Whether it’s being used by trained baristas or in a self-service corner of a convenience store, there’s a reason why LaCimbali believes its Supera model is now the most versatile machine in its class.
Bridging the gap between traditional craftsmanship and modern efficiency, LaCimbali‘s new Supera fully automatic coffee machine made a splash at Host Milano for confronting a universal challenge across various hospitality settings: delivering café-quality coffee consistently, without sacrificing speed or precision.
With its newest machine, the company is aiming to unite technical excellence, intuitive customisation, and operational flexibility for a diverse range of coffee professionals and environments.
In a global coffee landscape with ever-increasing demands, Supera is designed to not only meet today’s operational challenges but also to cater for the future needs of businesses and increasingly discerning consumers. A surging appetite for plant-based and cold beverage options, coupled with greater expectations for consistency and speed, are the demands the coffee industry is responding to.
They’re the type of demands LaCimbali is also seeking to address with Supera – regardless of the venue type.
According to Eugenio Filoni, Global Key Account Director for Cimbali Group, the machine exemplifies LaCimbali’s technical excellence while redefining the possibilities of fully automatic coffee preparation.
He points to how the machine is engineered to work in both professional and customer-operated environments, creating what he calls a “hybrid experience” and an “intuitive, easy-to-operate” machine capable of delivering professional-grade coffee results.
“Supera combines quality, flexibility, and innovation in a single machine suitable for both professional baristas and self-service scenarios,” says Filoni.
“It is the most versatile machine in its class. It is not just a coffee machine but a platform for growth.”
The essence of the machine’s appeal lies in its adaptability. Supera features a modular design, allowing it to evolve with changing consumption trends and market needs. Whether it’s supporting new beverage
formats, expanding menu offerings, or adapting to different operational scales, LaCimbali says its platform can respond dynamically to user requirements.
“In the global coffee market, what really makes a difference is the ability to guarantee consistency, reliability, and ease of management,” says Filoni.
“This is crucial in settings where large volumes are served, staff turnover is high, and customers expect impeccable quality. That’s where we step in.”
Brewing highlights
The enhanced experience of Supera starts with its user interface. Built to modern HMI (human–machine interfaces) standards, it’s designed so both consumers and staff can interact intuitively with the machine. The interface is also customisable, allowing operators to adjust workflows and beverage settings.
But behind the screen sits a specially designed piece of hardware that allows for tailored beverage options.
Supera includes a double milk circuit capable of managing both dairy and plant-based alternatives, with multiple frothing levels that cater to the growing preference for alternative milks, which can minimise the risk of cross-contamination and therefore decrease potential allergen environments.
The HQM Latte system – available in both single and double milk circuit versions – is said to deliver high-quality milk foam for hot and cold beverages.
Built into the machine is the Dynamic Thermodrive system that manages the temperature of hot and cold beverages. This allows the user to deliver drinks such as iced lattes, cold brew beverages, or functional hot drinks. The system is also capable of adjusting water temperatures from 60 to 100 degrees Celsius.
“The platform adapts to any mode of interaction and preparation, whether coffee-based or milk-based,” says Filoni.
“The Dynamic Thermodrive maintains stability and consistent quality by dynamically adjusting water temperature for coffee and soluble extractions.”
The brewing capabilities are enhanced by the integration of up to four grinders. This supports a wide selection of coffee blends, allowing venues to offer multiple origin options or flavour profiles without changing hardware.
This is made possible thanks to dedicated soluble hoppers, which Filoni says allows venues to expand menu possibilities and even cater to lifestyle focused consumers – covering trending ingredients like matcha, ginseng, barley, and protein powders.
In terms of automation, LaCimbali has built Supera to reduce complexity and improve reliability. A design highlight, according to the company, is the Perfect Grinding System that continuously adjusts grind size and dosage to maintain consistent extraction quality.
“This is particularly valuable in high-turnover environments where staff training may be limited,” says Filoni.
This ease-of-use philosophy extends to machine maintenance too. The automatic cleaning system uses integrated detergent to simplify hygiene management, which the company says reduces reliance on staff while ensuring compliance with sanitation standards.
“It simplifies the cleaning process and ensures hygiene management also leads to a reduction in workload,” says Filoni.
“This is particularly useful in self-service environments or large operations where quick turnaround and consistent cleanliness are non-negotiables.”
Dynamic duo
To address the needs of different venue models, LaCimbali has created two versions of the machine: Supera Senso and Supera Dolcevita.
The Senso model is aimed at operators who prioritise ease-of-use and reliability, offering complete functionality in a streamlined package. Dolcevita, on the other hand, is the premium version, equipped with the more advanced automation, smart features, and milk management capabilities.
“While the two versions differ in terms of grinder configuration, milk system flexibility, and cleaning automation, they are united by LaCimbali’s unwavering commitment to quality and operational excellence,” he says.
“The dual-model approach aims to be a solution for a wide spectrum of venues that require high-volume output.”
The machine’s design can also accommodate experimentation and standardisation. According to LaCimbali, operators can adapt to different beverage categories and user experiences, whether the machine is being used by trained baristas in a boutique setting or placed in a self-service corner of a petrol station.
But at the heart of Supera’s design is a nod to LaCimbali’s founding principles. According to Filoni, innovation is not simply about new features, it’s about meaningful improvements that simplify daily operations.
He explains that in fast-paced environments with high customer turnover, delivering a consistent cup of coffee is a necessity. Supera aims to address this by ensuring every stage of preparation – from grinding to extraction to milk frothing – is precisely controlled.
This accuracy ensures flavour, temperature, and presentation remain uniform across hundreds of cups a day.
“At LaCimbali, we choose to invest in design. We are convinced that a machine can also be a work of art, and the Supera is no exception,” he says.
After a preview at the NACS Show in Chicago, Supera made its full debut at Host Milano. General availability is expected to begin in 2026, with global rollouts planned for both emerging and established markets.
For more information, visit supera.cimbali.com
This article was first published in the November/December 2025 edition of Global Coffee Report. Read more HERE.
