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 The
story of Piansa is a story of love at first sight. While
Pietro Staderini
was still a boy he started serving coffee in a well-known
florentine bar, where, in sixties, 4.000 cups of top
quality coffee were served a day. It was there where
Pietro discovered and "fell in love" with
quality coffee. In his thirty years of experience with
one of the oldest and most prestigious italian coffee-roasters,
Pietro learnt to distinguish between the best coffee
varieties, to know them and love them. In 1976, Pietro
decided to open his own cafè. The problem was
that none of the ready-roasted coffees on the market
was to his satisfaction.
Not even speciality varieties such as the Jamaica Blue
Mountain, Hawaii Extra Fancy or Puerto Rico Yauco selecto.
So he decided to roast his own coffee. He opened his
own coffee roasting house to produce the best coffee,
producing for those looking for the best quality product.
This was Pietro's choice.
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 Not
all coffee beans, not even of the best quality varieties,
ripen at the same time. It can happen
that some of the beans have to be removed because they
can alter the taste of the drink.They are distinguishable
by their colour.Even if the bean is only slightly less
than ripe,on roasting it will never turn that colour charateristic
of a ripe bean,the colour of a monk's habit.The removal
of the lighter beans,the unripe beans,can be done by machine.At
Piansa the beans are checked by Pietro Staderini's own
eyes after they have been put on the sifter that was hand
made by Pietro. |
Thousands of aromatic elements develop during the roasting.
It is the length of time of the roasting which determines
the flavour of the drink. It is matter of precision;to
burnthe coffee is very easy, it only needs a small delay
in taking it out of the roaster.
The opposite is equally easy: taking out the coffee too
soon.
Pietro decided to grasp this fleeting moment himself,
choosing to use a small roasting machine whit a capacity
of barely 60 kilos.
Why this choice so important? Raw coffee is perfectly
roasted at a precise moment, in a fleeting moment.
It is not enough to check it repeatedly whit a special
probe. Speed is also needed. Speed in taking out the coffee
from the roaster without over-roasting the last of the
coffee to be taken out. |
 Only
a thousand sacks of raw coffee are processed a year by
Piansa.
However, if you want the best raw coffee in the world,
you have a very limited market to drawn on. If you want
to use a low-capacity roaster you cannot work on a larger
scale.
If you want to quality-check the finished product with
your own eyes you have to limit the quantity.So,one thousand
sacks a year. |
Once
the coffee is ground, if it is left open to the air
it quickly looses a large percentage of the volatile
elements that determines its flavour.
In order to conserve the flavour of ready-ground coffee,
Piansa has begun producing pods,pre-measured pre-pressed
single-serving pods.
Each pod contains just the right amount of coffee to
prepare a single cup of coffee, being much easier to
use. It is the freshest coffee, which is put into the
pods; they are packed and protected in individual heat-sealed
wrappers.
It is as if the coffee had just been ground. It is available
in packs of 18 or 54 pods:Jamaica Blue Mountain, Hawaii
Extra Fancy, Puerto Rico Yauco Selecto, Decaffeinated
and the blends:10+1,7+1, IMagnifici 10.
Torrefazione Piansa
Via Meucci, 1 50012 Bagno a Ripoli (FI)
Tel./Fax 055 645774
Email: torrefazione@caffepiansa.com
How to find us by car:
Highway A1 exit Firenze Sud - direction Grassina/ Ponte
a Ema, 1° trafic light on right after the gasoliner
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How to arrive- TuttoCitta map ::
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