DOCSLIB.ORG

E History. E Future. 1919

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
E History. E Future. 1919 magazine www.newscai.com SVILUPPO E PRODUZIONE RUGGERO PETRONCINI TRASFERIMENTO NELLA SVILUPPO E PRODUZIONE DELLA TOSTATRICE A TAMBURO NASCE A BOLOGNA SVILUPPA IL METODO ATTUALE SEDE PRODUTTIVA DELLA TOSTATRICE PIÙ GRANDE DEL MONDO, LA PETRONCINI DI TOSTATURA A CONVEZIONEDI S. AGOSTINO FE A RICIRCOLO D’ARIA LA TMR 720 Publication containing news on the world of coffee Expresamente para torrefactores April I Abril 2018 1919 e history. e future. 1919 15/01/18 15:15 Parete_sx.indd 1 Turnkey coffee processing solutions Petroncini provides complete coffee processing plants, from the green coffee intaking up to feeding the packaging machines. Shanghai, China . 26-29 March 2018 . HOTELEX Hall 7 - Booth 7A22 Alger, Algeria . 09-12 April 2018 . DJAZAGRO Hall C - Booth AC020 Seattle, WA. USA . 9-22 April 2018 . GLOBAL SPECIALTY COFFEE EXPO Booth 713 www.petroncini.com - www.coffee.ima.it CoffeeTrend - Spedizione in A.P. - 45%, D.L. 353/2003 (conv. in L. 27/02/2004 n° 46) Art. 1, comma 2/DCB “TS” - Tassa Pagata/Taxe Parçue/Economy/Compatto - Aprile 2018, POSTE ITALIANE S.p.A. S.p.A. - Aprile 2018, POSTE ITALIANE Parçue/Economy/Compatto Pagata/Taxe Tassa - “TS” in L. 27/02/2004 n° 46) Art. 2/DCB 1, comma 353/2003 (conv. - 45%, D.L. - Spedizione in A.P. CoffeeTrend www.petroncini.com www.coee.ima.it 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. Milan - Italy 29 May - 01 June Hall 5 Stand A09 - B10 www.camagroup.com - [email protected] Industria Ligure Caffè s.r.l. Via Leonardo da Vinci, 25/A - 16030 Avegno (GE) ITALY Tel.: +39 0185 79090 / +39 0185 727280 - Fax.: +39 0185 79280 www.ilcaffe.it email:[email protected] Summary Editorial La cosecha de café en Colombia es enorme y el Sumario Editorial país es el tercer mayor exportador de granos de café en el mundo, solo superado por Brasil y Viet- nam, y produce poco menos de 14,2 millones de The Colombian coffee crop is enormous and sacos de 60 kg por año. Estos sacos son de una 5 the country is the third largest exporter of coffee alta calidad constante, por lo que si ha probado EDITORIAL beans in the world, beaten only by Brazil and Vi- recientemente una mezcla en su cafetería local, es EDITORIAL etnam, and produce just under 14.2 mln 60-kg muy probable que haya disfrutado de un colom- bags per year. These bags are of a consistently biano. Un factor significativo en el éxito de Colom- high quality, and so if you’ve sampled a blend at bia es la geografía: el país está lleno de todas las 6 your local café recently, the chances are strong cualidades que hacen que el café prospere. Hay PRODUCING COUNTRIES that you’ll have enjoyed a Colombian. A significant mucha altitud, con la mayoría de los cafetos cul- PAÍSES PRODUCTORES factor in Colombia’s success is geography: the tivados entre 1200 y 2000 msnm. También existe Value addition country is brimming with all the qualities that make el equilibrio de temperatura correcto, con tem- in the african coffee sector coffee thrive. There’s plenty of altitude, with most peraturas durante todo el año en esta elevación Valor agregado coffee trees being grown between 1200 and 2000 de entre 17 °C y 23°C. Otro factor crucial es el en el sector cafetero africano masl. There’s also the right temperature balance, contenido mineral del suelo, que, gracias a la gran with year-round temperatures at this elevation of cantidad de volcanes que ensucian los Andes del between 17°C and 23°C. Another crucial factor norte, es alto. Las variaciones entre las regiones 18 MARKET ANALYSIS is the mineral content of the soil – which, thanks de Colombia producen un espectro considerable ANÁLISIS DE MERCADO to the plethora of volcanoes littering the northern de sabores. Mire un mapa de la región cafetera Coffee production Andes, is high. The variations between the regions de Colombia y verá tres departamentos que son 2018 overview of Colombia produce a considerable spectrum of particularmente importantes, conocidos colectiva- flavours. Look at a Colombia coffee region map mente como el “Triángulo del Café de Colombia”. Producción de café: and you’ll see three departments which are par- Estos departamentos son: Caldas, Quindío y Ri- Visión general 2018 ticularly significant, collectively known as the “Co- saralda. Aquí, puede encontrar pequeñas granjas lombia Coffee Triangle”. These departments are: pequeñas, que emplean técnicas tradicionales, 24 CLOSE UP Caldas, Quindío and Risaralda. Here, you might enclavadas entre operaciones más grandes y más EN PRIMER PLANO find tiny smallholder farms, employing traditional mecanizadas. La temporada de cosecha en Co- techniques, nestled in between larger and more lombia se lleva a cabo entre septiembre y diciem- Lavazza: mechanised operations. Colombian harvest sea- bre, aunque también se produce una segunda strategies and objectives son takes place between September and Decem- cosecha más pequeña en el segundo trimestre, to win the Global Challenge ber – though there’s also a smaller second har- conocida como “mitaca”. Cada período de cose- Lavazza: vest taking place in the second quarter, known as cha va precedido de un período de floración que estrategias y objetivos “mitaca”. Each harvest period is preceded by a dura unos meses antes de que sea el momento para ganar el Desafío Global flowering period that runs for a few months before de recolectar. El período preciso de recolección y it’s time to collect. The precise period of harvest flujo variará levemente según la región, con Cau- and flowing will vary slightly according to region – ca, Huluia y Nariño variando levemente. Estas re- DOSSIER 46 with Cauca, Huluia and Nariño all varying slightly. giones tienden a ofrecer atributos específicos que DOSSIER These regions tend to offer specific attributes that son muy buscados, y el trabajo está en marcha Coffee & Conservation: are much sought-after, and work is well underway para proporcionar a estas regiones garantías es- actors behind the current crisis in providing these regions with specific guarantees pecíficas de origen, para que podamos estar se- in the global coffee market of origin – so that we’ll be sure of exactly where guros exactamente de dónde estamos compran- Café y Conservación: we’re buying from. do. factores detrás de la crisis actual en el mercado mundial del café 58 ADVERTISER INDEX ÍNDICE DE ANUNCIANTES 4 5 CoffeeTrend magazine April I Abril 2018 Colom_Leonardo CoffeeTrend_175x45.indd 3 CoffeeTrend magazine April I03/10/13 Abril 2018 09:39 Value addition in the african coffee sector Valor agregado en el sector cafetero africano While coffee production on the African Si bien la producción de café en todo el continent as a whole has stagnated over continente africano se ha estancado en the past years, some countries have suc- los últimos años, algunos países han re- cessfully revived their domestic coffee activado con éxito sus industrias locales industries. The value added retained in de café. El valor agregado retenido en los producing countries could be increased países productores podría incrementarse by improving the quality of green cof- mejorando la calidad del café verde para fee for export, building processing infra- la exportación, construyendo infraestruc- structure to supply domestic markets, turas de procesamiento para abastecer and by better integrating domestic coffee los mercados nacionales mediante una producers into regional and international mejor integración de los productores na- markets.Achieving greater value addition cionales de café en los mercados regio- requires investments at farm level into nales e internacionales. Lograr un mayor improved production techniques and the valor agregado requiere inversiones a replanting of ageing trees. Coffee institu- nivel de explotaciones para perfeccionar tions, including research institutes which las técnicas de producción y de refores- Producing Countries I Países Productores have long been neglected, need to be tación para sustituir los árboles envejeci- 6 7 CoffeeTrend magazine April I Abril 2018 CoffeeTrend magazine April I Abril 2018 dos. Es necesario fortalecer las institucio- accounting for a significant proportion of tores de café cultivan café. A pesar de la nes cafeteras, incluidos los institutos de tax income and Gross Domestic Product pequeña contribución de los países afri- investigación que durante mucho tiempo (GDP) for a number of countries in Africa. canos al mercado del café global, esta han sido olvidados. Al mismo tiempo, Some 8 out of the 25 coffee producing materia prima constituye una gran parte deberían mejorarse las infraestructuras countries in Africa were among the 10 del PIB y las exportaciones en algunas físicas para reducir los costos del trans- poorest countries in the world in 2013 de las economías del continente. Sin em- porte, mientras que deberían reducirse and 2014. Moreover, over 53% of the bargo, la producción de café ha mostra- las barreras comerciales no arancelarias rural population of the 25 African coffee do un crecimiento negativo en las últimas y simplificar los procedimientos aduane- producing countries are involved in cof- tres décadas, de una media anual de ros. Esto beneficiaría de forma despro- fee growing. 19,8 millones de bolsas de 60 kg en los porcionada a los países sin litoral. Notwithstanding the small contribution años 80 a menos de 15 millones de bol- El café es la fuente de ingresos principal of African countries to the global coffee sas actualmente, representando una re- para unos 10 millones de familias en el market, the commodity constitutes a ducción de su contribución a la produc- mundo, y el café tiene un estímulo aún large proportion of both GDP and exports ción mundial total de un 27% a un 12%.
Load more

Recommended publications
  • Coffee Times
    COFFEETiMES DE | IT | EN COFFEEISSUE 10 – AUTUMN/WINTER 2016 COFFEE ROASTiMTING COMPANY SCHREYÖGG. INNOVATION ANED TRADITION. SSINCE 1890. The moka - a classic among the many preparation methods Since 1890 the Coffee Roasting Company Schreyögg from South Tyrol has stood EDITORIAL for top quality and workmanship from the bean to the cup. For the production of the various coffee blends more than 20 different raw coffees are purchased from selected plantations, which comply with our stringent criteria. They are roasted in individual varieties in the traditional long roasting process, then blended in an Dear customers elaborate procedure and sorted carefully – since 2002 at the modern production site in Parcines near Merano. and coffee lovers, air trade, sustainability, ecological culti- The basic idea that working must be worthwhile is You have probably wondered on various oc- thinking about the many different shapes of ac- vation and support for smallholders by the focus of Fairtrade. Fair living and production casions why you like your coffee best from a cessories apart from his basic work. The selec- local cooperatives – things the Coffee conditions for the people involved in the produc- particular cup. This is nothing strange. Like tion of the material may be the easiest problem FRoasting Company Schreyögg has been work- tion process create sustainability in coffee grow- for wine glasses, there are certain rules to be to solve, since only few substances, first and ing on for quite some time, not least ing and make it fit for the future – the borne in mind when it comes to the selection of foremost porcelain, are really suitable for a cup thanks to the high-quality Fairtrade aim being to create a stable balance of the right drinking vessel.
    [Show full text]
  • Kaffee Und Co. 2010 PDF Herunterladen
    Oktober 2010 SUPPLEMENT VON Inhalt Qualität ist Trumpf ährend wir vor ein paar Jahren allgemeiner Definition gibt sie an, in nen kriegen eben auch leckere Produkte Wnoch von einem Trend sprachen, welchem Maße ein Produkt die beste- hin – und es ist günstiger. hat sich eines heute in den Köpfen vie- henden Anforderungen erfüllt. Aber Aber Qualität bedeutet mehr als nur ler zum Glück durchgesetzt: Qualität ist jeder gastronomische Betrieb ist anders, guter, günstiger Kaffee. Natürlich sollten Trumpf, die„Geiz ist geil“-Mentalität ebenso seine Gäste. Qualität bedeutet, Ihre Maschinen und die eingesetzten gehört der Vergangenheit an. Das zeigt diese zufrieden zu stellen und ihnen Ihre Bohnen hochwertig sein. Zu den „beste- auch die Umfrage, die wir unter unse- Wertschätzung zu zeigen. henden Anforderungen“ der Gäste ren Lesern durchgeführt haben und Wird dieser Anspruch in der Praxis gehört aber auch die Zubereitung, die deren Ergebnisse Sie in dieser Ausgabe tatsächlich umgesetzt? Der Deutsche Präsentation und der Service im gastro- nachlesen können. Energieeffizienz, Kaffeeverband meldet zwar, dass Kaffee nomischen Ambiente. Sie sind das Design und der Preis einer Kaffee - das belieb teste Getränk in Deutschland Kapital von Cafés & Co. Anregungen maschine scheinen dabei weniger ist – aber auch, dass er immer mehr dazu, wie Sie diese „skills“ gewinn - wichtig zu sein, als eben ihre Qualität. zuhause statt in der Gastronomie ge- bringend perfektionieren können, finden Aber was bedeutet dieser Begriff? Laut trunken wird. Haushaltskaffeemaschi- Sie auf den folgenden Seiten. teo Lesen Sie im Kaffeesatz... Aktuelles Kaffee-Praxis Heiße News 4 ... in der La Lavanderia Vecchia, Berlin Cafékonzept von Lavazza: Kaffeemarkt Berlins bester Espresso 12 Bohnengold & Blattgewinn 8 ..
    [Show full text]
  • Fish and Seafood
    ChICK IT OUT WE HEAD TO THE CAPITAL TO GET THE LOWDOWN ON CLUK HOME DELIVERY AND ONLINE FISH AND SEAFOOD WASTE MANAGEMENT FOOD STANDARDS AGENCY ORDERING We take the plunge to Our industry experts offer their Starting a food business can discover why the popularity Find out why more businesses advice on how your business be more than just a dream, of fish and seafood continues are taking advantage of the can reduce the amount it but it’s important to get things to grow home delivery and online throws away right from the start ordering market ISSN 2047-1718 June 2016 Print edition £3.25 • €4.5006 ISSN 2047-1718 06 www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine 9 772047 171005 9 772047 171005 EXCLUSIVE READER OFFER Single copies available nationwide at WHSmith & all good independent retail stockists COMBINED SUBSCRIPTION FOR BOTH MAGAZINES JUST £49.99 PER YEAR Receive printed issues of Food Franchise Magazine (Quarterly) The UK’s only magazine decidated to food and drink franchise opportunities QuickBite Magazine (Monthly) The UK’s largest food-to-go magazine CALL US ON 0333 003 0499 Subscribe online at Subscribe online at www.foodfranchisemagazine.co.uk www.quickbitemagazine.co.uk Follow us @franchise_food Follow us @quickbitemag A message from the editor ’m very pleased to be able to welcome you to my very first edition of IQuickBite Magazine as the group editor of MVH Media. I’m absolutely delighted be taking the helm of this fantastic product and will endeavour to ensure QuickBite continues to be the place to go for all your food- to-go and quick service restaurant news and features.
    [Show full text]
  • L'affinità Elettiva Artistica E Culturale Che Lega Venezia a Firenze Ha
    L’affinità elettiva artistica e culturale che lega Venezia a Firenze ha portato un piccolo angolo di eleganza veneziana nello splendido capoluogo toscano. Lo storico Caffè Florian, nato nel 1720 in piazza S.Marco a Venezia, trova ora un suo spazio naturale a Firenze con l’apertura di questa prestigiosa location dove l’esclusiva caffetteria e l’innovativa ristorazione sposano l’Arte Contemporanea. Al Florian di Firenze sono state permanentemente rese fruibili parte delle opere del fondo artistico privato Florian. Aron Demetz, Mimmo Rotella, Fabrizio Plessi, Matteo Pugliese, Gaetano Pesce, Irene Andessner, Bruno Ceccobelli, Marco Nereo Rotelli, Paolo W. Tamburella, Luca Buvoli, Marco Tirelli, Massimo Nordio, Arcangelo, Fausto Gilberti e Gianni Berengo Gardin sono alcuni tra i tanti artisti che negli anni hanno creato delle opere esclusive per il Florian di Venezia. E ora sono qui a rendere omaggio alla tradizione di stile, eleganza e raffinatezza che hanno fatto del Florian un luogo del mito conosciuto in tutto il mondo. The close artistic and cultural affinity between Venice and Florence has brought an enchanting piece of the Venetian elegance in the amazing Tuscan capital. The historical Caffè Florian, opened in 1720 in St. Mark’s Square in Venice, now finds its natural space in Florence, with the opening of this new and prestigious location where the exclusive coffeehouse and the fine dining meet the Contemporary Art. Part of the private Florian Art Collection is now here on show in a permanent exhibition. Aron Demetz, Matteo Pugliese, Mimmo Rotella, Fabrizio Plessi, Gaetano Pesce, Irene Andessner, Bruno Ceccobelli, Marco Nereo Rotelli, Paolo W.
    [Show full text]
  • ILLY REPORT 2012 Download The
    SUSTAINABLE VALUE REPORT 2012 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries - 1976 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycaè based on a simple idea: making the best coee in the world and oering it to everyo- ne. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycaè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundt- land report. 1 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES For illycaè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. coee in the world correspondin to our mission. The coee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time.
    [Show full text]
  • What Kind of Coffee Do You Drink?
    FLORE Repository istituzionale dell'Università degli Studi di Firenze What kind of coffee do you drink? An investigation on effects of eight different extraction methods Questa è la Versione finale referata (Post print/Accepted manuscript) della seguente pubblicazione: Original Citation: What kind of coffee do you drink? An investigation on effects of eight different extraction methods / Angeloni, Giulia*; Guerrini, Lorenzo; Masella, Piernicola; Bellumori, Maria; Daluiso, Selvaggia; Parenti, Alessandro; Innocenti, Marzia. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - ELETTRONICO. - (2019), pp. 1327-1335. [10.1016/j.foodres.2018.10.022] Availability: This version is available at: 2158/1142622 since: 2021-03-28T17:21:48Z Published version: DOI: 10.1016/j.foodres.2018.10.022 Terms of use: Open Access La pubblicazione è resa disponibile sotto le norme e i termini della licenza di deposito, secondo quanto stabilito dalla Policy per l'accesso aperto dell'Università degli Studi di Firenze (https://www.sba.unifi.it/upload/policy-oa-2016-1.pdf) Publisher copyright claim: (Article begins on next page) 28 September 2021 Food Research International xxx (xxxx) xxx–xxx Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres What kind of coffee do you drink? An investigation on effects of eight different extraction methods ⁎ Giulia Angelonia, , Lorenzo Guerrinia, Piernicola Masellaa, Maria Bellumorib, Selvaggia Daluisob, Alessandro Parentia, Marzia Innocentib a Department of Management of Agricultural, Food and Forestry System, University of Florence, Italy b Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, via U. Schiff 6, Sesto F.no, Florence, Italy ARTICLE INFO ABSTRACT Keywords: The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing Brewing methods and, finally, the extraction method.
    [Show full text]
  • Serie Bar & Icecream Equipment
    Serie Bar & Icecream equipment Series Serving counters GB Beer counters Set drawers 1/3 Beer counter and refrigerator for beer kegs are completeley in Stainless Steel. The bar counter is suitable to contain bottles and kegs of various sizes. The top unit, with con - tainment edge, can accommodate drip trays with glass rinsers, sinks and refrigerated Z/FKGN13 wells. Can be composed with modules with doors or refrigerated drawers. 520,– € D Bierausschanktheken Biertresen und Fasskühler sind aus Edelstahl hergestellt. Der Bartresen eignet sich zur Aufnahme von Flaschen und Fässern jeder Größe. Die Fläche mit Umrandung kann Ab - tropfschalen mit Glasspülvorrichtung, Spülbecken und Kühlwannen aufnehmen. Der Tre - sen kann mit Türmodulen oder Kühlschubladenmodulen kombiniert werden. Set drawers 2/3 F Le comptoir à bière Le comptoir à bière et le réfrigérateur pour fûts sont en acier inox. Le comptoir du bar est conçu pour contenir des bouteilles et des fûts de toutes tailles. Le plan a un rebord Z/FKGN23 où il est possible de loger des bacs pour ramasser les gouttes avec des mouille-verres, des éviers et des bacs réfrigérés. Il peut être composé avec des modules ayant des 420,– € portes ou avec des tiroirs réfrigérés. I Banco birra Il banco birra in acciaio inox. Il banco bar è adatto al contenimento di bottiglie e fusti di varie dimensioni. Il piano, con bordo di contenimento, può ospitare vaschette salvagocce con bagnabicchieri, lavelli e vasche refrigerate. Può essere composto con moduli con porte o con cassetti refrigerati. Set drawers 1/2 Z/FKGN12 ! Bagnabicchieri (incluso nella consegna) Glass rinsers, (included in the delivery) 380,– € Des mouille-verres,(inclus dans la livraison) Glasspülvorrichtung (im Lieferumfang enthalten) Glass washer Z/FBBNB 230,– € VASCA - SINK - CUVETTE - BECKEN right left right left Order nr.
    [Show full text]
  • Italian Espresso in Space to Celebrate International Coffee Day
    ITALIAN ESPRESSO IN SPACE TO CELEBRATE INTERNATIONAL COFFEE DAY European Space Agency astronaut Paolo Nespoli and the Italian Space Agency VITA mission crew have successfully once again tested the ISSpresso project, drinking coffee thanks to the innovative capsule-based espresso machine created by Argotec for Lavazza Turin, Italy (October 1st 2017) – The crew of the Italian Space Agency (ASI) mission VITA (Vitality, Innovation, Technology, Ability), including most notably the European Space Agency astronaut Paolo Nespoli, have enjoyed an authentic Italian espresso on board of the International Space Station (ISS) to celebrate International Coffee Day. In fact, the crew has successfully tested the capsule-based espresso machine ISSpresso created by Argotec for Lavazza — in a partnership with the Italian Space Agency (ASI) — which on 3 May 2015, during the Italian Futura mission, allowed Samantha Cristoforetti to drink the first espresso in micro-gravity conditions in history. In its first phase, the partnership with ASI, which coordinated the experiment, allowed the ISSpresso machine to be brought to the International Space Station, and then, through negotiations with NASA, to be kept permanently operational onboard. International Coffee Day has thus been the occasion for the two European Space Agency’s Italian astronauts to pass the baton on, from Samantha Cristoforetti to Paolo Nespoli, who is now on his third space flight and, in recent months, has been able to perform several experiments promoted by Argotec. “We are proud to be able to celebrate International Coffee Day 400 kilometers above Earth’s surface thanks to this important 100% Italian research project developed with Argotec,” commented Marco Lavazza, Group Vice Chairman.
    [Show full text]
  • Country-Of-Origin Effect on Coffee Purchase by Italian Consumers
    UNIVERSITY OF LJUBLJANA FACULTY OF ECONOMICS MASTER’S THESIS COUNTRY-OF-ORIGIN EFFECT ON COFFEE PURCHASE BY ITALIAN CONSUMERS Ljubljana, March 2016 COK ALENKA AUTHORSHIP STATEMENT The undersigned Alenka COK, a student at the University of Ljubljana, Faculty of Economics, (hereafter: FELU), declare that I am the author of the master’s thesis entitled CONSUMER BEHAVIOUR IN THE ITALIAN COFFEE MARKET: COO EFFECT ON CONSUMER PURCHASE INTENTIONS, written under supervision of full professor Tanja Dmitrović, PhD. In accordance with the Copyright and Related Rights Act (Official Gazette of the Republic of Slovenia, Nr. 21/1995 with changes and amendments) I allow the text of my master’s thesis to be published on the FELU website. I further declare that: the text of my master’s thesis to be based on the results of my own research; the text of my master’s thesis to be language-edited and technically in adherence with the FELU’s Technical Guidelines for Written Works which means that I o cited and / or quoted works and opinions of other authors in my master’s thesis in accordance with the FELU’s Technical Guidelines for Written Works and o obtained (and referred to in my master’s thesis) all the necessary permits to use the works of other authors which are entirely (in written or graphical form) used in my text; to be aware of the fact that plagiarism (in written or graphical form) is a criminal offence and can be prosecuted in accordance with the Criminal Code (Official Gazette of the Republic of Slovenia, Nr.
    [Show full text]
  • MAY 3Rd, 2015, 12.44 GMT: ESPRESSO COFFEE CONQUERS SPACE
    MAY 3rd, 2015, 12.44 GMT: ESPRESSO COFFEE CONQUERS SPACE ISSpresso, the first capsule espresso coffee machine for use in space, produced by Argotec and Lavazza in partnership with the Italian Space Agency, is now in operation on the International Space Station International Space Station, May 3rd, 2015 – Coffee calling Earth: at 12.44 GMT, the first espresso coffee was drunk in space. An espresso wish finally come true with the help of ISSpresso, the first capsule espresso machine that can work in the extreme conditions found in space. It was installed on the International Space Station by Samantha Cristoforetti, the Italian European Space Agency astronaut, Italian Air Force captain and member of Futura, the second long-duration mission sent to the ISS by the Italian Space Agency. Today, therefore, Samantha Cristoforetti becomes not only the first Italian woman in space, but also the first astronaut in history to drink authentic Italian espresso coffee in orbit. The ISSpresso project is an initiative by Argotec and Lavazza in a public/private sector partnership with the Italian Space Agency (ASI). ISSpresso, one of the nine experiments selected by the Italian Space Agency for Samantha Cristoforetti’s Futura Mission, not only symbolises the Italian made technology that has won a place on the space station, but is also the result of advanced scientific research. Making coffee in space isn’t easy, requiring some extremely sophisticated technology, and this is the first capsule espresso machine that can work in the extreme conditions in space, where the principles that determine the fluid dynamic characteristics of liquids and mixtures are very different from those typically found on earth.
    [Show full text]
  • Modo De Empleo GIGA X7 Professional
    Modo de empleo GIGA X7 Professional KE Para su seguridad: lea cuidadosamente y comprenda el manual antes de usar la máquina. JURA Type 677 Índice de contenido Su GIGA X7 Professional ADVERTENCIAS DE SEGURIDAD IMPORTANTES 4 Elementos de control 8 1 Preparación y puesta en funcionamiento 10 JURA en Internet ...........................................................................................................................................10 Ajustes por parte del técnico de servicio de JURA ..................................................................................10 Instalar la máquina ......................................................................................................................................10 Llenar el depósito de agua ..........................................................................................................................11 Llenar el recipiente de café en grano .........................................................................................................11 Primera puesta en funcionamiento ..........................................................................................................12 Determinar la dureza del agua ..................................................................................................................16 Conectar la leche ..........................................................................................................................................16 2 Preparación 17 Café, Latte Macchiato y demás: posibilidades de preparación
    [Show full text]
  • Espressos P R E S S O Bbara R
    TTHEH E EESPRESSOS P R E S S O BBARA R COPYRIGHTED MATERIAL Espresso For the Love of Coffee and Crema HE FIRST TASTE OF ESPRESSO is like “enveloping the tongue T in velvet pajamas,” according to David Schomer of Seattle’s Espresso Vivace, or having “our tongues painted with many little droplets of oil,” in the words of Marino Petraco, a senior re- search scientist at illycaffè and a lecturer at the Università del Caffè in Trieste, Italy. That’s how two coffee authorities from two coffee capitals describe the silky coating left on the taste buds by the fi rst deposit of espresso crema. Espresso, Ital- ian for “express,” can be explained as “fast coffee.” The word is also associated with espressamenta, meaning “expressly” (as in a coffee “expressly for you”). What- ever the interpretation, espresso indicates the high-pressure extraction of coffee. And the thick surface layer of reddish- brown crema is the hallmark of a well- prepared cup. No espresso machine can extract desir- able aromas—caramel, chocolate, fl oral, fruity, smoky, earthy—not already pres- ent in the coffee. Not the fi rst espresso machine, a steam-driven cylindrical pro- totype patented in 1901 by Italian engi- neer Luigi Bezzera. Not the piston-driven 16 mechanism fi rst manufactured in the late theater with tasting tables, video confer- 1940s by Achille Gaggia, nor the pump- encing, and up to four interpreters sitting driven models developed since. But the behind glass booths, translating Petraco’s macchina is one of the four m’s—the oth- Italian poetry into various languages.
    [Show full text]