Schaerer

Combining the craftsmanship and aesthetics of a portafilter machine with the simple operation and process reliability of a fully-automated coffee machine — the Schaerer Barista has been living up to this standard since it was launched. Whether for quick-service restaurants, system catering, coffee bars or Italian restaurants — the Schaerer Barista helps restaurateurs celebrate the craft, technology and optics of espresso culture. The Schaerer Barista stands for consistently high beverage quality with minimal required training for the staff, making it the ideal alternative to the classic semi-automatic machine. To better unite customised requirements and efficiency, the Schaerer Barista is now undergoing various technical and design upgrades. The automatic grinding level monitoring function and corresponding adjustment when the level deviates from the target value result in a real plus for beverage quality. The new external bean hoppers are of particular interest to locations with a high beverage output. A capacity of over one kilogram per hopper ensures consistent operation without constant refilling, even with a high volume of guests. The second optional Supersteam also lends more power to the preparation process — milk foam creations can be created even faster while preserving the high level of quality. Various external parts can be wrapped in colourful foil to better harmonise the machine appearance with the existing furnishing concepts.

Company headquarters in Zuchwil. The goal is to help participants expand on their knowledge and make their coffee operations even more successful. Throughout 2019, the Coffee Competence Centre, under the direction of Monika Oeggerli, prepared a wide range of trainings which can even better cover the individual requirements of their customers. “We have developed our Coffee Competence Centre in line with our guiding principle ‘We love it your way’. Like our coffee machines, the courses offered by the CCC now also give our customers the greatest level of flexibility when adapting them to their very individual needs”, explains CEO Jörg Schwartze. The new one-day courses, individual modules and special workshops can be booked separately or in a building block structure, making it possible to expand on the exact subjects that are relevant for the participants.

Spurred on by the increasing worldwide demand for professional coffee solutions, Schaerer AG is on an unstoppable expansion course. In addition to the traditional sales markets in Switzerland and Europe, the Swiss-made coffee machine technology and the extensive coffee expertise of the Swiss company are in particular demand in the US and Asia – the regions which are driving the growth. In 2018, large orders of well-known chains resulted in a double-digit order increase in comparison to the previous year“We will continue this success story in 2019 and far exceed the sales figures of the last years thanks to the excellent order situation”, says Jörg Schwartze, CEO of Schaerer. For fast delivery of the global markets from Zuchwil, Schaerer has created the basis with an extensive multi-level expansion of the production facilities: In the first step, this meant that it was possible to manufacture 25 percent more machines. With the completion of the current large project for sustainable production expansion, in the future more than double the number of machines – meaning 100 percent more machines than in 2018 – can leave the factory in Zuchwil. But the production concept of Schaerer AG means so much more: In addition to the future-proof production, a higher level of quality assurance, flexibility for the execution of customised solutions as well as an improved working environment for the employees are the focus. Improved integration of the suppliers is also an important basis for increased flexibility.

With the “Hot & Cold” technology for the Schaerer Coffee Soul, Schaerer Ltd. is once again underlining its wide-ranging coffee expertise, its instinct for market trends and its commitment to superlative coffee enjoyment. Under the motto of “brewed hot – served chilled”, the freshly ground beans are brewed conventionally first of all. The beverage cooling system developed by Schaerer then comes into play to chill the coffee to between 30 and 35 degrees Celsius while it flows into the glass or cup. This principle opens up whole new possibilities for creating a large range of refreshing coffee specialities, with or without ice cubes.