Wednesday 10 December 2025
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Coffee Machines

Eversys launches the Shotmasters Bootcamp, celebrating global coffee connection and excellence

Desk7 -
SIERRE, Switzerland – Eversys, renowned worldwide for pioneering advancements in super-automatic espresso machines, concluded its inaugural Shotmasters Bootcamp. Held from March 11th to 13th...
Associations

SCA announces the first Intro to Cupping Workshop

Desk7 -
MILAN, Italy - The SCA announces the very first Intro to Cupping Workshop – a beginner-friendly and inclusive experience designed to familiarize anyone without...
Events

IMA Coffee Lab presents the new format “From bean to capsule” including workshops on coffee roasting and packaging

Desk7 -
FERRARA, Italy - Another interesting Academy Day was held on October 18, 2023, after the Host Milano Exhibition, at the IMA Coffee Lab: a...
Culture

The June issue concludes the first edition of the newsletter promoted by Cimbali Group’s Technical Services Department

Desk7 -
BINASCO, Milan (Italy) – In recent months, Cimbali Group, one of the leading manufacturers of professional coffee and milk-based beverage machines and coffee shop...
Roasters

Bazzara Academy hosted Sca Trainer Andrea Lattuada for lessons in brewing and latte art

Desk7 -
TRIESTE, Italy - Bazzara Academy has hosted for a week for special meetings the coffee expert Andrea Lattuada of 9bar, the man recognised as...
Associations

TeamUp Uganda: “Good intentions, high ambitions don’t guarantee success”

Desk7 -
MITYANA (Uganda) - The multi-stakeholder partnership TeamUp Uganda outlined during an expert panel discussion how collaborative approaches in development cooperation can be successful. Susanne...
Companies

Gruppo Cimbali renews its commitment to training for coffee professionals with a new monthly newsletter

Desk7 -
BINASCO, Milan (Italy) – Gruppo Cimbali, one of the leading manufacturers of professional machines for making coffee and milk-based drinks, as well as coffee...
Science

COCOTEA 38 – MITIGATION OF ACRYLAMIDE FORMATION IN COFFEE SUBSTITUTE THROUGH CHANGES IN RAW MATERIAL COMPOSITION

Comunicaffe -
Loaec G.1, Henry N.2, Desprez B.2, Niquet-Léridon C.1, and Tessier F.J.1 1Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. 2Florimond-Desprez, Cappelle en Pévèle, France E-mail: frederic.tessier@lasalle-beauvais.fr...
Science

COCOTEA / 18 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS

Comunicaffe -
Gloess A.N.1, Vietri A.2, Bongers S.3, Koziorowski T.3, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Zurich...

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Since the first issue, on May 1st 2002, the objective of Comunicaffe International has been to provide an updated, punctual and essential information service to operators in the sector. The idea is to be useful, providing information on the coffee, cocoa and tea supply chains in order to develop critical thinking and debate. Stay with us.
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