JURA Coffeebreak 1/2018 EN

CoffeeBreak JURA – If you love coffee

01/2018

MY TORONTO

BENEDIKT WECHSLER

ALL OVER THE WORLD

Join Joe and Lorenzo Di Donato on a tour of discovery in the Canadian metropolis

A flying visit to meet a dedicated diplomat and Swiss ambassador in Copenhagen

The appreciation of coffee is now a global phenomenon, particularly when 1 it’s made with JURA automatic machines

CoffeeTalk JURA has a stable domestic market, and international sales continue to grow.

In 2017, they were up 14 percent. A total of 366,000 automatic speciality coffee machines were sold, generating a turnover of CHF 480 million. For the first time, the USA overtook Switzerland four years ago and is currently JURA’s second-largest market, after Germany. In March, on the occasion of the International Home + Housewares Show in Chicago, Emanuel Probst met up with the General Manager of JURA USA, Richard Boynton, and talked to him about success factors, brand building and market expansion in the land of unlimited possibilities.

Emanuel Probst: I can still vividly remember the first time we met in autumn 2006. How did you find us on your first visit to Switzerland?

Richard Boynton: I was very impressed by JURA’s headquarters. The location and the build­ings, but there was also a spirit you could feel so clearly. After our first meeting, I had the feeling we could build up a long-term re­ lationship based on mutual trust and respect.

JURA to the person sitting next to me in the plane, they’d have no idea what I was talking about. Today, that person is far more likely to tell me that he – or his brother or neighbour – has one. You have to start out with a convincing, high-quality product. If one cus­ tomer is seriously impressed, he or she will pass on the message. We’ve sold lots of machines through word-of-mouth recom­men­ dations, and as a result gradually increased market awareness.

Emanuel Probst: A good eleven years have passed since then, and JURA USA has grown into our second-biggest market. What do you see as the key factors in this incredible success story?

Emanuel Probst: Ultimately, it’s enabled us to multiply sales in the USA and now makes a significant contribution to JURA’s overall success. You’re always saying how much you love premium. Tell us a bit more about it.

Richard Boynton: There were two main chal­ lenges: first, JURA’s brand awareness was virtually non-existent; and, second, the fully automatic coffee machine was completely unknown. Back then, if I happened to mention

Richard Boynton: Most of the world’s mil­ lion­aires live in the States. So the purchasing power is a given. Nothing puts a bigger smile on my face in the morning than a flood of orders for GIGA-, X- and Z-line machines. It

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tells me we’re getting our message across: JURA is premium. That’s why we are concentrating all our energy on this segment. It increases JURA’s desirability and gives additional impetus to all of our machine lines.

Emanuel Probst: Your cooperation with key customers is a remarkable success story. What has made it so effective?

Richard Boynton: Over the years, our team has built up some excellent connections. We have lots of mutual trust and respect. And we have the right products at the right time in the right channels. When one of our partners focuses on JURA, we have the chance to train their sales staff intensively. The result of that is expertise. Our salespeople love JURA, and customers find their enthusiasm infec­tious.

Another decisive factor is custom­er ser­vice.

Our consultants are contactable by phone at any time, providing customers with fast, expert answers to their questions.

Emanuel Probst: JURA USA recognized the potential of online business at an early stage.

Of all our markets you’re the pioneers in this department. What prompted you to add an online store to the retail business?

Richard Boynton: We were quick to realize that online business could be a long-term trend and set up a webshop as another distri­bution channel. As a rule, online buyers have done a lot of research and already de­ cided on a specific product. And now they want to buy it directly from the manufactur­ er. We invested a great deal in our web­site.

Perfect logistics also play a vital role. Our Drop Ship Warehouse enables us to supply products to any place in the USA within just 48 hours.

Emanuel Probst: How did the regular retail trade react to it? Didn’t they see online business as a threat?

Richard Boynton: Retailers were quick to spot the fact that our online business wasn’t so much competition as complementary. The web helps people to find their way around.

Information is available at any time, any­ where. Even retailers are regular users of our website. But just being ‘a bit online’ doesn’t work. It’s all or nothing. If you want to swim, you can’t just stick your little toe in the water.

The web has played a significant role in boost­ ing JURA’s brand awareness.

Emanuel Probst: It’s two years now since we first talked about JURA LIVE. You were open to it back then but still had your reservations.

And today you’re an enthusiastic advocate of the JURA LIVE concept. How did that come about?

Richard Boynton: I wasn’t sure whether the trade would accept our new service. How­ ever, it soon became obvious that JURA LIVE

provides our partners with active support.

The advice provided comes from one of our expert consultants, and after talking to them, many customers buy a machine from a retailer. It’s not unusual for retailers to call me to say thank you for the service.

Emanuel Probst: What are your medium- to long-term goals with JURA USA? Richard Boynton: I’m pretty optimistic we will soon break the magic 100-million-dollar sales barrier. The products are right, our brand aware­ness is growing continuously, the market has immense potential and we are in an ideal position with our customer ser­vice. I’ve no doubt we’ll carry on expand­ ing. And even if we don’t overtake Germany soon, our colleagues over there should keep a close eye on the rear-view mirror. Because we’re not far behind you. (laughs) kom

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My Toronto Our distributors in Canada, Joe and Lorenzo Di Donato take us through the pulsating city of Toronto all the way to the Niagara Falls.

Memorable moments in Melbourne In January, Roger Federer clinched his 20th Grand Slam title at the Australian Open, and during his visit to JURA Australia, revealed the secret of his success.

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On water, land and in the city No other family of JURA automatic machines has been as successful as the E line. We take a brief look at some of the places where delighted owners put it to use.

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Benedikt Wechsler Representing your country in another part of the world is anything but a dreary everyday job, as Switzerland’s ambassador in Copenhagen demonstrates.

Have you got time for a coffee?

The JURAworld of Coffee is the place to meet fascinating individuals with exciting lives, as our chat with Fabian Zimmerli shows.

Contents

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JURA all over the world Coffee is enjoyed all over the world – particularly when it’s made with JURA automatic machines. A review with some of our marketing specialists.

Mouth-watering meat dishes from Canada Megan Andrews, head chef at the BlueBlood Steakhouse in Toronto, reveals two of the recipes that appeal to her sophisticated clientele.

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Borne aloft by the Holy Father The uniforms are traditional, the men who wear them modern and dynamic. A visit (including coffee break) to the Pontifical Swiss Guard in the Vatican.

Canadian Dream Acknowledging our city story, Monika Gunziger, hostess in the coffee lounge at the JURAworld of Coffee, conjures up a speciality as a token to the maple leaf.

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People Anniversaries, obituaries and credits.

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A moving story about immigrants from a country that has always been a magnet for immigrants, with Joe and Lorenzo Di Donato as our wonderful hosts.

All in all, an ideal combination for a very special kind of city portrait:

My

Toronto Books and films often dramatize Canada’s wide-open spaces: the unspoilt natural environment, the untamed wilderness. Indeed, in terms of area, the country is the second-largest in the world. And at the same time, one of the most sparsely populated. Statistically speaking, just under four inhabitants share one square kilometre of land between them. Admittedly, in YYZ (Toronto airport’s interna­ tional code), where we have just safely landed, things look different.

Completely different. Toronto is a fascinating global metropolis, enthused Joe and Lorenzo Di Donato, when they persuaded us to pay them a visit. During our descent to the city, with its 2.6 million population, the view from the airplane window certainly looked very promising. The clock shows noon as we enjoy the feeling of terra firma under our feet after eight-and-a-half hours above the clouds. We enter the terminal to a typically warm Italian welcome from our hosts.

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You need a good start to the day, advise Joe and Lorenzo, when they pick us up next morn­ing in the hotel lobby. And even before we can think about breakfast, we find ourselves whisked to an imposing building at 672 Dupont Street. ‘For ten years, starting in 1915, Henry Ford made cars here, including the legendary Model T,’ says Joe, giv­ ing us a hint of the venerable old building’s proud heritage. Today, it is home to, among other things, the Faema Caffè, where we settle down in a cosy corner to study the delicious items on the menu. Eggs Benedict and a couple of beautifully decorated cappuccinos give us a substantial foundation that would have been the envy of anyone operating a conveyor belt here 100 years ago.

perfect coffee, coupled with a vision for giving coffee spe­cialities their rightful place in a new world, inspired our father to estab­lish his own business specializing in the import of coffee machines. The start was pretty tough: Dad’s only customers were immigrants who were open­ ing small cafés, bakeries and restaurants where they could offer Italian-­ style coffee. He began supplying restaurants, made him­self a name in the gastronomic sector and established a business em­pire that en­ abled him to buy this building as his head office.’ We are suitably impressed, and grin as Joe takes up the story. ‘It was Dad who brought coffee specialties to Canadian restau­rants, and our plan is to do the same as him in households – with automatic machines from JURA.’

Needless to say, we pepper Joe and Lorenzo with questions. We’re keen to know what is so special about this old, lovingly renovated automo­ bile factory. Lorenzo obliges with an abridged version of the Di Donato family history. ‘Our father, Michael, originally came from Avellino in Italy. After the war, the domestic labour market there was so dried up that he decided to emigrate and try his luck in Canada. He took with him an espresso machine, a shrewd business acumen and the hope of a better life. In Toronto, he was met with a community of immigrants who were pining for their roots. A lousy cup of cof­fee in­spired our father to turn Toronto’s coffee scene upside down. It was clear to him that the country was missing what Europeans had been enjoying for years: namely, top-quality espresso and cappuccino. His passion for

A visit to their flagship store shows that the Di Donatos are well on the way to achieving their goal: housed in the same building, it covers a gigantic 20,000 square feet (around 1860 sq.m). With ‘the biggest coffee show­room in Canada’, confirms Lorenzo, which we had already suspected. Displayed in such stylish surroundings, the JURA range is an enormous hit with Canadian coffee lovers. At the centre of the room, we encounter a wonderful reminder of the building’s original purpose: a Model T Ford. ‘Come along,’ Joe tells us, a mischievous glint in his eyes. We ride the elevator to the roof. ‘A century ago, this was Ford's test circuit,’ Lorenzo explains. We ask ourselves whether Ford’s madcap test-drivers back then enjoyed the breath­taking view of the city as much as we are doing right now.

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After what must be one of Toronto’s best-kept secrets, we head for a major tourist hotspot. ‘Since the mid-1960s, Nathan Phillips Square has been one of Toronto’s urban plazas. It was named after one of the most popular mayors in the city’s history and is a place where locals and tourists run into one another – in winter they go ice-­ skating and in summer they simply stroll around,’ says Joe, adding more background information. And Lorenzo adds: ‘The Square combines history with the modern. Bordering it, you’ll find the old city hall with its eye-catching clock tower as well as the New City Hall.

The latter, incidentally, was the work of functionalist Finnish architect, Viljo Revel.’ They both urge us strongly to revisit the Square in the evening after dusk, when the illuminated fountain and a gigantic, lit-up logo displaying the word Toronto give the entire setting an irresistible magic. We make a mental note to do just that.

Next, we take a leisurely stroll up Bay Street to the CF Toronto Eaton Centre, a shrine to consumerism that leaves no wish unfulfilled. With over 250 businesses under one roof, it attracts no fewer than 50 million shoppers every year. ‘The mall is particularly popular during the Christmas season because visitors flock in to admire the biggest Christmas tree in Canada,’ Joe tells us. ‘It’s around 100 feet – or over 30 metres – high.’ Simply looking upward to work out how its immense height would look here in the atrium gives us slightly stiff

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necks. But that’s forgotten in a trice when we are bombarded by the sights, sounds and smells of the amazing displays and store windows. ‘I can resist everything but temptation,’ wrote the great Oscar Wilde. We have probably never better understood what he meant than now.

Flooded with sensations, but still happily smiling, we follow Joe and Lorenzo across the street to what is probably the liveliest and most popular part of downtown Toronto, Yonge-Dundas Square. We imme­ diately feel reminded of Times Square in New York: gigantic screens and neon lights, wherever you look. Crowds of people, bicycles, scooters, cars, trucks and buses thronging through the narrow space as if protagonists in a finely choreographed ballet directed solely by traffic lights. Lorenzo’s voice stops us in our tracks: ‘Yonge-Dundas Square is the city’s nervous centre. You can feel the pulse of its cultural life at its best. It ranges from concerts and theatre, from cinema to art exhibitions: and it’s all world class.’ Our guests chuckle when they see our eyes, wide open with amazement – a little like children under a Christmas tree – at the incredible wealth of things on offer.

At this point, Joe suggests a complete change of perspective. ‘We’ve reserved a table at the CN Tower. What do you say to a drink before dinner?’ In athletics, the speed at which we nod our agreement would probably count as a false start.

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Slender, elegant and of monumental height, the needle-like construction towers up over the city and dominates its sky­ line. In 2009, its 553 metres assured it of its position as the highest television mast in the world. ‘Our CN Tower is one of the Seven Wonders of the Modern World,’ enthuses Joe on the way to the top, as we pull a series of weird faces trying to deal with the change in altitude and pressure. The elevator doors open to reveal a sensational view. The restaurant revolves through 360° and, at 351 metres above the ground, has its place in the Guinness Book of World Records. We take our seats and watch the metropolis glide slowly and evenly past us down below. At this point, the sommelier calls for our attention. His wine list is almost as impressive as the view.

‘We have over 9000 bottles in the cellar,’ reveals our wine waiter, although at the word cellar he raises his left eyebrow and gives us an arch grin. ‘The highest cellar in the world ...?’ we murmur. Our waiter nods in agreement.

Savouring the superb vintage he has poured into our glasses, we listen with rapt attention as Joe and Lorenzo tell us all about the city below us, its various districts and must-see sights. When the bottle is empty, the two of them look at us conspiratorially. ‘So, do you have any problems with vertigo?’, Lorenzo asks impishly. We swallow hard. Shortly afterwards, we are up on the observation platform with its glass floor.

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Although there is absolutely no rational reason for us not to step out onto the solid glass elements, the 442 metres of nothingness between us and the ground below inevitably cause a massive spike in our adrenalin levels. Hesitatingly, we venture a first step. Looking downwards, we have the queasy feeling that we are flying, as if we are, hovering above the abyss.

‘OK, you guys have earned yourselves a special dinner,’ our hosts agree. They drive us through the city to the Casa Loma, a mind-blowing medieval-style castle built in the nineteen-­ tens. ‘It was the home of the man who built it, Sir Henry Pellatt, who had a rather chequered history. During the Roaring Twenties, socialites would meet up there for wild parties to the accompaniment of the Casa Loma Orchestra’s big band sound. A syndicate from New York wanted to buy it and turn it into a hotel but the deal collapsed. As a result, it has become quite a tourist attraction. Since 2014, it’s been a melting pot for every imaginable type of cultural event.’ ‘And,’ Lorenzo adds, ‘the Casa Loma is one of the top addresses for high-level cuisine for extra-special occasions.’ Of which the kitchen and cellar of the BlueBlood Steakhouse, which recently opened in the castle, proceed to give an impressive demonstration. The atmos­phere, the sophisticated creations and the service are all absolutely top-notch. We wallow in it: this is poetry.

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Joe´s and Lorenzo´s

Toronto Faema Caffè 672 Dupont St www.faema.ca

Nathan Phillips Square 100 Queen St W

New City Hall 100 Queen St W

CF Toronto Eaton Centre 220 Yonge St www.cfshops.com Before the Di Donatos bring us back to our hotel, they insist on showing us the historic Distillery District. Home to many whiskey distillers in the 19th century, the streets in this hip part of the city are now lined with countless bars, restaurants and boutiques. Making our way past the buskers on the sidewalk, we drag ourselves through the streets, exhausted but happy, and enjoying the sights. To round off the evening, we treat ourselves to an espresso.

Yonge-Dundas Square 1 Dundas St E www.ydsquare.ca

‘Still whacked?’ asks Joe, grinning, when he and his brother come to pick us up next morning at the hotel. We protest our innocence, blaming our sleepy faces on the jet lag. ‘No worries,’ he re­assures us, ‘today’s all about relaxation.’ They drive us around the Golden Horseshoe to Niagara-on-the-­L ake – the ‘Prettiest Town in Canada’, as it is known – on the shores of Lake Ontario, at the mouth of the Nia­ gara River. The town has 27 wineries, a wealth of excellent restaurants and countless invit­ing stores and boutiques. You could easily spend the entire day there, strolling through the historic lanes, wandering around the vineyards and enjoying the culinary delights at the many eateries.

CN Tower

But Joe and Lorenzo have organized something else for us. ‘The crowning glory of any trip to Toronto has to be a visit to the Niagara Falls,’ says Lorenzo assuredly. A boat ride with the Maid of the Mist takes us up close to this most amazing of natural wonders. You feel the unleashed power of the gigantic masses of water crashing deafeningly to the rocks below. The guide regales us with tales of the crazy individuals who have tried to master the incredible cascades in barrels and paid for their bravado with their lives. Cock-and-bull stories? Nonsense, you don’t question legends.

www.casaloma.ca

Taking our leave of Joe and Lorenzo Di Donato when we get back to the hotel is as warm and sincere as the way they have shown us their Toronto. We promise to return, invite them for a return visit to Switzerland and are ready to believe that in the course of the past few days our hearts have perhaps assumed the shape of Canada’s national symbol, the maple leaf. At least, just a little. kom

301 Front St W www.cntower.ca

Casa Loma 1 Austin Terrace

Niagara Falls www.niagarafalls.ca

Maid of the Mist 151 Buffalo Avenue Niagara Falls, NY 14303 www.maidofthemist.com

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Benedikt Wechsler A diplomat through and through, he is the Swiss ambassador to Denmark.

‘If you have the patience, you can achieve a lot.’

When it comes to the topic of diplomacy, some people immediately think of fogeyish, elderly men with joyless expressions on their faces, dressed in dark grey pinstriped, double-breasted suits. When you see Benedikt Wechsler, it’s immediately clear they couldn’t be further from the truth. Switzerland’s ambassador in Copenhagen is smart, refreshingly communicative and utterly charming. He is unreserved, consciously a man of the people, and sees his job as introducing the Danes to Swiss values, brands and their products, among them, of course, JURA.

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1 Benedikt Wechsler pays his first official visit to Queen Margrethe II on an army bicycle.

2 Preserving tradition while tending the new – the Swiss ambassador’s residence testifies to a modern way of thinking.

Copenhagen, 1 February 2018, 5.15 pm. In a perspective. While I was studying Econom­ that is innovative and does not shy away quarter of an hour, JURA and its Danish disics in St. Gallen, I worked in Paris and Rio. from taking responsibility.’ A natural exprestributor will be celebrating the inauguration After that, it was clear to me I’d want to sion of this, for him, is to surround himself of the new Hospitality Center. The guest of spend more time abroad.’ Before taking up with Swiss products. honour is the Swiss ambassador. Instead of his post in the Danish capital in summer Radiating dynamism, Wechsler has a strong 2015, Benedikt Wechsler worked as an ad­ a black limousine, a Swiss-made electro­bike affinity to good design. He commissioned a visor to Federal Councillors Kaspar Villiger glides into the car park. The man on the saddle wears a suit, bow-tie, trainers and a well-known Swiss designer to fit out the and Moritz Leuenberger and was head of crash helmet. ‘Benedikt Wechsler,’ he says Copenhagen residence with furniture and Federal Councillor Micheline Calmy-Rey’s by way of introduction, grinning wryly and objects from home. Under conversion at the office. Summing up his career choice, he slipping his cycle clips into his leather briefmoment is the kitchen, where a space has reveals, ‘What I like about diplomacy is its case with the ease born of practice. ‘The amvariety – its diversity and relevance. It’s all already been reserved for a JURA automatic about creating links on social, economic and machine. ‘I adore coffee,’ confesses Wechsbassador’s arrived!’: the message spreads be­ political levels. And it helps make Switzerler. ‘It’s a fascinating product. I find the huge hind the scenes. For a brief moment, things are slightly hectic. People shake hands, and range of provenances, blends and specialities land stronger and more open. Benedikt before we know it we are deep in an aniWechsler is indefatigable and brings mated conversation with the Swiss gov­ ‘The Danes love unusual products enormous commitment to his job: he is, ernment’s representative to the state of simply, a diplomat through and through. and class design.’

Denmark.

It is never more obvious than when he hops on his military bike and heads for a Situations like these are typical for Benedikt coffee house in town, grabs a free table and incredibly interesting.’ The ambassador beWechsler. Even when paying his first official spontaneously opens a pop-up embassy. It lieves that Denmark is a country of enormous visit to Queen Margarethe II of Denmark, he is here that he gets through the basics of his opportunity for JURA. ‘Coffee consump­tion job as a diplomat. Wechsler listens attentive­ here is among the highest in the world. But turned up on a Swiss military bike. ‘Initially, ly and helps where he can. Every encounter they still drink a lot of filter coffee. So I think I was thinking of choosing the modern e-bike is different. Fear of jumping into cold water there’s a lot of upward potential in the maroption.’ But because there are several brands is something he doesn’t know, neither liter­ ket for coffee specialities and JURA.’ Particuin Switzerland, he did not wish to show a larly because JURA aims for innovation and preference for any particular one. ‘Diplomacy ally, nor figuratively. ‘I enjoy swimming in the called for a neutral approach: which is why I river Aare and the sea in winter,’ he confides, top design. ‘The Danes love unusual products decided on the military bike.’ As you might grinning. and class design,’ he adds. expect, he runs the Copenhagen marathon in shoes made by a Swiss company. The amAnd Benedikt Wechsler adores his career as A cultivated cosmopolitan, he has wide-rang­ bassador conscientiously runs the full gamut a diplomat. He succumbed to its fascination ing interests. Contemporary history, philoat an early age. ‘I always wanted a profession sophy, jazz and classical music are all areas of symbols with the express aim of ‘reprewith plenty of variety and an international that especially interest him. And travel, of senting an open, self-assured Switzerland

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3 Assisting him in his job of representing Switzer­land is a selection of design objects from home.

4 Other countries connect Switzerland with outstand­ ing architecture and design.

Not surprisingly, as the Swiss embassy shows.

course, always. Cycling and skiing in his spare time keep him physically fit. His favourite ways to relax are spending time with his fami­ ly, reading or going to the cinema.

Swiss companies that they need to exploit.

‘Innovation, reliability and closeness to cus­ tomers’ needs are all ways they can score highly,’ he says with conviction. Wechsler sees the key to long-term success in edu­ cation and innovation. ‘A good vocational training system is fundamental, together with ongoing advances in digitization.’ He believes JURA has real chances ’if it sticks to its well-defined strategy the way it has done so far. It’s vital to think long-term. Seeing only the immediate future is illusory. You need to be committed and appeal to people

high social status, a long service life and good design.’

As an ambassador, he sees his principal duties as ‘consolidating the interests of our two countries, their citizens and economies, as Benedikt Wechsler is not only an excellent well as encouraging good relations between listener but also a gifted communicator. He Denmark and Switzerland, and avoiding – or moves effortlessly from one language to at least defusing – crises.’ Wechsler is doing another, always managing to hit precisely precisely that today through his presence at the right note. He can relate to and adjust to the opening of JURA’s new Hospitality Center his opposite number. With elegance and in Copenhagen. He builds bridges between elo­quence, he moves as adeptly in the upper politics and business, opening doors for Swiss reaches of international diplomacy as he brands and companies in Denmark. does when dealing with the more And he does so with passion. As in mundane worries and concerns of ‘Innovation, reliability and close­ness to his inspiring address. When asked people like you or me. Firm in the saddle, he masters political and customers’ needs are all ways companies how he has perceived JURA at the event in Copenhagen, he replies, ‘I eco­nomic topics with aplomb and can score highly.’ was impressed by the enthusiasm is also extremely well versed in and perfectionism of your people matters of cultural or social import. at all levels. You sense that entrepreneurial And all the time, he remains genuine, never at grassroots level. Because the same thing values are not only encouraged but also part aloof. Perhaps that is part of the secret of his applies to business as to diplomacy: ‘If you of your everyday reality. I think you can look success: the fact that he can approach – and have the patience, you can achieve a lot.’ is appreciated by – people at every level of forward to fruitful collaboration with your society.

As regards the Swiss economy, Benedikt local partners here for many years to come.’

Wechsler would appeal for a healthy sense The Danes have very concrete ideas about of self-assurance without falling into the trap No sooner having said this, he takes his leaves, what Switzerland stands for. And they are of complacency and arrogance. ‘We some­ puts on his cycle clips and helmet, swings extremely positive. ‘For them, Switzerland is times underestimate how much the outside himself onto his bike and disappears in the world envies Switzerland its success and colourful comings and goings of Copenhaall about quality, innovation, an excellent gen’s streets. achievements. We should never be too quickkom infrastructure, a high level of education, but ly satisfied, but we can justifiably be proud also very high prices. But that’s no problem if of what we’ve achieved. Swiss brands are the price-performance ratio is right,’ ex­plains desirable. ‘They stand for quality, tradition, Wechsler. And precisely this is a strength of

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JURA

all over the world

Whether you’re talking big cities like Moscow or Seoul, a bar in Rome or a mountain hut in the Alps, there’s one thing we all love: a great cup of coffee.

The enjoyment of coffee has mushroomed into a global phenomenon. It’s something people from all walks of life do throughout the day, independently of culture or social standing. Coffee is omnipresent, something we can no longer imagine not having. In recent years, JURA has become a global player. It has a presence in over 50 markets and has established a solid position as the leading innovator for premium automatic coffee machines. To find out how coffee consumption has changed over the years and how JURA has played a central role in its development while using it to build up the brand, CoffeeBreak spoke to Michael Lipburger, Head of International Business, and paid a visit to three representative markets.

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To what extent has awareness of high-quality coffee enjoyment changed worldwide?

It’s a trend that’s spreading within and out of the big global metropolises, and today, awareness of various kinds of coffee speciality that have acquired hip status is something we see everywhere. Coffee is modern and appeals to the young-at-heart. Cafés and coffee bars are shooting up in every corner of the globe. Coffee’s a popular, stimulating beverage and is a natural pick-me-up. But it’s also be­ coming increasingly part of a sophisticated lifestyle. This development has almost certainly been fostered by the digital age and social media that have allowed us to celebrate the experience at a more intensive level.

Can you pinpoint any differences in coffee consumption from one market to another?

Basically, no. National borders are non-existent when it comes to coffee specialities. The demand for fresh coffee is the same the world over. Even the trend towards more coffee specialities with milk and milk froth is something we see worldwide. Cult beverages are be­ coming increasingly popular. The flat white is a good example. Invented in Australia, it’s now on the drinks menu of almost any modern café. But at the same time, there has been a growing need for people to be able to make coffee specialities at home.

And that’s where JURA comes in.

Precisely. With our products, we’re able to cover the entire spectrum: private households, offices and the catering industry. Our engineers spend their working hours in the quest for even higher levels of qual­ ity and perfection. Many innovative technologies have been devel­ oped to guarantee the best-possible aroma and a milk froth with a light, fine-pored consistency. To give you one example: with automatic switching from milk to milk froth, making a perfectly layered latte at the touch of a button is easier than it’s ever been.

Now it’s up to JURA to disseminate its freshly ground coffee philo­ sophy to the rest of the world.

Precisely. And I’m pleased to say we’re well on the way to achieving that. Today, JURA is represented in over 50 countries and employs over 750 staff. Worldwide, people can participate in the JURA exper­ ience at over 7000 points of sale. We are active in a market that is

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growing globally – the Swiss market is the only saturated one.

Otherwise, there is enormous potential every­where. Our premium positioning, the perfect result we conjure up in every cup and our service philosophy combined with the design and high-quality workmanship have made our automatic coffee ma­chines coveted objects the world over.

How do you build up new markets?

For brand and market building, we take it one step at a time. In new markets, where automatic machines aren’t particularly well known, it’s vital to have a presence in the places where opinion leaders get their information. Once these points of sale are successful, we can start acquiring more of them. We only kick in with classic communication tools in print, online or on TV at a later stage. But as a matter of principle, we aren’t so much interested in having as many outlets as possible but in having the right ones and being jointly successful with our distributors.

How would you describe an ideal JURA point of sale?

It has to reflect JURA’s brand values. It starts with the first impression when you enter the sales area. Whether it’s a store, POS, shop-in-shop or Hospitality Center, we aim to create a uniform brand image world­ wide. A JURA point of sale should look the same wherever you go: the same furniture, the same elements, the same branding and the same brochures. It must all be spot-on. With our new Premium POS, we’ve created the smallest indivisible unit.

Which market do you intend to open up next?

South Africa. Our colleague, Eveline Fink, will be taking charge of it, and there are plans to open a subsidiary in Johannesburg before the end of the year. A project we're all looking forward to immensely.

So there seems to be no shortage of future locations where people will be able to enjoy freshly ground coffee from JURA automatic coffee machines. Thank you, Michael Lipburger!

over

7000

over

50

points of sale

markets

30

9

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sales companies

JURA Stores

languages

1041

30

authorized service points

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distributors

Hospitality Centers

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Russia

JURA in Russia JURA has been represented in Russia since 2010. A small but efficient three-strong team serves the needs of the distributors who promote the JURA brand in Russia. The central office is located in a historical building that was once home to the famous Russian writer Mikhail Bulgakov, at the very heart of Moscow. Both the household and professional ranges are available in Russia at more than 160 points of sale. The first JURA store in Russia, housed in the legendary GUM depart­ment store on Red Square, opened on 31 March 2017.

Russia’s favourite coffee specialities. Flat white is another fashionable drink that is becoming more and more popular. JURA has established itself as Russia’s most desirable automatic coffee machine brand. ‘From a design point of view, consumers definitely have their favourites: silver and black are un­ doubtedly the most popular colours,’ says Alexander Mezhevikin.

JURA’s potential in Russia The Russian market is highly complex. The econom­ic and political situation presents many challenges and Sascha Hub calls for continuous adjustments to our approach.

Area Manager Despite this, Area Manager Sascha Hub sees enorCoffee culture in Russia mous potential for JURA in Russia. The next stages A genuine coffee culture has developed in Russia in the brand’s development have already been deonly over the past few years. As Commercial Direcfined: among other things, there are plans to launch JURA LIVE and tor Alexander Mezhevikin explains, ‘Because of their history, the to open a Hospitality Center in Moscow. Hub takes an optimistic view Russians tend to prefer tea to coffee. For a long time, tea was Russia’s of JURA’s future in Russia: ‘With clearly defined targets, a well-strucundisputed favourite hot beverage, but in recent years coffee has tured strategy and, last but not least, well-coordinated teamwork, devel­oped into a real megatrend. ‘The number of coffee drinkers is we intend to exploit our development potential to the full over the rising rapidly, and they are paying increasingly more attention to the next few years. After all, Russia is one of the biggest automatic coffee flavour of the coffee, the quality of the milk froth and convenience machine markets in the world.’ dur­ing preparation. Cappuccino and latte macchiato are among

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Mexico

JURA in Mexico JURA has been working with a local distributor in Mexico since as long ago as 1998. A 23-strong workforce at headquarters in Mexico City and 16 points of sale in 14 of the country’s 31 states ensures that everything runs smoothly. Both the Professional auto­matic coffee machines and the household range are available in Mexico. In the Professional sector, we focus on cooperation with restaurants, hotels and cafés as well as roasting houses. In the household sector, our distributor runs six shops of his own and can also be found in various large supermarkets and department stores. He is also active online through cooperative agreements with e-commerce partners.

Area Manager Sara Egli is satisfied with the brand’s image in Mexico: ‘The JURA brand is immensely popu­ lar, and its automatic coffee machines are widely regarded as best-in-class.’ Customers rate the reliabil­ ity and outstanding service very highly and consider the overall package excellent value for money.

JURA’s potential in Mexico Over the past twenty years, our partner has strength­ ened his position as our exclusive distributor in Mexico. ‘He’s worked hard to boost brand awareness in the Mexican market. By establishing such a wide Sara Egli distribution network and expending considerable Area Manager effort in building up reliable service, he has managed to win the trust of end-consumers and the country’s Coffee culture in Mexico largest department stores as well as retailers,’ ex­ Mexico is the sixth-largest coffee producer in the world. It is clear, plains Sara Egli. ‘The market potential is gigantic. All over the country, people are talking about coffee.' Thanks to expertise and quality, the then, that coffee has a long tradition and is part of everyday life. distributor has kept the brand on track despite the occasionally deConsumption is rising rapidly. The country already consumes two manding political situation. Sara Egli believes there are still many kilograms per capita annually, and a new coffee shop opens for busiopportunities for growth in the Mexican market. ‘We’re focusing priness every three days. Mexicans most enjoy coffee specialities with milk, such as cappuccino or latte macchiato. JURA automatic machines marily on improving the quality of our points of sale and making have an enviable reputation in Mexico. ‘Perfect coffee at the push of them more professional. From there, we’ll be able to take our image as a premium brand to the rest of the country.’ a button’ is something people have come to love and actively practise.

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China

JURA in China It is already 15 years since JURA automatic coffee ma­ chines first appeared in China. The local distributor represents JURA in the country’s three largest metropolises, Shanghai, Peking and Guangzhou, but headquarters are in Shanghai. A total of 60 employ­ ees are involved in building up the brand in these three locations. Other provinces in China are supplied through a subsidiary distribution system, and the market has given an enthusiastic reception to both JURA’s household and professional ranges of automatic machines. The retail business is based on shop-in-shop concepts and online trading, while the focus in the professional sector is on office systems as well as hotel, restaurant and store solutions.

like their coffee specialities mild and smooth. Exactly the way our automatic machines make them, topped with a light, airy milk froth,’ Martin continues. The most popular machines are the E8 and the S8. They are compact, come with innovative technologies and offer a wide range of coffee specialities. As for col­ our, the Chinese have a definite preference for black models over white.’

JURA’s potential in China Martin Bürki is sure of one thing: ‘E-commerce, in par­ ticular, has enormous potential in China. The country Martin Bürki is extremely digital-friendly. People do a lot of their Area Manager online shopping using their smartphones, a fact con­ firmed by our own experience to date. In the future, we’d like to sell even more automatic machines onCoffee culture in China line.’ Today, JURA holds a prominent position in China’s professional Asked about Chinese coffee culture in general, Area Manager Martin sector, which is why we are hoping that the systems installed in ofBürki had this to say: ‘China’s tea culture, of course, has always been fices and hotels will ultimately win over more end-consumers for our products. Additional showrooms in prime locations should also help very strong and is still much in evidence today. For all that, the consumers make their decisions. Apart from all this, Martin cites one younger generation are enjoying increased access to a western-style area of increasing importance where JURA has been a forerunner for coffee culture, which explains the burgeoning popularity of trend many years: ‘Sustainability. The sparing use of resources is perceived beverages with milk.’ Contrary to widespread opinion, the Chinese to be modern and desirable. This attitude seems certain to remain love milk in their coffee. ‘People drink coffee almost exclusively with unchanged in the future or to become even more pronounced.’ milk. If you’re looking for an espresso culture in China, forget it. They

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Dynamic young Swiss men from the 21st century clad in Renaissance-style uniforms: seen here practising (drill) for the Easter service.

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‘ We feel borne aloft by the Holy Father.’

The Pontifical Swiss Guard has existed for over 500 years and for the past ten has enjoyed coffee specialities made by automatic machines from JURA. Their distinctive uniforms are immediately recognizable the world over, and their image is inseparable from that of the Pope himself. But when it comes to their duties, the theories that abound are often wide of the mark. Anyone who sees them as a folkloric bunch of would-be soldiers is massively underestimating a team of highly motivated professionals. And if you genuinely believe they abseil down from the top of St Peter’s, it might be a good idea to reconsider your choice of reading matter. Perhaps the best way to understand how the Pontifical Swiss Guard achieves the fine balance between tradition and modernity, and its importance in everyday life at the Vatican, is to look at the example of a General Audience.

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‘ The job hasn’t changed in 500 years: we are charged with ensuring the safety of the Head of the Roman Catholic Church.’

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1 Colonel Christoph Graf in the ‘Armeria’, the Swiss Guard’s weapon room, in front of handmade suits of armour.

2 Sergeant Urs Breitenmoser treats himself to a coffee from the GIGA X3 in the canteen.

3 Drill in the Courtyard of Honour – well-practised, synchronous movements are the result of arduous training.

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Colonel Christoph Graf sits at the visitor’s table in his office. It is now three years now since he took over command of the Ponti­ fical Swiss Guard at the Vatican. The room is modestly sized, with impressively high ceil­ ings. Behind the desk, the Guards’ flag decorates one of the walls, while to the left, an imposing grandfather clock symbolizing con­ tinuity steadily ticks away the hours. The perfect setting for a historical retrospective: ‘The Guard was founded in 1506 by Pope Julius II. While he was still known as Cardi­ nal Giulio Della Rovere, he led troops into battle in Naples. There, he was particularly impressed by the intrepid fighting spirit of mer­cenaries from Switzerland. After his coro­ nation as Pope, Della Rovere wanted his own bodyguards. He remembered the Swiss soldiers and requested a contingent from the Swiss Diet. In the winter, 150 men made their way southward, on foot, across the snow-covered Gotthard. On 22 January 1506, they marched through the Porta del Popolo in Rome and became the first bri­gade of the Swiss Guard.’ And despite all the so­cial, political and technological changes that have

taken place since then, one thing remains the same: ‘The assignment. The job of the Pontifical Swiss Guard is to ensure the safety of the supreme head of the Roman Catholic Church, the successor of Peter himself.’

An innermost desire: to meet the Pope It is 21 March 2018: the beginning of spring.

Clouds cover the skies over Rome. The rain beats down on the long queues of pilgrims at the security checkpoints awaiting admission to St Peter’s Square. Shortly before 9.30, the heavens shake off their gloomy grey mantle to reveal a steel blue spring sky dotted with white cotton wool clouds. Tens of thousands of people are gathered from every corner of the globe. For many of them, today will bring fulfilment of a long-held desire: they will meet the Pope. For the sick, it means consolation, for the desperate, hope, and for the faithful, strength.

Helpful as ever, the guards marshal the masses, turning them into a sea of colour.

Intensely concentrated, the young men in their gaily decorated livery observe every­

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thing happening around them. A transpar­ ent coiled cable poking out of their collars and connected to an earbud shows that they have a radio connection to their colleagues.

A guardsman has a contract of at least 26 months. ‘We’re still getting enough applicants but are feeling the effects of the low birth-rate years, particularly in combination with a booming economy and the resulting temptation to go for a lucrative career in the private economy.’ Young men don’t become Swiss Guards for material incentives but be­ cause they believe in it. It was no different for the present commander-in-chief. ‘When I was 25, I was working for the post office.

One day, I was sitting in my office and asked myself: do you really want to be doing this for another 40 years? The answer was no. I wanted to break out of the monotony of everyday life and experience something new. Somehow or other, I got hold of a flyer about the Swiss Guard. I grew up in the Cath­ olic church and spent many years as an altar boy. Out of that grew the realization that I wanted to serve the Pope.’ In 1987 he joined the Guard. ‘After my basic training, I got to

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know the various duties and then worked my way up. “Fare carriera” is the term for it in Italian, but it does not carry the often-negative connotations of “climbing the career lad­ der”. I’ve enjoyed my duties all the time I’ve been here and never questioned what I do.’

Basic course with the canton of Ticino police in Isone The Swiss Guard has a recruitment office in Glarus. ‘Young men who are interested can register there and submit their documen­ tation. Our team comprises 110 guardsmen.

Of them, 35 are in senior positions and part of our permanent force. But the way we’re structured means the annual turnover rate, which is around one-third of the entire team, is very high. Our main priority, then, is know­ ledge transfer. To start off, guardsmen under­ go two months’ basic training, where they learn about security issues, self-defence tech­ niques and marksmanship. The first month of basic training is supervised by the Ticino cantonal police in Isone. In the second month, they start their training in the Vatican. It involves drill, marching, handling a halberd,

familiarizing themselves with the Vatican, Italian, and so on. After that, they are admitted to the service. They start out as sentries, helping out at one of the entrances to the Vatican under the supervision of a superior.

They then go through several stations in the Papal Palace. When audiences are held, they have additional duties, including security and honorary services. The oath ceremony is held every year on 6 May, a day of remembrance for the guardsmen who saved the life of Pope Clement VII during the Sack of Rome and by getting him to safety through a se­ cret passage to the Castel Sant’Angelo. One hundred and forty-seven of them paid for their oath to sacrifice their lives for that of the Pope with their blood.’

On St Peter’s Square, groups of musicians play in honour of the Pope and help pass the time for the pilgrims. Finally, the popemo­ bile appears through the arched gateway.

The pent-up joy and expectation erupt into thunderous applause for the Holy Father: ‘Viva il Papa!’ Colonel Graf is to the Pope’s right. The vehicle moves through the chan-

‘ Even today, every meeting with the Holy Father is something very special for me.’

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nels between the masses of well-wishers on a precisely planned route. The idea is for everyone to feel close to the Pope. ‘Our duties are always the same, but the many different groups of people from countries all over the world we have to deal with are always new,’ explains Christoph Graf. ‘And that’s why no two days are the same. We’re a 24-hour-a-day operation with military-like structures. The guardsmen live in barracks within the Vatican walls. They are on duty for six days, followed by three days on standby. When they are not on active duty, they can move around freely and get to know Rome. But we are always guardsmen, and that means we are in the public eye. No one wants to step out of line.’

The good shepherd has his lambs firmly under control The Pope is on his way to the throne under the baldachin. The square is hushed. Only the howling siren of a police car racing past outside the Vatican rends the curtain of silence. ‘Dear brothers and sisters,’ begins the Pope, his words amplified by giant loud­

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speakers. The supreme shepherd’s address begins with a meteorological touch (‘Today is the first day of spring, and the weather is truly spring-like!’). It makes him one of us, an ordinary human being with his feet on the ground, in touch with his people and ap­ proachable. Anyone expecting the pastor of the poor from Buenos Aires to deliver an academic sermon has misread Pope Francis.

His words are simple, understandable for all.

He cultivates a lively form of dialogue with the gathered masses, and the good shep­ herd has his lambs firmly under control from the first moment on.

4 For close protection, at the Pope’s side, the body­guards dress in smart suits instead of their colourful uniforms.

5 When the Pope ap­ proaches pilgrims close up, the guardsmen need to be on their mettle.

6 Traditional uniforms, state-of-the-art training – the Swiss guardsmen focus intensely on carrying out their duties correctly.

In the course of time, the demands placed on the Pope’s bodyguards have changed. ‘Of course, we have to adapt constantly to new technologies and other types of threat. In an age of drone and cyber-attacks, we must be prepared for anything. We attach enormous importance to basic and further training as well as our close cooperation with the Vatican’s own police force, the Italian members of the Polizia di Stato and the carabinieri.’

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A group of alphorn players from Switzerland perform with gusto while a Russian male choir sings ‘Kalinka’ and a village orchestra that could have come straight from a Don Camillo film plays Christmas tunes, despite the fact that Easter is around the corner. Nevertheless, it all harmonizes – even the sight of a group of nuns taking out their mobiles and standing on chairs to ensure they have a last­ ing image of this unforgettable day, not only in their hearts but also in their phones. Even high dignitaries in purple give in to the temp­ tation of whipping out their smartphones.

Service in the guard is character-forming For over two-and-a-half hours, the Pontiff mingles with the people, while the guards­ men remain on their mettle. The smartly rigged-out Swiss face a constant barrage of questions about the right way (not in the philosophical sense, but the one to the toilets), the timetable and the smokers’ zone.

And, situation permitting, they are also ready to pose for a selfie or a souvenir snapshot for the family album. Their period of service will leave a mark for life. ‘It’s always fascinating

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to see the personal development our young guardsmen go through. At the beginning, they’re often shy, but they blossom into personalities with a real sense of self-assurance.

Having the confidence to appear in front of lots of people is valuable training for life. And at the Vatican, they come into contact with people from all walks of life. For many of the pilgrims, being present at an audience is the fulfilment of a lifelong dream. Treating them all with understanding and respect and being ready to help forms our men’s characters.’

Francis is the third Pope under whom Christoph Graf has served. ‘Every pontiff is differ­ ent. John Paul II started out as a young and dynamic Pope who didn’t shy from hard work and travelled constantly, which put permanent pressure on the guard. Benedict XVI was very methodical and organized everything down to the last detail. That made our job easier. For Francis, protocol isn’t a priority, shall we say? He’s very spontaneous. Things happen that we can’t foresee. Francis needs his freedom, and he takes it.’

Colonel Graf has one of the most unusual bosses imaginable. ‘Even today, every meet­ ing with the Holy Father is something very special for me. I have the deepest respect and reverence for him. Together with the other members of the Swiss Guard, I feel borne aloft, so to speak, by the Holy Father.’ kom

Would you like to join the Guard?

Detailed information can be found at www.schweizergarde.va

Entry requirements for the Pontifical Swiss Guard:  Practising Catholic  Swiss citizen  Perfect health  Sound repute  Completed military training  Completed professional training  Male  Single  Entry age 19 to 30 Every year, in autumn, 16- to 18-year-­ old Swiss citizens can attend a taster week, during which they can discover the Guard, the Vatican and the city of Rome for themselves.

Information and contact Information and recruitment office Switzerland Bernhard Messmer Messmer Personalmanagement GmbH Gemeindehausplatz 3 8750 Glarus Telephone +41 55 640 82 24 Fax +41 55 640 82 23 irs@gsp.va

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Memorable moments in Melbourne with Roger Federer

‘JURA coffee is the secret of my success.’

It’s a memory we look back on fondly: the defending champion stepped up to defend his title at the 2018 Australian Open and did so with aplomb. In Melbourne, Roger Federer not only notched up his sixth win at the year’s first big tournament but also broke his own record yet again and now holds no fewer than 20 Grand Slam titles.

In the face of his success, even the world’s most articulate journalists are apt to run out of superlatives. Roger Federer is a phenomenon, a living legend, the greatest tennis player of all time and an icon for eternity. His name is mentioned in the same breath as Muhammad Ali or Michael Jordan. In April, his portrait graced the cover of TIME magazine in an issue dedicated to the world’s most influential personalities.

CoffeeBreak cannot presume to give his sporting achievements the acclaim they warrant, but we were privileged to accompany the maestro off-court and shared some memorable moments.

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The new year is still young: the calendar shows 8 January. A Monday. Caught up in the morning’s commuter traffic, Melinda Nuzzaco’s dark station wagon glides down the CityLink alongside the Yarra River. Me­ linda’s destination: the Crown Towers hotel.

Her cargo: a brand spanking new Z8 with cup warmer and Cool Control. Her mission: to guarantee perfect coffee specialities in Roger Federer’s suite. ‘We’ve been doing it for years,’ she confides, ‘because Roger very much appreciates having JURA coffee in his hotel.’ And JURA Australia does everything possible to meet the requirements to a T. She stops in the approach. A porter opens the car door and greets her warmly: ‘Welcome to Crown Towers, ma’am. I hope you had a pleasant journey.’ ‘Melinda,’ she says, by way of introduction. ‘I’ve got the automatic coffee machine for Roger Federer’s suite.’ The eyes of the man in uniform light up. Like everyone else in Melbourne, he’s caught up in Federer fever. A short while later, the Z8 has been installed in the room, and Melinda is training the staff. Now everything is ready for the maestro’s arrival.

Wednesday morning. Over the past few nights, George Liakatos, Managing Director of JURA Australia, and his team have not had much sleep. Apart from organizing the annual National Sales Conference, which will be attended by retail partners from Down Under, they’ve also had to make the prepara­ tions for an extra-special event: today is the day when they will be celebrating the company’s tenth anniversary. The programme also includes the inauguration of the new office premises. JURA CEO Emanuel Probst has flown in specially for the ceremony from Switzerland. And they are expecting a guest

of honour, who will add an extra touch of glamour to the event: Roger Federer. TV pre­ senter Erin Molan – a star in her own right in Australia – has been given the honour of interviewing him for guests at the event. Behind the scenes, she concentrates on her last-minute preparations for the discussion.

And then, Roger himself appears. They greet one another warmly. They’ve met before. In the blink of an eyelid, he signs the 50 caps that are to be distributed to guests as sou­ venirs after the event. Before stepping out onto the stage, he enjoys a moment with a cappuccino. After all, there has to be a time for everything.

position at the middle of the obligatory group photo. He then takes his leave and heads off to carry on with his prepa­rations for the tournament. Roger Federer’s presence has long-lasting repercussions. Anyone who has the privilege to meet him today at JURA will probably retain the memory for a life­ time. The same evening, the popular TV Channel 9 broadcasts excerpts from the interview. Coinciding with the run-up to the Australian Open, it inevitably gives JURA’s brand awareness further impetus. Roger Federer is a likeable figure and role model par excellence, and any brand he stands behind enjoys enormous popularity.

The buzz of expectation among the audience rises when Erin Molan appears on stage. Finally, she utters the words everyone has been waiting for: ‘Please welcome Roger Federer!’

His appearance is greeted with frenetic applause. The man is about to embark on the Australian Open, the eyes of the world are on him, but he shows not the slightest sign of tension. He is not only physically present: it is clear that his thoughts are also focussed en­tirely on the event. A true professional, even off-court. He chats nonchalantly with the presenter and then talks to Emanuel Probst and George Liakatos, noting that JURA has enjoyed an increasingly commanding presence in Australia over the past ten years and that its automatic machines can now be found at all the major points of sale. Asked

by Erin Molan about the secret of his success, he answers archly: ‘It must be the JURA coffee ...’ which elicits a round of spontaneous applause. After the ceremonial cutting of the red ribbon, the champ mixes with the guests, exchanges a few words here and there, puts on a beaming smile for a selfie and takes his

The performance he subsequently gives at the legendary Rod Laver Arena will go down in tennis history. On 28 January, following on from 2004, 2006, 2007, 2010 and 2017, he goes on to clinch his sixth title in Melbourne after a nail-biting, five-set final and secures his 20th Grand Slam victory. For him, he later tells a journalist, it was a very special and per­ sonal highlight that his children have been able to see him play and win.

The euphoria around the globe at his victory is unbridled. And JURA Australia puts the icing on the cake: the company launches a competition on Facebook where the main prize is nothing less than the very Z8 used to conjure up coffee specialities for Roger Federer during his stay in Melbourne. He and his family enjoyed no fewer than 117 of them during their stay. The most frequent choice was espresso: 64 times. And, who knows, perhaps one or two of them helped him on his way to yet another unforgettable achieve­ ment. kom

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On water, land and in the city It’s the most successful JURA automatic coffee machine of all time: the E line. So what kind of households swear by their E8 and E6 machines? We visited three of them to find out. Whether it’s in town or the countryside or out on the lake: the automatic machine cuts a fine figure.

Bigenthal at the heart of the Emmental. Steep slopes nestle in between the hilltops, and somewhere among them is the farm belonging to the Wegmüller family.

Brigitte and Hansjürg are the fourth generation to run the farmstead and do so part-time. While Brigitte’s husband works full-time in his day job as an insemination technician, she runs a twice-weekly playgroup in the village.

‘Twelve suckler cows with their calves, heifers, two goats, hens, hares, cats and another dog coming soon.’ The farmer, known to the nation from the eleventh series of a Swiss TV cooking competition for countrywomen, happily lists her animals. ‘But I’ve got fruit trees and a vegetable patch as well, of course. We all get a lot of pleasure out of them.

Generally speaking, the countryside here is spectacular, but we’re only 15 kilometres from a large shopping centre on the outskirts of Bern.’ Cooking and the enjoyment of good food plays a central role in the Wegmüllers’ family life. ‘I cook proper meals twice a day. We also appreciate the fact we can sit down together for lunch and listen to our younger son Andrin, who’s eleven, telling us about the things he likes about school.’ Their elder son, Benjamin, has an autism spectrum disorder and goes to a special school in Burgdorf. ‘As soon as they get home in the evening, they’re both out in the open air – they love it. They often practise “hornussen” (a Swiss national team sport, Ed.) over there on the slope.’ Swiss-style wrestling and folk music also play a central role in the Wegmüllers’ lives. Whether they’re playing music together or off to watch their son Andrin take part in a wrestling contest, boredom is unknown on their farm. ‘If I have a couple of spare minutes, I often pop up to the top floor. We converted our kitchen and living room two-and-a-half years ago. I love making myself a coffee speciality with milk using the E8 and enjoying a moment’s peace and quiet. It’s wonderful. I wouldn’t be without my automatic coffee machine for the world. It whips up cappuccinos and lattes in the twinkling of an eye, and the care and maintenance couldn’t be easier. Brigitte takes a last sip and, revitalized, gets up to carry on with her chores. She pulls on her rubber boots and opens the door to the stable. ‘We had a newborn calf yesterday. I’d just like to see how he’s doing.’

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The Fischermätteli district in Bern: before us a well-maintained terraced house in typically urban style.

The top floor, a converted attic flat, is the home of Dominic Ernst and Marina Waldspurger. The couple have made themselves very much at home in the modern surroundings. ‘The atmosphere was all white walls and grey floors and slightly sterile, so we broke it up with lots of wooden furniture. But it took almost two years until we were satisfied with the result,’ explains Dominic, a graduate engineer in microtechnology. ‘Design and technology have always fascinated me. That was the main reason I specialized in optics and photonics as part of my degree course. A self-confessed Star Wars fan, he works as a project manager for a little start-up company in Fribourg. ‘We’re called regenHU, or to give us our full name “regenerative human”, and there are 17 of us in the team. We aim to develop 3D printing technologies involving primary biological materials and use them to revolutionize the future of the health sector. Today, for example, our technology can produce fully functional human skin which, in future, will be used to help heal extensive burns.’ Dominic often puts in long hours at work. A sports enthusiast, he finds his relax­ ation in the great outdoors. ‘My wife and I both love climb­ing and in winter often go on ski tours. I enjoy taking my physical and mental reserves to the limit and thrive on this kind of challenge enormously. It is clear from Dominic’s apartment that he also enjoys the good life. Around us, we see fresh herbs, home-­ made syrups, fine wines and single malts from the Jura whisky distillery in the Inner Hebrides. Quality and design play equally important roles in his life. Which explains why he enjoys making coffee with his E6 from JURA. Fully automatic machines from JURA always look fabulous – that’s a given. But I’m also fascinated by the advanced technologies at work inside the machine. The Pulse Extraction Process, for instance, delivers the kind of espresso at the press of a button that I’d normally only get in a coffee bar.

Just fantastic. As a lover of black coffee specialities, I’m knocked out by it!’ Marina, who is a kindergarten teacher, joins us, makes herself a cappuccino and sits next to Dominic on the colourfully decorated balcony to enjoy the view over the city of Bern.

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A Dufour 375 GL in the Walenseeli marina at Bächau, in the canton of Schwyz.

The modern sailing boat, named ‘Lyra’, is moored with the other vessels along the jetty. On the boat, outside on the deck, a woman gazes fixedly into her laptop. Marisa Lankester, who grew up in Canada and has now lived in Switzerland for over 20 years, is working on her next film project.

‘My autobiography, entitled “Dangerous Odds”, was published in 2014 by CappuccinoBooks. It tells the story of my secret life inside an illegal, billion-dollar sports betting operation in America. It’s all based on fact, of course.’ The beautiful Canadian has led a chequered life. Born into a good family, she took up motor-racing and stumbled by chance into the biggest sports betting organi­zation in the US. Something that started out as an adventure turned into a nightmare in the Domini­can Republic. ‘While in prison there, I was at the mercy of an FBI agent and his machinations. But that was all back then. Today, I enjoy my life in Switzerland. My two daughters both live here too. I’m never happier than here on the boat with my partner Adriano. One indispensable part of the fitout is my JURA E8, which the shipbuilders integrated perfectly into the boat. I can’t live without coffee. I mention that fact on the very first page of my book. I need caffeine to concentrate on my work.’ It was only recently announced that Marisa’s memoirs are being filmed in Hollywood. ‘I’m over the moon! Margot Robbie, who’s best-known for her role in the Hollywood-made “Suicide Squad”, is playing me. And if everything works out, the film will be released to cinemas all over the world next year.’ The movie is not Marisa’s first contact with the film industry. Once active as a model in various TV campaigns, she is responsible today for the script of a series set in London. ‘We’ve still only got a working title. But the series is going to be amazing! It’s about the conflict in Syria: political, based on fact, of course, and bitter-sweet.’ Our coffee lover can’t live without adrenalin. And even in her private life, one project follows hot on the heels of another. ‘For example, my partner and I once cycled all the way from St. Moritz to Buda­ pest. Another time, we travelled almost 600 km by kayak.’ Out on Lake Zurich, she steers the Lyra towards the isle of Ufenau, where she often enjoys spending the night. ‘There’s nothing more beautiful than dropping anchor in the evening, cooking up some­ thing good and enjoying the sunset. When you wake up in the morning and look out of the porthole to see the lake shining like a mirror before you and enjoy a good cup of coffee, it’s as good as being in heaven.’ acm

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‘HAVE YOU GOT TIME FOR A COFFEE?’

‘Every one of my bikes has some feature that’s pink.’

Fabian Zimmerli has already taken a seat in the coffee lounge as I walk up to him.

Although he’s a regular guest, he studies the menu carefully. An athletic, modern-age man with his long hair tied into a bun and wearing bright pink socks, he is enjoying a well-deserved break. That, at least, is the way it seems. My curiosity piqued, I sit down with him and order a refreshing Café Lima for us both.

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Fabian, you’re visiting the JURAworld of Coffee in the middle of the afternoon and relaxing with one of our coffee specialities.

Do you come here often?

Yes. I live in Erlinsbach, which isn’t exactly around the corner, but I enjoy coming here regularly. Sometimes alone, sometimes with my buddies, and other times with my girl­ friend. After a tough shift at work, I think I deserve it. Every time I come, I take a look at the coffee menu and order something new.

You do shift work?

Yes, I’m an IC nurse. I work in the intensive care unit at the cantonal hospital in Aarau, doing the equivalent of three full days a week. We take care of patients with heart attacks, cerebral infarctions or whole-body inflammation. In fact, any patient who can’t be treated through surgery.

Is that what you always dreamed of doing?

No, I started out training as a chemical lab technician, but then I switched. After obtain­ ing my diploma as a registered nurse, I did another two years’ further training as an IC nurse. What I find exciting about this job is mainly the way the human organism inter­acts and also working with people who come from such a wide range of social backgrounds.

Tell me, what do you actually do in the course of your shift?

Basically, there are three different types of shift. In the course of a shift, that’s to say eight hours, we’ll look after one or perhaps two patients. Of course, we get a precise pic­ ture of the patient’s symptoms, discuss treat­ ment with the visiting doctors and are then available to take care of the patient round the clock. We monitor the devices, take care of the patients and wash them, move them, make sure they’re well supported and, as soon as possible, start talking to them.

So, you establish a close bond with the patient?

Absolutely. On average, patients are in our unit for one to two weeks. We’re involved with them for quite a long time and do every­ thing we can to help them get better.

What’s the best way to help a seriously ill person who’s probably going through the worst time of their life?

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Medically speaking, we try to give them the best treatment available and support them as much as possible on their road to recov­ ery. But from a human perspective, I always find it important that we create a sense of well-being for them. Being hooked up to all these devices, not being able to speak and having to lie in a hospital bed for days on end: it’s an incredibly stressful situation for the patient. If we can find out what kind of music they like, we’re only too happy to play it for them. Or we try to get hold of photos of their families and friends and hang them up in the room.

How do you switch off after work?

It used to be a lot harder for me. But you grow into the job. You amass experience – unfortunately, with death sometimes – and learn how to deal with various situations.

Just talking to my colleagues at work or with my friends helps me to deal with the things that happen. And sometimes I just get it out of my system with sport.

What kind of sport are you into?

Mainly cycling. Road racing or cyclocross.

The latter is a form of cross-country cycling.

There are even competitions. The courses have steep sections and obstacles where you have to dismount and carry the bike past them.

Have you been doing it long?

Yes. At one time, every day. I used to race regularly, and I once discovered New Zealand on my bike. Today, it’s just my favourite hobby. And my second profession. About 18 months ago, I opened a bike shop on the outskirts of Aarau with a buddy. It was called ‘Velostöbli’ (‘bikers’ nook’, Ed.) Why ‘was’?

On the first of January this year, we amalga­ m­ated with another cycle shop in Oftringen.

I’ve been friends with the general manager there for years. Back from the early days, when he used to be my sponsor. Now we’re called ‘Wildcycle’ and have outlets in Aarau, Olten and Oftringen. I’m still in charge of Aarau.

How do you manage to handle both jobs at once?

I’m always working in the bike shop on Thurs­ days, Fridays and Saturdays and divide my

time at the hospital over the remaining days.

It is a lot, of course, but I love both my jobs.

What makes Wildcycle so special?

We try to find the model best suited to the customers and advise everyone individually.

We always go for customized solutions. We focus on our workshop and professional advice. I’m fascinated here too by the way our bodies interact with us, the movement in combination with the bike. On a bicycle, there are so many individual components that can be configured to the customer’s rid­ing style or needs. I took a course in bike-­ fitting, and using saddle pressure measurements, for example, am now able to find the right saddle and seating angle for anyone.

Almost the same as we do. We pride ourselves on being able to find the right automatic coffee machine for all our customers.

How many bikes do you own? (laughs) I think it’s probably eight. And every one of them has some feature that’s pink. it’s just turned out that way. It’s not necessarily conspicuous. Sometimes just some­ thing small. Like a sticker on a suspension fork. Function’s important, but so is the design. Both need to be just right.

So, you like our automatic machines? They don’t just make perfect coffee: they’re also famous for their design.

Of course. We’d never had an automatic coffee machine from JURA at home, but it was always my ambition to have one of my own someday. I sometimes drink 20 cups of coffee a day. Anyway, I saved up and when I finally left home to get a place of my own, I treated myself to one. Incidentally, that was also the first time I’d been here to the JURAworld of Coffee. Since then, I’ve been com­ ing back regularly to buy in fresh supplies of coffee at the shop and enjoy one of your coffee specialities.

Fabian, always a pleasure. Many thanks for giving us an insight into your action-packed life. We wish you every success with your passionate commitment to health and sport. See you soon for another coffee spe­ ­ciality at JURA. acm

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Mouth-watering meat dishes from Canada (for 4)

starter

Prime Steak Tartare • 160 g fillet steak • 10 g shallots, finely chopped • 4 g capers, finely chopped • 16 g pickled gherkin, finely chopped • 14 g Dijon mustard • 10 g olive oil • 2 marrow bones, washed • 200 g sourdough bread, sliced • 20 g butter • 12 g fried shallots • 4 g smoked duck’s egg • Pinch salt • Pinch pepper • a little cress • a little sea salt Dice the fillet steak and mix with the chopped shallots, capers, gherkins, mustard, olive oil, pepper and salt, and stuff the mixture into the marrow bone. Garnish the stuffed marrow bone with fried shallots, smoked duck’s egg, cress and sea salt. Toast the sourdough and spread with butter.

main dish

Porterhouse Steak • 1200 g Dry-aged Beef A porterhouse steak should be made using top-quality dry-aged beef. Take the meat out of the fridge about an hour in advance so that it has reached room temperature when grilled. Generously season the steak with salt and pepper.

Brush the grill sparingly with rapeseed (canola) oil. Lay the steak on the grill and leave for five minutes. Turn it over and leave it for another five minutes. Now turn the steak through 90 degrees to create a cross pattern on the meat. Leave for five minutes and then turn over to create a cross pattern on the other side. After five more minutes remove the steak from the grill and place it in an oven-proof dish. Because of the meat’s size, you need to continue cooking it in the oven. Push a cooking thermometer into the middle of the meat. Leave the meat in a 120° oven (top and bottom heat) until the thermometer shows the desired temperature. Allow to rest for 10 to 15 minutes before serving.

Depending on the desired degree of doneness, the following temperatures are recommended: 55–57°C rare, 59–61 °C medium und 71–73 °C well done

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side dish

spinach • 350 g spinach • 100 ml ham-and-cream sauce • 2 quail’s egg • 6 g garlic chips • a little sea salt Fry spinach in rapeseed (canola) oil for 10 seconds. Put 100 g of the spinach aside. Add ham-and-cream sauce to the remaining spinach. Reduce liquid by half. Poach the quail’s eggs. Arrange creamed spinach on a plate and place the quail’s eggs in the centre.

Encircle the quail’s egg with the spinach you have put aside.

Garnish with garlic chips and salt.

wine recommendation Stratus Cabernet Franc 2014, VQA Niagara Peninsula Produced by a fully sustainable vineyard in Niagara-on-the-Lake, the Stratus Cabernet Franc 2014 is a perfect example of how well this variety thrives in Ontario’s cool climate. This vigorous, moderately heavy Cabernet Franc has lots of depth with red and dark fruit, violets, piquant herbs and sweet spices. Its soft tannins and fresh acidity make it the perfect accompaniment to a beautifully grilled porterhouse steak.

meagan andrews Meagan Andrews’ creativity and innovative ideas led to her appointment as chef de cuisine at the BlueBlood Steakhouse.

Canadian by birth, she emerged victorious against four other chefs in a blind tasting and ever since has been wowing guests with her imaginative creations. The BlueBlood Steakhouse is no less impressive: in Toronto’s majestic Casa Loma, guests are welcomed in a unique, luxurious environment that successfully marries the modern with the classic. www.bluebloodsteakhouse.com

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Monika Gunziger, hostess in the JURAworld of Coffee lounge, presents a refreshing summer drink.

Canadian Dream Ingredients 15 ml maple syrup 50 ml sparkling mineral water 100 ml clear apple juice 40 ml espresso Ice cubes

Preparation Put the maple syrup and ice cubes into a long drink glass. Add the mineral water and apple juice. Place the glass under the coffee spout and make an espresso. Finally, garnish your Canadian Dream with a straw. Enjoy!

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Anniversaries Switzerland

15 years

Germany

10 years

25 years

06 Xavier Hadorn Marketing services

20 years

18 Markus Hofmann IT, JURA Gastro

01 Philipp Baur Design management

07 Stephen Mc Cabe E-Business

14 Sandra Staps Finance and invoicing

19 Michaela Köcklar Sales representative

02 Roman Kämpfer Head of service

10 years

15 years

03 Peter Waldmann

Facility management

08 Isabel Campos Service, coffee

20 years

09 Enrico Francke POS logistics & events

04 Urs Scheidegger S pare parts

10 Max Lässer Quality management

15 Hubert Klein Operations management for services, Service centre management, JURA Gastro

05 Simone Spiegel POS logistics & events

11 Marcel Mettauer POS logistics & events 12 Pascal Rütti Construction 13 Philipp Wahl Quality management

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16 Andrea Krinner Internal sales service processing, JURA Gastro 17 Norbert Seeger

General Manager PREMESSA-Service GmbH

20 Robert Märkl Technical services, Deliveries, JURA Gastro 21 Angela-Nicole Rieger Internal sales service processing JURA Gastro 22 Matthias Schmitt Service centre backup

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Imprint Published by JURA Elektroapparate AG CH-4626 Niederbuchsiten

Obituaries Austria 10 years 23 Gerlinde Boll Cleaner 24 Sibel Erdogan Assistant, Glass Service Centre 25 Maximilian Hager Sales management, Household

Urs Leo Hammer 18.06.1927 – 19.05.2018 41 years of service Technical director Oswald Müller 09.10.1925 – 23.05.2018 72 years of service Member of the Board of Directors, Keeper of the archives and museum curator

Editors M einrad Kofmel (kom) Michèle Ackermann (acm) Susanne Kissling (kis) coffeebreak@jura.com Design Daniela Netz spice advertising the Inhouse Advertising Agency of JURA Elektroappa­rate AG Photo­grahy M odestino Carbone (pages 1, 6–15, 54–56) Hasse Ferrold (page 18) Remo Buess (pages 32–39, 50–53) Jodie Hutchinson (page 42) Derek Li Wan Po (pages 44–49)

Netherlands

Printing

10 years

Translation Hill Johnson Associates GmbH, Zollikon

26 Erik Hoogervorst Sales Back Office 27 Olaf van Breugel Service Technical employee 28 Joost van de Nadort Service technical employee

Vogt-Schild Druck AG, Derendingen

Languages G erman and English

Circulation

55 100

Frequency Twice yearly since 2005 total 25th dition Copyright 2018 by JURA Elektroapparate AG. All rights reserved. Reprinting (in whole or in part) is only permitted with the written approcval of JURA.

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Coffee pleasure –

freshly ground, not capsuled.

Roger Federer Greatest tennis champion of all time

The E8 from JURA wows even discerning coffee lovers like Roger Federer with its choice of coffees. The One-Touch automatic coffee machine prepares twelve different specialities consistently to professional barista standard. To create the perfect ristretto and espresso, it features the Pulse Extraction Process (P.E.P.®). A TFT display makes operation intuitive and convenient. All elements are easily accessible from the front. In addition, the filter is automatically detected by the Intelligent Water System www.jura.com 1 (I.W.S.®). JURA – If you love coffee.