVATION FEATURE S C H U I L E N BU RG

Perfect Moose Jack has its own boiler and functions independent from an espresso machine.

Moose magic

Schuilenburg explains how the Perfect Moose provides cafés with an automated solution to create the perfect workflow and reduce cost per cup.

J

AN ADRIAENS, CEO of Schuilenburg

and engineer behind smart autofoamer Perfect Moose, based the idea of his creation off his own market experience.

“I have been working in the coffee industry for over 25 years now. We meet a lot of passionate people but unfortunately, you can’t run a business on passion alone.

Real issues such as time management, temporary staff and training costs are not always taken into account. We saw the same frustrations over and over again and decided to do something about it,” Adriaens says.

Put simply, the Perfect Moose fully automated milk steamer saves the barista time and accelerates their workflow without any sacrifice to quality.

“Perfect Moose was developed as an independent brand to be combined with all sorts of coffee set-ups, be it traditional, under counter or otherwise. We made sure the Moose does not take up too much counter space. If you have room for a big jug, you have room for a Perfect Moose,” says Perfect Moose Marketing Manager Nele Mertens.

Designed to fit any set-up, there are Perfect 32 GLOBAL COFFEE REPORT

Moose models with and without a boiler.

In case the café already has an espresso machine on the counter, the barista can use Perfect Moose Greg. The user can hook Perfect Moose Greg up to the boiler of a compatible espresso machine, and together they’ll create the ideal microfoam.

If the barista is after a fully independent smart steamer, Perfect Moose Jack has its own boiler at the back of the machine.

Power and water mains are all this solitary product needs to steam milk.

“We wanted to give each Perfect Moose model a personal name to embody another barista helping out the team,” Mertens says.

Depending on the size of the cup and the milk volume steamed at a café, the user can have both Perfect Moose Greg and Jack as an Epic version. Instead of the standard smart pitchers of 350, 500 and 750 millilitres, the barista can use a one-litre jug instead of the 350-millilitre version.

“All Moose models have exactly the same slim look, the only difference is that Jack has a slightly bigger bum, which is the boiler. They also operate in the same simple way, only how you nest them in your coffee set-up differs,” says Mertens.

The Perfect Moose device works in

combination with smart Moose pitchers or jugs equipped with a radio-frequency identification (RFID) tag at the bottom.

Perfect Moose optimises its potential for consistency and efficiency using a three-jug system, all available in several sizes, with RFID technology. Each jug is embedded with an RFID chip, which allows them to be individually set for different milk profiles, specific to different recipes.

“White pitchers can be used to steam dairy milks, green pitchers can be used for plant-based alternatives, and black milk jugs can be used for steaming mixes, such as milk and chocolate powder or syrups,” Mertens says.

“Thanks to this technology, Perfect Moose automatically recognises the type and amount of milk dosed, and then steams it fully independently into silky microfoam, giving the desired foam texture and temperature. This frees up the baristas hands and allows them to engage otherwise.”

Perfect Moose also rules out any room for error. A message on screen will tell the barista when they’ve poured in too much milk or if they should cool the milk. No training is needed.

“Steaming milk takes a lot of skill, time, feel and practice. With an ever-growing array of milks demanded by customers, streamlining is vital, whether you’re a part of a huge chain or a specialty café,” says Mertens.

“And you can forget about the dirty cleaning jobs. Since no milk runs through the machine, wiping the steam wand with a damp cloth after every cycle is all it takes.”

Schuilenburg’s Adriaens says the Perfect Moose mimics the natural barista process completely.

“Will it steam faster than a barista? No it won’t, because you simply cannot overrule this process if you want the same result.

The time saver lies in the fact that the barista can engage with customers and pull espresso shots while milk foam is being steamed,” he says.

According to Adriaens, when used on a daily basis, Perfect Moose pays for itself within four to five months.

“Record low unemployment in hospitality has made hiring and retaining expert barista talent even more challenging. If you can produce a coffee more consistently, save on waste and training, have more menu options, and reduce your cleaning budget.

It really adds up,” he says.

“Back when we launched the Perfect Moose in 2017, some early believers

immediately saw the potential, which we are still grateful for to this day. It won us the Host Milano Smart Label Award in 2017, which opened doors for us in the world of coffee.”

When attending Host Milano in October 2023, Adriaens noticed that for most owners, baristas and hospitality managers, it was no longer an issue of whether to go for automation, but rather how to go for it.

“Automation doesn’t involve giving up the personal touch, on the contrary. The role of the barista is evolving. Apart from being a creator behind the bar, the barista can dedicate more time to the customer and create an inviting atmosphere people want to come back to,” Adriaens says.

“Both chains and independent coffee bars are up for the idea of automation. For us, the passion of creating always remains key.

The Perfect Moose autofoamer can be used with the liquid of your choice, enabling you to experiment, make new combinations, buy local milks, and more.”

Adriaens says the fact that more manufacturers are jumping on the milk steaming trend, keeps the company on its toes and only broadens its view.

“In 2021, when we added the option to adjust temperature and texture of the microfoam outcome, the Specialty Coffee Association awarded the Perfect Moose

as Best New Product in 2021. That’s why we will never stop listening to the people.

Good things are not made up in an office, they are discussed behind the bar,” he says.

“It’s good to always keep a finger on the coffee pulse, and listening to honest feedback from our clients has proven to be a treasure chest of information. That is how we anticipated the rise of plant-based alternatives and created a green smart pitcher dedicated to plant-based milk only.”

Adriaens continues that it is never his intention to impose a certain taste or uniformise the coffee experience through automation.

“We encourage baristas to keep an open mind. Big companies are using the smart steamer to test their recipes before going to market. We often receive new plantbased drinks to test out foamability on the Moose, which we consider as a token of appreciation by the market,” he says.

“We consider automation as the next step forward in the coffee business.

Embracing innovation always takes courage, and providing quality without the queue is something coffee lovers will only applaud.” GCR For more information, visit perfectmoose.com

Schuilenburg CEO or ‘Chief Moose’ Jan Adriaens and partner Ingrid Bogaert.

GLOBAL COFFEE REPORT

33

INNOVATION FEATURE DE M T RU K

The Demtruk trolley is used to carry heavy equipment such as coffee machines.

Heavy duty Kentinental Engineering Group explains why Demtruk trolleys are a reliable asset to easily transport some of the coffee industry’s heaviest machinery.

W

HEN DAVID PARKIN invented the first Demtruk trolley model in 1982, his mission was to provide an easier way for salespeople to transport and ‘dem-onstrate’ large photocopiers from the dealership direct to the offices of the customers. At the time, he had no idea the Demtruk trolley would become a vital piece of equipment for the international coffee industry like it has.

London-based Kentinental Engineering Group (KE) owns and operates the Demtruk brand and recognises just how difficult installing new coffee equipment can be.

Rather than having a busy barista run down the street and help a technician carry a new espresso machine to a shop counter, Demtruk provides a safe and alternative way to transport equipment with just one person at the helm.

Brothers Nick and Paul Jenkinson understand the importance of a strong support system. Nick, now KE’s Managing Director, has been a part of KE Group for more than 20 years, and has witnessed the growth in popularity of the Demtruk brand over that time.

“Many people have called it the best tool they own,” Nick says. “They couldn’t

34 GLOBAL COFFEE REPORT

imagine life without it.”

In the decades since Parkin’s invention, the Demtruk model has gone through a few adjustments to enhance the user experience, but has always retained the DNA of the

Each Demtruk trolley features the company’s unique roll-off platform.

model, to provide a practical and safe way to transport heavy equipment.

Adjustments include more platform top sizes, pneumatic wheels, and the latest version, Demtruk 2.0, which can carry

up to 220 kilograms in weight.

Each Demtruk 2.0 trolley, from the Lite Kit to the Heavy Duty Kit, includes a collapsible base unit. The trolley can be folded down to ensure it does not take up too much room when being transported independently.

“Almost a quarter of a tonne can be carried on a small device that collapses back into a compact size for your vehicle,” says Nick. “It’s very simple to use, and there are no tools needed to build it or fold it back down.”

At the heart of every Demtruk design is the platform top, which can roll directly off the collapsible base in a smooth yet controlled manner thanks to built-in mechanisms which ensure heavy machines remain in safe hands.

Every precaution and new feature is considered when thinking about the weight of the equipment Demtruk trolleys carry. As such, one of the newer features of the Demtruk 2.0 is the inclusion of pneumatic wheels on the rear of the trolley. Unlike standard trolley wheels, Nick says pneumatic wheels are resistant to changes in terrain, creating a smoother experience with less bumping or shaking.

“Each trolley has a load strap attached that will ensure the machine stays in place when being transported,” Nick says.

The 2.0 also features an additional lower shelf on the base, which gives users more opportunity to store smaller items on the trolley when transporting larger, heavier machines.

“The lower shelf can now carry things like bags or even a technician’s toolbox,” Nick says.

The Demtruk is accompanied by other additional features, which are offered as part of the standard package. These include a platform top extension piece, stair climb handles, and door glide protectors to name a few.

Demtruk trolleys come with a threeyear warranty while also offering stock replacement parts, such as brake levers, wheels and handles to keep each trolley in prime condition.

Nick says Demtruk’s popularity in the coffee world has grown substantially in the last decade due to coffee roasters and mechanics and technicians learning about its use and suitability to manoeuvre large coffee machinery.

“On the latest version, we designed the platform top to include an extension piece which makes room for some of the larger

Only one person is required when moving heavy items with the trolley.

espresso machines,” says Nick.

Demtruk Sales Manager Paul Jenkinson, adds that the trolley’s practicality is what catches the attention of most first-time users, especially in the world of coffee.

“It can move large and heavy machines around with just one single person using it,” he says.

Nick says the goal for the Demtruk brand now, is to raise awareness for the importance of a reliable trolley to ensure baristas and technicians can safely transport heavy equipment from the supplier to its point of use.

“When people see our trolley in action, they will buy it 90 per cent of the time because they see just how safe and efficient it is to use,” he says.

This feedback is heightened by Demtruk’s presence on social media, which Paul says has been a strong platform to advocate its benefits.

“Our Instagram page is full of people sharing how much they appreciate our product,” Paul says.

“Our customers love the Demtruk trolley.

They often say that it’s the best tool that they have.”

The popularity of the trolleys has led to a focus on global expansion. Demtruk has seen significant growth in the US aided by two warehouses in key states.

“We have the ease of selling directly

in the US by having our warehouses in Los Angeles and Kentucky,” says Paul.

He says the Demtruk is trusted by the coffee industry and, alongside selling directly, the brand has dedicated coffee distributors across the world who are passionate about explaining to clients the benefits of owning a Demtruk trolley.

“Everyone is enthusiastic about sharing their stories of using our trolleys. It’s great to see how much they love it,” says Paul.

The Demtruk trolley has also caught the eye of a wide range of services including American Spacecraft Manufacturer SpaceX, and the Los Alamos National Laboratory due to its ability to transport large yet delicate test equipment.

Demtruk also sell directly across the European Union (EU), and has coffee distribution specialists located in the United Arab Emirates, Eastern Asia, and Australia. As part of increasing brand awareness, Demtruk has revamped its UK website, with the US and EU websites to soon follow.

Paul says Demtruk is always looking to expand even further.

“We’re hoping to get our brilliant product in front of people all around the world.” GCR For more information, visit uk.demtruk.com GLOBAL COFFEE REPORT

35

INNOVATION FEATURE BR I TA

The PURITY C iQ is an intelligent filter system combined into a single, unified system.

Filtration made easy Water filtration company BRITA Professional Filter unveils the PURITY C iQ, its first intelligent filtration system intended to deliver the perfect cup quality, every time.

I

N 1966, BRITA was one of the first

companies to bring water filtration technology to the global market.

Since then, the German company has been a market leader in this field, says BRITA Group Vice President of Strategic Marketing Thomas Hörning.

“Our goal is to continuously optimise filter systems in order to generate added value for our customers. Our innovations in filtration technology enable our customers to make their operations more efficient and improve profitability for their business,” says Hörning.

“With PURITY C iQ, we launched the first data-driven, smart filter system on the market.”

PURITY C iQ is much more than a filter cartridge. It’s an intelligent system that

36 GLOBAL COFFEE REPORT

combines a filter, a filter head, and a cloudbased portal to deliver accurate data on key parameters.

“Developed in collaboration with customers, PURITY C iQ is a plug-andplay system that intelligently simplifies installation and helps you to plan maintenance in advance. Data is accessible and retrievable at any time. The result is that coffee is always enjoyed at the highest level,” Hörning says.

Seven years in the making, PURITY C iQ uses data to give full transparency on all the information needed to make smarter decisions and benefit from enhanced preventative machine maintenance.

“By monitoring the performance and condition of water filters, the system helps businesses reduce the risk of energy-

sapping limescale build-up, efficiently plan service visits, and be crystal clear on costs,” says Hörning.

“It also helps ensure optimal water quality by monitoring incoming flow. This includes how hard the local water is, when water filters and cartridges need changing, and how much water has been used each week.”

The installation of the PURITY C iQ is simple thanks to radio frequency identification (RFID) recognition and plugand-play. The operating concept is userfriendly throughout with audible and visual feedback and immediate portal connection, making the PURITY C iQ filter system intuitive and dependable.

“We wanted to develop a new milestone and have used our many years of experience to unite this intelligent filter

system and the web-based iQ Portal into a single, unified system,” says Hörning.

The plug-and-play connection can be used without integration into existing networks, and the connection to the cloud is fully independent. All that’s required is registration of the filter head, with no additional costs for the data connection.

The PURITY C iQ filter head is in two-way communication with the filter cartridge.

“Even during installation, the system recognises the cartridge type and size using RFID,” Hörning says.

Hörning says information is precise and filter settings can be automatically adjusted.

“This means machine downtime due to unplanned repairs is kept to a minimum, energy consumption is reduced, and on-site service visits are easier to plan,” he says.

“Working in partnership with customers, BRITA Professional has drawn on its industry heritage to deliver the biggest innovation in water filtration since Heinz Hankammer launched the first BRITA water filter jug in 1970.”

Hörning says the PURITY C iQ is the first smart filter system that continuously monitors water properties using algorithms and automatically reacts to any changes in the prevailing water quality.

“With this filtration system, you can achieve the goal of maintaining a consistent, premium beverage quality for you and your customers,” he says.

The smart filter head provides guidance on installation and filter flushing, while the intelligent sensor technology detects and reacts to changes in the water. An integrated flow meter monitors water consumption and filter lifespan, while visual information can be viewed on the BRITA iQ Portal at any time.

“The unbeatable advantage of a fully networked and digitally integrated system is that it provides a new level of efficiency for companies that have many devices in use.

Every day, each filter head transmits the current operating data to the central, cloudbased BRITA iQ Portal. This dynamic wireless reporting produces overviews of the remaining service life of all filters, across all locations. You can now easily coordinate your maintenance schedule,” Hörning says.

“Thanks to the intelligent technology, the relevant operating parameters of all installed filter cartridges are available to you in the BRITA iQ Portal. These values include the current filter capacity,

The PURITY C iQ filter head monitors water properties to ensure consistent quality.

the remaining lifetime of the filter, the carbonate hardness level of the raw water and the water consumption itself.”

The BRITA iQ Portal also provides an overview of all filter heads in a customerspecific user group. Service technicians can also be given different access levels in the iQ Portal’s interface – either a general overview for the big picture or a more detailed view of the system.

“As an international market leader and reliable partner in the HORECA industry, we take coffee seriously. This innovation from BRITA is something that’s been needed in the coffee world for a long time and will revolutionise the way coffee

professionals will manage machine and filter maintenance,” says Hörning.

Hörning says scale within coffee machines has always been a challenge. He says the PURITY C iQ will help manage the situation much more closely using the BRITA iQ Portal.

“The iQ is easy to install, maintain and exchange when required,” says Hörning.

“We believe there’s a revolution about to sweep the sector, and we want coffee professionals to be at the heart of it.” GCR For more information, visit www.brita.net

The iQ Portal delivers accurate data on key parameters.

GLOBAL COFFEE REPORT

37

TECHNOLOGY PROFILE E V E R S YS

Need for speed Eversys explains how its North American division is aiding the rise of automation in the American market, and how its product range is assisting one of the largest coffee consuming nations in the world.

S

INCE SWISS ESPRESSO machine supplier Eversys was first established in 2009, its footprint across the globe has expanded to give more countries access to high-end super traditional coffee machines that can help coffee roasters progress in a competitive environment.

The company first opened operations in North America in 2017. Harrison Piperato, who currently serves as Eversys North America’s Commercial Director, was the fourth employee to join the US team in New York.

“The ability to open in North America was very important to us,” he says. “The driving force behind getting into this market was recognising we were doing something different while realising we needed that physical presence so that clients understood what the Eversys experience was.”

Piperato says the early days for Eversys were about redefining the preconceived notion that the American public, especially coffee roasters, had surrounding super automatic coffee machines.

“Back then, we went around to roasters across the country and got them to try some of our equipment,” he says. “Once people tasted what we put in front of them, they became believers.

38 GLOBAL COFFEE REPORT

For Piperato and the Eversys team, this period was about spreading the brand’s goals, which was to merge the accessibility of super automatics with the quality of espresso usually seen with a barista’s touch.

“Since those early days, we’ve engaged with the specialty coffee community to highlight how we can bring highquality coffee into spaces that couldn’t previously support a traditional barista program,” he says.

The first step in building this relationship is discovering the kind of coffee and flavour each roaster client wants to achieve.

Piperato says Eversys does not look to alter the desired flavour, but rather find the right machine solutions to replicate it as many times as possible.

“We review the work that we’ve done with the roasting community and retailers to figure out how we can lift the total coffee experience,” he says.

“A lot of the language traditionally around super automatics has been about replacement of staff, which is something we fully disagree with. Instead, what we’re doing is making baristas think about what they would do with an extra 15 seconds to talk with each customer.”

Piperato says the ease and speed in which baristas can pump out drinks while chatting

is exactly what he encourages clients to focus on.

“It’s about giving someone a boost of positive energy for them to carry out for the rest of the day,” he says.

“Not many people can afford to wait the 20 minutes in line that it can sometimes take for a high-quality coffee. Those in a hurry shouldn’t be excluded from being able to enjoy their drink.”

When it comes to coffee experiences, Eversys North American VP of Business Development Karalynn McDermott says the American public are looking for more convenience.

“I’ve had a lot of conversations in recent years about increasing speed because of drive-thru businesses, mobile ordering, and iced lattes,” McDermott says. “It’s all about how we can improve the ergonomics for the barista.”

McDermott notes that the US is leading the world in drive-thru innovation, with more and more businesses every year expanding their services to ensure customers can pick up their coffees without leaving their car.

“There’s so much innovation happening in the drive-thru lanes, and these businesses are looking at technology that can help them,” she says.

With some stores going as far as adding a second lane to drive-thru operations, McDermott says speed has never been more important in the coffee-making process. This extends to other highdemand areas where coffee is served, such as airports.

“US airports can feel like concerts in the way packs of people are moving around,” says McDermott. “Our clients are always looking at the wait time and how they can trim those five or 10 seconds off.”

McDermott adds that, with mobile ordering, baristas are being made to produce coffees at a faster pace than ever before. What initially took off in popularity during the pandemic has become a common way to place an order.

She says Eversys’ Enigma E’4 (E’4 Barista in the US) is one of the more popular choices among American clients. The machine can produce up to 350 espresso shots per hour, allowing baristas to work on four coffees at the same time.

“The US team named it after the barista, because it’s the perfect helper with the ability to work two steam wands and two espresso group heads all simultaneously,” she says.

One such business that has seen the benefits of an Eversys partnership is Woods Coffee, a coffee roaster based in the US Pacific Northwest.

“We were looking for something to improve efficiencies, reduce stress on baristas, and improve consistency,” says Woods Coffee COO Kelly Spiker.

Spiker says there were a number of market trends that convinced Woods Coffee to use Eversys machines, most notably the need for faster service.

As such, Woods Coffee has begun using the Eversys E’4s x-wide/ST machine. This model offers the possibility to place two steam wands in between the two group heads, which helps improve workflow by giving baristas more space to work, move, and prepare beverages.

“Eversys has helped us with consistency in our multi-store operations,” says Spiker.

“They have also helped with effective training, which has reduced stress on baristas from repetitive motion.”

Coffee retailer Kaldi’s Coffee has seen the benefits Eversys’ machines can have.

Head of Sales Lyndsey Patel says Kaldi’s was looking for a consistent and quality solution when it expanded its drivethru locations.

“We had team members transferring from existing locations that had operations

The Eversys Shotmaster can help customers increase speed of operation.

expectations at such a high level, so we knew the equipment selection would be crucial,” she says. “Expectations are higher than ever for product and experience.”

To meet these standards, Kaldi’s looked towards the Eversys Shotmaster s-pro/ST, Eversys’ first machine that can produce up to eight products simultaneously.

“With Eversys Shotmasters, our drivethrus are 27 per cent faster than our brick-and-mortar locations on drink-only tickets,” says Patel. “[Eversys] has allowed our retail cafés and wholesale partners to maintain quality standards, train teams quickly and efficiently, and have consistent ticket times which, in turn, increases sales.”

It’s not just drive-thrus that have seen the benefits of Eversys machines. Novo Coffee, situated at Denver International Airport, faces a range of challenges every day at one of America’s busiest travel stations.

“This location has a reputation of high

turnover with an audience who is entering our space stressed, and in a hurry, and who often don’t understand the time it takes to create consistent high-quality espresso,” says Novo Coffee Director of Operations Heather McCullough.

She adds that Eversys have helped overcome all these challenges, bringing the Enigma and Shotmaster machines into each location across the airport.

“The condensed Shotmaster layout allows for one person to operate on a machine that mimics the output of two machines,” she says. “The volume of output that one person can get on this machine is incredibly efficient.”

With airports being vastly different environments to a standard café, McCullough says Eversys has helped give Novo Coffee peace of mind that it can keep up with high demand.

“Knowing that the machines adjust to the grinder automatically while checking the dose and extraction times of every shot has given me assurance that we are being represented faithfully,” she says.

“I’m confident that someone can get the same espresso taste profile at our airport locations as they would get in our retail cafés.”

For Karalynn McDermott and Eversys, the core of the company’s operations comes down to supporting roasters from across the country in finding the right solutions.

“Specialty coffee roasters are near and dear to our hearts,” she says. “Those are our core customers.” GCR For more information, visit www.eversys.com

Kaldi’s Coffee has reported a 27 per cent increase in speed in drive-thru locations for drink-only orders.

GLOBAL COFFEE REPORT

39

TECHNOLOGY PROFILE I R IS GROU P

Iris Group capsules are produced under a protective nitrogen atmosphere using the latest technologies.

Iris Group’s vision

Iris Group has grown quickly to become a Singaporean success story. It speaks to Global Coffee Report about solving a gap in the coffee capsule market, and its commitment to offering quality and consistency with flexible solutions.

E

VERY BUSINESS begins with a dream, and for Iris Group it was to “provide a modern and professional localised capsuling service for Asia”.

Iris Group’s Managing Director Giorgio Vergano says he and the company’s founders saw a gap in the Asian market as coffee capsules were gaining popularity.

“There were only capsuling services [operating] in Europe and Australia, but nothing on an industrial scale, using the proper tools, with the proper equipment, was set up in Asia. The demand for capsules was growing. It was already very high [in other parts of the world] but Asia was in its very first steps,” Vergano says.

“We wanted to be one of the first players in the Asia market.

“I had quite extensive experience working in the coffee sector in Italy, Germany and Vietnam prior to Singapore.

I decided, together with the founders of the company, to set up Iris Group in Singapore [because Singapore is] probably the best commercial hub for all of Asia that can provide a proven quality and safety

40 GLOBAL COFFEE REPORT

Giorgio Vergano has helped Iris Group become one of Asia’s leading capsule manufacturers.

standard recognised in all Asian countries.”

Fast-forward several years and Iris Group is one of the leading capsule manufacturers in Asia, providing the latest generation of Nespresso and Dolce Gusto capsules that are produced under a protective nitrogen

atmosphere using the latest technologies.

The company prides itself on producing consistent capsules in a market Vergano says isn’t always known for its reliability.

“Consistency and quality are the main things [we focus on] when we’re talking about capsules,” he says. “Because in the Asian market [at the time], even in Europe, compatible capsules were being treated as a very low value product, and therefore [often had] very poor quality and consistency.

“In Asia in particular at the time, the few capsules available in the market were all hand-sealed, giving very low consistency, and therefore there was no quality standard.

“We brought to Asia a different perspective. All the capsules that come out of Iris Group meet the highest quality standards. We use nitrogen throughout the whole process, from the moment we grind the coffee beans to the sealing of the capsules. We provide the consistency required by consumers, together with the needed manufacturing speed to ensure short production lead times.

“Our company, in a very short time, has

grown to become the reference point for capsules in Asia, thanks to our flexibility and our continuous journey to help our clients to find the right solution for their products in capsules.”

One early example of Iris Group’s ability to find solutions to complex problems was the development of a single-serve version of Singapore’s traditional brew ‘kopi’, in which coffee beans are typically roasted with butter, margarine and sugar.

These multi-faceted layers of production proved a challenge when Iris Group was approached to create a capsule version of the iconic coffee.

“About a year after we started operations, in about 2017, we were asked to produce capsules of the local Singapore coffee,” says Vergano. “[At the time] it was just impossible for this style of coffee to work in capsules – we were scratching our heads [asking] ‘why does this not work’?”

Vergano says Iris Group worked for several months on research and development ideas, until it eventually came to the solution.

“We were the first producer able to make kopi – the name of the local coffee – in coffee capsules,” he says.

It was a process that Vergano says showcases Iris Group’s commitment to continual improvement – a commitment that involves mountains of research and development, not just within the company, but together with clients, too.

“Iris Group is always very close to our clients – we don’t just consider them customers, we consider them our partners,” he says.

“We do a lot of research and development together. Iris Group is not just a company that provides a service, but one that is behind our clients, supporting them, testing new technologies, providing new solutions and products.

“The capsule market is very vibrant and things change quickly. You often have new capsules coming out, you have new materials being used, and we are on top of everything that’s available. We can provide new solutions very quickly, to improve the quality and final product.”

Vergano says the company learns as much as it teaches, including from its clients.

“Every time there is something new, or there is something difficult, that is learning for us,” he says.

“We have built a very solid background of knowledge on capsules [and the] products that go into the capsules. This has

been done with a lot of work together with our clients.

“This has given Iris Group a leading position in the market to be able to prepare Nespresso and Dolce Gusto capsules for specialty coffee roasters that usually require a very high degree of perfection and taste profiling, to ensure the exact aroma of their coffee is brewed when preparing the capsules.”

This ability to learn and develop modern solutions to complex problems can be seen in the capsules that Iris Group produces, and in the way the company focuses on sustainability while doing so.

“We have gone through stages of different offerings and we have always believed in sustainability and in trying to help the environment,” Vergano says.

“We started with plastic capsules that were in foil in a pouch, as that was the only available solution at the time. We were the first company in Asia to offer compostable capsules – we worked very hard with the capsule manufacturers to offer this product in Asia, and in 2018 we launched the first compostable capsules.

At the beginning, they were still packed into a pouch – we even had a compostable pouch. Then we moved to compostable oxygen barrier capsules without a pouch.”

Today, after years of improvement in the materials and technologies of making the capsules, the company says it offers the

most advanced compostable capsules which are home compost-certified. In addition, Iris Group offers fully recyclable aluminium capsules as part of its single-serve range.

These aluminium capsules are one of the few in the market not to have a PVC layer, and are produced in the same factory that makes the original Nespresso capsules.

Iris Group has also ventured into a new era of capsules that can be used not only for coffee but for tea leaves, chocolate, and milk powders.

This commitment to flexibility, quality, consistency, and initiative is what Vergano believes will be key to the continuous growth of Iris Group in the capsule market, including its international expansion.

“We already have a strong name in Asia, but we need to look beyond our capabilities we want to target other regions of the world,” he says.

“We already have some clients in North America and Europe, which have given us the idea that we shouldn’t be looking only at Asia. We can also reach out to different parts of the world.

“We are confident in our production and we are confident in our quality. We are now at a level that we can open up to different markets.” GCR For more information, visit iris-group.sg

Iris Group works closely with clients on research and development ideas.

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TECHNOLOGY PROFILE FRANKE

Franke’s A line gives baristas more time to build relationships with customers.

Enhance the barista

Franke explains how it’s A line range of coffee machines provide a strong foundation for café operators to scale their business, save time, and deliver quality at the touch of a button.

S

WISS COFFEE machine manufacturer

Franke is constantly striving to make the lives of baristas easier, looking for ways to support their talent and creativity behind the machine. According to Mirza Bilalic, Product Marketing Manager at Franke Coffee Systems, this goal is upheld through its A line range of coffee machines that puts the coffee in the spotlight, and the barista on centre stage.

“The A line incorporates timeless and premium design packed with the latest innovations that produces consistent quality no matter what coffee drink is being created,” he says.

The world of automation is nothing new to Franke. In 1996, Franke launched an extended version of its first fully automatic machine, Swiss Mambo, with an integrated milk frother.

“This was the first machine in the world that could produce a cappuccino at the push of a button,” Bilalic says.

In the years following the release of the Swiss Mambo, Franke has worked towards developing its use of automation even 42 GLOBAL COFFEE REPORT

further, with the range of fully automatic machines, including the A line. The range consists of seven machines: the A300, A400, A600, A800, A1000, S700, and the SB1200.

“Our A line embodies the performance and reliability that define our heritage of Swiss technology and quality performance,” Bilalic says. “[Each machine is] individually configured and produced on demand in Switzerland.”

According to Bilalic, the A line was designed in line with recent industry trends, such as the demand for ease of operations and high performance.

“In today’s coffee business, consumers want both convenience and consistent incup quality,” says Bilalic. “It’s not just about the drink itself. It’s about an experience that smoothly fits into their busy lives while still delivering great taste,” he says.

Bilalic says it was important that the A line provides a strong foundation to help a café build its business and manage its output and total costs.

“As coffee consumption has become

an integral part of daily routines, the reliability, ease of use, and performance of coffee machines all play a crucial role when satisfying consumers’ needs in their everyday lives. That’s where the A line comes into play.”

Each A line machine brings the same quality-led Franke technology, with output being the key difference between models.

According to Bilalic, one of the most exciting features of the range is the inclusion of Franke’s iQFlow technology, which he describes as a “revolutionary solution” to the coffee extraction process.

“We have long questioned the status quo of coffee extraction,” he says. “We’ve always been told that espresso-based coffee is extracted through high pressure, but in reality, the pressure drops to ambient pressure right after water enters the portafilter.

“Having a valve in place after the brewing chamber allowed us to have more control over the extraction in real time for every recipe with consistent high pressure, allowing the machine to extract more aroma and flavours at the

same time. That’s revolutionary.”

Franke Brand Ambassador and 2023 Irish Barista Champion Wojciech Tysler credits the iQFlow technology for its precision in obtaining the exact flavours he wants from each extraction.

“Baristas always care about consistency, and that’s what you’re getting with the A line range” he says.

Another commonality in the A line range is the Franke FoamMaster technology, which gives baristas the power to adjust foam levels on individual coffeebased drinks.

“Our promise is to provide the highest in-cup quality on all our machines,” says Bilalic. “Adjustable air and speed parameters [through FoamMaster] allow us to keep up with different types of milk while providing a perfect foam.”

Bilalic defines “perfection” as having the machine replicate exactly what the customer envisions when ordering their coffee. He says the A line not only accomplishes this feat but recreates it across a variety of drink orders.

“It can produce a more liquid foam for lattes and flat whites, a stiffer foam for cappuccinos, and it works perfectly for powder-based beverages, like hot chocolates or choccocinos,” he says.

Bilalic credits this variety thanks to Franke’s software, which allows users to keep parameters open and to adjust for different milk types, such as semi-skimmed, full-fat or plant-based milks, in liquid or in denser forms.

The A line comes with fully automatic cleaning for the coffee and milk components through the EasyClean system, which provides a time-saving alternative to the cleaning of the internal milk system.

“With minimal manual effort, you will get the maximum and reliable hygienic result every time,” Bilalic says.

“By only adding the required dose of cleaning agents, your machine will be up and running within minutes, ensuring consistently great coffee all day long.”

Many Franke customers opt to include the Flavour Station, which can dispense a pre-set volume of flavour, calibrated to the desires of the user. Baristas can connect the Flavour Station to a syrup bottle, and let the machine do the rest of the work.

When it comes to replacing the syrup bottles, Bilalic says Franke’s Digital Services are the perfect complement to communicate such tasks. The company’s telemetry system allows users to monitor a fleet of A line machines, keep track of

sales records, alter pre-set menus, and communicate important messages.

“For chain users, it’s beneficial to have a bi-directional system where they can read key data in terms of performance per location as well as the possibility to push new developments, such as seasonal menu updates, without having to send a technician,” says Bilalic.

“It’s also very good for testing out new things on one or two machines and then deploying it on the rest.”

What Franke Brand Ambassador Tysler is also impressed with is the A line’s ability to open up possibilities for baristas to better manage their time.

“With more traditional machines, you can come to work every morning to work and spend lots of time dialling in espresso preferences while getting the settings right,” he says. “With the A line, you program your preferred recipe, and that’s it.

“It sets you on your way [by producing the espresso shot], and that’s when the coffee-making magic can begin.”

Tysler says baristas should look to embrace the rise of automation, adding that it won’t replace them but rather complete smaller tasks, such as measuring an espresso extraction, in order to make their lives easier while they work. “[It’s] everywhere nowadays, and it’s making life much easier [by reducing workload],” Tysler says. “I’ve seen automation in industries all around the globe, and I love it.”

The reduced workload the A line’s automation brings also helps baristas to use their time for other valuable tasks, such as talking to customers

and building relationships.

“You can talk to the customer about what kind of coffee you’re using,” he says. “It doesn’t feel like a lot of time is saved, but it makes a difference.”

From a business perspective, this time can be used to discuss other offerings the café has, opening up opportunities to upsell and win over a customer in the long-term.

Tysler says these smaller facets of the barista’s job are the best ways to grow a café, as customers will feel more welcome while getting to know the business and the coffee, which would not be possible with a heavier workload. He believes the little conversations can make a major difference in the minds of a customer.

When it comes to choosing a specific A line machine, Bilalic says the Franke team is eager to work with new customers to decide exactly which model will best suit their business.

“Depending on where the customer is in their journey, we offer various tools to guide them to the right choice,” he says.

“We apply an insight and fact-based driven approach to make the invisible, visible.”

Bilalic adds that this personalised approach is a reflection of the A line itself.

“The A line is focused on delivering customers what they want, which is a machine that is easy to use, and delivers consistently good coffee, allowing them to focus on creating more value for the customers so they keep coming back,” he says. GCR For more information, visit coffee.franke.com

Franke’s Flavour Station is an optional syrup pump for select A-line machines.

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INDUSTRY PROFILE C I M BA L I GROU P

A new era

In a company that has been in business as a market leader for more than a century, Cimbali Group Managing Director Enrico Bracesco unveils a complete brand overhaul and a commitment to connectivity software.

The Nettuno is a traditional machine that offers high quality performance and design.

C

HANGE CAN be challenging,

especially when it’s tied to something so renowned and iconic, such as a company’s name and logo. But when it’s done to represent the stature of evolution and new position in the market without losing sight of its commitment to product and service innovation, then it’s the right decision, says Cimbali Group (formerly known as Gruppo Cimbali) Managing Director Enrico Bracesco.

“The company now adopts a new vision in which people come first and sustainability is the driver of a segment-based business model focused on providing its customers with an integrated service in which collaboration, profitable development, diversity, and inclusiveness are the keys to future growth,” Bracesco says.

Since 1912, Cimbali Group has been a leader in the design and production of professional espresso machines and coffee shop equipment. It operates across four production plants in Italy and one in the United States, employing more than 900

44 GLOBAL COFFEE REPORT

people. Bracesco predicts this number will increase to 1000 employees within the next two years.

“Cimbali Group embraces the perfect mix of product, technology, tradition and history, and is a classic example of a company that dives into the future with innovation meanwhile staying connected to its tradition and roots,” he says.

Cimbali Group’s new vision prioritises customer needs. It lays the guidelines for a more integrated business approach in which the focus of the product range is not just the espresso machine but the valueadded services a professional or coffee lover acquires when choosing a Cimbali Group brand product.

“The company has evolved significantly over the last 110 years. We are now working on shifting the paradigm from simply selling coffee products to also selling services and connectivity. These are what we call solutions,” says Bracesco.

This evolution is reflected in the company’s redesigned logo, a simple,

minimalist, modern monogram. Two new company colours – dark teal and copper orange – symbolise the hot and cold mechanics of the business.

Bracesco says the corporate rebrand of Cimbali Group encapsulates the essence of an evolving company and defines a standalone visual identity that is distinctive to its commercial brands LaCimbali, Faema, Slayer, Keber, and Casadio.

“Cimbali Group continues to prioritise innovation. In 2023, over 5 per cent of our turnover was invested in research and development into new cutting-edge technologies, the digitisation of processes and services and sustainability,” he says.

As such, Cimbali Group has embarked on a process of digitising its services to guarantee that professionals, and therefore end customers, receive high-quality performance and maximum customisation according to specific market demands.

Working with remote control software company TeamViewer, Cimbali Group has created the Global Remote Service

Program, a connectivity software that makes it possible to interact remotely with all its fully automatic machines to optimise after-sales service and customer experience.

“Thanks to TeamViewer’s secure connectivity solution, technicians from Cimbali Group or one of our distributors can remotely access clients’ machines to quickly solve problems, and thereby reduce machine downtime, and minimise revenue loss for the customer,” says Bracesco.

Telemetry solutions and data communication, which is sent by the machine to a web platform, can be used for statistical consumption analysis of, for example, the number of drinks dispensed, both in total, and per selection.

“The technology also means that the machine can be monitored constantly, as it provides a real-time snapshot of all the machine’s parts and communicates any errors or malfunctions directly to the technician,” Bracesco says.

With an approach focused on transparency and responsibility, Cimbali Group has developed its own sustainability policies, which are not limited to production processes but take a broader view of the entire sector.

“We want to convey our commitment to people, products and the environment through our coffee machines, which come into contact with millions of consumers around the world every day,” says Bracesco.

“Cimbali Group is currently preparing its third Sustainability Report in which we illustrate, to date, the challenges we have faced, the actions we have taken and the results we have achieved. This is part of a dynamic process of change which has seen us take another step forward, broadening our vision of the future and redefining our market position more effectively.”

Bracesco says Cimbali Group came across a study published by the Department of Natural Resource Sciences at the Zurich University of Applied Sciences (Wädenswill) that raises concerns for the future of the coffee industry. According to the research, by 2050, almost 90 per cent of the land dedicated to coffee cultivation will no longer be able to sustain plantations.

“This would be a dramatic outcome, affecting both local economies and our entire industry. A more recent study published by Swiss researchers from the Department of Natural Resource Sciences shows that even with moderate climate change, the entire planet will lose half of its best land designated to coffee production,” he says.

“The most significant impact will occur in tropical areas and on the most delicate and vulnerable crops, which certainly includes the Arabica quality.”

Bracesco says climate change is having

negative impacts on soil and plant development conditions, but also on agriculture more generally.

“We are already witnessing phenomena such as migration due to global warming, which is jeopardising food, water, and economic security of populations affected by these factors,” he says.

“It is my hope that in the coming years, we will find global solutions to care for our planet, always bearing in mind that it is the origin of our supply chain that makes both what we do today and what we will do tomorrow possible.”

When asked how Cimbali Group can help to achieve this goal, Bracesco says the company’s transparency and adaptability to market changes is what keeps it at the forefront of the industry.

“We always ensure that in a company of almost 1000 people, we share the same vision and operate as one. Every member of Cimbali Group is essential to achieve success. We want everyone to feel part of something important and meaningful, to create an environment where people are welcomed and respected, regardless of their background or role in the company,” he says. GCR

For more information, visit www.cimbaligroup.com

From left: Cimbali Group’s Andrea Clerici, Enrico Bracesco, Marta Kokosar and Maurizio Tursini.

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TECHNOLOGY PROFILE H E M RO GROU P

The legacy continues

Mahlkönig introduces the EK Omnia, its new flagship espresso, and filter coffee grinder that brings a host of new features to the Mahlkönig EK range.

S

INCE THE FIRST Mahlkönig products

launched in 1924, Hemro Group believes the brand has maintained a position at the forefront of coffee grinder technology through a commitment to innovation.

This almost century-long legacy continues with the introduction of the EK Omnia, almost 25 years after the company launched its flagship grinder, the EK 43.

Hemro Group CEO Dr. Marcel Lehmann says the EK Omnia sets a new standard for efficiency, precision, and consistency.

“EK 43 is the most widely sold premium coffee grinder globally, and since its initial launch in 1990, it has become a coffee industry icon and a stamp of approval for everyone who uses it or sells it,” he says.

“Built on the legacy of the iconic EK 43, the EK Omnia is Mahlkönig’s new flagship grinder designed for unprecedented consistency and efficiency, expanding its globally respected lineup of professional coffee grinders and further cementing EK’s status as a coffee industry icon.”

Omnia means ‘everything’ or ‘all 46 GLOBAL COFFEE REPORT

things’, derived from the Latin word ‘omnis’, meaning ‘all’ or ‘every’. Lehmann says ‘omnia’ is often used to convey the idea of encompassing or including all possible elements.

“We feel EK Omnia is exactly that – the ultimate grinding solution for every coffee professional’s need,” he says.

The adjustment dial touchscreen is now in high definition.

The grinder is equipped with a suite of new features that make it an effective tool for high-demand, high-expectation settings. With three grind modes – Classic Mode, Timed Mode, and Library Mode – Lehmann says the EK Omnia is a “masterstroke in efficiency”.

“Those familiar with using an EK 43 will feel right at home grinding in the Omnia Classic Mode. Simply turn the dial to the desired number and grind. The numbers are displayed around the outside of the adjustment dial, as well as a number displaying the disk distance in the centre,” he says.

Lehmann notes that the adjustment dial touchscreen is now in high definition, which is the gateway to new smart features and the accurate display of grind information.

“Once the user has an approximate grind setting, Omnia unlocks the potential to fine-tune that grind. Users can touch the centre of the display to access and adjust the menu, then simply tap plus or minus to adjust the grind in very small increments,” he says.

In Time Mode, baristas can create recipes for different coffees or brew methods and assign the grind size, and grind time.

Once saved, the recipes can be accessed at the swipe of the finger. The grinder will automatically adjust the dial on its own, ready for the next grind. Once the new start-stop button is activated, the EK Omnia will grind and stop at the desired time.

“We have increased the size of the button to make it easy to find, plus it has a built-in status light in the shape of an ‘O’ to tell you the grinder’s operation,” Lehmann says.

He says the most impressive innovation, however, is the EK Omnia’s Library Mode in combination with the Pre-Dosing Unit.

“This feature incorporates a volumetric dosing hopper and an automatic grind adjustment mechanism, providing users with the power to maintain consistent recipes without the need for constant recalibration,” Lehmann says.

“Regardless of who is using the grinder, or the type of coffee being prepared, the same recipe can be saved and effortlessly utilised.

Saved grinding recipes seamlessly integrate volumetric dosing with micron-level grind size settings. The grind size, meticulously measured in real-time by micron distance, eliminates any guesswork or reliance on arbitrary dials. When a recipe is selected, the grinder instantly fine-tunes both the burr distance and pre-dosing unit to precisely match the chosen parameters.

“The EK Omnia used in Library Mode eliminates variations in coffee quality across different locations, ensuring the same recipe delivers consistent excellence globally.”

The grinder’s air conditioning motor has also been replaced with an advanced brushless direct current motor that is more energy efficient, creates less coffee spray, and is near silent.

In terms of design, Mahlkönig wanted the grinder’s grinding shoot and bag holder to have a recognisable feel while still adding new features. As such, the chute includes a removable steel tube, which helps cut down on static and coffee spray, and can be removed for easy cleaning.

“At the exit of the chute Mahlkönig has also included an LED spotlight so baristas can see exactly what they are grinding no matter what the lighting conditions. The LED spotlight can be toggled on or off via the settings menu,” Lehmann says.

“Below the chute at the base of the grinder is a large tray designed to catch stray grinds and to keep your workspace clean and tidy, is included. This tray is held in place by a

ring of very strong magnets. After clean-up, it snaps right back into place with ease.”

To maintain consistency across the EK range, the EK Omnia is fitted with 98-millimetre cast steel burrs made in Germany, also used in the EK 43.

Lehmann unveiled the EK Omnia to an exclusive crowd of guests during the Host Milano exhibition in Italy in October.

He says the launch of the EK Omnia continues Mahlkönig’s legacy of pushing coffee grinding technology forward via innovation.

“The EK Omnia’s ground-breaking features unlock limitless barista and coffee quality potential. We are incredibly excited about this launch as we feel it marks a pivotal moment for both Mahlkönig and the coffee industry as a whole,” Lehmann says.

He says the EK Omnia represents not just a product, but a leap forward in how coffee professionals can approach their craft.

“Our team has poured countless hours of research, development, and expertise into creating the EK Omnia, and we believe it will empower baristas to explore new dimensions of flavour and consistency in coffee preparation,” Lehmann says.

“We envision the EK Omnia becoming

an essential tool in the hands of baristas, enabling them to craft extraordinary coffee with precision and creativity. It’s a testament to our commitment to excellence and our dedication to pushing the boundaries of what’s possible in the world of coffee.”

Lehmann adds he is humbled and inspired by the passion Mahlkönig ignites within the coffee community.

“Mahlkönig has always enabled baristas to bring specialty coffee even to places where it did not exist yet. By taking the guesswork out of grinding and dosing, it allows baristas to focus on refining their craft and delivering exceptional coffee experiences,” he says.

“As we introduce the EK Omnia to the market, we look forward to seeing the impact it will have, the new horizons it will open, and the stories it will help coffee professionals create with every cup. This launch is a celebration of innovation, craftsmanship, and the endless possibilities that coffee can offer. We can’t wait to share it with the world.” GCR For more information, visit www.mahlkoenig.com/ products/ek-omnia

The EK Omnia is fitted with 98-millimetre cast steel burrs.

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TECHNOLOGY PROFILE N UOVA SI MON E L L I

The Nuova Aurelia has a new system that includes automated dialogue between machine and grinder.

The next workstation Nuova Simonelli presents Nuova Aurelia, a professional espresso coffee machine for cafés, chains and roasters to improve workflow and quality consistency.

N

UOVA SIMONELLI is celebrating the 20th anniversary of the Aurelia range with a new machine capable of dispensing an extensive beverage menu, boosting workflow with automation, and paying great attention to economic, and environmental sustainability.

Simonelli Group CEO Marco Feliziani says the Nuova Aurelia enables an unparalleled workflow thanks to its reactive technology that results in high-quality, incup consistency.

“Nuova in Italian means ‘new’. This is the word that has always expressed the search for innovation that is fundamental to Nuova Simonelli,” says Feliziani.

“Nuova Aurelia stands out as the masterpiece of our ideal technology for humans. Our mission is to create the smartest coffee machine, as well as the most intuitive to work with.”

Nuova Aurelia offers a broad range of beverages that can be made thanks to a new all-in-one system that includes automated dialogue between machine and grinder.

“Machine and grinder communication

48 GLOBAL COFFEE REPORT

[thanks to a wireless system] is technology that allows you to store the recipe directly in the portafilter. Both the machine and the grinder recognise the portafilter and automatically dispense the dose of ground coffee and the correct recipe in the cup,” says Simonelli Group Research and Development Director Claudio Cingolani.

“The barista can stay completely calm, preparation times are reduced, waste is avoided, and the result is excellent quality drinks. For grinding and extraction, data sharing via Bluetooth between the machine and the grinder enables some automatic adjustments and provides useful feedback to the barista to ensure consistent quality in the cup.

Cingolani says the Nuova Aurelia also features an electronic steam knob which incorporates the electronic control of the steam itself.

“It is made of aluminium and further simplifies and speeds up the operation.

Simply press the button to activate or deactivate the steam,” he says.

“Baristas can rotate or press the knob to

adjust the purge intuitively. The advanced option adds a display on the knob that shows recipes – up to nine recipes can be saved and customised by selecting temperature and air percentage. Each one is given a name or icon, for easy recognition by the user.”

To enhance foam quality, Nuova Simonelli is introducing E-Milk technology, which provides automatic texturing of milk or plant-based drinks at the pre-set temperature and dose. The barista can save up to six recipes directly from the touchscreen display.

“The sensors automatically activate the steam wand in the recipe selection directly from the steam knob display without having to change the settings on the main touchscreen,” Cingolani says.

The steam wand is made of a new polymer material and remains cool when in use, providing safety and comfort for the barista. It also has greater mobility for frontal movement to maximise ergonomics.

“The wand has a special milk sensor that

can perceive when the wand is immersed in milk, automatically activating frothing with the preferred recipe. When the wand is in resting position, the automatic purge can be set,” says Cingolani.

“These solutions are useful not only to speed up the workflow, but also to automatically carry out the cleaning procedures to ensure durability of the coffee machine.”

To meet different consumer demands and offer customised solutions, Nuova Aurelia has six different operational configurations.

“The Nuova Aurelia MP (Maximum Performance) grants maximum control and temperature stability for every coffee extraction. The MP technology requires less energy, allowing for smaller boilers since only necessary water is heated.

The boilers are also insulated and coated with an innovative material that prevents heat loss and increases energy efficiency,” Cingolani says.

“The process is efficient, but also simple: the barista only has to set the temperature from the display. The machine’s electronics do the rest, keeping the temperature stable during the entire dispensing phase.”

Cingolani says the Nuova Aurelia UX (User Experience) offers improved synchronised multi-preparation, ensuring high quality and consistency.

“The new engineering focuses on a single

boiler heating system and a thermostatic mixer with an electronically heated group head, that stabilises the temperature with low installed power and low technological complexity of a multi-boiler system,” he says.

“At the same time, the new UX technology ensures the autonomous thermal setting of each group, empowering fluid handling for the machine operator and enhancing the value of work through an amazingly full experience for customers. Once the temperature has been set on each group, the operator’s job is automated. The machine manages the rest, ensuring a steady temperature right to the end of the process.”

The Nuova Aurelia Volumetric version has a volumetric control which can set the correct volume in the cup for each button.

The Nuova Aurelia Semi-automatic version has a manual control, so the barista can stop brewing once the desired dose has been reached.

“Both the volumetric and semi-automatic versions come with the XT version or without a touchscreen display and E-Milk technology. The machine is extremely customisable with many optional addons, such as cup warmer electronics, body material, steam wand type, and more,” Cingolani says.

Nuova Aurelia has also been designed to reduce energy loss and its carbon footprint,

with economic and environmental sustainability in mind.

“Optimising and automating the workflow means ensuring high productivity, reducing waste, and obtaining the best results. The Nuova Aurelia boilers are also insulated with special material which reduces heat loss and saves energy,” says Cingolani.

“Weekly programming allows daily on/off switching to be set, and a single group can also be turned off in quieter times.”

Feliziani says Nuova Aurelia is a machine created to boost performance, productivity and simplicity, and therefore optimise and automate the workflow of all establishments that need a versatile tool to contribute to the growth of a business.

“Nuova Aurelia is a coffee machine designed for environments with high staff rotation. It is extremely intuitive, easy to use, and requires very little time for staff training. The ease of use of this machine and its ergonomics ensures less physical stress and maximum operator comfort,” Feliziani says.

“We are proud to present you with the next workstation.” GCR

For more information, visit www.nuovasimonelli.it/nuovaaurelia

The Nuova Aurelia is available in red, white, black and blue finishes.

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FEATURE HO S T M I L A NO

The biannual pilgrimage The 43rd edition of Host Milano was a feast for innovation paired with technology that embraces versatility and convenience to suit the evolving needs of the international coffee market.

BY SARAH BAKER

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ISITORS TO THE largest Hospitality,

Restaurant and Catering expo in the world – Host Milano – is a five-day test of endurance and energy levels, but above all, it’s the most significant platform of connection to the most influential people and products in the world of coffee equipment.

From 13 to 17 October, more than 180,000 trade visitors, of which over 42 per cent were international from 155 countries, made their way to Rho Fiera in Milan, Italy.

Before official proceedings commenced, Mahlkönig took line honours in unveiling the new EK Omnia grinder in a dramatic reveal thanks to a countdown clock and smoke machine, but the anticipation was worth it.

“Mahlkönig is a brand unlike another other with a history closely linked to the heritage of the EK series. It all started in 1924. We are nearly 100 years old, 50 GLOBAL COFFEE REPORT

Mahlkönig unveiled the new EK Omnia with three modes and 99 millimetre cast steel burrs.

beginning with EK1 and EK2 in the 70s, the EK23, then finally the EK43 series in 1990, which is now the product seen all around the world in serious coffee venues, which makes us proud,” says Mahlkönig CEO Marcel Lehmann. “The evolution of this product came together with discussion from our engineers, product management and colleagues in sales, to build something new, and I couldn’t be more proud to show you the result and the next chapter of EK.” (See page 50).

When the doors to Host Milano officially opened and a sea of people spanned beyond the horizon, Halls 14, 19, 22 and 24 were a flurry of faces and feet. The real spotlight however, was on new machines and a first-hand look at the next evolution of industry technology.

At the Franke Coffee Machines stand, Brand Ambassador and 2023 Irish Barista Champion, Wojciech Tysler and Franke

Product Marketing Manager Mirza Bilalic demonstrated the new Mytico range, featuring the Due and Vario machines, which was awarded a Green Smart Label award from Host Milano for its product performance and co-friendly features. Also on display for the first time was Franke’s PrecisionFoam technology, available only with Mytico Vario. At the touch of a button, just as coffee is dispensed from the spout, steamed hot or cold milk foam is dispensed from a separate tap to the desired quantity, temperature, and consistency.

“There are so many variables that a barista has to control when it comes to measuring the accuracy of the right volume of milk, which often leads to unnecessary wastage, as well as the right temperature and quality texturing to suit the intended volume and aeration of milk foam. PrecisionFoam eliminates all these steps and allows the barista to interact more directly with the customer and use the extra time to perfect latte art skills,” says Bilalic.

Eversys had one of the most engaging stands at Host Milano, with the gigantic floorspace flooded with visitors all daylong. Rotating machines, interactive latte art challenges and an Espresso Lab featuring international guest roasters and their specialty coffee offerings brought the ‘wow factor’. It continued with daily talks from IOT partners including iovent, Specter, Bibe Coffee, Kiocafe and smvend, which captivated the audience on ways businesses can install payment and telemetry systems that provide data, then be turned into actionable information to improve output.

In the evening, Eversys also hosted an intimate gathering in which machine ambassadors and industry icons of the barista stage: 2023 World Barista Champion (WBC) Boram Um, 2017 WBC Dale Harris, 2002 WBC Fritz Storm, discussed the value of competitions and the level of optimism needed, in a moderated panel with Eversys Global Marketing Director by Andre Eiermann.

Back at the expo, Cimbali Group was a wonderland of innovations and service solutions for every segment of the market.

In the center of the stand was a first look at the company’s new logo and dark teal and copper orange branding, with an immersive visual theatre celebrating bean to cup and Cimbali Group’s role and significance within the supply chain. It segmented the stand into La Cimbali, Casadio, Faema and Slayer products. La Cimbali released the new M40 traditional machine, the

Franke Product Marketing Manager Mirza Bilalic (left) with Brand Ambassador and 2023 Irish Barista Champion Wojciech Tysler and the Mytico Due.

Slite fully automatic machine for smallsized environments, and showcased the connection between its Elective grinder and M200 machine.

Over at the UNIC stand, the French espresso machine manufacturer demonstrated why it has had such strong market longevity since 1919. The Stella EPIC and full Tango XP line was on display, as were specialty espresso extractions from the Fully Auto Tangos.

Crowds gathered daily to engage in sensory and tasting workshops to better appreciate the capabilities of UNIC’s “unique” machine line-up.

Rancilio highlighted its commitment

to sustainability, and Brand Ambassador Nicole Battefeld-Montgomery spoke about her involvement in the planning of Rancilio’s new Berlin showroom, which opened in February 2023, and her commitment to the brand.

“I see huge potential in Rancilio. It is very honest in its pricing and has great technology behind it, including temperature profiling within the shot, which is patented, and only we have it,” Battefeld-Montgomery says. “Rancilio’s bypass within the shot technology improves coffee and not just specialty, but commodity coffee too.”

WMF, Schaerer and Curtis joined forces

Eversys' stand at Host Milano embodied its commitment to enhancing the coffee experience and shaping industry trends.

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FEATURE HO S T M I L A NO

at Host Milano, inviting visitors to “discover the world of coffee”, starting with WMF’s espresso Next semi-automatic portafilter, which looks like a traditional machine but takes away “difficult” barista steps and allows the machine to take over.

Visitors to the stand were impressed with the speed of the 1500F filter machine that produce fresh filtered coffee in seven seconds and hold four litres of storage, and the possibilities with WMF CoffeeConnect.

In this way, full control is relinquished to the user, allowing them to select their desired coffee on a screen, pay with a

preferred method, and scan a printed voucher to activate the order automatically.

On the other side of the stand, Schaerer had a big focus on real-life applications, with the Schaerer Coffee Soul with ProCare system and Schaerer Coffee Skye.

For something totally unique, Tone presented what it says is the world’s first professional boilerless two-group espresso machine.

“It has an open back, which you can put your whole hand through. There are no screws anywhere. The side panels are attached with magnets. It’s a service

Nuova Simonelli's Nuova Aurelia is designed as a workstation with automated workflow and electronic steam control.

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technician’s dream. There’s no pump underneath. All the pumps are built into the machine,” says Jörg Krahl, Tone Managing Director. “We use the same heating element as we do in the Touch 03 and Touch 04. There’s a computer inside enabled with AI technology to control and adjust the power management. And when you grind off during the day, the machine autocorrects itself.”

Over at the Simonelli Group stand, divided between Nuova Simonelli and Victoria Arduino equipment, there were new releases in every direction, complete with a bar and café corner to resemble how each machine can be adapted into reallife scenarios.

The biggest buzz was around Victoria Arduino’s Pure Brew innovation. From the back, it looks like any Mythos grinder but from the front, this machine is capable of brewing up to 500 millilitres of filter coffee, tea, or a cocktail ingredient with up to 12 pre-set brewing recipes.

“The user can choose the profile, dosage, the volume of water and the temperature for brewing, which can draw out exact flavours for a higher quality coffee at a fast rate,” says Marco Feliziani, CEO of Simonelli Group.

On the Nuova Simonelli stand, the new Nuova Aurelia showed its connection with the GX grinder thanks to AI, wireless connection, and a portafilter identification system. Thanks to gravimetrics, the GX coffee grinder can produce a direct grind dose, automatically tamp, and once the portafilter handle is locked into the group head, the extraction starts automatically.

“The other great technology in this machine is E-milk, which provides automatic frothing of milk. A sensor on top of the steam wand allows the user to auto purge as many times as they want.

On the dedicated dial, select from nine different milk-based recipes, pre-set from the display, then push the knob and the E-milk does the work," Feliziani says. “If there’s any residue left on the milk wand, it won’t start either until it’s cleaned, which is a great reminder.”

Victoria Arduino also unveiled the E1 Prima PRO. It has the same shape of the Eagle One Prima with a Black Eagle Maverick group head, but with T3 Genius and Pure Brew technology inside, and two different steam controls to help professionals customise recipes and extract desired flavours.

Thermoplan showed of its new Black&White4 CTS, short for coffee, tea,

and steam, suited for medium to high daily demand of up to 500 cups.

At Brambati’s stand, guests were treated to a highly curated video that celebrated the roaster’s vision for “innovation, integration, and tradition”. The value of in-person connection was ever so popular with Brambati President Fabrizio Brambati working the crowd and meeting with existing customers and potential new ones, like a fan waits for a celebrity autograph.

Leading supplier of roasting technology, Neuhaus Neotec, displayed its highperformance roasters, full powered by gas, electricity and hydrogen, including the RFB roaster Series, Maestro Drum Roasters and complete plant solutions.

IMA Coffee Hub had strong visibility at Host, where it exhibited some of its most reliable solutions for coffee roasting and packaging, including the TTA60 and

Brambati's BR 6000 fully automatic roaster on display at Host Milano. This machine is capable of roasting 600 to 720 kilograms per batch.

Rancilio Brand Ambassador Nicole Battefeld-Montgomery is passionate about Rancilio's technology and connection with the barista community.

TMR25 roasters; and SR4N and SB1 Lab capsule fillers alongside an OpenLab corner showcasing IMA’s latest sustainable projects for coffee processing and packaging.

German roaster manufacturer Probat highlighted its Pilot 2020 software program that adjusts relevant parameters to maintain

the target values, and Neptune 1000 drum roaster, which gained attention for its modularity, ease of maintenance and sustainability.

Over at Rychiger, the Swiss company used the biannual gathering to bring together some of its valuable partners customers including Capsul’in and Probat, as well as its own representatives to talk about the single serve capsule packaging industry’s latest products and innovations.

At Latte Art Factory, cold coffee was the name of the game, with nitro latte cold foam an instant hit with its ability to store up to two liquid types. The Latte Art Factory Bar Pro, in the coffee machines and vending sector, was also among 26 projects selected for Host Milano’s the Smart Label Host Innovation Award for 2023.

Marco Beverage Systems also showed Host Milano visitors how to offer consistently cold coffee with its Pour’d coffee dispense system and brewer, and how to maximise cold brew extraction with its ColdBRU coffee concentrate brewer.

And Australian cleaning specialist Cafetto celebrated its 20th birthday by launching the Cafetto Cleaning Collection to bring the complete machine cleaning standard to the home barista.

At the end of five days, those that completed the expo with their feet still intact, deserved one last aperitivo with new industry friends, before getting to work and capitalising on new business opportunities.

"Attending Host Milano and seeing the industry's level of commitment to innovation and evolving products to meet market needs has been enlightening, and extremely beneficial to see first hand. I'm excited to see how this new technology will be embraced over the coming years," says Global Coffee Report Editor Sarah Baker.

Until next time when the global industry unites for the 44th edition of Host Milano in 2024 – arrivederci and buonanotte. GCR GLOBAL COFFEE REPORT

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PRODUCT M A R K E T PL AC E

PRODUCT Marketplace Cimbali M40

The LaCimbali M40 is an espresso machine that seamlessly merges tradition and innovation.

Designed as the successor to the M39, the M40 embodies LaCimbali’s commitment to cutting-edge technology and sustainability. Crafted with a sleek and compact design, it combines durability with sophistication.

Enhancing both barista efficiency and customer interaction, the M40 places ergonomics at the forefront. Its innovative thermal system ensures energy efficiency without compromising performance, reducing consumption while maintaining flexibility in coffee preparation.

Technological advancements, such as the Perfect Grinding System and Barista Drive System, guarantee precise, high-quality coffee extraction. The M40 accomodates diverse preferences with an expanded menu, ranging from classic espresso to customisable milk-based recipes, making it suitable for various establishments, from coffee shops to restaurants.

LaCimbali’s M40 is a blend of tradition, innovation, and unparalleled coffee quality in every brew.

For more information, visit www.cimbali.com

Franke Coffee Systems PrecisionFoam According to Franke Coffee Systems, milk foam plays a crucial role in coffee creations. Franke Mytico is the answer to the ever-changing hospitality industry, catering to coffee shop chains, quick service restaurants, bakeries, and trendy bars. The PrecisionFoam technology is Franke Coffee Systems’ latest innovation, available exclusively for the Mytico Vario machine. Launched at Host Milano 2023, this function assists the barista by automatically producing milk foam and pouring it directly into a pitcher with the desired quantity, temperature, and consistency. As a result, the barista has full control over the outcome and more time to interact with the customer.

Another new feature of Mytico Vario is Franke Coffee Systems’ IndividualMilk Technology, which allows two types of milk to be dispensed without crosscontamination. The technology caters to the diverse dietary preferences of customers and a wide range of tastes can be accommodated.

For more information, visit mytico.franke.coffee

Simonelli Nuova Aurelia Nuova Aurelia is the professional espresso machine that, thanks to its reactive technology, high productivity capacity and consistent results in the cup, offers chains, roasters and restaurants a smooth workflow.

With Nuova Aurelia, every step of the preparation process can be automated and set to achieve the desired standards. Its machine and grinder communication technology allows the user to store recipes directly in the portafilter. The grinder and machine are able to recognise the portafilter in order to select the correct dose automatically, improving workflow and reducing waste. E-Milk Technology provides automatic frothing of dairy or plant-based drinks.

The innovative scope of this new technology lies in its sensors that automatically activate the steam wand and in the recipe selection directly from the knob display without having to change the settings on the main touchscreen display.

For more information, visit nuovasimonelli.it/nuovaaurelia

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Small-Scale Aroma Recovery The newest member of Flavourtech’s Spinning Cone Column (SCC) family, the SCC100, is ideal for research and development applications or small production runs. This model is now in part two of its release with a slurry-capable model.

Processing slurries of milled roast coffee beans and water is proven to recover premium coffee aroma compared to liquid coffee extracts. This is because the aroma is captured when it’s at its freshest, and not post high-temperature extraction, as traditionally occurs within the coffee industry.

Flavourtech is a pioneer in the recovery of high-quality coffee aroma from slurries during the production of both instant and ready-todrink products. The SCC100, with a throughput of 25 to 115 litres per hour, now provides companies with the opportunity to discover new aroma profiles using smaller volumes.

For more information, visit www.flavourtech.com

Mahlkönig EK Omnia Mahlkönig has launched the EK Omnia, an extension of the Mahlkönig EK grinders which now consists of the iconic EK43, EK43 S and EK Omnia.

The launch of the EK Omnia continues Mahlkönig’s legacy of pushing coffee grinding technology forward via innovation. The EK Omnia is setting a new standard for efficiency, precision, and consistency.

The grinder is equipped with new features that make it an indispensable tool for high demand and high-expectation settings. The Library Mode allows baristas to save their favorite grinding recipes that the EK Omnia automatically adjusts to. Baristas can manually and micro-adjust the grind size and dosing time as needed. A pre-dosing hopper unit adds volumetric dosing, the adjustable magnetic portafilter holder serves as a masterstroke in efficiency, and the front-facing LED screen is an easy-to-use interface to set ultra-precise micro-adjustments of grind size.

For more information, visit www.mahlkoenig.com/products/ek-omnia

Iris Group, Nespresso home compostable capsules Iris Group is the first company in Asia to introduce compostable and biodegradable capsules compatible with Nespresso machines since 2018. The company is proud to announce the availability of a fully home compostable certified capsule with an oxygen barrier and provides a superior quality for coffee and tea preparation.

Iris Group always provides the best quality and consistency for all capsules manufactured thanks to its advanced technology and strict quality control.

For more information, visit www.iris-group.sg

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DIARY Dashboard

Global coffee: 1

World of Coffee

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DUBAI, UNITED ARAB EMIRATES

21 — 23 January 2024

5

World of Coffee Dubai is the premier coffee trade show for visitors and exhibitors from the Middle East and around the world.

The event caters towards those looking to break into the emerging coffee industry in the Middle East. Show features include the Roaster Village, lectures, cupping room, the UAE National Championship, Brew Bar, SCA Community Lounge, and more than 300 exhibitors looking to establish their business in the coffee world. The 2023 World of Coffee Dubai gathered over 233 exhibitors from all over the world and welcomed more than 10,000 visitors.

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dubai.worldofcoffee.org

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3

4

African Fine Coffee Conference

Café World Summit

Coffee Expo Seoul

SAN JOSÉ, COSTA RICA

SEOUL, SOUTH KOREA

ADDIS ABABA, ETHIOPIA

20 – 23 March 2024

21 — 24 March 2024

The 20th African Fine Coffee Conference and Exhibition will coincide with the first African Coffee Week. This is Africa’s largest coffee trade platform which, over the five days of the event, brings more than 2000 regional and international coffee roasters, traders, producers, professionals and connoisseurs under one roof. The event will have a line-up of regional and internationally acclaimed speakers and trainers, coffee field visits, cupping pavilion and recreational activities.

Join this unique opportunity to connect, learn, and collaborate with the visionaries who are driving sustainable growth and excellence in the future of African coffee.

More than 3000 participants are expected to attend the first edition of the Café World Summit at the Costa Rica Convention Centre. Attendees can experience a tech farm experience at one of the nearby demonstration farms, hear expert panel presentations at the Foro Al Grano conference and Café Growers Hub, and watch a Brewers Cup competition to conclude the event. At the conference, speakers from the Costa Rican Coffee Institute and the University of Costa Rica will share valuable information. Attendees are welcome from around the world and from all sectors of the industry, from growers to suppliers.

Coffee Expo Seoul 2024 is the first of two major coffee events to make their way to South Korea in 2024.

The annual expo will see more than 60,000 buyers connect with the coffee industry throughout the four-day event. Hundreds of varieties of global coffee beans will be showcased, along with gourmet food, raw materials, and state-of-the-art coffee machines and equipment. The 2023 Expo saw more than 30,000 visitors come to Seoul to analyse the very best of the Asian coffee market. Guests who pre-register through the expo website will be granted free admission for the entire event.

afca.coffee/conference

cafeworldsummit.com

www.coffeeexposeoul.com

6 – 10 February 2024

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events around the globe 8

World of Coffee

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COPENHAGEN, DENMARK

27 — 29 July 2024

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The Specialty Coffee Association will host three global trade shows in the same year for the first time, with the final instalment of the World of Coffee series taking place in Denmark. World of Coffee Copenhagen will feature the 2024 World Latte Art, World Coffee in Good Spirits and World Coffee Roasting Championships. The city’s progressive approach to business, technology, design, and trade made Copenhagen an ideal destination for the coffee trade show.

Attendee registration is set to open in early 2024.

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worldofcoffee.org

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Specialty Coffee Expo

World of Coffee

CHICAGO, UNITED STATES

BUSAN, SOUTH KOREA

Melbourne International Coffee Expo

12 — 14 April 2024

1 — 4 May 2024

MELBOURNE, AUSTRALIA

The Specialty Coffee Expo will return to Chicago for 2024. It was designed to be the coffee professional’s one-stop-shop for everything they need to succeed in the industry. Professionals can learn from the industry’s most innovative and cutting-edge coffee products, consider how to integrate specialty coffee into existing business plans, and participate in numerous lectures. There are also many hands-on learning opportunities for visitors, with the chance to expand careers and networks.

Attendees who book accommodation through the expo’s website can take advantage of special rates.

World of Coffee Busan 2024 marks the first World of Coffee trade show in Asia, and is a testament to the growth of the specialty coffee industry in this part of the world.

The city of Busan is the second-largest city and coffee trade hub of South Korea Taking place at the Busan Convention and Exhibition Centre, the expo is a collaboration between the Specialty Coffee Association and Exporum. The expo will also host the 2024 World Barista Championship, which makes a return to Korea after last taking place at Café Show Seoul 2017. It will see competitors demonstrate their skills in a chance to be crowned champion of the world.

www.coffeeexpo.org

asia.worldofcoffee.org

The Melbourne International Coffee Expo (MICE) is known throughout the Asia Pacific as its largest dedicated coffee event. Established in 2012, MICE connects café owners, roasters, equipment manufacturers, service suppliers and more to facilitate real business opportunities both in Australia and around the world. The 2023 expo saw almost 11,000 attendees walk through the Melbourne Convention and Exhibition Centre. This year, a new Global Coffee Report Symposium series will tackle the industry’s toughest, and most prominent issues.

12 — 14 May 2024

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LAST WORD M IC E 2 0 2 4

MICE’s evolving menu The Melbourne International Coffee Expo is set to unveil a new presentation series that will unpack a range of topics to support, challenge, and inspire the Australasian coffee market.

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new year heralds a new edition of the Melbourne International Coffee Expo (MICE), which will take place 12 to 14 May at the Melbourne Convention and Exhibition Centre.

MICE will forever uphold its purpose of connecting buyers and sellers as a place to do business annually, and unite the coffee community as the largest dedicated coffee trade show in the Southern Hemisphere.

However, all good events must evolve.

The expo is proud to announce a series of educational sessions that will take place on the show floor to target the café market, and for international visitors, a new Global Coffee Report Symposium series to tackle the industry’s toughest, and most prominent issues.

“We’ve been looking for a new element that would add value to the experience for attendees and visitors alike,” MICE Show Director Lauren Chartres says.

“It’s been in the works for a while now, and we believe this educational series for the café market will encourage the industry to be open and transparent about key developments and topics that deserve further attention.

Equally, the Global Coffee Report Symposium ‘Down Under’ will invite leaders in fields of expertise to discuss environmental and climate, supply chain, and economic outlooks that will impact Asia Pacific business, and the industry abroad.

“Our goal is to invite a wide range of speakers involved with different viewpoints on subjects that matter to our international and Australian audience,” Chartres says.

“It’s about opening things up for discussion,

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being transparent, and inviting the industry to unite on topics that matter, because at the end of the day, all businesses are influenced by global trends and challenges.

It’s how we address them and move forward that matters.”

The international participation of visitors to MICE is crucial to having the event recognised as a global affair. In 2023, 7 per cent of visitors travelled from abroad, and in 2024, MICE organisers hope to grow that figure.

Already, international businesses to have booked their exhibition space include the Brazil Specialty Coffee Association and Nepal Coffee Producers Association; Hazel Origin Coffee, Loring, VortX KleanAir, and Loring Smart Roast from the United States; iRm Coffee Roasting Machines from Greece; Kalerm, RongCheng Packaging and Jetinno Intelligent Equipment of China; and Rixos Group Plc from Ethiopia.

Chartres says it’s important that business representatives start planning their trip to Melbourne. Overseas visitors may need to apply for a visa before entering Australia.

There are several types of visa that may be applicable depending on planned activity, and the destination of travel. All international visitors who require a visa should lodge their visa applications at least six to eight weeks prior to the intended date of travel.

To assist in the streamlining of the visa process, all visa applicants should ensure that their applications are completed fully, and that all documentary and evidentiary requirements are addressed and met. The MICE team are available are ready to assist on all matters of visa inquiry.

“Melbourne is the epicentre of Australia’s coffee culture. It’s the central hub for business deals in the Asia Pacific, and a market the world constantly looks to for inspiration. At the same time, for international brands looking to connect with the Australian and broader Asian market, MICE is a place to generate leads, make new relationships, and gain a greater appreciation for the diversity and quality of our industry,” Chartres says.

“You need to make Melbourne a priority in 2024 if you want to do business here, and MICE is the perfect place to make that happen. To make it that little bit more incentivising, come for our Symposium, the coffee shops, and explore everything the Australian community has to offer, from our hospitality, landmarks, and superior restaurant culture.”

As MICE enters its 11th year, its evolution and relevance remains of utmost importance, tied with its DNA as a platform to connect buyers and sellers.

It’s this combination that makes it a truly unique expo unlike any other on the international circuit.

“The growth and evolution of MICE is really important to us and we’re excited to add value to our target market,” Chartres says.

“We want to position the Australian coffee scene as one of the world’s leading and most engaged, which we’re confident we can continue to do this in 2024.” GCR To find out how you can be involved at MICE2024, or to attend, visit internationalcoffeeexpo.com