I’m even more impressed with the quality of milk and the frothing…it really makes my life easier
Boram UM
World Barista Champion 2023
COVER STORY
10 A driving force
Dear Green Founder Lisa Lawson on propelling a Scottish coffee revolution and building a sustainable business.
“I’ve always wanted to do business differently: I’ve never wanted to follow the normal path.”
FEATURES
17 Future-proof coffee
How one of the world’s biggest coffee companies develops new varietals to withstand the shifting climate.
21 The race is on Rainforest Alliance details the importance of EUDR and how it’s helping coffee businesses prepare.
29 New concrete on the block
Scientists from RMIT University in Australia are using spent coffee to create stronger building materials.
50 On the world stage
Why the industry’s international movers and shakers will be gathering in Melbourne in March 2025.
INDUSTRY PROFILES
24 Next-generation barista
Three Eversys Ambassadors and Barista Champions share their predictions for the future of the profession.
32 Capturing connection
Bringing coffee and cycling together through the lens of photography at Faema’s latest project.
48 Something unique
Thermoplan celebrates its new plant and showcasing its super automatic machine at the World Latte Art Championship.
TECHNOLOGY PROFILES
34 Gen Z’s flavour revolution
Franke Coffee Systems explores how younger generations are driving innovation and trends.
36 Highway to hybrid
Neuhaus Neotec details its hybrid technology helping roasters operate using renewable energy.
46 Chain reaction
Nuova Simonelli introduces the updated Nuova Aurelia and details why it’s the ideal espresso machine for café chains.
CAPSULE FEATURE
38 Brewing new workplace solutions
Café chain Costa Coffee debuts its new range of automated machines.
40 The capsule conundrum
The honeycomb packaging solution from Cama Group designed to ensure pods remain perfectly intact.
42 Capturing the Asian market
How Iris Group’s capsule products deliver quality and consistency for the Asian coffee market.
44 Sustainable solutions
IMA Coffee Hub on developing new technology to enhance capsule packaging processes.
LAST WORD
58 An AI-conic idea
How a specialty roaster and a tech entrepreneur came together to create the world’s first AI-generated coffee blend.
REGULARS
Editor’s note
News in brief
Lisa Lawson DEAR GREEN FOUNDER
A world without coffee
hat would a world without coffee
It’s a question I’ve been thinking about a lot since I read the startling fact that Arabica production could be reduced by 50 per cent by 2050 due to the world’s shifting climate, as stated in the latest International Panel on Climate Change (IPCC) report.
As one of the world’s most traded commodities, the effects would be felt by almost everyone on the planet. The consequences for the estimated 125 million people that work in the coffee industry would be great, and yet many at origin are already experiencing the effects of warmer temperatures, increased rainfall, prolonged droughts, and extreme weather incidents.
At the same time, coffee is more popular than ever, with consumption rising year on year. Emerging markets such as China have resulted in beans being more in demand than ever before, just when production rates are gravely at risk.
In this issue of Global Coffee Report, we highlight some of the work and research the industry is undertaking to avoid the IPCC scientists’ prediction.
As one of the world’s biggest coffee companies, Nestlé has skin in the game when it comes to keeping production up and running. As part of its sustainability drive, its research wing has developed a novel coffee variety that it believes is more resistant to the effects of rising temperatures and drought. I spoke to one of Nestlé’s leading coffee breeders to discover how new varieties are developed and if they have the potential to make the industry more sustainable.
Reducing the carbon footprint of coffee is also a focus for a team of researchers from RMIT University in Australia, who have developed a novel use for spent coffee grounds to avoid them going into landfill where they generate methane, a substance more than 28 times as potent as carbon dioxide. According to Researcher Dr Rajeev
Roychand, currently around 10 million tonnes of grounds are produced each year. He reveals how this waste product can be transformed into a new material that could help resolve one of the building industry’s biggest shortages.
Creating a greener supply chain is also at the heart of the European Union’s incoming Regulation of Deforestation Free Products (EUDR), which is due to come into effect for most businesses in December 2024. Earlier this year, a consortium of coffee companies called for the delay of the regulation as it believed smallholder farmers weren’t ready for the change, something that Rainforest Alliance opposes. We hear from the nongovernmental organisation’s Coffee Sector Lead Miguel Gamboa on why it’s essential EUDR goes ahead and how it is helping farmers and companies in the supply chain prepare.
Sustainability is also a hot topic in this issue’s cover story, in which Scottish coffee pioneer Lisa Lawson shares the ethical and environmental values on which she founded specialty roaster Dear Green.
In our conversation, she shares the international influences that inspired her to introduce a new type of coffee to the people of Glasgow, the growth of specialty coffee in Scotland, and why securing environmental certification has become her proudest business achievement to date.
With so much research being undertaken to strengthen the supply chain and secure its future, and with so many businesses determined to reduce their environmental impact, it’s inspiring to hear these stories and be part of the international coffee community committed to driving change. GCR
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.
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NEWS In brief
AMERICAS
In South America, Eversys Ambassador and World Barista Champion Boram Um says the adoption of super-automatic machines is helping to alleviate some of the pressures caused by staff shortages.
“There’s a crisis in terms of finding longterm professional baristas who will stay with a company. This isn’t just a problem in South America, it’s global. Use of automation is creating better workflow, speeding up service, and producing better quality and consistency of extraction,” he says.
See page 24.
After initial trials in December 2023, the Neuhaus Neotec RFB 300 industrial-scale electric roaster was installed at the Café William plant in Quebec. According to both companies, the experiment was a resounding success.
“According to the team at the plant, the impact of the machine on the roaster’s workflow was seen within a short space of time. We have ensured the change of power supply from gas to electricity is quick and efficient. This enables the customer to switch to their preferred source of green energy with minimal disruption,” says Lars Henkel, Neuhaus Neotec Area Sales Manager and Head of Marketing.
See page 36.
ASIA-PACIFIC
It is estimated that more than two billion cups of coffee are consumed each day, resulting in around 10 million tonnes of used coffee grounds each year. While some coffee drinkers make the effort to compost their spent coffee, most waste grounds end up in landfill, where they generate methane, a substance more than 28 times as potent as carbon dioxide at trapping heat in the atmosphere.
Eager to explore alternative final destinations for the huge volume of used grounds, researchers from the RMIT University in Australia have created a solution.
See page 29.
According to Iris Group CEO Giorgio Vergano, in 2016 there were few capsule
offerings in the Asian market as it was just the beginning of the industry. Specialising in capsule production, distribution, and quality assurance, the company has recently ventured into composting technology to help develop its sustainable products, offering a range of capsules to cater to both users and roasters who want to invest in convenience and efficiency.
See page 42.
Since its inception in 2012, Melbourne International Coffee Expo (MICE) has become one of the world’s most dynamic, innovative, and essential coffee tradeshows. Its reputation as the place to network and do business has prospered over its 12-year history, earning MICE the top spot as the Southern Hemisphere’s leading industry event.
In 2025, the three-day expo will take place from 20 to 22 March, with industry moves and shakers from around the world gathering to witness the latest equipment releases and new technology from manufacturers, experience origin with international green bean representation, and share knowledge with industry leaders via educational platforms .
See page 50.
10 million tonnes
The estimated amount of spent coffee grounds generated each year.
EUROPE
When Lisa Lawson started her coffee roastery in 2011, the Dear Green Founder says there were only a handful of other people in the Scottish coffee industry.
“At the beginning, I knew everyone in the Scottish coffee scene by name because there were only around 10 of us,” Lawson tells Global Coffee Report.
“Over the past 13 years that number has slowly multiplied and now there are hundreds and I don’t know everyone anymore. We used to be one small network, but now there are multiple groups on multiple channels, with baristas becoming social media stars and new businesses springing up all the time.”
See page 10.
As one of the world’s largest coffee roasters, each year Nestlé purchases around 13 million bags of green coffee from 20 countries for its brands Nescafé, Nespresso, and Starbucks Coffee at Home. Despite global demand for coffee continuing to rise, the future of these farmers, Nestlé’s coffee brands, and the industry at large is under threat due to the effects of climate change. According to a 2022 Intergovernmental Panel on Climate Change (IPCC) report, by 2050 the land suitable to grow Arabica coffee could be reduced by up to 50 per cent.
See page 17.
In June 2024, seven members of International Coffee Partners (ICP), a consortium of European coffee companies, called for the delay of the European
A team from RMIT University in Australia have developed an innovative use for spent coffee grounds.
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NEWS In brief
Union (EU)’s incoming Regulation of Deforestation Free Products (EUDR). ICP wasn’t the first body to push for an extension: many industry consortiums and countries involved in the production of products included in the legislation (cattle, cocoa, wood, coffee, oil palm, rubber, and soya) have highlighted their concerns. Amongst the push back, international Non-Governmental Organisation (NGO) Rainforest Alliance has urged the EU Commission to reject calls to delay or dilute EUDR, signing a letter with 36 other NGOs detailing its backing.
See page 21.
On a sunny afternoon in May 2024 in the Italian town of Venaria Reale, northwest of Turin, spectators gathered in anticipation as the historic Giro d’Italia cycle race commenced. As the crowds arrived in their droves, the Faema X60 and X20 coffee machines took their positions at 29 designated layover locations along the route, representing the brand and its long history with the iconic race.
See page 32.
As part of its extensive market research and product development program, Franke Coffee Systems is constantly studying the industry so it can be one step ahead of the latest developments across the world. Recently, the Franke team have identified that younger generations are pivoting away from drinking coffee.
“Energy drinks and other caffeinated alternatives are on the rise. Smoothies and
mocktails made from extracts, syrups, fresh fruits, herbs, and aromatic spices are also popular among that group, whether made fresh or as a ready-to-drink beverage,” says Jessica Zoehner, VP Marketing at Franke Coffee Systems.
See page 34.
UK-based Costa Coffee Professional’s new line of capsule coffee machines is designed to reduce waste and save energy.
The bag-in-box carton packaging used with the PodioX2 is 100 per cent recyclable and consists of 62 per cent recycled material.
According to the Costa Coffee Professional team, the milk-foaming recipe combined with exact dosing and efficient frothing enables the machine to reduce its carbon footprint by 20 per cent compared to other frothing methods.
See page 38.
When Cama Group’s IF318 top-loader packaging machines are in operation, a robot forms cartons from blanks before another deposits four inverted capsules in a 2 by 2 formation. A five-holed spacer sheet is then added, in which the central hole accepts the final capsule the right way up to create the honeycomb. This array is then repeated to create the 10-capsule pack and the carton is closed robotically.
According to the Cama team, the IF Series has design and operational features that are setting the standard in the secondarypackaging market.
See page 40.
Through its analysis of the ever-changing coffee landscape, Italian coffee processing plant manufacturer IMA Coffee has recognised emerging trends in capsulised coffee. As part of its mission to provide solutions for its customers to meet current market demands, it has developed a new range of machines to cater for the packaging process.
“Nowadays, technologies for filling and sealing coffee capsules have to be as flexible as possible to adapt not only to different production rhythms but also to different capsule materials,” says Nicola Panzani, CEO of IMA Petroncini and Commercial Director of IMA Coffee Hub.
See page 44.
When the Nuova Aurelia was first released in 2004, it represented a new wave of espresso machine technology that focused on lifting quality standards across the industry.
At HostMilano in 2023, the Nuova Simonelli team unveiled the fourth generation in the Aurelia range, the reimagined Nuova Aurelia. The company’s newest machine is designed to meet the demands of the modern barista – whatever the setting in which they craft coffee.
See page 46.
After almost 1000 days of construction, in June 2024 the ribbon was cut for Thermoplan’s new plant, unique.
The building is the latest addition to the brand’s headquarters in Weggis, Switzerland.
“The growth of the automated coffee machine industry and the increasing global demand for Thermoplan coffee machines led to an increased need for more space. With unique, which spans over 14,000 square feet, we now have six additional integrated production areas, further logistic facilities, and office spaces,” says Thermoplan CEO Adrian Steiner.
See page 48.
13 million
The number of bags of green coffee Nestlé purchases each year.
Costa Coffee Professional’s new Podio line of machines feature patented capsule technology.
Image: Brian Sweeney.
Lisa Lawson has been a driving force behind Scotland’s thriving coffee scene.
A force driving
Dear Green Founder Lisa Lawson details the rise of specialty coffee in Scotland and building a business that puts sustainability front and centre.
THRIVING COFFEE scenes are usually the result of multiple players coming together to raise the standard and engage the local community, yet in Scotland one woman has led the charge for more than a decade.
Since establishing Glasgow roastery Dear Green in 2011, Lisa Lawson has worked tirelessly to nurture an interest in specialty coffee in her city and beyond, share knowledge and support small businesses, and ultimately put Scotland on the coffee map.
Alongside running her own successful business, Lawson has launched the Glasgow Coffee Festival and grown the project over the past 10 years to become Scotland’s largest coffee event. Thousands of baristas, café owners, equipment manufacturers, and interested home brewers attend the event annually. She has also brought the AeroPress Championships to the country, was a founding committee member of the Independent Coffee Guide Scotland, and has hosted and judged multiple Specialty Coffee
BY KATHRYN LEWIS
Association competitions.
Naturally, these are only the top line of Lawson’s many industry achievements, her biggest being the thriving Scottish specialty coffee scene that many would attribute to her efforts behind the scenes.
“When I started Dear Green, I knew everyone in the Scottish coffee scene by name because there were only around 10 of us,” Lawson tells Global Coffee Report.
“Over the past 13 years that number has slowly multiplied and now there are hundreds and I don’t know everyone anymore. We used to be one small network, but now there are multiple groups on multiple channels, with baristas becoming social media stars and new businesses springing up all the time. It’s cool. It means I can step back a little and not feel like I have to be the one organising everything.”
Aussie inspiration
Living in Sydney at the turn of the millennium, as a young university graduate Lawson was working in
hospitality when she stumbled into the city’s early specialty movement.
“I was working as a chef and got to know Toby Smith, the Founder of Toby’s Estate [one of Australia’s specialty coffee pioneers]. I became the company’s first employee. It was a really exciting time: the sun was shining, I was pouring latte art at farmers’ markets, and there was enthusiasm about this new wave of coffee,” she says.
Lawson worked alongside Smith, learning the skills of the roasting trade for two years until her visa ran out, at which point she hopped across to New Zealand to immerse herself within its emerging coffee shop community. When she finally made it back to her hometown of Glasgow in late 2002, she felt deflated by the quality of coffee she returned to.
“It was all big frothy cappuccinos with burnt milk and dark-roasted Robusta blends. The idea of quality coffee in Scotland was a barista using an espresso machine – a novelty that people didn’t have at home,” she says.
Unable to get her hands on the highquality Arabica beans she’d grown to love, Lawson gave up drinking coffee altogether and for the next few years worked in the wine industry. It wasn’t until 2010 that she revived her interest in specialty coffee.
“In the late 2000s, it was hard to know what was going on in the coffee industry in the United Kingdom (UK) as not many companies used email or had websites. However, there was a scene emerging: Square Mile in London, Small Batch in Brighton, and Extract in Bristol were some of the brands starting to do exciting things,” Lawson says.
“Yet, no one was doing it in Glasgow, so the only way I could get involved in this new wave of coffee was if I did it myself. I
thought, ‘what do I have to lose?’.”
Lawson took a massive risk and, already in debt, bought a 12-kilogram roaster for £17,500 (about US$22,500) online that she wasn’t sure would even turn up. She hadn’t thought through the gas installation or the ventilation in the space she had lined up, yet within a few weeks she was the owner of a roastery.
“I was using a room within a former architect’s firm as my roasting space. I completely chanced it, knocking a brick out of the wall to feed the roaster’s flue outside,” she says.
“Through my work in the wine trade, I had picked up six wholesale customers when I started out. I bought 200 kilograms of coffee, roasted it and then delivered it to the clients around the city by bike.”
Scotland’s emerging coffee culture
By the time Dear Green was fully up and running and in a dedicated roastery space, the concept of specialty coffee was gaining interest in Scotland, with a growing scene of venues paying attention to the quality of the beans they served. To ensure these baristas were getting the best out of her coffees, Lawson trained all her wholesale customers.
For Lawson, 2015 represented a major tipping point for Dear Green, and the wider specialty scene, when the roastery moved to new, bigger premises in the city and hosted the UK Roasting Championships with John Thompson of Coffee Nexus in Edinburgh.
“At that point I was already part of the Roasters Guild of Europe, and the
Lawson roasting coffee on Dear Green’s first roaster in 2011. Image: Brian Sweeney.
across Europe.
“My goal when I started the company was simply to create an income to survive,
normal path. I’m ambitious and want to see growth because that is progress, but I want that growth to be organic and sustainable.”
cements many of the values of fairness and equality on which she founded the company.
The Dear Green team at the roastery in the heart of Glasgow. Image: Wes Kingston.
The roaster was one of the first in Scotland to supply coffee in biodegradable packaging. Image: Wes Kingston.
“After seeing some of the best and worst practices during my own employment history, and visiting some of the world’s poorest coffee-producing countries, my goal has been to create meaningful and lasting change. I want to set an example that prompts a shift towards accountability and transparency in business,” she says.
“Gaining B Corp certification is one of our proudest moments at Dear Green.” Lawson’s environmental interests extend to her extracurricular activities. The 2018 edition of the Glasgow Coffee Festival, which Dear Green continues to run, was the world’s first single-use cup free coffee festival, saving thousands of cups from ending up in the bin.
In terms of the future of specialty coffee in Scotland, Lawson is aware of the hurdles the industry will have to face over the coming years.
“Coffee is just non-stop, people love it. I’m confident coffee is going to take over tea as the main beverage in the UK in the next few years. However, there’s also the fact that because of climate change coffee might not even exist by 2050,” she says.
“There are also a lot of other challenges in the industry right now. Businesses are still
We don’t have all the answers, but we ask all the questions and have adapted our processes along the way to find the best solutions.
Lisa Lawson FOUNDER, DEAR GREEN
recovering – or not recovering – from the COVID-19 pandemic and the cost-of-living crisis. I think operators who are smart, passionate about what they do, and who are offering excellent products and service will get through this.”
As other countries with a more mature coffee industry have already discovered, as Scotland’s specialty scene develops, competition between businesses increases.
“We didn’t have any competition locally
when Dear Green started. There’s a lot more competition now. There are lots of new small roasteries popping up. I think the key to success in business is having good ethics,” she says.
“Despite that, there’s still a very strong community between coffee business owners here. I’m regularly in touch with other female roastery owners and at Glasgow Coffee Festival each year you can see how happy everyone is to interact with each other.”
As new talent comes into the fold and the Scottish coffee community continues to grow, Lawson might just be able to take more of a back seat after 13 years of driving momentum – although that seems unlikely to anyone who’s met the powerhouse roaster.
“I love the dynamic of being in the coffee community. As a roastery owner, you never know what might happen from day to day,” she says.
“On a Monday I might be doing quality control, Tuesday could be problem solving a technical issue for a customer, Wednesday hosting a coffee farmer from Colombia, Thursday talking in Scottish Parliament, and Friday flying off to origin. It’s crazy, but I love it.”
GCR
Lawson says becoming B Corp certified is one of her proudest moments. Image: Wes Kingston.
Lawson attributes much of her business success to having good ethics. Image: Brian Sweeney.
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Future-proof coffee
Global coffee production is set to plummet by 2050 if current predictions are correct. GCR discovers how Nestlé is using agricultural science to develop new varietals that can withstand the shifting climate.
AS ONE OF the world’s largest coffee roasters, Nestlé has skin in the game when it comes to the future of the coffee-farming industry. Each year, the parent company purchases around 13 million bags of green coffee from 20 countries for its brands Nescafé, Nespresso, and Starbucks Coffee at Home, sourcing from and working alongside hundreds of thousands of smallholder coffee farmers. It’s presence is so big that it reports one in every seven cups of coffee consumed in the world is Nescafé.
Despite global demand for coffee continuing to rise, the future of these farmers, Nestlé’s coffee brands, and the
industry at large is under threat due to the effects of climate change. According to a 2022 Intergovernmental Panel on Climate Change (IPCC) report, by 2050 the land suitable to grow Arabica coffee could be reduced by up to 50 per cent. What’s more, it’s not just the future of coffee that’s at stake: producers around the world are already feeling the effects of our warming climate.
To future-proof its coffee businesses, Nestlé has turned to agricultural science to look for sustainable solutions that can mitigate impacts on the supply chain and ensure coffee is available to all those who want to drink it. In 2023, it opened the
Nestlé Institute of Agricultural Sciences in Switzerland to help progress its work in advancing sustainable food systems.
“Our goal is to identify the most promising solutions to promote the production of nutritious raw materials while minimising their environmental impact. We take a holistic approach and look at several factors including impact on yield, carbon footprint, food safety, and cost, as well as the viability of scale-up,” says Jeroen Dijkman, Head of Nestlé Institute of Agricultural Sciences.
One such project has been the development of a new, high-yielding Arabica coffee variant, which Nestlé’s team
Images: Nestlé.
Nestlé has developed a new Arabica varietal that it believes is more resistant to the effects of climate change.
of scientists believe is an important step towards creating resilient supply chains.
“The main challenges for coffee growing today are low yields, pest and diseases, and adaptation to a changing climate,” says Juan Carlos Herrera, Senior Coffee Breeder at Nestlé Research & Development.
“Nestlé works on all these aspects for the selection of new, high performing varieties.”
The process of creating a new coffee plant variety starts in the lab, where an interdisciplinary team of research and development specialists, scientists, and agronomists explores the potential of existing genetic resources.
“The process starts with harnessing the natural genetic variety of coffee trees, making conventional crossings between trees harbouring the desired traits. For example, this could be crossing a variety with high yield that is susceptible to diseases with a variety with lower yield that is disease resistant,” says Herrera.
“After the crossing follows a selection process among the progenies to identify the trees carrying the combined desired traits.”
The main challenges for coffee growing today are low yields, pest and diseases, and adaptation to a changing climate.
Juan Carlos Herrera
SENIOR COFFEE BREEDER, NESTLÉ RESEARCH & DEVELOPMENT
The traits the Nestlé team are focusing on are high yield, resistance to diseases such as coffee leaf rust, and resistance to drought, all of which can help coffee plants thrive in a more unpredictable climate. They also look for high-quality beans and sensory attributes.
“The selected trees are then tested in experimental plots, first at small scale on our experimental farms and later at larger scale in producing countries. Only the best performing trees will then be selected for local registration and distribution to farmers,” he says.
Trialling the trees in different producing countries, each with its own unique climate, elevation, and farming traditions, enables the scientists and agronomists to monitor the trees’ stability in different environments. This is another contributing factor to the success of the tree and whether it will be rolled out.
Following their most recent research project, Herrera and the Nestlé team have developed Star 4, a novel high-yielding Arabica coffee variety selected in Brazil for its resilience. They believe it shows a good cup quality close to Brazilian coffees, but with reduced environmental impact and higher yields.
“Star 4 was selected for its overall robustness and results in field trials where various key performance indicators
In 2023, the Nestlé Institute of Agricultural Sciences in Switzerland was established to progress the company’s work in sustainable food systems.
were measured, including yield. The preliminary results are promising and are to be confirmed when we deploy the variety at a larger scale,” he says.
The hope is that Star 4 will not only be more resilient to the changing climate but will also contribute to the reduction of carbon emissions in the coffee industry. For example, if it is successful, the higher yield of the variety in comparison to traditional Arabica plants will reduce its carbon footprint because using the same fertilisation inputs could produce more coffee.
“Our calculations show a 50 per cent increase in yield will result in a 30 per cent reduction of the carbon footprint of green coffee after harvest,” says Herrera.
Growing coffee varieties such as Star 4 with increased resistance to disease requires fewer pesticides, which also has a lower impact on the environment. Furthermore, varieties that are more tolerant to drought require less water and reduced irrigation during the dry season.
While Star 4 was selected for Brazilian conditions, it could also perform well
in other coffee producing countries. However, Herrera stresses this might not be the case.
“It is difficult to extrapolate results in one region or country to others, mostly because the performance of a variety depends on variable factors such as climate, soil, presence of diseases, and farming practices,” he says.
According to Nestlé, reduced greenhouse-gas emissions from higher coffee yields are also attributed to improved plant productivity and farming methods.
“Optimising cultivation practices remains vital as they are the primary factor contributing to the environmental impact of a cup of coffee,” says Marcelo Burity, Nestlé Head of Green Coffee Development.
The company’s drive to develop new, resistant coffee varieties goes hand in hand with its focus on regenerative agriculture, reducing greenhouse gas emissions, and improving farmers’ livelihoods. As part of its Nescafé Plan 2030, the company has pledged to make coffee farming more sustainable and is investing more than
CHF 1 billion (around US$1.1 billion) in the project.
“Beyond its work on plants, Nestlé is engaged in agronomy and farming practices to reduce the environmental impact of coffee culture,” says Herrera.
“In 2023, our teams reached 277,000 farmers in 27 origins. The coffee growers took part in training on the principles of regenerative agriculture and more than 21 million coffee plantlets were distributed to support renovation of their coffee farms. They also planted three million forest and fruit trees to help increase local biodiversity and build the natural resilience of their farms.”
One of the company’s ultimate goals within this plan is to achieve 100 per cent sustainably sourced coffee by 2025, an increase from 75 per cent achieved in 2020. According to Nescafé, responsible sourcing means: “making sure our coffee meets sustainability standards and that programs are checked by external bodies to bring benefits throughout the value chain and support the future supply of higher quality coffee”. GCR
According to Senior Coffee Breeder Juan Carlos Herrera (left) , Star 4 was selected for its overall robustness and results in field trials.
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The race is on
While some industry groups are calling for delays to the new EUDR, Rainforest Alliance continues to help coffee-supply chain partners prepare for the legislation. The NGO explains why it believes backing the EU Commission is imperative.
IN JUNE 2024, seven members of International Coffee Partners (ICP), a consortium of European coffee companies, called for the delay of the European Union (EU)’s incoming Regulation of Deforestation Free Products (EUDR), which is due to come into effect for most businesses on 30 December 2024 and for micro and small enterprises on 30 June 2025.
In their statement, ICP members Delta Cafés of Portugal, Franck of Croatia, Joh. Johannson of Norway, Lavazza of Italy, Löfbergs of Sweden, Neumann Kaffee Gruppe of Germany, and Tchibo of Germany affirmed their general support
for the objectives of the EUDR, which will require certain products, including coffee, bound for the EU to meet new deforestation rules relating to the land from which they are produced. Yet, the ICP members stressed that smallholder farmers need more time to prepare for the incoming regulations and will, as it stands, suffer adverse effects from being excluded from EU markets.
The members said this exclusion would be: “not because they grow their coffee on deforested land, but because they lack the necessary data.” The group believes the consequence of this could be farms shifting their sales to countries outside the
EU, which could counter the European Commission’s goal of reducing the risk of deforestation.
ICP wasn’t the first body to push for an extension: many industry consortiums and countries involved in the production of products included in the legislation (cattle, cocoa, wood, coffee, oil palm, rubber, and soya) have highlighted their concerns. Amongst the push back, international Non-Governmental Organisation (NGO) Rainforest Alliance has urged the EU Commission to reject calls to delay or dilute EUDR, signing a letter with 36 other NGOs cementing their support.
“The Rainforest Alliance has supported
Rainforest Alliance has supported the EUDR since its inception. Image: Rainforest Alliance.
the EUDR since its inception and put in years of advocacy and consulting work, often partnered with other NGOs,” says Rainforest Alliance Coffee Sector Lead Miguel Gamboa.
“EUDR is an important milestone in the fight against deforestation and forest degradation. Stopping deforestation has been at the heart of the Rainforest Alliance’s mission since its founding more than 35 years ago. We do this by working with farmers, forest communities, scientists, governments, companies, and citizens to cultivate more sustainable rural economies.”
Gamboa says Rainforest Alliance understands there is uncertainty in the industry right now. Yet, he calls for companies not to scale back on purchases from smallholder coffee farmers but instead support them in meeting the deadline.
“Companies are worrying about additional costs and bureaucracy. However, once the legislation is in effect and farms and companies have made sure they are compliant it will be a routine task,” he says.
“We at Rainforest Alliance are promoting that companies should not see EUDR as a mere ‘checking the box’ exercise, ignoring the underlying causes of deforestation, especially widespread poverty among smallholder farmers. This is why we are calling on companies not to let this fall on the shoulders of farmers, but to take responsibility for the actors in their supply chain.”
We are calling on companies not to let this fall on the shoulders of farmers, but to take responsibility for the actors in their supply chain.
Miguel Gamboa COFFEE SECTOR LEAD, RAINFOREST ALLIANCE
With EUDR requirements being closely aligned with the approach embedded in the Rainforest Alliance Certification Program, the NGO’s teams across the world are working to support farmers and supply chains to ensure they are ready for the changes.
“As leaders in combating deforestation, we are primed to leverage the full potential of our systems and offerings to help certified cocoa and coffee supply chain partners show compliance with EUDR requirements, at no extra cost,” says Gamboa.
“Rainforest Alliance-certified coffee farmers can opt-in to specific criteria that
align with EUDR requirements in the Rainforest Alliance Certification Platform (RACP). This allows companies to source from participating farms, trace ingredients through their supply chains, and leverage farm data by the Regulation’s deadline to prove they have a system in place to assess and mitigate deforestation risks in their supply chains, supporting them to make a big leap towards full compliance.”
According to Gamboa, the NGO’s teams are fast-tracking the adjustments needed to ensure its systems and tools can support companies’ EUDR needs. Certified farmers can select criteria that aligns with EUDR requirements in the RACP, while companies sourcing Rainforest Alliancecertified products will have the option to identify certified farms that have selected the EUDR criteria in the platform.
One month before ICP’s call to delay the legislation, the first shipment of EUDR-ready coffee verified by Rainforest Alliance arrived in Europe, the result of a partnership between the NGO and High Range Coffee Curing in India.
Zaidan M Saly, Director of High Range Coffee Curing, believes the certification marked a significant milestone in the company’s commitment to sustainable farming practices and environmental stewardship.
“We are thankful to Rainforest Alliance for guiding us on EUDR compliance. The team gave us enough time to have in-depth knowledge on implementation of various clauses related to EUDR in the Rainforest Alliance certification standard,” he says.
Outlining the steps High Range Coffee Curing had to undertake to become compliant, Saly says the first was getting to grips with the EUDR requirements, the second mapping the sourcing areas and documenting the supply chain, and the third training the farmers on sustainable principles.
“The greatest challenge during the process was accurately mapping the farms, this was due to the lack of network availability in remote areas,” he says.
“Before the implementation of EUDR, we were already in the system of implementing the Rainforest Alliance certification standard. This brought us the habit of proper documentation, collecting proper geo data and polygons, and knowledge in biodiversity, deforestation, and encroachments. Therefore, it was not difficult for us to implement the couple of additional clauses in EUDR.”
While the Indian raw-coffee processor’s
Rainforest Alliance is supporting both its certified members and other players in the coffee supply chain. Image: Rainforest Alliance.
4C Certification laid the groundwork for its sustainable practices, Saly says Rainforest Alliance certification brought additional benefits such as biodiversity conversation, integrated pest management, soil health, and water management.
“Rainforest Alliance certification emphasised the protection and promotion of local biodiversity, and as a result we created buffer zones around natural water bodies,” he says.
“Improving quality, yield, and soil health takes time, but we are already seeing farmers adopting the Good Soil & Nutrient Management and Integrated Pest Management practices as per the Rainforest Alliance certification standard. For example, we are confident our coffee does not have any banned chemicals and there are proven facts from external laboratory tests from our buyers.”
Rainforest Alliance is also working to aid farmers and companies that aren’t certified by its program. The NGO has developed a Deforestation Risk Assessment offering for companies buying non-RainforestAlliance-certified coffee and cocoa, which will be launched in the second half of 2024.
“With this offering, we aim to support more companies in their journey to compliance, but more importantly, to also reach non-certified farmers so their products can still be sold on the EU market,” says Gamboa.
“We understand EUDR is challenging, especially for smallholder farmers, which is why it is important companies support them. Certified farms do have a head start, but we aim to support more companies in their journey to compliance.” GCR
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Zaidan M Saly (second from right) believes EUDR certification marked a significant milestone in High Range Coffee’s commitment to sustainable farming practices. Image: High Range Coffee Curing.
Next-generation barista
As technology in the coffee industry continues to evolve, so does the role of the barista. Global Coffee Report hears from three Eversys Ambassadors and Barista Champions about their predictions for the future of the profession.
DESPITE THE origins of European coffee culture dating back to the 17th century, it wasn’t until the 1930s that the word ‘barista’ was coined in Italy to define bartenders who would serve both alcoholic and non-alcoholic drinks. Today, the term has been adopted across the world to describe anyone who serves coffee as a profession – from novices starting their careers to competition champions breaking the boundaries of innovation.
While the coffee industry has steadily
grown since ‘barista’ became common language and the role has gradually evolved, over the past 10 years it has accelerated into an era of technological revolution. Three baristas with first-hand experience of its maturation are Barista Champions Dale Harris (World Barista Champion 2017), Boram Um (World Barista Champion 2023), and Simon Sun (China Barista Champion 2023).
As Eversys Ambassadors, Harris, Um, and Sun work with the Super Traditional espresso machine manufacturer to redefine
the coffee industry by blending advanced technology with time-honoured traditions. Embedded in their local communities, they collaborate with the Swiss brand to ensure its products reflect the needs of baristas, café owners, and roasters in their regions, and therefore have a unique view of the role of the barista around the world.
Harris, who started his professional coffee career in the United Kingdom around 15 years ago, says being a barista has changed dramatically since the late 2000s.
“Historically, being a barista was an entry-
Eversys Ambassador Boram Um is the 2023 World Barista Champion.
Images: Eversys.
level job and there was an expectation they would move through the business fast – as was the case with many hospitality roles. When I started working in coffee, it wasn’t really regarded that there was any skill there,” he says.
“It was a very manual profession. Baristas were learning craft-based skills, such as how to dose coffee in a portafilter to get the right quantity and doing repetitive actions like tamping. You got your hands dirty.”
The advancement of technology and machinery over the past decade has been, according to Harris, one of the major catalysts for change. However, he believes these advancements have made the barista’s job both more complicated and more simple.
“As the standard of coffee has got better, so has the technology to make it. Baristas have a lot more control with the equipment they use now, such as temperature stability which helps make shots taste more consistent, but the machines themselves are often more complex,” he says.
“Where the barista role used to be more physical and repetitious, it’s moved
Where the barista role used to be more physical and repetitious, it’s moved somewhere closer to that of a sommelier, where they can talk about choice, origin, processing, and roasting.
Dale Harris EVERSYS AMBASSADOR
somewhere closer to that of a sommelier, where they can talk about choice, origin, processing, and roasting. However, that doesn’t mean coffee has to become expensive, rather the inherent knowledge of
products has become more important and valued in many places.”
This shift of focus from craft towards service is something Boram Um has noticed in South America, where he owns a collection of cafés serving beans from his family’s farms in Brazil.
“Since I launched my first coffee shop in 2015, I’ve seen an increased interest in origin and processing from baristas. Armed with this new wealth of knowledge, they want to be able to share this experience with the customer, so they’re focusing on service and communication,” says Um.
Both Um and Harris credit the advancement of automatic technology with giving baristas more time to concentrate on service.
“Technology and automation have removed many of the physical aspects of the role, meaning baristas can make coffee faster and improve quality, while also serving people better. I love that machines like Eversys’ free up baristas from the physical act and being hidden behind a machine, and give them the freedom
Eversys Ambassador Dale Harris says being a barista has changed dramatically since the late 2000s.
to spend more time with customers,” says Harris.
“Automatic machines can also do things more consistently and in a more controllable way. It makes achieving the higher standards of coffee more accessible to more baristas and cafés.”
In South America, Um says the adoption of super-automatic machines is helping to alleviate some of the pressures caused by staff shortages.
“There’s a crisis in terms of finding longterm professional baristas who will stay with a company. This isn’t just a problem in South America, it’s global,” he says.
“Use of automation is creating better workflow, speeding up service, and producing better quality and consistency of extraction.”
Harris believes these global labour shortages will have a profound impact on the role of the barista going forward.
“Labour is expensive right now and it’s hard to find the right people, and when you do you need to pay them well. I want the barista role to be a professional, respected role, and one that needs to be paid more –one way to achieve that sustainability for cafés is if there are less people physically making the coffee. That’s where super automatics such as Eversys’ machines come in,” he says.
For Chinese Barista Champion Simon Sun, the infancy of the Chinese market means he has a unique view on the evolving role of the barista in comparison to Um and Harris in the more established South American and European coffee industries.
“The Chinese market is quite different to the rest of the world, as coffee is a new concept for Chinese people and tea is
still the preferred beverage. Coffee grew very rapidly during the pandemic and the industry has increased so fast. A lot of coffee consumers have only ever drunk specialty coffee,” he says.
“When I started out around 10 years ago, the barista had essentially same role as a waiter. However, as the industry has grown,
Sun believes the Chinese market is split between smaller specialist venues that champion traditional machines and rapidly expanding café groups that are adopting super-automatic technology.
“China’s expanding coffee scene has created more baristas, roasters, coffee tasters, and many other professional talents but, with the talent needs of large coffee chains growing, it still cannot meet the demands of the market,” he says.
“Therefore, fully automatic intelligent machinery and equipment have become of rigid demand. These modern machines have solved the core problems of high personnel costs and long training cycles, enabling coffee chain enterprises to expand rapidly.”
According to Um, on his last visit to China he visited Lucky Draw in Shanghai where an Eversys Cameo machine allowed the team to serve six or seven different single origins side by side.
“The use of the Eversys super-automatic meant the baristas were able to fully explain each of the coffees and focus on the customer experience,” he says.
Eversys Ambassador Simon Sun says the infancy of the Chinese coffee scene gives him a unique view of the profession.
The Eversys Cameo is used at Lucky Draw in Shanghai.
in big chain stores in Asia, and for those venues they eliminate a bit of that human variable.”
The Eversys Cameo can produce up to 175 espressos per hour at a 23-second extraction time, alongside 170 hot water beverages. The machine’s speed, consistency, and ease of use are all designed to maximise the coffee potential of medium-volume café environments.
As Eversys Ambassadors, all three of the Barista Champions highlight the Super Traditional brand’s machines as leaders in the field and believe they’ll play an important role in the future of the barista.
“I see Eversys machines being applied to both ends of the coffee market. I see them being crucial to the fast expansion of big chain cafés, as well as being used in very high-end places,” says Um.
The ability of Eversys machines to offer variety and flexibility is something that the Ambassadors believe will be an advantage of the brand as global coffee trends continue to display preferences for diversity and signature drinks.
“Because the Chinese coffee market is
developing so fast and there are many different types of consumer groups, there is still ample room for growth in coffee consumption in the future,” says Simon.
“Five years ago, it was mostly traditional drinks like americano, cappuccino, and latte, but there was a big coffee evolution through the pandemic and a lot of baristas started to experiment with signature drinks. Young people prefer these creative drinks, instead of traditional coffees, and I think this divergence will continue.”
According to Harris, the increasing popularity of signature drinks across the world is a way for cafés to stand out from the crowd.
“You can buy a flat white anywhere, so each business needs a unique selling point. I think in the next few years we’ll continue to see more variety in what baristas are offering but finding ways to do that with quality coffee,” he says. GCR
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Um says the adoption of superautomatic machines is helping to alleviate some of the pressures caused by staff shortages.
New concrete on the block
Scientists from RMIT University in Australia are using coffee to resolve one of the building industry’s biggest shortages.
While there has long been a focus on the impact of single-use coffee cups on the environment, the issue of spent coffee grounds often goes under the radar. Globally, it is estimated that more than two billion cups of coffee are consumed each day, resulting in around 10 million tonnes of used coffee grounds each year.
While some coffee drinkers make the effort to compost their spent coffee, most waste grounds end up in landfill, where they generate methane, a substance more than 28 times as potent as carbon dioxide at trapping heat in the atmosphere.
Eager to explore alternative final destinations for the huge volume of used
grounds produced each year, researchers from RMIT University in Melbourne, Australia, have created a solution that solves the waste issue and a global sand shortage that’s plaguing the building industry.
Coffee is often credited with stirring inspiration, and for RMIT researcher Dr Rajeev Roychand, a cup of coffee was the spark that ignited his interest in coffee waste.
“As a researcher, we are constantly trying to solve challenges the community face,” says Roychand.
“In this research, our main focus was the issue of organic waste ending up in landfill. As a team, we discussed the potential options we could explore to transform these
waste materials and coffee seemed like the perfect starting point.”
Roychand and his engineering team began studying spent coffee, looking for novel ways it could be used. After exploring many avenues, they turned to the construction industry and started to examine whether spent coffee could be used to produce stronger concrete.
In their initial research, the team found out the hard way that the process wasn’t as simple as adding coffee grounds to a cement mix and giving it a good stir.
“We realised spent coffee releases organic compounds, which were hindering the reaction of cement. Normally, cement reacts with water, which gives concrete
The RMIT University team watching the coffee concrete being laid as part of a trial with Macedon Ranges Shire Council in the Australian state of Victoria.
its binding properties. The coffee was hindering that reaction,” says Roychand.
To compensate, the team roasted the spent grounds to break down the organic component released by coffee.
“In simple terms, this is the same roasting process used for raw coffee beans, which brings out their aroma and taste,” he says.
“The only difference is that the spent grounds are burned in the absence of oxygen to avoid creating carbon dioxide emissions – a process known as pyrolysis.”
The team experimented with roasting the spent coffee at 350°C and 500°C, and eventually found the former produced better results. Through this process they produced biochar: a black, carbon-rich, and porous product similar to charcoal.
“We replaced 15 per cent of the sand component in concrete with the coffee biochar. We tested strength and other properties and found it was 30 per cent stronger than concrete without coffee biochar,” he says.
“The coffee concrete is stronger because concrete requires water to harden and gain strength, but as cement hydration progresses, it consumes this water, reducing the concrete’s internal relative humidity and causing self-desiccation. This process can lead to microscale shrinkage
cracking, weakening the concrete.
“Biochar offers an optimal combination of carbon content and pore structure, enabling it to act as microscale water reservoirs within the concrete mix. As the concrete hardens, these biochar particles gradually release stored water, ensuring continuous hydration of cement particles even as internal humidity decreases. This internal curing mechanism mitigates self-desiccation, reduces shrinkage cracking, and promotes more complete cement hydration.
The result is a denser, less permeable concrete microstructure with improved strength, addressing a key challenge in concrete technology.”
Roychand’s research also found the new concrete can reduce required cement content by as much as 10 per cent due to its strength. As such, because coffee waste is denser than sand, it has the potential to replace up to 655,000 tonnes of sand in concrete, which could help alleviate the global shortage of sand suitable for construction needs.
Roychand says this new innovation has the potential to replace up to 90 million tonnes of sand in concrete – more than the weight of the Great Wall of China.
Saudi Arabia, a country known for its abundant deserts, actively imports sand
from Australia to use for construction. Sand weathered by wind is too smooth and rounded to lock together to form stable concrete. On the other hand, sand weathered by water, typically found in riverbeds and banks, is coarse enough to be part of the concrete process. However, the extraction of sand from rivers can be a destructive process, often leading to long-term environmental damage.
What is reassuring about coffee biochar, according to the RMIT team, is that it has the potential to significantly reduce carbon emissions in cement production because the biochar only requires heating to about 350°C. In the typical cement-making process, temperatures of around 1500°C are required.
Although the product is still in the trial stage, Roychand and team are confident in biochar’s potential.
“Research is basically venturing into the unknown. You keep trying, something doesn’t work, you see what is lacking, and then you build upon your previous work. It’s a typical component of research,” says Roychand.
What may be more difficult to navigate are the potential commercial problems. With the project being relatively costintensive, Roychand says the construction
The RMIT team adding coffee biochar to create concrete.
industry has been reluctant to get on board, especially since sand has been a vital component of concrete since time immemorial.
However, there are signs the tide is starting to turn. Support from the Australian government as well as RMIT has helped the team trial their product on a larger scale.
In Victoria, RMIT researchers and Macedon Ranges Shire Council have partnered with Australian-owned BildGroup to construct the world’s first coffee concrete footpath. The project has even received interest from Major Road Projects Victoria.
“They want to see its durability and how it performs, because when you invest in large infrastructure, you can’t simply try things out. We are doing the durability studies now, and will open up more applications for the concrete in the future,” says Roychand.
“Our focus going forward is to cover all forms of organic waste so we can divert it from landfill to high-value applications, like concrete. We are broadening the horizon of our research.” GCR
The coffee concrete being used to create a footpath in the Macedon Ranges.
Capturing connection
How Faema brought together cycling and coffee communities at Giro d’Italia through the lens of a new photography project.
ON A SUNNY afternoon in May 2024 in the Italian town of Venaria Reale, northwest of Turin, spectators gathered in anticipation as the historic Giro d’Italia cycle race commenced.
As the crowds arrived in their droves, the Faema X60 and X20 coffee machines took their positions at 21 designated layover locations along the route, representing the brand and its long history with the iconic race.
“Faema first connected with the Giro d’Italia in the 1950s and then again in the 1970s when it had its own Faema team of cyclists. Some 50 years later, we returned to sponsor the race in 2021. The event gives us a great opportunity to bring our coffee machines to the cyclists and people attending the event. It is also our chance to reconnect with our history with the event,” says Marta Kokosar, Global Communication and Sustainability Director of Cimbali Group.
“In 2024, we wanted to pay homage to
the people we have met over the years at the race, so we created a project to give back in the form of art. We partnered with German photo company Leica to produce a photographic exhibition that celebrated people and the beauty of everyday life.”
The exhibition was held at the start of September at the Leica Gallery in Milan’s Piazza Duomo and displayed more than 50 photos of the race. It also included images of the people who came to enjoy a coffee at the Faema booths.
“We wanted Faema to become the lens through which we narrate the Giro d’Italia. The aim of the project was to capture the social soul of people, the beauty of the Italian landscape, and to create a tale of sharing,” says Kokosar.
For the project, Leica chose a team of four certified photographers who took pictures during the race. Their task was to capture the story of the people of the Giro d’Italia and the passion that unites them.
“The photographers covered almost all the
layovers and stages of the race. We chose the pictures based on the photographers’ different artistic styles to give variety to the work and to create a diverse collection,” she says.
According to the brand, the exhibition not only captured moments of the race but also showcased the connection between the cycling and coffee communities.
“There has always been a great interrelatedness between coffee and cycling and this is something the project really encapsulates. Both cultures are based on the idea of coming together and enjoying moments with people,” says Kokosar.
“We wanted Faema to become the lens through which Giro d’Italia tells its story, just as friends share stories over coffee. The project is all about how coffee and cycling can demonstrate the element of human connection while participating in these activities.”
Faema’s E61 and E61 CULT coffee machines were also showcased at the
Images: Cimbali Group.
The X60 is one of Faema’s latest and most innovative fully automatic machines, and was showcased at the Giro d’Italia 2024.
exhibition and, according to Kokosar, represented the company’s evolution in espresso technology.
“Our most iconic machine is the E61, which was designed and built in 1961, and was the first to be used at the race. Therefore, it is recognised as our coffee machine that relates most to the cyclists. It was very significant for us to have it at the Giro d’Italia this year and as part of the project,” she says.
“Having the new E61 CULT and the fully automatic range side by side brings together our heritage and our attention to market needs. We were delighted to offer coffee with our traditional and fully automatic machines. People came to check it out and to watch the start of the race, so it was nice to share the excitement and a cup of coffee with them.”
The E61 CULT is the latest addition to Faema’s E61 range. The one-group espresso machine retains the same design and high-quality materials of the Faema line, while also offering customers a consistently high-level coffee experience outside the traditional café environment.
Along with giving back to its customers through the project, the team at Faema also supported the wider coffee community by collaborating with World Bicycle Relief.
“We decided to work with World Bicycle Relief, a not-for-profit association that operates around the world,” says Kokosar.
“It works with developing countries, which are often coffee producing countries, and creates bicycle distribution programs to aid poverty relief. The programs supply those who have no form of transport with bikes so they can do life-changing things such go to school, provide medical assistance, or attend their jobs.
“The act of giving back to these countries that produce coffee is another way for us to thank the community. The producers of coffee are the reason why we are here and why we have been in business for 80 years. To be able to help improve the life of these people is really important and another key objective of this project.”
For its 80th anniversary next year, the company is looking forward to celebrating its achievements and planning future
projects as it continues its journey in espresso machinery.
“This project is bringing to light some of the values we would like to highlight as part of our anniversary. We will continue to produce traditional machines that we believe are instrumental to the barista in terms of expression, and further delve into the world of automatic machines to provide for our commercial audience,” says Kokosar.
“We also aim to continue with our commitment to sustainability in all our future endeavours. As an international company we are very aware of our impact on the environment. Over the years we have worked hard to implement practices to counteract this and to reduce our carbon footprint in any way we can. These efforts are heavily embedded in our upcoming plans and something we are dedicated to working on.”
GCR
For more information, visit faema.com
A s part of the project, a team of four photographers captured the race and the story of the people of Giro d’Italia.
Gen Z’s flavour revolution
The team
at Franke Coffee Systems track the latest global beverage trends
and
explore how younger generations are driving innovation.
FROM FASHION to music to food and drink, young people have always propelled trends and embraced change. Gen Z is no different and, according to the professionals at Franke Coffee Systems, the latest cycle of new beverages to take the market by storm are largely influenced by the under 30s’ preferences and tastes.
“We’re seeing a trend for sweet and milky drinks, which is very much driven by the younger generation,” says Inga Schaeper, Coffee Competence Manager at Franke Coffee Systems.
“Gen Z’s beverage choices are diverse with an emphasis on taste, personalisation, and convenience. Demands for special creations made from superfoods or vegan ingredients are increasing for both hot and cold serves.”
As part of their extensive market research and product development program, the team at Franke Coffee Systems constantly study the industry so they can be one step ahead of the latest developments across the world. While conducting this research, the team have identified that younger generations are pivoting away from
drinking coffee and favouring other sources of caffeine instead.
“Energy drinks and other caffeinated alternatives are on the rise. Smoothies and mocktails made from extracts, syrups, fresh fruits, herbs, and aromatic spices are also popular among that group, whether made fresh or as a ready-to-drink beverage,” says Jessica Zoehner, VP Marketing at Franke Coffee Systems.
“According to the Allegra Project Cafe report, Millennials and Gen Z that do drink coffee prefer it sweetened and with milk. Beverages such as lattes and cappuccinos are particularly popular with added syrups and flavours.”
While the advancement of the internet means some trends are now of a global nature, individual regions still display distinct tastes and habits. Despite coffee becoming less popular with younger consumers there are still many demographics in which it is growing.
“Espresso, or espresso-based milk drinks, continue to grow in popularity around the world and are often adapted to local tastes,” says Schaeper.
“In traditional coffee-consuming
countries such as Switzerland, the Netherlands and Germany, coffee consumption continues to rise steadily. Changes in variations and preparation methods are also noticeable. Nevertheless, in Germany, for example, filter coffee is still popular.”
Outside of Europe, the Franke Coffee Systems team have seen an increasing interest in coffee in emerging markets as well as shifts in serve-style preferences. According to Schaeper, the United States is starting to favour freshly brewed coffee beverages crafted from whole beans, while China is showing increased interest in coffee consumption.
“The substantial entry into coffee consumption in China immediately began cold, milky, and sweet. Iced coffee could take off immediately without the need to establish the hot version first, which is more challenging in mature coffee-drinking countries,” she says.
This global shift towards milk-based coffee goes hand in hand with the international growth of plant-based alternative milks. A major trend over the past five to 10 years, the alternative milk
Images: Franke Coffee Systems.
The Specialty Beverage Station SB1200 allows consumers to customise their drinks.
market continues to expand and progress. Schaeper is particularly interested in pea milk, which she believes will become more commonplace in the next few years.
“A lot of existing oat and nut milks already include pea protein because it helps produce good foam. Pea milk is an interesting addition to the market as it naturally contains this protein but, in contrast to some other alternative milks, it has a neutral taste more in line with dairy milk,” she says.
The Franke Coffee Systems team aren’t just studying these trends but using them to continuously develop and improve their line of automatic coffee machines. The dynamic nature of global drinks trends mean they must respond quickly in order to keep up with demand.
“Today’s beverage concepts need more than a coffee machine with a milk system,” Schaeper says.
“Equipment such as powder systems, multiple hoppers and grinders, flavour stations, milk options, and cooling systems allow businesses to respond to consumer demand, which is always evolving.”
While many of Franke Coffee Systems’ machines deliver these capabilities to varying degrees, the Specialty Beverage Station SB1200 provides the most flexibility and enables operators to offer a constantly expanding drinks menu to respond to the shifting nature of trends.
The SB1200 features iQFlow, FoamMaster, and IndividualMilk Technology as well as
a Flavor Station to create a wide variety of beverages.
“The IndividualMilk Technology is particularly important because it enables the milk or milk alternative to be transferred to the cup completely separately, ensuring there is no cross-contamination from the container to the cup. This is crucial for consumers following a vegan diet or who are lactose intolerant,” says Zoehner.
The machine also has an integrated media pump module that enables bag-in-box milk, milk alternatives, cold brew, iced tea, or any ready-to-drink beverages to be plugged in under the counter and poured at the customer’s request.
“Whether it’s a matcha latte, superfood pink latte, hibiscus-infused iced tea, or other beverage creation, our technology ensures the highest precision and consistency,” says Schaeper.
“Cold brew and iced tea beverages can be easily produced with or without foam topping and with cascade effect. The Iced Coffee Module of our SB1200 enables the creation of iced coffee drinks using an internal heat exchange system to instantly cool down freshly brewed espresso.”
All these beverage options can be curated by the coffee machine operator in a customised menu presented to the consumer via an interactive interface. The menu can be updated as frequently as the operator requires using Franke Digital Services.
Predefined creations can be selected from
the menu at the touch of a button, with the user interface showcasing the beverage options with colourful images to match the creations. Those who want to personalise their drinks can use the step-by-step mode, selecting variables such as syrups, extra coffee shots, alternative milks, and hot or cold serves.
While the customisation options are designed to appeal to Gen Z, Franke Coffee Systems believes the SB1200 is the ideal option for a huge range of venues – from petrol stations and convenience stores to offices and health hubs.
“The machine is a fantastic fit for all environments. Younger generations are looking for convenience as well as creativity, and these easy-to-use drinks stations can give them options in all manner of venues,” says Zoehner. GCR
According to Franke Coffee Systems, Generation Z are driving current trends in the beverage space.
The SB1200 features iQFlow, FoamMaster, and IndividualMilk Technology.
Highway to hybrid
Neuhaus Neotec details its hybrid solution to help large-scale roasters operate using renewable energy and curb their carbon emissions.
AS INTEREST in sustainability continues to grow in the coffee industry, so do developments in making the roasting process more environmentally friendly. Processing plant manufacturer Neuhaus Neotec is one of the companies leading the charge and creating solutions for roasters looking for a hybrid approach.
Lars Henkel, Neuhaus Neotec Area Sales Manager and Head of Marketing, says its new heating technology, which is integrated into its hot-air roasting system (RFB), enables its customers to operate their plants with 100 per cent electric energy.
“For more than 50 years, Neuhaus Neotec has built coffee roasters and grinders for small, medium, and large coffee producers all over the world. About 40 years ago, we launched our revolutionary RFB system and have built on its technology to offer a new hybrid solution,” says Henkel.
“As a company, we want to help big plants lower their energy consumption and implement environmentally
friendly technologies.”
Understanding the demands of operating industrial-size plants amid ever-growing global environmental concerns, the company recognised the need for a hybrid model in the coffee market, particularly for those with a significant energy output.
“In times of energy insecurity and rising costs, we could see an increasing need for alternatives to conventional fossil fuels and the need to reduce carbon dioxide emissions and use sustainably generated power from wind, photovoltaics [solar panels], and hydropower,” he says.
“Right now, it is absolutely necessary to rethink energy usage in coffee production. With our updated RFB roaster series we can offer roasters options: either to run their plants fully electric or hybrid, by mixing electric power and conventional gas burners.”
Canadian coffee roaster Café William was the first business to implement Neuhaus Neotec’s hybrid system. Aware of its carbon footprint and observing severe weather
conditions, Café William President and CEO Rémi Tremblay wanted to commit to hydroelectricity and chose to partner with Neuhaus Neotec to invest in the electrification of his plant.
“We felt we needed to do something. Over the past couple of years in Canada we’ve had extreme weather conditions, very high temperatures, and lots of forest fires. In 2023 in Quebec, the fires burned an area 10 times greater than the average number of hectares burned over the past decade,” says Tremblay.
“We felt a moral obligation to act, not just because we’re a company that wants to grow. We decided we wanted to reduce the carbon footprint of our operations. We also wanted to have a broader positive impact on our people and improve their living conditions.
“Our choice to partner with Neuhaus Neotec was made with the confidence that the company wanted to invest and take on the project with us. They convinced us, and they delivered on their promise.”
Images: Neuhaus Neotec.
Neuhaus Neotec’s hybrid RFB roaster at Café William’s plant in Canada.
After initial trials in December 2023, the Neuhaus Neotec RFB 300 industrialscale electric roaster was installed at the Café William plant in Quebec. According to both companies, the experiment was a resounding success.
“The first installation of our roaster was an exciting opportunity for both sides: for us as a supplier as well as for Café William, which has already seen an increase in its production figures using this more sustainable method,” says Henkel.
“According to the team at the plant, the impact of the machine on the roaster’s workflow was also seen within a short space of time. We have ensured the change of power supply from gas to electricity is quick and efficient. This enables the customer to switch to their preferred source of green energy with minimal disruption. With the new system, the customer can complete an end-to-end roasting process with the option of using a fully green method.”
According to Henkel, the RFB can help assist large coffee roasters in transitioning to more environmentally friendly solutions without compromising on performance by providing the option to operate with several energy sources.
“The upgraded RFB is a dual-energy hybrid roaster, so if a coffee roaster wants
to keep several heat source options open, the design of the RFB allows them to do this. It can be operated electrically and with natural gas at the same time. This is beneficial to the roaster if they need to buffer high-energy peaks using either one of the energy sources,” he says.
“Even when using only electricity as an energy source, roasters can continue to use their own roasting profiles. This is one of the strengths of the machine in terms of offering adaptability and flexibility.”
Over the past couple of years, the company has recognised a significant increase in demand for alternative heating solutions, especially from roasters in Europe.
“In this region, we saw two events that had a significant impact on the sector. One was the political crisis with Russia, which saw a major disruptive shift to the continent’s energy and gas supply. Second is the continuing pressure from governments for larger companies to develop technical solutions to stop climate change,” says Henkel.
“On the political stage, we also saw the accelerated development of green hydrogen production. This all lead to Neuhaus Neotec thinking about its development of electrically heated roasters.”
Based on these political shifts and as part of the company’s aim for improved sustainable roasting methods, Henkel emphasises how the team at the brand are preparing for the future.
“As a company we are continuously looking for new solutions for more efficient roasting. We create techniques to extend the possibilities of roasting profile design to better influence the roasting curve and to use power efficiently,” he says.
“Our technical solutions are our contribution to helping achieve global climate targets. We are also predicting that conventional power sources will soon dominate the market in the coming years as infrastructure for alternative energy sources is still widely unavailable.
“Over the next few months, the company’s mission will be to offer all our customers ways to reduce their carbon dioxide emissions and to enable key players in the coffee industry to play a pioneering role in the transition to clean energy use. Times are changing and Neuhaus Neotec is preparing for the future.” GCR
For more information, visit neuhaus-neotec.com
The hybrid Neoroast roaster was used during customer trials.
CBrewing new workplace solutions
Costa Coffee Professional debuts its new range of automated coffee machines with patented capsule technology to cater for hotel, leisure, and workplace settings.
OSTA COFFEE began its journey to become one the world’s leading coffee brands in 1971, when roasters and brothers Sergio and Bruno Costa started supplying beans to specialist shops and cafés in London, United Kingdom.
In the half-century that has passed, the company has evolved with the many technical innovations of the sector and progressed from solely roasting beans to operating coffee shops, creating at-home products, and developing end-to-end solutions for the out-ofhome category.
Recognising a growing demand for automated capsule coffee machines in hotel
and workplace settings, the brand’s research and development department have recently released a new range of professional coffee capsule machines for the market.
“The latest solution by Costa Coffee Professional, Podio is a comprehensive range of patented coffee capsule machines tailored for workplaces, hotels, and leisure businesses,” says Liz Allanson, Senior Proposition Manager of Costa Coffee Professional.
“What makes Podio stand out is the range of drinks it can produce. It delivers on quality in terms of coffee taste and aroma, which is achieved through a unique double filtration method, pre-infusion technology,
and focus on foam quality. The machines also have intuitive interfaces, elegant design, and a plug-and-play set-up.’’
Allanson believes it is these functionalities that makes Podio machines ideal for lowvolume environments where variety and convenience must be delivered without compromising on quality.
“Customers are looking for a premium coffee experience through a single machine that’s also commercially attractive,” she says.
“Podio is one of the only coffee machines on the market offering espresso and beyond coffee drinks, such as hot chocolate.”
The machine is available in three models, designed to specifically cater for different
Costa Coffee Professional has designed a new line of coffee machines tailored for hotels, workplaces, and leisure businesses.
individual business needs.
The PodioX1 is engineered to deliver espresso with minimal downtime using a simple plug-and-play system, while the PodioX2 features Costa’s latest milk foaming technology, leveraging a bagin-box milk solution. This solution offers optimal hygiene due to its zero-contact design. When it comes to accommodating different coffee preferences, Allanson says the PodioX3 is equipped to please a range of tastes.
“The PodioX3 offers our customers the widest variety of drinks with its alternative milk compatibility,” says Allanson.
“With the new machine anyone can produce a well-crafted cup of coffee thanks to its advanced milk system, which can create silky flat whites, velvety lattes, and frothy cappuccinos. No operational staff training is required due to the machine’s intuitive touch-screen display and automated cleaning cycles.”
In addition to this, a two-way telemetry system is available to help business customers monitor the machine’s usage and updates to drive continuous improvement, minimise business disruption, and reduce operation downtime.
The vision for the new line of machines, according to Allanson, was focused on creating an innovative solution that put quality front and centre.
“Innovation is an important part of Costa Coffee Professional’s vision, as well as designing elegant and intelligent solutions for the future. Coffee quality is key to any solution we develop, which is delivered by recreating a traditional coffee with a fully automated machine,” she says.
“The capsule technology is an exclusive patented solution. It’s a closed loop system, which keeps air and moisture out so the coffee remains fresh.”
Building on this aim to achieve enduser satisfaction, look and feel were also key priorities for the team who wanted to replicate a barista setting to enable the user to see the coffee as it is brewed.
“The colours, shapes, and finishes of the machines are carefully curated to evoke the same warmth and welcome felt throughout our Costa Coffee stores,” says Allanson.
“Taking inspiration from coffee theatre, Podio embraces a progressive visual identity built around a ‘centre stage’, an elevated platform to observe the drink creation as it is crafted in front of the customer’s eyes.”
The Costa Coffee Professional team focused this latest project on hotel and
With our new capsule machine solution, anyone can produce a well-crafted cup of coffee.
Liz Allanson
SENIOR PROPOSITION MANAGER, COSTA COFFEE PROFESSIONAL
office settings in response to the change in coffee-drinking habits they had noticed post COVID-19 lockdowns.
“In the workplace segment, employers often deploy in-house coffee provisions to improve the environment, productivity, and retention. With the major shift to remote working since the pandemic, employers are increasingly seeking to entice employees back to the office with a premium coffee offer,” Allanson says.
Demonstrating the brand’s commitment to sustainability, Allanson details how the Podio’s capsule solution reduces waste and has been designed to save energy.
“We are committed to improving the environmental performance of all our solutions through clever innovation and design. Through our Podio capsule solution, there is typically a reduction of energy consumption compared to a standard bean-to-cup machine’,” says Allanson.
“The Podio capsules are made from recyclable plastic, which means they can be given a second life, while the capsule
packaging is made from recycled materials.”
In addition to this, the bag-in-box carton packaging used with the PodioX2 is 100 per cent recyclable and consists of 62 per cent recycled material. According to Allanson, the recipe combined with exact dosing and efficient frothing technology reduces the carbon footprint of the machine by 20 per cent compared to other frothing methods.
“With one milk pack serving approximately 140 cappuccinos, PodioX2 requires fewer cartons, reducing waste and environmental impact. Our ambient milk packs require no cooling during transportation and storage, further facilitating daily business operation,” she says.
As part of Costa Coffee Professional’s aim to further expand its product range, Allanson says the new Podio collection is setting the foundation for its future innovations.
“Further to the design, technology, and sustainability element, having a commercially attractive solution is key to winning in the priority segments. Creating a machine in the most cost-effective way was therefore essential,” she says.
“Podio is a champion of simplicity, utilising thoughtful design to guarantee an effortless experience from installation to drink creation, setting the blueprint for our future Costa Coffee Professional product solutions.” GCR
For more information, visit costa.co.uk/uk/costa-coffeeprofessional
The new capsule machine solution delivers a wide range of drinks, from espresso to beyond-coffee options.
The aluminium conundrum
As more roasters turn to aluminium capsules, machinery suppliers must come up with new packaging formations to ensure the pods remain perfectly intact. Cama Group details its honeycomb solution.
UNTIL RECENTLY, the bags, jars, and tins in which coffee are packaged were almost entirely functional as opposed to aesthetic, with the label often the only distinguishing feature. Except for popping the foil lid with the end of a teaspoon, there was little ceremony upon opening a fresh batch of aromatic roasted coffee.
According to the team at secondarypackaging machine manufacturer Cama Group, these days coffee suppliers want to create a story and sense of occasion, which is why modern packaging is a lot more creative, diverse, and interesting.
“The are more formats too. With capsules and pods added to the mix, suppliers are spoilt for choice with what
they can achieve with their packaging designs and formats. Customers also have many more variations to choose from,” says Alessandro Rocca, Cama Group Sales Director.
Amid the boom of capsule coffee consumption, one of the more recent developments has been the aluminium capsule. Previously, plastic capsules prevailed, however, an increasing awareness of plastic pollution led to the development of a more sustainable alternative that could be recycled.
While the rise of aluminium capsules is a great thing for the environment, producers such as roasters have had to rethink the way they package their products.
“Traditional cube boxes are fine for more
robust plastic pods, which can jostle into to each other during transit with very little to show for it,” says Rocca.
“Aluminium, on the other hand, is more susceptible to surface scratches and, as a result, has to be packaged differently to maintain the pristine quality look.”
The team of designers and engineers at Cama Group set about finding a solution that would not only present the pods pleasingly but ensure they didn’t get dented or damaged during transit. Their answer was the honeycomb layout, in which the capsules are arranged in a honeycomb-inspired shape and separated by a piece of card to make sure they to remain blemish free.
“Cube containers also deliver smaller
Cama Group has introduced a new honeycomb packaging format to ensure aluminium capsules remain blemish free.
surface areas for on-shelf branding, so newer designs are being developed. One is the honeycomb layout, which is where Cama Group is now setting the pace,” says Rocca.
The team at Cama Group were approached by a leading coffee company in South America that wanted a secondarypackaging machine which could box aluminium capsules in an uncommon 5 by 2 formation. As well as simply packaging the capsules, the roaster sought a solution that also maintained the visual quality.
“The coffee company required elevated overall machine efficiency in terms of operation, changeovers, and spares. Therefore, we weren’t looking to introduce a machine with a huge technical feature set, but one that could do the job efficiently, at speed, and without damaging the capsules,” Rocca says.
Cama Group’s solution for the South American roaster was its IF318 top-loader machine, which is part of its Breakthrough Generation. According to Rocca, the IF Series has design and operational features that are setting the standard in the secondary-packaging market.
“The IF Series’ modular, scalable, and hygienically designed frameworks house contemporary automation solutions, including advanced rotary and linear servo technology, which can be tightly coupled to in-house-developed robotics to deliver the all-important flexibility and adaptability required by modern packaging operations,” he says.
“The machine range is based on a digital platform that supports full Industry
Aluminium capsules are more susceptible to surface scratches and, as a result, have to be packaged differently to maintain the pristine quality look.
Alessandro Rocca SALES DIRECTOR, CAMA GROUP
4.0 [the trend towards automation and data exchange within technology in the manufacturing space] capabilities, including augmented reality, virtual reality, and virtual testing, training, and operation.”
When the IF318 top-loaders are in operation, a robot forms cartons from blanks before another deposits four inverted capsules in a 2 by 2 formation. A five-holed spacer sheet is then added, in which the central hole accepts the final capsule the right way up to create the honeycomb format. This array is then repeated to create a 10-capsule pack and the carton is closed robotically.
“Honeycomb configurations are in very high demand, as coffee roasters copy the format from the larger suppliers. In terms of secondary packaging, it is certainly
more demanding as it requires more steps,” says Rocca.
“This IF318 application was our first solution in this format, but we were able to call upon Cama Group’s years of technological expertise, significant experience of the coffee market, and the extensive capabilities of our packaging design team, all of which came together to create the perfect answer.”
With innovation at the core of the company, Cama Group is always looking ahead to future trends, modifications, and solutions for its global clients.
“Coffee companies often offer multiple formats and co-packers supply multiple customers, so flexibility is key. Future iterations of this machine will offer our legendarily fast changeover – often less than 30 minutes – from honeycomb to cube packaging,” says Rocca.
“There are lots of changes to be made, but we have developed a system that achieves these with minimum possible downtime. And, just as importantly, following changeover, the key is to ramp up production to full speed as soon as possible, which we can also do.”
Based in Italy, Rocca and the team at Cama Group work with their clients to create tailored secondary-packaging solutions for coffee companies around the world. Its coffee-packaging machine range includes coffee bag, capsule, and pod packaging machines. GCR
For more information, visit camagroup.com
Cama Group’s IF318 top-loader, part of the Breakthrough Generation of secondary-packaging machines.
Images: Cama Group.
Capturing the Asian market
Iris Group highlights its capsule technology and how its services can deliver quality and consistency for the Asian coffee market.
SINCE ESTABLISHING its headquarters in Singapore in 2016, Iris Group has been on a mission to become the top manufacturer in private-label coffee, tea, and soluble capsules and pods for its local markets.
Specialising in capsule production, distribution, and quality assurance, Iris Group Director Giorgio Vergano says the company’s forward-thinking solutions have helped it stand out in the sector.
“In 2016, there were very few capsule offerings in the Asian market as it was just the start of the industry, so we saw an opportunity to provide a quality-oriented service,” says Vergano.
“Since the beginning, we have had three main focuses: quality, consistency, and sustainability. We decided to implement
modern technologies and have developed a research and design centre to drive innovation. We were the first company in Asia to introduce compostable biodegradable capsules.”
In recent years, the company has worked closely with speciality coffee roasters, tailoring its services and specifications to ensure the smooth transition of ground coffee into capsules while preserving the aroma and taste of the beans.
“We are always trying to break boundaries to offer our customers new solutions so we can continue to lead in the market. We work closely with our partners to study new options and work towards understanding the needs of our clients,” he says.
“That’s why we have created not one but two capsule solutions. One is our
Nespresso-compatible compostablecertified capsules, and we are currently one of the only manufacturers in Asia offering a Nespresso-compatible compostable product. The other is the Dolce Gustocompatible capsules, so two very different systems for two types of clientele.”
By focusing on catering for more than one target market, Vergano says Iris Group manufactures capsules to suit a variety of consumer requirements, beyond only the realms of coffee.
“Tea capsules, for instance, are becoming popular and the quality of capsulated tea is amazing as we can use real tea leaves. We ensure the preparation of the tea is extremely easy and consistent for the customer, which makes for a wonderful product,” he says.
Images: Iris Group.
Iris Group works closely with its partners to deliver its capsule technology and end-to-end solutions for the Asian market.
Recognising the diverse nature of beverage trends, the company has also developed capsules for soluble products.
“Through our Dolce Gusto capsules, we can offer capsuling solutions for soluble products such as milk and hot chocolate. This enables us to deliver solutions to all markets and customers who are interested in a variety of drinks beyond coffee,” says Vergano.
As well as providing a varied portfolio, Vergano says Iris Group is committed to ensuring the quality of its products remain as high as possible.
“One of the things we pay meticulous attention to is the sourcing of materials. All our materials come from Europe and are certified products of the highest quality,” he says.
“The Nespresso solution comes in two types of capsules: one is fully aluminium, like the Nespresso original, and the other is a home-compostable-certified material. The Dolce Gusto also comes in two types of capsules: one for coffee and the other for tea and soluble products.”
This focus on quality extends to the product within the capsule. To maintain the full freshness and fragrance of coffee, Iris Group has developed a specific handling process for ground coffee.
“How we handle the ingredient is a crucial part of our process. From the moment we grind the coffee or prepare the tea until the product goes inside of the capsule, it is preserved in a modified atmosphere. This ensures freshness is maintained,” says Vergano.
“Our quality control is very stringent. We have really focused on this over the years to guarantee consistency in every step, which is key to producing a reliable product and trust among customers.
“This is why we have repeat business. Every one of our clients know that from their first delivery to the most recent, we will have maintained the same standard of service.”
From the quality of the capsules to the customer service provided, Vergano emphasises how the company never compromises on its standards, which focus on providing flexibility and consistency.
“Every time we switch from one coffee to another for a customer, we clean the whole machine so there is no contamination. We do that for every client, regardless of size and quantity of production,” he says.
In terms of concentrating mainly on the Asian market, Vergano highlights the advantages of being based in Singapore.
“The main benefit of manufacturing in Singapore is its free trade agreement with most countries in the world. This means the products we make here in Singapore are free of duties when imported,” he says.
“The other advantage is being local to the Asian market. This way we can address the requests of our customers quickly and efficiently because we can understand what they need, what their working environment is, and the challenges they are presented with. Therefore, we can tailor our services to best suit them and their business.”
Since the pandemic, growth in capsule technology is something Iris Group has paid close attention to, noting a significant increase in popularity. Vergano predicts
further traction in the years to come and comments on the prevailing factors.
“How things are developing is unique. If you look at the market research, capsules are becoming the most dynamic product in the coffee sector in Asia and growing the fastest,” he says.
“This is mainly due to convenience and the fact capsules provide a choice of different flavours and this is more interesting for consumers. All indications are that the coffee capsule business is growing which, for us, is really positive news.” GCR
For more information, visit iris-group.sg
Director Giorgio Vergano started his coffee career in 2004 at an Italian manufacturer, before moving to Iris Group in 2010.
Captivating capsule technology
IMA Coffee Hub highlights how it has developed new technology to enhance coffee capsule packaging processes and make products more sustainable.
IN THIS GOLDEN age of innovation, developments in technology are helping coffee companies thrive in the fast-paced and evolving industry.
Through its constant analysis of the ever-changing coffee landscape, Italian coffee processing plant and packaging machine manufacturer IMA Coffee has recognised emerging trends in coffee capsule packaging. As part of its mission to provide solutions for its customers to meet current market demands, it has developed a new range of machines to cater for the packaging process.
“Nowadays, technologies for filling and sealing coffee capsules have to be as flexible as possible to adapt not only to different production rhythms but also to different capsule materials,” says Nicola Panzani, CEO of IMA Petroncini and Commercial Director of IMA Coffee Hub.
“New IMA Coffee machines have been created to boost the capsule filling and sealing potential of companies looking to reach higher targets.
“Our single-serve coffee capsule filling and sealing equipment can respond with high, medium, and low-speed capsule packaging solutions.”
According to Panzani, the demand
for compostable packaging materials is on the rise. In response, IMA Group established the IMA OpenLab network of technological laboratories and testing areas dedicated to the research of sustainable materials, technologies, and production optimisation processes.
“Beyond the A to Z of coffee processing and packaging, IMA Coffee is committed to increasing sustainable practices to reduce roasting emissions and test alternative packaging materials, implementing advanced eco-friendly solutions throughout the industrial process to rise to the challenge of a more environmentally friendly industry,” he says.
“We see an increasing number of companies investing in sustainable packaging techniques to offset the environmental effect on the planet of traditional aluminium and plastic packaging. Demand for compostable coffee capsules is expected to grow as customers become more health conscious and aware of negative environmental repercussions of coffee capsule packaging.
“Compatibility testing on capsules, filter, and top lid films are performed at the IMA OpenLabs with the aim to identify and achieve optimum material
sealing parameters and limits, as well as a suitable set up of IMA packaging machineries to handle compostable capsule materials successfully.”
The company believes its scientific approach has resulted in a unique solution for the market: its SYNKRO machine, specifically engineered for the capsule filling and sealing of compostable capsule material.
“Thanks to its innovative capsule transfer system based on the use of independent magnetic shuttles, SYNKRO guarantees high flexibility, allowing different dwell times at each operating station. This ensures even compostable materials requiring different sealing times can be optimally sealed without reducing the speed per cycle. It improves shelf life without compromising quality, and at comparable speed to standard materials,” says Panzani.
“Coffee capsules are complex structures where the capsule body, lidding, and filter must be precisely designed to deliver a consistently high-quality experience,” he says.
“Before the capsules reach the consumer, it’s important these components perform well during assembly, filling, and on the shelf. Coffee capsule preferences are
IMA’s SYNKRO machine is equipped to handle the filling and sealing of compostable capsule material.
Images: IMA Coffee Hub.
always on the move, which is why IMA Coffee is prepared for any requests for packaging solutions.”
Aware of roasters’ concerns regarding the quality and freshness of coffee, Panzani highlights that the coffee capsule dosing, filling, and sealing units integrated in IMA’s machines maintain consistency from start to finish.
“We have created an innovative dosing unit that implements pre-compression to compact the coffee during capsule filling for a homogeneous product. This guarantees consistent dosing throughout each batch.”
When developing the machine, the team paid particular attention to reducing package material waste and focused on implementing a fully sustainable endto end process.
“Measuring weight is really important, so we have developed an on-line weighing system which checks each capsule and feeds data back to the dosing unit if automatic adjustments are required. The dosing unit’s off-set design minimises the distance between capsules for important savings on packaging material,” says Panzani.
“The different dwell times at the various operating stations also enable the customer to set parameters according to the production scenario, adjusting each single operation to optimise the final product quality.”
Continuing its spirit of innovation, IMA Coffee has also entered a new collaboration to develop a sustainable a turn-key compostable coffee pod solution for North American consumers.
“Recently, IMA Coffee partnered with NatureWorks, a leading manufacturer of polylactic acid (PLA) biopolymers made from renewable resources, to develop a new compostable coffee pod solution,” says Panzani.
The project was established with the aim to respond to the evolving trends in the North American market, which Panzani believes is more receptive than ever to sustainability and innovation when it comes to K-Cup compatible pod production.
“For the rigid capsule body, NatureWorks was able to combine non-compounded, highly crystalline, and heat resistant Ingeo PLA grades with a refined single-stage thermoforming process to achieve production rates comparable to incumbent polypropylene (PP) capsules,” he says.
“The rigid thermoformed capsule was then combined with a nonwoven filter and multi-layer top lidding solution also made with Ingeo. The use of one primary material through all three components of a coffee pod is more cost effective and offers greater consistency when heat sealing the
components, thus preserving the taste and aroma of the enclosed coffee.”
According to Panzani, IMA Coffee packaging machines can adapt to handle the assembly, filling, and sealing of the compostable pods successfully and precisely at commercial line speeds.
“We have sold several complete packaging lines for K-Cup-compatible pod production to the biggest North American coffee producers and, thanks to IMA Coffee’s North American branch, we can provide excellent customer service and specialised technicians,” he says.
“The coffee packaging sector is evolving and it is important for us to constantly innovate to meet the rapidly changing needs of our customers. In this process, we must also pay attention to the need for sustainable solutions in the coffee industry on a global level. We have noticed that countries tend to follow the lead of European trends, including the rise of single-serve packaging.
“Thanks to a high degree of automation and flexibility, every filler from the IMA Coffee portfolio can handle all types of capsules, whatever material they are made of .” GCR
For more information, visit ima.it/coffee
IMA and NatureWorks deliver a complete compostable coffee pod solution compatible for the North American market.
Chain reaction
With chain cafés expanding at pace globally, Nuova Simonelli has introduced an updated version of one of its most well-known espresso machines to offer speed, consistency, and quality across multiple venues.
WHEN THE Nuova Aurelia was first released in 2004, it represented a new wave of espresso machine technology that focused on lifting quality standards across the industry. In the two decades since, it has featured in the World Barista Championships not once but twice, and has continued to innovate in the espresso space as it has evolved.
At HostMilano in 2023, the Nuova Simonelli team unveiled the fourth generation in the Aurelia range, the reimagined Nuova Aurelia, which comes in four versions: MP (Maximum Performance), UX (featuring User Experience technology), Volumetric (with volumetric control), and Semi Automatic (the simplest version). The company’s newest machine is designed to meet the demands of the modern barista – whatever the setting in which they craft coffee.
Engineers behind the technology had a particular venue in mind when designing the new model: chain cafés. As coffee-shop groups with a focus on quality expand globally, Nuova Simonelli wanted to create
an espresso machine that addresses the needs of these venues.
“The chain market is showing huge growth, not just in Europe but also in North America, the Middle East, and Asia. In China, for example, there has been remarkable growth of café, retail, and restaurant chains, reflecting the country’s rapid economic expansion and increasing consumer demand,” says Piergiorgio Cannara, Simonelli Group Asia-Pacific Sales Director.
“We know chain accounts are looking for simplicity, so we designed the new Nuova Aurelia to work for this market. The focus was to create a machine that could consistently produce a high standard of beverage in an ergonomic manner, without the need for extensive barista training.”
To fulfil this brief, the team has introduced a suite of automatic technologies to the new model, which they describe not as an espresso machine but a complete workstation.
“Our main focus was to have the best brewing quality for espresso and to ensure
this can remain consistent, no matter the barista using the machine,” says Cannara.
“Like all Simonelli brewing groups, the Nuova Aurelia features our patented preand soft-infusion systems [through which the puck is moistened at low-pressure before being subjected to high pressure to avoid channelling], which results in a more consistent espresso while reducing the possibility of human error during tamping.”
According to Cannara, the pre- and softinfusion systems, as well as the pulse jet technology available in the MP machine, can compensate for mistakes made by the barista in the brewing process.
“During the brewing phase, the pulse jet system gently pulses the water, which can generate different aromatic profiles and tastes according to the type of coffee used. This technology allows us to eliminate peaks of acidity and bitterness, making the extraction much more balanced,” he says.
The Nuova Aurelia’s C-Automation functionality is also designed to improve extraction condition and consistency while reducing waste. It connects the machine to
Images: Nuova Simonelli.
The updated Nuova Aurelia workstation is designed to speed up workflow and reduce human error.
the brand’s GX grinder series, monitoring extraction and adjusting grind size if necessary to improve consistency and speed up workflow.
“This ensures the dose is always consistent without requiring adjustments from staff, maintaining high quality without stopping workflow,” says Claudio Cingolani, Head of Research and Development and Technical Department at Nuova Simonelli.
“C-Automation also enables a recipe to be set for each portafilter. The grinder automatically recognises the portafilter when it is placed in the grinder and doses the exact amount of coffee required. When the portafilter is placed in the machine, it too will automatically recognise the recipe and brew accordingly.”
Another area the engineers realised could streamline workflow was the system’s milk steaming capabilities. Recognising that texturing a range of milk varieties was a skill that often required extensive training, they developed another recipe system to control consistency across the board.
“We’ve introduced E-Milk technology, which provides automatic texturing of milk or plant-based alternatives at a preset temperature and dose,” says Cingolani.
“The system enables the user to save up to nine different recipes on the touchscreen display, each tailored to a certain recipe or type of milk or milk alternative. Each recipe is stored on the steam knob featuring an electric display, which can simply be rotated to select the desired steaming preference.”
The steam wand, which is crafted from a specialised polymer that remains cool
The café chain market is showing huge growth, not just in Europe but also in North America, the Middle East, and Asia.
Piergiorgio Cannara
ASIA-PACIFIC SALES DIRECTOR SIMONELLI GROUP
to touch to avoid user injury, features sensors that can detect when the wand is submerged in the milk and will automatically activate frothing as per the selected recipe.
“The combination of the C-Automation and E-Milk technologies not only saves the barista time but also means they don’t have to think about the recipe or process. This gives them more time to interact with their customers and build rapport,” he says.
Cingolani also highlights how these functionalities can improve the sustainability of the café, as the preset recipes can reduce waste. Another feature designed to minimise wastage is its AutoPurge function. When the portafilter is removed, the group head automatically purges to remove a step from the workflow,
reduce the amount of maintenance required, and lower water usage.
This update aligns with Nuova Simonelli’s sustainability ethos, which is woven into the design process of all its espresso machines. As such, the new Nuova Aurelia features several updates designed to reduce its energy consumption and the carbon footprint of the machine itself.
“The MP system provides maximum energy saving potential. The MP technology requires less energy, allowing for smaller boilers since only necessary water is heated. The boilers are insulated with an innovative material that prevents heat loss and increases energy efficiency,” says Cingolani.
“The barista sets the temperature from the display and then the machine’s electronics do the rest to keep the temperature stable during the entire dispensing phase.”
Both Cingolani and Cannara believe the updated Nuova Aurelia is the ideal fit for busy chain cafés.
“Whether it’s peak or quiet time, the machine will produce a consistently excellent range of drinks. It’s a powerful machine that can produce up to 360 espressos per hour,” says Cannara.
“We have a lot of experience with very successful chains around the world. We therefore know what is needed for these types of businesses and believe the updated machine will help café groups reduce the need for training, speed up workflow, and maintain consistent quality.”
GCR
For more information, visit nuovasimonelli.com
The Nuova Aurelia C-Automation function communicates with the GX grinder series to monitor extraction and adjust grind size.
Something unique
Thermoplan details the opening of its new plant, unique, and how its coffee machines have helped the company to become a major player in the industry.
AFTER ALMOST 1000 days of construction, in June 2024 the ribbon was cut for Thermoplan’s new plant by company Founders Esther and Domenic Steiner. The building, named unique, is the latest addition to the brand’s headquarters in Weggis, Switzerland.
Standing beside the couple beneath the new six-storey building’s striking glass façade was CEO Adrian Steiner, a driving force behind the company’s success to date, ready to greet unique’s first guests. Inside, visitors got a first look at the spacious, lightfilled entrance area housing the company’s café, also named unique, where guests and employees can enjoy Thermoplan’s coffee.
“The café space fits around 40 guests and has a relaxed atmosphere that can be used for welcome drinks, informal meetings, or creative discussions. With our Black&White4 machines, we promise coffee lovers a first-class experience in the staffed café,” says CEO of Thermoplan Adrian Steiner.
With the introduction of the new plant, the family business aims to represent its openness to innovative technologies and focus on sustainability.
“unique stands for the strong commitment of all those involved to
achieve the best possible success together.
The new building is one of the first sustainable construction projects in Switzerland to be certified in accordance with the globally recognised Leadership in Energy and Environmental Design standard. Only renewable energies are used to power the building”, says Steiner.
“The growth of the automated coffee machine industry and the increasing global demand for Thermoplan coffee machines led to an increased need for more space.
With unique, which spans over 14,000 square feet, we now have six additional integrated production areas, further logistic facilities, and office spaces.”
Thermoplan entered the international market in the late 1990s and continues to operate on a global scale, increasing its number of employees from 35 to around 550.
According to Steiner, the company not only takes pride in producing high quality coffee machines but also highly trained talent. At the new plant, it has multiple amenities to provide a healthy and progressive environment for its staff.
“This investment in physical and mental health is invaluable not only for employees, but also for the company. After an intense
day at work, we have the opportunity to reduce stress, strengthen the body, and feel refreshed at our fitness studio. Interactive meetings or workshops can also be held in the fitness room and contribute to creative food for thought, the promotion of team spirit, and more motivation,” says Steiner.
Since its foundation, Thermoplan has focused on refining and developing its range of coffee machines for use in various segments. One sector the company has been particularly interested in is selfservice, including convenience stores, petrol stations, hotels and offices.
Steiner says the brand’s Black&White4 and Black&White4 compact machines offer numerous advantages for this segment. These include lockable bean containers, under-counter refrigerator and flavour modules, automatic spouts with cup detection, user-friendly touch displays, and remote access for location-independent first-level support.
Part of the Black&White4 range, the Competizione model was selected by the Specialty Coffee Association to be used in the World Latte Art Championship (WLAC), which took place in June 2024 in Copenhagen, Denmark.
“As a company with 50 years of experience
Images: Thermoplan.
Thermoplan’s headquarters in Weggis, Switzerland, houses its new plant.
in the coffee industry and a pioneer in innovative milk foam technology, Thermoplan was honoured to sponsor the global championships this year”, says Steiner.
To add to its list of achievements, the Thermoplan Black&White4 Competizione was the first fully automatic machine to be used in the competition’s history. The brand is set to sponsor the event from 2024 to 2027.
“We are honoured to be part of the team for the next four years and look forward to everything that lies ahead,” says Steiner.
Nine Black&White4 Competizione coffee machines were used during the Championship. This included three in the training room, three on the Art Bar, and three on the WLAC stage. The machines were used by a total of 38 competitors from all over the world throughout the preliminary round, the semi-finals, and the grand final.
Steiner also made a personal appearance to hand over the winner’s trophy to Yi-Chen Xie of Taiwan who was crowned champion.
“It was a fantastic and exciting four days at the WLAC 2024. Over 11,000 visitors attended the championships. The participants produced some fantastic latte art and we are proud of the brilliant performance of our Black&White4 Competizione,” says Steiner.
According to Thermoplan, the Black&White4 Competizione is a prime example of how its automatic coffee machines can provide a multitude of advantages to high-volume environments. The machine can be used for coffee, tea, and steam, and comes with a patented multifunctional steam wand that offers three different functions to provide consistent foam using alternative or dairy milk. It’s capable of producing up to 500 cups per day.
“The Black&White4 Competizione is truly multi-talented and has been developed in such a way that, thanks to the multifunctional steam wand, both professional baristas and people with less experience can produce excellent milk foam”, says Steiner.
To showcase the company’s commitment to sustainability, the Thermoplan Black&White4 Competizione is made of high-quality stainless steel of more than 90 per cent recycled materials. All the company’s machines are assembled with 100 per cent renewable energy, producing more than 10 per cent of its
electricity needs with the plant’s own photovoltaic system.
“As a company, we have three pillars: we are respectful towards each other, optimise and reduce resources where appropriate, and improve our products for the benefit of our customers and the environment with the help of the latest technologies. Every day we strive to keep our footprint on earth as small as possible,” says Steiner.
to produce high-quality fully automatic machines as it continues its endeavour to connect people and coffee.
important milestone in Thermoplan’s
history and added yet another plant to our home. This motivates each and every one of us to always give our best. From Switzerland, we can offer our customers the best possible quality,” says Steiner.
“Together with the team and global coffee industry we have the opportunity to evolve,
The new plant houses the company’s café, unique, which is fully equipped with Thermoplan coffee machines.
Adrian Steiner with the Black&White4 Competizione machine, selected by the Specialty Coffee Association to be used in the 2024 World Latte Art Championship.
On the world stage
Returning to its regular spot in the global coffee events calendar, Melbourne International Coffee Expo will be the world’s destination for coffee once again in March 2025.
SINCE ITS inception in 2012, Melbourne International Coffee Expo (MICE) has become one of the world’s most dynamic, innovative, and essential coffee tradeshows. Its reputation as the place to network and do business has prospered over its 12-year history, earning MICE the top spot as the Southern Hemisphere’s leading industry event.
In 2025, the three-day expo will take place from 20 to 22 March, when industry movers and shakers from around the world will gather to witness the latest equipment releases and new technology from manufacturers, experience origin with international green bean representation, share knowledge with industry leaders via educational platforms, and do business under one roof.
The MICE2025 team have been working behind the scenes to build on the event’s success and create a year-round supportive community for businesses that exhibit and attend. The next incarnation promises all the best bits MICE is known and respected for, as well as some exciting new segments.
“MICE has always been an international event, but for 2025 we want to put it firmly
back on the international calendar in its original slot in March and that’s where it will stay going forward,” says MICE Show Director Lauren Chartres.
“Melbourne is the world’s coffee capital, so we’re making MICE the world’s destination for coffee. Moving the expo back to its
regular spot in March enables the coffee industry to plan their year around the event and ensure they don’t miss out on the action.”
One of the notable new additions to MICE2025 is the establishment of an advisory committee of industry
MICE is the Southern Hemisphere’s leading coffee tradeshow.
Images: Prime Creative Media.
Exhibitors host engaging activation events across the expo, such as latte art competitions.
leaders, who are playing a crucial role in ensuring the event serves the needs of the international coffee community. The group includes representatives from La Marzocco, San Remo, Service Sphere, Single O, Bombora, St Ali, Riverina Fresh, and Veneziano Coffee Roasters.
“We introduced an advisory committee to ensure MICE is delivering for the industry. While we’ve had brilliant feedback from last year’s event, we continually strive to make each expo bigger, better, and more valuable for businesses,” says Chartres.
“We’re ensuring the event continues to grow the industry, and having the unique industry insights of each of our committee members is invaluable. Collectively, they’ve visited hundreds of tradeshows as exhibitors and know what works well for businesses that exhibit and individuals that attend.”
Barry Moore, General Manager of La Marzocco Australia, is a member of the board and highlights the important role the event plays in representing the diversity of the industry.
“Australia’s rich coffee heritage has evolved over the past 30 years into a hotbed for creating and establishing one of the most modern and sophisticated coffee and café scenes,” says Moore.
“What has become part of our national identity and tourism brand deserves a celebratory moment each year, with the people who make up our industry.
The MICE advisory board is focused on creating a show that represents the rich diversity of our industry and supports it through meaningful guidance and fresh insight. This helps cafe operators do better business, educates end drinkers on sustainability and the coffee berry’s journey from origin to local café, and elevates the industry as a whole.”
A key takeaway from the first advisory board meeting was introducing activation events across Melbourne during the week MICE takes place.
“The show will also help elevate to consumers through activations across the city, not just at the show, about how proud we are of coffee heritage and to highlight the premium nature of specialty coffee. This is especially important when so many are being squeezed by macro-economic trends right across the value chain, with a reset being required around the cost of a cup of coffee,” he says.
“I believe the reimagined MICE format that is being developed is a bold step forward. It not only gives the local coffee
community something to get excited about but will be inspiring enough to get people on a plane from London, New York, or Seoul to experience the show, meet old friends, and hopefully make many new ones, all while experiencing Melbourne’s world class hospitality – a trip worth making in its own right.”
Another first for MICE2025 is the Roaster’s Playground. A space for smaller businesses that might not usually be able to afford to exhibit, the new area will enable micro-roasters to participate in the event and showcase their beans on the global stage.
“There are a lot of smaller businesses in the coffee industry, family set-ups with just a handful of employees. These roasters are an integral part of the coffee community, so we’re eager to introduce a way for them to get involved with the event and for their voices to be heard,” says Hernan Jaramillo,
“The Roaster’s Playground gives these micro-roasters the opportunity to showcase their brands at a much lower price point. As the name suggests, the Playground will be a space for attending baristas and café owners to ‘play’ with different coffees and engage with roasters.”
Alongside the new additions to the event, of which there are more to be announced over the next few months, the popular Global Coffee Report Leaders Symposium is set to return. Following the success of the 2024 event, the series of breakfast discussions will feature industry trailblazers from across the world and will discuss a broad range of current topics, themes, and challenges.
Alejandro Cadena, Co-Founder and CEO of Colombian specialty green-bean importer Caravela Coffee, was one of the speakers to take part in 2024’s Leaders Symposium, where he discussed the
Businesses from around the world gather at MICE to highlight their latest technologies.
Exhibiting at MICE is an opportunity to showcase new and existing products to an international audience.
(EUDR) with other industry professionals.
“I thoroughly enjoyed the GCR Symposium for its unique opportunity to connect with both coffee and non-coffee professionals. Participating in a panel with such diverse and knowledgeable panellists was a highlight, as it fostered rich discussions and the sharing of valuable insights and experiences,” says Cadena.
misunderstood regulation within the coffee industry, with potential far-reaching impacts on the entire value chain. Sharing Caravela’s expertise and our perspective on this landmark legislation with the industry is essential. By fostering a deeper understanding of these critical issues, we
can collaboratively develop solutions to the many challenges facing the coffee sector.”
As a regular attendee of MICE, Cadena stresses the importance of the event for international businesses like Caravela.
“MICE provides an excellent opportunity to connect with many coffee professionals who are not often seen,” he says.
“The coffee industry is vast and complex.
part of the Leaders Symposium discussion on EUDR. He says he was honoured to be included on a panel with such knowledgeable speakers.
“The diversity of perspectives provided an overview of EU anti-deforestation regulations with more depth than any single panellist could provide. The twohour duration of the session allowed the presenters and audience to explore various issues comfortably. I rarely leave my own speaking session more informed than when I arrived,” he says.
“Coffee events drive trade but also inform, educate, and inspire attendees in ways that are difficult to quantify in dollars and cents.
MICE provides a non-partisan forum for professionals to communicate with one another – to share information, ideas, opportunities, and solutions to shared problems that may otherwise be more difficult to resolve independently.”
Also returning to the show will be the MICE Product Innovation Awards, judged by an independent panel of industry professionals; and Australia’s Favourite Coffee, voted for by attendees.
“Every year, attendees travel from all around the world to interact with the international
In 2024, MICE welcomed 10,897 international attendees.
Education is an essential part of the expo, with the popular Global Coffee Report Leaders Symposium returning in 2025.
PRODUCT Marketplace
Thermoplan Black&White4 CTS
Introducing Thermoplan’s Black&White4 CTS, a super-automatic coffee machine with a multifunctional steam wand designed to deliver milk foam efficiently and conveniently. The wand has two key functions, AutoSteam and AirSteam, and automatically foams milk to the desired consistency.
Using the AutoSteam function, the barista can precisely control the air supply during traditional frothing, maintaining control of the
German coffee machine brand WMF’s new MultiMilk system is the latest addition to its WMF 5000 S+ fully automated coffee machine. The integrated system can deliver up to five different milks and plant-based alternatives as well as textured milk foam.
To reduce waste and extend product shelf-life, the milks and alternatives are fed to the machine through a wand system directly from the packaging. The software memory of the WMF 5000 S+ stores the individual milk and/or drink preparation as well as the settings for the perfect foam for each coffee product. According to the team at WMF, the selection of milk and drink options is limitless.
For more information, visit wmf-coffeemachines.com
Cafetto Grinder Cleaner
Cafetto’s Grinder Cleaner combines convenience and cleanliness to prevent residue build up, which can result in contamination during brewing. It aims to eliminate unnecessary cleaning and disassembling of the grinder in order to elevate performance and enable the user to achieve a well-crafted cup of coffee. The product cleans burrs and casings to improve grinder execution and extend the life of the burrs. The 100 per cent natural grain-based proprietary formula contains no binders or chemicals used in processing.
For more information, visit cafetto.com
Image: Cafetto.
Image: Thermoplan.
Image: WMF.
Iris Group home-compost-certified capsule
This biodegradable capsule includes Iris Group’s latest technology to ensure freshness, and is compatible with Nespresso machines. It is home-compost-certified and contains an oxygen barrier to guarantee maximum quality is delivered for both coffee and tea preparation. This latest innovation comes as part of the company’s commitment to provide quality and consistency in its capsules.
For more information, visit iris-group.sg
Egro MoDe
The MoDe fully automatic coffee machine features the latest Egro brewing technology in a compact design. The machine combines high performance, reliability, and versatility, and is equipped with ergonomic solutions to improve the user experience and speed up service.
MoDe’s touch-screen interface has been designed to allow each recipe within the menu to be customised in a few simple steps, and to facilitate customer interaction when working in self-service mode. Ideal for a range of HoReCa outlets, the coffee machine is engineered to offer a highquality menu of coffee drinks with fresh milk and instant products.
For more information, visit egrocoffee.com
3
Café 3 is an entry-level cold brewer that can craft espresso replacement concentrate, specialty-grade cold brew for keg taps, and concentrated coffee for specific culinary needs. It has the capability to brew a three-pound dry weight batch.
The Accelerated Cold Extraction (ACE) feature achieves a 20 to 30-minute brew duration, while a self-filtering process eliminates the need for filter bags or post brew filtration.
These high-performance features, combined with its HiveBrew technology, a controlled drip method designed to optimise extraction, are designed to bring simplicity and functionality to the market.
For more information, visit torrindustries.com
TORR Café
Image: Iris Group.
Image:
Torr.
Image: Egro.
DIARY Dashboard
Global coffee
ExpoEjeCafé
MONTENEGRO, COLOMBIA
5 – 7 September 2024
Colombia’s popular coffee trade show will return for its 10th edition in 2024. Organised in conjunction with the National Federation of Coffee Growers of Colombia, the show is dedicated to celebrating the best of coffee from the country. ExpoEjeCafé will take place at the Parque del Café theme park in Montenegro. Workshops and lectures will be live-streamed online, as well as competitions to determine Colombia’s top barista.
1 1
expoejecafe.com
2 2 3
PRF: Farm Summit
ARATOCA, COLOMBIA
17 – 18 October 2024
Farm Summit Colombia aims to bring together producers and roasters to exchange knowledge in response to the industry’s demand for more sustainable coffee processing methods. The event will have an academic focus and will host a series of practical workshops on regenerative and organic practices, as well as strategies to reduce production costs, adapt to climate change, and maximise crop yields.
producerroasterforum.com
Triestespresso
TRIESTE, ITALY
24 – 26 October 2024
3 4 6 8
Cafeex Shanghai
SHANGHAI, CHINA
20 – 22 December 2024
Triestespresso will bring the best of Italian coffee to the world for its 11th edition this October. The Italian trade show had more than 13,000 visitors at its 2023 event. Taking place at the Porto Vecchio of Trieste, Triestespresso offers guests full immersion into the world of coffee. Exhibitors of all types are invited to take part, including green coffee producers, coffee roasters, machine and equipment manufacturers, and packaging companies.
triestespresso.it
Cafeex is a professional event focused on specialty coffee and drinks based in China. Coffee shop owners and roasters will gather to share their products and services. Coffee equipment suppliers, green bean traders, packaging solutions suppliers, and trainers will also enrich the event. There will be a specialty beverage forum and specialty coffee cupping, as well as a coffee roasting and barista competition. Cafeex is a one-stop platform for both coffee lovers and experts.
en.cafeex.com.cn
events around the world
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HostMilano
MILAN, ITALY
17 – 21 October 2025
4 5 5 6 7 7
Melbourne International Coffee Expo
MELBOURNE, AUSTRALIA
20 – 22 March 2025
Melbourne International Coffee Expo (MICE) is the largest dedicated coffee event in the Asia-Pacific. It connects café owners, roasters, equipment manufacturers, service suppliers, and more to facilitate real business opportunities. The 2024 event saw 10,897 visitors attend. MICE2025 will make its permanent return to March and host the Global Coffee Report Leaders Symposium. It welcomes international coffee actors to explore the Australian market and maximise growth opportunities.
internationalcoffeeexpo.com
Specialty Coffee Expo
HOUSTON, UNITED STATES
25 – 27 April 2025
The Specialty Coffee Expo will make its way to Texas in 2025. The Expo is designed to be the coffee professional’s one-stopshop for everything they need to succeed in the industry. Attendees can learn about the most cutting-edge coffee products, consider how to integrate specialty coffee into existing business plans, and participate in lectures. There are also hands-on learning opportunities for visitors, with the chance to expand careers and networks. Key features include the Roaster Village, Cupping Exchange, Coffee Design Awards, and Best New Production competition. coffeeexpo.org
The professional hospitality exhibition returns to Milan in October 2025 for its 44th edition. The biannual event is specifically aimed at the HoReCa industry and provides a global platform for professionals in the sector to come together. HostMilano attendees will have the opportunity to learn about the industry’s supply chains, consumer trends, and more as the event offers in-depth analysis on technologies and new innovations to help equip hospitality and catering businesses with the tools to succeed.
host.fieramilano.it
World of Coffee Jakarta
JAKARTA, INDONESIA
15 – 17 May 2025
World of Coffee Jakarta, produced and delivered by licensed partner Exporum and host partner Specialty Coffee Association of Indonesia, will take place at Jakarta Convention Center from 15 to 17 May 2025. This second edition of World of Coffee Asia will run in addition to the Specialty Coffee Association’s annual World of Coffee trade shows in the Middle East and Europe.
sca.coffee
An AI-conic idea
How a specialty roaster and tech entrepreneur came together to create the world’s first AI-generated coffee blend.
AS ARTIFICIAL INTELLIGENCE (AI) technology continues to get smarter and easier to access, there are plenty of mundane, repetitive, and timeconsuming tasks the coffee industry will be happy to hand over to computers. But what about creative skills such as blending, typically reserved for experienced roasters; can a machine use data to recreate a process that usually takes years to refine?
It’s a question that Antti Merilehto, AI specialist, coffee fan, and Founder of Elev Consulting in Finland, sought to answer when he approached Kaffa Roastery. As a long-term customer of the Helsinki roaster, he was curious to find out if his background in AI could be blended with his passion for coffee.
“One day I was having an espresso at the roastery and wondered if AI could be used to create a new coffee blend. I work with AI machine learning, so I started to chat with the Kaffa team about my idea,” he says.
The two companies decided to join forces to see how AI could benefit the blending process. The first step was for Head Roaster Mike Akins to prepare data on the taste descriptions of Kaffa’s best-selling coffees.
“We analysed that data and started the prompt to begin working with AI
to find what we call ‘the perfect blend’,” says Merilehto.
The AI technology produced a basic recipe featuring four coffees, each of which Akin and team processed using their usual roasting and cupping system.
“It gave us four coffees, but we usually start our blending process with just one coffee, and then we’ll add a second and third if needed,” says Akin.
“We always think less is better, and usually it is, but in this case we were pleasantly surprised to get a really balanced and diverse cup from the AI suggestion.”
The Kaffa team made three different prototypes with the AI-generated recipe, two of which they adapted to suit their usual roasting preferences. The third was produced exactly as instructed by the computer and was the blend they ended up selecting for production.
“It’s super good. It has acidity and sweetness, as well as the different complexities that are important to us to create a really great cup of coffee,” says Akin.
The winning blend is a mix of Brazil Fazenda Pinhal (40 per cent), Colombia San Lorenzo (25 per cent), Guatemala La Bolsa (25 per cent), and Ethiopia Geruke (10 per
cent). As part of the collaborative project, the team also used AI to come up with the tasting notes, which describe the coffee as: “Juicy and dynamic. A well-balanced blend of sweetness and ripe fruit”.
“It came up with really great suggestions of how to describe the coffee, which is one of the most important tools we have when it comes to a blend’s marketing,” says Akin.
The name AI-conic Coffee was generated by “the very basic ChatGPT 3.5”, while the futuristic graphics on the packaging were also developed using AI by artist Sani Leino. Despite the project being powered by this developing technology, Merilehto is keen to stress that it was not designed to demonstrate how machines can replace roasters.
“It is not that the machine is replacing humans, but rather that human and machine interaction can work together. I think it’s a great example of how we can combine crafts to find something new,” he says.
The AI-conic Coffee blend, which is roasted at Kaffa’s Punavuori roastery, was described by Jarno Perakyla, two-time Finnish Barista Champion, as “actually good coffee”. It’s available to buy from Kaffa’s cafés and online. GCR
