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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By leveraging Cimbali Group’s offerings, operators can benefit from solutions tailored for every onboard setting.

The Hamburg exhibition will feature the LaCimbali M40 and S30, models engineered for consistency, durability and user-friendliness, qualities essential for efficient marine service environments.

Machines built for life at sea

Operating onboard a cruise or yacht poses unique challenges, including 24/7 service, high passenger turnover and the demands of a maritime environment. LaCimbali machines deliver reliability, efficiency and consistent quality, making them suitable for shipboard service.

LaCimbali S30 – high-volume, versatile performance

• Extensive beverage menu with recipes based on coffee, chocolate, hot and cold frothed milk.
• Perfect Grinding System with automatic, precise grinding and dosing for consistent flavour.
• User-friendly operation through 10.4-inch touchscreen, remote control, app connectivity and automatic cleaning system.
• Connectivity with ships’ internal payment systems for smooth operations and personalisation.

LaCimbali M40 – premium, sustainable, efficient

• ECO-SMART Thermal System reduces ignition time by 50 per cent and first heating consumption by 55 per cent.
• Compact, ergonomic design with cold-touch steam wands and intuitive full-touch interface.
• Flexible recipe platform with consistent preparation and removable espresso group for easy maintenance.
• Durable die-cast aluminium and steel construction suitable for demanding marine environments.

Together, the M40 and S30 support high volume, efficient service while delivering premium guest experiences across the vessel. Whether on buffet decks, poolside areas, cafés or lounges, LaCimbali machines offer the flexibility needed for varied onboard service without sacrificing quality. Their reliability and intuitive operation ensure consistently high standards while helping reduce downtime and simplify workflows.

Building on this versatility, Cimbali Group is set to broaden its offer with the launch of LaCimbali SUPERA, a new modular platform of fully automatic machines designed to adapt seamlessly to different volumes, service models and operating contexts.

Combining advanced automation with a highly customisable architecture, from its heated metal group and Dynamic Thermodrive system to its HQM milk module and automatic washing, SUPERA delivers speed, consistency and strong performance across both self-service and assisted formats. Its flexible design ensures reliable, high-quality results in a wide range of operational settings, including the diverse demands of onboard environments.

Supporting operators beyond machines

Cimbali Group also provides installation, training, maintenance, digital monitoring solutions, grinders, consumables and service kits. Cruise operators can rely on Cimbali Group as a single partner for all onboard coffee needs, reducing costs and avoiding the need to source from multiple vendors.

A comprehensive coffee partner for all marine environments

Cimbali Group’s expertise extends to private yachts and offshore platforms, where space, aesthetics and operational resilience are critical. The Group provides tailored solutions for each environment, from design-led Slayer machines aboard luxury yachts to high-capacity systems for offshore facilities.

All machines operating in US waters meet USPS compliance requirements and are NSF certified.

Looking ahead

With rising passenger expectations and sustainability a growing priority, Cimbali Group continues to innovate in machine technology, design and operational efficiency. The Group is also strengthening its global offer through next generation platforms such as LaCimbali SUPERA, which showcase its long-term commitment to innovation, reliability and tailored solutions for evolving market needs.

Eugenio Filoni, Global Key Account Director at Cimbali Group, commented “We are delighted to present our LaCimbali machines and full-service solutions at the Expo. It is an important opportunity to demonstrate our commitment to delivering consistent, high-quality coffee experiences across every vessel and in every port, reinforcing Cimbali Group’s position as a reliable partner throughout the entire marine sector – wherever the ship goes, our service follows.”

Erjan Xhafa, International Key Account Manager at Cimbali Group added “Building on Eugenio’s comment, I would add that our global service network ensures support wherever a ship sails and in every port it docks. This is what strengthens Cimbali Group’s role as a trusted partner throughout the marine sector.”

About Cimbali Group

Cimbali Group is one of the leading manufacturers of professional coffee and milk-based beverage machines and cafe equipment. The Group, which includes the brands LaCimbali, Faema, Slayer, and Casadio, operates through three production facilities in Italy and one in the United States (in Seattle, where Slayer-branded machines are manufactured), employing approximately 850 people in total.

In 2019, with the acquisition of Keber, a leading brand for the production of professional steel grinders for the coffee industry based in Dolo (Venice), the Group’s manufacturing sites increased to five.

The Group’s commitment to spreading the culture of espresso coffee and enhancing the local area led to the establishment in 2012 of MUMAC – the Coffee Machine Museum, the first and largest permanent exhibition dedicated to the history, world, and culture of espresso machines, located within the Cimbali Group headquarters in Binasco. MUMAC houses MUMAC Academy, Cimbali Group’s coffee machine academy, a centre for training, outreach, and research.

The post Cimbali Group brings LaCimbali machines and full-service solutions to cruise operators at Cruise Ship Interiors Design Expo Europe appeared first on Comunicaffe International.

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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Today, Sanremo designs and builds some of the world’s finest coffee machines,
blending technical precision, sustainability, and a strong commitment to production excellence.

To share this evolution, Sanremo has decided to open its doors and tell its story in a transparent, authentic way.

A new series of video interviews, published on its social channels, features the people at the heart of the company – engineers, technicians, production and quality managers -offering an insider’s perspective on the decisions, innovations and challenges behind the scenes.

Key topics include the evolution of the production lines, new approaches to product design, circular resource management and the zero defect principle, which now informs every step of the process.

A true behind-the-scenes journey that shows how innovation, when well integrated, can enhance and strengthen the very DNA of a company.

All videos are available on the official Sanremo Coffee Machines YouTube channel. Watch them here.

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Since 2015, the AMS has trained more than 1,600 millers from over 30 countries across Africa, the Middle East, and India. In a complex and high-pressure environment, developing a skilled workforce of millers has been essential to drive productivity, strengthen operational resilience, and secure the future of food and feed.

Founded in 2015 in response to customer demand for skilled professionals, the AMS was Bühler’s first-ever dedicated training mill in Africa.

The school was designed as a greenfield project in Nairobi, chosen for its accessibility, modern infrastructure, and strategic location for students from across the region. After four years of intensive planning and construction stages and an investment of around CHF 5 million, Bühler opened the doors of this unique center combining state-of-the-art facility, practical and theoretical education, and a highly skilled teaching team.

Since its first class of 24 miller apprentices, the AMS has maintained a rigorous dual-education model inspired by the Swiss system: students spend five months in their home country followed by one month at the school, completing four modules over two years. Mornings are dedicated to classroom instruction, afternoons to hands-on practice – an approach that ensures students can immediately apply their skills in their workplaces.

“When we started the African Milling School, our focus was on education that truly makes a difference: training millers to optimize productivity and maximize yield,” says Martin Schlauri, the first Head of the African Milling School. “Skilled operators are the backbone of efficient plants, and through proper education, they can deliver tangible results for their companies and the communities they serve.”

Over the past years, the AMS has evolved beyond traditional milling. Today, it provides training in feed milling, coffee processing, grain handling, baking technology, and plant-based proteins. Courses are available in multiple languages and formats – on-site, online, and hybrid – making education accessible and adaptable.

Education for impact

The milling industry is undergoing a period of reshaping – continuously challenged by external pressures such as climate change, a shortage of skilled labor, increasing demand for finished products, and ongoing supply chain instability. In this complex environment, training and a skilled workforce of millers are essential to drive productivity and secure the future of food.

Over the past decade, the AMS has hosted more than 1,600 students from more than 30 countries, collaborated with over 200 companies, and continuously adapted its curriculum to meet the evolving demands of the milling and food industries. Short courses and specialized on-site training now complement the main curriculum, making education accessible to professionals who cannot commit to the full two-year program.

Theory and practice came together

Sulaiman Al Saqri, from Oman Flour Mills, completed the program in 2024. “The Apprentice Miller Program really opened my eyes to the full picture of the flour milling industry – from technology to grain science,” says the alumnus. “It helped me improve how I operate and troubleshoot in the plant every day. What I liked most was how theory and practice came together – you don’t just learn concepts; you see them in action. It was an intense program with a lot to take in, but it pushed me to grow and gave me confidence in my work.”

Every year, Sharuq Sokwalla, Managing Director of Grain Industries Limited in Kenya, sends a group of employees from the company to the African Milling School to further develop their skills. “The African Milling School is more than a training center – it’s an engine for industry excellence,” says Sharuq Sokwalla. “Our teams return from the AMS not only with stronger technical skills but with the confidence to optimize efficiency, maintain equipment proactively, and deliver consistent quality. Bühler has been more than a supplier to us; they’ve been a true partner in our growth and success.”

The skills gained at the AMS have a clear impact across the industry. “What drives our team of teachers is the difference we are making in advancing food safety and security. When students apply their knowledge back in their mills – improving yields or reducing energy consumption – the ripple effect and potential savings are significant,” says Priscilla Bakalian, who has played a key role in developing the African Milling School over the past 3 years.

This impact is exactly what Bühler aims to achieve. “The African Milling School is more than an educational institution – it is a catalyst for transformation,” says Dario Grossmann, Head of Bühler’s Milling Academy in Uzwil, Switzerland. “We empower individuals with knowledge, confidence, and a sense of ownership that enables them to achieve tangible results in their companies and communities.”

A global learning network

The AMS has grown with the strong support of Bühler’s global education and training network, which includes the Milling Academy, the Grain Innovation Center (GIC), and the Swiss Feed Technology Institute (SFT), in Uzwil, Switzerland, and the Grain Processing Innovation Center, in Kano, Nigeria.

Together, these institutions provide comprehensive training and hands-on experience, preparing the next generation of experts to operate advanced milling technology, adopt new digital solutions, and implement AI-driven processes.

“Training is an investment, not a cost,” says Dario Grossmann. “Every AMS graduate returns to their company ready to make a measurable impact on production, efficiency, and society. That is the true measure of success – and the reason we continue to strengthen this education ecosystem.”

For more information, visit the African Milling School website.

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A Machine Born from Italian Excellence

Designed by ItalDesign, FAEMINA embodies Italian design values: elegance, functionality, and precision craftsmanship. Its minimalist aesthetic complements modern interiors while housing the same performance DNA that defines FAEMA’s professional machines. Every detail is engineered for ease of use and consistency, ensuring perfect extractions cup after cup.

Professional Performance, Simplified for Everyday Use

Hand-built in Italy, FAEMINA brings professional-grade technology to a compact, plug-and-play format. Key features include:

• Dual Boiler System for simultaneous brewing and steaming.
• Smart Temperature Control for pre-infusion and stable extraction.
• Wide drink Range: from espresso to filter coffee and tea infusions.
• Optional AutoSteam function for perfect milk at the touch of a button.
• Internal Water Tank delivers stability and convenience.

This combination allows anyone, from coffee lovers to first-time users, to enjoy café-quality espresso and milk-based beverages without technical expertise.

Beyond Home: The New Standard for Small Businesses

FAEMINA is ideal not only for the home but also for boutiques, concept stores, hotel lounges, and small offices seeking a premium coffee experience. Compact yet powerful, it turns coffee preparation into a visual and sensory ritual, transforming any space into a corner of Italian hospitality.

About FAEMA

Founded in Milan in 1945, FAEMA is part of Cimbali Group, one of the world’s leading manufacturers of professional coffee machines. The brand defined the history of espresso through innovation, design, and Italian craftsmanship. FAEMA introduced the legendary E61, the first machine to use a volumetric pump to deliver consistent nine-bar pressure, revolutionizing espresso preparation. Today, FAEMA continues to merge technology and tradition to create machines that embody the art of Italian coffee culture, from professional cafés to homes worldwide.

The post Faema launches Faemina in the United States: The Italian espresso experience, redefined for home and small spaces appeared first on Comunicaffe International.

Through various use cases, trade visitors explored the SEB Professional Beverage vision for the future of premium beverage offerings, experiencing first-hand how solutions from the WMF, Schaerer, Curtis, La San Marco, and Zummo brands help deliver consistent taste experiences for guests.

“We are very pleased with HostMilano 2025 and the strong turnout throughout the trade show. The numerous valuable contacts and insightful conversations made these days truly rewarding. We are proud to have presented SEB Professional Beverage as the solution provider for highest beverage quality, efficient processes, and seamless operations, all showcased on one booth. The newly introduced concept, featuring a variety of real-life use cases, proved to be a great success,” emphasized Tharyn Estevez, Global Marketing Director SEB Professional Beverage. HOST Milano 2025 brought together over 2,000 exhibitors and 3,000 opinion leaders, drawing record numbers from all over the world.

The event underlined its role as the global platform for innovation, sustainability, and networking. The next edition will take place from October 22 to 26, 2027, in Milan.

Global premieres for WMF Machines

At the heart of the office scenarios was the debut of three new, compact WMF models designed for small to medium requirements: WMF Peak 50 (up to 80 cups/day), WMF Elevation 10 (up to 50 cups/day), and WMF Perfection OFFICE (up to 40 cups/day), all representing premium coffee enjoyment, minimal space requirements, and ease of maintenance.

This makes them the perfect choice for small to medium locations such as offices, reception areas, restaurants, cafés, hotels, guesthouses, and convenience stores.

Espresso culture meets variety

The Italian Café area celebrated espresso culture with the WMF espresso NEXT and the latest La San Marco portafilter machines La E.Luxury and La D. For the first time, the La 125 portafilter machine was unveiled, merging outstanding performance with timeless Italian design. Hospitality zones adjacent to the Italian Café allowed visitors to experience integrated breakfast, lobby, restaurant, and bar set-ups.

Bean-to-cup systems such as the Schaerer Coffee Skye with Best Foam and the fully automatic coffee machine WMF 5000 S+ with WMF AutoClean met Curtis brewing systems for fresh filter coffee and fine tea. Innovative juice presses from Zummo ensured freshly squeezed juices for breakfast and mobile offerings.

Efficiency and versatility for retail

In the “Convenience Shop” and “Food Retail” zones, the focus was on efficient solutions delivering speed, versatility, easy operation, and straightforward cleaning. Zummo showcased its Z40 juice press, tailored for megastores, for the first time in Milan.

The Isla model, which enables fresh on-site pineapple preparation, was also presented. Together with creative “Coffee and Juice” concepts, such as cold coffee paired with fresh juice, these innovations stood out. The Schaerer Coffee Soul impressed with two innovations in operation and cleaning: “Easy Access” makes drink selection effortless for wheelchair users, while the ProCare system minimizes cleaning effort and fulfills the highest hygiene requirements.

Host of the Espresso Italiano Champion 2025

A particular highlight was hosting the finals of the “Espresso Italiano Champion 2025” at the booth – organized by the Istituto Espresso Italiano and proudly presented by La San Marco. Champion Giulia Ruscelli impressed the jury with her Mokador blend. For espresso preparation, the competitors used the La San Marco La D. Multi Boiler and the On Demand Smart Premium Grinder, offering innovative technology and uncompromising precision for authentic Italian espresso culture.

About SEB Professional

As part of Groupe SEB, SEB Professional is a global leader in beverage equipment solutions, committed to delivering innovative products that meet the evolving needs of the foodservice industry. From coffee to fresh juice, the portfolio of brands (WMF, Schaerer, Curtis, La San Marco and Zummo) sets the standard for quality, performance, and sustainability.

Since their inception, the company mission has been to leverage the experience of consumers and professionals with cutting-edge technologies that make every cup and drink memorable.

About Groupe SEB

World reference in small domestic equipment and professional equipment, Groupe SEB operates with a unique portfolio of 45 top brands including Tefal, Seb, Rowenta, Moulinex, Krups, Lagostina, All-Clad, WMF, Emsa, Supor, marketed through multi-format retailing. Selling more than 350 million products a year, it deploys a long-term strategy focused on innovation, international development, competitiveness, and client service.

Present in over 150 countries, Groupe SEB generated more than €8 billion sales in 2024, including 1 billion in the professional business, and has more than 32,000 employees worldwide.

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• revenues for € 2,461.4 million, up by 10.4% with respect to 2024 (11.7% at constant currency);

• an adjusted Ebitda of € 389.5 million, equal to 15.8% on revenues (vs. 15.1% last year);

• a net income pertaining to the Group equal to € 187.6 million (+8.0% with respect to last year);

• a positive net financial position equal to € 308.7 million.

In the third quarter the Group achieved:

• revenues for € 877.2 million, up by 8.9% with respect to 2024 (11.5% at constant currency);

• an adjusted Ebitda of € 148.8 million, or 17.0% on revenues (vs. 16.3% last year)

• a net income pertaining to the Group amounting to € 71.0 million (+5.0% vs 2024)

The Group CEO Fabio de’ Longhi commented:

“The Group closed another quarter with excellent results, outperforming the market even in a challenging environment.

The household division reaffirms the strength of its recent growth momentum, supported in particular by the structural trend in coffee. The effectiveness of our ongoing communications investments has amplified this momentum, as evidenced by the success of the new global campaign starring Brad Pitt, directed by Oscar-winning director Taika Waititi. These investments reaffirm our leadership in the coffee market and mark a further evolution of our marketing strategy, which also includes the opening of a social media hub in London where we will concentrate our resources for brand communication.

At the same time, the professional division is accelerating, thanks to the contribution of both brands, in a context of ongoing premiumization of the espresso market, where La Marzocco and Eversys are consolidating their leadership. The outstanding response of the public to events such as ‘Out of the Box’ in Milan or the premiere of the documentary film ‘The rise of Espresso’ in New York is further demonstration of our ability to be a reference point for the global community of professionals and enthusiasts in the world of coffee.

Based on the solid results achieved, and while continuing to closely monitor persistent geopolitical uncertainties, we are raising our guidance for the year. We now expect revenue growth for the new perimeter between 7.5% and 8.5%, thanks to the positive contribution of both divisions, with an adjusted EBITDA between 610 and 620 million.”

General outlook

The first nine months of 2025 closed with revenue growth at constant currency of around 12%, once again confirming the Group’s ability to capture the growth trends of its reference markets. These results were driven by the continuation of positive momentum in the household division, expanding organically at a mid-to-high single-digit rate, and strengthened by the sustained growth of the professional division, which recorded an increase of around 30% on a pro-forma basis.

The positive trends observed in the first half of the year were confirmed in the third quarter across both divisions.

The Group’s growth continues to be driven in particular by the coffee segment (now accounting for 65% of revenue), which benefits from both the structural expansion of the espresso market and the consumer push towards premiumization. The Group’s ongoing investments in media and communication have further amplified and supported these trends. Among these, we highlight the launch of the third global campaign with ambassador Brad Pitt and our brands’ participation in high-profile international events, such as the Venice Film Festival or the F1 film premiere in New York.

The expansion of revenues in both divisions, together with the improvement of the product mix, supported an increase in the Group’s adjusted EBITDA margin of approximately 70 basis points over the nine months.

This was achieved despite the partial increase in media and communication (A&P) investments and the tariff impact in the US market.

The strong results achieved in the first nine months of the year and the positive outlook for the current quarter consolidate and strengthen the Group’s expectations for achieving its annual targets in terms of growth, margins, and cash generation.

Revenues

In the first nine months of 2025, the Group revenues reached €2,461.4 million, an increase of 10.4% compared to 2024, including a negative currency impact of approximately 1.3 percentage points, without which revenue expansion would have stood at 11.7%.

In the third quarter, growth was 8.9%, penalized by a significant negative currency impact of approximately 2.6 percentage points. Net of this impact, growth would have been 11.5%.

It should be noted that La Marzocco contributed € 70.4 million to the Group’s turnover in the first three months of 2025, while in the Q1 – 2024 the contribution, relating only to the month of March, amounted to € 21.0 million.

Revenues by Geography

Over the nine months, growth occurred across all major geographical areas, with favorable dynamics persisting into the third quarter of the year. In particular, we highlight the sound performance of the Asia-Pacific region, which recorded revenue expansion at a high-teens rate at constant currency over the nine months.

This is complemented by the solid performance of the European region, growing at a robust high-single-digit rate in both periods analyzed. We note a positive trend in both the quarter and the nine months in the Americas region, thanks to the steady expansion of the coffee market.

In detail, in the third quarter:

• Europe confirmed its positive growth momentum also in the third quarter, recording growth of 9.3% (9.2% on a constant currency basis). This was thanks to the contribution of both divisions, with home and professional coffee driving the expansion. Several countries in the region posted double-digit growth rates, among these, we mention Spain and Portugal, the Czech Republic and Slovakia area, Hungary, and the Nordic countries area, which achieved a mid-teens growth rate;

• MEIA recorded a sound growth rate of 24.8% at constant currency, with a significant negative currency effect which had an impact of approx. 7.2 percentage points on growth. This performance was supported by both divisions, with professional coffee achieving sound results and home-coffee and homecare categories driving the growth for the household business;

• The Americas area recorded an expansion of turnover of 8.2% at constant currency, with a significantly negative currency effect due to the weakness of the dollar. This growth was supported by the excellent performance of both professional and home coffee;

• Finally, the Asia-Pacific region achieved another quarter of solid organic growth at 20.2% compared to the third quarter of 2024, before a strong negative currency impact. Both divisions sustained this excellent result, with the Chinese market leading the pack.

Revenues by product category

The excellent performance in the first nine months of 2025 was achieved thanks to the contribution of both divisions, which also delivered in the third quarter performance aligned with the first part of the year.

The household division posted revenue of €2,121.0 million in the nine months (+7.3% at constant currency vs. 2024) and €757.0 million in the quarter (+7.6% at constant currency vs. 2024). Meanwhile, professional coffee recorded revenues of €343.5 million (+48.7%) in the nine months, corresponding to a pro-forma growth of 29.2%, and €121.3 million in the quarter (+40.8%).

In the third quarter:

Concerning the household division, we highlight the following:

• The home coffee segment confirmed its role as the main driver of the household division growth, posting a high-single-digit increase in the quarter, mostly thanks to the contribution of manual machines and Nespresso capsule systems;

• The nutrition & food preparation segment was down by a mid-to-high single-digit rate in the third quarter. Such contraction is primarily due to a relevant negative currency effect and a challenging comparison for personal blenders versus 2024, when they had seen double-digit growth compared to the previous year;

• Concerning the other categories, they achieved a mid-teens growth rate in the quarter. Specifically, Braun’s ironing segment again achieved mid-teens growth. Meanwhile, the accessories category, mostly connected to the home-coffee machines business, recorded a significant growth compared to last year.

The professional division closed another excellent quarter, with revenue expanding by over 40%. This solid pace of growth is the result of the continued premiumization of coffee quality and the coffee experience in the out-of-home sector, where our brands are leaders. It is also driven by the unique partnerships and brand awareness that La Marzocco and Eversys have been able to create in the coffee world over the years.

Operating margins

In the first nine months of 2025, the Group significantly improved its margins, benefiting from an increase in volumes in both divisions, as well as an improvement in the product mix in the household division. This increase was achieved despite the rise in media & communication investments, greater pressure on logistics costs, and the partial impact of US tariffs. It should be noted that the currency impact was almost neutral on margins.

In the third quarter:

• the net industrial margin stood at € 461.6 million, equal to 52.6% of revenues, compared to 51.6% in 2024;

• the adjusted Ebitda was equal to € 148.8 million, 17.0% of revenues, improving by 70bps compared to last year. This improvement was primarily driven by the growth of the professional division, with margins above the Group’s average;

• the Ebitda amounted to €137.3 million, or 15.7% of revenues after €11.5 million of costs linked to existing share-based incentive plans. It should be noted that the significant increase in share-based incentive plans costs is due to the outstanding performance of the professional business during the year;

• the operating result (Ebit) stood at € 105.3 million, corresponding to 12.0% of revenues aligned with the third quarter of 2024;

• finally, the net income pertaining to the Group was equal to € 71.0 million, 8.1% of revenues, growing by 5.0% compared to 2024. The financial expenses stood at € 5.2 million in the quarter (vs. € 3.7 million in 2024).

In September 2025, the Group’s Net Financial Position was positive at € 308.7 million, an improvement compared to € 266.1 million in September 2024, while the Net Financial Position toward banks and other lenders stood at € 435.7 million (compared to € 378.8 million in September 2024).

With regard to cash generation, the cash flow before dividends, buybacks and acquisitions (“Free Cash Flow before dividends, buybacks and acquisitions”) was positive for € 298.3 million in the 12 months.

In the nine months, cash flow before dividends, buybacks, and acquisitions was negative at € 82.2 million, due to the effect of an advance on the purchases of goods, with consequent flow of payments to suppliers, and in particular due to the cash absorption linked to the increase in inventory (which had an impact of €288.1 million).

This increase is due to the ordinary seasonality of the business, as well as the extraordinary pile-up of inventories in the United States in the first part of the year in order to mitigate the impact of duties. The inventory level is expected to normalize during the fourth quarter, as per usual seasonality.

Operating working capital amounted to €356.4 million, equal to 9.6% of revenues, an increase of approximately €103.5 million compared to 2024 (which was equal to 7.6% of revenues).

Investment spending amounted to €71.1 million, down €13.5 million compared to the nine months of 2024.

The post De’ Longhi: revenues for € 2,461.4 million, +10.4%, Fabio de’ Longhi: “La Marzocco and Eversys are consolidating their leadership” appeared first on Comunicaffe International.

Comfort that works with you

In a fast-paced environment, small details make the biggest difference. Every gesture with Appia Viva feels natural and fluid, helping baristas stay in control and focused — even during the rush.

Less strain, fewer errors, more rhythm. From setup to service, everything is designed to support a smoother workflow and a more comfortable way of working.
The result? Teams that perform better, feel better, and deliver a more relaxed and positive customer experience — one cup after another.

Consistency that builds trust

At Nuova Simonelli, consistency isn’t left to chance, it’s engineered. Appia Viva integrates intelligent technologies that guide baristas through every step, automatically adjusting for minor variations in grind, dose, or tamping.

Even less experienced operators can produce the same high-quality espresso every time, with minimal guesswork. The result is a reliable, repeatable experience in every cup, building trust with customers and confidence behind the bar.

Control without complexity

Managing a coffee station shouldn’t mean juggling complexity. Appia Viva gives baristas clarity and reassurance at every step — with simple, intuitive controls that confirm they’re doing a great job.

Less guesswork, less waste, more time for what truly matters: connecting with customers and elevating the service experience.

Coffee for everyone

From small cafés to global chains, Nuova Simonelli empowers every operator to create great coffee effortlessly.

Appia Viva embodies their mission: to make professional coffee preparation more inclusive, sustainable, and enjoyable for everyone — because behind every great cup, there should be comfort, confidence, and care.

The post Nuova Simonelli introduces a comfortable experience for espresso making with Appia Viva appeared first on Comunicaffe International.