Host_Milano_2015_eng

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((( the companies )))
The WCE All Stars
are shining even
more brightly
● All-Stars: What it takes
to be Great is the program
that WCE, World Coffee
Events, will bring to Host2015
to attract professionals in
the sector from all over
the world. Champions and
finalists from important
international competitions will
be taking part in interviews,
offering demonstrations and
exchanging experiences
because, as Cindy Ludviksen
of WCE says, “We can learn
a lot by sharing stories of
success and achievement.”
Going into
greater depth
with SCAE
● At this edition of Host,
SCAE, the Speciality Coffee
Association of Europe, and its
professionals will be making
in-depth contributions in the
form of seminars, courses and
tastings.
Enjoy the Table
with ALTOGA
● ALTOGA, the Association
of Lombardy coffee-roasters,
coffee importers and food
wholesalers, will be at Host to
promote Enjoy the Table, an
event in which coffee roasters
will talk to the world of table
settings and representatives
of ART, Art of the Table and
Gifts association.
Sustainability, from processes to
the end product
● One topic we can’t get away from these
days is sustainability: sustainability of the
product, the resources and the processes
we employ. ‘Green’ coffee machines
can reduce energy consumption by up
to 40/50%. Wega is focusing on detergents
which don’t contain phosphates and
packaging that is 100% recyclable. The
company has also taken action with regard
to its corporate processes, implementing
automatic shut-down and anti-dispersion
systems, separating waste for recycling, and
water purification and recycling systems. It
also holds annual courses for its employees
lasting 150 hours to train them how to use
different sources of energy. Nuova Simonelli
is thinking about machines that safeguard
the barista’s psychological and physical well-
being, it recycles 98% of its old products and
has a new factory which is self-sufficient in
terms of energy.
User-friendly, interactive and
high-performance
● A huge vote of thanks goes to technology.
Digital technology, for example, means that
machines can communicate and become
interactive, speeding up communication
between the company and its customers,
and making it possible to save and analyze
operating data. Hi-tech goes arm-in-arm with
being user-friendly as Rancilio Group explains.
“The aim of innovation is to give the barista
the chance to concentrate purely on his core
business, without wasting time, energy and
brainpower on working out how to interact
with the various controls and actually “pilot”
the coffee machine.” The user-friendly
factor is fundamental but CMA/Astoria is
of the opinion that “the trend in favor of
automation can co-exist with a high level of
professional skill and the future of the latter
does not necessarily have to restrict itself to
particular market niches.” According to Caffè
Corsini,“increasingly, there will be a clear
distinction between on-the-ball professionals
who know what they are doing, and the
coffee pod and capsule market. On the
one hand, professionalism and the trendiest
venues, culture and innovation and, on the
other, the domestic segment and the sale of
other technologies.”
Dalla Corte says: “All over the world, more
attention is being paid to the quality of
what’s in the cup and, therefore, to the kind
of equipment that ensures constant quality”.
And, thanks to technology, after the world,
coffee has conquered new horizons with
Lavazza and its ISSpresso machine, ‘piloted’
by Italy’s first female astronaut, Samantha
Cristoforetti, on the International Space
Station: the first woman barista in space!
The “terroirs” of coffee and
micro-roasters
● “People these days are much more aware
about what they are drinking. That’s why, for
a long time now, we have been expanding
our range with special, certified varieties of
coffee, and we have tried to accompany
this by offering courses on tasting, roasting
and information about the raw material,”
people from Imperator explain. According
to La Marzocco, “the most significant trend
that is emerging in the coffee sector is micro-
roasting, which used to be a niche practice
and is now a global trend, with the roasting of
green coffee beans as the need arises.”
(( ( the eventS )))
((( book your visit )))
How can
you take
part in
Host?
On the website
you can buy a ticket or pre-register and reserve a ticket at a reduced
price. For as little as 48 Euros, you can visit both Host and Expo
Milano, the two big highlights of the year, which are being staged
only a few hundred meters away from each other.
Are you coming by car?
Then remember to book your parking
space, because, while Host is on,
during the last days of EXPO, parking
will be much in demand and the
number of spaces is limited.
The Host Observatory
is every month on Mixer magazine
and on
osservatorio Publishing coordinator: David Migliori
Graphics and paging: Luca Ballirò
Texts: Anna Muzio
One of the
great pluses
of Host
is that, throughout the five
days of the exhibition,
there is a densely packed
program of events: more
than 400 appointments
ranging from performances
of various kinds to seminars,
workshops, show-cooking
demos and displays. The
Bar/Coffee and Vending
area is no exception,
and will see the main
stakeholders, baristas
and trainers from all over
the globe participating
in sessions with a great
international range,
precious opportunities to
make comparisons, learn
new skills and access
valuable information. Here
are some of them.