But first, coffee – Cimbali on coffee’s new priorities

Hotels are placing far greater emphasis on coffee quality, flavour, and the visual appeal of their equipment, with multiple machines now positioned throughout properties, from lobbies to lounges and meeting areas, to ensure consistent access to barista-style beverages. This shift reflects rising guest expectations: coffee is no longer a simple amenity, but a moment of perceived value that directly influences satisfaction scores and strengthens brand identity. Speciality single-origin brews, oat milk lattes, cold-brew innovations, and the return of matcha are prompting operators to expand their menus and invest in equipment that delivers evolving preferences with consistency and speed.

Image credit: Cimbali Group

Design is also playing a more critical role. Machines influenced by the sculptural aesthetics of Slayer or Faema are increasingly selected for their ability to reinforce a hotel’s visual identity while ensuring technical performance. With staff stretched across multiple roles, maintenance and service support have become equally critical; automatic cleaning cycles, reliability, and strong technical backup are now key factors in equipment decisions across major hotel groups and international chains.

At the same time, financial pressures are pushing operators to evaluate investments through the lens of Total Cost of Ownership. Durability, reduced downtime, and low-maintenance engineering are now essential, driving interest in low-CAPEX models and leasing programmes that allow hotels to access high-end technology with minimal upfront cost. As the sector continues to evolve, the operators most likely to excel are those who balance design, efficiency, and guest-led beverage innovation, building coffee experiences that are both profitable and memorable.

New equipment solutions for a changing market: Introducing Supera
As pressures and expectations continue to evolve across the hospitality sector, operators are increasingly seeking equipment that delivers reliable performance, straightforward operation, and a design that integrates well into diverse service environments. With this context in mind, LaCimbali has launched Supera, a new generation super automatic machine scheduled for release in 2026. The machine has been developed to address rising demand for flexibility, consistency, and speed across formats ranging from compact self-serve stations to cafés. One of its core features is the ability to handle up to four different coffee varieties, such as a house blend, single-origin, decaf, and a darker roast, allowing operators to broaden their offer without significantly increasing workflow complexity.

Supera also includes updated milk systems designed to produce stable micro-foam across both dairy and plant-based alternatives, aligning with the continued growth of oat, soy, and other non-dairy options in hospitality settings. Its Thermodrive technology supports year-round menu adaptability, helping operators switch between iced beverages in warmer periods and hot drinks during colder months. From an operational standpoint, the touchscreen interface and a set of automated routines, including cleaning and end-of-day procedures, aim to reduce training time and simplify daily management, particularly in locations with high footfall or limited staffing capacity.

Taken together, these developments position Supera as a machine intended to meet the practical requirements emerging in 2026, with a focus on consistency, operational efficiency, and the ability to support a broader beverage offer across hotels, breakfast bars, and cafés.

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Main image credit: Cimbali Group