Change is a constant in our existence.
It is a strong push that makes us adapt to external factors, to new technologies, to digital. It surrounds us and transforms us into a new world.
We talk about everyday life, the everyday life of the domestic spaces, the gathering places, the jobs.
The decrease of the Digital Divide (gap between those who have effective access to information technologies and those who are excluded) and the possibility of managing one’s work from home are transforming the features of places that until recently were purely intended for diversion and conviviality.
Possibilities and needs have redesigned the environments, creating hybrid contaminations between the concept of “home” and the one of “office”.
The need to rethink a work environment in a domestic context goes through the identification of a suitable space, but above all through the introduction of elements that determine and recreate places and habits related to it.
The transformation always needs a pivotal concept that connotes it, a fulcrum that acquires the identity of change and becomes the engine.
An element that identifies a need, that is visually pleasant and connotes as a reference point for the break, the moment of relaxation or maximum concentration.
The existing habits between home and work identify a shared tie: the coffee machine.
Grimac coffee machines are characterized by the simplicity of use applied to the pleasure of tasting.
A design that does not bend to pure aesthetics and simplifies the preparation process ensuring technological innovation and sustainability.
The design applied to the function of the instrument transforms an accessory into a usable piece of furniture.
Palette of colours that adapt to any environment and style.
Characterisation and clear lines that alternate with pastel, soft or bright colours.
We believe in conscious and sustainable consumption.
Our coffee machines adopt paper coffee pods: biodegradable and sustainable material.
We suggest the consumption with this type of pods because the process of extraction of coffee from the pod best expresses the characteristics of the espresso as the one served at the bar.
The water goes through a 100% natural vegetable paper filter, which does not release any residue, and thanks to the cellulose-based composition their disposal has a much lower ecological impact than other technologies offered today.