THE NEW OFFICE OF RANCILIO GROUP DEUTSCHLAND - RANCILIO GROUP MAGAZINE AUGUST 2017 - ENGLISH
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RANCILIO GROUP MAGAZINE
AUGUST 2017 - ENGLISH
THE NEW OFFICE COFFEEING THE WORLD:
AROUND THE WORLD
OF RANCILIO GROUP
WITH COFFEE FESTIVALS
PERFORMING ESPRESSO:
DEUTSCHLAND A NEW PARTNERSHIP
WITH MICROSOFT
INDICE
4 COVER STORY
Rancilio Group Deutschland:
From weikersheim to frankfurt for a wider-reaching,
more incisive presence.
10 COFFEEING THE WORLD
Rancilio Group Deutschland heads to Hamburg for INTERNORGA
The Extraction Lab on show at the coffee festivals
Espresso scales the academic heights
Inauguration of the Baristo Coffee University of Sofia
The ultimate coffee challenge at the Trismoka Challenge
Pizza and coffee, stars of the UK show
It’s off to Vietnam for FOOD&HOTEL
Coffee training and analysis in seattle
32 PERFORMING ESPRESSO
Innovative synergies between Microsoft and Rancilio Group
Inside coffee: the chemistry of the bean
38 THINK SOCIAL
Buffalo and Fairleigh Dickinson University in-house
8 March celebrating international Women’s Day
Rancilio Group and Treedom reforest three areas in Africa
“In the morning, black coffee smells
like the sky of the late-night.”
Fabrizio Caramagna
COVER STORY RANCILIO GROUP DEUTSCHLAND: FROM WEIKERSHEIM TO FRANKFURT FOR A WIDER-REACHING, MORE INCISIVE PRESENCE From left to right: Andrea Mascetti (Commercial Director at Rancilio Group), Christoph Ratajczak (Key Account Manager at Rancilio Group Deutschland), Simona Sordelli (Head of Marketing & Communication at Rancilio Group), Noemy Tolar (Head of Backoffice at Rancilio Group Deutschland), Roberta Papini (Consultant at Rancilio Group Deutschland), Alisa Lang (Leiterin Innendienst / Marketing at Rancilio Group Deutschland), Patrice Wiedemann (General Director at Rancilio Group Deutschland) and Giorgio Rancilio (President & CEO at Rancilio Group). Founded in 2002 in Weikersheim as the Germany-based plans covering different business scenarios, this can only their specialist skills and know-how to bear to maximise years of experience in the coffee industry behind him, subsidiary of the Swiss brand Egro, Rancilio Group mean that the full range of products will be marketed the performance of the whole team. For Rancilio Group, the last four years as National Key Account Manager Deutschland has also been handling sales of the Rancilio with a top-quality service and in total safety. This will in being close to customers and understanding their at the German subsidiary of Lavazza and before that at range in both Germany and Austria ever since 2008. turn ensure that the Rancilio and Egro brands continue problems, a complete product range of unquestioned Tchibo Coffee Service. The main goal of the subsidiary is to make the approach to expand and maintain their hallmarks of efficiency, excellence, a first rate professional service and proven to our equipment simple and effective. The new offices quality and professional standards. In order to keep reliability are the keynotes for long-lasting success in How did you feel about taking on the in Neu-Isenburg located close to the international riding the wave of innovation, anticipate the needs of both the present and future. management of the German subsidiary? airport of Frankfurt am Main, one of the world’s busiest users and spread the culture of coffee ever wider, what We are delighted to present Patrice Wiedemann, hubs, opened in February. Home to a team of technical is needed is the ongoing commitment of those people appointed a few months ago as the new General PW: A new business challenge with great opportunities experts and professionals with precisely targeted action who can make the difference, individuals who can bring Manager of Rancilio Group Deutschland, with nearly ten to growth and make known what Rancilio and Egro are 4 5
COVER STORY
On the top: great enthusiasm from our partners during the opening of the new office in Frankfurt.
On the bottom: a picture of the showroom of Rancilio Group Deutschland bron with the aim to welcome Rancilio and Egro product ranges.
In the middle Giorgio Rancilio (President & CEO at Rancilio Group) and on the right Andrea Mascetti (Commercial Director at Rancilio Group)
during the opening in Frankfurt.
able to offer. A change that stimulates the mind and of its functioning. The experience of the working space
helps to explore new environments. For sure it will lead has become extremely functional to give a new shape
to several benefits not only to specific attitudes but to to project work. A challenging and welcoming place
the entire cultural baggage of each one. As result, the where skills and relationships are intertwined. A choice
working atmosphere will necessary take advantages. of renovation that fits in an important route signed by
Rancilio Group for a more pronounced presence into a
What projects will you be working on in the market with an extremely strategical role as the German
coming months? one.
PW: The aim is to increase the brand awareness of What will change or has already changed with
Rancilio and Egro inside the German market thanks your arrival?
to a concrete and tangible approach with our clients
always focused on customer satisfaction and experience PW: The real cornerstone of uniqueness and
optimization. The opening of the new office in Frankfurt competitive advantage will be our people and their
has been the key goal of a growth path since the first day personal skills. A new team that comes from different
6 7
COVER STORY but complementary experiences and backgrounds. most of their life and deploy their best energies. It is the Satisfied employees, active and involved, in a perfect place where everyone finds expression, learns to work sync with the company’s strategies, who bring value together and creates innovation. Work is an important to the business. There is no doubt that with the right part of our life and if it is in line with our values, it adds level of engagement, qualification and organisational significance and value. analysis, the human capital will contribute in a decisive manner to increase our competitiveness in Germany and abroad. Finally, would you like to add any personal thoughts? PW: Work is the place where most of people spend On the side. From left to right: Murat Güzel and Suat Güzel of MJ Kaffeemaschinen, Andrea Mascetti (Commercial Director at Rancilio Group), Giorgio Rancilio (President & CEO at Rancilio Group), Silvia Nebuloni (Human Resources Director at Rancilio Group) and Simona Sordelli (Head of Marketing & Communication at Rancilio Group). From left to right: Giorgio Rancilio (Presidente & CEO at Rancilio Group), Roberta Papini (Consultant at Rancilio Group Deutschland) and Patrice Wiedemann (General Director at Rancilio Group Deutschland) with his wife. 8 9
COFFEEING THE WORLD
RANCILIO GROUP
DEUTSCHLAND HEADS
TO HAMBURG FOR
INTERNORGA
From 17 to 21 March the Hamburg exhibition centre subsidiary Rancilio Group Deutschland. In Europe’s
hosted the INTERNORGA trade fair, Germany’s second most important port city, Rancilio has
leading international showcase for the food and drink consistently shown itself to be a stable, reliable
industry. The 2017 show was a tremendous success company offering a varied range of innovative
with 1,300 exhibitors and 96,000 visitors. products. How? By presenting our range of products
Once again this year Rancilio Group took part in both on our own stand and at the numerous side events
the Hamburg event represented by their German organised for the occasion.
From left to right: Giorgio Rancilio (President & CEO at Rancilio Group), Patrice Wiedemann (General Director at Rancilio Group
Deutschland) and Andrea Mascetti (Commercial Director at Rancilio Group).
INTERNORGA undoubtedly offers a unique such high-tech products from Rancilio Group as the
opportunity to display and demonstrate, on an Rancilio Classe 11 and Egro BYO. The Rancilio Classe
international scale, how technical expertise and 11 machine makes it possible to navigate the display
passion come together to produce professional coffee in no time at all, its intuitive menus and instantly
machines. Equipment that exudes excellence, the recognisable icons designed to deliver real-time
perfect marriage of that unmistakably Italian flair feedback on the operating status of the machine. The
with Swiss fully-automatic technology for preparing fully-automatic Egro BYO, on the other hand, enables
espresso coffee. users to interact remotely with the machine using their
For this edition of the show, Rancilio Group own device, such as a tablet or smartphone, adapting
Deutschland equipped a space specially designed to the screen size and mode of interaction to users’ needs.
showcase all the research and development of the
Rancilio and Egro LAB high-tech hubs to perfection.
Visitors to INTERNORGA were presented with
Classe 11 Xcelsius was one of the main protagonist at INTERNORGA thanks to high-quality espresso beverages.
10 11
COFFEEING THE WORLD
THE EXTRACTION LAB
ON SHOW AT THE
COFFEE FESTIVALS
Authentic celebrations of coffee taking place in some of London and Pontevedra have become emblematic of
the most fascinating cities on the world map of espresso. this culture that tells the story of a drink that is now
This sums up what the Coffee Festivals have come to also renowned for its aromas and natural beneficial
mean in recent years, carving out an ever growing space properties.
on the international trade fair scene, and that’s not all. Often associated with a healthy lifestyle, coffee is now
Thinking about anything to do with coffee is enough seen in an even more glowing light. Going for a coffee
to make you happy. From tastings for all palates to is no longer about just quenching your thirst, having a
demonstrations by the world’s most famous baristas, coffee is now the height of cool.
from interactive workshops to live music, from The Coffee Festivals focus on the whole culture of the
appearances by top DJs to art and design exhibitions. product, telling its story and sharing a common passion,
In the UK and Spain, coffee is extremely popular and getting together to celebrate and learn all about a good
now taken so much more seriously that the cities of cup of coffee.
On the top: To prepare a perfect cappuccino, it is important to start with the right ingredients and use only professional equipment. On the left:
Nicolás Castagno 2013 World Brewers Cup Champion with Classe 11 Xcelsius for the espresso temperature profiling.
12 13
COFFEEING THE WORLD
In both London and Pontevedra we presented our new flavours and sensory experiences while tasting the
concept stand. The experiential factor now plays a key espresso.
role in setting up our exhibition space. We have chosen British and Spanish consumers are increasingly aware
extraction as the leitmotif for our displays. This crucial of the origin of the product and it could be said that
phase in the preparation of a high-quality coffee has lent the most highly-prized botanical varieties now have
its name to The Extraction LAB, created to showcase something approaching the concept of a terroir. As with
the potential of Xcelsius technology for espresso the finest wines, this encapsulates the particular mix of
temperature profiling. soil properties, altitude, quantity of rain and humidity,
We have been able to offer visitors the opportunity to not to mention the influence of temperature fluctuations,
interact with roasters, both large- and small-scale, who all of which contribute to the aroma and taste of the
demonstrated the Xcelsius system, available on our end product. In other words, what applies to bunches of
Rancilio Classe 11 and Classe 9 coffee machines. This grapes also applies to coffee beans.
enables the extraction temperature to be set either high Because coffee travels so far before arriving in our cups,
or low, thus enhancing certain in-cup sensory properties the quality of the raw material is of prime importance,
which differ from one another, delivering distinctive but that’s not all. Making coffee requires know-how and
Axel Simón (on the left) 2017 Spanish Barista Champion with Rancilio Group team at the Spain Coffee Festival in Pontevedra.
Daniele Ricci is the winner of Trismoka Challenge 2017.
14 15
major cities like Madrid or Barcelona, how likely are For his signature drink, Axel Simón, Spanish
we to be served, in percentage terms, a professionally Barista Champion 2017, was inspired by Tigray, the
brewed coffee? northernmost region of Ethiopia. This area is famous
The percentage has definitely been rising in recent for its delicately flavoured white honey, which is not too
years. Specialty coffee is catching on ever more in Spain sweet and which has a persistent after-taste, and for its
too. This is a new world created by baristas and their vast acres of strawberries. Ça c’est l’Afrique!
professional development, through major investment Willy Gonzalez, Spanish Coffee in Good Spirits
in their training and a burning passion for coffee and Champion 2017, showed us how creativity is one of
everything associated with that beverage. Today, just the essential tricks of the trade in this in this field.
ordering “a coffee” makes no sense because coffee is The winning formula is the product of a touch of
not the actual drink, rather it is the raw material, the originality, the competitive spirit and the courage to
plant and its fruits and seeds, and because coffee is not be bold. The ingredients must all be easily identifiable
synonymous with espresso which is just one of many and recognisable. Customers must have their curiosity
possible methods used for brewing coffee. We would roused without being faced with problems. Among the
like to thank Miguel for his valuable contribution and advantages of espresso are its full body, much fuller
we will now tell you more about Pontevedra. The Spain than filter coffee and, of course, its foam. This makes it
Coffee Festival played host to the national coffee-making possible to play with its consistency, creating smooth,
championships for the following disciplines: Barista, velvety drinks.
Latte Art, Coffee in Good Spirits and Cup Tasting.
Classe 11 was the official machine supporting the
contenders for the Spanish title in the Barista and Good
Spirits rounds. Determination, perseverance and the
competitive spirit are the personality traits of the two
winners.
skills. It goes without saying that an agricultural product receiving knowledge and inspiration. You learn to work
like coffee reflects the nature of the territory on which it methodically and with tenacity but, above all, you come
is grown, as well as its climatic and seasonal conditions. to understand that the real victory is the experience of
We talked about this with Miguel Lamora Bárcena, taking part. Taking part in competitions can also be a
National Coordinator of SCA España (the Spanish life-changing opportunity for baristas, particularly if they
branch of the Speciality Coffee Association of Europe) at become national champions or achieve top-three world
the Pontevedra Coffee Festival. ranking. This is a calling in which performance is based
Does the world of coffee also need a figure like the on professional standards, study, research and training.
sommelier? The World Barista Championship is the leading contest
Yes, absolutely. We are talking of people with a profound organised every year by World Coffee Events. The aim of
knowledge of the raw material, its processing methods the competition is to promote excellence in the world of
and the vocabulary used to perform a sensory analysis coffee, highlighting the professional skills of the barista.
of the product that is espresso. This new type of expert Every year, champions from over 50 countries are
is essential for a market in constant evolution, given given 15 minutes to prepare 4 espressos, 4 cappuccinos
the enormous effort put in by roasters into providing a (or more precisely, according to the latest rule, drinks
consistent guarantee of quality. based on coffee and milk) and 4 signature personalised
How would you advise a barista wanting to take part in, non-alcoholic drinks. An international panel of judges
for example, the SCA championship circuit? assesses each performance in terms of the taste of
Competing is first and foremost a thrilling experience. the drink served up, plus cleanliness, technical skills,
It enables you to put yourself to the test, to meet and creativity and overall presentation.
compare notes with other professionals, both giving and In your opinion, if we visit a coffee bar in one of the
16 17
COFFEEING THE WORLD
On 28 February and 1 March 2017 Rancilio Group knowledge of the ingredients and the equipment, how to
played host to a training course for the perfect carry out all the right procedures and have access to the
cappuccino organised by the Coffee University of Trieste secrets known only to the most expert baristas.
ESPRESSO SCALES THE
at the Italian Training Centre. The Coffee University We had a meeting with Moreno Faina, Director of
associated with the Illy coffee brand is a centre of the Coffee University of Trieste and had an enjoyable
excellence that began life in 1999 to promote and conversation with him covering all the many aspects of
ACADEMIC HEIGHTS
spread the culture of high quality coffee and provide coffee.
a complete range of training courses in the restaurant
and hospitality industry. The Rancilio Group Training When and how did the University of Coffee
Centre played its part in unveiling the secrets and come into being?
expertise needed to transform the marriage of milk and It was born of an idea of Ernesto Illy, the son of
coffee into sheer magic. All the tricks of the trade needed Francesco, the founder of the coffee company. It started
to recognise and create the perfect cappuccino, from the off in Naples in 1999 then, in 2002 we moved to Trieste,
choice of milk to the right techniques for obtaining a at the Illycaffè HQ. Taking our courses here creates a
sublime espresso with a thick foam, all put together with unique emotional involvement.
the utmost skill.
The learning programme started with the theory of Is it really a proper university?
espresso coffee, the properties of the different types To be precise it is a corporate university. We place all
of milk and the emulsion, the equipment essential for our knowledge at the service of everyone: people who
preparing cappuccino, such as jugs and spouts. The are mad about coffee, the merely curious, connoisseurs
practical session put learners to the test of making a and coffee professionals. There are some sweeter
cappuccino that was a true pièce de résistance. Knowing coffees, others more bitter, astringent, woody or fruity.
how to make a cappuccino is nothing short of an art, In some you can taste notes of chocolate, others have
needing not only talent and passion, but also technical aromas of toasted bread or cereals like barley and malt.
18 19COFFEEING THE WORLD INAUGURATION OF THE BARISTO COFFEE UNIVERSITY OF SOFIA Rancilio Group always tries to get involved whenever also aim to open the way to learning about and tasting professional standards in the coffee industry are on the coffee in order to ensure that the drinks produced agenda and in training courses aimed at spreading the are always perfect thus guaranteeing customers a culture of this black gold the world over. marvellous sensory experience. This led the company, on 21 March, to support our Stoyko Petkov, promoter of the Baristo Coffee Bulgarian partner in opening the coffee university University of Sofia, told us how this new building will in Sofia, the first of its kind in the country. A project be a state-of-the-art training centre for promoting the born of the partnership with the Italian Barista School culture of espresso in Bulgaria. The courses are aimed founded by Carlo Odello, our much-valued friend and at both professional baristas and those coffee-lovers advisor to the International Institute of Coffee Tasters wishing to learn the secrets of espresso, cappuccino and director of the Tasters’ Study Centre, with the and other coffee-based specialities, aided by the aim of offering training courses in preparing espresso, knowledge of experts and by classrooms equipped with cappuccino and other coffee-based drinks. The courses technology and equipment bearing the Rancilio brand. 20 21
COFFEEING THE WORLD
THE ULTIMATE COFFEE CHALLENGE
AT THE TRISMOKA CHALLENGE
The Trismoka Challenge is one of the main gateways Ho.Re.Ca industry. Once again Rancilio Group has put
to the national finals of the Campionato Italiano our latest machines at the competition’s service. The
Baristi Caffetteria (SCA) (Italian Coffee Barista provincial finals for the Italian provinces of Brescia
Championship) held in January during the Sigep trade and Bergamo took place this year at the exhibition
fair in Rimini, which in turn grants direct access to centre Centro Fiera del Garda di Montichiari during
the WBC (World Barista Championship) this year to the Golositalia&Aliment trade fair, on a special stand
be held in Seoul in South Korea in November. For the designed by our partner to welcome contenders for the
seventh year running Rancilio Group is the official title from 25 to 27 February.
sponsor of the competition organised by the coffee The event featured 12 contenders, 6 students from
roasters Trismoka, based on the banks of Lake Iseo, the local catering schools and 6 professional baristas
firm that for over 50 years has worked with enthusiasm selected at the beginning of the year after a preliminary
and passion to offer the very best coffee to the entire contest testing entrants on the preparation of coffee,
Daniele Ricci is the winner of Trismoka Challenge 2017.
cappuccino and espresso-based drinks. The vital piece covering the event, saying: “Of course it was a
of equipment needed for the competition was our competition but in a spirit of true friendship and
professional machine. mutual participation. As before, this edition of the
For the third year running Daniele Ricci was awarded Trismoka Challenge ended with the entrants hugging
the title of Best Barista 2017 for the Italian provinces and praising each other. An experience, first of
of Bergamo and Brescia. At the end of the contest foremost, of learning and growth”.
the nineteen-year-old addressed the press reporters
22 23COFFEEING THE WORLD PIZZA AND COFFEE, STARS OF THE UK SHOW It is consumed in big cities, as a snack on the go, During our stay in London for the Coffee Festival, we but also for a quick lunch or dinner. It is one of the had the pleasure of visiting the Strand branch, in the most popular foods in the UK. It is a cross-over street connecting Trafalgar Square with Fleet Street, food, bringing everyone together, loved by kids and and the West End with the City of London. grown-ups alike and, above all, it lends itself to There we met Wayne Penfold, Procurement Manager experimentation. We are of course taking about the of Pizza Hut UK, who told us how coffee is an essential much-loved pizza, also made popular in the UK by item on the menu offered by the chain. Coffee Pizza Hut, the American catering chain famous the undoubtedly plays a huge part in a dinner or a convivial world over with its 15,000 restaurants, the first of get-together. This is particularly true of pizza restaurants which opened in 1958. In the UK, Pizza Hut boasts a where only too often a good quality meal ends with a portfolio of over 700 restaurants shrewdly located in coffee that is less than perfect, leaving customers with a the main city centres. rather strange bitter taste in the mouth. The bar at Pizza Hut UK store, Strand - London. 24 25
COFFEEING THE WORLD
According to the Financial Times, the number of UK pubs
and fast-food outlets serving coffee is set to rise from the
current 18,000 to 21,000 by 2020. It would seem that
coffee is becoming a really serious business in the UK.
Wayne Penfold told us how, after talking to Bryan Unkles
last year, the Managing Director of Cafeology, one of the
official UK Rancilio distributors, he decided to introduce
Classe 9, Classe 7 and Classe 5 machines into UK Pizza Hut
restaurants. Rancilio equipment has proven to be reliable,
high-performance, in step with the times and, first and
foremost, capable of meeting the needs of both the staff
and customers of Pizza Hut UK.
Preparing and serving top quality coffee requires
uncommon mastery, a blend of art, science and perfect
service. Pizza Hut too wishes to present itself as a place in
which coffee is given all the respect, care and attention it
deserves.
At the Strand branch, we also had the opportunity to test
in person how Pizza Hut has changed its image in recent
years, focusing on a new generation of consumers, a
younger, more dynamic target market. In order to do this,
the decision was made to add 11 new pizzas to the classic
menu, to use 10 new spices, 6 new sauces, plus a new logo
and packaging, and to pay more attention to the coffee
experience in a special new bar space made possible by the
partnership with our firm. A good variety of cocktails has
been introduced into 30 Pizza Hut restaurants too.
The new Pizza Hut brand logo also caught our attention.
Monotone red on a black background with a new graphic.
The shape recalls a steaming pizza served on a plate.
A classic flat design in line with the current trend for
digital marketing, particularly given the widespread use
From left to right: Bryan Unkles (Managing
of smartphones and tablets. However, the brand has Director at Cafeology, partner of Rancilio
managed to stay recognisable, thanks especially to the Group in UK), Wayne Penfold (Procurement
Manager at Pizza Hut UK) and Andrea Mascetti
name and the presence of the classic hut icon. (Commercial Director at Rancilio Group).
Sipping an espresso with delicate fruity notes, we drank
a toast to London and the staff of Pizza Hut who gave us
such a warm and friendly welcome and showed us the
everyday life of a restaurant chain that, while focused
on pizza, is ever more dedicated to treating coffee as a
genuine cult object. This raw material with its roots in far-
off lands and cultures is no longer subjected to a simple
mechanical process, but it is transformed into a new
experience in consumption.
26 27COFFEEING THE WORLD IT’S OFF TO VIETNAM FOR FOOD&HOTEL Rancilio Classe 9 was the official machine at the 2017 Vietnam Barista Competition. From 25 to 27 April, in partnership with Epicure Vina into the country by French missionaries in the 19th Co. Ltd, the Classe 9 coffee machine supported the Century, developing the coffee-growing industry has contenders for the title of Best Vietnamese Barista been essential for restarting the economy of a country 2017. that in 1975 finally emerged from a war lasting 30 long The Vietnam Barista Competition was held as usual at years. One of the first victories came in 1986, when the Food&Hotel Vietnam trade fair. The participants the market was liberalised, making it possible to start had the opportunity to display their artistic and backing this raw material. According to Vietnamese professional talents, putting themselves to the test custom, coffee must be enjoyed in a comfortable preparing espresso-based drinks using the Classe 9. environment, accompanied by good conversation This machine, created by the research team at the and, above all, plenty of time, because that little cup is Rancilio LAB high-tech hub, stands out for its user- filled drop by drop. With aromas ranging from notes friendly ergonomics, its high performance and its of oriental essences to the more austere intensity of elegant aesthetics. A challenge for true connoisseurs seasoned wood, we pay our respects to Vietnam and with the aim of promoting the sensory quality of coffee the staff of Epicure Vina Co. Ltd. tasting in Vietnam, the world’s second-largest coffee exporter where this drink is much loved. Introduced 28 29
COFFEEING THE WORLD
COFFEE TRAINING
many visitors a vast range of fresh ingredients. At the technology for extraction temperature profiling and
beginning of the 1970s, this amazing place played host to stability, making it possible to highlight the special
the official debut of the American caffeine culture. This aromatic and sensory properties of the ground coffee
AND ANALYSIS
is where the very first Starbucks opened up, changing beans. As always, and in Seattle more than ever, the idea
for ever the way coffee was drunk and understood in is to use Rancilio technology in the extraction phase to
the US. It is therefore no accident that this bustling obtain a state-of-the-art result and to create very special
IN SEATTLE
hub is the venue for one of the world’s major trade gourmet coffees. It is precisely when water and coffee
fairs associated with coffee: the Global Specialty Coffee come into contact that the alchemy capable of enhancing
Expo, organised by the Specialty Coffee Association of the coffee aromas begins. In the land where that black
America. Just as it has every year, Rancilio took part in beverage conquered the whole of the US, in the presence
the event through our US subsidiary, Rancilio Group of the visitors to its stand, Rancilio has yet again, delved
North America. From 20 to 23 April, the Extraction LAB deeply into what happens in the cup when the espresso
concept was on display with demonstration sessions extraction temperature is varied. This is a new revolution
by roasters, bringing with them their own varieties of that would surely have pleased those first farmers of Pike
coffee designed for the speciality coffee market. They Place Market!
tested them out on the Xcelsius system, the Rancilio
The Extraction LAB format obtained great success during the Global Specialty Coffee Expo in Seattle.
Art, music, university, trends. Seattle has always been completely new, a revolutionary event. At that time,
one of the liveliest and most impassioned of US cities: fruit and vegetables could only be sold through middle-
the cradle of grunge, an international crossroads with its men but then a band of farmers decided to change
harbour on Elliott Bay, an academic hub and home to things. Loading up their carts with freshly harvested
world-famous museums and galleries, among its heritage products, they gathered in Pike Place where their carts
a collection of murals that turn the urban landscape were completely empty in just a few hours. Since then,
into a place of art in perpetual motion. Here in Seattle, Pike Place Market, which is now home to street artists,
in Pike Place, the beginning of the 20th Century saw restaurants offering delicious local cuisine, art shops,
the very first local farmers’ markets, now commonplace jewellers, comic shops and fashion boutiques, has
the world over, but which, in that era, were something been transformed into an official attraction, offering its
30 31PERFORMING ESPRESSO 32 33
PERFORMING ESPRESSO
INNOVATIVE SYNERGIES Mid-February, in the city of Milan among all its avant-
garde buildings, saw the opening of Microsoft House,
the new HQ of Microsoft Italia, inside the pyramid at
BETWEEN MICROSOFT 21 Via Pasubio, designed by Herzog & De Meuron for
the Fondazione Feltrinelli. The building, with 832 huge
panes of glass, covers six floors, three of which are open
AND RANCILIO GROUP to the public, reflecting the value of open innovation.
The openness and wide-reach of digital culture goes arm
in arm with that symbol of welcome so deeply rooted
in Italian culture: the cup of coffee. This event could
not possibly go ahead without Rancilio Group and its
latest machines, the fully automatic Egro ONE and the
innovative Classe 11.
Half of the spaces in the new Microsoft HQ have been
designed to welcome an estimated 200,000 visitors, or
perhaps even more, in 2017 alone. These will include
10,000 professionals, 4,000 students and 1,000
education managers for training and discussion of all
things digital. The experiences encountered inside
Microsoft House, known as a “4.0 building”, show how
any supposedly inanimate object can become smart,
recognising its users and their habits and meeting their
needs. During the inauguration ceremony of this centre
of hi-tech excellence, Microsoft presented the very first
preview of the application of the Cortana software to the
fully automatic Egro ONE, now positioned on the first
floor, home to the Technology Center, the space for the
digital transformation of businesses.
The Microsoft virtual assistant recognises regular users’
faces and asks them if they would like a coffee, either
their favourite one or a different one from the menu
of 48 that can be made with the Egro ONE. If the user
is unknown, Cortana finds out what kind of coffee
the user would like and then brews it. An authentic
experience for visitors who are amazed to discover that
here the offices are designed for the staff according to
the principles of smart-working, with no assigned work
desks and with a virtual reception.
Needless to say, the showroom of this iconic head office
would not be complete without a café area (located
on the ground floor), for which Microsoft has chosen
the Rancilio Classe 11, equipped with quick, intuitive
and user-friendly technology inspired by the latest
generation smartphones. With a relaxation area,
Xbox stations and free Wi-Fi, the showroom has been
designed for the general public and is open seven days a
week, allowing visitors to try out Microsoft technology.
A unique place in which the centuries-old tradition of
coffee and innovation inspire unexpected new synergies.
Microsoft has chosen Rancilio Group products for its coffee breaks in Milan.
34 35PERFORMING ESPRESSO
INSIDE COFFEE: THE
CHEMISTRY OF THE BEAN
An amazing genetic mutation; a discovery shrouded in prepare espresso in different ways according to the
myths and legends; a phenomenon that has conquered origins of the raw material and to enhance the special
the world; a drink that no one can do without; a little properties of the variety, whether this is washed or
pleasure that you can experience with all five senses. natural Arabica, Robusta, single origin or a blend. All of
We are of course talking about coffee, but this time in a this while maintaining the qualities of the beans intact
more scientific sense. and the roast being perfected by the brewing process
“Espresso is not just a drink, nor is it just a fashion. that delivers it in the cup. The Xcelsius system is able to
Espresso is one of the best ways to drink the world’s satisfy the tastes and meet the different needs of an ever
most popular beverage because the way it is prepared more discerning clientele.
extracts all the aromatic substances that give rise to a A different way of grinding the beans and the various
range of different organoleptic sensations associated temperature profiles used for the same type of roasted
with various physical and chemical properties”, coffee enable the compounds to be extracted to a greater
according to our Spanish colleague Carles González. or lesser degree during the brewing period, resulting in
“Espresso is a concentrated extract containing both espressos with very distinct properties. The relationship
soluble and lipophilic substances that can dissolve in between such physical and chemical properties as pH,
oils and fats which, owing to the particular extraction colour, polyphenols, caffeine, lipids, chlorogenic acid,
method, are not present in other coffee-based drinks. foam index, turbidity, total solids, filtered solids and
During the percolation phase therefore, particular care viscosity and the organoleptic descriptors, such as
must be taken to extract the water soluble substances, in depth of colour, texture, roast strength, body, acidity,
order to guarantee all the taste properties – acid, bitter bitterness and astringency, contribute to the perception
and sweet –, and also to emulsify the insoluble oils that of the quality of espresso prepared using different types
provide the aroma”, continues Carles González. of coffee and temperature profiles. This demonstrates
On a hot and stuffy summer day in Milan, we had how the use of different temperature profiles or curves
a pleasant conversation with our Spanish colleague can change the physical and chemical properties
visiting us at the Villastanza di Parabiago training of the coffee, thereby enhancing or modulating the
centre. The profiling and tasting tests we performed organoleptic descriptors of an espresso.
enabled us to delve deeply into how installing the If Xcelsius is a leap forward in quality in the sense that
Xcelsius system in a professional coffee machine makes it enables the organoleptic properties of a single blend
it possible to set the water temperature dynamically, to be exalted without altering the quality of the beans or
varying it either up or down by 5°C (9°F) during the the roasting process, it is also an advance in optimising
25-30 second time period for each brew. If water consumption, making it simpler and more practical for
quality is essential and high temperature guarantees the users.
a more effective solvent action, the ability to regulate
the brewing water temperature has notable advantages
for the quality of the product in the cup. Indeed, this
makes it possible to deliver even better drinks, to
In the middle Carlés González at the Spain Coffee Festival 2017 in Pontevedra.
36 37THINK SOCIAL 38 39
THINK SOCIAL
BUFFALO AND
Once again this year, Rancilio Group has renewed Beccaglia, the students were able to engage in a
its partnership with ISP (International Study discussion and take a guided tour of the company.
Programmes), a body founded in 1999 with the aim “Yet again we have been deeply impressed by
FAIRLEIGH DICKINSON
of involving foreign students in educational trips this world producer of espresso machines for the
organised in over 60 cities worldwide. As in the Ho.Re.Ca industry. Giorgio Rancilio, CEO of this
last two years, Rancilio Group has once again been organisation, has an incredible strategic vision. We
UNIVERSITY IN-HOUSE
selected as one of the companies of interest for were all really big fans! The ALI Group has added
the trip to Milan by the University at Buffalo and a marvellous brand to its family of products”,
Fairleigh Dickinson University, based in New York. remarked Courtney Walsh, Assistant to the Head
On 20 March the students on the MBA of the School of Management of the University at
course coming to Milan to study the economic Buffalo, on the Rancilio Group Facebook page.
development model were brought to the Rancilio Rancilio Group engages in constant dialogue with
Group HQ, a prime example of an Italian company outside bodies, both local and international. We
promoting innovation. After the presentation by are fully aware of our social responsibilities toward
Giorgio Rancilio, Chairman and CEO of the Group, the community and future generations who are
and the speech given by Quality Manager, Davide undergoing training to enable them to enter the
40 41THINK SOCIAL world of work. One of our missions at Rancilio and its determination. This tour traced the 90-year is to strengthen the ties between business and history of our company, which is world famous for education, giving students a close-up view of a style, performance and for striving for perfection. fully-functioning, practical work situation, thus improving the practical learning process within courses of study. The other guided tour took place on 12 June. Mario Burattino, CFO of Rancilio Group, and Vittorio Bonissi, Warehouse Manager, explained to the visitors the main dynamics of our group, its history and future, its challenges and successes, its vision 42 43
THINK SOCIAL
8 MARCH
CELEBRATING
INTERNATIONAL
WOMEN’S DAY
Complete and complex with emotion and action and amazingly
diverse, women are a driving force, always in motion. Since time
immemorial and still to the present day, they fight endless battles for
equal rights, particularly in some parts of the world, and in the vast
majority of nations they remain at a disadvantaged in the world of
work.
What is the most precious gift with which we could honour them
for their festival? Time, naturally. We at Rancilio Group care deeply
about the real life of our female team-members. This is why, on 8
March 2017, to celebrate International Women’s Day, which has been
celebrated in Italy since 1922, we decided to give all the women at our
HQ in Villastanza di Parabiago the afternoon off, a few hours just for
themselves.
We had a meeting with Silvia Nebuloni, HR Director at Rancilio
Group, who dreamed up and promoted this initiative. “When I
thought about a practical gesture for our female team-members, I
immediately thought about time, so precious and always so little of
it... I talked to our CEO and I was delighted to hear him say to me
‘great idea, go ahead!’. I was even happier when my female colleagues
said that they had made plans that afternoon just for themselves,
whatever they fancied: a trip to the gym or to the hairdresser, or
going shopping… It is just a little thing but so important for showing
that the company really cares, strengthening the image of the Group
as a great company that treasures its human capital and heritage”.
44 45THINK SOCIAL
RANCILIO GROUP AND Treedom is the only web platform in the world that
allows its users to plant a tree remotely and follow
its growth online. Each tree is geo-located and
TREEDOM REFOREST photographed and it can be kept and cared for or
presented as a gift. Since this initiative started up
in 2010 in Florence, over 331,000 saplings have
THREE AREAS IN AFRICA been growing into trees in Africa, Latin America
and Italy.
Planting these trees delivers numerous
environmental, social and economic benefits for
human beings and the planet alike. These new
trees help the environment by increasing CO2
absorption, combatting climate change and the
excesses of the greenhouse effect, remedying
deforestation and environmental degradation, soil
erosion and desertification. The land becomes more
fertile and the hydrogeological profile in the zones
benefiting from this project is stabilised. Above all,
it contributes to protecting biodiversity, preserving
habitats and balancing eco-systems with native
species, fruit trees, woodland trees and those at risk
of extinction, meeting the specific needs of each
area.
In terms of socio-economics, these projects are
run by local communities, either individual farmers
or small farming cooperatives which receive
funding for the planting of trees. This produces
extraordinary results, empowering communities
and triggering responsible behaviour that values and
respects natural resources. It also promotes micro-
enterprises that derive benefits from woodlands,
their fruits and associated crops.
The products harvested from the trees are made
available to farmers and cooperatives and Treedom
is supporting them all by offering training, work
opportunities and income. The cooperatives
and local organisations support the farmers free
of charge, providing the necessary training for
planting and cultivating the trees in the right way.
Treedom and its partner organisations provide
farmers with support, mainly in the early stages,
when the plants are in greater need of care. They
provide the beneficiaries of the project with
the necessary skills for looking after the trees
throughout all the growth phases, with a particular
focus on quality and replicable information.
Rancilio Group supports this ambitious and
highly effective project in three countries: Kenya,
46 47THINK SOCIAL
Cameroon and Malawi. jackfruit, neem, macadamia, tephrosia, moringa,
In Kenya, a land of great lakes and immense umbrella tree, calliandra, leucaena, guava, mango)
savannahs, the main aim of the Treedom project, that will never be felled, have many beneficial
which started in 2014, is to promote small-scale properties: from some, natural repellents and
reforestation as a poverty-reduction strategy, insecticides can be made, from others, honey,
with a participatory approach. The particular areas jam, preserves and dried fruit, thus increasing
involved in the project, which intends to plant some employment opportunities and the wellbeing of
135,000 trees, are the province of Busia, the Kisii local farmers. Other trees have nitrogen-fixing
district, the Muranga and Thika district, central and properties that improve soil quality while others can
southwestern Kenya, for the benefit of over 5,000 be used as windbreaks to mitigate soil erosion and
farmers and their families. desertification.
The many local NGOs, our partners in the project, Cameroon Treedom works in partnership with
organise activities to involve the community, IRAD (Institut de Recherche Agricole pour le
provide training and promote micro-enterprises. Développement), a public research body which is
The farmers involved are specifically trained to tasked with advancing food cultivation using native
develop conservation awareness and respect for species, researching solutions for crop diseases,
nature and the environment. Their main role is improving agricultural systems and developing
to take care of the trees, particularly during and techniques for processing agricultural products.
after grafting, to transplant them and to produce Here, we are planting cacao trees to improve food
organic compost to replace the expensive chemical security for the rural population, increase local
products on sale in big cities. The different tree agricultural resources and reduce poverty.
species planted (grevillea, markhamia, avocado, This project, started in 2012, covers the area around the capital of Cameroon, Yaoundé (central fertiliser for the soil.
region). The country’s impoverishment is due to Over several years, the project aims to plant
the illegal felling and extreme exploitation of the some 10,000 trees, involving 5,000 people, to
forests. During our first exploratory mission, we combat deforestation due to population growth,
asked a local farmer to describe the impact of the expansion of agriculture, infrastructure
deforestation, to which he replied: “A blind eye development and dependence on wood burning for
is turned to illegal felling in Cameroon. Every energy. For this reason, BERL has also started up a
morning I wake up to the deafening roar of power production facility for sustainable biofuel.
saws”. All the fruit from the trees is harvested by local
The project plans to plant some 46,000 cacao farmers who use it for their own needs, or sell
trees over several years, and to date there are any excess produce at local markets. These sales
1,300 beneficiaries. Reforestation and, above all, enable farmers to increase their annual income by
planting trees like cacao, supports food security, 50% overall. This, in turn, allows some of them to
the re-greening of the countryside and provides access micro-finance to launch their own micro-
an invaluable source of income and sustainability enterprises or to engage in small-scale business
for the local population, also thanks to the sale of activities.
cocoa. The project also benefits people not directly
Moreover, planting so many of this type of tree, involved in planting and cultivating. For example,
which belongs to the brushwood group, growing in thanks to the tree roots, the local farmers in
the shadow of much larger trees, also involves the the areas in question have greater access to
planting of banana and safou trees and palms to water sources. Moreover, the presence of new
protect the cacao trees from direct sunlight. trees provides local people with more shade,
In Malawi, the Treedom project in partnership protects their crops from the wind, and increases
with BERL (Bio Energy Resources Ltd, founded productivity due to greater pollination. In general,
in Malawi in 2006), was launched in 2012. The the effects of climate change are lessened, due to
plans include the planting of Jatropha curcas in the trees’ capacity for absorbing greenhouse gases
parts of the Lilongwe district (central Malawi) and like CO2 into their woody surfaces.
also providing a training course for farmers on
the techniques for producing vegetable oil from
the seeds of this plant which is used to create
protective hedges around maize and cassava. The
seeds are harvested and processed to produce
vegetable oil, while the waste is used as a natural
48 49CONTACTS
HEADQUARTERS, PRODUCTION PLANT
AND R&D CENTERS
Rancilio Group S.p.A. con socio unico
Viale della Repubblica 40
20015 Villastanza di Parabiago - Milano Italia
Ph. +39 0331 408200 / Fax +39 0331 551437
Egro Suisse AG
Bahnhofstrasse 66
5605 Dottikon - Schweiz
Tel. +41 (0)56 616 95 95 / Fax +41 (0)56 616 95 97
BRANCH COMPANIES
SPAIN GERMANY
Rancilio Group España, S.A. Rancilio Group Deutschland GmbH
Gran Vía de Carlos III, 84 3ª-Edificio Trade Isenburg - Park
08028 Barcelona - Spain Schleussnerstr. 90
Ph. +34 902 884 275 63263 Neu-Isenburg - Germany
Ph. +34 934 923 414 Ph. +49 (0)6102 799030
Fax +34 934 965 701 info-de@ranciliogroup.com
info-es@ranciliogroup.com
SWITZERLAND
PORTUGAL Egro Suisse AG
Rancilio Group Portugal Lda Bahnhofstrasse 66
Rua José Vicente Gonçalves n°14-Armaz.-2 5605 Dottikon - Switzerland
Parque Industrial do Seixal Ph. +41 (0)56 616 95 95
2840-048 Aldeia de Paio Pires-Seixal Fax +41 (0)56 616 95 97
Lisboa - Portugal info-ch@ranciliogroup.com
Ph. +351 21 493 52 58
USA/CANADA
Rancilio Group Portugal Lda Rancilio Group North America Inc.
Centro de Negócios da Maia 1340 Internationale Parkway / Suite 200
Rua Albino José Domingues, n.º 683 Woodridge, IL 60517 - U.S.A.
4470 – 557 Maia - Porto - Portugal Ph. +1 630 914 7900
Ph. + 351 22 490 39 77 Fax +1 630 914 7901
info-pt@ranciliogroup.com Toll Free: +1 877 726 2454
info@ranciliogroupna.com
www.ranciliogroup.com
www.facebook.com/RancilioGroup
Rancilio Group Channel
https://instagram.com/ranciliogroup/
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