www.gcrmag.com The face of resilience Ukraine’s coffee community in recovery Single-serve solutions Putting the spotlight on flavour innovation What lies beneath Century-old excavated coffee beans prove Melbourne’s coffee status September/October 2022 Scooter’s Coffee’s Senior Vice President of Supply Chain Nick Jarecke on managing rapid expansion and chasing the number one drive-thru position with a fast, friendly, and focused approach Life in the fast lane
CONTENTS September/October 2022 Scooter’s Coffee’s Senior Vice President of Supply Chain Nick Jarecke on managing rapid expansion and chasing the number one drive-thru position with a fast, friendly, and focused approach. “WE SOMETIMES LOOK BACK AND DON’T REALISE HOW MUCH WE’VE SCALED AND THAT’S A POSITIVE THING BECAUSE AS WE GROW AND ACCELERATE, THE PACE SHOULD FEEL SLOWER, AND THAT MAKES US TO WANT TO GO FASTER. THERE’S A BIT OF AN ‘UNDERDOG NATURE’ OF WHO WE ARE THAT DRIVES ME.” COVER STORY 10 10FEATURESLIFEINTHE FAST LANE Scooter’s Coffee’s Nick Jarecke on chasing the number one drive-thru position 15 RESILIENCE IN THE FACE OF WAR Ukrainian roasters share the impact of war and their ongoing recovery 21 WHAT LIES BENEATH An archaeological dig in Melbourne has traced its coffee culture back to the 1850s SINGLE SERVE FEATURE 32 INNOVATING THE CAPSULE Novo Capsule achieves its goal of creating the perfect coffeeNespresso-compatiblesingle-servecapsule 34 A DOSE OF FLAVOUR Rychiger’s coffee capsule solutions have the option to include a sophisticated aroma dosing station 36 A ROLLER MILL THE INDUSTRY ALWAYS WANTED The new Super.Max grinder is MPE’s latest solution to ensure optimised capsule brewing quality 15 44 TOWARDS PACKAGINGGREENERSOLUTIONS Syntegon partners with Arvid Nordquist to create optionssustainablemorepackaging 46 A SUPPLY CHAIN REACTION Cafetto explains the valuable lessons learned as it prepares for future growth 48 BACK TO BUSINESS Rancilio AustralasiaGroupgets set to reveal its biggest update in its portfolio LAST WORD 58 MEETING OF MINDS Sustainable Harvest’s 2023 Let’s Talk Coffee will discuss topical challenges and foster therelationshipstransparentthroughsupplychain 04REGULARSEDITOR’S NOTE 06 NEWS DRIP BY DRIP 52 DIARY DASHBOARD 54 WHAT’S BREWING 56 MARKETPLACE IN THIS ISSUE 42 32 25PROFILESPARTOF THE PLAN Eversys explains why sustainability is more of a cultural mindset than an operational one 28 MORE THAN JUST A DRUM Neuhaus Neotec on how its new Maestro drum roaster combines the best of technologicalbothworlds 30 GEARED UP FOR MICE2022 It’s time to test the latest innovations in coffee equipment at MICE2022 38 THE PACKAGING REVOLUTION Cama Group has modernised one of its most popular machines to allow for a greater variety of packagingsecondaryoptions 40 CAPTURING THE PERFECT FLAVOURS Flavourtech’s Integrated Extraction System delivers a premium boost to RTD and instant coffee products 42 A DESTINATION HUB Gruppo Cimbali explores partnerships in the Middle East as the coffee community evolves SEPTEMBER/OCTOBER 2022 | GCR 3 Nick Jarecke Scooter’s Coffee’s Senior Vice President of Supply Chain
EDITOR’S NOTE Global Coffee Report
Scooter’s Coffee in the United States is one example that’s thriving on speed. The coffee chain operator aims to serve customers at the service window in under 30 seconds. “Amazing People. Amazing Drinks. Amazingly Fast” –that’s the brand promise. The roaster is on track to advance its growth to more than 1000 stores by 2024, with its 600th location due to open by the end of this year. In my interview with Scooter’s Coffee’s Senior Vice President of Supply Chain, Nick Jarecke, he says while there can be pain points with rapid growth, managing it is about observing market trends, staying ahead, and remaining consistent. Jarecke is very aware that speed doesn’t guarantee quality. It takes set protocols, strong supplier relationships, and advanced equipment to ensure the product customers want increasingly fast, can be delivered, and served with a smile. Also continuing to grow at speed is the global coffee capsule market by nearly 8 per cent over
the next four years, according to recent Mordor Intelligence research. It’s one of the few industries to have benefited from the global pandemic as coffee lovers resorted to home consumption, and it’s a movement that’s set to continue.
Rome wasn’t built in a day, and neither will Ukraine’s rebuild and return to normalcy, but tales of strength are the motivation we sometimes need to move –with purpose and at speed – for the good of the industry and the future within it.
Capsule manufacturing companies
THERE’S LONG BEEN a stigma that speed in the coffee industry equates to lower quality. Short maturation of coffee cherries, quick processing, a ridiculously short roast, and a fast extraction can all lead to underdeveloped flavours. But in the world of service, time’s areInchanging.ourever-evolving world and time poor society, fast isn’t necessary a bad thing. Self service at a supermarket checkout is a gamechanger, as are tap-and-go payments, preorder coffee apps, and at home, the capsule has undoubtedly transformed coffee preparation and the definition of coffee convenience. The key to all these things, however, is having them maintain optimal functionality, and deliver quality. With so much variety and choice on the market, manufacturers can’t afford to deliver anything less.
A FORNEEDSPEED
Novo Capsule, Rychieger and MPE Chicago have long-been committed to development of quality capsules, as well as filling and sealing equipment, and this edition, they explain just how the sector is advancing to keep up with customer demands for customised products, more intense flavours, and sustainable solutions. Some 36 years on, and the capsule market continues to evolve in new ways. Sadly, the same can’t be said for the state of Ukraine. This edition we speak with Ukrainian coffee roasters who have demonstrated their strength, resilience and determination to continue operations and keep staff employed under testing conditions. Many have had to re-evaluate expansion strategies and rebuild damaged shops while facing increased shipment costs and a massive reduction in sales as a result of the war.
4 GCR | SEPTEMBER/OCTOBER 2022 CHIEF OPERATING OFFICER Christine Clancy christine.clancy@primecreative.com.au EDITOR Sarah Baker sarah.baker@primecreative.com.au JOURNALIST Hayley Ralph hayley.ralph@primecreative.com.au ART DIRECTOR/DESIGN Daz Woolley ART DIRECTOR Blake Storey blake.storey@primecreative.com.au DESIGN PRODUCTION MANAGER Michelle Weston michelle.weston@primecreative.com.au BUSINESS DEVELOPMENT AND MARKETING ACCOUNT MANAGER Courtney Walker courtney.walker@primecreative.com.au CLIENT SUCCESS Ben Griffiths ben.griffiths@primecreative.com.au PHOTOGRAPHY Ariel Panowicz HEAD OFFICE Prime Creative Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 Australia p: +61 3 9690 8766 f: +61 3 9682 enquiries@primecreative.com.au0044www.gcrmag.com SUBSCRIPTIONS +61 3 9690 subscriptions@primecreative.com.au8766 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.
Sarah Baker Editor, Global Coffee Report
AMERICAS Scooter’s Coffee coffee chain operates in 27 US states and is on track to advance its growth to more than 1000 stores by 2024, with its 600th location due to open later this year. Scooter’s Coffee has experienced natural growth in the Midwest and East of the US, with active growth in the South and Southeast contributing to its national expansion goals, and number three position in Franchise Time’s ranking of ‘smartest-growing brands’.
NEWS DRIPBYDRIP
See page 10. MPE has created the Super.Max, a new variation on the Mini.Max, with longer rolls, yielding a higher throughput of ground coffee at 240 kilograms per hour at 300 microns, in a compact height and footprint. The first Super.Max was delivered in 2022.
Rancilio will use its participation in MICE2022 to present one of the biggest updates in its portfolio to the Asia Pacific market, and wider international coffee community. It includes new and updated products across every category, including its Home Line, Rancilio range, Rancilio Specialty range, and Egro range.
Syntegon’s packaging machines aim to minimise product loss, wastage, and save on power and resources.
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6 GCR | SEPTEMBER/OCTOBER 2022 NEWS In brief
See page 36. ASIA PACIFIC More than 500 coffee beans have been unearthed near the underground site of the future Town Hall Station in Melbourne. The excavation involved 80 people, with around 45 archaeologists on site at any given time. The coffee bean artefacts, thought to be dated back to more than 167 years old, have drawn comparisons with the ancient Roman city of Pompeii and the eruption of Mount Vesuvius when the city was buried under layers of volcanic ash. See page 21.
The Melbourne International Coffee Expo will take place in Melbourne from 23 to 30 September 2022. More than a quarter of over 170 exhibitors are international brands with an expected increase of international visitors to come through the doors. International manufacturers to feature at this year’s expo include Rancilio Group, Espresso Coffee Machines Manufacture, and Eureka. Coffee equipment sales and service establishments Espresso Mechanics will display Nuova Simonelli and Victoria Arduino models, and Service Sphere will host the Eversys’ Legacy and Cimbali’s M200, among many others. See page 30.
Ready-to-drink and instant coffee manufacturers around the world have been asking Flavourtech to assist with the “premiumisation” of the sector. As such, its Integrated Extraction System has been developed to produce the highest quality product through the ability to capture desirable, single-origin notes, while undergoing a more gentle extraction process. See page 40. To overcome supply chain impacts, since April 2020, Cafetto has increased its container shipping to Europe and the United Kingdom with each of its international warehouses in the Netherlands, United Kingdom and New Zealand now holding two to three times more volume of finished goods compared to what they did pre-COVID-19.
See page 46.
See page EUROPE48. Prior to the start of the Ukraine war in February, Gemini Espresso roasted around 250 to 260 tonnes of coffee per month. It now roasts 160 to 180 tonnes per Premiummonth.Ukraine coffee chain itis.cafe’s sales have dropped by about 30 to 35 per cent across its outlets. Before the war, itis.cafe’s EBITDA was roughly 21 to 22 per cent. Currently, it’s at about 10 to 12 per cent. itis.cafe Managing Director Nikita Balzhyk says most of 50-60% The average drop in sales of Ukrainian coffee roasters since February 2022, according to itis.cafe Managing Director Nikita Balzhyk.
A NEW TAKE ON WWW.NEUHAUS-NEOTEC.COMROASTING
Exceed the limits and open up new opportunities in the variety of roasting profiles. The RFB hot air roasting technology enables roasting curves far beyond the range known from conventional roasting systems, but also allows slow and gentle roasting like the traditional way. Let’s have a new take on roasting to create flavour on its highest level.
See page 3 8. Syntegon is working with Swedish coffee roaster Arvid Nordquist to tackle the issue of packaging materials in its quest to be a leader in sustainability. Arvid Nordquist is Sweden’s fastest growing coffee brand with more than 25 per cent market share. To support Arvid Nordquist’s CO2 reduction, the roaster teamed with Swiss film specialist O. Kleiner Ag, to create a composite film without aluminum. As such Syntegon adapted its PKD production line to seal at lower temperatures and at a slower time.
The latest example is the Cama IF318 “all-in-one” robotised monoblock top loading unit that removes the need for all packaging designs to be created on different machines. It can perform several different loading patterns or box shapes and has a capacity of packing more than 600 capsules per minute.
8 GCR | SEPTEMBER/OCTOBER 2022 since February. In February, Fresh Black coffee roastery was roasting more than 50 tonnes of coffee per month. Three weeks after the war began, it moved its production from the border of Kyiv and evacuated to the western part of Ukraine in Lviv. See page 18.
Eversys Co-founder, the late Jean-Paul In-Albon, was so passionate about sustainability that he designed a coffee machine fully made of metal with more than 93 per cent of its parts recyclable in a single step. He also enforced that about 76 per cent of all machine parts were sourced locally from Switzerland, Germany, and parts of Italy.
The Climbing Goat serves its Dubai customers fresh coffee using its Slayer Espresso machine.
See page MIDDLE44.
Italy’s Cama Group has been producing secondary packaging options, like boxes and cartons, for the coffee-capsule market for years, but it continues to innovate to keep up with the changes in the industry itself.
Eversys achieved ISO 9001 certification in June 2021 and obtained 14001 certification in June 2022. It has also enforced strong recycling protocols, reduced its internal and external waste from suppliers, and digitalised procedures and invoices. See page 25.
Neuhaus Neotec’s new Maestro drum roaster is based on its successful CTR drum roaster. It is an independent development that combines the advantages of Neuhaus Neotec’s renowned RFB hot air roasting technology, developed about 30 years 70% The percentage of consumers who now prefer coffee preparation at home, according to a survey released in March 2022 and conducted by the National Coffee Association in the United States. ago, with the characteristics of traditional drum roasting in a modular design. See page 28. Mordor Intelligence research says the global coffee capsule market is expected to grow by nearly 8 per cent over the next four years, and Novo Capsule is at the forefront of this growth. According to Novo Capsule, the popularity of the aluminium capsule market means that its share of the coffee capsule market as a whole is expected to grow from 10 to 15 per cent today, to 30 to 80 per cent in five years’ time, driven primarily by customer demand for an environmental alternative. See page 32. It is anticipated that the global coffee capsule market will grow from US$6.63 billion in 2022 to US$8.5 billion in 2026 at a compound annual growth rate of 6.4 per cent, according to a report from The Business Research Company. Meanwhile, the global flavoured syrups market alone is projected to reach US$65.6 million by 2025. In recent years, Switzerland-based filling and sealing specialist, Rychiger, has noticed the trend for customised beverages and is infiltrating the single serve market through aroma dosing via its FS120, FS190 and FS960 capsule filling and sealing machines. See page 34.
EAST Since 2022, Gruppo Cimbali manages all Middle East, Indian and African accounts from its Dubai office. The most requested coffee machine in the Middle East’s specialty scene, according to Gruppo Cimbali, is the Slayer Espresso, further supported by Slayer’s new enlarged production plant in Seattle, the US. In addition to young entrepreneurs starting their own independent coffee shops, and the popular % Arabica in the UAE, there is still a high presence of local chains, such as Dr. Café and Half Million in Saudi Arabia, Seven Fortunes Coffee Roasters in Egypt and UAE, and Drop Coffee in Kuwait. See page 42.
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10 GCR | SEPTEMBER/OCTOBER 2022 Life in the fast lane COVER STORY Scooter’s Coffee
While some consolidated and went into survival mode, the Nebraska-based company was looking for new opportunities, new franchisee partners, and new members to grow its ever-expanding leadership team.
The coffee chain operates in 27 US states and is on track to advance its growth to more than 1000 stores by 2024, with its 600th location scheduled to open by the end of this year. Scooter’s Coffee has experienced natural growth in the Midwest and East of the US, with active growth in the South and Southeast contributing to its national expansion goals, and number three position in Franchise Time’s ranking of ‘smartest-growing brands’.
Senior Vice President of Supply Chain at Scooter’s Coffee, Nick Jarecke, says the company’s leadership team has reflected on why the company is growing so fast, but as it describes in its latest brand positioning, “There’s Just Something About Scooter’s Coffee”. “There’s something that captivates and drives our customers to be loyal and consistent,” Jarecke tells Global Coffee Report.
SEPTEMBER/OCTOBER 2022 | GCR 11 PanowiczArielImage:
By Sarah Baker
F
“In the first 20 years of the company, we had about 100 stores slowly growing, but in the last four to five years we’ve really grown exponentially,” Jarecke says.
SCOOTER’S COFFEE’S SENIOR VICE PRESIDENT OF SUPPLY CHAIN NICK JARECKE ON MANAGING RAPID EXPANSION AND CHASING THE NUMBER ONE DRIVE-THRU POSITION WITH A FAST, FRIENDLY, AND FOCUSED APPROACH.
ew roasters have grown as rapidly in the past 18 months as Scooter’s Coffee.
“There’s a momentum of our brand in destinations where it’s needed and desired. Being a drive-thru concept with a fast and friendly business model just resonates with our customers.”
Co-Founders Don and Linda Eckles opened the first Scooter’s Coffee drive-thru in 1998 in Bellevue, Nebraska, naming the business after the intention of helping customers to “scoot in and scoot out” quickly.
“We sometimes look back and don’t realise how much we’ve scaled and that’s a positive thing because as we grow and accelerate, the pace should feel slower, and that makes us want to go faster. There’s a bit of an ‘underdog nature’ of who we are that drives me.”
12 GCR | SEPTEMBER/OCTOBER 2022 COVER STORY Scooter’s Coffee
“One of our core company values is humility. Our humility needs to shine through with the quality of our product. We sell specialty-grade coffee. We can tell you how great it is, but we want that to come through in the cup and the fresh espresso shots we serve,” Jarecke says.
It all starts with having a quality raw material. Then, Jarecke says it’s about investing in the right equipment and ensuring its processes can handle and deliver a high volume of coffee consistency to stores throughout the country.
SCALING UP
As the company expands its network nationally, Jarecke says more people are exploring the franchising concept and connecting with the idea of a holistically owned and integrated supply chain that provides opportunities, such as the chance to meet farmers at origin.
“It shows the commitment and the intentionality of the company. It’s more than just franchise support, and our customers buy more than a franchise. They’re also getting a supply chain and an extended coffee relationship,” he says.
The positioning of each center is logical and calculated to help minimise the lead time franchisees receive stock and target new demographics. Coffee is bought direct through Harvest Roasting, and roasted, packaged, and distributed from its Omaha headquarters via its own truck fleet.
He adds that part of maintaining a quality output is balancing risk management around adverse weather patterns at origin, being agile to sourcing conditions, and maintaining close producer relationships.
Nick Jarecke Senior Vice President of Scooter’sSupply, Coffee
“I come from an agricultural background, so I have an appreciation for farming and the lifestyle that requires. It’s not a lucrative lifestyle, it’s a commitment. We really consider it a stewardship-sort of relationship. Our relationships are not transactional. They are an extension of our business,” he says.
“The farmers know that we’re committed to long-term growth. Our entrepreneurial approach helps them build their business. Ultimately, our relationship is only as good as the actions we demonstrate. Love is a core value for the company, so how do I show love to our farmers? That’s through commitment to them, and it’s how we treat them when coffee is US$2.25 a pound and how we treat our coffee farmers when it’s US$1 per pound. If it’s just about money, then it’s not a long-term relationship.”
When it comes to roasting, Scooter’s Coffee chooses to celebrate its beans rather than treating it as a commodity, using a Probat and Jabez Burns 23R roaster at its Nebraska factory.
WE HAVE TO BE AWARE OF OFBETRENDSMARKETANDAHEADTHAT.
“People are really excited about our brand and the convenience drive-thru-only model. We are a brand that identifies with the American dream. Our franchising model is profitable and resonates as a need. It shows franchisees they can control their own destiny. If we can continue to build upon that American dream and help people be successful, and appreciate the service and products we provide, it will serve us well,” Jarecke says.
To support the company’s rapid expansion across the United States and its mission to support underserved communities in specialty coffee, Scooter’s Coffee operates five distribution centers in partnership with Harvest Roasting, its own vertically integrated supply chain division.
In each distribution center is a warehouse for storage and distribution of supplies, and a training kiosk for franchisee education and support.
“One of the commitments I really appreciate about the company is that both organisationally and structurally, we’re investing our resources ahead of needing it so that we’re in a proactive nature and can control the growth of the company, accelerate, and go faster. We don’t view being fast as a negative. We view it as an opportunity to meet more needs and accelerate decision making.”
“This setup differentiates us from some models in the industry where they use other distributors. It’s because of our vertically integrated system that we can ensure our coffee is roasted and distributed to our stores in a matter of weeks, which is a very short timeframe,” Jarecke says.
“We view our distribution network as an extension of our relationships. Last year we opened our Dallas distribution center and most recently one in Atlanta,” Jarecke says.
PanowiczArielImage:
Part of the extension is maintaining Scooter’s Coffee quality to ensure each franchisee who invests their future and life savings with the company, is successful and can deliver on their commitments to customers.
At its franchisee shops, Scooter’s Coffee uses Franke semi-automatic espresso machines, which Jareke says has helped drive the speed, volume, consistency, and quality its shops must deliver.
Jarecke acknowledges there is lots of competition in the drive-thru sector. Starbucks may have pioneered the drive-thru industry and is seen as a “formidable peer”, but Scooter’s Coffee is determined to play to its strength of being customer focused, and fast.
Jarecke has been working with Scooter’s Coffee for the past three years. Prior to joining the business, he forged a career in food manufacturing and the production and scaling-up of businesses, including Kellogg’s, Nestlé, General Mills, and Tyson Foods.
“What really attracted me to the Scooter’s Coffee brand was the opportunity to have a dedicated customer set, and the opportunity to help scale the business and support high-quality ingredients for our franchisees, such as our coffee and goods we bake ourselves. Having that quality control is really important to us,” Jarecke says. He says being a leader of the Scooter’s Coffee team is a humbling experience and an opportunity to be a stewardship of the company’s growth and values. And while the world continues to face social and political challenges, Jarecke hopes customers will find solace in a daily Scooter’s Coffee across the US, served “amazingly fast”, with a smile.
The challenge, however, is a balancing act of increasingly customised orders but delivered at speed. “We have to be aware of market trends and be ahead of that. Ultimately, we want our customers to be excited about the products we offer but we also want to listen and understand their needs,” Jarecke says.
“We’re yet to understand when the pandemic end and how people’s work-life balance will continue to change. I think honestly, knowing that the world is not static anymore, is something we need to embrace. We have to consider how we become dynamic as a company, and constantly improve but also stay committed to who we are,” he says.
“We have an opportunity to interact with drivers at our stores every day and make a real impact. But is their relationship with the barista a positive and meaningful one?” Jarecke asks.
“And comparing all the other distribution and supply chain companies out there, would [our franchisees] think we’re the best? My ambition is to always surpass expectations. We want to be the number one drive-thru experience in the world, and the best supply chain franchisees interact with.”
To get there, Jarecke says the company must continue to grow and remaining true to its core values of integrity, love, humility, and courage.
“The drive-thru space is highly competitive. It makes sure that we stay focused on what we do and keeps us focused on being better,” Jarecke says.
“We just want to manifest love in our drive-thru lane. There’s a lot in our life we can’t control but we can control that,” Jarecke says.
A CONNECTED LEADER
“Probat has been a great partner throughout the process to help us scale as we protect our specialty coffee quality,” Jarecke says.
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What must remain consistent, however, is Scooter’s Coffee’s commitment of creating an “amazing experience” for customers, and franchisee partners.
“Spaces of real estate that would have previously gone unchallenged now not only has coffee competition, but it has QSR (Quick Service Restaurant) competition. That’s a huge challenge in theAndspace.”that’s not all. Factor in rising freight prices, economic pressures, and a slow return to the office space post-pandemic. As such, Jarecke says Scooter’s Coffee must continue to create desirable products that are not just value decisions but products that become part of a customer’s routine and an extension of their lifestyle.
“We’re always going to be looking to our equipment partners to continue to drive our value proposition. We have to embrace a culture of continuous improvement,” he says. That improvement includes having franchisees serve their customer within 30 seconds of window interaction. “Amazing People. Amazing Drinks. Amazingly Fast. That’s our brand promise,” Jarecke says.
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The destruction left behind after two of itis.cafe’s coffee shops were bombed by Russian missiles.
By Hayley Ralph
THE RUSSIAN INVASION OF UKRAINE HAS OVERTURNED EVERY FACET OF LIFE IN THIS CORNER OF EASTERN EUROPE, INCLUDING ITS COFFEE COMMUNITY. GLOBAL COFFEE REPORT SPEAKS TO UKRAINIAN ROASTERS ABOUT THE IMPACT OF WAR AND THEIR ONGOING RECOVERY.
“We have an IMF roasting machine that roasts 250 kilograms per batch. Before the war, we roasted around 250 to 260 tonnes of coffee every month. Now we roast 160 to 180 tonnes per month. We had a strong position in the Ukrainian market, working with brands such as Slayer, Victoria Arduino and Nuova Simonelli so we could have the best machinery in our stores” he says.Gemini Espresso has continued to operate throughout the conflict, even assisting with transport of food and medical supplies to EasternPremiumEurope.café chain itis.cafe is another Ukraine company that despite its own challenges related to the war, has devoted time to distribute food, and support those impacted.“Wewere specifically donating desserts and drinks to Ukrainian soldiers and to people who are donating blood in the country. We started collecting portions of our revenue and donating it to the Ukrainian forces as well,” says Nikita Balzhyk, Managing Director of itis.cafe.
Resilience in the face of war
Gemini Espresso CEO Anton Mianovskyi had just returned from a business trip on 24 February and had only slept for two hours before he and his family were woken by the sound of missiles. “You can imagine the confusion and panic of waking up and looking out your window to see rockets shooting from the sky. We fled to my parents’ house, who lived 30 kilometres outside of Kyiv. Once we realised the severity of the situation, I knew I needed to rescue the business and move our production to Western Ukraine,” Mianovskyi tells Global Coffee Report “We had 23 trucks that could carry 20 tonnes each, which we used to move our equipment to Lviv. We also brought about 40 of our employees with us, provided housing and work for them. We worked in Lviv for two-and-a-half to three months, but it became hard to travel as the Russian army destroyed all petrol warehouses, so we returned our production to Kyiv and have been working there for a month or so.”
According to Mianovskyi, Gemini Espresso is one of the largest and fasted-growing roasting companies in Ukraine. With a 2500 square metre facility and 192 employees, Gemini Espresso boasts a huge production line that has been put under pressure as a result of the war.
SEPTEMBER/OCTOBER 2022 | GCR 15 FEATURE Ukraine
While the Ukrainian government has blocked overseas transactions in an attempt to save the currency exchange rate, Balzhyk says it has also made the Ukrainian hryvnia
itis.cafe still in operates in Ukraine’s capital, persevering despite the Russian army’s attempts to besiege the city.
“We currently operate across 13 cafés in Kyiv and the city where we’re originally from, Odessa. We originally valued the market of Ukraine at around 50 stores. Because of the war, that market potential is now completely out the window, and we need to re-evaluate our expansion strategy in Ukraine,” says Balzhyk. Balzhyk says itis.cafe has faced many challenges across its lifetime, including a messy currency devaluation and financial economic crisis, which in some ways has helped the business build resilience to survive the current conflict.
BECAUSE OF THE WELL PREPARED itis.cafe operates across 13 cafés in Kyiv and Odessa.
“When effected civilians would walk into one of our stores and get a cup of coffee, they’d see our staff being positive as normal, and it would remind them what normal life is. They were really thankful for that.”
“Most of the players in the industry have faced around 50 to 60 per cent drops in sales since February. While the situation is recovering now, nobody has recovered to 100 per cent sales, or back to where they were before the Balzhykwar.”says because itis.cafe has maintained relationships with its suppliers, the business has been able to negotiate costs and find ways to decrease them.
“That’s quite a big challenge in itself because it impacts our sales as we have less customers in the country. This affects the hospitality community heavily because it means highly talented people are leaving the country as well. It makes the employment
16 GCR | SEPTEMBER/OCTOBER 2022 FEATURE Ukraine
“Prices we used to pay for importing or transporting goods have become much more expensive. We also need to pay our suppliers abroad, but we physically cannot because the Ukrainian government has blocked any payments
In the months since the invasion, according to the United Nations High Commissioner for Refugees, over eight million civilians have fled the country because of the invasion.
“While we’re facing issues because of the war, we were well prepared to deal with these issues. We have crisis management plans in place to deal with various crises,” he says.
A few weeks before the war started, itis. cafe had a shipment full of products worth more than US$200,000 scheduled to arrive from Japan. While it was on the water, the Russian army began its invasion, stopping the container from reaching Ukraine.
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one of the
“We worked with our shipping company MSC to relocate the shipment to Turkey. From Turkey it went to Romania where we picked it up and transported it via road to Ukraine, because there is no other way to get to Ukraine. The ports were closed and some of them were destroyed, and there was no way to fly because the airports were also closed or destroyed,” Balzhyk says.
Fresh Black coffee roastery hosts largest centres in Eastern Europe.
leaving the country. So, we had to really think outside of the box on how to balance our costs and pay our suppliers,” he says.
coffee
“We had to pay at least US$17,000 to ship the container, which regularly would be around US$4000 to US$5000. Then we had to pay an additional US$3500 to transport it from Romania to Ukraine by road. You can imagine how that affects the cost of goods we’re importing.”
With 80 employees to provide for, Shramenko was determined to save every member of his team and pay their salary throughout the conflict, even if it meant sacrifices to the company’s revenue.
“Once the war started in February, business stopped. After three weeks, we decided to move our production from the border of Kyiv and evacuated our production to the western part of Ukraine in Lviv. It was very difficult to organise logistics to our new location. It took us three weeks to move our production and it was a costly process,” says Shramenko.
“Another two weeks later, we tried to organise relocating our team to Lviv and rented some flats for our employees. A month and a half later, halfway through April, we conducted our first roast at our new facility. By 1 May, we started to reach our normal roasting capacity of one to two tonnes per day.”
Another Ukrainian company affected by the conflict is Fresh Black coffee roastery. The company hosts one of the largest coffee centre in Eastern Europe, supplying coffee all over Ukraine, to cafés, restaurants and offices.
While forward projections for the growth of itis.cafe are encouraging, Balzhyk has had to face the devastation of two of its coffee shops, which were bombed by Russian missiles.
“We decided to use 100 per cent of our profits to pay our staff’s salaries. Equipment can be replaced, you can buy it again and again, but the reason our business succeeds is because of our team, they are most important,” he says.
“The most frustrating part was that those two cafés were the most recent ones we’d opened. They housed the newest, best equipment and trained staff, everything was prepared specifically for the new opening of the cafés. We invested a great deal of time and money into the new stores,” Balzhyk“Luckily,says.our staff weren’t there at the time of the explosion. Those two cafés were in shopping centres in Kyiv and Odessa. There was damage done to both cafés, but we are happy that our staff are safe and unharmed. One of those shopping centres has already reopened, and we have completely renovated the café. The second one will be opening next year in stages, and we are currently working on renovating it. ”
“To me, the most exciting coffee city in the world is London. I think Ukraine is very similar to London’s coffee scene because you’ll find a coffee shop every 50 metres in the city centre. You’ll also find each coffee shop has excellent equipment, such as Slayer, Faema or La Marzocco coffee machines,” he says.
“We heavily dropped the price of specialty coffees that scored 86 to 89 or over. We were making zero profit but were trying to start selling coffee again to decrease stock. Before the war we were selling coffees such as a Colombia Finca Puerto Alegre Geisha for €88 (about US$86) per kilogram, now we sell the coffee for €60 (about US$58) per kilogram,” he says.Inthe first several months of the war, Shramenko even gave some of his stock, such as microlots, fermentations, and Geisha varieties, to Ukraine soldiers so “they could enjoy the taste of specialty coffee again”.
“We calculated that we provided around € 22,000 (about US$22,566) of our coffee to the soldiers, and every month that sum is increasing. We need our army to stay strong in this war,” says Shramenko.
“Currently we are also actively working on our expansion into the United Kingdom, with an e-commerce format launching later in 2022, and a chain of cafés opening in 2023.”
“Together with the global coffee community we can solve this situation faster and return to a normal life. This conflict is affecting the entire world, exacerbating the universal cost of living, even affecting global petrol prices. It just shows you that one mistake can destroy everything and create massive consequences. Together, let’s drink some coffee and bring peace.”
Gemini Espresso was forced to evacuate its production to Lviv.
Before the war, Shramenko says the Ukraine coffee market was beginning to be recognised for its specialty coffee, describing the country as a high-quality coffee destination.
Every cloud has a silver lining, and Shramenko jokes that in a small way, even the COVID-19 somehow prepared his business for war, giving his team the experience of how to conduct business during a crisis.
“It ended up being a blessing in disguise. When that container arrived in Turkey, we actually managed to find a potential supermarket chain partner that we started negotiations with to expand there. We’re still in the process of looking at either selling our products in their stores or partnering with them to open our cafés in Turkey,” says Balzhyk.
Not only was the purchasing power in Ukraine falling because people were scared to spend money, but sales were also decreasing while costs were increasing.
“We need global businesses to collaborate with Ukraine so we can continue to grow our reputation as a specialty coffee community. That would be very helpful for us because we’re in such a terrible situation and don’t have enough opportunities in our country.”
18 GCR | SEPTEMBER/OCTOBER 2022 FEATURE Ukraine
“It’s so strange how in the 21st century we still have a crazy situation like this happening in the world. For the Ukraine coffee community, it’s very important to live and work in a safe country,” Mianovskyi says.
GCR
The Ukraine situation is one of loss and tragedy, but through the conflict are stories of hope and resilience. Gemini Espresso CEO Anton Mianovskyi says it’s been a surreal experience no business – or person – should ever have to endure.
Founder Viktor Shramenko says before the war began, the company was roasting around 50 tonnes of coffee per month.
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SEPTEMBER/OCTOBER 2022 | GCR 21 FEATURE Melbourne Metro
“Heritage Victoria required this excavation to occur because the sites are protected under the Heritage Act and the Metro Tunnel was going to impact on any archaeological material that could be found at the site,” says Excavation Director Meg Goulding of Ochre Imprints.
NATIONALLY SIGNIFICANT ARTEFACTS DISCOVERED AS PART OF AN ARCHAEOLOGICAL DIG IN MELBOURNE, AUSTRALIA, HAS TRACED ITS COFFEE CULTURE BACK TO THE 1850 s. the historic remains near the site of iconic Melbourne hotel Young and Jacksons on Swanston Street when they discovered half a million“Theartefacts.excavation involved 80 people, with around 45 archaeologists on site at any given time. The dig included excavation of the archaeological deposit on the ground, as well as management of artefacts that were found in our off-site artefact management centre,” saysTheGoulding.sitewhere the coffee beans were found
Archaeological consultants Ochre Imprints began the excavation in May 2018.
What lies beneath
n Australia-first discovery deep below the CBD reveals Melbourne’s famed coffee culture may be decades older than first thought. More than 500 coffee beans were unearthed near the site of the future Town Hall Station, one of two new underground CBD stations being built as part of a metropolitan rail infrastructure project currently under construction. Before construction on the entrances to the underground station could begin, an archaeological excavation took place to uncover occupation deposits and recover and document artefacts from the site.
Archaeological consultants Ochre Imprints began the excavation in May 2018, digging up
was once a general store that belonged to John Connell and burnt down in the early hours of 19 September 1855, some 170 years ago.
“This created an internationally significant artefact deposit, preserving more than 500 coffee beans along with English biscuits, fruit remains and other perishables that would not ordinarily have lasted the test of time,” says Goulding.“Thisis a unique historic archaeological site formation process because the conditions of the fire created these preserved goods. The chemical process that occurred during the high intensity heat from the fire meant that the material preserved, snap freezing the beans and sucking out the oxygen, leaving behind a carbon copy of the object. That’s why the coffee beans look remarkably like what you’d receive from your local barista.”
“Typically, at archaeological sites it wouldn’t be surprising to find a lot of ceramics and glassware after the destruction of a fire, which we did find. But it’s very rare to find organic, plant-based materials, because they’re so fragile, and organic things don’t tend to survive well in the ground.”
“I’ve never seen anything like it, and I’ve been working with artefacts for over 20 years. It really was unexpected, the variety and the preservation of these different types of organic remains,” she says.
The artefacts have drawn comparisons with the ancient Roman city of Pompeii and the eruption of Mount Vesuvius when the city was buried under layers of volcanic ash.
“Once the beans were sorted, we catalogued them, which involves entering all relevant information about the artefacts, such as their size and weight, into an electronic spreadsheet. Then we moved onto the analysis phase, which involved uncovering the history of where these beans may have come from, how they ended up in Australia, what Australians were doing with these particular types of food at the time, and how they fitted in with their general diets. The artefacts were then made stable by conservators so they can be preserved for a long period of time,” says Porter.
“Early Melbournians were often considered tea drinkers, as most of them came from the United Kingdom. With the establishment of these coffee roasting houses in Melbourne, this means people had access to high-quality local coffee, and that there was a big demand for it,” says Porter.
During the analysis phase, Porter discovered that at least five coffee houses existed in Melbourne during the Gold Rush era in the 1850s.
Imprints 22 GCR | SEPTEMBER/OCTOBER 2022 FEATURE Melbourne Metro
Porter and her team were responsible for the delicate process of moving the beans to the artefact management centre to start the conservation process.
According to Porter, Melbournians in the state of Victoria consumed 1000 tonnes per Opium lamps, gambling dice, and teeth were among the items found during the excavation.
“WITH DEMANDWASANDLOCALHIGH-QUALITYHADMEANSMELBOURNE,HOUSESROASTINGOFESTABLISHMENTTHETHESECOFFEEINTHISPEOPLEACCESSTOCOFFEE,THATTHEREABIGFORIT.”
Goulding says the ancient bean discovery highlights the importance of archaeology and how it can reconstruct what’s known about a city’s history.
“Like the organic remains found at Pompeii, the beans have been carbonised, which has led to their preservation,” says Goulding.
Jennifer Porter was blown away by the discovery of these perfectly preserved artefacts.
Jennifer Porter Senior Artefact Manager, Ochre
“The find has the potential to re-write the history of Australia’s coffee capital, with the city’s obsession with coffee currently attributed to late 19th century coffee houses,” says Goulding.
annum of coffee during the Gold Rush period, while those in the state of New South Wales consumed half as much.
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“We know that at least some of these perfectly preserved beans came from Ceylon, now Sri Lanka. The favourite variety was called Ceylon Plantation and would have been perfect to serve alongside some of the English biscuits, also found intact in the fire deposit,” says Porter.While the excavation was an unexpected deep dive into the history of Melbourne’s longcelebrated coffee culture, Goulding says the recent findings will not impact the ongoing construction of the Metro Tunnel Project. “Once we excavated the entire site, all artefacts were removed so the site could be disturbed by the construction of the tunnel entrances. That’s why we conducted such an extensive excavation over nine months and why the beans and other significant artefacts were conserved. It’s so that all the information and artefacts will be there for future generations to re-examine,” she says. back more than 167 years.
MAKING A MARK IN COFFEE ENCAPSULATION World’s leading filling & sealing solution.
“I can’t think of many machines that had to be put down, as it were. I see a lot of machines recycled into the market but not retired,” Strehl says.When the time comes, customers are encouraged to refurbish or recycle their machines directly within their local market. In the United Kingdom, Eversys machines are offered as rental contracts at a reduced price for businesses that don’t have the ability to spend a lot on a new machine. In Ireland, Strehl says one client that had bought 1000 machines on a fiveyear contract has since removed the machines from the frontline, refurbished them, and rolled them out to secondary markets such as offices.
Thomas Dechorgnat and Victoria Pittier are leading Eversys’ sustainable actions and projects. or many businesses, sustainability is a relatively new concept they’ve had to learn and adapt. But for Swiss manufacturer Eversys, it was identified as a core company value from the time it was established in 2009.
“His vision was to create a [supply] chain that was fully recyclable. The second thing he did, was enforce that about 76 per cent of all our parts are sourced locally, meaning Switzerland, Germany, and parts of Italy. The only thing we outsource are our electronic components from Asia. Jean-Paul was very conscious of carbon footprint at the time,” Strehl says. “And the third thing he did, was make our machines extremely energy efficient. The biggest energy user of machines is mainly the electricity consumed by the boilers, so he made them extremely efficient and developed an energy saving mode when the machine was not in use.”
Part of the plan
When Group CEO Martin Strehl joined Eversys in 2012, Co-founders Jean-Paul In-Albon and Robert Bircher were already talking about environmental responsibility. JeanPaul so was passionate about the topic that he designed a coffee machine fully made of metal with more than 93 per cent of its parts recyclable in a single step. The components requiring two steps were the electronics, containing metals, cables and rubber covers.
Eversys launched its first machines to market in 2011. It’s for this reason and the company’s ‘built to last’ approach with resilient, recyclable materials, and the use of replaceable modular
F SEPTEMBER/OCTOBER 2022 | GCR 25 INDUSTRY PROFILE Eversys
EVERSYS EXPLAINS WHY SUSTAINABILITY IS A CORE COMPANY VALUE THAT IS MORE OF A CULTURAL MINDSET THAN JUST AN OPERATIONAL ONE. components and technical upgrades, that its machines remain in the field at 11 years old.
26 GCR | SEPTEMBER/OCTOBER 2022 INDUSTRY PROFILE Eversys
“We have a sorting centre in the office so I communicate and train employees about how to recycle properly to help minimise carbon emissions. Production is a different approach again, so I communicate directly with production managers about the layout of “SUSTAINABILITY IS GOING TO BECOME A HUGE BECOMEITWORLDWIDE.TOPICNEEDSTOPART OF OUR LIFE ROUTINE, OF OUR ACTIONS, AND NOT SOMETHINGJUSTTHAT
Part of the process was an initiative to find partnerships with local companies to discuss what could be achieved on a larger scale.
Eversys implemented ISO 9001 certification in June 2021, a quality and efficiency management standard to benchmark its sustainable operations. From there, Eversys focused on obtaining ISO 14001 certification, demonstrating effective environmental management. An internal review of all activities and procedures was undertaken to observe what could be improved.
To first understand where Eversys was having the greatest impact on carbon emissions and make plans to move forward, it completed a lifecycle analysis of its raw materials all the way to the recycling of its coffee machines.
When Thomas Dechorgnat joined Everys three years ago to help lead its quality and sustainability department, he was impressed to discover the company already had a sustainable mindset. Beyond its energy-saving manufacturing principles, Dechorgnat was tasked with taking a broader company approach to ensure Eversys remained a leading and exemplary company in terms of sustainability in the market, as per the vision of the founders.
“It gave us clear information, and as a result, we now review each step of the life cycle of our products and take action to drastically reduce the environmental impact,” Dechorgnat says.
“In the early years, Eversys used to rent premises wherever it could find the space, but I remember discussing with Jean-Paul about the possibility of having one building for Eversys, to have a reduced carbon footprint and remain efficient in what we do. In 2017, we started thinking about creating the building we are now in. We developed a mindset where we had all the tools to be sustainable, not only with regards to our product, but also throughout the company,” Dechorgnat says.
The Sierre-based building was constructed in 2019 with materials that would use as little energy as possible. Internally, all water and electricity consumption are measured, controlled, and all operations, production and logistics are monitored to ensure each division of the company is improving its carbon footprint. The same approach will be applied to Eversys’ new factory extension, due for completion by the end of 2023, with more than 10,000 square meters of additional space. In addition, Eversys will install solar panels on the new roof, which will not only generate electricity for its own use, but for the local electricity grid as well.
“Everybody is an actor, everyone plays a part on sustainability for Eversys.”
Part of Eversys’ sustainability pillars extend to People, Profit and Planet. People is represented by the company’s communication with employees to inform and include them in projects so that they operate to their full efficiency. This is the responsibility of Eversys employee and university bachelor student Victoria Pittier, who is committed to raising employee’s awareness of recycling priorities.
Eversys machines are built from recyclable materials and the use of replaceable modular components.
“Sustainability for Eversys is great but sustainability for everyone is better of course,” Dechorgnat says. “We always seek to reach more people and are in frequent contact with a lot of our neighbours frequently to see what we can do together to improve the surrounding area, community.”
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As such, Eversys is communicating with suppliers to reduce the use of plastic bags, cardboard, and foam when packaging parts and materials. Eversys uses any remaining packaging materials to repack their own machines internally, or for close suppliers in Switzerland, returns the packaging so it can be reused in a circular flow.
“Sustainability is going to become a huge topic worldwide. It needs to become part of our life routine, of our actions, and not just something that you do once in a while. It needs to be inherent in absolutely everything we do,” he says.
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Another challenge surrounds forecasting of equipment and product delivery times which has largely been impacted by the war in Ukraine. “The better we forecast, the less impact we will have on the environment because we can organise transportation to be made at a certain time, optimise loads, and not so last minute,” Dechorgnat says.
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“At Eversys, Thomas and Victoria are doing a phenomenal job. They continue without limits to push the boundaries of what we can do, because we believe in sustainability, we reinforce it all the time, and will continue to do so.”
GCR For more information, visit www.eversys.com/en/
Eversys is committed to making customers aware of its top-to-bottom approach to minimising waste from its people, the environment, and construction. It is also transparent about its biggest impact on the environment: its supply chain and flow of logistics.
Eversys’ latest all-metal designed machine, the Légacy, is a recent example.
“There are solutions where we have small manufacturers of electronics in Switzerland, and some parts in Europe, so the question is whether we can get all our supply chain based in Europe in order to minimise transportation costs and carbon emissions? It would be a massive improvement rather than being so dependent on the Asia market for electronics,” Dechorgnat says.
Another of Pittier’s initiatives has been to help Eversys digitalise procedures and invoices to minimise the consumption of printed paper.
production lines within the factory to help reduce waste with cartons and plastic from products we receive from suppliers,” Pittier says.
“It really has improved our waste reduction, internally, and for our customers. We even have QR codes on packaging now instead of additional paper sheets,” she says.
“How do you make the machine beautiful, related to your other products, and reduce the price? For the engineers, that’s a huge challenge.
When it comes to the manufacturing of machines, Strehl adds that the greatest challenge is creating a machine at a lower cost point without compromising the company’s DNA for quality.
If you make a machine that’s more expensive than everybody else’s, but is more sustainable, do people really care? I think some do, but they do look at the bottom line, so you’ve got to almost create a perfect storm where you give the customer what they want through technology without raising the cost impact,” he says. From a cultural point of view, Strehl believes sustainability needs to go from being a value to becoming a way of life.
n Italian operas, the Maestro is responsible for the placement of positions in the orchestra. It is a title of respect and a credit to someone who can teacher and empower others. In the roasting world Neuhaus Neotec’s new Maestro drum roaster aims to be its own influencer, in the field of drum roasters.
I
“Many features from our RFB hot air roasting technology have been incorporated into the development of the Maestro, which makes the roaster uniquely flexible in coffee roasting,” says Ralf Torenz, Head of Coffee Unit at Neuhaus Neotec. “The sophisticated heat management with cold air injection for rapid temperature profile changes allows a greater variety of roasting curves than previously known from drum roasters.”
NEUHAUS NEOTEC EXPLAINS HOW ITS NEW DRUM ROASTER, THE MAESTRO, IS A MODEL THAT COMBINES THE BEST OF BOTH TECHNOLOGICAL WORLDS, AND PLANS TO BE AN EXAMPLE FOR OTHERS TO FOLLOW.
More than just a drum
The Maestro is based on Neuhaus Neotec’s successful CTR drum roaster but is not a pure model update. It is a further independent development that combines the advantages of Neuhaus Neotec’s renowned RFB hot air roasting technology, developed about 30 years ago, with the characteristics of traditional drum roasting in a modular design. This simplifies the technology and its production while maintaining its quality levels, keeping the model at an attractive price point.
The new design solutions for energy transfer management and modern software tools enables a wide range of roasting profiles far beyond the established framework. For example, the Maestro can be combined with the proven profile and copy roasting programs. A Dark Roast Package is available for particularly dark roast straights.
The focus in the development of the Maestro was consistency – creating precise and reproducible roasts within individual batches and over the entire roasting process. This is achieved thanks to efficient heat transfer by continuous and intensive flow of roasting air through the coffee batch. The use of a Kondux flap system to control the ratio between Neuhaus Neotec’s new Maestro 3000 drum roaster.
28 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Neuhaus Neotec
TRANSFERRING EXPERIENCE
Ralf Torenz, Head of Coffee Unit at Neuhaus Neotec.
In the closed hot air circuit with indirect heat supply, the external burner heats the circulating roasting gases to the set temperature level and stabilises them by means of a control circuit. Recirculation of the roasting gases reduces the energy input up to 30 per cent, and is necessary for larger roasters.
The Maestro 3000 can roast up to three tonnes of coffee per hour with batch sizes of 450 to 720 kilograms.
Depending on local regulations, the Maestro drum roaster can be equipped with various exhaust gas treatment systems. Users can simply control the Maestro via a large touchscreen on the roaster, to enable manual and fully automatic roasting thanks to a programmable logic controller (PLC). Optionally, the roaster can be operated from a separate visualisation system in a control room.
Neotec.Neuhauscredit:Image
For more than 40 years, Neuhaus Neotec has built coffee roasters, grinders, and complete plants for small, medium-sized and large coffee producers world-wide, but for now, Ralf say the company is proud of its latest addition to its product line-up.
“ With the Maestro we have another roaster series into our roasting family which expands the portfolio to a wider range of roasting capabilities,” Ralf says. GCR For more information, visit www.neuhaus-neotec.com
conductive and convective heat transfer provides additional control over flavour development.
With the modularly adaptable Maestro, Neuhaus Neotec offers tailormade solutions for customers specialising in longer roasting times and traditional roasts. The Germany-based manufacturer can provide the individual roasting machine and complete roasting lines with charging systems and post-processing.
COFFEE SHOW IN THE SOUTHERN HEMISPHERE. also includes espresso machine manufacturer Rancilio Group, grinder manufacturer Eureka, and coffee equipment sales and service establishments Espresso Mechanics and Service Sphere, among many others.
THE HAS COME TO TRAVEL DOWN UNDER AND TEST THE LATEST INNOVATIONS IN COFFEE EQUIPMENT AT THE LARGEST DEDICATED
MICE2022 will see more than a quarter of over 170 exhibitors of international brands. ravelling to Australia is a commitment of time and travel for many international visitors. But when it’s for the purpose of uniting with top industry decision-makers, connecting with international suppliers and observing the innovation in the Australian coffee market after what will be more than three years since the global pandemic hit, then it’s time well spent.
Geared up for MICE2022
Rancilio Australasia is excited to return to MICE2022 and will present new and refreshed models from its portfolio that covers Rancilio, Rancilio Specialty and Egro brands, as well as its renowned Home Line range. On display will be the Invicta, a completely new model from Rancilio’s Specialty range. Following on from the flagship RS1 machine, Invicta is a single boiler machine that uses advanced steady brew technology for the specialty market. It features a modern heat exchanger design that performs like a multi boiler machine without the cost or complexity.Ranciliowill also showcase the Classe 5, Classe 7, and introduce a new Classe 20. These traditional espresso machines have been restyled and updated with steady brew technology to modernise the brand’s biggest sellers.Also joining the list of debutant exhibitors is Italian grinder manufacturer Eureka. Attendees can experience Eureka’s new generation of coffee grinders, such as the Mignon Libra, the latest innovation equipped with a new instant grind weighing technology.
“The Melbourne International Coffee Expo (MICE) is an anchor point for international guests to connect with the latest and greatest innovations taking place in the Australian market, and wider Asia Pacific. It was created in 2012 as a platform to connect buyers with sellers, and ever since, it’s been the industry’s annual go-to event to do trade under the one roof,” says Lauren Winterbottom, MICE Show Director. “It’s clear international businesses recognise the strength of our market. They are curious, want to connect with our market, and certainly want to be involved at MICE2022, given more than a quarter of over 170 exhibitors are international brands and we expect an increased number of international visitors to come through the doors.”
This year, attendees to MICE from 27 to 30 September will have a range of international brands to peruse, including Germany-based Espresso Coffee Machines (ECM) Manufacture, showcasing its espresso machines range for home use, as well as grinders and espresso accessories. The list
30 GCR | SEPTEMBER/OCTOBER 2022 EVENTS MICE 2022
“Both the Eureka 1920 and premium brand Eureka ORO will be present at our very first exhibitor stand, with respective top of the range products Atom Excellence by Eureka 1920 and Prometheus by Eureka ORO,” says Eureka Sales Director Luca Nunzi.
TIME
“It will be a unique opportunity to offer a direct Eureka experience to the many baristas and coffee shops owners of the Australian and southeast Asian market. They will be able to test innovative solutions for high-volume sales and discover the latest Eureka technologies, such as IoT connectivity, automatic tamping and filter holder selection systems.”
Fellow machine distributor Service Sphere will similarly represent international brands, including Eversys’ much anticipated Legacy machine, La Cimbali’s M26 and M200, which can be paired with the Elective Grinder, Faema’s one-group espresso machine Faemina, and more.
“The Service Sphere team is so proud to be the Australian representatives of some of the best espresso equipment available in world. In collaboration with our overseas suppliers we will have some of the latest machine innovations available on stand #311, and we can’t wait to welcome MICE visitors to explore our extensive range,” says Service Sphere Managing Director Maurizio Marcocci.MICE Show Director Winterbottom adds that with such a full array of equipment on display for the global coffee audience, all that’s left to do is welcome guests and exhibitors to a truly inclusive, international show.“Melbourne’s coffee culture is iconic within the international landscape and as a coffee destination, we take our coffee quality seriously. We look forward to welcoming the industry’s global leaders to MICE2022 and showcasing the best of what Melbourne has to offer,” Winterbottom says. GCR For more information, www.internationalcoffeeexpo.comvisit
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From first timers to seasoned professionals, Espresso Mechanics will attend the show for its ninth year, featuring some exciting new machines from Nuova Simonelli and Rex-Royal.
“Nuova Simonelli’s new Oscar Mood is sure to be the talk of the town. Now equipped with PID technology, Oscar Mood has evolved into a stylish, ideal partner in the art of coffee and is perfect for small trade. A powerful ally of coffee lovers, this coffee machine offers a never-ending choice of taste to experiment with,” says Carly D’Agostino, Sales and Marketing Coordinator of Espresso Mechanics.
“The Aurelia Wave UX is a coffee machine that’s designed for places that have constant staff rotation. It’s extremely intuitive, simple to use, and requires very little time for staff training,” says“WhetherD’Agostino.you want to offer a classic coffee, espresso, or hot chocolate in a bakery, small restaurant, convenience store or office, the Rex-Royal S1 ensures perfect preparation of your beverages with its powerful and high-quality components.”
In what he describes as an “unmissable event”, Nunzi says MICE2022 has assumed a central role in the coffee community, not only in the Australian market but the international coffee scene.
More than 100 years of packaging expertise, a thorough knowledge of the industry and our passion for coffee compiled into a new solution to make your production ready for the future: The PMX platform.
The equipment supplier will also showcase Nuova Simonelli’s Aurelia Wave UX and the Rex-Royal S1.
“We could not be happier to celebrate our first direct participation in MICE. We have always been enthusiastic visitors over the years and are excited to be among the exhibitors this year. We are waiting for you at stand #69 – you can’t miss it,” he says.
Innovating the coffee capsule
NESPRESSO-COMPATIBLE
The company is a Swiss-based joint venture combining the innovation and entrepreneurship of Israeli-based coffee company Spresso-Cup and the world-class knowledge and manufacturing experience of a Swiss company.
Novo Capsule believes that the quality of at-home coffee is dependent on the type of coffee capsule consumers use. After it is filled, the pod must protect the coffee until it reaches the cup.
“This means that our capsules have a very low OTR, or oxygen transmission rate, because aluminium is better at creating a stronger barrier to oxidisation.”
If the coffee capsule is not sealed correctly, the flavour and freshness will be lost, resulting in an inferiorAccordingproduct.to Yuval Weinshtock, Co-CEO of Novo Capsule, the first and most important
32 GCR | SEPTEMBER/OCTOBER 2022 FEATURE Single Serve
He says aluminium is flavourless, odourless, strong, and the preferred base for Nespressocompatible capsules.
The popularity of the aluminium capsule market means that its share of the coffee ccording to recent Mordor Intelligence research, the global coffee capsule market is expected to grow by nearly 8 per cent over the next four years, and Novo Capsule is at the forefront of this growth.
COFFEE CAPSULE AND, THROUGH INNOVATION, DESIGN AND ATTENTION TO DETAIL, THE COMPANY HAS ACHIEVED ITS GOAL. component of the capsule, is the material that the pod is made from. The second is the sealing of the“Aluminiumcapsules. is much better in keeping the level of oxygen very low and keeping the coffee fresh for a very long time,” says Weinshtock.
The group prides itself on the quality of its product and continues to innovate its design in the capsule market, one of the few industries to have benefited from the global pandemic. A survey released in March 2022 and conducted by the National Coffee Association in the United States discovered that 70 per cent of consumers now prefer at-home coffee preparation.
NOVO CAPSULE IS A JOINT VENTURE THAT STARTED WITH THE INTENTION TO CREATE THE PERFECT SINGLE-SERVE
In a correctly functioning scenario, the water flows through the capsules at high pressure and pours down into the cup, but if the capsule is not fitted correctly or is not made well, this leakage can be a problem.
The Novo Capsule is made entirely without polyvinyl chloride and is recyclable.
After the growing, sourcing and roasting of the coffee beans, the care and attention that is given to creating a blend with a high cupping score, Weinshtock says having the right capsule is key to making sure all this effort reaches the customer and results in a perfect cup.
capsule market as a whole is expected to grow from 10 to 15 per cent today, to 30 to 80 per cent in five years’ time according to Novo Capsule, driven primarily by customer demand for an environmental alternative.
Unlike plastic, however, Weinshtock says Novo Capsule’s aluminium pods are recyclable, so consumers can recycle it infinitely without any loss in Nespressoquality.machines were originally designed for use with aluminium capsules because they are less likely to warp or deform like plastic or compostable coffee capsules.
“Novo Capsule capsules have significantly lower leakage in both the front and the rear,” says Weinshtock. “This is because of the excellent sealing of the lid and in the meeting point of the capsule and the Nespresso machine, this attention to detail by Novo Capsule ensures that the hot water goes directly to the glass and does not spill out into the capsule container or other places.”
“One of the challenges in the filling machine is that after you fill the coffee at really high speed, there are particles of coffee spread on the top of the capsule,” he adds. “A very wide ceiling area, like our capsule, can help the filling machine to put the lid into position and weld it on very quickly. This helps seal in the flavour and gives us an advantage over other Anothercapsules.”keyfactor in the success of Novo Capsule’s capsules is their strength. Weinshtock says while the thickness of most capsules hovers around 100 microns, Novo Capsule capsules are made at a thickness of above 120 microns. This also makes them safe to transport and easy to stack without fear of damaging the capsules and the coffee inside.
Novo Capsule is made entirely without polyvinyl chloride (PVC).
“Obviously, the aluminium is much more environmentally friendly than plastic,” says Weinshtock. “But aluminium is also much better at protecting the Nespresso machine because the operation of punching the capsule is easier with aluminium than it is with plastic.”
Weinshtock also points out that due to the unique structure of Novo Capsule’s capsules, there is no need for a filter.
“Through its constant innovation and manufacturing excellence Novo Capsule has designed a capsule that gives consumers the best at-home coffee experience,” says Weinshtock. GCR
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“Once you have the larger sealing area you have less breaks and less stops during the production process, which allows you to get bigger volumes from production and better quality,” says Weinshtock. The wider welding surface also assists with filling the pod with coffee.
“Today, every aluminium capsule still has a small amount of the capsule that is plastic and uses PVC for things like the lacquer coating of a capsule,” says Weinshtock. “Our capsule is the only one that has no PVC. As you know, it’s considered to be the least friendly plastic component, so this capsule is free of that. Our capsule is also Weinshtockrecyclable.”pointsout that the base material is not the only way that Novo Capsule is improving its product. Its large welding lid surface helps improve production efficiencies.
For more information, visit www.novocapsule.com
“Liquid is very cost effective,” he says. “It is easy and fast to change the dosage in the capsule and it is perfect for smaller volumes, which leads to more flexibility for the co-packers during their production process. You can use either concentrated or diluted flavours as well.
“The limitations with liquid aromatisation or flavouring, are that we have to be focused on the density and the viscosity of the liquid, keep control of the shelf life, and avoid highly flammable flavours.”
When considering the density and viscosity of the liquid, Kathriner says it is important to balance the precise filling of the coffee powder with the aroma dosing to ensure both modules of the machine are synchronised. This guarantees that the injected flavour creates optimum flow velocity and stability of flavour.
34 GCR | SEPTEMBER/OCTOBER 2022 FEATURE Single Serve I
CATERING TO SMALL COFFEE PRODUCTS, MEDIUM-SIZED ROASTERS AND LEADING PLAYERS ALIKE, RYCHIGER’S COFFEE
“As the single serve industry recognised this trend, many of the orders we get today include liquid aroma dosing as an extra option,” says Kathriner. “The end user likes it, and we, as an innovative machine manufacturer facilitate what our customers and finally their end users like.”
A dose of flavour
“You can imagine that you have a destacker which brings the capsule onto the transport Rychiger’s calibration unit ensures the capsule is filled precisely.
The Rychiger aroma dosing solution injects the liquid flavouring into the coffee capsule.
As a global leader in coffee capsule solutions, Rychiger has been actively involved in the coffee capsule space since its inception by manufacturing tailored production machines for both new and established systems across the industry. And as consumers became more interested in adding different flavours to their coffee, Rychiger began to see an uptick in orders for machines that include an option for aroma dosing – particularly in liquid form.
“Five years ago, not many of the factories, roasters and fillers were really looking into aroma dosing because they wanted to have the original taste,” Rychiger Senior Sales Manager Peter Kathriner says. “But I think by today it has shifted, because end users now prefer to have their beverages according to their own tastes.”
t is anticipated that the global coffee capsule market will grow from US$6.63 billion in 2022 to US$8.5 billion in 2026 at a compound annual growth rate of 6.4 per cent, according to a report from The Business Research Company. Meanwhile, the global flavoured syrups market alone is projected to reach US$65.6 million by 2025. Many in the coffee industry choose to customise their beverages in this way as it has become increasingly popular with major chains such as Starbucks and Dunkin’ Donuts. In recent years, Switzerland-based filling and sealing specialist, Rychiger, has noticed this trend infiltrate the single serve market through aroma dosing.
By integrating aroma dosing in a coffee capsule filling system, the fillers can incorporate various flavours through different mediums, depending on what works best for them – whether it be liquid, powder or encapsulated in form. Kathriner has found that the most popular choice with Rychiger’s customers is liquid.
CAPSULE SOLUTIONS HAVE THE OPTION TO INCLUDE A SOPHISTICATED AROMA DOSING STATION.
GCR For more information, visit www.rychiger.com
system, then starts to precisely fill with the coffee,” says Kathriner. “Then the capsule goes to a compressing station, then to the liquid aroma dosing station if the customer has decided to do that. Afterwards the capsule reaches the cutting and sealing station and then it is
“We have built single serve coffee capsules from the very beginning up until now, and we have a lot of experience in building flavouring station equipment as well,” Peter says. “We also work closely with the ingredients manufacturer for the different flavouring components, so that when the customer comes to us, we can support them well. “They can choose the capsule system/ design, lidding and foils, and we can assist them with the right grinding tools and end of line equipment, which is also offered by Rychiger through its subsidiary Nuspark. What they really get from us is a full service from the very beginning, if necessary we start with tests in the laboratory. Our goal is to ensure that they get the best filled and sealed coffee capsules, including flavouring if desired. I think that is one of the many advantages of choosing Rychiger.”
dosing capability. •Features:Compatibility with all popular capsule types • S hipped as a fully assembled, plug and play unit • L ess than 5.5 metres square • L ow-waste foil punching • Competitively priced •Features:Smallfootprint, high quality • S uits all capsule systems • P roduces up to 240 capsules per minute (FS 190HS up to 400 per minute) • F ootprint less than five metres square • Erg onomically optimised and easy to operate The FS960 HV •Features:Suitable for large producers • Zero-stop production • C ontinuous capsule feed • Minimum interventionoperator • P roduces up to 2000 capsules per minute The FS190 The FS120 SEPTEMBER/OCTOBER 2022 | GCR 35
of Rychiger’s most popular filling and sealing machines that have the
With service centres accessible at various locations around the globe, Rychiger also facilitates after service with ease. On purchasing any of these machines, Rychiger provides customers with a full end-toend service so they can produce the best filled and sealed capsules that suits their purposes.
Accordingrechecked.toKathriner, Rychiger is famous in the coffee capsule filling and sealing industry and is by volume one of the largest filling and sealing machine manufacturers in the world. And aroma dosing comes into play on many Rychiger“Comingmachines.tothearoma dosing capabilities, I would say that it has been installed onsite on almost all the important Rychiger platforms starting from the entry level FS120, to the very famous and popular FS190 – which is in the mid-size range – and up to the FS910 and FS960 HV, which can produce up to 2000 capsules per minute,” Kathriner says. “We have already successfully implemented a liquid aroma dosing system on all these platforms in the market.”
Below are some of the main features option to include an aroma
Creating a perfect cup of single serve coffee comes down to a lot of factors: the roast, the selection of beans, roast, and even the quality of the capsule itself.
“These disc grinders were the right size, but not only did they not provide as precise a grind as modern roller grinders, they could not provide the same densification technology as MPE roller mills,” Ephraim says.
Many capsule manufacturing facilities use larger roller mills, like the flagship MPE IMD 999, which can feed multiple capsule packaging machines. Ephraim says this configuration yields a technically perfect grind and density, but is not as ideal in some cases as having a single, smaller grinder feeding a single packaging machine.
Ephraim says the design philosophy behind the Mini.Max grinders is to take all the technology and capabilities found in MPE’s full-sized IMD capsule granulisers and create grinders that are compact in size and produces output that can match perfectly with a capsulefilling machine. It wasn’t long before the Nespressocompatible packaging machines changed and were designed with a higher throughput. As such, MPE created the Super.Max, a new variation on the Mini.Max with longer rolls, yielding a higher throughput of ground coffee (240 kilograms per hour at 300 microns) in a compact height and footprint, in what Ephraim says is the perfect fit for larger Nespresso-style packaging machines.
A roller mill the industry always wanted
INNOVATION AND ADAPTATION
MPE IS CONSTANTLY INNOVATING SO IT CAN PRODUCE THE MOST MODERN SOLUTIONS FOR ITS CUSTOMERS. THE NEW SUPER.MAX GRINDER IS ITS LATEST EXAMPLE TO ENSURE OPTIMISED CAPSULE BREWING QUALITY.
Technical literature such as particle size analysis demonstrates how roller mills provide a superior grind, and for a grind that is as technical as Nespresso-style capsules, this is very important. Ephraim says laser analysis shows that particle size distributions are much wider from disc grinders, whereas roller mills yield more uniform and narrow distribution curves, making them ideal for single-serve extractions.
ROLLER GRANULOMETRY
MPE’s answer to this problem is the Mini. Max compact roller grinder, the first of which was delivered to a customer in Belgium in 2019. The original Mini.Max puts out 150 kilograms per hour of a 300-micron coffee for Nespresso/Dolce Gusto-compatible capsules, with an ideal density.
“I can’t stress enough how technical the single serve grind is,” says Daniel Ephraim, President of MPE, based in Chicago. “In the case of a Nespresso-style capsule, you are asking a brewer to extract in approximately 20 seconds, a brew that has all the attributes and taste profiles that would be achievable with a complete espresso brewing system. The grind is the most important part of the capsule coffee process.”
When European coffee roasters first started the process of Nespresso-style capsule manufacturing, Ephraim says they used disc grinders that could fit on top of the capsule packaging machines.
The irony with grinding for capsules, he adds, is that they benefit so much with the use of roller mills, but the compactness of small disc-style grinders on top of packaging machines was originally the easiest option.
“A lot of these capsule packaging machines would have a capacity of 150 to 250 kilograms of coffee per hour,” says Ephraim. “So, you had this big grinder and this smaller packaging machine and either it was overkill for the packaging machine, or you had two packaging machines that were being fed by one grinder. But because of the way the single-serve packaging machines operate, it is not always optimal to have one grinder serving two or three packaging machines.”
One of the first Mini.Max machines installed in Belgium.
36 GCR | SEPTEMBER/OCTOBER 2022 FEATURE Single Serve
“This was unique for industrial coffee grinding, where outside of Nespresso-style applications, nobody uses a disc grinder,” Ephraim says. “So we said, ‘Ok let’s design a roller mill that fits on top of a capsule filling machine and works in tandem with it like a disc grinder.”
But for grinding equipment manufacturer MPE, a company on the forefront of coffee grinding technology since 1957, it has always focused on providing the perfect grind.
“But right now, the Super.Max encapsulates the latest in precision roller grinder design and densification, yielding a single-serve product that leaves nothing left to be desired in end-user experience,” he says.
Figure 1: A process flow of a Super.Max installed on top of a capsule filling machine.
“You want to create a low temperature environment within the grinder, keeping the coffee 75 degrees [Fahrenheit] to prevent the loss of the coffee volatiles and aromatics. The cooler the coffee, the better off you are.”
MPE’s observation is that it has to come up with a bigger grinder to meet the larger packaging capacities, and Ephraim expects that in the near future, it will need to adapt again.
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“There are two parts to the grind. There is the granulometry, or the distribution of particles, that’s number one. The other part is in our densifier/normaliser where you have control, so you have just the right amount of density to fit 5.5 grams into a capsule with an optimal percentage of fines,” Ephraim says.
“The vast majority of products we sell today were not invented 25 years ago. Our goal is that, 20 years from now, the vast majority of the business will be new products that have not been invented yet. We believe that our future business will reflect our R&D, which will result in new products,” Ephraim says. “We’re celebrating our 65th year in business, and over 95 per cent of our products today were not invented 40 years ago.”
“The world is changing, and our business has to change with it. We have to stay well-informed of the latest developments,” he says. “The Super.Max represents the latest tandem design because the original Mini.Max was built for a capacity of 150 kilograms per hour, and now the world has changed and the Super.Max will meet the requirement of 240 kilograms per hour.”
The first Super.Max was delivered in 2022. Both the Super.Max and Mini.Max grinders are backed by MPE’s patented Vortex normalising technology to help ensure perfectly densified coffee from the beginning of the grinding phase until the end of the batch. This system controls the density and the free-floating particle fines using a variety of sensors in real time.
“Any time you are grinding coffee, you are using energy and the final form of all energy is heat,” says Ephraim. “The volatiles and aromatics in coffee will evaporate at very low temperatures, some of them as low as 105 to 110 degrees Fahrenheit (about 41 to 43°C) so it is good manufacturing practice in coffee to preserve those elements. volatiles, as well as “Black Ice” deflectors with vibratory technology to ensure a consistent flow of coffee through the grinder. The whole process is a recipe-driven Programmable Logic Controller operation, for full automation of batch consistency and flexibility.
Ephraim says that the company is constantly keeping an eye on the market. He points out that Nespresso capsule technology itself is relatively new and has revolutionised the coffee industry.
A NO-COMPROMISE WIN
“You don’t want it to be too dense or too fluffy.”The Super.Max and Mini.Max series grinders contain the same technology that has been available with MPE’s flagship Gemini Series grinders. MPE’s leading water-cooling technology is also built into the Mini.Max and Super.Max grinders.
GCR
Figure 2: The versatility of the Super.Max can optimise either configuration.
The Super.Max has refrigerated rolls for maximum preservation of coffee aroma and With more than 40 years’ experience, Daniel Ephraim has been active in the development and design of coffee grinding equipment.
Ephraim says that for Nespresso-compatible capsules in particular, computerisation produces a far better batch than a human could, and he is proud of the company’s strong sense of innovation.
CELEBRATING 65 YEARS
For more information, visit www.mpechicago.com
CAMA GROUP HAS TAKEN ONE OF ITS MOST POPULAR MACHINES AND MODERNISED IT TO ALLOW FOR A GREATER VARIETY OF SECONDARY PACKAGING OPTIONS IN RESPONSE TO CHANGING CUSTOMER DEMANDS.
“What has been developed is the capability of the machine to perform several different loading patterns or box shapes to reflect the variety in the marketplace,” Dell’Oro says. “It is also designed to handle new requests which can be added to the current machine. For instance, if you are coming out with a special Renato Dell’Oro is Global Account Manager Coffee Industry for Cama Group.
According to Dell’Oro, one of the first companies to innovate was L’Or Espresso Coffee who designed a carton that increased that surface area of the box that was facing the consumer on supermarket shelves.
taly’s Cama Group has been producing secondary packaging options, like boxes and cartons, for the coffee-capsule market for years, but it continues to innovate to keep up with the changes in the industry itself.
Cama Group saw that customers were looking for an even broader range of options from Nespresso-like tube packaging and the L’Or-style honeycomb structure to packs of 10 capsules, multi-floor, layered boxes or special edition or promotional packs that might contain and extra capsule or two. There is also “the flower” configuration, where four capsules are placed face down and one is placed face up. The market was diversifying quickly into a range of different packages, with those that captured consumer attention being the order of the day.
The latest example is the Cama IF318 “all-in-one” robotised monoblock top loading unit. The original IF318 featured box-forming machines that construct a box from a flat carton. The central body of the machine receives the capsules, often in two lanes, one facedown and the other face-up. A robotic arm picks up the capsules to arrange them in the necessary configuration.
However, Renato Dell’Oro, Global Account Manager Coffee Industry for Cama Group noticed that there was a need for great flexibility when it came to packaging options.
38 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Cama Group
“This carton was very clever because, thanks to the honeycomb [interior layer] inside, they achieved a double goal: they preserved the product integrity because every capsule is whole, safe and separate, but moreover, they were giving a bit more space to the box so it was a bit bigger and a lot more eye-catching,” Dell’Oro says.
The new Cama IF318 “all-in-one” robotised monoblock top loading unit removes the need for all of these packaging designs to be created on different machines, which Dell’Oro says is both expensive and impractical if you have limited space on the factory floor.
I
The packaging revolution
“After the Nespresso patent expired everyone came into the market with an almost identical version of the product so, whether the capsules were made from plastic or aluminium, they presented the capsules in exactly the same cube,” Dell’Oro says. “The Nespresso cube worked very well in their signature shops because they can be stacked to make up a big square using all the different colours. In the supermarket however, if you put the same cube on a shelf, then it is very small. It does not have a lot of the branding facing the customer and no one is going to recognise [it]. This was a big challenge for new entrants into the coffee capsule market.”
Dell’Oro says that Cama Group is recognised for its machine’s ability to change formats quickly and for the care its machines takes with its packaging production, including capsules despite the high throughput.
“Aluminium is fragile and it is very sensitive so the machine needs special care when it handles the capsules so you do not scratch them,” Dell’Oro says.
When it comes to production, Cama Group machines use high performance components and smart technology to monitor energy usage and optimise performance to consumer less energy.
When it comes to the packaging itself, Cama Group is working with companies to help remove plastic from packaging to help them go green. It is also working with companies who have green packaging to make sure that it is fit for purpose because striking the balance between conserving natural resources and having packaging that is too flimsy to work correctly, is a difficult task.
“Also, when you are using robots, you use a lot of compressed air, so we optimise the efficiency of the pick-up in order to minimise the usage of compressed air which, in the end, is more expensive than the electricity,” Dell’Oro says.
Cama Group provides a range of flexible packaging options to suit a variety of market needs.
“Customers are asking us advice about better packaging; they are already doing a green package but they could ask us if the final package proposal is good enough or if they have to change something in terms of carton weights or dimensions, or even if the machine they are thinking to use is the best to use with the package they want to produce. We are happy to run tests on the packaging and let them test the various machines on offer. We want to be working with customers from the very beginning of the initial journey in the packaging process to make sure they get the end result that they are looking for.”
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For more information, visit camagroup.com
“To have a truly high efficiency rate it is not just about when the machine is working but the real turning point in making one system better than another is its changeover time,” Dell’Oro says. “With changeover we consider the time needed after you stop the machine on Format 1, to the time you have Format 2 running at full speed. Not just the timing needed to replace parts and adjusting some parameters. After replacing parts the line must be running at top efficiency from the very moment it starts.
honeycomb-like structure of 16 capsules, we can do that. It is completely flexible.” Underpinning this flexibility is the reliability of the “all-in-one” approach. These machines are often used in an environment that sees them operating around the clock with a capacity of packing more than 600 capsules per minute. This throughput has made the machine very popular, but it is not just the volume but the machine’s efficiency that Dell’Oro is proud of.
“Customers can ask us for advice with regards to the final package of their product because we have a packaging department which also operates as a packaging consultancy,” Dell’Oro says.
There can be no time lost changing parts. The new machines come with technology that can see the parts that need changing ahead of time. Previously, you didn’t know that before it blew up and you had three or four days of down time, which is inefficient. And now, you can replace the motor early and avoid extra costs and down time,” he says. This automation is challenging enough with standardised production, doing one thing the same each time. However, Dell’Oro says it becomes a challenge the new machine overcomes when asking it to operate at full capacity with quick changeovers, and while working with a variety of different packaging varieties.
Another important aspect of Cama Group’s new machine is sustainability. Dell’Oro says the company takes sustainability very seriously and works with its customer to reduce waste and emission via both the production process and the materials that are used.
In particular, Flavourtech’s clients did not feel that the natural roast and ground notes of coffee beans were making it into their final products.
Ahn says this process produces a high quality product and ensures that the natural aroma and active ingredients of the raw material are retained.These natural notes are then placed back at the end of the process, intact, not damaged in any way from the rest of the manufacturing process, to provide the highest quality instant or RTD coffee. This means that the singleorigin flavours of the coffee, such as those found in Ethiopian, Colombian or Guatemalan beans, are retained and can be tasted in the final instant coffee. or more than 35 years, Flavourtech has been assisting manufacturers around the world to produce the best quality products by developing systems that capture natural flavours and active ingredients.
THE AUSTRALIAN COMPANY’S INTEGRATED EXTRACTION SYSTEM IS DELIVERING A PREMIUM BOOST TO READY-TO-DRINK COFFEE PRODUCTS AND INSTANT COFFEE. storing and protecting them, by utilising much shorter residence times to reduce the thermal impact and so maintain the quality. Flavourtech’s core technology is the Spinning Cone Column (SCC), used to capture the notes from the roasted beans via the use of clean, food-grade steam. Ahn says the SCC captures aromas and flavours at a lower temperature and with shorter residence times than standard extraction technologies.
“These notes were in the roasted beans, the raw material itself, but unfortunately were lacking by the time it reached the end product,” Ahn says. “Our Integrated Extraction System (IES), has been developed with this in mind, that is, to produce the highest quality product for the ultimate benefit to the consumer through the ability to capture the desirable, single-origin notes, while undergoing a more gentle extraction process, and then place back the captured notes for a fullflavoured coffee experience.”
Flavourtech realised early on that the best way to obtain the best from products, whether it be flavour or active ingredients, is from processing the raw material where it is freshest and best, straight from the roasted beans. Its process involves capturing these notes as early as possible,
FFlavourtech’s
flagship Spinning Cone Column technology captures the notes from roasted beans via the use of clean, food-grade steam.
Capturing the perfect flavours
40 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Flavourtech
Paul Ahn, Global Sales Manager of Flavourtech says RTD and instant coffee manufacturers around the world have been asking Flavourtech to assist with the “premiumisation” of this sector. This is a trend that has been driven, in part, by the global pandemic when people forced to work from home wanted the same quality coffee as they were used to at a café, leading to Euromonitor listing premiumisation as a Global Megatrend in early 2021.
The Australian manufacturer of food and beverage process systems has helped produce products like instant coffee, ready-to-drink (RTD) coffee and tea, as well as low and no-alcohol wines and beers. But it has noticed a significant shift in the coffee products with customers demanding a much higher quality of flavour in their instant and RTD beverages.
Ahn says manufacturing space is always at a premium and so also must be considered. Flavourtech’s design and engineering teams offer clients a custom-built process.
“We have seen many flavour companies approach us recently for a way to capture the natural aroma from coffee, tea, fruits and botanicals,” Ahn says. But that does not mean that Flavourtech is resting on its laurels. The company has a strong innovation culture.
The IES can also handle cold-brew coffee quickly, is automated and continuously producing consistent results.
The Flavourtech IES process assists instant coffee producers to maintain the flavours from the raw material with the ability to control temperature, thus reducing the thermal impact of the coffee. The unique processing involves: M illing roasted coffee beans under a blanket of cold water through the Slurry Preparation Module. Water acts as a carrier for volatile aroma components and carries with the slurry to Flavourtech’s SCC. Brewing or extraction temperatures of 100°C occur in the SCC, for only 30 seconds. The slurry, consisting of the beans and water all pass through from the top of the column to the bottom in 30 seconds, steam is used to brew the coffee as well as strip out the natural aroma from the beans and slurry where it leaves the SCC, condensed and stored in a chilled vessel. These are the natural and desirable notes.
The history of Flavourtech began from innovation. A government research organisation in Australia was exploring ways to separate volatiles from liquids in an endeavour to improve the quality of beverages. From this came Flavourtech’s SCC technology and the first module of the IES. Ahn says the SCC is recognised as “the technology of choice” when it comes to the capture of natural flavours such as from coffee, tea, fruits, vegetables, spices and botanicals.
“We have to keep innovating, developing new applications and technologies to meet our customer needs,” says Ahn. “One of these is the recently released SCC100, a smaller sibling to the existing larger units, brought about from listening to our customer’s requests for a smaller scale unit. We are extremely proud of this SCC100, the design and engineering was a challenge but with sheer determination and a strive to innovate, we got there in the end.” GCR
For more information, visit www.flavourtech.com Flavourtech’s Integrated Extraction System is a continuous, automated processing line that minimises flavour loss during processing by capturing the flavour of raw material.
A fter the SCC, if further high-temperature extraction is required then Flavourtech’s Rotating Disc Column (RDC) can help to further extract the solids. The time of extraction is only 20 minutes compared to traditional processes that can take hours. The process involves rotating baffles and a continuous flow of the coffee slurry, all performed post the SCC where the roast and grind flavour notes have been previously Tremoved.heslurry then enters a Clarification Module to separate the coffee beans from the aqueous extract. This extract can then be used for RTD with the natural flavours added back to produce a full-flavoured beverage or can be concentrated through Flavourtech’s unique Centritherm evaporator (CT) to produce a concentrate. The CT has only one second heat contact time on the product. The low-evaporation temperature of 50°C means no damage occurs to the tea/ coffee colour, bioactives or the flavours. The coffee concentrate can also be mixed with the aroma and spray or freeze dried to produce a powder.“Initially, we developed the IES with RTD customers in mind,” Ahn says. “At the same time, coffee manufacturers around the world were looking to automate the traditional, manual batch process to create RTD solutions, we knew we would make an imprint with our IES.”
The customer’s desire for ethical, natural and high-quality products, plus their purchasing power have all contributed to innovation in this category.
Ahn says premiumisation not only offers more choice to the consumer but it also offers a higher quality of product, better nutrition, and better flavours.
“Consumers are seeking healthier, more flavoursome, more natural food and beverage options, which overall is a good direction to take,” says Ahn. “They are willing to pay more for higher quality as long as they feel the value in it.”
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“No two systems are the same. Our bespoke IES process begins with the customer in mind and is key to our success and ultimately, to our customer’s success,” Ahn says.
IES DEEP DIVE
“The Middle East, I believe, is in the top list of areas that is purchasing high-end, exclusive types of coffee – reserve, auction coffees – because of the evolution of the coffee scene,” Torresan says. “The exclusiveness of some shops paired with the exclusiveness of the beverage made, makes Nooran Albannay opened Coffee Architecture in 2019 with her Slayer Espresso machine.
An Italian native, with a background working in England, Torresan moved to Dubai in 2019 to help establish Gruppo Cimbali’s official branch in the United Arab Emirates (UAE). Since 2020, the company manages all Middle East, Indian and African accounts from its Dubai office.
“The market is very lively. Even during COVID-19, the market panicked like everywhere, but business has gone back almost immediately. Similarly, because coffee shops and restaurants play a very important social role for the gathering of people, especially as there is no availability of alcohol, coffee shops are the place where young people and couples hang out.”
42 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Cimbali
A destination hub
In addition to young entrepreneurs starting their own independent coffee shops, and the popular % Arabica in the UAE, there is still a high presence of local chains, such as Dr. Café and Half Million in Saudi Arabia, Seven Fortunes Coffee Roasters in Egypt and UAE, and Drop Coffee in Kuwait. What’s interesting to note, Torresan adds, is that the UAE and Saudi Arabica have now reached a maturity level where influences come from within the country.LaCimbali machines have long been in demand in the older markets of North Africa, for example, during the 70s and 80s, which Torresan says represents a Mediterranean style of coffee consumption. From there, the brand developed a presence in the Persian Gulf from 2005 and has evolved in Dubai and Saudi Arabia’s channels of hospitality, including hotels, restaurants, and coffee shops, representing 25-plus per cent of market share.
Faema also has a strong hold with the newly models of the E71 and President meeting the design conscious needs of specialty coffee shop operators. Torresan adds there is strong potential for Faemina for customers with disposable incomes and a keen eye for design. he Middle East may be renowned for its hot, arid climate with centuries of rich history, but there’s a new emerging culture that’s fast becoming part of the landscape.
“Coffee brewing is an old tradition in the Middle East but in regards to espresso coffee and specialty coffee, it’s still a relatively new concept. We’re talking about a region that 12 years was doing just five per cent of the volume it does now, so as a market and industry, it’s seen unbelievable growth,” says Gruppo Cimbali DMCC Branch General Manager, Claudio Torresan.
“We have more than 20 Slayer machines brought back by Saudis who purchased their machine in the US – where it is crafted and designed in Seattle – and said they couldn’t leave their baby behind, so they brought the machine back with them. We have a number of those cases,” he says.
“It’s the best logistic hub for the region, strategically, economically, and geographically,” Torresan says. “We have built our team steadily and organically, combining sales, account and technical managers, as well a coffee specialist, all in Dubai.”
Torresan says the coffee environment in the UAE has developed alongside the style of the country. For example, coffee shops are trendy, stylish, and very elaborate in incredible settings, and the coffee quality must pair with that high standard.
THE MIDDLE EAST IS FAST EMERGING AS AN EXCITING SPECIALTY COFFEE HUB THAT GRUPPO CIMBALI IS EXPLORING WITH PARTNERSHIPS AND ITS RANGE OF ESPRESSO MACHINES TO SUIT THE NEEDS OF THE GROWING COFFEE COMMUNITY. it an attraction for coffee lovers and coffee connoisseurs.”Torresannotes young Saudi and Emiratis have a tradition of travelling to the United States, United Kingdom or Australia to study, where in turn they become influenced by the coffee culture and return with their newfound skillset and passion for coffee.
“We took the time to enhance our operations and processes so that when it was to reopen, we would be ready. Now I’m focused on growth and I’m ready to excel,” Albannay says. She is in the process of establishing her own roastery to further control the flavour profiles of her own product and has a dream to win the UAE Barista Championship. She first competed in 2018, tried again in 2021, and will keep pursing her goal.
The Climbing Goat opened in November 2019 with the intention to serve Dubai customers fresh coffee and create “the best coffee experience”, encompassing coffee quality, and education about origin, the farms, and coffee-producing equipment.
Gruppo Cimbali’s Torresan says all eyes will be on the Middle East in the coming years, as the region continues to connect more customers with quality coffee and inspire a new generation of coffee professionals.
The Climbing Goat is a new Dubai roaster that uses a Slayer Espresso machine. Operations Director Elizna Botha says she went through weeks of comparing machines in the market before deciding on Slayer, because it had the most options to control every aspect of the espresso extraction.
So I quit my UAE government job, became the first female in the UAE to open a coffee shop, and committed to full-time barista work. It was a dream [come true],” she says.
The most requested coffee machine in the Middle East’s specialty scene, according to Torresan, is the Slayer Espresso, further supported by Slayer’s new enlarged production plant in Seattle. And increasing in popularity, is the customisation of the machine to adapt to the look and feel of customer’s cafés.
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Coffee Architecture has endured two years of business through the global pandemic. To transition through restrictions, Albannay sold a lot of coffee for home consumption, established online training courses to demonstrate to customers how to make coffee at home, and ran Monday live education classes, which has continued.
“I feel if I get more deeply involved in competition, it will encourage more woman to get involved in the industry and maybe start their own business,” she says. “I started my business in the UAE because there was no connection between coffee and the people, and I hope Coffee Architecture can help people to taste coffee, and feel happiness thanks to the coffee in the cup.”
“What I appreciate most as a barista, is the craftsmanship and control I have of the machine. The Slayer is powerful. It makes a perfect espresso extraction, there’s always consistent flow of water through the group head, and because a lot of our customers in Abu Dhabi like milk-based coffees, I like how well it steams milk and gives a nice sweetness. It’s been totally worth it.” Albannay had always enjoyed serving coffee as a hobby, until she decided to pursue her passion and attend the American Barista & Coffee School in Portland in 2016. When she returned home, she honed her skills, bought a Slayer coffee machine, and opened Coffee Architecture a few years later in 2019. “At the time, there weren’t many women in the UAE who owned or operated a coffee shop, but I wanted to break that stereotype.
“The feedback we got from people who used Slayer and have a Slayer was only good, and we wanted something really special for our roastery,” Botha says.
“It was the one. I knew it straight away. The taste of espresso on the Slayer takes the profile to a whole different level. It’s such an elegant machine – black with a touch of wood – that suits our café’s minimalistic design. It was perfect for our team, easy to use, manual, and a classic,” she says.
Coffee Architecture owner and operator Nooran Albannay says the moment she saw her Slayer Espresso machine, was the moment she fell in love.
“I’m interested to watch the development of coffee in Egypt, Africa, and the UAE, which are already strong markets, but the most developing with a pipeline of governmental, national, and ambitious projects, is Saudi Arabia,” he says. “Now that’s a place that will change radically in the next decade, and will be really entertaining to watch.” GCR
The Climbing Goat serves its Dubai customers fresh coffee using its Slayer Espresso machine.
For more information, visit www.gruppocimbali.com/en/ To access Faemina’s e-commerce platform, now live in the United Arab Emirates, United Kingdom, Italy and Australia, visit www.faema.com
“Withindustry.packaging material there is a life after use and, when it comes to the coffee industry we have one specific problem in that we use multi-material laminates because of the protection that it gives to this very sensitive product,” says Marcus Velezmoro, Head of Product Line and Coffee Lab at Syntegon. “The industry’s multi-layer films tend to incorporate two plastic types Syntegon’s packaging machines aim to minimise product loss, wastage, and save on power and resources.
But it also understands that the type of packaging used is key to a sustainable future for the coffee
Arvid Nordquist is a family-owned business that has made a name for itself since its founding days in 1884 – and gained a firm foothold in Scandinavia and beyond. Today, Arvid Nordquist is the country’s fastest growing coffee brand with over 25 per cent market share. The key to the company’s success is a strong commitment to fair and sustainable
Towards greener packaging solutions
44 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Syntegon
acking and processing technology company Syntegon offers tailor-made solutions to a range of packaging challenges in the coffee industry. It pride itself on a strong innovation culture and have been at the forefront of packaging developments for over 160 years with a presence across the world in 30 locations.
– single-use polyethylene terephthalate (PET) and polyethylene (PE) – and in the middle of these two plastics there is aluminium so you have three totally different materials, all of them are synthetic and very energy intensive. The three layers also means that this film is very difficult to separate when it comes recycling.”Syntegon had a client come to them that wanted to make a difference in the packaging space. Swedish coffee manufacturer Arvid Nordquist chose to tackle the issue of packaging materials in its quest to be a leader in sustainability.ArvidNordquist is Sweden’s first coffee roasting company to run entirely on renewable energy. When it comes to domestic transport, the company aims to achieve the same by 2025. A biogas-powered truck already transports 100 per cent of Arvid Nordquist’s coffee from the roastery to the warehouse partner.
“These plastics now represent a problem because first of all the carbon footprint is not very good and secondly is the lack of recyclability,” Velezmoro says. “So the packaging film up to now may have been perfect for protecting the coffee but for sustainability it was a problem so the idea was to replace the film with something else and this customer chose to get rid of the aluminium layer and to also replace the fossil PE with non fossil PE.”
Syntegon is also a key driver of sustainability in packaging. Its machines aim to minimise product loss and waste as well as maximising efficiency to save on power and resources. In the food industry, Syntegon’s flexible and reliable technologies produce and pack confectionery, dry food, frozen food, and dairy products. 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 for all customers.
SYNTEGON IS LOOKING FOR MORE OPTIONS IN THE PACKAGING SPACE AND BELIEVES THE BEST WAY TO ACHIEVE THIS IS WITH STRONG CUSTOMER RELATIONSHIPS.
SUSTAINABLE
“We see ourselves as a conscientious contributor to society with a strong pledge to sustainable and responsible business operations,” says Anders Nordquist. GCR
Velezmoro says that Syntegon’s expertise is in the area of process packaging, its core knowledge being the interaction between third-party packaging materials and Synetgon’s range of packing machines.
Arvid Nordquist had been relying on the PKD vacuum packaging technology from Syntegon since the installation of their first vacuum packaging line in 1994. The high-performance mandrel wheel packaging machine forms, fills and seals vacuum packs of ground coffee at high output rates of up to 130 packs per minute. Before switching to alternative films, Arvid Nordquist had been using a PKD model built to process aluminium and fossil-based films. But while the machine’s heat-sealing technology works well with traditional films that require high temperatures, it was no match for Arvid Nordquist‘s new packaging variants.
Velezmoro says that the answer to the smaller sealing window was also to create more sealing stations along the production line to keep up the production levels.
For Syntegon, that meant that they had to rethink how its standard PKD production line operated for Arvid Nordquist. Fortunately, the customer was not only looking to change packaging film but to upgrade its whole production line which meant that Syntegon could start from scratch.
And once again, making this new innovation work will require a key partnership with Syntegon and O. Kleiner as they work together to overcome operational challenges.
Arvid Nordquist teamed with Swiss film specialist O. Kleiner AG, to create a composite film without aluminium. As an alternative to fossil-based films, the current solution contains 90 per cent of material from renewable resources, supporting Arvid Nordquist’s CO2 reduction. However, the material comes with challenging characteristics. Just like any plastic, it is prone to regaining its initial shape
For more information, visit www.syntegon.com/solutions/food/coffee-and-tea-packaging/ film supplier – who is the inventor of a film –then we have to process the film and then the customer has to go to market with this new idea. So it is the three of us that contributed to this innovative sustainable packaging.”
“It is an intimate relationship that must be respected to get the best performance out of the machine,” says Velezmoro. “So, as soon as you make any change to the materials you have to be aware of how it affects the machine.
aluminium.filmcompositeusesNordquistArvidawithout
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“You have modify the sealing process for the simple reason the lack of aluminium as a major influence and when you take it out you have a differently set of physical principles to account for in the machine,” Velezmoro says. These sustainable films require lower sealing temperatures and smaller sealing windows to prevent the outer film layer from melting and sticking to the sealing jaws – which is exactly what Syntegon’s adapted PKD helps avoid. The latest model cannot only seal at lower temperatures thanks to integrated heat protection on the sealing jaws. It also forms packaging materials more efficiently by using pre-heated tools to bypass the memory effect – which comes in handy for aluminum-free films. Thanks to servo drives, the mandrel wheel can further accommodate a larger variety of packs, adding to overall forming and packaging flexibility.
Syntegon’s adapted PKD production line seals at lower temperatures to accommodate sustainable films. business practices. As a purchaser and roaster, the company relies on sustainable Arabica beans to ensure high quality across its entire range of ground coffee and whole beans. Just outside of Stockholm, the company processes the precious raw materials in its sole roasting house in Sweden, and it wanted its packaging to fit with the rest of the company ethos.
Thanks to its new gentle sealing technology, and extensive testing in the Syntegon coffee lab, the latest PKD series machine is expected to be suited to run the new mono-laminates as well.
This is not the last sustainable innovation that Arvid Nordquist has in mind either as the advancements in packaging materials continue to evolve. The next thing that the company is exploring are mono-laminate materials that can be more easily recycled.
Packing is always a collaboration between a after bending. “This so-called memory effect is all the more predominant as aluminum is missing from the material,” Martin Kleiner, CEO at O. Kleiner says.
The key areas of consideration included a contingency plan in the event on-site staff contracted COVID-19, just-in-time delivery, quality assurance of alternative raw materials and packaging, production capacity, warehousing space, and ongoing technology advancements.
46 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Cafetto
With increased volumes of supply, comes the question of storage space and where to house increased stock. As a result, Cafetto has acquired a further warehouse adjacent to its Adelaide factory, enabling the company to quadruple its storage area for raw materials.
To enhance manufacturing and output capability, Cafetto sourced key pieces of available automated filling equipment that it could commission quickly and provide excess capacity.
“This acquisition brings incredible efficiencies and assurance to our business and customers. We are no longer reliant on justin-time deliveries in this ever-changing global supply chain,” Short says.
To manage the spread of COVID-19 in interconnected sites, strict protocols were put in place across the business to limit, and in some cases prohibit, movement between functions. Many of these restrictions are still in place. The result, Short says, has seen Cafetto continue to run at full capacity throughout the pandemic.
“With the increasing cost of shipping and lack of containers available, we decided to increase our container shipping to Europe and the United Kingdom by two to three times our usual volume to make sure we have a good level of stock for our customers. At its worst, one particular container
The third component of Cafetto’s contingency plan included the ongoing advancement of its I.T operating system with continuous upgrades to ensure effective communication between Australian-based and global facilities, staff, and customers. It also implemented state-of-the-art security systems to ensure data protection and backup systems.
“We have learnt that in an uncertain world, a traditional just-in-time supply chain strategy simply cannot perform in the face of an unexpected, disruptive global event. We have a duty to maintain our operation and ensure consistent supply of critical cleaning and sanitation products to our customers,” says Cafetto Director Chris Short. As such, Cafetto made itself a mission to develop a new strategy where it promptly identified the risks and roadblocks to mitigate any uncertainty immediately, and into the future.
MANUFACTURERS OF ALL KINDS HAVE BEEN TESTED WITH SUPPLY CHAIN CHALLENGES, BUT AS GLOBAL COFFEE REPORT EXPLAINS, IT’S THOSE THAT JUMP INTO FIGHT OR FLIGHT MODE, LIKE CAFETTO, THAT HAVE LEARNED VALUABLE LESSONS AS THEY PREPARE FOR FUTURE GROWTH. of stock from Australia to the UK took up to 20 weeks. That’s not an acceptable wait time for our customers,” Song says.
“This gave us the ability to quickly flex production up or down to meet unstable demand. It also meant that we could produce excess product with the intent of filling each of our warehouses around the world, giving us up to a six-month buffer of key products lines. Even if something catastrophic were to occur, we had plenty of time to respond,” says Cafetto General Manager Christine Song.
“Although the threat of COVID-19 is largely behind us, new challenging events around the world continue to unfold and we need to be prepared. We are certain that our progress and improvement in risk mitigation he past 24 months have presented countless challenges that have ensured only the most adaptable and responsive businesses would thrive. For Australian-based specialist manufacturer of cleaning products, Cafetto, its team has worked tirelessly behind the scenes to ensure its capacity to maintain a supply of critical raw materials so that it could continue to produce and supply customers around the globe.
“Each day, COVID-19 taught us a new lesson and created the need for more creative thinking. It has taught us to expect the unexpected,” Short says.
“We completed quality tests of the alternative raw materials to ensure they remained a highgrade level. This gave us the confidence that should we need to reformulate our products, we could do so without waiting on delays of particular raw materials. We went into preventative action mode before waiting for a supply crisis to hit, and it helped,” Song says. Since April 2020, each of Cafetto’s international warehouses in the Netherlands, United Kingdom and New Zealand hold two to three times more volume of finished goods compared to what they did pre-COVID-19.
The next step was identifying all critical raw materials that were key to production of Cafetto tablets and powders, setting up a program of identifying multiple suppliers for each, and sourcing alternative raw materials in preparation for supply shortages.
A supply chain reaction
“This move certainly provided our customers and distributors confidence in Cafetto’s capability to supply goods with minimum interruption. It’s thanks to the quick actions of our whole team that we are ready to supply customers around the world with sufficient stock.”
Since April 2020, each of Cafetto’s international warehouses hold two to three times more volume of finished goods.
“WE TOTHENREQUIREMENTS,TRENDSMARKETREGARDINGWANTSNEEDSCUSTOMERS’LISTENALWAYSTOOURANDANDFINDAWAYDELIVERIT.”
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and supply chain management will provide our customers with the security they need now, more than ever before.”
GCR
Cafetto has become a trusted brand and significant contributor to the global coffee industry over the past 19 years. This year, it is the Qualified Cleaning sponsor for the 2022 World Barista Championship, World Brewers Cup, and World Cup Tasters Championship. Song says its partnership of the event is another opportunity to share the importance of Cafetto products to execute coffee quality, and with its renewed process and protocols in place, can ensure new customers that Cafetto is in a solid position to continue supporting partners, businesses, and the wider coffee industry.
“We will always monitor and act promptly on any issues to keep control of what we can deliver to customers and distributors around the globe,” Song says.
The Cafetto team is committed to continuous improvements and solutions as it grows, and says with the market stabilising a little, it has confidence in its plans and processes to tackle whatever comes next.
“We want our customers to have faith in what Cafetto does and know that we maintain close communication and good customer service to support our customer’s journey with us,” Song says.
“But one thing’s for sure, Cafetto is a good listener. It’s one of our best traits as a company, especially from Company Director Chris. We always listen to our customers’ needs and wants regarding market trends and requirements, then find a way to deliver it. We always put the customer’s needs first. Doing so has led to successful product development, improvements, and long-lasting relationships.”
“We are in the process of upscaling production even further to achieve better outcomes and shorter lead time in future, in what is another example of how we are committed to delivering market needs. We are always looking ahead and for ways to support our growth and provide the best service for our customers. That’s just part of Cafetto’s DNA structure and our commitment to the industry that has supported us in return for many, many years.”
For more information, visit www.cafetto.com
Christine Song Cafetto General Manager
The Invicta is a completely new model that follows on from Rancilio Specialty’s RS1 top-end machine. Wrapped up in a modern design, O’Brien says Invicta is an easy-to-use single boiler that speeds up service and allows baristas access to the brand’s best extraction technologies with electronic control of the coffee, water, and steam functions.
“That’s why we’ve responded with the Rancilio Specialty Invicta. It’s a single boiler espresso machine, more approachable, and easy to use for baristas.”
“Perhaps counter-intuitive to what’s currently happening in the market, we will be presenting probably the biggest update in our portfolio, ever. Certainly, in my time over the last 20 years, I’ve never seen so many new and refreshed models. That includes everything from our Home Line, Rancilio range, Rancilio Specialty range, and also our Egro range – we’ve got new and updated products across every category.”
“It’s been a long time in between drinks with lockdowns, so we locked down wisely and really invested in R&D and our brand,” O’Brien says. As such, Rancilio will use its participation in the 2022 Melbourne International Coffee Expo (MICE), taking place from 27 to 30 September to share its company updates with the Asia Pacific market, and wider international coffee community.
PAUL O’BRIEN REVEALS AN ASSORTMENT OF NEW COFFEE MACHINES THAT WILL BE ON DISPLAY AT THIS YEAR’S MELBOURNE INTERNATIONAL COFFEE EXPO. have an appetite for new machines and new technology,” O’Brien says.
“Invicta is a step below the RS1. It’s got the styling and the touchscreen interface from the RS1, but we’ve had a global market demand for a machine that has different technologies for a different target,” O’Brien says. or many businesses, withstanding the global pandemic was a challenging period, but for Italian-based espresso machine manufacturer Rancilio Group, it provided a moment of clarity and focus.
“Comingmachines.out of COVID-19, there’s a lot of refurbished equipment being used, but people still to business
F Back
According to Rancilio Group Australasia General Manager Paul O’Brien, the company’s investment in research and development over the past two years has given birth to possibly the biggest update in its portfolio of professional coffee machines.
Another trend Rancilio has capitalised on is a market demand for more accessible specialty coffee
48 GCR | SEPTEMBER/OCTOBER 2022 PROFILE Rancilio
the Home Line range of domestic machines, the most recent addition is the Silvia Pro X – a top end dual boiler Proportional-Integral-Derivative offering that will be presented at MICE.
“In terms of the Australian market, we are absolutely ready for business. Everything we present is not six to 12 months away, it’s here today and in stock and we’re ready to share it,” he says.
“Going forward, it is a challenging time with labour at the moment but we will be building a dedicated, specialised coffee team [in the ANZ market], with both sales and technical to support
“The Classe 20 will be our first multi boiler in the Rancilio range. We currently have a multi-boiler offering in the specialty range, so this will essentially be the top offering within the Rancilio brand before you get up to specialty,” O’Brien explains.
On a traditional machine, O’Brien says users would push a button and the pump would run straight up to maximum pressure – usually going from 0 to 9 bar immediately, or very quickly.
“We can thank our US counterparts for a lot of the new products, and Australia and New Zealand have a very similar market,” O’Brien says. “When Invicta was launched, it completely sold out in America as well as the Silvia Pro X. Even locally in Australia, the Silvia Pro X is already 80 per cent pre-sold.”
Despite the current labour challenges in the industry, O’Brien says that Rancilio is prepared for the long term.
The Rancilio Specialty Invicta is a completely new model that follows on from Rancilio Specialty’s RS1 machine. These technologies include pre-infusion and post-infusion. Pre-infusion allows the barista to vary the water pressure in the initial stage of the extraction process, while postinfusion focuses on the final stage. The barista can also choose between mains pressure or pump pressure, and adjust the duration of eachAdditionally,stage.
“The big ticket item for this machine would be soft infusion, which is something you would normally only find on our top end specialty machines – and we’re now enabling that at home, in a domestic environment. We’re pretty pumped about this one and globally, it’s been very well received already, especially in the US.”
The technical menu includes a service function, allowing users to quickly check that all the circuits and various components (pumps, solenoid valves, heating elements, sensors, flowmeters) are in good working order from the touchscreen.
Invicta has a four-position T-switch that means the barista can set a different temperature for each group, even on single-boiler machines.
price because it is a Rancilio product, is very easy to use and is very stable. We’re filtering down a lot of our top technology from our RS1 model in the Rancilio offering to create the multi-boiler machine.”Within
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“What soft pre-infusion offers you is a much slower ramp up in pressure. It pre-wets the coffee cake over a period of time, which is user programmable, before you hit maximum pressure. It gives you a much more even extraction and actually allows you to run a finer grind as well. By running a finer grind, you physically get more coffee granules in for the same fixed weight. Ultimately, it results in a better, more consistent cup of coffee which can be measurable.”
Rancilio’s new products have been entered in the MICE Product Innovation Awards, and have already received positive feedback from customers.
“If you haven’t tamped correctly or clumped your coffee, which is actually very common, it causes channelling in the coffee, it gives you an inconsistent shot and a sour taste,” O’Brien says.
Moving over to the Rancilio base range, the Classe 5 and Classe 7 traditional espresso machines have been recently restyled and are the brand’s biggest sellers at present. Both using Rancilio’s Steady Brew (SB) technology, these machines are available as automatic or semi-automatic models, and are easy to clean. This range also has the Classe 20 in both single boiler and multi-boiler (ASB) versions. The single boiler system can control temperature stability, and has an intelligent interface that enables users to monitor all functional components.
“We launched the Sylvia Pro at the last MICE about two years ago, and we’ve taken a lot of market feedback on board and quite quickly turned around the Sylvia Pro X,” O’Brien says.
PLATINUM SPONSORS PROUD PARTNERSSUPPORTING SPONSORS
Host of the 2022 World Coffee Championships MICE2022: WORTH THE WAIT 27 - 30 SEPTEMBER 2022 MELBOURNEWWW.INTERNATIONALCOFFEEEXPO.COMCONVENTIONANDEXHIBITION CENTRE COFFEEINTERNATIONALMELBOURNEEXPOTICKETS NOW ON SALE
“I am incredibly proud to lead our team as CEO, and excited for the opportunity that lies ahead for our brands and team. It has been a humbling and gratifying experience to be a part of everything this team has accomplished in the last few years, and I’m excited to lead our team in ushering a new era of continued success for our community and business,” Lizzie says.
IN THE GLOBAL COFFEE INDUSTRY.
Javier Valle holds a degree in Business Administration by the European Business School of Madrid, and has worked mainly for international markets in Spain, France, Mexico, Portugal and Italy. He started working for Coca-Cola Spain in Horeca and Modern Trade channels, and continued in L’Oreal for 18 years, covering different positions from Channel Director to Managing Director for Portugal and Italy. After L’Oreal, he was Managing Director for Juul Labs in Spain and responsible of Revenue & Category Growth at Diageo for the South of Europe.
Javier Valle Goyanes is the new Managing Director of illycaffè Spain and Portugal, reporting directly to CEO Cristina Scocchia.
Javier Valle Goyanes, Managing Director, illycaffè Spain & Portugal
A WRAP UP OF THE LATEST APPOINTMENTS
As CEO, Gurr is focused on delivering OCRI’s growth plans in the United Kingdom and New Zealand and helping to steward the company’s long-term growth and expansion vision.
Lizzie Gurr, Global Chief Executive Officer, Ozone Coffee Roasters International
WHAT’S BREWING? Industry appointments COFFEE AROUND THE GLOBEPEOPLE ON THE MOVE WHAT’S BREWING?
Ozone Coffee Roasters’ former Head of Business Development and 2017 World Barista Champion is now the company’s United Kingdom Chief Operating Officer. Dale’s appointment signifies the company’s refreshed focus on continuing to deliver great coffee and hospitality excellence. In his role as COO UK, Dale Harris will oversee the UK strategy and operations alongside OCRI’s senior leadership team.
Dale Harris, Chief Operating Officer, Ozone Coffee Roasters
Founded in 1998 in a New Zealand surf town, Ozone Coffee Roasters now operates roasteries, cafés and award-winning, sustainable eateries in East London, and New Plymouth and Auckland. Ozone and Hasbean coffee are sourced directly and responsibly from longterm, global producers, roasted to order and delivered to customers and wholesale partners in the UK, New Zealand, and around the world.
Ozone Coffee Roasters has appointed Lizzie Gurr as Global Chief Executive Office, the group’s first CEO, which includes the Ozone Coffee Roasters, Hasbean and West Coast Cocoa brands. Lizzie has nearly two decades’ experience in hospitality and specialty coffee. A New Zealand native, she began working with Ozone’s founding team in 2010 before co-founding the business in Shoreditch, London in 2012 with her partner James Gurr. As CEO, she’ll lead the business through a pivotal growth stage as the industry continues to recover.
52 GCR | SEPTEMBER/OCTOBER 2022
Anssi Thureson has been appointed Espresso House Group’s new CEO. Thureson is an experienced leader within Espresso House, one of the Nordic region’s leading coffee shops. Thureson possesses a deep understanding of the company, its employees, business area and sector as well as its operational results. Thureson joined the company in 2015 as managing director of Espresso House Finland. He has successfully established the company’s operations and opened 60 coffee shops in Finland. In 2020, he was promoted to Group Chief Operations Officer and was responsible for the company’s overall strategies, expansion, development and the group’s management during the pandemic. Thureson Anssi started his career at the German retail company Lidl, and built up the company’s operations in Finland.
Anssi Thureson, CEO, Espresso House Group
“Espresso House is a special company that has captured the Nordic spirit of community, quality and service,” says Thureson. “I am honoured to be named Group CEO and thank John [Nylén, outgoing CEO] for all he has achieved and for the example he has set. I am excited to continue working with our incredible team, as we look to build upon our success in the Nordic region, by extending our unique offering and culture to new guests across Europe.”
Do you have career news to share?
With extensive global experience in sales and management, Brown joins the ever-growing Coffee Planet team. As part of his new role, Brown will be responsible for driving new business, optimising shareholder value, sourcing new opportunities, and building the brand across the region. Starting his career in the British Army, Brown has since become a strategic and commercial leader with an abundance of industry knowledge, with experience at market leaders such as Mars Inc, Selecta and more recently Lavazza Professional. In his role as Sales Director at Lavazza, for the UK market, Brown led a team of more than 40 associates across multiple functions, including new business sales, account management, lead generation telesales, and learning development functions. Brown brings with him a wealth of experience and business acumen and is a consummate professional with a passion for team building, structure, and system implementation.
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Jamie Brown, Managing Director, Coffee Planet
Coffee Planet, Dubai’s leading home-grown coffee roastery is proud to announce the growth of its senior team, welcoming Jamie Brown as Managing Director.
Keen to embrace and drive change – a core value of Coffee Planet – Brown is an asset to the experienced team.
Felicia White has joined Scooter’s Coffee as Director of Franchise Training. She will lead innovative and interactive training programs to enhance business operations and franchise success.
Email Sarah Baker at sarah.baker@primecreative.com.au
Felicia White, Director of Franchise Training, Scooter’s Coffee
White shares Scooter’s Coffee commitment to franchise development, in addition to the company’s people-first mindset. She will utilise her domestic and international training experience to implement next-generation training approaches, including a new learning management system, eLearning opportunities and facilitator-led engagements.
For over 14 years, White held various training and development leadership roles with Church’s Chicken. As Vice President of Global Operations Training and Development, she managed global training for several of the company’s brands. As Senior Director of Training and Development, she led the most successful limited-time offer (LTO) rollout in years, which resulted in her being named as the winner of the Innovator category of Hospitality Technology’s 2020 Top Women in Restaurant Technology.
27AUSTRALIAMELBOURNE,–30September
24
MICE is known throughout the Asia-Pacific as the largest and most exciting dedicated coffee event. After three years, the expo returns for its ninth edition, welcoming café owners, roasters, baristas, equipment manufacturers, service providers, and more, to this trade-oriented event with the purpose to network and do business.
The De’Longhi Melbourne Coffee Week will pay homage to this resilience with a weeklong celebration of events and activations in the lead up to, and including, the Melbourne International Coffee Expo.
1 1 2 3 4 5 7 6 8 54 GCR | SEPTEMBER/OCTOBER 2022 DIARY Dashboard
Expo
12 – 14 October
An estimated 35,000 people are expected to attend the Specialty Coffee Association of Japan’s annual tradeshow. The expo will host various exhibits, seminars, and competitions, tasting experiences, and display the latest machines, equipment and brewing devices. This year’s theme is ‘Come Join the Specialty Coffee Community’. scajconference.jp/en/
EMMERICH, GERMANY September
MELBOURNE, AUSTRALIA September – 1 October COVID-19 has challenged Melbourne’s vibrant café culture, but the coffee industry and coffee lovers are nothing if not resilient.
SymposiumConnectingwww.melbournecoffeeweek.com.auMarkets
Coffee processing technology company Probat is celebrating the opening of its new production facility at its Emmerich, Germany site with the next edition of the Connecting Markets Symposium. During these two days, leading personalities of the global coffee industry will present and discuss the drivers of digitalisation and sustainability. In combination with interactive Experience Sessions, the event offers participants a platform to exchange ideas and network. A special highlight and proof of Probat’s innovative future orientation will be the presentation of the first hydrogenpowered roaster. www.connectingmarkets.de International Coffee
22 – 22
Global coffee: Melbourne Coffee Week
Melbourne
MICE will host the 2022 World Barista Championship and World Brewers Cup. internationalcoffeeexpo.com
World andCoffeeSpecialtyConferenceExhibition
TOKYO, JAPAN
Let’s Talk Coffee
Triestespresso Expo
LONDON, UNITED KINGDOM 20 – 23 April 2023
TRIESTE, ITALY 27 – 29 October
www.letstalkcoffee.org
The Specialty Coffee Expo has everything for everyone in the coffee world. Attendees will have the opportunity to connect with the latest in innovation and design from more than 400 exhibiting companies, participate in cutting-edge research, attend workshops and lectures, form new business relationships, and connect with the global coffee industry. Coffee enthusiasts of all professional backgrounds can participate in or watch the coffee competitions, mingle with like-minded attendees, or learn more about the art of cupping, brewing, or roasting in its educational programs.
PORTLAND, OREGON 23 April
www.coffeeexpo.org 8 SEPTEMBER/OCTOBER 2022 | GCR 55
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After two years, Let’s Talk Coffee is heading to Honduras for its 19th edition. This is a unique invitation-only event that brings together leaders from across the coffee supply chain to build strong, meaningful Atrelationships.Let’sTalkCoffee, participants learn from each other, do business, and look ahead to the industry’s challenges and opportunities. It is an chance to immerse in an origin location, gain firsthand knowledge of production, and enjoy a cultural experience.
London Coffee Festival
COPAN 20HONDURASRUINAS,–25February 2023
2023
events around the globe
Triestespresso Expo is an exhibition designed for international coffee industry professionals. The biennial trade fair devoted to espresso is held in Trieste, Italy. This city has a long tradition and a rich expertise in the coffee sector. Coffee has been a fundamental part of Trieste’s trade exchanges and artisanal and industrial expertise for more than 300 years. This is a must-attend event for coffee professionals, featuring B2B meetings, a rich side-events calendar focused on education and innovation, and the entire coffee chain on show, from bean to cup. triestespresso.it
2 3 4 5 6 7 Specialty Coffee Expo
The London Coffee Festival celebrates London’s bustling and vibrant coffee scene. With more than 7000 visitors and 100 exhibitors in its first year in 2011, it became clear that the festival was giving the London specialty coffee scene exactly what it wanted, and continues to do so 11 years on. Next year, 30,000 creative urbanites and industry professionals are expected to attend the event, featuring more than 250 artisan coffee and gourmet food stalls, tastings and demonstrations from world-class baristas, interactive workshops, live music, DJs, art exhibitions and more. londoncoffeefestival.com
Blaser Trading
For more information, please visit coffee.franke.com
PRODUCTS Marketplace
With the IndividualMilk Technology integrated in the Franke SB1200, you’re offering your customers more than just their choice of milk. You’re giving them a guarantee. Whichever milk they choose, it is prepared completely separate from other milk in the same machine – purely, from storage to cup.
Franke IndividualMilk Technology increases the variety of beverages you can offer while letting you tap into the current and growing trends toward lactose-free milk and vegan nutrition. Let your customers enjoy espresso-based drinks, iced coffee, cold brew and even flavoured milk drinks with their preferred choice of milk.
Blaser Trading is a specialised green coffee trader that offers customers a wide range of services along the value chain, including in trade, marketing, financing, cleaning, storage, and logistics. Thanks to its many years of experience and international network of partners in all major growing regions, the trader supplies roasting customers with coffee from almost all green coffee provenances. Blaser Trading can offer the organisation and supervision of logistics, land and sea transport and warehousing; management and preparation of all necessary documents for transport, insurance and customs clearance of goods; and financing and risk management. It is also committed to the traceability of (almost) all types of coffee.
Thanks to its close cooperation with our customers and its in-house coffee roaster Blaser Café AG, Blaser Trading understands the needs of the coffee market inside out.
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The SB1200 enables an unparalleled selection of delicious coffee specialties from a single, compact machine. Get on board with this unique innovation, boost your customers’ satisfaction, win their trust and increase your profits.
For more information, visit www.blasertrading.ch/en Eversys’ C’2s/Classic can produce up to 175 products per hour with great consistency. This machine is equipped with a steam wand that allows barista to make beautiful latte art creations and focus on the creative side of their role. This can be paired with the C’choco/Classic, a completely unique chocolate module. This is an extension of Eversys’ Cameo/ Classic design but used for hot chocolate instead. Eversys’ C’choco isn’t just limited to chocolate powder, it works with any powder consumers wish to utilise to make a hot beverage with.
For more information, visit www.eversys.com Cameo C’2s/Classic and C’Choco/Classic
For more information, visit www.cafetto.com
Specialty
One Cafetto Tevo Mini Tablet in the group head of a small traditional espresso machines, or in a domestic-style automatic machine, is all it takes to removes coffee oils, grounds, and stains. It also helps improve the taste and aroma of espresso after the machine is cleaned. The tablets have been tested, evaluated and passed the most stringent toxicology and corrosivity standards. Tevo Mini Tablets are phosphate and Genetically Modified Organisms (GMO) free, and have a non-corrosive formulation to protect the machine.
Australian Certified Organic (ACO) has registered Cafetto’s Tevo Mini Tablets as an allowed input in organic systems. They are also safe for all machine parts, listed with NSF Protocol P152. The ingredients and formulation of the products that are NSF certified are safe, leave no harmful residues and do not cause corrosion within the coffee machine.
For more information, visit www.syntegon.com
Syntegon PMX platform
Syntegon Technology has recently expanded its portfolio for coffee packaging machines with the PMX platform for ground coffee and whole beans. The machine can be used for different packaging formats thanks to fast format changes and full-corner-sealing, for package weights between 200 and 1200 grams. The PMX platform packs up to 65 packages of 500 grams of whole coffee beans per minute, or up to 100 packages as a double tube version. A modular concept enables manufacturers to react fast to changing market requirements and customer needs. 3D format changes on the closing unit can be achieved automatically at the push of a button. If the bag cross-section format is changed, the machine will be ready for use again after just 30 minutes. The PMX fulfills modern requirements by processing recyclable monomaterials and reducing energy and material usage through condition monitoring.
Rancilio Specialty is a new era of espresso machines from Rancilio, developed by the specialty market, for the specialty market. It delivers high performance, user-friendly innovation that provides access to exceptional flavour and customer experiences. Rancilio Specialty inherits Rancilio DNA with more than 95 years of handmade design, manufacturing, and innovation. The new RS1 SCA has been approved by the Specialty Coffee Association to validate this proven performance. Invicta is the second machine to wear the RS badge that aims to deliver the ultimate single boiler performance for the modern market.
Rancilio
For more information, visit www.ranciliogroup.com
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Cafetto Tevo Mini Tablets
F 58 GCR | SEPTEMBER/OCTOBER 2022 LAST WORD Let’s talk coffee
“I visited Honduras as my first trip after the pandemic, and just seeing what’s happening with new processing methods is creating some exciting opportunities. It’s got tremendous potential, and it just seemed like the perfect place to bring the coffee world if we could.
“I love seeing the connections of people and communities, that’s what I’m most excited for. Our goal is to make sure every new attendee feels like they’ve just stepped into something that they should’ve been at all along.” GCR
Griswold says Let’s Talk Coffee is very inclusive of producers, which is what makes the event so important.“Seventyper cent of the people in the room are often producers, and what that does is that it levels the playing field, which I don’t think producers experience at most of the events they attend,” Griswold says.
Edgar Carillo, a coffee producer from Honduras, says Let’s Talk Coffee allows producers to discover new and cutting-edge agricultural techniques.
“Sustainable Harvest guarantees that every roaster or consumer knows their grower, and every grower knows their consumer. Let’s Talk Coffee is a grand celebration of just that. That’s the world of commerce I want to live in.”
He says the conference provides handson activities, allowing all participants to contribute to the conversation and in turn, build lasting personal and professional relationships.“Thecommunication with Sustainable Harvest is very fluid, and producers can communicate very easily with their roasters, send photos, tell them how they have done well this year, tell them, ‘my children are studying thanks to the work we are doing together.’ It’s a very transparent relationship where we can know everything that happens with our coffee,” Edgar says.
“When I began my coffee career in the early 90s, the relationship coffee model was not the norm of how coffee was bought and sold, it was much more of a physical transacted commodity based on physical characteristics and not people. But at the core, there’s a farmer behind the coffees that you buy, and that farmer should know who you are,” he says.
Griswold adds that for relationships to form between each link in the supply chain, partners need to continuously meet each year to build trust and shared experience.
Coffee is an important opportunity for industry leaders, buyers, and sellers to meet face-to-face with their suppliers and really understand each other and what their needs are,” says “AttendeesGriswold.canalso be inspired by great speakers who can discuss the most pressing and important issues. Nothing is off the table in terms of topics, whether it’s child labour, deforestation, or exorbitant shipping prices. We want to create an open atmosphere of transparency and trust, because we believe that’s what builds great relationships.”
“We look at a producer, their life situation, how they did last year, and we look at it this year, and it has improved. That is the most beautiful thing we can find in this direct relationship.”The2023 conference will take place at the Marina Copán Convention Center in Copán Ruinas, Honduras. Griswold says Honduras was chosen as the location because it’s an origin that’s “still to be discovered” for many specialty coffee roasters.
“It has been important for us because [industry leaders] teach us how to improve our coffee farming methods. The producers learn very fast, and they work according to what the market is asking for, and that means in the long run better income and opportunities for all,” Edgar says.
Coffee entrepreneur James Hoffman was a guest speaker at Let’s Talk Coffee 2018. or the past 19 years, coffee importer Sustainable Harvest has hosted Let’s Talk Coffee, an annual supply chain gathering that brings together roasters, growers, and other stakeholders in the coffee supply chain for three days of sharing knowledge.
Meeting of minds SUSTAINABLE HARVEST’S LET’S TALK COFFEE EVENT IS COMING TO HONDURAS IN 2023, UNITING THE COFFEE SUPPLY CHAIN TO DISCUSS TOPICAL CHALLENGES AND FOSTER TRANSPARENT RELATIONSHIPS.
For more information, visit www.letstalkcoffee.org
Founder and CEO of Sustainable Harvest David Griswold says the event, returning 20 to 25 February 2023, is a living example of the benefits of its Relationship Coffee model, a system that focuses on creating transparent relationships that increase value throughout the supply“Let’schain.Talk
“We are partnering with Honduras’ National Coffee Institute (IHCAFE) to make this event a window to Honduras top coffee producing regions and provide an immersive experience for participants through tastings and education,” Griswold says.
machines. We’re
experiences
Want to know more? coffee.franke.com
IT’SABOUTALL when great beans become great business. MOMENTTHE
At Franke, we’re not just in the business of selling coffee in the business of creating wonderful coffee for all about the moment. We can help make it wonderful.
your customers. It’s
you
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