Coffee is moving into the new millennium and getting in on the apps and social network act to appeal to smartphone users and foodies. At the same time it doesn’t want to lose its soul, its long-standing reputation as a much-loved, energising beverage with an irresistible aroma.
Over the four centuries since the infusion was introduced to Europe four centuries it has indeed displayed an ability to grown and evolve, ensuring that it was always in touch with the zeitgeist.
Quality and innovation have always been at the heart of the International Hospitality Exhibition, which through SIC will be bringing the very latest the sector has to offer also to the October 2017 edition.
“Innovation in the field of coffee-making machinery is moving in three directions,” says Carlo de Sordi, sales and marketing manager for Sanremo Coffee Machines: “the multi-boiler system, gravimetric control and pressure control.
At a time when espresso coffee consumption is growing in emerging markets, and where niche markets like specialty fresh-roast, fair trade, mono-origin and organic coffee are the main growth trends, it is necessary to get a foothold in new channels, such as the delicatessen and patisserie markets, which push us towards looking for improving details to ensure that the end cup of coffee is the very best it can be.
In the patisserie sector, we try to ensure high performance levels and to do this we use higher-grade coffees.”
An app that indicates the best cafés, their prices, menus and promotions, “but above all the places where you can be sure of getting a good cup of coffee” is the latest innovation from Caffè Ottolina, as Remo Ottolina, owner and CEO of Altoga, the Association of Coffee Roasters, Importers and Food Wholesalers in Lombardy: “Altoga will certainly be at Host 2017, where we are planning to organise a major event.
The world of coffee is an ever evolving one. Traditional bars are slowly disappearing, their places taken by chains that combine coffee with bakery activities, and some establishments are even starting to do lunchtime menus, appealing especially to lovers of wholesome, healthy foods and vegetarians, whose lifestyle choices means they are more likely to insist on organic or certified coffee.
In China, too, we have through a local partner opened three establishments, soon to be joined by a fourth, which are cafés that also offer food and cakes.
Today’s consumers are more attentive to the origin of blends, coffee is no longer just a drink to be taken for granted that you quickly swig down without giving much thought to it.
Good baristas have ways of pointing us in their direction, for example through apps.”
