JURA Coffeebreak 2/2014 EN

CoffeeBreak Magazine for Employees and Associates – Issue 2 / 2014

www.jura.com

MANAGEMENT A peek behind the scenes at the Service Factory COFFEETALK WITH KURT AESCHBACHER Loyalty as a success factor PRODUCT LAUNCHES No office hours for pleasure

Milestones Global transformation: Fifth Global Sales Conference 20 years of IMPRESSA Reopening of the JURAworld of Coffee 1

EDITORIAL / IMPRINT

Editorial Dear Colleagues, Partners and Friends of JURA There are moments and events in our lives, both private and professional, which leave their mark on us and become an important part of our story. In this issue of CoffeeBreak, we look at some of the milestones along the road taken by JURA. Twenty years ago, when we launched the first IMPRESSA, it was not simply a completely new auto­ matic coffee machine but also marked the emergence of a ‘new’ JURA with a new philosophy and a new strategy. This autumn’s activities revolve entirely this anniversary. In CoffeeTalk (page 22), we join Kurt Aeschbacher to look back on the past two decades and at the same time, with the unveiling of our new products for this autumn (from page 24), look towards the future.

Ensuring that our future is a successful one is always a main topic at our Global Sales Conference, and we held our fifth one this summer. From page 12, you can read how around 400 JURA staff and distri­ butors from all over the world spent their time at what was another important milestone for us.

We got the Global Sales Conference off to an auspicious start on 2 June with a ribbon-cutting cer­ emony to celebrate the inauguration of the completely redesigned JURAworld of Coffee. We ex­ tended an invitation to the public on 13 September for a major celebration to mark the reopening.

From page 28 onwards, you can see for yourself what happened when we welcomed almost 1000 individuals from near and far to the new JURAworld of Coffee.

But our achievements are not limited to Niederbuchsiten. All over the world, our sales companies and distributors are setting up new milestones, and on the following pages, you can see for your­ self what has been happening. I wish you inspiring reading on your journey through the world of coffee.

Emanuel Probst

Imprint Published by: JURA Elektroapparate AG, CH-4626 Niederbuchsiten Editors: Meinrad Kofmel, Michèle Ackermann, E-mail coffeebreak@jura.com Design: spice advertising, the Inhouse Advertising Agency of JURA Elektroapparate AG Produced by: JURA Elektroapparate AG, Niederbuchsiten / PfisterCom, Arni Photo­graphy: Kurt Pfister (pages 1, 12–21, 24–27, 34–35), Red Dot Design Award (page 5), Jonas Spengler (pages 5, 23–25, 40), Keystone (pages 2, 28) Printing: Vogt-Schild Druck AG, Derendingen Languages: German and English Translation: Hill Johnson Associates GmbH, Zürich Circulation: 52,000 Frequency: bi-annual since 2005, total 18th edition

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INDEX OF CONTENTS

Contents

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25

28

36

4 CoffeeBar Celebrating success around the globe.

12 2014 Global Sales Conference: motivation all round

‘Believe in Change’ was the motto for this year’s international conference.

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Loyalty as a success story Emanuel Probst chats to Kurt Aesch­ bacher about twenty years of working together.

Service at its best A peek behind the scenes at the Service Factory.

31 On the road to JURA markets A successful Asia Sales Conference, newly opened stores and shop-in-shops.

34 Enjoying coffee Try your hand at this autumn special by star chef Andy Zaugg.

23 Milestones from

‘20 years of IMPRESSA’

visit to the new A Product World Portraits of five customers.

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22 CoffeeTalk –

Everything about the anniversary and the Celebration Edition.

36 ‘No two days are the same’ A portrait of Antti Niininen, Managing Director with JURA’s Distributor in Finland.

24 Product innovations The GIGA X3 Professional and the F9 show off their strong points.

28 Reopening of the

JURAworld of Coffee

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People A look at an individual project assignment and some important anniversaries.

A wealth of fascinating new attractions.

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COFFEEBAR

CoffeeBar CoffeeBreak goes China On the table in front of us is the second edition of the Chinese CoffeeBreak: 16 pages of characters that are indecipherable to us but still interesting to look at. ‘We thought it would be a good idea to inform our key accounts and retailers about current projects, give them our impressions of events, or show them newly opened points of sale. So, we decided to adapt the ever-popular CoffeeBreak for the Chinese market,’ explains the General Manager of our distributor in China. With a print-run of just 150 copies, the magazine is still very much an internal publication. It is printed and distri­buted twice a year, in June and November. He adds: ‘We consciously decided to produce a physical version rather than an electronic newsletter because it gives the magazine more cachet and assures that it gets the attention it deserves.’

Which it certainly does. Even from us in Switzerland. «

Top 100 in Germany The Superbrand mark is a seal of approval given to brands with a good repu­ tation, a high market value and consistent standards of quality, reliability and customer retention. With the recent award of Superbrand 2014/2015, JURA is proud to be among the top 100 brands in Germany – for the third year in a row!

‘To have been awarded the internationally recognized Superbrand seal yet again is a great honour for us and an incentive to maintain our high expectations of the JURA brand. After all, our top priority is to ensure our customers always get the greatest possible enjoyment out of their coffee,’ says Rolf Diehl, General Manager of JURA Germany. «

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COFFEEBAR

IMPRESSA Z9

Award-winning appearance in China At the Appliance & Electronics World Expo exhibition held in Shanghai in March, the IMPRESSA Z9 won the China Appliance Award – one of China’s best known and most coveted honours – In the Household Appliance Industry category. The winning product was the joint choice of a jury of recognized experts and the many votes cast by the general public. The annual award singles out products which, from a design and technology point of view, have established themselves as trendsetters. We are delighted to have been selected for this prestigious award and feel confident that, in future, it will open up one door or another in the Chinese premium segment. «

IMPRESSA F8 at the Red Dot Gala

A fitting celebration of the Best of the Best

Award-winning convenience JURA accessories won a host of accolades in Germany at the beginning of the year. Now the IMPRESSA A9 has also won a prize: the highly prestigious Plus X Trophy, awarded by top in­ dependent trade journalists from 25 industries.

Excellent coffee, leading-edge design and maximum convenience of use thanks to inno­ vative and smart touchscreen technology all combine to give coffee drinkers a satisfying experience of the highest order. The compact bean-to-cup speciality coffee ma­chine won the jury over in no fewer than four categories, receiving the international award for its High Quality, Design, Ease of Operation and Func­ tionality. We’re thrilled! «

Product Design Award: Best of the Best. This was the renowned Red Dot label awarded to the IMPRESSA F8 at the beginning of the year (as reported in our last edition). The awards adventure reached its climax at the Aalto theatre in Essen, Germany on 7 July, where the programme included the Winners’ Dinner, Red Dot Gala and Designers’ Night.

At 8.16 pm the JURA IMPRESSA F8 product video lit up the projection screen and Corinne Hörnlimann and Martin Iseli took the stage to receive the Red Dot trophy before an audience of over 1,200 guests from all over the world, including top designers, media representa­ tives, economic experts and politicians. ‘A lot of creativ­ ity, intense collaboration and a good deal of patience went into the production of our joint masterpiece. It’s such a great feeling to see the IMPRESSA F8 here on this big stage in front of an international audience!’ said Corinne Hörnlimann, Product Manager for the IMPRESSA F8. «

From left to right: Philipp Baur (JURA Design Manager), Corinne Hörnlimann (JURA Product Manager), Martin Iseli (General Manager Iseli Design und Partner), Norbert Meier (Industrial Designer Iseli Design und Partner)

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COFFEEBAR

The JURA Austria team.

JURA in Austria

20 years of coffee perfection

Events

JURA Austria had two reasons to celebrate on 14 June: the date marked 20 years since the highly regarded Swiss company first entered the Austrian market, and also the tenth anniversary of its move to the premises in Röthis, in Vorarlberg. Andreas Hechenblaikner, General Manager of JURA Austria, and his team of over 30 staff, marked the occasion by opening the doors of the Glass Service Centre at the Interpark FOCUS business park to let the public take a peek inside the Austrian subsidiary.

There were some treats in store for coffee connoisseurs at the JURA Austria open day, including exclusive tours of the Glass Service Centre in Röthis, barista demonstrations and coffee tasting. Visitors were also able to benefit from a variety of tempting special offers. To mark the day, JURA held a raffle with this spring’s new IMPRESSA A9 One Touch featuring an innovative touch­screen display on offer as the first prize. Among the many other prizes were vouchers, own-brand coffees and various accessories. There was no shortage of entertainment either, with live music courtesy of IN FORMATION to accompany the tasty fare on offer in the catering tent. And there were also plenty of fun activities for the children to enjoy. Andreas Hechenblaikner sums up a successful event devoted to excellent coffee: ‘We’ve been an im­ portant part of Austrian coffee culture for two decades now and the people here have been impressed with our quality, which is of the highest order.

I’m delighted that coffee lovers turned out in such big numbers to celebrate our 20th anniversary with us.’ «

featuring JURA: not to be missed!

International Tea, Coffee & Wine Expo, Taipei, Taiwan: 14.–17.11.2014 Cafe Show, Seoul, South Korea: 20.–23.11.2014 Lux Style Expo, Warschau, Poland: 21.–22.11.2014 International Gift & Home Furnishing Market, Atlanta, USA: 6.–13.1.2015 PPAI Show, Las Vegas, USA: 11.–15.1.2015 Total Home & Gift Show, Dallas, USA: 14.–20.1.2015 LA Gift Show, Los Angeles, USA: 21.–26.1.2015 Hoteres, Tokio, Japan: 17.–20.2.2015 Expo Sweet, Warschau, Poland: 22.–25.2.2015 Expo Cafe, Guadalajara, Mexico: 26.–28.2.2015 International Home & Housewares Show, Chicago, USA: 7.–10.3.2015 Appliance & Electronics World Expo, Shanghai, China: 11.–14.3.2015 FEA, Morschach, Switzerland: 14.–18.3.2015 Euro Gastro, Warschau, Poland: 25.–27.3.2015 Hotelex, Shanghai, China: 30.3.–2.4.2015 National Restaurant Show, Chicago, USA: 16.–19.5.2015

Andreas Hechen­ blaikner (left) chatting excitedly to guests.

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Additional dates can be found at: www.jura.com/en/about-jura/events

COFFEEBAR

JURA in Canada

Premium meets premium ‘Experience our refined service, visit our new vehicle showroom and enjoy a coffee at JURA Pit Stop.’ That’s the message on the Luciani Infiniti posters being displayed around Montreal.

Since the beginning of 2013, the international car manufacturer’s classy showroom has had more on offer besides top-of-the-range luxury automobiles, namely the chance to en­ joy a JURA speciality coffee from a selection covering everything from latte macchiato to ristretto.

Performance, entertainment and first-class comfort are the bywords of Infiniti. And JURA stands for perfect-quality coffee, maximum ease of operation and uncompromising design principles. This is a meeting of two premium providers – an ideal pairing. JURA’s sub-distri­ butor in Quebec tells us more about the partnership: ‘In terms of surface area, our Pit Stop is situated in the brand’s largest showroom worldwide. The main aim of this PR project is to communicate our brand’s positioning with the Infiniti clients by presenting the machines as if they were jewels in boxes, and at the same time to set up a coffee area with a commer­ cial coffee machine in use, in a part of the city that has a very high commercial potential.’

This pilot project is currently in the testing phase with Infiniti, but if it proves successful there should be nothing to prevent expansion to more Infiniti showrooms throughout North America. «

JURA in England

@ Harrods – taking pride of place Haute couture, expensive jewellery, gourmet specialities and, since 2008, JURA automatic machines: Harrods, the legendary shop in London’s exclusive Knights­bridge is more than just a classy department store – it’s a day out! It’s a London landmark that attracts over 15 million well-heeled customers a year from all over the world. You can go in through any of 11 entrances and shop till you drop on seven floors covering a total area of 90,000 square metres.

On 29 July 2014, JURA’s 30-square-metre shop-in-shop outlet moved to an even more prominent location in the store. David Stanborough, Harrods Con­ cession Manager, is delighted with the increase in passing trade: ‘Situated in the Kitchen Appliance department within Harrods, the new Jura Concession sets the retail standard in bean–to-cup coffee machines. JURA’s new location provides clients with a clear destination within the store for all their kitchen electrical requirements. The fresh clean white lines of the JURA Concession provide the perfect platform to display and demonstrate our state-of-the-art equipment. This, coupled to our exceptional service standards, provides clients with an unrivalled shopping experience. We expect to be extremely successful in our new location.’ «

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COFFEEBAR

Post, like, comment and share

Social media make a difference What do fans of JURA get from social media? Well, for starters: how about the first pictures of the latest JURA automatic machine, or a spontaneous message to Roger Federer, inter­ esting facts about coffee, tasty recipes to try at home, the impressions of a coffee cup on a trip round the world, and any number of wise insights about the world’s favourite drink.

We call it infotainment.

Social media connect people. Social media polarize opinions. And social media are here to stay: a permanent feature of the communication strategies of international companies. An image can go viral and travel around the world in a matter of minutes. Soon everyone has seen it or knows about it. But what is the reason that one picture can get so many likes, comments and shares whereas another might hardly attract any attention at all? Is it the result of a concerted strategy – or just luck? There are no rules to the social media. Almost anything goes. And each user defines for himself or herself what they get out of it. The same applies to JURA. JURA has been active in the social media since February 2010. Today we have something over 22,000 likes. People for whom the JURA brand has some appeal. People with an interest in JURA automatic machines. People who identify with JURA. That’s important to us. JURA uses the social media as an additional communication channel to boost the brand and con­ solidate its image. But as well as information, entertainment and interaction, there is also an important customer service aspect to JURA’s presence in the social media. For example, inquiries and contacts through Facebook are responded to directly by the JURA customer service department – and that’s on an international level, not only in Switzerland. The social media continue to develop and JURA is fully on board. Come and join us so you too can like, comment on and share our posts. «

www.facebook.com/jurafans

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www.plus.google.com > JURA Elektroapparate AG

www.youtube.com/juraworldofcoffee

COFFEEBAR

IFA 2014 JURA celebrates ‘20 years of IMPRESSA’ The phrase that summed it all up for JURA at IFA 2014 this year was ‘20 years of IMPRESSA’. To mark the anniversary and the exclusive Celebration Edition, JURA Germany and JURA Gastro presented another selection of exciting new products from the household and professional sectors. For the seventh time in succession, visitors to the JURA stand between 5 and 10 September 2014 were able to see for themselves how well tradition and innovation complement each other and at the same time enjoy everything that is good about real speciality coffees.

Things had scarcely got under way before one of the new products was attracting attention all round: the limited J500 jubilee model. Smartly set off against the classy jubilee wall, the J500 impressed visitors with its beautifully hand-finished, silver carbon-look front panel and cup platform made of high-quality glass.

Another eye-catcher on the stand was the sumptuous F9, with a choice of 14 speciality coffees at the touch of a button. Rolf Diehl, General Manager of JURA Elektrogeräte Vertriebs GmbH, was clearly very happy: ‘This year too has been a resounding success at the IFA. The IMPRESSA’s 20-year anniversary provided us with an ideal framework for a successful and attention-grabbing appearance at the IFA. And once again, people were impressed by far more than just the new products. The fair stand was a perfect venue to present the live video consulting service we recently launched in Germany. From now on, JURA will be using it to provide authorized dealers with a unique form of support.’

JURA Gastro was also more than satisfied with the way things went at this year’s IFA. For Frank Göring, General Manager of JURA Gastro Vertriebs GmbH, the IFA confirmed that the latest office offensive had enabled him and his team to steal a march on the competition. ‘With our new JURA GIGA X3 we are offering an automatic coffee machine that guarantees professional-style service in the office.

In terms of quality, self-service and energy efficiency, this high-performing multitalent sets a new benchmark, as the trade will confirm. The JURA GIGA X3 has proved to be a major hit straight out of the blocks, as the huge influx of orders goes to prove.’ «

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COFFEEBAR

‘You remember, back then?

Y’know, we used to have one of those back home.’

Back then, when there were no computers. Back then, when we still had to economize. Back then, when everything was so much different.

It was back then, too, that Maria Kamber and Heinz von Rohr still worked for JURA. But many years have passed since those days. So it’s all the more enjoyable when they can meet up with 40 other former JURA employees and spend some time together. A visit to a museum, a summer barbecue, an autumn excursion and a Christmas party are all on the annual programme. Back in July, the reopening of the new JURAworld of Coffee and the completion of the in-house factory were more than enough reason for them to re-assemble at their old work­ place and recall the good old days on the modern JURA complex.

‘Every time we meet, it’s a bit like the way it used to be. There’s still this wonderful sense of camaraderie,’ says 82-year-old Maria Kamber, al­though she hardly needs to point it out. Because it really is some­ thing you can feel, the moment people arrive at the museum. ‘You know, I worked at JURA for 38 years and did several different jobs,’ she tells us. Oswald Müller, archivist, begins the tour and draws on his enormous knowledge of JURA’s history. ‘We got one of these coffee machines (a 1953 hotplate model) for our wedding. It has an electric hotplate that we still use to make fondue today,’ whispers a lady in

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the group, point­ing out a vintage coffee machine that is only on show in the new museum for the touch of nostalgia it adds. Oswald Müller tells a good story, and our visitors are gripped by his detailed accounts of historic JURA appliances. ‘Back then, I swore I’d never use a computer,’ recalls Heinz von Rohr, former head of the toolmaking department, who also completed his apprenticeship as a toolmaker with JURA. ‘Back then, we did every­thing by hand but today, most of it’s automated,’ he continues. Although he is impressed by developments at JURA in recent years, for him the com­pany’s values have remained unchanged through all that time: quality, innovation and solidarity.

The pensioners had another chance to experience state-of-the-art tech­nology in the newly designed interactive exhibition at the JURA­ world of Coffee. Fully immersed in the fascinating world of coffee and intro­duced to the history of a beverage steeped in legend by Rubia the coffee bean, they were clearly impressed by the redesigned surround­ ings. ‘The new exhibition is really something special.’ Then again, JURA always has been something special. And, judging from reactions, it also seemed to be the consensus among members of the Pensioners’ Association. «

COFFEEBAR

Sounds just like coffee Some years ago, a book was published with the subtitle: It’s not what you say, it’s what people hear. And few people are better able to illustrate the wisdom of the aphorism than our colleagues in customer service. Because, despite extremely good instructions for use and eminently trained staff at points of sale, there is always something that can be misun­ derstood or misinterpreted.

It was the 15th of July, 2003. One Mr Lee* was on his way home from a business trip that had taken him to Europe. He used the long flight to write up his reports and organize his files. When he’d finished, Mr Lee tried to grab a little shut-eye. All to no avail. He was simply unable to drop off to sleep. So Mr Lee decided to take a look at the in-flight catalogue, where there were all kinds of attractive items for sale.

One of them – a world-first back then – was the IMPRESSA F90 with Internet connec­ tivity. The automatic machine’s beautiful, clear lines, high-quality materials and perfect finish­ing immediately impressed Mr Lee. More than that, he decided he wanted to own one. So he placed his order, there and then.

A few days later, a courier appeared at the Lees’ doorway in Singapore and delivered a heavy package. That evening, watched by his family, Mr Lee carefully unpacked his new acquisition and placed it proudly in the living room. After studying it for a few minutes, he scratched his head in puzzlement, picked up the phone and called JURA customer service. He couldn't find the CD drawer, he said, somewhat irritated. It was then that the friendly voice on the phone enlightened him and explained what he had bought.

Fortunately, the story has two happy endings. First, our colleagues in Singapore customer service have the amusing tale to tell of the customer who thought the F90 was a hi-fi; and second, Mr Lee is now the proud owner of a stereo system that can’t play CDs but does turn out perfect speciality coffees. «

Prestigious premises in China At the end of March our long-standing Chinese distributor invited key customers to celebrate the opening of its new subsidiary in Shanghai.

The 350-square-metre premises are situated in a prime location near the city centre. Sur­ rounded by green open spaces with a customer car park, they include a showroom, training rooms and a service department. As well as providing prod­uct advice and servicing, the subsidiary will also be organizing coffee semi­ nars and train­ing events for its employees and business partners. An elegant lounge in the outdoor area offers a pleasant place to re­ lax and ideally complements the prestigious location in one of China’s major cities. Guests were deeply impressed and lavishly praised this demonstration of authentic premium coffee culture. We agree, and wish our partners in China continued success. «

* Name fictitious

Meet-up in Belgium This summer, our long-standing distribution partners in Belgium perfected the ‘interface’ between customers and the Hospitality Center in Berchem. Now, all cus­ tomer contact takes place in the same area. On one side, an elegant desk accommo­ dates a diagnostic centre. On the other is the customer service centre, which can offer advice by telephone or e-mail and coordinates service logistics. The shorter communication channels and optimized processes turn contact with JURA into a pleasant experience for everyone concerned. «

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MANAGEMENT

Worldwide transformation in Niederbuchsiten ‘A warm welcome to the heart of the world of coffee,’ said CEO Emanuel Probst at the start of June as he greeted his guests on the stand specially built for the event. The start of the long-awaited Fifth Global Sales Conference had finally come. And 360 employees, partners and representatives from 45 different countries had gathered at JURA headquarters. The next few days were intensive, packed with inspiring talks, forward-looking information, riveting guest speakers and plenty of opportunity for networking.

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01 From left: Emanuel Probst, Andrin Schweizer, Marianne Probst and Anton Berrocal cutting the ribbon 02 Peter von Rohr (right) acts as guide at the Service Factory

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03–06 Fun and excitement on the electronic paper chase through Solothurn

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MANAGEMENT

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07 Setting sights for the future: Emanuel Probst defines the priorities 08 Know-how, wisdom and a mischie­ vously English sense of humour: Edward Charnaud garnered stan­ ding ovations 09 Charismatic, cosmopolitan but always down to earth: ex-Federal Councillor Adolf Ogi 10–12 The celebrations to mark ‘20 Years IMPRESSA’ in Solothurn 13 The proud winners of the Paper Chase 2.0

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The whole buzz throughout these three days in spring of this year was very special. If people were simply very curious when they arrived at the airport, they were over the moon with en­ thu­siasm as the programme moved on. You could be forgiven for wondering whether the shift in at-titude of just about everyone taking part could be put down to the conference motto: ‘Believe in Change’. It’s just possible.

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JURA today – JURA tomorrow Delegates listened to a variety of inspirational talks on the subject of ‘change, progress and transformation at JURA’. Delivering the goods on this global sales stage were a number of individuals from JURA itself. Edward Charnaud underscored the importance of ongoing corpo­ rate change in a speech packed with emotion.

Meinrad Kofmel, Marc Maurer and Reto Peduzzi pointed out the changes taking place at the point of sale, both offline and online. Growth in international markets and the challenges it re­ presents were the focus of three national pres­ entations by Roger Heap (UK), George Lia­katos (Australia) and Rolf Diehl (Germany). But the excitement really started to peak just before the unveiling of the new products from house­

hold and professional. The innovations, to­ geth­er with the teaser for the major product highlight for 2015, were presented by product managers Martin Wullschleger, Lukas Fasnacht and Daniel Heiniger and were bang on target.

The courage to change Change happens throughout our lives. Not just in our work, but privately, too. This and the many other obstacles we have to face were the subject of talks delivered by a host of talented guest speakers. ‘I believe in what I’m doing and do what I believe in.’ This maxim helped ex-Fed­ eral Councillor and former Swiss president Adolf Ogi to achieve success at many different stages of his life. His passion, endless repertoire of an­ ecdotes and a wealth of helpful tips and advice

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­ MANAGEMENT

14 Surprise guest Colin Jackson’s energydriven talk was highly motivating 15 Passion (with a capital P): Roger Heap from JURA UK 16 Martin Wullschleger reveals the secret of a new generation of appliances 17 TV talk show host Kurt Aeschbacher was the perfect MC 18–23 Fantastic atmosphere in the auditorium and during the breaks 24 ‘Direction and a sense of trust’ Professor Torsten Tomczak knows why customers buy

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won over everyone in the audience. Ask Colin Jackson, two-time world champion and fourtime European champion in the 110-metre hur­ dles, what is needed to make it to the top and he has no hesitation in saying: ‘Hard work, real­ istic goals, team spirit and a determination to be the best.’ One of athletics’ biggest talents, he drew on his own experience to show how people can learn from their mistakes and the highs and lows of any career. And what are the prior­ities in the digital world that faces us today? Profes­ sor of Business Management and Marketing Torsten Tomczak had the answers: ‘What cus­ tomers today want is orientation and trust.’

A fittingly glamorous celebration with virtual touches One of the main focuses of this year’s Global Sales Conference was on giving all our interna­ tional guests the opportunity to exchange ideas.

And there were plenty of occasions when they were able to do so: while enjoying lattes and flat whites during the coffee breaks, or at the many events in the social programme.

A ribbon-cutting ceremony involving architect Andrin Schweizer provided a suitable backdrop to the reopening of the JURAworld of Coffee.

The event included various guided tours

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through the exhibition, Service Factory and roasting plant, and was fittingly rounded off with the deli-cious confectionery supplied by world champion pastry chef Rolf Mürner.

Delegates also enjoyed half a day in Solothurn, when everything revolved around the virtual new world. After a tablet-based paper chase through the centre of the town, where partici­ pants collected virtual points at virtual check­ points, everyone gathered at the Landhaus on the Aare for a ... yes, you guessed it, virtual evening. Even the MC, who took charge of the evening in two languages, and the four-man band, were only apparently live. Finally, it was time for that magic moment, the excitement almost tangible, and everyone’s smartphones pointing at the screen. Slowly, and as dramati­ cally as you would expect, the lines became ever clearer. A flash of light, and it was there: the big new product for 2015. And, as you would expect, served up futuristically. One thing that was authentic was the jubilee marking 20 years of the IMPRESSA, all rounded off with a golden 20-year-jubilee exhibition model. And although there might be a touch of the virtual about them, the pics of the evening in the smart­ phone galleries will doubtless remain in every­ one’s memories for a long time to come.

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The conference came to a fittingly glamorous finale at the LEO Awards gala evening in the Kon­zertsaal, likewise in Solothurn. Men decked out in black tie, the ladies in flowing evening gowns. Tinkling champagne glasses, a fourcourse gala menu created by starred-chef Andy Zaugg, the Christoph Walter Orchestra with its outstanding soloists and an impressive virtuo­ so performance by our very own tenor George Liakatos: all these elements added an extraspecial touch to the evening. But the high point of the event came with the presentation of the LEO Awards. Four teams and four individuals were honoured for their achievements and re­ warded with standing ovations.

After three action-packed conference days, the time to leave had come sooner than expected.

Curiosity had been satisfied, and what remained now was passion and drive. Delegates returned home filled with the desire to carry on where they had left off. And with them they took count­less impressions, motivational words, new friendships and a clear-cut message – ‘Believe in change’ – from Niederbuchsiten to the whole wide world. The motto had been embraced. And the Fifth Global Sales Conference had been a total and overwhelming success. «

MANAGEMENT

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­ Personal highlights

Karenza van Rijn, Netherlands

Wunjae Lee, South Korea

Sabine Eder, USA

Anja Fischer-Beeler, Germany

Olga Klyuchnikova, Kazakhstan

‘Torsten Tomczak’s presentation was really inspiring.’

‘Edward Charnaud’s marketing and branding ideas.’

‘The feeling of being part of a brilliant team.’

‘The tablet paper chase in Solothurn.’

‘Colin Jackson was very motivating.’

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25–27 Dressed up to the nines for the LEO Awards Night 28 Rapturous applause and thanks to the Hospitality Team 29 Musical Champions League: Christoph Walter Orchestra with Eveline Suter (left), Patrick von Castelberg (centre) and Nelly Patty (right) 30 Goose pimple moment: one of the evening’s highlights came when George Liakatos interpreted a song from ‘Les Misérables’

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­ LEO Awards 2014 –

the winners 33

BEST PERFORMANCE The Performance Awards were based on figures for financial years 2011, 2012 and 2013 compared with 2010.

Best Performance: Care Products

31 BVBA Bodart & Co. (Belgium) Johan & Peter Bodart

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Best Distributor Performance

32 KAFO OÜ (Estonia) Silver Rits

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Best Performance: Professional

33 JURA Products Ltd. (UK) Roger Heap Best Performance: Overall

34 JURA Inc. (USA) Richard Boynton

20 YEARS OF IMPRESSA

35 Arthur Eugster and his brother Markus Eugster (†2010) – for production ­partnership for over 20 years

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36 Shahryar Reyhanloo & Ted De-Tsan Kao for product development as well as the development of hard- and software

37 Peter von Rohr for establishing and maintaining a worldwide service network

38 Meinrad Kofmel for his help in building and positioning the brand

BELIEVE IN CHANGE

39 Emanuel Probst for transforming a traditional firm into a dynamic company with a culture of innovation and transformation

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MANAGEMENT

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tales of everyday life in our Product World ‘At JURA, customers will find the automatic machine that best meets their needs,’ says Ronja Cannella, Head of the Product World at JURAworld of Coffee. It’s true: across our car park there is a steady stream of shopping trolleys loaded with JURA products. And is it just our imagination, or do the faces of the shoppers look even happier since the major renovation work last spring?

We decided to find out more about the phenomenon of shopping in our Product World and the stories behind our customers’ visits to Niederbuchsiten. We spent an afternoon as guests of the Flagship Store at JURA’s headquarters, and put some questions to the customers there.

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MANAGEMENT

Michael Christen from Port (BE) ‘I’m here on business represent­ ing SV Port. Yesterday our coffee machine packed up on us and we need a replacement by tonight.

The machine is in our bar, which is mainly used by the football club but also takes outside bookings. Our footballers will want coffee tonight, and some of them are partial to a coffee with a shot of schnapps. So, I’ve brought along a tall glass with me today to check that it fits under the spout. I came across the IMPRESSA Z9 on the Internet and I’m pleased that I can buy a showroom model here in Niederbuchsiten to take back to Port with me."

Lidia and Placi Manetsch-Ziegler from Mumpé-Medel (GR) Placi: ‘We’re just on holiday here in the Central Plateau region.

As we were looking for a coffee machine anyway, we thought we’d stop by here.’

Lidia: ‘I don’t drink coffee so it would be good if the machine could also prepare hot water and milk froth.’ (Laughs) Placi: ‘Yes, and I’m looking for an automatic machine that can make coffee and do more besides: like milk specialities.

And it mustn’t pro­ duce any waste.’

Lidia: ‘The IMPRESSA A9 with touchscreen was one we both liked a lot. I think that’s the one we’ll go for eventually.’

Peter and Gabriele Kroll with their daughter Franziska from Kempten (DE) Peter: ‘The first time I was here I was driving past on the motorway. That was in 2001 as I recall. Later we bought our first JURA and I’ve been rec­ ommending JURA to close friends ever since.’

Gabriele: ‘We’re on our way back from a former neighbour’s party, in Brienz, and as our ten-yearold IMPRESSA F50 is on its last legs we came here to get a new JURA.’ Peter: ‘For both of us it’s important to be able to rely on coffee and espresso with a great aroma and taste. But I leave it up to the women to decide what the machine should look like.’ (Laughs) Gabriele: ‘Absolutely. And I’m sure we’ve made the right choice with this IMPRESSA F7.’

Jan Rudolf von Rohr from Kestenholz (SO)

Peter Käch from Gampelen (BE)

‘I did my apprenticeship at JURA and so obviously I’m still a big JURA fan. My brother’s getting mar­ ried on Saturday and the happy couple have al­ ways wanted a JURA automatic coffee machine, so I thought it would make a perfect wedding present. I organized a whip-round and here I am.

I’m sure they’ll be over the moon with the IMPRESSA F8 along with some of JURA’s ownblend coffee.’

‘I’ve got an IMPRESSA J9 at home, and I’m very happy with it. The service at JURA is excellent, you couldn’t wish for better. So for that reason, and because I believe in Swiss qual­ity, I’ve de­ cided to treat myself to an IMPRESSA XS9 as well. I often do the catering for big birthdays and events and this is exactly the right model for that.’

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MANAGEMENT

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Service at its best Opting for a JURA automatic machine is always a good de­ cision. Not just for the prospect of many years’ enjoyment of top-quality, freshly ground, freshly brewed coffee at the touch of a button, but also because our customer care in­ cludes access to a range of outstanding premium services.

Top priorities in all our after-sales departments include cate­r­ ing to our customer’s needs, helpful advice and innovative approaches. Here, CoffeeBreak provides examples.

1 Customer Service ‘We can help a lot of customers by giving use­ ful advice over the phone,’ says Erika Baruzzo, Head of Customer Service in Switzerland. The telephone is and always has been her main work­ing tool. However: ‘Of late, we’ve also been able to use Skype, webcams and tutorial videos to provide live images supporting our prod­ ucts. Equally, customers can film their auto­ matic ma­chines on their phones and show us exactly where the problem lies.’ If the appliance needs servicing, there are several options: ‘Our transport people collect the machine direct from the customer, or it can be brought either to an authorized service centre or direct to our Service Factory.’

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2 Service Reception Iwan Müller has been welcoming customers at Niederbuchsiten for six years. ‘People are im­ pressed by the transparency of our working meth­ods here,’ he comments. ‘They appreciate the fact that they can talk to us and they’re grateful for advice. Many of them find it hard to believe how quickly their machine can be up and running again. The two-hour, half-day and full-day services are excellent offers that are only available from JURA. And the 24/7 service shows just how customer-friendly we are, with appli­ ances delivered and collected outside normal opening hours.’ So, it comes as no surprise to learn that more than half of the machines ser­ viced are brought in to the Service Factory by their owners in person.

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3 Service, Irons As head of the Service, Irons department, Oskar Utz has a wealth of experience to fall back on.

In fact, he was head of the production depart­ ment in the days when JURA still manufactured irons. ‘Product reliability and the availability of servicing are obviously also important where our old range of irons is concerned. We still re­ pair the irons now, years after we stopped pro­ duction and bowed out of the iron business.’

Nothing has changed regarding the principle of reconditioning: it’s still a matter of preserv­ ing resources, just as it always has been.

MANAGEMENT

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­ Facts about recycling 4 Service, Coffee ‘We have a workgroup-based service system here,’ explains Martin Emch. ‘In other words, the individual groups are responsible for organiz­ ing themselves and get on with their day’s work without intervention by a supervisor.’ This sys­ tem earned JURA the Swiss Innovations Award in 1997, since when it has become second na­ ture to all involved. ‘The teams provide excellent quality and are extremely flexible. This enables us to keep throughput times down and to offer services such as our two-hour service as stan­ dard. That would be unimaginable in a tradi­ tional, rigid company structure.’ The Service department places a high value on sustainabil­ ity and wherever possible only parts subject to wear and tear are replaced.

5 Reconditioning/Recycling Juan Carlos Molinillo is one of the employees working behind the scenes to make sure parts are reconditioned and, if they have to be dis­ posed of, that they are sorted by material. ‘We only replace wearing parts, not entire compo­ nents. The electronics aren’t just thrown away either, they are repaired. JURA has always been famous for not wasting anything and we do our bit towards that here,’ he says, as he con­ tinues to dismantle an old appliance. Sustain­ ability is the message writ large upon each and every JURA bean-to-cup machine, one which holds true throughout its lifetime. «

JURA’s commitment to environmental pro­ tection includes sorting waste materials and technically correct recycling. Five people are employed in this area. We are authorized as a collection and dismantling centre by the Swiss Waste Disposal Foundation (SENS).

Amount recycled: 66 tons per year Raw materials: plastics (sorted by type), iron, aluminium, printed circuit boards, wires and cables, brass, copper Compostable coffee dregs: 30 tons per year Any usable components are recon­ ditioned and put back into circulation by the Service department

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Loyalty as a success factor CoffeeTalk with Kurt Aeschbacher about 20 years of the IMPRESSA and success in general Emanuel Probst: Do you remember the first time you came to JURA? It was at 9 in the morn­ ing on 6 March 1992. My assistant had been to the hairdresser’s just because you were coming, and at reception they were all in a state of shock when this legendary TV star walked in.

Kurt Aeschbacher: (laughing) I don’t remem­ ber the hairdo any more, but I do recall that JURA was very traditional, very set in its ways.

I’m curious by nature and I really wanted to take a look behind the scenes of a company that was well known for making all kinds of household appliances.

Emanuel Probst: What sort of an impression did you get as you walked around the place.

Kurt Aeschbacher: It was a bit of a mess. You did virtually everything, but specialized in nothing.

I saw this sleepy little company that made irons and was in danger of going to sleep for ever if someone didn’t turn things round – rapidly.

Emanuel Probst: You played a pretty central role in getting us on track for the future. You were in charge of the management workshops where our new strategy took shape. And you were the MC when we launched the IMPRESSA 500 at the Hotel Limmat in Zurich on 26 May 1994.

Kurt Aeschbacher: Yes, the event was a major milestones in JURA’s history. You were so selfconfident, so proud of your product and very clear about your vision of automatic machines and internationalization. You laid the founda­ tions for your philosophy of coffee being all about fresh beans, freshly ground and freshly brewed. And you followed that path with in­ credible grit and determination.

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Emanuel Probst: Yes, but success doesn’t tend to come overnight. The completely new genera­ tion of appliances confronted us with enormous challenges. It was only in 1998, with the launch of the E line, that things really took off. In 2001 we presented the F90, our first automatic ma­ chine with Internet connectivity, in your labora­ tory bar.

Kurt Aeschbacher: I think success is the sum of entrepreneurial thinking, the search for solu­ tions and a willingness to take consequences.

That also means admitting mistakes, but always showing the customer that you stand behind your product and your strategy. You remained true to yourselves and managed to solve any problems that arose with the help of your part­ ners. The F90 was a wonderful demonstration of how your philosophy had worked.

Emanuel Probst: In 2002, you and Andrin Schweizer approached us with an idea by the name of ‘Cafémundo’ for an interactive brand experience. What gave you the idea that JURA needed a ‘Brand Land’?

Kurt Aeschbacher: We were amazed at the way JURA was turning its strategy into reality and figured the time had come for the next step.

Brand management means giving your cus­ tomers some form of experience. We thought that for the future you needed a museum that would speak to and touch your visitors as part of your brand communications. Back then, there was nothing like it in Switzerland.

Emanuel Probst: We tweaked the concept, of course, and it finally emerged as the JURAworld of Coffee. And it was you, too, who took charge of the opening ceremony, when we invited 1000

guests and introduced a dazzled audience to our brand ambassador, Roger Federer.

Kurt Aeschbacher: Getting Roger on board was a masterstroke – and you managed it before he became a living legend. And the fact that you’re still working with him today is further proof of the fact that you see things through.

Emanuel Probst: What do see as the success factors behind JURA? Kurt Aeschbacher: Loyalty is at the crux of it.

You’ve remained true to your philosophy, you remain true to your suppliers, and you remain true to your brand ambassador. Success also mean resisting the temptation presented by opportunities and pressing on regardless. I’m sure your biggest challenge for the future will be to retain your innovative thrust, to be con­ stantly creating new products, to offer your cus­ tomers added value and never to flag.

Emanuel Probst: Why do you enjoy working with JURA? Kurt Aeschbacher: I get a lot of pleasure from seeing success, and it fascinates me to see success unfold. And, ultimately, this kind of pleasure is central when it comes to giving your own life meaning.

Emanuel Probst: You’ve been an important part of our history for over 20 years now. I’d like to thank you sincerely for your friendship, your loyalty and your constructive criticism.

And I look forward to many more years of creative, fruitful cooperation. «

MANAGEMENT

JURA launches the J500 Celebration Edition to mark ‘20 years of IMPRESSA’

Two decades of know-how, experience and innovation dedicated to the bean-to-cup machine In 1994, with the IMPRESSA 500, JURA completely reinvented the automatic coffee machine. It revolutionized the market by offering custom coffees at the push of a button. At the same time, it laid the foundations for a further two decades of innovation in the premium seg­ment and the rise of the JURA brand in 50 countries worldwide. We decided to mark the anniversary in a fitting manner with the high-calibre J500 Celebration Edition. The machine brings together all the de­ velopment expertise we have amassed over 20 years, the experience of over 3.5 million automatic machines sold, and our passion for perfect speciality coffees made from fresh beans that are always freshly ground and extracted.

1994: IMPRESSA 500 with variable brewing unit, Pre Brew Aroma system, display dialogue sys­ tem, height-adjustable coffee spout and auto­ matic on-off switching.

1998: IMPRESSA E50, compactness redefined, a major success and the impetus for JURA’s glo­ bal expansion.

2001: IMPRESSA F90 with Internet connectivity and Sensitive Touchscreen technology.

2004: IMPRESSA Z5, with an aluminium frame design and, as the first one-touch automatic ma­ ­chine, creator of the super-premium segment.

2006: IMPRESSA J5, a triumph of design chic, plus height- and width-adjustable coffee spout.

2014: To mark the 20th anniversary of the IM­ PRESSA, JURA has created something extraspecial: the J500 Celebration Edition. It makes a handsome first impression with a hand-fin­ ­ished silver carbon-look front that simply exudes el­egance and class. Other notable fea­ tures include the gleaming chrome accents and the cup grille made of high-quality glass.

The speciality coffees can be read off from the TFT display one by one with a simple turn of the Rotary Switch and prepared at the touch of a single button. «

­ Pearls from our in-house

roasting department Our master roaster has come up with a truly superlative anniversary coffee: the Celebra­ tion Fairtrade blend (limited avail­ability).

A robust, spicy chef d’oeuvre that blends 100% Arabica beans from Fairtrade planta­ tions in Mexico, Uganda and Indonesia, it lends itself particularly well to a strong espresso. Add a little milk to give this deli­ cacy a touch of harmonious sweetness.

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PRODUCT LAUNCHES

GIGA X3 Professional The BIG automatic machine for the office ‘Have you always wanted a coffee machine for your open-plan office or break room, one that’s capable of providing up to 120 coffees throughout the day without ever showing the “Refill with beans” message?’ That’s the question Daniel Heiniger put to us. And in the new GIGA X3 Professional he has the answer. ‘It’s got a big new bean hopper which can hold a kilo of coffee beans, a 5-litre water tank, a rinse and clean programme that works at the touch of a button, not to mention a variety of other components designed to mini­mize the time spent at the machine every day. Now nothing can get between you and your coffee!’ says Daniel Heiniger, Head of Product Marketing Professional.

With the GIGA X3, which is optionally available with a mains water con­ nection kit, you can make everything from a ristretto to a latte macchiato quickly and with great results. Turn the Rotary Switch to your choice of any of the 31 individually programmable speciality coffees and 12 barista recipes that come up on the modern TFT display. Then all it takes is the touch of a button and your favourite coffee is on its way. ‘To spend even less time waiting to enjoy your coffee, you can also save the eight most

More new products

With its impressive 5-litre capacity, the water tank is quite a size.

frequently selected specialities direct to the start screen. Obviously, all the products can be individually programmed and named,’ says Heini­ ger of the new GIGA X3. With its electronically adjustable air intake and integrated fine foam technology the new machine not only handles latte macchiato and cappuccino with expert ease but can also produce a perfect trendy flat white. ‘You’ll love the feather-light milky froth on your favourite coffee.’

Our summary: Up to 31 individually programmable speciality coffees, simple and self-explanatory to operate and minimum maintenance.

The GIGA X3 has everything it takes to provide perfect coffee in the work­place. «

J95 / J90 A truly pleasurable experience for the palate and eyes Front panel elaborately finished with high-quality materials TFT display with Rotary Selection for self-explanatory, intuitive operation Aroma+ grinder now twice as fast for fully preserved aroma The cappuccino spout, which is height-­adjustable on a continuous scale, dispenses cappuccino and latte macchiato with a fine foam quality at the touch of a ­button and can be used with glasses up to 153 mm tall

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PRODUCT LAUNCHES

Everything a coffee-lover could ever wish for One-touch. Variety. Non-stop.

With the new F9 from JURA this really is possible. A wide range of products and an intu­itive one-touch operating sys­tem cater for the user’s every wish. Whatever your pref­erence – ristretto, espresso, coffee, cappuccino or the hip new flat white – the smart new F9 con­ jures up the perfect cup in seconds.

A simple twist of the Rotary Switch is all it takes to peruse the impressive array of drinks. For the first time in the history of JURA’s compact F line it is now possible to prepare your favourite speciality coffees with milk and milk froth toppings at the touch of a single button. With 14 coffee products to choose from, the JURA F9 has something to suit every taste.

‘Eight different aroma strengths from mild to strong make it possible to personalize your cof­fee even further,’ says Product Manager Corinne Hörnlimann. ‘For added convenience, you can programme all the speci­ alities individually, rename them and position them wherever you want on the screen. Coffee-making just doesn’t get any better than that!’ « Product: Latte macchiato – Aroma rating: 8 – Milk setting: 15 seconds Name: Morgen cappu – Position: Start screen, top right – this is possible with the new JURA F9.

IMPRESSA A9 – new with side panels in platinum look Slide & touch Intuitive operation via self-explanatory touchscreen display Aroma+ grinder now twice as fast for fully preserved aroma 12 selectable specialities, now including latte macchiato doppio and cappuccino doppio Ingenious height-adjustable dual spout with fine foam technology

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PRODUCT LAUNCHES

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24/7 Coffee and maintenance products

When it comes to enjoyment, there are no office hours Suddenly you notice you’re out of coffee beans, your CLARIS filter needs replacing or your care products have run out, and it’s way past closing time. No problem. JURA won’t let you down. Because now there’s the JURA vending ma­­chine. Open round the clock, 365 days a year, they offer an attractive choice of coffees from our own roasting plant and a complete range of care products. The machines are chilled and keep the articles at an ideal temperature so that optimum freshness is guaranteed. When it comes to enjoyment, there are no office hours. As demonstrated by the following three stories.

But why not see for yourself?

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PRODUCT LAUNCHES

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1 Tuesday evening, 6.30, and the traffic on the motorway came to a standstill. Simon Büttler from Mümliswil had wanted to pick up his auto­ matic machine from service on his way home.

A phone call to JURA was enough to ensure that his machine was put in one of the 24/7 service lockers. He was given a special PIN that enabled him to open the locker. ‘When I spotted the new JURA vending machine, I decided to use the opportunity to take a triple pack of CLARIS filters and a pack of coffee, too. Combined with the 24/7 service, this out-of-hours facility is really cool and super convenient!’

2 Werner and Margrit Steiner from Gelterkin­ den own a holiday apartment in the Bern­ese Oberland. They also have a JURA automatic ma­ chine there to make coffee. It was Saturday eve­ ning when they set out on the journey to their holiday home. After half an hour or so, it oc­ curred to them that they had left the packs of coffee they’d planned to take with them at home. ‘We immediately thought of the JURA vending machine in Niederbuchsiten. It’s sim­ ple: money in the slot, select and off you go.

Getting fresh coffee beans is that easy: it’s bril­ liant,’ enthuses Margrit. A couple of hours later, the Steiners were celebrating their arrival with the first cup of coffee of the holidays.

3 Josefa Stritt lives in Oberbuchsiten and one Sunday afternoon found herself awaiting un­ expected guests. The one thing she didn’t have was something sweet. So, she decided to nip into Niederbuchsiten and pick up some choco­ late truffles from the JURA vending machine.

‘It’s perfect. There’s no more need for me to drive to the next filling station: I can just pick up the desserts I need here from the machine.

And once I’m there, I may as well pick up a pack of cleaning tablets and some freshly roasted coffee from JURA at the same time,’ she ex­ plains. «

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Visitors impressed by redesigned JURAworld of Coffee

‘Like stepping into another world...’

The JURAworld of Coffee is looking better than ever after its major refurbishment, and on Satur­ day 13 September the public were invited to the official reopening ceremony. Enjoying the splendid late summer weather, around a thou­ sand visitors heeded the call and made their way to Niederbuchsiten from far and wide to take the plunge into the world of coffee. The individuals responsible for the new-look exhi­ bition were eager to find out what their guests thought, and the response they received was extremely positive.

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Nods of appreciation, bright eyes, beaming smiles and words of praise were the order of the day. Having come through their baptism of fire unscathed, the JURAworld of Coffee team can look back with some satisfaction. For young and old alike, JURA’s brand showcase proved itself to be well worth the visit. The focus was firmly on essentials: the new interactive exhibition, the new Product World, the new coffee shop and, of course, the world’s first and only Roger Federer Walk of Fame. And the elegant coffee lounge showed off its new culinary concept, tempting visitors with imaginative coffee creations ac­ companied by world-class pastries. «

EVENTS

This is what some of the guests had to say

Bruno Munz from Niederbipp ‘The exhibition has a much more powerful and striking impact since it was redesigned. You can really immerse yourself in the feel of the rooms and the scenes.

On the tour you get a lot of information about JURA and the history of coffee. There’s always something new to discover. We’ll definitely be back.’

Marco Kühne and Anna Kleiner from Solothurn ‘We’d heard a lot about it but we’d never been before. We just managed to get here today... and we’re very impressed. The archi­ tecture is really aesthetic overall and the exhibition is amazingly well presented. There’s so much to see, and the speciality coffees and the world-class pastries were also a treat. We’d recommend a trip to JURA­ world to anyone.’

Having fun and doing good CHF 10,000 for the Roger Federer Foundation

On this occasion, the interactive exhibition was open to visitors free of charge. The usual admission fee of CHF 6 per person (which includes a speciality coffee in the coffee lounge) was donated by JURA to the Roger Federer Foundation in support of the brand ambassador’s projects. In the evening, the amount was rounded up to CHF 10,000.

The gesture was much appreciated by the exhibition visitors and also by Roger Federer’s parents, Lynette and Robbie Federer, who are directors of the RFF. They received the symbolic cheque in person from Emanuel Probst and gave an account of the aid projects the Foundation is currently supporting.

The Roger Federer Foundation backs education projects in south­ ern Africa and in Switzerland. To mark its tenth year the RFF has set itself an ambitious target: the Foundation aims to provide a million children with access to good-quality education by the end of 2018. We are delighted to have been able to make a small contribution to this worth­while cause with our reopening of the JURAworld of Coffee.

Hans Mäder from Wolfwil ‘Both my wife and I have been here once before – just three weeks ago in my case. Today we brought our grand-daughter to see the new exhibition. It’s a great experience every time you’re here. Every­thing’s perfect right down to the finest detail, like the decoration on the cappuccino. Amazing.’

Remo Buess and Manuela Fäh from Olten ‘We’re impressed. You feel like you’re stepping into another world. The children in our group could hardly contain their aston­ ishment... and it was the same for us. The ex­cellent Product World shop and the cosy café both work really well. Lots of people took a photo of themselves with Roger Federer in the Walk of Fame and emailed it to themselves. Hats off to JURA: they’ve made a really good job of it.’

www.rogerfedererfoundation.org

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Catching up with World Champion pastry cook Rolf Mürner

‘First, I want people to be amazed. Then I want them to smile and enjoy.’

‘First, you eat with your eyes.’ That’s our maxim. And it applies not only to our speciality coffees but also to the mouth-watering sweets we serve to our customers in the coffee lounge. And at the World Pastry Cup, the jury was as impressed by the delicious flavour of Rolf Mürner’s works of art as by their appearance. In fact, they were so knocked out that they awarded him the title of World Champion. So, in Rolf Mürner’s creations, we had found what we were looking for: world-class confectionery with that certain something. And since June of this year, visitors to the JURAworld of Coffee have likewise been able to enjoy them. With his wife and a small team of employees, Mürner runs an exclusive boutique in Rüeggisberg in the canton of Bern. It is here that he creates and produces masterpieces of patisserie in all shapes and sizes. CoffeeBreak went to meet up with a pastry cook whose job is his passion and asked him all the questions we had long wanted to ask the world’s chocolate champion.

Rolf Mürner, every piece of your confec­ tion­ery is a miniature work of art: it almost seems a pity to eat them. How do you do it? (laughing) Yes, people are always telling me that. I think it must have something to do with my passion for detail and aesthetics. During the creative phase, it’s important to me that the things I make are not only attractive but also taste as good as they look. I don’t find it hard.

On the contrary, I’m constantly working on new ideas and creations in my head. What flavours should I combine with which aromas and how do I reflect that flavour with the appearance?

How do you know when you’ve applied enough decoration to your confectionery?

That isn’t too difficult. You can feel it. Some­­ how you know: right, that’s it. But of course it does take a little experience to know which colours to combine with which specific deco­ rative elements so that the finished article doesn’t look overdone.

OK, how long do you need to make one of your sweets?

That’s hard to say. If we’re doing a catering job with items we’re already familiar with, we need around 20 hours to produce 1,500 of them.

But if I have to make something from scratch, it takes me the best part of an afternoon. So if you come to me and say: ‘Make us some­

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thing sweet to go with this type of coffee,’ I’m flattered. Then I’ll disappear into my studio, mess around, test my ideas, give the result to the team for their verdict, and then make a few modifications here and there. About four hours later, the final recipe’s on the table.

That sounds like lots of work and long nights.

Yes, there are days, of course, when we have an enormous amount to do. And everything has to be done more and more quickly. It’s the same with almost all the jobs we get. But if you think I get up at 3 in the morning, you’re wrong. I’m a bit of a night owl, so if I don’t get back from a catering job until 2 in the morning, it’s no problem for me.

Do you ever get any time off? Do you go out and check up on what the competition’s doing?

Sure, I have time off. But I suppose I don’t do much else but make sweets. My job’s also my hobby. It probably gets on the nerves of the people who are closest to me that I only ever have one thing on my mind. And yes, of course I check out what my fellow pastry chefs are up to. Just recently I was in Paris. I’m always able to pick up a few new ideas there.

Do you only eat your own sweets at home?

A lot of people think so. But believe it or not,

we also love tucking into a tub of vanilla ice cream from the supermarket or a scoop of lime sorbet, my very favourite dessert of all.

What do think sets the sweets and cakes you make apart from, say, a common-orgarden vanilla slice from a major chain.

The combination of the design and the flavour experience. A sweet or dessert should be a feast for the eyes and the palate. First, I want people to be amazed. Then I want them to smile and enjoy.

And what’s the difference, for example, between your creations and those of your fellow pastry chefs in Paris?

Pastries are sometimes just sweet – almost too sweet for me. I love playing with our sense of taste. My desserts are designed to stimulate various parts of the palate. There might be a sweet foundation, for instance, with some­thing sourish and rounded off with a touch of sharp­ ness. And I’m also a big fan of citrus fruit.

Sounds interesting. Do you also publish your recipes?

Yes, of course. It gives me enormous pleasure to put my recipes in book form and to pass them on to others. My third collection of crea­ tive desserts will be out next spring. This time, the subject’s herbs and spices.

You also teach a number of courses. Will you give us one of your tips to round things off?

Something I like doing is buying one of those punches for stamping out shapes from the stationer’s. I’ll then stamp out a flower from a thick sheet of paper, put it in a baking tin and fill the hole left by the flower with chocolate.

It gives you all manner of decorations, which make any dessert look nicer. Try it out: your guests will be amazed!

MARKETS

From car dealer to furniture store

JURA professional machines in use Need: machines that give ‘Coffee Bar’ quality fresh bean and fresh milk drinks to hard-working employees, which are easy to use and for which the necessary technical support is on hand if anything should go wrong. Solution: the Professional range of coffee machines from JURA. The release of the Giga coffee machine line in 2012, with its innovations and stylish design, opened up new avenues within the retail and pub sectors, including in the UK. JURA’s affiliate approached leading retailers through numerous distributors, offering in-store trials and de­ mon­strations of the machines for a set period of time. This gave them the foot in the door that they needed and allowed them to create packages tailored specifically to customer require­ ments. This strategy has enabled JURA Products Ltd to multiply its sales in the last three years.

In recognition of this superb achievement, Roger Heap and his team received a LEO Award for ‘best performance in the professional sector’ at the Global Sales Conference in June 2014. Three testimonials tell the story of JURA’s rise in the UK.

1 Cafépoint LLP (30 employees, East London Cafépoint has been offering JURA’s range of professional coffee machines since 2011. The company’s success in the office coffee business is the result of continually reviewing and ana­ lyzing market trends in order to ensure its pack­ ages can deliver the right solution for each and every one of its customers. Cafépoint has even forged personal relationships with coffee roasters all over Europe in order to get the best coffee quality out of the JURA range. The com­ pany is proud of its prestigious customer base, which includes organizations such as the Insti­ tute of Directors, the Arts Council, Allianz Insur­ ance, the Royal Society of Chemistry, London landmark building the Shard and many major event venues, including Newbury racecourse.

Gary Lewis, Sales Director of Cafépoint LLP,

says: ‘Working with a manufacturer such as JURA UK with its great range of professional ma­ chines with their technological advancements and back-up support to match has given us the edge over our rivals. This in turn has enabled Cafépoint to establish a wide and prestigious portfolio of well-known, major corporate cus­ tomers across all business sectors.’

2 DFS furniture store (over 2,500 employees, Doncaster, South Yorkshire) DFS (previously known as Direct Furnishing Spe­cialists) is one of the best-known furniture stores in the UK, with 100 sales outlets. DFS has also taken on board the fact that a relaxed at­ mosphere and a fine coffee can have a positive influence on customer behaviour. In May 2012, the first JURA coffee stations were in­stalled in

DHS stores. Now there are 53 branches offer­ ing coffee from the GIGA X7 Professional, with two new stores being added to this number every month. ‘The JURA coffee machines have quickly become the salesman’s secret weapon.

Whenever I speak to a store regarding refur­ bishment, one of the first questions asked is: when do we get our new coffee machine?’ says Mick Haragadon, New Stores Project Manager at DFS. 3 Arnold Clark car dealership (over 8,500 employees, Glasgow, Scotland) In January 2013, the major British car dealer­ ship Arnold Clark was on the lookout for a new partner in the coffee machine business. The self-service coffee stations they planned to in­ stall needed to be ‘good, simple and safe’. ‘The fact that we manufacture the specialist black coffee bean-to-cup machine makes us espe­ cially attractive for our customers,’ reports Grant Chippendale, an area sales man­ager for the professional range with JURA Products Ltd. Now, just 18 months later, JURA style is proud­ ly on display alongside the shiny new cars in over 150 showrooms. The coffee stations, fea­ turing the IMPRESSA XJ5, are doing a great job supplying car enthusiasts with perfect coffee and their success looks set to continue. «

1

2

3

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MARKETS

Asia Sales Conference

Objective: swapping ideas, generating motivation and exploiting synergy In July of this year, several of JURA’s Asian dis­ tributors met in Seoul for the Asia Sales Con­ ference: the first of its kind, but certainly not the last. The two days were taken up with pres­ entations, discussions and exchanging ideas.

Each of the four General Managers – from China, Japan, Taiwan and South Korea – shared their most successful sales and marketing pro­ jects of the past year. One of the aims was for par­ticipants to find fresh ideas and inspiration.

Apart from talks and generally interacting, the

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approximately 15 participants also had the chance to gain an impression of the Korean market. The host of this year’s event, showed visitors around his own roasting facility, the ‘Café à la carte’ developed in-house, and three ideally equipped points of sale. ‘An event like this gives us an opportunity to profit from the experience and know-how of others and helps us tackle various projects in our own markets with fresh energy and enthusiasm,’ was the positive take on the event from one of the

participants. The Asia Sales Conference is a successful model, and the time and venue for the next one have already been fixed: next year, in Shanghai. «

MARKETS

Good Food & Wine Show

Where the focus is on flavour Prime location in Kazakhstan If you’re ever in Almaty – with a population of 1.5 million the largest city in Kazakhstan – and looking for a JURA automatic coffee machine, JURA’s long-time distributor will almost certainly be able to help. Since 1 August of this year, his shop and showroom has been housed in new premises. ‘We were looking for the right place for two whole years. And now we’ve finally found it,’ says the JURA automatic specialist.

JURA and the distributor have been working together since 2006. The manager explains: ‘Our customers love the quality and first-class design of Swiss products, which is one of the reasons why our business is doing so well.’ The entire household range, including accessories, cleaning products and selected professional machines, are also stocked in the new store at the centre of the old town. A new showroom is also spacious enough for training courses and

events. And another room rented by the com­ pany serves as an external ware­house. ‘In the past few years, we’ve always had to rent space in office complexes. However, it was clear that if we wanted to display JURA automatic machines and accessories properly, we needed new pre­ mises,’ she explains proudly. For all that, the newly opened store is by no means the end of plans. She intends to open up a second store in Astana – within the next 12 months. «

JURA store in Bratislava

Another step on the way to premium status To set up and expand highly competent sales outlets where potential customers have the chance to find out about JURA in an appropriate environment and obtains advice from trained staff; this will create clarity and direction. And precisely that is JURA’s goal. The opening of a new high-quality sales outlet in Bratislava (Slovakia) sees JURA taking another step in the right direction.

The store, which was opened on 1 October 2014

by JURA’s partners stocks JURA’s full consum­ er range. With floor space of over 70 square metres there is also plenty of room for a variety of auto­matic machines from the Profes­sional range as well as the domestic ap­pli­­ances. ‘We see more and more companies moving away from retail trade towards large-scale sales, contrary to that trend our JURA store will focus fully on providing advice to customers and selling high-quality premium products, which will have a big impact on developing our brand image in Slovakia,’ affirms Hans-Peter Rubert, Managing Director of JURA CEE. The location

in an area of new offices just five minutes from the centre of Slovakia’s capi­tal city suggests that there are, literally, great things in store.

The future looks bright. «

The cooks Miguel Maestre and Matt Wilkin­ son with Sylvia Occhipinti (Retail Support and Training Manager JURA Australia) JURA Australia was delighted to be a spon­ sorship partner of the Good Food & Wine Show for a second time. It also happened to be the perfect platform on which to cel­ ebrate the launch of the exciting new range of fully automatic coffee machines. The show is a national event that takes place four times a year (in Melbourne, Sydney, Perth and Brisbane) and in 2014 celebrated its 13th year showcasing Australia’s best chefs, food producers and wineries.

JURA’s sponsorship package included a special invitation-only pre-show breakfast before the show officially opened its doors to the general public. The show featured celebrity chef Miguel Maestre from Aus­ tralian TV’s ‘The Living Room’ preparing a coffee-inspired menu. After that, JURA Aus­ tralia presented its new coffee machines at a specially designed 36 sqm booth and offered a wide selection of creative special­ ity coffees to visitors. Anthony James from Harvey Norman was pleasantly surprised: ‘I don’t normally like coffee but the Fresh­ presso is amazing – I never thought coffee with orange juice would go so well to­ gether!’

The new products were well received both by dealers and end-consumers and at the Sydney show JURA Australia was presen­ ted with the People’s Choice Award for the Kitchen & Home Category. We feel hon­ oured! «

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KAFFEEREZEPT

Rack of venison in a peppery coffee cream sauce Ingredients for 4

Rack of venison 480 g rack of venison (tenderloin), salt and pepper, olive oil, 20 g butter Heat olive oil in pan. Season rack of venison with salt and pepper and seal in frying pan for about 2 minutes until golden yellow. Finally add butter and fry gently until it turns into brown butter. Keep rack warm.

Top chef Andy Zaugg (17 Gault-Millau points, 1 Michelin star) serves up an autumn delight in his third contribution for CoffeeBreak. Andy applies his talent and passion for pure flavours to reinterpret a classic recipe as he transforms a saddle of venison into a dish fit for a king with the addi­ tion of a hint of mountain pepper and coffee. You can enjoy more from the maestro at his restaurant ‘Alter Stephan’ on Friedhofplatz in the centre of Solothurn. www.alterstephan.ch

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Tasmanian mountain pepper jus 1 kg veal bones, 100 g vegetable mirepoix, 10 g tomato purée, 2 l water, 1 l white cooking wine, 200 ml port, 20 g butter, ½ tablespoon sugar, 50 ml red wine vinegar, 5 g Tasmanian mountain pepper Fry veal bones until golden yellow. Sweat the mirepoix with the bones, mix in tomato purée and deglaze with white wine. Reduce slightly and top up with water.

Allow to cook below simmering point for 24 hours. Finally strain, add port and reduce to a demi-glace sauce. Caramelize sugar and deglaze with red wine vinegar.

Add demi-glace sauce. Stir butter into the demi-glace and season with Tasmanian mountain pepper.

COFFEE RECIPE

Chanterelles

Coffee cream sauce

200 g chanterelles, 1 shallot, 10 g flat-leaf parsley, 10 g butter, 20 ml rasp­berry vinegar, sugar, salt and pepper

1 ristretto, 100 ml double cream, salt, espelette pepper, ½ tablespoon sugar

Clean chanterelles and stalks and rinse in sieve with water. Peel and dice shallot. Rinse parsley and cut into thin strips. Gently fry chanterelles in butter and season with sugar, salt and pepper. Deglaze with raspberry vinegar and sprinkle with parsley.

Reduce the ristretto, add cream and sugar. Season with salt and espelette pepper.

Celeriac purée

4 Botzi pears, 150 ml sugar water 1/1, ½ star anise, 30 g rock sugar, few drops of lemon juice

500 g celeriac, 1 potato, 50 g double cream, 10 g butter, salt and cayenne pepper Peel and dice celeriac and potato. Cook in salted water until tender.

Purée in food processor and put back in pan with cream to warm.

Season with salt and cayenne pepper, mix in butter.

Botzi pears

Cook pears in sugar water with star anise, rock sugar and lemon juice until liquid is reduced to a syrup. Cook for approx. 1 hour until the pears are soft and glazed.

To accompany the dish: Syrah d’Ollon, Bernard Cavé

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Ein Tag im Leben

Catching up with Antti Niininen What do you like most about your job?

I enjoy challenges and achieving good results, networking, and contin­ ually developing – both personally and professionally.

In your opinion, how important is it to have fun at work?

At work, the most important thing for me is delivering results. I do many things based on numbers – I’m pretty number-driven, since numbers are the outcome of the work I do! But there should also be some lighthearted moments as well as the serious business. Everybody should work hard but still have fun every now and then. For example, last year seven of us took part in ‘Movember’. That’s a moustache-growing event held during November each year to raise funds for charity.

Fun is also a very important aspect of your private life, isn’t it?

Yes, it is. I love socializing with friends and doing different sports. And doing things together with the family is also very important to me.

For example, I started playing tennis a year ago, so that I could play with my son.

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And, you are very interested in good food and drink…

Oh yes, I did a course at a microbrewery to become a master brewer because I am interested in quality beers, I worked in a roastery one summer to get to know my coffee, I attended a course in Thai cooking in Bangkok because I love Asia and Asian food, and I also had a share in a vineyard on the Moselle.

What does the sauna mean to you?

Being a Finn I love saunas so much that I take one four times a week together with the family. We have two saunas at home and one at the summer cottage. It might sound strange, but we even took a sauna with us to Lithuania when lived there, just to be on the safe side!

What are your hopes for the future?

In general, I try to live to life to the full, enjoy every day and bring my kids up in an inspiring and caring home environment. And to me there has to be ongoing development, both work-related and personal.

I would get bored if life was nothing but routine…

A PORTRAIT OF ANTTI NIININEN

‘I’d be bored if life was nothing but routine’ Antti Niininen, Managing Director of Monilaite-Thomeko Oy (MTOY), has worked with JURA since 2012. Antti, who comes from Vantaa in Finland, took the CoffeeBreak camera with him to record his working day and give us an insight into his leisure time.

Every day at work is different for Antti, but he regularly meets with Jaakko Helenius, his JURA sales manager, to discuss daily sales and opera­tions.

Meeting customers is an important part of Antti’s job. Here he is, talking about the JURA Professional presentation with Ari Luostarinen from Kaffa Roastery.

Antti tends to walk a lot during the day to meet people at their various workplaces. Whenever possible, he goes to Service to check the situa­ tion and talk about how things are going.

He’s very interested in maintaining and devel­ oping partnerships. This meeting with Jussi Patjas, Sales Manager at HIFK Hockey, focussed on possible options for placing JURA in various lounges and other areas at the Helsinki Ice Hockey Arena.

After work, Antti enjoys a family dinner with his wife Kati and his three children – he has two sons, aged 14 and 11, and a 5-year-old daughter.

During the holidays, Antti likes to relax at his summer cottage and recharge his batteries ready for the return to the busy world of work.

Although he doesn’t consider himself a handy­ man, he spends a lot of time building and re­ pairing things. At least you can learn by doing!

Antti also enjoys good food and drink and often goes to cookery classes.

As a Finn, Antti takes a sauna with his family three or four times a week – whenever and wherever possible, in other words!

In his spare time, Antti loves sport, including downhill skiing, badminton, floorball, tennis and jogging.

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Putting what he’s learned into practice

From A to Z One of the central components of an appren­ tice’s final examination in Switzerland is an individual practical assignment. It accounts for 25 percent of the final mark. But what exactly is it? How is the assignment defined?

What are the aims, and where do the chal­ lenges lie? With a view to getting answers to some of our questions, we joined Florian Zemp, one of our three fourth-year auto­ mation technicians, when he went to the laboratory 1 to tackle his assignment.

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‘The spout on a coffee machine should always offer the same resistance whether the user slides it up or down. Design and build an in­ strument that measures the force required precisely.’ That was the task awaiting Florian in mid-February this year. Until then, if you had wanted to know how much force was required to slide the spout on a JURA automatic machine up or down, you would have had to estimate it by doing it manually. This, of course, meant that the measurements did not take place un­ der precisely the same conditions. And Florian’s job was to change all that. ‘We always try to give our trainees assignments that will later be of use in our department’s day-to-day busi­ ness. Florian will be much more motivated if he knows that his design will be appreciated and in use every day after he has finished his apprenticeship,’ explains Daniel Hüsser, Head of Laboratory 1 and Florian Zemp’s supervisor.

Florian knew what he had to do. But how was he going to get there in just 120 hours, the time allotted for him to complete his project?

Hüsser explains: ‘The planning, approach, ma­ terial procurement, design and written docu­ mentation are all the trainee’s responsibility.

This is their first opportunity to be in charge of a project from A to Z. So, for once, the trainee is also his own boss. But, naturally, we are around to help and advise him whenever he feels he needs it.’

We meet up with Florian again in early April.

Next to him is the finished item. And it is cer­ tain­ly impressive. The force required is meas­ ured in Newton meters using an electronically controlled electric motor. The gauge also sup­ plies real-time data for statistical evaluation on a laptop computer. Florian proudly tells us about his project: ‘During the early stages, when I still had to plan and organize every­ thing, it was sometimes pretty difficult not to lose my nerve. But throughout the entire de­ sign phase I was able to draw on the knowhow I’d acquired over the past few years and, in the end, was able to complete the assign­ ment. I’m proud of the result and hope my de­ sign will make my colleagues’ everyday lives that little bit easier in future.’ During the assign­ ment, Florian was confronted with a variety of technical challenges. «

PEOPLE

Anniversaries 35 years

Franca Ferrari Customer adviser

20 years

Charlotte Cao Customer services

Germany 25 years

Hans Georg Hänsch Head of customer services

30 years

Meinrad Kofmel Head of Communi­ cations & PR

15 years

Anita Aerni Service, irons

20 years

Gaby Bauer Internal Sales Depart­ ment

25 years

Bruno Beeler POS Logistics & Stores

10 years

Obituaries

Gerard Woerdenbach Servicetechnician consumer products

Thanks to their commitment, thirst for knowledge and motivation, an­ other nine trainees successfully completed their apprenticeships and were awarded their graduation diplomas in the spring of 2014. We congratu­late them on their achievement. This year, JURA is once again able to offer two of its graduate apprentices jobs in the company where they trained. Julia Wyss joined the Product Marketing department in August 2014, Robin von Büren the laboratory 2 and Besnik Golaj is now a member of the team in the spare parts store. We wish them every success.

Nine new apprentices began their training with us at the beginning of August. We are pleased to welcome them, and wish them a successful and happy time with us. «

Stefania Milone International Business Department

10 years

Andreas Müller Head of finance and accounts, JURA Gastro

Netherlands 12,5 years*

Arjen van Arkel Accountmanager consumer products

Farewell to our graduate apprentices and welcome to the new intake

* In the Netherlands, an eighth of a century is considered halfway to a 25th jubilee. It is there­ fore celebrated as a milestone both in terms of service to a company and in a marriage.

Roland Rosset 8 Juliy 1947 – 27 March 2014 8 years of service Repairs, household appliances

Congratulations on the completion of their training go to (from left): Katarina Dimitrijevic (business administrator), Nicole von Arb (business ad­ ministrator), Julia Wyss (business administrator), Robin von Büren (auto­ mation technician), Argjend Berisha (machinist), Besnik Golaj (logistician), Florian Zemp (automation technician), Jason Schoch (mediamatics specialist) und Dominik Zeltner (automation technician)

Welcome to (from left to right, from front): Roman Flury (auto­mation tech­nician), Alessandro Gambardelli (mechanic), Zoé Häusli (business ad­minis­trator), Marvin Säuberli (automation technician), Mario Le­ gorano (logistics specialist), Leandra Ernst (mediamatics spe­cialist), Chantal Durand (business admin­ istrator), Diana Sabotic (business administrator), Patrick Eggen­schwiler (automation technician)

August Haefeli 31 May 1925 – 14 April 2014 28 years of service Company electrician

Vinzenz Studer 22 July 1933 – 11 July 2014 50 years of service Operations specialist

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‘Latte macchiato please – freshly ground, not capsuled.’

SWISS

MADE

The coffee culture for people with style is celebrating: IMPRESSA automatic speciality coffee machines have been impressing ­d iscerning users like Roger Federer for 20 years. JURA is continually setting new standards in coffee quality, intuitive operation and design. The most elegant example of this is the limited edition J500 Celebration with a hand-finished, silver carbon look front panel and a cup grille made from high-quality glass. It brings together all the development expertise acquired over the last 20 years, the experience gained from selling in excess of 3.5 million automatic coffee machines and the company’s passion for perfect speciality coffees. What better way to celebrate? JURA – If you love coffee.

www.jura.com