Specialty coffee · Worth knowing

De'Longhi's acquisition of an 88% stake in its professional coffee division—home to La Marzocco and Eversys—signals continued investment in premium espresso machine technology as operators prioritize equipment that supports efficiency. Meanwhile, Incapto launched the ST1, a connected espresso machine for professional use featuring four separate bean hoppers and performance tracking via integrated systems, targeting high-volume bakeries and quick-service restaurants. The US Department of State also launched an $8 million Feed the Future Innovation Lab to support research across coffee-producing regions, with work covering breeding disease and drought-resistant varieties and improving post-harvest processing techniques. Costa Coffee upgraded 13,000 self-service machines to enhance drink quality and service speed, reflecting rising consumer expectations for automated equipment. Additionally, Mariya Manerkina won the first Alpine Roasting Championship, a blind competition where specialty roasteries roasted identical green coffee on three identical Giesen G15E machines, highlighting the competitive advancement in craft roasting methodology and equipment evaluation.

Researchers from Ethiopia's Addis Ababa Science and Technology University have developed a novel method to convert coffee parchment waste into high-grade cellulose using ultrasound technology. The process treats parchment with an alkaline solution and applies high-intensity ultrasound to create cavitation—rapid bubble formation and collapse—that separates cellulose from lignin, achieving nearly 92% pure cellulose with 93% lignin removal, significantly outperforming traditional methods at 83.3% and 72.5% respectively. The resulting material demonstrates superior thermal and colloidal stability, making it better suited for creating uniform films, coatings, and composite materials. While the current process requires substantial energy and chemical inputs that may limit scalability, it represents an innovative approach to transforming coffee processing waste into a valuable biomaterial and potential new income stream for farmers.

The 9Barista Mk.2 represents a significant innovation in stovetop espresso equipment, utilizing a patented dual-boiler system with jet engine principles to deliver authentic 9-bar espresso extraction. The machine features a revolutionary two-stage heat exchanger that cools water from 179°C to precisely 93°C while maintaining pressure, eliminating the need for preheating and enabling SCA-grade espresso production without electricity. The Mk.2 upgrade introduces refined materials including upgraded alloy with double impact strength and 30% higher hardness, fully automated 5-axis precision machining for improved geometry control, a 50% larger boiler O-ring design, and enhanced heat resistance for temperatures exceeding 500°C, while the Pro model adds a laser-drilled stainless steel basket cap with 370 holes to reduce channeling and increase flow uniformity by up to 4x.