65 years of Rhea: what does it mean to bring them to such an international trade fair, in today’s global context?

“First of all, we’re proud to still be as fresh a company as when it was founded. We define ourselves as a 65-year-old start-up thanks to the enthusiasm of our people and the way we approach challenges and seek new solutions to bring to the market.

These 65 years are an important legacy, a wealth of experience that has allowed us to bring our machines to more than 140 countries around the world.

We have learned to make espresso even in Peru, perhaps different from ours, but in line with the local culture. Because we understand that it is this ability to interpret differences that makes us unique. We convey all this in our values, in our relationships with our customers and ultimately in the products we make to create a tool designed to offer a personalized coffee break experience around the world”.

 The name Carlo Majer cannot fail to stand out on this occasion: what did he represent for the origins, development and, even today, as a legacy for the future history of Rhea?

“We wanted to dedicate our 65th birthday to Carlo Majer, an extraordinary figure for Rhea and for me personally. Carlo was a great friend, an exceptional person and, above all, a professional who brought value to the company, not only culturally, but also in its founding principles. He taught us to approach the market with respect for different cultures and tastes.

I’ll repeat an example he always used: a machine should be like a piano for a performer. Any piece of music is written by the artist but then changes depending on the interpretation of the performer. The piano is the means through which to express one’s identity in the melody of others. In the same way, our machines must allow everyone, everywhere in the world, to express their own idea of taste and hospitality. This respect for others and knowing how to offer a means of expression in the world of hospitality is Carlo Majer’s most precious legacy.

Around the cup of coffee, we express our way of making people feel at ease, provided that the machine does its job – with style, of course”.

What does the rhTT10 vending machine at HostMilano tell us about the near future of the sector?

 “The rhTT10 represents the evolution of one of our machine lines and is the result of the continuous improvement of our technologies.

Equipped with a patented integrated milk system, the rhTT10 meets the needs of the HoReCa world, which requires the efficiency necessary for higher quantities and dispensing, meticulous attention to quality in the cup, and the ability to personalize any recipe and beverage designed for our customers”.

Environmental sustainability, service and product quality, technology: how does Rhea operate in these three areas to remain competitive?

“Our stand at Host is a summary of our commitment: for us, sustainability is linked to the concept of respect for the environment and for people. Since 2015, we have been using only green energy and have patented induction heating systems that save up to 80% compared to traditional boiler systems. We use recycled materials where regulations allow, for machines that can be easily disposed of in the future through material separation. Research starts right from the design stage and we are committed to constantly studying new materials.

For Rhea, sustainability goes beyond the environment; it starts with people. We are one big family, and our goal is to make everyone feel good by creating a healthy working environment where everyone can express their talent.

We often discover extraordinary skills, and being able to make the most of them is one of our greatest strengths”.

What were the figures for last year and do you already have forecasts for the future? Has vending now fully recovered?

“It depends on what you mean by vending. We have to accept that we need to find a different approach, otherwise the sector will passively suffer the changes of a rapidly evolving ecosystem. Over the last two years, development has been influenced by factors beyond the control and capacity of the players in the sector themselves. The major influencing factor is people’s general mistrust, in a context of economic crisis, redundancies and reduced consumption, which generate uncertainty without any effective recovery strategy being found.

Companies must, of course, be prepared to weather these critical times. This year’s figures are not record-breaking, but it is important for us to maintain a solid position in the market: we have always exported almost 98% of our production abroad, where we find greater receptivity to our products.  In many areas of the world, especially outside Europe, economies are growing, and this offers us new opportunities, as was the case during the pandemic.

However, this is a period that requires daily commitment and constant presence. We can no longer sit still behind a desk, but need to move and build relationships on a global level”.

Can you explain the large space at Host without machines or products?

“It was not actually designed as an exhibition space, but as a venue for “Think Together”, an initiative that we periodically repeat to engage with people from every part of the industry on occasions such as HostMilano, to better understand trends and what is changing in our sector. This is a place for thinking and sharing ideas rather than trying to sell anything. On the contrary, we listen to ideas and needs that can generate new projects and collaborations.

This is consistent with our commitment to promoting a new way of providing hospitality through automation, with the aim of ensuring a higher and more sustainable level of service. Automation allows us to achieve high-quality results, often even better than manual extraction.

Automation integrates, assists and, where necessary, replaces the barista. This ensures greater consistency and uniformity of the in-cup result, guaranteeing an excellent experience every time. We consider the consumer experience to be fundamental, which is why we are committed to this approach”.

When will we see the results on the price list, website and catalogue of Rhea?

“The results will be seen in the projects carried out together with our customers, with whom we build automated and customized hospitality spaces tailored by Rhea to each customer, at any level, from the creation of a new machine to the redesign of existing ones”.

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Two sets of 64mm flat burrs (ZZ k202P and ZZ k206P) and one set of 69mm conical burrs (ZZ k204P). These new burrs perfectly match the new grinders as burrs, grinding chamber, and motor of every new Mazzer model are designed together – like a well-tuned automobile – working synergistically to ensure perfect particle size and grind speed.

ZZ burrs are unique for Materials, Treatments, Geometries and Taste.

Materials. Made from special steel, the ZZ burrs are more durable than standard steel
burrs extending their lifespan. This material is machined with unmatched precision to get
maximum consistency.

Treatments. The ZZ burrs undergo a custom plasma treatment. During this process
nitrogen is electrically excited and transformed into a plasma state. This highly energized
gas reacts with the steel, modifying its structure and improving hardness, wear resistance,
and durability. This means that even after extensive use, the burrs maintain the same
quality and sharpness right up to the end of their lifespan, keeping the grinder easy to dial
in and ensuring consistent cup quality.

Geometries and Taste. The ZZ burrs feature completely new geometries. Their design is conceived to reduce the compressive action of the burrs, in favour of wider cutting surface.

This translates into clean, elegant and balanced cups with a soft texture, light body, nice
acidity, and round sweetness. The structure of flavours is complex, with fruity notes and
delicate florals, making the ZZ burrs particularly suitable for medium and light roasted
coffees.

What’s next for Mazzer ZZ

Mazzer stays connected with the coffee community – listening, learning, and transforming
feedback into new projects. To be part of the process, Mazzer Labs team invites you to
share your experience with your Mazzer burrs at customercare@mazzer.com.

——————————
About Mazzer

Founded in 1948, Mazzer designs and manufactures high-quality coffee grinders and burrs
in its factory near Venice, Italy. Family company with a commitment to innovation, Mazzer
remains the go-to preference for the finest and busiest coffee shops worldwide.
More info: Mazzer

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In November, the CEPEA/ESALQ Index for the Arabica coffee type 6, delivered to São Paulo city, averaged BRL 2,245.16 per 60-kg bag, only 0.5% above that in October. Over the month, the Index oscillated between BRL 2,100 and BRL 2,300 per 60-kg bag, similar to the range observed in October.

For robusta, the CEPEA/ESALQ Index for the type 6, screen 13, Espírito Santo, averaged BRL 1,384.46 per 60-kg bag in November, up 1% from October. Minimum and maximum quotations were BRL 1,300 and BRL 1,400 per 60-kg bag, also close to those of the previous month.

In the first half of November, the Brazilian sector welcomed the removal of the 10% tariff applied in April to coffee imports into the United States, while monitoring the possible elimination of the additional 40% tariff. That tariff had reduced the competitiveness of Brazilian coffee in the U.S. market, historically the top destination for the national product.

The removal of the additional tariff on Nov. 20 brought optimism to the sector, which now expects higher shipments to the U.S. in December and, at least during the first six months of the season, export volumes similar to those sent to Germany.

Regarding weather, in Vietnam, heavy rains, floods, and typhoons have interrupted crop activities and may reduce yields. In Brazil, rainfall has been better than in recent seasons, and temperatures remain milder in most producing areas.

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The Robusta production forecast has been lowered by USDA to 29.6 million bags, up 5.7% (1.6 million) from last year. Meanwhile, the estimate for the Arabica harvest has been revised slightly upwards to 1.2 million bags, compared to 1 million bags in MY2024/25.

Higher coffee prices have encouraged farmers to increase investments in coffee farming, including fertilizer use, says the report.

Favourable weather conditions, characterized by abundant rainfall, have supported coffee cultivation and are expected to drive higher yields. Some experts predict coffee production will increase by up to 10% in MY 2025/26.

Additionally, the Plant Production and Protection Department (PPPD) reports reduced damage from pests and diseases, such as mealybugs, branch dieback, and rust disease, compared to the previous year. Although mosquito bug damage has slightly increased, the overall impact of pests and diseases on coffee cultivation has declined.

Unfortunately, Typhoons Kalmaegi and extreme heavy rains during the harvest stage damaged coffee yields in some production areas, particularly in the Highland Central region.

Total coffee area was 732,000 hectares with total harvested area at 677,000 hectares in 2024 according to Vietnam’s National Statistics Office (NSO). PPPD estimates total coffee area in 2025 will be 730,000 hectares, and projects that coffee area will increase slightly to 731,000 hectares in 2026.

Total planting area in the Central Highland, the main coffee producing region, reached 676,500 hectares in 2025, with an expected production of 1.9 million tons (MT). So far only 74,500 hectares have been replanted/renewed in this region under the Coffee Replanting Program out of a planned 91,000 hectares.

The Replanting Program set a target of replanting 200,000 hectares of coffee between 2014-2025, one-third of the coffee area in this region. The Replanting Program is one of the Government’s primary policies for providing credit and technology to farmers to replace old low yield coffee trees with new varieties.

Exports are expected to reach 27.3 million bags, up from 25.2 million in 2024/25, according to the report from USDA. Green coffee shipments are forecast to grow to 24 million bags, up from 22.35 million in the previous year. Sales of soluble coffee are expected to reach 2.6 million bags (compared to 2.35 million in 2024/25), while sales of roasted coffee are expected to reach 700,000 bags (compared to 500,000).

On May 22, 2025, Vietnam was categorized as a “low risk” country under the European Union Deforestation Regulation (EUDR). This designation allows coffee exported from Vietnam to the European Union (EU) to undergo a simplified due diligence process, with a compliance inspection rate of one percent.

Germany remained the largest importer in MY 2024/25, importing approximately 3.2 million bags of Vietnam coffee (+6%). Germany is followed by Italy, Spain, Japan and the United States. While exports to Germany grew, other major importers reduced purchases. Exports to Japan fell 20% compared to the previous marketing year.

Vietnam exported approximately 1.5 million bags to the United State in MY 2024/25, down 3% from MY 2023/24. On November 14, 2025, The United States announced a reduction in tariffs on coffee and certain other agricultural products. This may support increased imports in coffee from Vietnam in MY2025/26.

Exports to Mexico, Algeria and Netherland recorded the highest growth rate, increasing 1,244%, 66%, and 29% respectively. In contrast, exports to Asia countries declined significantly, with exports to Indonesia dropping 56%, Philippines 37%, Thailand 27%, and Chian 15%.

Domestic consumption is expected to grow to 4.9 million bags. Vietnam’s domestic coffee market is experiencing significant growth, driven by a burgeoning cafe culture, rising incomes, and a young, urban population eager for new coffee experiences. While exports remain the industry’s primary focus, the local market is growing in importance.

Annual per capita coffee consumption is growing rapidly and is projected to reach 3 kilograms this year. Busy lifestyles and longer working hours are boosting demand for instant coffee. According to Knowledge Sourcing Intelligence report, Vietnam’s instant coffee market is projected to grow at a compound annual growth rate (CAGR) of 12%, totaling $731 million by 2028.

Domestic coffee consumption in 2025 was supported by the growing local demand and an increase in international visitors, concludes USDA.

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For decades, Vietnam’s coffee has fueled the world’s caffeine habits but rarely received the credit it deserves. That perception is beginning to change. A new generation of Vietnamese growers and roasters is transforming the country’s image from bulk exporter to origin of excellence, and the world is taking notice.

Among the recent achievements, Lacàph Phin Blend earned two stars at the Great Taste Awards, making it the first Vietnamese coffee to reach this level in the competition’s history. Meanwhile, BOLD84’s canned Milk Coffee and Black Coffee earned recognition at the World Taste Award for delivering “natural all-day energy” while preserving authentic Vietnamese flavor.

“Our mission is to share Vietnamese coffee and culture with curious people everywhere,” said Timen R. ter Meulen Swijtink, founder of Collective. “These achievements prove that our coffees, from farming to roasting, meet international standards. We hope to partner with consumers and businesses in the U.S. to bring these farmer-crafted products to new audiences.”

According to government data, Vietnam currently exports coffee to more than 80 countries, with export earnings exceeding USD 8 billion in 2025. Yet, specialty-grade coffee represents less than five percent of total exports — a gap that brands like Lacàph and BOLD84 are determined to bridge.

The international spotlight on Vietnamese coffee reflects a broader shift within the industry: the move from commodity-focused production to value-driven, origin-based storytelling. As more Vietnamese companies embrace this evolution, the country’s reputation as a coffee powerhouse may soon rest not only on volume but also on quality and craftsmanship.

Building on that momentum, Lacàph and BOLD84 are bringing their award-winning creations directly to international consumers. Both brands are now available on Amazon and through their official online stores, offering U.S. customers a new way to experience authentic Vietnamese coffee. To celebrate their U.S. debut, the brands are introducing a special 1+1 launch promotion and exclusive online offers. Coffee enthusiasts can also subscribe to the newsletter to receive updates, stories, and early access to upcoming releases from Vietnam’s most celebrated coffee innovators.

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As a brand that brings the party – and flavor – to every sip, International Delight found its iconic match in Paris Hilton to bring the fun and flair. Together, they crafted unique flavors inspired by her personal style and go-to coffee order – bold, iconic, and unmistakably Paris. The result? An epic trio of new flavors that can’t be found anywhere else, including:

• International Delight Raspberry Champagne Creamer (32 oz)*: Toast to a burst of fruity flavor that’s unexpected, indulgent and as sweet as a kiss.
• International Delight Sweet & Spicy Creamer (32 oz): That’s hot. Literally. This mash-up brings together opposing flavors to relieve plain coffee by turning up the heat. (Yes, it’s really got a kick!)
• International Delight Cotton Candy Cold Foam Creamer (14 oz): Nostalgic, sweet, and fabulously pink – this foamy, delicious icon is giving creaminess and color!

“Life is way too short to drink plain coffee,” said Paris Hilton. “Whether it’s my outfit of the day or daily cup, I’m always adding sparkle and bringing the flavor. With these creamers and cold foam flavors from International Delight, we can now turn every sip into party. Sliving!”

“Just like Paris Hilton, we are experts at taking ordinary moments to a new level, in a way that only International Delight can,” said Jennifer Michuda, Sr. Director, Creamers at Danone North America. “By partnering with an icon to bring these limited-edition creamers and cold foam creamer to life, we’re taking cultural relevance to a whole new level.”

One-third of Zillennials are chasing new and unexpected flavor combos,1 and International Delight is here for it. The brand’s latest coffee creamers and cold foam creamer are designed to bring that “extra” sparkle to every cup, helping you break from the boring, one sip at a time. It’s bold, it’s fun and it’s totally Paris.

Follow International Delight on Instagram and TikTok.

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Over three exciting days, baristas from across North India will compete in the preliminary stages of two of the country’s most prestigious national coffee championships: the National Barista Championship, featuring espresso mastery, latte artistry, and signature beverage presentations; and the National Brewers’ Cup, a showcase of precision, manual brewing techniques, and sensory excellence.

Scores from the Delhi prelims, combined with those from Mumbai and Bengaluru, will determine the final roster of contenders advancing to the National Finals in Bangalore. The champions crowned there will go on to represent India on the global stage at leading international coffee championships, contributing to India’s fast-rising reputation in the world of speciality coffee.

Beyond the competitive arena, Delhi’s prelims promise a vibrant celebration of coffee culture. Visitors can expect tasting counters, interactive brewing demos, equipment showcases, and an opportunity to engage with roasters, cafés, producers, and coffee enthusiasts who are shaping India’s modern coffee movement.

Venue: Nexus Select Citywalk, Delhi
Dates: 5th – 7th December 2025

Whether you’re sharpening your brewing craft, cheering on your favourite baristas, or simply exploring the world of speciality coffee, Delhi is set to host a brew battle you won’t want to miss.

The post Brewing India’s next big barista: IICF heads to Delhi for its third prelims appeared first on Comunicaffe International.

Encouraged by the overwhelming response & customer feedback on the Roast & Ground Coffee brands, DMPL has just launched its popular 100% Pure Instant Coffee under the new brand, VINCOFE INSTANT COFFEE – PURE at Vintage Coffee Café, Navi Mumbai.

This brand will also be made available on select e-commerce and quick commerce platforms in India.

Speaking on the occasion, Mr. Balakrishna Tati, VCBL’s Chairman & Managing Director said, “Coffee consumption has been growing steadily in India.

Vintage Coffee has decided to introduce it’s popular Pure instant coffee blend, which is successful in markets across the world and has received overwhelming response in many developed countries and it’s time to introduce the special blend in India for Indian Coffee lovers through e-commerce platforms”.

The rich tasting instant coffee is made from green coffee beans sourced from shade-grown and sustainably produced coffee located in selected estates of prime coffee growing areas in Coorg, Chickmagalur and Hassan districts of Karnataka.

The coffee beans are carefully handpicked, cured, roasted, ground, extracted, evaporated and finally agglomerated in its state-of-the-art plant located near Hyderabad using finest technologies and equipment.

The resultant product delivers a cup rich in aroma and balanced taste, added with the artisanal touch of Vintage Coffee.

Mr. Balakrishna Tati further added “We have strong product and process expertise in coffee, and exporting superior-quality Instant Coffee across the globe.

We are excited to launch VINCOFE INSTANT COFFEE – PURE in India, which will be made available to all coffee lovers in India online on Amazon, Blink it, etc. We are working on curating unique & special blends for the discerning Indian consumer.”

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Through this partnership, Braemont will provide capital and operational support to help position the Company for accelerated innovation, expansion and service.

Royal Cup was established upon a tradition of family leadership and customer-first values. Over the years, the company’s management has guided its growth and evolution, expanding its reach while staying true to commitment and service.

This partnership builds upon Royal Cup’s foundation and marks the next step in its journey. The Royal Cup leadership team will continue to execute the company’s vision, delivering its “National Scale, Local Touch, GOLD Standard” across the United States.

“For nearly 130 years, Royal Cup has been dedicated to serving our customers, our communities and our people with excellence,” said Chip Wann, CEO of Royal Cup Coffee & Tea. “This partnership with Braemont allows us to build upon that legacy – bringing fresh perspectives, new resources and shared expertise to help us reach even greater heights, while keeping our values, legacy and traditions at the heart of everything we do.”

With additional capital, Royal Cup plans to expand its roasting and distribution capabilities, strengthen partnerships across the hospitality, foodservice, healthcare and convenience sectors and continue delivering exceptional coffee, tea and beverage solution experiences nationwide.

“We are thrilled to partner with Royal Cup, a brand whose reputation for quality, community and leadership speaks for itself,” said Wali Bacdayan, Partner at Braemont Capital. “Braemont invests to build alongside our partners. We look forward to supporting the Royal Cup team’s operational initiatives as they continue to grow, and for the opportunities ahead to leverage our team’s route-based distribution experience and Entrepreneur and Family Office Network for the benefit of Royal Cup’s customers, employees, suppliers and our investors.”

This partnership represents the next chapter in Royal Cup’s story – one rooted in passion, excellence and the promise of delivering quality in each cup.

Stephens Inc. acted as exclusive financial advisor to Royal Cup, Inc. Cascadia Capital acted as exclusive financial advisor to Braemont Capital.

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Starting today, the new straws will be introduced in Tims stores across Beijing, Shanghai, and Shenzhen. With this rollout, Tims China aims to encourage consumers to make small, everyday choices that collectively support a more sustainable future.

Turning emissions into materials: CCU Technology in action

Over recent months, Tims China has collaborated with Tencent’s CarbonXmade program and Suzhou Kunshen Biodegradable New Material Co., Ltd. to develop the straw.

The straw is produced using Carbon Capture Utilization (CCU) technology, which captures industrial CO₂ emissions and converts them into PPC polyols. After chemical modification, these are processed into PPC-TPU, a CO₂-based biodegradable material. The material is then pelletized and formed—through heating, precision extrusion, and cooling—into straws that meet uniform product standards, including Chinese regulatory requirements.

Importantly, the straws have the same tactile feel as traditional PLA straws and are biodegradable. Certification by global testing provider Société Générale de Surveillance (SGS) shows that every 100 straws contain 3.185 grams of captured and stored CO₂—turning what was once a climate burden into material with an improved life-cycle performance.

A low-carbon fashion showcase

The launch event took the form of a “low-carbon fashion show,” featuring designs created by students and faculty from the Sichuan Fine Arts Institute using the novel straws.

The pieces incorporated coffee-inspired brown tones and took cues from flowing dance costumes, using bold fan-shaped structures and abstract geometric elements to express movement. Matching accessories—such as crowns, brooches, chokers, and handbags—also used the straw as a central design feature, demonstrating sustainability through creativity.

Unusually, the models were not dressed by professionals but by team members directly involved in the straw’s development, including engineers from the production line and Tims store workers. Their participation added originality and made them effective ambassadors for the product.

Ongoing commitment to sustainability

Tims China continues to proactively pursue its sustainability goals. Following the launch of its “Bring Your Own Cup — Save RMB 8” initiative, the introduction of the carbon-captured straw marks another step forward toward a more sustainable future.

The company has also opened a “Green Innovation Lab Store” in Shenzhen, centered around the concept of coffee-ground recycling. The store uses composite boards made from coffee grounds and straw fibers throughout its seating, wall décor, condiment stations, and booth areas—making circular design a visible part of the retail experience.

Globally, Tim Hortons promotes responsible sourcing through its “Coffee for Communities” program, which provides training and support to coffee farmers to improve livelihoods, enhance sustainability, and elevate coffee quality. By 2023, the program had provided direct support to more than 18,000 farmers (https://www.rbi.com/sustainability/planet/responsible-sourcing/coffee/).

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