Day: November 27, 2024

Unic on its history in automated coffee technology

Unic’s Tommaso Fontana Rava and Lisa Levi at the company headquarters in France. Image: UnicUnic General Manager Tommaso Fontana Rava and Marketing and Customer Experience Director Lisa Levi reveal how the espresso machine manufacturer has used automation to aid baristas since it was established more than a century ago. It can be easy to think of automation as a futuristic field of technology: robots serving coffee based on AI
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Automation in action in the coffee industry

Image: greencreator/stock.adobe.comGCR explores the evolution of automatic technology in the coffee industry and how companies across the supply chain are utilising innovations in the field. From the alarm that wakes you up in the morning to brushing your teeth before bed, automation is now ingrained into our daily lives. The same goes for the coffee industry,
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Coffee prices reach 27-year high

Image: hedgehog94/stock.adobe.comCoffee prices in Australia may continue to rise as a Bloomberg market report reveals coffee futures climbed to their highest since 1997. Bloomberg reports that coffee prices have soared this year due to major supply disruptions in key producers such as Brazil and Vietnam, with Robusta hitting the highest since the 1970s. This includes concerns
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Toby’s Estate expands ready-to-drink range

Image: Toby’s EstateSydney roaster Toby’s Estate has launched two new ready-to-drink speciality coffee cans ahead of summer. The Iced Long Black is available in 240 millilitre cans and features Toby’s Estate signature black flavours. It’s described as rich, bold and full bodied and contains zero sugar. The new Iced Latte is also available in 240 millilitre cans.
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Is the future of coffee frozen?

Image: Cometeer CoffeeCould flash-freezing be the key to making the world’s rarest coffees more accessible? Freezing high-grade, small-batch beans is nothing new. The specialty industry has been using the method for years to time-capsule coffees before age and the elements get the better of them. However, this process has largely remained in the café setting and been
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