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

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

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

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

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

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Throughout the three-day event, attendees enjoyed BWT’s iconic Magnesium Mineralized Water, while exhibitors brewed coffee, tea, and matcha using Bestmax Premium filtration—highlighting the critical role water quality plays in unlocking the full flavor potential of hot beverages.

To bring this message to life, BWT hosted over 15 tasting sessions, featuring side-by-side pour-over comparisons between local water and BWT’s Bestmax Premium filtered water. The results were clear: superior water filtration enhances aroma, taste, and consistency, ensuring every cup expresses its true quality.

The experience reached new heights during the Gala Dinner, where BWT served its elite Diamond Water, a solution trusted by Michelin-starred chefs and La Liste restaurants worldwide. This premium offering underscored BWT’s commitment to excellence and innovation in hydration.

Aligned with its mission to “Change the World Sip by Sip,” BWT also championed sustainability by installing water bars across the venue. These stations kept attendees hydrated while eliminating nearly 16,000 single-use glass bottles, resulting in an estimated CO₂ savings of 23,000 kg.

 “Water is the foundation of every great beverage,” said Gael Godemert, COO of BWT water+more Group. “Our presence at these events allowed us to show the industry how the right water can transform taste, performance, and sustainability.”

For more information about BWT water+more and its premium filtration solutions,click here.

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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.

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Objective

To assess the association between coffee consumption and life expectancy among the US adults.

Design

Prospective cohort.

Setting

National representative survey in the United States, 2001-2018.

Participants

~A total of 43,114 participants aged 20 years or older with complete coffee consumption data were included from National Health and Nutrition Examination Survey 2001-2018.

Results

Over a median follow-up of 8.7 years, 6,234 total deaths occurred, encompassing 1,929 deaths from cardiovascular disease and 1,411 deaths from cancer. Based on the nationally representative survey, it has been found that coffee consumption is associated with longer life expectancy.

The estimated life expectancy at age 50 was 30.06 years (95% confidence interval, 29.68 to 30.44), 30.82 years (30.12 to 31.57), 32.08 years (31.52 to 32.70), 31.24 years (30.29 to 32.19), and 31.45 years (30.39 to 32.60) in participants consuming 0, ≤1, 1 to ≤2, 2 to ≤3, and >3 cups of coffee per day, respectively.

Consequently, compared with non-coffee drinkers, participants who consumed 1 to ≤2 cups/day had a gain of 2.02 years (1.17 to 2.85) in life expectancy on average, attributable to a 0.61-year (29.72%) reduction in CVD deaths. Similar benefits were found in both males and females.

Conclusion

The findings suggest that moderate coffee consumption (approximately 2 cups per day) could be recommended as a valuable component of a healthy diet and may be an adjustable effective intervention measure to increase life expectancy.

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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. 

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Background and aims:

MILAN – Global population aging has increased multimorbidity of non-communicable diseases (MNCDs). Coffee bioactive compounds may influence chronic disease pathways, yet their role in MNCDs progression is unclear. This study examines how habitual coffee intake affects transitions from first NCD to MNCDs and subsequent mortality.

Methods and results:

Based on the application of the Cox proportional hazards and multi-state models to the UK Biobank cohort data, this study found that among the 60,616 participants who developed at least one non-communicable disease (NCD), 9938 progressed to MNCDs. Compared with non-coffee drinkers, individuals consuming fewer than 3 cups of coffee daily had a reduced risk of transitioning from an NCD-free state to a first NCD [HR = 0.91, 95 %CI:0.89-0.93(0-1 cups/day); HR = 0.89, 95 %CI:0.87-0.91(1-3 cups/day)] and from a first NCD to MNCDs [HR = 0.85, 95 %CI:0.80-0.90(0-1cups/day); HR = 0.85,95 %CI:0.81-0.90(1-3cups/day)].

Conversely consuming exceeding 5 cups/day was associated with an increased risk of progression from a first NCD to MNCDs (HR = 1.26, 95 %CI:1.17-1.36) and from MNCDs to death (HR:1.19, 95 %CI:1.04-1.36).

The association between high coffee intake (>5 cups/day) and increased risk of progression to MNCDs was more pronounced in participants with the slowest caffeine metabolism (HR = 1.54, 95 %CI: 1.32-1.80), but attuned in those with the fastest caffeine metabolism (HR = 1.17, 95 %CI: 1.03-1.32).

Conclusions

Habitual coffee consumption of fewer 3 cups/day is associated with a lower risk of developing NCDs and MNCDs, whereas intake exceeding 5 cups/day increases the risk of MNCDs and mortality in those with MNCDs, particularly among individuals with slower caffeine metabolism.

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The latest Bulletin highlights that the 2023/24 cocoa season closed with a substantial deficit of 489,000 tonnes. This is in contrast with the surplus of 49,000 tonnes estimated for the 2024/25 season. Elevated cocoa prices in recent years have encouraged farmers to reinvest in their operations, adopt improved cultivation techniques and expand production capacity, supporting expectations of recovery.

Global cocoa grindings are estimated at 4.81 million tonnes for 2023/24 season and 4.60 million tonnes for 2024/25 season. High input costs have constrained processing margins, limiting growth and resulting in a year-on-year decline in grindings.

Notes:

a/           Estimates published in Quarterly Bulletin of Cocoa Statistics, Vol. LI – No. 3 – Cocoa year 2024/2025

b/           Surplus/deficit: net world crop (gross crop adjusted for loss in weight) minus grindings.

Totals may differ due to rounding.

Statistical information on trade in cocoa beans, cocoa products and chocolate, by country and by region, published in this edition, covers annual data from 2021/22 to 2023/24 and quarterly statistics for the period October-December 2023 to April-June 2025. Details on destinations of exports and origins of imports for leading cocoa exporting countries are also provided.

About ICCO

The International Cocoa Organization (ICCO) is an inter-governmental organization established in 1973 under the auspices of the United Nations and operating within the framework of successive International Cocoa Agreements. The ICCO is headquartered in Abidjan, Côte d’Ivoire.

The Organization comprises 52 Member countries, of which 23 are cocoa exporters and 29 are cocoa importers: https://www.icco.org/who-we-are/

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The role of coffee and tea in cancer survival

MILAN – Coffee and tea intake has been suggested to favourably affect survival of cancer patients, but studies published so far produced conflicting results. This systematic review and meta-analysis aimed to summarize the existing evidence on the association between coffee and tea consumption and cancer survival across different types of cancers.

Methods:

There have been included 26 prospective studies (1993-2023) involving over 40,000 cancer patients from North America, Europe, and Asia. Summary hazard ratios (SHR) comparing high versus low consumption levels were calculated using random effects meta-analysis models for recurrence/progression/death.

Results

Overall, a protective effect of coffee and tea consumption on cancer survival was suggested. High coffee and/or tea intake was associated with a 24% reduction in the cancer progression risk (SHR = 0.76, 95% CI 0.67-0.87, I2 = 57%). Subgroup analysis indicated a stronger protective effect for tea consumption (SHR = 0.64, 95% CI 0.44-0.92, I2 = 45%) compared to coffee.

The strongest evidence emerged for colorectal cancer (SHR = 0.75, 95% CI 0.68-0.83, I2 = 12%); for breast cancer, only tea consumption showed a significant reduction in risk. Dose-response meta-analysis revealed that each additional cup of coffee/tea significantly reduced the risk of colorectal and breast cancer progression (SHR = 0.93, 95% CI: 0.91-0.95, I2 = 0% and SHR = 0.89, 95% CI: 0.81-0.99, I2 = 57%, respectively). No significant effects were observed for prostate cancer, while data on other sites were too limited.

Conclusion

This meta-analysis suggests a protective role for coffee and tea in cancer survival, particularly for colorectal cancer. However, further research is needed to better understand their effects on other cancer types.

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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.

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