How to achieve excellence through tradition.

The process begins with finding the right blend, discovering the organoleptic characteristics that best suit our taste – a delicate blend with a fresh, floral aroma and citrus notes, or a full-flavoured blend with a captivating aftertaste of hazelnut, cocoa and caramel.

The coffee must be ground to the proper size for a moka coffee maker and carefully stored. To slow the oxidation process as much as possible and maintain the coffee’s flavour so that it can be transferred to the cup, we recommend storing the coffee in a refrigerator once the package has been opened.

Moka coffee pot, recommendations

Here are a few recommendations for using a moka coffee pot, the traditional Italian coffee pot used to brew coffee at home.

With just a few steps and a little care, you can savour a delicious coffee at home, surrounding yourself with its fragrant aroma.

  • Use fresh water having a low mineral content if possible;
  • Fill the bottom part of the coffee maker to just below the safety valve;
  • Place a generous amount of coffee into the filter, without pressing down the grinds;
  • Tightly close the coffee maker and place it over low heat;
  • Once the coffee begins to come out, lift the lid immediately to avoid letting condensation fall back into the pot;
  • Before the coffee has completely finished brewing, remove the coffee pot from the heat. Never leave coffee boiling on the stove – this will burn the
  • coffee and negatively affect the flavour;
  • Enjoy the coffee while it is hot, just after it is brewed.

Renowned across the world, filter coffee is a system for extracting coffee based on the principle of percolation: hot water slowly trickles through a layer of ground coffee by gravity thus transferring all water soluble substances contained in the powder to the infuse.


  1. Grind fresh coffee; use between 7.5 and 10.5 g of ground coffee per cup (150ml). The filter coffee grind is usually coarser than the grind recommended for espresso coffee and for preparation with moka pot.
  2. Insert the filter paper in the filter pan. Use a brand new filter every time you brew. Add and evenly spread the powder in the paper filter, then insert the filter pan in the special housing once again.
  3. Add the appropriate amount of water “required” for the ground powder into the filter coffee maker. Ensure that the coffee maker is clean and the water is at the right temperature.
  4. Keep the rest of the brewed coffee in a thermos, avoid re-warming it – always try to make fresh coffee.

French press or “French coffee maker” is a method of coffee extraction by infusion. The coffee maker is made up of a cylindrical pot with lid and a mesh plunger. The infusion is obtained by pouring hot water on the roasted coffee powder.


  1. Grind fresh coffee coarsely.
  2. Heat the French press using hot water.
  3. Add and evenly spread the coffee to the French press. Use 6 g of coffee per 100 ml of water to brew one cup.
  4. Boil water and then let it “cool” for about 1 or 2 minutes.
  5. Slowly pour about half of the hot water and stir trying to create light turbulences at the bottom of the French press.
  6. Wait a few seconds, and then delicately mix the infusion using a teaspoon.
  7. Pour the rest of the water and wait 3-4 minutes and then put the plunger on and press.
  8. Pour the coffee into a cup immediately thereafter. Do not leave coffee in the French press.