Whether seasonal coffee menus, a range of non-dairy options or the latest matcha creations, consumer demand for quality, choice and consistency is on the rise globally. Eugenio Filoni, Global Key Accounts Director, Cimbali Group, tells World Coffee Portal how the fully automatic Supera can make bold coffee menu aspirations a profitable reality for multi-site operators
La Cimbali is synonymous with world-leading manual espresso machines, expertly designed to enable coffee professionals to hone their craft and deliver exceptional espresso. But it is perhaps a lesser-known fact that the iconic coffee machine maker has championed fully automatic equipment for more than 50 years, starting in 1969 with the iconic SuperBar – a true pioneer in fully automatic technology.
Today, La Cimbali is harnessing its deep expertise in fully automatic machines to deliver a game-changing innovation for multi-site coffee operators that is fully customisable according to beverage volumes, service style and local preferences – all while ensuring faultless quality in the cup.
For coffee chains, hotels and QSR operators seeking to grow their portfolios both at home and internationally, the fully automatic Supera simplifies processes, ensuring consistency and quality across multiple venues. It also enables operators to deliver a diverse set of beverage menus with minimal staff training.
“Precision means that we have to talk about consistency. The first coffee of the day must be just like the last, whether it’s served in New York, London, Milan or Shanghai,” says Eugenio Filoni, Global Key Accounts Director, Gruppo Cimbali.
A key attribute setting Supera apart from the competition is La Cimbali’s global network of certified service technicians, who support customers through every step of their coffee journey. “The customer is never alone; this is very important to us,” says Filoni.
“Coffee chains often have a high staff turnover, so it is important that the machine is highly intuitive to ensure beverage consistency and speed of service”
With that support comes a range of customisation options that can be tailored to individual preferences at La Cimbali’s production facility. The modular design enables hospitality operators to optimise their machines to the needs of each venue, whether focused on milk-based beverages, multiple bean types, or even non-coffee options.
“Our customers can arrive at the point where their machine is completely different from any other Supera in another venue,” says Filoni.
With four hoppers and the option to install up to four high-performance grinders, the Supera is a highly adaptable workhorse, designed to prepare 350 beverages per day across multiple beverage types with ease, but also far higher volumes when required. As Filoni puts it: “the sky really is the limit.”
Two milk circuits ensure zero cross-contamination between dairy and plant-based beverages, while dedicated soluble powder hoppers enable operators to expand beverage menus and add new recipes with ease, including non-coffee beverages, such as matcha, ginseng, and hot chocolate.
Once the machine is set up, the 13-inch full HD capacitive touchscreen is one of the largest on the market and can be configured for new recipes with ease, enabling staff to master extensive beverage menus in minutes. “Coffee chains often have a high staff turnover, so it is important that the machine is highly intuitive to ensure beverage consistency and speed of service,” says Filoni.
With its modular design, the Supera is also a sound investment in today’s high-cost environment. The automatic cleaning system comes with an integrated detergent tank to speed up daily maintenance and keep systems fully optimal day after day.
This translates into the highest, most consistent hygiene standards, improved efficiency, and greater machine longevity. Better for businesses, better for the planet, exceptional in the cup – the Supera positions La Cimbali as the ideal partner for ambitious multi-site coffee operators worldwide.
