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Coffee has millions of connoisseurs around the world of all ages, cultures and social backgrounds. It doesn’t come as a surprise that celebrities love this beverage too and never miss the chance to show it.
Here we are: the furniture has been assembled, you nearly have all the equipment behind the counter, the walls have been freshly painted… what did you say? Haven’t you picked a name yet?
Are the Italian terms organico (whole, non-processed) and biologico (organic) synonyms? How often have we heard and used these two terms thinking they refer to the same concept? Their meaning, however, is quite different. Let’s find out how to use them correctly!
Even if the coffee break is still an indispensable moment for many customers, it’s impossible not to notice that more and more regular customers choose to spend their free time in the company of their trusted smartphone.
The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002.
Often customers reflect the managers, sharing their values, philosophy and the style that characterises the café. If you want a polite and amiable clientele, learn how to attract it to your café! How? Here are the ten rules of good manners and useful tips to better manage your business, day after day.
In the vast panorama of aromas obtainable from the combination of water and coffee, French coffee is certainly the result of one of the most fascinating […]
Those who are about to open a café or renew their old premises can now do it following an entrepreneurial path that respects the environment and ecology.
Earth Day is celebrated worldwide each year on 22 April. This anniversary was launched for the first time by the United Nations in 1970 with the […]
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[post_content] => Coffee has millions of connoisseurs around the world of all ages, cultures and social backgrounds. It doesn’t come as a surprise that celebrities love this beverage too and never miss the chance to show it. These 5 celebrities are real coffee lovers who are ready to do crazy things for their favourite beverage.
In an espresso cup or the American mug, coffee can only but give rise to great passion. This is because it isn’t simply a beverage. It is also the symbol of the perfect break from our hectic everyday lives, a special treat to wake up gently in the morning, perhaps capturing the moment on Instagram (http://blog.caffevergnano.com/lifestyle/il-caffe-protagonista-di-instagram/). Celebrities love coffee too, sometimes with a pinch of craziness and extravagance that only characterises true stars.
Hugh Jackman
The Australian actor stated that coffee is a real culture for his compatriots. He loves this beverage so much that he has made a mission of it. Indeed, Jackman has created the Laughing Man Coffee Foundation, which supports the development of coffee farmers communities around the world—a responsible, far-sighted gesture and all credit to him for that!
Mike Dirt
Add photo -> Mike Dirt with Carolina Vergnano, posted on FB
The bassist of the famous American punk rock band, Green Day, defines himself as a true coffee fanatic, provided it is good not only to the palate but also for the environment. When he found out that Caffè Vergnano had launched the first compostable capsules on the market (https://www.caffevergnano.com/capsule-caffe-compostabili/), the band’s agent contacted our company to meet Carolina Vergnano at their concert in Monza on 15 June 2017. In the pictures, their encounter in the backstage before the band’s performance.
David Lynch
David Lynch said he is “obsessed with coffee”. He adores it and, even in Twin Peaks, he made no secret of it, since in many scenes the real star was coffee. He recently wrote about his love for coffee even in the “Obsessed” column of the Huffington Post, telling about how he manages to find his source of inspiration in coffee.
Robert De Niro
Robert De Niro is the protagonist of what perhaps is considered the most famous film scene in the history of cinema starring coffee, in “Once Upon a Time in America”. A young De Niro was offered a cup of coffee: for a long minute, the only sound that you hear is that of the coffee spoon he uses to stir his coffee, while all the actors remain in absolute, tense silence. De Niro has recently put his passion for coffee at the service of less fortunate people. Indeed, the actor “sold” to a fan an appointment in front of a steaming mug and the proceeds were donated to charity.
Johann Sebastian Bach
Even past celebrities shared their love for coffee. Johann Sebastian Bach, for instance, loved it so much that he dedicated a comic opera, “The Coffee Cantata”, to coffee in 1732, in which he made fun of contemporary critics when the first Viennese cafés—considered as vicious places—were first opened.
Voltaire
The famous philosopher was one of the greatest and most avid coffee drinkers: according to his biographers, his passion led him to drink 50 to 60 cups a day. Despite his doctor’s warnings, he died at the age of 84.
Coffee has always aroused great passions in the course of history—and are you a true coffee lover? Are your coffee break rituals worthy of a true coffee lover?
[post_title] => Coffee and celebrities: an endless passion
[post_excerpt] => Coffee has millions of connoisseurs around the world of all ages, cultures and social backgrounds. It doesn’t come as a surprise that celebrities love this beverage too and never miss the chance to show it.
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[post_content] => Here we are: the furniture has been assembled, you nearly have all the equipment behind the counter, the walls have been freshly painted... what did you say? Haven’t you picked a name yet? A café is the typical gathering place that you call by its name as if you were referring to a friend or family member, and for this reason, choosing a name is a detail that shouldn’t be overlooked. Try not to wait until the last second or you might end up choosing an unimaginative name. If you are running short of creative ideas, draw inspiration from these suggestions!
Mario’s Café: as historic as its manager
Let’s start with a great classic that never goes out of fashion. Baptising your café with the manager’s name may sound self-referential and not very original, but the “post-it” effect is assured. Indeed, customers won’t have a hard time memorising it, and will associate the sign of the café to the face of the owner awaiting them behind the counter.
Hawaii Café: only if you are next to a pool
Associating an exotic image to the café is a recurring temptation. Who after all wouldn’t like to make a stop in a “Little Paradise" or recharge their batteries in a "Green Oasis"? But watch out for the pitfalls of grotesque... it’s easy to see people sniggering when you promise a lush place in an entirely paved neighbourhood of high-rise buildings. Honesty often pays off!
High School Café: the spot around the corner
Who has never bought some pizza at the café near high school or had an aperitif at the café in front of the post office? If your café is just a few steps from a gathering place such as a school, a cinema or a theatre, it’s a done deal! Take advantage of the proximity of the building, a crossroads of people and ride on its popularity, by literally giving your café the name of the local landmark. This will also help you to target the people who frequent the institution or public place.
Coffee and TV: the quotationist café
Let’s increase the level of difficulty with references to the lyrics of pop songs, films, sayings and proverbs. This naming technique is strong and effective, but also a double-edged sword, because you risk excluding an entire part of customers from understanding its meaning, and, at the same time, stimulating the imagination of the elite of those who get the intrinsic reference of the name or the subtle play of words. Do you already know roughly the clientele of your café? In this case, you can easily hit the nail on the head and stimulate the mental horizon of your customers with a name that is far from obvious. Have you solved the conundrum, after consulting this short guide to choosing the name of your café? Now, you can take care of practical matters, starting with the top-quality espresso you will serve every day! Your deluxe supply is available on Caffè Vergnano’s online shop dedicated to the café selection: check it out now!
[post_title] => Looking for a Name: How to Choose the Right Name for your Café
[post_excerpt] => Here we are: the furniture has been assembled, you nearly have all the equipment behind the counter, the walls have been freshly painted... what did you say? Haven’t you picked a name yet?
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[post_content] => Are the Italian terms organico (whole, non-processed) and biologico (organic) synonyms? How often have we heard and used these two terms thinking they refer to the same concept? Their meaning, however, is quite different. Let’s find out how to use them correctly!
Safeguarding the environment is becoming more and more an essential matter and we inevitably end up talking about it. Being aware of the many sources of pollution that surround us and arrive on our tables urges us to defend our health in an active and responsible manner.
Choosing organic food
A healthy habit we should put into practice is the informed choice of foods we eat during our meals. Today, more than ever, it is important to choose ingredients that don’t come from polluted areas or are cultivated with the most natural methods, without the use of pesticides and herbicides. However, to choose organic food without stumbling across errors or counterfeit we must be well informed.
Let’s not fall into the trap
It is essential to read and know how to understand labels. Indeed, it often happens to find unclear terms that don’t mean anything to us. For instance, in Italy, you might read on the packaging the word organico and immediately think it means organic. The truth is this term is rather misleading because it plays on the immediate similarity with the English word ‘organic’. Whereas, in Italian, organico refers to whole non-processed food, such as fruit, vegetables, fish and meat. This, however, doesn’t automatically translate into healthy and organic food.
Organic certification
Whether food is whole or not, to bear the organic food label, it must have been cultivated according to the strict standards of organic farming, and the company must undergo the required checks and, in the case of processed food, the main ingredients must be organic. In addition, the certification bodies issue organic certification seals to companies that meet all the required standards. Some common examples are the ECOCERT and ICEA seals.
Organic products
Therefore, the Italian word biologico (whole, non-processed) doesn’t necessarily mean healthy and certainly doesn’t mean organic. Whereas, Italians might find the English ‘organic’ label (https://shop.caffevergnano.com/87-sacco-bio-1-kg.html) on international or Italian products that are also intended to be exported. In this case, the label indicates its organic origin and most likely it will also be specified in Italian on the package.
Even coffee becomes organic
Organic coffee has finally arrived in our cups! Coffee lovers can choose excellent organic blends, either loose or in capsules, to enjoy a good and healthy coffee knowing that they haven’t contributed to polluting the lands where it was cultivated or put farmers’ health at risk. This is an act of responsibility that we can replicate in everyday life.
Now, choosing organic products is simple and always more affordable. Have you ever had organic coffee? Can you easily find it at the café? Tell us about your experience.
[post_title] => Biologico and organico in Italy - let’s bring some clarity
[post_excerpt] => Are the Italian terms organico (whole, non-processed) and biologico (organic) synonyms? How often have we heard and used these two terms thinking they refer to the same concept? Their meaning, however, is quite different. Let’s find out how to use them correctly!
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[post_content] => Even if the coffee break is still an indispensable moment for many customers, it’s impossible not to notice that more and more regular customers choose to spend their free time in the company of their trusted smartphone. And if a fast connection to the internet is always more indispensable for your customers, why don’t you fulfil their requests by installing wifi?
A new concept of café
Cafés have always been a gathering place, where you can spend pleasant moments in the company of friends and colleagues, sipping coffee or other beverages. Indeed, many restaurateurs and café owners have hung up signs in their premises inviting customers not to use their smartphone or other Internet-connected devices, so that they can focus more on the people with whom they are spending time. In any case, your business will only benefit from installing wifi. It will help you to create a new concept of café, where customers go for more than a short coffee break, encouraging them to stay and consume other food or drinks.
Does wifi attract new customers?
If you are looking for an idea to attract new customers to your café and make regulars happy, installing wifi should be one of your first choices. Just think of the success of large café chains that have now spread all over the world, which are considered to be a meeting place for young workers and students, not only for their cosy environment but especially for the free wifi connection enabling you to use your own laptop. All you have to do is hang up a sign with the wifi icon and write the password and the username on a board displayed inside the café to attract the attention of passers-by, especially if they are tourists. Wifi will help you to stand out from competitors who don’t offer this service and will also promote your business: not only customers can take pictures of your café and post them on social networks, but anyone who is looking for a free network can easily locate your café directly from their smartphone.
Wifi in your Caffè Vergnano
Providing free wifi to your customers is important, although it is certainly not a fundamental requirement to open a café. The experience and knowledge of the industry gained by Caffè Vergnano since 1882 have enabled us to establish an Academy to transfer to baristas the know-how they need to make perfect espressos and cappuccinos at all times. If you wish to spread the culture of coffee across Italy or internationally, join our project of excellence to open a Caffè Vergnano 1882, where tradition meets modernity.
[shortcode-banner-accademia-en]
[post_title] => Wifi and Café: the Winning Match of the 2.0 Coffee Break
[post_excerpt] => Even if the coffee break is still an indispensable moment for many customers, it’s impossible not to notice that more and more regular customers choose to spend their free time in the company of their trusted smartphone.
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[post_content] => The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002. In reality, however, it refers to a movement originating in the United States in the Nineties that then spread across northern Europe and the Anglo-Saxon countries.
The first two waves
According to Rothgeb’s analysis, the Americans’ relationship with coffee has experienced three waves. During the first, coffee was consumed as a simple energy drink: thanks to its caffeine content, it was used to wake up in the morning and have an extra dose of energy during the working day, without paying much attention to its quality. Afterwards, the "social" aspect of coffee began to prevail. Cafés started to present coffee as an opportunity to socialise, share and relax.
The Third Wave
A movement promoting coffee as a high-quality artisanal product to be tasted slowly began in the United States in the Nineties. Small coffee shops that proudly sold masterfully roasted special blends to their customers began to spring up. The same period saw the development of a movement of careful consumers eager to learn, while enjoying a beverage they wanted to know everything about: from its country of origin to production processes.
Coffee narrates its own story
As it has always been for wine, beer and chocolate, today even coffee can narrate its story to those who approach it willing to know more. In addition to the blends, there are single origin coffees, which preserve all the fragrances of the soil in which they are cultivated, and when they are well-roasted, they offer to the palate a bouquet that is as complex as good wine.
[shortcode-banner-didattica-en]
The Third Wave in Italy
The Third Wave has just landed in Italy finding a highly fertile ground in a country that has always loved good coffee. There are new courses to introduce baristas and coffee enthusiasts to roasting, preparation and tasting techniques. Small coffee shops have entered gourmet handbooks and the experts who work there know how to suggest and tell about gourmand blends or unusual pairings that enhance flavours and aromas. In short, coffee has become an all-around experience, an exclusive treat that everyone can enjoy and appreciate. And how do you like your coffee break? Do you like to experiment with the products of small coffee shops? Tell us if you are already surfing the Third Wave of Coffee.
[post_title] => The Third Wave of Coffee opens a new approach to coffee tasting, dedicated to quality, craftsmanship and sophistication
[post_excerpt] => The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002.
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[post_content] => Often customers reflect the managers, sharing their values, philosophy and the style that characterises the café. If you want a polite and amiable clientele, learn how to attract it to your café! How? Here are the ten rules of good manners and useful tips to better manage your business, day after day.
Quality comes first
Do you want to avoid complaints and negative feedback that would make your regular customers go to the café opposite yours the next time they want a coffee? Serve them only the finest products, starting with espresso. Try Caffè Vergnano’s showcase of café products: they will be delighted! A smile on your lips, always: if you smile, life will smile back. The same is true for your customers. Even the most reserved and grumpy customer will slowly loosen up and return your smile, as long as you keep being friendly and cheerful each time you see them. There are simple, successful techniques to win the favour of each type of customer. One of these is to build a friendly relationship with the regular customers of your café. Avoid becoming too friendly, but address your customers by first name, if possible. Write down each detail: without being nosey or seeming like a gossiper, if you remember details your customer said the previous time or if you can guess their order even before they open their mouth, it is a sign you care about them. The effect is usually flattering and “personalising".
Your coffee shop as a second home
To make your customers feel comfortable, let them carve out their own space inside the coffee shop. If they are talking on the phone, for example, avoid going there to ask them if they would like anything else, but wait patiently until they hang up. Your job as a barista offers you the opportunity to get to know a large part of the city or the neighbourhood, and you often entertain your customers: avoid getting sucked into gossip and be impartial, if reference is made to people who usually come to your café although they are not present at the time. The same is true for colleagues in the industry, the so-called competitors: don’t try to make yourself look good at their expense because it would be counterproductive. Serving a glass of water next to their cup of espresso, hazelnuts with Campari and sweetener and brown sugar in addition to the regular sugar sachet are small, yet great touches that contribute to creating added value.
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The loyalty bonus
Retaining customers also means treating them with kid gloves compared to those who arrive by chance. Offer coffee subscriptions, a free refill of their favourite cocktail, or organise raffles and initiatives exclusively reserved to regulars. Last pearl of wisdom: nobody, not even the most experienced baristas can ever give up learning more about their professional sphere. To be up to date, go back to school with the courses offered by the Vergnano Academy!
[post_title] => Etiquette of the Perfect Barista: 10 Good Practices to Follow
[post_excerpt] => Often customers reflect the managers, sharing their values, philosophy and the style that characterises the café. If you want a polite and amiable clientele, learn how to attract it to your café! How? Here are the ten rules of good manners and useful tips to better manage your business, day after day.
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[post_content] => In the vast panorama of aromas obtainable from the combination of water and coffee, French coffee is certainly the result of one of the most fascinating alchemies. Let’s discover the secrets of the French Press and see how it works.
It’s amazing how these few ingredients can give life to so many different taste experiences. A range of factors and methods enables you to extract a bouquet of unique fragrances from the numerous aromatic components of the coffee beans, therefore varying both the density and the taste of the beverage. The French Press, while being little known in Italy, is highly appreciated in its country of origin and by real connoisseurs all over the world. It is even said that if you have the opportunity to taste this special brew at least once you will be truly amazed and will never be able to forget it.
So what is the French Press? It’s a coffee maker that has very little to do with a Moka pot, even if it was also invented and patented by an Italian, Attilio Calimani, in 1929. Featuring an elegant design, it consists of a cylindrical glass beaker with a lid and a plunger that has a knob on the top and a wire mesh filter on the bottom. How does it work? Here are the five basic steps to make an impeccable French coffee.
- Add the coarsely ground coffee to the beaker. The coffee grind should not be too fine otherwise the smaller particles would seep through the filter, obstructing it and resulting in a murky brew.
- Bring the water to a boil, remove from the stove and wait until it stops bubbling. Pour it over the coffee that is already in the French Press. The temperature should be between 92 and 96°C or 199-205°F.
- Stir thoroughly, then put the lid on making sure that the plunger is pulled all the way up, just above the surface of the water.
- Leave in infusion for approx. 4 minutes. The longer it stays in infusion, the more oils, fats and aromas the hot water is able to extract from the grains and, therefore, the more the coffee is rich and strong.
- Finally press the plunger gently but firmly all the way down so that the ground coffee is retained on the bottom. Now you can pour the brew into your cup.
