Global Coffee Report Sept 2025

SEPTEMBER/OCTOBER 2025

SKY BLUE THINKING

Blue Bo le Coffee’s CEO on expansion in Asia and staying true to its artisan roots

Is the coffee industry heading for further consolidation?

The latest wellness trend infiltrating café menus across the US Dawn of the deal Regions on the rise Protein coffee

Increasing production and consumer demand sees China’s market surge

38 Colombia’s cool innovation

10 Blue sky thinking

Blue Bo le Coffee’s CEO on the brand’s unique blend of East meets West and staying true to its artisan roots. 14 24 36

“One day I had an epiphany that the world doesn’t need more stuff … it needs more connection between human beings, experiences, and places – and coffee plays a signature role in that.”

INDUSTRY INSIGHTS

14 Dawn of the deal

What’s driving the record-breaking acquisitions the coffee industry has witnessed over the past decade?

40 From vision to precision

Franke reflects on four decades in coffee and looks ahead to what’s next.

42 Creating smarter coffee

Can the application of AI and data science improve coffee quality for large scale roasters?

ORIGIN

18 Regions on the rise: China

Chinese coffee has long been a curiosity, but the sector has evolved beyond being a point of interest.

22 India’s next top producer

Vidya’s Founder on why India should be se ing its sights higher to become one of the world’s top four producers.

26 A Cuban coffee revolution

As the BioCubaCafé project continues to break new ground, Lavazza introduces a fermented Robusta.

Buencafé on tapping into the chilled coffee market and the further growth opportunities in the sector.

EQUIPMENT & TECH

24 Automation meets community

Eversys draws back the curtain on its product development process ahead of Host Milano.

29 Changing coffee cravings

SEB Professional reveals how automatic machines can help baristas create personalised coffee beverages.

36 The specialty shift

The trends shaping the coffee landscape and their influence on the new technologies Unic will release.

44 Great expectations

Amid shifting consumer expectations, Meli a Professional explores crafting customised beverages at scale.

46 Brewing the future with data

BibeCoffee is reimagining the way coffee professionals monitor, manage, and execute their operations.

48 Dedicated to the grind

The beverage market is changing, but can choosing the right grinder help craft the cup to win back consumers?

50 Performance-led innovation

Thermoplan shares a first look at the new equipment and technology it will launch at Host.

EVENTS

53 The ultimate Roasters Playground

Building on the success of the 2025

event, in 2026 MICE will welcome back its sell-out roasters feature.

57 How to maximise tradeshow a endance

How to tackle mega tradeshows and plan so your time counts.

CAPSULE SHOWCASE

30 A point of Difference

Pu ing some of the world’s rarest and highest-rated beans into capsules for a new generation of consumers.

31 Packing the capsules of the future

How Cama Group engineered a bespoke secondary packaging line for a “game-changing” new product.

32 Improving the quality of convenience

With the demand for be er coffee pods higher than ever, Menshen shares its unique approach.

33 Giving capsules the EDGE

Rychiger provides solutions to the production challenges companies packing coffee capsules face.

34 Forecasting the future

IMA explores the evolution of coffee products and consumer trends.

LAST WORD

58 Is proffee coffee’s next big trend?

Protein coffee has become big business in the US, but will the latest ‘health’ trend go international?

Editor’s note

MMarket movement

ARKET CONSOLIDATION is a phenomenon that takes place in most major industries, o en waxing and waning over time. Sector boom and bust can in uence its activity, with companies riding the crest of the wave taking the opportunity to absorb others when funds are available, while in periods of uncertainty larger organisations take the chance to mop up smaller ones struggling to weather the storm.

Following what has been choppy few years for the co ee industry, some experts forecast more consolidation in the market. With high-green bean prices over the past 12 months, some co ee companies have run into nancial trouble, creating an opportunity for larger organisations to take action and gain a greater footprint.

In this issue of Global Co ee Report, we explore some of the biggest co ee deals struck over the past decade, ask experts for their market predictions, and speak to Chobani and Simonelli Group about the success of their recent acquisitions. As an industry intrinsically linked to communities, independent business, and creativity, could there be a day when it’s dominated by just a few major brands?

In this edition’s cover interview, we speak to someone with rst-hand experience of being part of one of the world’s largest brands. Blue Bottle Co ee CEO Karl Strovink – who took on the role two years a er the Californian roaster was majority acquired by Nestlé for about US$425 million – discusses the independent nature of the setup, how the

brand has remained true to its artisan roots, and the areas in which the food and drink conglomerate has been able to help Blue Bottle thrive.

With a growing footprint in Asia, Strovink shares the company’s insights into this ourishing market and the potential for new co ee varietals grown in the region. e CEO also reveals why, despite a recent series of at-home product launches, the brand’s focus will remain on the specialty café sector where he believes there’s still plenty of room for expansion. Ahead of Host Milano, which takes place from 17 to 21 October, some of the industry’s most innovative manufacturers share a sneak peek of the products they’ll be launching at the biennial hospitality tradeshow. Automation, a ordability, and specialty are the big trends this year, with some ground-breaking technology set to be released.

If you’re planning on visiting, don’t miss our guide to getting the most out of the event. Attending an international exhibition is a signi cant investment for any business, and is o en a juggling act of time, budget, and people. But, with the right strategies in place, it’s possible to turn the investment into real value.

Enjoy the issue. GCR

Kathryn Lewis Editor, Global Coffee Report

CHIEF EXECUTIVE OFFICER

Christine Clancy christine.clancy@primecreative.com.au

PUBLISHER

Sarah Baker sarah.baker@primecreative.com.au

MANAGING EDITOR

Myles Hume myles.hume@primecreative.com.au

EDITOR

Kathryn Lewis kathryn.lewis@primecreative.com.au

JOURNALISTS

Georgia Smith georgia.smith@primecreative.com.au

Daniel Woods daniel.woods@primecreative.com.au

ART DIRECTOR/DESIGN

Daz Woolley daz.woolley@primecreative.com.au

HEAD OF DESIGN

Blake Storey blake.storey@primecreative.com.au

BUSINESS DEVELOPMENT AND SALES MANAGER

Charlotte Murphy charlotte.murphy@primecreative.com.au

CLIENT SUCCESS

Cailtin Pillay caitlin.pillay@primecreative.com.au

HEAD OFFICE

Prime Creative Pty Ltd 379 Docklands Drive, Docklands, Victoria 3008 p: +61 3 9690 8766 enquiries@primecreative.com.au gcrmag.com

SUBSCRIPTIONS

+61 3 9690 8766 subscriptions@primecreative.com.au

Global Co ee Report Magazine is available by subscription from the publisher. e rights of refusal are reserved by the publisher.

ARTICLES

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

COPYRIGHT

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

NEWS in brief

AMERICAS

As of August 2025, Blue Bo le Coffee has 140 cafés in six countries and roasts about 1800 tonnes of specialty coffee each year. The company is in a significant period of growth, not just expanding its café presence in its home market of the United States and Asia but also its domestic product range, which now includes its Craft Instant Coffee lineup and collaborations with Nespresso.

“Blue Bo le is a growth brand. Since COVID, we’ve tripled the business through growth with distinction. We’re trying to do something no other coffee brand has ever done. Our quality is ge ing be er over time, which isn’t typically what happens in this category,” says CEO Karl Strovink.

See page 10.

In 1959, at the end of the revolution, Cuba’s rainforest cover was just 13 per cent due to years of monoculture farming. Fast-forward to the end of 2022, however, and that figure has more than tripled to 43 per cent.

Inspired by the success of these reforestation efforts and the potential for sustainable coffee production, in 2018 Lavazza started working in the Santiago and Granma regions. Seven years in, the project now works with more than 2500 farmers in the country.

See page 26.

In a world where interest in iced and ready-to-drink coffee options continues to climb, how are farmers adjusting to meet new demands?

Through innovations like the creation of freeze-dried, cold-soluble products, Buencafé and the Colombian Coffee Growers Confederation are helping local producers meet the demands of a changing global coffee market.

See page 38.

1.9 million 60-kilogram bags

China’s coffee production in 2024/25.

ASIA-PACIFIC

Chinese coffee has long been a curiosity, but the sector has evolved far beyond simply being a passing point of interest.

With 1.9 million 60-kilogram bags produced in the country in 2024/25 –compared to 105,000 bags in 1990/91 and 350,000 bags in 2003/04 – the industry is showing no signs of slowing down.

Yunnan in the southwest has become the Arabica engine-room of Chinese coffee, with Robusta crops grown in the country’s southernmost region of Hainan.

See page 18.

In June 2025, the Coffee Board of India published data revealing 25 per cent yearon-year growth of coffee exports for the first half of 2025/26. In the past 11 years, exports have shot up 125 per cent – with US$800 million recorded in 2014/15 compared to US$1.26 billion in 2023/24.

As part of the Board’s 10-year roadmap, it aims to double the country’s production by 2034 which, if output remains unchanged for other countries, would see India leapfrog Indonesia into fourth place in the world producer rankings.

See page 22.

After the launch of the Roasters Playground at MICE2025, the popular feature will

return for next year’s edition of AsiaPacific’s largest coffee tradeshow.

More than 30,000 visitors a ended the event this year, where the region’s movers and shakers rubbed shoulders with coffee roasters from around Australia and beyond to create new and exciting opportunities.

See page 53.

EUROPE

Coca-Cola’s 2018 acquisition of Costa Coffee for $5.1 billion and JAB Holdings’ $2 billion 2021 buyout of Pret A Manger have headlined a run of highly valuable mergers and acquisitions in the coffee landscape over the past decade.

With continuing rising costs, market saturation, and plateauing demand impacting the industry across the globe, company takeovers are happening every day – but what does this age of coffee market consolidation mean for the global industry, and will it continue?

See page 14.

Eversys has unveiled some of the new products in its research and development pipeline to key distribution partners ahead of its planned launch of new products at Host Milano 2025.

The team say this kind of collaboration is key in gaining deep insight and market-

specific feedback on its machines.

See page 24.

Quality and consistency have always been non-negotiables in creating a high standard of coffee experience. But there’s an added dimension to keeping customers satisfied in the modern era.

The rising demand for drink personalisation – whether through milk alternatives, the addition of syrups, or the inclusion of different ingredients in the signature drink space – is keeping baristas on their toes and customers expecting more from their morning cup.

See page 29.

While many of the world’s best coffees fetch a significant price at auction before being sold to consumers at a mark-up, capsule brand Difference Coffee prides itself on keeping its most expensive coffees within the price range of what a standard takeaway beverage would cost.

“My most expensive capsule is £5 (US$6.74), which is about the price of a large coffee with some whipped cream and toppings at a chain café,” says Founder Amir Gehl.

“If you can afford something like that, you can afford to have the best coffee in the world.”

See page 30.

With coffee capsules and pods estimated to account for between 15 to 25 per cent

BE THE STAR OF EVERY CUP

Let Mytico be your secret to wowing your customers. This user-friendly coffee machine crafts specialty beverages in no time, ensuring that a perfect barista moment can be fully enjoyed.

of the global coffee market, research and development in the space is a key driver for some of the world’s largest coffee companies.

In 2024, one of Europe’s most prominent coffee roasters approached Italian secondary-packaging machine manufacturer Cama Group with a challenge. With an innovative new capsule product in development, the client required a custom-made secondary-packaging line and carton that ticked the boxes for sustainability, efficiency, and design.

See page 31.

The coffee pod market continues to grow due to the increasing demand for convenience and quality among global coffee consumers. Currently, the capsule market is projected to be worth almost US$63 billion by 2032.

Through its multidisciplinary team of experts at its Centre of Excellence, manufacturer Menshen drills down into how to get the most out of the fresh roasted coffee or soluble ingredients that are packaged in its capsules. The team test everything from the capsule itself to ingredients and shares this knowledge with their customers.

See page 32.

It can be difficult for coffee capsule producers to gain an edge in the hypercompetitive capsule market, with freshness, design, and diversity being key drivers in a consumer’s decision-making process.

European machinery provider Rychiger details the three key ways capsule producers can get a step ahead of the competition.

See page 33.

In March 2025, some of the coffee industry’s most experienced thought leaders were asked to explore the future of coffee as part of Melbourne International Coffee Expo (MICE)’s comprehensive series

15 to 25 per cent

Capsule coffee’s estimated share of the global coffee market.

of educational panel discussions.

Ma eo Barbarossa, IMA Coffee Hub Area Manager, was one of the speakers to take part. He discussed the evolution of coffee products, consumer trends, and taste preferences. The million-dollar question of the panel series, according to Barbarossa, was the direction the industry would take over the next fi ve years.

See page 34.

Europe may have been the breeding ground for much of the coffee culture that has spread to all corners of the globe, but some coffee-loving nations in the region have been comparatively slow to join the specialty movement.

The tide is starting to turn, however, with countries including Italy, Greece, and Spain seeing marked shifts towards specialty coffee.

See page 36.

Franke has been active in coffee for more than four decades and has long been considered a pioneer of the fully automatic machine space.

In 1994 under the leadership of Michael Pieper, Franke released its first fully automatic coffee machine, the Swiss Mambo. The name came from a desire to combine Swiss precision with Latin flair.

See page 40.

details the moves the company is making in integrating new technologies in artificial intelligence, data science, and predictive maintenance to revolutionise coffee manufacturing and processing.

“A close collaboration between all professionals is needed, together with constant learning without fear of these disruptive technologies,” he says.

See page 42.

Wrangling the modern coffee consumer market in Asia is a vastly different proposition to doing so in Europe or North America.

According to Meli a Professional Chief Product and Solutions Officer Robin Franke, each region the company operates in has its own traditions, trends, and priorities that are unique to its customers.

See page 44.

From production to cup, “data is the new essential ingredient in coffee excellence”, according to BibeCoffee Co-Founder Panos Ve ros. Through a combination of Internet of Things (IoT) technology, realtime data insights, and strategic support, the software company is aiming to set new standards for excellence in the global coffee industry.

See page 46.

Plenty of thought is given to grind size and weight in the creation of a coffee, but Cimbali Group Manager for Grinders Marco Tesconi believes as coffee prices rise and customers become more discerning, further insight into grind shape and granulometry should be the next great focus in improving the cup.

“If you don’t want to risk losing clients in the future, you must present the best coffee product possible to consumers,” he says.

See page 48.

As an international brand, with 98 per cent of its production exported globally, Thermoplan’s innovations on display at Host Milano 2025 are not tailored to a single region but are designed to meet the universal needs of hospitality operators in Europe, North America, Asia, and beyond.

“The challenges are global, and our solutions are built to address those shared operational demands,” says Sanela Kujovic,

Thermoplan Communication and PR Manager.

See page 50.

With previous iterations of Host Milano hosting more than 2000 exhibitors, the 2025 edition of one of the world’s largest

IMA COFFEE

hospitality tradeshow is shaping up to be another titanic undertaking in the coffee industry. But how can opportunities, both personal and professional, be maximised in the sprawling Fiera Milano Exhibition Centre?

See page 57.

IMAGINE THIS

INTEGRATED TECHNOLOGIES, SUPERIOR SUSTAINABILITY

Imagine a complete turnkey processing and packaging line for your coffee. From beans reception to end-of-line solutions, each machine is interconnected in a digital ecosystem, maximising performance, production efficiency, and ensuring superior sustainability through monitored processing, reduced energy consumption, lower emissions, and with the ability to handle all compostable and recyclable packaging materials. Imagine being able to have all this from one single source. IMA Coffee Hub. Look no further.

GULFOOD MANUFACTURING 2025 Dubai, UAE • 4-6 November • Hall S3, Booth D36

SKY BLUE THINKING

Blue Bo le Coffee CEO Karl Strovink on staying true to the brand’s artisan roots while operating under one of the world’s largest companies.

ESTABLISHED IN California in 2002 by professional musician James Freeman, Blue Bottle Co ee is a modern-day example of the American dream. What started as a farmers’ market stall selling small-batch, home-roasted beans has evolved into an international co ee company with a signi cant and growing global footprint.

As of August 2025, the brand has 140 cafés in six countries and roasts about 1800 tonnes of specialty co ee each year. It’s in a signi cant period of growth, not just expanding its café presence in its home market of the United States (US) and Asia but also its domestic product range, which now includes its Cra Instant Co ee lineup and collaborations with Nespresso.

For the past ve years, CEO Karl Strovink has been guiding this evolution. With a background in consumer goods, when he made the move from footwear brand Converse to Blue Bottle he was green to the world of co ee beyond the knowledge of an average consumer.

“My parents were educators and co ee played a pretty prominent role in our household. I grew up in Berkeley, California, where there was a strong local café culture, and I remember inhaling that rich co ee aroma. However, like most young people, it took me a while to appreciate the taste,” Strovink tells Global Co ee Report

“From a young age, I’d always been interested in brands and had a fascination

in watching people shop and the emotions it elicited. rough my time working with Boston Consulting Group, I got the chance to see a wide plethora of brands in di erent categories, and then ended up in the footwear and sports apparel sector.

“But one day I looked in my closet, saw 150 pairs of shoes, and had an epiphany that the world doesn’t need more stu . What it needs is more connection between human beings, experiences, and places –and co ee plays a signature role in that. I started meeting with the Blue Bottle team and realised there was this glorious chance to move back to the west coast and join a hometown brand that had not only achieved global success but also remained true to its roots.”

Into the world of coffee

Strovink joined the company – rst as COO and President in 2019, then as CEO in 2020 – just two years a er multinational food and drink conglomerate Nestlé acquired a 68 per cent stake for a reported US$425 million. e deal came during a period of consolidation in the specialty co ee market and was part of a wider group of Nestlé acquisitions said to be driven by changing consumer attitudes towards big companies. As part of the acquisition, Blue Bottle Co ee would continue as an independent brand.

e incoming CEO stepped up in what was a uniquely challenging time for the co ee sector. While his ambitions were to help steward Blue Bottle into a new era of growth, the universe had other plans.

“Within a week of being handed the baton, COVID-19 hit and I had to switch my goal to stewarding survival, which was not an easy feat as a café-dominant brand,” he says.

“Nestlé as a backer was extremely supportive and we focused on supporting our teams, temporarily shutting our cafés, and protecting our people. I stepped into an absolute mess, but we managed to not only recover but also come out stronger.”

East meets West

It wasn’t just the US’ lockdown restrictions the team had to navigate. In 2015, Blue Bottle opened its rst international store in Tokyo, Japan, which was followed by stores in Seoul, South Korea, in 2019 and Hong Kong in 2020. Since then, it has also introduced venues in mainland China and Singapore.

is expansion into Asia was driven by Founder James Freeman who, since the early days of Blue Bottle, held a fascination with the ceremony-like tradition of Japanese co ee brewing. In the early 2000s, pourover co ee was almost unknown in the US.

“James’ interest in pourover –understanding the ritual of the process and its meditative qualities – began a love a air with Japan. rough this interest, Blue Bottle Co ee became one of the rst major importers of Oji drip brewing equipment into the US,” Strovink says.

“From early on, there was an east-west connection within the brand and that ultimately led to our rst international café in Tokyo. James had an emotional desire to bridge continents through co ee.”

As of August 2025, about a third of Blue Bottle’s venues are in Asia, with the region still a focus of its expansion plans. Over

the past few years, Asia’s appetite for co ee has continued to grow at pace, with a keen interest in specialty. Strovink says the brand is not only interested in the region’s consumer potential but also its emerging prominence as a producer of co ee.

“As part of our sustainability approach, we have a keen interest in new varietals, emerging origins, and regenerative farming. Many of these beans are coming out of regions that are also interested in enjoying the co ees they produce. In countries such as Vietnam and China, we already have a strong brand presence and that gives us an opportunity to build new relationships at producer level,” he says.

“Our intention is to champion what’s next at a varietal level and make sure diversity remains a concept of both species and taste pro le. We’re not just interested in protection, but also innovation.”

e brand is experimenting with these new varietals and origins through its Blue Bottle Studio residencies, which are held for limited periods in select markets around the world. e bespoke, sensory-based experience includes music and tasting rituals – a concept Strovink describes as “a megaphone for what’s next in co ee”.

As part of its origins as an independent specialty co ee roaster, Blue Bottle has

long prioritised direct-trade sourcing and paying premium prices to reward quality and sustainability. Yet, as a company based in the US, it’s not immune to recent uncertainty resulting from President Donald Trump’s tari s and the ongoing volatility of the co ee market.

“Everybody is facing the uncertainties that have been injected into the system. Because of our long-standing producer relationships, we have been able to continue to secure our supply and haven’t faced any major issues,” Strovink says.

“Over time, we are making adjustments to how we route our co ee to manoeuvre through any tari s. For example, we are avoiding shipping to the US before distributing to our Asia markets. We’re trying to be smart in how we respond.”

Despite the recent interest in the co ee market due to factors such as tari s and extreme weather events, Strovink says as a café-led brand co ee isn’t the most sensitive element of its economics.

“We’re continuing to invest in greater quality co ee with our partners, but more broadly costs are going up across the board. Our focus is on protecting the experience for our guests and ensuring our prices aren’t out of reach,” he says. “We serve great taste and we want to ensure everyone has access to it. At the heart of it, what sets Blue Bottle apart is not just the co ee itself but the care and hospitality behind it.”

Innovation meets accessibility

As part of Blue Bottle’s drive to make its co ee accessible to more consumers, over the past few years the brand has released a series of new products for the at-home market. First came its Cra Instant Espresso in 2022, the brand’s rst soluble espresso product made with specialty beans. e product received high praise from both the specialty industry and the wider food and drink space, with Bon Appétit describing it as “comparable to co ee-shop espresso … aromatic and malty”.

In mid-2024, in response to the rising popularity of chilled co ee, it introduced a soluble version of its customer-favourite New Orleans-style iced co ee, known as NOLA Cra Instant Co ee Blend.

“Make no mistake, our vision is to be the most distinctive and globally recognised café-led brand, so we’re not trying to splinter who we are. at said, we do want our guests to be able to extend their special co ee experiences beyond the café and so instant is a protagonist for that,” says Strovink.

“While we may be targeting the at-home market, there’s always a link back to the café. Take Cra Instant Espresso, for example: when we launched the product, we also launched a café that exclusively uses the instant co ee. If we’re going to sell it for you at home, we should put it to work in a café because that’s the ultimate endorsement of the quality.”

Most recently, the brand expanded its collaborations with Nespresso to launch a limited-edition capsule version of its NOLA blend.

“ e idea to collaborate with Nespresso didn’t come from Nestlé – we had to convince them there was a brother-sister relationship and an opportunity there. It’s a good example of how we operate as an independent company. ere is no pushing of brand, product, sourcing, or leadership from anybody within Nestlé – Blue Bottle is hermetically sealed top to bottom as a brand,” he says.

As part of its independence, Blue Bottle steers its projects in the innovation space, and Nestlé’s research and development (R&D) facilities and food-science experts have provided an additional resource to build on that work.

“It’s largely our most tenured Blue Bottlers who have been the most excited about linking with the Nestlé R&D team. For example, our Head of Innovation Benjamin Brewer has found himself among a passionate set of co ee peers with an ability to test hypotheses and explore new paths,” says Strovink.

“Nestlé has also been good at making sure Blue Bottle understands what depth of analysis actually looks like. ey’ve made us better in terms of how we work our processes, all the good things that

make us more secure in what we’re doing –sustainability is a great example.”

ese new innovations are being rolled out in store as well as part of the range of at-home products, which will continue to cater to market trends such as domestic consumption and chilled co ee. Strovink sees that the home market continues to gain momentum, but argues there’s still plenty of room for growth in the café sector.

“ e specialty co ee segment of the market is also growing signi cantly, so as a higher-end player we’re eating share from the middle market,” he says.

“I think part of the future is going to be breaking the tension between speed and quality, which very few, if any, co ee brands have been able to do. Ultimately, there are guests who want to savour in the café experience and then there are those who want their co ee at pace and don’t have time to wait in a long line.”

Strovink also believes the format of the traditional café will evolve in response to the rise of chilled co ee and customised beverages.

“Almost the whole setup of a café is tailored for the preparation of hot co ee. Chilled drinks are now much more dominant in the market compared to hot, yet the layout of the café hasn’t adapted to this. I think there’s going to be new innovation and we’ll see the café experience rotate around cold beverages,” he says.

So, where does Strovink see these cafés of the future for Blue Bottle Co ee? Asia will continue to be a key focus of the company’s growth plans, with possible breakouts in new regions also on the cards.

“We still have a tremendous runway in our existing markets. We recently launched in Singapore and in the whole Southeast Asia corridor there’s a lot of love for Blue Bottle. ere’s more potential in that region, but we need to focus on expanding while maintaining our quality standards,” he says.

“ e shi s we’re seeing in Europe and the Middle East are of interest and these are regions we haven’t traditionally pushed into, but for the moment our focus remains on our East meets West connection.

“ e broader narrative is Blue Bottle is a growth brand. Since COVID, we’ve nearly tripled the business through growth with distinction. We’re trying to do something no other co ee brand has done. Our quality is getting better over time, which isn’t typically what happens in this category. Going forward, the challenge for us is how to keep that warm, welcoming spirit Blue Bottle is known for.”

Over the past decade, the coffee industry has witnessed some of the largest acquisitions in history. Image: bnenin/stock.adobe.com.

Dawn of the deal

The coffee industry has witnessed record-breaking acquisitions over the past decade, with several deals exceeding the billion-dollar mark. What’s driving these mergers, and will continued market volatility see further consolidation in the coffee sector?

WHEN COCA-COLA purchased European café group Costa Co ee in 2018 for US$5.1 billion, the record-breaking acquisition was in the media for months. Journalists from New York to Norway, in places that had never hosted a Costa Co ee store, followed the story and made their predictions on the global beverage giant’s multi-billiondollar “bet”.

e deal was Coca-Cola’s biggest ever acquisition of a brand and was said to be in uenced by consumers’ shi away from sugary drinks, compounded by the continued growth of co ee consumption. At the time, Costa Co ee was the United Kingdom’s largest co ee chain, with more than 2400 domestic outlets and 1400 additional venues in other markets across Europe and Asia.

e announcement of the deal in August 2018 came less than a year a er Nestlé’s purchase of United States (US) specialty roaster Blue Bottle Co ee for about $425 million, which also got industry pundits talking.

Other signi cant acquisitions over the past decade include De’Longhi spending

$374 million to acquire a 41.2 per cent stake in Italian espresso machine brand La Marzocco in 2023, two years a er purchasing the remaining 60 per cent stake in Swiss co ee machine manufacturer Eversys for $164 million; and JAB Holdings’ buyout of the UK’s Pret A Manger for $2 billion in 2018.

Of course, not all these mergers are headline-making, billion-dollar deals. Every day around the world, mid-size co ee-aligned companies take over smaller companies.

It’s part of a broader trend of consolidation within the industry that’s being driven by a number of factors, such as saturation in mature markets. In places like Europe where demand is plateauing, bigger companies are growing market share by absorbing the competition rather than relying on organic growth. An interest in pursuing new trends and reaching younger demographics has also seen established brands venturing out of their lanes to explore fresh opportunities.

An unlikely partnership

An unlikely acquisition that made

headlines in 2023 was Chobani’s purchase of La Colombe Co ee Roasters for $900 million. While the US-established Greek yogurt brand had previously invested in the co ee category with the introduction of creamers, La Colombe’s experience in the ready-to-drink (RTD) market was a key driver in the investment.

“By bringing La Colombe into the Chobani family, the brands increased opportunities to bring delicious, highquality cold brew and ready-to-drink cra smanship to a next generation of consumers,” a Chobani spokesperson tells Global Co ee Report.

Before making the leap, Chobani’s research had identi ed opportunities for growth in the chilled co ee sector.

“Younger co ee drinkers are fuelling growth in the cold co ee market, resulting in RTD co ee consumption rising 43 per cent between 2019 and 2023. While La Colombe is known for its quality roasted beans and co eehouse experience, cold co ee is its cutting edge,” says the spokesperson.

“Consumers seek more convenient snacks and beverages, along with less sugar and

more functionality. By combining forces, we expect more brand innovation and accessibility that will transform the RTD co ee category.”

For now, La Colombe continues to operate as a separate brand while being part of the Chobani family. According to Chobani, the acquisition marked another step in its journey to become “a next generation food and beverage company”.

“ e acquisition provided us with a strong and di erentiated o ering in a category that is poised for disruption,” says the spokesperson.

“While celebrating its heritage, La Colombe is focused on pioneering the future of ready-to-drink co ee and the café experience. Chobani’s pursuit to provide co ee lovers with nutritious and natural creamers complements this focus on pioneering the co ee industry with healthier, more delicious products.”

Brewing the next generation of technology

Like Chobani, Simonelli Group saw acquisition as a route to tap into a sector of the industry it didn’t yet have the infrastructure to cater to. In December 2024, the espresso machine manufacturer purchased a stake in Swedish co ee lter machine company 3TEMP to expand its portfolio and strengthen its position in the growing specialty co ee market.

“As consumer demand grows for specialty and premium drip co ee, Simonelli Group saw in 3TEMP a partner with deep expertise in lter brewing and a proven track record of cutting-edge solutions. e brand’s unique tank-less brewing technology and sustainabilitydriven approach aligned perfectly with our strategic goals and innovation mindset,” says Marco Feliziani, CEO of Simonelli Group.

“ e co ee landscape is evolving rapidly, and lter brewing is experiencing big growth, especially in specialty co ee markets. By investing in 3TEMP, Simonelli Group is expanding its portfolio to meet a wider range of consumer preferences and better serve professionals and co ee enthusiasts globally. rough this partnership, we aim to explore the extractions of the future – hot, cold, and concentrate are just the beginning.” rough the acquisition, Simonelli aims to help 3TEMP scale its brewing technologies globally.

“ is collaboration is designed to accelerate growth, deepen market presence,

“Due to increasing green-bean prices over the past year, many coffee companies are running into trouble. Bigger companies are using this as an opportunity to buy struggling companies. ”

Gerd

Mueller-Pfeiffer COFFEE CONSULTANT

and raise the standard of batch brewing through sustainable, high-performance solutions,” he says. “We also want to enable the team to stay focused on what they do best: building advanced lter co ee machines.”

With Simonelli Group’s aspirations set on growth, Feliziani says when looking for new partners the company prioritises those that share its relentless drive for innovation, quality, and sustainability.

“In 3TEMP, we found a team deeply committed to technical excellence, creative brewing solutions, and a strong

understanding of co ee extraction and knowledge. e decision to invest was driven by the alignment in values and a mutual ambition to shape the future of co ee preparation,” he says.

“Simonelli Group is positioning itself to lead in a fast-evolving industry by building an integrated ecosystem that can swi ly respond to market trends and consumer needs. is strategic direction can suggest further growth via partnerships or investments remains a likely path.”

More consolidation on the menu?

Growth is the aim of the game for co ee businesses, yet recent challenges including volatile green-bean prices, supply issues due to con ict, and shi ing consumer preferences have made that goal increasingly di cult – especially for smaller setups with less purchasing power. As some co ee businesses struggle, some experts believe we’ll see increased market consolidation over the next few years.

“ ere are many consolidation deals every year, but the majority are on a small scale – it’s not always the big guys like Nestlé, JDE Peet’s, and Lavazza signing billiondollar agreements,” says international co ee consultant and former Nestlé Executive Gerd Mueller-Pfei er.

“Due to increasing green-bean prices over the past year, many co ee companies are running their P&L near to the zero line and running into nancial trouble.

“Bigger companies use this opportunity to buy struggling companies to gain a larger footprint in order to gain more scale and purchasing power. I do believe there will be more consolidation.”

While every business deal carries risk – especially billion-dollar takeovers – mergers and acquisitions can help businesses to reduce costs through shared logistics, procurement, and marketing. It also gives the brand more bargaining power with both suppliers and distributors.

Although Mueller-Pfei er forecasts more consolidation in the co ee industry’s near future, he doesn’t believe co ee will follow the path of some sectors in which only ve or six giants control the market.

“If you think about it, there are only a handful of companies that could have that much power: JDE Peet’s, Nestlé, Lavazza, Starbucks, and potentially Coca-Cola. Nestlé is focused on its core brands such as Nespresso and Nescafé, while Starbucks is concentrating on the home market and some geographical expansion such as China and the Middle East,” he says.

“JDE Peet’s has tried to do it, but the nancial results just aren’t there. ey have attempted to do too many things in a short period and not integrated enough, which causes complexity. I don’t believe we’ll end up in a situation in which several major players will dictate co ee.”

Although it’s o en the deals involving consumer-facing brands such as Costa Co ee and Blue Bottle Co ee that make the news, acquisitions have been taking place right across the supply chain. Green bean trading is one segment that Mueller-Pfei er believes will see continued consolidation.

“Due to the nancing model of merchants, some are experiencing nancial problems because they’re not running on a strong P&L. Due to the structure of the business model, even some of the larger organisations are struggling,” he says.

“We’ll see more direct models of co ee trading, with more producers skipping the middleman and distributing products directly into consumption countries.”

But what does more consolidation mean for the co ee industry – will less choice result in higher prices for consumers,

and what happens to creativity within the sector?

“Can consolidation be positive for the greater good of the co ee industry? Sometimes yes, but quite o en no,” says Mueller-Pfei er.

“As a consumer, you could be confronted with higher pricing from venues due to the fact they have less competition. e beauty of the co ee industry is having the local co ee shops, the local ideas, and the local tastes.”

For the team at Chobani, consolidation is a natural part of the sector and a vehicle for growth and new opportunities.

“Consolidation is nothing new in the co ee industry,” says the spokesperson.

“La Colombe operated independently for nearly 30 years, but by joining forces with Chobani, the brand now has the resources to scale ready-to-drink operations while simultaneously perfecting the café and hospitality experience the community has grown to know and love.”

Only time will tell whether this consolidation trend will continue or if independents will see a re-emergence. GCR

Regions on the rise China

How surging consumer demand and climbing production capabilities have accelerated China’s coffee market – with growth showing no signs of slowing.

CHINESE COFFEE has long been a curiosity, but the sector has evolved far beyond simply being a passing point of interest.

e country’s co ee industry – from both a production and a consumer standpoint – is booming. A burgeoning specialty market is gaining traction thanks to quality beans grown in the Yunnan and Hainan provinces, while domestic demand for cheap and accessible co ee is growing alongside a desire to experience new and high-quality products.

While still famed for its production of pu’erh tea, Yunnan in the southwest has become the Arabica engine-room of Chinese co ee, with Robusta crops grown in the country’s southernmost region of Hainan.

With 1.9 million 60-kilogram bags produced in China in 2024/25 – compared to 105,000 bags in 1990/91 and 350,000 bags in 2003/04 – the industry is showing no signs of slowing down.

From humble beginnings

French missionaries rst brought co ee to China, speci cally Yunnan, in the 1800s. Yet, it wasn’t until the country began to open its doors to international trade in the 1970s that co ee started gathering any real momentum in a region that is, historically, a major tea producer.

Starting with instant varieties from the likes of Nescafé and Mars Co ee in the 1980s, co ee became a link to western in uence and modernity – and was

primarily an imported product.

Today, Chinese-grown co ee is exported all over the world, and Yunnan Co ee Traders is key to introducing the international co ee community to this emerging region.

Head of Global Sales Maarten Hol says the industry only really started transitioning from instant and commodity co ee to specialty and higher-quality beans in the past decade or so.

“Co ee production did not become commercially viable until the late 1980s when Nestlé and the Chinese Government started a large agricultural program to develop rural communities in Yunnan,” says Hol.

“Because there was no local knowledge to speak of and the aim was not to produce high-quality co ee, Catimor was chosen as a varietal for its high yield and ease of maintenance, and all of it was washed.

“Until around 2010, co ee was still hardly available in China other than some of the three-in-one instant co ee packets. Lots has changed now, mainly because of the growth of large chain cafés such as Starbucks, and o the back of western culture.”

United States (US) expat David Henry was one of those who struggled to adapt his own tastes to China’s co ee industry when he arrived in Shanghai in the 1990s. At the ground oor of China’s co ee boom in 2009, the former teacher took things into his own hands with the launch of Jonas Emil Co ee Roasters.

e micro-roaster services the home

retail sector, with its products available to ship to mainland China, Macau, and Hong Kong, where it sells a range of locally and internationally grown co ee.

Henry says the approach to Chinese co ee, both domestically and globally, has changed dramatically since his arrival 30 years ago.

“I arrived here in 1995 as a teacher and I couldn’t nd a cup of co ee. I’m a co ee lover who really thrives on the stu and I had to stop drinking it for two years, which was really hard,” says Henry.

“When we started Jonas Emil, we were dependent on the foreign community. ere were around 300,000 foreigners in Shanghai at the time. Of course, they were spread out, but that’s still a big market for a small roaster.”

Forging an industry

e arrival of Starbucks in China was a major turning point for the growth of the nation’s co ee sector. e US brand launched its rst store in Beijing’s China World Trade Building in 1999, with its rst store in Shanghai opening a year later.

Now, there are more than 7700 Starbucks stores in China spread across more than 1000 county cities. In 2022, Shanghai became the rst city in the world to have 1000 Starbucks locations.

Along with being one of the largest co ee retailers in China, Starbucks is now also one of the largest buyers of Chinese beans in the world.

“We are proud to witness a dramatic

improvement in the quality of Yunnan co ee – the percentage of co ee that passes Starbucks’ stringent quality tests has increased from 20 to 80 per cent since 2012,” a Starbucks spokesperson tells Global Co ee Report.

“Today, Yunnan co ee contributes to every part of Starbucks’ bean portfolio in China. Used in the signature Espresso Blend, Yunnan co ee can be found in every cup of dark-roast espresso-based beverage served across our more than 7700 stores.

Yunnan Single Origin Bean, launched in 2017, is also sold in all our stores in China all year round.

“Since 2017, we have been proudly presenting Starbucks Reserve co ees from Yunnan every year. Twelve Yunnan Reserve co ees have been launched to date.”

Outside of growing its retail pro le in China, Starbucks has been involved in introducing new and more e cient agriculture methods to Chinese farmers to help them grow higher quality co ee.

To do this, it has been involved in improving farming practices in Yunnan through the Starbucks Yunnan Farmer Support Centre (FSC), which o ers farmers free agronomy expertise and resources.

“Since its opening in 2012, the FSC has trained more than 36,800 farmers on sustainable farming practices and 3411 farms have been veri ed through the Starbucks Co ee and Farmer Equity (C.A.F.E.) practices. As of September 2024, the cumulative certi ed area of these farms spans 352,465 miles,” the Starbucks spokesperson continues.

“We also purchase the co ee local farmers

produce and pay higher prices for better quality. is creates a virtuous cycle where farmers are rewarded and incentivised to constantly improve the quality of their co ee. We typically pay farmers 20 to 30 per cent more than what they could fetch in the local market.

“Beyond pro t, we foster farmers’ pride by honouring their e orts and connecting them to the cup of co ee in our customers’ hands. We organise the annual Yunnan Farmer Assembly, where we hand out quality awards to recognise successful farmers.”

Henry says the impact of Starbucks’ growth in China on the domestic market has laid the foundations for China’s modern co ee culture.

“When Starbucks came in, co ee became very fashionable. People in Shanghai like to be fashionable and they get really involved in trends, so co ee started to take o ,” he says. “It was inevitable that soon a er people were going to start looking at co ee as a more serious, long-term thing.”

Going global

While domestic interest in Chinese co ee is growing, so is international demand. Hol reports the United Kingdom, European Union, Middle East, and Australia as major buyers of Chinese specialty co ee, while Russia and Germany purchase large amounts of its commercial co ee.

With global exports increasing, some previously held perceptions of Chinese co ee as an inferior product are quickly changing.

“As all emerging regions have, there is a lot of curiosity around Chinese co ee,” says Hol. “However, China as a producing country for other products has long been associated with bad quality.

“ is, combined with some geopolitical in uence, does a ect the perceived status of Chinese co ee. We, as producers, deal with this is by emphasising the name Yunnan co ee rather than Chinese co ee.

“We have recently added ‘Product of China’ to our jute bags to slowly migrate to a narrative that pushes for a better perceived quality of Chinese co ee.”

He says while the dominance of Latin American countries in global Arabica production means China will likely never be one of the world’s top exporters of co ee, he still sees signi cant room for growth of its specialty industry.

“China is a very small player, so even though production will increase, the impact on the international commercial market will be negligible,” says Hol.

“But the impact on farmers wanting to evolve into specialty co ee producers has proven to be signi cant and will continue to evolve. Access to high quality equipment produced in country and the emergence of knowledge around specialty processing all contribute to the increase of local value in the value chain.”

is growing demand for new and di erent types of homegrown co ee has seen the emergence of new varietals grown in Yunnan.

“A new chapter has started that will again transform the Yunnan co ee scene. e introduction of alternative varietals such as

Yellow Bourbon, Yellow Caturra, Pacamara, and Geisha are now actively being set up to provide a new avour pro le,” says Hol.

According to Henry, the transformation in both quality of farming and consumer demand for better products has been felt through the entire Chinese co ee industry.

“When we started Jonas Emil, we advertised all our co ee as 100 per cent imported Arabica beans. e Chinese growers were not specialty growers and it was very low-grade co ee. We just couldn’t sell it,” he says.

“Now, we sell a fair amount of Chinese co ee alongside our imported beans. e co ee from Yunnan is good. It’s very distinctive and not like Latin American or African co ees, but it has become noteworthy and has some great complexities.”

Creativity unlocked

A quick glance through the menus of some of China’s largest co ee chains shows the creativity in the Chinese co ee scene.

Local companies Luckin Co ee and Cotti Co ee are part of a new generation of businesses taking the domestic consumer sector by storm. Starbucks is no longer the only major player looking to tap into the local market.

Luckin claims to have more than 26,000 stores across its market of China and Hong Kong, Singapore, and Malaysia, and recently opened its rst store in New York City, US. Cotti, on the other hand, says it operates more than 14,000 stores in 28 countries.

Outside the global standards like a cappuccino, espresso, or iced latte, consumers in China have options such as Luckin’s Apple Fizzy Americano, which

combines sparkling soda and apple juice with espresso and hot water, or Cotti’s Pampas Blue Coco Latte, which blends espresso with milk, coconut milk, and blue colouring.

Henry believes the comparatively recent emergence of the Chinese co ee market means it’s not shackled to any preconceived ideas about what co ee should be, giving creativity room to grow.

“I’m 73 years old and I’ve been drinking co ee for a long time,” he says. “My dad and I used to have co ee made in an old percolator when I was in high school, and that was our evening ritual. I have ideas about what co ee should taste like, but that doesn’t really exist in China.

“People here come up with these wild combinations I wouldn’t even dream of, but they’re free from any kind of traditional bias. I shake my head at some of the fruity

drinks that are concocted, but I have tried some and they taste pretty good. ey’re really interesting.”

Over the past 16 years, Jonas Emil’s competition has grown and interest in its products has boomed.

“ e co ee business has grown tremendously. When we launched there was one other foreign roaster that started about the same time. ere were some local roasters, but they were very old school and used cheap beans with a dark, dark roast,” he says.

“ e expansion has been phenomenal and the Chinese people have really taken to it. ey have grown their sophistication of knowledge about co ee and the di erence is incredible.

“In the space of a few years it has gone from ‘what’s co ee?’ to what it is now. It’s an industry that is open to trying anything new – there is so much experimentation going on. It’s been a wild ride.”

China’s domestic co ee industry is growing, but it’s still young and full of potential. According to the International Co ee Organization, the average co ee consumption per capita per year is just 0.15 kilograms.

If that reaches the global average of 1.36 kilograms, the domestic demand for co ee would grow to 31.7 million 60-kilogram bags, which would make China the single largest co ee market in the world, far surpassing the 25.9 million bags of the US.

Given that since 2010/11 consumption has grown at an average rate of 21 per cent, while the rest of the world’s average growth rate has been 1.8 per cent, it may only be a matter of time before that projection becomes reality. GCR There

India’s next top producer?

All eyes are on India as its annual coffee exports continue to increase. Vidya Coffee Founder Shyamprasad Kodimule details his ambitions to help make it one of the world’s top three producers and his brand the biggest exporter in the country.

INDIA IS HOT on the heels of the co ee industry’s major players. While in the 2024/25 harvest the country was ranked as the world’s seventh largest producer – growing just four per cent of global co ee that season compared with leaders Brazil (37 per cent), Vietnam (17 per cent), and Colombia (eight per cent) – over the past decade its exports have grown signi cantly.

In June 2025, the Co ee Board of India published data revealing 25 per cent yearon-year growth of co ee exports for the rst half of 2025/26. In the past 11 years, exports have shot up 125 per cent – with US$800 million recorded in 2014/15 compared to US$1.26 billion in 2023/24. As part of the Board’s 10-year roadmap, it aims to double the country’s production by 2034 which, if production remains unchanged for other countries, would see India leapfrog Indonesia into fourth place.

Shyamprasad Kodimule, Founder and President of full spectrum producer Vidya Co ee, believes the Indian co ee industry has the potential to exceed the Board’s ambitions and become one of the world’s top three producers.

“India should be reaching for the number two or three position. We are progressing

well and there are a lot of opportunities for expansion,” says Kodimule.

“Nearly all co ee in India is shade grown, which makes it quite unique. What’s more, the country is huge, so we have many di erent climatic conditions producing a vast range of beans with distinct avour pro les.”

Kodimule says the country’s recent

production success comes down to a number of factors, including the work of the Co ee Board and the knowledge of the farming communities.

“ e Co ee Board creates a very organised production system. It also provides a lot of bene ts for farmers, including sharing guidance on cultivation techniques, disease prevention, and reduction of pesticides,” he says.

“We’re also seeing a big rise in domestic consumption of co ee in India, which is a good thing for production here. We have a very educated population who are not just looking for commodity co ee but also organic, Rainforest Alliance, and specialty beans. Farmers are therefore showing more interest in producing these high-quality products to cater to both the domestic and international markets.”

The road to the top

Currently the fourth largest producer and exporter of green beans in India, Kodimule has his sights set on the top spot for Vidya Co ee.

“We are aiming to be the largest co ee producer in the country in the next two years. Alongside growth, quality and consistency are our top priorities to

provide our customers with a stable supply chain,” he says.

Vidya Co ee, a sub-brand of phytonutrients producer Vidya Group, has seen huge development since it was established in 2014. While the company started out as an exporter of green beans, it now o ers full-spectrum co ee production. It has its own estates in Chikmagalur and a team sourcing from the rest of the country and internationally, as well as facilities dedicated to postharvest processing, roasting, and instantco ee production.

e company recently introduced a new production facility in Belur, Karnataka, to boost its instant output – an arm of the business that has been a major focus over the past ve years. As well as expanding Vidya’s production capacity by 40,000 tonnes per year, the facility has introduced more than 500 new jobs for the local community.

“ e new facility is located in one of the region’s most rural areas. It is a strong farming community, so we hope to be able to contribute to the local economy and provide jobs for farming families,” says Kodimule.

“Within the facility, we focus on instant co ee production. At the moment, we use the spray drying method but will soon be using the freeze-dried method for about half of our production.

“We have a team of 50 scientists who are constantly monitoring the quality of our products through sensory evaluation, high-performance liquid chromatography, and microbiology labs.”

Functional focus

As part of Vidya Co ee’s expansion into

instant production and private-label services, the team have also introduced a new line of products that cater to the functional beverages market.

e range includes instant co ees blended with health-based ingredients including collagen, protein, cinnamon, liquorice root, turmeric, vanilla, and multivitamins.

“An increasing number of consumers are looking for beverages that can support their health. Instead of taking a pill, they can now get the bene ts of things such as multivitamins and protein in their co ee. Being a health brand with more than 20 years in the industry, we have the advantage of already having the experience and the technology,” says Kodimule.

“We’re seeing interest in these functional products in both the local and international markets. ere’s huge awareness in places such as Europe and the United States.”

Sustainability is another area in which Vidya has identi ed consumer interest. As such, the brand is focusing on clean energy use, recyclable packaging, and traceable sourcing.

“Sustainability is the backbone of our company. We work in a sector in which traceability is a crucial factor, and we want to create a positive environment for our co ee farmers and the wider population,” says Kodimule.

“We are partnering with farmers to nd ways they can make more money while also being more sustainable. For example, rerouting co ee pulp into bioethanol. For our own products, we’re exploring recyclable packaging and other ways to reduce waste.”

Roots in green coffee

While the company continues to explore new product innovation as part of its growth strategy to become India’s top producer, it hasn’t forgotten about its roots in green co ee processing and exporting. Vidya o ers a range of Robusta and Arabica beans, including specialtygrade co ees, directly from its estates to global buyers.

“We export 100 per cent of our green beans, mainly to Europe, the Middle East, and Korea,” says Kodimule.

“ ere is an increased interest among growers to produce specialty-grade beans for these markets. ere’s particular interest in the ‘monsoon’ co ees from the Mangaluru region, which are grown in the humid, coastal atmosphere.”

e business currently processes about 20,000 tonnes of green co ee each year in India, with an additional 5000 tonnes of African co ee processed at its facility in Uganda.

“Demand is continuing to increase for Indian co ee. More and more people want to get into co ee farming as they’ve seen how it can make some farmers rich. Unlike places such as Brazil and Vietnam, we are not so susceptible to extreme climate conditions – generally in India everything is a lot more stable,” Kodimule says.

“ e Co ee Board of India is encouraging farmers in northern regions such as Assam, Meghalaya, and Tripura to take up co ee and they’re taking it very seriously. I think the output will only increase over the next few years.” GCR

For more information, visit vidyacoffee.com

Eversys invited about 100 of its partners to a factory tour and lunch in

Automation meets community

With several new solutions set to be revealed at Host Milano in October, Eversys draws back the curtain on its product development process and the importance of input from its international distribution partners.

AT THE PEAK of European summer in a sun-soaked vineyard tavolata in Switzerland’s undulating Rhône Valley, the team at Eversys gathered about 100 of its key distribution partners for an alfresco meal. e event took place under glorious blue skies a stone’s throw from the super-automatic machine manufacturer’s headquarters and factory in Sierre – also known as the ‘city of the sun’.

“It was a beautiful day. ere were people from all around the world gathered around one long table enjoying fantastic food and wine,” says Guido Bernardinelli, CEO of De’ Longhi Professional Division.

“It was a moment of cohesion I wouldn’t have expected from a piece of equipment that is supposed to be human-less. Co ee brings people together and establishes a sense of community, and it was amazing to share that with our partners.”

e family-style supper was the climax of the manufacturer’s Partner Day, which

also featured a tour of its factory and the unveiling of several new products in its research and development (R&D) pipeline. Due to be introduced at international tradeshow Host Milano in October, these unreleased solutions were so top secret that partners were asked to sign NDAs and hand over their phones before being introduced to the technology.

While these measures may seem extreme, for the team at Eversys, sharing developments with their distribution partners before launch is an essential step in their R&D process. According to Eversys General Manager Stefano Barato, their deep industry knowledge and market-speci c feedback is invaluable.

“Sharing information about new products before they are released to market carries a bit of risk. Once distributors have seen the technology, they get excited about it, want to shout about it, and start selling it right away,” Barato says.

“However, sharing these solutions with distribution partners ahead of the launch is hugely important. We involve them from the early development phase so they can provide feedback and recommend additional improvements and ideas.”

Eversys’ super-automatic co ee machines are designed to be exible to the speci c needs of individual markets, with local distribution partners advising on the intricacies of their regions. Barato uses the preparation of chilled co ee as an example, with some areas requiring a tailored solution because water direct from the mains may not be safe to drink.

“From inception to the nal machines, there’s a very long process that involves many people. Before taking a new product to market, we do a lot of eld testing with our partners to see how the machines perform in the real world,” he says.

“For example, we’ll soon be delivering a new solution for Asia, which involved

two years of eld testing in di erent Asian locations before being approved by an important customer.”

e process starts with the careful study of market data and involvement in industry panels, which gives the Eversys team an indication of where the co ee machine market is heading. Distribution partners are also involved in this trend-identifying process, providing insights from their regions and customers.

“When we have permission from our customers to review the data from machines in the eld, we can analyse the di erent parameters of the machines to drive development – especially in terms of sustainability,” says Barato.

“Performance and reliability are our main goals. e way in which the machines are developed creates an ecosystem that can keep them in the eld for at least 10 years without compromising quality or consistency.”

rough research, the brand’s marketing team identi ed two main trends that are in uencing its next era of superautomatic solutions.

“Chilled co ee beverages are very popular and there’s a desire to be able to extract cold co ee direct from the machine. is trend is huge in Asia, with many favouring chilled or signature drinks in place of traditional hot beverages,” says Barato.

“Another area of interest for us is the

increasing issue of sta ng. One of the big challenges for co ee chains is training personnel only for them to leave the job a er a few months. Business owners are looking for automatic solutions that are e cient, deliver consistency, and reduce waste. ey also want a sustainable machine with a longer lifespan to minimise the investment.”

In October, the outcome of this industry research, knowledge sharing with partners, and extensive eld trials will be revealed at Host. Barato and team are tight-lipped about the speci cs of the new products, but are excited to share what they’ve been working on with the wider co ee world.

“We have been working on the next generation of the Eversys Legacy machine, which will integrate a new system that can also brew cold co ee and tea. e original Legacy machine was designed for convenience stores, but we’ll also be introducing a new version with a boiler and steam wand for co ee shops and hospitality venues,” he says.

“Furthermore, drawing on the strengths of sister company La Marzocco, we’ll be presenting a solution for high-end co ee shops that will remove the barrier between the barista and customer to encourage conversation and elevate the experience.”

Eversys’ partners who joined the celebrations in June were given early access to these innovations. Ben Fenton,

Chief Operating O cer of British café chain Black Sheep Co ee, highlights the importance of being part of the R&D process as a long-standing partner of the brand.

“Being involved early allows us to help shape the future direction of the equipment and ensures our voice is part of the innovation process. It also gives us a valuable competitive advantage as early insight means we can stay ahead of market trends and adapt faster than others,” he says.

“At the Partner Day, I really enjoyed meeting the senior leadership team and hearing directly from the people behind the product. eir passion for Eversys and their commitment to developing a world-class machine – from design aesthetics to co ee quality – was clear throughout.

“ e factory tour was a standout moment: it brought to life the scale of the operation and underscored how far the business has come in such a short time. When combined with their impressive growth trajectory and rich history, it really leaves you wondering ‘where will they be in another 10 years?’”

Eversys will be showcasing its new technologies at Booth D12-E11 in Hall 12 at Host Milano from 17 to 21 October. GCR

For more information, visit eversys.com

A Cuban coffee revolution

Deep

in the Cuban rainforest, agronomists and coffee experts are producing some of the world’s most unique beans. Lavazza reveals how its BioCubaCafé project continues to break new ground – including a first in fermented Robusta.

IN 1959, at the end of the revolution, Cuba’s rainforest cover was just 13 per cent due to years of monoculture farming. Fast-forward to the end of 2022, however, and that gure has more than tripled to 43 per cent.

is staggering improvement – one of the most successful reforestation projects in history – is largely thanks to a series of initiatives that have seen local communities, government projects, and global brands come together to form a connection between environment and development.

Among the vast swathes of forest that now cover the Caribbean country is some of the world’s most unique co ee. ere are no row-planted estates: instead, co ee is shadegrown in harmony with the forest. What’s more, these ‘farms’ are organic due to the island’s strict rules on chemical fertilisers.

Inspired by the success of these reforestation e orts and the potential for sustainable production, in 2018 the Lavazza Foundation started working in the Santiago and Granma regions with two main objectives: revitalise the country’s co ee farming industry by contributing to its reforestation e orts, and bring Cuban co ee back to the quality levels that had once made it popular around the world.

Seven years in, the project now

works with more than 2500 farmers in the country. Its core goals of forest protection, improvement of co ee quality, simpli cation of the supply chain, achievement of organic certi cation and training on good farming practices, and strengthening the role of women and young people have been hugely successful. So much so that, in 2023, the Lavazza Foundation teamed up with Hecho en Italia and Grupo Agroforestal to form economic association BioCubaCafé.

“BioCubaCafé is one of the very rst joint ventures operating in the agroforestry sector in Cuba and represents a major innovation: a systemic change in how the supply chain functions,” says Michele Curto, President of BioCubaCafé.

“ is joint venture can purchase co ee directly from producers, eliminating the need for numerous intermediaries. What were once purchase contracts have been replaced by stable, multi-year collaboration agreements with municipal enterprises.

“ is shi marks a paradigm change, as it allows BioCubaCafé to invest across the entire supply chain – from the producer to its own processing plant – providing essential production inputs that are o en scarce, such as fuel, which in turn enables the production of higher-quality co ee.”

As part of the project, the team have developed systems that blend blockchain technology with human processes to monitor traceability. What’s more, they’ve introduced a network of more than 30 sensors, geo-stations, and weather stations across the territory to record real-time data, which is made available to farmers to strengthen agroecological practices.

Alongside these practical innovations to aid Cuban co ee producers, the project has also established a series of open-air laboratories for processing and product research and development.

“We call them our ‘living laboratories’ as they are really in the eld – just next to the processing station and the forest in which the co ee is grown,” says Francesca Dangelico, Lavazza Group Food Development and Innovation Director.

“One of our key areas of research in these labs is fermentation.”

Fermentation is a key element of co ee processing and occurs either aerobically (when oxygen is available) or anaerobically (when oxygen isn’t available). Aerobic fermentation is standard in the co ee industry, but more recently people have started to explore anaerobic fermentation of co ee cherries stored in water tanks to produce di erent avour pro les.

“Cuba has world-class scientists and strong traditions in elds like biotechnology and fermentation. We’re connecting that existing knowledge with the co ee expertise,” says Dangelico.

“We’ve been collaborating with local producers and the scienti c community in Cuba to explore the use of naturally occurring bacteria and yeast strains to produce unique fermented co ees.”

Yeast or bacteria fermented co ees see speci c strains introduced to whole or depulped cherries to control the fermentation process.

“ is fermentation process can produce some beautiful fruity and wine-like notes. It’s o en used for Arabica beans, but it’s rare for Robusta. Over the past year, we’ve been experimenting with Robustas fermented in this way and have recently introduced it to a new professional blend in our La Reserva de ¡Tierra! Cuba range,” she says.

“To produce a round and balanced Italian espresso, we believe you need a good blend of Arabica and Robusta. Adding a fermented Robusta introduces those chocolate, fruit, and wine notes, creates a smooth texture, and yields a good crema.”

While Dangelico and team only recently

brought the new fermented Robusta La Reserva de ¡Tierra! Cuba product to market, they have been researching fermented co ees in Cuba for years. Over the course of their experimentation, they trialled about 200 variations before landing on their nal recipe.

“When people try the new co ee, they are quite surprised. Robusta is o en perceived as low-quality, but that’s not true – especially if it’s processed and selected in the right way,” she says.

“Using Robusta in place of Arabica may also be bene cial in terms of sustainability. Due to climate change, there is a possibility production rates of Arabica will fall while Robusta rise. In Cuba, we’re lucky regenerative farming is very much already embedded in the culture.”

e innovation in these eld labs doesn’t

stop at fermentation. Drawing on Cuba’s rich history of rum production, the team are trialling rum-barrel-aged co ees.

“We are aging the green beans in the barrels for about 90 days, which produces a sweeter tasting co ee with notes of caramel and vanilla. It really tastes like drinking co ee with a splash of rum in it, but with no alcohol,” says Dangelico. “It’s a unique product – very good as a hot brew but also amazing as cold brew.

“We love experimenting with research and development in this way. e

BioCubaCafé project has not only enabled us to support Cuba’s co ee industry but also tap into the local knowledge to create exciting and innovative new products.” GCR

Pioneers of Single-Serve Technology

From primary packaging to end-of-line. Our custom built machinery solutions cover the full spectrum of your production process.

Changing coffee cravings

SEB Professional reveals how fully automatic machines can help baristas and bar staff create an improved experience for customers craving coffee personalisation.

QUALITY AND CONSISTENCY are non-negotiables in creating a good co ee experience. Whether ordered in a bustling train station, a specialty café, or anywhere in between, the standard of the co ee must meet expectations – lest a customer be lost.

ere’s a new dimension to keeping customers satis ed in the modern era. e demand for personalisation – whether through milk alternatives and syrups or the inclusion of di erent ingredients – is keeping baristas on their toes and customers expecting more.

e rise of functional beverages – drinks enriched with ingredients such as vitamins, protein, or collagen – is also contributing to a new standard of wellness in co ee for the especially health-minded consumer.

SEB Professional – which includes brands Schaerer, WMF, Curtis, and La San Marco –believes automation has a vital role to play in meeting the demands being placed on the co ee industry, and the improvement of technology can only elevate the customer experience.

The influence of Gen Z

SEB Professional says Generation Z craves creativity and customisation in their drinks. Cold drink options and avoured fusions have become commonplace on café menus alongside classics like lattes and cappuccinos.

Gen Z is also the demographic that is driving the new age of health-conscious co ee habits, the manufacturer says.

Plant-based milks such as oat and almond are becoming a default choice rather than an alternative for many consumers. As a result, beverages like iced almond cappuccinos and iced matcha lattes have become an industry standard – alongside the expectation of delivering quality traditional hot espresso beverages.

SEB Professional says the younger generations also expect seamless ordering and app experiences, as well as social media-worthy drinks that turn their daily co ee into a shareable moment. Providers that can cater to these desires o en see strong customer loyalty and engagement.

Cold drink customisation

In this landscape of new drinks and expectations, SEB Professional says automatic machines can take pressure o venue sta and create an improved customer experience.

e Schaerer Co ee Soul was one of the rst machines to launch a fully automatic feature for cra ing cold co ee beverages. Its Hot & Cold technology cools fresh espresso to between 30 and 35 degrees Celsius during dispensing, enabling the creation of a cold co ee drink.

e Co ee Soul also has setting options to customise the beverage range to individual requirements, whether that be di erent beans, milk types, or other ingredients.

Schaerer’s patented Best Foam milk system is designed to deliver cold milk-

foam and milk, including dairy alternatives, at desired temperatures.

e Flavour Point syrup station also enables syrups, liqueurs, or spirits to be added to the drink.

Finally, both the Co ee Soul and Co ee Skye – a more compact and portable machine – can be equipped with Schaerer’s Twin Milk system. Two separate containers can be lled with di erent milk types, meaning those operating the machine are able to choose di erent milks by selecting the corresponding beverage symbol.

Combining freedom and consistency

With traditional aesthetics, award-winning machine design, and a range of automated processes, the WMF espresso NEXT combines the design, and cra smanship of traditional porta lters with the advantages of automation.

From grinding, portioning and tamping to milk dosing and frothing, the machine is designed to take care of typically timeconsuming and error-prone tasks, meaning consistent beverage quality may still be achieved even when sta have di ering levels of expertise. All parameters can also be individually adjusted, meaning baristas can have freedom to cra individual creations. GCR

For more information, visit schaerer.com or wmf-coffeemachines.com

A point of Difference

The world’s best coffees aren’t typically an everyday affair, but one United Kingdom capsule brand is looking to change that.

WHAT DOES a tea drinker do when they start a co ee company?

For Amir Gehl, it involved pursuing some of the world’s rarest and highest-rated beans and putting them into capsules to allow the average consumer to enjoy them.

A decade ago, inspired by his wife’s purchase of a Nespresso machine, Gehl established capsule brand Di erence Co ee. Now, he sells rare co ees ranging from Hawaiian Kona and Brazilian Yellow Bourbon to Cup of Excellence winners, all in Nespresso-compatible capsule form.

“ ere are tens of millions of people in the world with Nespresso machines, yet they don’t have access to the world’s best co ees. Even though co ee is one of the most consumed beverages on the planet, it’s really di cult for people to experience the best,” says Gehl.

“So, I asked a very simple question – what is the best co ee? I discovered which estates produce some of the highest scoring beans in competitions like Cup of Excellence and contacted them to buy lots directly from them.”

Also included in Di erence’s broad range of capsules is a Wild Kopi Luwak from Gayo Estate and a Jamaica Blue Mountain from Wallenford Estate.

Additionally, Gehl makes a point of always having a Lot 1 Cup of Excellence Champion and a Hacienda La Esmeralda Geisha available in Di erence’s capsules. e brand focuses on selling a range of single-estate co ees, rather than single origin. Gehl believes it is this highquality, estate-focused approach that allows the co ee to shine.

“Saying a bean is a single origin from Colombia is like saying you have a wine from France,” he says. “Not all co ee from Colombia is Bourbon, not all co ee from Panama is Geisha, so we sell single-estate co ee.

“We look at the characteristics of varietals from certain countries, then the farm, the lot, and the process. I’m trying to get the most out of the beans, and the individual farms are so crucial to

creating those incredible avours.

“What I try to do is create a selection of co ees that is distinct, so each capsule tastes really di erent. For example, if I already have a washed Geisha from Panama, I will usually try to stay away from another one even if it’s from another country.”

Although many of the world’s best co ees fetch a signi cant price at auction before being sold to consumers at a markup, Di erence prides itself on keeping its most expensive co ees within the price range of what a standard takeaway beverage would cost.

“My most expensive capsule is £5 (US$6.74), which is about the price of a large co ee with some whipped cream and toppings at a chain café,” he says.

“If you can a ord something like that, you can a ord to have the best co ee in the world.”

In addition to its retail service delivering to clients around the world, Di erence also partners with some of Europe’s best restaurants and hotels, including three-star Michelin venues Piazza Duomo Alba in Italy and Sketch in London.

Notable brands such as e Penthouse at Harrods and Audemars Piguet also serve Di erence Co ee in their retail settings.

Gehl says the convenience of a capsule coupled with Di erence’s co ee curation makes the pods perfect for the world’s best restaurants and retailers.

“Eighty per cent of our clients are Michelin restaurants. Most restaurants that have a traditional machine don’t have a trained barista, so they under-extract or over-extract the co ee and there’s no consistency,” he says.

“Our second largest market is Italy. It almost seems incomprehensible a British brand with co ee roasted in the UK would be sold and served in some of the best kitchens in Italy, unless you understand co ee.”

With co ee consumers around the world becoming more discerning about what they drink, and at-home brewing becoming more mainstream, Gehl believes demand for the world’s top co ees in more accessible forms will only increase.

“ ere is a plethora of brewing methods out there, but there will always be a big role for the most convenient method, which is a capsule machine,” he says.

“Convenience wins. If you can provide something that is convenient on one hand and produces a really good cup of co ee on the other, you’re onto a winner.

“Co ee can taste signi cantly better than it does. I’m trying to convince people there is something better out there that can still be accessed with the convenience of a capsule machine.” GCR

For more information, visit differencecoffee.com

Packing the capsule of the future

When one of the world’s leading coffee companies came to Cama Group with a “game-changing” new capsule product, the Italian machine manufacturer engineered a bespoke secondary-packaging solution.

WHILE IT’S HARD to pinpoint an exact number, it’s estimated capsules and pods account for around 15 to 25 per cent of total global co ee revenue. at’s tens of millions of consumers choosing the single-serve format as their preferred brew method.

With such a large share of the international market, it’s no surprise the capsule sector is a major research and development focus for many of the world’s leading co ee companies. Much of the current innovation concentrates on the use of sustainable materials, high-end specialty co ee products, and smarter brewing tech for at-home experiences.

As such, new capsule products are being developed constantly. However, it’s not just the pod and what’s inside it that the producer must consider: how the product is made and then packaged is a major contributor to its success.

In 2024, one of Europe’s largest co ee roasters approached Italian secondarypackaging machine manufacturer Cama Group with a challenge. With an innovative new capsule product in development, the client required a custom-made secondarypackaging line and carton that ticked the boxes for sustainability, e ciency, and design.

“ e new product is a game-changer in the co ee capsule/pod arena,” says Alessandro Rocca, Cama Group Sales Director. “It’s pretty unique compared to other products currently in the market.

“Because it’s so di erent in shape, it required a completely new way of handling the capsules. We couldn’t rely

on the conventional methods used in most packaging lines or carton setups, therefore we had to engineer a completely bespoke solution.”

One of the challenges the Cama engineers faced was how the capsules would sit in the carton. As a premium product, they couldn’t touch each other once placed inside the packaging to avoid damage to the pods.

“Working alongside the packaging design team at the co ee company, it took us around six months to develop a carton that provided the best solution in terms of presentation and material quality,” Rocca says.

“Once we had the carton, we then had to build the packaging line around the new design. While we incorporated some of the advanced robotic modules previously developed by our team, the line was completely customised for the client.”

As with all of Cama’s machines, from the very rst planning stages this solution was engineered with sustainability in mind. Electrical components were designed to be as energy e cient as possible to save the customer operational costs and reduce their carbon footprint.

“For this project, sustainability was a priority for the client. rough the packaging design we aimed to reduce the amount of material used for each carton and opted for recycled cardboard,” says Rocca.

While this project focused on a single avour of co ee capsule, Cama also specialises in providing solutions for those wanting to o er variety packs. e

manufacturer has produced multipack packaging lines for other industries for a long time, but in the past few years has seen a sharp increase in co ee companies interested in the technology.

“Traditionally, co ee companies haven’t o ered a huge range of avours, but we’ve started to see a lot more companies in the United States follow this trend,” Rocca says.

“More and more businesses are reaching out to us for this technology. Variety packs require a di erent packaging solution because they involve a robotic station to mix several avours into a con guration that can be loaded into the carton in multiple layers. We know exibility is important to these customers, so we can help them design the composition of the capsules and the insert layers.”

Sustainable capsules that are either recyclable or compostable are another avenue in which Rocca sees potential.

“ ere are a lot of companies interested in producing eco capsules, but there is still some work to be done on the technology. Unfortunately, paper pods are not ready to be packed into cartons without a plastic barrier because the shelf-life would be too short,” he says.

“However, in the next few years I’m sure we’ll see innovation in this space and paper pods becoming more mainstream. We are eager to invest in these projects because we know how important sustainability is to the co ee sector.” GCR

For more information, visit camagroup.com

Improving the quality of convenience

With the demand for be er coffee pods higher than ever, Menshen has taken a different approach to raising the capsule game.

THE COFFEE POD MARKET continues to grow due to the increasing demand for convenience and quality among global co ee consumers. Currently, the capsule market is projected to be worthalmost US$63 billion by 2032.

Menshen – a German family-owned business that’s been active in the packaging industry for more than 55 years – has taken a di erent, quality- rst approach in its goal of producing capsules for the co ee market since entering the industry in 2011.

“We have a Centre of Excellence in Barcelona where we support our customers in developing the right solutions,” says Jan-Paul Lommerse, Menshen Single Serve Capsules Head of Commercial. rough its multidisciplinary team of experts at the Centre of Excellence, Menshen drills down into how to get the most out of the fresh roasted co ee or soluble ingredients that are packaged in its capsules. e team test everything from the capsule itself to ingredients, and shares the knowledge gained with their customers.

In addition to its Centre of Excellence, Menshen operates production facilities around the world. Lommerse says being active in a range of markets not only

allows the manufacturer to improve its customer service model but also action its sustainability goals.

“We have production plants in Europe, China, the United States, and South America,” Lommerse says.

“ e company’s truly global footprint is crucial in not only forging greater understanding of local markets but also in helping create closer relationships with customers and reducing our carbon footprint.

“We have a global sales team with presence in each region, and the Sales Managers are in close contact with the Centre of Excellence, so we can support our customers with all kinds of knowledge and experience to help them succeed.”

As high-quality co ee becomes more common in capsules and customers become more discerning about the co ee they drink, Lommerse says it is crucial for companies to create the correct formula in their capsule o erings.

“Capsules look simple: you just put them in a co ee brewing machine, push the button, and your cup will be lled with co ee. What consumers don’t know is there is a worldwide industry and an intensive knowledge base that enables

them to use this technology,” he says.

“We strive to be the natural choice for capsule lling companies by supporting them in successfully encapsulating the intrinsic values of their ingredients to enable the nal consumer a perfect brew, time a er time.”

e co ee capsules market is a dynamic one, driven by technological developments and changing consumer preferences.

e rising demand for premium and eco-friendly options inspires operators in this market to intensify research and development activities and search for sustainable solutions.

Lommerse says Menshen already o ers easy to recycle and compostable monomaterial capsules and is constantly working on developing new solutions.

“Although plastic still has a role to play in co ee capsule production, we actually focus on reducing material and applying new raw materials while maintaining perfect brewing behaviour,” he says.

“We o er integral multi-purpose and multi-format solutions to ensure sustainable and long-term success in the evolving co ee pod market.” GCR

For more information, visit menshen.com

Giving capsules the EDGE

Tailored machinery provider Rychiger explores the production challenges companies packing coffee capsules face and the new solutions it’s bringing to market.

THE COFFEE CAPSULE market is a crowded one, with a multitude of options for consumers to choose from when browsing the supermarket shelves. Yet, according to Beatriz Perroud, Senior Sales Manager at Rychiger, there are three key ways capsule producers can get ahead of the competition.

“ e main challenge faced by capsule producers is o ering a wide variety of aromas and designs while keeping production cost low – despite the high exibility required,” says Perroud.

“However, the good news is there are solutions to make producers stand out from the crowd. To keep aroma locked into the capsule, excellent sealing is required. In terms of design, the look and feel of the capsule matters, with diversity being a key market driver.

“And to keep production costs down to deliver savings to the consumer, optimisation of material consumption and reducing operating and format-changeover times are essential.”

Rychiger’s lling and sealing machines are speci cally developed to overcome these challenges. From high-precision sealing that preserves aroma and freshness to the ability to handle various formats and perform quick format changeovers, Perroud says the technology within the company’s modular solutions can be con gured to match each customer’s speci c requirements.

“ anks to the exible design and a wide range of options, we can tailor the machine to the required application,” she says.

“ is approach gives our customers the reliability of a proven platform combined with the customisation needed for their unique products and processes.”

Rychiger recently launched its new FS 150 packaging machine, which has an output of up to 140 capsules per minute. Its sister FS 300 model, capable of reaching 280 capsules per minute, is due to be introduced to the market soon.

“ e FS 300 is the rst machine to include Rychiger EDGE as an enabler for future needs. e digital ecosystem provides customers with a comprehensive data

platform to monitor and control the entire production line, enabling users to make decisions based on real-time data rather than relying on observation alone,” she says.

“ e rst FS 150 is already in successful production. For the FS 300 equipped with EDGE technology, we are opening up conversations with companies that would like to take advantage of these state-of-thestart technologies which are available for delivery from May 2026.”

Both machines have been developed for capsule producers and co-packers with small- to mid-size operations that require maximum exibility in their packaging operations. With an increasing variety of capsule materials coming into the market driven by demand for sustainable options, producers want to be able to switch between products quickly with the shortest operational downtime.

Format changes on the new machines take between 15 and 90 minutes, depending on the complexity of the changeover. For example, they can be con gured to produce Dolce Gusto capsules in the morning and Nespresso capsules in the a ernoon. e required format change can be done during a lunch break, increasing both exibility and productivity.

“Sustainable co ee capsules are gaining attention, but they still need time to become the industry standard,” says Perroud.

“Right now, most producers want to o er a sustainable option, but fully dedicating a production line to compostable capsules is something only few can a ord. at’s why exibility is so important – our machines allow producers to run di erent capsule types on the same platform.”

As part of Rychiger’s drive towards sustainability, the FS 150 has been

Rychiger’s new FS 150 packaging machine, format changes can be completed in as li le as 15 minutes.

developed to signi cantly reduce lid material and nitrogen consumption.

“ is not only improves cost-e ciency but also supports sustainability. In addition, its smart design results in low maintenance costs, which is a clear win for operations and nance alike,” Perroud says.

“What’s more, the product is lled with exceptional precision, as each dosing station is driven by its own servo motor and directly weighed – with a continuous realtime feedback loop.

“Another highlight is Rychiger’s OneStroke technology, which ensures lids are placed 100 per cent centrally on the capsules. is not only guarantees perfect sealing but also results in a visually appealing appearance. is market-leading technology guarantees consistently highquality lling, punching, and sealing – with minimal rejects.”

With sustainability, cost, and quality covered, another element consumers look for when choosing a capsule is variety, speci cally avour.

“Our customers want exibility in design and avour to set themselves apart from the competition,” she says. “With the FS 150 and FS 300, capsules can be equipped with avour dosing units. ese enable production of various avours such as vanilla for Dolce Gusto and caramel for Nespresso, all without the need for a changeover as the machine can be tted with two independent dosing units.

“ e FS 150 and FS 300 are more than just machines – they are solutions to manufacturers’ production challenges.” GCR

For more information, visit rychiger.com

Forecasting the future

Ma eo Barbarossa of IMA Coffee reveals where he believes the industry is heading and how companies can best prepare and pivot.

TO STAY AHEAD of the curve and keep their products relevant in an ever-changing market, co ee companies are constantly tracking trends and analysing consumer behaviour.

Anticipating what will happen isn’t easy, but there are a few hints as to what the future may hold for the co ee industry.

In March 2025, some of the sector’s most experienced thought leaders were asked to explore the future of co ee as part of Melbourne International Co ee Expo (MICE)’s comprehensive series of educational panel discussions.

Matteo Barbarossa, IMA Co ee Hub Area Manager for Australia and New Zealand, was one of the speakers to take part. He discussed the evolution of co ee products, consumer trends, and taste preferences, and says the million-dollar question was the direction the industry would take over the next ve years.

“One trend I’m seeing is a growing collective consciousness among customers about what they’re drinking, where it comes from, how it’s processed, and how it’s brewed,” says Barbarossa.

“A co ee isn’t just a co ee anymore. It’s a full pleasure experience condensed into a cup. e future of co ee is about more than just taste – it’s about meaning, wellness, and connection.”

Outlining how speciality co ee is no longer a niche, he emphasises consumers are becoming increasingly discerning about what they ask for in their morning cup. “ is thirst for knowledge is driving demand for single-origin and micro-lot beans, transparent sourcing, and highquality cultivars with unique avour pro les,” he says.

Biodegradable and reusable packaging, as well as supply chain transparency, are reshaping how ethical sourcing is communicated to consumers.

“We’re seeing pressure for regenerative farming practices and carbon-neutral supply chains, and sustainable packaging becoming the norm,” Barbarossa says. With climate change challenges a ecting co ee farmers on every continent, innovative companies are looking for

alternatives to traditional agriculture.

“Alternatives such as lab-grown and molecular co ee are emerging. Barleybased ‘co ee’ for ca eine-free consumers is also on the rise, as well as hybrid drinks that blend co ee with tea, juice, or plant milks,” he says.

Something the IMA team are particularly interested in is stimulus repetition, the act of repeatedly exposing consumers to the same or similar sensory cues to shape preferences. ey believe the Mere Exposure E ect concept, theorised by social psychologist Robert Zajonc, could help form co ee preferences. e concept suggests the more we encounter something, the more we like it.

“Customers o en need a narrative to attach to avour, so repeating explanations about tasting notes or process can help them develop a preference through cognitive anchoring.”

is theory can be used to justify the notion that co ee isn’t just about the taste –it’s also about the story.

“Repetition doesn’t always mean o ering the exact same product. It can be curating a set of sensory experiences that reinforce a theme or category,” he says.

Barbarossa explains that through having a consistent tasting language across menus, the customer’s palate is shaped and re ned via gentle cues.

“When a customer always starts their day with your co ee, the repeated pairing of the co ee with routine builds attachment, it

becomes emotionally loaded,” he says.

Barbarossa also believes co ee capsules hold potential to create a more targeted experience.

“We’re seeing more specialty producers applying the same precision to capsules as they do to whole-bean o erings,” he says. Unlike espresso or lter co ee, capsule brewing presents unique constraints, including low water volume, high pressure, and short brew times.

“Roasting for capsules is a di erent art form,” he says. “Only a handful of experienced roasters really know how to hit that sweet spot.”

Compostable capsules, once thought to be a compromise on quality, are now closing the gap thanks to plant-based materials with new gas barrier technology.

“More roasters are now using biodegradable materials for their capsules,” he says. “Some companies are also implementing blockchain-enabled QR codes linking to platforms that share the farm story of the co ee.”

ese QR codes o er origin information as well as tried-and-tested brew pro les.

“As consumers invest in better capsule machines, roasters will push innovation by o ering capsules that pair with smart home systems,” says Barbarossa. “ ese changes are going to de ne the future of co ee.” GCR

For more information, visit ima.it/coffee/

Coffee, decoded.

Your coffee ecosystem speaks. BibeCoffee connects the dots.

COFFEE MACHINES

TRADITIONAL | SUPER AUTOMATIC | CAPSULES

COFFEE GRINDERS

WATER FILTERS

Innovation brews excellence.

BibeCo ee connects the World Barista Championship 2025

For the first time, all espresso machines are telemetry - enabled, powered by BibeCo ee technology.

Fiera Milano, Hall 20 Booth G40 October 17–21

Watch the world’s best shots.

Now with data.

The specialty shift

The coffee industry is in a period of significant change, with premiumisation, price volatility, and the rise of specialty driving innovation. Unic explores the trends shaping the landscape and their influence on the new technologies it will unveil at Host Milano.

WHILE SPECIALTY COFFEE has become mainstream in places such as the United States (US), the United Kingdom (UK), and Australasia over the past decade, the movement that prioritises high-quality beans has only recently started to gather momentum in previously uninterested markets like Southern Europe.

While countries such as Italy, Greece, and Spain have deeply ingrained co ee cultures, until recently they were largely indi erent to specialty. However, according to Unic General Manager Tommaso Fontana Rava, this tide is starting to turn.

“ e US, UK, and Australasia were early adopters of specialty co ee and it’s become massive in these countries. Other markets such as Asia followed and, because they didn’t already have much of an established culture of co ee, there was little reluctance to embrace this new style,” he says.

“Southern European markets have been much slower to adopt specialty because they have traditional roasting styles and ways of drinking co ee. Specialty couldn’t

seem to get a foot in the door, but that now appears to be changing.”

Fontana Rava highlights Spain and France as two markets that have seen “an explosion” of specialty venues, with large cities such as Paris and Madrid leaning into the trend. He believes it’s younger consumers, who o en desire newness and prioritise quality, that are fuelling the expansion.

“Today, young people crave a di erent kind of experience when they go into a co ee shop. ey want to know where their co ee comes from, what happens to the bean, and for it to be presented with latte art,” he says.

“ is is not to say the historic method of roasting and enjoying co ee is dead –traditional roasters are still thriving – but it cannot be ignored that there’s a new style of co ee and co ee shops popping up across the region.”

e price of a cup of co ee in these regions could also be in uencing the shi to specialty. Fontana Rava says the high green-bean prices experienced in the

second half of 2024 and rst half of 2025 have driven major market change.

“ e volatility sent shock waves through the industry – both high and low,” he says.

“High prices have much less of an impact on the specialty sector because most specialty roasters already charge more for their beans and don’t rely on the commodity market (C-market), whereas roasters that buy lower-grade co ee are much more price sensitive. Over the past year, this made the price of an entrylevel cup of co ee go up, resulting in a smaller di erence between the cost of a standard and a specialty cup – making specialty a more enticing prospect for some consumers.”

Both the increasing interest in specialty and higher prices among traditional brands are in uencing wider change in the co ee industry. Fontana Rava and the team at Unic believe these trends are resulting in a polarisation of the market and, in terms of equipment, roasters and venues are looking for either entry-level machines or highend models.

As one of the few manufacturers on the market developing both traditional and super-automatic espresso machines, Unic is in a unique position to respond to this split in the market. As such, at Host Milano in October the brand will be introducing a series of new advancements for both ends of the sector.

A new take on traditional

In response to rising costs faced by roasters and cafés, Unic is launching a new range of traditional espresso machines designed to deliver exceptional performance and re ned design without compromising on value.

e new platform draws from Unic’s renowned engineering, bringing forward key features from its existing machines while placing a heightened emphasis on aesthetic integration.

“We’re committed to helping roasters and café owners manage their investments wisely – without sacri cing the experience they deliver to their customers,” says Fontana Rava.

“ is new machine is built to blend seamlessly into both high-volume environments and design-focused specialty co ee spaces. It’s built with purpose, and it looks the part.”

Another key goal in development was to ensure the new model performs reliably in busy service settings, maintaining pace and precision.

The Compact solution

While the new traditional machine platform will cater to conventional co ee brands, updates to Unic’s automatic o ering are geared towards the rising specialty market. At Host, the team will unveil the latest edition to the TANGO XP line.

“As specialty co ee becomes mainstream, the needs of the market are changing. Venues that serve specialty co ee are scaling up and some can’t a ord to have each co ee cra ed from scratch by a barista on a traditional machine,” says Fontana Rava.

“ erefore, there’s an increasing need for fully automatic espresso machines that can deliver the quality and standard expected of specialty. Our ultimate goal is to produce a machine that performs in a way that the users wouldn’t be able to tell the co ee has been cra ed on an automatic in place of a high-end traditional.”

e new TANGO XP Compact model is designed to meet the demands of

high-quality co ee preparation through improved grinding precision and calibration capabilities.

“With a smaller footprint than the other machines in the TANGO XP range, Compact is designed to increase exibility and keep quality consistent while delivering a high output,” he says.

e machine will also feature a suite of new technologies, including automatic grind-size calibration.

“Co ee is a natural ingredient that changes due to many factors, so we know calibrating the machine can be a timeconsuming task for our customers. We have introduced integrated weighing equipment that can perform calibration at just the touch of a button,” says Fontana Rava.

“We have added motorised grind settings too, so users can change the setting using a button instead of having to manually adjust the grinder.”

Unic’s team of engineers have also added a gear pump to the Compact model. Typically used in traditional machines, the pump gives the user the exibility to dial in their shot at the preferred pressure pro le to create the desired extraction curve.

Enhancing energy efficiency

UNIC is also conscious of environmental issues and is actively looking for solutions. Recent e orts have focused on developing a new instant heating system and boilerless technology, working alongside

an innovation partner. ese features aim to signi cantly lower power usage while maintaining top-tier performance.

“We know sustainability and energy consumption are very important to our customers when considering new machines,” says Fontana Rava.

“We’re looking into new technologies that remove the need to keep water constantly hot inside the machine. It only uses the energy to heat up the water when it’s needed, rather than consuming energy to keep it warm.”

Alongside a reduction in energy consumption, he highlights that it also reduces the impact of scaling inside the boiler.

“Scale is one of the biggest issues in co ee boilers because it creates a lot of problems, such as clogging the machines. Removing the issue of scale will improve both the quality of the water and the durability of the equipment,” he says.

“Typically, water sits inside the boiler at 90 degrees Celsius for a long time. Having water stagnant at that temperature changes the molecular structure, which then impacts taste.”

Unic will be showcasing its new technologies at Booth C12-D11 in Hall 12 at Host Milano from 17 to 21 October. GCR

For more information, visit unic-espresso.com

Colombia’s cool innovation

Buencafé on tapping into the chilled coffee market and the further opportunities for growth in the emerging sector.

SITUATED IN THE heart of Colombia where the Andes mountains and fertile volcanic soils create ideal growing conditions for co ee, Buencafé aims to build a legacy that extends far beyond producing premium freezedried co ee.

For more than half a century, the producer has been trying to rede ne what it means to do business with purpose in the global co ee industry. e company is owned not by private shareholders or multinational conglomerates but by more than 556,000 Colombian co ee-growing families, all united through the Colombian Co ee Growers Federation (FNC).

Mauricio Trujillo Diaz, General Manager at Buencafé, shares the impact of the uni ed vision of the company that was founded more than 52 years ago.

“Every bean processed by Buencafé is 100 per cent Colombian. is carries the weight of our legacy of quality, innovation, and the commitment to transform co ee into progress for the hands that grow it,” says Trujillo Diaz.

Buencafé’s business model is set up to ensure pro ts ow back into the co ee-growing regions, funding critical programs in education, health, infrastructure, and sustainability. is structure is designed to position farmers at the centre of value creation, reversing traditional supply chain hierarchies that can leave growers behind.

“From the highlands of Colombia to homes around the globe, Buencafé represents a powerful truth: when farmers are empowered as owners, entire communities grow stronger,” he says.

Cold and cool

In addition to its social impact, Buencafé aims to be a global leader in co ee innovation. Its latest breakthrough is a freeze-dried, cold-soluble product, engineered to meet ever-changing consumer preferences.

As the world has witnessed a rising demand for chilled co ee beverages,

the new product has been developed to preserve the convenience of its classic freeze-dried crystals while also being dissolvable in cold liquids.

“While cold-soluble co ee products already exist in powder or agglomerated formats, our latest development brings this functionality to the classic freeze-dried crystal form,” says Trujillo Diaz.

“ is innovation makes it easier than ever to enjoy premium co ee in iced lattes, smoothies, or simple cold brews –anytime, anywhere.”

e technology behind this product was built to serve both consumers and brands. It’s been integrated into Buencafé’s agship brand, Café Buendía, as well as made available to private-label partners and beverage manufacturers aiming to tap into the surging cold-co ee market.

The cold coffee generation

Buencafé has been deliberate in its approach to its co ee o ering, targeting the increasingly important Gen Z and Millennial demographics. It believes younger consumers are driving a transformation in co ee consumption habits, moving away from traditional hot co ee towards more versatile and refreshing cold options.

“Our product is ideal for at-home

preparations and is in convenient singleserve formats for on-the-go enjoyment,” says Trujillo Diaz.

“It’s great for recipes with milk, fruits, or added avours. It serves as a great base for smoothies and iced lattes. Not only does this o er exibility, but it also provides a more a ordable alternative to co eehouse iced drinks, o en at a fraction of the price.”

According to Buencafé, its freeze-dried iced co ee sales hit the equivalent of 20 million servings in 2024. During the rst half of 2025, this number had already reached 27 million servings, representing a 35 per cent increase in year-over-year volume. Trujillo Diaz says this sharp growth underscores Buencafé’s commitment to cold and high-quality instant products that can be made and prepared at home.

is trend has more room for market growth, too. e company’s research found three out of ve consumers globally drink iced co ee at least once a week, and most of this happens outside the home. However, only one in seven at-home co ee drinks are cold, revealing a signi cant gap in the market.

“If you have a look at co ee shops, more than half of the co ee they sell is usually cold,” says Trujillo Diaz.

“We saw this shi as a chance to recreate

that co ee shop experience at home, a ordably and conveniently. e ready-todrink (RTD) iced co ee market has also shown remarkable growth, with a 12 per cent compound annual growth rate over the past ve years and approximately 160 new product launches last year alone.”

When developing the new product, Buencafé had to address a key technical challenge: retaining the sensory pro le of freeze-dried co ee while ensuring it dissolves in cold water.

“ at challenge became our inspiration. Innovation really drives our operations,” he says.

A different ready-to-drink

Compared to traditional RTD options, Buencafé believes its freeze-dried format has several advantages including: no need for refrigeration, which simpli es logistics; a long shelf-life without specialised storage; instant preparation with cold water or milk; being customisable via di erent avours; and low cost for brands.

ai17546429637_250806 GCR advertisement_210_145_04.pdf 1 08/08/2025 10:49:24

“It’s a smart solution for companies looking to innovate fast and scale globally,

while keeping high quality and convenience at the core,” says Trujillo Diaz.

At the consumer level, Café Buendía continues to expand its footprint in key

markets including Colombia, Ecuador, the United States, Spain, and China. e brand aims to be synonymous with 100 per cent Colombian origin, premium freeze-dried quality, and the cultural authenticity of Colombian co ee traditions.

Trujillo Diaz says Buendía Iced Co ee, now available in Colombia, embodies this commitment to innovation and accessibility. Designed with practicality and ease of preparation in mind, the iced co ee aims to bring the rich Colombian avour to a chilled format.

“In every cup of Buencafé lies more than just rich Colombian avour. It holds the story of resilience, dignity, and opportunity,” says Trujillo Diaz.

“Whether enjoyed hot or cold, Buencafé’s co ee connects people around the world with the growers who made it possible, and with a better, fairer vision for the future of co ee.”

GCR

For more information, visit buencafe.com

From vision to precision

Coffee Systems CEO Marco Zancolò and VP Technology Christof Hurni reflect on the company’s four decades in coffee and look ahead to what’s next.

WHAT’S NEEDED to serve great co ee – not just once, but thousands of times per day in a range of settings from cafés to hotels to convenience stores, right around the globe?

at’s the key question that has driven Franke Co ee Systems to create and improve automatic co ee machine technologies for more than 40 years.

For its team of industry professionals, the answer is rooted in precision engineering and in uenced by the heritage, technology, and understanding of real-world co ee operations that have been fostered within the company throughout its fourdecade journey.

In 1984, the Swiss manufacturer acquired FA Augsburger, a small company that specialised in professional co ee equipment. e decision was driven by Willi Pieper, who took over the company in 1975 from his close friend Walter Franke, son of the original founder. Pieper envisioned a future in which technology would elevate hospitality by making great co ee more accessible and consistent.

Now, more than four decades on from the acquisition of FA Augsburger, Franke Co ee Systems CEO Marco Zancolò, who’s been with Franke since 2019, says

the values the company was built on in the 1980s remain a relevant and guiding force today.

“Heritage is something we build on –not something we rest on,” says Zancolò. “From the very beginning, our goal has been to combine Swiss precision with innovation that truly supports our customers’ ambitions.”

Built on bold steps

In 1994 under the leadership of Michael Pieper, Franke released its rst fully automatic co ee machine, the Swiss Mambo. e name came from a desire to combine Swiss precision with Latin air.

Just two years later, Franke became the rst company in the world to introduce a fully automatic system with an integrated milk frother. is technological advancement ushered in the start of a new era of consumer convenience and laid the foundations for the fully automatic machines of today.

In 2005, the Franke Development Centre was rebuilt to boost the business’ in-house research and development capabilities.

Another major facility expansion in Aarburg, Switzerland, followed in 2008, driven by the development of new product lines and growing international

demand for Franke’s co ee solutions. e company’s next milestone in fully automatic co ee machine technology came in 2015 with the launch of the A Line – a new generation of machines designed to combine performance, modularity, and visual clarity, starting with the A600.

Since its release into the world, the A Line has become the most successful product family in Franke’s portfolio with, according to Zancolò, consistent year-on-year growth and wide adoption across the globe.

He says the journey from the Swiss Mambo to the A Line and beyond re ects Franke Co ee Systems’ desire to create change in the industry.

“Innovation at Franke has always been rooted in real-world needs,” says Zancolò.

“It’s not about complexity for its own sake: it’s about solving real problems for our customers.

“ e A Line gives us a platform that works across segments and consumption patterns. It helps us support small cafés and global chains alike and gives operators the con dence they need to grow.”

Although its initial launch is now a full decade in the past, the A Line’s design, interface, and material nish remain almost identical to when it was released. Zancolò says as the product’s life cycle approaches

a natural conclusion, it’s more important than ever for Franke to remain innovative and build on its heritage to satisfy customer demand.

“In our business, the typical product life cycle is eight to 10 years,” he says. “Even when customers have been completely satis ed, they don’t want to replace their machines with the exact same model.”

“ ey expect something new, something that not only improves performance but also re ects changing needs and emerging trends. at’s why the next step is so important.”

When coffee takes the spotlight Franke’s engineering department is where the vision and strategy outlined by the company’s decision-makers become reality. Christof Hurni, VP Technology, has more than 20 years of experience in helping shape Franke’s co ee systems portfolio.

“At Franke, we believe the best co ee machine is the one you don’t notice,” says Hurni. “It works intuitively and reliably, allowing sta to focus on what really matters: their guests.”

From co ee extraction technologies such as iQFlow that enables customers to personalise avour pro les, to milk

“The next chapter in our journey is ready. We’ve been working on something transformative.”

Marco Zancolò CEO, FRANKE COFFEE SYSTEMS

systems like FoamMaster technology designed to better combine the avours of the co ee with the milk foam, and IndividualMilk which enables consumers to choose their preferred choice of milk from the machine, that user-centred ethos is what drives Franke’s roadmap.

Hurni says the focus when developing machines is always on consistency, scalability, and operational ease.

“Good design isn’t about showing o . It’s about making excellence look e ortless, and that takes serious engineering behind the scenes,” he says.

The road ahead

As the co ee world evolves, so do expectations. Sustainability, digitalisation,

and shi ing consumer habits are shaping what the future holds for the industry.

With preparation for the international biennial hospitality tradeshow Host Milano now well underway, the co ee world will soon descend on Milan to unveil the latest technologies and innovations that will help shape the future of the industry.

Zancolò remains tight-lipped about Franke’s new and exciting machinery and features that will be showcased at Host in October, but he says the world-renowned tradeshow has long been marked as a key date in the calendar.

“Technology can’t be static. We need to support our customers, not just today but also tomorrow – whether they are entering new markets, adapting to sta ng challenges, or looking to di erentiate through experience,” he says.

“ e next chapter in our journey is ready. We’ve been working on something transformative. It’s innovative, bold, and built for the future of co ee, and we are proud to o cially unveil it at Host Milano on 17 October.”

GCR

For more information, visit coffee.franke.com

Creating smarter coffee

Artificial intelligence and data science are growing in importance and Neuhaus Neotec is exploring how it can use them to revolutionise coffee manufacturing and processing.

KNOWLEDGE of co ee machinery, processing, and technology has traditionally been passed down from master to apprentice, with expertise to improve operations formed over generations.

While this is still the case in some settings, a new generation of co-worker is in development that can o er real-time insights into production lines, remain active and engaged at all times, and help x problems before they even happen.

As such, processing plant manufacturer Neuhaus Neotec is exploring the application of arti cial intelligence (AI) and data science to continue to maintain co ee quality while improving e ciency and sustainability.

e company has built co ee processing plants for producers of all sizes for more than 50 years and has long been a leader in trialling new manufacturing methods for the global industry.

Now, it is once again turning to emerging technologies to implement new measures

into its plants to aid in a range of outcomes, from knowing when machines require advance service to reduce unnecessary maintenance, to completing automatic adjustments within grinders to ensure a consistent particle size.

In 2023, Edwin Calla Durandal joined the Neuhaus Neotec team to investigate new projects that could see the business more e ectively utilise AI and data science.

Calla Durandal is the former Head of Mechatronics Engineering at the Catholic University of Bolivia in Cochabamba, prior to which he was a professor and researcher at the same university as well as a tech startup engineer.

He has developed three key projects alongside Neuhaus Neotec following discussions with experts, researchers, and clients: arti cial intelligence (NaNi), predictive maintenance with machine learning, and data-driven controllers.

e manufacturer has also invested in a powerful Nvidia GPU server that can run large language models (LLMs) with big

data sets to tackle the new projects and ambitions that come with them.

With a goal of improving both economic and environmental resource management for Neuhaus Neotec’s clients, Calla Durandal says it’s critical to bridge the gaps between automation, digitalisation, and personalisation to create a more e cient production future for the co ee industry.

“A close collaboration between all professionals is needed, together with constant learning without fear of these disruptive technologies,” he says.

“People have the expertise and creativity needed to succeed. More changes are coming, and we must adapt as best we can. is takes time and there is no better moment than the present to start.”

He adds cybersecurity is also of the utmost importance to the project.

“All measures are being considered in order to ensure information remains safe with the highest ethical standards,” he says.

NaNi is being trained using knowledge from Neuhaus Neotec to create new

possibilities in automation, while the predictive maintenance project is already progressing well. All three projects, according to Calla Durandal, are beginning to bear fruit.

“NaNi is an arti cial intelligence inhouse premises running di erent LLMs to improve and cooperate with di erent internal departments. e results allow an increase in operational agility and seamless integration with operational work ows.

e main highlight is the technology appropriation from Neuhaus Neotec workers,” he says.

“ e predictive maintenance with machine learning project has already proven its worth. Multiple tests were considered both internally and with customers. Improvements between information technology (IT) and operational technology (OT) are under research with test bench implementations to ensure high-quality nal products.

“ e operational advantages are already saving time and resources thanks to the time window of prediction, allowing to avoid downtimes and unnecessary

maintenance costs that also a ect the productivity of the companies.” is promise being shown means the next step is to include co ee roasters to test real-world application. Calla Durandal says it is not beyond the realms of possibility for this technology to be used to test di erent recipes using mathematical models from roasters.

“ e data-driven controllers are an advanced control technique that work speci cally with data in real-time. is allows us to achieve multiple goals with the machines such as reducing energy consumption, better integration of electric burners with gas burners, and so on,” he says.

“ is project is currently under research and, so far, has shown promising results in mathematical simulations. e next steps would be in-house real-time tests with small roasters, as the simulation with big roasters’ data gave positive results.

“ e pace of technology is growing exponentially, and it is important to be wise enough to advance forward with rm, stable, and constant steps without forgetting our trajectory and high standards related

with products, services, and professionals. We must be curious and remember that we are eternal apprentices.”

Despite ongoing discussions around the world about AI’s potential to remove the human aspects from a range of industries and professions, Calla Durandal says it is the human in uence that allows projects like Neuhaus Neotec’s to succeed.

“ e synergy between data science and knowledge from experts creates smarter systems. e data together with the right algorithms is powerful, but it is the insights from human expertise that makes them truly e ective,” he says.

“ is combination enhances decision making and ensures real-world adaptation and applicability.

“Neuhaus Neotec is working with a cross-disciplinary mentality to bridge the theory with practice, resulting in novel situations and turning itself into a datadriven company.” GCR

For more information, visit neuhaus-neotec.com

Great expectations

Meli a Professional explores the shifting terrain of customer expectations and how operators can tackle the challenges brought by the rise of personalised coffee beverages.

GLOBAL EXPECTATIONS on co ee are changing. e rise of signature drinks, cold co ee beverages, and social media have shi ed the consumer landscape.

For many operators, it is no longer enough to only o er café staples like the humble latte, espresso, or cappuccino at a reasonable speed and price. Instead, the globalisation of the industry means more people are searching for new and exciting drinks that are evolving around the world.

Wrangling the modern co ee consumer market in Asia is a vastly di erent proposition to doing so in Europe or North America. According to Melitta Professional Chief Product and Solutions O cer Robin Franke, each region the company operates in has its own traditions, trends, and priorities that are unique to its customers.

“ e challenges of modern co ee are not just restricted to the size of a customer base. It’s a question of customer expectations and where they come from, no matter what region of the world they are in,” says Robin Franke.

“During my last trip to Asia I saw groups of people making videos and taking pictures of drinks to post on social media. ey bought the drinks not necessarily to drink them, but to tell a story. at creates an added complexity to make those drinks look good.

“Drinks are colourful, avourful, and the challenge is now being able to cover a broad and complex portfolio. You have consumers, especially younger generations, who want Instagrammable drinks that are more of an experience.”

He believes even in markets such as the United States (US), where a lot of co ee is taken black or with creamer, having a machine produce a good cup of co ee is no longer enough.

“If you’re in a typical petrol station or convenience retailer you need to o er a lot of bean choice at the same time as o ering di erent syrups and milk types to enable personalisation,” he says.

e modern global co ee culture is

creating new and exciting products every day, but not all of them stick around. For every trend like matcha that has grown into an industry standard around the world, there are those like bulletproof co ee or charcoal lattes that fade out of the consumer psyche almost as quickly as they rose to notoriety.

To navigate this constantly shi ing territory, Robin Franke says Melitta Professional helps its customers by identifying trends and collaborating on drinks recipes, in addition to supplying automatic co ee machines.

“Our challenge is to transform current trends into recipes that are cra ed to a good standard but are also quick to change,

because a lot of these fun drink trends are not here to stay,” he says. “A lot of customers are becoming fully marketing driven rather than focusing on operational stability.

“Delivering these complex drink portfolios can be di cult. Automation simpli es operations and allows sta to take care of their customers instead of the co ee equipment, and co ee solutions need to grow with that desire to support best performance.”

Melitta Professional’s fully automatic machines can be put to use in a range of settings, from US convenience stores to European bakeries and Asian cafés. Robin Franke says the company sees great potential in customers being able

to diagnose and assess what is working in the modern drink era – and what isn’t – to adapt its co ee o ering and keep consumers happy.

“Hot co ee is shrinking in relevance in favour of cold or over-ice products, which challenges technology,” says Robin Franke. “We are in a bit of a playground at the moment with drink styles, complexity, and expectations, and those all need to be met.

“From my perspective, that fun, creative piece is here to stay, and complexity in drinks will only grow. It’s something that will challenge our industry and products must be developed accordingly.

“We need to put the customer at the centre and that means we must accept there are di erent challenges and opportunities in each region in terms of drink quality and perception.”

e international interconnectedness of co ee consumer culture means the demand to experience new and exciting beverages is high. Curiosity runs rampant in this space and creates challenges for co ee machines to keep up.

Melitta Professional now o ers a broad range of services as part of the broader Melitta Group, which enables its customers to tap into the unique needs of their own markets.

“Our biggest opportunities come from having insight into di erent markets, not only in technology but also in consumer management,” says Stefanie Heidemann, Melitta Professional Manager for Training and Marketing Intelligence.

“A lot of these challenges come down to equipment and technology, but the question then becomes what can optimisation of product provide the customer? Drinks may have a new purpose like looking good on social media, but co ee still has a lot of deep social aspects in modern society.

“Our goal is to bring all that together and o er insights, knowledge, technology, and solutions for every part of this journey. Listening and understanding our customers is very important. When we can understand what drives them, we can help build bridges between their products and what customers want.”

Robin Franke believes Melitta’s background as a machine manufacturer and evolution to a solutions provider has it well positioned to meet customers’ needs, regardless of where they are in the world.

“ e solution space starts with the machine. Our heritage is in equipment manufacturing, but around that we have access to co ee beans and digital solutions,

so we can build transparency for our customers,” he says.

“We can change the game by viewing the whole operation holistically. at can start with an assessment of an operation’s drink portfolio and where they want to be versus the competition. en we look at where we see big levers for them to make steps towards what are usually ambitious goals, and then you can sync that entire chain.

“We are aiming to help customers understand their individual level of co ee operations and how to achieve their targets – sometimes with additional co ee beans, new recipes, standardisation, or a combination of solutions. With holistic expertise in co ee, co ee machines, technical service, digital solutions, and nancing, Melitta Professional supports its partner companies in the out-of-home market according to their individual needs.

We have the building blocks and are ready to use them.”

In China, one of the fastest growing co ee consumer markets in the world, espresso is o en not even on the menu as an independent option. Rather, it is used more as an ingredient to create di erent drinks.

In Europe, however, the espresso shot is still the calling card of countless cafés and co ee settings. en, the US is its own beast where ca eination and convenience reign supreme and drip co ee and Americanos are o en the beverage of choice.

It’s not only Melitta’s presence in these markets that can provide a business with a key point of di erence in its service o ering to customers but rather its ability to assess new concepts and pivot when new trends emerge anywhere in the world.

“Our presence in local markets and our understanding of markets needs to be constantly challenged, because this way we get a very early understanding of where things might move and how we can respond to that,” says Robin Franke.

“As part of the Melitta Group we can provide our customers not just equipment but also tailored services and access to individual co ee blends. If we continue to look on our products as ‘only machines’, we miss out in the challenges of the co ee industry.

“If we combine our strength, market experience, service capabilities, and co ee heritage, we can build co ee solutions that will make the di erence and leave happy consumers with a cup of good co ee.” GCR

For more information, visit meli a-professional.com

Enabling real-time data analysis, BibeCoffee‘s telemetry solution can be integrated at factory level.

Brewing the future with data

IN AN INCREASINGLY data-driven world, even something as timeless as co ee is evolving through technology. One of the leaders of this change is BibeCo ee, a technology company on a mission to empower co ee professionals to monitor, manage, and execute their operations.

rough a combination of Internet of ings (IoT) technology, real-time data insights, and strategic support, BibeCo ee’s monitoring so ware aims to set a new standard for excellence in the global co ee industry.

Panos Vrettos, BibeCo ee Co-Founder and Chief of Strategy, highlights how its technology can elevate every level of the co ee industry.

“Whether you’re a roaster, chain operator, or manufacturer, BibeCo ee helps you unlock the full potential of your co ee ecosystem and deliver excellence –cup a er cup,” he says.

“Data is the new essential ingredient in co ee excellence, and our so ware provides actionable insights to improve consistency, e ciency, and sustainability.”

From espresso machines to grinders to capsule systems, all forms of traditional equipment can become intelligent and connected devices using the BibeCo ee system. Integrating data-driven technologies into existing equipment, it provides users with continuous visibility and control over brew quality, machine performance, and operational health.

Data to advance

BibeCo ee o ers a full-scale telemetry ecosystem tailored speci cally for the co ee industry.

Its features include: IoT telemetry adaptable to a wide range of co ee machines and accessories, either retro tted or integrated at the manufacturing stage; cloud-based dashboards and smart alerts, providing real-time insights into dosage, extraction, maintenance needs, and machine health; and remote-control diagnostics, which reduce the need for on-site visits and allow for centralised quality assurance.

Using patented telemetry systems to collect data and actively optimise operations, the system is designed to reduce waste and prolong machine life to ensure consistent quality across thousands of locations.

According to Vrettos, BibeCo ee is aiming to be more than a technology vendor and is positioning itself as a strategic partner that helps businesses on their digital transformation journey.

“Our telemetry device can be factoryintegrated, enabling manufacturers to produce connected-ready machines from day one. is gives operators instant scalability and accelerates their return on investment,” he says. “ e platform’s cross-compatibility means it supports both plug-and-play and deep integrations across all equipment types.”

While there are many machines on the

market with in-built IoT technology, the ability to unify diverse equipment brands under one intelligent platform enables operators to manage entire machine eets in one place, no matter the model.

Along with this advantage, Vrettos emphasises the company’s positive environmental impact.

“Our system tracks real-time data on energy, water, and carbon dioxide emissions, enabling clients to monitor, measure, and report their environmental impact with accuracy,” he says.

Industry pressures

e co ee industry is facing increased pressure to uphold quality while simultaneously reducing costs. Vrettos says telemetry directly addresses these pain points.

“Telemetry aids businesses in a range of areas,” he says. “It helps with maintaining a consistent customer experience across multiple locations and reducing downtime with predictive maintenance. e systems can be operated remotely, which makes it easy to manage equipment and track KPIs.”

BibeCo ee systems are designed to give co ee machine operators real-time control over their entire equipment eet, no matter the scale. Vrettos believes the systems and data collection can translate into tangible improvements for business performance and customer satisfaction.

“ e system can seamlessly blend into daily operating systems, adding an

e cient and accurate layer to a busy café environment,” he says.

“We also o er consultation, data interpretation, and actionable insights tailored to businesses.”

Vrettos highlights how technology is “simply the enabler” and the real strength comes with the a er-support service.

“ e true value lies in the advanced reporting capabilities and the ongoing support of the BibeCo ee team,” he says.

Real impact

e e ectiveness of BibeCo ee’s solution is demonstrated in the success stories of its worldwide partners across a range of factions of the industry.

Lachlan MacGillivray, Sales and Marketing Director of Matthew Algie in the United Kingdom, says the system has been essential in maintaining quality across its partner’s store network.

“By partnering with BibeCo ee, we’ve been able to o er our customer, Esquires Co ee, innovative tools that provide real-time visibility and control over brewing consistency, helping them uphold

their quality standards and enhance the customer experience across every store,” MacGillivray says.

Similarly, in the United Arab Emirates, Ziad El Gharib, Director of Operations at Boncafé, highlights the remote capacities of the systems.

“Working with BibeCo ee has made a real di erence in how we manage our equipment eet. Being able to monitor remotely, detect issues early, and plan maintenance before problems arise has helped us reduce costs and improve response times. Telemetry like this has become essential for providing the

level of service our customers expect,” El Gharib says.

BibeCo ee acknowledges that some in the industry may be reluctant to embrace digital solutions, which is o en due to perceived complexity or cost. However, Vrettos emphasises this is a common misconception.

“Today’s telemetry tools are accessible, scalable, and designed to t businesses of all sizes,” he says.

“Even small operators can bene t from a single connected machine, gaining insights that deliver a fast and measurable return on investment.”

BibeCo ee is designed to provide a low-barrier entry point into smarter, datadriven operations.

“We help businesses move forward,” Vrettos says.

“As the co ee world continues to evolve, it’s clear that data will remain at the heart of its most exciting transformations.” GCR

For more information, visit bibecoffee.com

CONSISTENCY IS KING

Mytico empowers your baristas to effortlessly deliver a consistently high-quality coffee experience, cup after cup. Thanks to the revolutionary iQFlowTM technology, every automatic pour guarantees the same exceptional coffee quality your customer savored yesterday.

Discover more at mytico.franke.coffee

Dedicated to the grind

The beverage market is changing and coffee is being challenged, but can choosing the right grinder help craft the ideal cup to win back consumers?

THE POPULARITY of traditional co ee is decreasing around the world, with café and espresso culture facing a challenge to attract new customers and build on its centuries of history.

e rise of so drinks, signature drinks, and established trends including matcha and bubble tea has given consumers more options than ever before when selecting what to spend their money on.

Marco Tesconi, Cimbali Group Manager for Grinders, believes unless co ee quality improves, its status as a world-leading beverage could be in danger.

“In Europe, fewer young people are drinking espresso. e younger generation does not like the avour and prefers sweeter things,” says Tesconi.

“ e beverage market is amazing, with carbonated drinks and new recipes found in co ee shops, bars, bakeries, and bistros. If you don’t want to risk losing clients in the future, you must present the best co ee product possible to consumers.

“If we don’t improve the avour of co ee, there is a huge risk an entire generation is going to be lost to it.”

As potential co ee consumers become

more selective in their choices, the desire to improve the cup’s quality is being driven by improving machine technology. As part of this, Tesconi believes more consideration must be given to the grinder.

He says although there is already importance placed on grind size and weight, there is still opportunity to focus on more speci c aspects of the grinding process.

“We spend a lot of time speaking about the technology of the co ee machine, blooming at infusion, temperature, and adjusting pressure pro le, but when talking

about the grinder it’s too o en reduced to a motor to grind the co ee,” says Tesconi.

“ e grinder is usually discussed in the wrong way. e grind size is not the only important thing. Of course, bigger is faster and ner is slower, but it’s uncommon for people to explore how granulometry can a ect the nal cup.”

Granulometry is the analysis of particle distribution. It determines the proportions of di erent particles, such as ground co ee, in any given sample. e way the burrs cut give the grounds di erent shapes, which are suited to di erent styles of co ee.

“ e sharpness o the burrs and the speed at which they meet the beans impacts the shape of the grind. ey could produce spherical grinds that allow water to pass through and retain aroma, or star shapes with at edges that can connect and create a barrier which retains hot water and more decisively brews the co ee,” he says.

“When you take the grinder into consideration to this extent, you realise using di erent burrs can have a huge in uence on the taste of the co ee, even if you are using the exact same recipe.”

Tesconi says the impact of properly considering granulometry could attract customers who previously found co ee to be too bitter, and help get the most out of the co ee itself.

“If you have spent €50 (US$58) on a bottle of wine that says it has notes of cherry, you don’t expect it to be bitter. If it is bitter, you will not buy that wine again – it’s the same with co ee,” he says.

“If you spend that same €50 on a bag of Panama Geisha, the co ee itself may be perfect, but if your recipe or grind is incorrect you will not get the best out of your beans and the co ee will not reach its full potential.”

With the rising price of green beans and a worldwide shi towards at-home co ee creation, for hospitality venues it’s more important than ever to cra a quality cup to keep customers coming back.

“I am convinced burrs will become a major topic of conversation within the next few years, because of the rising price of co ee,” says Tesconi.

“If it gets to a point where someone goes online to buy co ee at €200 a kilogram but doesn’t brew it in the right way, they are going to want to gure out the best way to make it. If someone invests a lot of money in co ee but cannot make it the right way, it becomes a waste.”

Cimbali has sought to address this issue through the creation of the Casadio Ermes

Dual grinder in partnership with Keber Burrs, which was unveiled at e London Co ee Festival in May 2025.

Equipped with 75-millimetre burrs, the Ermes Dual o ers real-time micron indications of burr distance and the ability to save up to ve preferred recipes to enable the same grind every time.

Particle shape, friction, and ease of cleaning have all been considered in the creation of the grinder, which is designed by Chris Flechtner – who is also behind the iconic Slayer co ee machines.

According to Tesconi, what makes the Ermes Dual stand out from the crowd is the increased importance placed on the burrs.

“ e burrs come above all. e grinder started from the burrs and we built everything around it,” he says. “ e burrs are in a vertical position so they can clean completely, because we want the chamber to be completely empty to use di erent products.

“If the burrs are very fast and create random movement in the co ee, the friction will make the temperature of the particles increase. is can burn and caramelise the co ee during the resting process, e ectively roasting it twice.

“We enlarged the space between the cuts to avoid friction of the particle, so we have even more speed for productivity but there is no bitter taste, which transforms the way espresso feels.”

e machine’s full-colour display shows the distance between burrs and gives users the ability to select recipes. Tesconi likens the display to a modern mobile phone, highlighting usability and accessibility have been prioritised in the grinder’s production.

“We made the user interface simple to use so you can read the distances of the burrs in microns,” he says. “ is is the distance between the burrs, rather than the size of the granules.

“We have positioned this grinder in the median price range because, for me, quality must be available to everyone, and we must spread more knowledge about the importance of the co ee grinder. e best way to do that is to give people the opportunity to see how many microns is the correct distance for di erent co ees.”

With the grinder the rst point of contact for the beans when cra ing a cup, it can make or break the nal product – whether it’s a café-made espresso or Chemex pourover.

While cra ing the ‘perfect’ co ee every time is almost impossible, placing increased focus on the grinder means cafés can come

closer to creating exactly what the customer wants and expects.

“What a perfect co ee actually is starts with the client or consumer who will drink it and then goes to the baristas and the co ee lovers who will create it. When you choose the correct grinder, you will be surprised at the di erent outcomes you can achieve,” says Tesconi.

“ e grinder is the rst piece of equipment needed to make the perfect co ee, and the perfect co ee is what a café owner or barista wants to sell.

“It should not be normal for a business to spend 95 per cent of their budget on a co ee machine and leave the grinder as an a erthought. A great grinder will help you create a great cup of co ee but also communicate to customers that a café knows what it is doing.” GCR

For more information, visit casadio.com and keberburrs.com

Marco Tesconi believes burrs could hold the key to crafting the perfect cup.

Performance-led innovation

Swiss manufacturer Thermoplan shares an exclusive first look at the new equipment and technology it will be launching at Host Milano 2025.

AS ANTICIPATION builds for Host Milano 2025, international co ee equipment manufacturer ermoplan is preparing to showcase a new range of performance-based equipment.

Built on Swiss precision, the equipment manufacturer aims to be a trusted brand for businesses, cafés, and co ee enthusiasts worldwide. As such, it will present a suite of new technologies that re ect the dynamic evolution of the co ee industry at international hospitality tradeshow Host Milano this October.

“Alongside our established Black&White4 family of machines, we’ll be showcasing several exciting innovations,” says Sanela Kujovic, ermoplan Communication and PR Manager.

“We have high-performance models that address some of businesses’ key concerns, such as limited counter space and e ciency. We’re also catering more towards di erent milk processing technologies.”

On the menu at Host

Breaking new ground, the equipment manufacturer will launch its rst compact tabletop co ee roaster, Mika . Designed for small-scale operations, the new addition is designed to deliver high-quality, freshroasted co ee in a format that ts into tight spaces without compromising performance. e company is also branching into a new beverage category, with a focus on co ee’s main opposition: tea.

“Visitors can look forward to something new involving tea, a category we’re exploring with curiosity and innovation,” says Kujovic.

As an international brand with 98 per cent of its production exported globally, the innovations on display at Host 2025 are not tailored to a single region but are designed to meet the universal needs of hospitality operators in Europe, North America, Asia, and beyond.

“ e challenges are global, and our solutions are built to address those shared operational demands,” says Kujovic.

As part of its continued development of the Black&White4 neo, the company will introduce the Black&White4 neo PX as an optimised con guration option. is model has been developed for operations with lower daily demand and introduces a dedicated milk-powder processing module.

“It’s a forward-thinking solution for venues where milk logistics are challenging or where operators want exibility without relying solely on refrigerated fresh milk,” she says.

“ e neo PX allows for more speci c applications without compromising beverage quality. It’s all about adaptability.”

Built for today’s demands

As well as introducing these novel innovations at Host, through a series of equipment and technology updates, the team at ermoplan are aiming to address one of the most pressing issues for co ee

machine operators: limited counter space. e Black&White4 machines enable the use of an under-counter milk refrigerator, placing it discreetly beneath the counter to free up valuable surface space for other operational needs.

“We’ve developed machines that allow operators to expand their menu o erings without expanding the machine footprint,” says Kujovic. “Our focus is on combining high performance with exibility and sustainability.”

In addition, ermoplan has developed a dual milk system on various machine models, said to be a signi cant improvement on its previous singlemilk limitation.

“Now, operators can o er both dairy and plant-based alternatives in a compact format,” she says.

“ is development supports not only variety in the beverage menu but also the increasing demand for plant-based milk in hospitality environments.”

e company is also keeping pace with consumer demand for cold beverages, integrating features that enable seamless preparation of both hot and cold drinks across di erent models.

For high-volume settings, speed and reliability are essential. ermoplan has adapted its machines to deliver both.

e Black&White4 can produce up to 500 cups per day, making it a top choice for busy cafés, hotels, and service counters.

With modular components, maintenance

is designed to be quick and doesn’t require full machine shut-downs, further boosting uptime and productivity.

“Our machines are designed to perform, even during the busiest times of day,” she says.

“From the neo PX for lower-output operations to the high-capacity Black&White4, our portfolio serves the entire spectrum of professional requirements. e machines can be con gured for sta -operated cafés and restaurants, as well as self-service venues such as petrol stations, airports, and convenience stores.”

e products’ adaptability is further enhanced by modular construction, which allows each machine to be ne-tuned to the needs of a speci c operational context.

Improved user experience

Recognising the growing trend of self-service, the brand is introducing a new graphical user interface (GUI) that enhances user interaction and brand engagement. Built speci cally for unattended environments, the GUI o ers

intuitive navigation, improved visual clarity, and a high degree of customisation, including branded backgrounds and themed icons.

Kujovic says the new interface was developed with input from operators looking to better engage their customers through digital interfaces.

“It’s more intuitive than ever and supports promotional strategies through design,” she says.

“ e performance of ermoplan’s machines is elevated through the integration of advanced automation and intelligent brewing systems.”

e Intelligent Shot Quality (ISQ) system, for example, monitors and adjusts every espresso shot in real time. is was introduced to maintain consistent quality across high and low volumes, regardless of the operator’s experience, ensuring every beverage has the same quality co ee.

For milk-based drinks, the intelligent steam wand in the Black&White4 Competizione is designed to provide precise, automatic milk foaming that delivers the desired texture every time.

“ anks to this automation, even beginners can produce barista-level drinks. It reduces training time and improves customer satisfaction,” she says.

Thermoplan at Host ermoplan will o er live demonstrations of all its new and existing machines at Host Milano. Visitors will have the opportunity to see each machine in action, guided by its highly experienced technical team.

“We invite everyone attending to test their latte art skills with our intelligent steam wand, which automates precise milk foaming and helps deliver competitionlevel results,” says Kujovic.

“ is hands-on approach ensures a personalised experience and direct interaction with our latest innovations.” ermoplan will be showcasing its new technologies at Booth B23-C24 in Hall 8P at Host Milano from 17 to 21 October. GCR

For more information, visit thermoplan.ch/en/home

40,000+ MT/y Processing Capacity

Leading Exporters of Coffee

The ultimate Roasters Playground

BUILDING ON the success of the 2025 event, in 2026 Melbourne International Co ee Expo (MICE) will welcome back its Roasters Playground feature, with Italian co ee machine manufacturer La Marzocco returning as the main sponsor.

With a focus on community, the Roasters Playground is a hub for co ee companies to engage directly with the industry and consumers. Attendees can wander around the marketplace-like space and try brews from di erent brands and ask roasters their burning questions.

e popular tradeshow feature is a fantastic opportunity for international roasters to get their foot in the door of the Australian café scene and interact with its major players. With more than 30,000 visitors attending in 2025, the region’s movers and shakers are all at MICE.

Re ecting on the inaugural Roasters Playground in 2025, Jets Anita Langlands, Head of Marketing at La Marzocco Australia, highlights the signi cance of the program.

“ e Roasters Playground was a key turning point for MICE. Seeing a whole community of roasters all exhibiting at the same time was fantastic,” she says.

“You had a Perth roaster next to someone from Queensland, who was across from a roaster from Sydney. It really showcased the diversity in our co ee industry. Seeing so many of Australia’s best roasters in one room is a fantastic thing to be a part of.”

Riverina Fresh Executive Chairman and CEO Craig Shapiro, a member of the

advisory committee, was also thrilled to be part of the activation.

“ e co ee industry is important to us and MICE is the perfect time to celebrate it,” says Shapiro. “Australia is a nation of milk-based-co ee lovers, and two-thirds of that cup is milk.

“It’s the beans and the roasters who are the main show and we’re there as the support act. You’ve got to get the support act right to bring out the best qualities of the beans in the cup.”

With Australia importing most of the beans it consumes from overseas, Shapiro highlights the importance of welcoming a broader network of exhibitors and attendees to tradeshows like MICE to encourage a sense of unity in the industry.

“We need international community engagement to ensure we attract the best of the global sector to Australia. MICE helps us in our mission to create the best cup of co ee every time,” he says.

Sydney’s White Horse Co ee was one of the roasters to take part in MICE2025. Head Barista Alex Murfet says his highlight was seeing people react to their co ee, and engaging with other exhibitors and guests.

“We loved the real chats where people wanted to know about the beans, the farmers, and how we roast,” says Murfet.

“One person spent 20 minutes with us tasting di erent co ees and asking questions – they were genuinely curious. at’s what co ee should be about: connection, not just ca eine.

“We had a great moment where a MICE attendee from Japan recognised one of our

baristas from when he had visited her café while travelling a year earlier.”

As a roaster, the team at White Horse believe co ee is bigger than any one venue or company.

“From Colombian farmers to café baristas, MICE brings the whole chain together in one place,” says Murfet.

A fantastic opportunity to connect and engage with international businesses, MICE o ers one-on-one and inperson connection.

“People remembered some of our team from a recent trip to Guatemala. We had great chats with roasters from New Zealand, some equipment guys from Europe, and green-bean importers working with farms and origins we haven’t purchased from yet,” says Murfet.

“Talking to roasters from around the world is also humbling. Everyone’s dealing with the same challenges, but approaching them di erently. You always learn something.”

While the Roasters Playground is a popular attraction at MICE, there are lots of ways roasters can engage and connect with industry leaders. From exhibiting on the tradeshow oor to participating in cupping sessions, panels, or feature areas like Trip to Origin, the annual event o ers a diverse range of touchpoints for brands looking to grow. GCR

For more information, visit internationalcoffeeexpo.com

La Cimbali M40

The La Cimbali M40 has been created with the modern café in mind. With an IoT connection through the Art.In.Co ee platform, all relevant data about the machine can be analysed, managed, and monitored in real time. Whether it’s temperature, boiler pressure, or power on/o schedules, everything can be simply adjusted via the associated app. The new M40 has advanced thermal technology and improved energy e ciency when compared to previous models, as well as flexible connectivity options for both the machine and grinders. The Barista Drive System and Perfect Grinding System are also designed to support the barista to minimise errors.

Cimbali says the M40 is ideal for co ee shops, upscale cafés, and businesses focused on delivering a premium co ee experience and prioritising innovation and sustainability without compromising on quality, reliability, or flavour.

For more information, visit cimbali.com

IMA’s CO-Tube is a system designed to accelerate the co ee degassing process using deep vacuum technology – reaching up to -800 mbar – with nitrogen injection.

The closed-circuit system allows for partial recovery of the nitrogen used during the process, while mechanical recirculation ensures the product is well mixed with the nitrogen inside the silo.

Specific process engineering enables the setting of both the degassing time and the desired final carbon dioxide percentage as parameters for each recipe, ensuring the desired product and aroma profiles.

For more information, visit ima.it

Franke Mytico

Cappuccino, latte macchiato, flat white – what would these drinks be without their smooth, creamy milk froth? High-quality espresso-based milk beverages are appreciated by ca eine-lovers around the world.

Franke’s PrecisionFoam technology – designed to dispense milk froth at precise temperature, consistency, and volume while co ee is brewed –is available as an option for the Mytico Vario, and allows the barista to focus on the customer without sacrificing the theatrics of crafting the perfect cup.

Milk can also be frothed traditionally using the automatic steam wand, meaning latte art can be created in line with the skill and preferences of the sta .

For more information, visit mytico.franke.coffee

Cama Group shelf-ready packaging

Shelf-ready packaging is a shop window into your brand, so it’s essential for it to be done right.

In a crowded world of retail shelves, shelf-ready packaging is often referred to as the silent salesperson. It goes beyond simply housing and protecting a product, it’s a strategic tool that can impact sales and brand perception.

Cama Group says its packaging design team is globally recognised for its innovative, eye-catching, and functional ideas – and is a free service included as part of the full capabilities package.

Cama Group is prepared to help brands navigate the science test, engineering project, art form, materials study, and marketing exercise that is creating the perfect packaging.

Unic TANGO XP range

Unic’s TANGO XP range is the latest generation of super-automatic espresso machines designed for professionals who demand speed, quality, and consistency.

The TANGO XP Duo features two dual co ee groups and the patented TANGO Dual Infusion Chamber, which enables simultaneous preparation of two drinks with precision and speed. Unic says the model is ideal for high-volume venues due to its robust output and intuitive touch controls.

The TANGO XP Solo o ers the same technology in a single-group format. Unic says both models reflect the brand’s commitment to innovation, sleek design, user-friendly operation and exceptional beverage quality.

With an estimated daily output of 180 cups and a compact design, Schaerer says its Co ee Skye is an obvious choice for environments with moderate co ee requirements.

Thanks to numerous equipment options and new technology, the Co ee Skye can of produce a wide range of quality co ees.

To o er customers even greater flexibility in adapting the Schaerer Co ee Skye to their individual needs, the machine will be able to be upgraded with the optional Best Foam milk system by the end of 2025. This feature has previously been limited to the Schaerer Co ee Soul. In combination with the Schaerer Twin Milk system, the addition of Best Foam technology is designed to enable users to create premium co ee specialties based on dairy milk or plant-based alternatives.

THE WORLD’S DESTINATION FOR COFFEE

Become a part of the world’s destination for coffee at MICE 2026. Don’t miss out on the opportunity to contribute to the southern hemisphere’s leading coffee event.

GET INVOLVED

Melbourne Convention and Exhibition Centre 26–28 MARCH 2026

How to maximise tradeshow a endance

A ending a tradeshow can elevate your business, but knowing how to manage your time, organise business meetings, and get the most out of the event can be the difference between a successful trip and wasted money.

ATTENDING international tradeshows, conferences, or exhibitions is a signi cant investment for any business. It’s a juggling act of time, budget, and people.

However, with the right strategies in place, it’s possible to turn the investment into real business value. Whether you’re looking to raise brand awareness, strengthen key relationships, or learn more about the sector, industry events such as Host Milano o er a chance to connect with decisionmakers in the market.

Maximising your presence

Laura Pearsall, Head of Sales Marketing at Prime Creative Media, says tradeshows such as Host Milano o er unparalleled opportunities for visitors to connect directly with industry leaders.

“Visitors can experience the latest innovations rsthand and gain insights into future trends shaping their sector,” Pearsall says.

“ ese events bring together a high concentration of decision makers, suppliers, and innovators in one place, making them ideal for networking, market research, and discovering new products and services.

“For professionals wanting to stay ahead in their industry, tradeshows are not just informative – they’re a necessary strategic investment.”

E ective time management is essential to a successful tradeshow visit and begins well before stepping onto the event oor.

Pearsall suggests visitors should:

- Set clear objectives: know what you want to achieve, whether it’s nding a new supplier, understanding market trends, or exploring new technology.

- Research the exhibitor list and oor plan: identify key exhibitors, seminars, or zones of interest and plan your route to avoid wasting time.

- Pre-book meetings: reach out to important contacts or potential suppliers in advance to lock in time for meaningful conversations.

- Download the event app or program guide: many shows o er tools to help navigate the event more e ciently.

Planning ahead can ensure your time is spent with purpose and maximises the return on investment of your attendance.

Pearsall also says being proactive and not passive is a must to get the most out of a tradeshow as a visitor. As there are many opportunities to engage with exhibitors, ask questions and seek out demonstrations –don’t wait for exhibitors to approach you.

“We recommend to follow up quickly. Take notes during the event and follow up with key contacts within a few days to keep the momentum going,” she says. She also suggests taking time a er the

event to re ect on what you learned, who you met, and how it supports your business goals.

“Staying focused on your purpose helps to achieve your goals. It’s easy to get sidetracked by eye-catching displays or exciting new tech, but always come back to your ‘why’. If a product or service doesn’t align with your core business goals, keep moving,” she says.

Make the most of Host

For those visiting Host Milano in Italy from 17 to 21 October, the international hospitality tradeshow o ers a matchmaking service that streamlines scheduling and sets up attendees with a broader understanding of the event and what it has to o er.

Over ve days, Host will welcome many of the world’s top co ee businesses to discuss ideas and develop strategies to combat some of the industry’s most pressing issues. With more than 1700 con rmed exhibitors from 54 countries and a growing community of more than 700 hosted buyers, the biennial event is a strategic meeting point for anyone shaping the hospitality sector of tomorrow. GCR

For more information, visit host.fieramilano.it

Is proffee coffee’s next big trend?

Protein coffee has become huge business in the United States, but has the latest ‘health’ trend got legs to go international?

PROTEIN-SUPPLEMENTED co ee is one of the latest trends to sweep the American co ee industry, with pro ee aligning itself under the wellness and functional-drinks umbrella that has gained momentum on social media.

Popular among health-conscious individuals and tness enthusiasts, the fusion beverage is marketed as a convenient way to boost protein intake while enjoying the energising e ects and taste of co ee.

In the past year, Starbucks, Peet’s Co ee, and Dutch Bros have all released protein co ee ranges at their venues in the United States (US), while ready-to-drink producers have embraced the trend for a while. But will there be a broader pickup at cafés internationally?

Filipa Aguiar Loureiro, Head of Retail Product Marketing & AFH at Peet’s Co ee, says new products like pro ee re ect the global co ee industry’s current climate, which is largely driven by trends made popular by Gen Z consumers.

is year, Peet’s Co ee released a Vitality Menu comprising protein-enriched lattes, immunity boosting sparkling beverages, and coconut-water-based options. Cra ed with Bob’s Red Mill Whey Protein Powder, the pro ee latte options include vanilla, golden, and matcha lattes.

“ e menu was born from the growing demand for functional co ee that goes beyond the usual ca eine boost,” says Aguiar Loureiro. “As trends like protein co ee take o on social media, it’s clear consumers are looking to get more out of their daily rituals.”

e Peet’s research team identi ed a strong connection between the desires of Gen Z and Millennial customers and its functional products. e protein-enriched lattes were found to be popular among the two consumer groups, driving engagement with the brand.

“Among the protein avours o ered, vanilla drove the highest sales overall,

while matcha attracted the most Gen Z engagement. Looking ahead to 2026, we see a clear opportunity to strengthen sales and expand the appeal of this format even further,” she says.

With younger generations the main users of social media, utilising platforms such as Instagram and TikTok is a key route for Peet’s to reach its target audience.

“Social media is where functional favourites like protein co ee gain momentum, as consumers share creative ways to boost their brews,” says Aguiar Loureiro.

“ ese viral moments are reshaping what people expect from their daily cup. We saw this shi as an opportunity to bring these trends to life and team up with dietitian and recipe creator Sammi Brondo to o er tips on how to incorporate functional-focused sips into everyday routines.”

Although the popularity online has converted into in-person sales for Peet’s, the pro ee craze is yet to cement itself as one of the brand’s stable co ee choices. Traditional espresso-based drinks remain the most popular options among its customers.

“While these functional o erings are gaining traction, they remain niche

compared to our core espresso beverages and are not yet mainstream in the broader market,” Aguiar Loureiro says.

“ at said, we’ve found them to be highly complementary – driving incremental sales without cannibalising our traditional menu. In fact, our core espresso recipes experienced growth during the same period protein lattes were featured.”

Alongside this new league of functional café beverages, established ready-todrink (RTD) protein co ee options have also risen in popularity. Companies such as Starbucks, Brust, and Quest have released new products that are marketed as beverages for the busy, healthconscious individual.

However, this interest in co ee with bene ts isn’t new. According to a 2018 research study by Mintel, US RTD co ee consumers wanted options that include antioxidants (47 per cent), ingredients that boost brain health (40 per cent), have anti-in ammatory agents (35 per cent), or have added probiotics (30 per cent). What’s more, a third (35 per cent) of respondents were interested in co ee products with added protein.

Peet’s Co ee’s is expecting the health and wellness arena to become a core component of consumer behaviour going forward. Over the next two to three years, the team believe the co ee wellness trend will continue building momentum.

Aguiar Loureiro says they are expecting to see more innovation in functional ingredients like protein, vitamins C and D, and coconut water.

“Health and wellness are quickly becoming core to how consumers experience specialty co ee – and that momentum isn’t slowing down,” she says.

“People are no longer just chasing a ca eine kick: they’re looking for drinks that support their overall lifestyle – from immune health to sustained energy.”

MAESTRO

FOR PASSIONATED ROASTERS

A wide range of drum roasters are on the market, making the details more important than ever. The engineers at Neuhaus Neotec have developed many ideas over the past few years to present one of the most reliable drum roasters, which impresses with its numerous special features. Whether it is indirect heating using external burners, hot air control via the CONDUX flap system, or the hinged front door for easy access to the drum, the MAESTRO drum roaster series guarantees maximum production reliability with a broad range of recipe options. Software features such as TRIPLE-A, PROFILE DESIGNER, and DARK ROAST support you in optimizing roasting profiles to ensure a homogeneous result with every batch.

“The MAESTRO is the perfect symbiosis of German engineering and Italian passion for the perfect espresso roast. Decades of experience in roaster development are evident in the many sophisticated details of the roasting system. It appeals particularly to those interested in traditional roasting without compromising the performance of a modern roasting system.”

unic-espresso.com