Tradition since 1973
The foundation stone of the Segafredo roastery was laid by Massimo Zanetti in 1973. Since then, Segafredo's mission has been to spread the taste, preparation and culture of "vero espresso italiano" all over the world. The company's sustainability, to create a high-quality product with a quality guarantee, is the top priority. At the beginning, the company limited its activities to Italy. Today, you can enjoy the incomparable espresso almost anywhere in the world.
From cultivation to the finished cup of coffee
Segafredo Zanetti is the only provider on the coffee market that fully integrates the entire production cycle, from the cultivation of green coffee to the cup. Vertical integration requires profound know-how and ensures consistent quality control. All of Segafredo's efforts serve the sole goal: to produce "il vero espresso italiano".
Real Italian Espresso
The specially established plantations in Hawaii guarantee the highest quality coffee cultures, which are carefully mixed and roasted in modern roasting facilities. The special characteristics of each bean are to be shown off to their best advantage. The coffee blends, designed exclusively for the catering industry, are carefully put together. The best Arabica and Robusta qualities, which give the real Italian espresso an unmistakable taste and a unique aroma.
Segafredo: The Original
The secret to an original Italian coffee that is unique in taste, body and aroma is based on the harmonious result of the blend, roasting and preparation. Segafredo roasts 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 even more intense in aroma and taste. The Italian roasts are characterized by their strong dark brown color. Segafredo defines the entire process from roasting to the finished cup with 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 ensuring the perfect Segafredo espresso is served in the restaurant.
