GCR May 2021

May/June 2021

A BETTER FUTURE

Why Vietnam is embracing profitability over productivity

CRACKING THE CODE

AI technology makes its mark with First Crack Prediction

AT YOUR SERVICE

Roasters adapt to the conscious consumer

MANUFACTURER’S GUIDE

A listing of industry creators

A QUIET

CONFIDENCE

UCC COFFEE EUROPEAN CEO PAUL MOLYNEUX ON WHY RESILIENCE AND FLEXIBILITY HAVE HELPED REPOSITION ONE OF THE WORLD’S LARGEST INDEPENDENT COFFEE COMPANIES www.gcrmag.com

CONTENTS May/June 2021

COVER STORY

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A QUIET CONFIDENCE UCC Coffee European CEO Paul Molyneux on why resilience and flexibility have helped reposition one of the world’s largest independent coffee companies as a force to be reckoned with.

IN THIS ISSUE FEATURES

48 MANUFACTURERS MATTER

UCC Coffee European CEO Paul Molyneux on why resilience and flexibility is key to today’s successful business model

PROFILE

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A QUIET CONFIDENCE

13 LEAD BY EXAMPLE

Scandinavian coffee roaster Joh. Johannson Kaffe builds Norway’s most environmentally friendly coffee production plant

16 AT YOUR SERVICE

Why consumers are sticking to conscious consumption behaviours post-pandemic, and why drive-thru and e-commerce platforms are here to stay

20 A NEW BASELINE FOR SUSTAINABILITY

Global Coffee Platform is revising the Baseline Coffee Code to provide the industry with a reference framework for sustainable coffee production

SHOWCASE FEATURE

40 MANUFACTURING GUIDE

CR’s inaugural G Manufacturers Guide highlights the brands working behind the scenes of the global coffee industry to form a comprehensive directory of industry manufacturers

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Featured manufacturers have their turn in the spotlight as an industry contributor

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CRACKING THE CODE

Cropster has released First Crack Prediction, the latest development in its efforts to bring AI to the coffee roasting industry

30 MAKE EVERY SHOT COUNT

Manufacturers are increasingly positioning the consumer at the centre of their value proposition.

Eversys explains how its new Shotmaster Pro is catering to this need by creating a business in a box

32 A WHOLE NEW WORLD

Mastercoldbrewer is using new technology to share the true potential of coffee, from unlocking new sensory qualities and beverage innovations to sustainability and value creation at origin

34 THE INTELLIGENT CLEANING SYSTEM

WMF AutoClean from WMF Professional Coffee Machines is a fully automatic cleaning solution that maintains hygiene and reliability while improving operations and labour costs

36 LIVING ON A PROAIR

The Proair air treatment system provides coffee roasters with an energy efficient way to deodorise exhaust air from the cooling process

38 LOVING IT YOUR WAY

Schaerer’s Coffee Competence Centre continues its global reputation for excellence with a strong focus on the importance of coffee machine set-up

ORIGIN

25 A BETTER FUTURE

Vietnam is the world’s largest Robusta producer and is evolving by embracing sustainable practices and profitability over productivity

LAST WORD

“THERE IS SO MUCH POTENTIAL. WE ARE A €2.5-BILLIONCOMPANY WORLDWIDE, WE EMPLOYEE MORE THAN 5000 STAFF, HAVE OVER 30 FACTORIES GLOBALLY, OPERATE IN 22 COUNTRIES, GOT ESTABLISHED IN 1933, HAVE NEARLY 90 YEARS OF HERITAGE, YET THERE’S STILL MANY PEOPLE WHO DON’T KNOW ABOUT US.” Paul Molyneux

UCC COFFEE EUROPEAN CEO

58 IT’S IN THE GENES

The Alliance for Coffee Excellence and RD2 Vision are working together to develop DNA fingerprinting and genetic authentication programs for the world’s best coffees

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REGULARS 04 06 54 56

EDITOR’S NOTE NEWS DRIP BY DRIP DIARY DASHBOARD MARKETPLACE

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EDITOR’S NOTE Global Coffee Report

PUBLISHER Christine Clancy christine.clancy@primecreative.com.au EDITOR Sarah Baker sarah.baker@primecreative.com.au ASSISTANT EDITOR Ethan Miller ethan.miller@primecreative.com.au

PUSH TO PERFECTION CONSUMERS ARE A DEMANDING bunch of people. We want what we want, when we want it, at a precise temperature, colour, volume – oh and delivered with a smile. This drive towards perfection was largely exacerbated during lockdown when e-commerce platforms replaced our need to visit stores. Amazon captured the largest share of online shoppers of all leading online retailers in the United States while a DHL Express study found ‘tradition is out, digital is in’, with 80 per cent of all B2B sales interactions between suppliers and professionals buyers expected to take place in digital channels by 2025.

Tech-savvy millennials are the main drives of global e-commerce growth. As digital natives and already the beneficiaries of high quality coffee products, they are the ones pushing companies to invest in digital solutions, such as selling platforms and delivery apps.

Many coffee businesses have embraced digitalisation at different levels during COVID-19, and some even before. For large roasters like Juan Valdez, Westrock Coffee Company and S&D Coffee & Tea, mobile apps that facilitated on-site pickup and delivery were key to retail growth in 2020 and opened the window for product customisation. For others like Costa Coffee and Starbucks, drive-thru was their fastestgrowing sector, with predictions for the service to accelerate further.

Have we reached a level where queuing for a morning cup of coffee beyond one minute is unbearable? Do we miss asking Johnny the

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barista how his day is going? Or do we just want a delicious cup of joe without the fuss? That will remain to be scene.

For manufacturers like Eversys, super traditional coffee machines that are modular and can operate faster than a barista’s two hands, will be the way forward, replacing five baristas behind the counter with one unit capable of pushing out 700 espresso shots an hour.

In the battle of man versus machine, machine wins.

Roasters like UCC Europe are also seeing the writing on the wall, launching a premium vending solution later in 2021 that feeds off increased consumer demand for personalised products delivered at speed.

In my talk with company CEO Paul Molyneux, he said it’s the companies that are flexible enough to lead and not follow that will experience the most growth post-pandemic.

We know that consumers still demand coffee quality, but the way we receive it in our hands is accelerating at a pace we have not experienced before.

Sarah Baker Editor, Global Coffee Report

DESIGN PRODUCTION MANAGER Michelle Weston michelle.weston@primecreative.com.au ART DIRECTOR Blake Storey blake.storey@primecreative.com.au DESIGN Madeline McCarty, Kerry Pert BUSINESS DEVELOPMENT AND MARKETING ACCOUNT MANAGER Courtney Walker courtney.walker@primecreative.com.au CLIENT SUCCESS Ben Griffiths ben.griffiths@primecreative.com.au PHOTOGRAPHY Onur Pinar, Sjo og Floyd HEAD OFFICE Prime Creative Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 Australia p: +61 3 9690 8766 f: +61 3 9682 0044 enquiries@primecreative.com.au www.gcrmag.com SUBSCRIPTIONS +61 3 9690 8766 subscriptions@primecreative.com.au

Global Coffee Report Magazine is available by subscription from the publisher. The rights of refusal are reserved by the publisher.

ARTICLES

All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.

COPYRIGHT

Global Coffee Report is owned and published by Prime Creative Media. All material in Global Coffee Report Magazine is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in Global Coffee Report are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated.

A BREATH OF FRESH AIR THE NEW COOLING EXHAUST AIR TREATMENT PROAIR The new cold plasma injector Proair is an environmentally friendly and highly efficient odor reduction system specifically catered to the requirements of the coffee industry. It transforms clean air into active oxygen, which triggers odor reduction as soon as it comes into contact with the cooling exhaust air. It can easily be integrated into your roasting process and makes odor components no longer perceptible to the human nose.

Proair, the innovative, energy-saving odor control solution for maximum performance and a breath of fresh air.

www.probat.com

NEWS DRIPBYDRIP 25

xx

The Vietnamese Government, IDH, JDE, ECOM, and civil society have invested in improving the sustainability of coffee production in Vietnam.

AMERICAS According to the Spring 2021 National Coffee Data Trends Report, while workplace coffee consumption dropped by 55 per cent in the United States, on-thego options such as drive-thru and app-based ordering both increased 30 per cent.

Costa Coffee’s drive-thru service in the United Kingdom proved its strength in 2020 in terms of sales performance compared to 2019.

Coffee giant Starbucks has also seen the rapid growth of its drivethru service, particularly in the Asia Pacific, its fastest growing region.

Across Asia and North America, Westrock and newly-acquired S&D Coffee & Tea support more than 20,000 drive-thru coffee outlets with its products. Quick service restaurant customers with drivethru did exceptionally well in 2020, typically about 85 to 90 per cent of pre-COVID volumes, and in some cases, exceeded 2019 volumes.

See page 16.

Since the rediscovery of Geisha about 20 years ago, understanding has grown of the different varieties of coffee. Scientific consultancy RD2 Vision has used DNA fingerprinting to discover new insights relating to the Chiroso

variety and worked with Qima Coffee in Yemen to discover an entirely new genetic group of coffee called Yemenia.

RD2 Vision has now formed a memorandum of understanding with the Alliance for Coffee Excellence to develop coffee genetic authentication related programs with the non-profit to benefit quality-driven farmers.

See page 58.

ASIA PACIFIC Coffee is second to rice in terms of value of agricultural products exported from Vietnam, embracing the Robusta species due to the higher yields of the cash crop.

Over the past 30-plus years, Vietnam has grown to become the world’s largest producer of Robusta coffee, with the species making up about 94 per cent of coffee from the country.

According to the International Coffee Organization, Vietnam produced 29 million bags of green coffee in the coffee year 20202021, down 4.9 per cent from 30.5 million bags in 2019-2020.

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First Crack Prediction enables roasters to anticipate and prepare for the development phase of their coffees.

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Even with a small decline in 2020, Vietnam is still firmly placed as the second largest coffee producing country in the world. Vietnamese government statistics suggest the country has an 18.2 per cent share of the global coffee market.

See page 25.

EUROPE Identified as one of the world’s largest independent roasters, producing about 70,000 tonnes of roasted coffee each year in Europe alone, UCC has earned its position through the growth of its out-ofhome, private label, and retail products.

Paul Molyneux joined UCC as European CEO in 2012 to help integrate an acquisition and establish UCC Europe as its own product.

UCC Europe aims to become a one-billion-euro business by 2030.

See page 8.

Joh. Johannson Kaffe has launched its new US$73 million, 8800-square-metre coffee production plant, built almost entirely out of wood, producing up to 12,000 tonnes of roasted coffee per year while consuming 85 per cent less CO2 compared with conventional production facilities.

See page 13.

The Baseline Coffee Code provides a sector-wide reference for the foundations of sustainability in green coffee production. Global Coffee Platform began its latest revision of the code in early 2021 to make sure it still met the needs and demands of the coffee sector.

See page 20.

NEWS In brief

With the launch of First Crack Prediction, Cropster has enabled roasters to anticipate this moment and prepare for the development phase of their coffees.

This the second AI-inspired function of Cropster’s Roasting Intelligence software it has brought to the coffee market, following Bean Curve Prediction in 2020.

See page 28.

Eversys revealed its Shotmaster Pro technology in a virtual presentation at the London Coffee Festival, a machine designed for high throughput, even in a specialty coffee setting.

The Shotmaster is capable of producing eight shots at once, with four grinders for four different beans and the option to choose from four different milks.

See page 30.

Mastercoldbrewer’s decanter technology possesses a wide array of applications in the global coffee sector, from the continuous production of Spin Cold Brew and Continuous Coffee Cherry processing to creating entirely new beverages to the coffee industry via Co-extraction.

See page 32.

Automatic manufacturer Schaerer has revised the course program of its Coffee Competence Centre to include more flexibility and customisation to suit individual needs.

Schaerer offers individual modules of its popular 360° course, including the Harmony of the Senses, Introduction to Brewing Coffee, Practical Roasting, and Green Coffee and Processing, which can be expanded into a full-day advanced course.

See page 34.

Probat had developed the Proair air treatment system with Aerox to provide large-scale coffee roasters with an energy efficient way to deodorise exhaust air from the cooling process.

Olfactometries on coffee roasters using Proair show a reduction in odour emissions by at least half, and compared to Probat’s past partial cooling air treatment, provides energy savings of at least 75 per cent.

See page 36.

With WMF AutoClean, WMF Professional Coffee Machines has created a fully automatic cleaning solution that maintains hygiene and reliability while improving operations and labour costs. The roll out of AutoClean will begin with the WMF 5000 S+ due to the machine’s popularity with the target markets that will benefit most from the new feature.

See page 38.

US$73M

The production cost of Joh. Johannson Kaffe’s new 8800-squaremetre coffee production plant, built almost entirely out of wood in Norway.

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Want to know more? coffee.franke.com

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COVER STORY UCC Europe

confidence UCC COFFEE EUROPEAN CEO PAUL MOLYNEUX ON WHY RESILIENCE AND FLEXIBILITY HAVE HELPED REPOSITION ONE OF THE WORLD’S LARGEST INDEPENDENT COFFEE COMPANIES AS A FORCE TO BE RECKONED WITH.

P

aul Molyneux has worked for Japanese companies over the past 30 years. First came electronics companies Sony, then Sharp Corporation, but when Molyneux flew to Tokyo in 2018 to meet with the senior team at leading Japanese roaster Ueshima Coffee Company (UCC), he connected on a more personal level.

“UCC is a family-owned business with family values, which is pretty unique in Japanese culture,” Molyneux tells Global Coffee Report. “UCC is positioned as the fifth largest player in the global coffee market. There are some big names – Nestlé, Starbucks, Jacobs Douwe Egberts – who aren’t necessarily purely coffee focused, nor do they come from a family background like we do. We’ve got a slightly more personal approach with a longer time horizon and a real focus on people, who are our biggest asset.”

In 2012, UCC acquired United Coffee – a collection of coffee businesses valued at nearly half a billion euro – and established UCC Europe as its own entity. Six years on, Molyneux joined UCC to help finalise the integration. Molyneux says it was his ambition to explore and optimise the scale of UCC Europe and look at strategic opportunities.

“It’s my role to connect and support our team across Europe, to bring them clarity and vision to the journey we’re on, and provide the resources to make UCC Europe as one,” Molyneux says.

To do that, UCC Europe is divided into Northern, Central, and Southern regions with three regional directors to help lead the business transformation and move away from the ‘single country model’ that was previously in place.

“It’s fundamental we try to develop a core thought process of leading and not following.

The three core values we use to leverage ourselves in Europe are courage, unity and respect, which frames our approach as a business and will help us develop our strategy and ambition for the future,” Molyneux says.

Identified as one of the world’s largest independent roasters, producing about 70,000 tonnes of coffee each year, in Europe alone, UCC has earned its reputation through the growth of its out-ofhome, private label and retail products. But in an era of transition, Molyneux says it’s time UCC emerges from behind the scenes and into the forefront.

To do that, UCC Europe launched its own coffee brand, Ueshima Coffee Company, in January 2021, with the mission to pioneer Japanese coffee culture across Europe. The brand is available on shelf in major retailers in the UK. It boasts a line-up of unique, sustainable coffees that represents an authentic taste of Japan. Ueshima Coffee Company will help rebalance and reposition UCC Europe to a new customer base.

“We’re really excited by the potential for the future. In Japan, UCC is a strong-branded business but in Europe its known more as a private label roaster. The pandemic has accelerated this project

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and will now allow us to look at new product categories,” Molyneux says.

UCC Europe will also launch its new To Go project in Q3 2021, a premium vending coffee solution that is touchless and cashless. The new product feeds off increased premiumisation of the self-serve market and increased consumer demand for a quality and personalised product delivered at speed. UCC is in talks with large out-of-home, food service and quick service restaurant providers about using the automated machine to provide a slick, digitally seamless consumer experience, and to expand their brand solutions.

“This product will really hit a sweet spot. We’ve seen throughout COVID-19 how important consumer buying power is.

Strategically, we think there’s huge potential in the market for a product like this that is flexible, customisable, and still gives people their desired coffee experience – where they want it, when they want it,” Molyneux says.

“The key for UCC Europe as a business is that we continue to provide the consumer with a great quality coffee experience. For us, delivering a ‘total coffee solution’ and consistent coffee quality is at the heart of what we try to achieve across the market, whether it be for the retail or out-of-home sector. This focus has allowed us to look at new business models coming through, like the Ueshima Coffee Company brand and To Go.” Since its founding in Kobe, Japan in 1933, UCC has been proactive about new product

Credit: Onur Pinar

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COVER STORY UCC Europe

Credit: Onur Pinar

there will be a spike [in sales] as lockdown eases, but what we don’t know is how many [coffee venues] will survive,” Molyneux says.

Thankfully, UCC’s retail volume has somewhat offset its out-of-home deficit.

Molyneux says some UCC customers experienced a 20 per cent increase in business.

This is a result of consumer stockpiling, increase in home consumption, demand for value, and a rise in coffee machine ownership thanks to omnichannel marketing. He expects retail growth to continue between 4 to 5 per cent with capsule consumption cementing a strong hold in the market, and ready to drink coffee products offering big growth potential.

“COVID-19 has been a pretty difficult time. We have 1500 employees across Europe, and overnight, we had to transition from a traditional way of working to a remote one that minimised risk. Our first reaction was one of safety and wellbeing for our employees and their families. Good communication was important, as was having solid support networks. Then you’ve got to think about keeping coffee flowing to the customers who still need it, and at the same time address the areas where markets were closing down. Our people have been truly amazing and its thanks to them that we could adapt, refocus and deliver great service to our customers.”

UCC Coffee Europe used the pandemic to accelerate organisational change. It strengthened its central functions, added new product innovation and marketing roles, and has created new business units to allow fresh business models to come through.

“This is a business that is prepared to invest in the coffee market. We’ve built new capabilities and new product offerings that will take us into new markets and diversify our business long-term,” Molyneux says.

“The big aim for UCC Europe is to become a one-billion-euro business by 2030. Today, we’re a half-a-billion-company, but we want to double our business in the next 10 years.”

Molyneux identifies market potential in large sectors such as Italy, Germany, and Eastern Europe, areas where UCC is not yet present.

“There is so much potential. We are a €2.5-billion-company worldwide, we employee more than 5000 staff, have over 30 factories globally, operate in 22 countries, got established in 1933, have nearly 90 years of heritage, yet there’s still many people who don’t know about us,” Molyneux says.

“We’re a big player in the coffee market, but we’re an independent player. We’re one of biggest independent coffee companies in the world, supplying great coffee to our partners in the background, but consumers don’t know our name in Europe yet.

“There’s a quiet confidence about UCC. It’s got real coffee heritage. It’s been in the market a long time, and it’s not trying to be something else. It is fundamentally a coffee company. That’s who we are. That’s what we do. All our knowledge and experience are focused on delivering the best coffee experience for our customers. We say UCC also stands for ‘unique coffee company’ because we live or die on the quality of our coffee.”

Paul Molyneux is determined to lead UCC Europe to becoming a one-billion-euro business by 2030.

development and technologies. It is said to have created the world’s first canned coffee beverage in 1969, completed the first fully-automated Japanese plant packing ground coffee in 1970, developed the Super Aroma System to avoid air exposure to packed coffee in 1996, and created the Aroma Freezing Process in 2003.

UCC continues to heavily invest in new products and technologies that promotes innovation. For the bulk of its business, Molyneux says UCC provides what customers need, but behind the scenes its R&D team is devoted to new solutions to ensure it’s fit for purpose in the future.

COVID CASE COVID-19 has not spared even the largest of global companies. UCC saw roasting numbers dip slightly in 2020, with a 50 per cent decline in demand for its out-of-home coffee products.

Molyneux says the impact has been “severe” but is hopeful the market will make a quick recovery as lockdown eases in Europe and strengthens in the second half of the year.

“People, fundamentally, are social animals.

Coffee is a service and form of interaction people will absolutely want to get back to. We assume

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THE CONSCIOUS CONSUMER As the world slowly emerges out of lockdown, post-pandemic, Molyneux says coffee businesses will need to be aware of evolving consumer trends and have the ability to fulfil them or at

least provide a solution.

“I think coffee companies have to look at market trends to make sure they have the ability to adapt. What we’ve looked at, is how to build resilience and flexibility into our business model, which is why we’ve made a slight rebalancing of our portfolio. That’s where there’s real opportunities for growth,” Molyneux says.

“We’ve seen a big change in people’s willingness to access their products in a different way, away from traditional methods, such as via eCommerce and coffee-to-go solutions, which we think are here to stay.”

What is also clear are the needs of today’s conscious consumer, which includes a demand for traceable and sustainable products from sustainably-focused companies.

“We’re really starting to accelerate how we look at sustainability. We’re aware of our responsibilities in the market and the greater need for impact. We know that the purpose of a company is becoming defined in a new way and our commitment to sustainability is a large part,” Molyneux says.

As such, Molyneux appointed a Director of Sustainability to the European Leadership Team to hold the company accountable on sustainable goals and projects as it moves forward. This includes strengthening environmental actions, and investing in packaging solutions and brand-led partnerships. With a strong European sustainability framework that outlines pathways for creating shared value, this role will also collaborate with Japan on defining a global approach to key issues.

With lots of markets becoming ubiquitous, now is a great time to support independent businesses – large and small. Molyneux is confidence UCC’s family values are the backbone it needs to position itself in today’s competitive landscape and is certainly up for the challenge: “If we can really leverage the power of the company – its heritage, knowledge and people –

“WE’RE A BIG PLAYER IN THE COFFEE MARKET, BUT WE’RE AN INDEPENDENT PLAYER.” Paul Molyneux

UCC Coffee European CEO

in the marketplace, take our great message and skillset and apply it into some of the new business models we’re focused on and ignite our ambition, then the opportunity and potential for growth is huge – for our partners and for UCC Europe in its own right. And that’s what I’m massively excited about.” G C R

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FEATURE Joh Johannson Kaffe

Lead by example SCANDINAVIAN COFFEE ROASTER JOH. JOHANNSON KAFFE TALKS ABOUT HOW IT BUILT NORWAY’S MOST ECO-FRIENDLY COFFEE ROASTERY.

Image: Sjo og Floyd

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t Treveien in Vestby, Norway, lies a coffee production plant built almost entirely of wood. The 8800-squaremetre building stands out from the others in the area with its eye-catching cross-laminated timber façade among luscious green fields. As Norway’s largest industrial wood building, making up 90 per cent of its construction material, the plant is a strong statement of Joh. Johannson Kaffe’s commitment to achieving climate neutrality. But while the building’s exterior has gathered industry praise, it’s what lies beneath the surface that matters most.

When Joh. Johannson Kaffe awarded the construction contract for its new coffee processing plant to Bühler in June 2017, the plan was to achieve the lowest greenhouse gas emissions possible and deliver one of the world’s most advanced facilities for coffee production, capable of roasting up to 12,000 tonnes of coffee per year.

“How we would achieve this, we didn’t know at the time,” says Bengt Ove Bitnes Joh. Johannson Kaffe’s facade is made of cross-laminated timber and solar cells.

Hagen, Production Director at Joh. Johannson Kaffe. “Bühler showed that they could provide solutions for all our complex requirements and maintain the excellent flavour of our coffee.

That’s why we implemented the project with them as a full-service provider.

“We have asked a lot of Bühler. Thanks to their solutions, we are recovering nearly all the energy used in our roasting process. Together, we have achieved the goal of protecting the environment sustainably and for the long term. In addition, we save energy costs and are even more profitable as a result.”

Bühler overhauled Joh. Johannson Kaffe’s entire processing technology, from green coffee intake to cleaning, blending, roasting, grinding, and plant automation.

“We were convinced that we were the right partner for such a complex coffee plant. In addition, it underlines our overall company strategy to be the number one partner when it comes to energy- and emission-improved coffee plants,” says Daniel Egy, Managing Director Chocolate & Coffee Group EHS Officer at Bühler.

Bühler says the roasting process accounts for more than 70 per cent of the total energy

consumption of the plant. However, by using Bühler’s InfinityRoast and green coffee preheating unit, it can save around 50 per cent of energy consumption in the roasting process alone, which translates directly into lower production costs.

The InfinityRoast’s auto-corrective profile control system constantly modulates energy input to the roasting chamber to ensure that the flavour develops exactly according to Joh. Johannson Kaffe’s quality specifications. It is equipped with low emission burners and is process-optimised to emit less energy

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Bühler overhauled Joh. Johannson Kaffe’s entire processing technology in its new Treveien facility in Vestby.

compared to similar applications. The residual heat or energy of the roasting process is recovered by heat exchangers that heat water up to 100°C. It is then sent to accumulator tanks in an energy centre. Most of the energy stored from the energy central is reused for the same roasting process and preheating green coffee beans.

“In this way, we do not need to use high level energy such as burning biogas or electricity to create low-level energy [to achieve the final temperature in the coffee roaster],” he says.

To ensure the new plant uses residual waste heat in the correct way, Joh. Johannson Kaffe has even established its own purpose-built energy centre, something it never had the technology to do at its old plant in Filipstad.

Generated thermal heat is used to optimise a Regenerative Thermal Oxidiser for energy emission control. This process renders the plant’s exhaust gases harmless by burning off organic matter. After the pre-heating of green coffee, excess energy is used to heat Joh. Johannson Kaffe’s offices, laboratories, packaging department, and shipping and receiving area. The total balance of electric power required by the factory is covered by huge photovoltaic solar cells.

The energy supply at Joh. Johannson Kaffe’s new facility is secured through energy wells in the ground and extensive use of solar cells on the south, west and eastern walls.

These solar cells form a significant part of the facade. A total of 1280 panels have been installed with a total power of 365 kilowatts peak. The electrical energy is delivered to

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the building and used internally. Estimated annual production is approximately 218,000 kilowatts peak. Arrangements have also been made to mount solar cells on the roof.

Thanks to permit changes and governmental subsidy incentives, Egy says Bühler is experiencing an increased demand from customers wanting low-emission and energy-improved facilities.

“A lot of energy is used in the roasting industries, such as coffee, nut, and cocoa.

I strongly believe there is a social and environmental responsibility of the suppliers, like Bühler, and operators like Joh. Johannson Kaffe to ensure that plants are built and operated in the most efficient way to reduce the carbon footprint. Technical solutions are available and should be used whenever possible. Consumers are also increasingly paying attention to the production of the product and taking this into account as a purchasing criterion,” Egy says.

The new plant, estimated to have cost around NOK625 to 650 million (about US$73 million), now consumes 85 per cent less CO2 emissions compared with its old production facilities. The plant is built for climateneutral operation – producing as much, or more, energy than is required to operate the building.

Together with the use of renewable energy, Bühler’s InfinityRoast and green coffee preheating unit help save around 50 per cent of energy consumption in the roasting process alone.

Image: Sjo og Floyd

Image: Sjo og Floyd

FEATURE Joh Johannson Kaffe

Joh. Johannson Kaffe is proud to call itself “Norway’s most environmentally-friendly coffee roastery”.

“From this plant, we supply our customers with outstanding coffee with excellent flavour – a premium product. The fact that we have reduced energy and CO2 emissions to an absolute minimum is a compelling selling point,” Hagen says.

He adds that Joh. Johannson Kaffe’s commitment to long-term sustainable goals is evident in the construction process of its new building, and the materials used in accordance with stringent environmental requirements and international standards.

Solid wood is used in the ceilings, walls, floors, stairs and elevator shaft. Some of the wood was even imported from Austria because the Norwegian wood industry could not deliver the supporting beams in the required dimensions.

The building far exceeds Tek17 requirements, a building standard that implies that the construction process itself should put

the least possible burden on natural resources and the external environment. The building is also certified to BREEAM-NOR Excellent standard, the Norwegian version of the BREEAM certification, the world’s oldest and Europe’s leading environmental certification tool for buildings.

Hagen says the coordination between contractors, machine suppliers and Joh. Johannson Kaffe was the greatest challenge during the build. But most rewarding, is coming to work and seeing the roastery in all its glory.

“Together with our suppliers, we have shown that it is possible to create an industrial-sized roastery with a Breeam Excellent certification. Our use of solar power, energy wells, efficient roasters and equipment, a common energy central for both the process and the building is perhaps not revolutionary if you see each of the elements singularly, but to put them all together – and make it work – is proof that it can be done,” Hagen says. “Joh. Johannson Kaffe is committed to doing as much as possible to reduce our climate impact and we have done just that with our new roastery. No, we aren’t climate neutral without compensating measures, but we have done what was possible to reduce our own emissions.”

To help maintain its high standards for a long and sustainable future, Joh. Johannson Kaffe has also set itself a goal that the facilities at Vestby will house a competence centre for coffee alongside its production facilities.

“Coffee is an incredibly exciting raw material that can provide great taste experiences, but it requires that the coffee beans are processed correctly throughout the production process right through to the consumer. For us, it is important to contribute knowledge about how to get the best taste experiences through our brands [Ali, Evergood and Norway’s Everoog Kaffe],” Hagen says. “We want to contribute to this through the establishment of a professional environment that is actively concerned with how to produce quality coffee. In doing this, we will contribute to good coffee experiences for Norwegian consumers in the years to come.” G C R

FEATURE The COVID effect

At your service THE COVID-19 PANDEMIC SHUT DOWN MANY OF THE WORLD’S ECONOMIES, BUT NOT CONSUMER DEMAND FOR COFFEE. ONE YEAR ON, LEADING COFFEE BUSINESSES REFLECT ON HOW DRIVE-THRU AND ECOMMERCE PLATFORMS HAVE CHANGED THE DELIVERY GAME, CREATING A NEW COHORT OF SHOPPERS WANTING THEIR COFFEE IN FAST, EFFICIENT, AND SAFE WAYS.

C

ity centres are best remembered for their imposing silhouettes of office skyscrapers, the hustle and bustle of workers, and jammed lanes of honking traffic.

As office workers made their morning commute, the aroma of caffeine lured them into their favourite shop. Then, seemingly overnight, a global pandemic brought traditional routines to a halt. Shops shut their doors. Office workers retreated to suburban homes, and city streets were filled with nothing more than the sound of silence.

The global lockdown challenges traditional methods of work and social greetings, and even coffee consumption. According to the Spring 2021 National Coffee Data Trends Report, while workplace coffee consumption dropped by 55 per cent in the United States, on-the-go options such as drivethru and app-based ordering both increased 30 per cent since January 2020. Drive-thru rose 15 per cent from September 2020 to January 2021 alone, while app-based ordering saw its greatest increase in the earlier stages of the pandemic, spiking 63 per cent from January 2020 to September 2020.

“COVID-19 kept many Americans home, but they clearly wanted to take their coffee with them. The pandemic didn’t change how many Americans drink coffee each day – about six in 10 – or how much coffee they drink at nearly two cups daily per capita, or nearly three cups per coffee drinker. Drive-

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through and app ordering allowed Americans to keep up some of their coffee routines, in ways that are healthy, safe, and consistent with COVID-19 restrictions,” says NCA President and CEO William ‘Bill’ Murray.

British coffee chain Costa Coffee was forced to close the majority of its stores in 2020. Those allowed out on “essential trips” could still purchase Costa Coffee through its Costa Express machines, via mobile ordering, takeaway, or delivered direct to home. But it was Costa Coffee’s drive-thru service in the United Kingdom that proved its strength in 2020 in terms of sales performance compared to 2019.

“We know that on-the-go customers were still looking to purchase from retailers and food and beverage businesses when out for essentials or travelling for work, and that they wanted to be able to do so in a safe way. If they weren’t able to visit stores, or preferred to purchase while remaining in their cars, drivethrus were seen as a great solution,” says James Hamilton, Property and Store Development Director, Costa UK and Ireland.

“Our drive-thrus offer a limited contact service and also deliver speed of service, with a pay-at-window option, a full, clear view of all Costa Coffee products available to purchase,

and an extendable shelf so they can collect their order with minimal contact.”

Costa Coffee opened its first drive-thru store in May 2011 at Nottingham Castle Marina. It has since accelerated drive-thru openings yearon-year, both as a company and with corporate partners. It has more than 200 drive-thru stores trading in the UK and has started to expand this service around the world, including Kuwait. It is also expanding its drive-thru model to include motorway sites with its partners.

“It is our fastest-growing sector, and we believe it is only likely to accelerate further,” Hamilton says.

“We believe consumer habits will now be well established and the range of benefits from using a drive-thru store will ensure they remain popular. We know that speed and quality of service is very important for our customers, so it is valuable for our on-the-go customers to quickly purchase high-quality and handcrafted coffee while out on their journeys.”

Coffee giant Starbucks has also seen the rapid growth of its drive-thru service, dubbed its “original on-the-go experience” which it

established more than 20 years ago. In particular, the concept is thriving in Asia, Starbucks’ fastest growing region.

“In the last year, we celebrated the opening of our first drive-thru store in India, and new drive-thru stores in Indonesia, Malaysia, Philippines, South Korea, Taiwan and Thailand,” says Scott Keller, Senior Vice President, Store Development & Design for Starbucks Asia Pacific. “These stores do more than bring added convenience for drive-thru customers, they help create more ways to engage with our customers and the communities we serve.”

Keller says the new Yangpyeong drive-thru store in South Korea, for As of March 2021, the Juan Valdez App has been downloaded 212,216 times. example, is the first in the market to bring together a drive-thru, Reserve coffee, and Teavana bar format. In Korea, mobile order-and-pay is integrated into its drive-thru, offering customers the ability to order and pay through the convenience of their Starbucks mobile app or by using its My DT Pass service. This lets drivers whose car plate numbers are registered on the Starbucks app pay for their order automatically with their registered payment method.

Last year, Starbucks also began rolling out mobile order-and-pay integration to 300 drive-thru locations in Japan.

FEATURE The COVID effect

“Each drive-thru demonstrates Starbucks enduring Costa Coffee has more than 200 drive-thru stores trading in the UK. commitment to creating human connection by meeting our customers where they are and providing an unparalleled Starbucks experience throughout the day,” Keller says.

In a letter to Starbucks stakeholders last year, the company cited 80 per cent of US transactions were for “on-the-go” occasions, forcing the leadership team to re-examine its store footprint. US stores with drivethrus drove over half of net sales in Q1, increasing more than 10 per cent from pre-pandemic levels. Starbucks has confidence its targeted initiatives to unlock capacity and enhance the customer experience at its drivethru locations are boosting business recovery, while strengthening its foundation for future growth.

Keller says Asia is Starbucks’ fastest growing region, with a new store opening nearly every day.

“In such a dynamic and diverse region, we are always seeking ways to elevate the Starbucks experience and provide a safe, familiar, and convenient environment to build genuine moments of connection between our partners, our customers, and our communities,” he says.

Across Asia and North America, Westrock Coffee Company and the newly-acquired S&D Coffee & Tea support more than 20,000 drive-thru coffee outlets with its products. When many of its customers were forced to cease in-store dining during the pandemic, drive-thru outlets became essential to stay in business.

“Early on in the pandemic, drive-thru felt like the safest way to meet consumers’ needs.

The amazing amount of operational innovation from mobile devices and expanding drivethru lanes with portable table-enabled ordering stations pushed operations to excel with drive-through speed. Those innovations really enhanced the consumer experience and kept people coming back,” says Kyle Newkirk, Executive Vice President – Global Innovation and Marketing at Westrock.

“All of our major quick service restaurant customers with drive-thru did exceptionally well in 2020, typically about 85 to 90 per cent of pre-COVID volumes, and in some cases, for customers that innovated with mobile apps that facilitated on-site pickup and delivery, they exceeded 2019 volumes.”

Newkirk says mobile ordering via apps really open the window for product customisation.

“It makes it easy for customers to order exactly what they want, and it reveals options to them that they might not know exist, because the choices are presented in an easy-to-understand way,” he says.

As COVID-19 recedes and people begin to travel again, Newkirk says on-the-go beverages that are portable, easy to drink, and have some functional benefits are poised for growth.

“Consumers want to power their days with great tastes in whatever they are doing. Whether delivered via a drivethru window or as a single-serve ready-to-drink beverage from a retail outlet, a C-store, or via a delivery service with your meal, we must find products and platforms

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that meet all of those needs,” he says.

Already, this includes single serve coffee pods, of which Westrock’s private label range saw “fantastic growth” in 2020 as consumption shifted from out-of-home to at-home. But what really took off was the demand for its cold RTD range, particularly in extended shelf-life multi-serve bottles. Even through the first part of 2021, Newkirk says both trends have staying power, particularly in RTD cold coffee.

Further adapting to consumer demand for convenience, Westrock is introducing In Korea, drivers whose car plate numbers are registered on the Starbucks app can pay for their order automatically using their My DT Pass.

several new liquid coffee and tea concentrate products that require minimal preparation and can make a variety of cold and hot drinks.

“We are expanding with our customers in Asia, the Middle East and North Africa regions in order to support the growth of innovative coffee and tea beverages on menus, particularly cold coffee platforms,” Newkirk says.

“The interesting thing is that we are now able to pass trends not only from the US to other regions, but some of the most innovative ideas are now happening in places like South Korea, Japan, Vietnam, and Malaysia, and we are bringing those back to North America to introduce to customers here. Coffee is fantastic because it is truly a global beverage and the innovation we see translates across regions and cultures.”

Over in Colombia, that innovation is evident in Juan Valdez’s commitment to accelerating its digital transformation across

335 national stores. In 2020, the coffee chain strengthened its e-commerce platforms and established home delivery, pickup, and takeaway services via a newly developed Juan Valdez App. As of March 2021, the App has been downloaded 212,216 times, accounting for US$160,656 in sales during the first three months of 2021. That’s an increase of 132 per cent compared to the first three months of 2020 that sold US$69,204.

Juan Valdez’s e-commerce channel, which launched in June 2020, has also increased sales five-fold in just six months. This platform allows consumers to stock up on packaged coffee, branded items and frozen products, with the promise of delivery the day after purchase.

Camila Escobar, CEO of Juan Valdez says it’s thanks to Juan Valdez’s flexible business model that enabled it to adapt to the conditions derived from the COVID-19 pandemic. However, the challenge remains how to offer consumers the same brand experience and via digital platforms.

“The pandemic has left us with new forms of consumption such as delivery or digital commerce for products or categories in which they had not been developed. Certainly, accelerating our digital channels helped us to cushion underperformance and allowed us to engage consumers in different ways,” says Escobar.

“It is a reality that digital shopping is here to stay. The offline and online world is more integrated than ever. Connectivity solutions permeates every aspect of consumers’ lives.

Pre-pandemic, people preferred to go for a coffee in person, however, given the situation, consumers want to use delivery platforms and these services are now essential. However, when the confinement is more flexible, we observe that if it is allowed, consumers will return to their regular habits. At Juan Valdez we see a hybrid world in which consumers are going to move between face-to-face interactions and digital platforms.” G C R

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FEATURE Baseline Coffee Code

A new baseline for sustainability GLOBAL COFFEE PLATFORM IS REVISING THE BASELINE COFFEE CODE TO PROVIDE THE INDUSTRY WITH A REFERENCE FRAMEWORK FOR SUSTAINABLE COFFEE PRODUCTION.

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ustainability is a complex issue, but year after year, with issues like climate change and coffee prices compounding coffee production, it becomes even more pressing for the global coffee industry.

Multi stakeholder membership association Global Coffee Platform (GCP) developed the Baseline Coffee Code – previously known as the Baseline Common Code – to provide a sector-wide reference for the foundations of sustainability in green coffee production.

“Sustainability means different things to different people. In coffee, how you approach it and what you emphasise depends on your role in and perspective of the supply chain,” says Gelkha Buitrago, Director Programs and Corporate Partnerships for GCP. “For one person, it might be about trading relationships and farmers getting a living income, and if they don’t receive that, it’s not sustainable. To others, it may be about the environment, reducing emissions and deforestation. GCP believes that sustainability is a shared responsibility. Hence there is a need and opportunity to drive further alignment in the entire coffee sector around the foundations, which cover the social, economic, and environmental pillars of sustainability.”

GCP began its latest revision of the Baseline Coffee Code in October 2020 to make sure it still met the needs and demands of the coffee sector. The organisation held a round of public consultation throughout March and April, including workshops in seven countries and in

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various languages to ensure as many voices as possible were heard.

“There have been changes in the sustainability landscape. On the producers’ side, you have a long period of low prices, climate change, and now, the COVID-19 pandemic. On the consumer end, more and more people are becoming concerned with these topics and how their consumption has an impact on the environment and other people,” says Buitrago.

“The coffee industry is also becoming more aware. Many industry players have embraced sustainability and made commitments to concepts like reforestation and reporting percentages of sustainable purchases. Governments are getting involved too – in Europe there is upcoming legislation regarding mandatory human rights

due diligence. All of these changes mean there is a different context in which sustainability operates.”

The Baseline Coffee Code is not a certification standard. Instead, its purpose is to provide the industry with a clear understanding of the foundations required for coffee production to be “sustainable”. The current code includes 27 principles to be followed and 10 unacceptable practices to avoid. Buitrago says a driver behind the revision was to streamline these concepts.

“We wanted to make the Baseline Coffee Code more accessible and user friendly,” she says.

“With this version, we are offering a more organised and clearer vision. It still follows the three pillars of sustainability, but it’s also more outcome oriented and clarifies what needs to be done to start your journey in terms of sustainable practices.”

Alongside Buitrago, the GCP Technical Committee and an additional Advisory Taskforce with broad sector participation led this in-depth revision process. Representatives

from various industry sectors – including farmer representatives, roasters, traders, NGOs, and financial institutions – were included across the committee and taskforce, as well as members and non-members of the GCP. John Schluter, Executive Director of Café Africa and Chair of the GCP Technical Committee, tells Global Coffee Report it’s encouraging to see how involved the wider coffee community has become in the revision of the Baseline Coffee Code.

“As we began this revision, it became quite clear to us all that the Baseline Coffee Code had good bones. When the GCP Board asked us to revise the code, they said ‘we need this code simplified, but whatever you do, don’t weaken it’. It can’t be so easy that you can tick a couple of boxes and call yourself sustainable, it needs to be a serious statement about sustainability,” Schluter says.

“With Brexit, we’re very keen in Europe at the moment on the idea of a level playing field. One of the concerns of the roasting industry globally is that if they’re doing it one way and someone else is doing it another way, there’s no common understanding of who is in the right. We’re hoping the Baseline Coffee Code will become the accepted reference point they can work from. If our practices are equivalent to that benchmark, or greater, we can be confident in the claims we and other people are making about our coffee.”

GOOD BONES The Baseline Coffee Code has its roots in the Common Code for the Coffee Community (4C) Association, the forbearer to GCP. The 4C Association was formed in the early 2000s as a joint project between producers, traders, major roasters and retailers, and non-government organisations to lay down a framework for baseline sustainability in coffee production.

“Certifications set high standards involving additional costs for the producers, and the volume of

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FEATURE Baseline Coffee Code

Gelkha Buitrago is Director of Programs and Corporate Partnerships for GCP.

John Schluter is the Chair of the GCP Technical Committee.

certified sustainable production was relatively limited. These standards are important and do great work, but in a business as competitive as coffee, it was at that time the niche markets that could pay these premiums to guarantee their sustainability,” Schluter says.

The first edition of the Baseline Common Code was published in 2007, with various coffee stakeholders, including four major roasters contributing to its development: Douwe Egberts, Mondelez, Tchibo, and Nestlé. Like the current code, it was not intended to serve as a certification of sustainability, but as a verification of the processes and supply chains these companies had in place.

“It was about ensuring their own coffee was produced in a way that meant, by the time it got to market, it was sustainable, and to some extent traceable, even if not to the direct tree or farmer that grew the coffee,” Schluter says.

“There was a real need for a system or framework that would reach and work for mainstream markets and smallholder farmers, and I think the code did that.”

As the market evolved and consolidated, the 4C Association changed with it, becoming GCP while the 4C Code and verification scheme was sold to a separate organisation, which is now called 4C Services. The 4C Code has been developed into a full certification standard, and certifying sustainable coffee in many different producing countries. GCP continued to champion the Baseline Common Code as reference, which was due for revision in 2020-21 to reflect changing priorities in the global coffee sector.

“When the first Common Code came out in 2007, the ILO (International Labour Organization) was involved in the drafting, which influenced the prominence of the social dimension of sustainability,” Schluter says.

“When we did the last revision in 2014/15, we put the economic dimension first and foremost in the code because we’d realised the profitability of farms is what’s going to drive sustainability. If farms aren’t profitable, producers aren’t able to afford and invest in sustainable production.”

Although the economic dimension will likely retain its leading position in the Baseline Coffee Code, Schluter says environmental sustainability will take a greater focus.

“What was important five years ago is still important today, but new things and ideas keep coming into play. Climate change is perhaps the most obvious example, which was only lightly addressed in the last emanation of the Baseline Coffee Code,” he says.

“Now we’re discussing whether to include topics like greenhouse gas emissions, testing those, and how or if that’s practical or possible for a smallholder farmer. We are aiming to move the sector in the direction of taking account of these sorts of things, but at the same time, have to be careful not to impose too much of a burden on the farmers.”

THE NEW CODE The third version of the Baseline Coffee Code currently under revision is organised under the banners of Economic Prosperity, Social Wellbeing, and Environmental Responsibility and

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Stewardship. It condenses the second version’s 27 principles and 10 unacceptable practices into three economic principles, four social principles, and five environmental principles.

“The code has a set of principles that tell you what you want to achieve. It could be relating to rights of workers and farmers, working conditions, use of natural resources, or how to be proficient business farmers,” Buitrago says.

“Then you have a set of practices that define what you need to do to achieve those principles.

For example, in terms of deforestation, it is key to protect the natural forest. For working conditions, you need to comply with existing national minimum wages or sector agreements.

After the practices, we’ve established measures to put in place, so the path is very clear between what you do and what you want it to achieve.”

There are 10 economic, 14 social, and 15 environmental practices in the draft code, as well as 15 economic, 33 social, and 37 environmental measures.

Furthermore, the Baseline Coffee Code marks certain practices as critical to sustainability. “Those are the practices we’d like to see eradicated from the sector,” Buitrago explains, which include worst forms of child labour, slavery, deforestation, and use of banned pesticides.

With public consultation ending in April, GCP is taking feedback and refining the updated Baseline Coffee Code with a prospective release in Q4 2021.

Broadly involving the public and coffee community in the revision of the code has allowed GCP to identify issues that could have been missed otherwise. This ranged from practical considerations like measuring greenhouse gas emissions to more specific use of language in some principles, practices, and measures.

“For example, we had put a proposal on diversity and inclusion, how you can have an impact on more vulnerable populations, but we didn’t include specific groups in it. From the consultation, we hear that it was important to say if it refers to women, youth, or indigenous groups,” Buitrago says.

“Rather than being generic, with the good intention of covering more people, stakeholders

suggested it has to be clear ‘this is about women’ or ‘this is how we engage the next generation in coffee farming’.”

With coffee production dealt blow after blow in recent years, Buitrago says it will be important for the coffee industry to have a clear understanding of the foundations required for a sustainable supply chain.

“Our ambition is for all coffee in the world to be produced following these baseline practices and for all consumers to be assured their coffee meets at least these foundations of sustainability, increasing supply and demand for sustainable coffee,” she says.

“We know all the industry is not there yet, while there are great examples of leadership and progress. This Baseline Coffee Code could provide a powerful guide for continuous improvement by following these principles, practices, and measures.”

While the Baseline Coffee Code caters to coffee production through to primary processing, Schluter adds consultation has made clear the need to expand the coffee

industry’s scope of sustainability.

“The Baseline Coffee Code doesn’t deal with the rest of the supply chain at the moment, and this is something that producers have raised in the taskforce and consultation. They’re saying, ‘you want us to be transparent, but how transparent are people further down the line?’” Schluter explains.

“The Roundtable on Sustainable Palm Oil has actually started integrating more of the downstream supply chain into its sustainability framework and that might be something we look at in the future.”

Additionally, GCP has already been working on complementary approaches including supporting public-private Country Platforms in producing countries. These platforms bring relevant coffee stakeholders together at national level to foster alignment and local ownership for local sustainability priorities. Importantly, there are various encouraging examples of how GCP Members and local stakeholders are already expanding the reach of sustainable practices to smallholder farmers and actually addressing identified sustainability gaps in collaboration.

The 2020 Coffee Barometer Report covers only 35 per cent of coffee which is bought by the industry’s 10 largest coffee roasters, and their volumes procured through a voluntary sustainability standard or certification. Schluter says the goal of GCP is for the Baseline Coffee Code to reach the other two-thirds of the market.

“My main concern is, with coffee prices where they are, this coffee code has to be good for the producers. One of the key themes is good agricultural practices and how that can improve the livelihoods of the farmers, but unfortunately, we don’t control the world’s coffee price,” Schluter says.

“I hope that by empowering the producers, it may be possible for them to capture the value of the sustainability they’re rolling out. That contributes to the wellbeing of the planet. If consumers recognise that, and are prepared to ensure that producers’ can recover the added costs of doing the work to make production sustainable, it will be good for everybody.” G C R

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ORIGIN Vietnam

A BETTER FUTURE

VIETNAM HAS BUILT A REPUTATION AS THE WORLD’S LARGEST ROBUSTA PRODUCER, AND IS NOW EVOLVING BY EMBRACING SUSTAINABLE PRACTICES AND PROFITABILITY OVER PRODUCTIVITY.

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o Thien Nghia’s family has been growing coffee in the Central Highlands of Vietnam since 1986, planting the crop because it was a less risky choice than other crops. However, with coffee prices remaining low for several years straight, Vo Thien has had to diversify his farm.

“The market price is a challenge. The price has not changed too much, but the labour costs are getting higher and higher. If the cost of production is high and the market price is unchanging, we must spend less on our families, food, and everything else,” Vo Thien tells Global Coffee Report. “We have had to begin intercropping. We plant more fruit trees, pepper, and other crops into the coffee farm to earn more profit from these other trees.

We don’t only plant coffee and now earn more from the other crops inside the coffee farm.”

The Central Highlands is home to 94 per cent of Vietnam’s coffee production, according to government figures. When the French introduced coffee to Vietnam in the 1850s, it was first grown in French-controlled coffee plantations and focused more on Arabica than the Robusta coffee Vietnam would become known for. The Vietnam War would disrupt the nation’s coffee industry over a century later. North Vietnamese victory at the Fall of Saigon in 1975 saw, which then led to the collectivisation of the county’s agriculture, limiting enterprise and lowering production levels. It wasn’t until the Đổi mới economic reforms of 1986, allowing for the private ownership of small enterprises, that Vietnamese coffee production would rise to the levels it sees today.

Coffee is second to rice in terms of value of agricultural products exported from Vietnam, embracing the Robusta species due to the higher yields of the cash crop. According to the International Coffee Organization, Vietnam produced 29 million 60-kilogram bags of green coffee in the coffee year 2020-2021, down 4.9 per cent from 30.5 million bags in 2019-2020.

The United States Department of Agriculture Foreign Agricultural Service attributes several factors to a decline in production and exports, including COVID-19 affecting global trade, strong competition from Brazil and other Robusta producers, and adverse weather conditions.

Vo Thien Nghia is a coffee farmer in the Central Highlands of Vietnam.

Many of Vietnam’s coffee growing regions experienced lower rainfall and higher temperatures than average in 2020. Vo Thien says his local community lost roughly half of its crop last season to poor weather.

“We’ve seen the effects of climate change very clearly in recent years. The dry season is longer and when it rains, it rains a lot.

Normally, it only rains about 100 millilitres, now it’s 200 or 300, which causes erosion and damage to the coffee tree,” Vo Thien says.

However, he is more positive for the next season. “Up until now, the weather has looked good, so we expect that the coffee will grow as good as normal.”

ROBUST PRODUCTION Over the last 30 years, Vietnam has become the world’s largest producer of Robusta coffee, with the species making up about 94 per cent of coffee from the country. Laurent Bossolasco, Sustainability Manager for ECOM Asia, says this focus on Robusta has given Vietnam a ‘bitter’ reputation which might not hold up to scrutiny.

“When some people think of Vietnam, it’s as

M AY /J U N E 2 0 2 1 | GCR

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ORIGIN Vietnam

The Vietnamese Government, IDH, JDE, ECOM, and civil society have all invested significantly in improving the sustainability of coffee production in Vietnam.

a supplier of low-quality Robusta, or soluble and instant coffee. It’s not where people think of for third wave Arabica coffee, but there is an effort to change that by promoting higher qualities, even if it’s on a smaller scale,” Bossolasco says.

What separates Vietnam from other coffee producing countries, according to Bossolasco, is not a focus on Robusta coffee but how farmers have been able to maximise their output.

“A lot of countries need and have the possibility to produce a little more coffee and income per hectare, and Vietnam is a good reference point,” he says.

“But they shouldn’t necessarily adopt all of the aspects of production in Vietnam because they come with different downsides.

There’s environmental pressure, for example, or creating situations where farmers could be more profitable by being less productive.”

With Ecom Agroindustrial Corp, Bossolasco’s focus in Vietnam is helping coffee producers optimise their coffee production, rather than simply maximising it. This means less use of water, agrochemicals, and labour per each unit of coffee produced, also improving the sustainability of the coffee.

“ECOM has collaborated with IDH – the Sustainable Trade Initiative, Jacobs Douwe Egberts, local authorities, farmers, and civil society, in an effort to improve sustainability in coffee production in Vietnam,” Bossolasco says.

“We established a coalition called Production, Protection and Inclusion (PPI) Compact at district level. The end goal is for farmers to be more profitable instead of just more productive.

The sustainability agenda is driven by how profitable it can be for farmers and how well it connects them to exporters.”

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Tran Quynh Chi, Regional Director Asia Landscape, IDH, adds, “In a bigger picture, PPI Compacts connects all actors of the coffee supply chain, from farmers to top end buyers. Sustainability can only achieved if we work together.”

An example Bossolasco gives is the willingness of some farmers to invest in automated drip irrigation, which saves water by allowing it to drip slowly to the roots of plants, although an investment barrier makes this unachievable for the majority of producers.

“We also promote community irrigration through providing certain support for farmers to build a community pond and irrigation system to water neighbouring coffee production area,” Bossolasco says. “This helps to lower the usage of underground water and save further costs for farmers.”

SUSTAINABLE FUTURE Even with a small decline in 2020, Vietnam is still firmly placed as the second largest coffee producing country in the world. Vietnamese Ministry of Agriculture and Rural Development (MARD) statistics suggest the country has an 18.2 per cent share of the global coffee market, less than half of Brazil’s 36.8 per cent, but more than twice the third placed Colombia’s 8.1 per cent. With Brazil and Vietnam together producing more than half of the world’s coffee, the two countries play a crucial role in the global coffee market. Due to this, the low commodity prices that coffee farmers have dealt with over the last few years have sometimes been attributed to overproduction form these two countries.

However, Tran Cong Thang, Vice Chairman of the Vietnam Coffee Coordination Board (VCCB), says this perception does not necessarily line up with what is actually happening in Vietnam.

“The booming of coffee in Vietnam occurred from beginning of 90s to the late 2000s. But in recent years, the coffee output and growing areas in Vietnam have not really increased that much.

It’s actually quite stable, around 600 to 670 thousand hectares since 2010,” Thang says. “Rather than increasing quantity or expanding production areas, the government of Vietnam has tried to focus more on growing quality, improving the processing sector, and encouraging more sustainable methods of production.”

With the sudden rise of Vietnam’s coffee industry since the 1980s, a lack of structure or coordination presented issues ranging from social inequality to environmental degradation. MARD formed the VCCB in 2013 to bring together different stakeholders from the industry to advance sustainable, large-scale agricultural productivity, quality, and competitiveness.

“Before the establishment of the VCCB, the only industry association was VICOFA, which only represented exporters. The VCCB is a good representative of all stakeholders in Vietnam,” Thang says.

“An issue in Vietnam was that the voice of the farmer was not strong. VCCB members include representatives of farmers, cooperatives, and coffee producing provincial governments so that their voices will be heard.”

Once of the first initiatives of the VCCB, which has begun to bear fruit, was its support of replanting coffee trees through the Coffee Sustainable Strategy and Coffee Rejuvenation Strategy.

In 2011, World Bank estimated that Vietnam’s coffee production would fall by 30 to 40 per cent by the mid-2020s without the large-scale replanting of coffee trees. However, the long-term investment and short-term reduction of income made it impossible for many smallholders. One of the ways VCCB made this more practical for coffee producers was to facilitate access to finance until the new trees were able to flower. This project led to the rejuvenation of about 120,000 hectares worth of coffee farm.

“The productivity and quality of our coffee trees were starting to fall. Thanks to this program,

the farmer could cut down the old trees and grows new ones, then try to follow sustainable standards with the new crop,” Thang says.

The VCCB has also served as a meeting place for businesses and the government to discuss new policies and innovations to improve the coffee sector. Greater use of standards and certifications like VGAP, 4C, Utz, Fair Trade, Organic, and Rainforest Alliance is one way the VCCB intends to add value and reassurance to its coffee.

“We want to shape the coffee sector in Vietnam for a long future, so we’ve been applying sustainable practices to overcome the language barriers we face when dealing with importing countries,” Thang says. “We want to make sure the coffee we produce is ‘clean’ so the consumer can trust the coffee.”

He adds that the VCCB will continue to encourage sustainable production and that the Board has set Vietnam on a good direction for the future.

“Farmers are also becoming more aware of their input use. They are using things like fertiliser and pesticide with more respect of sustainability,” he says. “We will also look into ways – like farms codes – to improve the traceability of coffee from Vietnam and add more value to our coffee with more in-depth processing with more value added.”

Even within the country, Thang predicts greater ties between coffee producers and cafés popping up in cities around the country.

“Data we’ve collected from the main cities shows an increase in domestic consumption, with more modern coffee shops opening up,” he says. “I think domestic consumption has a lot of room to grow in the near future. More friendly coffee shops will be open in Vietnam and it will attract more people to drink coffee.”

Instant or soluble coffee production is another way Vietnam has been able to add value to its coffee domestically. Trung Nguyên has built an export market of more than 60 countries for

its Vietnam produced and processed instant coffee. Other enterprises involved in the Vietnamese coffee industry have also increased their investment in the country, creating new ways to export coffee. Green coffee trader Tin Vo Thien Group is one such business, inaugurating an instant coffee production plant in December 2018.

While the VCCB and large industry stakeholders work to improve the future for coffee in Vietnam, in the present, Vo Thien says smallholders need to brave current conditions, with hopes of better weather and prices on the horizon.

“The people and community here think that planting coffee and maintaining coffee production is very important for the future because, even though the price is low, it provides a basic income for farmers,” Vo Thien says.

“We will continue farming coffee because there’s less risk and it’s not as difficult to grow compared to other crops. We can only hope that the coffee price will go up.” G C R

ROLAND.LAUX@RE-COFFEE.CH WWW.RE-COFFEE.CH/EN

In the past, coffee cherries were ACTUALLY dried?

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M AY /J U N E 2 0 2 1 | GCR

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PROFILE Cropster

Cracking the code CROPSTER HAS RELEASED FIRST CRACK PREDICTION, THE LATEST DEVELOPMENT IN ITS EFFORTS TO BRING AI TO THE COFFEE ROASTING INDUSTRY.

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he first crack is a crucial stage in any coffee roast. The sound, likened to popcorn popping, signals that most of the beans’ moisture has evaporated and that aroma and flavour development can begin.

However, a roaster can’t always predict when first crack will take place. New coffees, new machines or equipment, and even environmental factors like the weather or temperature can affect when it happens. The first crack can even occur at different times for the same coffee roasted twice during different parts of the day.

With the launch of First Crack Prediction, software solution provider Cropster has enabled roasters to anticipate this moment and prepare for the development phase of their coffees.

“First Crack Prediction means that even with a new coffee, you can put it into your roasting machine and know when first crack is coming. Seasoned roasters might have already been able to adapt quite quickly, but for less experienced roasters it’s a huge difference,” says Lisa Gringl, Product Manager for Cropster Roast.

“It provides insight into when this important event is going to happen, so they can adjust and prepare for it. But it also means they save time and money, because if they’re roasting or profiling a new coffee, they’ll know from the first batch when they’ll get first crack.”

First Crack Prediction is the second artificial intelligence (AI)-inspired function of Cropster’s Roasting Intelligence software it has brought to the coffee market. The first was Bean Curve Prediction, launched in 2020.

“Pairing First Crack and Bean Curve Prediction means, if you’re using Cropster, you’re roasting ahead of the curve. Even experienced roasters will benefit from being able to see where the coffee

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will be, rather than looking back afterwards at where it was,” Gringl says.

“Another expensive time for coffee roasters is when they’ve installed a new machine and have to run quite a lot of coffee through it while learning how to use it. Now, they can learn the various aspects of their new machine quicker and for less cost.”

Both First Crack and Bean Curve Prediction embrace machine learning, using a large existing database to make decisions or predictions about something happening now or in the future.

Information from roasts in the present are anonymously added to the database, meaning the Roasting Intelligence features become faster, smarter, and more accurate with every roast.

“We released Bean Curve Prediction in July 2020, and its accuracy has actually increased since then because new customers pick it up, realise how useful it is, and keep using it,” Gringl says.

“We saw a gradual pickup of the Bean Curve Prediction and First Crack has been even faster. The first reaction to the prediction is usually sheer surprise. People tend to be quite sceptical at first, so they want to see what it can do. We had customers in beta testing who connected it to their sample roaster – which was not part of the brief – and it even worked there.”

First Crack Prediction can be used with any commercial roasting machine.

Connecting it to a smaller sample roaster is only one of the unexpected uses Cropster has discovered for the AI feature, Gringl says.

“While developing First Crack Prediction, we were focused on how it could improve consistency and quality as well as help people get the most out of their roasting machine.

But we’ve also received a lot of feedback from roasters about how much easier it makes training new staff,” she says.

“Cafés and roasteries are businesses that tend to have a slightly high turnover, so training is an important aspect of running those businesses. It’s also critical to reduce risk while training people in the roastery First Crack Prediction enables roasters to anticipate and prepare for the development phase of their coffees.

with a lot of other things happening at the same time. Having this intelligent tool telling you where things are going means you can make adjustments before something happens and control where it goes next, instead of having to react as it happens.”

When scaled to larger commercial coffee roasters, where energy consumption is a bigger concern of the business, systems like First Crack Prediction can help to reduce emissions while improving consistency.

“We work with manufacturing partners like Probat to ensure these features are viable up to the enterprise side, and that the technology is scalable from the smallest micro roasters up to the largest commercial operators,” says Martin Wiesinger, Chief Technology Officer of Cropster.

“With the information gathered through AI features like First Crack Prediction, considerations like energy usage can be attacked in a way that has not been possible before.”

Cropster’s work in AI began several years ago with the Cropster Data Project, in which it asked many of its roasting customers to anonymously contribute roasting data and information to help it develop new features.

“At Cropster, people’s data and privacy are very important to us. All of our customers’ data belongs to them, so we started this project where they could choose to take part anonymously and, in return, have first access to the new technology we develop from it,” Wiesinger says.

“We were fortunate to have a good number of customers sign up, which gave us an enormous amount of roasting information to work with. We’ve used that to build algorithms to predict and focus on key events during the roasting process.”

While Wiesinger acknowledges some members of the coffee industry may be cautious of bringing AI into coffee roasting, he adds there’s a clear difference between technology replacing people and using it to make their jobs easier.

“When it comes to things like roasting and production planning, we’re hardcore believers that you need the people to do the work. That’s not going to change much, but with Cropster, the quality of information they have access to is,” he says.

“There is an enormous amount of information produced, starting from where you purchase the coffee to tracing it throughout the roasting process, quality control, and cuppings. Our focus is to break all that down to the useful points of information that people can use to make decisions.”

This kind of information can be gathered from inventory management, with data points ranging from how much green coffee a roaster needs to the condition in which it’s stored and how that affects the roast.

“We are continuing to invest in AI, and the further we get, the more exciting it becomes. We have many more AI features planned for later in 2021 and the beginning of 2022,” Gringl says. “We’re starting at the roastery with our work in AI, but over time this will be expanded across our software, from the farmers using our origin product to the baristas in the café. If we give people affordable, smart tech to help them with their coffee business across the supply chain, it will help everybody arrive at a better cup.” G C R For more information, visit www.cropster.com

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PROFILE Eversys

Make every shot count MANUFACTURERS ARE INCREASINGLY POSITIONING THE CONSUMER AT THE CENTRE OF THEIR VALUE PROPOSITIONS. EVERSYS EXPLAINS HOW ITS NEW SHOTMASTER PRO IS CATERING TO THIS NEED BY CREATING A BUSINESS IN A BOX.

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hoice is in the hands of consumers like never before. No longer are manufacturers offering cookie-cutter models of cars, clothes, phones, or golf clubs. Products are increasingly customised to fit the consumer’s needs and wants, from colour and material down to personalised engravings.

Eversys recognised the value in customisation long ago and has made its mark with a range of modularised super automatic machines to suit the different needs of the market. This includes the Cameo machine for the specialty market and the Enigma range for high throughput venues, both in Classic and Super Traditional designs. Now, the Swiss manufacturer has launched the Shotmaster Pro in what Eversys Group Commercial Director Kamal Bengougam says is, quite simply, a “coffee factory”.

“We wanted to create a machine that was like two e’4s compressed into 84 centimetres and call it a Shotmaster,” Bengougam says.

“I was with Thorsten [Schindler, Eversys’ Product Management Director] back in 2013 when he told me to watch how people in cafés made a coffee. What I saw, was a barista that poured the extracted coffee into a shot glass, frothed the milk and mixed it into a cup, a bit like a cocktail maker does. Thorsten said, ‘I want to integrate all the skills of the barista into a coffee machine’, so we did.”

The final step in the evolution of the Shotmaster was an integrated milk system, which Bengougam and Schindler had discussed for the past six years. With this final touch, Eversys unveiled the Shotmaster Pro on 16 April 2021, in a virtual presentation at the London Coffee Festival.

The manufacturer presented a Super Traditional model comprising two Shotmaster units integrated either side of the milk module. It can hold up to four different dairy or plant-based milks to customise orders.

“Instead of producing just two espressos at once, with the Shotmaster Pro you can make eight shots at any one time in limited space but with optimum productivity. Imagine — you can make 350 shots of espresso on either side, so that’s 700 in total per hour and in the middle is this milk factory. You’re basically catering for a method of service and a functionality of space. The Shotmaster is the creation fit for that ecosystem.”

In the video launch, 2017 World Barista Champion Dale Harris was invited to test the capability of the Shotmaster. On first look, Harris said, “I can’t compete with this”. In a further test of productivity, Eversys conducted a Man vs Machine competition to test the output of the Shotmaster Pro against a World Barista Champion. Bengougam says the machine won

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The Eversys Shotmaster Pro can produce eight espresso shots at once.

hands down, utilising four grinders with four different beans, producing eight shots at once, and the option to choose from four different milks. Game over.

“If you tried to create the equivalent on a traditional machine you’d be wearing roller skates to get from one end of the machine to the other,” Bengougam says.

The design of the Shotmaster features the use of different metals to give a sense of “robustness and elegance”, with a ‘moustache grille’ inspired by 1950s Italian car designs.

While the appearance and method of service of the Shotmaster Pro is a point of difference in the Eversys range, what is constant is the technology used and desire to produce a quality coffee in every cup.

“Quality is constant in absolutely everything

we do,” Bengougam says. “The external features and modules of our machines may change to suit our customers’ needs, but the internal components and advanced technology – the DNA of Eversys – is continuous no matter which machine you buy.”

In making the right selection, Eversys invites customers to share information about their environment, budget, functionality, staff capacity, and machine positioning. It then provides them with options and designs a solution to work within the allocated space.

“We rethink and customise the space so that it is fit for purpose. If a machine is going to be positioned against the back wall, then you don’t need a Super Traditional machine because you won’t see the rear design. Use a Classic instead,” Bengougam says.

“Sometimes you will need an E4 or E4m, sometimes you’ll need a Shotmaster, and sometimes you’ll need an Enigma. It purely depends on your environment.”

Having such a flexible approach to customer needs is what The Eversys Shotmaster caters for a method of service and a functionality of space at just 84 centimetres wide.

Bengougam says has held the company in good stead during a year that tested its resilience as a result of the global pandemic.

“We knew we couldn’t control what happened out there. What we could control was the decision “We basically give you a business in a to inflict change in spite of the environment we live in,” he says. box. Let the machine do all the work while you spend more time interacting with your “Last year, Eversys grew its sales by 25 per cent, not because we were pandemic proof, but because customers,” he says. of the choices we made. We decided to grow. We chose to live, adapt, and embrace change as a result of the pandemic and not fight it. It’s this decision that gave us the opportunity to experience “The days of going into a coffee shop and dynamic growth as opposed to plain organic growth and move forward at pace.” seeing four to six baristas around the bar, The world is now emerging from a dark period of transition and lockdown. Bengougam says it delivering food and cleaning tables, is gone. It is the customer with a short decision-making process who will win in this ‘new climate’ as opposed has become a thing of the past.” to those that take a long time to inflict change.

In Switzerland, there’s a shop called ViCAFE Already, Bengougam is seeing interest for the Shotmaster in the United States with large chains where customers come to a hole-in-the-wall keen to make quick choices and invest in this “disruptive piece of equipment”. window, grab a coffee, and go. In Canada, Dark “I don’t think we’ll go back to the old Horse Coffee Automat has opened a contactless, normal. I think we will go forward, and autonomous ATM-type café that withdraws the narrative is now open, ready to be coffee instead of cash, and in Germany, Tank written,” he says. and Rast has just launched 400 vending stations “What I think we’ll see is emerging with Cameo machines inside. trends and families spending more time “We’re transforming café spaces with Eversys machines and turning coffee boxes cooking higher quality food at home, making the home, once again, the heart into an ecosystem. Coffee shop owners have of the house. In the food service market, I to analyse the market and their customers think coffee shops have a bright future and and ask: what do they want? Do they want a self-service ecosystem or a served ecosystem? greater chance of survival than restaurants Once you know, you can customise the space,” because of their position at the heart of Bengougam says. the community as opposed to just being a place to eat at.”

“Instead of a cookie-cutter approach where For those considering opening a coffee everything becomes standardised, we’re moving shop, rent and labour costs will be the into a realm where people will exercise their two largest expenses. Smaller venues will misery of choice. Developing a unique value mean reduced rent and fewer staff will cut proposition, real differentiation, will become labour costs. The solution, Bengougam key to success rather than being a mere says, is modular “coffee factory” units like marketing motto.” G C R the Shotmaster that deliver consistency, ViCAFE espresso bar in Switzerland has become popular with its grab-and-go takeaway coffee offering. choice, productivity, and quality.

For more information, visit www.eversys.com/en

M AY /J U N E 2 0 2 1 | GCR

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PROFILE Mastercoldbrewer

A whole new world MASTERCOLDBREWER IS USING NEW TECHNOLOGY TO SHARE THE TRUE POTENTIAL OF COFFEE, FROM UNLOCKING NEW SENSORY QUALITIES AND BEVERAGE INNOVATIONS TO SUSTAINABILITY AND VALUE CREATION AT ORIGIN.

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hen a Swiss apple juice company asked Roland Laux to help it find a point of difference in the market, he didn’t expect to discover a technology that could revolutionise apple juice, let alone coffee, chocolate, and many other products.

But when a research and development engineer handed Laux a glass of white liquid that looked little like traditional apple juice, that’s exactly what happened.

“I’d never tasted something so similar to freshly cut apple. I asked him how it was made, but he couldn’t tell me. He said this strange professor from Zurich was working on experiments with them, but it was all highly confidential,” Laux tells Global Coffee Report.

That professor was Dr Tilo Hühn of the Zurich University of Applied Sciences (ZHAW), and Laux reached out to him to learn more about this mysterious technology. Hühn revealed the apple juice was produced using a specialised decanter technology. The whole apples were milled down to a fine particle size and run through a centrifuge that separated it into two phases – solids and liquid. That liquid is what Laux drank at the factory.

“We were looking for new ways to use the full intrinsic value of the fruit, extracting all the flavours we could to create a special product for the customer,” Hühn explains.

“There is so much wasted potential in the ways we process foodstuff, not only in terms of the sensory experience but nutrition and overall composition. When I first spoke with Roland, we aligned on this passion for product quality. We realised combining my knowledge of technological processes with Roland’s consumer and marketing understanding could serve as the basis for creating innovation.”

Laux, a former Manager of Nestlé in Chile and the United States prior to starting innovation consultancy firm Unico-first, quickly realised this technology’s application in cocoa. With coffee an outwardly similar product, he filed patents for the technology’s use with both products at the same time, around 2008. The cocoa patent was sold to Swiss investor Dieter Meier, who will soon open the Oro de Cacao factory with a capacity of 5000 tonnes per year, and Laux turned his attention to coffee with Mastercoldbrewer.

Naming the decanter technology the Spin Cold Brew process, Mastercoldbrewer began producing its own ready to drink (RTD) coffee products under the brand RE-Coffee, which has built a loyal following in Switzerland. Similar to the apple juice production, lightly roasted whole coffee beans are

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RTD cold brew is just one of the ways the coffee industry can commercialise the Spin Cold Brew process.

The cloudy coffee Spin Cold Brew produces has a texture and mouthfeel similar to milk coffee.

milled while submerged in water – to preserve their aromatic compounds – then run through a phase separation process to produce the cold brew, as well as a coffee oil and coffee powder.

The fine milling of the coffee beans enlarges its surface area, bringing out its recognisable sensory attributes, which at the same time are encapsulated in the solvent, the water.

Spin Cold Brew not only extracts more aroma, flavour, and compounds from the coffee beans, it works as a continuous method, reducing process time from many hours to only minutes.

When the cold brew first exits the machine, it has a “cloudy” appearance, due to the dispersion of fat from the coffee bean, almost as if it contains milk. While RE-Coffee filters this cloudy coffee to more closely resemble typical cold brew, Hühn says the beverage could appeal to a growing global market of non-dairy drinkers.

“This cloudy coffee is an entirely new beverage, that no-one had ever tasted or experienced before. It’s a coffee that seems to contain milk, but is entirely vegan. It doesn’t taste like it has cow’s milk in it, but the fats give it a similar creamy, full-bodied mouthfeel,” Hühn says.

“The most exciting, and also most difficult part is that this is a new product. It means you may have to challenge the user’s sensory expectations but there is such huge potential to bring more of the good from the raw material into the final product.”

Over several years of working with the coffee industry, Laux and Hühn saw that the applications of the Spin Cold Brew technology went beyond a more aromatic cold brew.

The two developed a Continuous Coffee Cherry processing method that uses freshly picked whole coffee cherries, instead of lightly roasted beans, to produce a nutrient-rich coffee powder, coffee oil, and fruity coffee drink which Laux says is unlike anything else on the market.

“You need about six kilograms of freshly cut coffee cherries to produce one kilogram of green coffee beans, five kilograms of cherry and moisture are lost on the way. Some is used as fertiliser or for cascara, but the vast majority is wasted, losing that nutritional value and negatively impacting the environment,” Laux says. “There is a huge pressure on the whole coffee industry to improve its sustainability

Roland Laux is the Co-founder of Mastercoldbrewer and RE-Coffee.

Dr Tilo Hühn is a Professor at the Zurich University of Applied Sciences.

and that heavy load is not getting any smaller. Boosting value creation onsite in coffee growing countries, while further exploiting the natural beauty of whole coffee cherry – which is usually lost or thrown away – is one way the industry can face the future.”

Continuous Coffee Cherry processing creates products that are antioxidant rich, appealing to the health foods market, and could help a coffee business or retailer diversify their offering.

“While the industry starts to commercialise dried cascara powder, we go for the undried, fresh whole coffee fruit, as, for example, the antioxidant activity in coffee fruit extracts is up to 25-fold higher than in powders. Patents are granted now in Europe and first Asian countries,” Laux says.

However, Laux believes there is another application of the technology that takes this diversification to new heights.

Co-extraction involves processing coffee together with other ingredients in the Spin Cold Brew method to produce even more entirely new creations. Instead of using water as a solvent, other ingredients with a high-water content, like fruits, can be directly co-extracted together with roasted coffee beans or fresh coffee cherries. This results in a product with a unique sensory profile, colour, and higher content of value determining substances like vitamins and polyphenols, compared to simply mixing them.

“The idea behind co-extraction is to use the beneficial composition of other raw materials or other substances from the original plant to prevent the ingredients from oxidation and improve the composition of the end product,” Hühn says.

“It’s basically what we do with the whole coffee cherry in Continuous Coffee Cherry processing, combining the fat content of the bean with the acids and antioxidants of the fruit.”

Over the years, Laux and Hühn have applied this technology to a number of different food and beverage products, from fruit juices and wine to herbs and spices and edible nuts. Displaying the ability of this fine-milling and phase separation to extract all of these different materials, Laux says combining them is a natural next step. “We don’t sell decanters or mills, we commercialise their application in form of new, patented methods like Spin Cold Brew,” he adds.

Other possibilities of co-extraction he tested include co-extracting coffee with milk for a new dairy-based beverage, with nuts like hazelnut for plant-based drinks, or with herbs and spices like vanilla or cinnamon for a flavoured beverage.

“Coffee becomes an ‘ingredient’, delivering the caffeine, the fat, and the aroma components, which can be combined with the mentioned other ingredients,” Laux says. “This offers completely new taste sensations and differentiation potential in terms of quality for RTD coffee beverages in a highly competitive global market.”

With the decanter technology starting to be embraced in other industries, Laux says he is excited to see coffee, a product that could particularly benefit from it, used to its full potential.

“We’re convinced we’ll be able to get there soon and are looking for the right business and licencing partners to make this happen,” Laux says. “The world can expect new taste and flavour experiences from coffee.” G C R For more information, visit re-coffee.ch/en

M AY /J U N E 2 0 2 1 | GCR

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PROFILE Schaerer

Love it your way SCHAERER’S COFFEE COMPETENCE CENTRE HAS DEVOTED THE PAST 22 YEARS TO CUSTOMER EDUCATION AND WILL CONTINUE TO DO SO WITH A REVISED PROGRAM OF COURSES THAT CELEBRATES THE MARKET’S CHANGING NEEDS TO UPHOLD COFFEE QUALITY.

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Monika Oeggerli leads a customised training workshop at Schaerer’s Coffee Competence Centre.

chaerer has a global reputation in more ways than one. Not only is the Swiss manufacturer renowned for the production of high-end fully automated coffee machines, but for its education hub known as the Coffee Competence Centre (CCC).

When a group of Japanese customers from a popular restaurant chain flew to the CCC in Zuchwil, Switzerland in November 2019 to undertake its popular “360° Coffee Knowledge” course, little did they know they would be the last participants before the global pandemic brought in-person classes to a halt.

Like always, Monika Oeggerli, CCC trainer and board member of the Specialty Coffee Association of Switzerland, shared her coffee passion and equipped her guests with knowledge on coffee operations and excellence.

Shortly after their return to Japan, Oeggerli received a letter of thanks from her Japanese guests who expressed their commitment to sharing their newfound knowledge with their colleagues.

“It’s that sense of accomplishment and gratitude I hope to see again when our courses and workshops can return safely. We are waiting with great anticipation to finally re-conduct live courses and workshops and will start as soon as [it’s allowed] again,” she says. “We already have a waitlist of people.”

In the meantime, Oeggerli has been busy redesigning CCC’s training program. In line with Schaerer’s guiding slogan, “We love it your way”, the courses, like Schaerer’s coffee machines, offer customers greater flexibility and put their individuality at the centre of the experience.

“Operators today are concerned with celebrating their coffee expertise as well as individuality in addition to an extensive, high-quality coffee offering and providing guests with a special coffee experience,” Oeggerli says.

At CCC, Schaerer customers and distributors from retail outlets, coffee chains, restaurants and

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independent shops take advantage of its vast array of courses to suit their specific business models. New one-day courses, modules and workshops can be booked individually or as a combination, allowing participants to deepen their knowledge in the areas they are most interested in. The training programs focus on a knowledge of coffee, sensory skills and technical education in both theoretical and practical exercises at basic and advanced levels.

“Teaching the one-day 360°Coffee Competence course is my favourite. It’s a very popular crash course in the multifaceted world of coffee, from green and roasted coffee to brewing, preparation, and service recommendations. You can start right at the beginning with someone who is making their introduction to the world of coffee and see the look of excitement on their face when information clicks into gear. Their sense of satisfaction is so rewarding to observe,” Oeggerli says. “The ultimate compliment is when they then ask to attend another course.”

For those interested in a specific area of expertise, CCC offers individual modules

of the 360° course, such as the Harmony of the Senses, Introduction to Brewing Coffee, Practical Roasting and Green Coffee and Processing, which can be expanded upon a full-day advanced course.

Oeggerli says education will continue to be the foundation to success, especially at a turbulent and competitive time post-COVID-19.

“A good knowledge of coffee and understanding of coffee machines and innovations are essential in order to succeed in the market. The ability to listen to customers and take their concerns seriously is also important.

And, of course, enthusiasm for coffee and the talent to pass on this enthusiasm to the customer should not be missed,” she says.

Equally important is knowledge of the equipment Schaerer customers work with.

While it’s not necessary for service staff to display barista skills to operate Schaerer’s fully automatic machines, Oeggerli says it is important the person setting up the machine understands its functionalities. It’s for this reason CCC’s Machine Understanding course was developed. This one-day class gives technicians the knowledge and confidence to configure and select the parameters of Schaerer machines and adjust brew settings due to influencing factors.

“The better you understand your coffee and the equipment responsible for producing it in the cup, the better your end result will be,” Oeggerli says.

“Understanding the equipment you work on is key to identifying any issues that may arise: why does the coffee extract too slow or too fast? What will the impact on the taste profile be if I increase the brew temperature?

There’s so many factors that can influence

the end product. Schaerer’s R&D team have enhanced our machines with their knowledge, but it’s important we share it to empower our customers.”

Oeggerli is also excited to launch her new book The Perfect Setting to help technicians and Schaerer machine users understand the relationships that influence coffee quality. With this guide, users can make adjustments to individual taste preferences, and problem-solve potential issues in a safe and guided way.

At the CCC, Oeggerli invites customers to replicate their settings on Schaerer equipment and problem solve together. This can include tweaking machine settings to enhance espresso extraction, analysing beverage quality, creating new recipes, or conducting a blind cupping to select a new blend.

“There are many ways we can customise our solutions and educational experiences for our customers. Each workshop is different,” she says.

The advantage of using Schaerer coffee machines, however, is that it operates entirely automatically. Schaerer offers a variety of beverages and thus, the possibility of fulfilling almost any beverage wish. All parameters for beverages are precisely and individually programmed and stored in the system, from grind, coffee and water quantity, brewing temperature to milk content, milk temperature, milk foam consistency, and syrup content, where applicable.

In the year ahead, Oeggerli expects to see greater demand from consumers for dairy alternatives. As such, Schaerer has launched its new Twin Milk System to accommodate two different milk types in the one machine. The development of its patented Best Foam milk system is also an example of Schaerer’s commitment to dairy quality.

“When it was launched in 2015, it revolutionised the quality of fully automatically prepared milk foam. The result is on equal level with that of an accomplished barista. The customer can choose between several different milk foam consistencies, from solid to liquid and hot or cold, via touch on the display and thus obtain the perfect milk foam – whether for a flat white, a cappuccino or a latte macchiato,” Oeggerli says.

In the era of digitalisation, Oeggerli says multi-site coffee shops are also focused on monitoring the performance of entire machine fleets with the use of Schaerer’s Coffee Link telemetry system, as well as fully automated machine concepts with contactless operation and payment. Schaerer’s Digital Payment Solution, and 2nd screen option are both new features added to the Schaerer Coffee Soul and its successor model, the Coffee Soul with “Select” concept, to cater to such needs.

In the year ahead, Oeggerli anticipates cold coffee specialties will gain market traction. With this in mind, the Hot & Cold technology in Schaerer’s Coffee Soul machine uses a specially designed cooling system to chill the coffee between 30 to 35°C while it flows into the cup. This function opens up the possibilities for creating a large range of coffee beverages.

In the year ahead, Oeggerli also expects to see a demand for equipment with sustainable features, customised orders, and fully automatic machines that can celebrate specialty coffee. While change is inevitable, Schaerer’s commitment to education and quality coffee production will remain.

“Coffee quality results from the well-coordinated interaction Schaerer’s Twin Milk System with patented Best of good coffee as a base, high-performance technology, coffee Foam Milk system accommodates consumer machine understanding, and solid coffee knowledge. That is why demand for dairy and dairy alternatives. we at Schaerer focus on a 360-degree coffee expertise, which begins long before coffee processing and goes beyond machine technology.

We incorporate this knowledge into our machine developments and share our knowledge and experience with our customers, partners and employees in our training courses and workshops,” Oeggerli says.

“Those not committed to producing a quality product in today’s competitive market, with a good quality coffee machine, will lose their customer base. Quality must be at the forefront of what we deliver. Customers are used to it. They expect it, and that won’t change.” G C R For more information, visit www.schaerer.com/home

M AY /J U N E 2 0 2 1 | GCR

35

PROFILE Probat

Living on a Proair THE PROAIR AIR TREATMENT SYSTEM FROM PROBAT PROVIDES LARGE-SCALE COFFEE ROASTERS WITH AN ENERGY EFFICIENT WAY TO DEODORISE EXHAUST AIR FROM THE COOLING PROCESS.

T

he world is changing in many ways. As populations grow, residential areas expand further out from city centres. Businesses are expected to take more responsibility for their impact on their neighbours and the planet. Sustainability is an increasing concern for people, businesses, and governments, with a company’s energy usage, wastage, and emissions under the microscope like never before.

German coffee roasting equipment and plant manufacturer Probat says as these trends continue to gain momentum, they could prove challenging to coffee roasters. In some cases, they already are.

“Roasting plants were formerly built outside of major cities, like Hamburg or Berlin, but with city growth, they are now in urban areas,” says Oliver Böwing, Head of Product Management at Probat.

“What didn’t use to be a problem, odour from the cooling process, has now become one for crowded areas, especially in parts of Germany, Japan, and the United States.”

The Proair system is an energy efficient way to deodorise exhaust air from the cooling process.

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Coffee roasting produces many volatile organic compounds (VOCs) and a large amount of air is required during the roasting and cooling processes. This air picks up these VOCs and, if not properly treated, can create a strong odour.

“We’ve been asked more and more frequently by our customers about solutions to remove odours from exhaust air released during the cooling process,” says David Burghard, Area Sales Manager at Probat.

“It’s not very nice for people who live nearby the roasting areas to put up with these odours and smells and some local governments and authorities are starting to intervene.”

In the past, Probat’s focus was on treating exhaust air from the roasting process, using for example a thermal catalyser to heat up the air until the VOCs were destroyed. Cooling exhaust air was rerouted into this system too, and while effective at removing odour, Probat recognised that heating this cooler air was not the most energy efficient solution.

“The topics of energy efficiency and sustainability have become more and more important in coffee, and all industries in general,” Burghard says.

“As a market leader in coffee roasting machinery, we are very aware of our role in the industry and want to provide customers with the best solutions possible, including in regard to energy efficiency.”

In order to find a more sustainable alternative for cooling air exhaust treatment, Probat looked at how other manufacturing industries handled their emissions.

“There are a lot of experts in the area of odour reduction, so rather than start from scratch inventing something ourselves, we thought ‘why don’t we ask them?’” Böwing recalls.

After doing its due diligence, Probat came across Dutch company Aerox, which employed a novel cold plasma technology in its Aerox Injector odour reduction system.

Thomas Elshoff, R&D Engineer at Probat, says the plasma technology is non-thermal, meaning it does not rely on heat to transform the VOCs in the exhaust air.

“Fresh air enters the system through a threestage filter to ensure it is clean and a heater to control the moisture of the fresh air. From a high voltage power unit, we generate these small ‘lightning bolts’ that transform that fresh air into ‘oxygen radicals’. These radicals react with the cooling exhaust air, oxidising the odour molecules resulting in an efficient reduction of the smell or odour,” Elshoff says.

While the Aerox Injector had potential, the unique demands of coffee meant the system would need to be adapted to fulfil the needs of roasters. Probat partners with Aerox to make this happen, debuting the resulting Proair unit during a Probat Heat Series online presentation via the company’s Facebook and YouTube channel on 15 April, 2021.

“Proair is a good marriage of two excellent technologies and sources of expertise, Probat in coffee roasting and Aerox in odour control.

It took a lot of work to combine them in an efficient way that would work for the coffee industry,” Böwing says.

First and foremost, Probat had to ensure the odour reduction system used in other industries would be able to process the unique aroma of coffee roasting. Before starting the development of Proair, Probat set up a small test unit in its R&D Center in Emmerich, Germany. Following some strong results, the manufacturer installed and tested a pilot industrial size system in a roasting plant for six months to ensure those results were stable and reproducible.

“Perhaps most importantly, unlike other systems, Proair has no influence on the actual cooling process of the coffee,” Elshoff says.

“There’s also no need to stop the roasting process should there be some disturbance to the air treatment system. You can continue your production while the issue is resolved.”

Olfactometries on coffee roasters using Proair show a reduction in odour emissions by at least half. With the odour reduction system living up to its potential, Böwing says the greatest challenge in adapting the system

to coffee was making sure it could run as efficiently as possible.

“Within one hour, we use the cooling system of the roaster for about 20 minutes. We could have the Proair run continuously, but it would be a waste of energy since we only need it one third of the time,” he says.

“Instead, we integrated the Proair system into our roaster controls to ensure the best process possible. It receives a signal from the roaster when the cooling process begins so it knows to activate the plasma modules and begin air treatment.”

Proair provides energy savings of at least 75 per cent, compared to Probat’s past partial cooling air treatment. The non-chemical process of Proair means no fuel sources other than electricity are required for cooling air treatment and the plasma modules can be refreshed and parts of it reused again. Apart from the filter elements, which have to be cleaned after a certain operating time, there is no further waste in this process.

The Proair is also easy to install thanks to the system’s compact size and compatibility with roasting equipment from other manufacturers.

“The Proair system doesn’t need too much space and a big advantage of it is that you can integrate it into existing roasting systems,” Burghard says.

“But the most important thing is that, with a maximum air volume of up to 220,000 cubic metres per hour, Proair can meet the needs of any large-scale industrial roaster.”

While the Proair unit itself is relatively small for such a high capacity, a decent pipe length is required to provide enough reaction time for the plasma to reduce the odour of the exhaust air. In cases where this could be difficult to achieve, Proair can even be installed outside on the roof of the roasting plant or at a position within the cooling pipe where the best efficiency can be reached.

Böwing recommends Proair for use with larger roasting machines. Probat offers the solution alongside roasters ranging in size from its Px 120 drum roaster to its 5000-kilogram-per-hour Jupiter model.

“Not every coffee roaster is going to need a system as advanced as Proair, but for those that do, it will be a very important piece of technology,” he says.

Proair is one of several developments Probat intends to bring to the market in 2021. Böwing says through the Heat Series, the coffee industry can look forward to continued updates on Probat’s development projects throughout the year.

“Every month we’ll host a webinar giving insight from Probat on new technology we’re bringing to the coffee market,” he says. “These will cover topics ranging from Colour Control technology – roasting by colour instead of temperature or time – to new machine releases and regular updates to our Pilot Control software systems.”

Probat will also continue to work on the Proair system, with expanded applications of the air treatment system already on the manufacturer’s mind.

“This is the beginning, not the end, of our development with Proair,” says Böwing. “We have begun with integrating the system with our roasters, but we’ve also heard the desire of our customers for a plant-wide solution. That will be our next stage with this product.” G C R For more information, visit www.probat.com/en or view the Probat Heat Series episode on Proair at www.youtube.com/probatroasters

Proair uses cold plasma to destroy the VOCs in exhaust air that cause odour.

M AY /J U N E 2 0 2 1 | GCR

37

PROFILE WMF

The intelligent cleaning system WMF AUTO CLEAN FROM WMF PROFESSIONAL COFFEE MACHINES IS A FULLY AUTOMATIC CLEANING SOLUTION THAT MAINTAINS HYGIENE AND RELIABILITY WHILE IMPROVING OPERATIONS AND LABOUR COSTS.

N

o matter how automatic a coffee machine may be, it still requires some manual operation to keep it running smoothly, whether that be restocking coffee and milk or general cleaning and maintenance.

However, with its new AutoClean feature, WMF Professional Coffee Machines is making hygiene maintenance and cleanliness easier and more cost effective than ever.

“Our customers are in the business of selling coffee, not nursing equipment,” says Frank Göltenboth, Vice President R&D, Global Business Unit Professional Coffee Machines of WMF Group.

“Every innovation we release is made to add value to our customers. By automating the complete cleaning process, AutoClean saves them time and effort while increasing the profit of their businesses.”

The fully automatic function cleans a unit’s coffee and milk systems in accordance with HACCP requirements, without external assistance. An integrated timer can be set during installation to specify exactly when and at what intervals the AutoClean system should start work. This timer can be used to automatically turn the machine off for the night after cleaning, and back on before service the next morning.

“Usually, a store will need to open early or WMF AutoClean allows for a fully automatic cleaning process. late and extend business hours beyond service hours to carry out this type of cleaning. It also requires organisation, responsibility, and attention from the business and staff to ensure it’s done correctly. WMF AutoClean eliminates the need for this manual effort and labour after a long day of work,” Göltenboth says.

Then only manual input required to clean the machine is to wipe down the exterior surfaces, remove the coffee grounds, and trigger a rinsing of the milk tube while refilling the milk container. AutoClean’s cleaning agent only needs to be refilled after 60 cleaning cycles for the coffee system and 40 cleaning cycles for the milk system.

“With five days a week of operations, that amounts to one every eight weeks for the milk system and up to three months for coffee,” Göltenboth says.

“These cleaning agents [a fluid for the milk system and granulate for the coffee system] are dosed automatically at the time of cleaning. This regular cleaning and correct

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dosing guarantee reliability and optimum maintenance at all times. Customers can feel confident to make adjustments to processes in their store, bringing operating hours closer to business hours, providing them with long-term labour savings.”

WMF first presented AutoClean at the 2021 International Digital Food Services Expo – powered by Internorga in March 2021. It will be available in the WMF 5000 S+ specialty machine from June 2021, followed by the WMF 1500 S+ later in the year. AutoClean is only available for machines with the Dynamic Milk system.

The roll out of AutoClean will begin with the WMF 5000 S+ due to the machine’s

Frank Göltenboth is the Vice President R&D, Global Business Unit Professional Coffee Machines of WMF Group.

popularity with the target markets that will benefit most from the new feature.

“The WMF 5000 S+ is very well established in high-end convenience, quick service restaurants, gas stations, and office spaces; segments where the Dynamic Milk system is also very popular,” Göltenboth says.

“The machine’s strong customer base will allow for the highest volume of first introductions to AutoClean that is possible.”

Despite adding new technology to the machines, WMF has not had to compromise on its compact designs. All components of AutoClean fit perfectly into the existing machine housing.

“We’ve been performing field tests since November [2020], to ensure the long-term sustainability of the system,” Göltenboth says.

“Feedback from own sales staff, distribution partners, and those customers that have had a sneak peek of the system, is that they are enthusiasts. They recognise that AutoClean can solve some of their operational problems.

I’ve heard phrases like ‘game changer’ and ‘this is exactly what we’re waiting for’.”

While Göltenboth says customers may not have asked outright for a fully automatic cleaning system, WMF has “a fine grasp of the needs of its customers”. They wanted to reduce labour costs in off-operating hours, and while they were willing to properly maintain their equipment, it was difficult to organise.

“Customers think in terms of problems, not solutions – that is our job. So, we looked deeper into how we could automate more processes and reduce manual operations as much as possible,” Göltenboth says. “For example, gas stations often have high staff turnover or workers that have to multitask. AutoClean means there’s one less thing for them to do, while making it easier to train or instruct staff.

“In offices, it can even be hard to find someone who will take responsibility for the equipment.

At the end of the day, everyone just wants to go home and may leave equipment as it is. Then, the next morning, they find the machine not ready to use and have to start with cleaning. It’s not just inconvenient, it’s a risk in term of hygiene and machine maintenance. Some offices even hire external staff or delegate the job to cleaners, which just adds to costs.”

When developing features like AutoClean, Göltenboth says the WMF engineering team starts with a clear understanding of the target. In this case, it was how the customer could finish the day without any manual cleaning interventions of the coffee and milks systems. Then, they think about how they can automise each and every step and make it a reality. This approach ties into WMF’s brand motto of Designed to Perform.

“Designed to Perform brings together the power of our best-in-class engineering, the aesthetic uniqueness of a timeless design, and the attention to details we put into everything we do. It’s a commitment and promise we make to our customers,” Göltenboth says.

“To our engineering team, Designed to Perform translates to ‘engineered to add value’.

AutoClean is a perfect example of this. It adds value to our customers, who can move their focus from the equipment to serving their own customers, while improving the performance of the machine and keeping that alive.”

AutoClean joins a suite of new technologies from WMF designed to improve the operational performance of its machines.

The WMF Cup Sensor recognises the cup placed on the drip tray and moves the automatic spout to precisely the right distance above it. In self-service locations, the machine can even preselect the correct recipe or beverage size.

Mobile payment solutions and touch-free solutions for operation – like WMF SmartRemote – make the machine easier for the customer to use and simpler for the operator to monitor.

“We haven’t hibernated during the pandemic and instead prepared fresh ideas, creating innovations that will aid the quick recovery of our customers,” Göltenboth says.

“To achieve fully automatic cleaning, we had to think a little bit outside of the box, and really not lose sight of our target. It was a challenge, but it’s one we took on and succeeded.” G C R For more information, visit www.wmf-coffeemachines.com AutoClean’s cleaning agent only needs to be refilled after 60 cleaning cycles for the coffee system and 40 cleaning cycles for the milk system.

M AY /J U N E 2 0 2 1 | GCR

39

E QU I PM E NT MAN U FAC TU R I N G GUIDE

2021 Global Coffee Report’s inaugural Equipment Manufacturing Guide celebrates the builders working behind the scenes of the global coffee industry – from coffee roasting and packaging to espresso machines and café tools.

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BROUGHT TO YOU BY

GCR EQUIPMENT MANUFACTURING GUIDE 2021

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WWW.ADMPA.COM.AU

ADVISA TRADING CORP

WWW.ADVISETRADING.COM

AGF

WWW.AGF.CO.JP/ENGLISH

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AGRO VM LDA

N/A

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AMPAC SAS

WWW.PAKWORLD.CH

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BARISTA PRO - COFFEE PLUS

WWW.BARISTAPRO.COM.GR

BAYINER ELEKTRONIK

WWW.BAYINER.COM.TR

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BLASER TRADING AG

WWW.BLASERTRADING.CH

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BONA FIDE NITRO COFFEE & TEA

WWW.BONAFIDENITRO.COM

CAH.FI LTD

WWW.CAH.FI

CAMA

WWW.CAMAGROUP.COM

COFFEE ROASTERS AUSTRALIA

WWW.COFFEEROASTERS.COM.AU

DELTA LINE SA

WWW.DELTA-LINE.COM

ENHANCED BEVERAGE SOLUTIONS

WWW.ENHANCEDBEVERAGESOLUTIONS.COM

EXCELLENCE LTD

WWW.EXCELLENCE.IE

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IMA COFFEE

WWW.IMA.IT

IPOS AUSTRALASIA

WWW.RUBIACOFFEETRADERS.COM.AU

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KRUGER UK LIMITED

WWW.K-FEE.CO.UK

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MAIPAC

WWW.MAIPAC.COM.AU

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MYCOFFEEWORLD

WWW.MYCOFFEEWORLD.COM

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WWW.OCEANO.COFFEE

OPEM

WWW.OPEM.COM

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WWW.PBLSRL.IT

ROVEMA

WWW.ROVEMA.COM

SANA

WWW.SUNNYHEATER.COM

SÄNTIS PACKAGING AG

WWW.SAENTIS-IPS.COM

SELECTA TMP AG

WWW.SELECTA.COM

SENZANI BREVETTI SPA

WWW.SENZANI.COM

SOCIETY ESTYVERNE &CO CETPA

N/A

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SYNTEGON TECHNOLOGY GMBH

WWW.SYNTEGON.COM

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THE BAG BROKER

WWW.THEBAGBROKER.EU

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THE COFFEE BREWMASTERS

WWW.THECOFFEEBREWMASTERS.COM

TOMRA SORTING TECHNOLOGY (XIAMEN)

WWW.TOMRA.COM/FOOD

TOPER ROASTERS

WWW.TOPER.COM

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USONIAN SYSTEMS

WWW.USONIANSYSTEMS.COM

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OCEANO

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PBL

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GEORGE MENSHEN GMBH & CO

PROCESS SENSORS

PACKAGING MATERIAL

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ADM PACKAGIN AUTOMATION

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RECYCLABLE PACKAGING

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BIODEGRADABLE/ COMPOSTABLE PACKAGING

SECONDARY PACKAGING/ CARTONING

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BOTTLING/ CANNING

FILLING AND SEALING EQUIPMENT

WWW.ACTIONPACSCALES.COM

CAPSULE POD (PLASTIC/PAPER/ ALUMINIUM) PRODUCTION

BUSINESS WEBSITE

ACTIONPAC

COFFEE BAGS PRODUCTION

BUSINESS NAME

PACKAGING

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M AY /J U N E 2 0 2 1 | GCR

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GCR EQUIPMENT MANUFACTURING GUIDE 2021

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AGRO

N/A

AILLIO

WWW.AILLIO.COM

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AYISRA TECH SOLUTIONS

WWW.AYISRA.COM

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BARISTA GROUP CO

WWW.BARISTAGROUP.COM.AU

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BARISTA PRO - COFFEE PLUS

WWW.BARISTAPRO.COM.GR

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BAYINER ELEKTRONIK

WWW.BAYINER.COM.TR

BEHMOR

WWW.BEHMOR.COM

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BELLWETHER COFFEE

WWW.BELLWETHERCOFFEE.COM

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BLASER TRADING

WWW.BLASERTRADING.CH

BOEMA COFFEE MACHINES

WWW.BOEMA.COM.AU

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COFFEE FARM/ PRODUCTION EQUIPMENT

INDUSTRIAL GRINDING

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BRAMBATI

WWW.BRAMBATI.IT

BRIGHT COFFEE COMPANY

WWW.BRIGHTCOFFEECOMPANY.COM

BUHLER

WWW.BUHLERGROUP.COM

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BURNS ROASTERS

WWW.BURNSROASTERS.COM

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CAH.FI

CAH.FI

CEADO

WWW.CEADO.COM

COFFEE ROASTERS AUSTRALIA

WWW.COFFEEROASTERS.COM.AU

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COJAFT INTERNATIONAL CO

WWW.COJAFT.COM.TW

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CROPSTER

WWW.CROPSTER.COM

CSC TAIWAN

WWW.CROSS-SERVICE.TW

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DIEDRICH ROASTERS

WWW.DIEDRICHROASTERS.COM

DIEHL

WWW.DIEHL.COM/CONTROLS

DITTING

DITTINGSWISS.CH

ENHANCED BEVERAGE SOLUTIONS

WWW.ENHANCEDBEVERAGESOLUTIONS.COM

EXCELLENCE

WWW.EXCELLENCE.IE

FLAVOURTECH

WWW.FLAVOURTECH.COM

GARANTI ROASTER

WWW.GARANTIROASTER.COM

GEAHILL

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GIESEN COFFEE ROASTERS

WWW.GIESENCOFFEEROASTERS.EU

GRUPPO CIMBALI

WWW.GRUPPOCIMBALI.COM

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WWW.HUT-HEUWIESER.DE/EN

HEMRO INTERNATIONAL

WWW.HEMROGROUP.COM

HIROIA

WWW.HIROIA.COM

IKAWA

WWW.IKAWACOFFEE.COM

IMA COFFEE

WWW.IMA.IT

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IMF

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H.U.T. HEUWIESER UMWELTTECHNIK

G C R | M AY /J U N E 2 0 2 1

INSTANT COFFEE SOLUTIONS

EXTRACTION EQUIPMENT

WWW.AGF.CO.JP/ENGLISH

SOFTWARE/ CONTROL SYSTEMS

AGF

CONVEYORS

WWW.ADVISETRADING.COM

GREEN BEAN HANDLING/ STORAGE

BUSINESS WEBSITE

ADVISA TRADING CORP

ROASTING EQUIPMENT

BUSINESS NAME

COMPLETE PLANT SOLUTIONS

COFFEE PROCESSING

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GCR EQUIPMENT MANUFACTURING GUIDE 2021

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COFFEE FARM/ PRODUCTION EQUIPMENT

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INDUSTRIAL GRINDING

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INSTANT COFFEE SOLUTIONS

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EXTRACTION EQUIPMENT

KEGRA.ORG

SOFTWARE/ CONTROL SYSTEMS

KEIRERE GREEN AFRICA AGENCY

CONVEYORS

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GREEN BEAN HANDLING/ STORAGE

BUSINESS WEBSITE

JAVA MASTER INTERNATIONAL

ROASTING EQUIPMENT

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KRUGER UK LIMITED

WWW.K-FEE.CO.UK

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LILLA

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LORING SMART ROAST

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MASTERCOLDBREWER

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MODULAR COFFEE ROASTING SYSTEMS

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MUNSON MACHINERY COMPANY

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NEUHAUS NEOTEC

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NOLTEC EUROPE

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NUOVA RICAMB

WWW.NUOVARICAMBI.NET

ORBICO

WWW.ORBICO.COM

PENAGOS

WWW.PENAGOS.COM/ENG

PENNINE TEA AND COFFEE

WWW.TOPERCOFFEEROASTERS.CO.UK

PERFECT MILK

WWW.CAFFEASSIST.COM

PHENOLAEIS

WWW.PHENOLAEIS.COM

PROBAT

WWW.PROBAT.COM

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PROBAT LEOGAP

WWW.PROBATLEOGAP.COM.BR

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PROCESS SENSORS

WWW.KPMANALYTICS.COM

ROASTMAX ROASTERS

WWW.ROASTMAXROASTERS.COM.AU

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RUBIA COFFEE TRADERS

WWW.RUBIACOFFEETRADERS.COM.AU

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SANA

WWW.SUNNYHEATER.COM

SELECTA

WWW.SELECTA.COM

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SHOWROOM COFFEE

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SOCIETY ESTYVERNE &CO CETPA

N/A

STRONGHOLD TECHNOLOGY

WWW.STRONGHOLD-TECHNOLOGY.COM

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SYNCFO

WWW.SYNCFO.COM

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THE COFFEE BREWMASTERS

WWW.THECOFFEEBREWMASTERS.COM

THE SAN FRANCISCAN ROASTER CO

WWW.SANFRANROASTER.COM

TOMRA SORTING TECHNOLOGY (XIAMEN)

WWW.TOMRA.COM/FOOD

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TRICOLATE

WWW.TRICOLATE.COM

UNITY SCIENTIFIC

WWW.KPMANALYTICS.COM

USONIAN SYSTEMS

WWW.USONIANSYSTEMS.COM

VOGA COFFEE (GROUND CONTROL)

WWW.GROUNDCONTROL.COFFEE

VORTX KLEANAIR SYSTEMS

WWW.VORTXKLEANAIR.COM

WISTRON CORPORATION

WWW.WISTRON.COM/CMS/PAGE/628

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WWW.TOPER.COM

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TOPER ROASTERS

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M AY /J U N E 2 0 2 1 | GCR

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GCR EQUIPMENT MANUFACTURING GUIDE 2021

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WWW.AEQUINOX.NET

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AEROPRESS

WWW.AEROPRESS.COM

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AGF

WWW.AGF.CO.JP/ENGLISH

AREMDE

WWW.AREMDE.COM.AU

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ASCASO

WWW.ASCASO.COM

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ASTORIA.COM/EN

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AYISRA TECH SOLUTIONS

WWW.AYISRA.COM

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AZKOYEN

WWW.AZKOYENVENDING.COM

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BARISTA GROUP CO

WWW.BARISTAGROUP.COM.AU

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BARISTA PRO - COFFEE PLUS

WWW.BARISTAPRO.COM.GR

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BARISTA SUPPLIES

WWW.BARISTASUPPLIES.COM.AU

BARISTA TECHNOLOGY AUSTRALIA

WWW.BARISTATECHNOLOGY.COM.AU

BAYINER ELEKTRONIK

WWW.BAYINER.COM.TR

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BEHMOR

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BEZZERA

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BLASER TRADING

WWW.BLASERTRADING.CH

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BLOOMFIELD

WWW.BLOOMFIELDWORLDWIDE.COM

BOEMA COFFEE MACHINES

WWW.BOEMA.COM.AU

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BONA FIDE NITRO COFFEE & TEA

WWW.BONAFIDENITRO.COM

•

•

BORG AND OVERSTROM

WWW.BORGANDOVERSTROM.COM

BRASILIA

WWW.BRASILIA.COFFEE/EN

•

BRAVILOR BONAMAT

WWW.BRAVILOR.COM

•

BREVILLE

WWW.BREVILLE.COM

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•

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• • •

•

WWW.THEBREWBAR.COM.AU

• •

BRITA

WWW.BRITA.COM/INTL

•

CAH.FI

WWW.CAH.FI

CASADIO

WWW.CASADIO.COM

•

CINO ART

WWW.BEQSX.COM

•

COFFEE ROASTERS AUSTRALIA

WWW.COFFEEROASTERS.COM.AU

•

COFFEE TOOLS DISTRIBUTING

WWW.COFFEETOOLS.SUPPLY

•

•

•

COJAFT INTERNATIONAL CO

WWW.COJAFT.COM.TW

•

•

•

CONCORDIA BEVERAGE SYSTEMS

WWW.CONCORDIACOFFEE.COM

•

CREM

WWW1.CREMINTERNATIONAL.COM/ONE

•

CUP&CINO

WWW.CUPCINO.COM

•

•

DALLA CORTE

WWW.DALLACORTE.COM

•

•

•

DELTER COFFEE TOOLS

WWW.DELTERCOFFEE.COM.AU

DIEHL

WWW.DIEHL.COM/CONTROLS

E.K. INTERNATIONAL CO

WWW.FACEBOOK.COM/CLEVER.TAIWAN

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•

ECM

WWW.ECM.DE/EN WWW.RANCILIOGROUP.COM/EGRO-BRAND

EL ROCIO

WWW.ELROCIOESPRESSOMACHINE.COM

ENHANCED BEVERAGE SOLUTIONS

WWW.ENHANCEDBEVERAGESOLUTIONS.COM

ESPRESSIONE

WWW.ESPRESSIONE.COM

•

EVERSYS

WWW.EVERSYS.COM

•

EVOCA GROUP

WWW.EVOCAGROUP.COM

•

EXCELLENCE

WWW.EXCELLENCE.IE

•

FAEMA

WWW.FAEMA.COM

•

FETCO

WWW.FETCO.COM

BROUGHT TO YOU BY

•

•

•

•

EGRO

G C R | M AY /J U N E 2 0 2 1

•

•

• •

•

• •

WWW.BRIGHTCOFFEECOMPANY.COM

WWW.DELONGHI.COM/EN

• •

BREWBAR EQUIPMENT

WWW.DELTA-LINE.COM

•

•

BRIGHT COFFEE COMPANY

DE'LONGHI

• •

•

ASTORIA

DELTA LINE

CAPSULE/ POD BREWERS

AEQUINOX

VENDING

•

•

SELFSERVICE

DRIP/ FILTER BREWERS

•

WWW.AEQUATOR.CH

FULLY AUTOMATIC

ESPRESSO MACHINES

WWW.ADVISETRADING.COM

AEQUATOR

SEMIAUTOMATIC

BUSINESS WEBSITE

ADVISA TRADING CORP

MANUAL

BUSINESS NAME

COFFEE MACHINES

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•

•

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•

• •

•

GCR EQUIPMENT MANUFACTURING GUIDE 2021

COFFEE.FRANKE.COM

FULCRUM MARKETING

WWW.WEBREW.CO.IN

•

GRUPPO CIMBALI

WWW.GRUPPOCIMBALI.COM

•

HARIO

GLOBAL.HARIO.COM

•

HIROIA

WWW.HIROIA.COM

•

IBERITAL DE RECAMBIOS

WWW.IBERITAL.COM

•

•

•

ISOMAC

WWW.ISOMAC.IT

•

•

•

JAVA MASTER INTERNATIONAL

WWW.JAVAMASTERS.COM

•

•

•

KEES VAN DER WESTERN

WWW.KEESVANDERWESTEN.COM

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•

•

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• • • • •

KRUGER UK

WWW.K-FEE.CO.UK

LA MARZOCCO

WWW.LAMARZOCCO.COM.AU

•

LELIT ESPRESSO

ESPRESSO.LELIT.COM

•

MARCO BEVERAGE SYSTEMS

MARCOBEVERAGESYSTEMS.COM

MAVAM ESPRESSO MACHINES

WWW.MAVAMESPRESSO.COM

MELITTA PROFESSIONAL COFFEE SOLUTIONS

WWW.MELITTA-PROFESSIONAL.DE

MOCOFFEE

MOCOFFEE.COM

MYCOFFEEWORLD

MYCOFFEEWORLD.COM

NUOVA RICAMB

WWW.NUOVARICAMBI.NET

OCEANO

WWW.OCEANO.COFFEE

ORCHESTRALE

WWW.ORCHESTRALE.COM/ENG

• •

• •

•

•

•

• • • •

•

•

ORPHAN ESPRESSO

WWW.OEHANDGRINDERS.COM

•

POURSTEADY

WWW.POURSTEADY.COM

•

PRESSCA

WWW.PRESSCA.COM.BR

•

•

• • •

PROFITEC

WWW.PROFITEC-ESPRESSO.COM/EN

•

•

•

PUQPRESS

WWW.PUQPRESS.COM

•

•

•

RANCILIO

WWW.RANCILIOGROUP.COM

• •

WWW.RATIOCOFFEE.COM WWW.RHEAVENDORS.COM/EN

ROCKET ESPRESSO

WWW.ROCKET-ESPRESSO.COM

•

SANA

WWW.SUNNYHEATER.COM

•

SANREMO COFFEE MACHINES

WWW.SANREMOMACHINES.COM

•

SCHAERER

WWW.SCHAERER.COM

•

SELECTA

WWW.SELECTA.COM

•

SIMONELLI GROUP

WWW.SIMONELLI-GROUP.COM

•

SKYTENDER

WWW.SKYTENDER.COM

•

SLAYER ESPRESSO

WWW.SLAYERESPRESSO.COM

•

•

STRONGHOLD TECHNOLOGY

WWW.STRONGHOLD-TECHNOLOGY.COM

SYNESSO

WWW,SYNESSO.COM

•

•

TECH-BAR

WWW.COFFEEMACHINETECHNOLOGIES.COM.AU

•

TECHNIVORM

WWW.TECHNIVORM.COM

•

TODDY

WWW.TODDYCAFE.COM

•

TONE EUROPE

WWW.TONE-SWISS.COM

•

TOPER ROASTERS

WWW.TOPER.COM

TRICOLATE

WWW.TRICOLATE.COM

UNIC

WWW.UNIC-SA.COM

•

VICTORIA ARDUINO

WWW.VICTORIAARDUINO.COM/EN

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• •

• •

•

•

•

RATIO COFFEE MACHINES RHEAVENDORS

•

•

•

•

•

•

•

•

•

•

•

VOGA COFFEE (GROUND CONTROL)

WWW.GROUNDCONTROL.COFFEE

•

WEGA

WEGA.IT

•

•

•

WISTRON CORPORATION

WWW.WISTRON.COM/CMS/PAGE/628

•

•

•

•

•

WMF PROFESSIONAL COFFEE MACHINES

WWW.WMF-COFFEEMACHINES.COM

•

•

•

•

•

BROUGHT TO YOU BY

CAPSULE/ POD BREWERS

•

FRANKE COFFEE SYSTEMS

VENDING

•

WWW.FRACINO.COM

SELFSERVICE

FULLY AUTOMATIC

SEMIAUTOMATIC

WWW.FIAMMAESPRESSO.COM/EN/

FRACINO

MANUAL

BUSINESS WEBSITE

FIAMMA

DRIP/ FILTER BREWERS

BUSINESS NAME

ESPRESSO MACHINES

COFFEE MACHINES

•

•

•

M AY /J U N E 2 0 2 1 | GCR

45

GCR EQUIPMENT MANUFACTURING GUIDE 2021

WWW.BARISTAGROUP.COM.AU

BARISTA PRO - COFFEE PLUS

WWW.BARISTAPRO.COM.GR

BARISTA SUPPLIES

WWW.BARISTASUPPLIES.COM.AU

BARISTA TECHNOLOGY AUSTRALIA

WWW.BARISTATECHNOLOGY.COM.AU

BAYINER ELEKTRONIK

WWW.BAYINER.COM.TR

BLASER TRADING

WWW.BLASERTRADING.CH

BNZ

N/A

BOEMA COFFEE MACHINES

WWW.BOEMA.COM.AU

BORG AND OVERSTROM

WWW.BORGANDOVERSTROM.COM

BRAMBATI

WWW.BRAMBATI.IT

BRAVILOR BONAMAT

WWW.BRAVILOR.COM

CLEANING EQUIPMENT

WWW.BARISSIMA.COM.AU

BARISTA GROUP CO

CUPS/ CUTLERY/ CROCKERY

BARISSIMA

•

TELEMETRY SYSTEMS

WWW.ANFIM.IT

BARISTA TOOLS

ANFIM

•

MILK HANDLING

N/A

•

TAMPERS

AGRO

GRINDERS MANUAL

WWW.AEQUATOR.CH

GRINDERS AUTOMATIC

BUSINESS WEBSITE? WWW.ADVISETRADING.COM

AEQUATOR

GRINDERS FLAT BURR

BUSINESS NAME ADVISA TRADING CORP

BREVILLE

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• •

• •

•

•

•

WWW.BREVILLE.COM

BREWBAR EQUIPMENT

WWW.THEBREWBAR.COM.AU

•

•

BRIGHT COFFEE COMPANY

WWW.BRIGHTCOFFEECOMPANY.COM

•

•

BRITA

WWW.BRITA.COM

•

•

•

•

•

•

•

•

•

CAFELIER

WWW.CAFELIER.EU

•

CAFETTO

WWW.CAFETTO.COM

•

CAH.FI

WWW.CAH.FI

CEADO

WWW.CEADO.COM

CINO ART

WWW.BEQSX.COM

CLUB HOUSE

WWW.CLUBHOUSE.CH

COFFEE ROASTERS AUSTRALIA

WWW.COFFEEROASTERS.COM.AU

COFFEE TOOLS DISTRIBUTING COJAFT INTERNATIONAL CO COMPAK

• •

•

•

•

•

•

•

WWW.COFFEETOOLS.SUPPLY

•

•

WWW.COJAFT.COM.TW

•

•

•

WWW.COMPAK.ES/EN

•

•

DALLA CORT

WWW.DALLACORTE.COM

•

•

DE'LONGHI

WWW.DELONGHI.COM/EN

DELTA LINE

46

GRINDERS CONICAL

GRINDERS & CAFE OPERATIONS

WWW.DELTA-LINE.COM

DIEDRICH ROASTERS

WWW.DIEDRICHROASTERS.COM

DIEHL

WWW.DIEHL.COM/CONTROLS

DITTING

DITTINGSWISS.CH

DON BIO

WWW.DONBIO.EU

E.K. INTERNATIONAL CO

WWW.FACEBOOK.COM/CLEVER.TAIWAN

EL ROCIO

WWW.ELROCIOESPRESSOMACHINE.COM

ENHANCED BEVERAGE SOLUTIONS

WWW.ENHANCEDBEVERAGESOLUTIONS.COM

EUREKA GRINDERS

WWW.EUREKA.CO.IT

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EVERSYS

WWW.EVERSYS.COM WWW.EVOCAGROUP.COM

•

•

•

•

•

EXCELLENCE

WWW.EXCELLENCE.IE

•

•

•

•

•

FAEMA

WWW.FAEMA.COM

•

FETCO

WWW.FETCO.COM

•

BROUGHT TO YOU BY

•

•

EVOCA UK

G C R | M AY /J U N E 2 0 2 1

• •

•

• •

• •

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• •

•

•

•

GCR EQUIPMENT MANUFACTURING GUIDE 2021

WWW.FLO-SMART.COM

FRACINO

WWW.FRACINO.COM

FULCRUM MARKETING

WWW.WEBREW.CO.IN

GRUPPO CIMBALI

WWW.GRUPPOCIMBALI.COM

•

HARIO

GLOBAL.HARIO.COM

•

HEMRO INTERNATIONAL

WWW.HEMROGROUP.COM

•

•

HEYCAFE

WWW.HEYCAFE.COM/EN

•

•

HIROIA

WWW.HIROIA.COM

IBERITAL DE RECAMBIOS

WWW.IBERITAL.COM

•

•

•

•

•

ISOMAC

WWW.ISOMAC.IT

•

•

•

•

JAVA MASTER INTERNATIONAL

WWW.JAVAMASTERS.COM

•

•

•

•

KEEPCUP

WWW.KEEPCUP.COM

LA MARZOCCO

WWW.LAMARZOCCO.COM

•

•

•

•

LELIT ESPRESSO

ESPRESSO.LELIT.COM

•

LINUM EUROPE

WWW.LINUM.EU

LOVERAMICS

WWW.LOVERAMICS.COM

LUJOCLEAN

WWW.LUJOCLEAN.COM

MAHLKÖNIG

WWW.MAHLKOENIG.DE

MARKIBAR

WWW.MARKIBAR.COM/EN

MAZZER

WWW.MAZZER.COM/EN

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• • •

•

• •

•

•

•

NUOVA RICAMBI

WWW.NUOVARICAMBI.NET

•

•

ORPHAN ESPRESSO

WWW.OEHANDGRINDERS.COM

•

•

PENNINE TEA AND COFFEE

WWW.TOPERCOFFEEROASTERS.CO.UK

•

•

PERFECT MILK

WWW.CAFFEASSIST.COM

•

PERFECT MOOSE

WWW.PERFECTMOOSE.COM

•

PORTER GREEN

WWW.PORTERGREEN.COM.AU

PRESSCA

WWW.PRESSCA.COM.BR

PROBAT LEOGAP

WWW.PROBATLEOGAP.COM.BR

•

PROFITEC

WWW.PROFITEC-ESPRESSO.COM

•

PUQPRESS

WWW.PUQPRESS.COM

RANCILIO

WWW.RANCILIOGROUP.COM

ROCKET ESPRESSO

WWW.ROCKET-ESPRESSO.COM

•

SANA

WWW.SUNNYHEATER.COM

•

SANREMO COFFEE MACHINES

WWW.SANREMOMACHINES.COM

SCHAERER

WWW.SCHAERER.COM

SELECTA

WWW.SELECTA.COM

SIMONELLI GROUP

WWW.SIMONELLI-GROUP.COM

TONE EUROPE

WWW.TONE-SWISS.COM

TOPER ROASTERS

WWW.TOPER.COM

ÜBERMLIK

WWW.UEBERMILK.DE

VENDON

WWW.VENDON.NET

VICTORIA ARDUINO

WWW.VICTORIAARDUINO.COM/EN

WWW.WISTRON.COM/CMS/PAGE/628

•

BROUGHT TO YOU BY

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• • •

• • • • •

WWW.WMF-COFFEEMACHINES.COM

•

•

WWW.NICHECOFFEE.CO.UK

WMF PROFESSIONAL COFFEE MACHINES

•

•

WWW.METALLURGICAMOTTA.IT

WISTRON CORPORATION

•

•

NICHE

WWW.VIPERSTEAMER.COM.AU

• •

MOTTA

WWW.WEGA.IT/EN

•

•

WWW.MELITTA-PROFESSIONAL.DE

WEGA

•

• •

MELITTA PROFESSIONAL COFFEE SOLUTIONS

VIPER

CLEANING EQUIPMENT

FLO-SMART BUSINESS SOLUTIONS

CUPS/ CUTLERY/ CROCKERY

WWW.FLAVORS.COM.BR

TELEMETRY SYSTEMS

•

WWW.FIORENZATO.COM/EN

FLAVOR

BARISTA TOOLS

•

FIORENZATO

MILK HANDLING

TAMPERS

GRINDERS AUTOMATIC •

GRINDERS MANUAL

GRINDERS FLAT BURR •

BUSINESS WEBSITE?

•

BUSINESS NAME

GRINDERS CONICAL

GRINDERS & CAFE OPERATIONS

•

• • •

•

•

M AY /J U N E 2 0 2 1 | GCR

47

GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

Manufacturers matter

I

f coffee producers are the beating heart of the industry at origin, then manufacturers are the magicians behind the scenes that pushed industry evolution into the sophisticated platform it is today and help showcase coffee into its many forms.

In celebration of the manufacturers around the world, Global Coffee Report has compiled its inaugural Equipment Manufacturing Guide to showcase the builders of the global coffee industry, including coffee roasting and packaging brands, espresso machines, grinders, and café tools manufacturers.

It is hoped this comprehensive listing becomes a useful resource and one-stopshop for buyers to make informed purchasing decisions. Businesses featured in this 2021 edition submitted their details in an online survey in addition to the publisher’s discretion of viable businesses to ensure the directory is a valid list of manufacturing businesses.

Want to be involved in the 2022 edition? Please be in touch with GCR’s Business Development Manager Courtney Walker: courtney.walker@primecreative.com.au In the meantime, we thank the manufacturers and businesses who support this publication with profiles that celebrates their commitment, heritage, products and vision for the industry.

B

Blaser Trading

laser Trading is a renowned global coffee trader based in Bern, Switzerland. Since its foundation in 1922 by coffee pioneer Walter Blaser, Blaser Trading has been a leader in the export, import, transport, and storage of green coffee. The business is family owned and fourth-generation managed.

Coffee is more than a healthy luxury food, more than diversity of taste and character. It is a bridge-builder between people, relationships. and networks. This is why Blaser Trading places people and their experiences at the centre of its activities.

All traded coffees are checked several times in daily cuppings by Blaser Trading’s tasting team, which consists of several Q-graders to ensure coffees are in perfect condition when they arrive to customers, and that the roasters produce excellent blends and single origins.

Blaser Trading is one of the leading connecting

48

G C R | M AY /J U N E 2 0 2 1

partners between the coffee producers in the country of origin and the roasters in Europe.

Each year, Blaser traders visit various partners around the globe to get an idea of the coffee plants, cultivation, processing methods and working conditions on site.

Fair, transparent and long-term business relationships are the focus of its attention. Only in this way can it create a sustainable and socially responsible value chain.

Blaser Trading also offers customers a range of services along the value chain. Its international network of partners and suppliers in all major growing regions enables it to supply roasting customers in Switzerland, Europe and overseas, with coffee from almost all green coffee provenances. Thanks to its many years of experience and relationships, Blaser Trading offers opportunities in the areas of trade, marketing, financing, cleaning, storage and logistics. It is also committed to fair and sustainable coffee trade and the protection of the environment. It actively supports several projects at origin to ensure the preservation of biodiversity in the countries where coffee is grown, and strengthen coffee farmers and their families. G C R For more information, visit www.blasertrading.ch/en

GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

B

Buencafé

uencafé - 100% Colombian Freeze Dried Coffee is a leading company with more than 48 years of experience producing and providing premium Colombian soluble coffee for the most demanding customers worldwide. Through its production process and team’s expertise, Buencafé offers a differentiated and high-end portfolio that reaches more than 60 countries. Its production facilities are located in Chinchiná, Caldas, at the heart of the Colombian coffee region.

Buencafé is part of the Colombian Coffee Growers Federation (FNC), a non-profit organisation that represents the interests of more than 540,000 coffee-growing families. All the profits of Buencafé 100% Freeze-Dried Coffee are reinvested in improving coffee growers’ quality of life, sustainability of the coffee sector, and the Colombian coffee culture.

Since Buencafé’s creation in 1973, it has expanded its portfolio of coffee products, all of which are grown, roasted, freeze-dried, and packaged in Colombia.

Buencafé currently offers high-quality freeze-dried soluble coffee, versions with micro-ground coffee and coffee extract, as well as fully customisable private-label services.

In 2019, the company launched Sensoria By Buencafé, a set of cutting-edge technologies and processes that have allowed it to expand its portfolio and enhance quality. Its first customers in the European, North American and Asian markets have given very positive reviews to these innovative products.

Buencafé is the only freeze-dried coffee factory in Colombia and one of the world’s most technically advanced and largest, processing high-quality freezedried coffee and extract.

P

roducing matte finishing on high fired porcelain has long been a major challenge for the porcelain industry.

With great satisfaction, after years of research, Club House has succeeded in the development of a special type of porcelain, fired at a temperature of more than 1300°C.

Throughout these years, the factory has delighted thousands of palates around the world. It currently produces 13,500 tons of concentrated coffee extract and freeze-dried coffee per year, exporting its production to five continents. Its main customers are in countries such as Russia, the United States, United Kingdom, and Japan. G C R For more information, visit www.buencafe.com

Club House Thanks to particular characteristics, it combines an innate resistance to shocks, bumps and perfect impermeability of porcelain with a high degree of flexibility and availability in terms of colours and finishes.

Club House is pleased to present the new Wave collection, a line where the originality of the interplay between glossy white- and matte-coloured glazes will surprise you. To make the matte finishing even more special, master craftsmen have created the Wave collection with a special wave shaped decoration for a unique and stylish effect. Its unique matte finishing is made of porcelain, maintaining unaltered the characteristic endurance and suitability to intensive use that has always distinguished its products.

The Wave collection is available on Viola line in three sizes including 70cc, 180cc and 300cc, and six colours: red, yellow, brown, light blue, grey and green. Each is individually selectable, even for small quantities, offering loads of combinations to satisfy the tastes and needs of each customer. Decoration with individual logos is also available, starting from 250 pieces only.

Matte colours are available for production on any of Club House’s 100 standard items present on its website, starting from 3000 pieces per order.

Club House: designed in Italy, made in China. G C R For more information, visit www.clubhouse.ch

M AY /J U N E 2 0 2 1 | GCR

49

GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

C

Cropster

ropster develops one of the specialty coffee industry’s leading software solutions, connecting people worldwide from origin through roasteries and cafés in more than 100 countries. Cropster helps businesses ensure quality and consistency at every stage of coffee production. Coffee producers, exporters, importers, cuppers, buyers, roasters, café owners and baristas use Cropster tools daily to ensure their customers get the very best from their specialty coffees.

Who uses Cropster software solutions?

Cropster Origin helps producers record every aspect of their business from harvest through drying, milling, washing and storage.

It features tools for lot separation to increase yields and cupping and green grading tools to ensure consistent quality. Cropster Lab is a tool for importers, exporters and green coffee buyers designed to track samples in labs, at origin, with customers or even at events. It streamlines evaluations, reporting, and the analysis of coffee performance. Cropster Roast is a total solution for people at roasteries that provides everything from inventory management, scheduling and

E

versys is a Swiss manufacturer of coffee equipment specialising in innovative design and reliable performance.

Jean-Paul In-Albon, Robert Bircher and their team the company in 2009. In June 2017, the stock listed De’Longhi Group entered into a strategic partnership with Eversys through acquiring a 40 per cent stake.

The Eversys vision is to bridge the gap between traditional Italian coffee equipment

G C R | M AY /J U N E 2 0 2 1

For more information, visit www.cropster.com

Eversys and automated solutions. The result is a blend of compelling design aesthetics- a combination of beautiful materials and intuitive haptics driven by electronic intelligence, ensuring a consistent, productive and enjoyable coffee experience anytime, anywhere.

Every coffee machine is handcrafted in Sierre, Switzerland. The Swiss-made label stands for noble materials, precise manufacturing and great customer support. Each machine is designed and built in modular format meaning efficient servicing, lower maintenance costs and less downtime.

Eversys technology delivers a quality that is on par with traditional coffee-making equipment with the added speed and intelligence that super automation offers.

And now that Eversys has added fundamental design elements, the value proposition can stretch into the traditional realm of espresso making. Eversys Super Traditional coffee machines allow operators to keep labour and training costs to a minimum while delivering a superior cup of coffee, optimising potential revenues. Milk plays a vital role in the making of any coffee product, and that is why Eversys has created three flexible programs that provide different options to achieve the optimal desired beverage: 1-Step, 1.5-Step and the 2-Step system.

Eversys’ unique Telemetry system provides three potential business solutions, tailor-made services that are designed to support all business needs: e’Connect, e’Connect API and e’API. These solutions enable different types of information to flow to and from machines/stakeholders, seamlessly integrate customer KPI’s, technical performance, consumption data, in a bespoke dashboard and in real-time.

Eversys can also work on developing wholly integrated eco-systems, from robotic solutions through to fully integrated vending machines. G C R For more information, visit www.eversys.com/en

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production planning, through roast profiling, quality control, and eCommerce tools to reach wholesale and retail customers. It includes the industry’s only artificial intelligence profiler and features like Roast Curve Prediction and First Crack Prediction to help roasters ensure quality and consistency at lower costs.

Cropster Café offers café owners, managers and baristas a comprehensive brew log that makes creating, monitoring and improving brews simple across teams and locations. It also helps ensure critical tasks from machine maintenance through hygiene controls are done consistently, measurably and on time.

Founded in 2007 in Colombia, Cropster now has headquarters in Austria and the United States. Cropster believes that by making technology affordable for all players in the market, it can contribute to a better, more sustainable cup for consumers. G C R

GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

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Flavourtech

lavourtech – innovative processing solutions for the coffee industry.

Flavourtech is a world leader in the development, design and manufacture of thin film, spinning cone technologies for the production of aroma, concentrates and extracts.

Its expertise also allows turn-key solutions to be implemented in the coffee industry leading to higher quality products in terms of both instant and ready to drink (RTD) coffee.

Flavourtech’s Integrated Extraction System (IES) is a revolutionary way to produce premium liquid coffee extracts for both instant and RTD products. Building on the company’s success in the instant beverage market, Flavourtech has also developed the Rotating Disc Column (RDC) for continuous, high-temperature extraction.

This enables complete processing lines for the production of high quality aroma and concentrate for instant coffee. Flavourtech works closely with its clients to optimise the integration of their technologies into production processes, and offers extensive experience in improving process and energy efficiencies.

In 2021, Flavourtech launched the newest member of the Spinning Cone Column (SCC) family, the SCC100. The SCC is used around the world for aroma recovery from coffee extracts and, uniquely, slurries of ground coffee in the production of both instant and RTD products. The continuous, automated technology allows manufacturers to recover and add back fresh natural aroma to concentrated coffee extracts for optimal flavour retention and a premium product.

The new SCC100 has a throughput of 25 to 115 litres per hour and is ideal for use in the laboratory, pilot plant or even small production runs. The model is perfect for processing coffee and tea extracts and, by adjusting certain operating conditions, it is possible to achieve multiple flavour profiles from the same raw material assisting with product development requirements. G C R For more information, visit flavourtech.com

Flo-Smart

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lo-Smart is the world’s first automated hands free chilled beverage dispensing system, pouring up to four different beverages, designed and manufactured in Australia. Flo-Smart is a game changer for the hospitality market, ultimately improving quality, speed of delivery, workflow, and importantly, helping the environment by reducing waste.

Flo-Smart’s design is centred around its capacity to dispense up to four different types of chilled beverage to one location in a seamless software-controlled environment. Operator intervention and liquid waste is minimised. As the jug size is automatically detected, the beverage is then calibrated and dispensed to a preset value. Flo-Smart‘s environmental mandate is very simply premised on reducing the use of plastics in the industry, through the systematic use of custom “bulk beverage storage” and delivery solutions potentially filled at the source.

Flo-Smart addresses a global market that is virtually unlimited. The reality is that every hospitality venue globally has the requirement in some way, shape or form, to accurately dispense beverages.

Flo-Smart ensures that the beverage is dispensed safely in exacting amounts, at the point of sale, every single time. The design and process efficiency of the Flo-Smart solution increases speed and accuracy of delivery while reducing cost to the venue owner. Return on investment in a typical café setting can be achieved in a period of less than 12 months, underpinning the commercial value of this impressive new solution.

Flo-Smart provides hands free “walk away” operation, pouring any pulp and sediment free still beverages including milks, juices, cold brew, and tea. Its features include standard two or four tap pouring solutions, two tap simultaneous pouring, fully customisable controls, a stylish design with easy to clean surfaces, and semi-automated scheduled cleaning with data logging.

Flo-Smart comes supplied with Flo-Sense automatic volumetric filling, quick connect 18 litre re-fillable containers, and a convenient built-in jug rinser. G C R For more information, visit flo-smart.com

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GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

Franke Coffee Systems

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ranke Coffee Systems is in the business of creating wonderful coffee experiences for its customers. With its second-to-none expertise and experience within the coffee industry, Franke Coffee Systems can help provide the perfect in-cup quality while solving any challenges that stand in the way of your coffee business, no matter the scale of your ambition. Because whatever business you’re in, Franke Coffee Systems knows it’s about more than coffee. It’s all about the moment.

FRANKE COFFEE SYSTEMS IS THE MANUFACTURER OF THE FOLLOWING SIX TECHNOLOGIES: • Specialty Beverage Station SB1200 Maximum choice, maximum flexibility, minimum effort. The SB1200 is all about the moment you boost your business by taking customer satisfaction to a whole new level everywhere your self-service business takes you. The modular SB1200 offers a vast variety of beverages, from espresso-based to iced coffee, cold brew, nitro, and flavoured.

• Franke IndividualMilk Technology Capture your share of a new and growing segment for your to-go coffee business. Create great coffee experiences with pure dairy and pure vegan milk choices – guaranteed free of cross-contamination, through to cup. Integrated in the existing SB1200, it enables pure milk choices for any beverage, doubling self-service capabilities, and ensuring happy, loyal customers.

• A300 Little space, but big on coffee quality? The compact, fully automatic Red Dot Award 2021 and iF Design Award 2021 winner makes professional quality coffee available anywhere. Enter the premium coffee sector: with its modular design and consistent in-cup quality, it is ideal for offices,

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MA has created a Coffee Hub to leverage expertise at every step of coffee processing or packaging and be the one-stop answer to large and small coffee producers worldwide, serving the coffee industry from A to Z. The IMA Coffee Hub ensures marketleading competencies, industry experience and application-specific know-how. It reaches every corner of the coffee handling, processing and packaging universe. Comprising expert companies and supported through consolidated, strategic partnerships, IMA can now address any issue facing coffee producers, starting from when green coffee is delivered to when bulkpackaged capsules, pods and ground coffee or beans are shipped to retail outlets.

IM A Coffee Petroncini provides equipment for green coffee handling and processing, roasters and grinders. Further green coffee systems for handling, sorting,

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small restaurants, cafés and bakeries.

• A600 Take on rush hour with this all-round performer, easily produce an unlimited selection of customised beverages, and focus on providing the best customer service.

• A800 A multitasking wonder for time-saving moments: easily prepare different drinks, all at the same time, each to the same high standards.

• A1000 Your trusted partner for delicious coffee moments relies on consistent quality, cup after cup. Produce large quantities and varieties of drinks, from flavoured coffees to chocolate creations, and everything in between. G C R For more information, visit coffee.franke.com

IMA COFFEE cleaning and storage are available thanks to special partnerships with the industry’s leading names. Specially developed convection roasting technology ensures uniformity, repeatability and allows the coffee to achieve the preferred aroma. IMA also supplies grinding solutions, degassing systems and storage equipment.

IMA Coffee Packaging develops specific and customised solutions able to meet the needs of a rapidly evolving market. The wide experience acquired in the sector allows IMA to realise high technology solutions perfectly studied according to the characteristics of the product and the process.

IMA supplies machines for capsules preparation and filling, for the packaging of soft and hard pods, cartoning, as well as solutions for vertical form-fillseal and end-of-line packaging.

The advantages of speaking to one single supplier are numerous. Synergies come into play, timing issues are easier to coordinate, everyone you speak to is focused on your key objectives, and consistent quality and shared knowledge are guaranteed. G C R For more information, visit www.coffee.ima.it

GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

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Mastercoldbrewer

astercoldbrewer, founded in 2017 and based in Switzerland, produces and markets several Cold Brew Coffee products under its brand RE-COFFEE. The products are based on the continuously running and patented processing method Spin Cold Brew®, which extracts more aroma components from coffee beans and reduces process time from several hours to only minutes.

Recent technical developments as well as patents include a new method for processing whole, undried coffee cherries right after picking them. This not only results in new RTD coffee beverages with high antioxidant content and new taste sensations, but also increases local value creation in coffee-growing regions. In addition, far less waste is produced from the coffee cherry, which contaminates local soils and waters.

THE COMPANY HAS THE FOLLOWING SERVICES TO OFFER ON THE MARKET: • Licensing of the patented production method Spin Cold Brew® for cold brew coffee and coffee cherry RTD products.

• Production of cold brew coffee and coffee cherry beverages for third parties based on the Spin Cold Brew® technology.

• K now-how (consulting) to source, install and set up the Spin Cold Brew® technology on industrial scale. G C R For more information, visit www.re-coffee.ch/en/ or contact Co-founder and CEO Roland Laux r.laux@re-coffee.ch or via +41 (71) 228 55 41.

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ounded in 1892 and headquartered in Zuchwil, near Solothurn, Switzerland, Schaerer is one of the world’s leading manufacturers of fully automatic professional coffee machines and offers solutions to suit all needs and performance requirements. As a traditional company with many years of history, the Schaerer brand

Schaerer stands for Swiss values combined with in-depth knowledge of coffee. The company expresses these brand attributes with the company logo “swiss coffee competence” and experiences them equally in its product development and in the Coffee Competence Centre, Schaerer’s own coffee competence and training centre in Zuchwil.

Customer-oriented, flexible and with extensive coffee knowledge, Schaerer helps customers offer their guests the highest level of coffee enjoyment at all times. Instead of an “off the rack” solution, at Schaerer, they get a customised concept which is adjusted to their individual wishes and business model. At centre stage of the brand philosophy is the “We love it your way” slogan. Three symbols stand for the Schaerer core values: the heart is for flexibility and the coffee bean for coffee expertise. The coffee cup is the frame for these two values as well as the symbolisation of the Swiss roots of Schaerer.

The company also benefits from its own comprehensive sales and service network. Schaerer follows market-specific requirements closely and remains keenly focused on its customers with subsidiaries in Germany, Belgium and the United States, as well as 100 partner companies in more than 70 countries in Europe, the Americas, Africa and the Asia-Pacific region.

Schaerer has a strong presence in quick-service restaurants, convenience stores and offices as well as in traditional market segments such as hotels, restaurants and canteens. The company has around 450 employees all over the world. G C R For more information, visit www.schaerer.com/en/home/

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GCR EQUIPMENT MANUFACTURING GUIDE 2021 BUSINESS PROFILES

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Probat

robat has been developing pioneering solutions for the coffee industry for more than 150 years. The company is the world market and technology leader for coffee roasting plants and machinery. Its range of services includes the development, design and construction of roasters and grinders as well as the planning and implementation of industrial production facilities.

Machine and plant controls, environmental technologies and comprehensive services also make up part of Probat’s product portfolio. Together with subsidiaries in Brazil, Canada, India, Italy, Scotland and the United States, PROBAT has 900 employees, about 550 of whom are based

in Germany. Probat also shares a passion for coffee and a fascination with technology with representatives in more than 40 countries. Each one of these is an important brand ambassador and assures that the age-long experience and know-how of Probat is being used globally.

Over the centuries, Probat has been characterised by continuity and consistency, but also by a permanent willingness to innovate, which means above all the ability to anticipate and meet changing market requirements. The continuous further development of its own products and services against the background of a co-design of the coffee sector has made Probat what it is today: a world market and technology leader for individual solutions for a future-oriented coffee industry that sustainably shape the market and make Probat a reliable partner worldwide. G C R For more information, visit www.probat.com

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he roots of WMF date back to 1853.

What began as a metalware factory in Geislingen/Steige in Germany is today a symbol of innovation, product, and service quality, as well as design expertise.

In 1927, the first large-scale production of commercial coffee machinery laid the foundation for a unique promise: anyone looking to profitably grow their coffee business and seeking reliable coffee excellence and technological expertise will find it at WMF.

WMF Group The quality seal “Made in Germany” underscores the aim to always be the first choice for professional coffee solutions around the globe. The promise “Designed to Perform” emphasises that every WMF professional coffee machine is conceived to provide outstanding technical performance, ensuring results and the reliability WMF customers’ desire. This customer-centric approach can be found in all WMF machine categories – from fully automatic machines and automatic portafilter solutions to fully automatic filter machines.

Thanks to the comprehensive solution portfolio, WMF offers the ideal coffee machine for every coffee concept. The modular design of the machines, functional options and additional equipment guarantees that the configuration is exactly aligned to the respective application. Innovative operating concepts and advanced technologies make coffee preparation process-safe and secure, whether in the operating or self-service area.

The holistic solutions of WMF represent a symbiotic combination of outstanding products, services, and digital applications. One of the main building blocks is the telemetry solution WMF CoffeeConnect. The digital cloud platform can help to take advantage of the IoT and digitalisation and make customers’ coffee business even more profitable.

Besides the unique innovation culture, WMF customers benefit from the largest in-house service organisation for professional coffee machines in Europe. Regular training at the WMF training centres ensures that this know-how is continuously passed on to WMF’s entire global service network. G C R For more information, visit www.wmf-coffeemachines.com or contact professional-coffeemachines@wmf-group.com or +49 73 31 25 8589

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BLASER TRADING GREEN COFFEES Fair, transparent, and long-term business relationships are the focus of Blaser Trading’s attention, working closely with its partners and investing in long-term partnerships at origin and with its customers. This has helped it establish relationships with cooperatives and coffee farms in almost all coffee-originating countries.

The family-owned business’s range includes green coffees of the Selection Line with rare specialty coffees, sustainably cultivated and certified coffees, completely traceable plantation coffees, classic coffees in medium-to-high quality, decaffeinated coffee, and micro lots.

All traded coffees are checked several times in daily cuppings by its tasting team, which consists of several Q Graders.

Blaser Trading is a leading company in trading, transport and storage of green coffee and offers a range of services along the value chain in the areas of trade, marketing, financing, cleaning, storage, and logistics, to roasters in Switzerland, Europe and overseas.

For more information, visit www.blasertrading.ch

FLAVOURTECH SCC100 Flavourtech is proud to announce the newest member of the Spinning Cone Column (SCC) family, the SCC100.

The SCC is used around the world for aroma recovery, flavour management and extraction. This continuous, automated technology allows food and beverage manufacturers to produce high quality products that possess the natural aroma of the raw material.

The new SCC100 has a throughput of 25-115 L/hr and is ideal for use in the laboratory, pilot plant or even small production runs. It has an easy-to-use touchscreen, lockable castors and is quickly assembled, operated and maintained by the user.

The system is capable of processing liquid products such as coffee and tea extracts, milk and fruit juices. Importantly, by adjusting certain operating conditions, it is possible to achieve multiple flavour profiles from the same raw material further assisting customers with their product development needs.

For more information, visit www.flavourtech.com

FRANKE INDIVIDUALMILK TECHNOLOGY Purely vegan and purely dairy milks for your coffee beverages? IndividualMilk Technology from Franke Coffee Systems guarantees consumer choices for milk alternatives are respected in full, even in self-serve locations.

Available on the Franke Specialty Beverage Station (SB1200), IndividualMilk Technology is a two-in-one solution that guarantees each milk, or non-dairy alternative variety, is absolutely free of any and all crosscontamination with other milk products, from the corresponding milk storage containers through to in-cup dispensing. This means vegan milk is solely vegan, or dairy milk is purely dairy, whether customers choose hot or cold beverages, traditional milk foam drinks, iced coffee, or flavoured lattes.

Virtually doubling beverage capabilities within the exact same SB1200 footprint, reliable preparation of delicious creations is augmented by Franke’s premium performance solutions, like FoamMaster, iQFlow, and the Iced Coffee Module.

For more information, visit www.franke.com/ch/en/cs/campaigns-group-page/individualmilk-technology.html

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IMA COFFEE UNIKA Unika is a unique, modular concept created to perform filling and sealing operations at up to 600 capsules per minute. It is able to handle any capsule type available on the market, fed in bulk or stacked.

Accurate product dosing is made possible thanks to precise and extremely gentle product handling to suit a wide range of products to be filled – coffee with different densities, tea, and soluble powders. Liquid flavour dosing is also possible.

The pull-out operating system significantly reduces line downtimes resulting in a great efficiency increase. The entire production process can easily be monitored by a single operator performing all operations on the front side of the machine. The unique ergonomic cantilever design assures great accessibility for maintenance, service, and easy cleaning both from the front and from the back side of the machine.

For more information, visit ima.it/beverage/machine/unika

PROAIR Probat has debuted Proair, a new system for odour reduction and cooling exhaust air treatment.

Seeing problems in past forms of cooling exhaust air treatment, Probat entered into a partnership with company Aerox, which has used a cold plasma process to reduce odours in many manufacturing industries.

Cold plasma is generated by applying high voltage (five to 20 kilovolts) to air to create free oxygen radicals. These radicals react with volatile organic components and make them less detectable to the human nose.

Olfactometries on coffee roasters show a reduction in odour emissions by at least half. Energy saving is at least 75 per cent compared to the Probat partial cooling exhaust air treatment.

Proair requires minimal response time, little space, and low operating costs. Indoor or outdoor installation is possible, with the ability to treat up to 220,000 cubic metres of process air per hour.

For more information, visit www.probat.com/en

UESHIMA COFFEE COMPANY Established in Kobe in 1933, Ueshima Coffee Company, Japan’s number one coffee brand is now available in the United Kingdom. Driven by its founding principles of craftsmanship, innovation, and sustainability, the range delivers a line-up of unique, sustainable, and premium coffees that represent an authentic taste of Japanese coffee culture.

The Ueshima launch range includes beans, roast and ground coffee, Nespresso® compatible aluminium capsules and coffee bags in three inspirational blends – Tokyo Roast, House Blend and Fuji Mountain.

Created by its Japanese coffee masters (Q Graders), the blends have been developed using original recipes and modern roasting profiles to suit European tastes.

The whole range is 100 per cent Rainforest Alliance certified, with 100 per cent recyclable packaging through local waste streams or via its partnership with TerraCycle®.

For more information, visit www.ueshimacoffeecompany.com

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LAST WORD DNA fingerprinting

It’s in the genes THE ALLIANCE FOR COFFEE EXCELLENCE AND RD2 VISION ARE WORKING TOGETHER TO DEVELOP DNA FINGERPRINTING AND GENETIC AUTHENTICATION PROGRAMS FOR THE WORLD’S BEST COFFEES.

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or decades, when people thought about different ‘types’ of coffee, they thought in terms of species – the main two being Arabica and Robusta. Dr. Christophe Montagnon of agricultural science consultancy RD2 Vision says varieties within those species, especially the more popular Arabica, were more of an afterthought. That is, until the rediscovery of Geisha about 20 years ago.

“Geisha was like a wake-up call to the industry and became tied to the rise of specialty coffee,” Dr Montagnon says. “There’s been three major factors behind why varieties have been on the agenda of the coffee industry for the last 20 years. One is the rise of that specialty coffee segment, with Geisha as its symbol and flag product.”

The second is the genetic resistance some varieties have to coffee leaf rust, and the potential to use and cross-breed those species to fight outbreaks around the coffee growing world. Similarly, Dr Montagnon says the third reason is the resistance some varieties pose to climate change.

“To address the challenges of climate change, we will need to work on and have a very good knowledge of varieties and improved varieties,” he says.

Through RD2 Vision, Dr Montagnon carries out the DNA fingerprinting of coffees, ensuring a coffee is the variety it’s claimed to be, building a reference database, and unlocking new information on the bean. This has resulted in new insights relating to the Chiroso variety, and working with Qima Coffee in Yemen to discover an entirely new genetic group of coffee called Yemenia.

“Everyone thought Chiroso was a mutation of Caturra, but I genotyped this coffee and it turned out to be a very specific Ethiopian landrace,” Dr Montagnon says.

“Sometimes you can find these ‘rare birds’, very rare varieties that you would not have imagined – like this mother population [Yemenia] in Yemen.”

Furthering its research, RD2 Vision has now formed a memorandum of understanding with the Alliance for Coffee Excellence (ACE) to develop coffee genetic authentication related programs with the non-profit to benefit quality-driven farmers.

“By definition, working with the Cup of Excellence means we are dealing with the best coffees in the world,” Dr Montagnon says.

“The coffee industry has a good understanding and knowledge of varieties, but often it is not related to hard facts. My job is to connect what they ‘know’ with scientific results.”

Darrin Daniel, Executive Director of the ACE, says the visual and sensorial analysis of coffees submitted to the Cup of Excellence competition didn’t always line up with the variety the bean was said to be. This new partnership will ensure farmers know what coffees they are growing and that buyers know what they’re purchasing.

“It is most farmer’s goal to grow the highest volume of coffee they can, at the greatest quality, with the land they have available,” Daniel says.

“That type of genetic exploration empowers everyone in the supply chain to make better choices about how they’re cultivating coffee.”

RD2 Vision will have access to samples from all coffees that qualify for the Cup of Excellence and will test them at the discretion of the producer, host organisation, and ACE. The partnership will also provide easier access and

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discounts for RD2 Vision’s services to producers, national bodies, and coffee buyers that ACE works with beyond coffees from the Cup of Excellence.

“Any of the organisations we work with – like Anacafé and the Brazilian Specialty Coffee Association – have the opportunity to do more genetic mapping, maybe in regions without that kind of genetic information,” Daniel says.

“This could be incredibly important to breeders, organisations like World Coffee Research, and producers or cooperatives. It shows them how they might be able to tap into production, quality, and hopefully building premiums.” G C R

THE PERFECT ESPRESSO, HANDMADE AUTOMATICALLY. WMF espresso It bridges the gap between the unmistakable taste of tradition and the undeniable benefits of automation. With the award-winning WMF espresso, you can serve consistently excellent espresso to your customers at the touch of a button. At the same time, its classic design and authentic sounds create the emotional flair of a traditional portafilter machine.

DE SIGNED TO PERF ORM

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remove up to 99.9% of caffeine