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1 magazine Publication containing news on the world of coffee Special Edition

2 We produce: our trademarks, private labels, fantasy labels. Always interested in buying/selling new and used coffee machineries. Produzioni: proprie, per terzi, private labels, marchi di fantasia. Compra-vendita di macchinari industriali nuovi e usati. Industria Ligure Caffè s.r.l. Via Leonardo da Vinci, 25/A Avegno (GE) ITALY Tel.: / Fax.: info.caffe@ilcaffe.it

3 Serving you our innovative process solutions for coffee. Buhler is the global technology leader in the field of food production. We are the coffee industry s competent partner in consulting, technology, development, project management, and customer service. Together with the Petroncini impianti company, we offer individual, optimized solutions spanning the entire range of industrial coffee processing. and Innovative coffee processing.

4 Summary 5 EDITORIAL 6 THE ITALIAN MARKET The Espresso formula 22 SPOTLIGHT ON ENTERPRISES The Master s trick 26 GREEN COFFEE Costa Rican coffee 38 ADVERTISER INDEX 4 5 COFFEETREND MAGAZINE / SPECIAL EDITION 2008

5 Editorial After last year s success, this year Coffeetrend Magazine joins Scaj2008 with a special bilingual (English and Japanese) issue which is very rich both in terms of news and contents. Once again we are able to participate to this landmarking event thanks to the effective help of our sponsors. In case some of you do not know us, we would like to use this introduction to present the main features and the main goals of our editorial project. Newscai Publishing House is an Italian publishing house working in the fi eld of specialized communication. We publish two technical magazines on the coffee world: Molto Tostato and Coffeetrend Magazine. Molto Tostato is a monthly magazine which addresses all the people involved in coffee production: those working in the roasting process, machines and equipment producers, traders, people working in the fi eld of services and intermediators and all the important companies operating in the vending sector. Coffeetrend Magazine is published in Italian, English, German, French and Spanish and is distributed among the operators of the most important markets in Western Europe. Our magazine closely follows current events and offers analysis and stories on trends and emerging facts, both locally and globally, which are commented by columnists, experts, journalists and leading exponents of the industry, institutions and associations. Thanks to our continuous presence in several exhibitions, and to our frequent contacts with national and international coffee associations, Coffeetrend Magazine is a very well-known and trusted magazine, this is why it can be considered a prominent publication in the sector of international specialized press.

6 The espresso formula THE ITALIAN MARKET I 6 7 COFFEETREND MAGAZINE / SPECIAL EDITION 2008

7 What makes Italian coffee so unique 6/7 grams of blend (more or less 50 roasted and grinded coffee beans). 25 millilitres of water heated at a temperature of about 88 C or F, which is then pumped through a fi lter at a pressure of 9 bar, for a percolation time of approximately 25 seconds. This is what it takes to get a cup of a hot (67 C/152.6 F), creamy (viscosity of 1.5 millipascal per second) drink with a low caffeine level (less than 100 mg per cup). The four key words This is just to give you a general idea of how to make the Italian espresso, a speciality which is now known and appreciated throughout the world. Nowadays, Italian espresso COFFEETREND MAGAZINE / SPECIAL EDITION 2008

8 is considered one of the symbols of the gastronomic made in Italy. In order to sum up the essential elements needed to create this particular drink, experts have created a practical rule of four key words: blend, machine, grinder-dispenser and hand (which is to say the barista s skills). Many people feel like adding another key word: maintenance. The determining variables Water, after being treated with a sweetener (in order to reduce its hardness), extracts from the blend all the determining substances which give the drink its aspect, its aroma and its taste. The water acts according to three determining variables: temperature, pressure and extraction time. The resistance of the coffee, duly pressed in the fi lter, must be slightly inferior than the one applied to the portion of coffee itself (which corresponds to 9 kg/cm2). A correct setting of this parameter is a decisive factor, because if the resistance is too low, the percolation time decreases and the result will be an insipid drink; if the resistance is too high, the water will not get through in the correct way. Another essential element is a correct grinding of the coffee, whose size range must be rather wide, from impalpable powder to beans as big as half a millimetre. Aroma cocktail The very thin particles have a wide surface and help extracting all the soluble substances, which are mainly responsible for taste. The biggest particles are clusters of individual undamaged cells and contain carbon dioxide (12 litres per kg in roasted coffee) and the extraordinary cocktail of coffee aromas. When hot water opens the pores of these cells, it produces a microscopic effervescence which contributes to the body of the coffee. A complex drink To sum up, the espresso contains elements in a solution (caffeine, acid sugars, proteins etc.), in an emulsion (colloidal 8 9 COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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10 substances made up of microscopic emulsifi ed oil drops, which add to the aroma) and in a suspension (very subtle particles of grinded coffee and micro bubbles coming from the gas contained in the cells which remained intact after the grinding process). This is what gives the drink its foaminess, its high density, its low superfi cial tension and, last but not least, its high viscosity and density. All these features allow the espresso to penetrate our taste buds thus by exalting the perception and the persistence of the taste and of the fl avour (after-taste and after-fl avour), painting our tongue, as experts say. Moreover, the emulsifying colloids inhibit the receptors of bitter taste, and in so doing they increase exponentially the pleasantness which is perceived during tasting. Sensory description What is the aspect in the cup and the organoleptic profi le of the Italian Espresso? As a reference, let s consider the sensory description given by Inei (Isti COFFEETREND MAGAZINE / SPECIAL EDITION 2008

11 tuto Nazionale Espresso Italiano, Italian Espresso National Institute), in the approved production regulation according the Iso Norm, with a conformity certifi cation of the product issued by the Csqa n. 214 of 24th Sept The drink has got a hazelnut brown cream, almost dark brown, with tawny refl ections; its structure is very fi ne, without large meshes or bubbles, and its intense aroma exalts the scent of fl owers, toasted bread and chocolate. Its taste is round, consistent and velvety; acid and bitter are perfectly balanced. The astringent perception is missing, or anyway extremely reduced. Cappuccino Not more than two years ago, Inei achieved a similar certifi cation process for the Italian Cappuccino. This drink is made of 25 ml of espresso and 125 millilitres of cold milk (from 3 to 5 C/37.4 to 41 F), whipped by steam and heated to a temperature of about 55 C or 131 F. The milk must be fresh cow s milk, with a minimum protein content of 3.2% and minimum fats content of 3.5%. The colour is white, with a brown border of variable thickness in the traditional cappuccino. In the decorated one it is possible to fi nd shapes whose colours vary from brown to hazelnut. The aroma is intense a soft taste of fl owers and fruits adds up to the more powerful taste of milk, toasted cereals and caramel, chocolate (cacao and vanilla) and dried fruit. The cream has got thin meshes with an openness from very thin to non existent. The body is very important and it reveals itself with an appealing sensation of cream and elevated spherical perception and is supported by a soft bitter taste and by a balanced acidity, which is almost imperceptible. The evolution of the machine The espresso coffee machine we normally see in bars and cafeterias is the result of a long process. The fi rst coffee machines date back to the mid-nineteenth century. They did not work very well, and COFFEETREND MAGAZINE / SPECIAL EDITION 2008

12 baristas had to be very competent to use them. In 1901, the Italian engineer Luigi Bezzera (Milan) patented the well-known Bezzera, the fi rst coffee machine built on an industrial scale. The intuition The Bezzera was based on a working system which differed from the principle of current machines the pressure derived from the steam inside the boiler and it barely reached 2 bars. This machine was invented in order to speed up and serialize the coffee preparation, with the aim of helping bar and cafeterias more than to create a new type of drink. A turning point in the history of espresso was the idea to separate the water pressure source from the heat pressure source. This principle was fi rst used in 1935 by Francesco Illy in the Illetta, where pressure was produced by compressed air. The birth of the espresso Coffee machines were very expensive and hard to use. Things changed after WW2. In 1948, in Milan, the Gaggia S.p.A. was founded, and it started producing new machines whose working system was based on a principle patented 10 years before by the founder himself: Achille Gaggia. A big spring, previously winded up with a lever, pushed a piston which in turn compressed water. The result was a distribution system characterized by greater pressure, and this allowed to get a cupped drink which was very similar, in terms of physical-chemical features, to the espresso we know today. Continuous distribution In the 50s, many producers developed models with levers, which started spreading everywhere in Italy thus contributing to the fi rst large scale distribution of the Italian coffee. Towards the end of that decade there was another important technological change. Mr. Ernesto Valente, founder of the Faema company, had the idea of using a rotative pump dri- Illetta, COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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14 ven by and electrical engine instead of a spring. Since the pump could not work with hot water, he thought of compressing the water when it was still cold and to let it inside the heat exchanger located in the boiler. From this principle, in 1961, he created Faema E61, the fi rst continuous distribution machine which was able to provide water at a pressure of 9 atmospheres. Success was almost instant and coincided with the huge success of bars in Italy, starting from the 60s. In the following decades, several producers improved and renewed the machine (materials, constructive solutions, electronics etc.) but the basic working principle of the machine was unaltered. Italian Coffee Tour The main feature of the Italian coffee market mainly as far as supplies for public places are concerned is the presence of numerous small and medium sized enterprises, which are basically focused on the local dimension and are more attentive to the traditions of the territory. Tastes and consumption habits vary notably in the different regions of the country. In a bar, espresso and cappuccino sticking to the essential parameters mentioned above can be served in a thousand ways, depending on the infusion concentration, frecce tricolore performance (Italian acrobatic team) COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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16 on the way the milk is skimmed, on the type of cup or of the glass, etc. Moreover, it must not be forgotten that in a rich and composite country such as Italy, there can be more re-interpretations. Every one of them is the result of the creative impulse of the barista. The Bicerin Among the many Italian coffee related specialities, one is defi nitely worth mentioning: the Bicerin. This is a Turinese speciality widely known and appreciated also thanks to the 2006 Winter Olympic Games all around the world. It has even got its own entry in the English version of Wikipedia. The Bicerin (the word means biccherino, small glass, in the Piemontese dialect ) comes directly from the 17th century drink named Bavareisa. It is made of hot espresso, melted chocolate and fresh milk cream, according to a recipe which is jealously cherished by a local history expert. Even though it might not taste like the original Bicerin, you can drink it even in other cafeterias and pastry shops of Turin. In 2001 it has been acknowledged as traditional drink in Piedmont, and many famous people such as Pablo Picasso loved it. Ernest Hemingway, in particular, added it to his list of the 100 things to save from our world. Milan s traditional drink is called Marocchino (but take this at a discount). You can make it by sprinkling some cacao powder on the bottom of a cup (glass cups only) and then by adding milk foam, espresso and more cacao on top. Espresso in Trieste And now, let s talk about Trieste, unique of its kind. This city has always had an important coffee tradition. In the bars you have to use a special vocabulary, which is used and understood only in Trieste. If you happen to visit this beautiful seaport in the North of the Adriatic Sea, you must keep in mind that if wanting to buy an espresso you have to ask for a Nero, whereas the Capo (short form for Captraditional bicerin from the city of Turin COFFEETREND MAGAZINE / SPECIAL EDITION 2008

17 Piazza Unità d Italia (the main square of the city of Trieste, Italy) puccino) is actually an espresso with milk in a coffee cup. If you want to get a real Cappuccino, you have to ask for a Capo in tazza grande (in a big cup). When it comes to the Gocciato (or its short form Goccia, drop in English), this is an espresso with a drop of milk foam. According the purist coffee lovers, this drop must be fl oating in the middle of the coffee. Apart from the cup, upon request, you can have the coffee served in a small faceted glass. If you choose this option, the name of the drink should be followed by the expression in b ( b stands for bicchiere, the Italian equivalent of the English word glass ); so, for example, a Nero in B will be an espresso served in a glass. The sailors coffee Moving towards the south of Italy, we will mention one of the many specialities which can be found in the Marche : the Moretta fanese. In the past, this was considered to be the sailors and the fi shers coffee. This type of coffee is strong and intense; it is still possible to try it, revised by the best baristas, as a digestive or as an afternoon tonic. The Moretta is the result of espresso, cognac (or brandy) and rum altogether. Liqueurs have to be measured (you generally have the same amount of every liqueur) and they normally must not be more than 50% of the fi nal drink. This liquid is then heated with sugar and with lemon peel and, if possible, with the steam jet straight into the glass, until the sugar melts. You then add hot coffee by pouring it slowly, in order not to mix it with the alcoholic mix. This cocktail is served in transparent little glasses which let the customer see the three layers (foam, coffee, liqueur). Up to the drinker to mix it all! Heading south The imagination triumphs in Naples too, one of the most important Italian cities as far as coffee is concerned. In this city you can also fi nd special coffees such as the brasiliano (Brasilian), a coffee with ca- COFFEETREND MAGAZINE / SPECIAL EDITION 2008

18 cao and spices or the nocciolato, where instead of sugar you get a teaspoon of hazelnut cream. If you proceed south, very often coffee comes with pastry products: it is an essential ingredient of the tiramisu or of the grenadine with cream. The Mezzogiorno area also presents curious combinations with local liqueurs such as the Limoncello or the Sicilian Marsala. The suspended coffee We are almost at the end of our Italian coffee tour, but before that we would like to go back to Naples to talk about an interesting tradition: the suspended coffee. In the past, when Neapolitans were happy (and with a little more money), they decided to share their joy with someone else and they paid for two coffees instead of one, so that a poor person, who otherwise could not afford it, could enjoy a free coffee. This is a very altruistic attitude, a philosophy lesson. The Neapolitan writer and director Luciano de Crescenzo, dedicated a book to the sospeso coffee, and said: It s like buying a coffee for the rest of the world COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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20 Italian Bars How can one recognize a bar of an excellent level in terms of coffee, service, atmosphere and facilities? A valid help comes from the Guide to Italian Bars, published by the gastronomic magazine Il gambero rosso ( The Red Lobster ). The 2009 edition of this guide will be released shortly. Last year, this Guide reviewed 1,500 bars everywhere in Italy. Known bars, unknown bars, modern bars, traditional bars, located in historic places or famous places, or in the suburbs. Only 20 bars got the maximum points (three beans and three cups) as an acknowledgement in terms of excellence of product and service. The award Bar d Italia (Best Bar in Italy) has been given to the Caffè Sicilia, which is located in Noto, in the province of Siracusa (Sicily). And just after the fi rst position, the competition is fi erce: more than a hundred bars are one step away from paradise, with three cups and two beans (56 bars) or two cups and three beans (58 bars). But beyond all this we would like to pay a tribute to all Italian baristas which serve every day their customers with professionalism, passion and imagination. They offer us a small, but irreplaceable, daily pleasure COFFEETREND MAGAZINE / SPECIAL EDITION 2008

21 Quality is seen. Not heard. The Ceado range of coffee grinders, the quietest on the market. A unique combination of style and engineering and a revolutionary system with stepless infinitesimal grinding adjustment. info@ceado.com Ceado srl via Pavanello Maerne/Venezia (Italy) T F Barcelona, hall 8, booth A178 Trieste, hall F, booth F4

22 The Master s trick SPOTLIGHT ON ENTERPRISES I COFFEETREND MAGAZINE / SPECIAL EDITION 2008

23 When brushing is not enough. With the introduction of automatic espresso machines (for non-experts: since the handle above the brewing unit has disappeared ), the daily cleaning of the nozzle unit has become even more important. This operation is so important that the machine has been set to carry it out automatically. The correct cleaning of the nozzle unit is one of the secrets to make an excellent espresso. The chromium-plating covering the fi lter unit and the nozzle unit do not absorb coffee. Some baristas do not normally wash the parts that are in contact with the coffee powder, and this is wrong. This error comes from the widespread misconception that by not washing the machine they will be able to get a better espresso both in terms of fl avour and aroma. An incorrect cleaning of the fi lter and the nozzle results in the emission of an unpleasant smell due to residual deposits (coffee is an oilbased substance) remained in the unit at a temperature of over 90 C with negative consequences for the quality of the poured out espresso. COFFEETREND MAGAZINE / SPECIAL EDITION 2008

24 If you want to improve your espresso, just follow some simple rules. Once you take off the fi lter, brush the nozzle unit to eliminate the coffee powder that has accumulated under the shower, the trimming and its rim. Furthermore, the shower of the nozzle unit consists of two parts: one that can be seen and therefore easily cleaned, and the upper one inside where the brush cannot reach. This part gets dirty in the same way as after pouring, then the machine automatically carries out a depressurization of the unit (by means of an electric valve) avoiding in this way a residual squirt of boiling hot water and coffee after taking off the fi lter before fi lling it with a new dose of coffee. This is where PULY CAFF the secret for a successful coffee comes in. Unlike the ordinary degreasers available on the market, thanks to its strong dissolving reaction, this product is able to eliminate the coffee and greasy particles that obstruct the shower and all the ways where the water goes through preventing the electric valve to discharge properly and may put our safety at risk. PULYCAFF the secret for a successful coffee was founded in 1961 and has modifi ed its composition through the years by adapting to the needs of coffee machines manufacturers. That is why the company is really proud to have been awarded the NSF International certifi cation in 2001, with its P152 protocol which guarantees the non-dissolution of chrome particles (with which the pouring unit is coated) during the cleaning process with all the advantages for the health of our greatest collaborator and employer: MR CUSTOMER. PULY CAFF the secret for a successful coffee, because cleaned coffee tastes better Asachimici s Team COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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26 Costa Rican coffee GREEN COFFEE I COFFEETREND MAGAZINE / SPECIAL EDITION 2008

27 Tradition, quality, and social and environmental commitment Costa Rica has the perfect conditions to produce top quality coffee: the best agronomy, the best topography, the best climate and the best species (Arabica). Quality starts with careful plantation management, manual picking of only ripe cherries, and suitable processing, storage and preparation prior to export or local consumption. Costa Rican coffee boasts the aroma, body, acidity and fl avor that satisfy the most demanding tastes in the world. International markets pay one of the highest premiums in order to get our coffee. The country has more than two hundred years of tradition and experience in growing, milling, roasting and marketing top quality beans. Thanks to coffee exports, COFFEETREND MAGAZINE / SPECIAL EDITION 2008

28 Costa Rica found its place in the world in the 19th century, and made signifi cant progress in terms of infrastructures, health, education and economics, just to quote some. Along with coffee growing came mail, the fi rst printing press, bookstores and a university; many infrastructures were built: the San José Hospital, the National Theater, roads and highways, and the Atlantic and Pacifi c railroads; moreover, the education and banking sectors were strengthened. In this historic, cultural and economic setting, small and medium coffee growers gained access to a broader variety of goods and services. Over time, coffee has been the cornerstone of Costa Rican society and the driver of its development; this is why it is known as the Golden Bean. Costa Rica only produces the Arabica species, in 8 different areas that stick to good agricultural practices, over 70% of which is planted in the highlands. Fifty years of research put the country at the forefront of modern coffee production. About 75% of the grain is placed in the international specialty coffee market as a differentiated product, where consumers are ready to pay for quality. Coffee arrived at the beginning of the 18th Century, when seeds of the Coffea Arábica, species, Typica variety, came from the island of Martinique in the Antilles. As the fi rst Central American nation to establish this blooming industry, Costa Rica had relied until then on subsistence agriculture. Governor Vásquez y Téllez wrote to his friend Agustín de Gana, in Panamá, asking him to send two pounds of coffee, which arrived in Outstanding personalities contributed to further develop the crop. It is said that Father Félix Velarde was the fi rst grower, as his will (written in 1816) mentions that he owned a piece of land planted with coffee. The fi rst plantation was located right in the heart of the capital city, San José. Well-distributed land tenures gave Costa Rican peasants the opportunity to own fertile lands which were suitable for cof COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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30 fee and other crops. They earned their living and brought peace and prosperity to this country which, to date, is still made up of mostly small and medium coffee growers. Several years passed between the time coffee was introduced and its consolidation as an export product. During that period, Costa Rican authorities encouraged coffee growing by resorting to a wide variety of measures. For example, in 1821 the Municipality of San José distributed plants among its residents; in 1831 the National Assembly issued a decree indicating that whoever grew coffee for 5 consecutive years on fallow land could claim title of such property; and in 1825 the Government exonerated coffee from paying duties. By 1821, seventeen thousand coffee trees were under production, and the fi rst two lots of 200 hundred pounds had been exported to Panama in The fi rst time coffee was marketed internationally dates back to 1832, when the fi rst formal shipment was made to London, through Chile. Sustainable Coffee The Costa Rican coffee sector continues to fl ourish based on the concepts of su COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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32 stainable development and environmental conservation. The majority of coffee is grown in shade and with high biological diversity; coffee husks are turned into organic fertilizers and limited agrochemicals are applied. Production is now more effective, and ecosystems, soils and wildlife are better preserved, while growers and society at large enjoy a better quality of life. An inter-institutional agreement, signed in 1992, reduced the amount of water used to process coffee, and established a water treatment and purifi cation method, in which the sector has invested over $100 million. By using less water and reducing to a minimum the water-cherry contact, waste water is not a source of pollution. In the past, 4m3 of water were normally needed to process one fanega of cherries (equivalent to one hundred pounds to export). Currently, that amount has dropped to 0.1 m3. The milling process respects nature and preserves the environment. Sieves, sedimentation systems, ponds and reactors are used to purify wash water. Husk residues are turned into organic fertilizer, animal feed and fuel for the coffee dryers themselves. Processing plants follow ISO standards to certify their workers health, environmental management and coffee quality. Coffee Carbon Neutral The Costa Rican coffee sector, together with universities, is examining options to develop an emissions inventory for the sector, and the capacity to sequester and fi x carbon at plantations, within the framework of the Peace with Nature Program fostered by the Government of Costa Rica. Once carbon emission and sequestration parameters are determined, the next step will be to improve the carbon neutral index and examine the impact of climate change on coffee production. This will require research, training and awareness-building, again showing the commitment of the Costa Rican coffee sector to the environment COFFEETREND MAGAZINE / SPECIAL EDITION 2008

33 THE PROFESSIONAL CHOICE NUOVA RICAMBI s.r.l. - Via Dei Mille, CARUGATE (MI) - ITALY Tel. (+39) r.a. Fax (+39) info@nuovaricambi.it

34 Studies show that a coffee plantation has an air biomass of 130 tons per hectare, and retains 76.5 tons of carbon per hectare if compared to a rainforest, which has a biomass and carbon retention of 450 t/ha and t/ha, respectively. Certified Coffee Costa Rican coffee quality is certifi ed by a series of seals and companies, including: Orgánico Eco-lógica, Utz Kapeh, Rainforest Alliance, Café Practices - Starbucks, BCS, Maya Cert, Café Sostenible (Costa Rican Ministry of Agriculture and Livestock), and Global Gap Café. Coffee-growing, which is well-known as a source of foreign currency and jobs, represents some 100 thousand permanent jobs and around 465 thousand temporary jobs for Costa Ricans, 200 thousand of which occur during the picking season. Harvesting directly benefi ts the pickers COFFEETREND MAGAZINE / SPECIAL EDITION 2008

35 Caffè e ingegno Coffee and genius Innovative coffee extraction system Il caffè come nessun altro. L'innovativo sistema di estrazione brevettato dalla Petroncini Impianti S.p.A. garantisce alta affidabilità, massima resa ed un espresso sempre ricco di crema. Il gruppo di estrazione può essere utilizzato per varie applicazioni dalle macchine per uso domestico, uffici e professionali. Coffee like no others. Innovative extraction system patented by Petroncini Impianti S.p.A. grants high reliability, maximum yield and always an espresso rich in crema. The extraction system can be used for different applications: home, office and professional machines. Santa Fe

36 and indirectly benefi ts the businesses and services in the local economies. The Instituto del Café de Costa Rica In 1932 the coffee sector founded the Asociación Nacional de Productores de Café (National Coffee Growers Association), now the Instituto del Café de Costa Rica (Costa Rican Coffee Institute) ICA- FE. This structure is unique in the world, which propitiates an equitable model among all stakeholders: producers, millers, roasters and exporters. ICAFE, a non-governmental public entity that promotes coffee growing, was established in 1933 through Law. No. 121 of June 24, 1933 under the name of Instituto de Defensa del Café (Coffee Advocacy Institute). The Institute contributes to furthering coffee production and agricultural diversity in the country; supports the coffee milling, exporting and marketing process; promotes Costa Rican coffee inside the country and abroad; undertakes research and develops agricultural and industrial technology. Additionally ICAFE is a clearinghouse for the end price that millers pay growers, ensuring fair prices for the crop. Besides being an excellent producer, Costa Rica is a major consumer of top quality coffee. Among the producing countries, Costa Rica has one of the highest consumption levels in the world COFFEETREND MAGAZINE / SPECIAL EDITION 2008

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38 ADVERTISER INDEX I ASACHIMICI 25 LA MARZOCCO 13 LE PORCELLANE D ANCAP 15 BÜHLER-PETRONCINI 1, 3 NUOVA RICAMBI 33 CAFÉ DE COSTA RICA 29 CAFÉ DE EL SALVADOR 19 CEADO 21 PETRONCINI 35 HOTELEX 40 I.L. CAFFè 2 SCAJ 37 SCOLARI ENGINEERING 9 JUBUSTEC 31 TRIESTESPRESSO EXPO 39 Publisher / NEWSCAI di Elena Girolli & C. s.a.s. Aut. Trib. Di verona n del 04/04/2006 Editor / Elena Girolli Registered Office/ Via Locchi 26, Verona Editorial Office / Vicolo del Castagneto 6, Trieste Tel.: Fax: info@newscai.come Contributors / Silvia Baldo, Michele Cremon, Umberto Menon, Motoko Nakajima, Gabriele Rigon. Art Director / studio MATRIS design - Portorose (SI) Nothing in this publication may be reproduced in wholeor in part without the written permission of the publisher (NEWSCAI) COFFEETREND MAGAZINE / SPECIAL EDITION 2008

39 TRIESTE: THE ESPRESSO COFFEE CITY 4th edition ESPRESSO COFFEE INDUSTRY

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