SEGAFREDO: "IL VERO ESPRESSO ITALIANO".
TRADITION SINCE 1973
The foundation stone of the Segafredo roasting company was laid in 1973 by Massimo Zanetti. Since then, Segafredo's mission has been to spread the taste, preparation and culture of "vero espresso italiano" all over the world. The sustainability of the company, to create a high quality product with a guarantee of quality is the main objective. At the beginning of its foundation, the company limited itself only to the activity within Italy. Today you can enjoy the incomparable espresso almost anywhere in the world.
FROM THE CULTIVATION TO THE FINISHED CUP OF COFFEE
Segafredo Zanetti is the only supplier in the coffee market to fully integrate the entire production cycle, from green coffee cultivation to the finished cup. Vertical integration requires profound know-how and ensures consistent quality control. All Segafredo's efforts are dedicated to the single objective: to produce "il vero espresso italiano".
REAL ITALIAN ESPRESSO
The specially established plantations in Hawaii guarantee the highest quality coffee crops, which are carefully blended and roasted in modern roasting facilities. The special characteristics of each bean are to be shown to their best advantage. The Caffè blends, exclusively designed for the catering industry, are carefully composed. The best Arabica and Robusta qualities, which give the genuine Italian espresso a distinctive taste and a unique aroma.
SEGAFREDO: THE ORIGINAL
The secret to an original Italian coffee, unique in taste, body and aroma, is based on the harmonious result of blending, roasting and preparation. At Segafredo, roasting is done in the typical Italian way. High temperatures of up to 230°C and a relatively long roasting time of at least 12 minutes are therefore not uncommon. Due to the strong roasting, the blends lose acidity and become all the more intense in aroma and taste. The Italian roasts are characterized by the strong dark brown color. Segafredo defines the entire process from roasting to the finished cup by the 5 M's.
THE VALUABLE 5 M'S
• The mixture - la miscela
• The mill - il macinadosatore
• The machine - la macchina
• The hand - la mano
• The mission - la missione
All 5 M's contribute to getting the perfect Segafredo espresso served in the restaurant.