Technology, energy saving, sustainability and innovation: these are the principles around which new espresso coffee machines are being designed.

“Taking our own experience as the starting point and researching carefully the developments we want to make, we are always keen to create products based on sustainable, avant-garde technologies that improve the performance of the machinery, lighten their environmental footprint and bring out to the full the capabilities of the professional,” says Andrea Clerici, group commercial director of Gruppo Cimbali.

Examples include a device capable of identifying the blends by means of an A.I. algorithm, an app that uses a wi-fi connection to offer a new interaction with superautomatic machines, and a platform designed to process data to obtain advanced information regarding beverage consumption, to monitor a machine’s main operational parameters, and provide information that helps to optimise energy saving.

“In addition, the use of IoT makes it possible to improve product performance, simplifying the actions of the professional to ensure a consistently high-quality coffee experience.”

All the developments taking place keep in mind the needs of today’s ever more attentive consumers, who are making increasingly conscious choices, and are particularly interested in new types of coffee prepared using alternative extraction methods, such as brewing. “Today we offer a machine that doesn’t just make espresso but can also use different ways of extracting coffee, such as through filters, as well as making teas and tisanes.”

The pursuit of quality not just in the bar but also in all other locations such as the office is a consumer trend that has also been picked up on by Simona Sordelli, marketing & communication manager with Rancilio. “It is a sector that is oriented towards machines in one group, small superautomatics.”

On the hi-tech front, the Lombardy-based company has a patented technology that modifies the temperature of the water during the 25-second dispensing process, over a five-degree range. “With this method we can establish the coffee’s profile, because the flavour changes when the temperature is altered, so coffee can be prepared in accordance with the customer’s request.” In addition, a telemetry system can read all the machine’s consumption data and several machines in different locations can be managed from a single dashboard. “We also apply technologies to save on energy and reduce the use of plastic.”

And finally, a lot of work is also being done to improve ergonomic efficiency: “For example the filter holder is very well-balanced and can be used equally well by left- and right-handed users, and with different sizes of filter. The machines are also lower, to make it possible to interact with customers and explain what is being done.”