Always be there.
A good cup of coffee is the result of a four-handed effort.
The roaster's research and attention to detail are complemented by the skill, experience, and attention of the barista. It's a balance of diverse yet complementary skills, built day by day.
That's why being there is a priority for us. It means supporting those who work with our coffee at every stage: from choosing the blend to preparing the cup, from training to ongoing support. Because without one of these two parties, the process loses value, and quality cannot be guaranteed.
Only when roaster and professional work together does coffee truly express its potential.
Ordinary and extraordinary technical assistance
We guarantee regular and extraordinary technical assistance, available 7 days a week , dedicated to coffee extraction equipment. Constant support is designed to ensure continuity of service and consistently optimal performance.
We respond quickly and expertly, both directly and through a network of trusted partners and official dealers , selected for their reliability and technical expertise. This allows us to have a widespread presence and effectively respond to diverse operational needs.
For us, service isn't just maintenance, but an integral part of the quality in the cup: well-adjusted, inspected, and well-maintained machines are essential to best expressing the coffee and the barista's work.
Weekly service and equipment check
Extraction is a fundamental element in making good coffee. That's why we schedule a weekly inspection with our customers, designed to ensure constant and thorough monitoring of the equipment's condition.
During each service, we check all the parameters that directly impact the quality of your cup: from cleaning the machine to adjusting the grind , to checking water hardness . This ongoing, preventative activity allows us to maintain optimal performance and reduce the risk of unexpected problems.
This approach, based on presence and attention , allows us to support the barista's work and ensure consistent coffee yield over time.
Training courses: from coffee to cappuccino
Quality in the cup comes from skill and method. Our training courses are designed to teach the correct steps and maximize the value of our coffees, from extraction to milk-based preparations.
We design tailor-made training courses , adapted to the level and needs of each business, to provide practical tools and technical knowledge that can be immediately applied to everyday work. From espresso to cappuccino, from equipment adjustments to service management, we guide professionals towards consistent, meticulous, and recognizable results in the cup.
For us, training is an integral part of the service and a concrete investment in the final quality of the coffee.
Personalization
No customer is just a customer.
Every professional has different needs, spaces, and goals. That's why, for us, no client is just a client , but a partner with whom we can build a shared journey.
We empower baristas to work at their best by offering the ability to customize blends and configure equipment based on their operating context and service style. This work involves listening, discussing, and continually experimenting.
This approach allows us to collaborate concretely, develop customized solutions, and together create a result in the cup that reflects the identity of the establishment and enhances the work of those behind the bar.
Discover our blends
Settanta Trenta
Settanta Trenta
Frequently Asked Questions
Is it possible to create a custom blend?
Yes. Customization is part of our way of working and always stems from a dialogue with the client and the actual needs of the venue.
At the same time, our blends are specifically designed for bars, pastry shops, and restaurants and are the result of direct experience gained over time working alongside professionals. They are designed to offer balance, reliability, and optimal performance in everyday service.
When specific needs or projects arise, customization becomes an additional tool for working together and developing tailor-made solutions, always maintaining consistency and quality over time.
Do you offer support in selecting and configuring equipment?
Yes. We assist professionals in choosing and configuring coffee extraction equipment, adapting it to the space, work volumes, and operating style of the establishment.
What type of training courses do you offer?
We design customized training programs, focusing on espresso extraction, milk-based preparations, and service management. The courses are designed to provide practical and immediately applicable skills.
Are the training courses also suitable for personnel with little experience?
Yes. Our courses are structured based on the team's level, from less experienced baristas to more experienced professionals, ensuring progressive and effective learning.
What type of technical support do you offer?
We provide routine and non-routine technical assistance for coffee extraction equipment, with scheduled interventions and ongoing support to ensure consistent performance over time.
How often do you perform equipment checks?
We perform a weekly check of our equipment, verifying cleanliness, grinding, extraction parameters, and water quality, to ensure optimal performance in the cup.
Where does the roasting take place?
Roasting takes place at our headquarters in Verona, where we directly oversee every stage of the process, from raw coffee to the final product ready for shipping.
Are you interested in solutions for professionals?
Coffee for bars, pastry shops, and restaurants is our core business. Contact us now for all the information you need.
