1. TRAINING
Love Italian way!

2. COFFEE WORLDWIDE Already popular in Arab world in 13th Century
Spread in the West through Venice in 18th Century
Today 90% of world adult population drinks every morning
1.5 billion cups!
Second most traded commodity after oil!
Traded in New York (Arabica) and London (Robusta)

3. MAIN ORIGINS OF COFFEE In million 60kg bags, 2005 Brazil 33.0 Colombia
11.6
Vietnam
11.0
Indonesia
6.8
India
4.6
Ethiopia
4.5
Mexico
4.2

4. PRODUCTION OF COFFEE Harvest Roasting Blending Grinding Packing
• pick the cherries
(berries)
• separate beans from
pulp through drying
• beans roasted at
200°-240°C
• mix varieties to get
optimum flavors
• grinding for ground
coffee

5. TYPES OF COFFEE Arabica (Coffea Arabica) 75%
- Bean is flatter and longer than Robusta, the furrow is curved
- 1.2% caffeine
- Sweeter and more aromatic than Robusta
- More delicate plant, smaller than Robusta
- More delicate flavor
- Grows between feet, 65°-75°F
Robusta (Coffea Robusta) 25%
- 2.2% caffeine
- More body than Arabica
- Taller and tougher than Arabica
- Grows in lower, hotter and more humid areas

6. COFFEE PREPARATION Infusion - Boil ground coffee with hot water
Filter - Mostly US and N. Europe
- Water passes through filter with ground coffee, Extracts upto 18% of coffee substance
- Contact coffee – water : 6-8 minutes
Instant - "Fast Food" of coffee (Nescafe)
Moka - Most common in Italy for home espresso
- Device extracts upto 22% of coffee substance.
- Contact coffee – water : about 1 minute
Espresso - Best system for espresso in HoReCa
- Machine extracts 25% of coffee substance
- Contact coffee – water : 25 – 30 seconds

7. COFFEE THE ITALIAN WAY Italians drink coffee as espresso
Espresso along with pasta, pizza and gelato is Italian symbol
Espresso is in fact a Neapolitan specialty
Kimbo is from Naples

8. ESPRESSO CHARACTERISTICS
7 – 7.2 grams ground coffee
Hot water 90-95°C
High pressure 9 atmospheres
30ml espresso
• Aroma
• Body
• Cream
Note:
• Aroma : richness of the espresso aroma
• Body : strength, ‘body’ of the espresso, can only get in espresso way
• Cream : froth on top, keeps volatile aromas from escaping

9. DIFFERENCES BETWEEN ESPRESSO AND OTHER COFFEE PREPARATIONS
Coffee and water are in contact for much less time (30 seconds vs 6-8 minutes in filter)
Maximum level of substance extracted,
25% vs 18% for filter
Less caffeine than other preparations (less contact time)
Italian – Neapolitan way!

10. ESPRESSO BASED RECIPES
Cappuccino : espresso, 80 – 100ml frothy hot milk, cocoa powder
Caffé Latte : 150ml hot milk added to espresso
in glass
Caffé Macchiato : espresso with 10ml frothed milk
(like strong cappuccino)
Ristretto : stronger than regular espresso
(one ounce from single shot)
• Lungo : much stronger than regular espresso
(two ounces)

11. THE 4 MS OF GOOD ESPRESSO
Miscela – blend different beans from around the world
to obtain balance between taste and aroma
– roasted too dark will give burnt taste, too light gives less body and tastes more acid
Machina – proper use of espresso machine
(pressure, maintenance, etc.)
Maccinino – correct grinding to allow good coffee – water
contact to dissolve soluble particles
– if too fine, coffee will be too compact, if too
coarse, not enough contact surface
Mano – good hand to properly prepare!

12. KIMBO GROUP Rubino family start in 1950
Cafe do Brasil founded 1963 in Melito (Napoli)
Market leader in campania region
Kimbo name created in 1971
Kimbo goes national in 1980
Second largest coffee roaster in Italy

13. KIMBO PRODUCT PORTFOLIO
Retail
(250 gram ground)
Sds
Copy
Paste P
HoReCa
Food Service
Vending
Home & Office

14. KIMBO FOOD SERVICE RANGE - HORECA
Kimbo Black
Top Quality
Kimbo Blu
Aroma di Napoli
Kimbo Gold
Miscela Italia
Kimbo Marrone
Cream Italia
Kimbo Crema
Dolce Espresso
Kimbo Azzurro
Aroma Italia
Packing
1000g bag
3kg drum
1000g bag
3kg drum
1000g bag
1000g bag
1000g bag
1000g bag
Beans
100% Arabica
100% Arabica
85% Arabica
15% Robusta
100% Arabica
75% Arabica
83% Arabica
Roast
Dark
Light
Medium
Light
Medium
Medium
Note: • Italian law prohibits writing the % of Arabica unless it is 100%
• Where we indicate 100% it is in fact over 95% Arabica

15. KIMBO FOOD SERVICE HOME/OFFICE
• Convenient, no need to grind
• Portion control
• Caffeine free can be offered to HoReCa
Pods
• Not as ‘tight’ as Pod, otherwise looks the same
• To make ‘lungo’
Pads
• Ground coffee in pouches for portion control
and to avoid grinding
• For HoReCa, will be cheaper than using
Pods / Pads in sachets
Pouches

16. KIMBO POS MATERIALS
Item Code
Item
Pieces per box
Product to purchase in Kg Between
900316
Coffee cup with saucer (porcelain) 6
900317
Cappuccino cup with saucer (porcelain)
900318
Coffee stackable cup with saucer (porcelain)
900319
Cappuccino stackable cup with saucer (porcelain)
900286
Coffee cup with saucer (glass)
900287
Cappuccino cup with saucer (glass)
900294
Small coffee glasses 12
900280
Coffee spoons
6 - 7
900047
Paper coasters
3000
900227
Plastic napkins holder 1
2 - 3
900060
Paper napkins (100 pcs) 30
900171
Plastic sticks (10,000 pieces)
900157
Plastic coffee cups (80")
4200
900158
Plastic cappuccino cups (165")
900108
Internal lightly sign "KIMBO"
900289
External lightly sign "KIMBO"
900267
Mouse pad (300 pieces)
300
900215
Wall clock "KIMBO"
Historical Cup
Note: Above calculation is valid for following items
Item No : , ,014232, ,014233,014334

17. KIMBO AROUND THE WORLD % of espresso market Benelux 9 22 Australia 13
Sweden 9
France and Greece 8
Germany,
Canada
and Japan 4 US
3.5

18. Un buon caffé deve avere quattro qualità:
Nero come il diavolo
Caldo come l’inferno
Puro come un angelo
Dulce come l’amore

19. APPENDIX : HOW TO DIAGNOSE ESPRESSO DEFECTS
Crema doesn’t hold
Crema too dark