Ceado is on a mission to maximise flavour with a trio of new grinders developed to deliver elevated results for the high-performance specialty sector.
Since it was established in Venice in 1999, Ceado has been fuelled by a fierce focus on flavour. Innovation has been the method through which the grinder manufacturer has continued to pursue this purpose and its ultimate goal of helping passionate baristas produce the best possible cup of coffee.
According to Ceado Head of Sales Cosimo Libardo, over the past quarter century this fascination with flavour has produced some ground-breaking equipment.
“Our mission is designing precision instruments that ensure flavour is maximised and consistent,” says Libardo.
“This drive has meant that at some points Ceado has been ahead of its time. This can be a good thing, but if the industry doesn’t yet understand the need for a piece of equipment, they often just don’t get it.”
For this reason, much of the technology behind the brand’s new REV series of grinders has been sitting in a theoretical draw since 2017. After the explosion of grind-by-weight models around this time, the team quickly saw an opportunity to further improve the technology.
“We identified four parameters – the amount of retention, temperature of the ground coffee, granulometry, and weight – that can actively manage and positively affect the flavour consistency by minimising variations in extraction time,” says Libardo.
“With this information, our mission was to create a series of grinders that could actively manage these parameters simultaneously without input from the operator. The project resulted in a series of three models, each of which uniquely influences the flavour of the coffee.”
Flavour-focused features
In order to meet the four parameters, the Ceado engineers developed some of the manufacturer’s most advanced patented technologies to date for the REV series.
To ensure weight precision, they developed the Weight Adjustment Model (WAM) to deliver “consistent dosing and extreme precision”. The feature is an interchangeable module – which can be installed in less than two minutes – to provide resistance to high-level stress and ease of maintenance and replacement.
Addressing retention control is the Sweep-Out system, designed to ensure each dose is fresh and free from contamination of residual grounds. This runs alongside the Steady Lock system, introduced to maintain granulometry stability by keeping the distance between the burrs consistent – even under heavy loads.
Finally, to address temperature management, the team developed Grounds Temperature Management (GTM) to regulate thermal accumulation and maintain a stable temperature of the ground coffee for uniform extraction. The system is composed of three main parts: a 2.5-kilogram heat sink to instantly extract heat from the burrs, distacing motor from burrs with insulation, and algorithm-managed airflow.
“Testing these functionalities with people in the industry was a vital part of the development process. To date, hundreds of roasters have given us feedback, all of which has been overwhelmingly positive,” says Libardo.
The holy trinity
While much of the technology within the new REV series has been in development for years, the Ceado team took their time to ensure the grinders delivered exactly what the industry needed. After a gradual launch, the trio was officially introduced as a complete set at Host Milano in Italy in October 2025.
The first in the series is the REV Steel. With 83-millimetre flat steel burrs at a lifespan of 900 kilograms, it has been developed for espresso blends to produce a balance between body and flavour clarity.
Also equipped with 83-millimetres burrs, this time with a titanium coating and a 2.5-ton lifespan, is the REV Titan. These hard-wearing burrs are designed to deliver fast extraction and consistent flavour in busy environments.
Rounding out the trinity is the REV Zero, which offers the longest lifespan (four tons) for the 83-millimetre burrs thanks to their red-speed coating of titanium and aluminium. Described as the most innovative model in the range, it features upgraded technology engineered to enhance the aromatic profile of the coffee.
With each tailored to a different coffee style, Libardo believes the grinders are best utilised by high-end specialty venues as a full set.
“Sitting next to each other, the REV series creates a full production line,” he says.
“The geometry of the Steel’s burrs delivers a very rounded shot with reduced bitterness, which works well for darker roasts and chilled coffee drinks. On the other hand, the Titan is built for speed but also produces a higher body perception and higher acidity. This makes it great for takeaway drinks that need be delivered quickly as well as milk-based serves.
“Finally, the Zero excels in clarity – I can only describe it as delivering a 3D version of flavour. For this reason, I’d suggest this model for single origins and very high-quality beans that are most often enjoyed black.”
One of the elements of the new series Ceado is most proud of is the waste-reduction capabilities of the Zero. With the ability to slightly reduce the dose due the higher gas content in the ground coffee, reduced need for readjustments, and less retention between the burrs, he says the grinder can save coffee shops a huge amount of coffee waste.
“I calculated that the average coffee shop might waste 120 kilograms of coffee per year – that’s a huge cost to a business, especially given the heightened bean prices we’re currently experiencing,” says Libardo. “With the Zero, that could be reduced by 80 per cent.”
Alongside money-saving and environmental advantages, Libardo says the grinders also benefit the baristas who use them day in, day out.
“The user interface is very easy to navigate – it’s just like using an iPhone. The scroll menu enables adjustable dosing and the user can program airflow and grinding activation modes,” he says.
“Cleaning and maintenance are also very straightforward due to the design. Only three screws are needed to disassemble the grinding chamber and you don’t need to recalibrate the grind afterwards.
“We recently heard from a café group in the United Kingdom that has 60 REV Titan grinders in its fleet which said it had reduced its maintenance service calls by 200 hours compared to the same period in previous years. These grinders don’t just produce beautiful coffee – they are making baristas’ lives much easier.”
For more information, visit ceado.com
This article was first published in the November/December 2025 edition of Global Coffee Report. Read more HERE.
