Barista Magazine

DEC 2017-JAN 2018

Serving People Serving Coffee Since 2005

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MILAN, ITALY Between stuffi ng my face with slices of pizza slung by champion piz- ziaolos and grabbing gelato any chance I got, I saw some of the cool- est new espresso and fi lter-coffee equipment on the market today in the fi ve days I spent at Host Milano, the biennial show known for its grandeur, cutting-edge spectacles, and killer new products. Host Milano celebrated its 40th anniversary October 20–24, making the biennial show even more over-the-top, sparkly, and jaw-dropping than usual. Coffee equipment is only one segment of this massive event. In fact, some 27 halls showcase everything from home decor to pizza ovens to everything you need to make the best gelato in town. I was there for the coffee, however, and my trusty travel compan- ions and I walked the entire span of the halls dedicated to coffee gadgets and innovations. Now I understood why everyone told me to bring comfortable shoes and stay hydrated: The coffee part of Host alone spans a full city block and covers around 100,000 square feet. To match the vastness of the space, coffee roasters and equipment companies set up dramatic, enormous booths. Rancilio, Dalla Corte, Unic, and Lavazza set up full-size espresso bars, serving potential clients and casual attendees espresso drinks all four days. Like reg- ular cafés, many of the booths had seating areas; unlike most cafés, the seating areas were fl anked with the hottest, newest espresso machines and products just released by those companies. Host is the international coffee event to showcase new products, and all the most notable names in coffee came charging in with some exciting new stuff. What we were most compelled by were new grind- ers. Buzz on the fl oor drew us to the San Remo booth, where champi- on baristas like John Gordon, the multi-winning U.K. Barista Cham- pion, and Sasa Sestic, the 2015 World Barista Champion (WBC) from Australia, casually walked around showing potential buyers the newest products. Although San Remo's Opera, the espresso machine the company debuted in 2013, was highlighted and operated by multiple barista champions, the company's newest grinder, the Revo, was what caught the attention of the specialty-coffee crowd. We were lucky enough to get a demo of the Revo grinder from John himself, who conceptualized the idea for it half a decade ago, and has been working with San Remo to develop it ever since. John showed us some of the Revo's innovative features, including a three-compartment hopper for grinding different coffees (or mixing them together in any ratio you'd like); an electronically controlled burr set; and three different RPM (rotations-per-minute) settings to slow down or speed up the rate at which the machine grinds coffee. Opposite page, at top: Juicers by Zumex designed for Host Milano. The trade show not only features new products from coff ee companies, but showcases new and innovative ideas from restaurant and hospitality businesses from all over the world. Below: Alexander Gable brews coff ee for Brandon Paul Weaver, both of whom volunteered at the Ca fé Chronology booth hosted by World Coff ee Events. The booth showcased the evolution of coff ee and cafés throughout history. This page: Ma Perger of Barista Hustle explains the Eversys Cameo, an automatic espresso machine. Ma was present to run workshops throughout the event; patrons could try coff ee from the Cameo and ask Ma questions. 49 www.baristamagazine.com

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