 And we're here at the IFA. Hi, so who are you? Hi, I'm Marcel and I'm the barista and the expert for the long coffee machines. Today we have the Maestroza and maybe later we'll look at another machine but now we've started with the Maestroza. It's in use, the most famous, most, yeah. So it's called the Maestroza. That means it's the Maestro of coffee? What does it mean? Maestroza means, you know, the design is speaking for themselves. We see the machine as a really, really great design. We have here kind of round the machine, the crown wing. It's kind of old school fashion. And it has like a touch screen right here? Yeah, this is the only touch screen. This is five-inch. You know, it's really, really big. Five-inch? I don't know, it's five-inch, it's all the same. Try to be, say, five-inch. So I can add chocolate? Yeah, we have no touch screen. We use the arrows to go to the left and to the right. To choose the temperature of the machine. The machine has more than 21 possibilities to make drinks. And some special things that only the Maestroza can do is a part of a drink shop here. We have a kind of long coffee. This is a double-winder process. We have cold milk from also. Does it do chocolate by itself or it just adds chocolate to coffee? You add the chocolate. We know, we have this milk thing for doing all the hot beverages like cappuccino, macchiato, coffee, whatever you want to have. We use the milk inside and the machine is making later the milk problem. Maybe you can see it. What's your chocolate and the ice coffee? It can make hot chocolate. It doesn't have to make coffee with chocolate. You can do the same. You can do it also. But you can only make hot chocolate. Let's make one. Do you want to see yours? So we have to switch on. And then if you go to the program, you only check the icon and there you see the problem style. You can choose one cup and two cups. This is what you like to make. I'll drink just one. Just one. Okay. Then we have here in the square the level. This is for one big cup or two. This is for a smaller version. This is the part we need. Here is the magnetic and here is the electric motor. Also there is magnetic on the black field. Now this makes the rotation of the part we need for the hot chocolate. And for this tube, there comes a hot steam from melting the chocolate and mixes with the milk. So do you have to do something or it's ready for it? No, I only need to melt the chocolate. Ah, you have to add something. Yeah, yeah, yeah. There is no system inside that the chocolate is already in. So we have to put it here inside. I need some chocolate. If you have it. So, the best you've ever thought you have all of this for a take in German chocolate and fresh milk, you know. The temperature is important for the result. Now, you see here, we go to the next step. This is just about what you have to do. So we have all the parts together. This is, yeah, this step 403. Then we go to the next one. The machine is telling me what I have to do. And what I have to do is... So, how we have chosen, we only take a small cup. So, only let it in. Then you have here the map. If you have the map, you can see, okay, four more, that's enough. Then... The most important thing is the chocolate you want to have. As you decide, you can have the mousse au chocolat, Nouveau, the hazelnut, the... Just a piece of chocolate. Only chocolate. Pure chocolate. No powder. Real pure chocolate. Then we make it. It's how many pieces you want to have. It depends how strong you want the flavor of the chocolate. And this is the difference. This is not cacao. It's really a drink. And this is rare that the coffee machines can do this? Only this coffee machine. Only this? Only this one. Yeah, you know, we have one machine before this, but at the moment we have here the conventions, only this machine can do it. Only the mice too. Then, now we have here the milk and the chocolate. And this is the big, big pieces of chocolate. Now we go to the next step. The machine says, okay, you can make kind of powder. And now we want to have the connections. Because we need to test the technology. So, move it. Only you lose the two fingers. It's so easy to handle. It's kind of a general feeling of correct discussion. You just do it again? No, no, you just put it there and then what? So, then, you see, we have a cake. And when it's okay, the machine is automatic. And now, you see the thing that works. So we need a cup there, no? Oh, when this is started. Look at it. Do you want you can have the whole thing full of it? No, no, no, no, no. We have it for 250 milliliters or the half. But you can't make them full. This is the other stuff you can do in this machine here. So just for... You can ice coffee, you can do coffee frito, you can do chocolate and also you can do the cold milk form for some drinks you want to have with the cold milk form. Maybe for the kids. And I want to get many, many more. Kind of like this. Yeah, you can do kind of that. The engine is strong enough. You can do ice cubes inside. And it smashes them into the milk? Yeah, yeah. Now we are ready, now we have to make chocolate. We talk a few seconds and then we're ready. Then we remove. Well, it's hot. Yeah, it's all chocolate, you know? Yeah. And then, there's the one more, maybe chocolate and milk. So maybe... I know the machine. Maybe I will try. Yeah, but it's very hot. Okay, let's try. Ooh, it's the best hot chocolate. Yeah. Okay, so hot chocolate. Yeah. It's amazing, right? They can do this. How do people otherwise do hot chocolates? They just do... You know, usually with other machines you only have the function for the hot milk by yourself. But if you're using only hot milk you can't have no multi-percent of the chocolate. Here we have the technology. This is a magnetic motor. The engine moving this far. Nice. You need this technology to make a hot chocolate. That's really cool. Can you make the best coffee you think you can make with this machine? How will you do it? What button you push? For me, my favorite... I like it very much. If you have some passion as a VHRF it's to make friends, if you have a family at home you can do up to six cups at the same time. Six cups? Seven hundred and fifty milliliters. Seven hundred and fifty milliliters. This is for your friends, for your family, your neighbors, maybe you have an invitation. Where are the cups? No, no, no. You don't need the cups, you need the carafe. Ah, the big one. Yeah, the bigger one. This is the reason why we have here. This is the reason why we have here. And my favorite glass, my life is great. We bought it in a few years and now it's very successful. So, you'll see I have some there. You'll see I have some here. This is the one here. This is here. This is the one here. I saw you out here, this is the special. This is the special. All of this is the same, I put the glass. I'm going to eat my fingers. I have the soft icons. I put here. Soft icons. So the only thing you have to do is push the button. And then it will do everything. Does it have the milk in there? No, no. This is always on the side here, the milk, right? The milk, you know. As we keep the fridge, if we want to have cappuccino, we have to stretch and bring it to the machine. And you just fill it up with milk? Yeah, the milk is always on it. Is the only thing you need to do? It's the assimilation of the milk. It's the steam in the other side, and then it's the bubble. There's only this little bit. Nice. I would say the easiest way to make a cappuccino, because you go into the fridge, oh, if we scream it too much? Yeah. What I want to show you, the big cream I have, my friend, when he comes over, he still has cream. It's a little bit stronger than I like. Is it hot? Let's try. I'll taste this one. Maybe you can make an Americano. Americano? Yeah. Let's try this one. So, one second. I need a piece of paper. Yeah. Yeah. It's just too hot. Can I have a piece of paper? So, let me just grab this. Okay. Okay, let's try. Okay, it's good. It's a strong kind, no? We have, if you take the dope, we have 15g of coffee. This is the Mexican coffee powder. 15g is more than enough. What do you want to see in the Americano? Yeah. Can you do it with milk? Of course, you can do it. If you want to have the Americano with milk, you have to do it two steps. So, how long time can you keep this on the machine? Can you keep it the whole day? No, no, no, no. You have to put it back in maybe half an hour. Half an hour and then put it back. This is the reason why we have a kind of thermos system in the tank. There's no chance this can keep it cool in there. No, no, no. It's just a special technology. If you want to keep it cool, you need a little more electric, but here's only a kind of thermo. You can keep it for half an hour. Let's try. For the Americano, what do you take with milk? Or maybe this one? Yeah. It's the same way? You want to do it? Okay. So, I go over here. So, I go in here. What happens? I need to plus? No, if you have to plus, you have more water, you have more vapor, and not the big part. We have two, two, two, two, two beams. And we have a hard one. It's maybe a soft coffee creamer. And on the other side, you have an upper special. And this is the the active bone. No beams. So, we can use the flavor, we can make it a little bit more. Maybe, we can also use it. And on every signal, we have the possibility to save the coffee. You can make the temperature of the coffee. Yeah, yeah. But every beverage has a signal temperature. You can say it's special, it's a little bit hot, more hot than the coffee creamer of Americano. The machine is possible, but you can save it. It's a kind of memory. So, did you choose one? And then you could choose it. It's very important to have high quality coffee. Yeah, of course, of course. For every machine, you need a high quality of coffee. For example, we're using all kinds of gimbal coffee. Gimbal coffee is from Italy, and people know how to make coffee. And we have, on this side, we have one of the same. I don't know where to have it. Thank you. First special, then the larger, this is our economy. We make so much water with this special. Not many can. So what is happening? What is coming down? It looks like water. Hot water, with this special. The program, the setting is hard, they can do it. All right. So what happens now with the milk? It's after, it happens after. So now if you want to have milk, you can see here, this is the two parts. This is the same way we have it here. Push it in this direction, then it's connected. Then, we choose for this drink we want to have only the functional hot milk. So we go through there. We have the cold milk foam, we don't need to be using for the hot milk, if we have the hot milk. I only press again, and then we make the hot milk. You can have the hot milk with the cold milk, without the hot milk. You choose how much, or is it just a standard portion? We have to step manually. And stop manually? This is not telling me. But you can save, you can create how many milk you want to have. Now I have to stop, you see here, the machine is working, but this is all in. So, offices who have this kind of machine, I'm guessing the employees would be quite happy. In the office? If you get addicted, it's one of the problems, right? If you have it in the office, all at home, it doesn't matter. Be afraid to clean this part where the milk is going to flow. The machine has an automatic cleaning system. And then you press OK. Automatic clean? This is to do, not after every computer, but before you do it back in the fridge, you have to clean it. This may have a bad taste after a few hours. So, if you press OK, now look what happens. The machine has a program which is cleaning the way of the milk, automatically going on. So you don't have to do anything. Only press OK, and the rest the machine is making it off. So this whole part, with the arm goes in the fridge? Yeah, of course. It's ready. The machine is going back to the menu. There. There is no milk. There is no milk, there is no dirt. No dirt? Nothing. So clean, just there. Everybody will love it. That's as good if you have it at home, or you offer it. It doesn't matter, you can have it. So let me taste this one for a second. Yeah, of course. So I'm just going to try this one. Let's try the Americano with milk. Yeah, serve the espresso, then you have the mix, and not the top. Oh, that's good. So a better coffee machine is going to make better coffee? Is that how it works? No. This is for the follow-down medic, one of the best machines, and the newest machine. Highest technology. With the two beam parts, you can also use the already grounded coffee. Can you show more? Can you stand behind and show? So what's happening here? What is this? You know, if you have some friends, or yourself, you don't want to have the grinded coffee, you have your steel grinded coffee, your powder here. They have the spoon, and then it makes the coffee powder inside, make it inside. The machine is helping you, because there is a sensor here. And if you open the machine, it recognizes you want to use the powder. The next time, they will use this. You say, okay, I make the powder inside, and then you say the next step, that the machine is using the powder you have done inside. But you can also choose only to use that? Yeah, only for the next cup. So what's happening there? Where is the water? Yeah. You know, the machine has so many weights. Grab them. The chocolate milk. It's so good. Yeah, I like this kind of Nougat chocolate. You could put Swiss chocolate. Yeah, go on. Belgium chocolate. If you have to open, then we can remove the tank. But this is too long, especially for coffee machines. If you want to use it in the day, if you don't want to remove the full tank, there is a secret. If you see it, you can remove the machine. Just directly? Yeah, if you feel it here in the water, then go into the tank. Wow. Making coffee and just saying, oh, maybe it's not enough for the next cup. You open, put it in the water, and then you always have time to do it. That's so easy. Coffee machines never have a water cable that just goes in directly. No, no, no. I hope you don't really need it. If you have the tube, maybe for the dike water, that would be more expensive. We want to have fresh coffee. If you need fresh water, this is the reason we have the big tank. You can refill it with this. If somebody is the owner of this machine, what did they have to do? Once a month clean this? Yeah, if you want to clean. This is for the dishwasher. You can do the dishwasher. There's no soap that gets stuck anywhere? No, no, no, no, no. Then you open again, you remove it, and then you see here, this is the coffee. And what you can see, you can compare. This is dry. There's no water inside which is wasting the machine. It's only a pure, you know, it's a kind of, we call it ice hockey pool. It looks like cake. Cannot use this for something? Yeah, you can do it to the beds. To the plants? Yeah, yeah. Then your plants will smell like coffee? Not all, but it's good for the organic growing of the beds. So it's kind of a recyclable system. You can give it back to the earth. In the garden? Yeah, of course. And now, if you want to clean, you have to keep it there. All we see, we have to open. On this side here, we have to open, and then we see the hardest machine. But this one? You have to remove. Then you have to clean. The part where I see the red stuff? Yeah, yeah, yeah. Now we see, let's just show them. Yeah. You put it back. Here is the button to switch off. Now the machine has to switch off. Now it's cleaning. The machine is cleaning. You see it a little bit, the coffee, but it's so so little. So it's cleaning at the end of use. This is one step. Switch off. That is cleaning. And now, because you asked me how many times you have to do it, I would say more time in the month, but you're also going to do it more time in the week. Yeah. Now, we open again. We see now the difference. Now it's possible to remove it before the moving part is switched. Can you? Oh. Now we press the red button together. It's not hard or anything? No, no, no. And this part is? This part is making coffee, and this we have to clean. So if you want to clean it, use your fingers, pull it down, and then this hole, the machine is making the one coffee part and then pressing together. And that is? The machine is making coffee, and we have to make it under the water in the kitchen. So you need a hand warm water, clean it, pull it back, and then you put it back to the machine. You don't need a special liquid, special water. No soap. Once a month, or two minutes. Maybe. Two after five. Not more, not more, not more. You don't waste time with cleaning. Then you put it back, closing, and you know, if it's so easy to clean, you do it maybe one time in the week. And if you have a clean system, you get one of the best coffees you can have. So we get it, and cleaning is a big, big part. So this washer, removed, water, or good coffee inside. You can choose to set it, choose to melt, show again. It looks amazing. This isn't good for like a store. The most customers we have are private at home. The most customers. But if you come to the market and say, yeah, I want to have it in your home. If you do it in a little restaurant for the technique, it's okay. You know, we have here this convention. We're making, I would say, 200, 500 coffees per day. So it's your decision. But we made it for the home. I would say 500 coffees. Yeah, yeah. You look how many people we have. And the zero defect in all these is just working perfectly, the whole show. Perfectly. This is kind of quality. You have the perfect quality. The machines were built in Italy, so they know what they do. It's handmade in Italy. So assembled in Italy, you just plug it into the power and then one of the most important questions is how many buys this? Is it going to be lasting 5, 10 years? So if you keep it clean and you know that it's your machine that you have it up to 10 years maybe. So if you buy and make an inverse of this machine, I would say 10 years is the problem for the machine. So it keeps the quality long. The coffee is going to stay good all these years. Yeah, because you have it in your hands. All the coffee is tasty because you've been, you're setting and you're part to create the machine. You have a long time with the machine. All right. So this is the machine. Now I would say we have another kind of machine we call the classical espresso machine. It's a classical typical espresso machine. We call it La Specialissa or maybe we go over there and look to the other ones. Okay, let's check it out. Yeah. So now I'm looking here and I would say we have here for 6 days, 7 days and I expand the machine very, very often, but it makes so much fun to expand the machine. Yeah, I know the red one is only in the color. Over there. This one? This is my favorite because I'm the barista and I like to do it. So it's the barista's favorite. This is the big difference is the design of the machine. This is a full machine. Now we have a machine with a weight of 15 kilograms. So we know what kind of material we have. The big thing is we have here an integrated grinder inside. So we have here the spacer. For most people, how to use a classical espresso machine is difficult to press it to tamping the powder into the filter system. Many people say, oh, I don't want to have this classical machine because I don't know how I have to use. Now I'll show you how we can use. This is maybe already used with what we have inside. We have to keep it full. We need all the kind of lock boxes. That means every time you make a cup of coffee you have to take it off fill it up and put it in, right? This is the big difference. We have to see the brewing part and the other one you have to remove. You have to clean one time we have the part of coffee outside not inside the machine. This is a big point. And here we see the small coffee inside. If you want to have coffee, you first have to clean, you connect it to the grinding station. We have it here and now we have here the insert point and here is the closed point. You move it to survive and there is the inside of the click. And then it starts to grind. So is this going to fill the standard capacity? Sorry? It fills the capacity you have chosen? Yes. Right there, so put it in. We know which is the capacity of coffee and which is the grinding level we have. If you take a fine grinding, you have a bigger surface of coffee you have the better taste. That's my advice. Now comes the secret. We have many secrets at the Longy. We call it the smart tap station. If you move in this direction we are tamping with the pressure to the finger. What's happened there? 20 kilograms. This is the pressure we want to have inside. And you need to use it. You have the flat, you have the powder, it's so clean. You have no dirt, no powder in the kitchen and you don't have to hold it. It's a full time course. You connect it here to the grinding station. Now we move to the spot where it makes coffee. Does the pressure help for the taste? Yes, of course. If you have a big pressure the flavor is coming out. You are baking, the flavor is the coffee. Coffee has a flavor like this. So you put it there and then you put a cup? Yes, we need a cup. We can choose here all the some things. We have a two or a one. If you don't see that I just only want and now I see I have a two. This is the part of the grinding. You can grind it for two cups or one strong cup. I have told you on the outside there is a kind of dough people want to make. Here, for me, my decision I take grinding for two then I switch off and then I'm making a single espresso. I also can do Americano, we have seen how it works. And I can also do a coffee creamer. So I have three automatic programs. The machine is helping me. She is helping me with the grinding, and the automatic program. But I do it by myself. I am the barista, I have it at home. This is my coffee. This is the feeling, of course. Because we are happy to do it. This is a big point. You want to do it, you can do it. Does it change something with the taste? If you do it, it's your coffee. It's a better taste. If we have directly from the coffee I show you. Maybe I need a glass, but I have no glass. Yeah, this one. Look at these two. Wow, I press. Okay. And now, the error is moving a little bit. We have this pure fusion here. And now it comes out. And this looks like electric chocolate, you know. And you see how strong, how intense and how flavor you have inside. So this is all. We have to also do it especially per day. As you know, we have many Italian people here. Now I show you. This is what we call, that's the perfect espresso. Perfect espresso. It's nice, nice. It's intense and flavor. Do you like espresso? Let's try it. This is amazing. This espresso you will... Coffee is it's flowing in your mouth. It's flavor, it's creamy, it's expensive. It's rare. This is the big difference. This I want to hear. It's so good. It's all mine. Don't have the word. Yeah, because it's so good. So this is the only espresso machine like this? Yeah. But the other one could also make it special, right? This are the same machines. We have the red one. This is different. You have seen, we have the cup and there's the coffee. There's no juice between the coffee and the cup. There we have the system inside and here we have the system outside. I like to compare with like a juice. If you have a fresh orange or do you have juice of the fresh orange you have a great full taste. You can buy of course the juice of the bottle but we'll never have the same taste like a good fresh. Unless you can compare. This is maybe easier to use. You have more kind of beverages. Yeah, only push the button. But many people like it. Here it's yours. It's your coffee, it's your moment. If you do the coffee, you take your espresso and what are we saying? This is my coffee and I take the 5, 10 minutes and then join my coffee which you have made, which I have made. This is my moment in coffee. I would say it's kind of emotionally different. So how does this compare with previous generations why is it getting even better? Oh, this is... I can't really say which machine is better is maybe which way of coffee making you like. If you want to only touch the screen then you have to buy the new one but if you want to make it, maybe you you want to have the 5 minutes to make the coffee and then I would take this one. I like this one, I like the other one too so I have both machines at home. This could be for home or could be for the office. It's more office of cars but all the machines you see here is making for home. We want the customers have the feeling of coffee, of barista in the home of the stew but made for home. This is for you, this is for your home, for your kitchen for your living room, wherever you want to have the machine. It's yours.