A day in the coffee roasting facility to truly understand what is in a cup: we will start from the green bean, learning to recognize origins, processes, and defects, and then we will witness a real roasting explained step-by-step (curves, profiles, aroma development).

We will then move on to the extractions: espresso, moka, and filter methods, with practical tests on grind size, dose, temperature, and timing. You will understand how to vary the parameters to obtain different cups and how to avoid the most common mistakes. During the experience, we will bust many myths about coffee (bitter = strong? darker = better?) and conclude with a guided tasting to train the sense of smell and palate.

In conclusion, a brief presentation of the Caffeotto project, which enhances the territory through coffee and its connections with local supply chains.

The roasting facility that hosts us is a family-run artisan business, born from the idea of offering recognizable and “speaking” blends, the result of trials, errors, and continuous improvements. In addition to the classic lines, here we experiment with local projects that connect coffee with local excellence: among them, an original bergamot-flavored coffee (when available), designed to tell the story of Calabria in a cup. Great attention is also given to the theme of sustainability: selection of origins, including organic ones, choices regarding materials (e.g., compostable single servings where possible), and the search for logistics solutions with a low impact in evolution.