Global Coffee Report November 2025

NOVEMBER/DECEMBER 2025

Lifechanging COFFEE

Café Joyeux’s Co-Founder on using coffee as a vehicle for change

The new tech and equipment launched in Italy

The roasters taking to the skies Host Milano highlights Billionaires’ coffee club Come brew with me

Who’s purchasing beans for more than $10,000 per kilo?

popularity, could the centuries-old coffee market finally be facing a real rival?

10 Spreading Joy-eux

Café Joyeux’s Co-Founder on using coffee as a vehicle for change.

“Others in the sector thought our concept was too complex, but we were looking at it from a different perspective.”

Yann

Bucaille-Lanzerac CO-FOUNDER, CAFÉ JOYEUX

ORIGIN

14 Regions on the Rise: Mexico

As yield falls in many Latin American countries, Mexico continues to bounce back post-coffee leaf rust epidemic.

53 The overlooked key to productivity?

GCR explores whether enough is being done to protect coffee farmers’ health.

INDUSTRY INSIGHTS

18 Billionaires’ coffee club

With coffee auctions breaking records, who are the buyers willing to pay more than $10,000 per kilogram?

22 Coffee’s evolving economics

Eversys’ Managing Director and Marketing Director discuss coffee’s shifting business model.

36 Matcha’s moment

As the green-tea drink surges in

46 Come brew with me

Roasters are increasingly identifying the airline sector as a space to grow their brands.

48 Delivering flavour at scale

How Flavourtech is fostering further evolution in the instant and ready-todrink segments.

50 The Aussie bucket list

Discover firsthand why Melbourne is internationally renowned for its coffee.

HOST HIGHLIGHTS

24 Bringing the heat

OhmIQ’s new water-heating technology aims to benefit the entire coffee community.

26 Built for today, ready for tomorrow

Franke unveils the New A Line of automatic espresso machines.

28 Fanatical about flavour

A trio of new grinders from Ceado are set to shake up the specialty sector.

30 Super-automatic Supera-ority

The low-down on LaCimbali’s new fully automatic machine.

32 The post-show glow

IMA Coffee Hub reaffirms its commitment to tackling some of the industry’s biggest challenges.

34 A united front

SEB Professional Beverage on presenting its fi ve key brands under one umbrella.

AUTOMATION SHOWCASE

40 The missing link

Introducing a bold new era of the iconic Nuova Simonelli AURELIA line.

42 The future of manufacturing

In the era of Industry 5.0, Cama Group launches a new program to improve productivity and sustainability.

44 From data to action

Keeping pace with the rapid evolution of manufacturing, Rychiger introduces its RyConnect platform.

LAST WORD

58 The sensor that could save milk

An Australian university has found a way to test milk’s freshness without opening the carton.

FCoffee as a vehicle for good

OR MANY PEOPLE around the world, co ee is an everyday luxury that brings a small moment of joy to their morning – whether they have the time to sit back and enjoy it in good company or as a much-needed ca eine hit on their way to work.

Familiar with the emotional bene ts, social connections, and functional properties of the popular beverage, entrepreneur Yann Bucaille-Lanzerac saw an opportunity to further broaden co ee’s advantages while looking for a solution to his own conundrum.

A er opening foundation Café Joyeux in France in 2017 to provide employment for people with intellectual disabilities, Bucaille-Lanzerac needed a revenue stream to prop up the project. Already in the café industry, the answer was right under his nose.

Almost a decade later, Café Joyeux’s line of co ee beans is available in supermarkets across the country, as well as in the brand’s 30 venues in Europe and the United States. As part of its success, the foundation now employs more than 220 people with intellectual disabilities and has extended its reach by setting up a dedicated school that provides training and nationally recognised certi cations for people with Down syndrome and autism.

In this issue’s cover feature, BucailleLanzerac reveals how the power of co ee as a social connector and breaker of barriers has been core to the success of the foundation. e interview also explores the brand’s rapid expansion and why it

will never be able to keep up with the unwavering demand for more locations across the globe.

ere are plenty more upli ing stories to raise the spirits in this November/ December edition. For example, we take a look at some of the healthcare projects underway at origin, such as ensuring farmers have access to eye tests and glasses to not only improve the welfare of workers but also increase productivity.

With the industry convening in Italy for Host Milano 2025 last month, we’ve included a round up of some of the most exciting new products and technology releases from the biennial tradeshow.

From the future of water-heating tech to long-awaited new espresso machine lines, the next generation of equipment marks an exciting new era for the industry. Find it all in our dedicated post-Host showcase.

Also, we explore the rise of partnerships between co ee companies and airlines around the world, and why the consumer experience of brandless, bitter co ee at 35,000 feet is quickly becoming a thing of the past.

Enjoy the issue!

P.S. I’ll be on maternity leave for the next few months, but the magazine will be back in the safe hands of Sarah Baker while I’m away. See you in the new year. GCR

Kathryn Lewis Editor, Global Coffee Report

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EDITOR

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CLIENT SUCCESS

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PHOTOGRAPHY

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AMERICAS

In the early 2010s, Mexico, along with the wider region of Central America, endured one of the worst coffee leaf rust epidemics of modern times. It is estimated that up to 70 per cent of the region’s coffee plants were impacted by the fungal disease.

The worst of the epidemic was seen between 2012 and 2014. According to the USDA, it caused the output in the 2013/14 harvest to drop by 700,000 60-kilogram bags. The lowest recorded harvest year was 2015/16 at an estimated 2.3 million bags.

While it took three more years to overcome the ripple effects of the epidemic, the industry has now rebounded to preepidemic levels with the 2025/26 harvest forecasted at 3.9 million bags.

See page 14.

In August 2025, the coffee community collectively splu ered over their morning brews when news broke that a Hacienda La Esmeralda lot at the Best of Panama auction sold for US$30,204 per kilogram. The winning tender after 549 bids more than tripled the previous highest price secured at the 2024 edition of the event, which stood at $10,013 per kilogram.

The lot winner was Julith Coffee & Roasters in Dubai, which had opened just one week prior to the auction. At the price paid for the beans, the Emirati roaster would need to charge about $545 per 18-gram double shot to break even without factoring in labour, equipment, or other overheads.

See page 18.

Instead of the traditional water-heating method inside espresso machines that uses a resistance element, OhmIQ’s technology makes the water heat itself through the use of positively and negatively charged electrodes that promote movement of the water inside the boiler.

US$30,204 per kilogram

The record coffee price at the Best of Panama

“There are minerals in water and every mineral is either positively or negatively charged,” says CEO Frederique Pirenne.

“OhmIQ works by placing two electrodes in the water – one is positively charged and the other is negatively charged. The negatively charged minerals will go to the positive electrode, and vice-versa.

“We heat the water by switching the polarity of the electrodes, which moves the minerals from left to right and right to left to create heat.”

See page 24.

While for years brews at 30,000 feet were mostly brandless and bi er, airlines have turned to boosting their coffee capabilities through partnering with some of their regions’ leading brands.

From giants such as Peet’s Coffee and Costa Coffee taking to the skies with Southwest and Jet2 respectively, to Bootlegger Coffee and Saudi Coffee Company breaking new ground with Fly SafAir and Riyadh Air, roasters are finding fresh ways to connect with customers.

See page 46.

14

ASIA-PACIFIC

According to third-party data cited by Australian café chain The Coffee Club, 56 per cent of Gen Z beverage orders are for cold drinks. This statistic is in stark contrast to Baby Boomers, who opt for hot beverages 86 per cent of the time. The company found that the vibrant look and layered presentation of drinks like the Iced Strawberry Matcha La e make them especially appealing for social media, further fuelling their popularity.

See page 36.

While the ready-to-drink and instant sectors hold huge potential, they offer unique challenges in the preservation of aroma and flavour. Flavourtech is reshaping how these products are created with the aim of retaining elevated flavour and quality. “Our technologies reduce thermal damage and the production of off-flavours, allowing manufacturers to deliver a more authentic, freshly brewed taste consistently,” says Global Sales Manager Paul Ahn.

See page 48.

The Mexican coffee industry is rebounding from the coffee leaf rust epidemic of the 2010s. Image: Café Metzli.

auction.

This year, 31,708 visitors descended upon Melbourne International Coffee Expo (MICE) to experience the Southern Hemisphere’s largest dedicated coffee tradeshow. According to MICE moderator Sarah Baker, the expo has become the world’s destination for coffee.

“Australia is a bucket-list destination for many people. It’s a commitment in distance, but once you’re there, it really is a land of opportunity – and a coffee lover’s paradise,” Baker says.

See page 50.

The provision of eyeglasses has been found to be the most powerful enhancer of productivity of any medical intervention, according to Anshu Taneja, Managing Director of VisionSpring Foundation in India.

“In 2018 we did a detailed study in partnership with Amalgamated Tea Plantations and Queen’s University Belfast, Orbis and Clearly” says Taneja. “We found the productivity increase in tea pickers and tea sorters who were given eyeglasses was anywhere between 22 to 32 per cent.

“Coffee farming is a similarly intuitive practice: it’s very vision intensive work. I believe if we did the same study in coffee we would see similar results.

See page 53.

VibMilk – a breakthrough innovation aiming to transform how coffee shops monitor milk freshness – was developed by researchers at the University of New South Wales in Australia with the primary goal of reducing food waste and improving food safety.

“Globally, about 20 per cent of dairy products are wasted each year, with spoiled milk contributing significantly to this,” says Professor Wen Hu, Lead Researcher.

See page 58.

EUROPE

In France, less than two per cent of the 750,000 people with intellectual disabilities have long-term jobs. Globally, there are about 250 million people with such disabilities and that employment percentage is even lower in many other countries.

In 2017, entrepreneur Yann BucailleLanzerac opened the first Café Joyeux in

Rennes, Frances with an aim to promote inclusion of people with disability –especially those with intellectual disabilities – through employment, vocational training, and encounters.

To date, the café group, which now includes 30 venues across Europe and the United States, has employed more than 220 crew members with intellectual disabilities.

A 2023 survey of Café Joyeux employees found 91 per cent said they had developed professional skills that reassure them about their future and integration.

See page 10.

While quality and ensuring a fair price for all parties along the supply chain have long been the focus of specialty venues, these businesses have traditionally been more resistant to adopting automated technology. However, Eversys Marketing Director Miranda Caldwell says this tide is starting to turn – especially in mature specialty markets.

“In big cities where we’re clearly seeing the impact of cost-of-living, labour shortages, and price rises, the shift from traditional to super-automatic espresso machines is building momentum,” she says.

“Especially in busier venues, managers and owners are considering how they can speed up service and reduce hours needed for staff training while maintaining quality. Interestingly, we’re still not seeing the same uptake in the café sector in mainland Europe and that’s because it only recently started to embrace specialty.”

See page 22.

The team at Franke Coffee Systems say efficiency and sustainability guided the development of their New A Line.

They report that boiler insulation system HeatGuard reduces energy loss by up to 44 per cent in the A600 compared to the Classic A600, while still ensuring the machine remains ready for use during peak hours. What’s more, the IndividualClean technology adapts cleaning cycles to actual usage, reducing detergent consumption, streamlining workflows, and easing staff workload.

“The New A Line embodies that approach – se ing new benchmarks today and preparing our customers for the expectations of tomorrow,” says CEO Marco Zancolò.

See page 26.

In 2024, Angelino’s Coffee in the US bought 16 Cup of Excellence winners. Image: Angelino’s Coffee.

NEWS in brief

One of three grinders in Ceado’s new REV series, the Zero is spotlighted for its wastereduction capabilities. With the ability to slightly reduce the dose due the clarity delivered, reduced readjustments, and less retention between the burrs, the grinder can save coffee shops a huge amount of coffee waste, according to Head of Sales Cosimo Libardo.

“I calculated that the average coffee shop might waste 120 kilograms of coffee per year – that’s a huge cost to a business, especially given the heightened coffee prices we’re currently experiencing,” he says. “With the Zero, that could be reduced by 80 per cent.”

See page 28.

To address the needs of different venue types, LaCimbali has created two versions of its latest machine: Supera Senso and Supera Dolcevita.

The Senso model is aimed at operators who prioritise ease-of-use and reliability, offering complete functionality in a streamlined package.

Dolcevita, on the other hand, is the premium version, equipped with the more advanced automation, smart features, and milk management capabilities.

See page 30.

For IMA Coffee Hub, one of the highlight of Host Milano 2025 was showcasing the TTR25 Evo, a hot-air recirculation roaster designed with eco principles at its core.

With a production capacity of up to 100 kilograms per hour, the machine is known for its significantly reduced energy consumption and carbon dioxide emissions through advanced thermal efficiency and airflow optimisation.

According to the company, Host visitors praised the TTR25 Evo for enabling highquality roasting while helping producers meet circular economy and carbon reduction targets.

See page 32.

Host Milano 2025 was the first time SEB Professional Beverage’s newest pair of brands – Zummo and La San Marco – were displayed alongside the more established members of the family.

La San Marco was acquired by the group in early 2023 and has considerable heritage in the Italian espresso machine and grinder manufacturing space, dating back more than 100 years.

Zummo, on the other hand, was acquired by the company a year earlier in 2022.

Founded in Spain in 1992, it specialises in the manufacturing of automatic fruit juice

extraction machines – a shift away from the original coffee- and tea-based trio of WMF, Schaerer, and Curtis.

See page 34.

The NUOVA Aurelia’s C-Automation is a flagship new technology for Nuova Simonelli. It’s not just a singular, individual feature but an integrated system that works across the machine and grinder.

According to the team at the Italian manufacturer, it has been created with the barista at the centre of the innovation. The aim of the function is to simplify workflow complexity and variability while ensuring customers can be confident in receiving the same standard of drink every time.

See page 40.

While the first industrial revolution began in the 18th century, according to European researchers we have since advanced through four more iterations as we move into the era of Industry 5.0.

Secondary-packaging machine manufacturer Cama Group is embracing this new era of industry. Its team believe we’re in the middle of a cultural change that redraws the boundaries between humans, machines, and artificial intelligence.

See page 42.

As coffee companies increasingly look to automate their production lines, Rychiger has set out to introduce a solution that can effectively digitise the entire coffee manufacturing value chain.

“Coffee producers face pressure to increase flexibility, handle multiple capsule formats, and meet strict compliance requirements while maintaining high efficiency,” says Nathan Cerveny, Key Account Manager Customer Service.

“As a result, automation and digitalisation have shifted from optional initiatives to essential factors for competitiveness.”

See page 44.

120 kilograms per year

The amount of coffee saved by Ceado’s new REV Zero grinder.

Eversys Managing Director Stefano Barato says the skill of the barista is a critical resource for the super-automatic machine manufacturer. Image: Eversys.

“Of the 220 crew members who have worked with us over the past 10 years, only five have left as we convinced them to go to other companies .”

Yann BucailleLanzerac FOUNDER, CAFÉ JOYEUX

Entrepreneur Yann BucailleLanzerac established Café Joyeux with his wife Lydwine in 2017.

Image: Daniel Quinlan.

In France, less than two per cent of people with intellectual disabilities have long-term jobs.

Image: Café Joyeux.

Spreading Joy-eux

Co-Founder and CEO Yann Bucaille-Lanzerac reveals how Café Joyeux uses coffee as a vehicle to create opportunities for people with intellectual disabilities, and why meeting the unwavering demand for more locations across France and beyond is an impossible task.

Before launching Café Joyeux in Rennes, France, in 2017, entrepreneur Yann BucailleLanzerac didn’t have any personal connections to people with intellectual or developmental disabilities. He hadn’t studied or worked alongside them, and it was for this reason he believed a new platform was needed to foster encounters and break down barriers.

While skippering his catamaran that provided sea trips for vulnerable people, a young man with autism called eo asked him for a job. Bucaille-Lanzerac stumbled on his answer and didn’t have a clear reason to say no. e interaction led him to re ect on his limited experiences with people like  eo.

“My wife and I started talking and realised neither of us had gone to school, university, or worked alongside anybody with an intellectual disability,” Bucaille-Lanzerac tells Global Co ee Report

“ is community was being le out of many of our social spheres and there were few opportunities to connect with them, which naturally produces barriers.”

In France, less than two per cent of the 750,000 people with intellectual disabilities have long-term jobs. Globally, there are

more than 250 million people with such disabilities and that employment percentage is even lower in many other countries.

“ ey hardly ever work because there are so few employment opportunities for them. When I meet someone new, one of the rst questions that’s asked is, ‘what do you do for a living?’. Just because someone has Down syndrome or autism, they are o en le out of this conversation,” he says.

“People with intellectual disabilities are regularly perceived as not being e cient or capable enough. is is an unfair outlook, because how can you know this when you haven’t given someone a chance? ey are not provided the opportunities to prove themselves.”

Inspired to do something about the issue, the entrepreneur and his wife Lydwine wrote a mission statement, despite not yet having a platform from which to ful l it. e aim was to promote inclusion of people with disability – especially those with intellectual disabilities – through employment, vocational training, and encounters.

“ e idea was to create an encounter so we could erase the barriers that stood between this community and the wider public,” he says.

“We spent some time thinking about which industry would be the best vehicle to achieve this. e service sector, especially cafés and restaurants, very much aligned with providing opportunities for these encounters.”

Concept to reality

Bucaille-Lanzerac says, at rst, people in the industry thought their idea was too challenging and wouldn’t work out. Yet, in 2017 they opened the rst Café Joyeux in Rennes, in the northwest of France. Training was at the heart of the concept, with all pro ts from the venue going back into the foundation to upskill more people with intellectual disabilities.

“Others in the sector thought our concept was too complex, but we were looking at it from a di erent perspective. Of course we needed to generate income to continue funding the project, but our number one target was social impact and human improvement,” he says.

e rst venue was met with huge enthusiasm and was very successful in many ways due to the overwhelming support from people in the community and the friends and families of the rst employees. However, Bucaille-Lanzerac

and team soon realised the initial business model wasn’t going to work on its own.

e labour cost at Café Joyeux is twice or three times that of a standard venue of its size because more team members are needed to execute tasks. Naturally, training of crew members takes more time and more supervisors are needed to oversee duties.

“We knew we were onto something great, but we could not expand our mission past two venues to other locations without rst xing the business model. e answer for us lay in co ee,” he says.

“In 2018, we launched our own co ee brand and it was a game-changer. At rst, we sold the beans as a retail product in our venues and that’s now grown to include an online store and supermarkets across France.”

e Café Joyeux team knew that to make the retail o ering a success they needed to provide a quality product. To achieve this they enlisted Daniela Capuano – the rst and only woman to receive the Meilleur Ouvrier de France in Roasting – to help cra the brand’s signature blends.

Powered by beans

All sales from the beans go back into funding the social project and have directly supported the organic growth of Café Joyeux. Today, the brand employs 220 crew members with intellectual disabilities and operates 23 cafés across France, ve in Portugal, one in Belgium, and another in New York, United States (US).

e 500 tonnes of co ee roasted per year for the European venues and retail o ering is produced at the roastery in Strasbourg, where 30 per cent of the workforce are people with learning disabilities.

Bucaille-Lanzerac recently travelled with the roastery team to Central America to visit some of the producers they work with and start a conversation about employing people with intellectual disabilities to help with the harvest on the farms.

“It’s the beginning of what I think will be a long discussion, but these things take time and you have to start somewhere,” he says.

“It will be a challenge to implement as some of these production countries don’t share our vision on disabilities. However, by starting the conversation we can hopefully inspire change.”

When Café Joyeux opened its rst venue outside of Europe in New York in March 2024, it also established roasting operations in the US to cater to the

di erent tastes of the local consumers.

“A lot of people wanted us to open a café in New York, but at rst we said no. We had enough to do in Europe,” says Bucaille-Lanzerac.

“However, the community there was very insistent. In the end, a fantastic landlord gave us a free 10-year lease in the centre of Manhattan. We found a great roaster in Brooklyn, who roasts blends in line with our core European selection but tweaked to appeal to local taste preferences.”

e co ees served in its Portuguese venues are also tailored to the local palate, which Bucaille-Lanzerac says favours a stronger avour compared to consumers in France.

“Adapting to local habits is what makes our project special. Our recipes are broadly similar, but we want the venues to be autonomous for each place. In each country, we set up a local foundation to train crew members and share knowledge about inclusion,” he says.

“We think global and act local. e product is so human that it doesn’t align with the traditional model of industrial growth.”

Unconventional growth goals

With each new Café Joyeux that joins the family, demand increases for more locations. Bucaille-Lanzerac says the team receive thousands of requests for new café venues, many of which come from the families of people with intellectual disabilities who want employment opportunities.

While of course he would love to ful l

these requests, launching a new café requires a signi cant investment. ere are certainly plans for more venues, but Bucaille-Lanzerac believes expanding the retail co ee side of the business is the best way to provide more opportunities for this community.

“A er a few years of running the rst cafés, we realised our venues were also becoming educational hubs through the training we o ered. erefore, we launched a dedicated training school in France where people with intellectual disabilities can earn an o cial certi cate, equivalent to a university diploma, over two years,” he says.

“So far, we’ve had more than 70 students complete the program. It’s very powerful because with the certi cate they can go on to work at other restaurants and cafés, and not be limited to working at Café Joyeux. Unfortunately, we’ll always have limited space as people love working here – of the 220 crew members who have worked with us over the past 10 years, only ve have le as we convinced them to go to other companies.”

e reason for such impressive retention can perhaps be found in a 2023 report Café Joyeux conducted to measure the impact of the project to date. For employees with intellectual disabilities, 91 per cent said they had developed professional skills that reassure them about their future and integration, while for the families of those team members 92 per cent said they were less worried about their loved ones since they began working.

e report also found that Café Joyeux customers were bene tting from their visits. Of those surveyed, 81 per cent said they had changed their perception of disability, 92 per cent had become aware of the abilities of people with disabilities, and 85 per cent showed more solidarity towards people with disabilities a er visiting one of the cafés.

Of everything Café Joyeux has achieved over the past decade, the Co-Founder says he is most proud of the people he’s worked with.

“We have such beautiful teams – they are truly diamonds who have been hidden for too long,” he says.

“I am also very proud of our managers who support our crew members. A lot of them are from the younger generations and their enthusiasm and generosity are so inspiring to witness.

“To be able to sell a product that’s based on solidarity and generosity is a very special thing.” GCR

Blends were created by Daniela Capuano – the only woman to receive the Meilleur Ouvrier de France in Roasting. Image: Café Joyeux.

Regions on the rise Mexico

With coffee production yields in many key Latin American origins falling, how is Mexico bucking the trend with steady growth since its coffee leaf rust epidemic in the 2010s?

FOR DECADES, Central and South America have formed the bedrock of the world’s co ee production.

While in recent years Asian nations such as Vietnam and Indonesia have levelled up to become some of the world’s largest producers, Brazil and Colombia still combine to produce almost half of the world’s co ee, with neighbouring regions such as Peru, Honduras, and Guatemala contributing far from negligible amounts. Overall, however, co ee production is falling in some of these key South American production regions. Frosts in Brazil have seen cascades in harvest projections, while climate change continues to impact yields in Central America.

One outlier in this region is Mexico. While far from immune from the issues in uencing neighbouring nations, since rebounding from a co ee leaf rust disaster in the 2010s it is on a slow and steady growth trajectory, with key market indicators projecting a consistent annual growth rate of 0.5 per cent per year between 2024 and 2028.

Bouncing back from an epidemic

Co ee was rst introduced to Mexico in the 18th century and over the next 100 years became a signi cant export crop. Today, the country’s co ee production is mainly based in the south’s mountainous regions – predominantly Chiapas, Veracruz, and Puebla – where the high altitudes, cooler temperatures, and well-distributed rainfall favour Arabica production.

“ e majority of co ee from Mexico is grown in Chiapas, but we do quite a bit of work in Oaxaca and even Veracruz,” says John Cossette, Vice President of Royal Co ee, a United States (US) green bean importer that’s been active in the Mexican co ee industry for decades.

“Pretty much all we buy is Arabica, but there are certain places – Oaxaca in particular – that still have a lot of the older Arabica strains of co ee growing such as Typica and Bourbon. In Chiapas, the majority of co ees are modern hybrids.

“Some Mexican producers are even growing the Pluma varietal, which comes

from co ee trees more than 50, 60, or 100 years old. ey’re becoming less and less available because people are pulling them out of the ground, but we still have sources for these kinds of co ees.”

Since being rst identi ed in Africa in the 19th century, co ee leaf rust – also known as Hemileia vastatrix or CLR – has spread to all co ee growing regions of the world, where it is estimated to cause billions of dollars of economic damage every year.

Mexico, along with the wider region of Central America, endured one of the worst CLR epidemics of modern times in the early 2010s. It is estimated up to 70 per cent of the region’s co ee plants were impacted by the fungal disease, which restricts the plant from photosynthesising and therefore leads to reduced yield, weakened plants, and in many cases plant death.

In Mexico, the worst of the epidemic was seen between 2012 and 2014. According to the United States Department of Agriculture (USDA), it caused the output in the 2013/14 harvest to drop by 700,000 60-kilogram bags. e lowest recorded

Coffee grown under shade trees in Puebla. Image: Taylor Thoenes/Wirestock Creators/ stock.adobe.com.

harvest year was 2015/16 at an estimated 2.3 million bags.

“Chiapas, in particular, got hit pretty hard – especially in the lower areas where it funnels through from Guatemala. It was like a virus just sweeping through Central America. We had a farm we worked very strongly with for years that pretty much got wiped out,” says Cossette.

As the crisis worsened, the Mexican government worked with a number of NGOs to establish training programs with farmers to reduce the spread of the disease and set up breeding nurseries to supply them with disease-resistant co ee plants.

While it took three more years to overcome the ripple e ects of the epidemic, the industry has now rebounded to preepidemic levels with the 2025/26 harvest forecast at 3.9 million bags.

Strong domestic demand

e majority of growers in Mexico are small family farms performing their own labour, or those who have access to labour in their own communities.

“ e regions where co ee is grown are remote and rural, and not being replaced by real estate ventures or population incursions – something we see in other origins,” says Cossette.

“Mexico has a very strong domestic market and a demand for co ee that’s still growing, so in addition to their export market, they also have the ability to sell their co ee domestically which makes for a stable situation.”

“The country that has benefi ed the most out of this [the US import tariffs] is Mexico, because at this point it’s the only coffeeproducing country that is not being tariffed.”

John Cosse e VICE PRESIDENT, ROYAL COFFEE

Over the past couple of years, the Mexican Government has introduced a series of initiatives to support domestic co ee production. In 2024, it launched Café Bienestar, an instant co ee brand developed to support local co ee producers and remove intermediaries that could reduce their pro ts.

“We want to create a Bienestar brand that purchases directly from farmers at fair prices, processes the co ee, and o ers it as instant co ee under this brand,” said Mexican President Claudia Sheinbaum at the time.

What’s more, in April 2025 the government approved the Law for the Sustainable Development of Co ee Growing. is legislation is designed to

strengthen the domestic co ee industry through training, research, quality improvement, nancing, fair trade, and environmental sustainability to support farmers impacted by CLR and climate change.

The land of opportunity

Despite the strong domestic demand, the US is by far the largest consumer of Mexican co ee. e USDA reports a forecast estimate of 1.9 million 60-kilogram bags of Mexican co ee imported into the US for 2024/25, a small increase from the 2023/24 estimated total of 1.86 million bags.

“Most of our sales are to roasters in the Western US where we see strong demand for Mexican co ee. It’s popular in California in particular, but also in other regions such as Wisconsin, Illinois, and Minnesota,” says Cossette.

Lupita Sanchez founded Café Metzli in Los Angeles in 2022. Her business only sells Mexican beans and the name translates to ‘moon’ in a native language of the Latin American nation.

Michoacán, where she was raised, is not one of the major co ee-producing regions of Mexico. Yet, before her family moved to the US when she was a child, her father operated a farm.

Sanchez believes added transparency in dealing with producers has been key to elevating the standing of Mexican co ee in the export market.

“I always put the name of the producers

or their farm and then the state it is grown in on the co ee,” she says. “I’m super transparent with them. ey know how much I sell their co ee for. Now, three of the producers I brought to the US for the rst time are selling their co ee to places such as Japan and South Korea.

“Producers like Rancho El Separo in Veracruz, and Director al Origen from Puebla, have grown to rank in the top 10 in Cup of Excellence. I have such a beautiful relationship with my producers, and every

year my volume grows.”

Sanchez says in her time operating Café Metzli, she’s seen a huge increase in interest in Mexican specialty co ee.

“When I started, I would estimate about one in 15 specialty co ee shops had Mexican co ee. It wasn’t really a thing and I couldn’t understand why – it was close to the US, so I assumed it would be cheaper and easier to get,” she says.

“People are now learning that Mexican co ee exists. Five years ago, a lot of

the co ee shops would say the co ee was from Colombia or Guatemala, but in fact it was from Mexico and they were lying, which is really sad.

“But the new generation of co ee drinkers is pushing for change in the industry, and they’re more attuned to specialty co ee and where it is produced, and Mexican co ee is really starting to shine.”

Demand for Mexican co ee in its leading export market of the US has reportedly surged this calendar year as a result of President Donald Trump and the Republican Government’s ‘Liberation Day’ tari s on a range of co ee producers.

Brazil, where the US imports most of its co ee from, has been hit with tari s as high as 50 per cent between April and October, while other major producers including Vietnam, Indonesia, and Colombia have also seen tax hikes.

Cossette says, at least for those few months, the Mexican co ee industry has bene tted from the higher rates being imposed on other origins.

“ e country that has bene tted the most out of this is Mexico, because at this point it’s the only co ee-producing country that is not being tari ed. at has markedly escalated demand this year.

“It’s been an easy decision for us to buy Mexican co ee, and buy as much as we can. Fortunately, we have longstanding relationships so it hasn’t been a huge challenge for us to do so.”

Sanchez sees major opportunities in the community that is being built around Mexican co ee production, and the free knowledge sharing she sees among the producers she works with.

“When I rst bought co ee from La Salitas, they were scoring around 83 or 84. Now a lot of it is around 85 or 86. ey’re putting so much love and passion into what they do, and they’re not being greedy or sel sh with information to help those around them grow better co ee,” she says.

“It’s beautiful to see the community working together and putting so much love into it, and they’re teaching their children to grow co ee when they get home from school. I’ve seen 10-year-olds learning how to cup co ee.

“Some of my producers, their grandfather was the owner of the rancho, which is now run by the grandchildren. Co ee is continuing through generations in Mexico, and that’s super important.”

Lupita Sanchez, Founder of Café Metzli, at a Mexican coffee farm. Image: Café Metzli.

www.camagroup.com - packaging@jllennard.com.au

Julith Coffee & Roasters broke the world record in August 2025 when it purchased a Panamanian Geisha for US$30,204 per kilogram. Image: Adobe Firefly/ stock.adobe.com.

Billionaires’ coffee club

With lots reaching record-breaking prices, how has the coffee auction landscape changed over the past 25 years – and who are the buyers willing to pay more than $10,000 per kilogram?

IN AUGUST 2025, the co ee community collectively spluttered over their morning brews when news broke that a Hacienda La Esmeralda lot at the Best of Panama auction sold for US$30,204 per kilogram. e winning tender a er 549 bids more than tripled the previous highest price secured at the 2024 edition of the event, which stood at $10,013 per kilogram.

e lot winner was Julith Co ee & Roasters in Dubai, which had opened just one week prior to the auction. At the price paid for the beans, the Emirati roaster would need to charge about $545 per 18-gram double shot to break even without factoring in labour, equipment, or other overheads.

Commenting just a er the auction success, Julith’s Head Co ee Roaster – and Turkish Barista Champion – Serkan Sagsoz outlined his ambitions at the new venture.

“Bringing the world’s most celebrated co ee to our roastery in Dubai is a true honour,” he said. “At Julith, we believe that exceptional co ee deserves a global stage, and this acquisition is a bold step towards that vision.”

Yet, this mammoth bid wasn’t a one o . Over the past few years, record auction

prices have continued to not just be exceeded but obliterated.

In September 2025, Alo Co ee in Ethiopia sold a single lot for US$1739 per kilogram, exceeding the country’s previous record achieved just a few months earlier. In the same month, Best of Yemen set a new benchmark of $1878 per kilogram – the third consecutive year the auction had broken the global record for Yemeni co ee prices.

While these auctions of the top 0.1 per cent of co ees make great headlines, they also raise questions such as, what’s their impact on the wider industry, will this trend for extreme prices continue, and who’s purchasing $500 espressos? To answer these, it’s worth rst exploring the history of co ee auctions.

Going, going, gone!

Auctions have long played a role in the history of co ee trading, with the formalised sales system rst introduced in the early 20th century and soon becoming a common method of trading beans. Yet, by the end of the century, auctions had largely fallen out of favour as the futures market matured, origin countries were liberalised, and direct

trade became more common place.

Not long a er this, however, trading via auction was adopted by the organisers of the Cup of Excellence (CoE) competition to connect farmers with buyers who were willing to pay a premium for quality.

“Initially, CoE began as an experiment to see if buyers would come to origin, discover co ees they did not know existed, and then pay a higher price for co ees they felt were a higher quality,” says Susie Spindler, Founder of Cup of Excellence.

“We built a mechanism to allow any roaster anywhere in the world the opportunity to buy these co ees. Previously, many of these co ees never had the chance to be experienced. Online auctions to sell co ees are more common now, but CoE was the rst organisation to do this.”

In the 26 years since the competition was established in Brazil, CoE has given thousands of farmers across the world the opportunity to have their co ee evaluated by international experts, and roasters the opportunity to access some of the best and most interesting beans.

“More than simply rewarding an outstanding lot, the program was designed to create opportunities for lasting relationships between producers and buyers

– relationships that continue to change lives and markets today,” Spindler says.

While the organisation now operates annual auctions in 17 producing countries, the beans featured in the competitions only represent an incredibly small proportion of the co ee grown around the world each year. However, Spindler believes the events have had a profound impact on the wider co ee industry over the past quarter decade.

“CoE has set new benchmarks for quality and fairness,” she says. “It introduced a trusted system where traceability and integrity are non-negotiable, inspiring other competitions, direct-trade relationships, and even the way specialty co ee is de ned today.”

In the specialty sector, relationships with farmers are o en a key marketing tool and many roasters make trips to origin to meet the producers they work with. Spindler says that before CoE, it was uncommon for buyers to meet farmers and build personal relationships.

“Twenty- ve years ago, it was extremely rare to identify regions, much less farmers. However, regions in co ee growing nations are now identi ed and traceable,” she says.

“ ousands of farmers have been introduced to the global market through these auctions, and many have gone on to build strong, long-term partnerships with buyers that outlast the competition itself. at’s the real measure of impact: sustainable business, not just a single sale.”

Erwin Mierisch, Executive Director of CoE, believes the culmination of these ripple e ects from the growth of auctions and competitions such as CoE has resulted in a focus on quality and innovation right across the co ee industry – not just the top 0.1 per cent.

“Auctions with inclusiveness and judged by independent non-in uenced judges show the true value of co ee. ey create a transparent platform where quality sets the price, and this encourages farmers to invest in excellence,” he says.

“Even if only a handful of lots sell at record-breaking levels, the ripple e ect is much broader: it sparks innovation at farm level and gives roasters powerful stories to share.”

The Panama effect

If there’s one country, and speci cally one varietal, that exempli es the broader impact of co ee auctions, it’s Panama Geisha. Known for its delicate oral and stone-fruit notes, it is associated with

“Coffee has entered the same lane as wine and whiskey. People are chasing rare drops, bragging rights, and unforge able experiences.”

Kirk Bedrossian FOUNDER, ANGELINO’S COFFEE

extremely high-cup quality and is one of the world’s most well-known co ees –o en used by World Barista Champions on the international stage.

e varietal rst rose to fame in 2004, when family-run co ee farm Hacienda La Esmeralda won the Best of Panama auction for its pioneering Panama Geisha. e lot set a new price benchmark in the auction space, achieving a world record of $9.50 per kilogram, and launched the farm in the Boquete Highlands into international stardom.

Rachel Peterson, a member of the Peterson family who run the co ee farm, says the 2004 auction was a “before and a er moment” for Hacienda La Esmeralda. “ e Geisha lot’s performance rede ned what Panama, Geisha, and Arabica more broadly could express in the cup,” she says.

“It catalysed our modern approach: ner plot separations, rigorous sensory quality control and agronomic research development, and direct long-term partnerships. It also helped open the market’s ceiling for many other producers to pursue co ees of di erent varietals at sustainable premiums.”

Since 2004, Hacienda La Esmeralda has taken the top spot at Best of Panama on six more occasions as well as securing rst place in the Geisha Natural category four times and the Varietals category twice.

Peterson says since their early success with the varietal, many new farms have had the time to cultivate Geisha and the competition has become much ercer.

Despite this, in 2025 the farm won the triple crown at Best of Panama, achieving rst place in all three categories (Geisha Washed, Geisha Natural, and Varietals). Since 2008, it has also held its own private estate auction. Peterson says these events have bene ted the wider co ee sector in many ways.

“Auctions have raised the ceiling on price and prestige, rewarding excellence. ey’ve opened spaces for price di erentiations according to cup quality, varietals, origins, and processes,” she says.

“ ey’ve also accelerated traceability and consumer education, which li s origin brands. What’s more, they’ve allowed investment in processing and innovation techniques by rewarding precisely these things.”

Peterson does admit that there are also downsides to the system, highlighting that these record-prices can skew conversations on pricing.

“On the downside, volumes are small and price signals can be misunderstood. Auctions serve the co ee ecosystem as a marketing tool, but absolutely not as a pricing tool,” she says.

“However, for top producers, auctions deliver global validation, new relationships, and halo e ects that support broader lines.”

Coffee’s most expensive marketing tool?

Receiving ve minutes of fame for scoring the world’s most expensive co ee is all well and good, but does buying recordbreaking lots actually work as a marketing tool for specialty roasters?

In 2024, Los-Angeles-based roaster Angelino’s Co ee purchased 16 CoE winners, including 12 rst-place lots.

Founder Kirk Bedrossian says his motivation wasn’t only to secure rare

In 2024, Angelino’s Coffee in the US bought 16 Cup of Excellence winners. Image: Angelino’s Coffee.

co ees but also to de ne the Angelino’s brand and demonstrate the level his team are willing to play at.

“I had had my eye on CoE for years because it is the gold standard. But in 2024, we decided to step up and compete at the highest level,” he says.

“Why? Because it is the purest way to honour farmers and push quality. It is where reputations are made, and where you nd co ees that remind you why this industry matters.”

For a specialty roaster like his, Bedrossian says there are two major bene ts of buying award-winning co ees: impact and experience.

“Farmers receive life-changing premiums and customers get to taste co ees that defy expectations,” he says.

“It’s not just drinking co ee, it’s like opening a vintage bottle of wine you will never forget. We do not just sell beans, we share experiences and stories through cups that can stop you in your tracks.”

Bedrossian explains that these co ees will never be Angelino’s bread and butter, but instead the brand’s “crown jewels that de ne who we are and what we stand for”. Despite this, he says when they do release the award-winners they don’t stick around for long.

“We release them in carefully roasted batches and once customers get a taste, the word spreads quickly. ese co ees have a

way of moving faster than most, which adds to the excitement of each release,” he says.

“Co ee has entered the same lane as wine and whiskey. People are chasing rare drops, bragging rights, and unforgettable experiences. We are building that bridge between everyday co ee drinkers and the luxury tier.”

Billionaire coffee buyers

So, who are the people buying these record-breaking beans and what’s driving the market for luxury co ees? Someone who knows this emerging sector well is David Paparelli, CEO of auction, technology, and nancing provider M-Cultivo.

Established in 2020, the company was launched to create opportunities for specialty co ee producers to grow their businesses through connection with buyers. It served as the auction platform for CoE from 2022 to 2025, and now hosts specialty co ee auctions across the world with private producers, businesses, and organisations.

“Over the past three years, we’ve seen an evolution of the auction space into the next level of luxury class, where it deserves to be among wine, whiskeys, watches and art,” says Paparelli.

“ e beautiful thing about auctions is the e ciency of them. e co ees are worth whatever someone is willing to pay for them.

“Most importantly, information is transparent. You don’t have the problem of asymmetry where one party is negotiating as one of the biggest importers in the world and the other is a small producer trying to compete on price.”

Paparelli portions the buyers of these luxury co ees into four categories: importers, roasters, luxury brokers, and personal shoppers for billionaires. He says for roasters and importers, the beans provide a ‘halo e ect’ for the brand, while for private buyers they o er the thrill of experiencing the crème de la crème of the co ee world.

“For a private producer or producing country in general, auctions are an excellent marketing, branding, and promotional event,” he says.

“It also sets an anchoring price for any future negotiations. If a producer sells a co ee for $30,000 per kilogram, it’s going to be hard to argue that the rest of their co ee is worth $4 per pound at the C market price. It has ripple e ects on the rest of their brand and their local ecosystem – it certainly bene ts the wider market, just look at Panama and more recently Ethiopia.”

More records to break

With this new class of luxury beans, Paparelli predicts the trajectory of incredibly high auction prices will continue.

Spindler also believes the consumer demand for memorable co ee experiences such as those presented with ne wines and whiskies will see a continued willingness to pay more.

“Record prices are an expression of passion, rarity, and recognition. While not every year or every origin will break records, the long-term trend points to a growing appreciation of co ee as a luxury product at its highest level,” she says.

Following Angelino’s huge year of pursuing CoE lots, these winning beans will continue to be a priority for the roaster. Bedrossian believes these auctions play a signi cant role for the entire co ee industry.

“When a co ee sells for hundreds of dollars per pound, the entire industry pays attention. Farmers rethink what is possible, importers raise their standards, and consumers begin expecting more,” he says.

“Auctions are where the future of co ee is written, and the ripple e ects spread everywhere.”

In 2004, Hacienda La Esmeralda put Geisha coffee on the map when it won the Best of Panama auction. Image: Hacienda La Esmeralda.

Coffee’s

evolving economics

Eversys

Managing Director Stefano Barato and Marketing Director Miranda

Caldwell discuss coffee’s shifting business model, why maintaining value is essential, and the role of automation in this developing landscape.

AS LEADERS of one of the most innovative manufacturers in the industry, Eversys Managing Director Stefano Barato and Marketing Director Miranda Caldwell must have their ngers on the pulse of what’s going on in the wider co ee market. While their day to day is focused on superautomatic espresso machines, they must also be looking at the bigger picture and how broader developments such as green-bean prices, café trends, and consumer expectations will trickle down to their customers.

Like all industries, co ee is continuously evolving. With more than 20 years in the sector in a variety of roles, Caldwell has experienced its evolution. When re ecting on the most signi cant innovations over the past few years, she highlights the shi in business model across venues serving co ee.

“Previously, there were two distinct types of co ee businesses: specialty venues that charged a premium and served high-grade beans and pourovers, and multi-location enterprises serving commercial-grade co ee on a large scale,” says Caldwell.

“However, the line between these types of venues has now blurred and their business models have shi ed. Quality beans are being served in traditionally commercial environments, while specialty cafés are diversifying their menus to cater to a broader audience.”

Caldwell believes this shi is being driven by the consumer, who is increasingly demanding beverage innovation and variety. While the previously distinct business models have become more homogeneous, she says it’s actually created more diversity in the sector.

“Businesses are introducing menus and styles of service that work for their broad range of customers. People used to identify as a Starbucks person or a specialty co ee person, but that’s becoming more interchangeable. eir choice of venue is now being determined by what they’re in the mood for that day,” says Caldwell. “ is is driving innovation in co ee, syrups, alternative milks, and equipment. It’s greatly in uencing us at Eversys to modify our products to serve the industry’s dynamic needs.”

Among younger generations,

consumption of traditional “pure co ee” drinks such as espresso, latte, and cappuccino is declining. As co ee’s role shi s from being the star of the show to one of a group of ingredients within a beverage, Caldwell says the industry faces a new challenge of maintaining co ee’s value in a way that makes sense from farm to cup.

“With record-high prices and supply issues over the past year, the challenge has become getting the consumer to pay more for co ee. While drinks have become more expensive, is the consumer actually just paying more for syrups, alternative milks, and ice instead of the co ee component?”, she says.

“Maintaining quality is a key to ensuring the value of the co ee is preserved, even within these signature drinks. Eversys’ machines are a great solution to help maintain that value by producing fantastic quality co ee.”

Managing Director Stefano Barato believes Eversys is well positioned to help the industry overcome this challenge. As a super-automatic espresso machine manufacturer established with a focus on exceptional brewing and steaming, he says

Images: Eversys.

Eversys works alongside skilled baristas in the creation of its machines.

these functionalities are fundamental in all the brand’s products.

“ e way our machines brew co ee and foam milk are pillars of the brand. e objective has always been to deliver the best extraction and to do that consistently. For the milk, the aim is consistent taste, texture, and temperature,” he says.

“To maintain value, of course you need quality ingredients, but you also need the way they are processed – from grinding to infusion to steaming – to deliver the best possible result. We have worked alongside baristas for years to ensure the processes within our machines mirror that of a very skilled industry individual.”

While quality and ensuring a fair price for all parties along the supply chain have long been the focus of specialty venues, these businesses have traditionally been more resistant to adopting automated technology. However, Caldwell says this tide is starting to turn – especially in mature specialty markets such as the United States and the United Kingdom.

“In big cities where we’re clearly seeing the impact of cost-of-living, labour shortages, and price rises, the shi from traditional to super-automatic espresso machines is building momentum,” she says.

“Especially in busier venues, managers and owners are considering how they can speed up service and reduce hours needed for sta training while maintaining quality.

“Interestingly, we’re still not seeing the same uptake in the café sector in mainland

Europe and that’s because it only recently started to embrace specialty. ey are still in the era of exploring manual co ee tools such as pourovers.”

One of Eversys’ solutions that is proving particularly popular with co ee venues that are shi ing towards this more centreline business model is the Legacy machine. With up to four grinders and an optional integrated powder unit, it can prepare a wide variety of drinks to keep pace with expanding menus.

“ e Legacy’s four grinders mean a venue can have two specialty espresso options, a co ee for iced drinks, and then a decaf all prepared by the one machine. e powder unit adds an alternative too, such as matcha,” says Caldwell.

“It’s a bean-to-cup machine, but you can do so much more with it. It serves the needs of this new era of co ee shop and the customisation and variety consumers crave.”

Such businesses, especially those with a eet of machines, are also being lured by the telemetry systems included in many super-automatic machines. Barato says that, although this technology was rst introduced to Eversys’ models to help with internal research and development products, it is now a major draw for businesses that want to focus on maintaining quality and consistency.

“Our research department uses telemetry to continuously improve our machines, but the systems have also become a helpful

tool for service technicians to monitor the eet and for roasters and co ee managers to adjust recipes across multiple venues,” he says.

“It’s become a real ecosystem that helps drive the business to become more pro table.”

e Managing Director says the strategic tool will continue to be central to Eversys’ product development.

“We are improving the way our customers can interact with the telemetry platform and we will add more services in the future to make it even more useful to co ee businesses,” says Barato.

In terms of the broader future of automated equipment and its role in the co ee industry, both Barato and Caldwell are hesitant to make any long-term predictions. However, they believe there are still barriers to be broken down and huge opportunity for further innovation.

“ e skill of the barista is a critical resource for us. We don’t want to eliminate them – we want to focus their skills on recipe development and service to create additional value for the customer,’ says Barato.

“Our plan is to continue working closely with the barista community to help develop our so ware and integrate their experience into our machines.” GCR

For more information, visit eversys.com

Managing Director Stefano Barato says telemetry has become a key tool for businesses wanting to maintain quality and consistency.

Marketing Director Miranda Caldwell has seen a huge shift in the business model of venues serving coffee.

OhmIQ partnered with espresso machine manufacturers to trial its waterheating technology. Image: qunica.com/stock.adobe.com.

Bringing the heat

new heating-water technology was launched at Host Milano in October. CEO Frederique Pirenne explains how this method stands to benefit the entire coffee community.

THERE IS NO bigger stage to promote new technology in the HoReCa space than Host Milano. With more than 1700 exhibitors and well over 100,000 attendees, it is a mecca for organisations and people who want to showcase and discover the equipment that will help the industry take its next great leap forward.

In October 2025, among the hum of the Fiera Milano exhibition complex was a company based in the United States that has the potential to totally change how water is heated in hot beverage machines. Crucially, it could also remove the problems that arise from pesky limescale buildup on traditional heating elements.

OhmIQ has already partnered with

espresso machine manufacturers to trial its technology, but Host Milano represented the company’s international debut to the industry.

CEO Frederique Pirenne says the opportunity to expose those at the tradeshow to OhmIQ’s technology represented a signi cant opportunity for the business.

“Seeing is believing,” he says. “We have spent quite some time showing what our machine can do and how it can be integrated with some of our clients, and the response has been positive. We presented some of those integrated machines at Host and see ourselves ful lling a real need in the industry.

“We’re currently working with espresso machine manufacturers, but we’re also working with steam ovens and a whole range of applications within the professional foodservice industry. We’re very excited to start new integration projects with players in di erent categories and make a substantial di erence.”

Typically, espresso machines heat water through a boiler tted with a resistance element. However, this method can result in the limescale present in water latching onto the element, which can slow water ow, reduce capacity, create heating problems, and eventually cause blockages.

Instead of the traditional method,

OhmIQ’s technology causes the water heat itself through the use of positively and negatively charged electrodes that promote movement of the water inside the boiler.

“ ere are minerals in water and every mineral is either positively or negatively charged,” says Pirenne. “With a resistance element you create a temperature of about 190 degrees Celsius, which causes limescale to stick to it, crystallise, and harden.

“OhmIQ works by placing two electrodes in the water – one is positively charged and the other is negatively charged. e negatively charged minerals will go to the positive electrode, and vice-versa.

“We heat the water by switching the polarity of the electrodes, which moves the minerals from le to right and right to le . at creates heat. It’s a little bit like putting players on a football eld. e more and faster you make them run from le to right and back again, the hotter they’re going to become. It’s the same e ect.”

e act of using an electric current through the water changes how the limescale reacts according to Pirenne, who says it doesn’t latch onto the electrodes because the electrodes don’t get warm.

“Unlike a resistance element that generates heat and then disperses through the liquid, our electrodes don’t heat up. ey become warm because the water in which they lay heats up ” he says.

“Since the electrodes never become hotter than the water, they don’t become hot enough for the limescale to attach to them.”

To truly di erentiate how OhmIQ’s process of heating water di ers from traditional resistance-element boilers, Pirenne says the business uses the acronym STEP.

“‘S’ stands for scaling, which OhmIQ doesn’t do. Scale can build up and make your resistance element less e cient before making it burn out, which means you have to replace it,” he says.

“‘T’ stands for time to temperature.

e resistance element is basically a middleman in the heating process, but we take out the middleman which means we are faster at heating the water.

“‘E’ stands for energy e ciency – most instant heater espresso machines need to keep a vat of water warm, but we don’t. Our technology can warm water instantaneously, which means it is signi cantly more energy e cient.

“We’re not saying we take the limescale out of the water – that’s what filters are for – but you don’t have to run as frequent descaling cycles to keep the machine running smoothly.”

Frederique Pirenne CEO, OHMIQ

“Lastly, ‘P’ stands for precision – as we are much more precise at heating water than current resistance technology. We can control the speed the minerals move, and you immediately see the water moving and heating up.”

Pirenne says three key problems associated with the e ects of limescale buildup showcase exactly why OhmIQ’s technology is needed, in addition to

the added energy e ciency, speed, and precision it can provide.

“ e main things are service costs, warranty, and uptime,” he says. “When you’re looking at a co ee machine, you’re working with four- and six-millimetre tubes. At the moment if you have limescale buildup in the machine, all it takes is one minor obstruction and the machine goes down.

“Not only do you then have to call out a service technician to take care of it, which is a cost for the machine operator, you now also have a co ee shop that has severely limited its capacity to serve co ee – or it can’t at all. at could lead to signi cant nancial loss for the café.

“Finally, you don’t have to descale the machine all the time. We’re not saying we take the limescale out of the water – that’s what lters are for – but you don’t have to run as frequent descaling cycles to keep the machine running smoothly.”

Although it o en takes time for new technology to become standard in any industry, the beauty of events such as Host Milano is the exposure given to new and exciting innovations that could change the future of hospitality.

Pirenne admits the most di cult part of championing new technology is gaining that initial traction in the industry. However, he believes as OhmIQ’s capabilities continue to expand, so too will its application in professional and semi-professional co ee machines.

“We’re a new technology, and adoption of new technology is always the hardest part. at being said, this concept has been around for 100 years or so, it’s just never been commercialised because you couldn’t have the control you need – but we have that now,” he says.

“It’s like walking on ice: people will always look for footprints to know someone went before them, but we’re looking to be the rst to take these new steps.

“I think this is the future. We’re only at the beginning of this technology and it will only get cheaper and more accessible as time goes on. What we want to do for the co ee community is introduce a new technology that solves a very real issue for the industry.” GCR

For more information, visit ohmiq.com

OhmIQ’s technology uses positively and negatively charged electrodes to promote movement of the water inside the boiler. Image: OhmIQ.

Built for today, ready for tomorrow

How Franke Coffee Systems’ New A Line of automatic machines is primed to take on the challenges of the evolving beverage market for operators, baristas, and coffee lovers alike.

WHEN Franke Co ee Systems introduced the New A Line at Host Milano 2025, the manufacturer known for its Swiss engineering wanted it to feel less like a typical product launch and more of a bold new era.

e New A Line is a con gurable platform, designed to deliver uncompromising and consistent incup quality with operational e ciency, reliability, exibility, and an eco-friendly mindset. ese components were brought together to match today’s business needs – from independent cafés to multinational operators.

Fully automatic machines are typically associated with speed and convenience, but Franke Co ee Systems CEO Marco Zancolò emphasises that Franke’s vision for the category goes far beyond that.

“Premium expectations are rising even as sta ng and cost pressures grow,” says Zancolò.

“With the New A Line, operators get consistent in-cup quality at scale, true exibility for dairy and non-dairy menus, and simpler day-to-day running. All of this

is backed by Swiss precision engineering. e New A Line is built for today’s realities and ready to evolve with future customer needs.”

Evolution with purpose

Zancolò’s view is mirrored in the six guiding values that have fostered the evolution of the A Line: premium incup quality, enhanced o er, ease of use, cost e ciency, aesthetic design, and an environmentally friendly footprint.

Over the past decade, the Classic A Line has become a trusted partner in cafés, hotels, and convenience stores worldwide. e New A Line aims to build on that legacy while introducing major technological advancements engineered to push the standard of fully automatic machines.

As part of this evolution, Franke has released a suite of new and updated technologies. e New FoamMaster function has been developed to deliver consistent barista-grade foam and full undiluted avour at high temperatures with unprecedented precision and repeatability.

Images:

Franke Coff ee Systems.

Franke Coffee Systems unveiled its New A Line of machines at Host Milano 2025.

Franke CEO Marco Zancolò says the New A Line is built for today’s realities and ready to evolve with future customer needs.

e new digital backbone, FrankeOS, underpins the technological improvements. e digital platform aims to bring so ware, connectivity, and user experience together in one simple-to-navigate system to streamline daily routines, reduce training needs, and provide clarity for users.

ese innovations have been created to continue the heritage of the Classic A Line at the heart of the New A Line, while also addressing expectations of what co ee lovers can nd in a fully automatic machine.

Premiumisation with precision

Franke Co ee Systems’ patented iQFlow technology will now come as standard in the new A600 and A800. e system is designed to continuously control and adjust extraction time and ow in real time to deliver consistent aroma and avour in every cup.

IndividualMilk is a further key function that can be built into the new generation. It allows operators to serve both dairy and plant-based alternatives from the same machine while keeping the milk types completely separate and guaranteed free of cross-contamination from cooling unit to the cup.

To ensure every co ee bean and delicate tea is brewed at its optimal temperature for maximum avour, consistency and versatility, PrecisionTemp has been developed to empower businesses with unparalleled temperature control.

Streamlined user experience

In addition to the technological innovations, ease of use was a design priority. e creation of a large graphical interface, visual prompts, and streamlined menu ow were introduced to make the machines more accessible and easier to train new users on.

Furthermore, the Design Spout Light was developed to provide guidance for users to support both sta ed counters and self-service environments – as well as contributing to the distinct design element of the machines.

anks to Franke Co ee Systems’ modularity approach, the New A Line can be precisely con gured to match each operator’s performance goals, space, and work ow – from small cafés to largescale venues.

Add-ons and options such as up to three grinders and two powder hoppers, Flavor Stations, and payment integrations extend this exibility further.

Franke Co ee Systems Product Manager

Patrice Schaer says the modularity of the New A Line re ects the evolving demands on fully automatic machines from the brand’s partners and customers.

“Every business is unique, and our machines must re ect that,” says Schaer.

“ e New A Line is a con gurable platform – the capacity and features needed can be scaled as their operation grows.

“Consistency is the base line; creativity is the opportunity. Our goal was to make both achievable in the same shi , on the same machine.”

Low footprint, high confidence Franke says e ciency and ecofriendliness guided the development of the New A Line.

Boiler insulation system HeatGuard is reported to reduce energy loss by up to 44 per cent in the new A600 compared to the Classic A600 (no milk version), while ensuring the machine remains ready for use during peak hours. What’s more, IndividualClean adapts cleaning cycles to actual usage, reducing detergent consumption, streamlining work ows, and easing sta workload.

e new FoamMaster is not only designed to ensure top-level foam consistency and temperature but also helps to signi cantly reduce food waste through enhanced process optimisations. ese improved technologies are part of the overall intent to lower the New A Line’s environmental footprint while supporting cost e ciency and helping extend the lifespan of the machines.

Launching the New A Line

e New A Line, introduced with the new A600 and A800 in its rst rollout phase, is said to be the pinnacle of Franke’s co ee-brewing excellence.

e new A600 has been created as a versatile, premium all-rounder machine for cafés, bakeries, and restaurants that need to o er a wide variety of beverages with consistency.

e new A800, by contrast, has been created to be the performance specialist designed for high-venue environments where speed and volume matter most. It introduces features such as parallel dispensing, which enables two beverages to be prepared simultaneously.

Together, the new A600 and A800 have been released to give operators choice between exibility and high-capacity performance, depending on business needs.

Designed for reliability and trust

e New A Line not only carries forward the engineering of the Classic, including high-quality materials and durable components, but has been constructed to build upon it with intuitive work ows and connected data.

Following their launch at Host Milano 2025, the new A600 and A800 will become available in stages across di erent regions, reaching global availability by the end of 2026.

Zancolò says the New A Line demonstrates how far fully automatic machines have come, and how far they can still go by raising standards in beverage quality, e ciency, and eco-friendliness.

“Our strategy is simple,” he says. “We invest in innovation that matters.”

“ e New A Line embodies that approach – setting new benchmarks today and preparing our customers for the expectations of tomorrow.” GCR

For more information, visit aline.franke.coffee

The new range was engineered to push the standard of fully automatic machines.

Ceado developed some of its most advanced patentedtechnologies to date for the

Fanatical about flavour

Ceado is on a mission to maximise flavour with a trio of new grinders developed to deliver elevated results for the high-performance specialty sector.

SINCE IT WAS established in Venice in 1999, Ceado has been fuelled by a erce focus on avour. Innovation has been the method through which the grinder manufacturer has continued to pursue this purpose and its ultimate goal of helping passionate baristas produce the best possible cup of co ee.

According to Ceado Head of Sales Cosimo Libardo, over the past quarter century this fascination with avour has produced some groundbreaking equipment.

“Our mission is designing precision instruments that ensure avour is maximised and consistent,” says Libardo.

“ is drive has meant that at some points Ceado has been ahead of its time. is can be a good thing, but if the industry doesn’t yet understand the need for a piece of equipment, they o en just don’t get it.”

For this reason, much of the technology behind the brand’s new REV series of grinders has been sitting in a theoretical draw since 2017. A er the explosion of grind-by-weight models around this time, the team quickly saw an opportunity to further improve the technology.

“We identi ed four parameters – the amount of retention, temperature of the ground co ee, granulometry, and weight

– that can actively manage and positivitly a ect the avour consistency by minimising variations in extraction time,” says Libardo.

“With this information, our mission was to create a series of grinders that could actively manage these parameters simultaneously without input from the operator. e project resulted in a series of three models, each of which uniquely in uences the avour of the co ee.”

Flavour-focused features

In order to meet the four parameters, the Ceado engineers developed some of the manufacturer’s most advanced patented technologies to date for the REV series.

To ensure weight precision, they developed the Weight Adjustment Model (WAM) to deliver “consistent dosing and extreme precision”. e feature is an interchangeable module – which can be installed in less than two minutes – to provide resistance to high-level stress and ease of maintenance and replacement.

Addressing retention control is the Sweep-Out system, designed to ensure each dose is fresh and free from contamination of residual grounds. is runs alongside the Steady Lock system, introduced to maintain granulometry stability by keeping the distance between the burrs consistent –

even under heavy loads.

Finally, to address temperature management, the team developed Grounds Temperature Management (GTM) to regulate thermal accumulation and maintain a stable temperature of the ground co ee for uniform extraction. e system is composed of three main parts: a 2.5-kilogram heat sink to instantly extract heat from the burrs, distacing motor from burrs with insulation, and algorithmmanaged air ow.

“Testing these functionalities with people in the industry was a vital part of the development process. To date, hundreds of roasters have given us feedback, all of which has been overwhelmingly positive,” says Libardo.

The holy trinity

While much of the technology within the new REV series has been in development for years, the Ceado team took their time to ensure the grinders delivered exactly what the industry needed. A er a gradual launch, the trio was o cially introduced as a complete set at Host Milano in Italy in October 2025. e rst in the series is the REV Steel. With 83-millimetre at steel burrs at a lifespan of 900 kilograms, it has been

new REV series. Image: Ceado.

developed for espresso blends to produce a balance between body and avour clarity.

Also equipped with 83-millimetres burrs, this time with a titanium coating and a 2.5-ton lifespan, is the REV Titan. ese hard-wearing burrs are designed to deliver fast extraction and consistent avour in busy environments.

Rounding out the trinity is the REV Zero, which o ers the longest lifespan (four tons) for the 83-millimetre burrs thanks to their red-speed coating of titanium and aluminium. Described as the most innovative model in the range, it features upgraded technology engineered to enhance the aromatic pro le of the co ee.

With each tailored to a di erent co ee style, Libardo believes the grinders are best utilised by high-end specialty venues as a full set.

“Sitting next to each other, the REV series creates a full production line,” he says.

“ e geometry of the Steel’s burrs delivers a very rounded shot with reduced bitterness, which works well for darker roasts and chilled co ee drinks. On the other hand, the Titan is built for

speed but also produces a higher body perception and higher acidity. is makes it great for takeaway drinks that need be delivered quickly as well as milkbased serves.

“Finally, the Zero excels in clarity – I can only describe it as delivering a 3D version of avour. For this reason, I’d suggest this model for single origins and very high-quality beans that are most o en enjoyed black.”

One of the elements of the new series Ceado is most proud of is the wastereduction capabilities of the Zero. With the ability to slightly reduce the dose due the higher gas content in the ground co ee, reduced need for readjustments, and less retention between the burrs, he says the grinder can save co ee shops a huge amount of co ee waste.

“I calculated that the average co ee shop might waste 120 kilograms of co ee per year – that’s a huge cost to a business, especially given the heightened bean prices we’re currently experiencing,” says Libardo. “With the Zero, that could be reduced by 80 per cent.”

Alongside money-saving and environmental advantages, Libardo says the grinders also bene t the baristas who use them day in, day out.

“ e user interface is very easy to navigate – it’s just like using an iPhone. e scroll menu enables adjustable dosing and the user can program air ow and grinding activation modes,” he says.

“Cleaning and maintenance are also very straightforward due to the design. Only three screws are needed to disassemble the grinding chamber and you don’t need to recalibrate the grind a erwards.

“We recently heard from a café group in the United Kingdom that has 60 REV Titan grinders in its eet which said it had reduced its maintenance service calls by 200 hours compared to the same period in previous years. ese grinders don’t just produce beautiful co ee – they are making baristas’ lives much easier.” GCR

For more information, visit www.ceado.com

Continuous production of RTD & Instant Coffee

with Flavourtech’s Integrated Extraction System

Super-automatic Supera-ority

Whether it’s being used by trained baristas or in a self-service corner of a convenience store, there’s a reason why LaCimbali believes its Supera model is now the most versatile machine in its class.

BRIDGING THE GAP between traditional cra smanship and modern e ciency, LaCimbali’s new Supera fully automatic co ee machine made a splash at Host Milano for confronting a universal challenge across various hospitality settings: delivering café-quality co ee consistently, without sacri cing speed or precision.

With its newest machine, the company is aiming to unite technical excellence, intuitive customisation, and operational exibility for a diverse range of co ee professionals and environments.

In a global co ee landscape with everincreasing demands, Supera is designed to not only meet today’s operational

challenges but also to cater for the future needs of businesses and increasingly discerning consumers. A surging appetite for plant-based and cold beverage options, coupled with greater expectations for consistency and speed, are the demands the co ee industry is responding to.

ey’re the type of demands LaCimbali is also seeking to address with Supera –regardless of the venue type.

According to Eugenio Filoni, Global Key Account Director for Cimbali Group, the machine exempli es LaCimbali’s technical excellence while rede ning the possibilities of fully automatic co ee preparation.

He points to how the machine is engineered to work in both professional

and customer-operated environments, creating what he calls a “hybrid experience” and an “intuitive, easy-to-operate” machine capable of delivering professional-grade co ee results.

“Supera combines quality, exibility, and innovation in a single machine suitable for both professional baristas and self-service scenarios,” says Filoni.

“It is the most versatile machine in its class. It is not just a co ee machine but a platform for growth.”

e essence of the machine’s appeal lies in its adaptability. Supera features a modular design, allowing it to evolve with changing consumption trends and market needs. Whether it’s supporting new beverage

Designed for customisation and high quality, the Supera machine was unveiled at Host Milano. Images: LaCimbali.

formats, expanding menu o erings, or adapting to di erent operational scales, LaCimbali says its platform can respond dynamically to user requirements.

“In the global co ee market, what really makes a di erence is the ability to guarantee consistency, reliability, and ease of management,” says Filoni.

“ is is crucial in settings where large volumes are served, sta turnover is high, and customers expect impeccable quality. at’s where we step in.”

Brewing highlights

e enhanced experience of Supera starts with its user interface. Built to modern HMI (human–machine interfaces) standards, it’s designed so both consumers and sta can interact intuitively with the machine. e interface is also customisable, allowing operators to adjust work ows and beverage settings.

But behind the screen sits a specially designed piece of hardware that allows for tailored beverage options.

Supera includes a double milk circuit capable of managing both dairy and plant-based alternatives, with multiple frothing levels that cater to the growing preference for alternative milks, which can minimise the risk of cross-contamination and therefore decrease potential allergen environments.

e HQM Latte system – available in both single and double milk circuit versions – is said to deliver high-quality milk foam for hot and cold beverages.

Built into the machine is the Dynamic ermodrive system that manages the temperature of hot and cold beverages. is allows the user to deliver drinks such as iced lattes, cold brew beverages, or functional hot drinks. e system is also capable of adjusting water temperatures from 60 to 100 degrees Celsius.

“ e platform adapts to any mode of interaction and preparation, whether co ee-based or milk-based,” says Filoni.

“ e Dynamic ermodrive maintains stability and consistent quality by dynamically adjusting water temperature for co ee and soluble extractions.”

e brewing capabilities are enhanced by the integration of up to four grinders. is supports a wide selection of co ee blends, allowing venues to o er multiple origin options or avour pro les without changing hardware.

is is made possible thanks to dedicated soluble hoppers, which Filoni says allows venues to expand menu possibilities and

even cater to lifestyle focused consumers –covering trending ingredients like matcha, ginseng, barley, and protein powders.

In terms of automation, LaCimbali has built Supera to reduce complexity and improve reliability. A design highlight, according to the company, is the Perfect Grinding System that continuously adjusts grind size and dosage to maintain consistent extraction quality.

“ is is particularly valuable in highturnover environments where sta training may be limited,” says Filoni. is ease-of-use philosophy extends to machine maintenance too. e automatic cleaning system uses integrated detergent to simplify hygiene management, which the company says reduces reliance on sta while ensuring compliance with sanitation standards.

“It simpli es the cleaning process and ensures hygiene management also leads to a reduction in workload,” says Filoni.

“ is is particularly useful in self-service environments or large operations where quick turnaround and consistent cleanliness are non-negotiables.”

Dynamic duo

To address the needs of di erent venue models, LaCimbali has created two versions of the machine: Supera Senso and Supera Dolcevita.

e Senso model is aimed at operators who prioritise ease-of-use and reliability, o ering complete functionality in a streamlined package. Dolcevita, on the other hand, is the premium version, equipped with the more advanced automation, smart features, and milk management capabilities.

“While the two versions di er in terms of grinder con guration, milk system exibility, and cleaning automation, they are united by LaCimbali’s unwavering commitment to quality and operational excellence,” he says.

“ e dual-model approach aims to be a solution for a wide spectrum of venues that require high-volume output.”

e machine’s design can also accommodate experimentation and standardisation. According to LaCimbali, operators can adapt to di erent beverage categories and user experiences, whether the machine is being used by trained baristas in a boutique setting or placed in a self-service corner of a petrol station.

But at the heart of Supera’s design is a nod to LaCimbali’s founding principles. According to Filoni, innovation is not

simply about new features, it’s about meaningful improvements that simplify daily operations.

He explains that in fast-paced environments with high customer turnover, delivering a consistent cup of co ee is a necessity. Supera aims to address this by ensuring every stage of preparation – from grinding to extraction to milk frothing – is precisely controlled.

is accuracy ensures avour, temperature, and presentation remain uniform across hundreds of cups a day.

“At LaCimbali, we choose to invest in design. We are convinced that a machine can also be a work of art, and the Supera is no exception,” he says.

A er a preview at the NACS Show in Chicago, Supera made its full debut at Host Milano. General availability is expected to begin in 2026, with global rollouts planned for both emerging and established markets. GCR

For more information, visit supera.cimbali.com

Fully automated, the Supera offers a range of menu options including hot and cold beverages.

The post-show glow

After an enriching Host Milano 2025, IMA Coffee Hub reflects on its presence at coffee’s premier event and reaffirms its commitment to tackling some of the industry’s biggest challenges.

AS THE COFFEE WORLD transforms each year, tradeshows like Host Milano are a vital opportunity for businesses and innovators to unite in one place to help shape the industry’s future.

For IMA Co ee Hub, the three-day international event was a chance to demonstrate its leadership in driving sustainability, digitalisation, and production excellence. As a result, the IMA team returned to work energised by fresh insights, new partnerships, and a reinforced commitment to shaping a more responsible and e cient co ee supply chain.

As a complete co ee-production solutions provider, IMA was keen to elevate its latest machinery and digital systems at the show. Front of mind was how its customers – co ee producers – can address today’s critical challenges of sustainability, traceability, and performance.

“Host Milano 2025 con rmed what we’ve long known: sustainability and digital transformation are no longer trends but essential pillars of the industry,” says Nicola Panzani, CEO of IMA Petroncini and Commercial Director of IMA Co ee Hub.

“We’re proud to support producers of every size with exible, forward-looking technologies that deliver value across the entire production chain.”

IMA’s presence at Host featured a comprehensive lineup of technologies that aim to re ect a clear commitment to reducing environmental impact while also improving e ciency. e featured equipment ranged from energy-saving roasting systems to sustainable pod packaging and smart digital platforms.

Roasting smarter

A highlight for the company was showcasing the TTR25 Evo, a hot-air recirculation roaster. With a production capacity of up to 100 kilograms per hour, the machine is known for its signi cantly reduced energy consumption and carbon dioxide emissions through advanced thermal e ciency and air ow optimisation.

“Built with durable, recyclable materials and featuring a modern design, the TTR25 EVO ensures both long lifecycle value and easy maintenance,” says Panzani.

“ e integration of digital sensors and control systems supports precise monitoring and data-driven process optimisation, aligning with industry goals for traceability and quality consistency.”

According to the company, Host visitors praised the TTR25 Evo for enabling highquality roasting while helping producers meet circular economy and carbon reduction targets, which are becoming an increasingly important area of discussion in global co ee markets.

Grinding for precision

Another feature for IMA was its Xtreme Grind, a modular multistage industrial grinder that blends granulometric precision and high-volume productivity.

Available in three sizes, it is designed to support micrometric control across all stages, ensuring avour consistency and uniform particle size distribution.

“With servo-motor automation, recipebased settings, and high-quality output, the grinder is built to deliver consistent quality over time,” says Panzani.

“ e exible modular design and intuitive

interface allow seamless adjustments and maintenance, which is a must-have for industrial producers looking for both scalability and repeatability.”

Compact pod power

e company also launched a new o ering in paper pod packaging, marking the world premier of the CE1+CPVU. “ e launch of the new pod packaging line was a highlight for us,” says Panzani. “ ey combine exceptional mechanical reliability with a minimal footprint.”

e CE1 provides a production speed of up to 450 pods per minute and is compatible with compostable lter paper and sustainable packaging materials. e CPVU vertical case packer is designed to deliver high-speed, precision handling in compact dimensions.

“Together, the CE1+CPVU system sets a new benchmark in eco-friendly, highperformance pod packaging, proving that speed and sustainability can coexist,” says Panzani. “ ey are future-ready solutions.” Also on display was the CA3, IMA’s agship solution for so and hard paper pods. Designed for highoutput environments, the CA3 aims to o er full exibility across pod formats and packaging materials,

The team at IMA are looking to create a more efficient supply chain.

including those aligned with emerging sustainability standards.

“ is machine o ers an advanced process control that ensures consistency, speed, and adaptability. It is such a critical advantage in a market increasingly de ned by diverse consumer preferences and evolving regulations,” says Panzani.

Built for experimentation

IMA’s versatility was also on display, showcasing solutions designed to support co ee processing businesses of every size.

For small-scale capsule producers and research and design (R&D) teams, the company’s TwinPro fully integrated grinding and packaging system caters to experimentation and small-batch runs.

Developed with support from IMA OPENLab, IMA’s network of laboratories, TwinPro allows for micrometric grind adjustments and rapid changeovers for di erent capsule formats and materials.

“ e solution enables producers to test new brew con gurations and evaluate compostable and recyclable alternatives,” says Panzani.

e OPENLab corner drew widespread interest from partners and innovators, the company said. It served as a collaborative space for discussing sustainable material developments, conducting early-stage tests, and kickstarting new projects. is initiative worked to reinforce IMA Co ee Hub’s strategy centred on working alongside customers to co-develop solutions that meet emerging market needs.

The power of digital

Digitalisation was another major theme throughout IMA’s presence at the tradeshow. IMA Sentinel, the group’s digital platform, showcased how real-time monitoring, predictive maintenance, and AI-driven analytics can help transform machine data into actionable insights. By enabling predictive operations and energy optimisation, it helps producers increase uptime, reduce waste, and move towards carbon-neutral manufacturing.

Furthermore, the IMA End of Line Hub demonstrated how the integration of technologies into areas such as cartoning,

overwrapping, palletising, and labelling can support a complete, automated production work ow.

A sustainable industry

Host Milano 2025 revealed the future of co ee production is moving towards a more digital, sustainable, and adaptable environment. For IMA Co ee Hub, the event was not just a showcase but also a meaningful opportunity to listen, collaborate, and evolve with the industry.

For IMA, the show has only helped galvanise its commitment to developing technologies that align with global priorities – from carbon footprint reduction to smarter production.

“We are inspired by the conversations we had at Host Milano,” says Panzani. “ ey rea rmed that producers worldwide are ready to invest in technology that enhances sustainability, protects product quality, and drives long-term success.” GCR

For more information, visit ima.it/coffee

THE NEXT WORKSTATION

THE NEXT WORKSTATION

Granting an unparalleled smoother workflow thanks to reactive technology, resulting in high-quality in-cup consistency. This means happier baristas, happier customers, and improved productivity.

Granting an unparalleled smoother workflow thanks to reactive technology, resulting in high-quality in-cup consistency. This means happier baristas, happier customers, and improved productivity.

A united front

SEB Professional Beverage, part of Groupe SEB, is now presenting its five key coffee and beverage brands under the same umbrella, but how could the move give the equipment manufacturer a point of difference from its competition?

THE COFFEE INDUSTRY is complex, but success doesn’t necessarily take rocket science. Despite it facing a glut of global challenges – ranging from supply shortages, rising consumer demands, and the rapid rise and fall in beverage choices and trends – it is o en still best to keep things simple.

at’s the approach SEB Professional Beverage took to its showcase at the 2025 Host Milano tradeshow, and it’s how the conglomerate sees the way forward in the operation of its portfolio of co ee and beverage brands.

New technologies and innovations from SEB Professional Beverage’s brands WMF – including a new WMF O ce Line – Schaerer, Curtis, La San Marco, and Zummo were on display as a united front at the Fiera Milano in October to showcase the strength in numbers the wider business can o er its customers.

Global Marketing Director aryn Estevez has been a champion of this approach to present the brands side-by-side rather than independently. She says the uni cation under one umbrella helps give a stronger, real-world tangibility to what the company can achieve.

“We want to show real-life solutions. We started from the space of ‘we’re a great company that is manufacturing great machines’ but evolved to consider how we can re ect the real world of our customers,” she says.

“ e idea is simple, and simplicity, to me, is what should drive everything we do.

“We wanted to help visitors at Host understand how each of our brands complements the other in the context of their business and how we can add value across di erent settings.”

Estevez hopes the simplicity of SEB Professional Beverage’s one-stop, integrated solution has le a strong impression on those who attended Host.

She says a key pillar of the brand’s growth strategy is to continue taking advantage of opportunities in the emerging markets of North America and Asia – all while consolidating in its home market of Europe.

“We know customers today are not just looking for standalone machines – they are looking for integrated concepts. A crossbrand presence allows us to showcase the full strength of our portfolio and how it could work seamlessly together to deliver end-to-end beverage solutions,” she says.

“ is is just a result of the world continuing to change at incredible speed. On one hand, we know consumers want quality, variety, and sustainable choices. On the other, operators are straining because of things like sta shortages and e ciency pressures every day.

“We truly believe with the holistic positioning we have with all our brands we can respond to these needs in a more targeted way.”

Host Milano 2025 was the rst time SEB Professional Beverage’s newest pair of brands – Zummo and La San Marco – were displayed alongside the more established members of the family.

La San Marco was acquired by the group in early 2023 and has considerable heritage in the Italian espresso machine and grinder manufacturing space, dating back more than 100 years.

Most of its products are manufactured in Gradisca d’Isonzo, Gorizia, near Italy’s eastern border with Slovenia.

Zummo, on the other hand, was acquired by the company a year earlier in 2022.

Founded in Spain in 1992, it specialises in the manufacturing of automatic fruit juice extraction machines – a shi away from the

Images: SEB Professional Beverage.

SEB Professional Beverage Global Marketing Director Tharyn Estevez with the WMF espresso NEXT.

original co ee- and tea-based trio of WMF, Schaerer, and Curtis.

Estevez says both new brands have expanded the ability for SEB Professional Beverage to o er a wider range solutions to customers.

“ ese two brands are extending our reach beyond our known universe,” she says.

“While our semi-automatic porta lter WMF espresso NEXT combines the best of the worlds of automation and barista cra smanship, La San Marco machines place a special accent on their Italian origins and understanding of traditional co ee experiences.

“ en Zummo, from Valencia, brings so many interesting aspects of the fastgrowing juice category into our o ering. I love this because it adds a healthy and natural dimension to SEB Professional Beverage that pairs beautifully with co ee.”

e growth of the company because of the addition of these two brands was no more evident than at its integrated environment showings at Host, where it aimed to showcase its ability to provide for all aspects of beverage service in a range of settings.

Using a hotel as a key scenario, Estevez details how all ve brands can work “seamlessly” to enable SEB Professional Beverage to be a one-stop shop.

“We wanted to connect everything into a real-life scenario so visitors could see

themselves in the mirror and understand the chain of opportunities we o er,” she says.

“On top of that, we wanted to show our digital connections in the real case usage and make it easier for people to make decisions and understand all the bene ts of working with a company that can provide this umbrella of solutions all under one roof.

“We know a hotel could serve premium espresso at its lobby bar with La San Marco,

then in the dining area they could have a WMF or Schaerer for breakfast service and Curtis brewers for tea and co ee in conference areas. In addition to that, the co ee o ering can be complemented by Zummo juicers providing fresh juice.”

What SEB Professional Beverage is hoping to achieve, not just from Host but as it moves into the future, is built on three identi ed pillars.

“Number one is simplicity: connecting to one provider allows customers to use their time searching for more growth opportunities rather than connecting with ve di erent groups – each for a speci c account,” Estevez says.

“ e second thing is we really want to understand customers’ unique reality. We are experts at customising our solutions to their very unique credentials, regions, and needs.

“Number three, we’re de nitely a company that wants to create these longterm relationships with our customers, which adds further understanding of the evolution of their needs in the future.” at simplicity, according to Estevez, should result in clear bene ts for SEB Professional Beverage’s customers across its café, hospitality, hotel, convenience store, o ce, and retail markets.

“All-in-all,” she says, “this integration means more business, more pro ts, and more relevance with the consumers our partners serve.” GCR

For more information, visit groupeseb.com/en

The acquisition of Zummo in 2022 was a shift away from the original coffee and tea trio of WMF, Schaerer, and Curtis.

La San Marco was acquired by SEB Professional Beverage in 2023.

COULD COFFEE’S REIGN as one of the world’s most popular beverages be coming to an end? In an era when co ee has become more than just a drink but part of a lifestyle, it’s hard to imagine.

Yet, a quiet and consistent contender has emerged in recent years. Matcha is quickly ascending the ranks to be the beverage of choice, especially among younger generations.

Once the preserve of traditional Japanese ceremonies, the green-tea powder has entered the mainstream in Asia and the West. It’s made its way into cafés,

Matcha’s moment

As matcha surges in popularity, could the centuries-old coffee market be facing a real rival?

restaurants, syrups, and ready-to-drink options around the world.

With new beverage trends sweeping social media platforms – o en rising as quickly as they fall – will the green ca einated drink be the next staple beverage or just another trend to pass by? Global Co ee Report delves into the world of matcha to explore whether co ee has a serious new competitor.

The origins of matcha Matcha’s roots trace back to ancient China, originating during the Tang Dynasty from

the 7th to 10th century. To make green tea easier to transport, growers began drying and grinding tea leaves into a ne powder, which they mixed with salt water and pressed into bricks. is practical innovation led to a new way of consuming tea, and by the 13th century powdered green tea had become popular, especially among Buddhist monks.

It was during this time a Japanese monk studying Zen Buddhism in China encountered the powdered tea and brought it back to Japan. He referred to it as “the elixir of the immortals”. By 1271, the

The Coffee Club had instant success with its matcha range, which launched in November 2024. Image: The Coffee Club.

Japanese had re ned both the cultivation and preparation of matcha, developing a unique shading technique that gave the tea its iconic green colour.

Fast-forward to 2025 and the vibrant green drink is a social-media star. One company that championed matcha before the online craze is Australian tea company T2.

“We’ve been selling matcha for around 25 years now,” says Sally Morris, Head of Tea at T2.

“Our matcha was initially stocked in small quantities, tucked away for those with a very keen interest in the Japanese tea ceremony. We were our Japanese matcha producer’s rst international export customer, so we have a long history with this tea.”

From niche to necessity

While T2’s early sales of matcha were modest, everything changed in 2016 when the brand launched its rst avoured matcha and introduced the world’s rst matcha ask – a portable, shaker-style whisking tool.

“ at was when we really started to carve out a niche,” says Morris.

“Nothing, however, compares to the past two years where we’ve seen matcha and its associated accoutrements take the top spots week a er week.”

Morris says the catalyst for the change was Gen Z. Today’s younger consumers are fuelling matcha’s meteoric rise, and social media is the main driving factor behind trend.

“ is generation has quickly cottoned on to the fact that matcha is in nitely more social media-worthy than co ee,” she says.

TikTok and Instagram creators, in uenced by aesthetic beverages from popular cafés, began cra ing and posting their own visually pleasing matcha drinks, which are o en paired with trending avours like strawberry. is combination of visual appeal and versatility has turned matcha into what T2 calls “a global cultural moment.”

“Some of the Gen Z matcha drinkers who discovered it through strawberry matcha lattes are now posting videos on TikTok comparing Shizuoka versus Uji harvests,” says Morris.

“ ere is a new wave of matcha fandom that has emerged in the past few years alone. What started as a social media craze has turned into a real appreciation for highquality matcha across generations – for the health bene ts, avour, ceremony, and

“What started as a social media craze has turned into a real appreciation for high-quality matcha.”

Sally Morris HEAD OF TEA, T2

everything that can be done with it.”

While the drink’s appearance certainly helps on visual platforms, it’s also the taste that has won people over.

“I think people now actually really like the taste of matcha, which I wouldn’t have been able to say a few years ago,” Morris says.

Health benefits

Another driver of matcha’s popularity is its health bene ts. Unlike co ee’s bold ca eine hit, matcha contains L- eanine, an amino acid that has a calming e ect to o set the ca eine buzz.

“It’s a smoother, more sustained energy experience – one that’s increasingly appealing to younger consumers looking for balance,” says Morris. e health bene ts are strongly linked to matcha’s vibrant appearance. Morris emphasises a high-grade matcha should be “a bright and grassy green,” have a talcumlike texture, and taste “smooth and grassy” rather than hay-like.

“Western classi cations such as ceremonial and latte grade are marketing terms. Japan doesn’t actually use them,” she says.

“Foam is o en misunderstood too. A very foamy matcha indicates the skill of the person whisking and the presence of saponins. But more foam doesn’t necessarily mean better matcha as some of the highest quality powders may foam less, especially if they’re naturally sweeter and milder.”

Matcha vs. coffee

While matcha is making leaps and bounds in popularity, will it ever be able to overtake co ee? Morris outlines its potential, but says it’s still establishing itself as a real competitor.

“Co ee remains about 50 times the size of the matcha industry globally,” she says.

Japanese matcha production has also hit capacity, with environmental factors causing a 20 to 30 per cent drop in yield in 2025 alone. Morris highlights some matcha producers are refusing new customers.

“ e whole world is currently scrambling to secure supply,” she says. “However, there is now opportunity for Chinese tea gardens to signi cantly premiumise cultivation and processing methods.”

It’s not just the tea industry that has noticed the surge of matcha’s popularity. Nearly all major co ee chains – including Starbucks, Dunkin’, Blank Street, and Peet’s Co ee – have added matcha ranges to their menus.

e Co ee Club, one of Australasia’s leading café chains, has embraced this trend as it aims to position itself as a pioneer in bringing matcha to the mainstream.

e chain’s entry into matcha began in November 2024 with the launch of four drinks: the Iced Strawberry Matcha Latte, Iced Mango Matcha Latte, Matcha Latte, and Iced Matcha Latte. e brand noticed that while matcha was trending in independent cafés, no major chain in the region had made it conveniently accessible.

“We identi ed that matcha, and in particular the strawberry matcha, was a growing trend,” says Nikki Price, General Manager of Marketing & Product at e Co ee Club.

“We wanted to be the rst to make it available in the mainstream market in Australia.”

According to the chain, the launch was extremely successful, leading to the introduction of seasonal favourites such as the Iced Blueberry Matcha Latte. Yet, rather than overtaking existing co ee sales, matcha has carved out a distinct and lucrative niche.

“ e Matcha range has driven incremental sales growth in our cold and hot drink categories,” says Price.

“Not only has it opened up a new beverage category, but it has also acted as a springboard for further drink innovations, such as the recent Dubai chocolate–inspired Pistachio range.”

According to third-party data cited by e Co ee Club, 56 per cent of Gen Z beverage orders are for cold drinks. is statistic is in stark contrast to Baby Boomers, who opt for hot beverages 86 per cent of the time. e company found the vibrant look and layered presentation of drinks like the Iced Strawberry Matcha Latte make them especially appealing for social media, further fuelling their popularity.

Sourcing challenges

However, cra ing the perfect matcha drink wasn’t without its hurdles. Price says the biggest challenge was sourcing a matcha product that delivered the right balance, consistency, and avour. To overcome this, e Co ee Club partnered with Australian supplier Alchemy to develop a bespoke matcha syrup tailored speci cally for café use.

“Our Product Development team went through more than 30 product samples. It was a long process, but it allowed us to create something unique and perfectly suited to our recipes,” she says.

Equally important to the sourcing challenge was ensuring the avour wasn’t

too overpowering. Known for its earthy taste, matcha can be polarising for some. e development team focused on netuning their recipes to create a smoother, more approachable taste for consumers.

“We focus on communicating the quality of our matcha, and then let the taste do the talking,” says Price.

A growing success

e Co ee Club has found the response to the matcha range to be overwhelmingly positive.

“Since launching the range, we’ve seen consistent sales and strong drink performance across the network. e Iced Strawberry Matcha continues to be our most popular,” she says.

Following the initial success of its matcha range, the e Co ee Club has since expanded its product o ering with the launch of its new Coconut Matcha Foam in November 2025. is new drink features Cocobella coconut water topped with creamy matcha foam.

“We’re inspired to explore new avour pro les and formats, as we’ve had such great responses from consumers,” says Price.

“At the end of the day, the success of matcha isn’t about competing with co ee. It’s about o ering an alternative that appeals to a di erent customer or occasion.”

And in today’s ever-evolving beverage landscape, o ering variety may be the key to staying relevant. GCR

T2 started offering matcha products in the 1990s. Image: T2.

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The missing link

With new tech that blends the quality of a traditional machine with the convenience of automation, Nuova Simonelli enters a bold new era of the iconic Aurelia line.

THE NUOVA AURELIA takes its name from one of Ancient Rome’s most famous trade routes. For more than 20 years, Nuova Simonelli has sourced inspiration from the Via Aurelia and continues to use it to inform its goal of connecting people, countries, and cultures through co ee.

Now, the brand believes it has created the missing link between traditional espresso machines and their fully automatic counterparts with the release of the new generation of the NUOVA Aurelia and its “game-changing” C-Automation and E-Milk features.

e new NUOVA Aurelia line, which was launched at Host Milano 2023, comes in ve con gurations. From the single-boiler Volumetric designed to o er standardisation and simplicity, to the MP produced to support a broader menu of co ee and milk-based beverages with toptier control, all have been created to meet the market needs of di erent customers.

Virginie Sachs, Simonelli Group Sales Director, says di erent con gurations of the NUOVA Aurelia are primed to perform in a variety of operations.

“We developed a wide range of solutions under the single NUOVA Aurelia platform,

and that gives the customer access to the machine that best suits their needs,” says Sachs.

“Our machines are made for baristas, but they’re also made for shop owners, roasters, restaurants, or chains, and each of them have di erent requirements.

“It’s a continuous challenge to be able to create a machine that can please everybody and t these di erent needs and requirements, but we have created this variety in con guration in order to respond to this challenge.”

Tradition, automation – or both?

e NUOVA Aurelia’s C-Automation is the agship new technology. It’s not just a singular, individual feature though – it’s an integrated system that works across the machine and grinder.

According to Sachs, it has been created with the barista at the centre of the innovation. e aim of the function is to simplify work ow complexity and variability while ensuring customers can be con dent in receiving the same standard of drink every time.

Nuova Simonelli’s Head of Co ee and Beverage Community Federica Parisi says the porta lter recognition aspect of the

C-Automation feature is a never-beforeseen application designed to make the barista’s life easier.

“Behind the counter, the barista is very busy and managing many tasks. When they’re busy like this, we want to make sure they can grind the exact quantity of co ee for a particular recipe, and then brew exactly the right quantity,” says Parisi.

“ e porta lter has a special ID that can be read on the grinder, which then grinds the exact quantity of co ee needed for that recipe. e same ID can then be read by the machine for the brew. is means we’re going to have the perfect cup every time.

“It helps standardise the beverages, which becomes especially crucial for multi-site businesses. We’re not just o ering one feature and one technology but a full range that can help them unlock the next level of their business.”

Parisi says when used to its full potential, the new technology is like having another member of sta behind the bar.

“C-Automation is like having a small barista inside the grinder and the machine,” she says. “ at ‘small barista’ helps the actual barista be far more customer-focused while making consistent co ee.” e addition of C-Automation to the

Nuova Simonelli’s E-Milk automatic frothing technology is designed to simplify operations in the presence of untrained staff or during peak times.

Images: Nuova Simonelli.

NUOVA Aurelia is designed to blend some of the best aspects of traditional machines with the convenience of fully automatics.

e system can be integrated with E-Milk, Nuova Simonelli’s automatic milk frothing technology designed to simplify operations in the presence of untrained sta or during peak times. e system enables automatic steaming of milks and alternatives in line with nine customisable recipes. All that’s required of the operator is to push a button for the desired foam, without any training.

“For optimal frothing, it’s essential to consider the type of milk used (dairy or plant-based) and the speci c beverage being prepared. at’s why E-Milk allows you to create up to nine di erent recipes, tailored to the milk type and the drink you’re making. Properly setting all parameters ensures fast, consistent, and high-quality results across a wide range of recipes”, says Parisi.

With E-Milk, there’s no need for additional tools to monitor quality: the system automatically controls the temperature to enhance work ow e ciency.

“ is is a game-changer between the traditional machine and the fully automatic. Where you once had two methods to choose from in a machine, C-Automation and E-Milk in the NUOVA Aurelia introduce a third option,” says Sachs.

“It’s ideal for a shop that’s looking for a more traditional and personal co ee experience, but at the same time wants an automatic solution to help support the barista.”

Retaining heart and soul

Just because the NUOVA Aurelia is capable of being used more like a fully automatic doesn’t mean the skill and personality of the barista has been removed.

is evolution of the Aurelia was no accident, nor was it forcibly pushed. Instead, it’s the natural progression of a manufacturer that has always placed the needs of its customers at the heart of its innovation.

“In 2003, we introduced the Aurelia with an ergonomic solution to reduce the physical stress of the barista and to focus on the customer experience. In 2008, it was the rst single boiler to outperform multi-boiler machines in the World Barista Championship (WBC) tests, so it became the o cial WBC machine from 2009 to 2014,” says Sara Gagliesi, Simonelli

Group Communication Coordinator.

“In 2011, we introduced T3 technology to improve consistency and thermal stability of the machine and it changed the co ee industry. In 2023, we introduced automation with the NUOVA Aurelia.

“Since the beginning, our company has always looked rst at the market to provide forward-thinking solutions. is is something that is part of our DNA and is very likely the reason we are continuously innovating a new solution to provide the right equipment for the customer.”

On the same team

Nuova Simonelli’s desire to more strongly align with its customers sees it evolve from solely being a machine provider to being what Sachs, Parisi, and Gagliesi call a solutions provider.

Parisi says the brand’s ability to provide more holistic support to its customers is done in the hopes of helping them thrive amid ongoing global industry issues.

“ e market is so competitive, and many kinds of businesses – multi-site operators in particular – are facing cost increases in green co ee and bills. We need to consider the real situation in hospitality is that the

shortage of employees is an issue. Our goal is to support our customers, because we know they are facing so many problems such as costs and operations,” she says.

“We can help them be more focused on their customers and be more competitive. We know the customers are looking for di erent drinks, experiences, and a new way of drinking espresso. We can help them give customers a full co ee experience that goes beyond the cup.”

A key part of that support, she says, is giving the barista the opportunity to thrive, which in turn creates greater opportunity for the business.

“Our goal at Simonelli Group is to be on the same team as our customers. It’s very hard for anyone who wants to be a barista to nd a place in this industry. Being a barista is o en seen as a secondary job, but that just isn’t true,” she says.

“When they focus on quality, they can really make a di erence in the success of a cafe. We want to help them shine behind the counter.” GCR

For more information, visit nuovasimonelli.com

With E-Milk, users simply need to select an option from the machine’s nine pre-programmed recipes.

The future of manufacturing

Cama Group on embracing Industry 5.0 and rolling out its Machine Enhancement Program to improve the productivity and sustainability of its secondary-packaging machines.

WHILE THE rst industrial revolution began in the 18th century, according to European researchers we have since advanced through four more iterations as we move into the era of Industry 5.0.

Formally introduced by the European Commission in 2021, the Industry 5.0 paradigm is described by the executive branch of the European Union as “a vision of industry that places the wellbeing of the worker at the centre of the production process and uses new technologies to provide prosperity beyond jobs and growth while respecting the production limits of the planet”.

More broadly, the concept focuses on humans and machines working together. e idea is that the implementation of collaborative robots will free up people to add value to the customer experience and use their skills to deliver a competitive advantage.

Secondary-packaging machine manufacturer Cama Group is embracing this new era of industry. Its team believe we’re in the middle of a cultural change that redraws the boundaries between humans, machines, and arti cial intelligence.

“Our goal is to make sophisticated systems simple according to the Industry

5.0 paradigm, which brings humans and machines closer together through interfaces, contextualised language, and shared goals,” says Head of Research and Development Massimo Monguzzi.

Generating solutions

e use of arti cial intelligence (AI) and Generative AI (GenAI) are particular areas of interest for the team. According to Monguzzi, they have potential to improve products, processes, and services.

“From an initial curiosity, AI and GenAI have now become work tools. e rst area has been the writing of so ware code, which is becoming increasingly high level. We are rethinking the approach to programming to automate repetitive operations such as code writing,” he says.

“Delegating code generation to AI allows developers to focus on higher value-added activities. Writing code will be like tightening a screw: a necessary activity, but not strategic.”

Alongside code writing, the team are also using this technology to develop technical documentation such as manuals, technical les, risk analyses, and declarations of conformity, which are usually time-consuming to produce.

“GenAI speeds up the creation of these materials if it is integrated in a data-rich context from which it can learn. Cama has a signi cant documentary asset made up of thousands of dra ed technical les,” says Monguzzi.

“In similar scenarios GenAI proves e ective, even if it cannot replace human control, but it increases productivity. It also reduces errors and enables greater standardisation of technical content.”

To optimise its secondary-packaging solutions and make them even more e cient for its customers, Cama’s Research and Development division is producing new algorithms to study machine data in depth and identifying correlations between operating parameters and performance.

“Production e ciency is also correlated with environmental variables. For example, humidity varies according to the seasons and the geographical area. It a ects the machinability of materials and the quality of packaging,” Monguzzi says.

“ e same goes for temperature, which accelerates the wear of various parts.

Knowing the functions of these parameters in depth makes it possible to improve the setting of the machines and prevent potential problems.”

Cama Group’s monobloc FW machine, with robotic automatic carton-loading solution.

Continual enhancement

ese explorative projects run alongside Cama Group’s long-established Machine Enhancement Program, a continuous research and development process that aims to progress the company’s packaging machinery and robotic solutions through the introduction of “cuttingedge technologies”.

According to Sales Group Director Alessandro Rocca, the program has a strong focus on resource savings in terms of materials, energy, time, and space.

“ e Machine Enhancement Program currently includes ve fully operational systems and two modules in advanced development. It is a scalable platform that can be applied both to new installations and as a retro t on existing packaging lines,” he says.

“ e program improves productivity, reduces waste and energy consumption, and makes packaging more sustainable. Its adoption is fast and delivers tangible bene ts in format changeover, process quality, and production continuity.”

e ve operational systems that are in use across Cama’s eet of machinery are: augmented reality, digital twin, automatic format changeover, automatic carton loading, and automatic collaborative palletising. Each is designed to aid the production process for manufacturers and increase the performance of their packaging lines.

e rst step of the Machine Enhancement Program is augmented reality, which is now a standard on all new machines and available as a retro t on most recently installed bases.

Using a tablet to scan QR codes placed on di erent machine areas, operators can access a digital environment with step-bystep procedures, 3D animations, dedicated checklists, and speci c documentation. Replacing traditional operating manuals,

the goal is to save time, prevent errors, and simplify daily work.

“Augmented reality guidance makes even the most advanced machines easier to use. Every step is visualised and contextualised, reducing complexity and smoothing the learning curve,” says Rocca.

“Operators learn faster and better in front of the machine in virtual mode, projecting the model onto a table or using virtual reality to train without stopping the line.”

e digital twin feature is used during the initial engineering stage, or whenever the behaviour of the line needs to be analysed with speci c product types. It simulates vision systems, picking logics, quality control, and product behaviour along the cycle so design can be completed before actual production starts.

“ e added value lies in its ability to predict cycle time, validate product picking, and verify production ow consistency, while also measuring the impact of format variants without building physical prototypes. is shortens timelines and reduces the risk of errors,” Rocca says.

e Cama team have identi ed human errors and downtime as being the two main weaknesses of packaging lines. To address these issues, they developed the automatic format changeover system.

“ e logic is simple: choose the recipe, press a button, and the machine adjusts itself. In daily practice, this means changeover time is at least halved compared to manual operations,” Rocca says.

“Fully automatic format changeover is especially useful where sta turnover is high: teams that change every month do not have to relearn the machine from scratch.”

One of the most recent additions to the Machine Enhancement Program is automatic carton loading, which was previewed at Ipack-IMA in May 2025. e

system uses collaborative robots to pick the die-cut blanks from the pallet and feed them into the machine’s carton magazine.

“ e advantage is felt immediately in production. Feeding the magazine is no longer a bottleneck: the robot keeps the ow constant, reduces micro-stops, makes the cycle stable, and preserves the quality of the cardboard because handling is repeatable and controlled,” says Rocca.

“In parallel with automatic carton loading is automatic collaborative palletising. e technology is not new to the world, but the di erence comes with Cama’s native integration: a system that communicates transparently with the case packer.”

In line with Cama Group’s continued focus on machine evolution, the research and development team are currently working on two new functions of the Machine Enhancement Program that are due to be introduced to the market soon.

“We are developing an advanced autonomous mobile robot system that picks pallets from the warehouse and moves them – even hundreds of meters –to the production machines,” says Rocca.

“Edge Computing is the second piece we are implementing. e goal is to transform everything that is done by the machine and for which we have the data into useful knowledge.

“A twofold bene t follows: the customer obtains a stable process and rapid diagnostics, and Cama raises design standards thanks to the e cient use of data to create increasingly highperforming machines.”

ese new technologies will be on display at Interpack 2026 in Düsseldorf, Germany, in May 2026. GCR

For more information, visit camagroup.com

The monobloc FW solution in a broader line, including the collaborative robotic solution. Images: Cama Group.

From data to action

As the world of manufacturing evolves at rapid pace, packaging machinery specialist Rychiger aims to be at the forefront of this transformation through tools such as its RyConnect platform.

Eciency drives competitiveness in co ee manufacturing. In order for large-scale co ee roasteries to provide their clients with a ordable products at a consistent level of quality, their operations must run smoothly and issues resolved quickly.

Providing co ee companies with highperformance capsule lling and sealing lines for almost two decades, the Rychiger team know maximising e ciency while also minimising downtime and waste are the keys to success. To help clients achieve this, the company has engineered a digital ecosystem to further support its machinery.

“RyConnect was developed to connect production machinery, process data, and IT systems on one platform. At its core lies RyEdge, a Linux-based edge layer with a modular, container-based architecture that consolidates machine data and makes it directly usable for operations, quality management, or supply chain functions,” says Nathan Cerveny, Key Account Manager at Rychiger.

“For large co ee roasters, this means greater transparency across the entire plant, faster identi cation of root causes, and the ability to act on di culties before they escalate. By minimising downtime and reducing waste, all facilities achieve measurable improvements in throughput and quality while lowering their total cost of ownership.”

As co ee companies increasingly look to automate their production lines, Rychiger has set out to introduce a solution that can easily digitise the entire co ee manufacturing value chain, step by step.

“Co ee producers face pressure to increase exibility, handle multiple capsule formats, and meet strict compliance requirements while maintaining stable, high-performance operations,” Cerveny says.

“Automation and digitalisation have shi ed from optional initiatives to essential factors for competitiveness. Digitalisation has become essential for competitiveness, and with RyConnect we have created a

platform that enables producers to exploit this potential with maximum exibility.

“ e digital ecosystem treats production data as a strategic asset and links factoryoor events with business systems in real time. Each data point is timestamped and enriched with metadata, making correlations visible that would otherwise remain hidden. It creates the basis for predictive and preventive maintenance and ensures resources are used where they bring the most value.”

Cerveny highlights sealing process characterisation – a procedure through which every capsule is assigned a digital ngerprint of its sealing parameters – as an example of the e ciencies RyConnect can provide large roasting operations.

“ is process makes full traceability possible and allows immediate rejection of non-conforming items without destructive testing,” he says.

“Another performance lever is the integration of Standard Operating Procedures and recipe management directly into factory work ows.

“Combined with condition-based maintenance strategies, RyConnect enables

faster ramp-up a er maintenance by quickly restoring process parameters to the required quality level. At the same time, the platform provides a basis for machine speed-up programs, allowing roasters to optimise performance while maintaining consistent quality standards.”

Operators and managers can access RyConnect via a central dashboard, available both on desktop and mobile devices on the factory oor. Instead of the un ltered data streams some plants currently rely on, the system provides contextualised insights such as process trends, machine heatmaps, or quality deviations.

“Each of these views is directly linked to the production context, making the information actionable and easy to interpret,” says Cerveny.

“RyConnect creates a digital touchpoint to Rychiger, keeping the user at the centre. Intuitive navigation supports daily work, strengthens collaboration, and o ers a platform where real value is generated together.

“With its container-based architecture, RyEdge is open for customised applications.

RyConnect was developed to connect production machinery, process data, and IT systems on one platform.

Images: Rychiger.

is allows third-party systems to be integrated or factory-speci c use cases to be implemented quickly and e ectively.”

While digital platforms such as these are introducing new tools that make data actionable, they can raise concerns of security and privacy. However, Cerveny says the architecture of RyConnect has been built to ensure safety.

“Cybersecurity is embedded from the start. Vulnerabilities can be isolated and patched quickly, protecting production data and intellectual property,” he says.

“ e product is developed according to CRA (Cyber Resilience Act) requirements, while our organisation is aligned with the European Union’s NIS2 Directive standards.

e result is an architecture that o ers exibility for upgrades and robustness for regulated environments.”

All new-built Rychiger machinery will soon come with the RyConnect as standard – from high output lines such as the FS 960 HV co ee capsule ller and sealer to smaller format machines. For the installed base, retro t kits are available.

e rollout is part of the company’s vision

of being a core element of the “smart co ee factories of the future”.

“RyConnect is based on a new so ware stack that de nes our future digital architecture,” says Cerveny.

“Our role is to combine decades of process expertise with digital tools that create real value. Smart factories cannot be bought as turnkey solutions. ey need to be built step by step, with data providing the

foundation for continuous improvement.

“With RyConnect, we provide the foundation for this journey. It enables co ee producers to digitise processes, improve reliability, and remain competitive as consumer demands and technologies evolve.” GCR

For more information, visit rychiger.com

The digital ecosystem treats production data as a strategic asset and links factory-floor events with business systems in real time.

Come brew with me

Bad coffee on flights has been a running joke for decades, but roasters around the world are increasingly identifying the airline sector as a critical space through which to grow their businesses.

YOU HAVE TO MEET the consumer where they are.” at’s what Peet’s Co ee CEO Eric Lauterbach says about the brand’s new partnership with Southwest Airlines, one of a string of recently announced collaborations between co ee and aviation companies.

While for years brews at 35,000 feet were mostly brandless and bitter, airlines have turned to boosting their co ee capabilities through partnering with some of their regions’ leading brands.

From giants such as Peet’s Co ee and Costa Co ee taking to the skies with Southwest and Jet2 respectively, to Bootlegger and Saudi Co ee Company breaking new ground with FlySafair and Riyadh Air, roasters are nding fresh ways to connect with customers.

The beauty of brand alignment

Southwest holds one of the largest commercial air eets in the world, with more than 800 aircra servicing more than 120 airports across the United States – as well as a handful of international destinations.

In its 2024 scal year reports, Southwest says it carried 140 million passengers more than 140 billion miles.

Peet’s CEO Eric Lauterbach says the ability to expose or re-expose the Peet’s

brand to such a large pool of consumers made the partnership irresistible.

“We have the ability to connect with millions of consumers every year on all the ights Southwest has every day,” Lauterbach says. “We already had a very successful airport business, with 25 to 30 locations around the country in a lot of places where we don’t have co ee shops, such as Phoenix, Denver, and Miami. is helps get the brand moving.

“ e partnership with Southwest, however, is a great consumer and cobranding opportunity. Like Peet’s, Southwest has a very loyal customer base.

“Now, travellers don’t have to rush through the airport to get a co ee, because they know they’re going to get a good one on the plane. ese are moments that imprint on consumers, and I think this is a great opportunity to connect those dots.”

“A million cups in the sky”

Bootlegger is one of South Africa’s fastestgrowing co ee and café brands.

Its recent partnership with FlySafair, South Africa’s largest domestic airline, is something that hasn’t really been done before in the country.

Bootlegger Head of Marketing, Miguel Netto, says the company’s desire to continue its expansion away from its home base of

Cape Town helped inform the decision.

“It started o as a branding exercise and a way to position our brand and logo in as many peoples’ faces as possible,” he says. “We threw a number out a while ago, ‘a million cups in the sky’, based on how many travellers there are. For me, that was a big billboard.

“But since we started serving our co ee on-board we have found it’s solved a consumer problem in the fact people are now actually buying their co ee on the ight, having never done so before.”

High miles, low flavour

Airline meals have had a notoriously bad reputation for decades, but there is a science behind why food and drink don’t taste good in the air. And it’s a roadblock both Peet’s and Bootlegger have had to overcome.

Low air pressure, dry air, and even background noise impact how someone experiences their meal and drink on a ight. Add in the challenge of brewing the co ee on the plane and it’s a tough nut to crack.

Netto says addressing the challenges of the logistics was the rst step in creating a product customers could enjoy.

“ ey load the plane once a day, it’s taking o and going back and forth on its route, and the wear and tear on the product

South Africa’s Bootlegger Coffee recently partnered with FlySafair, the country’s largest domestic airline. Image: Bootlegger Coffee.

means a lot of things won’t work,” he says.

“First, we looked at lter co ee and we went as far as seeing if we could get a barista on every ight. We then came up with a series of products, including our Colombian Specialty Grade 100% Arabica Freeze-Dried Co ee, Bootlegger Cappuccino, Bootlegger Hot Chocolate, and Dilmah tea.”

Part of identifying which beverages to sell on FlySafair ights involved creating new methods for them to be stored and brewed.

“We went away and formulated the o erings to make them in this new environment. We didn’t have sachet cappuccino as part of our product line, so we made the best one we could with our specialty Colombian blend,” says Netto.

“We developed it especially for FlySafair. When we tested it, we took a ight and prepared it with hot water in the air.

“It’s our best foot forward and we’re con dent it’s the best co ee you can have in the sky when faced with all the logistical challenges. It won’t taste exactly the same as one you’re having from a Bootlegger café, but I can tell you that you’ll enjoy it and that’s the most important part.”

Peet’s Co ee elected to send its new O the Grid product into the sky with Southwest. A medium-roast blend featuring co ee from Colombia and El Salvador, it was selected a er an intensive in-house research and development process.

“We tested a wide range of co ees and found two or three that would work really well at altitude, because the last thing we wanted was for these two great brands to provide a lousy cup of co ee,” says Lauterbach.

“When you get on an airplane, some things go out of your control – such as the water and the delivery. As we went through the development process, we wanted to ensure it was a good co ee at 35,000 feet. Flight attendants move around quite a bit and they’re busy, so we needed to make sure the delivery was going to be great.”

Aside from being the best co ee for the job, Lauterbach says the selection of O the Grid also ties into exposing consumers to a di erent Peet’s product they likely haven’t tried before.

“Historically, Peet’s is known for dark roast, but we’ve been steadily gaining market share in the medium-roast segment. O the Grid is one of our newer products, and it’s just a hit,” he says.

“It’s nice and bright with good acidity –it’s really resonating with our customers.

“At first, we looked at filter coffee and went as far as seeing if we could get a barista on every flight.”

Miguel Ne o HEAD OF MARKETING, BOOTLEGGER

We wanted an approachable blend that’s going to be well-received by as wide a variety of people as possible.”

Back on the ground

Bootlegger’s partnership with FlySafair is still in its infancy and is treading a new path in the context of South Africa’s co ee industry, but the early signs point towards success.

“ is is probably the biggest step away from what we have already done, but we spent so many hours formulating this o ering so it wasn’t ‘just ok’,” says Netto.

“We are proud of what this has done for the market, our customers, and the general consumer. It’s great to see how proud FlySafair are of it too.”

As the brand continues to expand across

South Africa, Netto believes its presence in the sky will help boost awareness of its brand and product o ering – and aid in its further expansion.

“We’re very Cape Town-based. We were born there and most of our stores are there. We’ve expanded across South Africa over the years, but now it’s time to grow aggressively, but always intentionally and strategically,” he says.

“We’re a growing business. We wanted to put our logo and brand in the right place to create demand from the consumer, for them to go somewhere such as Kimberley or Bloemfontein and ask when a Bootlegger is opening.”

Lauterbach says for all the customerfacing and revenue opportunities that come with partnering with a brand the size of Southwest, one of the most important things is simply aligning Peet’s Co ee with a small piece of comfort in what can typically be an uncomfortable experience.

“Whether you’re in a hotel, at an airport, or on an airplane, it’s the small things that matter. e things that give you a little more comfort, that make the ight go a little faster,” he says.

“ at’s the power of a couple of synergistic and complementary brands coming together. It’s good for the businesses, it’s good for the consumers, and it’s just fun.” GCR

Peet’s Coffee CEO Eric Lauterbach (centre) at the launch of the brand’s partnership with Southwest Airlines. Image: Peet’s Coffee.

Delivering flavour at scale

Flavourtech’s IES can uniquely be used to recover yield from spent coffee grounds for use in ready-to-drink coffee. Image: luliia/stock. adobe.com.

N TODAY’S competitive co ee market –where consumer expectations are driven by authenticity, quality, and convenience – standing out requires more than great branding. Underpinning it all is great product avour.

One company that’s helping co ee producers elevate avour and quality is Flavourtech – a specialist in processing equipment that’s reshaping how ready-todrink (RTD) and instant co ee is produced by focusing on the capture and preservation of aroma and avour.

Founded in the mid-1980s, Flavourtech’s expertise is in the development of advanced processing equipment for the food, beverage, and pharmaceutical sectors. Its hallmark technologies include the Spinning Cone Column (SCC) and Centritherm Evaporator, which it says are now global benchmarks for gentle liquid processing – especially for preserving the aroma and avour of natural products.

For co ee industry manufacturers, its solutions help deliver barista-standard co ee experiences at industrial scale.

Preserving aroma and quality

In traditional RTD and instant co ee production, high heat and prolonged exposure to harsh processing conditions can strip away the natural volatiles that give co ee its rich aroma and distinctive avour.

e result can be a at, bitter, or burnt taste that lacks the complexity consumers associate with freshly brewed co ee.

Flavourtech aims to tackle this problem head-on with its range of unique processing solutions. According to Global Sales Manager Paul Ahn, its extraction and concentration processes capture volatile aroma compounds and preserves them to produce a product that’s not only shelfstable but also o ers the true taste and aroma of freshly brewed co ee.

“Flavourtech’s solutions help co ee producers improve product quality and operational e ciency,” says Ahn.

“Our technologies reduce thermal damage and the production of o - avours, allowing manufacturers to deliver a more authentic, freshly brewed taste consistently.”

At the centre of the company’s solution

is the Integrated Extraction System (IES), a modular and fully automated system speci cally engineered for e cient, scalable production of avour-rich beverages.

e IES begins with a Slurry Preparation Module, where roasted co ee beans are milled in cold water. is early-stage processing captures volatile aromas that are o en lost in conventional systems.

ese volatiles are extracted using the SCC – Spinning Cone Column – a piece of equipment known for its ability to recover delicate avour notes without damage.

e co ee slurry is then brewed at 100 degrees Celsius, which Ahn says is ideal for RTD applications, and ows directly into the Rotating Disc Column (RDC), where additional soluble solids are extracted. A er removing the insoluble solids, the Centritherm Evaporator is then used to concentrate the extract with just one second of heat contact, before it’s spray- or freeze-dried in the case of instant co ee, or packaged for RTD co ee.

“ is seamless, continuous process captures, retains, and reintegrates aroma

compounds, ensuring the nal product retains its natural, premium avour pro le,” says Ahn.

He notes how traditional methods of RTD production o en involve long exposure to heat, which can lead to the breakdown of aromatic compounds and introduce unwanted avours. In contrast, the IES operates under precise temperature, vacuum, and ow controls, protecting delicate avour molecules.

“ e IES allows for simultaneous aroma recovery and brewing, preserving delicate aromas o en lost in conventional processes,” says Ahn. “Compared to traditional lengthy methods, the IES reduces bitterness and burnt notes while maintaining consistent avour.”

is consistency is bene cial for RTD co ee brands, as customers expect the same avour pro le every time they pick up the product.

Beyond taste

For businesses in the RTD co ee sector, Ahn says the IES o ers numerous advantages that go far beyond just taste.

From a manufacturing perspective, the modular nature of the IES allows brands to start small and scale up as demand increases.

“Modules can be added or upgraded without overhauling the system. is phased approach supports experimentation with new blends and ensures consistent, high-quality avour while adapting e ciently to evolving production needs,” says Ahn.

Whether a company is experimenting with single-origin cold brews or expanding a national RTD line, the IES has the ability to grow alongside them.

Another standout feature is the ability to recover additional yield from spent co ee grounds.

“Via the RDC, Flavourtech’s IES is able to extract residual soluble compounds from spent grounds that would typically be discarded, thus reducing waste and increasing pro tability,” says Ahn.

“ e extracted solids from spent grounds provides an extra source of income to co ee manufacturers, and is a win-win for both sustainability and the manufacturer.”

e IES is also fully automated, o ering real-time monitoring of all parameters including temperature, vacuum, and ow. is aims to reduce the potential for human error, improve product quality, and maximise yield by ensuring that no

“Flavourtech’s IES is able to extract residual soluble compounds from spent grounds that would typically be discarded, thus reducing waste and increasing profitability.”

Paul Ahn GLOBAL SALES MANAGER, FLAVOURTECH

avour or soluble compound is wasted.

e automation feature facilitates Cleanin-Place (CIP) procedures, which keep downtime to a minimum when switching between di erent products or batches.

“Typically, the system requires just a few hours to clean, making it ideal for operations that run multiple product lines,” says Ahn.

Co ee is not a one-size- ts-all product, as roast levels vary from light to dark and grind sizes from ne to coarse – all of which impact extraction. e IES can cater for this, thanks to its innovative Slurry Preparation Module.

“ is exibility ensures optimal solute and aroma recovery for each co ee type, allowing manufacturers to experiment with blends and roast pro les while maintaining consistent avour,” he says.

“ is level of individualisation is aimed at companies of all sizes looking to di erentiate their o erings in a saturated market.”

Ahn says Flavourtech’s clients praise the system for its avour retention, aroma quality, and batch-to-batch consistency.

“Providing customers with the opportunity to run their own co ee trials on the IES builds con dence in the system, as they can see, smell, and taste the results rsthand,” he says. “We therefore operate pilot plants in Gri th, Australia, Wageningen University in the Netherlands, and Kansas City in the USA, which both current and potential customers are welcome to make use of.”

In an industry where quality, innovation, and sustainability matter more than ever, Flavourtech believes it has positioned its IES technology as the tool to transform the e ciency of co ee businesses looking to meet the growing demand for premium RTD and instant co ee products while controlling costs and reducing waste. GCR

For more information, visit Flavourtech.com

The modular nature of the IES allows manufacturers to start small and scale up to systems that include Flavourtech’s larger SCC10,000. Image: Flavourtech.

The Aussie bucket list

IF NEW YORK is known as the city that never sleeps, Milan the city of fashion, and Prague the city of a hundred spires, then Melbourne is the city of co ee.

ere’s no o cial rulebook to ordain the Australian city as one of the world’s best, nor to justify its ranking over Sydney, but ask any Melburnian about their morning co ee order, favourite co ee shop out of the 2800-plus options, or how they brew at home, and everyone has a passionate response.

e only way to experience Melbourne’s discerning co ee obsession, however, is to immerse yourself in it.

is year, 31,708 visitors descended upon Melbourne International Co ee Expo (MICE) to experience the Southern Hemisphere’s largest dedicated co ee tradeshow. According to MICE moderator Sarah Baker, the expo has become the world’s destination for co ee.

“Australia is a bucket-list destination for many people. It’s a commitment in distance, but once you’re there, it really is a land of opportunity – and a co ee lover’s paradise,” says Baker.

MICE’s rst iteration in 2012 saw unlikely support from international representatives, while its second edition hosted the World Barista Championship. In the decade

since, the tradeshow has hosted hundreds of participants and producers for Let’s Talk Co ee, the Global Co ee Report (GCR) Symposium, and additional World Co ee Championship events. But, most importantly, MICE has become a serious business opportunity for global brands wanting to enter the Australian market.

Over the years, international exhibitors have used the Australian expo as a platform to test and trial prototype equipment with the local’s penchant for co ee in mind.

“Australia’s high population of milkbased co ee drinkers has been a point of conversation for many brands wanting to test their products against Australians’ high standards. Many have adjusted their products based on feedback, an understanding of volume, and market needs,” says Baker. “For brands seriously looking to enter the Australasian sector, there’s no better testing ground than coming to MICE to connect with the local café owners and baristas who are the ultimate adjudicators to quality and product e ciency.”

In return, MICE o ers national exhibitors and visitors the chance to connect with international representatives, and learn about global trends and products that can support their business growth.

“We want MICE to be a one-stop shop to make all the trade connections you need to be a successful business. International travel for many local businesses is a steep commitment, so why not choose MICE as that one professional event that gives you everything you need under the one roof –from new supplier contacts and network opportunities to knowledge sharing and industry insights. It could be your business they choose next,” says Baker.

In 2025, 61 per cent of MICE attendees had direct authority for purchasing decisions. Fi y per cent were café and hospitality owners or of senior management. Sixty-one per cent were trade attendees.

In 2026, at the Melbourne Convention and Exhibition Centre, MICE will y the international ag again with its annual Global Co ee Report Symposium. e event, targeted at industry decision makers, is a ticketed breakfast event held on site before the doors to MICE open for day two of the expo. It will invite industry-leadingpanellists to discuss the success stories of international roasters, changing consumer behaviours, and market volatility; the in uence of co ee on-the-go and the future of co ee; and the expansion of quality co ee in the broader hospitality sector.

In 2025, 31,708 visitors descended upon Melbourne International Coffee Expo over three days. Image: Prime Creative Media.

“ is year’s sold-out Symposium, with keynote speaker Gerd Mueller-Pfei er speaking about the megatrends shaping the global market, was a huge success. It demonstrated that the Australian market is hungry for knowledge beyond our shores, and that the local market faces many of the same challenges and economic barriers as the international co ee market. It was a pleasure to moderate this year’s event, and we’re excited to do it again with a greater in uence on foreign market success,” Baker says.

Education continues on the show oor with the popular Café Education sessions, with hourly discussions on practical topics to ensure a visit to MICE leaves attendees more empowered with the right information to make successful business decisions. Topics will range from AI in the workplace to cold co ee takeovers, the co ee value gap, enhancing customer experience, how to scale smart, achieving market longevity, and how to become the world’s best co ee shop (a title held by Toby’s Estate Co ee Roasters’ Chippendale location through the inaugural World’s 100

Top tips to experience Melbourne:

– Enjoy a Magic (a double ristre o shot with ¾ steamed milk)

– Flat white (a single or double espresso with a thin layer of microfoam milk)

– Avo (aka avocado) on toast for breakfast

– A end an AFL (Australian Rules Football) game

– Catch a tram

– Get lost in the city’s famous laneways (Hosier Lane) and discover street art, hidden bars and hole-in-thewall cafés

Best Co ee Shops rankings in 2025).

“We had some visitors this year come to MICE only for the education sessions, who never le their seats, taking notes the whole time,” says Baker. “If we can add value to our visitors and connect them to in uential people and topics they should be addressing for their own business, then that’s valuable time at MICE – beyond the copious samples of free co ee.”

As the year nears an end, now is the time

IMA COFFEE

to put MICE on your must-visit list for 2026. MICE is one of the rst events on the international co ee calendar for the year, and on the back of a Host Milano year, will no doubt present Australians with the rst taste of new technology and innovations unveiled in October.

“Come for the co ee, and stay for the Melbourne experience,” says Baker. “Go on a café crawl around town, soak up the co ee culture, talk to local baristas, and overload in some of the highest-quality food menus the country has to o er.”

What’s more, Melbourne is a stone’s throw away from New Zealand, and a doorway to the greater Asia Paci c, which for anyone needing to convince their boss, is a valuable ‘research trip’, too good to pass up.

“Come Down Under to see why Melbourne really is a global destination for co ee, and experience a co ee expo with its own unique Aussie air,” says Baker. “One visit, and you’ll be back.” GCR

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The overlooked productivity key?

Coffee farmers and workers are the first link in a global value chain worth hundreds of billions of dollars. With the industry only projected to become more valuable, is enough being done to protect farmers’ health?

THE GLOBAL COFFEE INDUSTRY is estimated to be worth somewhere north of US$200 billion per year, with expectations it will soar above US$300 billion in the next decade.

It’s the cornerstone of some national economies and, despite impacts from headwinds including rising prices and geopolitical tensions, demand for co ee only continues to grow.

Without co ee farmers and workers, this valuable international supply chain would teeter, then topple. With the average age of the farmer rising and key harvests falling or plateauing, is enough being done to improve the health of farmers to help secure co ee against increasing demand?

Safety is no accident

One of the biggest risks of injury or poor health to anyone who works in agriculture is the workplace itself.

e International Labour Organization is targeting the improvement of co ee farmer welfare through its Vision Zero Fund (VZF), with occupational health and safety (OSH) at the forefront of its programs. Global Programme Manager for VZF

Ockert Dupper says many of the hazards that are present in co ee farming are manageable and preventable.

“Co ee production o en involves informal, small-scale farms where workers are especially vulnerable – they face a wide range of occupational hazards. Among the most common are what we call ‘ergonomic hazards’, o en linked to repetitive tasks and heavy li ing,” says Dupper.

“Many co ee producers and workers report chronic back pain caused by carrying co ee sacks – sometimes larger than their own body size – multiple times a day.

“We o en ask workers to identify the parts of the body they use most for work and the areas where they experience pain. Unsurprisingly, the two o en overlap – a clear sign of the physical toll the work producing co ee takes and the urgent need for the implementing OSH management systems at the workplace level.”

Other common risks found in co ee production include chemical hazards due to the handling of pesticides and other agrochemicals, biological hazards such as snake bites, physical hazards such slips and falls o en linked to uneven terrain, and

mechanical hazards from using tools such as machetes or farm machinery.

Dupper says workplaces that focus on implementing OSH improvements help create safer working environments, which improve productivity and e ciency.

He cites positive impacts VZF has seen in major co ee producer Vietnam, as well as new interventions in Brazil and Uganda, as evidence of desire within the industry to improve health and safety outcomes.

“OSH is o en perceived as a cost when it is, in fact, an investment. In Vietnam, ongoing e orts have led to more than 1700 OSH improvements across more than 460 farms. ese include enhanced workstation layouts, safer storage and use of farm tools, improved machinery and electrical practices, and increased vehicle safety,” he says.

“ is year we released two fact sheets that explore how co ee cooperatives can play a larger role in promoting OSH and upholding other fundamental principles and rights at work in Brazil and Uganda.

“ ere is also a toolkit that compiles more than 20 methodologies and tools produced by VZF for tackling OSH de cits at various

Many coffee producers report chronic back pain from carrying heavy sacks. Image: Massimiliano Leone.

levels of the supply chain, and a Collective Action Kit that presents activities and resources that each stakeholder can use to improve OSH.”

In pursuit of equity

Between 20 and 30 per cent of co ee farms around the world are believed to be operated by women, in some regions that gure soars – despite men typically having greater access to land, credit, and resources.

“Our research indicates women are playing an increasingly prominent role in the co ee sector, with the International Co ee Organization estimating they comprise up to 70 per cent of the workforce,” says Dupper.

“However, their contributions o en remain invisible, and many face a double burden: working long hours in the eld followed by unpaid caregiving responsibilities at home.”

rough her work as a photographer travelling through Latin America, Lucia

Bawot has identi ed this double burden as actually being a triple burden. She has since created SANA, a social enterprise targeted at supporting the mental health and wellbeing of women co ee farmers and pickers in Colombia.

“I’ve been working in the co ee industry for the past 12 years and have had the opportunity to engage with more than 500 co ee families,” says Bawot. “In 2019, I decided to create a book I could leave as my own voice in this industry. I called it We Belong: An Anthology of Colombian Women Co ee Farmers – it’s dedicated to Colombia’s women co ee farmers.

“ ese women, for the most part, juggle a lot of roles. Many farmers, and women in general, su er from time poverty. ey perform nearly 70 per cent of farm labour – o en unrecognised and unpaid – while facing other systemic inequities like genderbased violence, limited land ownership, and the triple burden of caregiving, household duties, and farm work.”

According to the WHO Atlas 2024, most

Latin American nations contribute less than two per cent of their health budgets to mental health, with much of that sliver concentrated in urban areas. To remove this roadblock, Bawot has made SANA’s programs fully online and accessible by mobile.

“We provide an integrative ve-month program focused on mental health and wellness that combines several interventions from tele-therapy sessions, virtual education, and community-based support,” she says.

“We meet women where they are, o ering accessibility and tailored care so they can strengthen their emotional wellbeing to live healthy and more ful lling lives.”

e program’s launch in Colombia has been a success. Bawot reported a 100 per cent attendance rate in its pilot, with 82 per cent of women stating they would like to do the program again.

She says there are plans to solidify SANA’s presence in Colombia before potentially taking it to other Latin American nations.

“Our idea is to reach 120 women co ee farmers in Colombia, with the goal of piloting programs in other countries next year,” Bawot says. “Currently, we have 66 women enrolled in six active cohorts from Nariño, Huila, Santander, Antioquia, Risaralda, and Tolima. To date, we have completed more than 232 teletherapy sessions and have sent more than 266 wellness and mental health content pieces.

“We have some traction with associations in Costa Rica and Mexico. is support should not only be for Colombian co ee farmers and pickers. It should reach other countries and other origins.”

Bawot believes the early success of SANA’s program showcases a need for mental health in farmers to be prioritised, because without putting them in a position to thrive the whole industry will be at risk.

“I don’t know if in the co ee industry we are prioritising the wellbeing of the farmers,” she says.

“I still believe for the most part we care more about climate change. We see it from a perspective of ‘we won’t have co ee plants or co ee to drink’, but if we don’t have people to tend to the land that produces co ee it doesn’t matter how much money you invest in di erent agricultural practices, you still won’t have co ee.

“If we’re not mentally and emotionally well it doesn’t matter how much co ee we can sell, because we won’t have the energy, motivation, or clarity to excel in our roles.”

SANA Founder Lucia Bawot hopes to take the program to other origins in Latin America. Image: Lucia Bawot.

Seeing is believing

Sometimes, the simplest solutions can be the most powerful. A pair of eyeglasses can change someone’s world, and it is VisionSpring’s mission to provide access to them for people in some of the world’s most remote communities.

e not-for-pro t conducts signi cant work in the co ee and tea growing regions of Asia and Africa, and has seen signi cant boosts in productivity and quality of life through its work.

In fact, the provision of eyeglasses has been found to be the most powerful enhancer of productivity of any medical intervention, according to Anshu Taneja, the Managing Director of VisionSpring Foundation in India.

“In 2018 we did a detailed study in partnership with Amalgamated Tea Plantations, Queen’s University Belfast, Orbis, and Clearly,” says Taneja. “We found the productivity increase in tea pickers and tea sorters who were given eyeglasses was anywhere between 22 to 32 per cent.

“Co ee farming is a similarly intuitive practice: it’s very vision intensive work. I believe if we did the same study in co ee we would see similar results.

“ ere’s potential for a very high positive

economic impact on the work these people do, but also huge potential to improve quality of life and reduce instances of injury while working.”

VisionSpring, while active around the world, has a signi cant presence in the plantations of India. Overall, it has fostered the provision of more than 14 million pairs of glasses since its foundation in 2001.

“In India, through our mission, we typically screen between two to three million people annually and provide 1.2 million pairs of glasses per year,” says Taneja.

“One of our key programs is called Livelihoods in Focus. We go into tea and co ee growing regions around the world and take screenings and glasses to them.

“Our goal is to reach 200,000 tea and co ee workers in India in the next couple of years, and much of that will be in regions such as West Bengal, Tamil Nadu, Kerala, and Karnataka.”

As people age, their vision tends to become worse due to a natural condition called presbyopia, which can be easily managed with a simple pair of reading glasses.

With the average age of the co ee farmer continuing to rise, Taneja believes

VisionSpring’s mission will only become more important to maintain productivity in the industry.

“For many of the plantations we’ve seen, the younger generation is moving and getting involved in other work. ose who remain behind are getting past that boundary age of 40 where more people need glasses to see things up close,” he says.

“We started screening these workers and found high refractive error, with 65 to 70 per cent needing glasses. For co ee, 99 per cent of people who needed glasses had never worn them.”

Taneja says investing in programs that can boost the wellbeing of farmers has the potential to become a critical part of the co ee supply chain.

“We have committed to going into all the tea and co ee plantations in the regions we’re working to make them ‘Clear Vision Estates’. at would result in an enormous increase in productivity and e ciency, but also the quality of life and general wellbeing of the worker,” he says.

“I believe there is a moral responsibility to invest in the wellbeing of the workers. is is a very low cost, high impact intervention that can make the whole supply chain more resilient.” GCR

VisionSpring has found eyeglasses are key to enhancing productivity and improving quality of life for coffee farmers and pickers. Image: VisionSpring.

La San Marco La D.

La San Marco says its La D. machine isn’t just a technical evolution but a sensory revolution in the ritual of espresso. Thanks to multi-boiler systems, pressure profiling, and precise temperature control, the machine enables baristas to become true “aroma-tellers”, with the ability to shape each extraction and reveal the story behind every co ee bean.

The machine was designed to reflect La San Marco’s three essential pillars: flawless extraction, outstanding thermal stability, and uncompromising reliability. For Tharyn Estevez, Marketing Director at SEB Professional Beverage, the La D. has already made its mark in the industry and will continue to embody La San Marco’s philosophy.

The new generation of IMA Co ee Hub’s industrial co ee grinders aims to deliver precision, flexibility, and productivity. The new Xtreme Grind series is designed to provide grinding uniformity, consistent product quality, and maximum operational e ciency. Available in three models for medium and high grinding capacities, Xtreme Grind is engineered to handle the most demanding production cycles while providing the flexibility and automation required to process di erent co ee profiles with ease. According to IMA, it delivers an unprecedented level of control over particle size distribution, critical for ensuring consistent flavour extraction and product uniformity across batches.

For more information, visit ima.it/coffee/

For more information, visit

For more information, visit lasanmarco.com

Franke New A Line

The New A Line, introduced with the new A600 and A800, is the latest in Franke’s Swiss-engineered co ee expertise. The A Line is designed for a market shaped by three converging forces: rising demand for premiumisation, rapidly evolving co ee culture, and operational pressures from sta ng, costs, and stricter environmental requirements.

The New A Line is designed for modularity and serviceability with fresh innovation. According to Franke, it’s a scalable and e cient platform that handles peak demand with ease, keeping quality and speed high while simplifying daily routines for businesses of every size.

For more information, visit aline.franke.coffee

IMA Xtreme Grind Series

Image: SEB Professional Beverage. Image:

Image: Franke.

Cama ACL System

One of the challenges for co ee packaging operators is the loading of carton blank magazines into packaging machines. Logistics can result in pallets with misaligned products, excessive folding, or blanks with di erent consistencies and moisture content. To address these challenges, Cama Group has produced a collaborative-robot ACL System that replaces the arm of an operator. Its grippers are equipped with distance torque sensors and customisable gripping structures that mimic an operator’s hand. These can be complemented with vision systems to represent an operator’s view. As a result, manual tasks can be automated – saving time and increasing productivity.

For more information, visit camagroup.com

Part of the Cimbali Group, Casadio has been crafting grinders since 1950. The Ermes Dual is one of the brand’s most flexible, high-performance grinders to date. In a constantly evolving co ee scene, the Ermes Dual aims to be a trusted ally in a variety of di erent environments.

The Ermes Dual’s vertical burr design enables users to switch from on-demand to single-shot modes with ease. The grinding chamber is equipped with a real-time burr distance detection system, accurate to the micron, to ensure full visibility and control over every setting. Inside the grinder, the 75-millimetre flat burrs by KEBER are the result of more than 40 years of expertise in engineering and manufacturing.

For more information, visit casadio.com

Ceado REV Zero

The Ceado REV Zero is the most advanced model in the REV series, designed to transform grinding into an active process of flavour design. The grinder features the modular Weight Adjustment Module to deliver precise weight-based dosing and easy installation in less than two minutes.

Other key technologies include the Sweep-Out System for zero retention, the Steady Lock System to maintain burr alignment, and Grounds Temperature Management to stabilise heat for consistent extractions. Equipped with 83-millimetre Red Speed burrs with a lifespan of up to four tons, the REV Zero aims to set a new standard for sustainable, high-performance grinding.

For more information, visit ceado.com

OhmIQ InstIQ

InstIQ was developed to redefine how the co ee industry heats water. Powered by OhmIQ’s patented ohmic heating technology, InstIQ eliminates traditional heating elements and tanks, delivering on-demand hot water. This means limited energy waste while maintaining a reservoir at temperature, which reduces energy consumption by up to 30 per cent. The InstIQ also aims to deliver a scale-free co ee machine, leaving de-scaling a thing of the past. Designed to be compact, maintenance-free, and simple to integrate, InstIQ helps co ee professionals focus on what matters most: crafting exceptional co ee.

For more information, visit ohmiq.com

Casadio Ermes Dual

Image: Ceado.

Image:

OhmIQ.

Image: Cimbali Group.

Image: Cama Group.

The sensor that could save milk

Quality milk is an essential ingredient in many coffees consumed around the world. One Australian university has found a way to test its freshness without opening the carton.

IN THE COFFEE INDUSTRY, milk quality is a crucial factor that directly impacts the taste, safety, and overall consumer experience.

With dairy products contributing signi cantly to global food waste – especially through spoilage – a breakthrough innovation aims to transform how co ee shops monitor milk freshness, improve quality control, and reduce waste with the help of a technology most people already carry in their pockets: smartphones.

Origins of VibMilk

VibMilk was developed by researchers at the School of Computer Science and Engineering at the University of New South Wales (UNSW), with the primary goal of reducing food waste and improving food safety.

“Globally, around 20 per cent of dairy products are wasted each year, with spoiled milk contributing signi cantly to this,” says Professor Wen Hu, lead researcher.

He says traditional methods of checking milk freshness, such as smelling or tasting, involve opening the packaging, which can sometimes speed up the spoiling process.

To solve this, the UNSW researchers designed a tool to provide a non-invasive, accurate, and accessible solution, leveraging the smartphone’s built-in sensors to assess milk quality without breaking the seal.

e innovation uses a smartphone’s vibration motor to send signals through a sealed milk container, while the phone’s inertial measurement unit (IMU) records the resulting vibrations.

“ ese signals vary depending on the milk’s physical properties, which change as it spoils,” says Hu.

By analysing these vibration patterns with machine learning algorithms, VibMilk can determine milk freshness without opening the packaging.

e science behind this involves detecting

physical changes in milk as it deteriorates. As milk spoils, bacterial growth alters its composition. When lactate levels rise while glucose levels fall, this can cause a shi from a smooth colloid to a mixture of curds, whey, and water. is transformation can a ect key properties such as density, viscosity, and surface tension, which in turn changes how the milk responds to vibrations.

e sensor aims to capture and interpret these changes, using them to predict the milk’s pH level – a critical freshness indicator – with an accuracy exceeding 98 per cent.

Real-time milk freshness for coffee

One of VibMilk’s most promising applications is in the fast-paced environment of co ee shops, where baristas must prepare milk-based drinks quickly and ensure quality consistently. e smartphone sensor can deliver freshness readings within seconds a er testing, making it practical for use behind the counter even as customers wait.

“ is capability could help co ee shops maintain safety standards, reduce waste by avoiding premature disposal of good milk, and ultimately serve better-quality beverages to customers,” Hu says.

By harnessing smartphone technology – already widely used in the hospitality industry – the sensor is designed to o er a practical, scalable, and cost-e ective tool for quality control.

“ e motivation was to reduce food waste and improve food safety. VibMilk has dual bene ts of economic savings and environmental responsibility,” Hu says.

Future development

Despite its potential, the sensor faces some challenges that the researchers are actively addressing. One such limitation is variability in vibration signals caused by di erent packaging materials and milk brands.

“Currently, the technology performs best with tested containers, but adapting it for broader commercial use requires creating a more generalised machine-learning model that can handle diverse packaging,” Hu says.

“While VibMilk is designed for dairy milk, adapting the technology to popular milk alternatives, such as oat or almond, would likely need retraining or expansion of the algorithm, as these products have di erent physical properties.”

While the sensor is still undergoing re nements to ensure broad applicability across di erent milk types and packaging, the research team are also exploring collaborations with cooling product manufacturers to commercialise VibMilk. But at its core, the innovation of using smartphone vibrations coupled with AI to detect milk freshness positions the sensor as a potentially transformative technology for the co ee industry.

Once fully developed and commercialised, Hu and his colleagues hope to see VibMilk become a standard tool in co ee shops worldwide, helping maintain high standards of taste and safety, reducing waste, and enhancing the co ee experience for millions of consumers. GCR

VibMilk is the latest development in milk spoilage technology.

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The New A Line introduces features like the New FoamMaster, designed to improve in-cup quality and consistency by delivering the optimal milk temperature and highest foam quality for every milk-based beverage. It’s all about the moment