JURA Coffeebreak 2/2012 EN

CoffeeBreak Magazine for Employees and Associates – Issue 2 / 2012

www.jura.com

PRODUCT INNOVATIONS Cool milk frother MANAGEMENT Opening of Global Support Center: Guaranteeing global excellence MARKET DEVELOPMENT Going flat out as promotional partner to the Sauber F1 team

Brand ambassador Roger Federer honours us with a visit to Open Day 1

EDITORIAL / IMPRINT

Editorial Dear Colleagues, Partners and Friends of JURA You can imagine how much we were looking forward to the 20th of October, when we inaugurated our new Global Support Center with a major open day event. The highlight of the day was un­ doubtedly the visit of our brand ambassador, Roger Federer. Chatting with host Bernhard Schär, he exuded his inimitably natural, affable charm and was given an ecstatic reception by his audience.

Impressions of the day can be found from page 26 onwards. The day previously, we celebrated the new premises with our employees and the companies involved in the construction work (see page 32). Our 12-million-franc investment in the new Hall 3 is an unequivocal declaration of our commitment to Switzerland as a business centre and our intention to strengthen the brand’s posi­tion and professionalism worldwide. The training and motivation found in our Coffee Aca­ demy play a decisive role in this respect. Our report on page 30 shows instructor Michael Wegmüller at work.

The Professional sector is one of our growth engines for the future. With the opening of our Pro­ fessional Competence Center in Niederbuchsiten we have given this sector the necessary emphasis.

And our Promotional Partner agreement with the Sauber F1 team is further proof of the flexibility and modular structure of our range of professional products. You can read more about this on pages 10 to 15.

Thanks to our premium-product positioning and professional retailing concept, we are ideally equipped to take the current upheavals (exchange rates, euro crisis) in our stride. In future, we are planning to further strengthen the brand by working with individual JURA stores that only sell JURA products and are able to offer our customers top-quality, professional advice. A prototype store was recently opened in Zurich: you can read more about it on page 8. We intend to gather experience here before launching the concept on a global scale.

We pass on our knowledge and our passion for bean-to-cup speciality coffee machines combined with the enjoyment of coffee to distributors and retailers at international key account and retailer events (page 9). And from page 16 onwards, you can read how our employees put the IMPRESSA F7, launched last spring, through its paces in their own homes. At this year’s IFA (page 9) our presentation of this autumn’s new products (from page 20) was rapturously received.

The JURA brand continues to grow stronger and moves from success to success because of the enthusiasm, the innovation and the technology behind it. Achieving it means having people with the requisite expertise and sense of resolve. And that, colleagues, partners and friends of JURA, is why we need you. I like to take this opportunity to thank you from my heart for your commitment and your untiring efforts.

Emanuel Probst

Imprint Published by: JURA Elektroapparate AG, CH-4626 Niederbuchsiten Editors: Meinrad Kofmel, Stefanie Langenstein, E-mail mediainfo@jura.com Design: spice advertising, the Inhouse Advertising Agency of JURA Elektroapparate AG Produced by: JURA Elektroapparate AG, Niederbuchsiten /PfisterCom, Arni Photo­graphy: Kurt Pfister, Pfister­Com (pages 1, 10, 11, 15, 18, 19, 27, 28, 29, 30, 32, 33, 35), Jonas Spengler (pages 2, 12, 13, 14, 20, 21, 22, 23, 26, 28), Jonas Kambli (page 8), AutoSprint.ch (page 5), Philippe Rossier/SonntagsBlick (page 8), Ruppert Baumberger (page 27) Printing: Vogt-Schild Druck AG, Derendingen Languages: German and English Translation: Hill Johnson Associates GmbH, Zollikon Circulation: 52,000 Frequency: bi-annual since 2005, total 14th edition

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INDEX OF CONTENTS

Contents

10

14

16

20

26

30

4 CoffeeBar

Our brand is present all over the world.

See for yourself where people can read and hear about or simply enjoy JURA.

8 Now open:

Zurich’s own JURA store Discover more about the world’s first JURA store, recently opened in Zurich.

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14

A division forges ahead We demonstrate our prowess in the professional sector and show you how you can also count on us for solutions in the office, hotels and restaurants, or commercial environments.

World-beaters team up The reasons for our commitment to Sauber Motorsport as Promotional Partner and what caterer Noldi Graf thinks about it.

16 Putting them through their paces

30 A day in the life of Michael Wegmüller

Who could be better qualified to test our bean-to-cup coffee machines than our own people? Read this exclusive report about their reactions to the IMPRESSA F7.

20 Product launches

Find out all about our latest products: the intelligent – and good-looking – IMPRESSA Z9 One Touch TFT, together with attractive recipes made with the fabulous milk frother.

Michael ‘Mike’ Wegmüller takes to the road with the JURA on Tour training package to heighten brand awareness and tells us about the exciting things he gets up to in the course of a work­ ing day.

32 Events

This year’s event for employees was held with all the companies involved in the building of the new Hall 3 and was a fitting occasion to celebrate this big event in our history. A total success.

But read all about it for yourself.

24 Bringing coffee to the gourmets

Read our exclusive report about a glittering event held to celebrate Roger Federer’s opening of our Paris branch and his meet-and-greet session.

26 A day to remember

On our open day, thousands of visi­tors had a chance to take a look behind the scenes at JURA and hung on to every word of the discussion between Bernhard Schär and brand ambassador Roger Federer.

33 A fond farewell

Therese Hutter looks back on 25 years with JURA.

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People Apprentices, anniversaries and our new Head of HR.

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COFFEEBAR

CoffeeBar JURA’s social media world Social media: it’s a term you can’t avoid, whichever way you turn. The whole subject of social media is sparking off heated discussion across the board. Most of the time, the debate is about the necessity of the new communication channels or the amount of attention a private individual or – as in JURA’s case – a company should give them.

The need to network Social media, Web 2.0 and online marketing are three inseparable terms. But what actually happens in the social media? Forums, blogs and other social networking domains like XING, Facebook, LinkedIn and social bookmarking portals give everyone the chance to get involved in life online. People swap experiences, impressions, opinions, information and knowledge on the Web. There are countless interactive applications that support and encourage the joint creation, processing and distribution of content.

Other portals (Picasa, flickr, YouTube, Pinterest) likewise encourage the continuous exchange of photos, music, videos or documents. Portals featuring evaluations and info are more in demand than ever before. Web 2.0: like we said, it’s all about the need to network.

And at JURA? The number of possible channels for actively being involved in social media is virtually unlimited. Whether it’s for private individuals or corporates. Are you familiar with Google+, Facebook, YouTube, XING, Qype and the rest? These are all the names of platforms that have been all over the media and the Internet for some time now. JURA too is actively involved in the social media. With a new look since mid-year. «

Check-In at AF Italia

Follow us online and exchange views and ideas with other JURA fans, coffee connoisseurs and coffee drinkers. JURA is currently active on the following channels: www.facebook.com/jurafans

The company page www.xing.com/juraelektroapparateag

Company profile www.youtube.com/juraworldofcoffee

Company profile with videos www.pinterest.com/juraworld

Pinboard for photos and videos

Italian retailers who work with our distribution partners AF Italia enjoyed a very special event last summer. During the four-day voyage by ship from Savona to Barcelona and on to Marseille, the focus was on customer loyalty, product inno­ vations, JURA’s main specializations and our corporate philosophy. More than 40 retailers took part in the AF Italia event and thoroughly enjoyed the varied programme, the extra­ordinary atmosphere and the pleasure of life aboard the Costa Atlantica.

And there was no shortage of social contact during the four-day trip. When the group set out to find tapas in Barcelona, for example, it was an ideal opportunity for people to swap ideas and get into some serious networking. It gave AF Italia a chance to explain the importance of high-end selling, the significance of the Coffee Academy and selective distributor loyalty, and to present POS material. All in all, Area Manager Christian Saggini was delighted with the results: ‘We are very satisfied with this first event of its kind. It was an outstanding platform for our brand and AF Italia made a fantastic job of the organization. Some of their customers have already become impor­ tant mainstays for JURA in Italy. I’m already looking forward to the next trip!’ «

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COFFEEBAR

Global

brand awareness Our bean-to-cup speciality coffee machines appear frequently in the press all over the world. They are appreciated by people in the media and are a very popular subject for printing. Whether it’s simply product placement or with brand ambassador Roger Federer.

JURA is not only very much in demand as a subject for ads but also for stories about the JURA brand and a whole wealth of subjects about the perfect coffee experience. «

Europe’s first

Chevrolet Volt at JURA Sustainability is not only relevant for our bean-to-cup coffee machines but is also part and parcel of our everyday lives. Our General Manager is a case in point. ‘An entrepreneur with a passion for coffee and cars becomes the first owner in Europe of the prizewinning Chevrolet Volt, an electric vehicle with an extended range.’ That was the lead for an article in car magazine ‘Autosprint’ about our General Manager, Emanuel Probst. Apart from the high-precision technology and outstanding design, another argument in favour of the Chevrolet Volt is its reduced dependence on petrol.

General Manager Emanuel Probst is the first owner in Europe of a Chevrolet Volt and a perfect example of sustainability in action.

‘One of the reasons I find the Volt so exciting is that it’s the first of its kind,’ says Emanuel Probst. ‘The trailblazing design offers a wealth of practical advantages without cramping my lifestyle. At the moment, it’s quite simply the best solution worldwide for no-hassle driving with an electric vehicle.

Probst uses his Volt not only for driving to work and private use but also as a source of inspiration for the development of energy-saving technologies in other areas of everyday life, including coffee machines.’ «

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Events At the top of the world Tom McMahon, Director of Sales at JURA Capresso, got the order of a lifetime when he was asked to provide delegates at a NATO working dinner in Chicago with top-quality coffee specialities. The event was attended by heads of state and government, along with ministers of foreign affairs and defence.

Three IMPRESSA J9.3 One Touch TFT machines were on duty for this historic event in global foreign policy. Two of them were in the kitchen, while the third was prominently placed in a room where the heads of state gathered.

McMahon was on site throughout the entire event and supported the hospitality team to ensure that everyone received the types of coffee they had asked for. Perfectly prepared, needless to say, as you would expect from JURA. ‘President Obama shook me by the hand and thanked me for our support.

It was a real honour to serve famous personalities like these with coffee specialities from our machines,’ says McMahon in sum­mary. «

featuring JURA: not to be missed!

Trade Mart, Brussels, Belgium: 26.11.2012 Cafe Show, Seoul, South Korea: 22.–25.11.2012 Tea & Coffee Expo Taipei, Taiwan: 23.–26.11.2012 International Gift & Home Furnishing Market, Atlanta, USA: 9.–16.1.2013 Total Home & Gift Show, Dallas, USA: 16.–22.1.2013 LA Gift Show, Los Angeles, USA: 23.–28.1.2013 International Home & Housewares Show, Chicago, USA: 2.–5.3.2013 CRFA Show, Toronto, Canada: 3.–5.3.2013 National Home Show, Toronto, Canada: 15.–24.3.2013 Additional dates can be found at: www.jura.com/events

Over one million coffees a year ‘Great coffee: whenever and wherever you want it.’ That was the goal Albert Kunz and his team set themselves back in 1994 and they’ve been achieving it ever since. Whether it’s a private birthday party, a local festival, a sporting or cultural event or an open-air rock festival, Gourmet Coffee Catering guarantees customers the pleasure of freshly ground and extracted coffee. And they do it at around 2,000 different events each year. The team has over 600 rental coffee machines to choose from and these are used to prepare well over a million cups of coffee annually.

For several years now, Daniel Lüthi has been a keen user of Gourmet Coffee Catering’s all-round service for the Inkwil gymnastics club fete.

The all-inclusive coffee service for your event: www.gk-catering.com

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About half of all hire customers pick up the machines directly from the JURA factory in Niederbuch­ siten and return them after their events. One of them is Daniel Lüthi. He’s been an enthusiastic user of this facility for quite some time. ‘For six years now I’ve been picking up the machines on the Thursday before the Inkwil gymnastics club fete. Niederbuchsiten’s just down the road and it’s entirely up to me when I pick up the machines and return them: it’s totally uncomplicated.

Asked whether it’s worth driving to Niederbuchsiten for two coffee machines, he’s in no doubt: ‘Absolutely! I usually combine it with the rest of the shopping. But the main advantage is the fact that JURA’s a one-stop shop for everything: cups and beakers for any type of coffee, fresh coffee beans, sugar – in fact, you can even get sugar and cream dispensers if you wish. All-round service, as simple as that. And the most important thing, of course: if the coffee quality’s right, so are our sales. And the club’s always happy about that…’ «

COFFEEBAR

Top-class coffee culture in Colombia Situated at around 2650 metres (8694 feet) above sea level and with a population of 7.3 million, Bogota is the capital of Colombia and its largest city. It lies on a high plateau in the Andes and is one of the fastestgrowing metropolises in South America. In the northern part of the city, just a few blocks from the famous Parque de la 93, is the new JURA showroom. The premises have a luxurious feel and are fitted out to top standards with a display of the entire product range.

The store is run by JURA distributor Marcelo Vila, Dickson Casallas, store manager, and Robert Ovalle who has been working with the JURA brand for years.

The showroom now gives all potential buyers an opportunity to try out the bean-to-cup speciality coffee machines before purchase and decide which one best fits their needs. To help them, the store has six fully equipped kitchens and a barista bar, where interested customers can order just about any kind of coffee they wish. It is hoped that the regular exchange of ideas and a ‘hand-in-hand’ approach to local coffee producers, owners of coffee plantations and coffee connoisseurs from the surrounding region will make the coffee experience that much more memorable. The store is run by our agents in Colombia, LCi distributors, LLC. Since it was opened, the small but highly attractive premises have seen a number of festive events that have enabled the shop’s operators to give their guests a personal experience of coffee at its very best.

The store has already had visits from top Colombian designers, architects and politicians as well as media representatives from all over the country. Within a very short period it has become a point of reference for individuals in design, architecture and construction as well as for end-consumers. In surroundings packed with luxury brands and friendly service, a simple shopping experience becomes a voyage of discovery into the fascinating world of coffee. «

Major point of sale and top brands

in the One Mall

In the North East of China, close to the border with North Korea and just an hour and a half’s flight from Peking, is the industrial city of Shenyang with its population of around 7.5 million. Until now, Shen­ yang has been known mainly for the nearby BMW production plant.

Since mid-September, however, Shenyang has also been home to the largest JURA outlet in the entire world at the One Mall, currently China’s largest shopping centre. In exhibition space measuring some 160 sq.m (over 1720 sq.ft), our long-time partner and distributor HJ Shanghai Coffee display the entire range of JURA household and professional products.

The new shop currently has five employees, who between them work 12 hours a day, seven days a week. The only exception is Chinese New Year, when the shop closes up a whole four hours earlier than usual.

Big, bigger, One Mall According to the Mall’s management, the 270,000 sq.m (almost 3 million sq.ft) of space houses over 600 of the world’s best-known top brands in the cosmetics, fashion and jewellery industries. Under the same roof as Louis Vuitton, Gucci, Prada and many others, JURA stands shoulder to shoulder with Sony, Samsung and Apple. The world’s largest point of sale underscores the high status enjoyed by our bean-to-cup machines among Chinese coffee lovers. The massive potential and our position in the market are both equally obvious.

Number One among bean-to-cup machines Bearing in mind that JURA holds the biggest market share for bean-tocup machines in China, it is of course no coincidence that the largest JURA store of them all is in the country’s biggest shopping mall. Eric Lin, General Manager of HJ Shanghai Coffee and Anton Auernigg, JURA Area Manager, were in the shop for two days prior to the official opening and met an elderly Chinese lady who drank a ‘real’ cup of coffee for the first time in her life at the store. ‘That’s the score in China’. The journey has only just begun. «

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COFFEEBAR

Now open:

Zurich’s own JURA store The new JURA store at Stockerstrasse 46 in Zurich (just a few steps from Paradeplatz) had scarcely opened before it was creating a furore.

‘JURA boss Emanuel Probst serves up a new store concept: Nespresso in the firing line’, ran the big headline in Switzerland’s popular Sunday newspaper, SonntagsBlick, on 23 September. Indeed: with its new store concept, JURA is aiming to create points of sale that win customers over with a clear focus on the brand, highly professional sales personnel and outstanding service.

The JURA store in Zurich is under the management of a retail partner of many years’ standing, Imhof + Arzner. For Adrian Kühne, Head of the Swiss market, it is the perfect constellation: ‘We’re putting our money on retailers, and handing over the entire responsibility for the JURA store to them.’ The window displays are immediately reminiscent of a jewellery store and underscore the high value of the products. In the warm, welcoming interior visitors can see the entire product range, all in operation, of course. ‘We want customers to discover the beanto-cup coffee machines in peace and quiet and pick out the best one for their needs,’ explains Raphael Imhof. There is a cosy little coffee corner where visitors can relax. ‘This is where we indulge our customers with specialities made by professional machines,’ says Imhof enthu­ siastically. ‘At the same time, we show them what the products are capable of and open their eyes to the wide range of coffee specialities that can be made with a JURA at the touch of a button.’

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The JURA store in Zurich is the first of its kind worldwide. ‘As with the glass service centres, we’re putting the concept through its paces on our own doorstep, learning from any mistakes. After adapting it to local needs, we’ll export it to the rest of the world,’ says Emanuel Probst, commenting on the procedure. This is the perfect cue for Raphael Imhof, who adds: ‘Service is another very important point. As an authorized JURA service centre, we are of course there for our customers throughout their product's entire service life.’ A further 20 to 30 JURA stores are planned for the coming year, about three or four of them in Switzerland. «

From left: Retailer Raphael Imhof and JURA boss Emanuel Probst are convinced that the new store concept will be a huge success.

COFFEEBAR

The IFA as a highlight and

‘A feast for the senses’

Apart from the technical features and aesthetic appeal of the new products unveiled here for the first time, visitors to this year’s IFA trade show in Berlin were given an inspiring insight into the fascinating world of the coffee bean. The new TV spot featuring brand ambassador Roger Federer was likewise given its first public airing at the IFA in Germany.

A year of jubilees for JURA For the fifth time in succession, JURA was an exhibitor at the IFA, the world’s leading consumer electronics and home appliances fair, in Berlin. From 31 August

to 5 September, JURA presented exciting new products designed to make coffee an ultra special experience. Apart from our fifth appearance at the IFA, JURA has another two anniversaries to celebrate. Our German distribution company has now been supplying the market with premium household appliances for 30 years, while its subsidiary, JURA Gastro Vertriebs-GmbH, has ten years’ experience of delivering guaranteed quality and innovative technologies to the catering industry.

‘A feast for the senses’ After so many years the almost legendary shows staged three times a day by Ronny Pietzner and Rudi Hilscher have a regular slot in JURA’s appearance at the IFA. Within a few minutes of the start of each performance, a large crowd had gathered round the demo kitchen for a close-up view of the two popular entertainers as they conjured up a range of sophisticated snacks and delicious coffee specialities.

And when the two likeable chefs are not entertaining visitors at the IFA, they have their hands full of things to do in ‘real life’: Ronny Pietzner is a world champion chef, owns his own restaurant and is on the road as general manager for all kinds of catering and gastronomic events in Germany. Rudi Hilscher is one of the mainstays at the JURA Coffee Academy in Switzerland; so conjuring up incredible coffee creations is part of his job.

They’re a very popular duo, so the regular appearances at the IFA in Berlin are one of the highlights of the year for them.

A highlight of the event: Ronny Pietzner and Rudi Hilscher wowed audiences with a virtuoso display of culinary and barista skills.

General Manager Rolf Diehl, reflecting on the fair, had this to say: ‘After an outstand­ing IFA in 2011, we had high hopes for this year too. And now that the IFA is over, I think we can safely say that our expectations were clearly exceeded,’ is how he summed it up. «

Driven forward on a

wave of enthusiasm The new products and innovations preview held in Niederbuchsiten on 29 and 30 August was organized to give international distribution partners and key clients a chance to see the latest additions to the range for themselves ahead of the IFA in Berlin.

Over 120 guests took up our invitation and after viewing the latest bean-to-cup machines enjoyed an evening of baroque music at historic Schloss Waldegg near Solothurn and more classical strains at the gala evening held in the JURAworld of Coffee. In early September came three inspirational evenings for the Swiss retail trade. The new products and performers were enthusiastically received and both guests and hosts were convinced that they could move into the new season riding the crest of a wave of all-round enthusiasm. «

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A division

forges ahead Over the next few years, JURA is seeking to double its sales to the professional sector. A new product portfolio, combined with innovative services and expert advice, is lending new impetus to the Professional Business Unit.

‘The quality of speciality coffees at home and in restaurants has improved vastly in recent years,’ reflects Daniel Heiniger, Head of the Professional Business Unit at JURA. ‘But all too often at work, in shops, clubhouse bars, hotel seminar rooms and bed and breakfasts, there’s a dramatic need to catch up. This is precisely where our strategy begins, because we can see huge potential here.’ Just under two years ago, Heiniger began to reorient the

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then Commercial Division and get it fighting fit for a successful future. His formula: ‘two factors are decisive to lasting success – an outstanding product range and top expertise in advice and service.’

Coffee solutions for professionals The new GIGA X and IMPRESSA XJ lines of fully automated professional coffee machines are tailored exactly to meet the needs of the iden-

tified target groups. ‘Our top four innovations and the classic IMPRESSA Xs9 and Xf50 en­ able us to meet all requirements in the professional sector,’ claims Heiniger. ‘It’s no longer a matter of individual machines, but always of all-in coffee solutions.’ He is referring to the various possible configurations and combinations of accessories and peripheral equipment such as milk coolers, cup warmers, accounting systems, mains water connections and water filter systems (for more on the product range and possible applications, please see the following pages).

On track for success It’s no accident that JURA’s Professional Division offers highly attractive products at ex­treme­ly competitive prices. Daniel Heiniger traces parallels with the car industry. ‘The successful sport utility vehicles – or SUVs – weren’t in-

MANAGEMENT

vented and made by truck manufacturers, but by car specialists, who are structured for quite different volumes.’ On a similar scale, JURA has already produced three million fully automatic coffee machines. As a mass production specialist, JURA can still guarantee the quality, durability and service life of all components.

Industrial production also confers price advan­ tages. Buoyed by positive market resonance and rising sales figures, Heiniger is bullish: ‘we are on track for a successful future. We have the resources at our disposal, both human and technical,’ he sums up. No doubt the Professio­ nal Competence Center , which recently opened at Head Office, is uppermost in his mind.

Expertise made accessible The opening of the new Global Support Center in Niederbuchsiten was extremely significant to the whole Professional Business Unit. Da­ niel Heiniger explains, ‘We’d longed to have our own centre of excellence for years because it would enable us to present solutions geared to the individual situation of potential clients in the professional sector.’ By mid-September, the showroom and service centre was ready, and opened its doors under the official name of the Professional Competence Center. This is not just a place for talking about possible sol­ utions, but for seeing them in action. Poten­tial clients can try out applications for themselves in house.

Archetypal competence Expert advice and exceptional service together form the second essential success factor. To provide for it, JURA has set up the world’s first Professional Competence Center. It is run by Marco Gherardi, who explains: ‘Our glass service factory has its modules (diagnostic stations, service groups etc.). Here at Head Office, we likewise wanted to create a prototype, elements of which are scalable to different market demands and can be rolled out globally.’

To target specific groups of clients within the market, the Professional Division has limited itself to three prime sources of potential custom: resellers, service providers and in-house consumption (see right).

Highest levels of service Attractive features of the JURA fully automatic models include their ability to deliver a wide range of coffee specialities, their quality, incred­ ibly simple operation and low running costs.

The latter is a clinching sales argument. The Professional Competence Center also offers innovative services. Gherardi adds, ‘we offer

Daniel Heiniger (left) and Marco Gherardi (right) are seeking to double sales in the Professional Business Unit. full support to clients here at Niederbuchsiten or directly on site, using our own service vehicle. Another thing that attracts a great deal of interest, of course, is our new Value Protection service plan.’ Registered GIGA X and IMPRESSA XJ customers automatically benefit from a comprehensive and unique package that keeps the appliances in working order and preserves their value. ‘The service plan in­ cludes two free inspections on site, after nine and 18 months. It includes a check of wearing parts, a test of coffee quality, any necessary software updates and a hygiene inspection,’ specifies Gherardi.

Key technologies ‘Apart from our versatile services, it’s our outstanding engineering that sets us apart from the competition,’ says Gherardi confidently.

Technology is key. The machines in the Professional Division comprise a glittering array of innovations. There’s intelligent pre-heating to offset temperature fluctuations and Aroma+ for grinding at twice the speed. Then, of course, there’s the patented brewing unit with its var­iable-volume chamber: the core of any JURA bean-to-cup coffee machine. The ingen­ ious brewing unit is also totally maintenancefree, which leads us to another main feature: hygiene. In an independent microbiology lab test, Germany’s well-known TÜV (specializing in technical and safety standards) awarded JURA a certificate for strict hygiene standards.

More centres in the pipeline In an ultra-modern 150 sq.m of space, visitors receive practical presentations of around 15 allin coffee solutions. While the main emphasis is on providing advice, visitors are of course free to buy and take away all products on display. ‘Normally we install the appliance on the client’s own premises, as this is part of our comprehensive service package,’ points out

Gherardi. The Professional Competence Center also houses a service reception, where professional machines can be brought in for diagnostics and fault analysis. ‘Clients find out at once what the servicing is going to cost them.

Our quotations are transparent,’ notes Ghe­ rardi. In the next few years JURA is planning to open about five more Professional Competence Centers round the world, on the model of its head office.

The showroom in Niederbuchsiten is open to all interested visitors from Monday to Friday, 7 a.m. to 6.30 p.m. and on Saturdays from 8 a.m. to 12 noon. «

Target groups JURA’s Professional Division has subdi­ vided its market as follows: Resellers focusing on increased profit.

Examples are cafés, bakeries, petrol stations and vending stands. Potential also exists in seminar rooms and mobile catering operations.

Service providers who want to offer their clientele the finest coffee with a whiff of luxury. These certainly include banks, insurance companies, adver­ tising agencies, architects, kitchen installers, designers and hairdressing salons.

In-house consumption, to enhance motivation and express appreciation to staff. Examples might be a break room in a company or hospital or a lounge on a floor of an old people’s home. Clubhouses are another ob­ vious possibility.

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MANAGEMENT

GIGA X9c Professional

GIGA X9 Professional

GIGA X7c Professional

The Professional line-up at a glance The entire Professional line comes with these standard features

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In over 20 years’ development of bean-to-cup speciality coffee machines JURA has introduced many innovative technologies that have gone on to establish themselves as new standards.

They have been integrated into the entire range and laid the foundations for the perfect coffee we guarantee today. The know-how and ex­ per­ience of our engineers go into every single one of our machines. The functions and com­ po­nents have established themselves as standards and ensure that you can give your palate the treat of perfect coffee at any time.

JURA’s basic standards

Intelligent Pre Brew Aroma System (I.P.B.A.S.©)

Variable-volume brewing unit for 5 to 16 g

High-performance pump

Thermoblock technology

Rotary Switch for simple operation

Integrated rinsing, cleaning and descaling program

TÜV-approved JURA hygienic system

Unique Energy Save Mode (E.S.M.©)

Programmable functions: coffee strength, brewing temperature, water quantity, hot water jet

Warm cups for a perfect coffee

A perfect cup of coffee simply has to be served piping hot. To reduce heat loss to a minimum, we recommend that cups are thoroughly pre-warmed. This is the reason why JURA started offering effective cup warmers to go with each line of machines at an early stage. The range of accessories is now rounded off by the new Glass Cup Warmer. The light, transparent design of the stainless-steel cup warmer with its high-quality white glass elements is every bit as impressive as its technical specifications. It has a total of three shelves with

room for countless espresso or coffee cups and is ideally suited for use in offices, seminar rooms or restaurants. The three shelfwarming elements work silently and are of course extremely energy-efficient. Automatic temperature control ensures that cups are kept at the ideal temperature of around 55 °C. The unmistakably cool design of the Glass Cup Warmer makes it the perfect com­ panion for all professional machines.

MANAGEMENT

GIGA X7 Professional

IMPRESSA XJ9 Professional

IMPRESSA XJ5 Professional

GIGA Professional line The latest innovations from the house of JURA open up a new dimension in the professional preparation of coffee specialities. The combined potential of two grinders, up to three pumps and two parallel liquid systems coupled with outstanding user-friendliness and top quality guar足 antee outstanding performance. Explore the world of the GIGA Professional and discover a new definition of what coffee enjoyment means.

Star features in the GIGA Professional line

2 professional grinders with ceramic discs

Variable combined dispenser with 2 coffee and 2 milk spouts

2 parallel liquid systems

Power hot water

Intelligent Venti ports

Intelligent energy management

Intuitive operation with TFT display

All-round GIGA Value Protection service package

IMPRESSA XJ Professional line With its compact elegance, operator-friendliness and outstanding coffee products, the new IMPRESSA-XJ line cannot fail to impress. It cuts a fine figure in just about any setting and will be as popular with aesthetes as with coffee connoisseurs. Whenever you want to spoil your cus足 tomers, guests and employees with coffee specialities, simply allow the IMPRESSA XJ to demon足 strate its many talents. With its intelligent freshwater kit, JURA offers a unique new system to go with the IMPRESSA XJ9 and the IMPRESSA XJ5.

Star features in the IMPRESSA XJ Professional line

Aroma+ grinder

Unique all-round design

Intuitive operation via TFT display or centrally organized operating panel with direct choice keys

Intelligent Fresh Water System (I.F.W.S.息)

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World-beaters team up

Since April 2012 JURA has been Promotional Partner of the successful Swiss racing team, Sauber F1. From recep­ tion to racetrack, the flexible JURA Professional line of sol­ utions can be configured to suit any need.

Engineering flair sparked by ultra-modern tech­ nology, the utmost precision, speed, the finest service, a skilled and motivated team, professionalism, high innovative output, flexibility: the list is long and by no means exhaustive, for the parallels between the two Swiss companies, JURA and the Sauber F1 Team, are striking. ‘With so many shared values, our support for the Swiss Formula 1 racing stable makes sense. As Promotional Partner, we place our new Professional line at the Team’s disposal,’ explains JURA CEO Emanuel Probst.

JURA’s cooperation with the hi-tech racing team became effective in April this year.

Coffee for every need The all-in bespoke package for the racing team consists of fully automatic machines and peri-

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pherals. These can be individually configured to suit the situation in question. It might be to serve visitors arriving at reception at HQ in Hinwil or in the events area at the wind tunnel.

Or it might be to cater for the meeting rooms and workforce at the factory in the countryside near Zurich. The multiple components of the Professional line can be tailored precisely to needs in any field. ‘Of course our machines travel the globe with the Formula 1 team dur­ing the racing season,’ adds Probst. On the track, the coffee facilities complement the team catering particularly well. They also provide the finest speciality coffees for VIPs. «

MANAGEMENT

The finest quality coffee – worldwide For 20 years Arnold Graf and his company Arnold Graf Catering Services have provided first-class catering for the whole Sauber F1 racing team. Graf serves headquarters in Hinwil and is the exclusive supplier for all team hospitality events worldwide – at which his co-op­ eration with JURA likewise dates back 20 years.

This long relationship (‘a dream assignment,’ says Graf) has prompted JURA’s support for the Sauber F1 Team as Promotional Partner since early this year.

You’ve been a faithful JURA customer for two decades. How did it all begin?

I was looking for a powerful partner I could rely on. Above all, they had to be Swiss. My co-operation with JURA quickly turned into a success story. Since then, we’ve earned a rep­ utation in Formula 1 circles for serving the best coffee on the world’s racetracks.

Have the coffee machines proved reliable?

Absolutely. If the occasional problem did arise, I could always trust Albert Kunz, my JURA contact, any time, any place. At our base in Australia, I once received instructions from him in Switzerland by telephone at three o’clock in the morning – his time!

What sort of feedback do you get from your customers?

We can serve the team, its sponsors and our guests worldwide the finest coffee, of uniform­ ly excellent quality. They love it!

Many configurations are possible: flexibility is key.

At Hinwil, we now work on fixed installations combining the best of the new product portfolio from the Professional Business Unit. On location, we can respond perfectly to individual situations with the various Premium fully auto­ matic models and peripheral equipment.

Are you a coffee drinker?

I love the pure taste of coffee and drink six or seven cups of espresso or ristretto daily.

Arnold Graf: ‘We serve the best coffee in Formula 1.’

The Sauber F1 Team The first trials with the C12 took place in autumn 1992. At the time, the team founded

by Peter Sauber numbered around 70 employees. By 14 March 1993, the line-up for the South African Grand Prix included two Sauber C12s. The premiere was celebrated as a success, securing fifth place. In 1995 and 1996, Sauber was a Ford Works team, though from 1997 the engines were Ferrari. In 2001 three high-points in the team’s history came in quick succession: the partnership with Credit Suisse; fourth place in the Constructors’ World Championship; and the start of work on the construction of the team’s own wind tunnel. In 2005 Peter Sauber was on the lookout for a new engine partner. Now over 60, he was not averse to placing his life’s work in other, safe hands. On 22 June 2005 BMW announced its takeover of majority shareholdings in the Swiss team. The 2008 season, Sauber’s third with BMW, again went down in team history as a highlight.

This was a double victory: Robert Kubica won in Canada, just ahead of the team’s Nick Heidfeld. After a difficult start to the 2009 season, Peter Sauber in Hinwil announced that he had reached agreement with BMW to buy back his life’s work. After these years of upheaval, 2012 has seen the Sauber F1 Team once again lapping the world’s racetracks with the new C31 and young drivers Kamui Kobayashi and Sergio Pérez, with Esteban Gutiérrez as substitute. www.sauberf1team.com

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PRODUCT LAUNCHES

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PRODUCT LAUNCHES

Putting it through its paces Over eighty of our employees took part in a project that enabled them to test and familiarize themselves with the new IMPRESSA F7. Each of them put the bean-to-cup machine through its paces at home over a period of a good three months. What is the machine capable of? What advantages does the IMPRESSA F7 offer me? What does the IMPRESSA F7 do better than other coffee machines? What’s my favourite coffee speciality? And, finally, would I buy this machine myself or recommend it to my friends and acquaintances?

These are just some of the issues put to participants on a question­ naire that all of them completed.

CoffeeBreak met four members of the workforce and their families to hear what they thought.

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PRODUCT LAUNCHES

At home with Martina Fluri, Customer Service, Irons Married with two sons, from Balsthal The two youngsters of the family, Linus and Timon, keep parents Martina and Markus on their toes. And fifteen cups of coffee per day keep the young parents fit for whatever the day may bring. Weekends may well offer a chance for a few more shots of coffee than on weekdays (by ‘shots’ they mean mainly black coffee and espresso). They only take coffee culture to extremes when partying with friends, relatives and acquaintances, when they top up their daily intake with a few cappuccinos. Martina Fluri points out that their party guests quite often make their own coffee: ‘The machine is so easy to operate and self-expla­ natory. Now and again my guests simply get up, go to the machine and prepare whatever speciality takes their fancy.’

A JURA one-touch bean-to-cup machine normally graces Martina’s kitchen. She finds making cappuccino a little easier on the one-touch model than on the IMPRESSA F7. The F7 has winning features of its own, though: one, obviously, is the delicious taste of the coffee. Another is the machine’s eye-catching design, which ideally complements the modern, spacious kitchen of the family’s newly built home. At the end of the trial, Martina will revert to her own JURA machine, her trusty companion for years. But she still commends the IMPRESSA F7 to all coffee lovers for, as she remarks with a twinkle in her eye: ‘Once a JURA, always a JURA.’

At home with Joëlle Meister, third-year commercial apprentice Eldest daughter in a family of five: Andy and Franziska Meyer with Anja and Julia Meister, of Matzendorf The Meyers, a family of five from the Thal district near Solothurn, easily get through more than six cups of coffee daily. And that’s not counting daytime hours, when they usually aren’t around to drink coffee made using their own machine. Still, that’s a minor drawback, since coffee drinking is also an integral part of their working day. At home, the coffee-drinking ritual often occupies a morning slot, at breakfast. But they probably relish the experience even more when they get home from work and can enjoy the evening as a family. The IMPRESSA F7’s sleek, luxurious lines suit an active household like theirs perfectly. Before trying out the IMPRESSA F7, the Meyers were already drinking coffee made by a bean-to-cup machine, but this experience has turned them into JURA and IMPRESSA F7 fans through and through. They don’t tend to drink espresso very often. Initially, the family were a little sceptical about cleaning the milk nozzle, but now they simply love cappuccino, which is their favourite speciality coffee. The ease of operation and the fact that the milk nozzle is so simple to clean have won them over. The water tank could be a bit larger, quibbles Frau Meyer with a con­ ­tented smile, ‘to give us speciality coffees continuously on tap. Every­ thing else is wholly automatic, fortunately.’ When it comes to coffee, there’s no holding the Meyers.

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PRODUCT LAUNCHES

At home with Philipp Hänggi, Purchasing Administrator Lives at the centre of the baroque town of Solothurn This household of three sports enthusiasts does not have a set coffee ritual, but that doesn’t stop them from getting through litres of the stuff. Philipp Hänggi, who practises judo, points out that his two flatmates’ coffee consumption shoots up whenever they are revising for exams. He adds, ‘At the weekend, we’ll sit down over a good cup of coffee and relax, talking about everything under the sun. Failing that, sport.’

Philipp finds everything much easier with the IMPRESSA F7. For ex­ ample, all it takes to make the coffee of his choice is one push of a button. More importantly, he can program the strength and aroma of his coffee precisely to suit his taste. The milk dispensing option is also convenient, as the three young men in this household have been keen on cappuccino since the start of the trial. They appreciate the design of the bean-to-cup model, rating it highly for colour, size and its clean, simple lines. Another popular feature is the aroma preser­ vation cover, which looks much smaller than it really is. ‘Neat and unobtrusive,’ is how Philipp describes it. So the new coffee machine is a welcome gadget in their kitchen. Their visitors, too, have not been slow to notice the machine and have also been very impressed by the results. All three of them come across as proud to be temporary owners of an IMPRESSA F7.

At home with Stephen McCabe, Customer Service, Coffee and service reception Lives with his wife Angela in Rothrist/Aargau Stephen McCabe and his wife Angela are dyed-in-the wool coffee lovers.

They habitually drink freshly ground coffee before they even have break­ fast. Which means that even in their small two-person household they get through a good 30 coffee specialities a week. Otherwise, they don’t have a fixed time for drinking coffee together. It was pretty clear for Stephen, a long-time member of the customer service team, and his wife that they would take part in the testing scheme. After all, he’d always been a fan of the F line, particularly the model predating the new machine, the F50. And the latest addition to the F line has left him equally impressed. ‘It’s much faster than our old coffee machine. So we find ourselves drinking coffee slightly more often, and more sponta­ neously, with the new one. I know it’s a little bigger, but it seems smaller in the kitchen and fits in perfectly.’ At the moment, the couple are trying out a number of different coffee varieties. Although they tend to drink straight coffee and espresso themselves, they are happy to make cappuc­ cinos for their friends because they both love the frothing jet. What’s more, there’s nothing they would change on the IMPRESSA F7. ‘For us, the machine is just perfect the way it is,’ concludes McCabe.

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PRODUCT LAUNCHES

IMPRESSA Z9 One Touch TFT

Sophistication and extravagance As soon as you see it, you realise that the IMPRESSA Z9 One Touch TFT is setting new standards. And it is doing this on multiple levels thanks to its im足pressive coffee quality, user-friendly operation and captivating design. Made from high-quality materials and to Swiss standards of precision, this elegant automatic speciality coffee machine is the epitome of the strong and silent type. Once the desired option has been selected on the high-resolution TFT colour display, the machine silently sets about preparing an espresso, coffee, latte macchiato, cappuccino or other speciality. The cup illumination feature ensures that the final result is always presented in the best possible light. This turns any speciality coffee into a treat to tantalise all the senses.

Chrome

IMPRESSA Z9 One Touch TFT features

Aroma+ grinder now twice as fast for fully preserved aroma

Rotary Switch and TFT display with free choice of specialities in the stand足 ard view for intuitive operation

Prize-winning design, high-quality materials and precise workmanship make for an exquisite look

Fine foam technology ensures perfect milk foam quality and two thermoblocks ensure that milk is available at all times Piano Black

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PRODUCT LAUNCHES

Intelligence and good looks Fabulous to look at and to feel, the IMPRESSA J9.4 One Touch TFT is a bean-to-cup coffee machine that comes with an array of top-quality features and various special functions. It’s ver­ satile and elegant, flexible and incredibly energy-efficient: the IMPRESSA J9.4 stands for coffee enjoyment at its most perfect, all at the touch of a button.

No fewer than three separate spouts – one each for cappuccino/latte macchiato, coffee and hot water – make the IMPRESSA J9.4 One Touch TFT a snap to operate and guarantee optimum hygienic conditions. Both the coffee spout and the cappuccino spout, which dispen­ ses the ever-popular lattes and cappuccinos at the touch of a button, are infinitely heightadjustable. This ensures that every single cup of coffee you make, whether it’s an espresso in a tiny cup or a latte in a tall glass up to 15.3 cm, ends up precisely where you want it. In addi­ tion, you can even adjust the width of the coffee spout. The TFT colour display makes the IMPRESSA J9.4 astonishingly easy to operate.

Thanks to the cup illumination feature, all the specialities you make are shown off in the bestpossible light: Brilliant white indicates milk while the warm, amber tone indicates coffee.

The integrated frothing technology facilitates

the preparation of fabulous, finely pored milk froth. In terms of design, too, JURA attached enormous importance to unmatched quality in its IMPRESSA J9.4: the harmonious interplay of the cool, metal-finished front and the housing components in velvety black are beautiful to look at and to feel.

TFT with its incomparably fine structure and individual look. Finally, the side panels and top cover of the exclusive fully automatic machine are painstakingly finished with a velvety matte black soft-touch coat of lacquer.

Another noticeable feature is the fact that the Aroma+ grinder not only imbues the coffee with additional nuances of flavour but also grinds the coffee beans unusually quickly. And thanks to its new, energy-efficient thermoblock, the IMPRESSA J9.4 comes with another enormous advantage: according to the Swiss Energy Label, it has a ‘better-than-A’ ranking, which makes this superb fully automatic coffee machine just that little bit more special when it comes to environmental protection. «

An individual look and exemplary energy efficiency The outstanding qualities of the IMPRESSA J9.4 One Touch TFT are the result of a costly and laborious production process: first, alu­ minium is heated to melting point in an oven and is then mechanically pressed into a mould.

As soon as the part has cooled, the sprues are cut off and the front panel is milled into its final shape. Now the surface can be ground and pol­ ished. The final sealing coat of high-gloss lacquer endows every IMPRESSA J9.4 One Touch

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PRODUCT LAUNCHES

Cool milk frother With its classically elegant design, the innovative new milk frother from JURA is an indispensable aid for anyone who loves popular milk-based coffee specialities.

Space-saving, with its high quality and beautiful looks, the frother is also easy to clean: in fact, making hot or cold milk froth has never been quite so simple.

The new milk frother from JURA conjures up a little piece of magic in every cup. From now on, there are no more limits to preparing popular coffee drinks. Your own creations will be every bit as successful as the delicious drinks inspired by magazines, recipe books and cooking programmes. The milk frother from JURA is an in­ valuable tool for all lovers of delicious, milkbased coffee specialities. Finally, it is possible to make the entire range of delicious drinks from latte macchiato frio and hot and cold chocolate through to ever-popular favourites with cold

milk like chai latte and various frappés, all in the comfort of your own home.

Easy-as-pie one-button operation Push the ergonomically shaped operating but­ton once, twice or three times to choose be­tween cold, warm or hot milky froth. A selfex­planatory pictogram shows the mode currently in operation. In a miracle of smart pack­ aging, the electricity cable and attachments are all housed in the base. Which means the milk frother and accessories can all be stored

Designed to please: The new JURA milk frother features an extremely quiet electric motor, which moves the attachment in the milk container by magnetic force, without actually touching it. It produces delicious, finely pored milky froth in a trice, cold, warm or hot, just as you will. If the milk should only be warmed slightly, a second attachment prevents it from burning.

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conveniently together. Cleaning is every bit as easy and uncomplicated as using the appliance.

The milk container can be fully submerged in water and properly washed. This means it can be cleaned thoroughly inside and out, which is vitally important in the case of drinks made with milk. «

Iced Coffee Ingredients Fresh milk 1 espresso (45 ml) 4 ice cubes

Preparation Prepare one portion of cold milk foam and pour it into a glass until twothirds full. Put 4 ice cubes in a separate coffee cup. Pour the espresso directly into the coffee cup. Add 1 tbs sugar and stir into the espresso. Pour the cooled coffee with the ice cubes into the glass with the milk foam.

1 tbs sugar

Sweet Ginger Ingredients Fresh milk 20 ml apple syrup 10 ml cinnamon syrup 2 pinches ground ginger

Preparation First pour the cinnamon syrup into a glass followed directly by apple syrup.

Prepare a portion of cold milk foam and pour it into the glass until it is full to the brim. Sprinkle two pinches of ground ginger directly onto the milk foam.

Serving suggestion Decorate the Sweet Ginger with an apple slice and cinnamon sticks. Serve with a straw, stir and enjoy.

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A joyous occasion: General Manager Emanuel Probst, Philippe Landemaine and Michael Lipburger shortly before the official opening of the new JURA subsidiary at Meudon la Forêt in France.

Ceremonial opening

in France 23 May 2012 turned out to be a real festival for gourmets in Meudon la Forêt and Paris. As we’ve come to expect from JURA, the opening of the new subsidiary in France was celebrated in fine style with a high-class event. It was made complete by the attendance of ‘King Roger’, who was more than happy to entertain an audience of around a hundred enthusiastic guests.

There was one treat after another on 23 May in the northwest of Paris. After JURA General Manager Emanuel Probst had welcomed key customers, partners, media professionals and the many members of the international JURA family, everyone was taken by coach to the first major event on the day’s agenda. At the new JURA France premises in Meudon la Forêt, Emanuel Probst cut the red ribbon to get the

24

official opening ceremony under way, and guests were able to get an immediate impression of the new branch.

800 square metres dedicated to coffee and professional service ‘We were keen to ensure that this place matches the standards of JURA headquarters in Niederbuchsiten,’ says Area Manager Chris­

tian Saggini. ‘At our Hospitality Center, service, con­sultancy and costs are all completely transparent, just as they are at other JURA Hospitality Centers, and this benefits our customers enormously when they bring us their bean-to-cup machines for maintenance or repair. At our Coffee Academy’s interactive seminars we can now also get our French cus­ tomers and marketing and distribution partners to understand our passion for the world of coffee and share our knowledge of coffee.’

The JURA Hospitality Center, the Coffee Academy and the offices cover an area of no less than 800 sq.m. The Meudon la Forêt facility is located between Paris and Versailles, close to France’s busiest motorway intersection and one of the country’s biggest shopping centres, which should help make customers’ trips to the new JURA Hospitality Center as smooth as possible. ‘The excellent transport links and the high purchasing power in the region make this an ideal location for us,’ says Christian

MARKETS

‘The demand for diversity is on the rise’

A short interview with Christian Saggini, Area Manager JURA France

A well-matched ‘opponent’: the sports journalist Gerard Holtz was in dazzling form for his interview with ‘Monsieur Federer’.

Always on the ball: Roger Federer in conversation.

Saggini with a smile. He and his fifteen-strong team have already had the privilege of work­ ing in the spacious new premises since the winter of 2011. ‘JURA France has been an independent sales company since 1 January 2012.

Prior to that we sold our product range through our exclusive distributorship, Bean to Cup,’ explains Saggini, who sees huge potential in the booming French market.

An exclusive interview with ‘King Roger’ After a fascinating tour of JURA’s new French premises, the next item on the programme was a short trip to the capital city and the Hyatt Hotel, which served up some excellent speci­ ality coffees and delicious patisserie products as well as a rather pleasant surprise in the winning form of tennis star Roger Federer. The ‘King of Tennis’ gave an exclusive interview to the well-known sports journalist, Gerard Holtz.

After an extremely entertaining conversational rally, Federer mixed with the guests at a cocktail reception, exuding the warm, unaffected and attentive manner we have come to admire him for. A sumptuous buffet accompanied the cocktails, but the real highlight of the event was the opportunity to meet such a pleasant and outstanding sportsman, to shake his hand and ask for an autograph or have a photo taken with him. At the end of the day, everyone present agreed that JURA had once again succeeded in laying on a superb event in the name of premium coffee, impressing all the customers, partners, media professionals and employees in attendance. It’s good to know that thanks to the new sales company, every French gourmet coffee-drinker will now be able to rely on the same high JURA quality we’ve all come to expect. «

Increasing demand There was more than one good reason for the decision to open a sales company in the Ré­ publique Française. ‘In the past year, France has gone up two places in the JURA market rank­ings, and is now in sixth place. The French mar­ket is extremely attractive, for the simple reason that France is the sixth biggest econ­ omy in the world.’ According to market research specialists GfK, the market volume for espresso machines in France in 2011 was at least 1.25 million. ‘The demand for bean-tocup machines is set to rise into double figures here in the next few years,’ says Saggini. ‘In spite of the dominance of large discount stores here, France can offer some in­teresting sales channels for our premium bean-to-cup machines, and some attractive exclusive pur­ chasing experiences in up-market department stores, smart boutiques and gourmet roasting houses.’

Which speciality coffees are the most popular in France?

85 percent of French people still prefer the petit noir, the French espresso. But the demand for diversity is on the rise among French consumers too, now.

More and more French coffee-lovers are willing to try a wider variety of specialist coffees, and they are very much aware that filter and portion systems are not the be-all and end-all of coffee-making.

More people than ever want a choice of coffees from fresh beans, with sustaina­ bility also an issue in France. Nowadays people don’t always just have a ‘regular espresso’ at home after dinner. It’s quite trendy to go out for coffee, and choose something from a wide range of specialities, like a cappuccino or a latte macchiato, for instance. We can see that tastes are changing in France and we intend to re­ spond by supplying the right products to meet the new demand for bean-to-cup machines.

Which JURA bean-to-cup machines do the French have a particular liking for?

In France, our ENA bean-to-cup machines are still among our best-selling models: the ENA Micro 1 and the ever-popular IMPRESSA F50, followed by the IMPRESSA J9.3 One Touch TFT. What’s the appeal to you personally of representing JURA in France?

I really like the challenge of exploring the fine nuances of the tastes of French coffee aficionados. I love the fact that the French are a nation of gourmets. Good food and drink have always been more appreciated in France than elsewhere, so the conditions could hardly be better for JURA to do well in France!

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AMBASSADOR

On 20 October, over 10,000 visitors made the journey to Niederbuchsiten: not least of all for a glimpse of the JURA ambassador with the magnetic personality, Roger Federer.

‘King’ Roger holds crowds in his spell

Look at the gallery: www.juraworld.com/en/home_ jura_world_of_coffee/news_jwoc/ press_jwoc.htm

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With the construction of its new Hall 3, the Global Support Center in Niederbuchsiten, JURA has made a firm declaration of its commitment to the region and given a clear sign of its intention to expand: as more than 10,000 visitors who flocked to the company’s Open Day at the end of October could see for themselves. The highlight of the entirely successful event was a 45-minute interview by Swiss radio tennis pundit Bernhard Schär with Roger Federer himself.

AMBASSADOR

Who wouldn’t want to be photographed with the world’s No. 1 tennis player?

Enormous crowds flocked to the JURA complex: the supporting programme on our Open Day was as attractive for coffee lovers as it was for tennis fans.

Just the place to get serious about coffee: the new Professional Competence Center.

Dedicated JURA staff guaranteed a convivial atmosphere and turned out coffee to perfection.

Children were able to go and work off their excess energy at the play centre.

Completion of the new Global Support Center, together with the world’s first Professional Com­petence Center, was as good a reason as any for management at JURA to extend a gen­ eral invitation to Niederbuchsiten for the first time since the last Open Day six years ago. The event was designed to appeal not only to coffee lovers but tennis fans as well: because the high­light of the occasion was the appearance of none other than Roger Federer. This was an Open Day on a grand scale, because apart from the brand-new Hall 3, visitors also had an opportunity to see and experience much more.

The public tour started out with an enthralling treasure hunt in the JURAworld of Coffee and took visitors on through the Glass Service Cen­ ter, where the apprentices had set up a professional trade fair. It continued through the Coffee Academy, the roasting plant and spare parts store, and on to the Global Support Center.

Visi­tors enjoyed a rich and varied programme of events: there was plenty to see for young and

old, and the children were able to go and work off their energy at the play centre Sausages, bread and drinks were served free of charge at the outdoor refreshment area, where guests could eat and drink their fill.

Some of his keen­est fans had been waiting at the barrier for hours and, as a result, secured the best places.

Fabulous conditions Blessed by sunshine and unseasonably warm weather, over 10,000 visitors made the trip to the factory complex in Niederbuchsiten. Fortu­ nate­ly, people spread out fairly quickly and so there was no need to queue for long at any of the at­tractions, at least not until about 3 in the after­noon. From then on, the stage erected next to the JURAworld of Coffee was the center of attrac­tion. Small wonder, because the highlight of the entire day – an interview with Roger Federer moderated by Swiss radio tennis expert Bernhard Schär – was scheduled to start 3.30. Soon, an enormous crowd had gathered in front of the stage, waiting patiently for the arrival of the greatest figure in world tennis.

A star with the common touch Finally, ‘King’ Roger took the stage to rapturous applause and, in his usual modest, unassuming manner demonstrated once again why he is such a favourite with the public. According to one study, Roger is named after only Nelson Mandela as the second most-trustworthy indi­ vidual on the planet. After the interview, which lasted just under 45 minutes, JURA’s brand ambassador ignored his crammed diary and took the time to sign hats, pictures, books and T-shirts for his fans: undoubtedly a star who has never lost the common touch.

Some impressions of an unforgettable day can be seen on the following two pages. «

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Modest and unassuming, Roger Federer is con­ sidered one of the real gentlemen on the ATP tour.

During his conversation with well-known radio tennis pundit Bernhard Schär, Roger Federer gave a further demonstration of his charm and eloquence.

The many media representatives enthused about the success of the event.

Some of Federer’s fans queued for hours to secure the best places.

The tour started out in the JURAworld of Coffee, …

… continued through a series of areas including the roasting plant …

A successful Open Day for everyone, both young and old.

As always, JURA’s mascot, Cino the goat, honoured the event with his presence.

Treasure hunt winners They not only correctly answered the puzzle during the treasure hunt but also had luck on their side during the draw and won the following prizes: Max Gloor from Langenthal won two VIP tickets for the finals of the Swiss Indoors tennis championships includ­ ing travel to and from the event in a stretch limousine, together with an ENA Micro 9 One Touch autographed

by Roger Federer.

Otto Leuenberger (Kölliken) and Heinz Freudiger (Niederbipp) each won an ENA Micro 9 One Touch auto­ graphed by Roger Federer.

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AMBASSADOR

Great media response Not only the many visitors but also media representatives were clearly impressed by the Open Day and Roger Federer’s winning way with people, as witnessed by the extensive coverage in newspapers, magazines, television and radio. Below follows a small sample.

JURA’s brand ambassador always takes plenty of time for his fans.

… and finally to the open-air refreshments area, where visitors could eat and drink their fill.

The winner of the treasure hunt had VIP status at the final of the Swiss Indoors.

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Catching up with Michael Wegmüller Which aspects of your job do you find most fascinating?

My activity focuses on training, a field which embraces a wide variety of tasks.

They range from devising new modules for product training courses to sales seminars and international events, like JURA on Tour. This makes my working day demanding but amazingly varied.

Of course, many other factors come into play, such as my fascination with leadingedge technology and my personal love of coffee. And working for a premium brand makes it that much more interesting.

What does coffee mean to you?

A perfect combination of taste and sensation. I drink about five a day: usually a cappuccino in the morning, various espressos during the day and, if I’m at an event in the evening, one of the creations conjured up by our Swiss or local barista.

Your favourite JURA machine?

At the moment I’m seriously knocked out by the IMPRESSA J9.4 One Touch TFT. The design is first-class and blends in seamlessly with modern kitchens. It also offers all the coffee options I look for in a fully automated model, and the dimensions are very compact.

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A DAY IN THE LIFE OF MICHAEL WEGMÜLLER

Packed bag at the ready

The JURA on Tour training package kicked off this year and enjoyed a wave of success in many European countries. In charge of the initiative and on board from the start was our Head of Marketing Services, Michael (‘Mike’) Wegmüller, who takes us with him on his trip to Prague.

Training seems to be ‘his’ thing. After all, it has been part of his job since he joined JURA in 1999. He has enjoyed a few interludes (Spice Advertising, constructing JURA’s web presence and a spell in the E-Business Department), but since Michael (‘Mike’) Wegmüller founded the JURA Coffee Academy in 2006, he has dedi­ cated himself heart and soul to training courses and events. Last year, for example, Mike took the highly successful JURA on Tour to and fro across Europe (we reported fully on the concept in CoffeeBreak 2/2011). He has now organized and staged more than 20 of these events and the trail has taken him to Copenhagen, Stockholm, Bratislava, Tallinn, Montpellier, Oslo, Milan and Budapest, to name but a few. Prague, city of King Charles, was also on his itinerary, and Mike has recorded his day here in detail for CoffeeBreak readers.

during our short flight, we all get in a quick espresso before boarding.

5 a.m. – My alarm goes off very early today because I’m booked on the first flight to Prague. Getting up early has been no problem for a while now as our daughter Annik, born in June, keeps my wife Sarah and me on our toes in the mornings. My packed bag is always at the ready during the JURA on Tour period so, after the necessary cappuccino, I am soon sitting on a train bound for Zurich Airport.

2 p.m. – After four hours of intense labour, the infrastructure is in place. Cooperation with our local employees has proved excellent as usual, and we even manage to snatch a quick lunch break. Time for a trial run: this is our last chance to ensure that the local staff know exactly what’s expected of them at the various stations during the presentation. Then there’s a briefing for everyone involved in the event. Now they all know what to do, when and where. Or at least we hope so.

7 a.m. – At the airport I meet Il Broon ‘Illy’ Vogt from our Fairs & Events Department, who is responsible for the event infrastructure in Prague. Travelling with us is our barista Ruedi Hilscher, who always comes along when no local barista is available. To ‘avoid’ filter coffee

9.15 a.m. – Swiss touch down punctually in Prague, where Darko Markovic, of EEC Sales Support, awaits us. We drive together to the Clarion Congress Hotel, our venue for the event.

10 a.m. – The truckload of equipment has arrived the previous evening and awaits us at the hotel. While the others make an imme­ diate start on the unloading, I make sure the premises actually match the photographs and video forwarded to us in advance by our local partners – and therefore meet our clearly de­ fined visual specifications. As expected, all is in order, so I roll my sleeves up and lend prac­ tical assistance with the unloading.

thing up and got it working. We discuss the event and go through the detailed sequence once again. We have little opportunity to exchange further news and trends from the markets, as I have only minutes left until the doors open. I am still in my overalls and need a shower, urgently.

4.45 p.m. – As we are staying at the hotel, my room is not far away. Showered, suited and with my tie knotted, I try to get hold of my family via Skype. Sarah already has my timetable for the day and knows when I may have a slot free for a quick video chat. I get through, and there are my little family, grinning at me on the screen…

5.05 p.m. – Back in the event area, I run through some of the details again, tapping the microphone and trying out the overhead projectors and sound system. I run my eye over everything for the last time and make sure all automated equipment at all points of the display is ready to go. In the last few min­ utes before the start, I mentally run through my own presentation once more.

5.30 p.m. – The guests arrive. Our audience enjoy the addresses and presentations, and the event goes without a hitch.

7.30 p.m. – We close the formal training part with a look ahead to the future, then set our rumbling stomachs to rest. Now is my chance to sit back and relax, enjoy an excellent meal and chat to participants.

9.15 p.m. – Dinner over, the day winds on.

Packing up and clearing out are still on the agenda. Ruedi at the bar serves a barista cre­ ation to spur me on.

11.45 p.m. – With Illy and the local team, we have packed up the last piece of equipment, filled the last crate and loaded everything on to the lorry, which now leaves the hotel bound for Switzerland. After the debriefing, we sit for a moment at the bar. Shortly after I, at least, fall into a deep sleep. «

4 p.m. – Hans-Peter Rubert, Managing Director of JURA CEE, has just arrived. We drink one of the barista’s superb creations at the event bar, where Ruedi has meanwhile set every­

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EVENTS

Emanuel Probst handed over the symbolic key to Erich von Arx, the architect behind the JURA of today.

An informative tour gave everyone a chance to discover the new Global Support Center.

Around 400 employees and tradespeople involved in the construction enjoyed an evening to remember.

Curtain up for the GSC Coloro – the troupe put on a dazzling multi­ media performance.

It was a case of killing two birds with one stone: this year’s staff party also celebrated the opening of the new Global Support Center. Suppliers and tradespeople involved in its construction were likewise invited to the big event.

Swiss band Pegasus soon had the audience up on their feet.

Official addresses, honours, fascinating interviews and a series of fabulous dishes: this year’s staff party was short of nothing. It was, of course, no coincidence that the event was held on 19 October, the day of the official inauguration of the new Global Support Center (GSC). ‘It was an opportunity for us to thank all our staff for their invaluable contributions. And the date it­ self gave us a good reason to invite all the tradespeople involved in the construction of Hall 3 to celebrate the event with us,’ explained Xavier Hadorn, Communications Manager.

Sizzling stage shows Some 400 guests took up the invitation and experienced an unforgettable evening, with the highlights – both on the stage and on the tables – following in quick succession. But in be­ tween the items on the programme there was still plenty of time for people to chat, renew old friendships and make new ones. Top-class entertainment was provided by Coloro, with their breathtaking multimedia performance, and the Swiss band Pegasus, who delivered a concert that turned up the heat a notch or two and soon had everyone up on their feet. «

There was plenty of time to chat in between the items on the programme.

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www.coloro.ch,

www.pegasustheband.com

PEOPLE

A fond farewell She will be remembered for her charm, her warmth, her smile and her intuitive understanding of those she worked with. These are the attributes we have come to associate with Therese Hutter. For 25 years she played an integral part in Human Resources, helping to shape corporate culture and enriching the lively community within JURA. After all these years at JURA she’s leaving to enjoy an active and well-earned retirement.

As we reflect on the 25 years of Therese Hut­ ter’s service with JURA we can see that many changes have taken place, yet some things have stayed the same. The part played in it all by our recently-retired colleague was a signi­ ficant one. She was originally employed in the payroll section, but after only a few years she took on responsibility for job interviews and re­cruitment. She supported employees from the initial interview through to their appointment and continued to give all the advice and support she could during the period of their employment. Even her superiors knew they could always count on her to help them find the best solutions to management questions of all kinds. Whatever the issue or the problem, Therese Hutter always believed in treating peo­ ple in a friendly, open way.

Therese Hutter’s memories of her working life here at JURA are filled with all the different pro­ jects she was involved in – large and small, high-pressure, exciting, interesting. One of her biggest projects was introducing the workgroup-based service system. It enabled the en­ tire Service Division to focus fully on customer expectations. The framework conditions which emerged from it and the principle of equal pay for equal work are still important features of the award-winning working practice.

In the right place at the right time In retrospect, Therese Hutter believes she was able to help shape JURA during what was its most exciting and defining period, and she is grateful for the confidence which everyone al­ ways placed in her. ‘I’ve been so lucky,’ she says.

‘My work was often tough, but it was always an exciting and rewarding challenge.’ One element

that has definitely remained the same as it was 25 years ago is the staff. Therese points out how intriguing it is to see how the JURA brand lives through its staff. ‘You can feel how each individual is really valued. There’s room for many different characters in the JURA community. That’s one thing that hasn’t changed in all the years,’ says the personable pensioner with a certain amount of pride.

What’s next, then?

So far, Therese Hutter has no firm plans for her retirement, though she’s sure of one thing: ‘I definitely won’t be doing nothing!" There will certainly be time to relax and go on holiday, she says, adding with a smile: ‘I’ll have to see if I can manage to drop by for a coffee at JURA from time to time.’ «

33

PEOPLE

In the beginning there was JURA One thousand professionals in 75 years Professional training has always been regarded as essential at JURA. True, it has helped accommodate the company’s re­ quirement for younger employees, but over the years JURA’s commitment to train­ ing has been instrumental in launching the car­eers of more than 1,000 young people.

Congratulations to all our newly-qualified trainees on passing their exams! From left: Ingold Rafael (automation technician), Florian Eggenberger (automation technician), Matthias Blätter (mechanic), Carmen Baumann (management assistant), Mirco Müller (mediamatics technician), Mischa Lüscher (automation technician) and Ilijana Knezovic (management assistant). We wish all of them every success in their future careers.

From left: Nico Fischer (management assistant), Jason Schoch (me­ diamatics technician), Lucas Jeker (management assistant), Nina Hofman (management assistant), Argjend Berisha (machinist), Stefan von Arx (automation technician), Marc Diemand (automation technician), Ralf Stegmüller (automation technician)

For more details about current training opportunities at JURA, go to: www.jura.com/ausbildung

34

More trainees than residents There are 24 trainees currently being trained as automation technicians, management assistants, mediamatics technicians and machinists. The training takes place in an innovative environment and is designed to be wide-ranging and varied. With clearly structured courses and regular opportunities to transfer across departments, trainees acquire the sound and extensive knowledge they need for their new professions. They are assigned interesting projects to help them become self-reliant and to learn through practical experience. In a period of over 75 years, JURA has helped more than 1,000 young people get their careers off to the best possible start. That’s more people than actually live in Niederbuchsiten, and so it represents a considerable educational input to the area.

Ability put to the test The trainees’ motivation and commitment, and their enjoyment of their courses, paid dividends once more this year, with all the JURA young­ sters passing their qualifying exams. Well done every one of you! Our trainees have always produced some outstanding results, and this year was no exception: Carmen Baumann (management assistant diploma with matriculation for higher education) attained the highest marks in History and Political Science. Whenever possible, JURA is keen to offer trainees their first job on completion of their training. As a result, Carmen Baumann will be staying on in Human Resources, Ilijana Knezovic and Florian Eggenberger will continue to work in the laboratory and Mirco Müller will remain with JURA’s in-house Spice Advertising department.

New trainees Eight new trainees were taken on in the wake of our newly qualified professional. They have been with us since August now, working in a number of different departments as they take their first steps on their chosen career paths. We wish all our trainees every success, and hope that their time with us is enjoyable, exciting and rewarding. «

PEOPLE

Anniversaries ­

25 years

Hubert Kissling Trade Fairs & Events

20 years

Thi Chu Pham Service, coffee

20 years

Shahryar Reyhanloo Toptronic

Hans Gygax Toptronic

Jenny Lupart Field sales

Lulzim Ramadani Service, logistics

15 years

Reto Rippstein Product management

Sabahat Hajdari Service, coffee

Esma Poljak Service, irons

Erwin Zürcher Service, coffee

10 years

Philipp Bieder Workshop

Sara Egli Exports

10 years

Tanja Freudiger Spare parts office

Bernadette Lovat Customer service

Germany – 15 years

Roger Schmid Spare parts store

10 years

Peter Matzner Area sales manager in field sales Anja Fischer-Beeler Customer commu­ nications centre Maria Soares Ribeiro Service, coffee

Eduard Vogt Trade Fairs & Events

Thomas Schwamm Sales management

Curt Siegel Sales management, service partners

Andrea Roth takes over recruitment At the beginning of September Andrea Roth took over from Therese Hutter in the Human Resources department and is primarily responsible for recruitment at Niederbuch­ siten. Her training as a qualified Swiss HR specialist has given her all the theoretical knowledge she needs.

Her practical experience comes cour­ tesy of many years of professional employment backed with her extensive knowledge of JURA. Andrea’s new appointment won’t be too much of a change for her, as she already has plenty of useful experience of working with her predecessor and the whole well-rehearsed team in Human Resources at JURA. The young recruitment head’s philosophy is one of discretion and loy­ alty towards her fellow employees, managers and team members. Her experiences in her new post have so far been very positive. She describes working with her colleagues as ex­ tremely pleasant and constructive.

And she has no doubts about her reasons for choosing to work in Human Resources: ‘People are the most important thing as far as I’m concerned. I love dealing with people and the chal¬lenge of working with them to achieve something for the brand...’ «

35

‘I admire extravagance when there is so much intelligence behind it.’

A perfect cup of coffee every time, intuitive, with custom programming and a large colour display: the new IMPRESSA Z9 One Touch TFT spoils even the most demanding coffee lovers, like Roger Federer, with taste, quality and panache. The careful work­manship and modern technology leave no doubt: the IMPRESSA Z9 stands for pure enjoyment of the many coffee specialities it offers, which you can also choose to crown with extra-smooth milk foam. JURA – If you love coffee.

JURA Elektroapparate AG, Kaffeeweltstrasse 10, 4626 Niederbuchsiten – www.jura.com