Nicole Battefeld-Montgomery’s Post

MASSIVE NEWS today for the Coffee Community and in particular the Latte Artists. A Super Automatic machine has been chosen as the equipment sponsor for the World Latte Art Championships for the next four years. This decision has sparked a debate in the coffee industry - will this be the death of the barista? Will machines now be calibrated live from a remote office in Switzerland via telemetry? And most importantly, is this change beneficial for the industry? Some argue that the move towards automation eliminates human error when it comes to tasks such as dose, tamping, and grinding. With machines handling these processes, there is a higher chance of consistency and accuracy in the final product. However, others argue that this takes away from the artistry and skill of being a barista. Personally, I believe there is still a place for skilled baristas in the industry. While automation may excel in providing a solid base of espresso and well-textured milk, it takes a human touch to create truly exceptional latte art. The World Latte Art Championships are ultimately a showcase of both technical precision and artistic flair. The coffee industry is constantly evolving, and this move towards automation is just one example of how it continues to adapt and improve. With the use of advanced machines comes greater efficiency, consistency, and precision, which can ultimately benefit both businesses and consumers. While the Super Automatic machines being chosen as equipment sponsor may spark some concerns, it is ultimately a step towards progress and growth in the industry. As long as we continue to appreciate the skill of being a barista and find ways to integrate technology without losing that human touch (authentic customer service) which will in turn, maintain job security. I believe this change can be beneficial for everyone involved. Thoughts??? #latteart #Coffeecreativity #Baristaskills #Espressoart #Caffeinecanvas #Artinacup #coffeeculture #baristalife #Lattedesigns #Cafeartistry #automation #cafes #coffee Click link below 👇🏼 for the Specialty Coffee Association official media release... https://lnkd.in/gtdSR5wC

Not a lot of seasoning brands start in a dive bar. This one did. Dan-O's Seasoning asked us to spice-up their Natural Products Expo West experience. So we designed and built them a dive bar where their leads could take a load off, tip one back, and slap a lip on the full flavor of Dan-O’s. https://lnkd.in/gfxymgY5 #experientialmarketing #experiential #cpg

Have you seen the latest on GCR Mag? UNIC's innovation streak continues with the detailed breakdown of our flagship Stella Epic multi-boilers and Tango XP super automatic espresso machines. 🔍☕️ The discussion includes insights from jeremy Coquille and Paul Flynn, highlighting how UNIC's design and technical choices prioritize user needs, from the café owner to the seasoned barista. The Stella Epic impresses with its precise control over extraction processes, while the Tango XP brings consistency to the forefront with its innovative grinder and TANGO® brew group design. 💡🔄 What's compelling here is the commitment to fulfilling the real-world demands of coffee businesses — efficiency, consistency, and quality. 🎯 The article sheds light on UNIC's approach to integrating advanced software with durable components to ensure these machines perform reliably in high-volume settings. 🔗 For those in the coffee industry looking to deepen their understanding of UNIC espresso machine capabilities, this piece is worth your time: https://lnkd.in/dZMVqiy4 #weareUnic #Unicespresso #StellaEpic #TangoXP Global Coffee Report

Should you use a puck screen? Angelika, our Head of the Julius Meinl Academy talks about how the puck screen works, what it does and how it influences the final taste of your espresso. More from our experts on coffee expertise from bean to cup here: https://lnkd.in/dyMnTA7Q #juliusmeinl #morethanamoment #idoitmeinlway #meinlmoment #coffeemoment

☕️ Did you know that the modern espresso machine has a fascinating history? Let's dive into an intriguing story behind one of the most beloved beverages in the world. In 1901, Luigi Bezzera, an inventive engineer from Italy, was frustrated with the slow pace of coffee brewing. He wanted a quicker way to make his favorite beverage. With a passion for innovation, Bezzera created the first espresso machine that used steam pressure to force hot water through coffee grounds. This invention drastically cut down brewing time and produced a richer, more robust coffee flavor. Bezzera's machine caught the attention of Desiderio Pavoni, a Milanese entrepreneur, who saw its potential. Pavoni purchased Bezzera's patents in 1903 and began manufacturing the machines under the brand name "La Pavoni." By 1906, the first commercial espresso machine, the "Ideale," was introduced at the Milan Fair, and the world of coffee was forever changed. From the humble beginnings of Bezzera's workshop to the bustling cafes of today, the espresso machine has become an essential part of coffee culture. It's a testament to how a simple idea, driven by passion and innovation, can transform an entire industry. Join us in celebrating the rich history of espresso and the ingenious minds behind it. Stay tuned for more interesting coffee tales! #CoffeeHistory #Espresso #Innovation #CoffeeCulture #ForyalCompany

Frothy brand logos? Signature flavors? Just plain free coffee? A staple of European trade shows, coffee bars have made strong inroads onto U.S. show floors, much to the delight of the attendees needing that afternoon “hit.” “Coffee is hot right now,” says Tracy Stuckrath, a food & beverage expert and founder of Thrive Meetings and Events. “Brands can experiment with different coffee-based drinks and flavors as part of their experience. But how to incorporate it into your exhibit? Read for some tips and ideas.

Frothy brand logos? Signature flavors? Just plain free coffee? A staple of European trade shows, coffee bars have made strong inroads onto U.S. show floors, much to the delight of the attendees needing that afternoon “hit.” “Coffee is hot right now,” says Tracy Stuckrath, a food & beverage expert and founder of Thrive Meetings and Events. “Brands can experiment with different coffee-based drinks and flavors as part of their experience. But how to incorporate it into your exhibit? Read for some tips and ideas.

Frothy brand logos? Signature flavors? Just plain free coffee? A staple of European trade shows, coffee bars have made strong inroads onto U.S. show floors, much to the delight of the attendees needing that afternoon “hit.” “Coffee is hot right now,” says Tracy Stuckrath, a food & beverage expert and founder of Thrive Meetings and Events. “Brands can experiment with different coffee-based drinks and flavors as part of their experience. But how to incorporate it into your exhibit? Read for some tips and ideas.

Frothy brand logos? Signature flavors? Just plain free coffee? A staple of European trade shows, coffee bars have made strong inroads onto U.S. show floors, much to the delight of the attendees needing that afternoon “hit.” “Coffee is hot right now,” says Tracy Stuckrath, a food & beverage expert and founder of Thrive Meetings and Events. “Brands can experiment with different coffee-based drinks and flavors as part of their experience. But how to incorporate it into your exhibit? Read for some tips and ideas.

Frothy brand logos? Signature flavors? Just plain free coffee? A staple of European trade shows, coffee bars have made strong inroads onto U.S. show floors, much to the delight of the attendees needing that afternoon “hit.” “Coffee is hot right now,” says Tracy Stuckrath, a food & beverage expert and founder of Thrive Meetings and Events. “Brands can experiment with different coffee-based drinks and flavors as part of their experience. But how to incorporate it into your exhibit? Read for some tips and ideas.