"Your Local Barista, Friend or Foe?"
25/06/2013  Janet

Most coffee lovers are well accustomed to chaotic morning coffee routines. It's Monday morning and you can barely keep your eyes open as you trudge your way to your usual coffee shop. Despite all of the frenzy inside, you manage to give your order to the barista. When you finally receive your order, you realize that your name is spelled wrong. Again.


Although you may frequent the same coffee shop every morning, your barista might not remember who you are or what you like in your coffee. Bottom line, you don't really know your barista and your barista does not know you either. As industrialized coffee chains are transforming the gastronomic landscapes of major cities, coffee buyers are losing their ability to express their individual tastes.


On the other hand, Filicori Zecchini has been a family run coffee company since its opening in Bologna in 1919, and this is why we're committed to keeping tradition. It's our goal to provide our customers with baristas who are highly trained and who sleep, eat, and breathe coffee. Our baristas are passionate about coffee, and all of our baristas receive training at the Laboratorio del Espresso in Milan or Bologna. At the Laboratorio del Espresso, they're taught the importance of presentation, customer service, and to adhere to the individual tastes of our customers. They take several courses, in which they learn how to create delicious espressos, cappuccinos, and lattes that are certified by the Italian Espresso National Institute. Our baristas are trained to deliver our customers the perfect cup of coffee that has the qualities of true Italian espresso.


Regain your sense of individuality and stop by a Filicori Zecchini café today. We promise to remember your name.

Can Drinking Coffee Make You A Genius?
06/06/2013  Janet

With its stimulating effects, it isn't surprising that coffee was adopted as the drink of the Age of the European Enlightenment during the seventeenth century. Some of the greatest thinkers of our time emerged during this period, but how much can we owe their genius ideas to their consumption of coffee? Apparently, quite a lot.


While coffee itself promoted high levels of thinking by keeping people more alert and giving people the energy that they needed to increase their productivity, it was the establishment of coffee houses that helped to mold the minds of many famous Enlightenment thinkers. Great thinkers, such as Voltaire, Rousseau, and Benjamin Franklin, were coffee connoisseurs, who spent a great deal of time in the intellectual atmospheres of European coffeehouses. In fact, many people attribute Voltaire's publication of Candide in 1759, which has a manic quality, to his reported consumption of 50 cups of coffee a day. Whether Voltaire's genius was more influenced by his consumption of high quantities of coffee or by the great amount of time that he spent in the Parisian coffeehouse, Café de Procope, it can be concluded that his innovative ideas were directly and indirectly affected by his intimate relationship with coffee.


So will enjoying a delicious shot of Filicori Zecchini Italian espresso turn you into a genius? Unfortunately, we cannot promise that it will. However, we can promise that it will give you the energy and drive to help you to power through your workday, so, Voltaire on.

"In Italy, Espresso without the Robusta is like Pepsi without the carbonation."- Davide Poggi (Head Barista of Filicori Zecchini)
30/05/2013  Janet

If you're a coffee connoisseur, you're probably aware that most coffee is made from either Arabica or Robusta beans.  Each type of coffee bean possesses distinct roasting characteristics that produce different flavors.  In order to capture the essence of the various types of coffee beans, each cup of Filicori Zecchini coffee harmoniously brings together the flavors of seven types of coffee beans, creating the familiar taste and quality that our customers have been accustomed to since our foundation. 


The unique taste of Filicori Zecchini coffee is largely created by its blend of both Arabica and Robusta beans, which have several characteristics that enhance each other's natural qualities. Arabica beans, which are native to the highlands of Yemen and the Arab world, contain less caffeine than other commercially produced species of coffee, which makes their taste less bitter.  Arabica beans are responsible for the fresh taste in our espresso blend and for its delicate hints of chocolate, fruit, and nuts.  On the other hand, Robusta beans, which are indigenous to sub-Saharan Africa, contain nearly twice as much as the amount of caffeine as Arabica beans.  Robusta beans, therefore, usually have a harsher and bitterer taste that is often described as "grain-like."   Robusta beans are responsible for giving our espresso its defined body and perfectly textured cream.  When blended together, Arabica and Robusta beans create the mecca of espressos by producing a flavorful, but less bitter, blend that has a pleasurable texture and body.  Moreover, the best coffee producers don't just pick one side; they embellish the qualities of all types of coffee beans. 


At Filicori Zecchini, we know you're busy, so we hope to alleviate some stress over "the best type of coffee bean" by providing you with the perfect blend of the highest quality of coffee beans from around the world.  The unique taste of Filicori Zecchini Italian espresso has been cherished by our family and families across the globe since our founding in 1919, and we're dedicated to carrying on this tradition.  

Coffee and Beer? A Brief Account of the History of Coffee in Europe
24/05/2013  Janet

While millions of people around the globe ritualistically depend on coffee to get them through sleepy mornings, very few are aware of coffee's rich historical origins. How did we begin to drink coffee, and how is it that we've come to depend on coffee as a fundamentally instrumental aspect of the working world? Ironically, in order to understand how coffee became so revolutionary, we must first look at what people were drinking before the golden age of coffee.


Imagine it's 6:30 am, and you're slowly forcing yourself out of bed after a restless night of caring for your sick child. As the sun begins to slowly peak in through the window, causing your pupils to dilate rapidly, you head downstairs with an eagerness to taste and smell the rich aroma As unpleasant as this might sound, beer formed an essential aspect of people's diets during the Middle Ages, because water was often unsafe to drink due to elementary methods of water treatment and the inexistence of a conclusive germ theory. Although the alcohol content of ale in the Middle Ages was much lower than it is today, people were drinking enough of it to be slightly buzzed throughout the work day. Perhaps this is news to you, but drinking beer at every meal did not result in optimum rates of productivity.


Yet beverage consumption in Europe began to change in 1515, when Hernan Cortes, the advantageous Spanish conquistador, introduced King Charles V to cocoa beans from the New World. The introduction of chocolate throughout Europe, which was only consumed in liquid form during this period, marked the beginning of the decline of the age of beer, especially among the upper classes. However, chocolate soon developed a stigma of its own. As its popularity rose in Catholic Spain, Protestants in England and the German states began to view chocolate as a drink of the elite upper classes, and used their consumption of this luxury to characterize their laziness and gluttony. Many sketches were publicized that depicted chocolate as a drink that was to be consumed in bed and that was meant primarily for those who did not have to work.


The rise of Protestant criticism towards the consumption of chocolate and beer during the sixteenth century created the perfect atmosphere for the rapid introduction of coffee into people's daily lives. While coffee beans were introduced in Europe during the fifteenth century via trade with the Middle East, coffee consumption did not take off until the later half of the sixteenth century and the early seventeenth century, when Protestant reformers began to learn of coffee's stimulating and sobering effects that went hand in hand with their staunch work ethic. Coffee soon became widely accepted as the workingman's drink and became associated with the hardworking ideals of the Enlightenment.


Since the rise of coffee's place as the official workingman's drink, it has been the goal of Filicori Zecchini to continue the tradition of creating the freshest blends of coffee to keep our customers motivated throughout the workday. Stay energized and try one of our many delicious blends today!

The History of The Moka
23/05/2013  Janet

As World War II descended upon Italy, changes in daily life became a natural occurrence. The tradition of a cup of coffee was not left out of these changes, especially as the aluminum industry soared, and many inventors took to their workshops to come up with the next best thing.


In 1933, Alfonso Bialetti did just that. He invented the Moka pot – sometimes synonymously referred to as a "Bialetti pot." The original design was made from aluminum with Bakelite handles; many of today's Moka pots continue to be made from the traditional aluminum, although some newer models are electric and self-heating, or made of stainless steel, for better taste.


Before the Moka pot, coffee was a very public tradition. The majority of Italians took their cappuccino and espresso at the bar, socializing with whomever was beside them. The Moka pot brought coffee into the house, making Italians feel like they, too, could be great baristas at home.


Bialetti, to describe the Moka, said, "in casa un espresso come al bar." (An espresso at home like one at the bar.) This also became the advertising slogan for the Bialetti company, proving that traditions had shifted a little. People wanted to drink coffee at home.


Mr. Giovanni Filicori, CEO of Filicori Zecchini, says that even now "In Italy, everyone prepares coffee at home from their Moka." Most families even own more than one Moka pot, each in a different size depending on how many cups of coffee need to be made – one for you or for the whole family.


Nowadays, the Moka pot is produced by many companies, and Filicori Zecchini has their own! Check it out at

From green coffee to Espresso: what happens in Via Lombardia 55?
15/05/2013  claudia

In the ‘20s of last century, Filicori Zecchini founders probably didn't know Blade Runner and they couldn't imagine the current world connection thought the web but..did they image their pro-nephew still at work in their coffee roasting factory??!?! Did they dream a similar organization?!!


Everyday Filicori Zecchini wakes up at 7,30/8am and at that time many people arrive for a new working day.

Very often the big trucks are already waiting to deliver the jute bags containing 60kg of green and rock-hard bean, with a fresh and slightly pungent smell.

The trucks pull over the entrance and slowly unload everything through a conveyor belt. In the meantime, 4 people take care of the bag conformity and stock the bags in the warehouse...

It looks like it is a simple routine but, actually, to select, buy and manage the raw material sourcing and logistics there are several brain working under the supervision of the tireless Mr. Giovanni (Aldo's son, in person!!).


The factory of "Via Lombardia 55", where the company moved in the ‘80s, is a lively and industrious two floors building, where every day people come from all over Italy – and from abroad – to attend the training classes of the Espresso Workshop or to talk about new opportunities.

In the offices you can easily meet the owners, who personally take care of many activities, and many people working here even from a long time. I promise that one day we'll talk about Sandra, Giovanna and so on, who have been working in the company for over 40 years and real witnessed its evolution..maybe we will dedicate a brief interview to each one of them!!


Besides the offices there are two strategic points

1)      Production

2)      "Laboratorio Dell'Espresso"

Actually those are the places which resume the full activity: to create an high quality product and to share with everybody its innovation and beauty!


The production is a really fascinating and noisy place: many people work in sync for a well organized job, a central computer system coordinates the processes and preserve the intimate secrets of the blends, big professional equipment which load, roast, cool down, store and pack.

Put yourself in a green coffee bean's shoes..what a big trip you have to afford to become the best and make someone happy!!


The training school "Laboratorio Dell'Espresso" is finally the place to experience and share. It is a real school focused on coffee but also on service, culture and innovation.

The training days are a special moment when our trainers offer Filicori Zecchini knowledge to the participants and, at the same time, develop new recipes and come closer to the coffee shop reality with the final aim to grow up together and never stop to learn.


The target is ambitious and it is not easy to grant a constant high quality but this is the only reason why everyday – in Via Lombardia – many people are working with passion.

What we really care is to know that when you are going to drink your next coffee in a white and yellow cup you will think: Wow! This Espresso is Good!!

An Interview with Carlos Suarez, Owner of Rosemary's in NYC
23/04/2013  Janet

Why did you open Rosemary's? What was your inspiration?

Rosemary is my Mom and the restaurant is built on concept of her house in Lucca, in the hills overlooking the valley, with a beautiful garden. The interiors reflect her home and a typical day as she loves to cook and entertain. In spring and summer everyone gathers to catch up in the kitchen and goes outside to the portico, overlooking valley to have an aperitif/here we do that at the wine bar, at the high tables, then like in Italy, we move into the dining room to eat. It feels like you are outside, with the perspective of looking out onto the street, into the village, and the garden.


How do you divide your time between the two restaurants, Bobo and Rosemary's? Luckily I go back and forth all day, I live just upstairs from Bobo and have my office here, and I have a good team.


How did you select the Chef-Wade Moises? It was a mutual introduction. We did a few tastings; he had spent his formative years at Lupa, one of my favorite Italian brasseries in NY.


What is the menu like? Seasonal? Tell us about the roof! The menu is divided between Enoteca and Trattoria...we follow a saying "Ogni Tutte"..All occasions and every occasion! So, we have a broad, seasonal menu with a lot of variety, and a moderate price point, something for everyone from teachers, bankers, kids, and grandparents, to locals and tourists alike. It creates a nice comfortable dynamic atmosphere. The dining room always has this certain richness which is interesting and soulful, reflective of this community and its rich heritage. You can stop in for a small plate and glass of wine or a business lunch, or a family dinner for 20...


We have some unique elements too including our extensive wine program of 40 Italian varietals at $40 per bottle or $10 per glass, prosecco on tap, which is a big hit and of course, our famous rooftop farm...this allows us to bring so much produce, farm to table, from different types of lettuce, to radishes, peppers, pea shoots, herbs, basil, thyme, fresh chickens, zucchini, edible flowers...and so much more! It is amazing.


What is your favorite menu item? I love the fresh housemade pastas ...we have weekly special pastas, they are delicious!


What is your favorite place to travel to on vacation? Definitely I like to go and visit my parents in Italy. I have been so busy but hope to get to Tuscany this summer.


And of course, how did you find Filicori Zecchini coffee? How do your customers like it? For you, why is it different than other coffees? I knew Johan, the sales representative from his days at La Colombe and the reason I decided to work with them over the competition is the quality of their product and their strong family heritage, which speaks to our offering. My Mom Rosemary had taken me to a great restaurant on the coast of Italy a few years ago and I could never forget at the end of the wonderful meal I was offered a cialdino! I was looking to import these waffle cups from Italy and then Johan came to make the presentation of his coffee, he took out his own waffle cups and spoke about their cialdino, I was sold! What a beautiful and interesting way to end a meal and everyone speaks so highly about the coffee-my customers love it and so do I.

Filicori Zecchini and the secrets to open a coffee shop in NYC
16/04/2013  From the blog:

NEW YORK- Filicori Zecchini has a difficult name to pronounce in English, and maybe slightly mysterious for American people, but the yellow logo with a steamy white cup reveals the galaxy we are talking about: the coffee world!


This coffee roaster from Bologna, founded in 1919 thanks to Aldo Filicori and Luigi Zecchini, has an ambitious objective. In the foreign market it is willing to create a network of branded coffee shops, named Filicori Zecchini, to promote the real coffee culture and, at the same time, in Italy is distributing high quality coffee blend to 3500 loyal customers. The New York challenge is certainly very demanding also because it is starting from Midtown, where all the marketing guru, business men, lawyers and consultants come across. The top of the Big Apple. Here, very close to each other, there are two Filicori Zecchini coffee shops. Both on 46th. One in front of J.P. Morgan (between Madison and Park), the other just at the back of the Diamond District (between 5th and 6th – behind our office).


We met Mr. Luca Filicori, the CEO, in the second location, in front of a cappuccino and a croissant. The keyword was internationalization but everybody is able to say the same. Luca Filicori know how to do it, what the difficulties and the costs are. Italian companies often believe that it is easy to enter into the New York market, whilst, in fact, the costs are very high as we discovered during our conversation, here following resumed.


Luca said: " We were looking for a global showcase, if you manage to bring your product in New York, which is one of the most competitive market in the world, it means you can go anywhere. Everything began with an unexpected meeting with a local partner, two businessmen living here which decided to start from Midtown, the place they know better. In New York the location is the main thing, the closer you are to a big Avenue the higher your rent will be, even if we are close to the crazy rent rate you can find, for example, in the center of Bologna! With 8thousand dollars you can have a location like ours. People living in New York are hanging out at the two block around the place they live and work and have a direct relationship with the press: if there is a new review in the New York Times, people come to you with the newspaper in their hand to know who you are. We are focusing on the highest quality and service, offering a continuous training to our staff.

When you are working here is easier to get in touch with international customer, for example we are working with Chef Alain Ducasse which received 21 Michelin stars during his career. Together with our partners we are looking forward to open minimum 20 coffee shop in the next ten years in Manhattan, approx. two per year: a very challenging investment. It is not easy as everyone believe, a simple rental agreement is sixty pages long and to come into an agreement it takes months as there are many particular clauses that in Italy would sound funny (for example if you place a dishwasher you have to remove it when you leave otherwise it become property of the location owner!). The consultant are very fundamental to work in New York, they cost a lot and you cannot save any money because you must follow any rule. The property renovation are three time more expensive than in Italy or even more. But internationalization is the keyword to future: our growth is focused on the foreign market because the Italian one is too flat. And we are happy to grow!"

Good luck Filicori Zecchini.


Piero Armenti -

(original article in Italian)

Once upon a time..
11/04/2013  Claudia

..there was a little store in a lovely Italian city..


This is how the history of a 90 years old brand begins.

The two friends, Aldo (Filicori) and Luigi (Zecchini), barely would have guess a future so rich of events! 


In 1919 there was that small shop behind the main square and a roasting machine more similar to a traditional pizza oven than to the new technologies now available.

There was a fabulous coffee aroma, a crowd of people talking, arguing, working, creating and sharing experience..a messy and cheerful shouting and a lot of passion for the typical Italian habit of drinking Espresso – the good one – at any time during the day..


This blog is created to talk about a symbol of being Italian, a product that never stops to attract attention and which make Italians feel proud: Mr. Espresso!


A fast research online is enough to understand how big and interesting in the issue: what is the secret of good coffee? It is healthy or not? What about the last trends? Why "Espresso" is Italian? How it is served worldwide?

With your contribution, we'll try to answer to these and other questions about the Espresso world.


Our company is opening the doors to you and is willing to share all the experience acquired over the years. We ask you to send us your question, your recipes, your tales..we would like to receive even full articles that will be published under your name.

Your ideas and your experience, both at the coffee shop and as a private user, have always been – and will be even more – the lifeblood which help us doing keep alive the dream of those two friends..


See you next episode!


The Perfect Blend
25/03/2013  Janet

Coffee beans grow in over 80 countries. We here at Filicori Zecchini know that the best coffee doesn't come from just one place, so we buy our beans from all around the world to create our own perfect blend.


We use both arabica and robusta beans. Arabica beans give you the acid nutty or chocolate flavor, while the robusta beans give both cream and body in espresso. Both kinds of beans are necessary to create a perfect blend.


Every bag of Filicori Zecchini coffee has seven different kinds of beans mixed in. Why so many, you ask? If one bean had any problems during its growth and harvest (not enough rain, for example), the other beans will make up for it because each type of bean makes up about 15% of the final blend.


Keep checking back here to learn more about the Filicori Zecchini brand and history!

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