From "let's meet for a coffee" to having a 360-degree coffee experience. The story of coffee in recent years could be summarized as follows: from a growing attention to precious raw materials, such as single origins, to more sustainable roasting methods that carefully preserve flavours and aromas, up to – and above all – coffee machines. The latter have been the subject of a real revolution as advances are made in automation, digital interfaces and connectivity. The result: baristas need to think less about technicalities and can concentrate on creativity and on searching for the right blends, recipes and extraction methods.

An evolution also rewarded by the market, if it is true that globally it was worth 12 billion dollars in 2023 (Business Research data). A market where Italy plays a leading role, with a turnover of 500 million euros generated 75% from exports (source: the ANIMA Assofoodtec Study Centre), also thanks to a great ability to follow the professional customer throughout the whole process.

“The demand for espresso coffee machines is growing more and more, with technology and innovation the true heart of the product, but key also to after-sales services”, observes Eugenio Filoni, group key accounts director of Gruppo Cimbali, “to allow the barista to enhance and improve performance, simplifying every action and always obtaining a high-quality coffee experience".

“We use innovative digital technologies and solutions, such as IoT and connectivity for the development of both traditional and super-automatic machines, which can be managed remotely and with a touchless interface. Furthermore, again through the use of the IoT, we have created a connectivity software that allows remote interaction with the machine, again to optimise the after-sales service and the customer experience", Filoni adds.

Digital transformation has a role to play in responding not just to consumer expectations, but also to the intrinsic problems of eating out, as Jessica Zoehner, head of global marketing at Franke Coffee Systems explains, from the global point of view of a Swiss multinational: “Today the consumer expects always their coffee to be prepared by a 'barista', anywhere and at any time. On the other hand, there is a shortage of qualified staff all over the world. This is why Franke has introduced new professional machines that combine existing concepts and technologies with these new needs, also combining Italian design and Swiss technology, in order to go beyond industry standards."

And, on the subject of technological extraction methods, vending has grown tremendously in quality. It has long abandoned the idea of "coffee out of a machine" and now offers a coffee experience that combines pleasure with speed and practicality.

“Vending is increasingly strategic, not only in the workplace and other typical locations,” agrees Andrea Pozzolini, CEO of Rhea Vendors. “Today our machines have reached a level of quality, design and customisation that can readily cater to the needs of all consumers, with attention to aesthetics that make them suitable for different environments, and are always in step with ESG values . We were the first to develop a patented induction water heating technology that allows for significant energy savings compared to traditional water boilers, as well as adapting the water temperature to individual recipes, thus increasing the quality of the product dispensed."