JURA Coffeebreak 2/2011 EN

CoffeeBreak Magazine for Employees and Associates – Issue 2 / 201 1

www.jura.com

MARKET DEVELOPMENTS In the home of good taste PRODUCT LAUNCHES When the smallest really is the greatest EVENTS Rapturous reception

Design and function on a big scale:

The new JURA Global Support Center

EDITORIAL / IMPRINT

Editorial Dear Colleagues, Partners and Friends of JURA Join us in this issue as we continue our journey of worldwide growth and discover once again what service culture and a passion for coffee mean for us. Our spacious new Hall 3, built using energy-con­ serving technologies, with 50 percent more storage space for spare parts, is nearing completion.

Since August, and thanks to the new JURA Hospitality Center, the customers of our Toronto-based distributors are now savouring the benefits of even more premium services. And in Italy, the country famed for its excellence in all things related to coffee, our new sole distributor, AF Italia srl, has been able to offer its customers the entire range of JURA bean-to-cup machines since June.

But news from JURA also means new products. In the reports on pages 12 to 16 of ‘CoffeeBreak’, you can find out what our latest product innovations, the ENA Micro and the GIGA, have to offer.

But if you take a look at the headlines in this issue of ‘CoffeeBreak’, you’ll see there’s much more to it than state-of-the-art coffee machines and our innovative premium services. In November, our interactive JURAworld of Coffee exhibition was expanded to include a section on eight decades of JURA’s industrial history, as you can read on page 30. We also talked with one of JURA’s longestserving employees and Head of Logistics, Erich von Arx, about his exciting and varied career (see page 31) and to Claudia Carriero, Location Manager at the JURAworld of Coffee. On pages 32 and 33, she tells us all about the unique hands-on coffee exhibition in Niederbuchsiten. In the past five years, the JURAworld of Coffee has attracted tens of thousands of visitors and initiated them into the pleasures of top-quality coffee. The hospitality and the wide range of activities and semi­ nar facilities have met with an enthusiastic response.

Knowing precisely what our customers want and offering them the best-possible service, combined with our 80-year history of superb coffee machines, elegance and innovation: for us, this represents a commitment. And you can rest assured that our drive, our vision and our worldwide expansion will be the source of inspiration for a wealth of fresh ideas in the future. To all our customers, partners and employees, I should like to extend my heartfelt thanks for your loyalty to the JURA brand world. I look forward to setting up further milestones in our joint history with you.

Emanuel Probst

Imprint Published by: JURA Elektroapparate AG, CH-4626 Niederbuchsiten Editors: Meinrad Kofmel, Antonella Studer-Mergola, E-mail antonella.studer@jura.com Design: spice advertising, the Inhouse Advertising Agency of JURA Elektroapparate AG Produced by: Denon Allmedia AG, Rapperswil Cover photography: Kurt Pfister, Pfister­com Photo­graphy: Kurt Pfister, Pfister­com (pages 5, 10, 11, 12, 15, 22, 31, 32, 34), Hochschule der Künste Bern (HKB) (page 6), Ville Akseli Juurikkala (page 9), Jonas Spengler (pages 13, 14, 15, 16, 26, 27), Damian Poffet (pages 26, 27), Maxime Juneau (page 23) Druck: Vogt-Schild AG, Derendingen Languages: German and English Translation: Hill Johnson Associates GmbH, Zollikon Circulation: 52.000 Frequency: bi-annual since 2005, total 12th edition

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TABLE OF CONTENTS

Contents

10

12

20

23

28

32

4 CoffeeBar

This autumn’s new products have created quite a stir in our key markets.

5 Coffee tales by ‘kofi’

In his book ‘Lawrence of Arabica’, Meinrad Kofmel treats us to a treasuretrove of tales about coffee.

10 Design and function on a big scale

Proudly presenting the new Global Support Center in Niederbuchsiten.

12

Innovative thrust Where experience peaks in innovation, and the ‘smallest’ really is the greatest: discover our latest products.

17 Coffee recipe

Cream of celeriac soup with espresso foam – a light, spicy soup that makes the perfect pick-me-up.

18

The home of good taste Our Italian distributors, AF Italia srl, show us what they mean by the ‘dolce vita’ when it comes to coffee.

20 Good planning is half the battle 30 JURA Project Manager Peter von Rohr explains the planning, logistics and con­ struction work that precede the opening of every JURA Hospitality Center.

23 Meet & Greet with

‘King Roger’ in Montreal Join us as Roger Federer meets a selected audience in Montreal.

24 Rapturous reception

We present our latest product inno­ vations to the trade at an exclusive sneak preview.

25 JURA on Tour

On our tour of eleven European cities we delighted dealers and partners with the world of coffee.

26 Ambassador

31

JURA history Discover eight decades of industrial history as part of our interactive exhibition.

‘Taking life as it comes’ Head of Logistics Erich von Arx reminisces on an action-packed career.

32 JURAworld of Coffee

Join us to look back on five years of passion for the endlessly fascinating subject of coffee at the JURAworld of Coffee.

34 Unforgettable milestones

Members of staff recall their experi­ ences with and for JURA.

35 People

Our anniversaries, new faces and departures.

Big screen: our new TV spot featuring Roger Federer.

28 A day in the life of Michael Zwiener

We join Michael Zwiener, customer adviser and team assistant at the Customer Communications Center in Nuremberg, for an exciting day at work.

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COFFEEBAR

CoffeeBar Catherine Debrunner, 16, was delighted with her ENA 9 One Touch. ‘I’m starting teacher training college this year and that means I can really use a coffee machine.’

Coldmix founds Coffeemix ‘Brazilian coffee consumers are getting harder to please and their tastes more sophisticated,’ says Karim Sabbagh, summing up the situation in his market. After 15 years’ experience in the food and beverage industry, the General Manager at Coldmix should know.

The company has been working successfully with JURA since 2005 but the partnership seems set to move up to a new level. ‘In order to satisfy our customers’ demands for bean-to-cup automatic ma­ chines, we recently founded Coffeemix,’ explains Sabbagh, ‘and it seemed logical to us that we should take that step with JURA.’ On the basis of his experience of the past few years, he is expecting an increase for 2011 of close on 100% over 2010. « www.coffeemix.jura.com/home_coffeemix_x.htm

And the winner is… … Catherine Debrunner. The likeable young Swiss wheelchair athlete won the prize for best newcomer, sponsored by JURA, at the 11th International Wheelchair Marathon held on 4 June 2011 in Oensingen.

JURA was actively supporting the event for the second time, helping to ensure that handicapped athletes from all over Europe were able to line up at the start. This year, 230 athletes from 22 different countries took part in the various races. There to fire the starter’s pistol at 4.30 p.m. on the dot was Federal Councillor and Sport Minister Ueli Maurer, who insisted on staying until the end of the race, cheering on contestants as they completed the course. « Results and impressions at www.rollstuhlsportevents.ch/en/ events_2011/2011_athleticsparacycling_wheelchair_marathon_ oensingen/results/

The Coffeemix team is doing great things (from left): Edno Calheiros, Mario Figueiredo, Joelma Faria, Karim Sabbagh, Leo Veiga and Leo Carvalho.

New partner in Turkey

From left: Ari Emrah, Hande Koc, Namik Yildiz and Batu Altier.

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JURA is pleased to announce its new partnership in Turkey with Hack Endüstriyel Sti, a high-flying operation with lots of experience in the sale of premium products. The company, which is headquartered in Istanbul, is a subsidiary of Hack Industrievertretung GmbH in Germany and was founded in 2008. With 13 employees currently on the payroll, it has enormous experience in the distribution and sale of consumer electronic items made by well-known manufacturers. ‘This is our second attempt to establish a foothold in Turkey, but this time we’re absolutely certain we’ve found the right partner,’ en­ thuses JURA Area Manager Christian Saggini. Although coffee sales in Turkey are only about ten percent of those for tea, ‘annual market growth is 17 percent, which is more than twice as high,’ he continues.

Apart from this, Turkey has established itself as the region’s economic growth driver. In fact, with real GDP growth of 11 percent during the first quarter of 2011 compared with the same period last year, Turkey is the fastest-growing economy in the world. « www.hack.com.tr

COFFEEBAR

Coffee tales by ‘kofi’ Books on the subject of coffee are about as common as coffee beans in Brazil. But a collection of fictional stories about the world’s second most-traded commodity is not that easy to find. Meinrad ‘kofi’ Kofmel, Head of Communications and PR at JURA, has written one.

Meinrad Kofmel’s penchant for literature and the pleasure he takes from wordplay have been with him since the time he learned to form words from letters. Although his passion had no bearing whatsoever on his decision to do an appren­ ticeship as an electrical fitter, his training did at least provide him with the basis for his 27-year career with JURA. This took him from the service department to after-sales, which was followed by a period as head of service reception and of the seven customer centers run by JURA at that time.

After further stops on the way as a product manager, he ended up drawing on his creative talent to found JURA’s in-house Spice Advertising agency. And he is still working there to this day, writing copy for press, product and image publications, and, in his position as Creative Director, over­­ seeing the production of the company’s advertising campaigns, brochures and other communication materials.

‘Lawrence of Arabica’ By his own admission, one of the favourite pastimes of the company’s Head of Communications is playing with language and the multiple meanings of words – a fascination that has proved anything but an obstacle for him in the course of his duties. ‘Coffee’s popularity is a global phenomenon and it’s with us for life. It’s also steeped in legend, and that’s why I decided to invent facts in which coffee plays a central role and weave these into stories,’ is how ‘kofi’ explains the publication of his first book under the title of ‘Lawrence of Arabica’. In it, he tells us how his greatuncle succeeded in fitting an ocean liner into a coffee cup or how every cappuccino you drink can remind you of the time you experienced love at first sight. «

The coffee book ‘Lawrence of Arabica’ is published by Knapp-Verlag (www.knapp-verlag.ch) and available at the JURAworld of Coffee and from good bookshops. Signed copies – a perfect gift for coffee lovers – can be ordered from ‘kofi’ directly: www.meinradkofmel.ch

Endless possibilities for expression The author talks to CoffeeBreak about his writing.

Where did the inspiration for these eleven stories come from?

Everyday life. I’ll sometimes read a headline, hear a family story or remember the fragments of a dream. These develop into ideas and finally turn into a story. Some­ times, it all starts with a beautifully crafted sentence or a word that particularly appeals to me.

Authors often have a special place – a den, perhaps – where they write. What about you?

I don’t have anywhere particular. It’s usually at home but sometimes I write when I’m travelling. I suppose I’m an ‘indoor’ author, except when I’m relaxing in the garden and let my fantasy run wild there.

What fascinates you most about playing with language?

The fact there’s absolutely no limit to the ways in which you can express yourself.

I like to compare it to music, where a finite number of notes can be combined to create an infinite range of styles and tunes.

It’s a long way from the germ of an idea to the finished book. What exactly happened in your case?

JURA’s been hosting the highly popular Café littéraire at the Olten Book Fair for four years now. Pretty early on, I met Thomas Knapp of Knapp-Verlag publishers. One thing led to another and today he’s my publisher, too. Not least of all because his firm’s ‘String of Pearls’ series was devised mainly to give local writers a platform.

But why do you write stories about coffee, of all things?

Because it’s the one thing we at JURA think about all day long. And because the topic is bound up with all kinds of emotions and stories – after all, coffee accompanies us all the way through our lives. Apart from that, I’m quite partial to a perfect espresso myself.

And when is your next book due to be published?

I can’t say for sure. The ideas are there, and I’m working on a few things – including a stage production – but we aren’t ready to go to press just yet.

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COFFEEBAR

‘Only JURA ticked all the boxes’ CoffeeBreak chats with Nicolas Bideau, Head of Presence Switzerland What made you decide to choose JURA as a supplier of gifts for foreign dignitaries?

Ultimately, the decision was a very easy one to make because of all the suppliers we initially considered, only JURA ticked all the boxes.

‘Swissness’ through and through The Federal Department of Foreign Affairs now has a new gift from the Swiss Confederation for high-ranking state visitors: an IMPRESSA J9 One Touch TFT. The first machine was presented to King Juan Carlos I and Queen Sofia of Spain in May. As Nicolas Bideau, Head of Presence Switzer­ land (the federal office responsible for Switzerland’s communications abroad), explained, ‘We presented their Royal Highnesses with the gift in a “Swiss Design Package”.’ The ‘royal package’ consists of a handmade and decorated wooden box that is lined with a red cloth. If you pull simultaneously on the two white carrying handles protruding from either side of the box, the box opens up on all four sides, which fall to form the Swiss cross, made visible by the broad white seams running along the edges of the four wooden panels. Inserted into a slot in the box is a tiny standard, which is embroidered on one side with the Spanish flag and royal coat of arms and on the other with the Swiss flag. The official logo of the Swiss Confederation was cut into the lid, and the handle to lift the lid was sawn out in the shape of the Swiss cross. The IMPRESSA is enthroned in the middle of the package on a plinth made of light, but very solid cardboard, while the red cloth acts as protection and sets the machine off to its best advantage. The cardboard plinth has compartments for the coffee machine accessories. Bideau explains the rather elaborate concept: ‘In future we’ll custom-design the packaging for the IMPRESSA J9 One Touch TFT to suit the visiting dignitaries: after all, in our business, form and looks are just as important as content.’ «

Swiss design packaging The new packaging concept together with the first package for the Spanish royal couple was developed and produced by students at Bern University of the Arts (BUA).

Design Nina Trüssel, Hin Van Tran and Florian Weiss Assisted by Letizia Lenherr Smith Project management Barbara Mauck and Hin Van Tran

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Which boxes do you have in mind?

We were looking for a company that could supply us with a gift developed and produced exclusively in Switzerland.

But why a bean-to-cup coffee machine of all things?

Although Switzerland is a country that re­p­ resents top quality, it also uses emotions to sell itself. Examples of what I mean include our cheese and chocolate. But we didn’t want some­thing so clichéd and were on the lookout for a different approach. Coffee is likewise tied up with a lot of emotion, which is why a fully automatic coffee machine made in Switzerland was the perfect choice.

How have visitors reacted?

To date we’ve presented two machines to visi­ tors: to the royal couple from Spain and to Serzh Sargsyan, President of Armenia. Accord­ ing to the official feedback we’ve had about the Spanish visit, both the machine and the packaging were very well received.

What values does the JURA brand embody for you personally?

‘Swissness’, tradition, innovation, reliability – and, through your links with Roger Federer, it’s something of a cult brand.

Do you drink much coffee yourself? (laughing) Yes, a lot – far too much… I usually start my day with a double espresso, which is followed in the course of the day by at least another four or five coffees.

COFFEEBAR

Prix d’excellence At the 23rd Mon­treal International Inte­ rior Design Show (SIDIM) in Canada, a high-calibre jury consisting of wellknown designers and architects award­ed the much-coveted ‘Prix d’ex­cellence’. In the New Products for the Kitchen category, the prize went to the IMPRESSA J9 One Touch TFT. « www.ch.jura.com/home_ ch_x/coffee_home_use_ch/j_line/ impressa_j9.3.htm

Open Day

in Austria At the JURA Open Day in Röthis last June, lovers of top-quality coffee had a chance to discover just how delicious a perfectly prepared coffee speciality can be. A whole range of attractions awaited visitors: an exclusive peek behind the scenes; a machine-cleaning service; a childcare center with plenty of things to amuse the kids; and, needless to say, a delicious selection of coffees and cakes. The entire coffee machine range was on display and JURA sales staff were on hand to give interested visitors personal and individual advice. As Caprice Massak, Head of Marketing at JURA Austria, commented, ‘The event was a total success. Around 1500 interested coffee fans took up our invitation.’ The guided tours of the premises proved to be particularly popular. Participants had the opportunity to see coffee machines from the inside, get a closer idea of what goes on inside a Glass Service Center, and discover a wealth of fas­ci­ nating information about coffee, its history and the many different varieties. But, as Caprice Massak noted, ‘Without a doubt, the main attraction was the spectacular barista show’. «

10 December 2011

First full moon coffee roasting open to the public On the night of the full moon on 10 December, JURA will become the first company worldwide to roast a topsecret blend of premium coffee varieties from all over the globe. And you can be there at the JURAworld of Coffee in Niederbuchsiten to witness it. Don’t miss this unique opportunity to look over the shoulder of an expert coffee roaster as he heats up his ‘cauldron’ and draws on the strength of the full moon to imbue JURA’s very special coffee with its magical aroma. You can also look forward to an evening of culinary highlights.

Treat yourself to a full moon dinner and see for yourself what delicious aromas coffee can impart even to food.

Interested? Simply call us on 062 389 84 48 and order a detailed programme with a registration card or obtain documentation online at: www.juraworld.com. «

Second ‘Café de JURA’ in South Korea The resounding success of the ‘Café de JURA’ in one of central Seoul’s busiest shopping districts has prompted its owners to open a second café in South Korea.

The new ‘Café de JURA’ has a no less exclusive address than the first and has opened for business in Korea’s second-richest city: on the first floor at 226-7, Gumi-dong, Bundang‐gu, Sungnam City, Kyonggi-do, to be precise. It sounds every bit as fascinating as the unusual interior decoration looks, and customers can look forward to top-quality coffee specialities prepared by a trained barista. As Wunjae Lee, General Manager with JURA distribution partners HLI Company Lim­ ited in South Korea, explains: ‘For the many owners of JURA bean-to-cup ma­chines in an affluent region like this one, our café is like an oasis that inspires them to go home and try out new coffee creations for themselves.’ The luxurious surroun­d­ ings cover some 140 sq.m and the company has plans to hold coffee-related events such as JURA’s ‘Fit for Coffee’. A final comment from Lee: ‘Having its own café with a product display and top-level customer service clearly sets JURA apart from other manufacturers of premium bean-to-cup coffee machines.’ «

Events featuring JURA: not to be missed Horecava, Amsterdam: 9.–12.01.2012 Maison & Objet, Paris: 20.01.–24.01.2012 Spring CGTA Show, Toronto: 29.01.–02.02.2012 BEA, Bern: 27.04.–06.05.2012 Additional dates can be found at: www.jura.com/events

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COFFEEBAR

His best

birthday present ever For some years now, Finnish band Sunrise Avenue has been taking the European music scene by storm. Their albums regularly make it into the Top Ten and on stage the guys are so hot they turn any venue into a Finnishstyle sauna. Jaakko Helenius, JURA Sales Manager with Monilaite-Thomeko Oy, our partners in Finland, is also a bosom buddy of Samu Haber, the Sunrise Avenue vocalist.

To mark the frontman’s 35th birthday, Jaakko presented him with an IMPRESSA J9 One Touch TFT. After its sensational debut, ‘On the Way to Wonderland’, the band has just climbed towards the top of the international charts with its latest album, ‘Out of Style’. Sunrise Avenue, a Finnish band centered on its charismatic vo­ cal­ist, Samu Haber, has made its breakthrough and established a firm place for itself in the European music business. Last spring, their single ‘Hollywood Hills’ never seemed to be off the air and achieved gold and platinum status in several countries. All in all, a fantastic birthday present for Samu, who turned 35 on 2 April. At that particular time he was in the

middle of a promotional tour through Germany, so his friends organized a surprise party for him at the beginning of May. One of the main attractions at what turned out to be quite a party was the handover of an IMPRESSA J9 One Touch TFT. The man behind the surprise was one of Samu Haber’s best buddies, Jaakko Helenius, who is JURA Sales Manager (Retail & Commercial) with Monilaite-Thomeko Oy, our partners in Finland. Shortly afterwards, CoffeeBreak had the chance to catch up with the singer.

Hi Samu, all of us from JURA would like to congratulate you and the band on your amaz­ ing success. But of course, there’s one thing we’re really dying to know: how many cups of coffee have you had today?

We got back yesterday at about 1 am from a promotional tour in Germany, and when that happens you’re just too wound up to go straight to bed. Today, I had to get up pretty early as well, but after a double espresso and a cappuccino, I was wide-awake...

What does coffee mean to you personally?

After a shower, a good espresso is quite simply the best way I know of getting the day off on the right foot. And now that Jaakko’s given me some particularly good beans, I’m enjoying my coffee even more.

How many cups a day do you normally drink?

I drink less coffee now than when I was younger, but it’s better quality. I usually have a couple of cups during the morning, then another after lunch, and I’ll sometimes have another one in the afternoon. But these days, come 6 o’clock, I don’t drink any more coffee.

What’s your favourite kind of coffee?

I’m a huge fan of good espresso, freshly brewed from freshly ground beans. I once lived in Spain for four years and that was my first contact with a real coffee culture. Here in Finland, if you order a coffee in a restaurant, they still tend to serve you the filter variety.

JURA’s partners in Finland JURA’s distributors in Finland are Monilaite-Thomeko Oy. The company has been active since 1923 and specializes in the import of goods and materials for the food and fast food retail trade, as well as restaurants. Apart from JURA (since 2001), Monilaite-Thomeko Oy represents many other global companies in Finland. With its CEO Fred Ramberg, JURA Sales Manager Jaakko Helnius and 65 employees, the company is headquartered in Vantaa, close to Helsinki. www.mtoy.jura.com or www.monilaitethomeko.fi

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Samu Haber: ‘I’ve become addicted to really good coffee.’

COFFEEBAR

So what does Jaakko’s gift mean to you?

It was the best birthday present I’ve ever had.

Since I got it I’ve become addicted to really good coffee. The only problem now is that when I’m on the road and can only get a miserable cup of filter coffee, say, at the gas station, I can hardly drink the stuff anymore.

got a whole bunch of commitments. That’s why it’s so important for me to do absolutely nothing now and again. It’s the best way I know for me to recharge my batteries.

So where’s your IMPRESSA right now? (laughs) Improving the look of my kitchen – and that’s where it’s going to stay. It would be almost a pity to take it on tour, and my mates in the band wouldn’t appreciate coffee that good...

What are your favourite pastimes?

Sport in general, because it’s good for the body and soul. I’m especially fond of team sports like ice hockey, but I also enjoy rollerblading and biking. Another of my great passions is photography. Often, when I’m abroad I’ll hire a car and explore the surroundings through my lens. That way I can forget the stress of the tour and have some time to myself.

Why don’t you write a song about coffee?

Hmm, that’s not a bad idea. Why not a ‘cup of coffee’ thing in a song? Let me think about that.

What does real life quality mean for you?

The fact that today I can do the thing I enjoy most. And I’ve got people around me I love and who love me.

What do you do in your spare time, when you aren’t touring with the band?

I try to keep fit and eat healthily. There isn’t always time for that kind of thing when you’re on the road. Apart from the concerts we’ve

Is there a dream you’d like to fulfil above any­ thing else?

I used to dream of making an album in a professional studio and going on a big tour with the band. These are two dreams that came

true. I’m very satisfied with what I have. I suppose my dream now is that it can go on exactly like this for years and years to come.

If you had to explain your incredible success in just a few words, what would they be?

Have the courage to live your dreams. Have the passion to go after them and work very, very hard. And there’s something else that’s impor­ tant: always be totally honest, both to yourself and to your friends. www.sunriseave.com

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MANAGEMENT

­

Urs Scheidegger on...

Albert Kunz on...

JURA I’ve been with the company since February 1993, first as a customer adviser, then as Head of Sales Promotion and Workshop. Since 1998, my department has gone under the name of Trade Fairs & Events, where I’ve also led the expansion of Gourmet Coffee Catering.

Family My hobby, I call it.

Hobby My family – wife and three children.

Work Rather a lot on my plate at the moment with the launch of GIGA, but we’re all optimistic and tackling the task with the necessary enthusiasm and dedication.

Friends Preferably not too many, but genuine ones.

Coffee My elixir of life.

JURA I’ve been Head of Spare Parts Management since June 1998, and added Preparation and Disposal in 2000. In 2009, I took on the management of coffee roasting.

Family My wife and two children are an important counter­ balance to my everyday work.

Hobby My Honda VF750C Magna, plus skiing in winter.

Work Can’t do without it, but it should be fun.

Friends Nothing like a good chat to clear my mind.

Coffee Again, I can’t do without it, preferably our own Impressa blend.

MANAGEMENT

Design and function

on a big scale After a construction phase lasting just under a year, Hall 3 is scheduled for its formal opening in February 2012. Aptly named the ‘Global Support Center,’ the hall doubles as the hub for shipments of spare parts and maintenance products worldwide. It is also the store for all POS, trade fair and event materials.

As Building Project Manager Erich von Arx aptly points out during our brief chat, nei­ ther the look nor the infrastructure of the old Hall 3 were compatible with JURA’s presentday brand­­ing. The possibility of a new building was mooted as long as three years ago and the decision to go ahead taken in mid-2010.

Hardly had the last visitors to the Global Sales Conference in February 2011 vacated the old premises when enormous bulldozers rumbled in to make short work of the demolition. By now the outlines of the new Hall 3, soon to be dubbed ‘Global Support Center’, are clearly visible. The building is the brainchild of archi­ tects and industrial designers Candio & Büttler, who also designed the ENA product line.

The new Hall 3

Erich von Arx, Project Manager New Build, describes the background and benefits of the new building in Niederbuchsiten: Why did JURA decide to build Hall 3?

The appearance of the old building was no longer compatible with the surrounding struc­ tures. The office units, too, were outdated and

From next year, the Hall will be home to our Logistics (ETL) and Trade Fairs & Events departments. Their managers have been in on the planning from the start. ‘For example, we were able to adjust the width of the gate at the entrance to the dimensions of our mobile coffee stations,’ points out Albert Kunz, Head of Trade Fairs & Events. He is visibly delighted at the prospect of moving into the new office space. ‘After spending the past few years in various forms of temporary accommodation, an end to moving is now in sight.’

building. Urs Scheidegger, Head of Spare Parts Management, has it all worked out: ‘It’s not just a question of having more space. The central positioning of the lift and workstations will streamline and improve our picking routes and other working processes. Our storage of spares, accessories and merchandising material will be under one roof with goods inwards and quality control. We will be the central warehouse for all spare parts, worldwide, and that means handling around 7000 different items.’ With space for nearly 1800 pallets, Urs and his team have ample room at their disposal. The new hall will also be two metres higher than the old, and fitted with high-bay racking. This, in turn, makes it necessary to operate bigger fork­ lift trucks. The covered goods handling unit also offers clear advantages. ‘In the past, our warehouse has always served as a kind of thor­ oughfare. There’s no need for that now, and that marks a major step forward, especially in terms of safety,’adds Urs Scheidegger. He also expects a significant improvement in com­ munications due to the fact that the goods inwards, quality control and warehouse man­ age­ment offices have all been amalgamated.

Al­bert Kunz echoes his enthusiasm. ‘We’ll no longer be scattered all over the place and can work more closely, side by side. The new offices are flooded with light and have a state-of-theart infrastructure, so things are bound to be more efficient. We jokingly call our new offices the ‘fishbowl’, as they will be enclosed with glass panels. But we are sure clients will also love the bright and modern premises.’ «

Quicker picking Staff at the spare parts store can also start look­ ing forward to the end of working in an out-

no longer fit for their purpose. Besides, the building’s insulation was deficient, causing massive heat loss.

Which departments will be housed in the new hall?

Our new spare parts warehouse will be mov­ ing in together with our Trade Fairs & Events department. There will also be ample space for exhibition furniture. Altogether, 35 JURA employees will soon be working here.

What makes the new building special?

Together, our new warehouse and the new office section measure 100 metres long by 40

metres wide, and are 9.5 metres high. Hall 3 is a high-bay warehouse and offers 50 percent more storage volume for spare parts. Our heating bills will represent less of an investment in future, too. Last, but not least, the new building looks terrific.

Which features of the new Hall 3 are your personal favourites?

The energy-saving design and the architecture.

I’m also delighted that the new hall offers scope for further improvement of our working processes.

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When the smallest

really is the greatest JURA’s new ENA Micro 9 One Touch is the smallest onetouch, bean-to-cup cappuccino machine in the world, and eleven percent shorter than the existing, ultra-compact ENA line. In our story, we take a look behind the scenes during its development.

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With the launch of the ENA line in October 2007, JURA revolutionized the concept of the compact bean-to-cup coffee machine designed to fit into minimum space without sacrificing quality. But as JURA Product Manager Martin Wullschleger explains, ‘We always wanted to be that little bit ahead of the competition, so we never rested on our laurels. Even when the ENA first hit the markets, we were already working flat out to make the machine even smaller and more compact. Management final­ ly gave us the go-ahead to develop the new ENA Micro 9 One Touch around three years ago.’ After that, the project’s future was in the capable hands of the company’s engineers,

PRODUCT LAUNCHES

ENA Micro 9 One Touch features World’s smallest one-touch, bean-to-cup cappuccino machine Ultra-simple operation via direct selection keys Specialities ranging from latte to espresso and hot water Easily height-adjustable combined spout (55-138 mm) with fine frothing technology

who liaised closely with JURA’s longstanding production partners to design and manufacture the ‘guts’ of the machine. Daniel Hugentobler, Technical Project Manager, explains the significance of the new ENA Micro 9 One Touch: ‘For us, the development of the new, smaller micro brewing unit was a crucial breakthrough.

It was designed specifically to make a single cup and guarantees an absolutely first-class espresso.’

Countless tests But before the new micro brewing unit – a technical masterpiece in itself – could be integrated into the latest version of the ENA line, now a full eleven percent lower than its pre­ decessors, it had to pass countless elaborate tests. As Hugentobler explains: ‘The brewing unit is at the heart of the machines and enormously important. It passed all the tests in our labs and with our production partners Eugster/ Frismag with flying colours.’ Incidentally, the ENA Micro 9 is the first machine to be pro­ duced by Eugster/Frismag in Portugal. Martin Wullschleger ex­plains the reasons for this decision: ‘Over the past twenty years or so, JURA has been intensely involved in building up its international markets. Now we’re taking a fur­ ther step towards becoming a global player and producing in the currency zone of our main markets, where our international value added is generated. But it wasn’t a snap decision tak­ en because the Swiss franc is so enormously overvalued at the moment. We had already de­ cided where we were going to produce when development got under way around three years ago.’ The long lead-time and the enormous experience of JURA’s production partners are a guarantee for Swiss-style quality.

Not least, because quality control will remain, as it always has been, at JURA headquarters in Niederbuchsiten.

From prototype to series production Nevertheless, it did take a long time before the first series-produced ENA Micro 9 One Touch finally came off the production line. As Daniel Hugentobler explains: ‘During this period the machine technology was put through its paces in the laboratory, with fatigue testing that lasted twelve weeks and involved up to 20 000 coffees. But apart from that, it went through a series of incredibly demanding field tests.’ As with all new developments, a test series of 30 to 50 machines was produced for this purpose. Tests designed to check factors such as noise emission, ventilation, temperature fluctuations, coffee grain size or the precise consistency of the milk froth also produced comprehensive results. Hugentobler continues: ‘The results from this series of tests go into the production of a pilot run consisting of about 100 machines, which are then distributed for further testing on a wider scale.’ Six weeks later comes the mass production series, which is launched initially in the German-speaking part of Europe. As Wullschleger adds: ‘Decisionmakers from our major markets are regularly involved in every phase of the development process.’

specifically to prepare a single coffee, it is the smallest bean-to-cup machine that is able to produce a cappuccino or latte at the touch of a button with requiring the cup to be moved. The minimalist design gives it a commanding pres­ ence, and operation is so simple that it can be reduced to two basic notions: press the but­ton – enjoy. State-of-the-art froth­­ing technology produces milk-foam-topped coffee spe­cialities that are guaranteed to please. Sep­a­rate pipes for coffee and milk in the infinitely height-adjustable combined spout (55–138 mm) ensure perfect hygiene. The new ENA Micro meets the tough demands of the Class A energy effi­cien­ cy rating defined by the Home and Industrial Electrical Appliances Association of Switzer­land.

Once turned off, its zero-energy switch discon­ nects it completely from the mains. «

Fantastic result As the case of the new ENA Micro 9 clearly illus­trates, the enormous expense involved in innovation and production is worth every penny. It gives customers all the features they expect, even when space is restricted. With its newly developed micro brewing unit, de­signed

13

PRODUCT LAUNCHES

When experience

peaks in innovation GIGA: the latest generation of machines pushes the bean-to-cup segment to an unprecedented level with revolutionary, leading-edge technology that adds whole new dimensions to the concept of pleasure and enjoyment – and, in some cases, doubly so. Read on to dis­ cover more.

Features GIGA 5 Two professional ceramic disc grin­ders guarantee precise and consistently even grinding Variable, combined dispenser with two coffee and two milk spouts for a perfect, three-layered result delivered with no interruptions S imultaneous preparation of coffee and milk for the perfect latte With its unique design, first-class materials and outstanding quality workmanship, the machine sets a standard of its own

14

At the Global Sales Conference it was still under wraps and kept under close surveillance in a separate room. But at the IFA Berlin in September it was revealed to an admiring pub­ lic and has since been delivered to selected points of sale worldwide. We’re talking about the new GIGA 5, the most powerful bean-tocup speciality coffee machine ever to leave the House of JURA: an example of unmatched per­ fection, precision and professionalism. Philipp Zwahlen, Product Manager, is proud of this latest generation: ‘Absolutely first-class materials, workmanship and finishing combined with innovative visual user guidance make the GIGA 5 the best machine you can buy in the super premium segment.’ Reto Rippstein, Tech­ nical Project Manager, was responsible for the development of the new line of machines: ‘We were looking to take coffee quality another big step forward. Apart from the many other new features, this was also the first time we’d integrated two professional-standard ceramic grinders in a bean-to-cup machine.’ Thanks to the combined power of the two grinders in tandem with twin thermoblock heating systems, two high-performance pumps and two fluid systems, this fabulous bean-to-cup ma-

chine can make the entire range of coffee and milk specialities to top-quality barista standard, two at a time. ‘Never before have we packed quite so much technology with so many components into such a compact housing,’ contin­ ues Rippstein.

Harder than steel Philipp Zwahlen is in no doubt about the GIGA line’s sales potential: ‘We know there’s a market for it out there just from our success with the IMPRESSA Z line. But now we’re taking another step towards super premium appli­ ances with professional-standard technology for private households.’ The ceramic grinders previously mentioned, together with the three key technologies – perfection, precision and professionalism, play an important role here.

As Reto Rippstein explains, ‘The grinding discs, for instance, are harder than steel, vir­ tually abrasion-free, and designed to go on grinding coffee almost silently and with the same pre­ci­sion for years.’ Although all new JURA ma­chines go through a series of standard test runs, the company went a step fur­ ther with its ceramic grinders. Rippstein: ‘Before they were passed for the GIGA line, they

were put through their paces in a separate, incredibly tough testing cycle.’

Perfect result Now, discerning customers are set to benefit from the technicians’ untiring efforts. ‘The cof­ fee it produces is top-barista quality.’ Apart from this, the cleverly thought-out operating system takes users straight to the coffee of their choice. As Philipp Zwahlen explains: ‘As soon as you start turning the bearing-mount­ ed Rotary Switch, the TFT display shows you one speciality coffee after another. Simply press the switch and the GIGA 5 starts pre­ paring the drink you’ve selected.’ This tech­ nological masterpiece has an uncomplicated, eye-catching design that visibly reflects its inner qualities. This gives it an aura of desir­ ability: precisely the right way to attract all those customers who simply want the very best. Zwahlen continues: ‘With its dynamic design and countless sophisticated technical features, the GIGA will probably appeal mostly to men.’ But despite all these features and the dual components and systems, the GIGA 5’s energy consumption still achieves a Class A rating.

Personal service As experience at IFA Berlin quickly showed, the success of the GIGA’s market launch will require sales staff to explain the machine to customers personally. But the price category justifies the extra time and effort. As Zwahlen explains: ‘Re­tail­ers will not only have to be thoroughly clued up about the machine but also have enough space in their stores to display it to its best ad­van­tage. They’ll also have to be prepared to de­liver absolutely premiumstandard services.’ Distribu­tion and retail chan­ nels will be very carefully selected. Feedback from distribution partners and enthusiastic cus­ tomers strength­en Zwah­len’s conviction that the GIGA line can generate – and satisfy – a genuine need. Whether devel­opments in the luxury machine segment can be maintained and what kinds of innovation this will require is something Zwah­len does not wish to elaborate on, except to say this: ‘In the future, we’ll certainly be expand­ing our range of speciality coffees.’ Rippstein agrees, and continues: ‘In future, TFT displays will be standard, and developments in touchscreen technology will en­ able us to make even greater progress on the user-friendliness front.’ «

www.jura-giga.com

15

PRODUCT LAUNCHES

A wealth of choice for self-service areas

GIGA X7 Professional The easy operation and a wide range of spe­ cialities from ristretto to latte, all at the touch of a button, have made the high-performance GIGA X7 Professional the coffee solution of choice for business owners who wish to spoil their customers, guests and employees with coffee at its very best. The machine performs

16

brilliantly even when time is at a premium because it is able to prepare two specialities – even milk-based ones – at the same time. The first professional version of the new GIGA is in its element in self-service zones, large offices, bakeries and filling stations. It was designed for a maximum daily output of around 150 cups. «

COFFEE RECIPE

Cream of celeriac soup with espresso foam A light, spicy soup that makes the perfect pick-me-up

Ingredients (serves 4)

Preparation

1 double espresso reduced to 45 ml

Gently sweat diced celeriac and onion in 2 tbs olive oil until colourless.

300 g celeriac, peeled and diced

Add bay leaf, rosemary, chicken broth and cream, bring to the boil and allow to infuse for 20 minutes at low heat.

100 g onions, diced 6 tbs olive oil 1 bay leaf 1 sprig of rosemary

In the meantime, fry the bread cubes evenly in a frying pan with 2 tbs olive oil.

3 dashes Tabasco

Strain the soup through a sieve, season with salt, pepper and Tabasco, and blend with a hand mixer and 2 tbs olive oil.

400 ml chicken broth (alternatively, vegetable broth)

Whisk freshly prepared espresso in high-sided container until foamy.

300 ml cream 12 cubes white bread (from white loaf, ciabatta or baguette) Salt

Serving suggestion

Freshly ground black pepper

Divide soup between four cups and top with espresso foam.

2 tbs black olive tapenade

Spread one side of croutons with olive tapenade, sprinkle with fleur de sel, stick onto skewers and serve with the soup.

Fleur de sel

17

MARKETS

The home of

good taste When it comes to making delicious coffee, Italy has always set the benchmark. And so it is perfectly fitting that, as of last June, JURA’s wide range of bean-to-cup coffee machines has been marketed in the home of good taste by JURA’s new, exclusive distributor, AF Italia srl.

‘People say the espresso machine – probably the most famous coffee-related invention ever – comes from Italy,’ says Alessandro Faccioli, Managing Director of AF Italia srl, with a smile.

‘But now the time has come for us to set new standards in our country in the bean-to-cup sector.’ Very early on, Faccioli had made up his mind that he wanted to start his own business marketing JURA products in the country of his birth. And he has been faithful to JURA since 2007 – the very year in which premium beanto-cup machines were successfully launched in Italy. Since June, he has been the man at the helm of AF Italia srl, JURA’s exclusive distributor in Italy. In Concorezzo, just 15 kilometres from Milan and easily accessible thanks to its location near major transport routes, the com­ pany’s team of eleven people has been work­ ing hard since early summer to spread the word about the new taste in good coffee in ‘bella Italia’. ‘For us Italians, coffee is almost always synonymous with espresso. We only drink cap­

puccino in the mornings. And it’s very rare to hear anyone here ordering a latte in a café,’ says Faccioli explaining the ‘drinking habits’ of his compatriots. ‘Oh, and by the way,’ he adds, ‘Europe’s first-ever coffee house opened in the 17th century in Italy, not in Austria.’ For that was the time when the first merchant ships were landing in the port of Venice, laden to the gills with coffee beans from exotic lands overseas.

‘Since then, the Italians have created many dif­ ferent types of coffee that are now enjoyed the world over. Cappuccino, in particular, is found in many styles and adapted to cater for differ­ent tastes all over the globe, while an espresso after a meal is now without doubt an established part of restaurant culture in the whole of Europe.’

The ‘dolce vita’ in a cup The Italians' close relationship with their ‘caffè’ can be seen everyday in the bars, where they celebrate the ‘dolce vita’ with one or, in most cases, several cups of coffee. ‘But the kind of

Alessandro Faccioli The Managing Director of JURA’s new Italian distributor AF Italia srl loves sophisticated, elegantly designed products. To prepare his favourite drink, a ristretto, he prefers to use an IMPRESSA J9 One Touch TFT. The fact that AF Italia srl was founded in June 2011 in Concorezzo is extremely convenient not just for his customers but also for him personally, mainly because of the town’s easy transport access. This means the place where he works is not far from his family and his home in nearby Milan. The father of three children, Alessandro enjoys skiing or playing golf in his spare time.

18

coffee culture that’s established itself here in Italy is very different from that found in, say, a Viennese coffee house,’ explains Alessandro Faccioli. ‘Here, people don't sit around in cafés for hours on end, eating pastries or cakes while drinking their coffee. We Italians prefer to drink our espresso quickly, often without even sitting down. Instead of long, chatty coffee mornings, we’d rather grab a quick, tasty, caffeine-packed pick-me-up several times a day.’ It therefore comes as no surprise that a small shot of black espresso continues to be the country’s favour­ ite way of drinking coffee.

Moving the coffee culture forwards Alessandro Faccioli is naturally delighted that his homeland is traditionally thought of as a country with excellent coffee and a consuming passion for this distinctive drink. Personally, he prefers to drink his favourite beverage in the form of a ristretto, without milk or sugar. ‘Of course, I get the most pleasure from a ristretto

made by my own IMPRESSA J9 One Touch TFT,’ he explains. He doesn’t need long to think why he opted for JURA products: ‘It’s the brand philosophy and the design that make JURA special for me. Apart from that, I particularly like the sophisticated functions, all designed to harmonize perfectly with one another.’

Need­less to say, the premises of JURA’s recently founded distributor in Concorezzo are every bit as practical as they are aesthetic. The offices alone occupy an attractive, spacious area of 130 sq. m. ‘If the sales figures continue to grow at the same rate as at present, we’ll have no choice but to expand,’ says Faccioli as he considers the company's future. According to the firm’s Managing Director, the market share in Italy currently held by bean-to-cup coffee machines is eight percent and the aver­ age price of a machine is 400 euros. ‘If we are to make a success out of representing JURA in Italy, we’ll simply have to push the coffee culture,’ stresses the Milan-born entrepreneur. ‘At home, most Italians only drink coffee from their “caffettiera”, a basic percolator used to make espresso that is simply boiled on top of the stove. Most of them have only tasted coffee specialities from professional bean-to-cup ma­­

chines in bars or cafés. Despite all the chal­ lenges facing players on the Italian market, JURA is already one of the top three in the pre­ mium segment. In the past two years, we’ve almost doubled our growth. Last year, JURA sold just under 2000 bean-to-cup machines.’

Another key to JURA’s success is the shop-inshop concept, and the first one in Italy in due to open in the near future at ‘La Rinascente’ on Milan’s Piazza Duomo.

Temperament and passion The most popular products with Italian customers are the ENA and IMPRESSA J9 lines. ‘More and more Italians are beginning to appreciate

the fact that all the JURA bean-to-cup machines give them the freedom to choose their favour­ ite type of coffee bean themselves and make a fresh cup whenever they want,’ suggests Alessandro Faccioli when asked to explain JURA’s outstanding success in his country. ‘Beyond that, though, coffee is simply a part of our lifestyle. The “dolce vita” without coffee? For us Italians that’s unthinkable!" For Faccioli, coffee, and in particular the JURA brand, is synonymous with temperament and passion. ‘When you market JURA machines, you are giving your customers not just products but also emotions.

That is why for me, there is nothing better than working in the coffee industry.’ «

‘For me, there is nothing better than working in the coffee industry. When you market JURA machines, you are giving your customers not just products but also emotions.’

Alessandro Faccioli, Managing Director of AF Italia srl

19

MARKETS

Good planning is half the battle When it comes to coffee and service standards, JURA’s professionalism is demonstrated by Hospitality Centers world­ wide. But how much work goes into planning, logistics and construction work before a Hospitality Center at a location abroad can be opened? To find out, we asked Peter von Rohr, Project Manager and Head of Technical Support at JURA, whose job is to ensure that Hospitality Centers all over globe open without a hitch.

‘Our international distributors have grown strongly with JURA. As a result, we’ve had to step up our efforts to bring our service and sales together with our product displays into line with expansion. The new JURA Hospitality Centers are a central element in the improvement of our infrastructure,’ explains Peter von Rohr. Although he tends to stay out of the spot­light during the organization and planning pro­cess, Peter von Rohr is unquestionably the man who makes JURA Hospitality Centers happen. As is the case at the new premises in Toronto: von Rohr spent months carefully plan­ ning and constructing the interior of the build­ ing, which has almost 620 sq. m. of floor space.

‘I went to Toronto for the first time back in De­ cember 2010 to check out the building and get a clear idea of the situation and requirements.

It also gave me a chance to exchange ideas with our Canadian partners, Joe and Lorenzo di Donato,’ explains the Project Man­ager. A Hospitality Center’s furnishings and fittings – always custom-made to meet the precise needs of the location in question – are all designed by Peter von Rohr and first appear on a plan of the layout. ‘This then serves as a basis for discussion for everyone involved in the project,’

20

says von Rohr. ‘But it can take several months for us to get the layout togeth­er. After that, we need another five to six months to produce the necessary furnishings and fittings. Finally, he organizes the logistics. Transporting the entire package can also take another four to six weeks, depending on the destination. For locations out­side Europe, we generally deliver the material in shipping containers.’

A man of many parts In Niederbuchsiten, Peter von Rohr works closely with the company’s own mechanical workshops and JURA’s staff electricians. ‘We also have an external carpenter who helps us make the furniture,’ he explains. ‘Incidentally, our craftsmen can’t spend all their time work­ ing for the Hospitality Centers. They have to handle lots of other projects for JURA. These include the construction of prototypes for a wide range of new bean-to-cup coffee machine components, the development of service aids, and all the necessary maintenance and repair jobs on our own buildings and fittings.’

In summer, Peter von Rohr travelled to Toronto with three apprentice automation technicians

Planning is the name of the game: every single detail is carefully checked before installation.

from Niederbuchsiten. Working with a local electrician and plumber, they spent three weeks ensuring that everything was shipshape for the JURA Hospitality Center’s grand opening on 4 August. Creativity, precision, flexibility and lots of imagination are called for from the moment preparations get under way in Switzerland. The most critical part is the planning.

Because when a Hospitality Center is thou­ sands of kilometres away from JURA headquarters, just ‘popping down to the building site’ is hardly an option. But the unusual chal-

The mechanical workshop in Niederbuch­ siten perfects the prototypes, ...

lenges are what Peter von Rohr loves so much about his job: ‘I’m often confronted with unex­ pected surprises when I arrive at a destination a few weeks before opening. Luckily, my team and I have always mastered the situations fac­ ing us and, ultimately, managed to have every Hospitality Center ready on time.’

Around the world Their intensive on-site work at locations around the globe means that Peter von Rohr and his continued on page 22

... before the final product is made at the Nützi carpentry center in Wolfwil.

The carpenters ensure that everything fits perfectly.

JURA Hospitality Centers All the Hospitality Centers have certain features in common. The first thing customers see is a welcome desk, or reception area. Beyond this is the sales department, where cus­ tomers can get help and advice. Behind a glass façade – like the one in the Glass Service Center at JURA headquarters in Niederbuchsiten – is the workshop, where customers can watch machines being serviced and repaired. Each Hospitality Center, including logistics, is housed in premises of at least 700 to 800 sq. m in area. JURA already has Centers in Sweden and Canada, and the next one opens in Australia in spring 2012. Hospitality Cen­ ters are also planned for Estonia, France and Singapore, with others to come.

21

MARKETS

The official inauguration of another JURA Hospitality Center: this time in Toronto on 4 August.

Swiss colleagues spend several pe­ri­ods abroad each year, often for weeks at a time. On the day when a project actually opens – as on this occasion in Toronto – there will usually be a pile of other urgent jobs awaiting the Head of Technical Support in Niederbuchsiten. ‘On 30 August, we were already loading two contain­ ers for the next Hospitality Center in Ca­na­da and preparing to despatch them to Montreal.

That was followed by four weeks of shipping and two weeks of installation. Towards the end of summer, work on the Australian Hospitality Center had to be completed so that it would be ready for installation in Melbourne at the end of November. The official opening is sched­ ­uled for January 2012. You can read more about that in the next issue of CoffeeBreak.’ For the globetrotting Project Manager, it will involve

about four more weeks on the road – or, liter­ ally, at the Center of things – until he returns to Switzerland in time for Christmas. «

Peter von Rohr, Project Manger, JURA Hospitality Centers Peter von Rohr is also Head of Technical Support at JURA in Niederbuchsiten. ‘My duties include training sessions and support with new equipment, and assistance with any technical problems. Apart from that, I’ve been planning and fitting out JURA Hospitality Centers for more than eight years now. My job takes me all over the world. This year, for example, I’ve been to Stockholm, Tel Aviv, Tallinn , Toronto, Montreal and Melbourne, to name just a few cities.’

What made JURA decide to produce all its Hospitality Centers in Niederbuchsiten?

We know what’s needed to offer the fastest, best-possible service. Here in Niederbuchsiten, we have the largest and most important Hospitality Center of them all in the Glass Service Center, and that’s why we have the most experience. All the fittings are developed and contin­ uously improved. Because as much as Hospitality Centers may look similar in the eyes of our customers, each of them is in its own specific location and must meet local needs.

22

MARKETS

Meet & Greet

with ‘King Roger’ in Montreal At an exclusive Meet & Greet held in Montreal on 6 August 2011, Roger Federer was enthusiastically received by guests from Canada and overseas. They included customers of JURA’s Canadian partners, FAEMA and EDIKA, togeth­er with VIPs, JURA staff, journalists and bloggers.

Emanuel Probst and Christopher Char­naud, JURA Area Manager, extended a warm welcome to guests and got the event off to a flying start.

This was followed by a bilingual panel discussion involv­ing Edward Charnaud, Christopher Charnaud and outstanding sports personality Roger Federer, who was his usual open, friendly and affable self. The ensuing barista compe­ti­ tion gave media representatives a chance to put the latest JURA bean-to-cup machines through

their paces and sample the delicious coffee spe­cialities they had conjured up. Tennis cham­ ­pion Federer was clearly touched by the typical­ ly Canadian gift with which he was presented: a ‘native art’ sculpture. After the offi­cial part of the programme, Roger joined guests in the VIP Plateau Lounge, where they were delighted not only by his pleasant, easy-going manner but al­ so the once-in-a-lifetime photo opportunity. «

Lou, daughter of EDIKA General Manager Patrick Mamelonet, presents Roger Federer with a typically Canadian gift: a ‘native art’ sculpture.

Roger and Charles-Antoine Fournier, who organized the Meet & Greet in Montreal with Lisa Calhoun.

23

EVENTS

Rapturous reception Trade events in Switzerland and Austria

The pro-standard technology inside the GIGA 5 super-premium bean-to-cup coffee machine is phenomenal.

This autumn, JURA launches two completely new bean-tocup coffee machines: the GIGA 5 and ENA Micro 9 One Touch.

The two innovative machines were presented to the trade at an exclusive preview.

GIGA 5, the industry’s first bean-to-cup coffee machine with professional-standard technol­o­ gy, underscores JURA’s role as a driver of in­no­ vation, while the ENA Micro 9 One Touch – the smallest one-touch cappuccino bean-to-cup coffee machine in the world – is a clear indi­ cation of the company’s advance from inter­ natio­n­al to global player. And in order to give these two major milestones a trade presentation worthy of the name, JURA invited main distributors in Switzerland to a stylish preview in Niederbuchsiten, and those in Austria to a presentation in Salzburg.

In a lively question-and-answer session, wellknown Swiss TV personality Kurt Aeschbacher (Meinrad Kofmel ran the Austrian event) first talked to Emanuel Probst. The General Man­ag­

24

er described how the demand from consum­ers who wish to make perfect speciality coffees at home is growing worldwide, and with it their in­terest in high-quality premium products.

Proj­­ect Manager Reto Rippstein wound things up by letting guests in on stories behind the ma­ chines’ development. The audience was clearly impressed by the machines, which engineers worked on for a good three years. After the festive unveiling of the GIGA, Adrian Kühne, Director of JURA Switzerland, explained the mar­ keting strategy to guests in Niederbuch­siten, with Michael Lipburger taking the same role in Salzburg. Lipburger is the new Head of International Business at headquarters and used the occasion for an official hand-over of the keys to his successor at JURA Austria, An­dreas Hechenblaikner. Distributors subsequently had

Voice artist Martin O. and Lea Berger present the new ENA Micro 9 One Touch.

a chance to familiarize themselves with the GIGA 5 at three different stations where the technology, wide range of coffee and easy operation were demonstrated along with the best way to present the machine at the point of sale.

An enjoyable dinner was followed by a surprise of a very special kind. Voice artist Martin O. de­ lighted his audience with a fascinating demon­ stration of the skill he calls his ‘dance of the voice’. The highpoint of the performance was his presentation of the new ENA Micro 9 One Touch in a fantasy language that impressively dramatized its simplicity and compactness.

Lea Berger from the E-Business division assist­ ed him. «

JURA on Tour Current product launches, the JURA brand and our passion for coffee and the related expertise were the highlights of JURA on Tour 2011. The team made stops in eleven European cities: partners and dealers were delighted by the JURA experience.

‘After the JURA CEE tour three years ago, which was our first roadshow and took us through different countries in central Europe, we started thinking how we could actively support our partners’ sales activities in markets with high growth potential using materials and services supplied by headquarters. National sales companies often simply lack the manpower and are not familiar enough with our corporate cul­ ture or high-class presentation style to stage an event on behalf of the JURA brand.’ As Head of Marketing Services Michael Wegmüller, explains, this was the rationale behind this year’s series of JURA on Tour events.

Professional advice The primary purpose of the events, which were hosted between May and November in eleven European cities, including Copenhagen, Stock­ holm, Prague, Budapest, Warsaw and Oslo, was to present the new products being launched in each of the countries on the tour. They also gave Wegmüller and his team a chance to pro­ vide a personal, hands-on introduction to the brand and to pass on their coffee know-how.

‘In addition to the professional advice we pro-

vided, we wanted to impress our guests with the setting furnished by the venues, which was very much in the JURA style,’ adds Wegmüller.

The aim of the entire event was to show partners as well as dealers that their concerns are taken seriously and that they can depend on highly professional support from JURA. Apart from discovering the exciting technical features found in our new coffee machines, guests were also treated to a range of fabulous cof­fee specialities prepared by our two baristas, Ruedi Hilscher and Claudette Rüegsegger, who were flown in from Switzerland especially for the events. As Wegmüller elaborates: ‘The prep­a­ ration of the various coffee specialities brought an emotional element into the presentation.

We showed our guests exactly which types of coffee can be made with JURA coffee machines and how: it was a perfect opportunity for us to pass on our know-how to our partners in their own countries.’ And it was clearly a resounding success. ‘The extremely positive responses from an average of 40 attendees per event exceeded all our expectations,’ explains Wegmüller, but concedes laughingly: ‘Given the innovative fea­ ­tures on the GIGA 5 and the new ENA Micro 9

JURA on Tour 2011 Copenhagen, 24 May Stockholm, 26 May Prague, 6 September Brno, 7 September Bratislava, 8 September Budapest, 13 September Warsaw, 22 September Antwerp, 29 September Angers, 10 October Oslo, 15 November Lazise, 24 November

– which is the world’s smallest one-touch cappuccino machine – it really wasn’t all that diffi­ cult to knock our audiences out.’

Precise planning The selection of cities for the tour was made with the help of the Department for Interna­ tio­n­al Business Development. In order to ensure there were no delays or setbacks, we had to stick to a very tight schedule. As Wegmüller ex­plains: ‘While the team, consisting of people from Product Marketing, International Business Development and Trade Fairs & Events, as well as the JURA Coffee Academy, flew in to the var­­ious events, the equipment and materials were transported all over Europe by truck.’ The load itself consisted of 16 palettes packed with equipment and materials. But in the end, every­ thing went without a hitch and, as Wegmüller confirms, the planning for JURA’s 2012 tour is already well under way. «

25

AMBASSADOR

Hollywood comes to Switzerland

30 seconds of big-time cinema For the first time in many years, JURA has made a TV commercial. Playing the main roles in the spot are the great Roger Federer and the compact ENA Micro 9 One Touch on what could be the most unusual tennis court of all time.

JURA’s first TV spot in years was shot in Schlieren near Zurich on 16 and 17 October. The target group for the ENA Micro 9 One Touch is huge and includes consumers looking to buy their first bean-to-cup machine, change from one machine to another, or upgrade, so the use of TV seemed like a sensible idea. Upbeat as always, brand ambassador Roger Federer turned up for the second day’s shooting and put on a sterling performance for the camera. The story, created by Publicis advertising agency in Zurich and directed by Andreas Hoffmann, has Roger displaying his expertise and precision on what is possibly the most unusual tennis court of all time.

‘I really like the idea,’ was the tennis champion's comment on the storyboard. ‘It’s relevant, entertaining, has a certain charm and is slightly tongue in cheek. And it makes you want to drink coffee specialities.’

The film premieres on the Internet at www.rogerfederer.com and airs on television for the first time spring 2012. «

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27

Brief interview with Michael Zwiener When your children ask what you do at JURA, how do you describe your job?

I help people over the telephone when their JURA bean-to-cup coffee machines aren’t do­ ing exactly what they want them to. I also advise people who would like to buy a machine and need help with their decision. As team assistant, I also support my manager and colleagues in all possible matters.

Why do you like working as a team assistant and customer adviser at the JURA Customer Communications Center?

Because it’s never boring. My activity as a

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team assistant is not the only varied part.

Every telephone conversation with customers is exciting and unique. It’s fantastic how delighted customers are when they find out that instead of having to send their machine in for servicing, they can get direct assistance on the phone and start enjoying the coffee from their JURA again immediately.

What is your personal recipe against stress?

I’m fortunate because I project a certain inner calmness and have a positive, relaxed attitude. On the few occasions when the job has been just a bit too stressful, I switch off with

the right music on my way home.

How do you like your coffee?

My favourite is white with no sugar, and I drink two to six cups a day. I’ll sometimes have an espresso after a meal.

Which JURA machine do you particularly like?

The IMPRESSA F5 chrome: first, because it’s a real eye-catcher with its chrome-plated side panels and that wonderful clock in the mid­ dle; and, secondly, because I have one in my kitchen.

A DAY IN THE LIFE OF MICHAEL ZWIENER

Keeping a cool head in the

‘Service oasis’

Michael Zwiener started work at JURA’s newly created Customer Communications Center in Nuremberg in 2005. He was the Center’s first and initially its only male customer adviser. Since then he has worked untiringly, drawing on all the skill and friendliness at his disposal, to create a genuine JURA ‘service oasis’. Michael shows us what premium advice means to him in the course of a typical day.

8 am – Customer Communications Center Today I get to the office at 8 am Commuting by car from my home in Fürth to nearby Nuremberg takes me around 15 minutes. Our Cus­tomer Communications Center is staffed from 8 am to 8 pm. Monday to Friday and from 10 am to 6 pm on Saturdays, Sundays and public holidays. Staff are deployed in sev­ eral shifts over these hours. So my working day begins between 8 am and 12 noon and finishes between 4 and 8 pm. The phone starts ring­ ing the moment I log in to our internal telephone system.

8.10 am The second customer rings in. In the course of today I will speak to a total of 63 people. Some­ times I handle more than 100 contacts. Call fre­ quency starts to rise from August and peaks in December and January. Mondays and days af-

Life at the Customer Communications Center is a continuous dialogue – either on the phone with JURA customers or with my colleagues.

ter public holidays are always the most hectic, as some customers don’t realize that we also operate on Sundays and public holidays.

10.15 am I’m on the phone to a youngish customer whose brother has given her an IMPRESSA J5.

The customer is reluctant to unpack the J5 by herself. So I talk to her quietly and get her to relax. Finally, she feels confident enough to take a closer look at the machine and to go ahead with the set-up and programming the individual products, with me taking her through it on the line. Three-quarters of an hour later, she is sipping her first coffee from the new beanto-cup machine, and it’s smiles all round as we say goodbye.

11 am Due to shift working, holidays and time off, the full complement of 20 front-office staff are never at work together at the same time. This means we don’t have permanent workplaces of our own. It may well happen that I sit at a different desk every day for a whole week. How­ ever, this morning ends not at a desk, but in a team discussion. Our manager, Anja FischerBeeler, is meeting the back-office staff and me to discuss our latest ‘to do’ list. Our team discuss the redesigned service center locator. As a team assistant, I am the direct point of contact for our customer advisers, especially for technical questions and procedural matters.

So I am the interface between the customer advisers and the management of the Custom­ er Communications Center.

12.50 pm After I’ve managed to grab a bite to eat on our sun terrace, my phone never stops ringing. One customer calls frantically to report that her hus­ band is just about to spray her JURA automatic with a steam cleaner in the back garden, be­ cause he’s seen the message ‘Clean’ on the dis­ play. At the very last minute, we manage to save the machine from this ‘shock treatment.’

2.25 pm A customer asks me whether he can put the drip tray of his chrome IMPRESSA Z5 in the dishwasher. I advise him to wash it by hand be­ cause there is a chance the dishwasher could damage the chrome finish on the grounds con­ tainer panel. The customer thanks me warmly for the tip. I’m pleased to say that ‘service cases’ at JURA have dropped from 39 to 33 percent since the opening of the Customer Communications Center in 2005. One of the reasons for this is almost certainly the steady improvement in machine quality. But I believe the allround advice service we offer also makes a decisive contribution to our customers’ longterm satisfaction with their JURA bean-to-cup coffee machines. It’s important for JURA to offer ‘premium’ all along the line: not just in the form of its products, but also in the aftersales service.

4.45 pm Last phone call of the day. Important qualities for every employee in the Customer Communications Center are a healthy mix of willingness to help, inner calm, sharp powers of observation, psychology and, of course, technical understanding. Working in the Customer Com­ munications Center, it is also essential not to take things personally and to serve each customer patiently at all times: service with a smile.

When customers are disappointed or annoyed that their machine is not working for some reason or other, it’s sometimes better to deal first with the customer and then with the machine. It’s also important to put yourself in the customer’s position and to follow carefully and exactly what he or she is actually doing at the other end of the line. The aim is that the customer should always receive precisely the mes­ sage I wish to convey. «

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HISTORY

The JURAworld of Coffee now boasts a new attraction

Eight decades of industrial history

To mark its 80th birthday, JURA adds another exciting attraction to its interactive exhibition, the JURAworld of Coffee. Visitors now get a true feel for the company’s history and contribution to eight decades of industrial innovation in the canton of Solothurn.

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JURA products have been the faithful compan­ ions of successive generations over the last 80 years. Past hits include: the first electric iron for flattening the stitches on shoes, produced for Bally; the wireless receivers treasured dur­ ing the war years; and continental Europe’s first-ever steam iron. Coffee machines, includ­ ing the first IMPRESSA, came later, ushering in today’s extensive range of premier-quality, fully automat­ic bean-to-cup models. The anniver­sa­ ry is a good excuse for a retrospective, setting landmark products and historical milestones like these in an attractive context and opening the doors to the public at large. The must-see exhibition adds a new attraction to the JURAworld of Coffee from early November 2011 until further notice. «

HISTORY

Manager at JURA. In 1984 I took over the position of Technical Operations Manager. Then in 1987, after the merger of operations planning with our administrative and technical operations management, I became Head of Logistics.

‘Taking life as it comes’

From apprentice mechanical draughtsman to Logistics Manager: Erich von Arx can look back on a rich and varied working life. His career has taken him from Niederbuchsiten via Oerlikon to Bangladesh and back. As he nears retirement, we spoke to him about the exciting developments he has witnessed at JURA and in southern Asia.

Was it difficult to ‘land yourself’ a place as an apprentice mechanical draughtsman at JURA in 1962?

No, it wasn’t. Back in those days, one application was enough. I had left my job search until quite a late stage. I had actually wanted to train as a constructional draughtsman, but all the traineeships had been taken. In 1962, JURA took on a total of four apprentice mechanical draughtsmen.

chanical draughtsman with Bührle AG machine tools in Oerlikon. At the same time, I was attend­ ing evening classes in mechanical engineering in Zurich. After nine semesters of that, I was keen to do something different. I got married, completed a sandwich course as a development aid worker with my wife and spent nine months on a language course in England. Then we went to Bangladesh on a three-year development aid placement.

What amusing episode can you remember from your time as an apprentice?

The designers in the office liked to play practical jokes on us. For example, they’d send you down to the shop floor with instructions to get some ‘anvil clang grease’.

What exactly did you do as an aid worker?

We built workshops for the production of met­ al components and garages for car and tractor repairs. Our aim was to open vocational train­ ing up to as many young Bangladeshis as possible. The training center is still there and com­ prises several workshops, a trade college and a hostel.

Were you taken on permanently after your apprenticeship?

No, I had to do my basic military training first.

After national service, I started work as a me-

What period did you find most exciting at JURA? The automation and outsourcing of production. The greatest change I’ve witnessed dur­ ing my time at JURA was our transformation from a manufacturer for the domestic market into an international distributor of innovative products. A high spot of my career was the com­missioning of our Glass Service Center.

What have you especially appreciated about JURA? The way you’re given a clear target and a free hand to do it your way. At the same time, these targets have posed the greatest challenges.

Have you faced any particularly alarming situ­ ations?

Oh, yes! Once, Hall 1 went up in smoke. And there have been plenty of cases of water flood­ ing the basement.

Imagine you were joining JURA today as a jun­ ior apprentice. What apprenticeship would you choose?

I’d apply for an apprenticeship in automation engineering.

What will you take with you into retirement from your time at JURA? I have happy memories of an eventful and sat­ isfying working life.

What are you looking forward to most?

The wonderful walks and trips I can take with my wife, and more time to spend with my children and grandchildren.

What hopes and definite plans do you have for your future?

(Smiling). The nice thing about retirement is that I don’t have to make plans any more. I hope my wife and I remain in good health for as long as possible. For me, it’s important to take life as it comes – and enjoy it.

When did you return to Niederbuchsiten?

From 1977 I worked as an Assistant Operations

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JURAWORLD OF COFFEE

Five years of passion for the fascinating world of coffee Since autumn 2006, the JURA­ world of Coffee has made it possible to experience JURA’s brand values – literally – with all the five senses. The unique World of Coffee experience is a stylish addition to Switzer­ land’s range of recreational opportu­nities and seminar facilities. As such, it is proving increasingly popular. Tens of thousands of visitors have already discovered the premium-coffee difference for themselves. Coffee Break met up with Location Manager Claudia Carriero for a latte to celebrate the brand world’s fifth anniversary.

You have two coaches parked outside. There are scores of people going through the exhibition, there’s an event in progress in the sem­ inar room and the youngsters in Cino Land seem to be having a ball. The brand experience seems to be good fun all round!

(She laughs). A gym club have booked the World of Coffee for their annual excursion this afternoon and towards evening we’ll be receiv­ ing a visit from a society with a special interest in traditional costume. Not every day is this hectic, but today you’re really seeing the full range of our clientele. There are individual vis­i­ tors who explore the interactive exhibition and sample our coffee specialities. Then there are

32

JURAWORLD OF COFFEE

coach parties who go on guided tours of the exhibition with our in-house guides. There’s a company holding a management seminar.

Mothers from the surrounding region bring their children for a treat. Roger Federer fans come to admire the Walk of Fame. Visitors to our demonstration roasting plant may be on the lookout for unusual gift ideas. And, naturally, there are customers seeking advice on our product range.

I’m sure you’re never bored. What do you like best about your job at the JURAworld of Coffee?

I like the hospitality culture we practise here.

To be JURA’s visiting card is a great, and incred­ ­ibly varied, role. We come into daily contact with a wide variety of people – from managers of international corporations to local councillors, clubs and associations, coach tours and an immense variety of individual visitors. The JURAworld of Coffee draws young and old alike. I love finding the ideal solutions to all our customers’ requirements. Every working day is dif­ferent, exciting, and packed with interesting challenges. I am inspired by the people I meet.

Which attractions are proving especially pop­ ular?

There’s something for everyone to enjoy in our interactive exhibition. Whether browsing as in­ dividuals or in groups on guided tours, our visitors are always fascinated. Besides, people gather from far and wide on the last Wednesday of the month for our public coffee-roasting demonstrations. Crowds of Federer fans have made our Walk of Fame a place of pilgrimage, where they can take photographs with the tennis champion or buy fanware not obtain­ able everywhere. Our corporate clients appreciate both the versatility of our seminar facilities and the exciting surrounding programme we can offer them. All our visitors love our heavenly coffee specialities and dessert creations. These treats are available for them to enjoy in the beautiful setting of our café.

What significance does coffee have for you personally?

Drinking coffee is a pick-me-up and also gives me ‘time out’ from the daily routine. Coffee is actually an inexhaustible subject! Every day I learn something new about it to pass on to our visitors. I like to convey my enthusiasm too, as I find the World of Coffee just as fascinating now as I did on my first day of work here.

You have booked the JURAworld of Coffee facilities for your customer events. What kind of feedback can you give us?

‘Like JURA, we too are celebrating an anniversary this year. August 2011 was the fifth occasion we’ve held our customer event in the JURAworld of Coffee. We love the welcoming atmosphere, the light-flooded rooms, the excellent infrastructure and outstanding access by road and rail. We also enjoy the very privileged sense of partnership and cooperation with the skilled service personnel, and the special ambience. The hospitality is impressive. Everything always runs like clockwork. The inviting foyer is just the setting for serving aperitifs and the interactive exhibition is a unique highlight. Every event we have held so far in the JURAworld of Coffee has been an unqualified pleasure for us and our customers, who always give us very good feedback. I enjoy thinking back to the fantastic meetings and talks we’ve had with our guests and speakers at the JURAworld of Coffee, where we feel very much at our ease and at home.

Thank you very much for everything. The outstanding venue and staff have made every one of our events a total success.’

Fredy Dubach, Managing Director Olten Region, Alpiq InTec West AG

‘Since 2007 we have kept coming back to the JURAworld of Coffee as the venue for our customer event. We enjoy the very smart and comfortable premises in Niederbuchsiten, located midway between Bern, Zurich and Basel. This means every­one who attends our customer events can get to the JURAworld of Coffee easily and quickly, even by public transport. The “all-in peace-of-mind package” we have been offered by JURA’s dedicated and friendly staff is simply unbeatable. Apart from excellent event arrangements and accessibility, positive feedback from our clients them­ selves has persuaded us to hold our events here regularly.’

Muriel Stadler, Assistant, Clounet AG

‘Every year our clients look forward to a superlatively organized trade fair in the JURAworld of Coffee. We have held our Primelco Solution Day in Niederbuchsiten for five years already, and are simply over the moon about it. The JURAworld of Coffee is lo­ cated a few minutes off the motorway, has a big car park, a gen­ erously sized seminar room and a spacious entrance area that is easily converted into an exhibition space. Overall, the layout of the modern, light-flooded space is extremely practical and makes it ideal for a smaller-scale trade fair. The employees of the JURAworld of Coffee are highly professional and very flexible. They offer excellent catering and varied options to make an event unique and special. If you’re planning to tack on a special programme for the evening, the exhibition space at the JURAworld of Coffee can be transformed easily into a charismatic event room.’

Hans Peter Schenkel, Chairman of the Board of Directors, Primelco System Device AG

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HISTORY

Unforgettable milestones Our 80th anniversary year continues and it’s time for another round of memories from our employees. In this issue of ‘CoffeeBreak’ we ask another three members of staff to tell us about the ‘milestones’ they’ve experienced working for and with JURA. 1. What’s the thing that comes to mind when you look back at your first day with JURA? 2. What’s the fondest memory you have of all the time you have spent working for JURA?

Therese Hutter, Head of Human Resources 1. ‘On my very first day at the company, I was invited to take part in an anniversary celebration for someone who’d been with JURA for years. So from that first moment on, I experienced how the company’s employees stick together and felt the team spirit that runs through everything they do.’

2. ‘I particularly remember two very special experiences and challenges: the outsourcing of our domestic iron production and the reorganization that took place in the Service department following the introduction of the workgroup-based service system. The workforce had to readjust to the company and familiarize themselves with new values and objectives. For me, it was always very important to give our employees as much support and sympathy as possible at all times.’

Albert Kunz, Head of Trade Fairs & Events 1. ‘JURA was nowhere near as well organized as it is today and they’d actually forgotten to set up a workplace for me. But although it was a pretty shaky start, I saw it from the positive side and thought to myself: “This is a company where you can change a lot, and that means I can bring in my own ideas”.’

2. ‘One of the most impressive things I’ve experienced was the support, flexibility and helpfulness of the entire workforce after the big fire in the service department in 2002. We managed to get a stopgap solution up and running in no time and by 2003 JURA’s new Glass Service Center had risen like the phoenix out of the ashes.’

Erich von Arx, Head of Facility Management 1. ‘I started out on my career at JURA as an apprentice mechanical draughtsman in 1962. When I entered the technical department on the third floor of the office building, I wasn’t sure for a second that I’d found the right place.

All the staff, including the department head, Mr Brodt, were wearing white overalls. In the course of the week, they’d gradually turn grey – or even black – but by Monday morning they were all gleaming white again, thanks to the laundry.’

2. ‘When we first went into the Netherlands 13 years ago, filter coffee and tea were much more popular than espresso and all the rest of the specialities. That all changed very quickly. We made the right decision at the right time and put our money on freshly ground coffee. For me, the move into our new head office with its new JURA Glass Service Center in Zoetermeer in 2009 was an unforgettable milestone.’

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PEOPLE

Anniversaries 35 years

Oskar Utz Service, irons

30 years

Marcel Hofacker Service, coffee

New General Manager for JURA Austria

25 years

Roger Nussbaumer Reconditioning

Closeness to customers is what counts

Patricia Pilet Field sales force /CH

20 years

Edward Charnaud Head of Global Marketing

Thomas Fournier Management support

Irene Meister Customer services

15 years

Evelyné Altermatt Top Tronic

Emanuel Probst General Manager

10 years

Sandra Marti Product marketing

Regina von Rohr Customer service, irons

Ornella Cattaneo Service, coffee

Reto Peduzzi Trade Fairs & Events

Thire Ramadani Service, coffee

Obituaries Louis Heim 8 November 1925 – 23 May 2011 50 years of service Small appliances assembly

Monika Maria Sässeli 3 June 1945 – 8 May 2011 27 years of service Assembly and service

Andreas Hechenblaikner looks back on 17 success­ ful years with Liebherr, where he and his team made a major contribution to the company’s success. As a result of his time there, Hechenblaikner is a very familiar figure in the electrical trade in Austria, and he is highly motivated by the thought of his new responsibilities: ‘I’m really looking forward to the new challenge of contin­ uing to sell such an emotionally charged product in Austria.’

Australian subsidiary CoffeeBreak has fre­ quent­ly reported on how success­fully the market is developing Down Under. Now JURA has upped its commitment and, with effect from 1 June, took sole own­ ership of JURA Australia.

10 years

Michel Leist E-business

Michael Lipburger, former General Manager of JURA Austria, has moved to headquarters as Head of International Business. He is succeeded by An­ dreas Hechenblaikner – the perfect candidate, as Lipburger stresses: reliable in every way, clearly focused on the trade, and a man who is to be trusted in everything he does.

Gertrud Schär 24 February 1918 – 19 August 2011 33 years of service Warehouse dispatch

The man appointed as General Manager of the new subsidiary is Joe Belo, who not only knows the local market like the back of his hand but for some time now has also played an important role in actively building up the JURA brand in Australia. In his previous function as Technical Director, he repeatedly demonstrated his expertise.

In George Liakatos, who remains in his position as national Head of Sales and aims to consolidate JURA’s position as market leader, we have a high­ly capable sales specialist.

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‘You and I both know that delivering twice the performance is the key to staying at the top.’

Even someone like Roger Federer wouldn’t miss out on the new GIGA 5. The machine sets a new standard in performance, aesthetics and perfection for the coffee machine segment. Professional technology has found its way into the homes of people who demand the highest standards. With the power of two grinders, two heating systems and two pumps the machine produces two coffee specialities at once, providing an unprecedented range of specialities and fulfilling the coffee lover’s every dream.

JURA – If you love coffee. www.jura-giga.com