Davide Livermore and the story of a journey of culture and enterprise, where the future is imagined as an extension of the memory of Carlo Majer. A journey undertaken with people who have different experiences and a genuinely profound relationship with history, where tradition is not a museum but living memory, and therefore identity.
“The future is what we have forgotten. Tradition is the most modern thing I know.” Coffee, the common thread of our journey with so many exceptional people, for an emotion that combines tradition and personalization. For free thinkers only.
Simona Ghizzoni gives her interpretation of a crisis: a moment that drives change, with renewed consideration for others and a new way of thinking about time. Time that becomes essential, a profoundly conscious choice to make time for listen and having a chat, even at work.
Action and no action are not always on the opposite sides. Starting from this consideration Alvaro de Laguno Gorría, director of Hostelvending, reflects with Davide Livermore on how the coffee break may be full of action. This is a moment filled with thoughts, shared ideas and pleasure. But is it the same for those who work from home? And a cup of coffee turns into a meaningful social experience.
The conversation between Alvaro de Laguno Gorría and Davide Livermore explores how automated technologies revolutionize the relationship between the guest and the context in the hotel world. A virtuous model where the customer is able to interact with the environment in a more intimate way and use the services with a personalized approach.
An open dialogue between Davide Livermore and Carlo Ratti, architect and engineer and one of the foremost exponents of contemporary urban planning. Which ideals and values does architecture aim to shape? How has urban planning evolved and what is the role of human beings in the design process? This discussion invites us to rethink and redefine the community, starting from the space that most embodies it: the city.
Davide Livermore and Carlo Ratti, Director of the MIT’s SENSEable City Lab in Boston, analyze digital space and highlight how a mindful use of technology may help improve our lives. Virtual space is flexible by definition and somehow more sustainable, just to make an example. Imagine, though, taking a coffee break on a video conference at our own PC. Would our senses keep their original function in the digital space? Lots of tests have been made in various circumstances, but maybe technology is not enough.
Humans define both physical and virtual space and time is co-creator in this process. Davide Livermore opens this dialogue by recounting his experience in designing Kairos, Rhea’s 60th anniversary machine. Carlo Ratti reflects on the role of time in architecture, where static forms can turn to dynamic concepts thanks to the interaction with new technologies. The key theme is the importance of the quality of time, especially in the places we spend the most time, such as offices.
To get from the idea to its realization took only 3 months of work and passion to innovate, the direction of Davide Livermore and the strenght of a united team. Emotion and concreteness in the genesis of Kairos, Rhea's 60th anniversary machine.
We are invited to a journey through culture and sustainability, guided by two women with a special outlook on mindfulness. Their conscious look leads us to remote and less remote countries where daily life can naturally educate in the importance of acting sustainably, also when drinking a coffee. Because quality coffee is much more than just taste.
An ancient Greek word meaning 'the right or opportune moment'... to enjoy excellent in-cup quality, to experience a journey through beauty. Rhea celebrates 60 years with an exclusive machine designed by Davide Livermore. Because coffee moment is art of living.
Two great masters, Davide Livermore and Davide Scabin, invited by Rhea to think about the future between tradition and contemporaneity. The importance of the present moment in the true quest for the time to enjoy coffee, which is so very Italian, where the machine becomes the projection of what we desire.
Everything that is already in the future with the heritage of the present, in the words of Davide Livermore and Davide Scabin. Experience and emotions at the table, in a deep relationship with the unconscious. Even an industrial machine for a timeless product such as coffee has its own time for experience and extraction, intimately involving the senses.
The story of coffee trainer Andrea Lattuada, who conquered the Chinese market by creating a demand for espresso. In Italy, we always think we know everything about a 'national' product like coffee or pasta, then we interpret it. In China, people get information, learn it and apply it: today you can find every segment of the espresso market, from specialty shops to large chains, where acidity is preferred.
Andrea Lattuada reveals what a machine should do to break into the Chinese market: meet strict quality standards and focus heavily on training store managers. In a China increasingly in love with Made in Italy.
Tradition and innovation in the kitchen, between the post-Covid reboot and new sustainability. Simona Ghizzoni meets Tommaso Arrigoni, a chef who sees technology as a mission. From sous vide cooking to flash freezing, getting the most out of the ingredients, without any waste. Rhea has made his dream of selling and distributing quality food in vending machines come true.
Italy – Orient: a journey into the world of coffee, from passion to profession for Chiara Bergonzi, the world champion of Latte Art. Knowledge of the raw materials and coffee culture are a guarantee of success, even in a society that tends to prefer male stars.
The professional world is discovering what's in our cup. So many places and origins for a truly sustainable choice made in full awareness.
Paolo Barichella, renowned international food designer, ventures into worlds that were unapproachable until recently with regard to the 'star' system. People used to talk about science in the kitchen; for Paolo Barichella, design is essential for giving form to food, with a strong focus on the person. Design rethinks processes, and thanks to innovations in vending, the social aspect can also be preserved by sharing the finishing of the dish.
Innovation in design is not only the search for new materials, but also the involvement of start-ups in co-creation areas for truly open innovation. Technology must be within everyone's reach in order to achieve a collective benefit. Paolo Barichella works with Rhea on behalf of the individual, by humanizing our machines and piloting fearless innovation.