Antica Tostatura Triestina S.p.A.

Considered by many “the founding father” of espresso coffee, Hermann Ernest Hausbrandt, the great grandfather of Alessandro Hausbrandt(owner and CEO of Antica tostaturaTriestina), discovered when he was young, a plant that was to change his life and the life of his family for generation to come: the coffee tree. Hausbrandt family left its first mark on the history of Italian coffee at the end of the 19th Century setting up one of the first non profit organization of coffee roasters and importers in Trieste. In Trieste they began to roast, market and later export the roasted coffee world wide, contributing largely to the reputation that Trieste retains still today in the world as the “espresso coffee capital”Alessando's grandfather Ermanno, fascinated by the “new espresso extraction system” invented by Mr. Luigi Bezzera, successfully experimented with prototypes of espresso machines to improve the extraction process and contribute to the development, introduction and distribution of this revolutionary equipment.

RAW MATERIALS: To guarantee an espresso with truly exceptional characteristics in terms of body, cream and aroma, it is essential to create a classic blend of the finest available coffee beans. Our green coffees are selected from amongst the most prestigious in the world, coming predominantly from Africa and Central and South America.

ROASTING: The unmistakable aroma of our coffees is the result of an ancient and classic, but mostly elapsed, process called Wood-Roasting. Each batch is roasted slowly and carefully by hand according to type and by country of origin in beech wood fired equipment, following artisanal methods that ensure a consistent roast through to the heart of the coffee beans. Reaching temperatures of around 400ºF, we conserve the intense fragrance and natural properties of the coffee by cooling the beans quickly and rigorously using only fresh air.

BLENDING: This is one of the secrets of our tradition that makes our coffee blends so unique and unmistakable. Taking more time than during any other phase of the process, we do the blending only after the roasting, resulting in blends that are precise and homogenous. Every single blend is comprised of 7 or 8 different coffees carefully and proportionally mixed. This blending is done with extreme care and without compromise to always guarantee that our blends are of the highest quality, and are perfectly balanced in taste, body and fragrance.

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