rollouts,” he says. “That collaboration helped build a strong relationship and ultimately expanded the partnership across our product range.”
Delivering solutions JJ Darboven and Café Du Monde UK operate as full-service coffee suppliers, providing products, equipment and service support to hospitality venues. Graham Mongey, managing director of JJ
Darboven Ireland, says the company’s philosophy is to offer customers a comprehensive service that extends far beyond simply supplying coffee. “We supply restaurants, hotels, cafés, offices
and more with coffee, tea, hot chocolate and equipment,” he explains. “We also provide service support and training, so our clients get everything they need from one partner.” Café Du Monde UK follows a similar
I
n busy hospitality environments, delivering consistent coffee quality while maintaining speed of service can be a significant challenge. Egro, part of the Ali Group Coffee Division, through its local branch and technical hub CTW-UK, and coffee specialists JJ Darboven and Café Du Monde UK, is helping operators meet that challenge. By
combining high-performance equipment with strong technical support and training, the companies are helping streamline coffee service without compromising quality. “We started a new entity in the UK so we
could bring everything together, from entry-level machines through to specialty equipment and bean-to-cup technology,” says Giacomo Fontana, Egro’s regional sales manager, Europe. “It allows us to provide a complete solution for customers and support them properly with training, service and technical expertise.”
The business launched its UK hub in
2024, establishing a showroom and technical training laboratory in Letchworth, England. The facility allows customers and partners to see equipment in action, train engineers and collaborate on projects. According to Scott Singleton, managing
director UK & Ireland at CTW-UK, this hands- on support has been central to the relationship with Café Du Monde UK. “We’ve worked closely with them on multiple projects and provided additional support during major equipment
approach, working closely with Egro to supply and maintain coffee equipment for its customers. “We’re seeing really strong growth,” says Geoff Arnold, managing director of Café Du Monde UK. “Our relationship with Egro’s local team at CTW- UK is very collaborative. If there’s ever an issue, we can lean on them quickly and get the support we need.” The partnership has proved particularly
effective in the hospitality sector, where reliability and ease of use are essential. Many installations are in hotels, where high-capacity machines must consistently deliver quality drinks for large numbers of guests. “They are perfect for hotel breakfast service,”
Arnold explains. “Guests can simply walk up, press a button, and receive a high-quality coffee without staff needing to prepare every drink individually.”
The Egro advantage Central to the collaboration are Egro’s bean-to-cup machines, particularly the Next and MoDe models. Combining automation with professional-level coffee quality, both allow operators to serve a wide variety of drinks with minimal training or intervention. The Egro Next is designed for high-volume
environments and can produce up to 300 cups per day, making it ideal for busy hospitality venues. Its 10-inch HD touchscreen interface allows operators to program and customize drinks quickly and intuitively, making day-to-day operation simple and straightforward even in busy service environments. The screen features provide a clear, user-friendly layout and give operators direct access to a wide range of settings, from
“That collaboration helped build a strong relationship and ultimately expanded the partnership”
Scott Singleton CTW-UK
drink configuration to technical guidance and maintenance information directly on the machine. Operators can also create and switch
between different user interfaces, allowing menus to be tailored for different service periods. For example, a simplified breakfast menu focused on espresso-based drinks and Americanos can give way later in the day to a broader selection including cappuccinos, flat whites and other specialty beverages. Alongside this interface, integrated grinders help ensure consistent extraction and flavor. After three extractions that deviate from the standard, the machine’s self-adjusting grinders (SAG) automatically recalibrate the burrs to restore a set optimal extraction time to maintain consistent extraction as conditions change.
Above: Graham Mongey, JJ Darboven Ireland (top); Geoff Arnold, Café Du Monde UK
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