RIMINI, Italy – While we wait to once again be able to enjoy professionally brewed espresso or filter coffee, quality coffee is back thanks to moka coffee pots. The Observatory of Sigep (Italian Exhibition Group’s International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World, the next edition of which will be held at Rimini Expo Centre in the spring) reports for coffee consumption, limited by the “Christmas Decree” for bars and pastry shops, who were only able to provide take-away and home delivery facilities during red or orange zone days until 7th January, a demand for quality produce that travels via e-commerce and new knowledge of its preparation: requirements that result in consumers turning their hand to micro roasting, which has already become a social phenomenon.
LatteArt champion Chiara Bergonzi states: “The moka coffee pot is back, and in recent times has undergone an incredible evolution, after having fallen slightly into oblivion. Special filters and recipes are now available for both baristas and end users. Coffee is meant to be shared and the moka is the ideal means for doing so. The trend has taken hold online, thanks also to the active role of some of the sector’s influencers. But the trend is not only moka coffee pots, it is also micro roasters. With micro roasting or artisan roasting, end users are involved with professional tools, such as the professional-style micro systems and top-grade coffee, available ground and in beans.”
Rubens Gardelli, 1st Italian world roasting champion, adds: “The current trend features consumers looking for professionalism as far as coffee is concerned, even at home. Professionalism that is seen both in the utensils purchased and the additional value ensured by high quality raw material. Thanks to e-commerce, we can have an insight of the situation and consumers’ willingness to spend, which has increased at a dizzy rate. This is a niche market, but is significant, with consumers looking for the artisan quality of slow coffee, buying professional filters and brewers, while paying attention to the raw material‘s sustainability and traceability. This is the age of experiential consumption and an on-going search for sensorial experiences, not only for ourselves, but also for others. This is why the idea of coffee as a gift is growing at a considerable rate.”
Alberto Polojac, coordinator for Italy of the world’s Speciality Coffee Association: “Coffee shops are the shrines of specialty coffee, where it can be combined with quality pastry or gelato. What can be borrowed from a shrine for use in our homes? The crisis has enabled quality products to be more widely used. Previously, coffee was used to waken us up when drunk in the neighbouring coffee bar, but consumers now say: if I have to order something and have it sent to me, I’ll spend a little more for a product that satisfies me. The approach has now changed, and is more active: previously coffee was a need, now it’s a choice. A great deal of knowledge is required to combine two simple ingredients like coffee and water correctly.”
Alessandro Galtieri, winner of the Italian Brewers Cup championship at Sigep 2019 and the world championship in America, explains: “In the coffee shop I have in Bologna, the products on sale don’t change during the festive season. But during the festive season clients are willing to spend more. The combination with pastry products is definitely a valid added value.”
Francesco Sanapo, prize-winning champion barista, provided a particularly critical view of the out-of-home sector: “The pandemic reduced the sale of roasted coffee to bars by between 50 and 70%, while coffee shops report a drop of 80% in takings for cups coffee in a city like Florence. In the contrary, there was a 100% increase in e-commerce. The pandemic created space for American coffee, in the paper cups used for cappuccino and filter coffee.”
Focus on Sigep Exp 2021
Dates: 15-16-17 March 2021 (live event) / 18-19 March 2021 (Digital Agenda); Organizer: Italian Exhibition Group SpA; Edition: 42nd; Frequency: annual; Classification: international exhibition; Admittance: trade members only.
