Desk9, Author at Comunicaffe International

Espresso in the spotlight at the Week of Italian Cuisine in the World in Amsterdam, between culture, history and tastings

Desk9 — Mon, 01 Dec 2025 23:59:31 +0000

On the occasion of the annual event dedicated to promoting Italian gastronomic excellence, the Embassy of Italy in The Hague and the ICE/ITA Office of the Benelux have highlighted espresso coffee as an identity symbol of Made in Italy. Below, we read the words of Massimiliano Marchesi, Coffee Trainer, on the subject.

Italian Espresso takes center stage in Amsterdam: culture, history, and tasting during the Week of Italian Cuisine
by Massimiliano Marchesi

AMSTERDAM – As part of the Week of Italian Cuisine in the World, the Italian Embassy in Den Haagand the ICE/ITA Office for the Benelux celebrated Italian espresso coffee in Amsterdam as a symbol of national gastronomic culture.

The event, held on November 11 at the SMEG showroom in Amsterdam, with the technical support of the Guida dei Caffè e delle Torrefazioni d’Italia, a partner of the “Italian Coffee Style” campaign promoted by the Ministry of Foreign Affairs and International Cooperation.

The initiative gathered a wide audience, including representatives from Italian and Dutch institutions, journalists, food & beverage professionals, and Made in Italy enthusiasts. Attendees welcomed the opportunity to delve deeper into the culture of Italian espresso, exploring its history, preparation techniques, and sensory potential with great interest and curiosity.

The event opened with a welcome by Matthijs de Rooij, CEO of SMEG Netherlands, who warmly greeted the approximately 150 guests in attendance, including diplomats, institutional representatives, and local stakeholders.

This was followed by a speech from the Italian Ambassador to The Hague, Augusto Massari, who emphasized the strategic value of Italy’s gastronomic heritage, describing it as a key driver of the country’s economy and a vital identity marker to be promoted abroad. Events such as this, he noted, provide the opportunity to spread Italian taste culture in contexts where it is still relatively unknown, thereby contributing to strengthening Italy’s image worldwide.

The program continued with a presentation by Tindaro Paganini, Director of the ICE/ITA Office for the Benelux, who highlighted—with supporting data—the significance of trade relations between Italy and the Netherlands. He also emphasized the crucial role of the ICE/ITA Office in supporting Italian companies in their internationalization efforts within the Dutch market.

The introductory speeches were followed by a symbolic live cooking session: chefs Giuseppe Tarantino and Lucia Antonelli prepared traditional meat tortellini following the classic recipe from Emilia.

The tortellini were served with a Parmigiano Reggiano cream sauce, offering guests an authentic taste of regional Italian cuisine — a true expression of tradition, craftsmanship, and quality.

Italy: enhancing cultural heritage through coffee

The event concluded with my talk focused on the cultural heritage of Italian coffee. I opened with a brief historical overview of the discovery of the Arabica coffee plant in Ethiopia, sharing the famous legend of the shepherd Kaldi, who noticed the energetic behavior of his goats after they had eaten berries from an unknown plant — a discovery that, according to the story, marks the beginning of coffee’s long journey.

From there, coffee culture spread first across the Arabian Peninsula, then into the Ottoman Empire, and eventually into Europe, giving rise to the first coffee houses. One of the most iconic of these is Caffè Florian in Venice, inaugurated in 1720 as “Alla Venezia Trionfante,” a historic symbol of this evolution.

The second part of my presentation centered on Italian espresso, the undisputed protagonist of modern coffee culture. I traced its key milestones — from the invention of the first espresso machine by Luigi Bezzera in 1901, to the game-changing Gaggia lever machines, and the launch of the iconic Faema E61, which marked the start of the modern espresso era and inspired all machines that followed.

I then offered a more in-depth look at the social ritual of espresso in Italy — when, how, and why we drink it. In Italy, espresso is far more than a beverage; it is a daily ritual, a cultural and social habit, and often an excuse to meet, talk, or share meaningful moments. It is an identity symbol deeply woven into everyday Italian life.

Finally, I dedicated the closing part of my talk to the moka pot — the iconic coffee maker invented by Alfonso Bialetti, which revolutionized home coffee preparation in Italy starting in the mid-20th century. Still a symbol of Made in Italy and widely recognized abroad, the moka became the most common domestic brewing method for decades, producing a result close to espresso — long before the rise of coffee pods and home espresso machines.

Three different tastings

The evening concluded with a tasting of three espresso coffees. The blends selected, all made from 100% Arabica beans, were chosen to offer guests a diverse and engaging sensory experience.

The first, named Golden Sack, is a blend dominated by Brazilian Arabica, known for its pronounced sweetness and notes of honey, baked biscuits, and cereals.

The second, Organic Coffee, features a fresher and more delicate profile — a well-balanced cup where pleasant acidity blends harmoniously with a subtle bitter note, offering elegance and a clean finish on the palate.

Lastly, Mama Africa is a blend of Arabica beans sourced from various African countries, roasted darker to enhance its full body and long-lasting aromatic persistence, with a distinct hint of fresh licorice in the aftertaste.

The three blends, deliberately chosen for their contrasting origins, roast levels, and flavor profiles, were selected to let guests experience the remarkable variety of flavor, texture, and aroma that espresso can offer.

To accompany the tasting, another great icon of Italian pastry was served: Sicilian cannoli filled with a ricotta and coffee cream — a perfect way to conclude the tasting journey on a sweet note.

Experiences like this confirm the extraordinary potential of coffee as a vehicle for promoting Made in Italy, paving the way for new opportunities in collaboration and international outreach.

Massimiliano Marchesi

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Moka pot showdown: Hamad vs. Lucia on the perfect coffee

Desk9 — Sun, 30 Nov 2025 23:50:59 +0000

When it comes to coffee, even small differences in technique can spark a full-blown debate. In this story, Hamad insists that pressing down the coffee grounds enhances the flavour, while Lucia argues he’s breaking sacred Italian moka pot rules.

Their disagreement has even drawn in her 11-year-old son, Noah, and a chorus of friends weighing in. But is this just a clash of traditions, or a deeper debate about personal taste and authority in the kitchen? Let’s read some excerpts from the article published on The Guardian.

You be the judge: should my partner stop compressing the coffee in the moka pot?

USA – Hamad and I have been together for a year and a half, and this issue began when he started making coffee in my flat with the moka pot – the iconic, eight-sided stove-top coffee maker that brews espresso-style coffee.

Every time Hamad uses it, he will pack the coffee grounds down tightly, which you shouldn’t do, as the pot will start hissing. The moka pot was invented in Italy, where I grew up, and there it is taboo to compress the coffee grounds.

Hamad did a barista course and likes to say that he knows more about coffee than me. But the course didn’t teach him about moka pots and traditional methods. He learned how to use modern coffee machines in cafes, where you have to compress coffee grounds. But I’ve been making coffee since I was nine and I don’t need a course to tell me how to use a moka pot. He turned it into a socio-political issue. He’s from India, and said ‘Italians aren’t the only ones who make coffee’

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Eversys wins Best European Automatic Coffee Equipment Brand at the European Coffee Awards

Desk9 — Thu, 27 Nov 2025 23:55:31 +0000

SIERRE (SWITZERLAND) – Eversys, a leader in the design and manufacture of high-end automatic espresso equipment, proudly announces it has been awarded Best European Automatic Coffee Equipment Brand at the European Coffee Awards, held during the European Coffee Symposium (ECS) in Berlin.

The accolade celebrates Eversys’s commitment to innovation, quality, and technical excellence, cementing its position as a top-tier brand in the specialty coffee industry.

Eversys UK Sales Director, Camilla Morgan, accepted the award on behalf of the team at the 15th-anniversary awards ceremony.

“Winning this award is a tremendous honor and a testament to the hard work and passion of every member of the Eversys team,” said Camilla Morgan. “We are deeply grateful to our visionary founders for setting an innovative course and maintaining an unwavering focus on the quality of both our coffee and our equipment. Their leadership has been instrumental in achieving this recognition.”

Key presence at ECS

Eversys made a significant contribution to the industry conversation during the ECS. Global Marketing Director, Miranda Caldwell, shared her expertise as a panelist on the session titled “Automation: The Future of Coffee Technology,” discussing the evolving landscape of automatic coffee preparation.

Attendees also had the opportunity to explore Eversys’s latest innovations firsthand, with live demos and tastings on its exhibited flagship machines: the Legacy+, Enigma, and Cameo.

Group Excellence

The win for Eversys was part of a major success for the wider De’ Longhi Group, highlighting the group’s leadership across all coffee equipment categories:

Eversys: Best European Automatic Coffee

Equipment Brand

La Marzocco: Best European Brand in

Traditional Coffee Equipment

De’ Longhi Group: Home Coffee Equipment Category

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Coca-Cola’s Hong Kong bottling partner introduces Eco-Friendly rPET bottles

Desk9 — Thu, 27 Nov 2025 23:39:54 +0000

Coca-Cola’s bottling partner in Hong Kong, Swire Coca-Cola, is taking a major step toward sustainability by introducing eco-friendly production changes. The company will now use locally sourced recycled polyethylene terephthalate (rPET) bottles, reducing the need to import plastic from overseas.

This initiative makes Swire Coca-Cola the first in Hong Kong to fully adopt rPET bottles for its 500-milliliter and 1.5-liter PET products. By partnering with local recycling facility New Life Plastics, the brand is supporting communal recycling efforts while setting a benchmark for the drinks industry. These moves come amid growing government and consumer pressure to reduce plastic waste and promote circular practices. Let’s now read some excerpts from the article published on The Cool Down.

Coca-Cola announces major update to iconic product: ‘A strong benchmark’

HONG KONG – Coca-Cola’s bottling partner in Hong Kong is making eco-friendly changes to its production efforts.

Swire Coca-Cola announced that it will be using locally sourced bottles made from recycled polyethylene terephthalate (rPET) — a strong, lightweight, and shatter-resistant plastic that is safe for food and beverages. The company is the first to take this initiative, using rPET bottles provided by the recycling facility New Life Plastics instead of importing from overseas.

A South China Morning Post article reported that Coca-Cola launched its recycled plastic bottles efforts in April 2024 and, as of this month, is only using locally sourced rPET for all 500-milliliter and 1.5-liter PET bottles in Hong Kong, according to Iris Lee, the brand’s general manager for Hong Kong and Macau.

Samuel Chui Ho-kwong, director of environmental protection at the Environmental Protection Department, was quoted as saying: “These initiatives not only demonstrate corporate responsibility but also set a strong benchmark for the drinks industry in Hong Kong.”

To read the full article, click here.

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The rise of coffee concentrates: convenience meets Premium coffee

Desk9 — Sun, 16 Nov 2025 23:08:04 +0000

INDIA – Coffee has long been associated with ritual, aroma, and craftsmanship. Yet, as lifestyles evolve and speed becomes the new luxury, the definition of a “perfect cup” is changing. The rise of the coffee concentrates market signals this transformation, an era where rich flavor meets instant accessibility without compromising quality.

According to Research Intelo, the global coffee concentrates market was valued at USD 2.81 billion in 2024 and is expected to reach USD 4.83 billion by 2033, expanding at a CAGR of 2%.

What is driving the popularity of coffee concentrates?

Increasing demand for convenience among consumers:

With lifestyles becoming increasingly fast-paced, consumers are seeking convenient and efficient solutions for their daily routines. Coffee concentrates, offering quick preparation and consistent flavor, cater perfectly to this demand. The ready-to-drink (RTD) and ready-to-mix (RTM) coffee segments have seen notable growth, especially among millennials and Gen Z, who seek premium coffee experiences at home, at work, or on the move.

Growing penetration of Specialty Coffee culture:

Consumers are increasingly looking for premium, artisanal coffee experiences beyond cafes and into their homes. Coffee concentrates allow them to recreate café-quality drinks, such as cold brews, lattes, and flavored coffees, without specialized equipment or barista expertise. This trend has driven a rise in product launches featuring unique blends, single-origin concentrates, and organic or sustainably sourced options.

Expanding footprint of food service establishments and the institutional sector:

Restaurants, hotels, offices, and catering services are increasingly adopting coffee concentrates in their beverage offerings due to their consistent quality, convenient storage, and cost efficiency. The ease of serving premium coffee quickly, especially during peak hours or large events, makes concentrates a compelling choice for these sectors.

How are manufacturers responding to changing consumer preferences?

Manufacturers are focusing on customization, sustainability, and premiumization. Many brands now offer concentrates made from ethically sourced beans, reduced sugar content, and recyclable packaging. The emergence of single-origin concentrates and plant-based variants reflects the growing sophistication of global coffee drinkers.

Technological advancements in extraction processes have further enhanced the product’s stability and flavor profile, enabling longer shelf life without additives. This has opened new avenues in retail, e-commerce, and the foodservice sector.

Which regions are leading the market growth?

North America continues to lead the global market, supported by a robust coffee culture, high innovation in products, and extensive availability across retail and foodservice channels. The US, in particular, drives significant growth, as consumers increasingly demand convenient, premium, and specialty coffee experiences.
Europe accounts for the second-largest market share, driven by its café culture and rising demand for specialty and cold brew coffees. Key markets like the UK, Germany, France, and Italy are increasingly adopting coffee concentrates across retail and foodservice channels. Strong consumer focus on sustainability, organic products, and ethical sourcing is encouraging manufacturers to invest in clean-label formulations and eco-friendly packaging.
Asia Pacific is the fastest-growing market, fueled by rapid urbanization, rising incomes, and the growing popularity of Western café culture in countries like China, Japan, South Korea, and India. Market growth is further supported by the expansion of modern retail, rising e-commerce penetration, and the proliferation of specialty coffee chains.

What challenges could impact future growth?

Despite strong momentum, the market faces certain restraining factors. One of the primary challenges is the intense competition from alternative coffee formats, such as instant coffee, coffee pods, and ready-to-drink beverages. These products often offer similar levels of convenience and variety, making differentiation difficult for coffee concentrates.

Additionally, concerns regarding the environmental impact of packaging materials, particularly single-use plastics, may pose a threat to market growth. Manufacturers must invest in sustainable packaging and transparent supply chain practices to address these concerns and maintain consumer trust. Economic volatility, fluctuations in raw material prices, and supply chain disruptions also represent potential risks to market stability and profitability.

What does the future hold for coffee concentrates?

The market is poised for continued growth, driven by the convergence of innovation and lifestyle trends. The increasing use of coffee concentrates in restaurants, bakeries, and ready-to-mix beverages indicates diversification beyond traditional consumption. As sustainability and digital retail platforms shape purchasing behaviors, the sector is likely to evolve into one of the most dynamic segments of the global coffee industry.

Conclusion

The coffee concentrates market is no longer just a niche segment; it reflects the intersection of changing consumer lifestyles, convenience, quality, and innovation. As demand for quick, premium coffee experiences grows across households, cafés, and institutions, manufacturers are rising to the challenge with sustainable, high-quality, and customizable products.

Looking ahead, the sector is poised for robust growth, driven by technological advancements, expanding retail channels, and evolving consumer expectations. Ultimately, coffee concentrates are reshaping the coffee experience, proving that speed and convenience no longer require compromise on taste or craftsmanship.

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How Secret Recipe uses Microsoft’s Cloud and AI to revolutionize the F&B industry in Malaysia

Desk9 — Sun, 09 Nov 2025 23:45:41 +0000

In Malaysia’s competitive F&B scene, Secret Recipe stands out not only for its cakes but for its bold digital transformation. Faced with overwhelming data and slow reporting, the brand turned to Microsoft’s cloud and AI solutions to bring clarity and speed. Through Power BI, decisions that once took weeks now happen in seconds. And with Generative AI on the horizon, Secret Recipe is shaping the future of data-driven dining. Let’s read below a part of the article published by Microsoft News.

How a Malaysian café chain baked cloud and AI into its operations

MALAYSIA – In the fast-paced F&B world, agility isn’t just a buzzword; it’s survival. For Secret Recipe, one of Malaysia’s most beloved café chains, staying ahead meant more than just serving delicious cakes and meals. It meant transforming how they understood their business.

Before embracing the cloud, Secret Recipe’s data journey was time-consuming. Gathering performance reports from 360 outlets across Malaysia wasn’t just tedious—it was a logistical headache. Compiling data could take weeks, and by the time insights reached decision-makers, the opportunity to act had often slipped away.

The future is generative

With Microsoft Power BI, Secret Recipe now pulls performance data in seconds, instead of weeks. What used to be a slow, manual process has become fast and automated. Teams can instantly identify which outlets sell the most cakes, uncover patterns—like customers who buy black pepper chicken often pairing it with a specific beverage—and respond with targeted actions.

Looking ahead, the next chapter is all about Generative AI. The vision? A future where team members can ask, “Can you pull last month’s beverage sales and suggest a new combo promo?” and get instant, actionable insights. By tapping into generative AI, Secret Recipe aims to unlock deeper layers of data understanding, automate even more processes, and make smarter decisions faster.

You can read the full article here.

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PROBAT strengthens market leadership with further value-driven solutions for the coffee industry

Desk9 — Wed, 05 Nov 2025 23:55:27 +0000

EMMERICH AM RHEIN (GERMANY) – Building on the enhanced expertise gained through the transfer of Lilla’s intellectual property, Leogap now serves as the officially recommended provider for all maintenance of Lilla systems.

With uninterrupted access to comprehensive technical support, expert troubleshooting, and a reliable supply of spare parts, Leogap delivers continuity and operational reliability for operators across the region. Roasting companies can rest assured that their equipment is in safe hands and will remain fully supported and future-ready under Leogap’s care.

Beyond maintaining continuity for Lilla’s customers, PROBAT is leveraging the transfer of these intangible assets to explore the development of innovative, value-driven solutions for the coffee industry.

“For the management of family-run Lilla, it was of utmost importance to hand over the company legacy to a distinguished market participant with profound expertise in roasting technology and a well-established reputation in the industry,” says Leogap Managing Director Maximilian Meyknecht.

“As the officially recommended partner, Leogap is committed to providing expert support and reliable service to Lilla customers, while also exploring the innovation potential this transfer offers.”

This strategic move demonstrates PROBAT’s commitment to customer-centric service, innovation, and long-term value creation in the coffee industry.

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Fairtrade and Bina Desa launch EU-funded project to support just transition for Indonesian smallholder farmers

Desk9 — Tue, 04 Nov 2025 23:45:26 +0000

BONN (GERMANY) – Fairtrade International, in partnership with NGO Yayasan Bina Desa Sadajiwa (Bina Desa), has launched a four-year European Union-funded initiative to support smallholder farmers and producer organisations in Indonesia to better adapt to climate change, access sustainable markets, and strengthen gender equality in agriculture.

The initiative “Transitioning Towards Green Resilience: Building Inclusive and Sustainable Agricultural Communities” is financed by the European Union’s Civil Society Organisations Thematic Programme and will be supporting Indonesia’s “Just Green Transition.” The EU funding for this project totals €1 million.

More than 1,600 smallholder farmers, at least 30 percent of whom are women, across two major Indonesian islands Java and Sulawesi, will be equipped to adopt sustainable farming practices and improve their livelihoods.

Community-based organisations, youth consumers, and local authorities will also be engaged in promoting environmentally sound and inclusive rural development.

The three action pillars of the the initiative

The initiative, which runs from November 2025 to October 2029, is based on three action pillars:

Building Farmer Capacity: Training of Trainers on sustainable agriculture, gender equality, and financial literacy; support for organic certification and climate-resilient farming.
Strengthening Farmer Organisations: Business development coaching, community sustainability grants, and policy advocacy training.
Creating Market Demand and Policy Influence: Consumer campaigns, producer–buyer networking, and policy dialogue with government stakeholders.

“This four-year programme represents a major step toward supporting smallholder farmers, particularly women, to adapt to climate change, strengthen their cooperatives, and access sustainable markets,” said Bindu Sukumarapillai, the CEO of Fairtrade Network of Asia Pacific Producers (NAPP).

“By fostering inclusive, climate-resilient, and gender-equitable farming communities, we aim to advance Indonesia’s Just Green Transition while contributing to both national priorities and the EU’s sustainability goals. Together, we are laying the groundwork for a more resilient, fair, and sustainable agricultural future.”

A Strong Partnership

Armin Salassa, Program Coordinator at Bina Desa added: “This project gives smallholder farmers and rural communities a stronger voice in shaping their future. Together, we will work to ensure that the green transition in Indonesia is inclusive, locally driven, and truly benefits those at the heart of agriculture.”

Aligned with Indonesia’s Presidential Instruction No. 9/2025 – which promotes the revitalization of rural cooperatives and sustainable village economies – and with EU sustainability regulations such as the EU Deforestation Regulation (EUDR), the project complements ongoing national and international efforts to promote sustainable and inclusive agriculture.

Fairtrade International contributes global expertise in sustainable value chains and certification, while Bina Desa brings deep local experience in rural development. Together with Fairtrade NAPP, the partnership ensures strong local ownership and alignment with national priorities.

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Il Caffè: Classification, Tasting, Roasting — the fourth edition of the encyclopedic volume by ARC and Scolari Engineering

Desk9 — Thu, 30 Oct 2025 23:50:15 +0000

MILAN – The volume “Il Caffè. Classification, Tasting, Roasting” has reached its fourth edition. This marks a clear sign that ongoing education remains a priority for two leading companies in the industry: Aziende Riunite Caffè (ARC) and Scolari Engineering.

These organizations are behind this comprehensive project, curated by Valentina Barbieri. This publication serves as a compendium of detailed information covering every stage of the coffee supply chain, starting naturally from the origins. It offers an in-depth analysis of raw materials, including varieties, post-harvest processing methods (such as fermentation in all its variants—a somewhat novel inclusion alongside infused and flavored coffee, which are also covered), bean size, classification, and color analysis.

Coffee in detail: growing, harvesting, and tasting

The text is aimed at those who already possess some knowledge but wish to deepen their understanding, as well as at newcomers starting from scratch. ARC and Scolari join forces to shed light along the entire supply chain.

An interesting aspect is the harvesting calendar, which maps the optimal periods for each producing region, both for Arabica and Robusta coffee. Additionally, the book touches upon the phenomenon currently shaking the industry— El Niño and La Niña.

A meticulous overview then presents the characteristics of coffees grown in different countries worldwide. This analysis does not only focus on the major producers in terms of volume, such as Brazil and Vietnam, but dedicates equal attention to smaller producers.

Significant emphasis is also placed on the tasting process. The book details the calibration and evaluation procedures designed to ensure as balanced a sensory assessment as possible. It thoroughly describes the language used, the flavor wheel, tasting sheets, and various methods of performing tastings (not only in espresso but also in the Brazilian method), including illustrative examples.

Chapter on roasting

Naturally, a central part of the volume, conceived in collaboration with Scolari Engineering, maps out the evolution of roasting process. It highlights key parameters such as bean temperature within the drum, the temperature of the introduced air, and the percentage of air volume used, all within the context of technical advancements in equipment.

The chapter covers systems ranging from conduction to convection, from traditional open-cycle drum roasters to recirculating air units, and even fluid bed or turbo/fast roasters—tools highly suitable for managing large volumes of coffee swiftly.

This transformation process also includes the delicate (and sometimes underestimated) cooling phase, which is essential to manage with the right timing and techniques in order to successfully complete the roasting cycle.

A small look into the future

Sustainability is addressed through the GBPH pre-heater, a method that utilizes heat from exhaust gases to pre-heat green beans up to 90°C before entering the roasting drum.

This results in approximately 20-25% energy savings per batch and an increased productivity of about 20%. In recent years, artificial intelligence has been instrumental in optimizing this process by providing real-time adjustments, analyzing historical data, enabling predictive profiling, and detecting variability in the green coffee.

The ARC volume concludes with several interesting insights: from practical tips (though almost instruction-like, these are masterful teachings) on achieving the ideal extraction for espresso—demonstrating a profound mastery of blend formulation—to an overview of the influential manufacturers who have shaped the history of espresso machines.

The most valuable insights come at the very end, with particularly engaging digressions for industry insiders. Topics include green coffee insurance and access to data sheets featuring recent statistical updates.

“Il Caffè. Classification, Tasting, Roasting” spans 379 pages to read, study, memorize, and consult multiple times for a thorough understanding of this fascinating subject.

The book Il Caffè. Classification, Tasting, and Roasting, now in its updated fourth edition, is available for purchase in both Italian and English at the headquarters of Aziende Riunite Caffè, via Ippolito Rosellini 2, Milan. For more information: aziende@riunitecaffe.com, www.riunitecaffe.com, tel. +39 02 693021.

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Ceado at HostMilano 2025: Designing Flavor and Community

Desk9 — Tue, 28 Oct 2025 23:55:24 +0000

The 44th edition of HostMilano, the international exhibition dedicated to the hospitality industry, has come to a close, once again confirming its role as a benchmark event for the world of coffee and food service.

Among this year’s key players, Ceado presented a stand that fully embodied its new corporate vision: an exhibition concept that unites in a single narrative the worlds of coffee and brewing equipment, professional and home grinders, and beverage equipment, under one strategic positioning — Designing Flavor, the art and science of shaping flavor in all its forms.

This concept represents both the starting point and the core of Ceado’s philosophy: designing technologies and innovations born from the intention to design flavor, enhancing raw ingredients and conveying their stories and authenticity through machines and grinders.

Located in Hall 20, the Ceado stand was conceived as a truly experiential space: nine thematic stations designed to showcase the Venetian company’s product portfolio, each creating a direct dialogue between technology, taste, and performance.

Over the five days of the event, Ceado hosted some of the most innovative and renowned roasters in the world, turning its stand into a vibrant hub of exchange and experimentation.

The brewing and tasting sessions were inaugurated by Onyx Coffee Lab, who brought to life the dedicated station working on Modbar in both espresso and filter configurations, alongside the E37Z-Barista and E37Z-Naked grinders — both presented in custom versions co-created with the American roaster. Among the featured guests were Morgan Eckroth, Lance Hedrick, and Niki Weegens, who shared their insights on flavor clarity and extraction precision.

From the producers’ side, Hacienda La Esmeralda, Finca Lérida, and Lamastus Family Estates highlighted the origin of coffee at the multipurpose station, working with the E6C Chameleon, Life X Touch, and Life WAM grinders, and using the Synesso ES1 espresso machine to prepare their exceptional coffees in both espresso and filter versions.

3FE Coffee, the Irish roastery and long-time Ceado partner, also joined several sessions, testifying to an ongoing collaboration that extends to product research and development.

There were also moments of deep connection with European roasters: Meron from Romania, presenting their competition coffees; and Taf Coffee from Greece, represented by Yannis Taloumis, who worked alongside his two sons — a symbolic expression of passion passed through generations.

Italy’s specialty scene was equally well represented by Ditta Artigianale, NoWhere Coffee, Aliena, Gear Box Coffee, and Spirit of Coffee, who brought creativity and energy to the Ceado stand.

Serving as relationship facilitators and supporting the many roasters who took turns throughout the event were Cristina Caroli and Alessandro Galtieri of Aroma Specialty Coffee, whose contribution helped make each encounter an opportunity for shared learning and meaningful exchange.

In the beverage equipment area, guest bartender Mattia Coppo curated an original menu of non-alcoholic and multivitamin recipes, crafted with fruits, vegetables, and aromatic herbs grown for the occasion in the Cultifutura indoor garden.

Completing the experience were the Venetian aperitifs by Leonardo Cisotto, a veteran bartender who interpreted the spirit of Ceado’s hospitality in an authentic and convivial way — offering guests a complete sensory experience that united taste, well-being, and local identity.

“This edition has been very important for our company,” said Michele Girardi, CEO and President of Ceado. “We presented our products by offering a platform for experience and dialogue with roasters and with the most innovative professionals in the coffee and beverage world.

All of this under the spirit of community that connects the passion of those who work in this industry, with the shared goal of enhancing excellence and building relationships, exchanges, and collaboration.”

For Ceado, this edition of HostMilano represented far more than a commercial showcase: it was a living laboratory of ideas and people, where technology meets the sensitivity of taste, and coffee culture becomes a shared language.

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