In 1890 an enterprising gentleman, “Commendatore” Oreste Beccuti, opened in via Pietro Micca, Turin, a coffee-roasting shop named Costadoro that soon became a reference point for all Turin’s inhabitants keen on coffee. From the family-owned bar and coffee-roasting shop to the modern company with a factory and several depots in Italy and abroad, the path has been long and uphill, but has never lacked care and attention for a job well done.Costadoro S.p.A. is now a leader in Italy in the sector of coffee supply to the Ho.Re.Ca catchment area with more than 150 million espresso cups served per year and it has become an international company exporting, on a regular basis, in more than 30 countries.

Convinced that tasting a good espresso coffee is a delicious cult to rediscover daily, Costadoro has successfully preserved traditions and experience over time, combining them with increasingly leading-edge technologies. The technologically advanced production process that Costadoro implements respects, in fact, an age-old tradition that has in the purchases, roasting and selection its main reasons of distinction.

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illion espresso cups per year

radition tending to future

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Costadoro purchases its coffee directly from the countries where it is grown (above all Central America) and it has acquired, over the years, the reputation of being the company that buys the most precious coffees on the market, so offers to its customers only the best beans growing in the tropics.

Costadoro Coffee Lab and Permanent Training Centre of IIAC openings intend, furthermore, to appoint Costadoro as a reference point for the diffusion of “La Cultura del Caffè’’ in North-West Italy. To achieve this, a museum, a perfectly equipped laboratory and meeting rooms to be used for events and trainings for both beginners and professionals (from Italy and abroad) have been set up to grant also to the big public a concrete knowledge of Italian Espresso.

C Thoice from country of origin raining and research

Costadoro is synonymous with coffee quality since: ● it is certifi ed UNI EN ISO 9001:00 - certifi cate CSQA n.61● is a member of INEI – Italian Espresso National Institute● has 5 blends certifi ed by INEI as “Italian Espresso” - Certifi cation issued by “CSQA Certifi cazioni S.r.l.” to INEI (Certifi cate n°214 according to DTP 008) ● has obtained for its salesmen, the prestigious IIAC license - International Institute of Coffee Taster ● has a permanent IIAC training centre and its own analysis laboratory● is member of Consorzio Grancaffè that gathers 11 leading roasting companies and whose goal is to protect the quality of the real espresso.

In a survey made in collaboration with the IIAC, magazine Altroconsumo has recognised Costadoro as the best coffee blend drunk in italian bars.

Selection is a very delicate and complex operation since it depends on a combination of electronics, optics and mechanics. A special electronically operated optical grader checks all the beans and rejects all defective ones, namely the beans that are not within the established colour range: all those too dark or too pale are automatically excluded. Furthermore, Costadoro is the fi rst company in Italy to use the new SORTEX Z+1BL, which performs an exact scan of the coffee beans, not only according to a colour parameter, but also to form and dimension.

Electronic selection

To roast, Costadoro uses a rotating drum roaster, where the coffee is hit by means of hot air produced by a modular burner. Roasting is done separately quality by quality, since coffees of different origins have different needs with regard to duration and temperature of roasting. Costadoro roasts its coffee slowly (about 20 minutes) and at low temperatures (210°-220° C), in order to cook the beans homogeneously inside and outside. Even the cooling process is a reason of distinction for Costadoro: it is done exclusively by air, therefore beans have a low humidity level which means a better fi nal result. With only one kilo of Costadoro coffee we can obtain up to 142 espresso cups.

Aware of the importance of supplying information to the consumer, Costadoro has more and more strengthened over the years its visibility through various communication channels, such as press campaigns, articles, participation in exhibitions and conventions, websites, etc.

Slow roasting Information to the consumer

Best quality

Company quality management system complies with UNI EN ISO 9001:00 certifi cate CSQA nr. 61

Costadoro produces and markets three brands of coffee blends, all different, but sharing very high quality and tasting standards.

Costadoro offers its customers one of the best service networks in the branch of trade, providing specialists for any advice, be it for technical and product-related questions, or for commercial and marketing. Furthermore, the company represents for the customers a reliable reference to whom they can call upon to administer the various aspects of their commercial activity.

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Brand

ervice network

MASTER CLUB COFFEE, 100% Arabica delicate and smooth coffee, with intense fl oral fragrances and spicy notes

SAN FRANCISCO COFFEE CLUB, 100% Arabicasmooth coffee, with fl oral and spicy hints, lacking in astringency

SAN FRANCISCO DOLCE CREMA, strong, full-bodied, with chocolate and spicy notes

SAN FRANCISCO ARGENTO BAR, well-balanced, characterised by intense nuances with hints of dried fruits and chocolate

COSTADORO, well-balanced coffee, with dried fruits and chocolate notes

COSTAVERDE AND COSTABLU, strong coffees characterised by an intense fl avour of chocolate and spices

COSTADORO DECAFFEINATED, full-bodied and strong fl avoured, with a caffeine content lower than 0.1%