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The 44th edition of HostMilano, the international exhibition dedicated to the hospitality industry, has come to a close, once again confirming its role as a benchmark event for the world of coffee and food service.
Among this year’s key players, Ceado presented a stand that fully embodied its new corporate vision: an exhibition concept that unites in a single narrative the worlds of coffee and brewing equipment, professional and home grinders, and beverage equipment, under one strategic positioning — Designing Flavor, the art and science of shaping flavor in all its forms.
This concept represents both the starting point and the core of Ceado’s philosophy: designing technologies and innovations born from the intention to design flavor, enhancing raw ingredients and conveying their stories and authenticity through machines and grinders.
Located in Hall 20, the Ceado stand was conceived as a truly experiential space: nine thematic stations designed to showcase the Venetian company’s product portfolio, each creating a direct dialogue between technology, taste, and performance.
Over the five days of the event, Ceado hosted some of the most innovative and renowned roasters in the world, turning its stand into a vibrant hub of exchange and experimentation.
The brewing and tasting sessions were inaugurated by Onyx Coffee Lab, who brought to life the dedicated station working on Modbar in both espresso and filter configurations, alongside the E37Z-Barista and E37Z-Naked grinders — both presented in custom versions co-created with the American roaster. Among the featured guests were Morgan Eckroth, Lance Hedrick, and Niki Weegens, who shared their insights on flavor clarity and extraction precision.
From the producers’ side, Hacienda La Esmeralda, Finca Lérida, and Lamastus Family Estates highlighted the origin of coffee at the multipurpose station, working with the E6C Chameleon, Life X Touch, and Life WAM grinders, and using the Synesso ES1 espresso machine to prepare their exceptional coffees in both espresso and filter versions.
3FE Coffee, the Irish roastery and long-time Ceado partner, also joined several sessions, testifying to an ongoing collaboration that extends to product research and development.
There were also moments of deep connection with European roasters: Meron from Romania, presenting their competition coffees; and Taf Coffee from Greece, represented by Yannis Taloumis, who worked alongside his two sons — a symbolic expression of passion passed through generations.
Italy’s specialty scene was equally well represented by Ditta Artigianale, NoWhere Coffee, Aliena, Gear Box Coffee, and Spirit of Coffee, who brought creativity and energy to the Ceado stand.
Serving as relationship facilitators and supporting the many roasters who took turns throughout the event were Cristina Caroli and Alessandro Galtieri of Aroma Specialty Coffee, whose contribution helped make each encounter an opportunity for shared learning and meaningful exchange.
In the beverage equipment area, guest bartender Mattia Coppo curated an original menu of non-alcoholic and multivitamin recipes, crafted with fruits, vegetables, and aromatic herbs grown for the occasion in the Cultifutura indoor garden.
Completing the experience were the Venetian aperitifs by Leonardo Cisotto, a veteran bartender who interpreted the spirit of Ceado’s hospitality in an authentic and convivial way — offering guests a complete sensory experience that united taste, well-being, and local identity.
“This edition has been very important for our company,” said Michele Girardi, CEO and President of Ceado. “We presented our products by offering a platform for experience and dialogue with roasters and with the most innovative professionals in the coffee and beverage world.
All of this under the spirit of community that connects the passion of those who work in this industry, with the shared goal of enhancing excellence and building relationships, exchanges, and collaboration.”
For Ceado, this edition of HostMilano represented far more than a commercial showcase: it was a living laboratory of ideas and people, where technology meets the sensitivity of taste, and coffee culture becomes a shared language.
