Wednesday 24 April 2024
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Show and sensory session with Astoria’s Storm in Amsterdam!

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DESCAMEX COFFELOVERS 2024
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SUSEGANA (TV) – Storm returns to the international scene with a solo at World of Coffee 2018. The revolutionary Astoria coffee machine will in fact be the absolute protagonist on stand E31 – F34 of the important event to be held on 21 – 23 June at the RAI Amsterdam Convention Centre.

Perfect mix of craftsmanship and high technology, Storm will be showcased to the public of World of Coffee 2018 in a few of its available versions and color combinations (matt black – chrome, matt black – matt black, white – chrome, red – chrome, copper – matt black), both standard and FRC models.

DVG De Vecchi

In addition, visitors and coffee professionals can immerse themselves in the Storm world along with three exceptional guests, Caleb Cha (WLAC Champion 2015), Michalis Dimitrakopoulos (WCIGS Champion 2016) and Arnon Thitiprasert (WLAC Champion 2017), who, for the duration of the event, will rotate their participation at sessions of sensory specialties and Latte Art shows to offer visitors the opportunity to taste personalized extractions made possible by the Astoria coffee machines they themselves have helped realize, to the point of becoming Astoria brand ambassadors.

Michalis Dimitrakopoulos (WCIGS Champion 2016)

Every detail of Storm is the result of research and passion to make baristas finally free to express their abilities to experiment through simple and comfortable actions.

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Arnon Thitiprasert (WLAC Champion 2017)

Among the machines’ main innovative technical features, we point out the pre-infusion control, thanks to which it is possible to vary, through parameters set on the touch display, the time to dedicate to this phase (more advanced functionality compared to traditional multiboiler models); the innovative Barista Attitude, “cool touch” steam wand, which offers every barista remarkable fluidity in movement; and, dry steam, which facilitates milk frothing thanks to the minimization of initial condensation and the virtual absence of water microparticles during steam delivery.

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