Pierre Café

Dal chicco del caffè alla tazza; nulla è lasciato al caso

From raw to cup, we try to be attentive to every detail, at every stage, from quality control of the raw coffee, to meticulous roasting profiles, combining this with our extensive barista education. Roasting is not a simple thing. Each coffee has many flavor nuances. Our responsibility is to show all the long work that goes into a cup of coffee. Our idea of roasting is the opposite of what is normally found on the market.

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Artisan coffee roasting

Esperienza e Tecnologia

Da più di trent’anni coltiviamo la conoscenza del caffè. Oggi la affianchiamo a tecnologie che ci permettono di lavorare con precisione e ripetibilità. Utilizziamo sistemi di tostatura differenti perché crediamo che non esista un unico modo corretto di tostare. Esiste il modo più adatto a quel caffè.

The Pierre Cafe' roasting company was founded in the early 80s in Gravina in Puglia (Italy) with the aim of doing things differently, focusing on quality. From raw to cup, we try to be attentive to every detail, at every stage, from quality control of the raw coffee, to meticulous roasting profiles, combining this with our extensive barista education. Roasting is not a simple thing. Each coffee has many flavor nuances. Our responsibility is to show all the long work that goes into a cup of coffee. Our idea of roasting is the opposite of what is normally found on the market.

We invest in new technologies and new tools for preparing coffee, to push our customers to seek coffee in alternative ways, where the important thing is to taste the difference. We know how to make excellent coffee, promoting a "new" culture of education on taste and excellence, creating more and more loyal customers and connoisseurs.