Global Coffee Report May-June 2022

May/June 2022 PLAYING THE GAME

Colombia’s push for more complex flavour profiles among increasing variables

THRIVING TOGETHER

A new alliance forms to revitalise coffee production in the Democratic Republic of the Congo

MARKET JITTERS

How productive producers will benefit from rising commodity prices

2022 MANUFACTURING GUIDE

A listing of global industry creators

A COMMITMENT TO MAKING COFFEE

BETTER

Specialty Coffee Association CEO Yannis Apostolopoulos on improving coffee’s value chain and why long-term relationships are the key to market production. www.gcrmag.com

CONTENTS May/June 2022

COVER STORY

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IN THIS ISSUE

Specialty Coffee Association CEO Yannis Apostolopoulos on improving coffee’s value chain and why longterm relationships are the key to market production.

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A COMMITMENT TO MAKING COFFEE BETTER

Specialty Coffee Association CEO Yannis Apostolopoulos on growth, research and a committment to providing reliable data

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16

28

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COPING WITH CLIMATE CHANGE

Mitigation strategies to reduce climate change’s sensory impact on coffee

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PLAYING THE GAME

Beyond Colombia’s push for quality is a growing penchant for more complex flavour profiles among increasing variables and vulnerable producers

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THRIVING TOGETHER

How the Gorilla Coffee Alliance is helping revitalise coffee production in the Democratic Republic of the Congo and protecting one of the world’s most endangered species

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2022 MANUFACTURING GUIDE

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Global manufacturers in the spotlight

PROFILES

14 MARKET JITTERS

ICO Executive Director José Sette on the how resilient and productive producers will benefit from rising commodity market prices

EVENTS ARE BACK, AND EVERYONE IS SET TO BENEFIT

How coffee events and competitions are helping increase standards industry-wide

FEATURES 10

10

36

DEEPLY ROOTED IN THE U.S

Neuhaus Neotec on its close connection to the United States market and advanced roasting methods

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LÉGACY

Eversys unveils Légacy, where flexibility and space are no barrier to coffee quality

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BRIDGING THE GAP

Probat’s skilled manufacturing and engineering results in the new Neptune 1000 drum roaster

SKYE’S THE LIMIT

The Schaerer Coffee Skye machine provides customised flexibility for different application scenarios

CENTURY-WISE SYNTEGON

Syntegon Technology expands its portfolio with a new flexible and sustainable packaging machine

A SIZE SOLUTION

Introducing Egro’s new QuBe fully automatic coffee machine for the hospitality and office coffee service sector

A CATALYST FOR CHANGE

How H.U.T catalysts reduce harmful waste gases, aggressive smoke and unpleasant odours associated with coffee roasting

LESS IS MORE

The WMF 950 S offers powerful professional technology in a small capacity

M200

LaCimbali has pushed the boundaries with a machine that celebrates power, ergonomics and flexibility

“WE NEED TO FOCUS ON HOW TO BUILD LONGTERM RELATIONSHIPS WHICH OFFER EQUAL PROTECTION AND EQUITABLE DISTRIBUTION OF VALUE FOR BOTH SIDES OF THE VALUE CHAIN. ONLY THEN CAN IT BECOME MORE SUSTAINABLE.” Yannis Apostolopoulos

SPECIALTY COFFEE ASSOCIATION CEO

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LAST WORD 66

PROFILE POTENTIAL

How ProfilePrint is using A.I food fingerprinting technology to ascertain the quality of coffee

REGULARS

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04 E DITOR’S NOTE 06 N E WS DRI P BY DRIP 64 MARKETP LACE M AY /J U N E 2 0 2 2 | GCR

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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

IT’S ALL PERSPECTIVE I’VE BEEN TOLD that small things come in big packages all my life. Growing up, it was the constant explanation to my lack of height and misunderstanding why I wasn’t gifted with long limbs.

Then one day, it clicked. Those very precious 154 centimetres gifted me with lightning speed on the tennis court, quick little legs that pumped so hard I surpassed all the cross-country runners in my age category, and helped me duck and weave through crowds of people to get to the start of any line. It’s all perspective, and in 2022, it’s a common theme many espresso machine manufacturers are willing to explore.

For years, there was always a distinct line separating commercial and domestic espresso machines. Then along came 2020 and a wave of reasons to start marketing models to home users with the same quality coffee they could experience in a coffee shop. In 2022, manufacturers are going one step further to ensure anyone, anywhere, can have access to good quality coffee with the development of compact-sized espresso machines that appease businesses where volume is not the goal, but the quality of output is.

From local bakeries and ice cream shops to sneaker stores on a street corner, the reimagined size of espresso machines is changing the stereotype of a coffee provider. Thanks to the talent of engineers who have taken high-end technology and formulated it into its smallest being, size is no longer a barrier. Watch this space, and read about the plight of companies reaching this new target market this edition.

It’s also an interesting time for leadership in the global coffee industry. There’s soon to be a changing of the guard at the International Coffee Organization (ICO) when Vanusia Nogueira replaces José Sette as Executive Director in May, Starbucks founder Howard Schultz returns as

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interim leader while CEO Kevin Johnson retires after five years on the job, and Yannis Apostolopoulos commences his third year at the helm of the Specialty Coffee Association (SCA). In his short time as CEO, Yannis has withstood one merger, one global pandemic, and the cancellation of three trade shows thanks to COVID, but through it all, has remained committed to the association’s purpose of making coffee better, and in awe of the resilience of the small committee who are determined to achieve great things.

Apostolopoulos and I spoke just days before the first globally reunited SCA Expo in Boston. The excitement on his face was evident, and more than anything, Apostolopoulos was proud of how the SCA had survived the past two years and is positioned for the years ahead. As readers will discover from our interview, the SCA is not just one of the most globally recognised bodies of coffee credentials. It is on a far greater mission with a substantial voice to foster global coffee communities and support activities to make coffee more equitable and sustainable.

Some of the most impactful organisations in our global industry are relatively small in terms of operational power, but as I know well, it’s not the physical size that matters.

It’s the volume of courage and motivation that has the power to pack a real punch.

Sarah Baker Editor, Global Coffee Report

JOURNALIST Hayley Ralph hayley.ralph@primecreative.com.au DESIGN PRODUCTION MANAGER Michelle Weston michelle.weston@primecreative.com.au ART DIRECTOR Blake Storey blake.storey@primecreative.com.au DESIGN Aisling McComiskey, 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 Edward Carreon, Colin Orians CONTRIBUTOR Gordon Feller 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.

NEWS In brief

Tailor-made technology, driven by innovation

NEWS DRIPBYDRIP 16

In the first five months of coffee year 2021/22, the ICO reports Colombia’s exports fell by 10.5 per cent to 5.34 million bags.

AMERICAS The Specialty Coffee Association (SCA) is on track to flourish out of what’s been a long period of transition. It is focused on growth in the United States, United Kingdom, Australia, Korea, Southeast Asia and Middle East – the fast-growing specialty coffee market at present – and in producing countries.

The SCA is also committed to undertaking more research and providing reliable data on trade.

The SCA is also working with partners including the Alliance for Coffee Excellence and World Coffee Research to complete the redesign of a new cupping form to help dispel the barrier between commodity and specialty coffee.

See page 10.

According to the Federación Nacional de Cafeteros de Colombia (FNC), in 2021, Colombia produced 12.6 million

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60-kilogram bags of green coffee, down 9 per cent from the 2020 harvest of 13.9 million bags, but still one of the highest historically.

This reduction derived from supply behaviour, mainly due to road blockades by social demonstrations that took place in the second quarter of the year, and the result of weather effects in some regions of the country.

See page 16.

Researchers from the Friedman School of Nutrition Science and Policy at Tufts and Montana State University in the United States have published a systematic review on how climate change is impacting the biochemical composition of crops.

The systematic review identifies how increased altitude is associated with improved sensory attributes and increased high light exposure with decreased sensory attributes.

See page 20.

In October 2021, the Gorilla Coffee Alliance was launched in collaboration with the United States Agency for International Development, Nespresso, Olam Food Ingredients, international non-profits TechnoServe and the Wildlife Conservation Society, and Congolese social enterprise Asili, supported by the Eastern Congo Initiative. The initiative will mentor 8500 farmers in South Kivu, DRC, to maximise their coffee production and sales by 2026. It will also support the 50 to 60 per cent of the world’s remaining population of eastern lowland or Grauer’s gorillas, found in the KahuziBiega National Park.

See page 22.

Discover Brambati’s experience and continuous research in complete installations for coffee processing.

ASIA PACIFIC The international coffee industry has recently been reminded of the place coffee events hold close to our hearts, with the successful Specialty Coffee Expo taking place in Boston in April.

More than 10,000 people attended the show, travelling from 40 countries.

The next major set of competitions will take place at the 2022 World of Coffee from 23 to 25 June in Milan, followed by the long-awaited return of the World Coffee Championships Down Under at the Melbourne International Coffee Expo (MICE), taking pace from 27 to 30 September.

See page 26.

Singaporean food ingredient search engine platform ProfilePrint has successfully developed artificial intelligence food fingerprint technology. First unveiled in June 2021, the technology has now been commissioned to predict the quality of auctioned coffee beans, after a chance purchase in Uganda.

See page 66.

70K

The number of Specialty Coffee Association certificates distributed each year.

BRAMBATI S.p.A — via Strada Nuova, 37 27050 Codevilla (PV) ITALY tel: +39 0383 373100 | www.brambati.it | info@brambati.it

NEWS In brief

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The Neptune 1000 is Probat’s solution for a mid-range drum roaster that caters between specialty and commercial batch volumes.

or recyclable inside and outside degassing valves See page 36.

Egro’s news QuBe machine is available in three versions – Pure Coffee, Quick Milk, and Pro Milk – and a total amount of seven configurations. Through the interface, users can program up to 27 drinks, adjust the dosage and temperature, and set more than three water doses.

See page 38.

EUROPE In its March 2022 market report, the International Coffee Organization (ICO) stated that its composite indicator of coffee prices averaged 194.78 US cents per pound in March.

This is a fall of 7.6 per cent in comparison with the previous month, breaking a streak of 17 consecutive months of increases, a significant trend according to ICO Executive Director José Sette.

To help alleviate the effects of market price fluctuations, the ICO has helped create the Coffee Public-Private Task Force, an initiative to increase publicprivate collaboration to achieve a prosperous, sustainable, and inclusive coffee sector.

See page 14.

Neuhaus Neotec first established the roasting method of RFB technology in the United States, and will soon launch its latest development, a large full electrical roaster, in America. The company’s close ties with the US has led to its office expansion and own service team in Atlanta.

See page 28.

The new Eversys Légacy is the vision of a team that went on a journey to create

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a story and developed a compelling yet authentic narrative. In just over two years, the Eversys team has produced a compact unit at 36 centimetres wide, 60 centimetres deep, and 71 centimetres high.

See page 30.

The new Neptune 1000 is Probat’s answer to customers asking for a midrange drum roaster that sits between specialty coffee and commercial batch volumes. It features Probat’s new PILOT Roaster 2020 control system, which enables operators to monitor roast temperature in real time, and view the roast profile and curve.

See page 32.

Schaerer’s new Coffee Skye machine embodies individuality, with the freedom to configure customer preferences to suit their needs. It features Schaerer’s new milk system Pure Foam, producing creamy and fine-poured milk foam.

See page 34.

Syntegon Technology’s latest packaging innovation, the PMX packaging machine, maximises the production time of the packaging line, packing up to 65 packages of 500 grams of whole coffee beans per minute. It is designed to process recyclable packaging materials, such as mono-material barrier films

H.U.T.’s catalytic converters are designed to significantly reduce harmful emissions before they escape into the atmosphere. For example, a European roaster with a capacity to roast 3000 kilograms per hour, reduced its volume of hydrocarbons by 95 per cent, equalling 17.6 tonne less hydrocarbons per year – just by means of a catalyst. A H.U.T catalyst can lower carbon monoxide output by 95 per cent, equalling 21.6 tonne less carbon monoxide per year. With the H.U.T Tandem System, users can save an additional 2.8 tonnes per year of nitrogen oxide.

See page 40.

WMF Professional Coffee Machines is placing increased focus on the specific needs and emotions of a new target group. Its new WMF 950 S is designed for an average daily capacity of up to 50 cups. This robust, fully automatic machine offers coffee-milk specialties to the entry-level segment.

See page 42.

LaCimbali’s new M200 uses multi-boiler technology for maximum temperature consistency. It features three key technologies: GT1, GT2 and Profile technology.

To enhance the sensory experience, LaCimbali will soon release a sensory mobile app that connects to the M200 and allows the user to control what they want from each stage of the extraction, such as acidity, aroma or more body.

See page 46.

8500

The number of farmers in South Kivu, DRC, the Gorilla Coffee Alliance initiative will mentor to maximise their coffee production and sales by 2026.

COVER STORY Yannis Apostolopoulos

A COMMITMENT

TO MAKING COFFEE

BETTER SPECIALTY COFFEE ASSOCIATION CEO YANNIS APOSTOLOPOULOS ON IMPROVING COFFEE’S VALUE CHAIN AND WHY LONGTERM RELATIONSHIPS ARE THE KEY TO MARKET PRODUCTION.

O

Image: Edward Carreon

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n the eve of the 2022 Specialty Coffee Expo in Boston, Massachusetts, Specialty Coffee Association (SCA) CEO Yannis Apostolopoulos was excited to reconnect with the international coffee community at North America’s largest gathering of specialty coffee professionals. But more than that, he was excited about the opportunity to celebrate success in the SCA’s agenda for the specialty coffee industry.

“The SCA is in a good position to start supporting the industry to be more equitable, sustainable and thriving. How we distribute value along the value chain will be a core focus for the next three years,” Apostolopoulos tells Global Coffee Report.

Apostolopoulos was appointed SCA CEO in January 2019. An SCA roadmap for the next five years was put in place in December that year, with four goals driven around its purpose to “make coffee better”.

First, was the aim to create a sustainable specialty coffee agenda, which Apostolopoulos says was a result of the SCA’s Price Crisis Response Project to focus on monetary and non-monetary value along the value chain.

The second, was to expand the SCA’s network of companies and professionals and become more relevant in local communities with a higher volume of activations. Already, this has resulted in the first World of Coffee in Dubai in 2022, Sensory Summit in Korea, and new events to bring retailers, and producers, and others in underserved parts of the value chain into the forefront of connection such as the Coffee Retail Summit and Green Coffee Summit.

The third goal was to facilitate professional development and leadership skills for members.

“People come to the SCA looking for professional development, to find jobs, to get educated,” Apostolopoulos says, noting that 70,000 SCA certificates are distributed each year.

“Our focus is to provide more education and not just through coffee skills and technical programs, but through new programs like business education for producers, and coffee education for business professionals. The SCA is also trying to create pathways for people to better connect and find their career in coffee.”

It’s fourth goal – and internal pillar – is to deliver excellent service to the SCA community.

With a clear pathway leading into 2020, Apostolopoulos says the past two pandemic years were an unfortunate setback. Despite many perceiving the organisation was eventdriven and in financial distress, Apostolopoulos says it was thanks to its revenue streams through its education platforms that helped the association survive.

“It wasn’t an easy year. Everyone worked hard under difficult circumstances. We created a lot significant deficit, we cancelled two World of Coffee trade shows in Europe and one Expo in the United States, but we survived,” he says.

On the other hand, Apostolopoulos says

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

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COVER STORY Yannis Apostolopoulos The SCA is passoinate about fostering global coffee communities and supporting activities to make coffee more equitable and sustainable.

COVID-19 became an accelerator for specialty coffee. People started to appreciate their daily cup and tried to replicate café quality coffee at home. Consequently, retail sales skyrocketed, as did home espresso machines.

The SCA also found its digital voice, establishing its first digital Re:co seminar, launching virtual coffee Summits, moving its education courses online, and managing to still host the 2021 SCA Expo despite hurricane Ida hitting the city of New Orleans three weeks out from the show.

“New Orleans may have been our smallest show to date, but it was the most international because the exhibitors were mainly producers who wanted to make quality connections.

Having the show was the right decision. It gave people a much-needed opportunity to do trade, and it helped restart economic activity in the city,” Apostolopoulos says.

“Coming out of the crisis is one of my proudest moments. Leadership for me means the ability to be resilient in tough times, the ability to stay focused on values and purpose, and to rally a great team of people to deliver the best. And we did that, facing something none of us had dealt with before. We did things with the best of intentions, with our principles and values guiding us through. There are lots of leaders at SCA. You don’t have to be the CEO to be called a leader.”

ACCIDENTAL TRANSITION Growing up in Athens, Greece, Apostolopoulos says most coffee was consumed cold, with global brands such as Nestlé and illycaffè owning the market. The creation of cold “freddo espresso” with foamed milk on top exploded in Greece throughout the 90s, but it wasn’t until the early 2000s when specialty coffee started its movement across the country.

“We might be a small country of 10 million people, but our coffee scene is amazing. We have the most placements in the top three of the World Coffee Championships. What’s more amazing than our results, is the people within the coffee community – such a diverse, friendly, supportive group. That’s what attracted me to this industry,” Apostolopoulos says.

A chemical engineer and Harvard Business School Alumnus, which Apostolopoulos credits for his critical way of thinking, his first encounter with coffee was while working with

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W.S Karoulias, one of the largest wine and spirits companies in Greece. It owned 30 per cent of the market share before the 2008 collapse of the Lehman Brothers forced the business to look at other offerings. Coffee was a natural alignment, and it was through roasting and distributing of espresso machines that Apostolopoulos realised coffee was much more than a commercial product.

Determined to learn more, Cosimo Libardo, then Sales and Marketing Director at Nuova Simonelli and now SCA Board Director, invited Apostolopoulos to a coffee crash course at the Simonelli factory where he cupped coffee for the first time. Apostolopoulos walked out a Q Grader.

It was Apostolopoulos’ first encounter of the 2013 SCA Expo in Boston, however, that he credits for opening his eyes to a world of possibilities. From there, he volunteered with the Specialty Coffee Association of Europe (SCAE) Greek Chapter and was recruited to the SCAE board.

“In 2016 was when I transitioned from being a volunteer to staff. It aligned with my values.

I believed it was my way to give something back to the community and help make an impact in a small way,” Apostolopoulos says.

That impact was put to the test when in 2016 it was proposed the Specialty Coffee Association of America (SCAA) and SCAE should merge.

“It started as a noble idea. Both boards of SCAE and SCAA understood there was huge potential to bring both associations together, create a new culture, and make a greater impact in the specialty coffee industry,” Apostolopoulos says.

“I remember addressing the Re:co seminar in 2016 and telling the audience that only 25 per cent of mergers succeed and 75 per cent fail. It was a big undertaking. We were risking two organisations that were already successful, with the hope to create something bigger.”

Of the 42 per cent of members who voted to decide the future of the associations, almost everyone voted in favour of the merger.

“Seeing where SCA is today, I feel really proud the merger happened. We have a substantial voice today to foster global coffee communities and support activities to make coffee more equitable and sustainable,” Apostolopoulos says.

FORGING AHEAD The SCA is now on track to flourish out of what’s been a long period of transition. It is focused on growth in the US, United Kingdom, Australia, Korea, Southeast Asia and Middle East – the fastgrowing specialty coffee market at present – and in producing countries.

The SCA is also committed to undertaking more research and providing reliable data on trade, which Apostolopoulos says will be the key to addressing challenges in future.

“When we talk about value distribution, we want to repurpose the funds from our education programs and sponsorship into actual research that can help advance the industry,” he says. “As such, we have created the Coffee Science Foundation, the research arm of the SCA, to support this network, and are looking to support our research with donations from the private sector.”

The SCA will also launch a new cupping form, after revisiting the popular tool that has become price discovery mechanism used to distribute value, but one which Apostolopoulos believes can be more transparent and equitable. The SCA is working with partners including the Alliance for Coffee Excellence and World Coffee Research complete the redesign that will become available in the notto-distant future and help dispel the barrier between commodity and specialty coffee.

“It’s not about labelling specialty coffee as ‘good’ and commodities as ‘bad’. Coffee farmers have coffee they sell for commodity and coffee that is specialty. It’s how they make their value,” Apostolopoulos says. “Specialty is not about coffees that are only 85+, it’s about defining it to be more about science and having intrinsic and extrinsic attributes: known altitude, varietal, farmer etc.”

Coffee prices are at a 17-month high according to the International Coffee Organization.

Yes, producers are making more money, Apostolopoulos says, but the question remains: how sustainable is it long-term? This is where the value of reliable data is needed.

“We don’t really know how much coffee is out there or in warehouses. We don’t have enough transparency in the value chain. I don’t think regulation is what we need as an industry. What we do need when prices are low – and the model of the market suggests prices will go down at some point – is better communication between producers, sellers, and buyers,” he says.

“We need to focus on how to build long-term relationships which offer equal protection and equitable distribution of value for both sides of the value chain. Only then can it become more sustainable. One side can’t bear the risk more than the other side, that’s when you have volatility and market panic.”

To Apostolopoulos, making coffee better is an endless journey, but there is no finish line.

“It’s about finding balance in the value chain and how you distribute that through risk and reward,” he says.

Apostolopoulos says in 10 years’ time, if he sees the SCA thriving with a huge network of stakeholders, coffee professionals and coffee businesses globally, aligned with shared value to make coffee better, that would be the biggest success of all: “If we can achieve that, it means we’ve set the groundwork to make coffee more sustainable for everyone in the value chain. That’s what we really want.” G C R

Develop new rt D & Instant coffee markets Create New Products & Natural Flavour Profiles using the

spInnIng cone column flavourtech.com

ECONOMICS ICO

Market jitters

I

INTERNATIONAL COFFEE ORGANIZATION EXECUTIVE DIRECTOR JOSÉ SETTE DISCUSSES THE GLOBAL IMPACTS OF RISING COFFEE COMMODITY MARKET PRICES AND HOW RESILIENT AND PRODUCTIVE PRODUCERS WILL BENEFIT.

n its March 2022 market report, the International Coffee Organization (ICO) stated that its composite indicator of coffee prices averaged 194.78 US cents per pound in March.

This is a fall of 7.6 per cent in comparison with the previous month, breaking a streak of 17 consecutive months of increases, a significant trend according to ICO Executive Director José Sette.

“From 2016 to 2020, C market prices dropped, causing a lot of remuneration issues for coffee growers. These price levels were simply unsustainable in the long term, so this is a welcome 14

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respite,” Sette says.

He says coffee farmers with high productivity and resilience will be the main beneficiaries of current market prices.

“Now that the C market price has increased steadily over the past two years, this is driving better income for farmers and players in the supply chain at origin, especially with rising input costs and increased fertiliser expenses due to global export restrictions,” says Sette.

“Growers with lower productivity should take advantage of these prices to invest in their farm management practices and become more productive, otherwise they will remain vulnerable if and when the current price trend reverses.”

Sette says as an industry, the specialty coffee fraternity has been passionate about decoupling the prices farmers receive from the C market and de-commoditising the product so that they can be rewarded fairly for the quality of the crop they produce.

However, while the specialty coffee industry pays a premium for high quality beans, the constant drag of a low C market price on the bulk of coffee produced has meant limited profits for smallholder farmers.

Sette adds that if the price rises are sustained, it will contribute to a more sustainable coffee sector.

“We must remember that coffee is a labourintensive crop and in many producing countries there is very little mechanisation. We still depend a lot on manual labour. We must take advantage of these up swings in prices to increase productivity and move forward looking to the future.”

Sette believes there are three main factors responsible for the market price rise.

The first, is the cumulative effect of low prices that has discouraged the expansion of plantations and resulted in low crop maintenance and reduced use of fertilisers. This has a negative impact on general availability and occasionally quality.

The second factor is the COVID-19 pandemic. In one sense, Sette says it has dampened demand because the out-of-home consumption has fallen quite steeply. On the other hand, it has had a significant effect in terms of disrupting logistics and to a lesser extent, post-harvest operations. This has not yet been fully dealt with, which is contributing to retained high prices.

The third factor, Sette says, is adverse climate events, evident by the 2021 Brazil frost, which delivered a damaging blow to coffee trees in the coffee growing region of Minas Gerais, ruining ready to harvest cherries, and harming prospects for this year’s Brazil crop.

To offset this price rises, Sette says interventions to stabilise futures market prices are not politically or financially viable in today’s environment. In this context, he believes the futures markets remain the best way to adjust prices to changing market conditions.

“That is not to say improvements cannot be made. For example, to ensure longterm, profitable incomes, farmers need support establishing long-lasting market connections, developing climate-resilient growing techniques, and diversifying their incomes,” he says.

“One of the best ways to help coffee farmers increase their revenues is to work with them to enhance the quality and yields of their coffee while promoting value chain improvements that enable farmers to earn a larger share of export prices.”

In addition, Sette says climate-smart agricultural practices, such as planting shade trees and developing water catchment systems, help farmers withstand such threats, improve farm productivity, and reduce

FIGURE 1: ICO COMPOSITE INDICATOR DAILY PRICES

In March 2022, the ICO composite indicator fell by almost 8 per cent, breaking a streak of 17 consecutive months of increases.

their own environmental impact.

“Moreover, growing crops besides coffee can increase food security and reduce environmental degradation. Intercropping, the process of planting multiple crops on the same piece of land, has both environmental and economic benefits for farmers,” he says.

“Coffee can flourish under the shade of banana trees, which provide protection from the harsh sun, sequester carbon, and reduce soil erosion. A variety of crops provides farmers with important sources of cash at different times of the year when coffee crops are off-season.”

To help alleviate the effects of market price fluctuations, the ICO has helped create the Coffee Public-Private Task Force, an initiative to increase public-private collaboration to achieve a prosperous, sustainable, and inclusive coffee sector.

“We’re particularly proud of the work we’re doing to establish living income benchmarks and pilot projects to identify living income gaps and close them, aiming for prosperous income for farmers,” says Sette.

“We’re also trying to promote market transparency, which is part of our mission to provide world class statistics to the world coffee sector.”

This taskforce builds on both the ICO intergovernmental structure as well as the established networks of the World Coffee Producers Forum, Global Coffee Platform and the Sustainable Coffee Challenge.

While Sette says prices are likely to stay high in the near future, it’s difficult to predict how market prices will fair in the uncertain times we’re living in.

“On 23 February, our composite indicator price was around 211 cents per pound. Now it’s about 194, which is a drop of about 8 per cent. On 24 February, the day the conflict in Eastern Europe broke out, futures market prices fell by about 3 per cent. That was the largest decrease since July 2021 when the market was already very volatile after the Brazil frost. So we really don’t know in which direction prices are headed,” Sette says.

“The extent of the impacts we’re facing in terms of price rises will depend on how long the conflict in Eastern Europe lasts. The longer it lasts, the greater the impact on coffee and the world economy.”

Sette says while he believes volatility and upward pressure on prices does cause difficulties, such as rising labour, material and shipping costs, it’s better for prices to rise than fall for the long-term sustainability of the industry.

“While it brings with it its own issues, overall, I think we have to view the price rises in a positive light, because the main beneficiaries, the coffee farmers, are the base of the value chain and we need to keep them sustained.” G C R For more information, visit www.ico.org M AY /J U N E 2 0 2 2 | GCR

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COLOMBIA MARKET OUTLOOK

Playing the game

in the second quarter of the year, and the result of weather effects in some regions of the country.

This includes damaged crops thanks to severe rain, which are likely to impact harvests in Antioquia and the south of the country.

In the same period, the FNC says the internal per capita consumption of coffee was estimated Quality and a differentiation strategy are at 2.8 kilograms, higher than the average of 2.2 resulting in an increasingly wide offer of kilograms for the past three years. When comparing specialty coffees in Colombia. this result with other countries worldwide, Buitrago says the volume is still low.

“However, there are factors that could lead to an increase in the coming years: on the one hand, such as the increase in consumption at a younger age, and a greater frequency of consumption of coffee-based beverages,” Buitrago says.

The external market is also very important for Colombia. According to the FNC, at the end of 2021, the country sold 12.4 million 60-kilogram bags of green coffee, a figure similar to that of 2020. Sales went predominately to the United States, which received 41.9 per cent of the total, followed by Germany at 7 per cent and Japan with 6.9 per cent. In the first five months of coffee year 2021/22, the ICO reports Colombia’s exports fell by 10.5 per cent to 5.34 million bags, from 5.97 million bags in the same period a year ago.

Despite its strength and recovery, S&P Global Ratings says that in Colombia, the variables which can continue to affect coffee production include the impact of defaults on coffee futures contracts, the price of fertilisers on production in the medium-term, and the exchange rate.

In Colombia, and most major producing countries the three big costs – fertilisers, machinery,

BEYOND COLOMBIA’S PUSH FOR QUALITY IS A GROWING PENCHANT FOR PRECISE ORIGINS AND MORE COMPLEX FLAVOUR PROFILES AMONG INCREASING VARIABLES AND VULNERABLE PRODUCERS. GORDON FELLER EXPLAINS.

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lobal coffee prices have been under downward pressure for several years, a challenging fact facing many producing countries.

A slight readjustment of prices in March broke a 17-month price streak according to the International Coffee Organization (ICO), however for prices to remain sustainable, it will be critical to bring about an improved balance between supply and demand.

Caught in the middle of this fluctuating commodity situation is Colombia, the world’s leading producer of mild coffee and specialty coffee. According to the President of the government’s ProColombia organisation, Flavia Santoro, Colombia’s coffee “stands out for its origin, planting technique and premium quality”.

Arabica is the national variety, which Santoro says is exceptional for several reasons: greater acidity and softness, better quality of the infusion, intense aroma, and lower concentration of caffeine.

According to S&P Global data, the costs of fertilisers, machinery and labour have nearly doubled in Colombia over the past decade.

When asked about the country’s national advantages as a superior producing country, Santoro said that Colombia “has the privilege of having separate harvests in the first and second semesters, which allows for a reliable and good quality supply”. The country is also committed to environmental sustainability and the wellbeing of local communities linked to coffee production, with connections to certified Organic, UTZ, Fair Trade and Rain Forest Alliance.

Maria Carolina Buitrago, an Analytical Manager at S&P Global Ratings, an American credit rating agency, says in 2021 “the production and processing of coffee products contributed in 0.99 per cent to the Colombian Gross Domestic Product and its contribution to the aggregate agricultural product was 12.29 per cent, which marked a maximum in historical terms”.

“Colombian coffee production shows good growth perspectives in the future, however there are important challenges that must be tackled to get the expected results for the sector,” Buitrago says.

According to the Federación Nacional de Cafeteros de Colombia (FNC), in 2021, Colombia produced 12.6 million 60-kilogram bags of green coffee, down 9 per cent from the 2020 harvest of 13.9 million bags, but still one of the highest historically. Buitrago says this reduction derived from supply behaviour, mainly due to road blockades by social demonstrations that took place

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labour – have all nearly doubled over the past decade, according to S&P Global data. More recently, during COVID-19, Colombia has seen rising production costs due to higher labour costs and input prices.

S&P says the supply challenges with access to fertilisers is “due to the suspension of exports from Russia and China, and the increase in the price of natural gas, a key ingredient in their production”. The Agricultural Inputs Index of the Colombian Ministry of Agriculture says that, while the price of fertilisers has increased 70.9 per cent between June and December

COLOMBIA MARKET OUTLOOK

2021, the price of pesticides rose only 13.9 per cent.

Another element of the picture is the impact of foreign currency exchange rate changes. It favours the value of the exported product, but it could also aggravate the fertiliser price situation, further affecting a producer’s cash flows.

According to Dr. Edward Fischer of Vanderbilt University’s Institute for Coffee Studies, the premiums these days, however, are for quality. “Everybody, Colombia included, is trying to play the quality game,” Fischer says.

He notes that Colombia pioneered the quality game, with the establishment of Café de Colombia and then Juan Valdez campaigns. It was, in Fischer’s view, a widely successful strategy for many years. “The whole country’s production was branded as ‘quality’, a lot of money was spent on marketing that brand, backed up by an exceedingly powerful producers’ association,” Fischer says.

Beyond the push for quality, Fischer says a growing number of coffee drinkers are “looking for more specific and precise origins and more complex flavour profiles that just a solid washed Arabica”. “[Colombia is] behind the curve on the third wave microlot market, based on its success with first/second wave quality branding, but it is catching up, and the producers’ association is adapting,” Fischer says.

Farms such as La Palma & El Tucan have produced sought-after micro-lots and has experimented with processing methods. The farm’s Co-founders Felipe Sardi and Elisa María Madriña recognise the microbial diversity within their natural environment as a unique business opportunity. As such, bio-innovation has been this farm’s focus of attention for the last two years.

Fischer says the question remains if Colombia can reorient its market, rethink its commitment to national branding or combine both approaches?

COLOMBIA’S CLIMATE FOCUS According to Roberto Vélez Vallejo, CEO of the FNC, Colombia’s decrease production of mild washed Arabica in 2021 over previous years can be attributed “mainly to logistical restrictions and unfavourable weather conditions”.

From 2016 to 2020, the country produced on average 14.1 million bags. “The current coffee area in Colombia is over 840,000 hectares, a historic low,” he says. However, Vélez explains the quality-driven result is “thanks to good agricultural practices – including more trees per hectare – that have increased productivity and maintained production at stable levels”.

Vélez praises the quality premium for Colombian coffee and the COP/USD exchange rate. This translates into a historic domestic price, and Vélez notes approvingly that this allows producers not only to cover their costs, but be profitable, a situation which he considers to be “a fair and long-awaited situation”.

FNC’s view is that the current high price is due to coffee shortages. According to Vélez, FNC and its members, “[it is important for] roasters, coffee chains and brands to continuously pay fair prices According to the FNC, in 2021, Colombia produced 12.6 million 60-kilogram bags of green coffee.

to producers – thus ensuring sustainability of the whole supply chain”.

Before the pandemic, international prices were very low, even below US $1 per pound.

“Producers didn’t manage to cover their costs. Hence, we continuously insist on the importance of shared responsibility along the whole value chain, as producers are the most vulnerable link,” Vélez says.

During the 1960s, Vallejo says when everybody was betting on blends, Colombia was a pioneer in betting on coffee quality and single-origin differentiation. He thinks this is why Café de Colombia has earned its title as “as the richest coffee in the world”.

Vélez lauds the FNC’s “quality and differentiation strategy” which has resulted in an increasingly wide offer of specialty coffees.

For growers, this translates into additional quality premiums and better income for coffee farmers. “That’s the focus of our commercial strategy,” Vélez notes.

FNC’s philosophy focus has been on high-quality premiums. The strategy behind their programs is that these, in addition to industrialised and added-value coffees, “help to protect producers from the market ups and downs”. It also shields them from “financial speculators that seek only a profit in coffee futures, without caring for the living conditions of the families that produce this commodity”.

The UN Food and Agriculture Organization (FAO)’s Senior Economist El Mamoun Amrouk says that over the past decade, world coffee production has increased annually by nearly 3 per cent to about 10.7 million tonnes in 2020.

Among key producing countries, significant production upturns were recorded in Colombia, mainly as a result of the replanting of coffee rust resistant varieties, which also boosted crop productivity by reducing the average age of coffee trees and increasing plant density.

The challenge, however, remains the risk of unpredictable climate change. “[Climate change is] one of the main threats to Colombian coffee production. We have worked hard on developing climate-smart coffee farming, with varieties resistant to rust and more resilient to climate variability,” Vélez says.

Taking a page from the global concept of “Nationally Appropriate Mitigation Action”, FNC calculates that Colombia’s coffee farming captures 5.2 times the amount of carbon which

it emits. The country’s coffee farmers have planted (and continue to plant) millions of native trees in order to protect the environment and biodiversity. But, at this particular moment in time, Vallejo believes that “more decisive actions are required – from all actors”.

Climate adaptation strategies are being developed. The use of improved coffee varieties, enhanced management of soil and

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water resources and better access to climate information are a few examples that could help build a more sustainable and resilient coffee sector in light of climate change. In September 2021, the national government approved a sustainability growth strategy for Colombian coffee sector. It features an initial fund of US$9 million, used over a period of nine years. This strategy aims to address farmers’ limited access to productive assets, income instability, market barriers to trade, insufficient public infrastructure affecting coffee’s supply chain, including inadequate road networks, The current coffee area in Colombia has reached a historic low at more than and low digital connectivity in farming areas.

840,000 hectare according to the FNC. FNC’s experts predict that coffee production will continue to increase in Colombia over the next decade. However, the economic sustainability of coffee production stands out as key uncertain factor.

In order to ensure the profitability and sustainability of the sector, Vélez says it is crucial to develop and adopt innovation and new technologies that can contribute to reduce production costs while increasing productivity.

Current and future threats to Colombia’s coffee industry, however, remain numerous. FNC has been laser-focused on what Vallejo calls “truly sustainable coffee farming, with important and concrete actions in the environmental, economic and social dimensions. Environmental sustainability is a ‘must’ in the face of the climate emergency”. G C R

FEATURES Climate change

Image credit: Colin Orians

A systematic review is intended to contribute to the scientific literature on the effects of climate change on crop quality.

Coping with climate change RESEARCHERS SEAN CASH AND COLIN ORIANS TALK TO GLOBAL COFFEE REPORT ABOUT THE MITIGATION STRATEGIES IN PLACE TO REDUCE CLIMATE CHANGE’S SENSORY IMPACT ON COFFEE.

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hile much of the research on climate change and its impact on coffee has focused on yields, availability and its sustainable future, what’s been less targeted is how long-term climate change patterns might affect coffee’s taste, aroma, and overall quality.

Researchers from the Friedman School of Nutrition Science and Policy at Tufts and Montana State University in the United States published a systematic review in October 2021 discussing how climate change is impacting the biochemical composition of crops.

Titled ‘Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora’, the review also articulates current adaptation strategies in place such as shade management to combat environmental effects.

Co-author Sean Cash, an Economist and Bergstrom Foundation Professor in Global Nutrition at Tufts, says climate conditions are impacting crop performance and agricultural systems around the world with consequent implications for farmers and consumers.

“Climate change poses an existential threat to the global coffee industry as there isn’t any major growing region that hasn’t seen some challenge to yields or quality because of climate change,” Cash says.

In their analysis, researchers looked at the effects of 10 prevalent environmental factors and management conditions associated with climate change across 73 published articles, including geography, altitude, light exposure, temperature, water stress, nutrient management, type of cultivar, pest management, fruit thinning, and carbon dioxide.

“When we’re talking about coffee and climate, an important thing to note is the crop yield effects of climate change and what that means for the amount of coffee we can grow. But we also need to look at quality, which is determined by the presence and concentrations of primary metabolites [sugars, lipids, vitamins, and minerals] and secondary metabolites [also knowns as phytochemicals] that influence sensory attributes of coffee.”

The two consistent trends identified in the systematic review include increased altitude being associated with improved sensory attributes and increased high light exposure associated with decreased sensory attributes.

While further research is required, previous research highlights the vulnerability of secondary metabolites and crop quality to climate change.

Coffee’s optimal growing conditions are typically found at higher altitudes, between 400 and

1200 metres above sea level in tropical regions, or altitudes between 1000 and 2100 metres above sea level in equatorial regions.

The systematic review says higher altitudes are associated with cooler temperatures that result in slower ripening, prolonged fruit-fill, and higher accumulation of flavour, including taste and aroma.

Furthermore, findings of the review suggest that coffee quality in lower elevation coffee-producing areas is more vulnerable than at higher elevations. This vulnerability provides insight on what may happen to coffee quality at higher elevations in the future with increased temperature linked to climate change, highlighting that climate adaptation is needed for coffee agricultural systems at all elevations.

Professor of Biology at Tufts University Colin Orians, who was not a co-author of the systematic review but has worked with Cash and others on coffee research, believes shade management practices, post-harvest processing, and new varieties are three mitigation strategies that are important to combating the effects of climate change on coffee quality.

According to the study, shade management, which includes fostering shade-grown coffee systems with optimal levels of canopy coverage, is a promising and feasible climate-adaptation practice, given the evidence of the inverse relationship found between light exposure and coffee quality.

“I think shade management is a really

important adaptation strategy that can help ameliorate temperature swings on coffee farms and therefore result in a higher quality coffee,” says Orians.

The systematic review says that while resource constraints exist for the transition from open-sun coffee farms to diversified shadegrown agroforestry models, the limitations are generally less compared to other alternatives such as relocating coffee farms.

“Many farmers are trying different forms of processing to enhance bean quality. Sun drying, for example, strips the skin of the coffee cherries and dries them slowly with the mucilage around the outside so more of that sweetness comes into the berry,” says Orians.

“This is a typical way that farmers are trying to work against climate impacts, by making sure the coffee beans acquire a high flavour natural sweetness without going over the top. Others are experimenting with different aerobic and anaerobic fermentation methods to enhance quality.”

Orians says breeding is another increasingly important strategy to alleviate climate change effects.

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“Arabica coffee grows ideally at mid elevations, depending on the climate of a particular area, but roughly 1000 metres to 1700 metres. In contrast Robusta coffee grows well at lower altitudes because it is better suited to tougher conditions, such as higher temperatures and consequent potential fungal contamination,” he says.

“However, Robusta, by most people’s standards, is not considered part of the specialty coffee world. By creating hybrid coffee variations, farmers may be able breed the superior tasting Arabica plants with the hardier Robusta plants to produce a more resilient crop that gives them the best of both worlds.”

Although greater evidence was found that coffee quality is sensitive to shifts in environmental conditions, Economist Cash says more evidence is needed to understand the correlation between climate change and coffee quality.

“Given the lack of long-term studies examining the effects of climate change on coffee quality, evidence is critical to understanding how the industry can adapt,” Cash says.

The systematic review states that as a culturally relevant and highly flavourful drink consumed by a large global population, shifts in coffee quality have implications throughout the coffee system, from the smallholder coffee-producing communities to the billions of coffee consumers around the world.

As such, Cash adds there is a further need to implement climate adaptation innovation techniques such as integrated pest management and reducing carbon emissions to support coffee quality at all elevations, particularly in vulnerable small-holder communities.

“Pest control measures and resistant coffee varieties can help producers cope with the growth in pests and diseases caused by climate change,” says Cash.

Cash adds that he’s optimistic about private investment funding academic research to help educate farmers on future strategies to support coffee production.

“I think that’s part of the way forward. The coffee industry needs consistently high-quality product in order to survive and to enjoy the increased interest in demand for coffee that’s been growing over the last 30 to 40 years,” he says. G C R

FEATURE Gorilla Coffee Alliance

THRIVING

TOGETHER A NEW ALLIANCE HAS FORMED TO REVITALISE COFFEE PRODUCTION IN THE DEMOCRATIC REPUBLIC OF THE CONGO AND PROTECT ONE OF THE WORLD’S MOST ENDANGERED SPECIES.

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he eastern Democratic Republic of the Congo (DRC) has seen years of economic and political turmoil, which has impacted the wellbeing of local communities and threatened the unique biodiversity of the area.

Now, a new partnership aims to promote better livelihoods for local coffee farmers and protect the region’s endemic and critically endangered Grauer’s gorilla.

In October 2021, the Gorilla Coffee Alliance

(GCA) was launched in collaboration with the United States Agency for International Development (USAID), Nespresso, Olam Food Ingredients (ofi), international non-profits TechnoServe and the Wildlife Conservation Society (WCS), and Congolese social enterprise Asili, supported by the Eastern Congo Initiative (ECI).

“All partners of this alliance are dedicated to the conservation of Kahuzi-Biega National Park, building local livelihoods, improving the wellbeing of the communities around the park, and maintaining the ability to produce world-class coffee,” says Andrew Kovarik, GCA Chief of Party and Country Manager of TechnoServe, an international non-profit that works to fight poverty by helping people build regenerative farms, businesses, and markets that increase incomes.

“Conservation has to benefit local communities in order to work, and top-quality coffee can bring farmers enormous income improvements that encourage their long-term commitment.”

This initiative will mentor 8500 farmers in South Kivu, DRC, to maximise their

coffee production and sales by 2026.

Kovarik says farmers around the national park struggle to access the training, coffee seedlings and shade trees needed to improve their coffee production. Many local coffee washing stations don’t have the capacity or technical ability to process locally grown coffee adequately.

“The Gorilla Coffee Alliance will address these challenges by improving total farm productivity to support farmer revenues and protect long-term soil health, biodiversity, and the vital ecological function of one of the world’s largest forests.”

The Kahuzi-Biega National Park is a United Nations Educational, Scientific and Cultural Organization (UNESCO) World Heritage Site and one of the few remaining habitats of the world’s 6800 estimated remaining eastern lowland or Grauer’s gorillas.

“Fifty to 60 per cent of the Grauer’s gorilla population can be found in the Kahuzi-Biega National Park, so we felt the protection of the gorilla was a natural outcome of our initiative. We aim to stimulate the community to look after the national park and reduce poaching of the Grauer’s gorilla and deforestation around the national park,” says WCS Technical Director Deo Kujirakwinja.

“It’s an emblematic species of the project and allows us to bring attention not only to the Congolese coffee community, but also the endangered species,” he says.

The WCS is a United States non-profit organisation founded in 1895. Its mission is to preserve wildlife and wilderness by understanding critical problems, developing scientific solutions, and taking conservation actions that benefit nature and humanity.

“With more than a century of experience and long-term commitments in dozens of landscapes, WCS has accumulated the biological knowledge, cultural understanding and partnership needed to ensure that the Grauer’s gorilla species thrives alongside the local community of South Kivu,” says Kujirakwinja.

GCA aims to regenerate coffee production in regions impacted by adversities, including climate

change, deforestation, and conflict.

“The Wildlife Conservation Society will be leading the implementation of activities that strengthen the community, including solidifying local governance mechanisms, which will involve biodiversity monitoring to show the improvement of coffee quality in the national park,” says Kujirakwinja.

Alongside the WCS is the support of ofi, a new operating group born out of Olam International that offers sustainable, natural, value-added food products and ingredients. “ofi will not only be a coffee exporting partner but, with our on-the-ground presence, will contribute to designing tailored training curriculums for farmers covering regenerative agricultural practices, post-harvest techniques, farm diversification, as well as nutrition advice to promote healthy communities,” says ofi Sustainability Manager Paolo van der Ven. “Farmers will also benefit from pre-financing of crop inputs and receive high-quality coffee seedlings cultivated in our 10 dedicated coffee

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FEATURE XXX Gorilla Coffee xxx Alliance

The Gorilla Coffee Alliance aims to assist farming households boost their coffee production.

nurseries to be set up in the local communities to boost productivity,” says van der Ven. According to van der Ven, about 40 to 45 containers of specialty coffee per year are produced in the whole region of South Kivu.

Thanks to the GCA, participating coffee washing stations are expected to double their capacity in the next five years, giving farmers finance and technical assistance that will improve their capacity to process coffee at quality levels demanded by Nespresso and other specialty markets.

“We really look forward to designing the training curriculum for more than 8000 Congolese coffee farmers, and working with our partners to build a more sustainable agronomic model for the community,” says van der Ven. “For example, agronomists will help ensure the right varieties are planted, and the Alliance will ensure healthy planting material and good crop management and harvesting methods,” he says.

Using its sustainability insights platform, AtSource, ofi will be able to monitor the progress made towards the desired social and environmental impact.

Joining the initiative is USAID, an international development agency and a catalytic actor driving development results.

“USAID’s role is to provide oversight and support to ensure that the GCA is in line with the USAID and DRC Country Development Cooperation Strategy. This objective is to create more resilient communities by increasing inclusive and sustainable economic growth, while ensuring the integrity of the forest ecosystems in the Congo,” says TechnoServe’s Andrew Kovarik.

Since 2017, USAID has been working with TechnoServe to strengthen the coffee sector in South Kivu.

“TechnoServe supports the day-to-day operations of the project, as well as its oversight and overall compliance. We also support GCA’s agronomy training curriculum design and implementation to smallholder coffee farmers, which includes encouraging pruning and rejuvenation, erosion control and establishing shade tree nurseries,” Kovarik says.

Kovarik says in many ways, GCA is a logical extension of the work Alliance partners have been doing to meet the technical needs of producers in the DRC. “Our strategic approach is to support three key areas: the park, farms and people. Firstly, we’re promoting sustainable and regenerative agriculture practices, which aim to increase coffee productivity and incomes. Secondly, we’re working within the national park landscape to build constituencies through conservation committees, encouraging sustainable coffee production that also protect the park. Thirdly, we’re trying to create incentives for sustainable actions, and responsible stewardship of natural resources, like coffee washing stations,” he says.

And while enhancing coffee production and agriculture training in South Kivu are key endeavours of the alliance, it also thrives to provide community members with access to support networks and services.

Regional Director of Asili Valery Namuto says through the social business platform Asili, created by ECI, its goal this year is to work with community members and coffee cooperatives in South Kivu to provide essential services at affordable prices, such as improved access to health clinics and clean water points.

“We’re taking a holistic approach from the perspective of the coffee farmer. Asili is providing essential services like water and health care, so people not only see a prosperous future for themselves but meet their basic daily needs,” says Namuto.

“And with the support of ofi and Nespresso, who view this as a larger investment to not

only create amazing coffee, but partner with farmers in a sustainable way, that’s going to have a ripple effect for generations to come.”

Global coffee roaster Nespresso is contributing to the initiative through its Reviving Origins program, which provides training, resources and support for coffee farmers and communities in regions under threat.

“We’re incredibly proud to be joining this partnership to breathe new life into the region’s coffee industries and communities, which will foster vital economic growth while preserving local ecosystems in South Kivu,” says Nespresso Coffee Sustainability Project Manager Charlotte Ruetz.

“Through our Reviving Origins program, we have been working to successfully revitalise production in several challenged coffee producing regions around the world since 2019, and we’re excited about the important project underway in the Democratic Republic of Congo.

“We strongly believe that coffee can be a force for good, because it can help to shape communities and preserve landscapes, leaving a positive impact on the lives of people and nature.”

Asili’s Namuto says what’s special about the GCA is its deeply collaborative method, when often development projects are conducted in a siloed approach.

“What’s really unique and exciting about this opportunity is partners coming together to build something that will last well beyond the lifetime of a project. The work that ofi is doing to secure the future of coffee production by establishing coffee nurseries, those are investments that aren’t going to go away, similar to the training that the farmers are receiving through TechnoServe,” says Namuto.

“Those are skills that people are going to end up not only taking on themselves but passing on to their children, as well as seeing the value in long term conservation through the work that WCS is doing.

“Our hope as Asili, is to build these services that people see the value in every day.”

TechnoServe’s Kovarik adds that it’s been a blessing to work together with each company, and a great opportunity to use different expertise to conduct positive and transformational change in South Kivu.

“All partners are very flexible and adapt quickly. It’s clear from the proposed interventions that each partner wants to address the community’s needs and introduce concrete steps to improve people’s lives,” Kovarik says.

“Through the training provided and support across the value chain, from the technical advisory services to producers and washing stations, we’re setting the farmers up for success.

“That’s great for producers because they become passionate about coffee, and it’s also great for the consumer, because they’re not just investing in potential, they’re buying quality coffee.” G C R

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EVENTS MICE2022

Events are back, and everyone is set to benefit IN ADDITION TO BEING GREAT BUSINESS PLATFORMS, COFFEE EVENTS AND COMPETITIONS HELP INCREASE STANDARDS INDUSTRY-WIDE. GCR EXPLAINS.

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hen Marco Feliziani, Vice President of Simonelli Group, reflects on what coffee events and competitions mean to the industry, what he sees is so much more than a chance to get together.

Simonelli Group, as the owners of the Victoria Arduino Brand, has a history with the World Barista Championships that goes back more than a decade. The partnership started in 2009, and has helped cement the Victoria Arduino name as a true market leader. But the sponsorship wasn’t just about getting the company name out there, rather creating a true partnership that would benefit the industry as a whole.

“Our relationship with the World Coffee Events has been built and strengthened over the years, not as a simple evolution, but as a real revolution,” Feliziani tells Global Coffee Report.

“Being a World Barista Championship (WBC) partner ensures Victoria Arduino the possibility to remain close to the front end of the coffee supply chain, understand insights and drive Simonelli Group’s technological innovation toward supporting the SCA (Specialty Coffee Association) and the coffee community as best as we can.”

He notes how the competitions have played such a vital role in improving the industry for everyone.

“It’s been a change in the standards for the coffee world, as we see the quality lift at the world’s most significant coffee events,” he says.

The international coffee industry has

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Victoria Arduino’s Eagle One espresso machine and Mythos grinder take pride of place at the world’s most significant coffee events.

recently been reminded of the place these coffee events hold close to our hearts, with the successful Specialty Coffee Expo taking place in Boston in April. More than 10,000 people attended the show, travelling from 40 countries. The truly international event saw a new set of United States Coffee Champions crowned. The next major set of competitions will take place at the 2022 World of Coffee from 23 to 25 June in Milan.

But perhaps the most anticipated event of the year will be the long-awaited return of the World Coffee Championships Down Under at the Melbourne International Coffee Expo (MICE), taking pace from 27 to 30 September.

MICE General Manager Simon Coburn, says that just as coffee competitions have helped increase the standards of global coffee, Australia’s – and especially Melbourne’s – coffee industry has played an important role in the specialty coffee revolution.

“Coffee companies across the world have taken inspiration from Australia’s coffee industry,” Coburn tells GCR . “Bringing the WBC back to Melbourne is like the icing on the cake for an industry that’s been without events for so long. We’re already struggling to find space for everyone who wants to come, a sure sign that this is set to be the event of the year.”

Feliziani echoes that Melbourne’s shining role in the specialty coffee scene will make it a true highlight event of the year.

“We are so excited to come back in Australia and to live the WBC experience in one of the most important coffee arenas: Melbourne,” he says.

This year, the company is focusing on pushing the boundaries in grinding technology, with its Mythos grinder as the Official Grinder of the WBC “After the great collaboration we had with the WBC through our coffee machines now we would like to enrich our experience by providing the competition with our grinders Mythos,” Feliziani says. “Today it is a well-known, leading

Marco Feliziani of Simonelli Group says competitions play a vital role in improving the industry standard for coffee.

products in specialty grinding worldwide. Mythos matches excellence with the user experience and design. This is the great innovation we want to introduce to the WBC.” With the grinders ready to take centre stage in Melbourne, Feliziani is excited to use MICE as a platform to show how the industry can move to the next level with this grinding technology.

He notes that the Mythos grinder has been upgraded, to increase the precision and control of the grinding. Feliziani’s excited to show this to the world, as events and competitions continue to set new standards in the industry: “With Mythos, Victoria Arduino brought all its grinding expertise to raise quality standards and contribute to the growth and promotion of quality coffee, once again.” G C R To inquire about exhibition space and more information, visit internationalcoffeeexpo.com

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PROFILE Neuhaus Neotec

Deeply rooted in the U.S NEUHAUS NEOTEC ON ITS DEEP ROOTS IN THE UNITED STATES MARKET AND ADVANCED COFFEE ROASTING METHODS THAT STRONGLY IMPACT THE COFFEE INDUSTRY.

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hen former Neuhaus Neotec Managing Director Gustav Lührs was looking for the most advanced roasting solution in the United States, he was approached by Chemical Engineer and Coffee Industry Consultant Michael Sievetz, the inventor of fluid bed air roasting.

“Based on that roasting idea, Lührs and his team developed the rotational flex batch (RFB) technology and thus began the journey to a more sophisticated system of roasting,” says Neuhaus Neotec Head of Marketing Lars Henkel.

Henkel says Neuhaus Neotec’s former director has a very close relationship to the United States, having established the roasting method of RFB technology in the country.

Neuhaus Neotec’s RFB roasters allow the coffee beans to be moved solely by the air flow in the chamber, and the thermal energy of the roasting air is transferred homogeneously and directly into the beans.

“The RFB hot air roasters meet the demands of the increasing variety of coffees on the market like no other system. The gas heated RFB roasting systems are available in different versions depending on the roasting capacity, from 30-kilogram batches to 450-kilogram batches with roasting capacities of up to 4500 kilograms per hour,” says Henkel.

With this capacity range, Neuhaus Neotec meets the demand of industrial roasters with high volumes of roasted coffee as well as the needs of smaller specialty coffee roasters with lower quantities but high-quality demands on the roasting process and maximum flexibility in roasting profiles.

Moreover, the RFB roasting technology shows its full advantages when it comes to flexibility and control of roasting profiles and

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The Neuhaus Neotec headquarters in Ganderkesee, Germany, with offices, several production halls, a testing centre and areas for expansion.

energy consumption. The direct heat transfer from the heated air into the bean led to shorter response times of the system and therefore allows maximum flexibility in designing the roasting curve.

Within the last few years, Neuhaus Neotec together with a leading roasting company, have developed an additional patented feature that extends the range of profiles to uncommon curves and a maximum control of the undesired acrylamide formation during roasting.

“Chemical components in the coffee are moved more into the focus and are increasingly regulated by the authorities, this new feature called Triple-A is of great interest in the coffee industry,” says Henkel.

In order to follow the requirements of minimum energy consumption, Neuhaus Neotec has also optimised its main energy consumption, through burners with high modulation range, the closed and leakage-free circulation of hot gas, and exhaust cleaning systems with minimum demand for additional heat energy for chemical reactions.

Today, Henkel says the RFB roaster is the most energy efficient roaster in its capacity class.

Cleaning the exhaust gas has also been made less energy-intensive thanks to new exhaust cleaning technologies that have been adapted to the RFB roasting system.

“Neuhaus Neotec is proud to supply a large US roaster with the RFB technology in combination with preheating and a regenerative thermal oxidation (RTO) for exhaust treatment, which reduces the total energy consumption clearly in the multidigit range,” says Henkel.

As well as this, for catalytic cleaning systems the reaction temperature can be reduced to a lower temperature level, which means savings in gas consumption.

“In many large roasting plants, the RFB roasters are now a part of the standard equipment for a wide variety of coffee products, from specialty roasting to instant coffee production,” Henkel says.

He adds that another long-standing US customer that has relied on RFB technology for many years has just ordered an upgrade of its existing machines.

Ralf Torenz, Director of the Coffee Division and President of Neuhaus Neotec USA, sees this as a great sign of confidence in the cooperation, but also in the future orientation of the technology.

Henkel says Ralf Torenz is responsible for the sales activities in the US and has a close relationship

to the company’s customers overseas.

“He feels very connected to the American community and sees the United States as a country with a strong coffee culture. From the beginning the US customers were open to new roasting technologies, which was one of the reasons why RFB technology was also able to achieve initial success in the US market very early on,” Henkel says.

The topic of alternative energies remains prevalent in the production industry not only in the US and Europe but worldwide, noting the current price development for fossil energies is also contributing to thoughts on new technologies.

Neuhaus Neotec addresses this challenge with its latest development and soon-to-bereleased large full electrical roaster, which will first launch in America.

Henkel says the company’s entry into roaster development began on the American continent and will possibly experience its next big leap there.

“Due to this special relationship with the

US roasting industry, it was always a matter of the heart to be present in the US market, and it has led to the first company expansion with its own office and service team in Atlanta,” Henkel says.

“The US is such a diverse country, and different parts of the country are looking for different things.

The market also changes very fast, so what you need to provide today is flexibility.”

For roaster operators, that flexibility is reflected in the opportunity to conduct a short or long roast, light or dark, and all with energy efficient options.

While the company’s entry into roaster development may have begun in the US, the German manufacturer has now established itself as one of Ralf Torenz, Director of the Coffee Division, in front the world’s largest suppliers for coffee handling and of Neuhaus Neotec’s RFB chamber in production. roasting manufacturing equipment.

“Since its beginning, Neuhaus Neotec has constantly developed different roasting technologies and provides some of the most efficient roasting machines on the market,” says Henkel.

“Whether roasting, grinding or the entire handling, we are constantly developing new solutions in order to optimise the processes for our customers. Our goal is to get the best out of the bean across all process steps.” G C R For more information, visit www.neuhaus-neotec.com

TECH PROFILE Eversys

LÉGACY EVERSYS IS UNVEILING LÉGACY ESPRESSO MACHINE: A NOD TO THE PAST AND A SIGN OF THE FUTURE, A PLACE WHERE FLEXIBILITY AND SPACE ARE NO BARRIER TO COFFEE QUALITY.

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n 2009, Eversys Co-Founder Jean-Paul In-Albon decided to make one of the most expensive and biggest machines in the world. As Group Director of Business Development and Marketing Kamal Bengougam describes it, Eversys was “sitting on the apex of the market pyramid, at the high end”. The risk was high as the product was launched ahead of its time, but it became the catalyst for Eversys’ journey into today’s super traditional machines.

“What the market failed to see, was the vision of Jean-Paul. Whether he knew it or not at the time, he was trying to become the first guy to develop a machine that could compete with traditional machines, at all levels,” Bengougam says.

When he joined Eversys in 2011, he envisaged the development of the much smaller Cameo machine, the first of its kind to maintain the C shape of traditional models, and the consistency and productivity of super automatics.

“We then went back and reinvented the old E’Line and called it Enigma. The challenge was what to do next. We knew at some point we’d want to play in the mass machine market and have a smaller machine with a reduced footprint, at a lesser cost without compromising on the quality of coffee – the DNA of Eversys. And that’s what we set out to do,” Bengougam says.

Head of R&D at Eversys, Jonathan Besse, was tasked with the challenge of building this very machine.

“We had to think about functional analysis, what was needed to build the smallest machine in the Eversys line with only necessary internal components. It had to be compact, with fewer parts, be easier to manufacture and offer a better price to the market. All these questions were answered in the concept phase,” Besse says.

“We used the experience we had gained working on Cameo and Enigma, remodelled the grinders, coffee brewing chamber and piston head from previous models, and repackaged them in a smaller body of work.”

Every inch of space had to be utilised. No mess and no wastage. In the end, what they achieved, Bengougam says, is “an incredible feat of engineering”.

Users can choose up to four integrated grinders in the one machine, and one power chamber, such as a chocolate hopper, which can also be divided in half and used with another powder, such as chai. Users can also house up to two types of dairy and non-dairy alternative milks.

Once drink recipes and profiles are entered into the menu, all the customer needs to do is to activate the buttons within a self-service environment.

“The machine is basically a chef – you give it your bespoke order and requirements, and it creates it. I love that it’s got variety, behaves according to need,” Bengougam says.

The first specifications for the design were created in January 2020, followed by the concept phase with Eversys engineers in March of the same year. Different models made of wood, lego, and

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cardboard were used in full scale to determine the arrangement of components before the wider design team was brought in to package the model.

Head of Design at Eversys, Alexandre Rossier, says the swift turnaround of the machine was thanks to fast and in-depth discussions and close collaborations with every department.

“We don’t work like other companies where there is clear division between the engineering team, product design and design team – we all work together and have very pragmatic discussions. This allowed us to achieve the goal from specification to market in a little over two years,” Rossier says.

The machine is compact at just 36 centimetres wide, 60 centimetres deep, and 64 centimetres high.

“We worked from the inside out. We started with the internal organs of the machine, then grew the machine around these internal components,” Rossier says.

“Everything in the machine has a purpose and functionality. Even the lines of the design

At just 36 centimetres wide and 64 centimetres high, the Légacy can hold up to four integrated grinders.

have a function. The front of the machine needs to be robust because you don’t want the machine to be scratched. Even the gaps between all elements have a purpose, such as air flow.”

The symmetrical walls house the machine’s internal organs, making assembly easy from the back panel, and accessibility for maintenance intuitive from the front.

“The body of the machine is screwed together in just four parts. With a single screwdriver, you can raise the screen and the coffee-tea steam outlets of machine for full access,” Rossier says.

“If we compressed the machine, we had to make it easier to access.”

Besse adds that a big addition to this model, while invisible to customers, is an update of the machine’s electronic platform which he says is an incredible benefit, upgrade for technicians.

For operators however, a smaller grill for air outlets is located on the sides of the machine on a recessed area so that even when the machine is positioned beside a fridge, air flow is not impeded.

The drip tray is thin to ease access to the coffee grounds tray, and the display screen is identical to the Enigma at 10-inches wide.

One of the other advantages to this new model, is its ability to clean itself. The integrated cleaning system comes with up to 20 cleaning configurations. Eversys-designed tablets can clean the coffee and milk chambers separately.

At the end of each service, users can empty the grounds drawer, activate the cleaning, and walk away, with the cycle completed within 10 minutes.

To reduce the visual height of the machine, Rossier says the decision was made to position the one-kilogram capacity bean hoppers half on top of the machine, and half visible on the inside.

The frame of the machine is made out of aluminium, a material that is durable, scratch resistant, easy to handle and assemble, and allowed Rossier the best possibilities to style a unique shape with a strong character.

The Eversys team also needed to make sure the supply chain could handle its requirements.

As such, it worked with local suppliers – those that could be visited within a day – located in Switzerland, Germany, or Italy. Close communication meant less reliance on shipping from China, and a reduced environmental impact. Thinking ahead, the team also launched critical parts orders 10 months in advance.

The Eversys Légacy houses up to four integrated grinders with maintenance accessibility to the machine’s internal organs via the back panel.

While the Enigma and Shotmaster machines are suited to high-volume productivity, and the Cameo for specialty coffee shops, this new model will be positioned for self-service convenience outlets and offices where space and quality matters.

“This really is a next generational product. The internal work on the grinder and brewing units is designed to be flexible and modular. It’s an evolution machine. We are bringing our experience of the past 10 years and preparing the market for the future,” Besse says.

“This machine is a statement of build quality and performance output is what Eversys always delivers: high quality in-cup quality, only at a more affordable price.”

When it came time to name this machine, Bengougam considered the purpose of this model. “A légacy is a gift from the past to future generations. Légacy is going back to the beginning, and that’s what this machine represents. It’s the vision of a team that went on a journey to create a story and developed a compelling yet authentic narrative,” he says.

“Légacy to me is a statement. It’s a sign of maturity as a company, and that’s what this machine represents.”

When Bengougam saw the finished machine for the first time, he knew it was destined to take the market by storm.

“The Légacy is a stunning metal-made machine at a lower price point, a product that does not compromise on quality. Imagine if you could buy a BMW 5 Series instead of a Ford at the same price point. Well, that’s what Légacy is. It’s like buying something you think should be worth a lot more than it is,” Bengougam says.

“When you’ve got a tight space and a small environment, you’ve got to be compelling with your concept and make money. Our vision has always been to make great coffee available to anyone, anytime, anywhere, and Légacy gives you the flexibility to do that.” G C R For more information, visit www.eversys.com/en/

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TECH PROFILE Probat

Bridging the gap PROBAT’S SKILLED MANUFACTURING AND ENGINEERING HAS RESULTED IN THE NEW NEPTUNE 1000 DRUM ROASTER THAT PUTS MAINTENANCE IN THE SPOTLIGHT, AND FLEXIBLE SOLUTIONS IN THE HANDS OF ROASTERS.

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erman manufacturer Probat has always strived to provide roasters with industry solutions based on their needs for volume, accuracy, and consistency, but there was one size drum roaster that had eluded its suite of machines, until now.

The new Neptune 1000 is Probat’s answer to customers asking for a mid-range drum roaster that sits between specialty coffee and commercial batch volumes.

“We know from discussions with our customers that we needed to bridge the gap between small to large roasters and provide a solution,” says Marco Petry, Probat Area Sales Manager Germany.

“There was no in between volume for the increasing number of specialty roasters, especially from Italy and Southern Europe, who are contemplating expansion, are on the verge of becoming bigger and looking to the next best option in terms of machine performance, size, capability and price point. Maybe they already have a Px120 drum roaster, but the next size in our range was the Neptune 1500 drum roaster, which is far too big.”

At the heart of Probat’s Neptune roaster is a horizontally lying roasting drum, equipped with a rotary drive. Shovel blades circulate the coffee beans during the roasting process. The flame of a burner generates the energy for the roasting air which is guided both through as well as around the roasting drum by means of flaps. Heat is applied through conduction via the hot incoming air, but also through conduction via the bean’s contact with the roasting drum.

To minimise maintenance downtime, Probat’s engineering team assessed how the machine was built and assembled at the factory, and how further technical changes could be implemented to assist servicing and accessibility.

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The Neptune 1000 is Probat’s solution for a mid-range drum roaster that caters between specialty and commercial batch volumes.

As such, engineers repositioned the motor on top of the cooling sieve, which was previously located underneath. This repositioning makes the cooling sieve much easier to clean. It also gives technicians direct access and replacement possibilities in case of engine defects, with drastically reduced downtime for operators. Other changes to improve maintenance include the use of a steel compensator rather than a fabric compensator to connect the heating oven, and there is now the possibility of rolling bearing inspection without dismantling the gear motor.

Thanks to the Neptune 1000’s hygienic and geometric design, the roaster is also easy to clean in a short amount of time. An enlarged inspection opening at the rear of the drum and at the bottom of the insulating hood on both sides of the machine has been created, and there is enhanced space and access to the burner chamber, roaster drum, and cooling sieve. Stainless-steel materials have also been used to avoid contamination of the end-product. A platform around the roaster can also be created as an optional addition to better access the aroma and smoke tubes, and filling hopper.

“Our engineers have considered every possible way a technician and roaster interacts with their roasting machine, and how they can best clean it, and access parts for regular maintenance. They work directly with our customers each day to understand their wants and needs and the Neptune 1000 is a reflection of that,” Petry says.

“This roaster really does represent considerations from every department of Probat, and we are convinced we have developed a machine that embraces how common problems are managed, and

how we can reduce maintenance and ultimately downtime for our customers.”

The model has a modular design to allow customers to buy a variant of the model, built on a basic version, with the option to implement additional features based on customer needs, such as the addition of a recirculation system, and Proair cooling exhaust air treatment. This energy-saving solution treats airflow by passing through a series of cold plasma modules to eliminate odours from the cooling exhaust air, helping reducing odour pollution by up to 91 per cent.

To further avoid excreting harmful emissions and dust particles into the environment throughout the roast process, Probat’s high-efficiency cyclones with optimised flow processes ensure less dust deposits, effective chaff separation, and fast and clean disposal.

As part of the Neptune 1000’s modular feature, users can also select the exhaust air treatment system ranging from afterburner to thermal pre-cleaner with catalyser, to Proforte, the technological edge in exhaust air treatment in terms of energy and purification efficiency.

“It’s a careful balancing act between energy saving, high production performance and creating top-quality coffee,” Petry says.

To provide users with the ability to “play” and control their roasts, the PILOT Roaster 2020 control system enables operators to monitor roast temperature in real time, and view the roast profile and curve. Optionally, users can view the colour of the bean with Probat’s Colour Control measurement system. This quality control device determines a colour value or continuous colour curve throughout the roasting process, thus making reproducibility of the quality and desired taste even more consistent.

“The new PILOT Roaster 2020 control solution is the vital communication between human and machine. It’s an easy-to-understand, intuitive system that allows the user to always know what’s happening in the machine,” says Nico Moede, Probat Development Project Manager.

With its modern design and enlarged screen, users have a clear overview of the roasting process, with visual information and data about the timing and position of first crack. They can view versions of recipes, historic trending of process values, machine condition, and an error indicating system with provision for images, videos, and comments. The overall benefit is more clarity, less training, and cost savings thanks to the solution’s simplicity.

“The new operator menu makes control of the roaster easy to handle. Everything the roaster needs is on the screen in front of them, making for a more comfortable experience,” Petry says.

In addition, the Neptune 1000 has individually controllable frequency converters and thermocouples inside the roaster to control the drum speed and provide temperature-related information, such as supply air and product temperature, ambient temperature, and exhaust temperature to give the operator more control when developing roast profiles.

Petry says typically when roasters upgrade to larger industrial roaster – particularly specialty roasters – they lose the ability to “play” with the roaster’s features, such as the drum rotation and volume of fans, but with the Neptune 1000, operators can control the machine as much or as little as they like.

Probat Development Project Manager Nico Moede with the PILOT Roaster 2020 control system.

Marco Petry is the Probat Area Sales Manager for Germany.

“We have provided roasters with every tool and function to be able to use and work the roaster to its optimum ability. All the tools are there to be played with if they desire. The level of flexibility is the real advantage. It’s the future,” Petry says.

The idea of flexibility extends to roast length based on market preference.

“Normally on a drum roaster, customers like to roast carefully between 14 to 20 minutes to bring out a high intensity of aroma and flavour of the bean. Many others, however, ask us if it’s possible to roast at a shorter time, such as six minutes,” Petry says. “The range of extended roasting time offers our customers the flexibility to create roasting profiles for any aroma development. Probat is a universal brand. Our roasting technology is flexible to meet any roaster needs, and the Neptune 1000 is a reflection of that. It can really do it all.”

The Neptune 1000 is due to make its digital launch via the Probat YouTube, Facebook and LinkedIn channels on 18 May before it’s released to the global market. Moede says when it does, he hopes customers feel that Probat’s technical and sales teams have listened carefully to their needs and delivered exactly what they wanted.

“The result is a really flexible, intuitive, state-of-the-art model that benefits not only our customers but technicians from a maintenance point of view,” Moede says. “The Neptune 1000 combines improvements and optimisation all in the one machine.” G C R

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TECH PROFILE Schaerer

SKYE’S THE LIMIT SCHAERER DISCUSSES HOW ITS NEW SCHAERER COFFEE SKYE MACHINE PROVIDES CUSTOMISED FLEXIBILITY FOR DIFFERENT APPLICATION SCENARIOS AND THE ADVANTAGE OF CONTACTLESS SOLUTIONS.

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o swiss coffee machine manufacturer Schaerer, the flexibility to customise an order based on individual preference must coincide with beverage quality.

After the launch of Schaerer’s Coffee Soul machine, which caters to high-volume with a recommended daily output of 250 beverages, the Schaerer Coffee Skye is the next machine in the Schaerer portfolio to carer to individual customisation.

“The idea behind the Schaerer Coffee Skye was to cover the medium demand segment between the compact Schaerer Coffee Club and the high-performance Schaerer Coffee Soul,” says Product Manager Paulina Rueegger. “[The Coffee Skye] is well suited to small and medium-sized businesses with a recommended daily output of up to 180 cups of coffee. This includes small and middle restaurants, snack and non-alcoholic beverage bars, quick service restaurants, offices, or petrol stations, as well as mobile coffee concepts for events.

“The Schaerer Coffee Skye is a young, modern machine that embodies individuality, with the freedom to configure customer preferences to suit their needs. The machine is very convenient with its compact size, mobility, excellent coffee quality and its new milk system Pure Foam, producing creamy and poured milk foam.”

The Coffee Skye features the same graphical user interface (GUI) as the Coffee Soul, in 8-inch video capable high-resolution touchscreen.

The interface features large beverage icons for users to select up to two different blends thanks

The Schaerer Coffee Skye will be presented to the public for the first time at Internorga in Hamburg.

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to two in-built grinders and up to two powder beverages in the one machine. The display can be adapted to the three most common application situations, such as frequent user mode, guest mode, or staff mode.

“For self-service operation, the guest mode is ideal. In guest mode, the selection is entirely guided and intuitive, with several steps allowing for the precise composition of the drink. It’s perfect for the breakfast area of a hotel, a company restaurant, a gas station, or a convenience store” says Rueegger.

“The staff mode is perfect for efficient preparation of the drinks in just a few steps thanks to pre-set drinks, pre-modifier and order list. Staff will find it easy and quick to use. Launching the preparation of the most common orders is almost instantaneous, while all the other recipes are immediately

accessible with minimum interaction.”

Unveiled to the public for the first time at the Internorga expo in Hamburg, Rueegger says the technical equipment and user profiles of the Schaerer Coffee Skye can be easily tailored to customer needs and applications.

Rueegger says while the machine development was met with some challenges, such as lack of supply and shipping delays due to the worldwide pandemic, it was important for Schaerer to add to its portfolio of models, and create a coffee machine with simplified construction, serviceability, and easy accessibility of components.

“We created an ambitious roadmap, with just over two years to complete the project. The effects of COVID-19 didn’t make it any easier, but the whole Schaerer team worked hard to develop the machine on time,” she says.

“We developed our first 3D printed prototype in August 2021. Because it was developed on time, it allowed us to fix any potential problems, make adjustments, and get the first internal feedback.

“Since then, we’ve field tested in Switzerland with eight machines and three machines internationally and have received very positive feedback from our customers.”

To cater for the current climate and increasing demand for convenience and hygienic self-service options, Schaerer’s Coffee Skye also features contactless preparation and payment processes.

“In these times of the coronavirus, the 2nd Screen, Touchless Outlet and Digital Payment Solution provide the self-service guest with a hygienic, contactless, and safe way to obtain the desired coffee drink,” says Regional Sales Manager Alex Prel.

For low-contact preparation of coffees, the 2nd Screen option allows beverages to be prepared from the smartphone of the guest, through contactless ordering.

“A QR code appears on the display of the coffee machine. The end customer scans it with their smartphone, then the available coffee specialties are displayed. Tapping on the smartphone starts the preparation process,” says Prel.

Another plus for hygienic operation is the Schaerer Digital Payment Solution, which allows for contactless payment with a smartphone.

The Schaerer Coffee Skye can be easily tailored to customer needs and applications.

“The Schaerer Digital Payment Solution is now making it easy to enter the world of mobile app payment. The Schaerer Digital Payment Solution is an integral part of the coffee machine software,” says Prel.

“After selecting the beverage, a QR code appears on the coffee machine touch display, which the guest scans with a smartphone to initiate the payment process.

“If the operator uses their own app or a scanner is connected to the self-service coffee concept, the digital playing field is even larger – from beverage creation in apps by coffee connoisseurs to the implementation of customer loyalty programs based on bonus systems or vouchers,” says Prel.

Schaerer coffee machines can also easily connect with customer-specific apps, software solutions and systems thanks to Schaerer Prisma, a local application programming interface (API).

“Schaerer Prisma opens up almost unlimited possibilities for customers to communicate with the coffee machine and create customer specific preferences or new user experiences,” says Prel.

The Schaerer Prisma also acts as a local connection that enables significantly faster data transfer than cloud-based APIs. Prel says another innovative feature of the Coffee Skye is that the screen can also be used as an advertising tool.

“When the machine is not in use, it’s capable of automatically playing videos or displaying screen savers. This presents the opportunity for brand exposure, enhanced targeting, and personalisation, proficiencies that traditional machines can’t compete with,” he says.

Prel says thanks to Schaerer’s longevity as an almost 100-year-old coffee manufacturing business, customers can be assured by the company’s expertise and ability to deliver a quality product.

“That, and Schaerer’s individual approach, allows for greater flexibility,” Prel says. “We don’t produce machines on stock because every customer requires their own configuration of exact demand and usage. By producing machines only after receipt of order, it allows us to provide exactly what they need.

“Our goal is to think ahead with existing solutions when it comes to intuitive operation, process reliability, and to share our extensive knowledge with as many coffee enthusiasts as possible.” G C R For more information, visit www.schaerer.com

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TECH PROFILE Syntegon

Century-wise SYNTEGON SYNTEGON TECHNOLOGY IS EXPANDING ITS PORTFOLIO WITH A NEW INNOVATIVE COFFEE PACKAGING MACHINE THAT MEETS MANUFACTURER’S FLEXIBILITY NEEDS FOR DIFFERENT PRODUCTS AND FORMATS, AND SUSTAINABILITY EFFORTS THANKS TO SYNTEGON’S CENTURY OF PACKAGING EXPERTISE

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erman coffee packaging technology supplier Syntegon Technology has been providing reliable solutions and innovative ideas to customers around the world for more than 100 years.

Now, Product Manager Christina Holm says the company’s latest packaging innovation, the PMX packaging machine, will provide a truly flexible coffee packaging solution to its customer base.

“The PMX maximises the production time of the packaging line and gives customers the flexibility to adapt easily to changing production specifications and market requirements,” says Holm.

“Coffee is a popular product with quality that must be protected. Our goal was to develop an efficient packaging machine that offers manufacturers enough flexibility for future demand and format changes as well as meeting sustainability requirements.”

To cater for the growing demand for adaptable and sustainable packaging solutions, Holm says Syntegon’s PMX offers a wide range of specialised features designed to process recyclable packaging materials, such as monomaterial barrier films or recyclable inside and outside degassing valves.

“The PMX is composed of individual modules which make dosing and closing stations as well as the machine design individually configurable,” she says.

“Thanks to the modular structure, specific customer requirements can be realised while also achieving efficient output, as the PMX packs up to 65 packages of 500 grams of whole coffee beans per minute.”

To reach an output of up to 100 packages per minute, the machine is available as a double tube version.

Holm says the PMX machine’s flexibility provides The PMX is composed of individual modules which make dosing and closing stations as well as the machine design individually configurable. a crucial advantage for coffee manufacturers.

“Three-dimensional format changes on the closing unit can be achieved automatically at the push of a button. If the bag cross-section adhesive tape. format is changed, the machine will be ready for use again after just 30 minutes. It is therefore “If required, manufacturers can request an suitable for small, medium, and large packaging formats, and can combine various bag formats innovative spout closure through which the and closing elements,” she says. coffee beans are emptied out at the packaging The PMX can produce coffee bags with package weights between 200 and 1200 grams, side,” says Holm, noting the convenient both with upright and downfolded top parts. The bags are re-closable via tin tie, labels, or feature is suited to end users.

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The PMX is suitable for small, medium and large packaging formats. Different bag variants and closure elements can be combined.

Additionally, the neutrafill process, in which the coffee is gas-flushed before and during the packaging process, ensures aroma protection.

The PMX platform also offers two sealing options, full-corner and longitudinal sealing, to create optimal product presentation.

“The full-corner sealing module can be retrofitted to existing PMX machines at any time, to adapt them flexibly in case of design or format changes,” says Holm.

By avoiding seams on the back of the packaging, the full-corner sealing allows manufacturers to print attractive designs all around the packaging.

“This type of sealing not only makes the packaging look attractive on the shelf, but also pays off in terms of sustainability. By positioning the full-corner-sealing module in the front area of the forming tube, the packaging materials can be retracted within just a few cycles, which reduces the loss of

material significantly,” Holm says.

“This also maximises the productive time of a packaging line. Thanks to fast format changes and full corner sealing, it can be used to package both ground coffee and whole beans in different packaging formats.”

By lowering the height of the machine, Syntegon was also able to reduce the cycle time for higher packaging speeds. This results in a lower drop height for the coffee beans, which reduces the breakage rate and rejects significantly and leads to better ergonomics for format changes.

“Manufacturers can therefore plan for the long term with the machine, even in case of design or format changes,” says Holm.

The PMX presents the latest sensor technology that digitally monitors resource consumption of inert gas and packaging material.

“Machine data is collected in real time and clearly displayed on dashboards. Its digital condition monitoring supports manufacturers to meet growing sustainability goals, such as minimising packaging material, energy, and gas consumption,” says Holm.

“The PMX is designed for sustainability by processing all relevant recyclable materials into high-quality packages. Manufacturers can ensure unique packaging and meet growing sustainability demands from their customers.

“Offering a sustainably packaged product also gives them a way to differentiate their brand from competitors and sell their products for a higher price.”

All stations are designed to process recyclable packaging materials and valves made of mono-materials like polypropylene or polyethylene.

With more than a century of experience, Holm says Syntegon is a leader in the development of sustainable packaging solutions, thanks to processing eco-friendly and recyclable materials on its machines and pursuing ambitious goals to lower its emissions.

“The PMX embodies these goals, fulfilling modern requirements with respect to sustainability and digitalisation, processing recyclable mono-materials and reducing energy and material usage through condition monitoring,” she says.

“Syntegon presents an entire coffee packaging platform, not only a single machine. Customers have the choice to decide what machine module is the best fit for them: They can select different dosing and weighing options, multiple sealing systems and top closure elements as well as pick from a broad portfolio of valves and applicators.”

Holm says another reason why consumers choose to work with Syntegon is because the company provides a hands-on approach.

“Firstly, Syntegon includes their customers in the development process of their machinery.

Our coffee lab, for instance, gives our customers the possibility to test new materials at our site and we can support them to find the right recyclable materials for their packaging. In my experience, customers are always very happy to be involved in the development phase of their project, as they’re able to provide their feedback to Syntegon,” she says.

“Secondly, Syntegon goes above and beyond in the service it offers. Our relationship with the customer doesn’t end with the purchase of a machine. Syntegon offers a broad service portfolio, such as after sales services, modernisations, training operators on how to use the machine, or spare parts services. We continue to support the manufacturers after the purchase of their machine.”

Holm says providing customers with the best solution is one of the most rewarding parts of the job.

“We always want to ensure our customers can rely on our expertise and engineering competence for their economic success,” she says.

“With 1100 service experts and a comprehensive service portfolio throughout the entire machine lifecycle from spare parts management to digital line optimisation, Syntegon lays the foundation for smooth production processes. In everything we do, our more than 30 sites in almost 20 countries keep a firm eye on our impact on the environment and society.” G C R For more information, visit www.syntegon.com/coffee-packaging-solutions

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TECH PROFILE Egro

A size solution WHEN YOU TAKE THE BEST PARTS OF THE WORDS QUALITY AND BEST PERFORMANCE AND MERGE THEM TOGETHER, YOU GET EGRO’S NEW QUBE FULLY AUTOMATIC COFFEE MACHINE FOR THE HOSPITALITY AND OFFICE COFFEE SERVICE SECTOR.

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nticipation is a heightened state of emotion when awaiting the release of a new iPhone, expecting new music to drop from a favourite artist, or the unveiling of a new Netflix series.

Rancilio Group Export Sales Director Andrea Lucchini says this is the same feeling partners the world over shared while waiting for the release of Egro’s new fully automatic coffee machine.

“QuBe is something the market has been demanding. Our partners have been continuously asking when it would be in production after viewing it at Host Milano 2021. They see it as a solution to market needs, so we have made a really big effort to have it ready by June 2022, which is a short twoand-a-half-year turnaround,” Lucchini says.

“The conditions during the pandemic were extremely tough, but we wanted to keep going and keep developing this product for the Ho.Re.Ca industry, one of the most impacted sectors during the pandemic.”

The new Egro QuBe is a fully automatic coffee machine designed to offer customers the best milk and coffee experience within a compact unit. It is best suited to offices, coffee corners, and establishments that cater for an average consumption of 80 to 120 cups of coffee per day, and require a varied coffee menu.

“QuBe completes the Egro range. It’s much more compact compared to other fully automatic machines in our range, but more and more, we can see that consumers have an expectation for increasingly good quality coffee anytime, anywhere,” Lucchini says.

“QuBe is the answer to this need, allowing

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business operators with limited space, such as small restaurants, bakeries, pastry or ice cream shops, and convenience outlets where coffee is not the main focus, to still assure customers a high standard of coffee quality.”

While Egro already has a range of top-end machines suited to high volume espresso and milk-based coffee consumption, such as the Egro Next, Lucchini says it was important that Egro also address the growing needs of venues with lower consumption without risking the quality of coffee output.

“Egro always invests in quality and top-of-the-range products. But the key with QuBe was to reduce the size capacity of the machine and thereby price point, and provide a machine with flexibility. In this way, we can give the user different options according to their needs, keeping in mind that quality drives choice,” Lucchini says.

As such, QuBe is available in three versions – Pure Coffee, Quick Milk, and Pro Milk – and a total amount of seven configurations.

Pure Coffee is suited to volumes of 80 cups per day, Quick Milk to

QuBe Pro Milk with two coffee grinders, one built-in powder hopper and optional external fridge.

100 cups per day, and Pro Milk to 120 cups per day. With the Pro Milk version, users can select milk temperature and texture for every dose, Lucchini’s favourite feature, he says.

QuBe features up to two coffee grinders, up to two built-in powder hoppers for chocolate or powder milk, and an optional external fridge for fresh milk.

Egro QuBe’s adjustable brewing chamber from nine- to 16-gram capacity allows users to customise each coffee recipe during programming.

The seven-inch touchscreen makes it easy to navigate and select the drink to be dispensed. Through the interface users can program up to 27 drinks, adjust the dosage and temperature, and set more than three water doses.

Rancilio Group Marketing and Communication Manager Simona Sordelli says one of the challenges in developing QuBe was how to adapt Egro’s milk system technology from its high-end machines into a small, compact model that gives very similar results.

“Lower volume production and a smaller machine does not mean lower quality. Egro has been part of Rancilio Group for almost 15 years and as a company, we’ve shared the same philosophy for quality since 1927,” Sordelli says.

The machine boiler, thermoblock, water tank and waste basket all fit into the compact space, which is 58.5 centimetres tall. With carefully placed internal components and up to two built-in bean or powder hoppers, the QuBe’s compact size is ideal for fitting in most commercial kitchens or under kitchen cupboards with minimal workspace required.

Just as QuBe is a size solution, it’s also a solution for venues without an experienced barista with minimal training required.

“During COVID, for example, Egro implemented online training and scheduled webinars to keep our customers informed and connected without travelling,” says Sordelli.

“We even ran digital tutorials for our technicians to better understand the machine. We will continue offering our training services online and in-person to accommodate everyone’s needs.”

During installation, customers can choose to have the machine connected directly to a

Andrea Lucchini is the Export Sales Director at Rancilio Group.

Simona Sordelli is Rancilio Group Marketing & Communication Manager.

mains water supply, or can simply use the optional four-litre water tank inside the machine.

The QuBe interface is designed with three different menus depending on the operational role as a manager, barista/operator or technician. In the tech menu, all the different parameters can be set. In manager mode, users can modify menu recipes, and in barista/operator view is the list of products to be selected.

“When we develop a machine, we really think about everyone in the chain – our technicians, engineers, designers, customers and operators – to see how we can develop a solution that is really accessible, easy to maintain, and makes an overall improvement for our users,” Lucchini says.

The QuBe also connects to Rancilio Group’s Connect telemetry system. As a powerful IoT solution, Sordelli says the Connect system helps customers gather and easily analyse valuerelevant data and key performance parameters.

“Users can track and measure consumption of the machine, its performance at various stores within a group, and be notified should an element not be working and is need of attention, further preventing lost downtime and anticipating the need of spare parts if required,” Sordelli says.

The arrangement of QuBe’s internal components, assembled in modules, is designed to speed up maintenance and cleaning operations.

The front panel of the machine allows easy access to QuBe’s internal components, including group head and circuits, for maintenance, while intuitive, easy-step instructions guide users to clean the machine properly with pre-dosed cleaning detergent for the brewing unit and 10-gram tablets for the milk system. Once the cycle is complete, all the user needs to do is empty the container of waste and refill with fresh water.

Sordelli says the QuBe is testament to Egro’s commitment to excellence. In October 2021, the company presented a new logo with a fresh, dynamic look, and is passionate about communicating its commitment to excellence with every machine it delivers.

“We’re proud of what we’ve achieved during the past two years and the QuBe is a big part of our effort in order to be close to the people who are working and using our range of machines, both domestically and professionally,” Sordelli says.

“We will never stop investing, we will never stop developing, and we will never stop talking with our customers and partners all over the world to understand what they need and how we can provide solutions.” G C R For more information, visit www.ranciliogroup.com/egro/qube

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TECH PROFILE H.U.T.

A catalyst for change

Julia Heuwieser is Managing Director of manufacturing company Heuwieser Umwelttechnik GmbH (H.U.T.).

H.U.T. IS PASSIONATE ABOUT ITS SOLUTION TO PRODUCE CATALYSTS TO REDUCE HARMFUL WASTE GASES, AGGRESSIVE SMOKE AND UNPLEASANT ODOURS ASSOCIATED WITH COFFEE ROASTING. THE RESULT IS HAPPIER LOCAL AUTHORITY, NEIGHBOURHOODS, AND ENVIRONMENT.

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ot everyone smells the aroma of freshly roasted coffee with delight. For Julia Heuwieser, Managing Director of Germany-based manufacturing company Heuwieser Umwelttechnik GmbH (H.U.T.), it’s often a sign that something is going wrong.

“The smell of coffee indicates that harmful emissions are escaping. When you have odour and smoke, we know that polluting gases are coming out also,” she says.

Heuwieser has been the Managing Director at H.U.T. since 2015, but she grew up understanding the problem represented by the smell of coffee.

Heuwieser’s father Bernd established H.U.T. in 1995, manufacturing catalytic converters to reduce harmful and polluting emissions from industrial factories.

Heuwieser recalls growing up alongside the business, helping out as a teenager, and working with her father during school holidays.

“I’ve been involved in the company since I can remember. It started out supplying catalytic converters to mainly German-speaking areas, like Germany, Austria and so on, but over the years it’s grown to have customers on every continent,” she says.

Demand for the catalytic converters has expanded dramatically, alongside the global understanding of environmental protection and sustainability.

“Roasting coffee beans primarily creates hydrocarbons, carbon monoxide and nitrogen compounds, which escape into the atmosphere as gases,” Heuwieser explains.

These gases are what Heuwieser focuses on when she visits her clients, who include major roasters around the world looking for

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Catalytic converter demand has expanded dramatically, alongside the global understanding of environmental protection and sustainability.

ways to shrink their emissions.

Many employ H.U.T.’s catalytic converters as a solution. At the catalyst, chemical reactions lead to a significant reduction of harmful emissions before they can escape into the atmosphere.

“Larger roasteries, who might have a processing volume somewhere around 500 kilograms a day, face similar government restrictions to any other large industrial processor,” Heuwieser says.

“Unfortunately, roasting coffee does inevitably create certain emissions. Simplified: The more caffeine and the darker the roast, the higher the concentration of emissions.”

For example, the caffeine in coffee beans contains nitrogen compounds, which form nitrogen oxide (NOx) gases when roasted. Nitrogen oxide is classified as a poisonous gas, which is why it is now specifically regulated in many jurisdictions around the world.

“That said, there are many factors in the real emissions we see besides bean variety. If you have a slow roasting process that takes 15 minutes or longer, there is a lower concentration of emissions,” says Heuwieser.

This means roasters who focus on slower, lighter-roasted coffees are likely to produce fewer harmful gases. Companies who look for an intense, dark bean, or simply the volumetric advantage

of faster processing, need to account for correspondingly higher emissions.

H.U.T. offers customised solutions for all scenarios – adapted to the roaster’s size, the roaster type, the capacity and the roasting profile. Its catalytic converters – as the name suggests – convert harmful gases just as required in the specific context.

The catalytic converters are placed between the roasting chamber and the chimney to create a chokepoint that gas emissions must pass through before escaping outside.

Set-up is straightforward, “like sliding in a drawer,” says Heuwieser, noting that H.U.T. generally ships its catalytic converters straight to clients with basic installation instructions.

The part which requires particular know-how and experience comes well before the catalytic converters are posted or shipped: H.U.T.’s trained engineers evaluate current emissions in the light of requested limits. Based on that, the catalytic converters are tailored in order to meet specific client needs. All products are fully manufactured in the German headquarters.

“Different countries, and even different regions within a country, can have very different regulations for allowable emissions levels, and they can change quite quickly,” says Heuwieser, noting that within most European countries, those having a roasting capacity of at least 500 kilograms per day are legally required to take measures against emissions. However, there is no common standard.

“Nitrogen compounds weren’t even on the radar until recently, but now they’re a big focus of emissions reduction efforts.”

H.U.T. translates its clients’ legal responsibilities into precisely tailored systems, creating custom catalytic solutions to bring monitored emissions in line with regulations.

“Typically, for reducing carbon monoxide, hydrocarbons, coffee smoke and odours, we recommend our oxidation catalysts. For additionally reducing NOx, the H.U.T. Tandem System is the preferred solution,” Heuwieser says.

The results speak for themselves. For example, a European roaster with a capacity to roast 3000 kilograms per hour, reduced its volume of hydrocarbons by 95 per cent, equalling 17.6 tonne less hydrocarbons per year – just by means of a catalyst. Heuwieser says those with a catalyst can also lower carbon monoxide output by 95 per cent, equalling 21.6 tonne less carbon monoxide per year. With the H.U.T Tandem System, users can save an additional 2.8 tonnes per year of nitrogen oxide.

Based on their long-term experience, the H.U.T. team offers individual advice on how to reduce emissions. They support their clients even after their catalysts have been installed, especially in

order to ensure that their products last as long as possible – but also if requirements change and the solution needs to be adapted. Generally, catalysts are low-maintenance, have a long lifetime and are easy to integrate, irrespective of the roaster’s particular set-up.

“We do see some younger specialty roasters just getting started who are very aware of sustainability and want to design their production around a low-emissions, lowfootprint standard,” Heuwieser says.

Those are the companies that go above and beyond current legal requirements, often pitching their products squarely at niche coffee markets to find invested and environmentally aware consumers.

While more and more businesses focus on sustainability, Heuwieser believes that global legislation will also impose further emissions reductions on the coffee industry.

“There is so much attention on sustainability in nearly every country as well as on a global level, and in my personal view that will lead to even stricter standards,” she says.

“The entire coffee industry is very aware of sustainability and the effect emissions have on the environment.”

There are less dire reasons than environmental protection to keep an eye on a roastery’s gaseous outputs. In residential areas, neighbours may not be enthusiastic about the robust aromas achieved by their local coffee roaster.

This might not be a concern for facilities in entirely industrial environments, but H.U.T. is seeing an increasing number of neighbours complaining about smells and odours in mixed residential zones.

“I don’t know if it’s a global trend, but I am seeing more and more clients who have received these kinds of complaints,” says Heuwieser.

To avoid such neighbourly confrontation and contribute a more considered environmental plan, Heuwieser encourages prospective customers to speak to H.U.T.’s experienced team about the best options to suit their needs, hopefully resulting in an even more informed and sustainably-conscience future of coffee roasting. G C R For more information, visit www.hut-heuwieser.de/en/

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

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TECH PROFILE WMF

LESS IS

MORE

WMF PROFESSIONAL COFFEE MACHINES IS ADDING THE WMF 950 S TO ITS PORTFOLIO, A FULLY AUTOMATIC COFFEE MACHINE OFFERING POWERFUL PROFESSIONAL TECHNOLOGY IN A SMALLER CAPACITY.

T

o WMF Professional Coffee Machines, premium coffee quality and compact machine design is just as important for those looking to brew coffee in small quantities.

Paired with customisation to uphold consumer demand for individual needs, premium manufacturer WMF says its new fully automatic WMF 950 S is just what the market needed.

“WMF Professional Coffee Machines now offers an economically attractive solution for companies which brew only small quantities of coffee,” says Axel Fähnle, Head of Global Brand Marketing, Content and Market Activation, GBU Professional Coffee Machines at WMF GmbH. “Designed for an average daily capacity of up to 50 cups, this robust, fully automatic machine offers coffee-milk specialties to the entry-level segment,” he says.

Fähnle says the demand for a high-quality professional coffee machine that operates at a lower capacity has been growing for years.

“Our unique selling proposition is that our customers profit from our experience as leaders in the professional coffee industry, while at the same time enjoy value for money, an important factor for the smaller entrylevel business.”

Fähnle says restaurants and hotel buffets, or heavily frequented bakeries and convenience stores are not the only places where people want quality coffee.

“Small businesses, shops and start-ups also appreciate the delights of high-quality

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The new fully automatic coffee machine WMF 950 S offers powerful professional technology for small needs.

coffee specialties. The same applies to the operators of new, agile business concepts such as co-working spaces, pop-up-stores, or mobile conference catering,” he says.

WMF is now meeting these requirements with the WMF 950 S coffee machine, closing the gap between classic consumer appliances and commercial coffee machine technology, without compromising on reliability, professionalism, convenience, and coffee quality.

“Its key features include a removable and lockable bean hopper with a capacity of 750 grams, and a dependable milk system for both warm milk and foam. A separate manual insert for a further powdered coffee makes for added diversity,” says Fähnle.

He says the seven-inch LCD touchscreen display allows for intuitive navigation through all functions and settings, with 21 preconfigured recipes.

“These can be adapted to suit personal taste and further recipes, including pictures,” says Fähnle.

The machine also features a height adjustable beverage spout and button for varying coffee strength.

“And for added convenience, a regulator allows you to change the cup volume, making it easier to produce the perfect coffee serving when using different cups and mugs,” Fähnle says.

He adds that these inner machine features allow customers to control their own coffee concept effortlessly.

“Generally, there is a trend towards smaller, portable units and thus also towards smaller machines. This applies to our core markets in the hotel and catering industry as well as entry-level businesses,” Fähnle says.

With its slender dimensions of 30.3 centimetres in width, 52.8 centimetres in height and 56.2 centimetres in depth, an empty weight of only 20 kilograms and an easy-to-remove water tank, the WMF 950 S is also suitable for portable use. All necessary connection materials for operation with a fixed water supply are included.

“We are moving away from the classic product view slightly and placing increased focus on the specific needs and emotions of a new target group,” says Fähnle.

Fähnle says this includes those who

are more digitally minded, consisting of people who spend more time online, and are looking less for technical arguments and brochures and more of a personal bond and satisfaction to their needs.

“You only have to look at the changing working world to see that the office is taking on a whole new approach, with many people now choosing to work remotely,” he says.

“Offering a pleasant work ing atmosphere will be a decisive competitive factor in the future, and we support this aim with our attractively priced new fully automatic coffee machine, for smaller demand, especially with so many employees now working partially from home.

“With this in mind, we conducted several field tests in offices, convenience stores and hospitality venues. Each of these target groups has different expectations of the coffee machine, and we received positive feedback from everyone.”

The WMF website also offers Axel Fähnle is the Head of Global Brand Marketing, Content and Market Activation, GBU comprehensive, multilingual how-to videos Professional Coffee Machines at WMF GmbH. explaining operating steps and user tasks, from installation and handling of the machine right through to cleaning and descaling. If customer service is ever needed, telephone support is available, or the customer can simply send their unit to the service partner.

Fähnle says this makes installing the WMF 950 S intuitive and convenient, with an integrated start-up program that guides the customer through all necessary settings from the first switch-on.

The WMF 950 S comes with a patented Click&Clean system, a cleaning program that starts automatically when the Off button is pressed. This ensures hygienic and efficient care of the milk system.

The milk hose is connected to the decentralised hot waterspout of the coffee machine and is cleaned automatically when the system is launched. The machine automatically rinses the milk path from the connecting tube to the foam spout.

“System cleaning using a cleaning tablet is only necessary after 250 brewing cycles or seven days,” says Fähnle.

The bean hopper can also be completely removed for cleaning without the need to remove the beans first. A sensor monitors the correct positioning of the two-litre drip tray, preventing it from overflowing.

“With the new WMF 950 S, the path to perfect coffee enjoyment couldn’t be simpler,” Fähnle says. “Thanks to its preconfigured design, the machine can be ordered conveniently online with just a few clicks. Customers from Germany can use the integrated online shop, while international customers can use the English contact form.”

To Fähnle, the WMF 950 S offers the perfect coffee experience at an attractive price and provides a superb introduction into the professional coffee world of WMF. “Whether for small businesses, start-ups, co-working spaces, serviced apartments, hair salons or fitness studios, the WMF 950 S is sure to delight the sophisticated tastes of coffee aficionados,” he says. G C R For more information, visit wmf-950S.com

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

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TECHNICAL PROFILE LaCimbali

M200

FOLLOWING IN THE FOOTSTEPS OF THE M100 IS NEVER EASY, BUT LACIMBALI HAS PUSHED THE BOUNDARIES WITH A MACHINE THAT CELEBRATES POWER, ERGONOMICS AND FLEXIBILITY IN AESTHETIC DESIGN AND FUNCTIONAL ABILITY.

G

ruppo Cimbali Coffee Equipment Manager Filippo Mazzoni has worked for the Italian company for 27 years. He started as a technician, has worked as an Academy Trainer, and has honed his skills from both sides of the coffee chain.

Within that time, he’s watched LaCimbali evolve from the M30 machine to its latest M200 release, and doesn’t stop marvelling at the capabilities of the Italian company.

“The purpose of this new machine was to have a key focus on ergonomics with easy-to-use features and LaCimbali has deliver a product that delivers best performance in terms of extraction and flexibility,” Mazzoni says.

The machine has a low profile for the barista to maintain eyesight with the customer.

The keyboard with in-touch or button mode are also in alignment with the barista’s hands and eye movements to optimise workflow and maintain best ergonomic practices at high volumes.

“All the controls are in front of the barista and in the proper direction to make the coffee-making process easy to use and control. Working on the M200 must be an enjoyable experience for the barista,” Mazzoni says.

The Up&Down system makes it easy to adjust the height of the worktop from 75 to 145 centimetres to allow the barista flexibility to use different cup volumes, from espresso cups to reusable ones.

To achieve excellent espresso, coffee

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The new M200 uses multi-boiler technology for maximum temperature consistency and features GT1, GT2 and Profile technology.

quality is key. Then, Mazzoni says, it’s about setting the group head temperature, brew ratio, and grind size, followed by pre-infusion tuning and pressure profiling to enrich the desired aroma in the cup.

The M200’s predecessor, M100, was available in both single and multi-boiler technology.

The M200 however, only uses multi-boiler technology for maximum temperature consistency. It features three key technologies: GT1, GT2 and Profile technology.

With GT1 technology, users can control the temperature of each boiler, guaranteeing the stability and flexibility for different coffee orders.

“The barista can decide the amount of coffee they would like involved in the pre-infusion process, the wetting phase, and its length of time. I think it’s one of the only products in the market with such flexibility in terms of the pre-infusion process,” Mazzoni says.

GT2 technology allows the user to set up to two different temperatures on the one boiler, further expanding the machine’s potential. “For example, you could set 93°C for espresso, and a lower second temperature for a caffè extra lungo with a large cup volume,” Mazzoni says.

The profile technology adds differentiated modulation of the pressure profile for an even more precise and consistent result in terms of body, acidity, bitterness intensity, and olfactory panorama.

“We can control the pre-infusion time, extraction phase and final phase with different pressures,” Mazzoni says. “For example, high pressure/shorter infusions can result in acidity, whereas long pre-infusions or low pressure means less acidity and more body in the cup. Then

in the final stage of extraction, you may choose to reduce pressure which also reduces bitterness. This technology is about respecting the coffee in every single shot.”

To enhance the sensory experience, LaCimbali will soon release a sensory mobile app that connects to the M200 and allows the user to control exactly what they want from each stage of the extraction, such as acidity, aroma or more body.

“The app will give baristas advice on how to set different parameters in order to achieve a particular result in the cup, such as less acidity or more body, and you can easily adjust the settings to impact taste and aroma,” Filippo says.

The M200 is what Mazzoni describes as a “perfect union of LaCimbali’s tradition and future ambition to deliver an extraordinary product”, and a celebration of fine-tuning and flexibility that was not possible 20 to 30 years ago.

For designer Valerio Cometti, Founder and Creative Director of Valerio Cometti+V12 Design, there is no bigger joy then seeing his products come to life. What begins with a sketch on paper is transformed over months and years into a piece of art.

“I have been lucky to collaborate with Gruppo Cimbali for the past 13 years, designing their super automatic machines to their traditional models, touching nearly every corner of the range, even designing its Mumac museum,” says Cometti. “But thanks to our strong heritage and collaboration that we have raised the bar together on the design of the M200, and it’s quite an achievement.”

Given Gruppo Cimbali’s strong foundation in design, Cometti says it was first important to understand its values, and what it wanted to express to the end user with this machine.

“Design is a vehicle of message. It was important to clearly define the trajectory the product needs, then bring on board all the technical constraints the machine needs to have, such as the position of the boiler, portafilter, steam wand etc. We then challenge those constraints,” Cometti says.

“Because we have such a strong connection with LaCimbali’s R&D team, we can have robust discussions.”

In the case of the M200, Cometti

says ergonomic consideration was fundamental, before adding a little bit of his “secret sauce” to bring the design to life, with long-lasting shapes and materials. “I’m personally against trends when it comes to design. An item like an espresso machine must remain relevant for 25 years or more,’ Cometti says.

The vertical panel of the machine traditionally divides the barista to the end consumer, but not in the M200. On one side of the wall is the barista working space and all the instruments they need: touchscreen, The M200 has a key focus on ergonomics knobs, buttons, steam wand etc. Each and extraction performance. had to be ergonomically considered – easy-to-reach and at an appropriate hand and eye-level given the high volume of coffees expected from this machine. On the other side is where Cometti says a bond must be created with the customer.

“I believe the combination of extreme performance and functionality on the left side of the wall and the more controlled emotional side of LaCimbali combine together to deliver a wellconnected, clear and considered layout,” he says.

To celebrate the functioning hub of the machine, the engine is lifted off the ground to expos the chassis.

“We work a lot with the automotive industry. The engine of the Ferrari is always laid out under a see-through panel, and for the M200, we wanted to celebrate the power of the machine. There are so many machines that are oriented towards a wall, but we wanted to make the end user visually and emotionally involved in the process with a 360-degree experience of the machine,” Cometti says.

Thanks to his mechanical engineering background and aeronautical inspiration, the side profile of the M200 is depicted in clear flowing lines that symbolise speed, power, and effortless flow.

“The trademark Cimbali ‘C’ is a fairly unmistakably shape which we made part of the chassis. It’s a symbol of personality and simplicity. I personally like fewer clean flowing lines but with function. If you take away the C, the machine falls apart. It’s an integral part of the chassis,” Cometti says.

Polished metal has been used in the right balance, but the colour of the machine is a statement.

“We shared several different representations of red before the final pantone was selected.

We invest a lot of time in getting the colour right. Colour differences are quite striking. Even your own perception of colour changes from one eye to another,” Cometti says.

“You can look at the current trend of colour and choose to follow or ignore it, and I ignore it.

Why? Because trending colour palettes will change. When buying an M200, you’re going to keep it a long time, therefore the colour must be a statement, in the right ratio.”

For Cometti, the ultimate expression of enjoyment, however, is seeing his design creations in real life and baristas being drawn to the machine.

“I have never once forgotten the barista in the whole design process,” he says. “When I see the barista swiftly and smoothly going through the process of coffee making and watching them enjoy themselves in their own art, in a flowing manner, using this professional productivity tool with soul and personality, that’s the best reward.” G C R For more information, visit www.cimbali.com

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GCR EQUIPMENT MANUFACTURING GUIDE 2022

2022

Global Coffee Report’s second 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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RANCILIOGROUP.COM

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ABLE AEQUATOR AG

GRINDERS - CONICAL

PROFITEC-ESPRESSO.COM/EN

RANCILIO

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INTERNATIONAL

PROFITEC

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PRESSCA.COM.BR

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VENDING

POURSTEADY.COM

PRESSCA

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SELF-SERVICE

POURSTEADY

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BUSINESS WEBSITE

CAPSULE/POD BREWERS

SUPER TRADITIONAL

OEHANDGRINDERS.COM

FULLY AUTOMATIC

ORPHAN ESPRESSO

SEMI-AUTOMATIC

ORCHESTRALE.COMENG/INDEX.HTML

MANUAL

OCEANO.COFFEE/

ORCHESTRALE

NATIONAL

BUSINESS WEBSITE

OCEANO BV

INTERNATIONAL

BUSINESS NAME

DRIP/FILTER BREWERS

COFFEE OPERATIONS

DOMESTIC ESPRESSO MACHINE

GCR EQUIPMENT MANUFACTURING GUIDE 2022

COFFEE MACHINES

COMMERCIAL ESPRESSO MACHINES

GCR EQUIPMENT MANUFACTURING GUIDE 2022

BRAVILOR BONAMAT

BRAVILOR.COM

BREVILLE

BREVILLE.COM

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CAFETTO.COM CAH.FI

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CAFETTO

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CAH.FI LTD

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THEBREWBAR.COM.AU CAFFEASSIST.COM

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BRITA.NET CAFELIER.EU

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BREWBAR EQUIPMENT PTY LTD CAFFE ASSIST

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BRITA GMBH CAFELIER

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CEADO SRL

CEADO.COM

CINO ART

BEQSX.COM

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CLUB HOUSE

CLUBHOUSE.CH

COFFEE CATCHER

COFFEECATCHER.COM.AU

COFFEE ROASTERS AUSTRALIA

COFFEEROASTERS.COM.AU/

COFFEE SOCK

COFFEESOCK.COM

COFFEE TOOLS DISTRIBUTING

COFFEETOOLS.SUPPLY

COFFETEK

COFFETEK.CO.UK

COMPAK

COMPAK.ES/EN

ALTURAENTREPRISES

ALTURAENTREPRISES

DALLA CORTE SRL

DALLACORTE.COM

DARIO SCOLARI

SCOLARIENG.COM

DE’LONGHI

DELONGHI.COMEN

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DELTA LINE SA

DELTA-LINE.COM

DIEDRICH ROASTERS LLC

DIEDRICHROASTERS.COM

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DITTING

DITTINGSWISS.CH

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DON BIO - CLEANING PRODUCTS FOR COFFEE EQUIPMENT

DONBIO.EU

E.K. • CO.

HANDYBREW.COM

EASY TAMP

EAZYTAMP.COM.AU

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EL ROCIO

ELROCIOESPRESSOMACHINE.COM

ENHANCED BEVERAGE SOLUTIONS

ENHANCEDBEVERAGESOLUTIONS.COM

EUREKA GRINDERS

EUREKA.CO.IT

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EURO-CAPS

EURO-CAPS.NL

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EVERSYS SA

EVERSYS.COM

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EVOCA UK LTD

EVOCAGROUP.COM

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FAEMA.COM

FETCO

FETCO.COM

FIORENZATO

FIORENZATO.COM/EN

FLAVORS COML. IMP. EXP. LTDA

FLAVORS.COM.BR

FLO-SMART BUSINESS SOLUTIONS

FLO-SMART.COM

FLOW COFFEE

FLOWCOFFEE.CO.NZ

FRACINO

FRACINO.COM

FRANK BUNA

FRANK-BUNA.COM

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THERMOPLAN

THERMOPLAN.CH/

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HEMRO MANUFACTURING GERMANY GMBH

HEMROGROUP.COM

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HEYCAFE

HEYCAFE.COMEN/HOME

HIROIA

HIROIA.COM

IBERITAL

IBERITAL.COM KANSOCOFFEE.COM

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IP-CC.COM

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LA MARZOCCO

LAMARZOCCO.COM

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ISOMAC

ISOMAC.IT

JAVA MASTER INTERNATIONAL

JAVAMASTER.COM

JURA

JURA.COM

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KEEPCUP

KEEPCUP.COM

LOVERAMICS.COM LUJOCLEAN.COM

MAATOUK FACTORIES SAL

MAATOUK.COM

MAHLKÖNIG

MAHLKOENIG.DE

MARCO BEVERAGE SYSTEMS

MARCOBEVERAGESYSTEMS.COM

MARKIBAR

MARKIBAR.COMEN/HOME/

MAZZER

MAZZER.COMEN/

MELITTA PROFESSIONAL COFFEE SOLUTIONS

MELITTA-PROFESSIONAL.DE

MOTTA

METALLURGICAMOTTA.IT

MPE

MPECHICAGO.COM

NICHE

NICHECOFFEE.CO.UK

BROUGHT TO YOU BY

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PRECISION BREW

PRECISEBREW.COM

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PRESSCA

PRESSCA.COM.BR

PROBAT LEOGAP

PROBATLEOGAP.COM.BR/

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PROFITEC

PROFITEC-ESPRESSO.COM/EN

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PUQPRESS

PUQPRESS.COM

RANCILIO

RANCILIOGROUP.COM

ROCKET ESPRESSO

ROCKET-ESPRESSO.COM

SANREMO COFFEE MACHINES

SANREMOMACHINES.COMEN/HOME-EN/

SAVOR INC

SAVORCOFFEE.COM

SCHAERER LTD

SCHAERER.COM

SUBMINIMAL

SUBMINIMAL.COM

SEÇKIN ONUR A.Ş

SECKINONUR.COM

SIMONELLI GROUP

SIMONELLI-GROUP.COM

SSP GRIND SOLUTIONS

SSPGRIND.COM

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TCHIBO COFFEE SERVICE CZECH REPUBLIC SPOL. S R.O.

TCHIBO-COFFEESERVICE.CZ/

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THE FORCE TAMPER

BARISTAGROUP.COM.AU

TITUS GRINDING

TITUS-GRINDING.DE

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TONE-SWISS.COM TOPER.COM

ÜBERMLIK

UEBERMILK.DE/

UCC COFFEE

UCC-AMERICA.COM

VENDON

VENDON.NET

VICTORIA ARDUINO

VICTORIAARDUINO.COMEN/HOME-EN/

VIPER

VIPERSTEAMER.COM.AU

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VIROJ SOONTORNVIVAT

AROMATHAILAND.COM

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ORPHAN ESPRESSO

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WEGA

WEGA.IT

WISTRON CORPORATION

WISTRON.COMCMS/PAGE/628

WMF PROFESSIONAL COFFEE MACHINES

WMF-COFFEEMACHINES.COM

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WEGA MACCHINE PER CAFFÈ S.R.L.

WEGA.IT

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MILK HANDLING/ FOAMING MACHINE

POURSTEADY.COM

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CLEANING EQUIPMENT

POURSTEADY

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NUOVARICAMBI.NET

CUP/CUTLERY/ CROCKERY

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NITROCOVER.COM

NUOVA RICAMBI SRL

POINT OF SALE EQUIPMENT

PORLEXGRINDERS.COM

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BUSINESS WEBSITE PORTERGREEN.COM.AU/

PORLEX

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CUP/CUTLERY/ CROCKERY

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PERFETTONATURALS.COM

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LUJOCLEAN

PERFETTO NATURALS PVT. LTD.

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KANSO COFFEE

LOVERAMICS

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IP-CC SM PC

KPMANALYTICS.COM

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PERFECTMOOSE.COM

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GRUPPOCIMBALI.COM

ESPRESSO.LELIT.COM

TOPERCOFFEEROASTERS.CO.UK

PERFECT MOOSE

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GLOBAL.HARIO.COM

KPM ANALYTICS

PENNINE TEA AND COFFEE LTD

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GRUPPO CIMBALI S.P.A.

LELIT ESPRESSO

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HARIO CO., LTD.

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OEHANDGRINDERS.COM

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BARISTA TOOLS

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TAMPERS

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TELEMETRY SYSTEMS

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GRINDERS - MANUAL

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GRINDERS - AUTOMATIC

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MILK HANDLIN/FOAMING MACHINE

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CLEANING EQUIPMENT

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GRINDERS-FLAT BURR

FAEMA

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GRINDERS - CONICAL

EVERSYS.COM EVOCAGROUP.COM

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ORDERING EQUIPMENT AND SYSTEMS

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EVERSYS SA EVOCA UK LTD

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BARISTA TOOLS

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EURO-CAPS.NL

TELEMETRY SYSTEMS

EURO-CAPS

GRINDERS - MANUAL

EUREKA.CO.IT

GRINDERS - AUTOMATIC

ENHANCEDBEVERAGESOLUTIONS.COM

EUREKA GRINDERS

INTERNATIONAL

ENHANCED BEVERAGE SOLUTIONS

GRINDERS-FLAT BURR

COFFEE OPERATION

GRINDERS - CONICAL

COFFEE OPERATION

BUSINESS WEBSITE

GCR EQUIPMENT MANUFACTURING GUIDE 2022

BUSINESS NAME

GCR EQUIPMENT MANUFACTURING GUIDE 2022

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GCR EQUIPMENT MANUFACTURING GUIDE 2022 BUSINESS PROFILES

Manufacturers matter

I

n celebration of the manufacturers around the world, Global Coffee Report has compiled its second annual 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 2022 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 2023 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

laser Trading is a renowned international coffee trading company based in Bern, the capital of 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 company is a 100 per cent family business and fourth-generation managed, and this year, celebrates its centenary anniversary.

Coffee is a bridge-builder between people, relationships and networks. This is why, since 1922, Blaser Trading has placed 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 with its green coffees.

Blaser Trading is one of the leading connecting partners between the coffee producers in the country of origin and the roasters in Europe. Each year, Blaser traders

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Blaser Trading

Brambati S.p.A

B

rambati S.p.A has played a key role in the field of food plant engineering since 1945, specifically in confectionery, biscuit factories, bakeries, pasta factories, baby food and coffee roasting industries.

The use of new technologies has allowed Brambati S.p.A. to always be in the forefront both in the design of machinery and the instrumentation and control of the plants, through automated systems that make it possible to control the production and storage of raw materials and of the finished product, and therefore traceability, in real-time. This is all done while taking into account traditional problems in compliance with standards and laws on noise levels, environmental hygiene and emissions into the atmosphere.

Today, Brambati S.p.A. designs and manufactures “turnkey” plants with complete control and automation systems to fully meet the customer’s requirements. This includes the reception of green coffee up to feeding packaging machines, through cleaning, storage, weighing, blending, roasting, conveyance, grinding and degassing. G C R For more information, visit www.brambati.it/?locale=en

Buencafé

B

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.

Blaser Trading’s experience, sustainable use of resources, and consistently high-quality standards form the basis of its success. G C R

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 microground coffee and coffee extract, as well as fully customisable private-label services. G C R

For more information, visit www.blasertrading.ch/en

For more information, visit www.buencafe.com

Eversys

E

versys is a Swiss manufacturer of coffee equipment specialising in innovative design of Super Traditional coffee machines. Its vision is to bridge the gap between traditional Italian coffee equipment with the electronic intelligence of super automation, ensuring coffee quality in the cup is delivered every time.

Eversys, founded by Jean-Paul In-Albon and Robert Bircher in 2009, is a privatelyowned Swiss company. In March 2021, De’ Longhi Group reached an agreement to take over the total stock of the group. Eversys technology delivers the quality of traditional coffee-making equipment with the speed and intelligence of super automation. Eversys superautomatic coffee machines allow operators to keep labour and training costs to a minimum while delivering a superior cup of coffee. Every machine is handcrafted in Sierre, Switzerland.

The Swiss-made label stands for high-quality materials, precise manufacturing, and reliability.

Each machine is designed and built in modular format, meaning efficient servicing.

Eversys machines are supplied to the outof-home market globally, including coffee shops, restaurants, hotels and contract caterers.

Eversys’s unique e’Connect telemetry technology provides real-time machine data to allow operators to manage their business. G C R For more information, visit www.eversys.com/en

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GCR EQUIPMENT MANUFACTURING GUIDE 2022 BUSINESS PROFILES

Flavourtech

Franke Coffee Systems

lavourtech is a world leader in the design and manufacture of thin film, spinning cone technologies for the production of aroma, concentrates and extracts for the coffee, tea and flavour industries.

Flavourtech’s Integrated Extraction System (IES) is a revolutionary way to produce premium liquid coffee extracts for both Instant and Ready To Drink (RTD) Coffee. The Australian company not only works closely with its clients to optimise the integration of their technologies into production processes, but also offers extensive experience in improving process and energy efficiencies.

In 2021, Flavourtech launched the newest member of its Spinning Cone Column (SCC) family, the small-scale SCC100 which is ideal for pilot plant use or for re-concentration of coffee aroma. The SCC is well established around the world for aroma recovery in the production of both Instant and RTD

t Franke, coffee is about more than beans and machines.

It’s about the moment you create an amazing coffee experience for your customers. Or the moment you can confidently serve a large group of customers fast. It’s about the moment when your customers stop by for coffee and leave with more. It’s about the moment you expand your coffee service business to new locations and still serve up that same high-level in-cup quality.

Franke has the experience and knowledge to help you achieve these moments, no matter the scale of your ambitions. Because, whatever business you are in, Franke knows it’s about more than coffee.

Franke Coffee Systems is a world-leading provider of professional fully automatic coffee machines. Its passion for coffee motivates its team to help elevate customer experiences through state-of-the-art innovations. With its headquarters in Aarbuarg, Switzerland and five local subsidiaries, Franke Coffee Systems strives to meet this ambition every day with 700 employees and a global service and sales network. G C R

F

A

products. This continuous, automated technology allows manufacturers to recover and add back natural aroma for optimal flavour retention and a more premium product. G C R Flavourtech…innovative processing solutions for the coffee industry.

For more information, visit flavourtech.com

For more information, visit coffee.franke.com

IMA Coffee HUB

T

Gruppo Cimbali

H.U.T.

ruppo Cimbali is a world leader in the design and production of professional espresso machines.

The continuous search for innovative solutions, attention to detail and a particular focus in design, has allowed it to bring passion, tradition, design, quality and coffee culture into the world of the barista and coffee lovers since 1912.

Even after four generations, Gruppo Cimbali continues to be recognised as an international leader in the sector of design and passion that is Made in Italy. Its focus on innovation and regular investments in research and development help the company stay one step ahead of the market offering innovative, superior-quality products alongside outstanding service throughout its La Cimbali, Faema, Casadio and Slayer brands.

Gruppo Cimbali offers the widest range of solutions, all while being a firm advocate for sustainability practices.

Gruppo Cimbali strictly adheres to rigorous international standards certified by independent, external agencies that ensure high quality levels, energy-saving solutions, and environmentally responsible production practices.

Gruppo Cimbali remains the ideal partner for those looking for elegance, reliability, and high performance in the dynamic and exciting world of espresso coffee. G C R

.U.T. Heuwieser Umwelttechnik GmbH helps coffee roasters to manage emissions in a legally compliant and environmentally friendly way. Consequently, neighbours don’t need to complain about coffee odours or smoke anymore and legal authorities’ requested limits can be met: H.U.T.’s customised catalysts reduce coffee smoke, unpleasant odours and poisonous emissions – including nitrogen compounds.

The independent family business is a globally leading catalytic solutions provider for the coffee roasting industry. Since its foundation in 1995, all catalysts have been manufactured in H.U.T.’s German headquarter. They are shipped to both small and large coffee roasteries all over the globe.

Just like the founder shares the management board with his daughter, H.U.T. values both innovation and tradition. Its highly qualified and motivated team is specialised in catalysts – offering leading-edge environmental engineering combined with excellent customer service.

H.U.T. is continuously elevating its products according to the latest legal requirements in order to develop the best solution for each customer. G C R

he coffee you want, the process you need, the packaging you desire, the service you wish for.

Through its brands IMA Coffee Petroncini, IMA Coffee Packaging and IMA BFB, IMA has created the hub in an aim to leverage expertise at every step of coffee processing or packaging and be the one-stop-answer to large and small coffee producers worldwide.

From small to large, standard to custom, throughout coffee handling and processing, IMA Coffee Petroncini ensures expert consultancy, all-round plant engineering services and targeted solutions in line with Industry 4.0 to increase production efficiency and improve sustainability.

Covering all aspects of coffee packaging, with in-depth knowledge of the industry, IMA Coffee Packaging and IMA BFB leverage the group’s expertise, researching alternative processes and materials to reduce environmental impact, maximise energy efficiency and provide sustainable solutions.

The benefit the coffee industry obtains from IMA Coffee is apparent: just one supplier, already coordinated from within. G C R

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

For more information, visit www.hut-heuwieser.de/en

For more information, visit ima.it/coffee

G

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GCR EQUIPMENT MANUFACTURING GUIDE 2022 BUSINESS PROFILES

NEUHAUS NEOTEC

N

Probat

EUHAUS NEOTEC looks back on a company history of more than 90 years and has been developing machines and plant components for coffee processing for more than 50 years.

Be it roasting, grinding or the entire handling, it continuously develops new solutions to optimise the processes for its customers. Its goal is to get the best out of the bean in every step of the process.

Dr. Victoria Behrmann, N EU H AU S N EOT EC ha s a lways CEO and Ralf Torenz, Director Coffee Division been committed to developing energy-saving and thus environmentally friendly solutions and thanks to innovative ideas was able to minimise the environmental impact. The energy balance of its roasters is definitely one of the best on the market. NEUHAUS NEOTEC is a member of the KAHL Group (www.akahl.com). G C R For more information, visit www.neuhaus-neotec.com

Rancilio Group

R

For more information, visit www.ranciliogroup.com

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

WMF Group

ounded in 1892 and headquartered in Zuchwil, near Solothurn, Switzerland, Schaerer AG is one of the world’s leading manufacturers of fully automated professional coffee machines. As a traditional company with many years of history, the Schaerer brand stands for Swiss values combined with an in-depth knowledge of coffee.

Moreover, Schaerer is characterised by extreme flexibility with the guiding principle “We love it your way” – be it in reference to customer requests, customer-specific products and large orders or the product range which offers the customer a wide range of customised configuration options.

Schaerer has been part of WMF since 2006 and of the French consortium Groupe SEB since the end of 2016. All B2B brands of the Group are bundled in the “SEB PROFESSIONAL” consolidated sales organisation. In addition to Schaerer, it includes the WMF and Wilbur Curtis coffee machine brands as well as the Professional Hotel Equipment division with the WMF Professional and HEPP brands. G C R

he roots of WMF date back to 1853. What began as a German metalware factory in is today a global symbol of innovation, product and service quality as well as design expertise. The quality seal “Made in Germany” underscores the aim to always be the first choice for professional coffee solutions. Every WMF professional coffee machine is conceived to provide outstanding technical performance, ensuring results and the reliability WMF customers desire. This unique 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. Innovative operating concepts and advanced digital technologies make coffee preparation absolutely process-safe, secure and profitable. WMF customers also benefit from the largest inhouse service organisation for professional coffee machines in Europe as well as a world-spanning service network. G C R

F

For more information, visit www.schaerer.com

P ancilio Group operates in the Ho.Re.Ca. industry manufacturing and selling professional coffee machines in more than 115 countries worldwide through the Italian headquarters and a global sales and after-sales service network. Rancilio Group has a production plant based in Italy, and seven branches including Switzerland, Germany, Spain, Portugal, United States, Australasia and China. It has two sales offices in Russia and Japan, two R&D departments, the Extraction Lab, and two training centers. Rancilio Group encompasses four brands which are tailored to different market requirements, and today, it stands as one of the world’s major producers of coffee machines. The company’s product range includes the traditional Rancilio espresso machines, the Rancilio Specialty espresso machines for the Specialty Coffee industry, Rancilio Grindtec dosing grinders, the Egro fully automatic coffee machines, and a Home line. As part of Ali Group, one of the largest global leaders in the foodservice equipment industry, Rancilio Group is a highly competitive industrial operator on the international scene. G C R

Schaerer

ROBAT has been developing pioneering solutions for the coffee industry for more than 150 years.

The company is the world market and technology leader in coffee processing technology. 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.

Furthermore, agencies in more than 40 countries assure that the age-long experience and know-how of PROBAT are being used globally. G C R For more information, visit www.probat.com/en/

Syntegon

P

rocessing and packaging for a better life – this is what 5800 Syntegon employees work for every day. Be it with individual machines, systems, or services, Syntegon supports its customers in the global pharmaceutical and food industries to improve people’s lives. The company, which is headquartered in Waiblingen, Germany, looks back on more than 160 years of experience and achieved annual sales of EUR 1.4 billion in 2021.

With its knowledge of coffee packaging and technological experience, Syntegon supports coffee producers with reliable solutions and innovative ideas. From complete lines to fully integrated systems, Syntegon has the right solution for coffee packaging, whatever the production requirements are.

Whether in soft or brick bags, Syntegon’s Vertical-Form-Fill-Seal machines pack coffee safely in high quality packagings. Thanks to its own development expertise and cooperation with packaging material suppliers, Syntegon also offers solutions for high-quality coffee packaging made from sustainable materials. G C R

T

For more information, visit www.wmf-coffeemachines.com

For more information, visit www.syntegon.com/coffee-packaging-solutions

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PRODUCTS Marketplace

KAR-S 15 ROASTER & KL1500 ROLLER GRINDER

FRANKE’S SPECIALTY BEVERAGE STATION SB1200 Franke Coffee Systems’ innovation Specialty Beverage Station SB1200 offers greatest possible choice and flexibility with minimum effort. It allows beverage retailers to be fully prepared for today’s coffee trends, as well as tomorrow’s.

For maximum enjoyment and a large beverage selection everywhere, the SB1200 is available with a reduced footprint thanks to the new slim SU12 cooling unit. Using Franke‘s unique IndividualMilk Technology, this compact solution stores and prepares two completely separate mediums, guaranteed without cross contamination. Choose any of the two liquids, cow milk, vegan alternative milk or cold brew, for a vast variety of coffee beverages prepared to customer expectations. The integrated Franke CleanMaster system supports effortless and perfect hygiene.

Combined with other Franke Coffee Technologies, the SB1200 creates the ideal customer experience at any location. Together, they ensure lasting coffee moments, as well as a profitable and growing self-service and coffee to-go business.

Franke’s SB1200 – where maximum choice meets space-saving design.

For more information, visit coffee.franke.com

Brambati will be present at the next Ipack-Ima 2022 exhibition in Milan from 3 to 6 May, during which a KAR-S 15 roaster and a KL1500 roller grinder will be presented. In addition to the utilisation in the coffee sector for which they have been conceived, they are already operating for the processing of soy, grains, legumes and similar products.

The KAR-S roaster is a series designed by following the standards of Brambati roasters, but with different features that are necessary for non-coffee products. As always, this roaster embraces Brambati’s best solutions in terms of safety, flexibility and is easy to operate.

The KL1500 roller grinder is another new model developed to increase production capacity in small spaces, thus reducing the environmental impact and costs.

It can be used at multiple grinding stages, featuring up to four couples or rollers in order to cope with different ranges of particle sizes required in the worldwide market See Brambati at Ipack-Ima in Fiera Milano Rho (Italy) Pav 1P – booth no # A163 For more information, visit www.brambati.it/it

SENSORIA BY BUENCAFÉ As the demand for quality coffee continues to increase, SENSORIA By Buencafé enriches the user experience of enjoying high-end 100% Colombian coffee. Constant innovation in Buencafé’s processes has allowed the brand to expand and further customise its offerings at a time when coffee consumption is most relevant. SENSORIA is a unique set of technologies and processes that unlocks and preserves the complex flavours and aromas of freshly roasted coffee. Buencafé continues to expand its portfolio and better the quality of each of its offerings, including high-quality freeze-dried soluble coffee, versions with micro-ground coffee, coffee concentrates, extract for a diverse array of readyto-drink beverages, and edible formulations, alongside a fully customisable private-label service.

With its well known international exporting experience, SENSORIA By Buencafé makes the impossible possible, by surprising the world with a rich, complex, and unique taste.

For more information, please visit www.buencafe.com

RTD COFFEE WITH FLAVOURTECH’S IES Flavourtech’s Integrated Extraction System (IES) is a continuous, automated processing line that allows manufacturers to produce premium aromas, extracts and concentrates for the Ready-toDrink (RTD) coffee and tea market.

The IES has been designed to minimise flavour loss during processing by capturing the freshly roasted flavour of ground coffee at its peak, early in the process, and then adding it back to the concentrated extract prior to packaging. The result is a premium RTD beverage that tastes like freshly brewed coffee thus satisfying today’s discerning consumer.

By adjusting certain IES operating conditions, it is possible to achieve various flavour profiles from the same coffee beans, enabling product ranges to be launched around the world in line with local consumer taste preferences. The system is compact, flexible, and easy to use, requiring minimal operator interaction.

For more information, contact sales@flavourtech.com or visit flavourtech.com

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SR SMART SERIES Latest-generation machines, the SR SMART Series is a range of versatile and flexible machines equipped for the filling and sealing of capsules on one and two lanes.

The unique ergonomic cantilever design assures great accessibility for maintenance, service, and easy cleaning. Furthermore, the pullout operating system significantly reduces line downtimes resulting in a great efficiency increase.

Lid and waste reels are placed outside the machine, also reducing downtime.

Thanks to a very fast size changeover and to an integrated double feeding system, for bulk and stacked capsules, the SR SMART Series can handle any type of capsule in plastic, aluminium and compostable material. Capsules can be closed at the top with aluminium film, micro perforated, filter paper, triplex coupled, PP, and compostable lid.

According to the machine configuration, speed can vary from 60 to 120 capsules per minute.

For more information, visit ima.it/coffee/machine/sr-smart-2/

THE NEW SCHAERER COFFEE SKYE Swiss coffee machine manufacturer Schaerer launches its latest coffee machine: The new Schaerer Coffee Skye. The latest family member of the Schaerer portfolio offers numerous equipment options as well as three different operating modes and can thus be ideally configured for individual customer requirements – for example for coffee preparation in restaurants, convenience stores, bakeries, for coffee supply in offices or catering at events. Visually, the machine impresses with Schaerer’s typical aesthetic design language: the display, which is deliberately set off from the housing, the coloured design element, and accentuated lighting give the machine a stylish lightness. The new Schaerer Coffee Skye is designed for medium demand and thus fits perfectly between the Schaerer Coffee Club and the Schaerer Coffee Soul 10 and 12. Thanks to its slim dimensions of 680 x 330 x 576 mm (h/w/d) and the integrated 4.9-liter water tank, the Schaerer Coffee Skye can be set up practically anywhere there is a power connection.

For more information, visit www.schaerer.com

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LAST WORD ProfilePrint

PROFILE POTENTIAL SINGAPORE-BASED FOOD TECHNOLOGY COMPANY PROFILEPRINT IS USING ITS PATENTED A.I FOOD FINGERPRINTING TECHNOLOGY TO ASCERTAIN THE QUALITY OF COFFEE AND HELP SUPPORT THE VALUE CHAIN.

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ust like a fingerprint scan assesses biometric information to verify identity, a scan of a coffee bean profile could the key to unlocking a new level of traceability and quality in the coffee supply chain.

Singaporean food ingredient search engine platform ProfilePrint is on a mission to use its technology for the greater good.

“ProfilePrint is the world’s first company to have successfully developed an artificial intelligence (A.I.) food fingerprint technology, where digital markers of each ingredient are created by analysing ingredients down to a molecular level,” says ProfilePrint Director of Coffee, Xinyi Loke.

“Buyers and sellers are then able to access the quality reports generated by this analysis, giving buyers a way to ascertain the quality of the ingredients and be sure that the goods match their demands.”

First unveiled in June 2021, the technology has now been commissioned to predict the quality of auctioned coffee beans, after a chance purchase in Uganda.

“Our founder Alan Lai actually came up with this idea when he was travelling in Uganda,” says ProfilePrint Head of Marketing Nicolette Yeo. “He drove past a farm with farmers harvesting chia seeds and decided to stop and

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buy a big one-kilogram bag for only $1.”

“A few weeks later he was in London and saw a 250-gram bag of chia seeds for $10 and thought this was the source of inspiration to start ProfilePrint, in the hope that such a technology could bridge this gap and allow farmers to earn more.”

The fingerprint technology was first trialled with coffee beans at the virtual Singapore Coffee Association auction last year. Loke says the ability for A.I technology to predict the quality of coffee beans could hold the key to safely and confidently buying coffee beans from online auctions.

“With just 50 grams of coffee bean samples, ProfilePrint’s non-destructive technology scans and generates a digital report and ‘fingerprint’, including cupping scores and other sensory parameters,” says Loke.

Loke says this facilitates the sharing of results and scores with potential buyers with greater ease and convenience.

“The portable analyser captures data rich chemical signatures in a single scan before a proprietary algorithm is developed based on a combination of comprehensive chemometrics and A.I. models,” says Loke.

“The technology can then predict quality profile or sensory parameters of unknown samples within seconds.”

Loke says customers can also scan coffee beans and keep the digital fingerprints on a database, so there’s a historical collection to all coffee profiles the customer has ever used.

“Farmers can access potential buyers of their beans faster at a lower cost to help increase profits.

They can also receive faster feedback on the quality of their coffee from customers all over the world so they can perfect their product,” says Loke.

But the benefits to the coffee industry, Yeo says, doesn’t just stop with the primary source of the farmer, it affects everyone along the supply chain.

“For importers, it also reduces their carbon footprint, as they no longer have to send physical samples across the globe, especially during COVID when it’s so expensive and incredibly slow,” Yeo says.

“It also allows importers to be more confident when making buying decisions, as we’re also enabling buyers and sellers to communicate easily.”

Partners of ProfilePrint include some of the world’s largest food ingredient conglomerates in Louis Dreyfus Company, Olam Food Ingredients (OFI), Sucafina, and international venture capital funds Greenwillow Capital Management and Real Tech Global Fund.

ProfilePrint allows coffee graders to perform ProfilePrint says this rise in popularity and investment is all to do the role of an expert without the need for with the simple way the technology can benefit the coffee bean buying technical training or expensive lab equipment. and selling process.

“I think partners have chosen to invest in this technology because they can definitely see how ProfilePrint can help the entire supply chain system,” Yeo says.

ProfilePrint says it will continue testing its technology and using funding to leverage networks across the globe that deepen its product offerings.

“This technology could significantly expedite the quality assessment process to benefit the entire value chain, from farmers to roasters,” says Loke. G C R