Taste preference, such as acidity, bitterness, and depth of flavor, is a variable that’s never been tested at this level, providing valuable insights to coffee roasters, farmers, and cafes worldwide.

Among the findings, the blind tastings and corresponding surveys revealed that only 55 percent of Americans stated coffee roast preferences actually match up with their preferred tastes.

Additionally, despite the pumpkin spice craze and the rise of alternative milk, the survey found that 92 percent of Americans primarily drink coffee at home and two in three Americans drink their coffee black.

“When it comes to coffee, taste is so important but too often, consumers are only asked to think about the format of their coffee – hot versus iced, creamer versus black,” said Alex Kaplan, Head of Coffee at Cometeer.

“Our intention with The Great American Taste Test was to open up a larger conversation about coffee taste, and why it’s so important to understand consumers’ preferences as we think about future innovations for Cometeer and for the coffee industry at large.”

Cometeer partnered with James Hoffmann, World Barista Champion and renowned coffee expert, to host The Great American Taste Test. Through the Test, consumers tasted four different coffees and recorded their preferences via a survey. Because of Cometeer’s precision-brewing and flash-frozen process, the company was able to guarantee all 5,000 participants tasted the same cup of coffee.

“Doing this kind of research with Cometeer has been super interesting and insightful, and I know the findings will be of real value to the coffee industry too,” said Hoffman. “Any time we learn more about how and why people love coffee then I think it is incredibly worthwhile and useful.”

Other notable findings include:

• Women and men differed in many aspects. Out of the men surveyed, the majority chose light roasts as their preferred coffee in taste tests while women preferred medium and darker roasts.
• Generational preferences reveal that coffee enthusiasts over 65 prefer darker roasted coffees, while their younger counterparts tend to gravitate towards lighter roasts.
• Almost half of the coffee drinkers don’t feel they are getting good value when they purchase coffees from coffee shops… despite the fact that most spend on average $50 per month on coffee.

To learn more about the findings, visit https://cometeer.com/.

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An unmissable opportunity for those who want to learn about the supply chain and the work behind a simple cup, which can also be enjoyed by the end consumer in a format that has worked very well in recent years.

The Science of Coffee: the first few episodes have been heard close to 20,000 times

And, as Harper said: “I expect this six episode series to reach over 100,000 downloads in the next two years”.

The first series covers the science of water, extraction, genetics, latte foam, espresso technology and sonic seasoning.

The project has been supported editorially by Peter Giuliano

(Coffee Science Foundation) and Britta Folmer (Author, The Craft and Science of Coffee), and James spent most of 2022
traveling across Europe and Africa, and investing over 500 hours of work.

Listeners have a chance to learn from Chahan Yeretzian and Samo Smrke at the Coffee
Excellence Centre in Zurich, Bill Ristenpart of UC Davis, historian Jonathan Morris, leading
cross modal research figures such as Charles Spence, Fabiana Carvalho, Janice Wang, as
well as geneticists Aaron Davis, Sarada Krishnan, and many more.

You can download and listen to the episodes on the Filter Stories website, or through all
good podcast players including: Apple, Google, and Spotify.

James posts visuals illustrating the podcasts on his Instagram page: @filterstoriespodcast

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As the only chain that roasts coffee in micro-batches in every one of its cafés, and one that grinds and prepares every cup to order, Roasting Plant takes a keen interest in what coffee lovers know and think about coffee’s freshness.

Its online survey of 1,000 coffee-drinking millennial Americans, conducted last month, uncovered surprising misunderstandings and behaviors:

• While 70% of millennial coffee drinkers said they know what makes coffee fresh, only 24% properly identified the biggest factor in freshness: how soon after roasting it’s prepared.
• Roasting Plant found that 62% of make-at-home coffee lovers store their coffee for three weeks or more, while only 12% keep it for a week or less.
  • Studies by the Specialty Coffee Association and The Zurich University of Applied Science found that coffee’s taste and aromas degrade by as much as 70% within 10 days of roasting.
• 40% of those surveyed who make coffee at home store it in the freezer, despite the well-chronicled negative effects freezing and moisture have on coffee’s molecular makeup – and by extension, its flavor.
• 75% of coffee drinkers purchase ground coffee to make at home, the survey found. While that may be convenient, grinding rapidly accelerates coffee’s degradation due to CO2 loss (“off-gassing”).
  • The SCA and Zurich University of Applied Sciences found that ground coffee off-gases almost completely in matter of days or even hours. Nearly 70% of the CO2 is released within one day of grinding, causing coffee’s flavor and aroma compounds to rapidly degrade within days.
• Coffee drinkers love their gear. Those surveyed have three coffee-preparation devices at home, with drip machines (48%), pod machines (46%) and grinders (41%) comprising the top three.

The Science of Coffee Freshness and Why it Matters

According to the Specialty Coffee Association and The Zurich University of Applied Science, freshness is best defined as having original unimpaired qualities. For better or for worse, freshly roasted coffee is a highly elusive product; it is rapidly and continually going through chemical and physical changes, degrading its quality and freshness over time.

These changes influence the physical behavior of coffee, and importantly, the longevity of acceptable flavor. Moreover, even in the absence of oxygen and moisture, coffee will lose its freshness since it is intrinsically an unstable product.

Many have experienced the moment when staling begins and a bright, aromatic and fruity coffee starts to age and begins to lose its dynamic and exciting flavors. It makes for a stale coffee that is dull and flat, or even has a rancid aroma. Freshly roasted coffee is marked by foam and creamy crema that provide a visual cue that it’s going to be full flavored and smooth.

The survey was conducted for Roasting Plant Coffee by Prodege, which collected data via an online survey from a random sampling of 1,000 U.S. millennials (age 26-41) who visited a specialty coffee shop or drank specialty coffee during August 2022. Scientific research was cited from The Specialty Coffee Association and Zurich University of Applied Sciences, Coffee Freshness Handbook 2018.

About Roasting Plant Coffee

Roasting Plant® Coffee started in a garage with the invention of Javabot, an in-store roasting and brewing system that automatically roasts coffee in every Roasting Plant café, and quickly brews every custom cup to order.

Roasting Plant operates cafes in New York, Detroit, Denver, Minneapolis, San Francisco and London, and inside select The Fresh Market grocery stores. Roasting Plant is opening additional locations throughout the US and UK.

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Cozy Up with Winning Wintertime Sips

As the world returns to the daily grind, guests can count on Dunkin’s new hot and cold winter beverages to refuel and awaken the senses with every cup:

• Winter Blend Coffee: The newest addition to Dunkin’s Limited Batch Series, Winter Blend Coffee is skating into Dunkin’ restaurants nationwide this month. The full-bodied, smooth medium roast boasts notes of gingersnap and is available hot or iced. Featuring beans sourced from coffee regions in Brazil and Sumatra, Winter Blend Coffee is a vibrant option for guests looking for a pick-me-up this season.
• Brown Sugar Oat Iced Latte: Dunkin’s newest latte creation blends rich, handcrafted espresso with creamy oatmilk and Brown Sugar Cookie flavor to create a comforting sip. Highlighting notes of brown sugar, toasted oats and baked cookies, the Brown Sugar Oat Iced Latte is a deliciously crafted cold sip that warms the soul.

To help every guest put the win in winter, Dunkin’ is serving $2 medium hot or iced Winter Blend Coffee, beginning today, Jan. 5, and continuing through Feb. 1. Additionally, for another wonderful wintertime offer, Dunkin’ guests who join the DD Perks® loyalty program can get one free medium hot or iced coffee when they sign-up online or on the Dunkin’ app today through Feb. 22.

Rise and Shine Made Easy

Not a morning person? Dunkin’s new food lineup gives guests another reason to wake up and get going. The brand’s culinary minds continue to innovate by putting a Dunkin’ spin on classic breakfast favorites, including:

• Omelet Bites: Dunkin’s new Omelet Bites are an unbeatable breakfast to help guests get their morning crackin’. Served with two per order in a convenient portable tray, these protein-packed, sous vide egg bites are available in two crave-worthy varieties: Bacon & Cheddar (17 grams of protein per order) and Egg White & Veggie, made with tomato, spinach and a four-cheese blend (13 grams of protein per order). And for an “eggstra” special offer, DD Perks® members will get a free beverage reward when they purchase either Omelet Bites variety between Jan. 5-11.
• Chive & Onion Stuffed Bagel Minis: The newest flavor of Dunkin’s popular bite-sized stuffed bagel minis is a savory onion bagel filled with chive cream cheese and topped with toasted onions. Served warm with two per order, stuffed bagel minis are the perfect bites to kick off the day or enjoy as a snack for those on the go.
• Stroopwafel Donut: The new Stroopwafel Donut features Dunkin’s beloved chocolate frosted donut topped with a mini Stroopwafel cookie that combines caramel between two crunchy wafer cookies. Bursting with flavor, the mini Stroopwafel cookie can also be dunked into a Dunkin’ beverage, like the new Winter Blend Coffee, to create a delightful pairing.

“Heading into the coldest winter months, we wanted to bring new flavor and excitement to one of America’s favorite daily rituals – breakfast at Dunkin’,” said Jill Nelson, Vice President, Marketing & Culinary at Dunkin’. “With our new winter menu, guests can kickstart their new year and discover a new way to breakfast at Dunkin’ with our new Winter Blend Coffee and protein-packed Omelet Bites.”

To learn more about Dunkin’, visit www.DunkinDonuts.com or subscribe to the Dunkin’ blog to receive notifications at https://news.dunkindonuts.com/blog.

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Besides the digital and innovative virtual exhibition platform, the attendees can look forward to an extensive conference program, which consists of facts, new data and trends around the fluctuating coffee capsule market.

PROGRAMME 24 NOVEMBER 2021:

OPENING OF AND WELCOME TO THE CONGRESS
Holger Preibisch, German Coffee Association

KEYNOTE NESPRESSO
Changes and progress – sustainability from cultivation to recycling of coffee capsules
TIM DECKEN, NESPRESSO DEUTSCHLAND

COFFEE CAPSULE PRODUCTION – GETTING READY FOR EU CLIMATE POLICY
• How will the “Green Deal” and “fit for 55 measures” impact production?
• Which challenges are expected?
• Which economic aid programmes have been introduced?
PAUL MUSSLER, ENVISTRA

SUSTAINABILITY ASSESSMENT OF HOME COMPOSTABLE COFFEE CAPSULES
• What are the properties of the home cap?
• How does home composability work?
• Which aspects contribute to sustainability?
THERESA GETHMANN, GOLDEN COMPOUND

VARIABILITY OF PACKAGING MATERIALS VS PACKAGING MACHINES
• Are there more regulations or solutions?
• How can the machines follow the capsule market?
• How much experience, combined with flexibility, produce results?
FRANCO LUPI, OPEM SPA

THE CONSUMER PERSPECTIVE: GENERAL TREND „SUSTAINABILITY“
AND THE CAPSULE SYSTEM

• How is the penetration of capsule machines in German households
developing and what is the influence of the Corona pandemic?
• What attitudes do consumers have and how do these affect
the willingness to buy machines and their frequency of use?
• What levers are there to make capsule systems more attractive to consumers?
PROF. DR. OLIVER KAUL, SMARTCON

COMPOSTABLE COFFEE CAPSULE UNDER THE NEW BIOWASTE LAW (GERMAN BioAbfVO)
• Legal changes for the industrial compostability of bioplastics
• Consequence for the use of “industrial composability “ certificates
• Liability in case of violation
DR. MATHIAS KLEESPIES, VOSSIUS & PARTNER

FLEXIBILITY IN THE CARTONING OF COFFEE CAPSULES
• Which requirements are set by the market?
• How does innovative design of cartoning machines respond to it?
• Which details have to be considered for upstream and
downstream interfaces?
TIM HOLDMANN, IMA COFFEE

TRANSITIONING TOWARDS AN ALUMINIUM CAPSULE MARKET
• How do you deal with the fact that there are more and more Nespresso
compatible capsule suppliers?
• How is AluSense prepared for the sustainability challenges of the future?
• LME aluminium has increased a lot over the past year and with AluSense
being focused on aluminium only, how are you prepared for this challenge?
ZOUHAIR YAHIA, ALUSENSE

OVERVIEW OF THE EUROPEAN COLLECTION, SORTING AND RECYCLING OF SSU
• Which are the challenges?
• Which are the opportunities and possible next steps?
• How can we work collaboratively?
EILEEN GORDON, EUROPEAN COFFEE FEDERATION

COFFEE CAPSULES – A MATTER OF CHOICE
• Do plastic capsules have a future?
• Which capsule should a brand choose and why?
• Are coffee pads fading out of market?
GIORGIO DINI, AMCOR FLEXIBLES

THE US PERSPECTIVE: CONSUMER TRENDS, AND SINGLE SERVE
BILL MURRAY, NATIONAL COFFEE ASSOCIATION USA

SUMMARY & CLOSING OF THE CONGRESS
Holger Preibisch, German Coffee Association

Be part at this year’s International Virtual Congress on Coffee Capsules on 24th November: https://www.kaffeeverband.de/de/veranstaltungen/virtual-congress-on-coffee-capsules-2021

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The 7” touchscreen has been developed to simplify operation and encourage interaction with the customer in self-service mode. It’s easy to choose the drink you want to serve, and a few simple steps are all you need to navigate the setting menus and load images, icons and videos to display on the screen. With Egro MoDe you can programme an unlimited number of drinks and customise the settings of each recipe.

Egro MoDe ensures superior coffee quality thanks to the stainless steel brewing unit, available with 18- or 22-gram brewing chambers (optional), and 64-mm stainless steel burrs coated with long-lasting titanium. Egro MoDe is equipped with two separate boilers for managing coffee preparation and steam delivery separately.

Besides the Pure Coffee version, designed for the preparation of coffee drinks and powder beverages, Egro MoDe is also available in the Quick Milk and Pro Milk versions, ideal for automatic preparation of fresh milk drinks. The Quick Milk version is the right choice for users who do not have to manage a heavy workflow (up to 150 cups per day) and want to offer their customers a menu with the great cafeteria classics. The Pro Milk version is recommended for establishments catering for average consumption (up to 180 cups per day) that want to offer a more varied coffee menu and want to adjust both the temperature and the frothing level for hot milk, cold milk and hot milk foam via the interface. Both MoDe milk systems work with the help of the optional 4-litre Quick Milk external fridge.

Egro MoDe marks a new era in serviceability. All MoDe’s internal components are organised into modules according to their function and are easily accessible and removable to facilitate routine maintenance operations and speed up service interventions. Egro MoDe is recommended for all hospitality venues that offer coffee, milk and powder beverages and cater for an average consumption of 150 or 180 cups per day (depending on the version).

A world premiere at Host Milano 2021, Egro MoDe will go into production in the second half of 2022.

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Let’s start with the latest addition to the GAGGIA MILANO family. The star of HostMilano will undoubtedly be the super-automatic La Solare. It has already won a SMART Label, the award assigned by HOST Milano, in collaboration with POLI.design and ADI., to recognize the most innovative products and technologies in the horeca. sector.
Alongside the super-automatic proposal, sits a traditional model, La Decisa, flagship of the project “Gaggia per l’Italia”. Now in a new Total White livery, and with the On Demand G10 coffee grinder, La Decisa has been relaunched in an unprecedented evo version, which stands out for its integrated Bluetooth connection and its DCS system, a guarantee of even more precise and constant grinding over time.

There are two major innovations available from 2022: the first is La Dea, a new and refined one group model which, thanks to the precociousness of its design, seems to flirt with the barista and his desire to play with coffee. Made in a double version, each with technical features able to fully satisfy the specific requests and needs of the barista, La Dea reflects the reliability of technologies and professional components that we find with La Reale and La Giusta. And then there is the G5 coffee grinder, a model available in four different colours – copper, black, white and grey. Its combination of compact dimensions and high-profile performance is its greatest strength.

With Magic comes an important evolutionary step in development of SAECO. A family of coffee machines that offers advanced performance, combined with cutting-edge technical features and a new design, the Saeco is perfect for offices and small catering establishments. The 7 ” color touchscreen ensures easy navigation through the menus, which include a wide range of customisable drinks, from flat white to double cappuccino. However, the real novelty is in the heart of Magic, where a professional variable chamber coffee group beats with a capacity from 8.5 to 15 g: the adjustment of the amount of coffee powder can be managed automatically from the machine menu. The unit is combined with conical steel grinds, which are also adjustable to achieve the desired degree of grinding. The coffee, milk and water canisters, enclosed in a single block, allow the use of different glasses and cups thanks to the ability to adjust the height, (from 75 to 160 mm), and having the dispenser exactly in the position of the chosen drink. Magic is also equipped with a new milk frothing system, integrated into the coffee dispenser, which provides an extremely quiet cappuccino maker that can not only emulsify creamy foam, but also prepare drinks with simple hot milk. The milk circuit is equipped with a patented cleaning system that always guarantees optimal conditions of use for each single preparation.

NECTA HO.RE.CA. strongly relies on Kalea Plus, the ideal solution for medium to large-sized facilities, capable of dispensing 200 drinks a day and serving up to 90 espresso coffees and 80 cappuccinos in one hour. The super-automatic Krea Touch is both elegant and functional, and represents the most effective response to the needs of the hotel and hospitality sector.

NEWIS, the Evoca division for payments and digital solutions, launches Coffeed, the new cloud telemetry platform for Gaggia and Necta branded super-automatic models, which allows Ho.Re.Ca. operators to monitor the parameters of the machines and the quality in the cup remotely, significantly reducing management costs. Another important innovation presented is the AmiClo platform, the bi-directional tool that allows you to manage beverage recipes, playlists, software and logo updates remotely, which is now available for the horeca segment.

And don’t forget Coffee APPeal and Breasy, the mobile apps that allow drinks selection from a smartphone, in a safe and completely touchless way.

Some prominent innovations presented also in the VENDING sector.

For automatic coffee machines, NECTA offers a preview of Brio Touch, the elegant digital evolution of one of the brand’s best sellers. Brio Touch combines the best coffee extractions technologies with up-to-the-minute electronic performance to create a table top machine that can satisfy everyone’s tastes and needs.

And always under NECTA brand, Twist is here, the new solution for the Impulse range, that combines the best of energy efficiency, technological performance and versatility. Twist obtained C energy class thanks to a series of green innovations including the adoption of a cold unit with R290 gas. The machine delivers energy savings of up to 71% compared to its predecessor in the Necta range! Additional interesting features such as extreme versatility in layout, greater internal brightness (+ 35%), a colour screen (TFT Colour Display) and a wider delivery area, make this model one of the best choices in a higher performing, increasingly environmentally aware Vending sector.

In the world of Vending, two more models should also be mentioned: the Wittenborg 9100 HT, a new high-productivity table-top model and the Ducale City 300, a table top of distinctive design and compact dimensions. The Ducale City 300 boasts all the technical innovations previously available only in those Ducale vending machines that were designed for locations with large volumes of consumption.

All these innovations and more will be on show at Host 2021 on the Evoca booth. We’re looking forward to seeing you at Hall 22, Stand G28 K37.

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Your production is very specific: only capsules for coffee and and other soluble products. What are the reasons of this choice?

“We have a lot of exciting ideas on the back burner, both for the coffee market and for other industries. Today, however, the world of portioned coffee is extremely dynamic and to keep up with an increasing demand we have to focus our energies. For now, we will keep investing in this market. In the future, we don’t rule out exploring other avenues.”

When are we going to see the results of what you’re working on right now?

“We need a couple of years to complete all of the ongoing projects and during this time we will continue to focus on what we’re already doing. Coffee is still our main market, because it keeps showing a consistent growth and these trends promise to continue for a long time. It is a challenging market, extremely technologically advanced, and I find this very exciting.

Our staff is purely technical, and I have studied and worked in product design as well. All of this allows us to better understand the needs and processes of roasters.

Listening to the clients and visiting them frequently is essential, even during Covid, so as to really experience their needs first-hand, understand their problems and figure out how we can improve. Our technical expertise helps us identify needs and refine our solutions.”

Macchiavelli is focused on development and innovation: you offer a turn-key product. What are the benefits?

“Within the company, we have the entire supply chain needed for the capsule development: from the engineering department to the mechanical workshop that produces our equipment, to the production floor, which includes injection molding, thermoforming and assembly. All of this ensures the highest safety, quality, and timeliness.

I’ll give you a concrete example: when we launched our Espresso di Caffè Vergnano capsule, Nespresso not only started legal disputes, it also modified their capsules and machines, in reaction to the technological challenge we had brought. Specifically, it changed the drip head in the capsule seal area.

Thanks to our self-sufficiency in terms of engineering and production, in only 2 months we were been able to come up with a technical solution which improved the seal of our capsule, scaling its production and adjusting all of our production equipment. This is a concrete example of the flexibility that the client appreciates in Macchiavelli. We are ready to face different kinds of technological changes and challenges to give the market what it needs.”

Have you ever thought of filling the capsules as well?

“Somebody asked us to do that, but we don’t think it’s consistent with our growth goals. Besides, it would go against the interests of our customers, turning us into a potential competitor. Again, I have a lot of respect for the expertise of other companies: coffee production requires years of experience and a different marketing model than our current B2B model. It would involve a structural, organizational and customer change that is impossible to improvise.”

You serve a wide customer base, from small roasters to big multinationals: what is the difference?

“There are several differences between companies, but often there are also similarities. An important aspect is understanding attitudes: it’s obvious that big companies need long-term work plans with scheduled deliveries, while smaller businesses require a higher flexibility, that takes into account possible unexpected issues. Today the supply chain is strained, and variations can lead to negative repercussions. It’s essential that we anticipate the demand.”

In short, what is Macchiavelli’s corporate culture?

“Never settle and constant attention towards the client. The results of this vision are innovation, sustainability and safety, the three pillars that determine a company’s success or lack thereof.”

Macchiavelli is B2B but, ultimately, you target end consumers: how important is it to consider their needs?

“It’s essential because the end consumer determines the success of a product. Ultimately, the consumer uses the capsule and if it doesn’t work, they often think the product is poor quality and that can hurt the whole supply chain. That is why we do filling tests ourselves, with the goal of predicting any issue for our clients. The whole supply chain is involved in the success of a product, from capsule to coffee to packaging to the coffee machine and, finally, to marketing.”

Can a good capsule make the coffee better, regardless of the amount of coffee in it?

“Yes, within the limitations of the system in which the capsule will be used. The capsule, on its own, isn’t capable of everything, and as I said, a good product is always the result of an excellent supply chain.

All of our capsules are actual dispensing systems aimed at enhancing their content, bringing the quality and passion of our customers to the cup.”

Defining a standard that is better than the others isn’t easy: why has Nespresso prevailed?

“Their system is the expression of an excellent supply chain. We all have seen how Nespresso machines and capsules work; the result is identical all over the world in terms of quality, functionality, and service. This is their strength, combined with their ability of delighting the customer, making them feel like VIPs, and the success of their ad campaigns. Nespresso is good at presenting the product and meeting the consumers’ tastes, which is reflected in their sales numbers. Today, with compatible capsules, and specifically with our capsules, the consumer is free to enjoy their coffee brand, in the Robusta or Arabica variety they prefer. In a way, we have all become baristas, but in the comfort of our own home, when in the past we were limited to putting a moka pot on the stove.”

Nespresso has bought the Starbucks capsule brand…

“Given the amount of business generated by Starbucks, they had to partner with a high-level player. Nespresso and Starbucks, as market leaders, even if in different segments, will be able to improve their businesses with their collaboration. The first result for Nespresso, in fact, was to enter the large retailer segment with the Starbucks branded capsules.”

Nespresso is moving on in Italy and Europe as well, what do you think of Vertuo?

“It’s an established system in the United States since 2015, and we’ve been studying it for some time. We are in an early stage at the moment, but I think that somehow the market will come up with a compatible system. It’s possible that in the next few years the Vertuo system will carve out an interesting market niche. The drink that this system produces, however, isn’t the classic espresso, it’s closer to an iced coffee.”

Even Nespresso, with Vertuo, has raised the bar to 7.5 grams

“Yes. It remains a different coffee compared to the coffee that is typically enjoyed by our market. The crema isn’t that of our espresso, it’s very airy. Inside the system, the machine centrifuges the coffee and reads the barcode to figure out how much drink to extract, it is a high technology product.”

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You began in 2006 with Espresso Point Lavazza compatible capsules and you now cover all of the other form factors: what are the features of the different standards?

“Today, the systems can be divided into three big families, depending on the kind of beverage you want. The first family includes all the “espresso” related systems, which are Nespresso, Lavazza A Modo Mio and Lavazza Espresso Point. You can break this family down further into the different formats, the different quantity of coffee used and the technology for extracting coffee.

The second family is that of “multi-beverage” and the most popular system is Nestlé Dolce Gusto. This system offers customers a wide variety of beverages, from coffee to hot cocoa, from cappuccino to tea, and so on.

The third family is the “American style filter coffee” family where the leading system is Keurig, widespread mainly in the USA.

Today Macchiavelli offers compatible capsules for all of the most popular systems in the world.”

On your website you offer 5 different systems and each of these is available with different solutions. What does this mean?

“Macchiavelli offers three set-ups for every format to all of the roasters that want to invest in the coffee capsule market. These are: capsules without any barrier, self-protected capsules, which don’t require flow pack, and compostable capsules, available in both types: self-protected and without a barrier.”

Macchiavelli’s specialty is customization. Can you talk about your experiences in this field?

“Machiavelli works with the client every day with the goal of creating innovative products that exceed expected performance. In this specific field, we have developed several unique projects to meet specific customer requirements that couldn’t be met by standardized products.

Our specialization and expertise, combined with the extensive coffee knowledge of our customers, allowed us to design tailor-made capsules, which are different from any other solution currently on the market.”

So you are capable of meeting the requests of any roaster

“Yes, this is the company’s mission. We don’t make any distinction between small and big companies, we try to meet the different needs with the same professionalism, leveraging our culture and innovation.”

Your production could be defined as highly original, you filed as many as 40 patents

“I think it’s important to specify that the active patents in our field, specifically in the coffee and soluble capsule industry, are over 6,000. It’s a minefield: there are many companies that are investing increasing amounts of money in this field and differentiating isn’t easy. Nonetheless, Macchiavelli has always tried to create high-performance and original products, investing in technological innovation.

The constant research, both on the products and on the industrialization processes, has allowed us to develop original solutions that resulted in over 40 nationally and internationally recognized patents, all focused on capsule systems. This is the reason we like to say we don’t sell products; we sell technology.”

What do these patents mean for your clients?

“First of all, they are a guarantee that we offer a high-performance product that is respectful of other companies’ intellectual property, this means it is safe. We don’t imitate others; we provide compatible capsules with a proprietary technology.

At the same time, thanks to our patents, our clients and consumers can be sure that our compatible capsules will have the same functionality as the main brands.”

Among your clients is Caffè Vergnano, that you define as “historical”, why is that?

“The relationship between Machiavelli and Caffè Vergnano is more than a decade old. In 2011 we marketed together the first Italian Nespresso compatible capsule, an extremely important landmark, because at the time there were only two other manufacturers worldwide.

Clearly, back then, the core issue was that of legality and as soon as we entered the market we were fought hard by Nespresso, that wanted to protect its market as much as possible.

Macchiavelli is a research and development oriented company and it has always been respectful of competitors’ intellectual property. As a matter of fact, before launching any product there is always an extensive process of patent controls, developed in collaboration with the Jacobacci and Torta law firms, with the main goal of avoiding infringing Nespresso’s patents in any way.

The result is well-known, the legitimacy of our compatible capsule solutions was recognized.

Once the litigation was settled, we basically launched the Nespresso compatible capsule market.”

You can say that, to some extent, Machiavelli started the market of portioned coffee in capsules.

“We weren’t the first, but certainly our positioning has contributed to its dramatic growth. This is also thanks to the Antitrust Authority that drives good and fair competition, and a healthy competition is always a good thing for consumers.

Among fair competitors, you encourage each other to come up with new solutions, whereas unfair competition always results in poor quality and is detrimental for the consumer. The companies that share our innovation and sustainability ethos will be able to offer continuous improvements to their customers and consumers with the goal of producing an excellent beverage in the cup.”

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The Coffee Sustainability Reference Code provides sustainability stakeholders with a simplified and fit-for-purpose framework to foster better understanding of principles that support baseline sustainable coffee production. It addresses ongoing challenges in the coffee sustainability landscape as well as key emerging concerns such as climate change, or diversity, equity and inclusion.

According to Annette Pensel, Global Coffee Platform Executive Director, the revised code is “from the coffee community for the coffee community” and ultimately seeks to advance farmers’ economic prosperity, social well-being, and the conservation of nature.

“While the Coffee Sustainability Reference Code addresses the beginning of the supply chain, with farmers on the ground, downstream actors are expected to share the responsibility for sustainability. This includes supporting and incentivising the efforts of coffee farmers to introduce, maintain, and go beyond these baseline principles across all dimensions, as well as promoting equitable trading and sourcing practices.” said Annette Pensel.

Coffee sustainability is a shared responsibility and as a common language, together we can use this reference code and advance towards a thriving, sustainable coffee sector for generations to come.

More info at https://www.globalcoffeeplatform.org/

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