At the same time, operators face growing pressure: staffing shortages, rising costs, and the need for consistent results across every shift. Meeting these demands requires equipment that blends advanced technology with intuitive, reliable operation. Franke Coffee Systems addresses this with the New A Line.

A new generation of Swiss engineering

The New A Line builds on a decade of proven performance from the Classic A Line, bringing together more than 40 years of Franke expertise and the latest developments in digital control and beverage innovation.

Designed and manufactured in Switzerland, the platform focuses on in-cup quality, ease of use, and operational efficiency.

The new A600 and A800 cover the full beverage menu with the same emphasis on flavor and stability. While the A600 is suited to both self-service and operated settings, the A800 extends capability with parallel beverage dispensing — ideal for high-volume environments.

Both models help operators maintain premium coffee quality throughout the day.

Consistent flavor, every time

iQFlow, Franke’s patented extraction technology, lies at the heart of the New A Line. It controls the extraction curve continuously, enhancing aroma and balance while ensuring repeatable results regardless of bean type, grind size, or operator experience.

For businesses built on repeat purchases and strong beverage identity, this level of consistency is essential.

Milk versatility and premium textures

IndividualMilk ensures separate milk paths for dairy and plant-based options, supporting hygiene and customer choice. The New FoamMaster produces precise, repeatable milk textures — hot or cold — tailored to any beverage style, from cappuccinos to flat whites.

Simplified operation

The New A Line is designed for effortless daily use. At its core is FrankeOS, the machine’s intuitive operating system that ensures smooth navigation and clear guidance for staff and guests alike.

A large touch display supports both operated and self-service modes, leading users through beverage preparation with simple, intuitive prompts.

Pre-programmed recipes help standardize output, making training easier and keeping service fast.

Connected through FrankeConnect to the FrankeCloud, operators can centrally manage recipes, deploy menu updates, and monitor machine performance across multiple locations.

For chains and multi-site operators, this digital ecosystem ensures uniform quality while significantly reducing administrative workload.

Efficiency built in

The Individual Clean system automates internal cleaning cycles, scheduling them based on actual machine usage. This reduces downtime, minimizes cleaning product consumption, and eases daily routines.

The Heat Guard boiler system improves energy efficiency by reducing heat loss by up to 44%, helping operators lower consumption without compromising beverage consistency.

Bringing together beverage excellence, digital intelligence, and simplified workflows, the New A Line offers operators a future-ready solution for delivering exceptional coffee — cup after cup.

Discover more at aline.franke.coffee

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Leading this new phase is Andrea Zocchi, who took over as CEO on 1 July after serving as CFO and COO from early 2024. He is now steering a turnaround plan backed by a capital injection of just under €100 million. Caffitaly’s two shareholder funds – Belgian holding company CNP (the majority investor) and Italy’s Alpha Group – have put in €37 million, persuading the creditor banks to convert half of their loans into financial participation instruments worth roughly €60 million.

On the eve of HostMilano 2025, Zocchi outlined the steps of the restructuring and the projects planned for the coming years.

€100 million plan to return Caffitaly to growth

“When we arrived at the start of 2024, the company was under severe pressure from its financial leverage,” Zocchi explains. “This was not an unusual situation for companies owned by private equity funds, which often end up with debt built on the assumption of steady growth. But when the business plans are not met, financial stress builds up and cash generation is not sufficient to service the debt.”

To overcome the crisis, Caffitaly made use of the “composizione negoziata della crisi,” a negotiated crisis-composition procedure under Italian law. This mechanism allowed the company to shield itself from creditors and create the conditions for a relaunch.

“After 18 months of work with top legal and financial advisors, the process was completed last September 12 with a total equity improvement of about €100 million. Today our debt is just over three and a half times EBITDA, which allows us to pursue the new industrial plan with confidence,” Zocchi adds.

Zocchi’s objective is clear: “To grow by 10% per year, lifting revenue from the current €130 million to over €200 million, and to raise EBITDA to at least 15% of sales. In doing so, he aims to create more than €30 million of value and make the company attractive to new investors”.

Proximity retail and customer experience

One of the pillars of the plan is strengthening the retail channel, which today comprises about 100 single-brand Caffitaly stores in Italy and more than 400 multi-brand outlets.

Zocchi explains: “We want to invest in existing stores, improving customer service and opening new local shops, both in major cities and provincial towns. The concept will be halfway between a luxury boutique and a multi-brand store: well-curated but accessible spaces designed to give the customer the full Caffitaly coffee experience, from selecting the finest green coffee beans in the field to the roasting process.”

Focus on OCS and new products

Another strategic lever is boosting the OCS and small HoReCa channels.

“Caffitaly was born for the domestic market, but today we also want to offer offices a closed system with quality machines and dedicated capsules,” Zocchi says. “Not only espresso coffee, but also instant coffee, cappuccino, ginseng coffee, tea, and herbal infusions – over 15 variants that set us apart from competitors.” Caffitaly is in many countries.

Caffitaly originally started in Gaggio Montano (Bologna) more than twenty years ago. But today, as Zocchi notes, the historic plant there produces fewer capsules than the Capriate facility in Bergamo, which is now the main site. “At Capriate we have a 55,000-square-meter facility – more than double the size of the original Gaggio site. Now on the production front, the company aims to increase capsule output by 150% by 2026 and machine output by 40%, thanks especially to the Capriate plant in Bergamo, which is now the main production site with 14 active lines.”

Sustainability and innovation of Caffitaly capsules

Caffitaly remains committed to its exclusive system of eight grams of roasted coffee per capsule, considered crucial for espresso quality.

“Despite the rise in green coffee prices, we have decided to maintain this standard, even at the cost of reducing our margins in the short term,” Zocchi affirms.

“For our capsules, sustainability remains a priority: today 98% of our plastic capsules are recyclable, and we have already developed a compostable version meeting industrial composting standards. However, the market is not always willing to absorb the extra cost.”

Looking ahead, Caffitaly is also evaluating aluminium solutions — a material that offers excellent recyclability and could be a preferred path for the mass market.

HostMilano and international partnerships

Caffitaly will have a prominent stand at HostMilano 2025, where it will introduce new professional coffee and milk machines developed in partnership with Costa Coffee. “The project is the result of work begun two years ago and involves three new coffee and milk machines destined for the British chain,” Zocchi says. “The first will be unveiled in September.”

As for opening single-brand Caffitaly cafés, Zocchi remains cautious: “For now we are concentrating on boutiques with tasting corners. The first Caffitaly café could arrive within the next 24 months, but we want to proceed step by step and invest judiciously.”

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Thermoplan promises a range of new technologies, optimized solutions, and entirely new products — all designed to shape the hospitality industry of tomorrow. Naturally, the experience will be accompanied by coffee of the highest quality.

To build excitement ahead of the show, Thermoplan will reveal a new highlight from its booth every Thursday on Instagram and LinkedIn, offering a preview of what visitors can expect in Milan.

A new passion: tea at the touch of a button

Coffee may remain Thermoplan’s first love, but the company is now setting its sights on a new ritual: tea. From freshly harvested leaves to refreshing cold brews and warm, aromatic infusions, Thermoplan’s new tea technology delivers everything at the touch of a button. Details remain under wraps, but the company promises a Milan debut that blends innovation, flavor, and surprise — inviting visitors to immerse themselves in the future of automated tea preparation.

Maximum efficiency, minimal downtime

Thermoplan machines are built around a unique modular design, grouping all core functions into just two modules — mechanical and hydraulic. This clever engineering means maintenance and service can be performed in minutes, simply by swapping modules, dramatically reducing downtime. For busy cafés and restaurants, this is a crucial operational advantage. At HostMilano, visitors will be able to see first-hand how seamless and efficient service can be.

A world champion machine for professionals and beginners

Thermoplan’s Black&White4 Competizione is no ordinary coffee machine — it is the official machine of the World Latte Art Championships 2024–2027.

Combining robust Swiss engineering with advanced technology, the Competizione delivers consistent coffee quality and exceptional versatility.

Its intelligent steam lance allows both automated milk frothing at the touch of a button and precise textures for creative latte art. Visitors in Milan will be able to experience what makes this machine a champion, both on stage and in daily operations.

Next-generation user interface

In response to growing demand for self-service, Thermoplan is introducing a new Graphical User Interface (GUI) designed to elevate interaction between customers, machine, and brand.

With intuitive navigation, clean modern design, and extensive customization options — from branded backgrounds to thematic icons — the interface allows users to tailor drinks in just a few taps, adding extra shots, selecting roast levels, and more.

The result: every machine becomes a brand ambassador at the point of sale, delivering a frictionless, engaging experience that appeals to today’s digitally native consumers.

The Black&White4 family

Thermoplan recognizes that not all coffee service needs are the same. Its Black&White4 line is designed to deliver consistent quality even at high volumes — up to 500 cups per day.

For smaller venues, the Black&White4 compact offers the same performance on a smaller footprint (up to 150 cups/day), while the Black&White4 neo brings adaptive technology and sleek design for operations producing around 100 cups per day.

All models can be configured and customized to match the exact needs of each business and its clientele.

At HostMilano 2025, visitors will be able to test these machines hands-on and experience the breadth of Thermoplan’s innovations.

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A brief overview of the manufacturer

Meraki encapsulates the brand’s stringent philosophy. Let’s explain: this is a greek word meaning to do something with soul, creativity, and love, perfectly reflecting the spirit of the brand.

Meraki’s purpose is that crafting the perfect coffee demands more than just technology-it requires heart and passion. The Meraki confident team of dedicated engineers, designers and coffee aficionados pour their expertise and love for coffee into every design, ensuring these machines not only meet but exceed expectations.

Precision engineering meets ease of use

Engineered with the demanding palette in mind, Meraki combines dual boilers and PID temperature control to ensure heat stability and fast, consecutive brewing and steaming. The machine delivers consistent extraction under pressure via a commercial rotary pump, rated at 9 bars, all while operating quietly.

In a world where grind consistency makes or breaks espresso, Meraki’s built-in grinder is co-designed with Timemore, allowing users to control the grind right at the source for fuller flavour and a more balanced shot.

Design and user experience

(Reddot winner 2005 for kitchen appliance design)

Even for non-baristas, Meraki promises simplicity without compromise. With one-touch controls to manage espresso extraction, grinding, and steaming all from a single machine, it delivers convenience without diluting the art of coffee making.

Aesthetically, the machine strives to impress. Minimalist lines, premium finishes, and careful attention to detail mean that Meraki doesn’t just make espresso—it enhances the ritual, becoming a showpiece in the kitchen.

Minimal layout, maximum impact

Meraki isn’t just a machine — it’s a a declaration of intent. Clean lines, premium finishes, and minimalist styling make it the centerpiece of any kitchen. One-touch controls streamline grinding, brewing, and steaming into a seamless experience, making professional coffee-making approachable for anyone.

Reliability, value, and community

Meraki backs its performance with a 2-year warranty, shipping costs and tax included, aimed to offer long-term value in contrast to frequent café visits.

This brand has rapidly built up both community support and positive media praise, with strong endorsements for delivery of crema, floral notes, and overall shot quality. Reviewers have noted its ability to rival much more expensive machines in professional settings.

Barista-quality coffee at home? Meraki says yes

Meraki is shaking up the home coffee scene with a machine that puts professional-grade espresso within reach of any kitchen. Sleek, powerful, and intuitive, it combines precision engineering with effortless usability.

Steam like a pro

Meraki’s commercial-grade steam wand delivers high, dry steam at a stable temperature, speeding up milk texturing while preserving sweetness and creaminess. The result? Ultra-fine microfoam perfect for cappuccinos, lattes, and flat whites — ideal for practicing latte art.

Designed with safety and convenience in mind, the wand stays cool to the touch and features an automatic purge system for quick, effortless cleaning after every use. Precision control and ergonomic handling make steaming smooth, safe, and satisfying — even for beginners.

Precision at the brew group

At the heart of Meraki lies a commercial-style brew group built for speed and consistency. Dual boilers and PID temperature control ensure rapid heat-up and rock-steady thermal stability, even during back-to-back extractions.

A powerful rotary pump, not the vibrating ones, ensures a constant nine bars of pressure, creating espresso with rich body, balanced acidity, and a golden crema. Whether you’re pulling a quick morning shot or dialing in a delicate single origin, Meraki lets you taste every note — without waiting or compromising on quality.

Grind to perfection

Meraki’s integrated Timemore grinder puts full control in your hands. From fine espresso to coarser brews, you can dial in the grind size with precision, unlocking the full flavor and aroma of every bean.

The grinder works seamlessly with the brew group, delivering freshly ground coffee directly into the portafilter for maximum freshness and consistency. Whether chasing crema, body, or subtle tasting notes, Meraki ensures every cup starts with the perfect foundation.

Long-term value

Meraki backs its performance with a two-year warranty, shipping and taxes included. It’s built to save time and money compared to daily coffee shop visits, offering a lasting investment in home brewing.

In summary

Coffee lovers and reviewers alike are taking notice. Praised for its balanced shots, silky crema, and ability to rival professional setups, Meraki delivers an experience that transforms every cup into a café-quality ritual.

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The milestone comes less than two years after the company celebrated its 2,000th store in March 2023, underscoring its rapid expansion.

Since Jollibee’s acquisition in July 2024, 400 stores have been added to the network.

Company representatives credited the loyalty of customers and franchisees for the growth and said the brand will continue focusing on competitive pricing, quality, and differentiated customer experiences.

Want me to include market context (e.g., competition with Starbucks, growth trends in South Korea’s café sector) to make it look like a deeper business article?

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According to the company Starbucks, a grande (16 oz) Protein Latte will deliver 27–36 grams of protein, while Cold Foam toppings will add approximately 15 grams of protein per beverage. Iced drinks with Cold Foam will now feature between 19–26 grams of protein. Customers will also be able to customize any milk-based beverage with Protein-boosted 2% milk, adding 12–16 grams of protein per serving without additional sugar.

“Our new protein beverages tap into the growing consumer demand for protein in an innovative, premium and delicious way that only Starbucks can deliver,” said Tressie Lieberman, Starbucks Global Chief Brand Officer.

Riding the Protein Trend

The launch aligns with a clear market opportunity. The 2025 IFIC Food & Health Survey shows that 70% of Americans are actively trying to consume more protein, making it the most sought-after nutrient for the fifth consecutive year. This trend has fueled the growth of functional beverages that promise additional health benefits beyond hydration or caffeine.

Starbucks’ Protein Cold Foam also capitalizes on the surging popularity of cold foam itself — used in 1 of every 7 beverages sold by the company and growing 23% year-over-year.

Menu Innovation Strategy

The protein beverage rollout is the first product innovation to emerge from Starbucks’ “Starting 5” program, which tests new items in five pilot stores to gather barista and customer feedback before scaling nationwide. Starbucks sees this iterative approach as crucial to staying ahead of competitors and ensuring that its menu remains both relevant and exciting.

In addition to protein innovation, Starbucks has been updating its menu over the past year, including eliminating extra charges for non-dairy milk alternatives (November 2024) and introducing sugar-free matcha and coconut water cold brew tests earlier this year.

Competitive positioning

Industry analysts see the move as part of Starbucks’ effort to defend its market share in a competitive coffee landscape, where functional beverages are becoming a key growth driver. Chains like Dunkin’ and Panera have already experimented with high-protein or “better-for-you” menu items, and Starbucks’ scale gives it the ability to popularize the category at a national level.

With these changes, Starbucks is positioning itself not just as a coffeehouse but as a functional beverage destination, appealing to health-conscious consumers seeking protein, customization, and flavor variety.

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True Artisan Café is a longstanding feature of La Marzcco at SCA Expo events, and this year it will feature two coffee bars staffed by roaster partners from around the country for all three days of the event.

This year, one of the coffee bars specifically featured Midwest roasters as a tribute to
the event’s host city. Both coffee bars featured a La Marzocco Strada S.

Innovation Gallery on Tour has been a successful tour showing off La Marzocco’s top technology with stops from coast to coast in the United States over the last year.

At La Marzocco’s booth at SCA Expo, Innovation Gallery on Tour featured the Strada X, Sync System, Wally Milk, Pico Grinder, and a yet-to-be-announced new product

The 3D Product Gallery showed off every product in La Marzocco USA’s catalog in person, allowing show attendees to interact with every piece of La Marzocco technology in person.

Officince Fratelli Bambi, La Marzocco’s custom espresso machine shop, attended the SCA Expo to show off one of their unique and handcrafted espresso machines.

Lastly, Consenso is a new project from La Marzocco that installs connected sensors on coffee plants at an estate in Tanzania in order to better monitor the effects of climate change on arabica coffee plants.

It’s the latest project from La Marzocco’s Internet of Things department, and is part of La Marzocco’s commitment to sustainability.

To learn more about the Swan please contact the following: Scott Guglielmino, Marketing Director La Marzocco USA scott@lamarzocco.com

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BioCuba will promote through debates, seminars, workshops and master conferences, the exchange on crucial issues, such as: climate change, environmental protection, reforestation, excellence in the value chain of coffee, cocoa and organic products, the circular economy.

Presenting good practices in the application of science, technology, and innovation in comprehensive agroecological management as a response to guarantee resilience in agroforestry production of bioorganic products, in favor of sustainable development.

BioCuba is a special occasion to reflect on the forestry, coffee, cocoa economy and the future of the communities that live in and protect the mountain environment in Cuba.

A meeting place between them, Cuban and foreign businessmen, international organizations, scientists, technicians, farmers and producers, students, journalists.

The BioCuba Fair will be held in Guantánamo on December 2 and 3 at La Plaza de la Revolución Mariana Grajales as the main venue, as well as at the Guantánamo University of Medical Sciences and Guantánamo University.

Here below you can find the complete program with all the speakers and event locations.

BioCuba is part of the Chocolate with Coffee Festival, this year in its 7th edition, which proudly dedicates a large part of its program to the exceptional role played by women in the forestry economy.

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The company came out with net sales of $3,353 million beating the Zacks Consensus Estimate of $3,297 million. The company also reported adjusted earnings of 34 cents per share grew 3% year over year and came above the Zacks Consensus Estimate of 33 cents per share.

Driving the consolidated net sales growth was favorable net price realization of 9.9%, only slightly offset by lower volume/mix of 1.0%, reflecting the strength of the Company’s brand portfolio and continued modest elasticities across most categories.

KDP in-market performance in the U.S. Liquid Refreshment Beverages (LRB) category remained strong, with retail dollar consumption2 advancing 13.6% and KDP growing market share in categories representing approximately 88% of its cold beverage retail sales base.  The performance reflected strength in CSDs3, seltzers, coconut waters, energy, apple juice and fruit drinks and was driven by Dr Pepper, Canada Dry, A&W, Sunkist, Squirt and Crush CSDs, as well as Polar seltzers, Vita Coco, C4 Energy, Mott’s and Hawaiian Punch.

Total at-home coffee category trends continued to be impacted in the quarter by greater consumer mobility versus the prior year, with the single serve pod segment gaining volume share of the category. U.S. retail dollar consumption of KDP Manufactured pods decreased 0.5% in IRi tracked channels in the quarter, while KDP Manufactured share remained healthy at approximately 81%.

U.S. Coffee

Net sales for the first quarter decreased 1.3% to $931 million, compared to $943 million in the year-ago period.  This performance reflected higher net price realization of 5.3%, more than offset by a 6.6% decline in volume/mix.

At-home coffee consumption in the quarter continued to normalize post the pandemic.  Pod revenue grew 2.9%, including a shipment decline of 1.9% due primarily to greater mobility versus the prior year. On a trailing twelve-month basis versus the pre-pandemic Q1 2019 period, at-home pod shipments grew 22.8%, representing a mid-single digit compound annual growth rate (CAGR).

Brewer shipments totaled 10.2 million for the twelve months ending March 31, 2023, representing a 9.8% decline year-over-year. Compared against pre-pandemic levels represented by the twelve months ending March 31, 2019, brewer shipments grew 25.6%, representing a mid-single digit CAGR.

GAAP operating income decreased 9.0% to $232 million, compared to $255 million in the year-ago period, largely reflecting the decline in volume/mix, broad-based inflationary pressure and an unfavorable year-over-year impact of items affecting comparability, partially offset by higher net price realization and productivity. Excluding items affecting comparability, Adjusted operating income decreased 5.3% to $285 million and, on a percent of net sales basis, totaled 30.6%.

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The dividend is 46 cents per common share and is payable July 3 to shareowners of record of the company as of the close of business June 16.

Corporate officers elected

Ellie May has been elected vice president and controller. She is joining the company May 1 and will succeed Kathy Loveless, who is retiring July 15 after a transition period. Loveless is stepping down after a 35-year career with the company. May joins Coca-Cola from Ernst & Young LLP, where she was an audit partner serving companies in the retail and consumer products industry for more than 20 years. May also spent time in EY’s National Accounting practice in New York and capital markets and audit practices in Europe.

In these roles, she was responsible for overseeing the global audits of large multinational companies, supervising engagement teams, monitoring standard-setting activities, and developing EY’s interpretive guidance on the topic of revenue recognition. May is a CPA in Georgia, New York and Arkansas. She has a bachelor’s degree in international business from the University of Georgia and a master’s degree in accounting from the University of Virginia.

Mark Harris has been elected vice president. Harris currently serves as deputy tax counsel and will become general tax counsel May 1, succeeding Bob Jordan. Jordan is retiring April 30 after a 29-year career with the company, including nearly 10 years in his current role. Harris has been with the company since 2006 and was promoted to deputy tax counsel earlier this year. Prior to Coca-Cola, Harris was with EY and, before that, the Office of the Chief Counsel of the U.S. Internal Revenue Service. Harris has a bachelor’s degree from the University of Rochester, a juris doctor degree from Albany Law School and a master of laws degree from New York University.

Robin Halpern has been elected vice president. She leads investor relations and succeeds Tim Leveridge, who has taken a new role as chief financial officer for the company’s Europe operating unit. Halpern joined the company in 2020 from Wall Street, where she covered the consumer staples sector. She served as senior vice president and managing director at Bernstein Research, where she spent 10 years as the consumer sector strategist. She held similar roles at Barclays Capital, Lehman Brothers and UBS. Halpern holds a bachelor of science degree in commerce from the University of Virginia.

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