A collaboration between Scotsman and Caffè Sempione in Milan, Italy, shows how rethinking something as familiar as an ice machine can elevate drink quality, efficiency and design, reports Chris Evans
in every cube A
t first glance, an ice machine is rarely
considered the hero of a modern coffee bar. Yet as iced coffee, cold brew,
and coffee cocktails continue to reshape café menus worldwide, ice has become a critical ingredient — one that directly affects flavor, dilution, aesthetics and customer perception. Recognizing this shift, Scotsman has placed innovation firmly at the center of its latest product development. That focus is on full display at Caffè Sempione’s flagship café in Milan, one of Italy’s most forward thinking specialty coffee roasters, where the brand has installed its new EXG undercounter gourmet ice machine. The EXG represents a shift in how ice machines are conceived and integrated into hospitality spaces.
Compact enough to sit neatly under the counter and finished in a sleek black exterior, it is designed specifically for premium environments where performance and aesthetics must work in harmony.
Enhancing bar design “The first thing you notice is that it looks like a machine of today,” says Alessio Pianta, chief technology officer (CTO), Caffè Sempione. “For the first time, someone thought to make a beautiful ice machine. When it’s behind the counter, it doesn’t clash with the bar design — it enhances it.” Beyond appearance,
functionality drives the design. The EXG produces crystal-clear, solid gourmet ice cubes weighing 20 grams each. Engineered to melt slowly and evenly, they deliver a critical advantage for
Left: The new EXG undercounter gourmet ice machine, as used by Caffè Sempione (top) in Milan, Italy
iced coffee drinks and cocktails, where excess dilution can quickly compromise flavor. “When you take the cube in your hand, you feel the difference,” says Pianta. “The new cube is drier, more compact. The old one melts immediately. This one lasts longer in the glass. That changes the quality of the drink.” Innovation extends well beyond
the cube itself. Developed using the natural refrigerant R290, the machine reflects Scotsman’s broader focus on sustainability and energy efficiency. Full front ventilation allows for true built-in installation, even in tight spaces, while also simplifying servicing and maintenance. “The new product line was
developed with user-friendliness, energy efficiency and ease of maintenance in mind,” explains Simone Buratti, international marketing manager at Scotsman. “Ease of use in everyday operation and cleaning is a significant advantage for our customers.”
Practical features such as
a removable air filter, simplified internal access and magnetic accessories, including an ice scoop that automatically attaches to the bin, help reduce friction during busy service periods. Digital electronics allow technicians to access parameters quickly, while remote connectivity via the XWave app enables real-time monitoring and preventative maintenance for customers. “We can see daily reports and
verify that everything is working perfectly,” Buratti says. “So far, there have been no challenges at all.” The decision to install the EXG
at Caffè Sempione was deliberate. The two companies have worked together for years and are located close to one another, allowing for close collaboration and continuous feedback throughout testing and development. “Active feedback from end-
users is always an important part of every new product line,” Buratti
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