have multiplied and Europe for decades, yet it is only in the past few years that the trend has truly gone global. Emerging café groups are springing up at an impressive pace in new markets, offering an alternative to the long-standing chains that have attempted to take their concept international. Asia, with its evolving Chinese market and flurry of fastgrowing start-ups, appears to be leading the charge.
As we hit the second half of 2024, Chinese café group Luckin Coffee reached the staggering milestone of 20,000 stores across the country, doubling its number of venues in less than two years. Vietnamese coffee company Trung Nguyên Legend has recently announced expansion into China and the United States, while in August Thailand-based multinational chain Café Amazon signed a franchising agreement to open 100 of its stores in Bangladesh.
Among this burst of activity, India stands out as one of the most active burgeoning markets, with new venues popping up daily from Pune to Punjab, Delhi to Noida. One of the companies driving the growth is Third Wave Coffee, founded by a group of school friends inspired to introduce Indians to the specialty coffee being grown in their backyard.
As one of the world’s biggest coffee producers, India exports almost all the coffee it produces, with a growing percentage of exports consisting of high-scoring Arabica bound for specialty roasters. Inspired by the United States’ established specialty coffee culture, Co-Founders Ayush Bathwal, Anirudh Sharma, and Sushant Goel wanted to keep more of this coffee in the country and share it with locals whose palates were
awakening to the joys of coffee.
In my conversation with Bathwal and Sharma for this edition of Global Coffee Report, they reveal how they convinced South Indian farmers to work with them and how they’ve grown their business at speed from the original café-roastery in Bengaluru to a 114-strong group of specialty venues across the country. The trio’s vision is for every Indian to have access to Third Wave Coffee, whether in store, at home, or in the office, with ambitious growth plans to open 100 venues annually from 2025.
Third Wave is just one of the many entrepreneurial projects making the most of the rapidly expanding market in the region. All eyes are on Asia, with equipment producers, packaging manufacturers, and roasters increasing their presence. The rate of growth of these chains is being aided by automation –another timely topic explored in this issue.
In 2024, automation is an integral part of the coffee industry and its benefits are being capitalised on by businesses in every link in the supply chain.
There’s an age-old weariness of new things and the growth of automation and artificial intelligence (AI) raises questions about job security and customer connection. Yet, most industry players I talk to sing its praises, celebrating how technology can streamline workflow and free up baristas, roasters, and other clientfacing staff to have more to time to build relationships with their customers.
Coffee is in its technological era and Asia is leading the charge. As always, it’s a thrilling time to be part of this progressive industry. GCR
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NEWS in brief
AMERICAS
From 11 to 14 August 2024, an intense cold front hit Brazil’s Arabica production and caused new damage to farms where early flowering had already begun for the next harvest.
Industry consensus is that the 2024 harvest is expected to end at least 10 per cent below the 2023 harvest. In May, Brazil’s Agriculture Ministry’s crop supply agency Conab projected the 2024 crop would reach 58.8 million 60-kilogram bags, which would have been up 6.8 per cent on the 55.1 million bags produced in 2023.
On 19 September, Conab lowered its figure for production in the 2024 harvest by more than four million to 54.79 million bags. A further downward revision is expected in December.
See page 17.
A team of scientists have reverse engineered coffee from a rollcall of ingredients. A traditional cup of coffee contains 28 compounds that are also found in other food items, which the team at Atomo in the United States have identified and extracted from a range of sustainable, upcycled, and superfood ingredients. It’s taken more than 400 formulations to find the winning recipe. One of the biggest hurdles for the scientists has been creating a drink that not only tastes like coffee but also smells and brews like beans harvested from a conventional coffee tree.
See page 42.
At just 33, Luisa Rodriguez, head of Finca Sacramento in Santa Rosa, is a driving force of Guatemala’s specialty coffee scene. If she had been born in a different decade, however, things could have been very different. Her ancestors planted the first coffee trees in the country’s Huehuetenango region in the 19th century and since then five generations have
4 million
The number of coffee bags Brazil’s predicted 2024 harvest has been reduced by since May.
dedicated their lives to growing coffee. A remarkable number of descendants now work in the industry. Yet, when Rodriguez took over Finca Sacramento, she was the first female in the family to do so.
See page 46.
For the team at Cometeer in the United States, providing a product that’s sustainable is as important as getting rare and interesting coffees under the noses of everyday consumers.
While some ground coffees have a shelf-life of around three months, its capsules can last 36, which it says reduces waste from coffee that’s no longer at its prime.
See page 58.
ASIA-PACIFIC
As of October 2024, Third Wave Coffee has 114 venues in India, with plans to reach 160 by the end of the financial year and ambitions to launch 80 to 100 cafés annually from 2025.
With venues across the country – from Pune to Punjab, Delhi to Noida – the fastgrowing company’s roastery output has grown steadily each year. It currently roasts between 10,000 and 15,000 kilograms each week, with that numbers set to increase steadily over the next year.
See page 10.
2050 Coffee was established with a single aim: to help preserve the future of coffee on this planet. The name and ethos of the Japanese coffee brand is inspired by what many in the industry call ‘the 2050 problem’, based on research published in
journal PLOS One that predicts half of the land currently used for growing Arabica coffee will no longer be suitable by the midway point of the century.
See page 32.
From coffee beans to milks, espresso machines to packing materials, every link in the supply chain is represented at Melbourne International Coffee Expo (MICE). For many exhibitors, having the opportunity to engage with potential customers face-to-face is the most valuable element.
“Tradeshows such as MICE allow companies like VortX a face-to-face opportunity with thousands of businesses and consumers interested in their products in a condensed period of time,” says Daniel Kleist of VortX KleanAir Systems.
See page 52.
EUROPE
The price of Arabica hit a 13-year high in August 2024. With the industry impacting so many peoples’ lives and wallets, it’s unsurprising that the steady increase in coffee prices over the past year has made headlines internationally.
“If you look at the current price of Arabica in nominal terms, we have the highest price in 48 years. You have to go back to the 1970s, when the black frost occurred in Brazil, to see the same kind of numbers,” says Dock No, Statistical Coordinator of the Statistics Section of the ICO.
See page 22.
Over the past five years, the advancement and adoption of automatic equipment in
Coffee Grower Virginia Aguiar at Fazenda Semente in the Cerrado region inspecting the impact of the 2021 frost damage. Image: Maja Wallengren.
NEWS in brief
the coffee world has ramped up. Multiple factors are influencing this growth, including global skilled-labour shortages, increased focus on quality, and heightened interest in new markets such as China. However, according to Coffee Strategist Jamie Treby, who’s worked in the sector for more than 20 years and now offers guidance to roasters in his role at green-bean specialist DRWakefield, this fast-paced adoption of automation is nothing new.
See page 27.
According to the team at Unic, Founder Mario Levi’s first espresso machine, Idrotermica, was one of the earliest version of a bean-to-cup machine when it was released in 1919.
“Automation has always been in our DNA. In 1968, we built our first super automatic machine and at the time there wasn’t really anything else like it on the market. Unic has always been a company that works closely with the coffee community to provide automatic solutions that make the job of the barista as streamlined as possible,” says General Manager Tommaso Fontana Rava.
Page 30.
Having begun his career as a barista in 2009, WMF Ambassador Daniel Gerlach believes that with the evolution of training and technology comes the evolution of what it means to craft the perfect cup.
“Anyone learning the barista trade today has a completely different level of knowledge than those in 2009,” he says.
“Back then, we didn’t talk much about things like brew ratios: the extraction time was the most important thing for us. Whether there were 18 or 19 grams of coffee in the portafilter was not so essential. We tried it out and hoped the espresso would run for between 20 and 30
8.3 million metric tons
The amount of carbon dioxide Atomo coffee believes it can prevent in just one year.
seconds. If it still tasted good, then we had done everything right.”
See page 34.
In the development of the Perfect Moose smart milk-steamer, the team focused on creating a dynamic device that could aid both baristas with a lot of experience and those new to the trade.
“We first analysed the exact movements well-trained baristas use to create the ideal steamed milk for coffee,” says Jan Adriaens, Owner of Schuilenburg NV.
“The goal was to aid the workflow of any barista. We wanted to make the interaction between the barista and the machine as smooth and organic as possible.”
See page 36.
In response to hospitality staff shortages and rising coffee prices, Melitta Professional felt it was time to add another model to its CT automatic machine series. The CT8plus can process up to four types of fresh milk and milk alternatives. Operators can include one or two TopFoam Plus milk systems, which deliver cold or warm milk foam automatically in three different consistencies without the need for manual readjustment.
See page 38.
An international chain of convenience stores with thousands of venues around the world recently took part in a pilot study with Swedish wearable tech company Turnpike and coffee machine manufacturer Schaerer. In spring 2024, 32 of its stores in the Baltic
States were equipped with Turnpike’s smartwatch solution. The devices connected to a range of equipment in the IoT ecosystem, including its Schaerer Coffee Soul machines. The company wanted to find out if this wearable tech could improve the customer experience at its stores.
See page 40.
The team at Franke Coffee Systems believe not being able to deliver consistent quality espresso can not only result in a loss of sales but also damage a brand’s reputation. Taking this into consideration, along with the shortage of skilled staff that continues to disrupt the industry, the automatic coffee machine manufacturer developed its iQFlow technology to help operators ensure the last shot of the day tastes as good as the first.
See page 48.
With 40 years of expertise in advanced secondary-packaging technologies, Italian manufacturer Cama Group specialises in tailoring solutions for its clients. With 50 per cent of its factory now dedicated to coffee lines and a new flurry of clients including some of the largest coffee companies in the world, it is a solutions leader in this segment.
Its latest release, the Monoblock Top Loading (MTL) system, can pack up to 2500 capsules per minute across four labels, which is thought to be the fastest model in the industry.
See page 50.
2050 Coffee’s first venue in Kyoto is a stripped-back vision of the café of the future. Image: 2050 Coffee.
Image: Sameer Raichur.
Third Wave Coffee Co-Founders Ayush Bathwal (left) and Anirudh Sharma at their headquarters in Bengaluru.
Wave The next
Third Wave Coffee Co-Founders Anirudh Sharma and Ayush Bathwal on building one of India’s fastest growing café chains, the country’s changing tastes, and introducing homegrown specialty coffee to the local market.
DESPITE BEING one of the world’s top 10 producing countries, until recently India hasn’t drunk much of the coffee it grows. Traditionally, the majority of its beans has been exported to the rest of Asia, Europe, and North America, while chai tea has been the beverage of choice for Indian consumers. It was this fact that inspired three childhood friends to introduce the nation to the high-quality coffee being grown in their backyard.
Anirudh Sharma, Ayush Bathwal, and Sushant Goel founded Third Wave Coffee in 2016, starting out as a specialty coffee shop in Bengaluru, South India. As of October 2024, the company has 114 cafés across the country, with plans to reach 160 by the end of the financial year and ambitions to launch 80 to 100 coffee shops annually from 2025.
One of the key contributors to Third Wave Coffee’s success, according to Sharma and Bathwal, has been ensuring the quality upon which the friends established the brand has been upheld in every venue
BY KATHRYN LEWIS
that’s followed the first.
“We focused on quality and consistency from day one and that’s become one of the key pillars of Third Wave Coffee today,”
Bathwal tells Global Coffee Report
“In the first 20 months of the business, Anirudh and I were on the shop floor every day, taking orders, preparing coffees, and mopping floors to ensure the customer experience was the best it could possibly be and to convince consumers to try something new. We built a reputation for our quality coffee and food, so now training is an essential part of each venue launch to ensure consistency across the Third Wave Coffee locations.”
Origin story
Bathwal is the driver behind the company’s focus on quality, inspired by San Diego’s established specialty coffee culture when working and studying in the United States (US).
“I started drinking a lot of good black coffee while I was in the US and was interested to see how passionate the baristas
and roasters were about the beans. They’d visited the coffee farms and worked with the producers to elevate the quality, and that was a completely novel concept to me,” he says.
“I liked the fact you could sample these wonderful coffees from around the world and no two would taste the same. It was like nothing I’d tried before.”
Eager to return home to India and start a new project, Bathwal got in touch with Sharma and shared what he’d learnt about specialty coffee. With a hospitality degree and a family background in the industry, Sharma was the perfect business partner, along with their mutual friend and entrepreneur Goel. As specialty coffee was still in its infancy in India, the friends saw a gap in the market.
“We spent almost a year researching the industry and understanding how coffee shops worked before we launched our first venue,” says Sharma.
“One of the most important things we discovered was that coffee shops were a third space for people in India: they didn’t
just visit them to drink coffee but also to socialise, have meetings, and study. At the time, coffee was less functional and more of a social beverage and our concept had to reflect that.
“We also wanted our coffee shop to be a part of the community, a safe space for people to connect and relax.”
This period was also spent visiting farms and meeting farmers to secure the best coffee beans to produce the high-quality product they were aiming for.
“We were well aware that India was producing some of the best beans in the world, but Indians didn’t have access to these coffees as most of them were being exported,” says Sharma.
“Meeting and working with local farmers to make Indian coffee available to local consumers was one of our core purposes. We wanted to educate the public, show them the amazing coffee being produced here, and tell them the story behind it.”
When they first started working with
the producers, Bathwal says the farmers didn’t believe there was a local market for these high-grade, more acidic and nuanced coffees.
“It was a huge task for us to convince them that Indians wanted to drink these coffees. They thought we were wasting our time, but slowly we forged relationships,” he says.
As such, Sharma, Bathwal, and Goel chose Koramangala, Bengaluru, as Third Wave’s first location because of its proximity to South India’s coffee farms. To further highlight the provenance of the coffee, they installed a five-kilogram Diedrich roaster into the café space so customers could see how and where the beans were roasted. To the Co-Founders’ knowledge, the Koramangala venue was the first specialty café-roastery of its kind in the country.
“Much of our research time was also spent sourcing the best equipment to realise our ambitions. We started with a
semi-automatic espresso machine – I don’t recall any other cafés in India having that sort of quality equipment at the time,” says Bathwal.
“We didn’t have any external funding, but I think the fact we had the right equipment and offered something quite distinct in the market meant we got a lot of free PR and interest, which contributed to our success.”
Scaling up
Today, Third Wave Coffee is one of India’s fastest growing café groups. Yet, its Co-Founders admit it took longer than expected to get to the point where they could comfortably open a second venue and start expanding.
“We spent a lot of time focusing on consumers’ tastes and understanding our customers before we could think about scaling up,” says Bathwal.
“At the time, most Indians were drinking milk-based coffees such as cappuccinos and lattes, and it took time to introduce the
Third Wave Coffee currently has 114 stores across India.
Image: Third Wave Coffee.
pourover and French press black coffees we were also offering.”
It would be 15 months from the launch of the first venue that the trio opened their second, which they admit had its challenges.
“Ensuring we were able to deliver the same quality at the second site was a huge hurdle, but we soon figured out that introducing standard operating procedures were going to be the key to expansion,” says Sharma.
With lofty ambitions to introduce their concept to cities across India, they studied the procedures of international coffee chains and hired an experienced team who knew how to successfully scale up a business. By 2019, they had 10 cafés and external investment, and were opening a new venue every 45 days until COVID-19 stopped them in their tracks.
“Like any other business, COVID-19 was a difficult time for us. However, what was interesting was that every time restrictions were lifted, people came to our cafés in huge numbers and trusted the brand to deliver quality and consistency in a safe manner,” says Bathwal.
“We saw our revenues reach much higher numbers than before the pandemic and that gave us the confidence to go back to our investors, raise more money, and continue to expand.”
As well as seeking investment, Bathwal and Sharma have forged partnerships with leading equipment suppliers to grow the Third Wave Coffee footprint across India. One such company is Eversys, which supplies all the brand’s super-automatic espresso machines.
“We’ve been working very closely with Eversys as we scale up to ensure we can continue to deliver the same baristastandard coffee without compromising on quality,” says Sharma.
“We switched to Eversys’ Cameo machine around 18 months ago. At first, we were cautious of transferring from semi to fully automatic machines, but the company has spent a lot of time showing us how we can improve our output with these machines. We’re very happy with the result.”
Roasting by numbers
With venues across India – from Pune to Punjab, Delhi to Noida – the Third Wave Coffee roastery output has grown steadily each year. In October 2024, the roasting operation moved to a new, more automated plant in Bengaluru.
“We’ve always roasted all the beans for our
cafés. Currently, we’re roasting anywhere between 10,000 and 15,000 kilograms per week, but that will increase as we introduce more sites,” says Bathwal.
“The new plant has a much larger roaster and a dedicated green-bean cleaning facility. We’ve also partnered with an Italian packaging machine company to install equipment to ensure our beans stay fresher for longer.”
The company’s rapid venue growth
supplying its own cafés. However, with the introduction of the new roastery, Bathwal and Sharma see an opportunity to introduce a wholesale wing to the brand.
Third Wave Coffee’s success also means it has been able to support its long-term producer partners and work with them to improve the quality of the coffee they’re growing.
“The focus has been on working with local farmers to build one of the world’s top
Bathwal says he and his Co-Founders researched the market for a year before launching the first venue.
Image: Sameer Raichur.
“The farmers are increasingly spending time learning to understand processes that could elevate their coffee quality. We work with many producers to help cup and score their beans and give them feedback.”
The Third Wave Coffee team hold cuppings throughout the year to find the best single-origin beans to serve at their venues, trying hundreds of coffees from all over India’s growing regions. These are served alongside the house El Diablo blend, which remains consistent throughout the year. Bathwal says El Diablo was developed to appeal to the Indian palate.
“We found Indians don’t like bitter notes if the coffee has been roasted too dark, but at the same time they don’t like it too acidic either, so we wanted to strike the right balance,” says Bathwal.
During the company’s eight-year history,
It was a huge task for us to convince the farmers that Indians wanted to drink these coffees. They thought we were wasting our time.
Ayush Bathwal CO-FOUNDER, THIRD WAVE COFFEE
the El Diablo blend has been the catalyst of friendships, marriages, and businesses.
“Creating a space to nurture the local community has been one of our key
missions. We’ve heard countless stories of people getting married after meeting in Third Wave Coffee and multi-million-dollar businesses that have started in our stores,” says Sharma.
The fourth wave?
In terms of their plans to launch 100 cafés each year going forward, Bathwal and Sharma admit it’s an ambitious goal, but believe they have the capacity to achieve it.
“The speed at which we want to grow is quite aggressive, however, we’ve put the work in to getting to know the market, the economics, and the audience,” says Bathwal.
“In the next 10 years, we want to ensure wherever someone might be in India, they’ll always have access to a great cup of Third Wave Coffee – whether that’s at one of our stores, at home, or in the office.”
A new Third Wave Coffee roasting plant opened in October 2024.
Image: Third Wave Coffee.
Bathwal and Sharma with Third Wave Coffee
CEO Rajat Luthra (centre).
Image: Sameer Raichur.
Brazil’s reality hit
Three years after the most damaging frost to hit Brazil in half a century, and amid other ongoing weather disasters, growers across the world’s largest producing country are still struggling to recover.
BY MAJA WALLENGREN
BRAZILIAN coffee fields are famous for stretching hundreds of kilometres as far as the eye can see, from the southernmost plains of Paraná through São Paulo state across all directions of Minas Gerais. A state bigger than Madagascar or Kenya, Minas Gerais is home to 50 per cent of the South American giant’s entire crop in an average harvest cycle and 65 per cent of Brazil’s total Arabica production.
In what growers would describe as a normal harvest cycle, by mid-August trees would be bright green, fully recovered from the stress of the physical harvest and ready for flowering for the next crop which typically starts in the second half of September. But not this year. Instead, over half the plantations are wilted. This includes the majority of branches on which new fruit would normally develop into juicy red cherries carrying beans for the next harvest.
Mass defoliation of both trees and branches is obvious.
It is a sad sight for any coffee lover as these trees will not produce even a fraction of a normal harvest. Further trouble continues. From 11 to 14 August 2024, an intense cold front hit Brazil’s Arabica production and caused new frost damage to farms where early flowering had already begun for the next harvest. The Cerrado Mineiro and Alta Mogiana regions suffered the most damage and Southern Minas reported smaller impact.
“It’s a disaster. There is no other word for our current situation,” Brazilian coffee grower Marcelo Paterno tells Global Coffee Report from his farm in the Campos Altos region in Minas Gerais.
“This past harvest I got less than half of what I normally would get, even in the harvest after the 2021 frost I got more. When you look at these fields, it is very
obvious to anyone who knows coffee that the next harvest is going to be even worse.”
Carlos Augusto Rodrigues de Melo is President of Cooxupe, the world’s largest coffee cooperative based in Guaxupé in Southern Minas. He says the initial expectation had been for a 2024 harvest 8 to 10 per cent bigger than 2023, but in the end this volume simply did not materialise.
“To our surprise, because of the climate we have had, not only did the harvest not turn out bigger or even similar to the previous crop in 2023, but at this point we believe the 2024 harvest will end smaller than last year,” de Melo told local press Portal do Agronegócio in early August.
From agronomists to analysts and cooperatives, industry consensus is that the 2024 harvest is expected to end at least 10 per cent below the 2023 harvest. In May, Brazil’s Agriculture Ministry’s crop supply agency Conab projected the 2024 crop
Coffee Grower Virginia Aguiar at Fazenda Semente in the Cerrado region inspecting the impact of the 2021 frost damage. Image: Maja Wallengren.
would reach 58.8 million 60-kilogram bags, which would have been up 6.8 per cent on the 55.1 million bags produced in 2023. The reasons for complications towards recovery are all due to weather.
On 19 September, Conab lowered its figure for production in the 2024 harvest by more than four million bags to 54.79 million bags. A further downward revision is expected in December.
“We had some recovery from the frost, but in the last two years we have had a very irregular climate, with dry periods during the rainy season and more rain than usual during the dry season,” says Marcelo Vieira, a fourth-generation grower in the Alfenas
It’s a disaster. There is no other word for our current situation.
Marcelo Paterno COFFEE GROWER
region of Southern Minas, and Head of the Coffee Department of the Brazilian Rural Society agriculture group.
“This irregular weather affects coffee flowering and the growth of coffee beans, having a negative impact on crop volume. It’s not as bad as the frost we had in 2021, but it has resulted in lower than expected production.”
Even before the flowering for the next harvest started, basic coffee agronomy confirmed the projections that Paterno and hundreds of other growers and agronomists have already made. Drought and excessive dryness have resulted in diminished vegetative growth of branches, which is crucial for a tree to produce high yields of fruit. This, coupled with significant stress to trees that in most parts of Minas Gerais did not receive rain between early April and late September, resulted in “stress flowering”. This occurs in trees with high levels of defoliation in an attempt to survive. They produce flowers to generate new leaves, but in the process deduct potential from the tree to produce fruit for a new coffee crop.
“Here in Alta Mogiana we’ve had many regions where farms went 120 to 130 days without rain. Because of the very prolonged drought there has been a lot of defoliation in the farms,” says Vicente Zotti, an independent coffee and commodity analyst based in the town of Franca.
Following this interview, the drought in Brazil spread to near-all producing regions and rains did not arrive until the end of September.
“This will certainly affect the next harvest because it is clear that the dropping of the leaves is connected with a decrease in the amount of fruit and this will cause a reduction in 2025,” says Zotti.
Jonas Ferraresso, an agronomist who
The impact of the extreme weather on the Cerrado region in August 2024.
Image: Antonio Sergio.
Lack of rain in Brazil is causing significant stress to coffee trees. Image: Jonas Ferraresso.
works with growers in northern São Paulo state and operates a small coffee farm of three hectares, agrees. He says the drought and high temperatures have caused a larger obstacle toward recovery.
“The smaller farms damaged by the frost three years ago have mostly recovered, but in other coffee regions that were affected by the frost, warmer regions like Cerrado where it doesn’t rain as much, the stress of the tree has been greater,” Ferraresso says.
Cerrado, which despite its desert-like climate and extreme heat during the Brazilian winter when the new crop is harvested, suffered some of the worst damage during the 2021 frost. Vast areas have never recovered.
At the Alto Cafezal coffee farm, planted in the early 1970s by grower Jose Carlos Grossi, one of the pioneers to embark on coffee production in the Cerrado Mineiro region, over 40 per cent of the total acreage of about 2000 hectares of coffee were severely burned by the frost. Of the 800 hectares damaged, only about 200 have been replanted with coffee. The other 600, or 30 per cent of the total area dedicated to coffee up until the frosts in July 2021, have
been switched to grains crops. Unless coffee prices were to rise “much higher” than current levels, the Grossi family does not plan on planting more coffee.
At the nearby Fazenda Semente, close to the town of Patrocinio where coffee grower Virginia Aguiar lost 90 per cent of her crop due to the frost, a part of the land was also permanently switched to grains such as soya and corn. Grains offer farmers up to three crops a year and carry much less financial risk than coffee, which as a perennial crop takes four to five years to fully develop.
“Last year I had a relatively good crop in about half the area. After the frost in July 2021, it was a blessing to see the coffee so beautiful again, but few farmers want to commit all our land to coffee today. The risk is too high,” Aguiar says.
The biggest and most damaging frosts in Brazil have always come in pairs, where coffee regions see a repeat of damaging frost during the following years, evident in 1975 and 1978, 1994 and 1995, and 2021 and 2024. Agronomists say this occurs because trees remain weakened from the first big frost attack. Whether those areas
have been recovered through pruning or replanted, it leaves affected regions with young coffee that is more damage prone to a new frost, even if the frost is less intense than the prior event.
True to history, many of the same farms and regions that suffered in the 2021 frost
Schaerer Coffee Soul. We love it your way.
Jonas Ferraresso is an agronomist who works with growers in northern São Paulo state. Image: Jonas Ferraresso.
also suffered damage in the August 2024 frost, including Aguiar’s farm.
“Of the 90 per cent that was damaged three years ago, I was able to recover 60 per cent through pruning and replanting, and this area was just starting to come into production. This year my production was down 30 per cent on last year, but now 10 per cent was hit with frost again and I am not sure if I even dare to replant that area again,” Aguiar says.
Adding to the repeat of the 2021 frosts are the core complications of what local analysts and growers refer to as “10 years of significantly higher temperatures” which, combined with lower rainfall, has left most of the Brazilian coffee park with a permanent hydraulic deficit.
“The problem for over five years now is how the coffee regions are hot and dry,” says Marco Antonio Jacob, a Brazilian economist with more than 40 years’ experience working with trade and coffee fundamentals analysis.
Few farmers want to commit all our land to coffee today. The risk is too high.
Virginia Aguiar COFFEE GROWER
Jacob says the flowering for this year’s harvest came too late to allow for the 210 days needed to secure a full maturation of cherries. This affected both quality and resulted in smaller bean size in the 2024 crop because beans were not able to develop fully.
At the same time the Brazil Arabica
regions were hit with damaging frost, an unseasonal tropical cyclone passed over the biggest Robusta growing state of Espírito Santo and caused between 15 to 20 per cent of flowers for the next 2025 crop to abort and fall to the ground. Making matters worse for the Robusta harvest, this came following a full year of extreme winds and severe drought that left the coffee park of Espírito Santo so defoliated that production is expected to close down a minimum 30 per cent, with many regions reporting losses of 60 per cent or more.
“The 2024 Conilon-Robusta crop, which is now being wrapped up, will be down about 35 per cent on average and the losses to the Arabica crop will not be less than 20 per cent. The big problem facing Brazilian coffee growers over the next few years is the excessive heat,” says Jacob.
Brazil is concluding what will be the fourth consecutive small harvest and already has the local trade and industry preparing for the fifth small harvest in the
A healthy stretch of Brazilian coffee mountains in 2020. Image: Maja Wallengren.
next 2025/2026 cycle. The pattern of small crops also confirms one of the theories discussed by agronomists in the immediate aftermath of the big frost of 2021: that Brazil may not even see a return to the on-off cycle crops any time soon. For years, a so-called on-cycle crop with high yields consequently left trees across producing regions stressed, and in the following year a smaller off-crop would be produced as trees were recovering. However, with the production structure severely shaken up by the frost and subsequent years of large areas being replanted or renovated outside the regular life cycle of trees, the previous seasonality between smaller and bigger crops has been evened out for now.
“The on-off crop pattern has been less regular than usual in the years since the frost,” says Brazilian Rural Society’s Vieira. Even if it might be too premature to conclude whether on-cycles – with crops above 60 to 64 million bags – will return, he concedes that the earliest possibility for a bigger crop with any meaningful level of recovery won’t happen until 2026.
“I cannot predict numbers, coffee is always a bit unpredictable,” Vieira says.
Following the news of the frost warnings in early August and the subsequent reports of damage, international Arabica prices went through several weeks of extreme volatility. This is likely to increase as the
global coffee market in the months and years ahead will have to learn to deal with what is likely to be even more unpredictable crops in Brazil as the growers continue to struggle to recover.
In 1924, amid Hamburg's bustling industrial scene and renowned for its green coffee trade, the legacy of Mahlkönig began.
In reflecting on a century of craftsmanship, Mahlkönig looks forward to the next 100 years, which are sure to be filled with a continuation of the innovation, passion, and the relentless pursuit of perfection for which this global grinding pioneer is known.
Drought-damaged coffee trees in Brazil in October 2024. Image: Maria Laura Simoni.
Coffee’s financial storm
The price of Arabica hit a 13-year high in August 2024. GCR discovers what’s causing the surge and how market volatility is affecting coffee roasters around the world.
BEYOND THE PLEASURE and caffeination it brings to the one billion people who drink it, coffee plays a significant role in the world’s financial markets. Green coffee is one of the most traded agricultural commodities on the planet, with the global market value estimated to be between US$100 to $200 billion in 2023.
It’s not just a major component of the financial sector though. Fairtrade reports that 125 million people worldwide depend on coffee for their livelihoods, and it’s estimated that around 600 to 800 million people work across the industry from farm to cup. Statistics from the International Coffee Organization (ICO) put the total bags produced in the coffee year 2022/2023 at 168.2 million.
With the industry impacting so many peoples’ lives and wallets, it’s unsurprising that the steady increase in coffee prices over the past year has made headlines
internationally. Coffee drinkers across the world are discussing the cost of their morning cup, fuelled by news reports suggesting consumer prices are about to skyrocket.
However, is the current upward trajectory as unprecedented as some commentators are suggesting? GCR put this question to the ICO, an intergovernmental body that brings together exporting and importing governments and promotes the sustainable expansion of the global coffee sector in a market-based environment.
Upward trajectory
“If you look at the current price of Arabica in nominal terms, it’s the highest in 48 years. You have to go back to the 1970s, when the black frost occurred in Brazil, to see the same kind of numbers,” says Dock No, Statistical Coordinator of the Statistics Section of the ICO.
“However, you have to assess the numbers in real terms. At the end of August, the price of Arabica was just under [US]$2.40 per pound and that’s the highest we’ve seen since 2011.”
The price of Arabica has been steadily rising since the start of the 2023/2024 coffee
At the end of August 2024, Arabica hit the highest price since 2011. Image: pla2na/stock. adobe.com.
Dock No, Statistical Coordinator of the Statistics Section, International Coffee Organization. Image: ICO.
year (October 2023) in a similar manner to the market increase seen in 2020 as the world emerged from the first lockdown. No says this current trend can’t be attributed to a single factor but instead a variety of influences on supply and logistics.
“The supply of Arabica around the world has been affected by a number of extreme weather events. The frosts experienced across Brazil in July 2021 have had a knockon effect, while Colombia has experienced about 13 months of continuous rain and Ethiopia is going through five years of drought,” he says.
These extreme weather events aren’t just impacting the price of Arabica. Vietnam, the world’s biggest producer of Robusta, has experienced a succession of poor harvests due to weatherrelated phenomenon.
“The price of Robusta has also been affected by an increase in the change of land use in Vietnam. The feedback we’ve received is that it’s not just one crop that coffee is being replaced with. However, the demand for durian fruit from China has increased greatly over the past 10 years and we’ve seen a lot of farmers uprooting
If you look at the current price of Arabica in nominal terms, it’s the highest in 48 years.
Dock No STATISTICAL COORDINATOR, INTERNATIONAL COFFEE ORGANIZATION
their coffee trees and replacing them with durian,” No says.
At the start of 2024, announcements that many of the major shipping companies would not pass through the Suez Canal due to attacks from rebels in the area also influenced price rises. Rerouting around Africa adds about four weeks to many common coffee routes, adding supplementary cents to each pound of
coffee for increased shipping costs.
“While the shipping route is a small factor, the impact is minimal and once it’s been factored in, it cannot continually put pressure on the prices,” he says.
According to No, the continued burden on growing regions across the world means that over the past few years demand is now greater than supply. This has led to the industry being more reliant on the stocks that have built up.
“The beginning of the coffee year 2022 is when we started to experience a lot of supply issues. That’s where we saw stocks of coffee starting to be drawn down. In Europe, for example, we saw stocks go down from around 14 million to seven million,” says No.
“Fast forward to now [September 2024], you have Vietnam telling everyone that there is absolutely no stock in the country. Its exports have plunged in the past three or four months and this is because, according to them, there are no domestic stocks left and they’re still waiting for the start of the coffee year.
“Everyone can see that the stocks are already low, and with the extreme weather
Anders Thorén, Head of Corporate Communications at Löfbergs, says the company has experienced increased prices in many areas. Image: Löfbergs.
events over the past 12 months affecting the coffee year that will start in October, this is impacting prices as demand is expected to outstrip supply. I personally think this is the fundamental reason why the prices are being driven up; there is an issue with the ability of the industry to supply the market with relative ease.”
Amid the supply and demand conundrum, No stresses that just because the prices are rising doesn’t necessarily mean the farmers are receiving the additional money.
“There are many different reasons why the prices have been rising and some have nothing to do with prices paid to purchase those beans from the farmers. The simple cost of business has gone up and none of that is being reflected in the income of the actual coffee,” he says.
Ripple effects
The ripple effects of these current market trends are being felt by businesses across the supply chain – especially roasters who must make the decision to absorb costs or pass them on to their customers.
Producing 12 million cups of coffee each day, Löfbergs is one of Europe’s largest coffee roasters. Anders Thorén, Head of Corporate Communications at Löfbergs,
Our investments to support coffee farmers to cultivate sustainably and face climate change are more important than ever.
Anders Thorén HEAD OF CORPORATE COMMUNICATIONS, LÖFBERGS
says the company has experienced increased prices in many areas.
“The cost increases have had an effect at all levels, including our customers and consumers,” he says.
“Fortunately, we are accustomed to the fluctuation of green coffee prices and never compromise on taste and quality. We have a well-established purchasing model along with long-standing, strong relationships in coffee-growing countries, which is a strength.”
As extreme weather events become more frequent and coffee supply looks more
uncertain, Thorén says Löfbergs is focused on planning for the future.
“Coffee growers are constantly exposed to small and large weather-related effects, which affect us as a roaster and, in turn, place great demands on planning and risk management. It also demonstrates that our investments to support coffee farmers in their work to cultivate sustainably and face climate change are more important than ever,” he says.
“Price and quality volatility will likely increase in the future, posing even greater challenges to our supply chain. To remain efficient and resilient, we need to invest in both our operations and supply chain, incorporating new technologies. Climate change will require farmers to adapt or even relocate, which is why we are investing heavily in two key industry risks: climate change mitigation and supporting the next generation of coffee farmers. Our goal is to safeguard access to the rich diversity of coffee’s natural flavours, ensuring a sustainable future for all coffee lovers.”
With coffee prices reaching the mainstream news, ensuring the right message is communicated to customers is paramount for roasters. Thorén believes it is important to emphasise the journey coffee makes from farm to cup.
Andrew Low, CEO of Coffee Supreme, believes prices must increase for consumers. Image: Coffee Supreme.
“Inflation, rising interest rates, volatile energy prices, extreme weather events, and global conflicts are challenges that affect everyone, including our customers, who are understandably concerned,” he says.
“Here, it is important for us to highlight how much work is behind a cup of coffee. In that aspect, coffee is still cheap even if the price has increased recently.”
Conversations on coffee
Andrew Low, CEO of Coffee Supreme, a New Zealand-based specialty roaster with locations across the Asia-Pacific, echoes Thorén’s focus on messaging.
“We scored an own goal in the coffee industry when we started talking about input costs and the price of green beans, and now we’re attached to the commodity price,” says Low.
“For example, you don’t buy a bar of chocolate tracking the cocoa price. You buy almost any other food or drink product based on the value of that product, the value of that brand, and how it makes you feel.”
For businesses to survive in all areas of the supply chain, Low believes prices must
I would be encouraging cafés to put their coffee up 25 cents [AU] four times over the next 18 months. Small, incremental changes are received much better than one big increase.
Andrew Low CEO, COFFEE SUPREME
increase, resulting in a higher price point for consumers.
“We are at a critical juncture in the specialty coffee industry. If we want to support the diversity of small business and artisan roasters, we must increase price,” he says.
“I would be encouraging cafés to put their
coffee up 25 cents [AU] four times over the next 18 months. Small, incremental changes are received much better than one big increase.”
Low doesn’t believe the messaging around price increase should centre around the cost of ingredients, but instead focus on the experience of the product.
“It’s not about explaining the cost of farming or the cost of labour as people get bored and turn off. Comparison is a great tool because what something is worth is a relative thing. I like to use simple examples, such as why am I okay paying $5 for a bottle of water, which costs about 40 cents to make, but I’m upset paying $5 for a coffee that’s hand-picked, processed, roasted, and brewed in front of you. It defies logic,” says Low.
“It’s also important to communicate what coffee unlocks. Coffee is the only drink that allows you to have a conversation with a friend and check in on how they are, have a business meeting and come up with an idea, or take a moment for oneself. It transcends what’s in the cup to be community and our social fabric, and I think that’s worth paying for.” GCR
Automation in action
GCR explores the evolution of automatic technology in the coffee industry and how companies across the supply chain are utilising innovations in the field.
FROM THE ALARM that wakes you up in the morning to brushing your teeth before bed, automation is now ingrained into our daily lives. The same goes for the coffee industry, in which many companies are utilising the constantly evolving technology to streamline their operations and create solutions to everyday issues.
Over the past five years, the advancement and adoption of automatic equipment in the coffee world has ramped up. Multiple factors are influencing this growth, including global skilled-labour shortages, increased focus on quality, and heightened interest in new markets such as China.
However, according to Coffee Strategist Jamie Treby – who’s worked in the sector for more than 20 years and now offers guidance to roasters in his role at green-bean specialist DRWakefield – this fast-paced adoption of automation is nothing new.
“I think the interest and adoption of automation is cyclical. When I started in coffee in the late 1990s, automation was everywhere, but then the industry pushed back against it and the focus turned to craft and skill,” says Treby.
“It’s been interesting to see it start to
gather momentum again over the past few years. It has definitely improved since the last cycle and the emphasis is now on precision and quality.”
Automation is finding its way into all areas of the supply chain, but one that’s most prominent is the last step: when
the beans reach the cup. As more people around the world show an interest in the quality of the coffee they’re drinking, super automatic machines are making it more accessible to more people.
Cafés are no longer the principal source of good coffee, with convenience stores, petrol stations, leisure venues, and more able to produce quality drinks without the need for a barista. Yet, it’s not just alternative coffee venues adopting the technology. Many coffee shops are trading in their traditional machines for automatic versions that can do everything from grind to brew to steam.
Will Kenney, Commercial Director of 200 Degrees Coffee, says the 21-strong group of cafés across the United Kingdom has embraced automation to help improve its operations.
“For many years, we had a standard bar set-up at our venues, with a three-group traditional machine and three grinders,” says Kenney.
“The move towards automation was actually inspired by the wholesale side of the business. There were a lot of workplaces that wanted to serve 200 Degrees beans and we needed a straightforward and consistent solution to brew the coffee well without a barista.”
Coffee Strategist Jamie Treby believes interest in automation is cyclical. Image: DRWakefield.
The team started experimenting with different automated machines and discovered that the gap between a fully automated or bean-to-cup machine and traditional espresso machine had become much narrower as the technology improved. Inspired by their positive findings and the challenges of the COVID-19 pandemic, they started implementing automatic technology in their shops.
“At first, we were looking for quick wins to improve consistency, so we introduced the PUQpress [an automatic coffee tamper]. Next, we focused on workflow and updated our grinders to grind-by-weight models. We anticipated there could be some resistance from the baristas, but everyone soon realised they were dialling in quicker, wasting less coffee, and pulling tasty shots more consistently,” he says.
“Once we had also introduced technology to help with milk steaming and Flow telemetry systems to monitor what was happening remotely, we were in a situation where we had coffee teams who were very comfortable using automated technology and seeing the benefits on each shift.”
Kenney says all these pieces of equipment helped streamline workflow, made the coffee more consistent, and reduced the
pressure and physical strain on the baristas. When it came to the point when one of its out-of-town shopping centre venues needed additional capacity, 200 Degrees was ready to introduce a fully automatic machine alongside the traditional to cope with the increased demand.
“We didn’t make a big fanfare about it. To
be honest, we expected regulars customers to come in and say they preferred their coffee made on a traditional machine, but that wasn’t the case,” he says.
“Our shopping-centre locations experience huge volumes of customers that generally have a shorter dwell time than our city-centre shops. To cope with the increased drinks numbers we’ve begun installing two super automatic machines in each, which have been hugely helpful with the current challenges around labour costs
With a barista-school wing of the business, Kenney says 200 Degrees Coffee will always have some traditional machines
“If I sit at a table at one of our shops that uses both traditional and automatic machines and order via our app, I wouldn’t be able to tell which machine produced the coffee. We’ll always have traditional machines to help train the next generation of baristas and support our wholesale partners, but we also see huge benefits of adopting automatic technologies,” he says.
Behind the scenes, automation is also being employed by other players in the supply chain. At the roastery, roasters are using software that can replicate their roast profiles to exacting standards to improve
Coffee shop group 200 Degrees is embracing automatic espresso machines at its UK venues. Image: 200 Degrees Coffee.
Will Kenney, Commercial Director of 200 Degrees Coffee. Image: 200 Degrees Coffee.
consistency, efficiency, and profitability. Key parameters such as temperature, drum speed, and airflow can be standardised to remove the risk of human error and reduce the workload of the roasters.
Treby, who started the roasting era of his career in 2003 at Starbucks, says this technology is changing the way people roast dramatically.
“When I started out as a roaster, we used a calculator and paper to manually work out the rate of rise and had to constantly keep score of it. Now, people roast via a curve on a screen,” he says.
“There’s a risk that roasting in this manner relies too heavily on the figures and users may lack the basic understanding of what’s going on. However, I don’t think the art of roasting will ever be lost. I think there will be a differentiation between craft and very good assimilation, but there’s room for both.”
On a more basic level, automation is also being adopted in large roasteries to make the work of the roaster less strenuous on the body.
“We used to have to do all the backbreaking work ourselves, such as lugging sacks of coffee beans around. Now, there are automatic loading systems and packing machines that make the work much more manageable,” he says.
Working closely with producers across the world, Treby says the development of automatic technology to benefit farmers at origin has been slower than other areas of the industry. Though one element that has seen innovation is green bean analysis.
“It’s very early days, but technology that uses AI to help grade green beans is starting to emerge. There’s always been multi-purpose machines that measure variables such as density and water content, but they’ve always been one machine for each job – now they are combining them,” he says.
“These machines can analyse different chemicals and some are even starting to look at organic volatile compounds to determine precursors of different flavours.”
Despite the emergence of this technology, Treby questions how it will work in line with the Nagoya Protocol, an international agreement that prioritises “the fair and equitable sharing of benefits arising out of the utilisation of genetic resources”.
“The protocol means that you’re not allowed to exploit a product from another country without that country’s permission. I suspect this could be a large hurdle for
this technology, especially if big companies that must comply with the law are to adopt it,” he says.
Another area at origin that could benefit from automation is coffee picking. The rising age of coffee farmers is becoming an international issue, as fewer children of traditional farming families are staying in the industry.
“Farmers are getting older and older, and their children have been afforded the opportunity to study at university or move away, so fewer are continuing in the family business of coffee,” says Treby.
“If we’re still going to produce coffee at the levels that we currently are, automation is going to need to play a role on the farm.”
Treby points to Brazil as an example of
“The challenge with mechanical picking is that you’re going to have beans at different stages of ripeness, and you won’t be able to select the ones that are just right. You’ve got to understand exactly when the right time is to pick that entire field to maximize the value you get out of it. This means a lot more will have to be invested in sorting.”
Another issue with much of the mechanical picking technology is that it requires flatter land and straight rows of coffee trees. There’s also the question of cost.
“Many small-scale farmers can’t afford to replant their crops, let alone purchase some of this technology,” says Treby
“However, I think because of the shortage of pickers, automation is going to have to
Automatic picking machines in use at a farm in Brazil. Image: DRWakefield.
The barista’s best friend
Unic
General Manager Tommaso Fontana Rava and
Marketing
and Customer Experience Director Lisa
Levi reveal how the espresso machine manufacturer has used automation to aid baristas since it was established more than a century ago.
IT CAN BE EASY to think of automation as a futuristic field of technology: robots serving coffee based on AI algorithms to extract the best flavour, and so on. In reality, however, automation has played a part in the equipment side of the coffee industry since its early days in 20th century Europe.
For French espresso machine manufacturer Unic, which was established in 1919, automation has been at the heart of the brand since the very beginning.
Founder Mario Levi’s first machine, Idrotermica, also known as the Express Automatic, automatically roasted, ground, and brewed coffee beans in one of the earliest versions of the bean-tocup machine.
“In a way, the Idrotermica was our first automatic machine,” says Unic General Manager Tommaso Fontana Rava.
“It’s always been in our DNA. In 1968, we built our first super automatic machine and at the time there wasn’t really anything else like it on the market. Unic has always been a company that works closely with the coffee community to provide automatic solutions that make the job of the barista as streamlined as possible.”
While the company has since released both traditional and super automatic espresso machines to best serve the
needs of baristas at the time, it has also developed a series of key patents to ensure traditional machines can benefit from automatic technology.
“We understand that baristas have to use their machine every day, therefore we put ourselves in their shoes so we can figure out ways to make their workflow more efficient and the quality of their coffee consistent,” says Unic Marketing and Customer Experience Director Lisa Levi.
“Alongside our fully automatic machines, we’ve created patented technology that supports traditional machines with automation. In the 1980s, for example, we produced automatic dosing system Dosamat, which enables the machine to recognise the portafilter and start the extraction automatically, without the barista having to select the shot size or push any additional buttons.”
Another of these innovations is its Easylock hydraulically sealed portafilter technology, which was developed to minimise wrist fatigue. It is also designed to produce greater consistency between shots and extend the life of group gaskets.
“Repetitively tightening the portafilter by hand strains two things: the joints between the portafilter and the machine, and the hand of the barista over a long period of time,” she says.
“We designed a mechanism that automatically locks the portafilter in place. This means the barista can put the portafilter inside the machine without using much force, with the portafilter being automatically stopped by a dead end.”
The workflow of the barista is considered in every project the Unic team undertakes. When exploring processes that could slow down the user or cause strain, they also identified the steam wand as an area for improvement.
“Many espresso machines include a knob to control the steam wand, which needs to be turned and can cause repetitive strain. We therefore developed the Steamglide lever, a ceramic valve that allows the user to control the steam with a very simple movement,” she says.
“Instead of turning, micro adjustments left to right only require very small hand movements. We are always thinking about movement and how the barista is working with the machine.”
These examples demonstrate how Unic’s automatic innovations are not only developed to streamline the work of the barista but also to control key variables and, as a result, ensure the quality of the coffee is as high as possible.
“Automation not only serves the baristas but also the coffee itself. People take a lot
Images: Unic.
Unic’s Tommaso Fontana Rava and Lisa Levi at the company headquarters in France.
of time selecting the ideal beans, but if the variables are off on the machine that can result in poor quality,” says Fontana Rava.
“You will always need baristas to calibrate the machine at the start of the day, but then it can take care of factors such as grinding parameters and pre-infusion to ensure the espresso is consistent no matter how busy the venue is.”
This focus on creating high-quality espresso shots is demonstrated in Unic’s Stella Epic traditional multi-boiler machine. Integrated technology gives users the ability to control pre- and post-infusion to ensure consistent flavour. It also enables them to store up to five infusion profiles on each grouphead so recipes can be recreated at the touch of a button.
“The machine’s ability to perform mechanical pre-infusion means the barista doesn’t have to think about this step –instead the machine does it for them. If they are very busy and pushing one shot after another, the machine will take care not to be too aggressive with the coffee and will create a very sweet cup,” he says.
Another machine that utilises automation to create quality espresso is the Tango XP. The super automatic machine was designed with specialty coffee in mind, with the Unic team spending a lot of time with high-end roasters and cafés during its development. According to their research, creating a machine that improved workflow, efficiency, and quality was essential.
“We wanted to create a fully automatic that can deliver the same quality cup of coffee produced by a traditional machine. To achieve this, we installed 83-millimetre flat burrs – the kind you’d find in a top of the range standalone grinder,” Fontana Rava says.
“Speed and consistency of grinding is essential to maintain high cup quality and we wanted to deliver this in a super automatic. We also introduced a programming screen so the barista can find all the parameters and characteristics needed to calibrate a machine.”
Levi highlights that thermal stability is another key factor in the consistency of espresso shots.
“Our machines are known in the market for having thermal stability. Our traditional machines are derived from the original lever machines and feature a lot of metal between the boiler and the coffee group. This metal has a very good thermal inertia, so once it heats up the temperature remains consistent,” she says.
“In the creation of our automatic
machines, we’ve taken inspiration from our traditional machines to mimic this excellent thermal stability. Every element of the machine is carefully considered to deliver repeatability of the shots from the very first that’s dialled in.”
One of the ultimate goals for Unic’s automated technology is to free up the barista’s time to interact with customers.
“We want baristas to be able to speak with the customers and build good relationships, not have all their attention taken up by the machine. Our products are all designed to support this and ultimately create a tool that’s very easy to use,” says Levi.
heightened focus on quality.
“Twenty to 30 years ago, coffee was just coffee. Now, people demand good coffee and have an opinion about it,” says Fontana Rava.
“People expect high-quality coffee everywhere they go and this means a variety of locations need to be able to deliver to this demand. Traditional machines will always play a central role in certain settings, yet the advancement of fully automatic machines is making quality coffee a reality just about anywhere.” GCR
The super automatic Tango XP was designed with specialty coffee in mind.
How
2050 vision
Japan’s 2050 Coffee is blending futuristic tech and sustainable farming practices to deliver quality coffee while also tackling climate change.
050 COFFEE was established with a single aim: to help preserve the future of coffee on this planet. The name and ethos of the Japanese coffee brand is inspired by what many in the industry are calling ‘the 2050 problem’, based on research published in journal PLOS One that predicts half of the land currently used for growing Arabica coffee will no longer be suitable by the midway point of the century.
In response to this unsettling prediction, in 2023 Yozo Otsuki, Founder of established Kyoto roastery, coffee shop, and retail store Kurasu, felt compelled to do something. During an origin trip to Ethiopia, he asked farmers how companies like his could help them. Their response was buying more of their high-grade specialty beans at higher volumes.
Otsuki’s solution was to launch a new breed of coffee brand. One that builds direct relationships with farmers producing high-quality beans using sustainable farming methods while also taking action to scale up the farmers’ businesses.
“2050 was conceived to be a solution to current consumption patterns in the global coffee market in which mass-produced commodity coffee negatively impacts both
people and planet,” says Jeevan Singh, Manager of 2050 Coffee Singapore.
“We are very selective about the producers we work with, choosing only farms that practise regenerative methods. It’s as much about how the coffee has been grown as how it performs in the cup.”
The aim of this selective process is to create an accessible and scalable outlet for high-quality ethical coffee which, in turn, prioritises supply chain sustainability. Singh says it’s also designed to expose consumers to a broad range of specialty coffees and producers, all while raising awareness of climate change and its effect on the viability of the land used to grow coffee.
With this forward-thinking approach to sourcing and roasting, the brand needed an equally radical look and feel to the coffee shop in which consumers would experience the beans.
The first venue in Kyoto is a stripped-back vision of the café of the future. Smooth concrete-grey walls and floors are the pared-back backdrop to benches hosting a parade of batch taps and, at the end, a single Eversys Cameo C’2ms Super Traditional espresso machine.
“The simple setting puts all the focus on the coffee. The taps allow us to serve five different batch brews alongside specialty drinks such as matcha latte and cascara cherry tea. Finally, we have the fully automatic machine for espresso,” says Singh.
The original shop in Kyoto was such a success that in October 2024 a second
Images: 2050 Coffee.
2050 Coffee’s first venue in Kyoto is a stripped-back vision of the café of the future.
Batch taps are used to serve a range of specialty brews and signature drinks.
venue opened in Singapore. According to Singh, the expansion aligns perfectly with the country’s rapidly growing specialty culture.
“When I first worked in the industry around eight years ago, it was hard to communicate what we were doing with consumers as many of them didn’t understand specialty coffee or why you would pay a higher price. The pandemic changed everything: people started exploring coffee from home and since then interest has only grown,” he says.
“Now everyone is drinking coffee in Singapore, so it was the ideal time for 2050 to expand here. It also made sense as this was the first location in which Kurasu launched an international store, so Otsuki and the team know the market well.”
At the new venue, the menu is a 50/50 split of coffee roasted at the original roastery in Japan and the new roastery in Singapore, enabling the team to showcase both locally roasted beans and best-sellers from the sister site.
“While some of the coffees are different, the set-up of the store is almost exactly the same as the original venue – right down to the Cameo C’2ms machine,” says Singh.
As someone who has used a traditional espresso machine for most of his barista career, Singh says switching to the Super Traditional has been eye-opening.
“I’m mesmerised by the fact the machine can create recipes for me and adjust the calibration along the way. I thought the transition from traditional to automatic would be harder, but the Eversys Cameo is so straightforward to use,” he says.
“The best thing about it for me as a manager is that I can monitor the machine remotely. I can oversee workflow, consistency, and standard operating procedures from my laptop, which is hugely helpful for someone like me who’s usually running around the café trying to do multiple tasks.”
Singh believes having a reliable automatic machine that can take care of almost all the manual coffee preparation tasks is incredibly beneficial to a new venue like 2050 Coffee.
“We’re trying to sell a concept that is quite different to everything else in the market. Having a machine like the Cameo affords us the time to communicate our message to the customers,” he says.
“One of the things we take great pride in is building communities. Eversys’ technology gives us the space to do this.”
Eversys’ Asia-Pacific team, led by Fabian Fredriksson, have worked alongside 2050 Coffee to make the expansion as smooth as possible. The businesses were in close communication in the lead up to the opening and Eversys has continued to provide support to ensure the automatic machine delivers consistently highquality coffee.
“Eversys’ distributors have been fantastic in sharing information and teaching us the relevant skills and knowledge needed to get the best out of the machine. The communication and guidance have been excellent,” says Singh.
According to Fredriksson, the Asia-Pacific region is seeing huge growth in rapidly expanding coffee brands, with many looking for fully automatic solutions.
“Our machines are designed to bridge the gap between traditional machines used in specialty cafés and the speed and ease-of-use of automatics. To be able to replicate coffee shops when scaling a
business in a quickly expanding market like Asia, automatic machines are becoming a necessity,” he says.
Singh says that, despite its infancy, 2050 Coffee has plans for further expansion in the region to get its message to more coffee drinkers.
“The current plan is to scale the brand and continue to raise awareness for the causes that we stand for. We strive to educate people on the impact that our individual lives have on the world. Sometimes we get so caught up in the everyday cycle that we don’t stop to think about it,” he says.
“Climate change is increasing drastically every second and 2050 is only 26 years away. Until something changes, we’ll continue to spread the word through our coffee shops and support farmers who are prioritising sustainability.” GCR
For more information, visit eversys.com or 2050.coffee
The 2050 Coffee venues in Kyoto and Singapore use Eversys’ Cameo C’2ms Super Traditional espresso machine.
Brewing the future
Latte Art Champion and WMF Professional Coffee Machines
Brand Ambassador Daniel Gerlach discusses the future of coffee preparation and how automation can elevate the barista’s craft.
COFFEE preparation as we know it is changing. As technology advances, the interplay of automation and traditional craftsmanship is reshaping the coffee experience. And with the rise of the home barista, consumer expectations have never been higher as more people demand consistency and quality in every cup.
This evolving landscape not only highlights the artistry behind coffeemaking but also embraces innovative technologies that ensure a perfect brew. As a three-time German Latte Art Champion and owner of one of the largest coffee schools in Germany, Daniel Gerlach knows the international coffee scene well and is tuned into its trajectory.
In his latest role as WMF Professional Coffee Machines Brand and Product Ambassador for WMF espresso NEXT, he’s working to bridge the gap between the world of baristas and automatic coffee machines.
Having begun his career as a barista in 2009, Gerlach believes that with the evolution of training and technology comes the evolution of what it means to craft the perfect cup.
“Anyone learning the barista trade today has a completely different level of knowledge than those in 2009,” he says.
“Back then, we didn’t talk much about things like brew ratios: the extraction time was the most important thing for us. Whether there were 18 or 19 grams of coffee in the portafilter was not so essential. We tried it out and hoped the espresso would run for between 20 and 30 seconds. If it still tasted good, then we had done everything right.”
Fast-forward to today and the landscape has transformed dramatically. Modern baristas are equipped with a technical understanding of coffee that was once rare, employing scales, calculating brew ratios, and measuring TDS values to optimise their craft.
According to Gerlach, the automation of technology enhances the best qualities of both the barista and the equipment. It ensures consistency in every cup while allowing baristas to focus on what truly matters: crafting exceptional coffee to meet rising customer expectations.
“Customers who make a really good
cappuccino at home every morning expect at least as good a quality when they visit a café. This makes it increasingly difficult to satisfy these customers and retain their loyalty, especially with frequently changing staff. This should be an incentive for us to keep up to date – not just to keep up, but to help shape the scene,” says Gerlach.
He suggests that easy-to-use semiautomatic portafilter machines such as the WMF espresso NEXT can cater to this.
“When you have to deal with a lot of modern technology – which is useful and helpful – but you have to concentrate too much on how it works, you lose attention for the most important thing: making coffee,” he says.
However, he believes uncomplicated machines like the WMF espresso NEXT provide a solution to the issue of temporary staff by using automation to preserve quality and streamline the training process.
“In view of the shortage of skilled workers, cafés also have employees who are less experienced with classic portafilters,” says Gerlach.
“Customers shouldn’t be able to tell from the taste whether the cappuccino was made
Images: WMF Professional Coffee Machines.
Daniel Gerlach is a three-time German Latte Art Champion and WMF Brand Ambassador.
by me, for example, or by our 18-year-old temporary worker who is doing a part-time job with us after finishing school.”
The WMF espresso NEXT is designed for all situations where high-quality coffee is important, as well as where it is not possible or feasible to employ a trained barista.
“The main target group here is classic system catering with many locations and frequently changing staff, such as the hotel industry and larger coffee chains,” he says.
“The appearance of the WMF espresso NEXT already suggests high coffee quality, as it looks and works like a portafilter machine. Yet, it’s as easy to use as a fully automatic.”
The machine, which has integrated grinders and monitors extraction, is suitable for a range of baristas with different levels of experience. Inexperienced users can utilise the fully automatic brewing functions to prepare consistently good beverages – provided the quality of the raw materials is right – and then pour milk foam direct from the AutoSteam wand into the cup.
When demonstrating the WMF espresso NEXT, Gerlach says he never has to explain much, which would be completely different with a classic portafilter.
The machine’s capabilities aren’t black and white, either: baristas can still nurture traditional techniques while opting to integrate automated processes. On one hand, he says this helps new staff who are not yet familiar with portafilter machines. And on the other, trained baristas benefit from automated support processes while also demonstrating their expertise using the machine primarily as a portafilter.
“For example, by working with an additional external grinder, the coffee machine only takes care of tamping and levelling as well as the brewing process,” he says.
In environments where it is difficult to produce consistent results, such as venues that experience changes in temperature, automation can aid the barista.
“Nobody, including me, is immune to day-to-day form. The [machine’s] support is particularly noticeable during big events such as trade fair, for example, when we are confronted with very different circumstances,” he says.
“Even for trained baristas, changes in temperature can make it difficult to consistently deliver the same quality – even if the machine has been set up properly before the start of the event. When I worked on the WMF espresso NEXT at
this year’s tradeshows, I was pleasantly surprised because it works consistently even under varying conditions thanks to the automatic adjustments.”
In a more standardised environment such as a café, Gerlach says baristas want to be able to influence all relevant factors in coffee preparation easily – from brewing and steam pressure to temperature, grind, and quantity. But once set, these parameters should remain as stable and constant as possible.
“In my opinion, automatic extraction monitoring is one of the most important criteria. After all, coffee is a natural product and is subject to fluctuations. Even I as a barista can’t always give 100 per cent,” he says.
“Without milk dosing, sometimes more, sometimes less milk is poured into the jug which leads to waste – and the quality of the milk foam varies depending on the
quantity as well. In the worst case, the jug overflows. This does not happen with an automatic milk dispenser.”
In the foreseeable future, Gerlach is anticipating a renewed emphasis on craftsmanship, thanks to technology such as the WMF espresso NEXT.
“I am convinced this automation will increase coffee quality, even in locations where staff are inexperienced,” he says.
“We can love the craftsmanship, the recipes, the sensory aspects, and still use a certain amount of support to make our lives easier. It’s a bit like changing gears in a car. I love driving manually, but the further the journey, the more grateful I am for the support of an automatic gearbox.” GCR
For more information, visit wmf-coffeemachines.com
Gerlach believes the WMF espresso NEXT provides a solution to the issue of temporary staff by using automation to preserve quality.
Finding the Perfect set-up
As more café groups decide whether to fully automate their coffee operation or boost their semi-automated set-up, Perfect Moose highlights the influence of smart milk-foam technology on the success of coffee businesses.
Automation and authenticity are often assumed to be paradoxical, but that doesn’t have to be the case according to the team at Perfect Moose. While the industry is adopting more automated technology than ever before, they believe each business should make a well-considered choice when it comes to equipment.
“In the past few years, we’ve seen a huge shift in the acceptance of automation. When we released our original Perfect Moose milk foamer in 2018, at first baristas were a little hesitant as they questioned how it would impact their role, but in time their reaction was much more positive as they saw the technology as a tool,” says Jan Adriaens, Owner of Schuilenburg NV and Engineer behind Perfect Moose.
“Both full and semi automation have their place in the market. However, it’s important for businesses to consider the complete picture, including the price of the equipment, service hours, time and products needed to clean the machines, and staff requirements.”
For coffee businesses with serving staff looking to give their customers a great
coffee experience, Adriaens says a semiautomatic espresso machine combined with smart tools, such as a grind-by-weight grinder and an automatic milk steamer and tamper, works a charm.
“Some people think the only way to achieve speed is to choose full automation, but that’s simply not true,” he says.
“Our top coffee-chain clients work with a semi-automatic set-up, because this allows processes such as grinding, brewing, and steaming to run simultaneously rather than sequentially. This speeds up the process while also giving the user full flexibility.”
Perfect Moose has milk-steaming solutions for both semi and fully automatic set-ups. The Perfect Moose Greg can be connected to a compatible espresso machine to optimise a semiautomatic workflow. The Greg uses the espresso machine’s boiler to create quality microfoam using any milk or alternative.
“Hands-free milk foaming offers the significant advantage of running this process simultaneously with other coffeemaking processes. You can also save a buck on the Moose by connecting it to your existing espresso machine,” says Adriaens.
“We refer to the Moose as being ‘autothentic’: the authentic steaming process, but automated. It mimics the barista process using real steam, with users able to set their preferred texture and temperature depending on the type of milk.”
However, what this simultaneous, semiautomatic set-up does require is training to use the equipment correctly to produce the best possible coffee. In contexts where skilled staff are hard to come by, Adriaens believes fully automatic machines can be a fantastic tool.
“It depends on the environment and also the philosophy of the company implementing the technology, but full automation can make it much easier to get a consistent, high-quality result with much less training,” he says.
“If you’re thinking about switching to full automation, consider the following questions: Who is your audience? Who are your staff? What are your goals? How important is atmosphere? How significant is interaction between staff and customers?”
The Perfect Moose Jack is a standalone smart milk-steamer designed to
Perfect Moose has milk-steaming solutions for both semi and fully automatic set-ups. Image: Studio Monte.
complement a fully automatic set-up.
The foamer has a fixed boiler and steams all milks and plant milks independently, enabling it to fit seamlessly alongside existing equipment.
“Depending on your preference, you might consider not investing in a milk module as part of a fully automatic set-up and instead placing an automatic milk steamer next to it, such as the Perfect Moose Jack,” says Adriaens.
“The Jack offers a lot of flexibility, as all you need is a supply for fresh filtered water. It can handle a heavy load, helping to create hundreds of barista-quality milk-based coffees per hour.”
In the development of the Perfect Moose, the team focused on creating a dynamic device that could aid both baristas with a lot of experience and those new to the trade.
“We first analysed the exact movements well-trained baristas use to create the ideal steamed milk for coffee, and then meticulously digitised them in recipes, leaving no space for error,” he says.
“The goal was to aid the workflow of any barista. We wanted to make the interaction between the barista and the machine as smooth and organic as possible. For skilled baristas, the Perfect Moose is an extra pair of hands, while for new baristas it’s a tool to create top-quality milk foam.”
Both the Jack and Greg are paired with Perfect Moose’s smart pitchers, which use RFID tags to tell the machine the desired texture and temperature for the milk in that pitcher. The barista simply has to set the parameters on the digital interface once and then every time the pitcher is placed on the platform the machine will automatically spring into action.
The smart pitchers are colour coded to avoid cross contamination. White is designed for dairy, green for plant-based alternatives, and black for anything that needs mixing, such as hot chocolates.
While a milk steamer is only one element of a fully or semi automated setup, Adriaens stresses the importance of high-quality textured milk in the coffeedrinking experience.
“The quality of the drink can be destroyed if the quality of the microfoam is bad. People have much higher standards for the milk-based coffee they order. When you have great milk foam, you can appreciate the smooth texture in your mouth and sweetened taste on your palate,” he says.
The Perfect Moose team believe delivering high-quality milk foam can significantly boost the quality of a coffee shop, directly
influencing business figures and return on investment for automated products such as the Jack and Greg. With a number of milk solutions on the market, they believe one of the biggest advantages of their products is how easy they are to use and clean.
“Since no milk runs through the device, cleaning is truly minimal. The movement of the nozzle is designed to never suck up milk and after each cycle the cool-touch steam wand flushes automatically. No cleaning products are necessary and there’s no cleaning cycle at the end of the day. The user just wipes it clean after each use and that’s it,” says Adriaens.
“As the milk is not dosed by the machine or stored in a connected refrigerated container, there are no tubes to be cleaned. This set-up also saves on waste,
smart pitchers.”
Ultimately, Adriaens believes the choice to adopt full or semi automation will come down to finding the equipment that best suits the needs of the venue.
“The environment and the philosophy of the business will influence the final decision,” he says.
“Whatever the direction, we see it as an interesting opportunity to maximise the benefits of our Perfect Moose smart milk steamers.” GCR
For more information, visit perfectmoose.com
Jan Adriaens, Owner of Schuilenburg NV and Engineer behind Perfect Moose, says milk foam quality can directly influence the success of any coffee business. Image: Matuvu.
IInvention to innovation
Coffee solutions provider Melitta Professional introduces the latest addition to its automated espresso machine range, the CT8plus.
N A GERMAN kitchen in 1908, housewife Melitta Bentz was starting her morning like many others: making a cup of coffee. However, instead of enjoying each sip of her brew, she was annoyed by the coffee grounds at the bottom of her cup and the chore of removing the particles after.
After trying and testing many ways to get rid of the grounds, one day she punched tiny holes in a tin pot and in it placed a piece of blotting paper from her son’s schoolbook. The result: coffee that dripped through without the grounds. Bentz had invented the first paper coffee filter.
Following in Melitta’s footsteps and her spirit for innovation, Melitta Professional was established to provide tailored coffee solutions for the out-of-home market. Eager to keep up with the times while keeping true to its origins, over the years the company has dedicated itself to developing coffee technology, focusing its attention on automatic coffee machines.
“It’s fair to say we have evolved a lot since the 1900s. Filter coffee is still a huge part of our business, but at our core we predominantly focus on coffee solutions that make life easier and have succeeded in manufacturing high-quality automatic coffee machines,” says Stefanie Heidemann, Manager of Training and Market Intelligence at Melitta Professional.
In response to hospitality staff shortages, rising coffee prices, and to meet the everincreasing demands and taste preferences of coffee consumers, the team at Melitta felt it was time to add another model to its CT automatic machine series.
“For years now, there has been a growing demand for individualised beverages. The CT8plus builds from the same concept as its predecessor, the CT8, but can manage up to four different kinds of beans at any one time. This enables the end user to be flexible with their beverage menu,” says Heidemann.
“Our technology is also very consistent. With the push of a button, the operator can complete an order and be confident the beverage will be of barista quality.”
Heidemann emphasises that this type of convenience and adaptability frees up the time of those working in the hospitality sector, reducing pressure on staff to fulfil orders.
“We all know the industry is having a staff crisis and facing huge challenges in training baristas and getting enough staff. A fully automatic machine can help as it has the capability to produce high-quality drinks in a short period of time,” she says.
“For example, in a busy café setting, the CT8plus can brew a beautiful coffee, giving the worker more time to do other tasks such as getting the pastries ready, cleaning the tables, or even just engaging
Images: Melitta Professional.
Ulrich Klocke, Head of Product Management Coffee Machine, says grinding is the key to a quality cup of coffee.
The CT8plus is the latest addition to Melitta Professional’s range of automated espresso machines.
in a conversation with the customer. It saves time and creates an enjoyable and less stressful environment.”
Building on the technology of the previous CT8 model, the engineering team wanted to give users more choice in beverages. Their solution was incorporating a variety of milk options as well as new and improved milk foaming technology.
“As milk varieties continue to expand, milk-based coffee is becoming more popular so it’s important to have a range of dairy and plant-based milks on demand,” says Heidemann.
The CT8plus can process up to four types of fresh milk and milk alternatives. Operators can choose to include one or two TopFoam Plus milk systems, which deliver cold or warm milk foam automatically in three different consistencies without the need for manual readjustment. As a two-step version for manual latte art from the barista jug, the CT8plus is also available with the advanced Steam Perfect steam wand.
“We have optimised the angle of the wand, which helps control air pressure. It is also longer, so it reaches deeper into the milk jug to create dense and creamy milk foam. It requires no manual input, therefore it’s ideal for busy environments that want to achieve perfectly textured milk foam,” she says.
Another key feature the team focused on with the CT and XT series was the grinding technology. According to Ulrich Klocke, Head of Product Management Coffee Machine, grinding is at the heart of making a quality cup of coffee.
“Grinding discs play a very important role in any coffee machine. They take care of the grinding degree, which is what ensures consistency in the coffee,” he says.
“In its lifetime, a machine will produce tens of thousands, or even hundreds of thousands, of beverages that should all be of the same quality. This largely depends on the grinding degree, which is why we paid extra attention to this feature.”
For all machines in the CT and XT series, the team developed tool steel grinding discs, an iron-based alloy selected for strength which, unlike standard stainless-steel discs, have sharpened edges. According to Klocke, this slices the beans instead of breaking them, to deliver exact grinding degree and optimal extraction time.
“Grinding discs are like tyres on a car, after wear and tear the operation of the vehicle and driving changes. The same goes
for the discs on a coffee machine, once the disc gets worn it begins to influence the grinding degree and therefore extraction and the taste of the coffee. This is what we don’t want. Therefore, we made sure the steel was robust and could last the test of time,” he says.
Understanding the demands of busy environments, the team at Melitta Professional also incorporated a selfcleaning system in all its fully automatic machines to free up more time for the end user.
“We are always trying to improve. With the CT8plus, you have so many options to make different coffees, so it was imperative for us to ensure the cleaning process was thorough and safe to avoid any cross contamination,” says Heidemann.
“To do this we developed a unique cleaning agent for both the coffee and the milk system. We realised it’s easier for clients to have one cleaner to ensure there is no mix up. It comes in tablet form, which makes it safe and easy to use.”
To provide fast, convenient, and helpful information on the customer’s coffee business, wherever and whenever it is needed, Melitta Professional has integrated telemetric technology into its machines. To enhance this, it also established an intuitive online portal that presents the useful information to whoever needs it – be it the operator or the manager. Melitta ONSite
app users can get push notifications giving advance warnings when bean or milk supplies are running low to avoid downtime and waiting at the machines.
“Collecting data allows the end user to improve its day-to-day operation, reduce waste, and see which beverages are the most popular,” says Klocke.
“A couple of years ago, collating accurate insights wasn’t possible. You would have to manually take account of everything, which was time consuming and often inaccurate. Today, collecting data and insights is essential for any environment that produces a large quantity of a product and is why we have incorporated it into our machines.”
Dedicated to its philosophy in providing end-to-end solutions for the coffee sector, the team says it will continue to expand its range by combining its tried-and-tested technology with innovative ideas.
“We will continue to build on the technology of our previous models, while also developing and implementing new functionalities into new machines,” says Klocke.
“At Melitta, we improve and innovate as a company – it’s how we have continued to evolve successfully over the years.”
Stefanie Heidemann, Manager of Training and Market Intelligence, believes there is growing demand for personalised beverages.
Watch this space
How a convenience-store chain utilises smartwatch technology to improve customer satisfaction and ensure its Schaerer coffee machines run smoothly.
SMARTWATCHES can be used to perform a huge variety of tasks. From listening to music and reading the news to making work calls and tracking fitness data, the wearable technology is more like a personal assistant than an accessory.
As innovations advance and more people swap traditional watches for ones that can make calls and forecast the weather, companies are adopting the technology to optimise their operational processes. The focus is often on increasing efficiency, enhancing communication, and easing the workload on employees.
Looking to explore this type of solution, one international chain of convenience stores with thousands of venues around the world recently took part in a pilot project. The aim was to simplify customers’ lives and save them time, as well as reduce complexity for employees in order for them to feel comfortable, know what to do, and be able to set priorities.
The project team came across Swedish wearable tech company Turnpike, whose
cloud-based smartwatch solution is designed to use Internet of Things (IoT) technology to create a world where people and machines work together seamlessly.
“Our vision is to improve people’s lives through state-of-the-art digital technologies,” says Carl Norberg, Turnpike Co-Founder and Chief Marketing Officer.
“In convenience stores, petrol stations, and service stations in particular, time pressure leads to stress for staff when performing multiple tasks at the same time.
On the other hand, store customers become frustrated if they have to wait a long time or if the products they want are not on the shelves. This is where our technology comes in.”
Using Turnpike’s cloud-based software, its smartwatches receive central, real-time information from networked IoT devices such as fridges and coffee machines. These messages inform staff of pending tasks or desired services.
“This gives staff greater security and reduces the pressure on them thanks to optimised planning. Employees can work
in a more relaxed manner and are happier,” says Norberg.
“Because they have more time for their customers, the customers feel well looked after and enjoy their experience in the store. This means we create a win-win-win situation – for our customers, their employees, and the store customers.”
As part of the pilot project, in spring 2024 more than 30 of the company’s stores in the Baltic States were equipped with Turnpike’s smartwatch solution. The devices connected to a range of equipment in the IoT ecosystem, including its Schaerer Coffee Soul machines.
“As the Schaerer machines are installed in stores for self-service by customers, we initially only wanted to install a Support button on the machine and network it with the platform. This gives customers the option to call for staff assistance if they have questions or if any ingredients have run out,” says Sandro Bianchi, Customer Success Manager at Schaerer.
“To further improve the service for store
Images: Schaerer.
A s part of a pilot project, more than 30 convenience stores were equipped with a smartwatch solution connected to Schaerer Coffee Soul machines.
customers, Turnpike then approached us with a request to import machine events directly into the Turnpike solution via an interface.”
Coffee is an important source of revenue in convenience stores. According to Norberg, if machines are at a standstill due to ingredients running out or something not working, it leads directly to a loss of sales and to frustrated customers.
“This is why it was important to us to integrate machine events directly into our system and to keep staff informed in real time regarding necessary services,” he says.
The teams at Schaerer and Turnpike were able to integrate their technologies seamlessly thanks to the Schaerer Coffee Link, which is installed in all Coffee Soul machines.
“The machines are equipped with modems and use these to transfer the required data to the Turnpike platform in real-time. This data relates mainly to machine events that require service operations by staff. For example, empty bean and milk containers, full grounds containers, cleaning instructions, and the like,” says Bianchi.
“The great advantage is that staff are now informed in good time via smartwatch and they only need to tend to the machine when there is actually something to do. In the past, they had to repeatedly check whether the machine was ready for use.”
In addition to the machine events displayed on the smartwatch, the convenience-store chain uses the Schaerer Coffee Link platform for more detailed evaluations, such as monitoring peak times, beverage favourites, and coffee quality.
“Together with Turnpike, we have already come up with more ideas on how we can develop the current solution. For example, warnings regarding changes in coffee quality would be helpful for convenience stores to meet quality requirements in this area,” says Bianchi.
“The central networking of IoT devices offers great added value for companies overall. Both in data analysis and in process optimisation. We are continuously expanding Schaerer Coffee Link with this in mind.”
To enable this transfer of data to the smartwatches, the stores only require a steady wi-fi network. Norberg highlights that Schaerer’s digital prerequisites and digitalisation experience made the partnership easy from start to finish.
“Collaborating with Schaerer is very special because we share the same vision.
Collaborating with Schaerer is very special because we share the same vision. It’s about developing unique, customercentric solutions.
Carl Norberg CO-FOUNDER, TURNPIKE
It’s about developing unique, customercentric solutions that make our customers’ businesses more successful while improving the lives of employees and store customers,” he says.
The convenience-store chain reports that Turnpike’s solution has comprehensively improved customer service at its stores. The platform not only informs staff when IoTconnected equipment needs replenishing or servicing but can also be used by the central office to communicate important information to employees, such as an additional checkout needing to be opened to avoid queues.
The Turnpike platform also allows the store managers and employees to communicate directly with each other, which they report to have improved team collaboration in the long term.
At the beginning of their shifts, the employees put on a watch. All they have to do is take a quick look at the screen and they can do the task it shows. At the end of their shift, they simply put the watch back into the charging station.
Employees that took part in the pilot project report that the new platform has had a positive effect on organising tasks in the stores.
“We are delighted that the solution is regarded as an efficient tool for store management and improving satisfaction not only by our customers, but also by employees,” says Norberg.
“Naturally there were concerns they might feel controlled by the smartwatch on their wrist, but precisely the opposite is the case. Instead of constantly chasing unfinished tasks, they have more time to take care of their customers and ensure they have a positive shopping experience. They feel less overloaded with tasks, less stressed, and feel good at work. A result that corresponds precisely with Turnpike’s vision.” GCR
For more information, visit schaerer.com
Employees that took part in the pilot project report that Turnpike’s solution has comprehensively improved customer service.
Atomo’s date-seed-based product was developed to be ‘the most sustainable coffee on the planet’. Image: dragonstock/stock.adobe.com.
Beyond the bean
Could a bean-less coffee alternative made from date seeds and other upcycled ingredients be the key to solving ‘the 2050 problem’?
DATE SEEDS, fenugreek, ramon seeds, lemon, guava, carob, millet: don’t be mistaken, this isn’t a shopping list for the health food store but instead the ingredients that might make up the morning coffee of millions of consumers around the world if all goes to plan for one forward-thinking American start-up.
The coffee industry has an inconvenient truth it must face if it’s to continue supplying the two billion cups consumed across the world each day. Land used to grow coffee is predicted to halve by 2050 and extreme weather events are already causing havoc to supply chains, sparking a steady rise in coffee prices across 2024.
While many in the industry seek to make existing farming, processing, transport, and roasting processes more climatefriendly, Seattle-based company Atomo has ripped up the rule book and started again from scratch. Its goal? To create ‘the most sustainable coffee on the planet’.
“Atomo wasn’t born to replace coffee but
to do something better for the planet,” says Chief Operating Officer Ed Hoehn.
“Over the past five years, company Founder Andy Kleitsch and the Atomo team have used science to create a more sustainable coffee product that produces fewer carbon emissions and uses less farmland compared to conventional coffee.”
Drawing on their background in food microbiology, Atomo’s team of scientists have reverse engineered coffee from a host of natural ingredients. A traditional cup of coffee contains 28 compounds that are also found in other food items, which the team have identified and extracted from a range of sustainable, upcycled, and superfood ingredients.
“The first step was to buy all the compounds off the shelf and put them together to see the result – it did not taste good. As with most things, you’ve got to fail before you get something successful,” says Hoehn.
It’s taken more than 400 formulations to
find the winning recipe. One of the biggest hurdles for the scientists has been creating a drink that not only tastes like coffee but also smells and brews like beans harvested from a conventional coffee tree. From the early trials, date seeds have been a key ingredient.
“Currently, hundreds of millions of pounds of dates seeds are thrown away every year. Except for feeding camels –of which there aren’t many in Southern California where most dates are grown in the United States (US) – traditionally there hasn’t been much use for the seeds so they’ve ended up in landfill,” says Hoehn.
“We’ve chosen to establish our production facility in California’s Coachella Valley for this reason. We now collect and process about 10,000 pounds of date seeds every day. At our Coachella factory, they are cleaned and granulated before heading to our roastery in Seattle.”
At the new roastery, the date seeds are soaked using brewing equipment before being mixed with the other ingredients.
The most recent blend features ramon seeds, lemon, fenugreek, guava, aronia berry, millet, caffeine (a waste product from decaffeinated green tea), strawberry fibre, carob, potato fibre, carrot powder, sunflower seeds, and green banana. The resulting product is then roasted in a conventional roaster, just like coffee beans.
“The 28 compounds in our product react in the roaster just like traditional beans do, producing that rich brown colour. When prepared as espresso, it produces crema like a standard shot. It was important for us that the product didn’t just have the same compounds but also worked well with consumer equipment and large-scale production,” says Hoehn.
The Atomo team believe their beanless concept brews and pours like conventional coffee, but surely the proof is in the drinking? According to Hoehn, it’s unrecognisable in blind taste tests.
“Our first product was a line of ready-todrink SKUs. In a randomised blind taste test, they were preferred three to one when compared to some of the industry’s biggest
We want to tell the coffee industry that we’re not here to replace, we’re here to partner with you.
Ed Hoehn CHIEF OPERATING OFFICER, ATOMO
has been very positive. The aroma has been the hardest factor to perfect, but I believe we’ve made huge progress.”
The first Atomo espresso blend was softlaunched in November 2023 before the full launch in April 2024 when the roastery and production sites were complete. The range now also includes a 50/50 drip coffee available in dark and medium roasts, plus a
company’s drive to work with the existing coffee community.
“We want to tell the coffee industry that we’re not here to replace, we’re here to partner with you,” he says.
“We’re in talks with many large coffee companies who, by blending with Atomo, have the opportunity to instantly create their most sustainable coffee to date.”
The sustainability credentials of Atomo’s product are staggering. The company reports that its Regular Espresso has 83 per cent fewer carbon emissions than conventional coffee and uses 70 per cent less farmland – two factors that greatly influence the ability to grow good quality coffee in the future.
In its first year of production, the roastery aims to produce four million pounds of bean-less coffee. According to Atomo’s figures, that would equate to the prevention of 8.3 million metric tons of carbon dioxide, the equivalent of two million miles driven by car. In terms of land usage, that’s around 2700 football fields that could be left untouched.
The Atomo team say their product looks similar to regular ground coffee. Image: Atomo.
drink it. For this reason, one of their key aims is to collaborate with major roasters to create more 50/50 blends.
“The ‘2050 problem’ is on the radar of all the major coffee companies and they’re currently going through the process of trying to secure their business models,” he says.
“We’re seeing a lot of volatility in the pricing of conventional coffee. More than 60 per cent of our product is made from date seeds, which are grown in the dessert and are tolerant of climate change. It’s a very resilient crop and the global supply continues to increase. Furthermore, consumers are starting to demand more around sustainability.”
Persuading roasters, who have only used a single material throughout their career, to switch to an alternative is no easy feat. Hoehn says that, although many in the industry seem resistant at first, once they try the product it’s much easier to convince them of its benefits.
“The coffee industry is extremely passionate and many people are already taking steps to make their businesses more sustainable. There are plenty of folks who are purists, but for us it’s been all about the little breakthroughs,” he says.
we tried it and he loved it. A few months later, our 50/50 drip blend is now served at all the roaster’s cafés across America.”
As well as selling direct to consumers from its website and Amazon, working with wholesale café clients across the world, and partnering with large roasters to introduce
to develop a line of ‘green beans’. The vision is for roasters to be able to unleash their creativity on the profile and tasting notes.
“We’re looking at green beans as a potential extension of what we’re doing today to give even more flexibility. Ultimately, we would love to be up and down the coffee ecosystem as a way to bring bean-less coffee to the world,” says Hoehn.
“When I first met Bluestone Lane’s head
Atomo’s current production method means the coffee is sold in a ground format, therefore a ‘whole bean’ range is also in the pipeline. While the possibilities for expansion and new products are endless, Hoehn believes the most important ambition is to stay true to the company’s founding principle.
“Even if it’s only incremental steps, we want to help coffee companies be more sustainable. The demand for coffee is growing by around 6 per cent year on year. We know there are currently great issues with supply caused by multiple factors, so there’s going to be a gap we could very comfortably live in and be a multi-billion dollar company,” he says.
“Atomo wants to do the best for the planet as partners to coffee. We see a bright future and continued growth for the industry.”
Atomo partnered with New York roaster Bluestone Lane to create a 50/50 blend. Image: Atomo.
Atomo wanted to create a drink that not only tastes like coffee but also smells and brews like conventional beans. Image: Atomo.
Built to last
Fifth-generation coffee farmer Luisa Rodriguez on being the first woman to take over her family’s farm and being a driving force in Guatemala’s vibrant specialty coffee scene.
COFFEE farmer, roaster, café owner, chemical engineer, lecturer, Q Grader, quality control manager, yoga instructor: Luisa Rodriguez wears many hats as the head of Finca Sacramento in Santa Rosa and Café Sacramento in Guatemala City. At just 33, the coffee science and economics graduate is a driving force of Guatemala’s specialty coffee industry.
If Rodriguez had been born in a different decade, however, things could have been very different. Her ancestors planted the first coffee trees in the country’s Huehuetenango region in the 19th century and since then five generations have dedicated their lives to growing coffee. A remarkable number of descendants now work in the industry and they like to say that “coffee runs in their blood”. Yet, when Rodriguez took over Finca Sacramento in Santa Rosa, she was the first female in the family to do so.
“Traditionally, women in Guatemalan coffee families have stayed at home so the men in my family took over the farms. However, that traditional culture is starting to change. There is a growing group of
women in the industry and we now have things such as the Women in Coffee Association,” she says.
Rodriguez spent much of her childhood on coffee farms and many of her early memories are of playing in the drying yards with her brothers. She says that growing up as part of a coffee family inspired her to learn more about the industry and pursue it as a career. Eager to innovate, she studied chemical engineering in Guatemala and then a Masters in coffee economics and science at the Università del Caffè in Trieste, Italy.
This formal knowledge of the science of coffee proved hugely beneficial when she returned to Guatemala to take over Finca Sacramento.
“I originally wanted to study agricultural engineering, but my dad thought it was too masculine and there would only be men on the course. Instead, I chose chemical engineering and it was hugely beneficial in helping me understand the chemical elements of growing coffee,” says Rodriguez.
“Everything from processing to roasting and brewing involves chemistry. My
background means I’ve been able to run experiments on different methods to improve the quality of the coffee we grow, roast, and serve.”
As part of her mission to advance quality and celebrate specialty beans, Rodriguez established Café Sacramento to share the high-scoring single-origin coffees her team were growing and roasting. The venue is a pillar of the city’s growing specialty scene, for which interest is blossoming.
“When you speak to people about specialty coffee now, they show a lot of interest. In the area of the city we’re in, there’s a growing appreciation of drinks and foods. There’s a great community of people creating artisan beers, natural wines, and gourmet food products,” she says.
Knowledge sharing also forms a crucial part of the venue, where Rodriguez holds regular workshops and courses on coffee preparation. She is also a Professor at the Universidad del Istmo in Fraijanes, where she shares her passion for coffee with hospitality undergraduates.
One thing she tells all her students is the importance of choosing the right equipment.
Luisa Rodriguez uses her background in science to advance the quality of her coffee. Image: Ditting.
“When I teach someone how to make the perfect cup of coffee, I need to have the best tools. It’s the same at the café, where I aim to show people how good specialty coffee can be. To do that, the equipment must perform every time,” Rodriguez says.
At both her café and roastery, she uses the Ditting 807 Filter professional grinder, which she says best suits her focus on serving hand-brew filter coffee.
“One thing I learned from my father was that he always surrounded himself with the best people and the best tools – that’s why I chose Ditting,” she says.
“It’s a very traditional brand that’s part of the Hemro Group, so its grinders are known for their quality. I like the 807 because it’s extremely precise and delivers a complex, sweet cup of coffee. I host a lot of cupping sessions at the roastery, so this precision is very important.”
Rodriguez also highlights the consistency of the grinder, which she says is essential for a specialty coffee shop such as hers.
“If a grinder isn’t consistent, you will get over and under extraction instead of a consistently good cup. You may think that
I know I can rely on the [Ditting] grinder for all areas of my business. It feels like a piece of equipment that will stand the test of time and can be passed down generations.
Luisa Rodriguez
HEAD OF FINCA SACRAMENTO AND CAFÉ SACRAMENTO
most customers won’t tell the difference, but coffee drinkers are becoming more knowledgeable and there are some very particular people out there who can pick up these subtle discrepancies,” she says.
At the roastery, a Ditting 807 is also used
to grind beans for pre-ground retail bags. With customers across the country, the quantity of coffee being processed each week requires a robust machine that can handle high volumes and workloads.
“We don’t just supply coffee to our own café but businesses right across Guatemala, so we have a high volume of beans passing through our roastery. The 807 is brilliant at keeping pace with demand and hasn’t let me down,” she says.
“I know I can rely on the grinder for all areas of my business. It feels like a piece of equipment that will stand the test of time and can be passed down generations.”
With such a rich family history in coffee farming, Rodriguez hopes the Ditting grinders will continue to be passed on to the next generation.
“We are a coffee family, a legacy of work. As a little girl, our farm was my world. As a woman, I want to bring that feeling to everyone that tries our coffee.” GCR
For more information, visit ditting.com
Rodriguez’s family planted their first coffee trees in the 19th century. Image: edlantis/stock.adobe.com.
TPerfecting in-cup quality
Consumer expectations for consistent coffee quality are high. Franke Coffee Systems reveals how this challenge can be mastered.
HERE’S AN ART to crafting the perfect espresso. Like cooking the ideal al dente pasta, timing is everything: not enough and the pasta will be hard and inedible, too much and it will disintegrate in the pan. The same goes for espresso. Too little time will result in an under extracted coffee, which may taste sour and lack sweetness; too long will create an over extracted shot, which often produces astringent, bitter coffee. The team at Franke Coffee Systems believe there is little room for extraction error.
“Nowadays, customers expect highquality coffee, no matter where they get it – whether it’s a coffee shop, petrol station, or vending machine,” says Wojciech Tysler, Specialty Coffee Association Barista Champion and Franke Coffee Systems Brand Ambassador.
“That means coffee quality isn’t just important to the consumer, but also the business owner. If you can’t trust your coffee machine to produce the coffee standard you want to serve, you can’t trust that you won’t disappoint your customers.”
With labour shortages continuing to impact the industry, it can be difficult to meet the customer’s demand for excellent coffee. Learning to pull consistently good
shots on a traditional espresso machine takes time and practice for the staff using it. Not being able to deliver consistent coffee quality can not only result in a loss of sales but also damage a brand’s reputation.
One of the most important factors in achieving high in-cup quality is the brewing time during the extraction process. In a conventional system, the extraction time varies. For example, it can range from around 20 to 30 seconds, when in fact the ideal time for that coffee could be 24 seconds.
Franke Coffee Systems has taken this problem to heart and incorporated it into the development of its products. With its patented iQFlow technology, Franke offers a solution to help operators ensure the last shot of the day tastes as good as the first.
“iQFlow ensures the exact extraction time is achieved for every shot in realtime. The fully automatic technology efficiently extracts the full aroma, flavour, and body from every roasted coffee bean, revolutionising the traditional extraction concept,” says Tysler.
The technology uses iQFlow’s valve, software, and flow meter to keep the extraction time consistent, with live interaction being the key to this feature’s
success. The software controls the water flow and estimates brewing time, constantly monitoring and adjusting the flow during extraction. This continuous adjustment keeps the extraction time on target to ensure consistent quality in every cup.
This process is tailored for each coffee recipe to best suit its unique flavour profile. Signature flavour profiles can be recreated on all Franke machines equipped with this patented technology and recipes can be rolled out across a fleet of venues.
In addition to consistency, the iQFlow technology is designed to extract more flavour than a conventional system. Tysler says this is due to the uniform distribution of water and pressure within the brewing unit, which provides a steady and maximum flavour extraction.
iQFlow technology is included as a standard feature in all models in Franke’s latest product line, Mytico. The integration of this and other automated technologies is designed to aid the workflow of baristas as well as help operators manage challenges such as labour shortages and inconsistent coffee quality.
Coffee standards are rising across the world and more consumers are looking for consistent quality in their cup.
focus on maintaining eye contact, offering a friendly smile, and engaging in small talk while signature coffee drinks are being prepared,” Tysler says.
“Mytico machines require minimal training, which means new staff can easily adopt the two-step coffee preparation method without the need for any previous barista skills. However, this does not mean there is no longer a need for baristas. On the contrary, they can focus on the things that really matter, such as developing new recipes, programming settings on a single machine or across a fleet of machines, and focusing on the customers to create the special coffee moments that build loyalty.”
In terms of consistency, the team at Franke stress that it’s not just the quality of the coffee that matters but also that of the milk foam. For example, if a customer buys a latte macchiato from the coffee shop on their way to work every morning, they want it to taste the same every day. However, the quality may vary depending on who made the coffee: sometimes there is more milk, sometimes the froth is thicker, and sometimes the temperature is not quite right. This, in combination with the quality of the coffee, can result in a very different taste experience.
With PrecisionFoam, Franke Coffee Systems aims to offer a solution to this problem. Exclusive to the Mytico Vario machine, the technology assists the barista by automatically producing milk foam and pouring it directly into a pitcher at the
desired quantity and temperature.
“The operator or barista can produce consistent milk foam without having to think about when he or she should take the steam wand out of the jug. The PrecisionFoam technology uses accurate flow meters that dispense the correct preprogrammed quantity of milk mixed with the correct amount of air,” says Tysler.
The milk technology is customisable for different types of coffee drinks and can be pre-set in the machine’s touch-screen interface for future use. The barista can then access various foam profiles, such as wet latte or dry cappuccino.
In terms of latte art, users can choose whether they set the machine to dispense the foam from the PrecisionFoam spout straight into a jug or use the automatic steam wand to froth at the pre-set profile.
iQFlow and PrecisionFoam are just two examples of Franke’s technology designed to revolutionise the traditional espresso preparation concept. These enhancements are key components of the Mytico line and underscore Franke’s commitment to transforming coffee preparation and helping coffee shops deliver high-quality beverages that meet customer expectations. For the team at Franke Coffee Systems, all these technology innovations share one goal: to provide consistent, quality coffee and milk foam, and make sure that customers are happy and the operators are supported in expanding their businesses. GCR
For more information, visit mytico.coffee.franke
SCA Barista Champion Wojciech Tysler is Franke Coffee Systems’ Brand Ambassador.
Franke Coffee Systems’ iQFlow ensures the exact extraction time is achieved in every shot.
Rising to the challenge
Cama
Group on achieving flexibility, efficiency, and sustainability in the secondary-packaging market.
TO NAVIGATE today’s competitive coffee market, producers are seeking to strike a balance between variety for consumers and simplicity on the production line – while also incorporating sustainability into the mix.
Cama Group is leveraging its 40 years of expertise in advanced secondary-packaging technologies to lead the charge on all these fronts and tailor solutions to meet a variety of client requirements.
The Italian machine manufacturer’s innovation in this space has generated positive word of mouth throughout the industry. Now with 50 per cent of the factory dedicated to coffee lines and a flurry of new customers including some of the largest coffee companies in the world, it is a leader for secondary-packaging technology in this segment.
The team at Cama understand the nuances and demands within the coffee market, making variety-pack solutions a reality. Coffee roasters can now meet consumers’ growing desire for choice by presenting multiple flavours in a single box.
To meet this requirement for choice, the company has developed machines with novel capabilities. Its latest release, the Monoblock Top Loading (MTL) system,
can achieve up to 2500 capsules per minute across four labels, which is thought to be the fastest model in the industry.
Traditionally, variety packs were assembled manually or in bulk. However, Cama’s machines streamline this process significantly, with some allowing for 10 different formats in a single unit.
“Our platforms can be tailored for speed, configuration, various formats, and even the integration of additional items,” says Cama Sales Group Director Alessandro Rocca.
This flexibility is made possible using robotic lines that are designed to enhance productivity. Cama machines employ Flex Lines – highly flexible lines with the agility required to handle a wide range of products and packaging variety, including shape, size, flavour, or quantity.
Vision-guided robots, developed inhouse, were developed to ensure the precise needs of different packaging processes are met.
Beyond variety and efficiency, Cama is blending customised services with sustainability to meet the needs of today’s environmentally conscious coffee market.
Transitioning to a sustainable model does not occur overnight and Rocca says
the company works closely with clients to ensure the process is seamless, tailored, and effective.
“Our team works with the client to develop a solution and provide enough time for testing as the material may react to the new packaging,” he says.
Rocca adds that reducing carbon consumption and optimising waste management are among the chief goals in this transition.
“With our solution, we were able to reduce the customer’s footprint, because you’re basically going from bulk to an ordinated process,” he says.
“We have been able to reduce the packaging consumption by 20 per cent in our move towards sustainable options, which has been very well received by our clients.”
In addition to developing sustainable alternatives, ensuring efficiency as well as flexibility on the production line is among the key challenges Cama strives to overcome.
“The main challenge lies in balancing speed and flexibility. While some clients seek high-speed, others prioritise versatility in packaging configurations to adapt to changing retail displays,” says Rocca.
Images: Cama Group.
Fifty per cent of Cama Group’s factory is now dedicated to coffee lines.
Focused on being ahead of the curve, Cama has integrated augmented reality into its operations. This technology aids the team in design and prototyping, allowing clients to visualise the machines’ capabilities before production begins.
“Augmented machine assistant package is an optional addendum for all our clients,” says Rocca.
“The customer can choose to get this package together with the machine order or without. And it can also be applied to older technology.”
With augmented reality, the client team can gain a clearer understanding of the machine and its full capabilities during the design and prototyping stage. Operations can be fine-tuned through simulations based on accurate product models before production has begun.
Additionally, machines can be virtually positioned in proposed locations and adjusted to address utility and spatial issues ahead of installation.
In the operational phase, augmented reality can train new operators and deliver overlay instructions and videos for component changeovers and batchchange procedures.
“Augmented reality can enhance training and provide additional instructions for maintenance and batch changes,” Rocca adds.
significant rise in requests for offline production systems that enable customers to stock capsules and create variety packs
later, allowing them to select the level of automation that suits their needs best.
“We’ve developed systems that can orient and feed capsules efficiently, addressing the need for flexibility in production,” he says.
This is particularly useful when products aren’t available in the production line, making it less likely for boxes to leave the factory empty.
Among its most recent advancements in this area is the MTL system, which
production. By synchronising three product lines into a single loader, it maximises productivity while reducing the machine’s overall size.
Rocca says this design not only speeds up operations but also allows for greater flexibility.
In addition to the MTL, the company is continuing its push in advancing solutions for variety packs for coffee producers, while also addressing key concerns such as the transportation of aluminium containers.
“These systems are designed to accommodate unique packaging requirements, such as transporting aluminium containers without direct contact,” says Rocca.
“The challenge we are working to address is to build this package with holding material inside that meets certain dimensions and minimises waste.”
Looking to the future, Rocca believes the coffee market presents vast potential, particularly in sustainability and innovation.
“We are only at the beginning of our journey towards sustainable packaging,” he says.
“The next five years will see significant advancements in compostable and recyclable materials, as we strive to meet the evolving demands of consumers.”
GCR
Cama Group’s Monoblock Top Loading system can achieve up to 2500 capsules per minute across four labels.
Alessandro Rocca, Cama Sales Group Director.
Why MICE is a must
Melbourne International Coffee Expo exhibitors reveal why the dynamic tradeshow is essential for brands wanting to introduce their products to a switched-on industry audience.
THERE ARE PLENTY of international tradeshows catering to the coffee market, but there’s only one that takes place in the epicentre of contemporary coffee culture. First established in 2012 as a platform to connect industry buyers and sellers and celebrate the city’s evolving coffee community, Melbourne International Coffee Expo (MICE) has blossomed into one of the world’s leading industry events, attracting visitors and exhibitors from all over the globe.
With thousands of roasters, green-bean importers, coffee educators, equipment specialists and service providers under one roof at the Melbourne Convention and Exhibition Centre, international and local coffee brands seize the opportunity to showcase their products and services to the audience of café owners, baristas, enthusiastic home brewers, and those looking to make coffee part of their foodservice offering.
From coffee beans to milks, espresso machines to packing materials, every link in the supply chain is represented at the three-day event. For many exhibitors,
having the opportunity to engage with potential customers face-to-face, many of which might not be based in the same country, is the most valuable element.
It’s this opportunity for connection that has led the team at VortX KleanAir Systems in the United States (US), a producer of planet-friendly EcoFilters for roasting equipment, to take part in MICE for the past three events.
“Tradeshows such as MICE allow companies like VortX a face-to-face opportunity with thousands of businesses and consumers interested in their products in a condensed period of time. This generates serious leads and can inevitably shorten the sales process,” says Daniel Kleist, VortX International Sales Representative.
“MICE enables us to introduce our unique wet scrubber to a large audience of specialty coffee roasters. Having a unit on-site at MICE enables us to demonstrate the EcoFilter’s functionality to companies that need to clean their stack emissions and want to do it in an environmentally friendly way.”
As a US-based company providing
clean-air technology to roasters across the world, Kleist highlights MICE’s location in Australia as a strong selling point.
“MICE in particular presents an opportunity for VortX to get its product seen in Australia, which has one of the more developed specialty coffee communities in the world. This is a great tool for international companies looking to break into the local Australian market,” he says.
“2024 was our third consecutive year exhibiting at MICE and we’re looking forward to bringing the VortX EcoFilter back to the event in 2025. We recently brought on exclusive Australian distributor Richard Muhl, so we’re looking forward to introducing him to everyone at our booth at the show, alongside our representatives from the US.”
Melbourne is not just recognised as a key hub for coffee culture in Australia but also the Asia-Pacific region. Attendees and exhibitors of the 2024 event travelled from every continent to share knowledge, trial products, and connect with the global coffee industry.
Simon Zhang, Overseas Marketing Specialist at MHW-3BOMBER, says the
Images: Prime Creative Media.
MICE2025 will take place at the Melbourne Convention and Exhibition Centre from 20 to 22 March.
popular specialty coffee wares provider based in China sees MICE as a chance to connect with international buyers.
“As a premier coffee event, MICE offers us the opportunity to connect with professional café owners, roasters, equipment manufacturers, and service providers. The reputation and influence of MICE aligns perfectly with our target market,” says Zhang.
“Tradeshows like MICE are crucial to the coffee industry. They are not only platforms for showcasing new ideas, innovations, and technologies but also vital venues for communication and collaboration within the industry.”
Zhang says the MHW-3BOMBER team plan to utilise their stand at the 2025 event to showcase the company’s products to a broad audience of international coffee companies.
“We believe the interactive experience provided by MICE will allow visitors to personally experience the uniqueness of our products, which will help enhance the international visibility of the MHW3BOMBER brand,” he says.
“Furthermore, we plan to use MICE’s international influence to strengthen our brand in Melbourne and across the Asia-Pacific region. We look forward to establishing long-term cooperative relationships with local buyers and exploring new market opportunities.”
With COVID-19 impacting the annual coffee events calendar over the past few years, MICE organisers recently announced that the expo would return to an earlier position in the year. The 2025 event will take place from 20 to 22 March.
“MICE’s strategic timing in the annual calendar, following key global events and preceding others, makes it a must-attend for those serious about coffee,” says Zhang.
“MICE stands out from other tradeshows due to its specialised focus on coffee. As Australia’s first and only coffee-dedicated tradeshow, it has carved out a niche that attracts a highly relevant and engaged audience. MHW-3BOMBER is thrilled to be a part of this community and to contribute to the high standards MICE is known for.”
Also returning to MICE2025 is international roaster manufacturer Loring Smart Roast. Lachlan Cox-Tuck of CT Roasting Solutions, the independent representative of the brand, says the event’s sole focus on coffee makes exhibiting very beneficial.
“Tradeshows bring all sectors of an industry together in one space and help businesses to build new relationships and meet new clients in a very short space time,” says Cox-Tuck.
“Exhibiting at MICE allows us to meet with new prospective customers and catch up with current customers from all over Australia and New Zealand over a threeday period, which would otherwise not be possible in this timeframe.”
of industry exhibitors, the next edition of MICE will also feature a host of educational and business events and activations. New for 2025 is the Roasters Playground, which will see more than 50 roasters host tasting sessions in one dedicated area across the expo.
international equipment manufacturer La
Marzocco, which is supporting roasters to have a presence at the event.
“Thanks to the generosity of our partners at La Marzocco, roasters are able to access MICE without having to sacrifice too much time spent away from their roastery or café,” says Show Director Lauren Chartres.
“We want roasters to be able to focus on what they do best, which is to provide coffee lovers with delicious beans.”
with an extended program. Industry leaders
Exhibitors can introduce their products to an engaged audience of international coffee professionals.
MICE brings together all sectors of the industry in one space to help businesses build new relationships.
Eversys Cameo
The Eversys Cameo coffee machine was designed with simplicity and efficiency in mind, making it an ideal solution for operators looking for a fast and intuitive set-up. It uses the same power, water, and drainage hook-ups as its previous models while maintaining service speeds with a smaller footprint.
The Cameo is versatile, making it well suited to a range of environments – from cafés to bars – without compromising on quality. Its compact size and mobility enables trials to take place in different locations with ease and offers a space-saving alternative to a two-group machine equipped with separate grinders.
For more information, visit eversys.com
Cama Group Top Loading Monoblock Robotic Unit
Cama Group’s new Top Loading Monoblock Robotic Unit is a packaging machine for single coffee stick packs. The robotic solution can gently load stick packs into boxes and uses product counts defined by the box size and
For more information, visit camagroup.com
WMF MultiMilk system
WMF’s MultiMilk system is the latest addition to the WMF 5000 S+ fully automated coffee machine. The integrated milk 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 range of milk and drink options is limitless. In developing the MultiMilk system, WMF focused on the hygienic handling of milk and designed the WMF AutoClean. After each milk change, the cleaning system rinses the mixer and removes all residue.
For more information, visit wmf-coffeemachines.com
batch parameters, which allows for flexibility and adaptability for future variations in products and packaging dimensions. The Unit’s pick-and-place operation is complemented by its robotic box forming and closing procedures.
Unic Tango XP Solo
Introducing Unic’s Tango XP Solo, the latest innovation from the brand’s range of high-performance espresso machines. Engineered for coffee professionals, it’s equipped with up to three high-precision 83-millimetre flat burr grinders and the exclusive Tango brew group, ensuring the delivery of high-quality beverages. Its user-friendly 10-inch touch screen enables effortless customisation of coffee and milk parameters. With a compact 40-centimetre width and streamlined maintenance access, the machine aims to provide excellence and efficiency to the superautomatic espresso market.
For more information, visit unic-espresso.com
Schaerer Coffee Soul
Schaerer’s Coffee Soul 10 and 12 coffee machines combine convenience and efficiency. A two-step configuration system connects the steam wand with different degrees of automation, giving the end user the option to foam milk manually or automatically.
The milk is frothed while the espresso is brewing, making preparation as fast as possible and ensuring customer preferences can be catered to in the best possible way. With no need for an additional automatic milk system or cooling unit, Schaerer says maintenance and cleaning costs are reduced.
For more information, visit schaerer.com
Ditting 807 Lab Sweet
Hemro Group’s Ditting 807 Lab Sweet shop grinder redefines precision and performance in coffee grinding. Equipped with premium cast-steel burrs and advanced burr geometry, it delivers particle consistency for optimal extraction and enhanced sweetness in every cup.
Designed for laboratory cuppings and single-portion grinding in cafés, it provides near-zero retention and an extra-wide grind-size range. The high-performance motor allows for precise adjustments, while the easy-clean design guarantees a seamless operation. With a sleek, compact form and quiet operation, Ditting defines the 807 Lab Sweet as the pinnacle of grinding technology.
For more information, visit ditting.com
Image:
Unic.
Image: Schaerer.
DIARY dashboard
Global coffee
Asia International Coffee Conference
HO CHI MINH CITY, VIETNAM
2 – 4 December 2024
The 28th edition of the Asia International Coffee Conference will welcome producers, traders, roasters, and major coffee brands to Ho Chi Minh City this December. The event commences with a workshop day on 2 December, before the conference commences on 3 December. Key talks focus on topics such as the international coffee landscape, the Asian coffee market in focus, and technological frontiers. Speakers include the likes of Trung Pham Quang of Global Coffee Platform, Do Ngoc Sy of Jacob Douwe Egberts, and Hien Do Xuan of VICOFA.
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 roasting and barista competition. Cafeex is a one-stop platform for both coffee lovers and experts.
en.cafeex.com.cn 1
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
PRF: Farm Summit Honduras
SAN PEDRO SULA, HONDURAS
27 – 28 March 2025
Producer Roaster Forum’s 10th Farm Summit will take place in Honduras in March 2025, marking the second time the event has been held in the country. The Summit series was created in response to industry demands and has an academic focus for producers and roasters following regenerative agricultural practices.
The immersive event is designed to revolutionise the coffee industry by protecting its future and advocating for practical solutions. Up to 1000 coffee professionals are expected to attend. producerroasterforum.com
events around the world
Café Show Vietnam
HO CHI MINH CITY, VIETNAM
17 – 19 April 2025
Taking place at the Saigon Exhibition and Convention Center in Ho Chi Minh Cit, the ninth edition of Café Show Vietnam showcases businesses from around the world. The 2024 event welcomed 450 exhibitors from 15 countries and recorded more than 30,000 visitors from 45 countries.
Alongside features such as the Coffee Alley and Cherry’s Choice expos, talks, and workshops, the event will host the 2025 Vietnamese Barista, Latte Art, and Brewers Cup Championships, and the Asia Latte Art Battle.
cafeshow.com.vn
Specialty Coffee Expo
TEXAS, UNITED STATES
25 – 27 April 2025
8
HostMilano
MILAN, ITALY
17 – 21 October 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 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 1 2 3 5 5 6 7 7
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 partner Exporum and host partner Specialty Coffee Association of Indonesia, will take place at Jakarta Convention Center in May 2025. The event is the first World of Coffee expo in Indonesia and will focus on the connection to the coffee-producing country. 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
Quick as a flash
Could flash-freezing be the key to making the world’s rarest coffees more accessible?
FREEZING high-grade, small-batch beans is nothing new. The specialty industry has been using the method for years to time-capsule coffees before age and the elements get the better of them. However, this process has largely remained in the café setting and been hard for home brewers to access – until Cometeer came along.
The American coffee technology company aims to make creating an exceptional cup of coffee at home incredibly convenient. Over the course of five years, Founder Matt Roberts developed a custom flash-freezing process with the help of George Howell, the “godfather of specialty coffee”.
“The goal of flash-freezing technology is to preserve more flavour and aroma than any other coffee format,” says Alex Kaplan, Head of Coffee at Cometeer.
“Our research has shown that the faster you freeze coffee, the more volatile aromatic compounds you preserve. This is because complex aromas are made up of inherently unstable volatile chemicals, which degrade over time via oxidation, volatilisation, and hydrolysis. Flash freezing halts these chemical degradations, allowing us to preserve the complexity and nuance of each coffee.”
The Cometeer team select beans from some of the best farms and roasteries around the world, brew them for optimum flavour, and then use liquid nitrogen to
flash-freeze them. They’re packaged in capsules, which consumers can either defrost and mix with milk, water, or ice for chilled coffee, or pair with hot water or milk for a filter coffee or latte in seconds.
Delivering high quality coffees to home consumers has been a founding priority for the company and its latest release sees some of the world’s best beans landing on consumers’ doorsteps. The new Stellar Series, of which the first edition launched in October 2024, features three coffees that have been ranked among the top in their country by Cup of Excellence.
“All three of our first Stellar Series coffees are the Geisha varietal, from some of the best farms on Earth,” says Kaplan.
“Included in the Series is Sebastian Ramirez’s legendary White Honey Geisha, roasted by Black & White Coffee Roasters. Ramirez is known for his pioneering approach to post-harvest coffee processing, enhancing the flavours of each bean through innovative techniques like carbonic maceration and anaerobic fermentation. This Geisha coffee is exceptional due to its complex floral flavours, complemented with the bright sweetness of lemon and a rich body like dulce de leche.”
Also included in the collection is Gesha Village Estate, roasted by Gorge Howell Coffee, and Hacienda La Esmeralda Natural Geisha, roasted by Klatch Coffee.
“The Gesha Village Estate is a worldrenowned farm that has brought Gesha coffee cultivation back to its roots in Ethiopia. Gesha Village is known for its cultivation of heirloom coffee varietals, with quality levels that have earned it international esteem, including selling some of Ethiopia’s highest ever priced coffees,” says Kaplan.
“Hacienda La Esmeralda may be the world’s most famous coffee farm. Known for pioneering the now world-famous Geisha variety, the Peterson family who run the farm have established themselves as some of the world’s most respected coffee producers. This coffee is a beautiful example of their naturally processed Geisha, with a rich fruity flavour to complement its complex floral aromatics.”
Kaplan says providing a product that’s sustainable is as important as getting these special coffees under the noses of everyday consumers. While some ground coffees have a shelf-life of around three months, Cometeer’s capsules can last 36, which it says reduces waste from coffee that’s no longer at its prime. The capsules, made from aluminium, are fully recyclable.
“Our mission is to create massive positive change in the coffee-verse. From farm to roaster to consumer,” says Founder Matt Roberts.
“More fair, more delicious, more sustainable, more future-forward.” GCR
