“After the emergency protocol of COVID-19, I had to close my shop temporarily. I want to be sure that once I turn the machine back on, everything will function correctly. Do you have any suggestions on how to turn off and back on my machine and grinders correctly?” Victoria Arduino received this message yesterday from a barista, that, like many, has been forced to close their shop due to Coronavirus pandemic temporarily. Following up with many of you, we decided to share our recommendations for a correct maintenance procedure on how to turn off and on the machine. As we are keen on saying, a clean and controlled machine guarantees optimal performance, excellent quality, and lasts longer!Please find below the the necessary and suggested steps by Victoria Arduino for preservation for the temporary shutdown of the machines and grinders:

  • Perform full back flush;
  • Clean thoroughly on the shower screens and steam wands and around the seals;
  • Flush lots of hot soapy water down the drain;
  • Flush lots of hot soapy water down the pitcher rinsed after the cleaning is done;
  • Empty the grinder hopper and grind all beans through until empty;
  • Switch off the power. On the right hand side under the machine and at the wall;
  • Close the main water tap connecting water to the machine.

For the re-starting of the machines and grinders:

  • Switch ON the machine;
  • Purge all the groups for a long time (1lt of water per group);
  • Pour hot water from the hot water wand (once the machine is ON and reached the 1.2 bar) to exchange the water in the main boiler with fresh water. It is enough around 4-5 lt for the 2 groups and 6-7 lt for the 3 groups.

We can’t wait to see all of your coffee shops open again and enjoy your menu!


How to keep clean the Mythos 2 every day?
How to remove or clean the clump crusher?

Baristas know that the daily cleaning of their grinders is at the base of high quality. A clean grinder means excellent coffee. To guarantee the quality in the cup, Victoria Arduino made a series of tutorials to offer baristas useful suggestions on how to keep their grinder clean and how to remove and install the clump crusher.

Andrea Cremone, an AST trainer, explicates all the quick and straightforward operations while reducing waste. In the video “How to clean a Mythos 2 coffee grinder”, Andrea explains the step-by-step procedures that a professional barista should do during the daily cleaning routine. A clean grinder contributes to the making of a great coffee and guarantees a longer life span of the Mythos 2.

The clump crusher, integrated into the grinder since the first series Mythos, is claimed by baristas to be an essential factor to work with, as it eliminates the static effect of the ground coffee while maintaining a continuous coffee flow, all while reducing waste. The correct maintenance of the clump crusher is fundamental for perfect grinding. In the video “How to remove and install Mythos 2 clump crusher”, Andrea Cremone explains how to remove and clean the clump crusher, providing suggestions and experience-born tips for a perfect reassembly.

How to clean a Mythos 2 coffee grinder

How to remove and install Mythos 2 clump crusher


Proteins, phospholipids, and a temperature around 60 degrees C: these are the key to a perfect milk-based drink recipe that is nice to look at while being good for you.

Did you ever ask yourself if the milk you prepare each morning for your cappuccinos and flat whites maintain the best way possible its nutritional and organoleptic qualities? Is it possible to have the perfect balance between a good-looking product and one able to keep all of its nutritional qualities?
The answers to these questions have been sought out by the researchers of the University of Camerino through the commune project with Simonelli Group, brand owner of Victoria Arduino.

The study examined the nutritional qualities of different types of milk and cappuccinos. They were tested on espresso coffee machines using different temperatures and steam to find the optimal condition for the making of high-quality cappuccinos and milk-based drinks (Latte, Flat White). “In the cappuccinos and Flat White, we analyzed both the milk and the foam, then confronted the results with those obtained by the same batch of milk before the cappuccino preparation” – apprises Professor Silvia Vincenzetti, research coordinator of the project.

The variable steam introduction

A Latte and a Flat White require a different cream than a cappuccino. They need a thinner line of steam to make smaller bubbles and create a final creamy foam that remains more liquid with a final thickness of no more than a couple of millimeters. In a classic cappuccino, on the other hand, the foam must be creamy and compact, with a fine texture and a shiny surface at about 1 cm in thickness.
“the foam of a cappuccino – tells Professor Vincenzetti – is a colloidal dispersion of a gas into a liquid. The liquid is the milk used for the cappuccino, while the gas is made up of air and watery vapor used to froth the milk. The air particles can form a colloidal dispersion in the milk because of surfactant presence that in milk represent proteins and phospholipids. The foam stability depends on the concentration of the surfactants. Higher the concentration, more stable the foam will be because the gas particles are smaller and further dispersed”.

The variable temperature

Another important aspect is the temperature. “The milk frothing temperature should not exceed 70 degrees C. Otherwise – informs the Professor – the milk will have a “burnt” taste because of the “caramelization” of the lactose and the present proteins in the milk will go through a denaturation process. The denaturated proteins will end up binding with tannic acid present in the espresso coffee forming the “tannato di caseina’, an undigestible and challenging compound. The optimal temperature should be around 60 degrees C because it is right here that the lactose is at the peak of its sweetness”.


In Florence, the mural machine of Victoria Arduino. A unique object, a century-old patent that becomes an artwork

It’s a warm summer day on Friday, August 4th, 1922, the same day Pier Teresio Arduino presents for the first time under the society La Victoria Arduino Società Anonima, the patent request “Mural machine for espresso coffee preparation.”

This novel invention is the beginning of a principal historical object. The mural machine is attached directly to the walls of the shop, powered by the direct water supply, and actioned through a manual lever that activates the piston pump. The machine’s design quickly evolved into something even more notable where only the group portafilters are in sight for the public while the actual mechanics of the device lie behind the adjacent wall.

Eight years later, this wondrous patent finds itself sitting in the grand hall of the Artemio Franchi stadium of Florence. It is Engineer Pier Luigi Nervi, one of the all-time Italian masterminds in architecture, that actualizes the project of the sports facility. In the Florentine stadium, Nervi constructs an arrangement that was full of innovation and futuristic elements for the time, just like the canopy without middle supports and the installation in 1931 of the Victoria Arduino mural machine along with the open-sky grandstands and chambers under the parterre, still installed presently. Twenty-four groups occupy the extended counter more than ten meters long, where more than one thousand coffees are brewed in only an hour. The group heads are installed on a prominent wall made of Marquina Black marble: a natural stone extracted from Spanish caves with striations of white and grey. Correctly functioning up until the 1990s, the Victoria Arduino mural machine becomes the object of everyday use and is omnipresent for sporting events in Florence and continues to be a unique piece of history admired from an architectural and esthetical point of view.

Almost 90 years later, the Victoria Arduino mural machine is still installed in the Florentine stadium and confirms how the genius and creativity of humankind can overcome time and trends.



Victoria Arduino is the espresso coffee machine partner chosen by Ditta Artigianale for the ambitious Coffee School project that was presented Tuesday in Florence. The Coffee School, idea of Francesco Sanapo and Patrick Hoffer, founders of Ditta Artigianale, is an important project dedicated to diffuse coffee excellence culture globally and offer professional training while being a simple meeting place for coffee lovers.

The ex-monastery of Sant’Ambrogio in the heart of Florence is a medieval construction situated in Via Carducci 2, which has become the center and coffee shop of the School. This project started with the need to become a reference point in the coffee society where international baristas, roasters, tasters, and coffee lovers can come together and share ideas and experience. It is a place where the core values that are sustainability, innovation, and knowledge, have a solid growth incorporating the know-how and expertise of coffee experts in a continuously evolving technological world. It is a unique, dynamic, and innovative concept, able to explain and reveal the world of coffee excellence in a highly organized manner with different level courses.

“The famous scholars of the Italian Renaissance, for example, Leonardo, could combine science with individual ability. The story repeats itself today amidst the coffee society; a solid base of technical know-how and personal expertise are the key to expand coffee culture. This – continues Ceccarani – is the great strength and uniqueness of the team-up between Ditta Artigianale and Simonelli Group. The roasters’ profound knowledge and experience about coffee, combined with our scientific and technical expertise, creates the perfect mix for complete educational and enriching courses.”

Florence is the ideal spot to disclose this ambitious project of the Italian Renaissance of specialty coffee in Italy. The participation of Simonelli Group in the Coffee School is also a recognition of the city itself. “It is a pleasure to return to this beautiful town and offer, after almost 100 years, a brand new project – declares Marco Feliziani, Vice President and Commercial Director of Simonelli Group. “In the 1930s, a unique Victoria Arduino (brand of Simonelli Group) coffee machine was installed in the old Fiorentina stadium: a mural machine with 24 dispensing groups, architecturally and technologically advanced for those times, was a superb and inspiring artwork. Today, sealing the union with Ditta Artigianale, we give tribute to Florence and contribute to the growth of Italian coffee culture.”


The Coffee School is the first of its kind in Europe to be inside an actual cafeteria open to the public. Its headquarters is a very enchanting place: the ex-monastery of Sant’Ambrogio, a medieval architecture situated in Via Carducci 2, right in the heart of Florence. The ex-cafeteria of the convent that faces the monastery is the office of the Coffee School. In the area facing Via Carducci, there is positioned the coffee shop signed Ditta Artigianale. This project started with the need to become a reference point in the coffee society where international baristas, roasters, tasters, and coffee lovers can come together and share ideas and experience. It is a place where the core values that are sustainability, innovation, and knowledge, have a solid growth incorporating the know-how and expertise of coffee experts in a continuously evolving technological world. It is a unique, dynamic, and innovative concept, able to explain and reveal the world of coffee excellence in a highly organized manner with different level courses. From June 2020 the course calendar will be available, while the academics will start January 2021.

The story of the monastery: from a prostitute community to a book repair laboratory

The ex-monastery construction, called “complesso Della Pia Casa di Rifugio di Sant’Ambrogio,” has age-old origins because of its connections to the complex building of Sant’Ambrogio, built between the V of VI century b.c. At the end of the XVIII century, the monastery, which was poverty-stricken considering the Leopold reforms of those times, became a secular educational institution for young women. The boarding school then closed in regard to the French regulations of 1808, and the whole convent transformed into public utility houses. Nevertheless, in 1815 the property rights were given to the Dominican nuns “Della Pietà” of Via Giusti. The year after, the ecclesiastical administration gave up the institution to a worldly prostitute community “in the way of redemption.” In 1835 the Pia Casa was transformed into an ethical institute and continued taking care of the young women, prospering for a long time up until the first World War, where the buildings were of Military use. After some time, the structure was sold to the Kindergarten Society and then later demolished in the occasion of an urban renovation under the new inner-city plan drafted by Luigi Del Sarto but was soon damaged by the great flood of 1966. In 1976 the Opera Pia went under Municipal authority, and in 1979 the spaces were rented to the National Library. In 1991 a significant part of the ex-monastery building was bought by the Ministry of Cultural Heritage to create the Laboratory of book restoration. Finally, in 2010, the complex was passed over to the Human Services of Florence Montedomini. [Source: Francesca Carrara, Ludovica Sebregondi, Pia Casa Rifugio di Sant’Ambrogio]


Follow James’ trip and discover Eagle One, the new era of espresso coffee machine.

Starting in February, Victoria Arduino is going around the globe dedicating exclusive appointments to its partners to get to know and expand knowledge about the new Eagle One. This trip starts in Melbourne and will have onboard James Hoffmann, (opinion leader and author) essential protagonist concerning the development of the Eagle One . This machine brings innovation to a new level. It offers high-quality beverages for the new generation of specialty coffee shops rendering to their needs of fitting into tight spaces, all while looking out for energy consumption.

Please contact your Area Manager for more information about this exclusive Eagle One journey.


  • February 11 6-10 pm

    27-29 Nicholson Street
    Abbotsford Victoria 3067
  • February 13 5-8 pm

    420c New North Road
    Kingsland, Auckland
  • February 15 6-10 pm
    JAKARTA | ABCD School of Coffee

    Level 11, Ciputra Artpreneur,
    Ciputra World, Jakarta
  • March 13-14

    1014 DD Amsterdam
    Gashouder, Klönneplein 1

New Eagle One events around the world are coming soon. Stay tuned!


World of Coffee is coming! This year we invited some of the best roasters in the industry to explore and serve incredible unique coffees from our VA388 coffee machine. Röststätte, Nordbeans, Kalve, Kaffa, Hard beans, Doubleshot, Connect coffee, 5elephant will present to you their specialty coffee at booth #B31. While enjoying coffee from one of our guests, be sure to join the “Taste your temperature” contest. Test out the superb T3 technology, that allows the barista to set three temperatures: one for the brewing, one for the water infusion and one for the steam. You can experiment with the temperature and extract the best flavors from each coffee blend. Come join us at the booth B31 to enjoy these moments together! It will be days full of discussions, networking and high-quality coffee! We wish you a very happy coffee experience. See you soon in Berlin!


More and more cafes in Melbourne have been offering a 10% discount to customers who bring a reusable cup. It’s an intentional choice that affirms their values and those of their customers. Victoria Arduino’s green movement involves diverse aspects; from the study of the Life Cycle Assessment to reduce CO2 emissions during the machine’s entire life cycle, to the verification of the product compliance regarding the standards of green building in order to obtain the green certifications. After the VA388 Black Eagle, the whole Victoria Arduino product range can be found on the Ongreening website and offers a strong contribute to acquire green building certifications. Victoria Arduino is the first coffee machine brand to be part of the Ongreening platform, the world’s first website designed to provide building professionals with news and updates on the most relevant green building rating system such as LEED (Leadership in Energy and Environmental Design), BREAM, HQM, ESTIDAMA AND HK BEAM PLUS. The platform evaluates products compliant with green building standards and publishes green building products that contribute to the certifications. Through the Ongreening website, Victoria Arduino provides a complete overview of its coffee machines and grinders in terms of sustainability. Architects, engineers, designers, managers, and retail chains can see how our coffee machines potentially contribute to major green building certification systems. For Victoria Arduino, environment protection is particularly important. We have been continuously increasing the sustainability of our products for many years, and we will continue to do so in the present and future. Our commitment is to build a cleaner, more sustainable world for our partners and coffee community around the globe.


A project inspired by the best culture of italian design and looks to the future. Eagle One is the new Victoria Arduino’s professional espresso machine, which will be presented in London on the 19th of September (at 11.30am – London time) during the I-MADE (Italian Manufacturer Art & Design Exhibition) at the Saatchi Gallery. For the preview, Eagle One will be presented in a particular version customized by Giulio Cappellini, art director I-MADE, who chose for the machine chrome colors and innovative materials. “Eagle One is the symbol of modernity of Victoria Arduino. The brand was born at the beginning of the Twentieth Century, worked on the quality product, continuously doing research” – recalls Giulio Cappellini. “From the first design of the coffee machine, the brand has picked up the needs and transformed them into technologies, also through the great collaborations with the futurist artist Leonetto Cappiello and the architect Caccia Dominioni. The brand has an eagle symbol, and was able to look beyond geopolitical boundaries, listening to an international audience. I consider Victoria Arduino as an excellent example of Made in Italy.”


There is much anticipation for the launch of the Eagle One, the new Victoria Arduino machine which will be presented on September 19th, 2019 during the I-made (Italian Manufacturer Art & Design Exhibition) at the Saatchi Gallery in London. The architect Giulio Cappellini and the World Barista Champion James Hoffmann, two protagonists of the world of design and coffee, will reveal the new machine during a special event you can follow live (Sept. 19 at 11.30 am London time) on the Victoria Arduino Instagram page @victoriaarduino1905. Eagle One has been designed in function to the barista’s experience using advanced technology to make it the most sustainable machine of its category. For Victoria Arduino, the experience isn’t only a matter of the coffee quality but also a question of philosophy, design of the café, and sustainability. London is home of James Hoffmann, opinion leader of the specialty coffee industry, world barista champion and part of the Eagle One project. It is a city where many cafés have small spaces and must be very careful with energy consumption. “Baristas need compact equipment, that is ergonomic and easy to use, but also capable of producing high volumes of very high quality drinks. That shouldn’t come at the expense of energy efficiency though.” “In Eagle One, this is what drives the design. The machine is simple and compact, and able to respond to the new needs of the latest generation of coffee shops. The heart of the machine, the new engine (called NEO, New Engine Optimization), is smaller but at the same time able to delivery great performance with a reduction of energy consumption.”