Brasilrecca, real espresso siciliano coffee

Brasilrecca is roasting real Espresso Siciliano Coffee since 1912 with passing on a long family tradition. An ancient and continuous passion that best expresses the tradition of the Recca family.

Quality, Passion, and Tradition as the guiding thread of business activity.

A great success achieved by combining the constant improvement of the quality of coffee and processing, a capillary distribution strategy in the HO.RE.CA. a network as well as a constant evolution of the services related to espresso coffee.

Quality is sought and achieved in all phases of the production and roasting process, from the rigorous selection of coffee at the origin to the careful roasting and careful composition of the blends, to the adoption of the most innovative packaging systems.

The use of the most modern and sophisticated systems allows the company to distinguish its activity from the competition, since its blending, the result of advanced industrial production processes that guarantee the highest quality standards, maintains the flavor of the traditional recipe of the past.

The final result is always the result of a long and patient process that begins in the production areas and is perpetuated in the care and constant implementation of all the processing phases.

In order to pursue the company mission aimed at the quality of coffee from the producer to the consumer, we have set up a permanent training center at our headquarters to offer a course calendar to our customers.

With this passion Brasilrecca has committed itself to new challenges in the coffee business: looking for dealers and distributors to grow in new markets; satisfying the demand for more sectors through the innovative single use coffee system in pods and capsules; reach new customer segments both in Italy and abroad, including through e-commerce.

For more info on Brasilrecca click here

Torrefazione Pagnini: qualità, duttilità, velocità, oltre all’attenta cura dei prodotti altrui

La Torrefazione Pagnini nasce nel ’74, a Monsummano Terme, in provincia di Pistoia. Cesare Pagnini, il fondatore, veniva da un’esperienza decennale nel campo del caffè, dapprima come rappresentante, quindi come socio in una torrefazione locale. All’epoca, prima dell’avvento dei supermarket e di un mercato estremamente aggressivo, per prosperare era sufficiente vendere a bar, grossisti, piccole botteghe. Successivamente si è però reso necessario mutare in grossa parte la clientela virando, ad esempio, verso altre torrefazioni che davano da lavorare il proprio caffè a terzisti.

Vellutato, solo il buono del caffè
Negli anni ‘80 a Pagnini è venuta l’idea di un nuovo tipo di decaffeinato – una dose alta, di alta qualità – che sostituisse la classica bustina di Hag. Parliamo di 8,5 gr contro i 5,5-6 gr della prima. Il nome è dolce, accattivante: Vellutato. E se da principio veniva usata più o meno la stessa bustina dell’Hag, nella carta politenata, in seguito si è proceduto all’acquisto dei macchinari per produrre la bustina sigillata in atmosfera modificata – ossia l’azoto – così da mantenere inalterate la freschezza e la fragranza dell’aroma, oltre alla massima qualità del gusto. Davvero un notevole cambio di passo.

Il Vellutato si distingueva nettamente dagli altri decaffeinati, tanto che spesso veniva scambiato per un piacevolissimo caffè con tutti i crismi che però non produceva gli effetti nocivi (per alcuni) della caffeina. Tant’è che sulla scia di una certa cattiva pubblicità che soprattutto i medici portavano avanti contro il caffè e i suoi eventuali danni collaterali, sorse in alcuni torrefattori, tra cui Pagnini, l’idea di una bevanda alternativa che potesse essere consumata a qualsiasi ora del giorno e a tutte le età: l’orzo. Fu un vero e proprio boom. Erano in pochi a farlo, e gli ordini si assommavano sempre di più. Poi, come spesso accade, il boom ha subìto una flessione, nonostante il caffè d’orzo rimanga una bevanda naturalissima che non prevede nessun tipo di lavorazione e che nell’attuale tendenza alla sempre maggiore naturalità dei prodotti dovrebbe regnare incontrastato.

Caffè da generazioni

Attualmente la torrefazione Pagnini è un’azienda a conduzione familiare, di terza generazione, che si occupa di lavorazioni particolari di caffè, orzo e decaffeinato, avvalendosi di preziosi collaboratori interni ed esterni. La clientela è rappresentata da altre torrefazioni o commercianti all’ingrosso di caffè e affini.
Con l’avvento del monoporzionato (cialde e capsule), l’azienda ha adeguato i propri impianti al confezionamento di cialde modello ESE e Capsule Modello Espresso Point rendendosi in grado di offrire ai propri clienti qualunque genere di gusto o combinazione: caffè, decaffeinato, orzo, orzo aromatizzato, tisane e solubili.
Una vasta gamma di prodotti La Torrefazione Pagnini, attraverso i suoi marchi – “Pagnini Caffè”, “Filtrorzo”, “Vellutato decaffeinato”, “Caffè Zazzeri…l’ottimo caffè”, ha creato una solida collaborazione con i propri partner. Ma i marchi registrati dell’azienda sono solo una delle tante possibilità.
La peculiarità della torrefazione Pagnini, infatti, è che pur potendo rifornire medio-grandi imprese si distingue per la duttilità con cui è capace di accettare ordini per piccole quantità anche col brand del cliente: è infatti in grado di soddisfare tutti, da coloro che richiedono più bancali fino a chi richiede un singolo cartone, e di personalizzare il prodotto in qualsiasi modo.
Inoltre, last but not least, la Torrefazione Pagnini lavora anche i prodotti altrui, in conto terzi, prendendosene cura come dei propri. Tra questi attua la vendita e la lavorazione in conto terzi per caffè, decaffeinato e orzo biologici.§
Naturalmente – e il particolare avverbio di modo non è a caso come poteva mancare il biologico in un’azienda che ha fatto della qualità, che in un’accezione ampia ricomprende anche la naturalità, una bandiera?

Qualità, esperienza e versatilità

Il profilo che emerge da quanto abbiamo esposto è di un’impresa solida, esperta, innovativa, ma al contempo anche molto snella, in grado di rispondere velocemente alle più svariate esigenze e di prendersi realmente cura della produzione dei propri clienti, perché essa ha fatto delle difficoltà e dei difetti di altri le proprie virtù.
In un mondo in cui ognuno cerca di affermare se stesso, il proprio marchio, la propria vision, è bello incontrare chi offre un servizio così duttile, mirato esclusivamente sulle esigenze del cliente.
Se fossimo negli USA, lo slogan potrebbe essere, “Dont’ worry, we’ll take care of you”, ma siamo in Italia, e allora niente slogan, solo la coscienza che c’è qualcuno che pensa a qualcun altro. Davvero. Non solo a parole.

TORREFAZIONE PAGNINI – Eng

Torrefazione Pagnini: qualità, duttilità, velocità, oltre all’attenta cura dei prodotti altrui

La Torrefazione Pagnini nasce nel ’74, a Monsummano Terme, in provincia di Pistoia. Cesare Pagnini, il fondatore, veniva da un’esperienza decennale nel campo del caffè, dapprima come rappresentante, quindi come socio in una torrefazione locale. All’epoca, prima dell’avvento dei supermarket e di un mercato estremamente aggressivo, per prosperare era sufficiente vendere a bar, grossisti, piccole botteghe. Successivamente si è però reso necessario mutare in grossa parte la clientela virando, ad esempio, verso altre torrefazioni che davano da lavorare il proprio caffè a terzisti.

Vellutato, solo il buono del caffè

Negli anni ‘80 a Pagnini è venuta l’idea di un nuovo tipo di decaffeinato – una dose alta, di alta qualità – che sostituisse la classica bustina di Hag. Parliamo di 8,5 gr contro i 5,5-6 gr della prima. Il nome è dolce, accattivante: Vellutato. E se da principio veniva usata più o meno la stessa bustina dell’Hag, nella carta politenata, in seguito si è proceduto all’acquisto dei macchinari per produrre la bustina sigillata in atmosfera modificata – ossia l’azoto – così da mantenere inalterate la freschezza e la fragranza dell’aroma, oltre alla massima qualità del gusto. Davvero un notevole cambio di passo. Il Vellutato si distingueva nettamente dagli altri decaffeinati, tanto che spesso veniva scambiato per un piacevolissimo caffè con tutti i crismi che però non produceva gli effetti nocivi (per alcuni) della caffeina. Tant’è che sulla scia di una certa cattiva pubblicità che soprattutto i medici portavano avanti contro il caffè e i suoi eventuali danni collaterali, sorse in alcuni torrefattori, tra cui Pagnini, l’idea di una bevanda alternativa che potesse essere consumata a qualsiasi ora del giorno e a tutte le età: l’orzo. Fu un vero e proprio boom. Erano in pochi a farlo, e gli ordini si assommavano sempre di più. Poi, come spesso accade, il boom ha subìto una flessione, nonostante il caffè d’orzo rimanga una bevanda naturalissima che non prevede nessun tipo di lavorazione e che nell’attuale tendenza alla sempre maggiore naturalità dei prodotti dovrebbe regnare incontrastato.

Caffè da generazioni

Attualmente la torrefazione Pagnini è un’azienda a conduzione familiare, di terza generazione, che si occupa di lavorazioni particolari di caffè, orzo e decaffeinato, avvalendosi di preziosi collaboratori interni ed esterni. La clientela è rappresentata da altre torrefazioni o commercianti all’ingrosso di caffè e affini. Con l’avvento del monoporzionato (cialde e capsule), l’azienda ha adeguato i propri impianti al confezionamento di cialde modello ESE e Capsule Modello Espresso Point rendendosi in grado di offrire ai propri clienti qualunque genere di gusto o combinazione: caffè, decaffeinato, orzo, orzo aromatizzato, tisane e solubili.

Una vasta gamma di prodotti

La Torrefazione Pagnini, attraverso i suoi marchi – “Pagnini Caffè”, “Filtrorzo”, “Vellutato decaffeinato”, “Caffè Zazzeri… l’ottimo caffè” -, ha creato una solida collaborazione con i propri partner. Ma i marchi registrati dell’azienda sono solo una delle tante possibilità.
La peculiarità della torrefazione Pagnini, infatti, è che pur potendo rifornire medio-grandi imprese si distingue per la duttilità con cui è capace di accettare ordini per piccole quantità anche col brand del cliente: è infatti in grado di soddisfare tutti, da coloro che richiedono più bancali fino a chi richiede un singolo cartone, e di personalizzare il prodotto in qualsiasi modo. Inoltre, last but not least, la Torrefazione Pagnini lavora anche i prodotti altrui, in conto terzi, prendendosene cura come dei propri. Tra questi attua la vendita e la lavorazione in conto terzi per caffè, decaffeinato e orzo biologici. Naturalmente – e il particolare avverbio di modo non è a caso- come poteva mancare il biologico in un’azienda che ha fatto della qualità, che in un’accezione ampia ricomprende anche la naturalità, una bandiera?

Qualità, esperienza e versatilità

Il profilo che emerge da quanto abbiamo esposto è di un’impresa solida, esperta, innovativa, ma al contempo anche molto snella, in grado di rispondere velocemente alle più svariate esigenze e di prendersi realmente cura della produzione dei propri clienti, perché essa ha fatto delle difficoltà e dei difetti di altri le proprie virtù. In un mondo in cui ognuno cerca di affermare se stesso, il proprio marchio, la propria vision, è bello incontrare chi offre un servizio così duttile, mirato esclusivamente sulle esigenze del cliente. Se fossimo negli USA, lo slogan potrebbe essere, “Dont’ worry, we’ll take care of you”, ma siamo in Italia, e allora niente slogan, solo la coscienza che c’è qualcuno che pensa a qualcun altro. Davvero. Non solo a parole.

TORREFAZIONE PAGNINI – Ita

Torrefazione Pagnini: quality, flexibility, promptness and great attention to its clients

Torrefazione Pagnini is a coffee roaster and was founded in Monsummano Terme, in the province of Pistoia, in 1974. The founder, Cesare Pagnini, had over ten years’ experience in the world of coffee: he first started working in the industry as a representative, then as an associate in a local coffee roasting company. At that time, before the arrival of supermarkets with the consequently highly competitive market, selling to bars, wholesalers and groceries was enough to flourish. However, later on, it became essential to have more clients and it became necessary starting to sell to other coffee roasters that would work their coffee with third parties.

Velvety, the good side of coffee

In the 80’s Mr Pagnini had the idea of creating a new variety of decaf coffee that was supposed to replace the traditional Hag teabag. He came up with a teabag containing 8.5 gr of coffee while the Hag teabag had only 5.5/6 gr of it. He chose a sweet, charming name for it: Velvety. At the beginning the company used the same Hag teabag in polythene paper, but soon after Mr Pagnini purchased some special machinery that was able to seal teabags in modified atmosphere (using nitrogen) in order to preserve the freshness of the coffee, the fragrance of the aroma and the quality of the flavour. That was a big step forward. The taste of Velvety was so much different from the other decafs to such an extent that it was often mistaken for real coffee, without having the negative effects that caffeine could have on someone. In the wake of a certain bad publicity that doctors in particular did to coffee and to its collateral damage, some roasting companies, including Pagnini, had the idea of creating an alternative product that could be drunk at any time of the day and at any age: a hot drink made from barley, the famous “caffè d’orzo”. It was a great success. At the beginning only few companies used to produce it and the orders were huge. Then, as usual, the enthusiasm slowed down despite the fact that “caffè d’orzo” is a natural drink that doesn’t require any kind of processing.

Coffee for generations

Currently Torrefazione Pagnini is a third generation family business, which deals with some special processing of coffee, barley and decaf, using precious internal and external partners. Their clients are represented by other roasting companies or wholesale traders. With the introduction of the single-served coffee container (pods and capsules), the company upgraded its facilities to the packaging of ESE pods and Espresso Point capsules, being thus able to offer its clients any kind of flavour or combination: coffee, decaf, “orzo”, flavoured “orzo”, herbal tea and other instant drinks.

A wide range of products

Torrefazione Pagnini has established strong relationships with its partners through its brands “Pagnini Caffè”, “Filtrorzo”, “Vellutato decaffeinato”, “Caffè Zazzeri… l’ottimo caffè”. The peculiar characteristic of Pagnini is that on the one hand it can supply medium and large companies; on the other hand it stands out for its flexibility that allows the roaster to accept orders for small quantities even under the client’s own brand: the company is really able to satisfy everybody’s needs, from those clients who require multiple pallets to those who require just a single box. Pagnini is also able to customize the product in any possible way.  Last but not least, the company also works on behalf of third parties, with the same care and attention that it gives to its products. Pagnini sells and processes organic coffee, decaf coffee and barley on behalf of third parties.  Naturally – and the use of this word is not random – organic products couldn’t be missing from a company that has focused its mission on quality.

Quality, know-how and flexibility

The profile that comes out from what it’s been said so far is that of a strong, experienced and innovative company, but also flexible, able to respond quickly to the widest range of its clients’ needs and capable to take good care of the production of its clients. In a world where everyone tries to push its own brand and vision, it’s great to find a company that is able to offer such a flexible service, being focused only on the clients’ needs. If we were in the USA, the slogan could be: “Don’t worry, we’ll take care of you”, but we’re in Italy and there’s no slogan, just the awareness that someone takes care of someone else. For real. Not only in words.

Valori e tradizioni per Manuel Caffè

Tutto comincia con Giuseppe De Giusti, enfant prodige della nostra storia. Anni ’50. Entra in un’azienda di Conegliano Veneto. Occupandosi della torrefazione, più che una professione Giuseppe esercita una passione. Lavora tra il profumo dei chicchi e sa riconoscere il loro grado di tostatura dal colore. Intanto si sposa. Passano gli anni e sente che vuole fare di più della propria bravura. Insieme a Bruna, sua moglie, apre un laboratorio artigianale. Il nome è: Manuel Caffè. Si specializzano, forniscono i prodotti migliori alle caffetterie. Curano la sostanza e in contemporanea la forma. Nascono miscele che sono capolavori e, insieme, Emanuela, Mauro e Cristina. La nuova generazione ha lo stesso amore dei genitori per il caffè e un fiuto intelligente per la comunicazione e lo sviluppo delle idee. Ecco incominciare una stagione che ringiovanisce tutta l’impresa, con l’energia degli studi di Emanuela, Mauro e Cristina e la freschezza del loro talento creativo. Siamo arrivati a Manuel Caffè ora. Una realtà saporita e tradizionale insieme. Calma e in fermento. Come una tazza di caffè.

 

 

Macchine per caffè San Marco un’eccellenza dal 1920

Ogni giorno, da un secolo, l’azienda rinnova l’impegno di offrire il meglio a chi cerca l’eccellenza dell’espresso italiano. Macchine tradizionali e a capsule, macinadosatori e altre apparecchiature professionali per bar, ristoranti ed hotel.
In comune, uno stile che da sempre fa la differenza e che permette di offrire prodotti belli da vedere, affidabili e molto facili da usare; macchine di qualità assoluta che ogni giorno rassicurano i nostri clienti sulla bontà della loro scelta. Il design funzionale e la tecnologia unica dei nostri modelli ci fanno riconoscere ovunque nel mondo. Siamo apprezzati per le macchine da caffè espresso automatiche e semi-automatiche e leader riconosciuti delle macchine con il tradizionale sistema a leva, per le quali deteniamo l’esclusivo brevetto internazionale LEVA CLASS® (Controlled Lever Anti-Shock System). La San Marco. Il passato, il presente e il futuro dell’espresso italiano.

محمصة “لا برازليانا La Brasiliana”

قصة إيطالية عن حب القهوة تستمر منذ عام 1948

تنتج محمصة “لا برازليانا La Brasiliana” الواقعة في مدينة فيرارا (إيطاليا) منذ عام 1948 نوعية عالية من القهوة. بفضل خبرة ثلاث أجيال، تختار الشركة أفضل المواد الأولية من أجل انتاج خلائط مهنية عالية النوعية، بما في ذلك الإنتاج حسب متطلبات زبائنها. تتم عمليات الإنتاج في معملها الكائن بمدينة فيرارا، ابتداء من حبات البن الخام القادمة من مزودين تأريخيين يتمتعون بشهادات موثقة، مما يضمن استمرارية ونوعية المادة الأولية. تتمتع الشركة بقدرة انتاجية سنوية تبلغ 2.000 طن من القهوة المحمصة. يتم تحميص الأنواع المختلفة من حبات البن الخام التي تشكل الخليط كل نوع على حدى من أجل تعزيز نوعية القهوة في الخلائط التي يتم ابداعها. النتيجة هي الوصول الى مجموعة متشعبة الخواص من حبوب القهوة، أساس من قهوة مغلفة لإستعمال مهني في البيوت. تقع الشركة بشكل رئيسي في قناة “هوريكا HORECA”، وتعمل في سوق وسط وشمال ايطاليا وتحظى على نسبة تصدير قدرها 20% تتجه الى 6 بلدان.

قيمتنا المضافة:

سرعة في الدورة الإنتاجية وانعدام فترة توقف المواد بالمخازن

نحن نرسل قهوة حديثة الإنتاج ضمن ايطاليا وخارجها لغاية تعزيز العطرية والنوعية التي تنبعث من مغلفات المنتج النهائي.

تتم الإشارة على التغليف الى معطيات التحميص ونسب أنواع البن المستعملة بالخليط.

انتاج وتغليف حسب طلب الزبون. نحن ننتج خلائط حسب طلب الزبون ونحضر تغليف حسب طلب الزبون كذلك.

اختيا ر المواد الأولية

نحن نستعمل فقط نوعيات ثمينة من القهوة قادمة من أمريكا الوسطى، البرازيل، الهند وأفريقيا نقوم بشرائها من موقع الأصل عن طريق مزويدينا التأريخين.

التحميص المنفصل

يتم تحميص النوعيات المختلفة من البن التي تدخل في تشكيل خلائطنا كل منها على حدى بحيث يتم تعزيز ميزاتها، عطريتها وطعمها.

عرضنا

التدريب: نحن ننظم دورات تدريب في مركزنا بمدينة فيرارا  أو مباشرة لدى شركتكم من قبل طاقمنا المتخصص.

المهرجانات \ التذوق: نحن نضع تحت تصرفكم التام خبرة ومهنية طاقمنا لتنظيم مهرجانات بحيث يتسنى الى زبائنكم تذوق طعمة قهوة  “لا برازليانا La Brasiliana”.

الدعم: نخطط لتخصيص فترة اعداد من أجل طواقم مبيعاتكم بحيث يصبح بإمكانهم توضيح ميزات وخصائص خلائطنا الى زبائنكم.

Torveca Ltd.

Torveca Ltd. (Torrefazione Vendita Caffè) is a dynamic manufacturing firm alert to market trends and demands. Founded in 1930 in Vigevano in Lombardy it has stayed true to its artisanal nature down the years. Torveca is four generations of lovers of the beverage that more than any other encapsulates the concept of “Made in Italy” in the rest of the world.

Even today every step of production is still carried out with the same passion and dedication so as to guarantee genuine dry and slow roasted blends with an unvarying and instantly recognisable aroma.

Marcello Visconti, 37 years old, company chairman, introduces us to the Torveca world:
“For us the fragrance of coffee is in the blood. In our family we grow up sniffing and savouring the art of roasting, that fantastic process which, like a kind of magic, daily transforms the green coffee bean into the Torveca blend. The company has straddled two centuries and is now enthusiastically ready to face the new challenges of the global market, while retaining its core characteristics of craftsmanship and professionalism so as to keep its culture and history intact.”

Indeed, because while, on one hand, Torrefazione Torveca, by means of streamlined logistics, directly distributes its products to bars and restaurants in the nearby vicinity of its headquarters, on the other hand it has, in recent decades, developed a modern contract manufacturing service involving the production and distribution of pods and capsules:

“We make weekly deliveries to bars and restaurants located throughout 4 regions in the north of Italy,” continues Visconti, “ But we also have distributors in other regions, with warehouses. Beyond question coffee roasters have had to modify their approach to the job in recent times. My grandfather and my father worked exclusively with bars and restaurants but now, due to market demand, we have had to extend our focus to the mono-portion sector too. We produce and sell pods and capsules in various formats but we care deeply that all our blends are strictly roasted here in the company.”

Contract processing now accounts for a large part of our production. We began by offering our services to other sellers about ten years ago, providing one kilo bags of coffee granules only. Now our company produces coffee for dozens of different brands and the offer has expanded to comprise decaffeinated coffee for bars and pods and capsules as well as instant and freeze-dried coffee.”

This all requires a huge effort in terms of organisation.
“I feel strongly that the bottom line is respect for customers and quality. Those who contract us to produce on their behalf need to know that we guarantee the same obsessive attention to detail that we reserve for Torveca brand products. I am personally committed to customer satisfaction.”

Torveca is still a family business.
“We are artisans of taste! Our strength must be quality and service! Torveca brands are monitored closely from the initial stages of the production process: from the approval of samples of raw coffee delivered to the warehouse to packaging and delivery in compliance with health and safety laws. The warehouse is managed extremely efficiently. Our customers are unfailingly supplied with fresh, fragrant coffee ready to be pressed into the perfect espresso. The entire production chain complies with standards whose goal is to produce the quality that is typical of Torveca. The choice of selected raw materials combined with technologically avant-garde manufacturing plants make our blends polished and cherished products. I firmly believe that this is the only way to remain competitive in the market and to stand out from the crowd.”

But Torveca is not just coffee.
“Obviously we present ourselves to business owners as expert partners. By means of a modern off-truck system the customer can stock up with a huge amount of products dedicated to the ho.re.ca world: from sugar to soluble products such as barley and ginseng and from coffee beans coated in chocolate to products for the counter such as chocolate, honey and other products from the former colonies typical of our sector. Our customers receive all kinds of gadgets with the Torveca trademark so they can emphasise to their patrons that their establishment has opted for Torveca quality.”

You appear to have a fixation with quality: is the market really ready to pay more for a good espresso?
“Quality need not necessarily be synonymous with an expensive product! Quality should be seen as the care and attention invested in doing something well. This, combined with the use of selected and certified materials, automatically translates into deservedly prized products. The quest for a good espresso should be a mission for bar patrons!
The price of the cup being equal, it is customers’ consumer choices and appreciation that should influence the market towards quality.”

Torveca in Italy and in the world, how does the development process happen?
“Our policy is to seek out new markets and new opportunities. Through wholesalers/distributors we try to establish solid and lasting trading partnerships, bringing mutual satisfaction, in regions which are not directly served by us. We export to some European countries, such as France and Finland, as well as to countries in other parts of the world. We are constantly seeking new partners to develop our brand in free zones.”

Which is the furthest-away country?
“I can proudly say it is Chile… knowing that our coffee is drunk in the deep south of the American continent fills me with pride and gives me the energy to face new challenges.”

How do you see your company in the near future?
“I was handed a healthy company with a strong and glorious past. My goal and the goal of my partners is to develop our brand and expand it in Italy and overseas by means of careful investment. And then to hand it over to the fifth generation perhaps…

Graniverdi

Welcome to , where coffee is not only our raw material, but also the strong and primitive essence that animates the art of creating the perfect coffee.

In fact “a coffee” is not only a dark liquid, more or less dense or creamy, but it contains the culture of its beans, and many stories of people who collected it from the plantations in the tropics.
Driven by the passion to research the perfect coffee,  has analyzed the whole production process of the green beans that eventually become toasted coffee, their growth and their transformation into a hot beverage, intense and energizing.

“ESPRESSA Roaster” represents the excellence in the coffee roasting, designed and manufactured with the same technologies and safety standards of the big industrial machines.

It is the unique and original coffee roaster that does not need any smoke expulsion system, and the relative authorizations. This unique feature (patented) that does not disadvantage the diffusion of the fresh coffee’s scents, allows the owner of the caffetteria to install and possibly relocate the roaster as necessary.

Other unique features are the suitable price, high reliability, smart thermo-dynamic management during the roasting process, low power consumption (1.500 Watts), the “clean air” thermal exchange system, the automatic cycle with the unloading and the cooling down of the roasted beans, and the efficient filter hood.

Designing and producing “ESPRESSA Roaster”, we realized how fascinating and captivating it is for a owner of a coffee tasting place, to serve his costumer an exclusive and unique coffee.

Thanks to “ESPRESSA Roaster” everyone who runs a place of coffee tasting can now really create his own coffee!

 

CINO Coffee Machine Mfg Co.

CINO Coffee Machine Mfg Co., Ltd. has been founded in 2006.

For more than a decade, pioneer in capsule coffee machine research and development, CINO has now completed a full line of capsules coffee machines compatible with most customers’ capsules utilized in the market, to meet all clients’ requirements, for both home and commercial use.

Strategically located in Baoan, 20 minutes from Shenzhen Airport and 2 hours from Hong Kong, in Guangdong province, CINO keeps on developing innovative capsule coffee brewing solutions with personalized services.

The company has invested a lot in recent years, mainly by renewing the executive management system, with more skillful engineers and R&D team. This is going to allow CINO to face new challenges in the market with more ideas and innovative products.

 

As an ISO certified factory, CINO products are broadly listed in CB, GS, CE, ETL, CCC, KC, UL and AS/NZS certificates, and passed FDA and LFGB, capable to approach any market around the world.

Today CINO has four assembly lines with 500,000-unit production capacity per year, with products sold to more than 60 countries worldwide. Today CINO coffee machines are widely distributed by coffee roasters and importers to specialized retailers, supermarkets, restaurants and hotels across the world.

CINO products are presented in more than 20 major coffee related exhibitions and events every year. We are well recognized as a leading OEM manufacturer in the coffee machine and appliance industry.

CINO, a leading manufacturer in the capsule coffee machines industry, pod for Vending and OCS, is proud to announce the establishment of CITALY: our Italian subsidiary (in the area of MALPENSA MILAN AIRPORT), headquarter for the Italian and European market. Another step closer to our client. Citaly has ready stock of capsule coffee machines in its own warehouse of 1,500 m2 and is capable to provide excellent service and immediate response to our European clients even for small orders. Citaly has a dedicated technical service support for any inquiry and assistance that our clients might require in the European market.

Hundreds of roasters and coffee lovers are going to CINO with their passion for coffee, to find solution for a perfect cup. Quality and results are driving the clients to go to CINO for more opportunities every year.

Very recently, in June 2017, Hi-P International Limited, a holding company with about 20,000 employees and more than 20 factories and offices worldwide, has decided to invest in CINO Coffee Machine, to create a technological pole to keep developing innovative products in coffee machine market.

Starting from October 2017 CINO will be renamed as CINO Technology (Shenzhen) Limited. With the support of Hi-P International Limited, CINO is now capable to attend clients with big volume orders.

In the spirit of “innovation”, during HOST 2017, CINO will launch the latest DRINKSTATION water dispenser, with Alkaline, Sparkling, Hot and Pure Chilled Water.