EN
A lot goes into each cup of coffee we produce. And behind it all is a long process beginning with the selection of the finest raw materials, followed by sophisticated roasting processes and culminating in the best equipment and training we can offer our baristas. Because behind every cup are 125 years of history and love for coffee. And a single purpose: ensuring that every cup of coffee at a Costadoro coffee bar offers a unique, pleasant and memorable experience.
Raw materials
We select the best coffees in the world
The story behind our coffee begins with the search for the finest raw materials. Brazil, Guatemala, Honduras, Costa Rica, Ethiopia - Costadoro selects and harvests the best beans straight from the plantations of the countries of origin.
Preparation
We sample each bean to get the perfect blend
We select each single-origin after dedicated tasting that allows us to assess quality and characteristics. The raw coffee is then subjected to strict controls and put through a special powder-sieving machine to get rid of all impurities. A careful process is behind the preparation of the beans that go into the Costadoro blend.
Roasting
One variety at a time for the fullest aroma
Each single-origin goes through the roasting process individually. We apply the precise times and temperatures required by each variety. The Costadoro blends are unique because they preserve and enhance the specific characteristics of each bean.
One variety at a time for the fullest aroma
Each single-origin goes through the roasting process individually. We apply the precise times and temperatures required by each variety. The Costadoro blends are unique because they preserve and enhance the specific characteristics of each bean.
PERFECT IN EVERY SENSE,
FOR ALL THE SENSES
Selection
We select only the best for your coffee
After roasting, the beans are scanned one by one by an optical sorter. Defective beans are rejected not only if they fail to meet colour parameters, but also if unsuitable in shape and size, all cleverly done by the innovative SORTEX Z + 1BL machine. Costadoro carries out a thorough and careful selection process to obtain coffee that’s perfect not only in terms of taste, but perfect to the other senses too.
The blend
The best mix for an unmistakable aroma
Building on our long history and our ability to improve and innovate, we are specialized in the art of blending. It is important to bring the single-origins together in quality blends, and taste the coffee most carefully in order to perfect the recipe. Then we taste it again, find the balance, until we are certain that distinctive, full-bodied, balanced taste of Costadoro coffee is there.
The best mix for an unmistakable aroma
Building on our long history and our ability to improve and innovate, we are specialized in the art of blending. It is important to bring the single-origins together in quality blends, and taste the coffee most carefully in order to perfect the recipe. Then we taste it again, find the balance, until we are certain that distinctive, full-bodied, balanced taste of Costadoro coffee is there.
Behind every cup, a story.
 
Each bean individually selected, knowhow and dedication at every stage of production, experience, research, innovation. Enthusiasm and passion. This is what goes into the Costadoro aroma.
Instantly recognizable, always amazing.
/* __________ ______________ ____ ____ ____ ____ ___ _________ ____ ________ _____ __ / ____/ __ \/ ___/_ __/ | / __ \/ __ \/ __ \/ __ \ / | / ____/ | / __ \/ ____/ |/ /\ \/ / / / / / / /\__ \ / / / /| | / / / / / / / /_/ / / / / / /| |/ / / /| | / / / / __/ / /|_/ / \ / / /___/ /_/ /___/ // / / ___ |/ /_/ / /_/ / _, _/ /_/ / / ___ / /___/ ___ |/ /_/ / /___/ / / / / / \____/\____//____//_/ /_/ |_/_____/\____/_/ |_|\____/ /_/ |_\____/_/ |_/_____/_____/_/ /_/ /_/ */
Masters of Coffee Culture
With its long and distringuished history, Costadoro has become a point of reference for Coffee Culture in Italy and throughout the world. A culture that the company creates and feeds each day, researching into innovation in production and the quality of the taste experience. But for Costadoro, Coffee Culture is a value to be shared, and this is why we are at the barista's side while your favourite espresso is being prepared.
We train the best baristas
Costadoro places the utmost importance on the training of coffee professionals, involving baristas in lessons, seminars, special events and hands-on experience. This process of constant professional development happens at the Costadoro Coffee Lab, a 300 square metre open space divided by topic areas, where our experts train Costadoro's own baristas, the creators of the perfect espresso.
Excellence deserves recognition
Costadoro is member of the SCAE (Speciality Coffee Association of Europe) and the Costadoro Academy is a Permanent Training Point of the International Institute of Coffee Tasters (IIAC). Every day our workshops and training activities are coordinated by Fabio Verona, Head of Training and a SCAE certified trainer.
COURSE INFORMATION
Location:
 
LUNGO DORA COLLETTA 113/6
10153 - Torino (ITALIA)
 
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This is the story of a great Turin brand that started out in 1890, when the sale of roasted coffee beans was the preserve of a small number of experts.
1890
Costadoro di Beccuti is named after its founder Oreste Beccuti, whose small coffee-roasting business caters for retail customers and soon becomes a reference point for lovers of good quality coffee in Turin.
1930
1977-1982
This is when the Costadoro we know today begins to evolve. Fratelli Trombetta & C., Caffè Abbo and Beccuti merge under a new brand name and form joint stock company.
1983
1989
Costadoro is one of the most widely-consumed coffees in Turin, the first choice of over 1,000 coffee-bar owners for its quality and popularity with the public.
1997
Costadoro’s first Côte d’Azur office opens in Nice under the name Master Diffusion sarl
2007
Costadoro Coffee Lab Academy.
2009
A new top-quality 100% Arabica blend, Costadoro Coffee Lab, is launched, so too a new line of bar accessories, minimalist and refined in design.
2014
Caffè Costadoro Barcelona SL, the company’s Spanish sales subsidiary, opens and its quality excellence wins over more and more foreign markets.
 
1922
Fratelli Trombetta & C. is founded, and after two generations of dedication to coffee roasting will join forces with Costadoro.
1964
Caffè Abbo from Pinerolo enters the market, and gains a reputation for the highest quality, a reputation that, a few years later, will become part of Costadoro.
1980
The Master Club Coffee blend is launched - supreme quality and made entirely of Arabica beans, it is aimed at the professional market.
1988
As the centenary year approaches, Costadoro grows, specializing further in supplying cafés and businesses and equipment maintenance.
1992
Costadoro continues its initial advertising campaign - a combination of traditional knowhow and intense flavour lighting up the coffee-bars of Turin.
2005
2008
Costadoro Monaco SAM is set up.
2013
The Costadoro Coffee Lab Diamante opens, on the premises of Turin’s historic Palazzo Bricherasio. A real gem of a building in the heart of the city.
2015
Costadoro is the official coffee at the Principality of Monaco pavilion at Expo Milano 2015. The well-established excellence of Costadoro and the renowned elegance of the Principality, together at the biggest international event of the year.
Italian with global reach.
Costadoro’s dedicated care in production and passion for coffee has earned it a prime position in international markets. Today Costadoro is present in about 40 countries, promoting the art of coffee culture throughout the world.