Brambati President Fabrizio Brambati on the importance of sustainability and why innovation and flexibility are key to the company’s success.
Across the global coffee supply chain, sustainable solutions are identified as a major and pressing area of concern to reduce the industry’s carbon footprint. The push for a greener future has led factories to implement solar power, use recycled products, and adopt sustainable social and economic practices. However, when it comes to roaster manufacturing, Brambati owner and CEO Fabrizio Brambati is determined to run the business without waste.
“The company has invested heavily in research and development over the past two years to improve energy efficiency in the workplace,” says Brambati.
This includes the installation of a large-scale solar system, capable of producing 200 kilowatts of electricity per hour and meeting 60% of Brambati’s electricity needs. The company replaced old lighting systems with new LED fixtures, removing its diesel heating system with the installation of heat pumps and high-efficiency condensing boilers. It continues to monitor the plant’s energy and water consumption, as well as the fuel consumption of its transportation fleet.
Brambati says he has noticed concrete improvements and is committed to controlling the reduction of emissions in the machines.
“To reduce indirect emissions, we reduce consumption by installing more efficient components or even eliminating certain components,” he explains.
“For primary emissions, we use a low NOx burner and high efficiency catalytic systems.”
In its roasting equipment, Brambati provides an Eco afterburner that can be fitted to each of its roasters as well as its most popular roasting styles, the KAR and BR series in Eco models. This aims to reduce emissions, energy and gas consumption and increase efficiency.
“Our machines are manufactured in Ecodesign, in accordance with the ISO 14006 standard [environmental management systems]», explains Brambati.
At Brambati, sustainable practices don’t just apply to equipment manufacturing, but are embedded in the company’s 360-degree sustainability philosophy.
“We are completely self-sufficient. We use solar panels to harness the energy for our facility and have many controls in place to ensure there is no waste,” says Brambati.
“We started from measuring consumption and waste, then during the redesign we reduced the number of components used and the waste of work,” says Brambati.
Brambati’s commitment to sustainability earned the company a gold certificate in November 2021 from EcoVadis, an independent company that assesses sustainability and corporate responsibility in global supply chains.
“At Brambati, we recognize the importance of adopting a sustainable approach for civil society, including local communities, associations and authorities, and we work to leave a lasting environmental legacy for future generations,” says Brambati.
Francesco Brambati founded the Italian manufacturing company in 1945, initially producing flour mills before starting to manufacture roasting equipment in the 1960s.
For more than 75 years, Brambati has been at the forefront of technological innovations within the industry, with the development of electronic controls in the 1960s and turnkey solutions in the 1970s, through to its modern adoption of the 3D engineering and design technology.
Brambati’s ability to be flexible and to customize its machines to suit its customers’ needs has been one of the main reasons for its success in the market.
“Our customers know that with Brambati equipment, we deliver quality at maximum efficiency, while limiting energy consumption and reducing emissions,” says Brambati.
Another of Brambati’s strengths is its continuous assistance service to manage any problems that may arise. Everything is handled internally through Brambati’s engineering team, rather than relying on external services.
“If a customer has a problem, they come straight to us for immediate results, which I think makes a really big difference because it’s not something most companies offer,” Brambati says.
To ensure the safety of its machines, Brambati says the company is constantly developing and improving its technology. This included the development of specialized software in its BR models that allows users to ride historical curves during the roasting phase, view deviations and check for variations or any drift in real time.
“Now the biggest advantage we have is that our machines can take into account and prevent any potential problems, which saves time and expenses associated with stopping production,” he says.
In addition to its advancements in safety, in 2018 Brambati launched the Advanced Food Lab (AFL), a state-of-the-art research and development facility that has been recognized by the Specialty Coffee Association‘s Premier Training Campus certification ( SCA), a program that highlights facilities that provide a unique pedagogical framework for coffee education.
“It’s a great achievement, especially these days when specialty coffee is becoming more and more popular,” says Brambati.
The AFL, with its comprehensive pilot plant, was designed to increase the brand’s scientific capabilities so it can continue to push the boundaries of technological advancements.
It includes a lab, 3D scanners, dedicated graphics software and the infrastructure needed to perform rigorous testing.
“The AFL is the result of Brambati’s ongoing commitment to pursuing innovation, where theoretical tests and trials are not enough. Instead, it is necessary to test, confirm and back up the results with laboratory analyses,” says Brambati.
He adds that the AFL and its specialized technical division position Brambati at the forefront of roasting expertise, with its competitive advantage in the flexibility of Brambati’s catalog.
“Innovation and flexibility are two of the fundamental pillars on which this brand is based. We are constantly looking to develop our processes and our technology,” says Brambati.
“We are proud that our products are adaptable and consistent. Today, our machines are suitable for all types of coffee and are capable of achieving the results desired by any professional roaster.
To help potential buyers make buying decisions, Brambati has also embraced digitization in the form of webinars and online educational courses based in its AFL, showing how to use its machines.
“Brambati manages 80% of the business outside of Italy, so it is important for us that we give our customers the opportunity to train remotely and commission the installation remotely to guarantee customer satisfaction. says Brambati.
“That has been a big advantage over the past two years. This allows us to maintain a close connection with our customers, which is very important to us.
The webinars allow customers to explore Brambati’s latest advances in roasting technology and automation, and adapt them to their own facilities.
“The courses are dedicated to customers who own our machines and want to improve their knowledge of how best to use the equipment, to ensure they understand the full capabilities of the machines. By using the machine to its full potential, they can get the best results,” says Brambati.
“It’s also a way for us to show new customers the features of the equipment and the benefits of using our products.
Brambati can organize seminars in collaboration with the SCA to present the technology offered by Brambati and the best way to use it in daily roasting practices.
“For example, people who want to know how certain coffees behave during the roasting process or want to create a new recipe can see the equipment in action,” says Brambati.
He adds that digitization and sustainability will continue to be major goals for the company in the future, as it continues to explore new trends, advance its technology and expand its market reach even further. .
“Brambati treats its family tradition with respect while seeking to improve it in innovative ways, knowing that research and development, integration and attention to current sustainability issues are fundamental to a viable and sustainable future. “
For more information visit www.brambati.it/it/
This article first appeared in the January/February 2022 edition of the Global Coffee Report. Learn more HERE.