CoffeeBreak JURA – If you love coffee 02/2017 MY STOCKHOLM CLAUS MEYER PRECISION IN ITS PUREST FORM Discovering the For the restaurant entrepreneur Designer Lutz Gebhardt ‘Venice of Scandinavia’ and food activist one thing counts on the S8’s clean, with Daniela Gustavsson above all: freshness scalpel-sharp lines 1 CoffeeTalk Emanuel Probst met up with Martin Wullschleger, Head of Product Management, in the Marketing Lab. The space serves as a workshop-­ cum­meeting room, and it’s here where the future of JURA products is decided. Usually, the dominating feature is prototypes and designs, but today it’s the S8, an outstanding example of how JURA uses inno­ vations to create new market segments. So it’s also the ideal place in which to philosophize about curiosity, visions and the sheer enjoyment of freshly ground and extracted coffee specialities. Emanuel Probst: Martin, we’ve just launched Emanuel Probst: You mentioned the range Martin Wullschleger: On a private level, my the new S8 in our core markets, and initial of specialities. What technologies does the wife and I have become happy parents and reactions are very promising. The S8 seems new machine feature that guarantee a per­ bought a house. Professionally, as regards set to be a bestseller. As Product Manager, fect cup of coffee every time? our automatic machines, and thanks to many you’ve spent three years working intensively new technologies relating to the grinder, on the project. What makes this particular Martin Wullschleger: The S8 has the most brewing unit and brewing processes, we’ve innovation so special for you? advanced specifications ever developed by further improved the quality of our coffee. JURA, and these get the best out of any blend Our automatics today are equipped with Martin Wullschleger: The S8 is the logical or roast of coffee. Take the Pulse Extraction large, ultramodern touchscreens. Ten years development of what is currently our most Process (P.E.P.®), for example, which turns ago, the best we could do was a two­line dot successful product platform. The design is out short specialities in perfect quality. Or matrix display. uncompromising. It works incredibly well and the fine­foam technology for a fantastic milk gives the machine an immediate appeal. It’s froth. To achieve this, we improved the milk Emanuel Probst: And what have you noticed our first compact machine with the conve­ system and integrated the professional fine about the development of the company as a nience of touchscreen operation, which has foam frother in this top­quality design ele­ whole? so far only featured in the Z8. There are also ment (he moves the cappuccino spout up­ specific details that remind you of the GIGA. wards and flicks the selector switch from Martin Wullschleger: Our brand awareness The S8 offers a wide range of coffee speci al­ ‘Milk froth’ to ‘Milk’). That’s what quality has definitely improved. Consumers world­ ities. It brings the luxury of our top­level ap­ and precision feel like. wide see us much more clearly as automatic pliances in the premium segment to the machine specialists and leading innovators. mid-­range and has created a completely new Emanuel Probst: Next year you celebrate And more and more people ask me for Roger market segment: the Premium Mid Class. your tenth anniversary with JURA. How have Federer’s autograph (he laughs). things changed during this period? 2 Emanuel Probst: Looking ahead, what do life expectancy, sustainability and the re­ example. Thanks to a new technology, the you think are the biggest challenges that face sponsible use of valuable resources. And that Z8 with its Lungo Barista feature combines us in the future, and what does that mean means choosing a JURA product will always coffee with hot water to produce full, beauti­ for the market in which we operate? pay off in the end. fully mild, long specialities. Martin Wullschleger: Environmental issues Emanuel Probst: In recent years, the choice Emanuel Probst: You and your team are cur­ will become increasingly important. Even to­ of coffee varieties has increased enormously. rently working on products that will hit the day, global warming is leading to shortages In particular, specialities made using milk and market in two or three years. Can you tell in the supply of green coffee. In many grow­ milk froth have enjoyed an amazing boom. coffee and JURA fans a little bit more about ing regions, drought is causing harvests to At the moment, though, I see that consumers them? fail. Another major issue is waste. Can we se­ are rediscovering the various types of black riously contemplate leaving a planet totally coffee, all the way from ristretto to lungo. Martin Wullschleger: Our heads are full of overburdened with rubbish to our children? What are we doing to ensure our automatic ideas, and there are plenty of them in the machines can meet new demands? pro duct pipeline. So we can look forward to Emanuel Probst: What does that mean for lots of surprises, although I can tell you one our future product development and product Martin Wullschleger: Coffee gives us a vast thing for certain: our automatic machines will strategy? choice of aromas, and our aim is to extract go on offering coffee enjoyment at its very these to perfection with our automatic ma­ best: freshly ground, not capsuled. kom Martin Wullschleger: Our way of thinking is chines. That’s why we’ve taken inspiration clear: automatic machines reduce the amount from the world’s best baristas when working of packaging we need. Energy efficiency is out how to prepare a spicy ristretto or a another central issue. Generally speaking, light, mild but aromatic lungo. That was be­ we’re aiming for great service, long product hind the ‘One­Touch­Lungo’ function, for 3 Contents My Stockholm Daniela Gustavsson, Head of Sales Coordination, Marketing & HR with JURA 06 Sweden, shows us the sights in her colourful adopted home. Precision in its Have you got time purest form for a coffee? 32 Designer Lutz Gebhardt 38 Janine Opalla enjoys her visits opens his studio to give to the JURAworld of Coffee. us exciting insights into the development of the gorgeous S8. 4 Claus Meyer ‘A gift from heaven’ Coffee pleasure – freshly His restaurant was voted We look over the shoulder ground, not capsuled. 14 best in the world several 20 of JURA’s roastmaster to dis­ 26 Behind the scenes of JURA’s times. The food activist’s cover the secrets of perfectly latest communication cam­ career amounts to a plea fresh coffee enjoyment. paign with Roger Federer, his for freshness and authen­ robot and the new S8. ticity. Smörgås Swedish Coffee People In his latest culinary creation, Monika Gunziger, hostess Anniversaries, obituaries 42 top chef Andy Zaugg com­ 45 in the JURAworld of Coffee 46 and credits. bines typically Swedish fare lounge, conjures up a se­ with fresh espresso. ductively delicious coffee spe ciality with Swedish flair. 5 Eight years ago Daniela Gustavsson, now Head of Sales Coordination, Marketing & HR at JURA Sweden, left Germany to move north for love. It was there that a city captured her heart. My Stockholm When we were teenagers, our bedrooms resounded to the songs of ABBA. All around the house, items from a Swedish furniture giant we assembled ourselves now testify to our DIY skills. We sleep under Nordic­style duvets, eat Scandinavian crispbread at breakfast for the good of our health, and drive to work confident in our safety – thanks to the elk test. The extent to which the spirit of skandinavisk pervades our lives is uncanny, especially con­ sidering that we have never actually ventured into its epicentre. And that is clearly a situation that needs to be rectified. The timing of the invitation from Daniela Gustavsson is therefore perfect. A two­and­a­half­hour journey high above the clouds brings us to the far north. Lots of water, lots of greenery and lots of colourful houses form the backdrop to our meeting with Daniela, who greets us with a hearty ‘välkommen till Stockholm!’ Scenery and lead actress both radiate an infectious vitality. We have arrived. 6 7 Our journey into the city soon becomes a real artistic de­ light, as Stockholm’s metro stations are not characterized by utilitarian drabness, having instead been lovingly designed by artists. ‘I’ve got you a room at the Skeppsholmen,’ says Daniela on the way to the hotel. ‘It’s my special tip for any­ one who wants to explore Stockholm on foot. It’s comfort­ able and cosy, it has a family atmosphere and it’s in a superb location.’ She’s right, it’s perfect: the accommodation is on an island in the middle of the city, surrounded by beautiful unspoiled nature. Noisy streets and congested traffic are for­ eign concepts here. ‘We’re just three hundred metres from the city centre.’ We check in. In our homely room, we follow Daniela’s advice to put on sturdy footwear as we equip our­ selves for the urban safari to come. We’re ready. We head for the old city centre over the elegant Skepps- holmsbron bridge. The scene is dominated by impressive architecture which is not shy of turrets or oriels and boasts striking, colourful walls. The houses are all in their original condition: no architectural blunders here to create an eye­ sore in the heart of the city. After a few minutes we find our­ selves outside Stockholm Palace. Behind these venerable walls are the working chambers of the King. The wing that’s open to the public houses a museum whose changing ex­ hibitions regularly attract locals and tourists.