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”.

The post Andrea Pozzolini, CEO of Rhea Vendors Group: 65 years of innovation and hospitality at HostMilano 2025 appeared first on Comunicaffe International.

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

The post Mazzer at HostMilano, technical details of the first three burrs in the ZZ range appeared first on Comunicaffe International.

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.

As the specialty coffee community gathers its first impressions of Jay, there have naturally been questions about the new features and the design philosophy that drove its development.

La Marzocco shares a Q&A, where the team behind the Jay will help unpack the stories behind how and why they created the technology and answer questions about the new features.

Why choose flat burrs for the Jay?

As La Marzocco expands its grinder lineup, the team set a goal to examine opportunities to improve upon traditional coffee grinders, creating a grinder that is efficient, easy to clean, simple to use, and designed to last.

The team found that their in-house-designed blind, flat burrs effectively met these needs while also helping maintain affordability and expand the product range beyond the conical burrs used in the Pico and Swan grinders.

How much coffee retention does the Jay have?

Jay was designed with minimal retention in mind. The grinder retains less than 2 grams of coffee, minimizing the amount of purging required when making grind adjustments to reduce waste and ensure that the grinder is easy to dial in.

How do I clean the Jay grinder?

One of the best features of Jay is the ease of cleaning. Simply purge any remaining coffee through and remove the self-closing hopper. The magnetic burr holder can then be easily detached, giving you full access to clean the grinding chamber and both burrs using a brush or vacuum.

Reassemble in reverse order, and the upper burr will magnetically snap into place, maintaining your previous grind setting and allowing you to pick up right where you left off. This will enable you to clean the grinder more quickly than ever before.

How can I be sure that the upper burr doesn’t move while grinding?

The magnetic attachment of the burr was meticulously designed and tested to provide a robust connection, and the rare-earth magnets used in its construction have been rigorously proven in our labs to generate sufficient force for grinding the densest of lightly roasted coffees.

In addition to a strong holding force, the upper burr holder mounts directly to the motor assembly, which is isolated from the frame using anti-vibration mounts. This ensures that both burrs are perfectly mated together when grinding, while also keeping the grinder quiet.

There is also a switch that stops the motor immediately when the burrs separate. This is primarily a safety feature, but it also helps to protect the burrs. If a stone makes its way into the grinding chamber, the grinder will instantly stop the motor when it causes the burrs to separate, reducing the risk of damaging the burrs due to an obstruction.

How does grind-by-weight work?

Every Jay is grind-by-weight compatible when paired with a La Marzocco Connected Scale. Simply connect the Jay using the La Marzocco app, create a coffee station, and pair the scale.

The connected scale kit includes a portafilter fork that snaps magnetically into place on the scale.

This allows the scale to weigh the coffee as it is ground, while the scale and grinder communicate directly to enhance the precision and consistency of your coffee dose. If you need to charge the scale, Jay automatically continues right where you left off, using the time of your last grind-by-weight dose.

Can I still change the grind-by-weight dose using the grinder’s buttons?

Absolutely. Jay was designed to be easy to use and intuitive to program. Press and hold the dose button that you would like to change, and symbols will illuminate to guide you through the process of increasing or decreasing the grind-by-weight dose. You can also change both doses, access settings, and view statistics through the La Marzocco app.

What are blind burrs? Is this the first La Marzocco grinder to feature them?

As the company expanded their new grinder lineup to include flat burrs, the engineering team spent two years researching how to create burrs that were more efficient and consistent, as well as how to achieve a system that would perfectly align the two burrs.

The blind burr design is a result of those two goals, eliminating mounting screw holes in the cutting face of the burr while integrating a burr-alignment system. This is indeed the first La Marzocco grinder to feature them.

What materials are the grinders made from?

The engineering team has carefully selected high-quality materials to ensure that the grinder is both robust and hygienic, ensuring it will last a lifetime. Jay is built on a painted aluminum frame, featuring stainless steel panels that allow technicians easy access to internal components.

Coffee contact is limited to stainless steel, which was used on every surface of the grinding chamber. The burrs themselves are made of a best-in-class, high-hardness steel for longevity.

What is the expected life of Jay’s burrs?

The 68mm burrs are crafted from a carefully selected, high-hardness steel for longevity. The burrs should last at least 1,000 kg, depending on the roasting profile and coffee density, while maintaining the initial productivity and granulometry.

What is the burr alignment system, and how does it work?

Jay was designed with a unique feature to ensure burr alignment. In the patented design, the upper stationary burr has a spherical mounting face as opposed to a flat one. This ball joint allows the upper burr to self-align during burr replacement by leaving the mounting screws slightly loose and then bringing the burrs together until they touch.

Once touching, the burrs will be perfectly parallel to each other, and then the mounting screws can be tightened, ensuring absolute alignment and improving the quality of the grind.

How difficult is it to change the burrs?

The burrs are easily replaceable for any qualified technician. Thanks to the magnetic mounting and burr alignment system, they are both easy to access and simple to calibrate. For more detailed information for technicians, feel free to contact your local La Marzocco representative.

Are there other burrs available for the grinder?

Jay uses burrs designed by La Marzocco. Because it was designed with features like the blind mounting system for increased cutting surface and the burr alignment system, it isn’t compatible with other third-party burrs.

Can I grind filter coffee with Jay?

Jay has been designed to grind consistent coffee for espresso and isn’t optimal for filter coffee.

Are custom colors available?

Jay is currently available from the La Marzocco factory only in the black and stainless-steel colorway seen in the product photos.

For more info click here. 

The post La Marzocco presents the Jay coffee grinder with the blind burr 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

The post The smarter coffee systems for today’s operators: Franke New A Line, the next generation of Swiss engineered coffee machines appeared first on Comunicaffe International.

During the awards ceremony, event organizer Rosalyn Newbery praised the Florentine manufacturer as a long-standing, influential leader in specialty coffee with a loyal following and a reputation for setting industry direction. In parallel, Eversys and De’ Longhi, the other entities under the De’ Longhi Group, also received the award for brand of the year in respectively the “Automatic Coffee Equipment” and the “Home Coffee Equipment” categories.

Representatives from the La Marzocco Germany branch, alongside Global Marketing Director Paul Kelly, and CEO at De’ Longhi Professional, Guido Bernardinelli, highlighted the brand dedication to innovation and community.

Coho attendees also explored tastings and demos on the new Modbar Pour-Over & Tea undercounter solutions, as well as on the new Jay grinder, the Wally and other La Marzocco equipment throughout the 3-day industry gathering. Arran Ainscough contributed to a panel on hospitality in the DACH regions, while Paul Kelly shared insights on F&B and coffee-shop chain trends.

For more, visit 5^th Wave Magazine podcast – www.lamarzocco.com – https://www.coffeehospitalityexpo.com/

About La Marzocco

Named for the symbol of Florence, Italy- the seated lion- La Marzocco has been the leader in espresso machine innovations since 1927.

For over 90 years, each La Marzocco espresso machine has been assembled by hand I Florence, Italy, and today La Marzocco espresso machines can be found in the finest cafes and restaurants around the world.

The post La Marzocco wins as best brand in traditional coffee equipment at the European Coffee Symposium & Awards / Coho Expo in Berlin appeared first on Comunicaffe International.

From the full machine portfolio and service offerings to the popular blog: the new website offers a streamlined, user-friendly experience that showcases all aspects of the Schaerer brand, placing its core values coffee expertise, flexibility and Swiss quality at the heart of its storytelling.

Designed for the needs of coffee shop owners, restaurateurs, hoteliers, and international chains, the site presents information in a clear, accessible format. Visitors can now easily explore Schaerer’s product range, discover tailored service options, and access practical insights and inspiration – all in one place.

Modern design reflects brand values

At first glance, the new website expresses the unique character of the Schaerer brand: It features a modern visual identity, combining warm brown tones with Schaerer’s signature red to create an inviting, distinctive look. Organic shapes and subtle animations enhance usability, guiding users effortlessly through the site.

Authentic imagery depicts real-world settings – hotels, bistros, and coffee shops – highlighting Schaerer’s versatility and customer focus.

Customer-centric structure for rapid access

At the heart of the relaunch is a clear user flow, shaped by the genuine questions of Schaerer’s diverse customer base. The new website emphasises the clear benefits for visitors and highlights the most valuable coffee solutions for each area of use.

This intuitive approach enables visitors to find the perfect coffee solution for their business in just a few clicks. Key information is presented in concise, easy-to-digest formats, ensuring it is readily accessible even in busy work environments.

Short scrolling sections, soft parallax effects and effective internal links ensure seamless navigation between products, services, and blogs. Mario Fracasso, Global Marketing Manager at Schaerer, comments: ‘With the new website, we have further developed our design language and taken an important step towards making the Schaerer world even more vibrant and tangible. I am particularly pleased that we can now present our coffee expertise and our brand in a modern, clear and inviting design.’

Engaging storytelling showcases expertise

Schaerer’s core values – coffee expertise, flexibility, and Swiss quality – are embedded throughout the website. The new content particularly underscores Schaerer’s capability in developing bespoke machine concepts for large customers, while real-life case studies show the brand’s impact across a variety of business scenarios.

The Blog offers further value: With customer stories, market trends, recipe ideas and insights into the work at Schaerer, it provides valuable inspiration for operators who want to differentiate their beverage concept. At the same time, it strengthens Schaerer’s thought leadership in the professional coffee segment.

In addition, a chatbot has been added to answer customer questions and help them find the right content. Diana Raff, responsible for the brand websites in the SEB Professional Digital Marketing Team, comments: ‘It is important to us that the Schaerer website is continuously developed. To this end, we work closely with various departments and our global subsidiaries to tailor the content and functions directly to the needs of our customers.’

The new Schaerer website is now live here.

The post Schaerer launches new website to enhance digital customer experience appeared first on Comunicaffe International.

The acquisition of TONE is a strategic step to specifically expand our product range and further strengthen our position as a premium provider of holistic coffee solutions.

A strong brand portfolio – united under one roof

With TONE, the CUP&CINO GROUP now comprises four strong brands:

• CUP&CINO – Coffee concept provider in Germany and Austria
• Latte Art Factory – Market leader for premium milk systems
• BaristaOne – Specialist for professional coffee machine solutions
• TONE – Innovation brand with leading brewing technology in the batch coffee segment

TONE stands for minimalist design, maximum efficiency, and technological precision. These values perfectly complement the innovative strength and quality standards of our existing brand family.

Continuity, trust, and joint growth

The existing TONE team will be integrated into the CUP&CINO GROUP. Existing business relationships and sales structures will remain unchanged, so you can continue to rely on your usual contacts and services.

In the short term, the focus is on a smooth integration and the uninterrupted continuation of all ongoing projects. In the long term, the partner will benefit from an expanded portfolio, a stronger service network, and even more innovative strength.

The new company headquarters of TONE will be located at the CUP&CINO site in Hövelhof. By consolidating development, production, and sales in one place, we create optimal synergies – for greater efficiency, service quality, and innovation speed.

A shared look into the future

“With TONE, we are expanding our portfolio with the leading brewing technology in the batch coffee segment – a missing puzzle piece that completes our vision of being a holistic solution provider for the coffee industry,” explains Frank Epping, founder and CEO of the CUP&CINO GROUP.

Holger Welz, founder of TONE, also emphasizes: “I am pleased that TONE is becoming part of a corporate group that shares our values and consistently drives technological development forward. This connection opens up new opportunities for our customers worldwide.”

Together, the brands will unite the best of both worlds – technological excellence, collaborative partnership, and a passion for exceptional coffee enjoyment.

The post The CUP&CINO GROUP acquires the TONE brand and its distribution network appeared first on Comunicaffe International.

The Se Pro Set directly addresses the growing demand for convenient, high-quality coffee brewing solutions in both home and commercial settings. By simplifying the process and enhancing flavor extraction, this award-winning design aligns perfectly with the evolving needs and preferences of modern coffee enthusiasts, making it a relevant and impactful addition to the market.

Crafted with precision and attention to detail, the Se Pro Set stands out for its unique combination of a stirring needle and dropper.

The stirring needle features a quantifiable press type mechanism that efficiently redistributes the powder layer, while the dropper ensures rapid powder collection and precise distribution.

These innovative elements work together to improve extraction efficiency and consistency, resulting in an optimized brewing experience and superior coffee quality.

Winning the Silver A’ Design Award serves as a testament to Bomber Coffee Equipment Manufacturing’s commitment to pushing boundaries and setting new standards in the kitchenware industry.

This recognition is expected to inspire the brand’s future projects, fostering further innovation and exploration in the realm of coffee equipment design. The award also motivates the team to continue striving for excellence and delivering products that elevate the coffee brewing experience for users worldwide.

The Se Pro Set was brought to life through the expertise and dedication of the talented team at Bomber Coffee Equipment Manufacturing (Zhongshan) Co., Ltd.

The post Se Pro Set by Bomber Coffee Equipment Manufacturing wins Silver in A’ Kitchenware and Horeca Awards appeared first on Comunicaffe International.

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.

The post Sanremo Coffee Machines unveils its internal innovation through a social video series appeared first on Comunicaffe International.