{"id":5412,"date":"2026-06-24T10:52:00","date_gmt":"2026-06-24T10:52:00","guid":{"rendered":"https:\/\/ottolina.it\/?p=5412"},"modified":"2026-09-21T10:53:47","modified_gmt":"2026-09-21T10:53:47","slug":"warsaw-food-expo-2026-our-first-meeting-with-the-polish-market","status":"publish","type":"post","link":"https:\/\/ottolina.it\/en\/warsaw-food-expo-2026-our-first-meeting-with-the-polish-market\/","title":{"rendered":"Warsaw Food Expo 2026: our first meeting with the Polish market"},"content":{"rendered":"\n

From 9 to 11 June we exhibited at Warsaw Food Expo, at stand E3.45 in Hall E of Ptak Warsaw Expo, in Nadarzyn just outside Warsaw. It was our first trade fair in Poland, and a deliberate step in how we are building our presence outside Italy.<\/p>\n\n\n\n

We went with a simple question in mind: what does Italian espresso mean to operators in a market that has built its own coffee culture, largely without us?<\/p>\n\n\n\n

A fair built around commercial relationships<\/strong><\/h3>\n\n\n\n

Warsaw Food Expo brings together producers, distributors and hospitality professionals from across the food sector. The format suited what we were looking for \u2014 not a showcase, but three days of talking to people who buy coffee for a living.<\/p>\n\n\n\n

That matters more than it sounds. A distributor deciding whether to carry a new Italian roastery is not evaluating a product in isolation. They are working out whether the company behind it will still answer the phone in two years, whether the range covers what their customers ask for, and whether anyone will train their staff. Those conversations happen at a stand, not in an inbox.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

From the espresso machine to capsules<\/strong><\/h3>\n\n\n\n

We brought the range and served it. Visitors tasted our professional blends pulled on a traditional espresso machine, alongside our Nessie capsule system \u2014 so that distributors and retailers could see the full span of formats we work in, from the bar counter to the office and the home.<\/p>\n\n\n\n

Showing both matters commercially. A partner who takes on our professional blends for the HoReCa channel often has customers asking for portioned formats too, and being able to cover both from one supplier removes a problem rather than creating one.<\/p>\n\n\n\n

Italian espresso meets Polish habits<\/strong><\/h3>\n\n\n\n

Poland drinks a lot of coffee: more than 80% of adults are coffee drinkers, and around 60% drink it daily. What struck us was not the volume but the direction. There is real and growing interest in specialty coffee, in portioned products, and in the caf\u00e9 experience as something worth paying for.<\/p>\n\n\n\n

That is a market where an Italian roastery has something specific to offer \u2014 provided the offer is honest about what it is. Our blends are built for espresso extraction, with the body and crema that comes from slow drum roasting. They are not a substitute for a Nordic filter profile, and we do not present them as one.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

A family history that builds trust<\/strong><\/h3>\n\n\n\n

Much of what we talked about at the stand had little to do with the coffee itself. Ottolina began in Milan in 1948, when Giulio Ottolina opened a small roastery. Nearly eighty years later the family is still running the company, now into its fourth generation.<\/p>\n\n\n\n

For a distributor, that history is not sentiment \u2014 it is a proxy for reliability. It says the company has survived several generations of market change, that ownership is not going to be traded next quarter, and that the person you negotiate with is the person who decides.<\/p>\n\n\n\n

From remote contact to face-to-face<\/strong><\/h3>\n\n\n\n

Some of the most useful conversations were with people we had already been in touch with by email. Meeting in person, putting a cup in someone’s hand, answering the practical questions about volumes and logistics on the spot \u2014 that is what moves a contact from interested to serious.<\/p>\n\n\n\n

We left Warsaw with a clearer picture of the Polish market and a list of conversations worth continuing. Next stop: Singapore, for SIGEP Asia in July.<\/p>\n","protected":false},"excerpt":{"rendered":"

From 9 to 11 June we exhibited at Warsaw Food Expo, at stand E3.45 in Hall E of Ptak Warsaw Expo, in Nadarzyn just outside Warsaw. It was our first trade fair in Poland, and a deliberate step in how we are building our presence outside Italy. We went with a simple question in mind: […]<\/p>\n","protected":false},"author":1,"featured_media":5150,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-5412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nWarsaw Food Expo 2026: our first meeting with the Polish market<\/title>\n<meta name=\"description\" content=\"Our first trade fair in Poland: what we learned about the Polish coffee market, and what Italian espresso means to local operators.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ottolina.it\/en\/warsaw-food-expo-2026-our-first-meeting-with-the-polish-market\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" 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