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Exploring the inner workings of coffee machinery: Our trip to Italy

Our recent trip to Italy was a remarkable journey, brimming with enriching experiences, educational insights, and personal growth. We delved into the intricate machinery that underpins the daily operations of a barista, explored technological advancements, and gained a deeper understanding of the companies involved in the coffee industry.

Two distinct warehouses

The company we visited operates across two distinct warehouses: the main assembly and production line, and a state-of-the-art museum and educational facility known as The Campus.

The primary warehouse, based in Italy, is where the magic happens—where VA/NS equipment is meticulously hand-built. With six dedicated assembly lines, each focusing on a specific type of machine, the process is highly specialised. An impressive feature of their operations is the use of RFID chips to store machine information and build architecture. This technology ensures full traceability of parts, simplifies service and repairs, and enhances maintenance efficiency. Additionally, the company encourages innovation through a suggestion box system, leading to increased productivity and a prize for the best idea of the year—typically a trip. Regular team meetings and a workshop board facilitate problem-solving and continuous improvement.

A fascinating museum

Adjacent to the production line is the museum, which offers a fascinating retrospective of machinery and technology through the years. Highlights include machines used in World Barista Championships and models co-designed by James Hoffmann, the UK’s WBC winner. This museum provides a tangible link between the past and present of coffee equipment.

A hub of education and innovation

The Campus is a centre for education and training that left us truly inspired. We explored recent upgrades to grinders designed for ease of access, cleaning, and maintenance. Innovations include reducing the number of screws to simplify cleaning and replacing worn-out parts, making it easier for baristas to perform maintenance tasks themselves. The new user interface, featuring a touch screen, enhances usability by replacing a complex button combination with a more intuitive system.

Espresso machine innovations

We also had the opportunity to learn about the latest advancements in espresso machines. New technologies focus on reducing energy consumption and enhancing environmental sustainability. For example, multi-boiler systems now allow machines to heat up rapidly and reuse heat from already used water. This system pre-heats fresh water to 40-45°C before it reaches the main boiler, significantly reducing energy requirements. Additionally, the new machines feature a multi-boiler setup with separate, smaller capacity boilers for each group head, ensuring rapid heating even in busy settings. The group heads are angled at 45 degrees, which improves coffee distribution and consistency, leading to a better-tasting beverage with reduced risk of over or under extraction.

Scientific advancements in coffee

The Campus is also at the forefront of coffee science. Researchers utilise UV light, infrared technology, and chromatography to analyse espresso at a molecular level. This detailed examination helps us understand the complex nature of coffee and its components more thoroughly.

A commitment to the future

VA/NS is dedicated to advancing the future of coffee equipment by focusing on energy efficiency and sustainability. Their commitment to innovation includes making grinders and espresso machines capable of communicating with each other to make automatic adjustments. This technology maintains quality and consistency with each cup, allowing baristas to spend more time with customers and less on manual equipment adjustments. All these advancements are presented in sleek designs that enhance the visual appeal of any coffee bar.

Our trip to Italy provided an incredible glimpse into the world of coffee machinery and technology. The insights gained will undoubtedly influence our approach to both coffee preparation and customer service.

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