Ditta Artigianale
Italian coffee roasted in Florence since 2013. Founded by barista champion Francesco Sanapo and Patrick Hoffer, Ditta Artigianale buys micro-lots directly from producers and roasts them with hot air and Q Grader precision.
Ditta Artigianale
Ditta Artigianale started in 2013 as a micro-roastery in Florence, founded by Francesco Sanapo, an award-winning barista champion and taster, and Patrick Hoffer. After years of studying how the world drinks coffee, they dreamed of bringing the specialty movement to Italy and the rest of Europe. Their first coffee bar opened on Via de' Neri and grew into five venues across the city. An Italian roastery with an international outlook.
Ditta Artigianale
Ditta Artigianale started in 2013 as a micro-roastery in Florence, founded by Francesco Sanapo, an award-winning barista champion and taster, and Patrick Hoffer. After years of studying how the world drinks coffee, they dreamed of bringing the specialty movement to Italy and the rest of Europe. Their first coffee bar opened on Via de' Neri and grew into five venues across the city. An Italian roastery with an international outlook.
Modern Artisans of Coffee
At Ditta Artigianale, good coffee has to be good twice: in taste and in ethics. The team works directly with individual producers and wants full transparency on how every coffee is grown and processed. They respect the land, the people and the terroir, so no excess herbicides, no land cleared for planting and no irresponsible producers. Passion and a curious mind both end up in the cup, and they look for farmers who bring both.
Roasted by Champions
For Ditta Artigianale, roasting is a craft and a constant study. Their machines cook the beans with hot air pushed through the drum, with almost no contact with hot metal, and a modular drum speed lets them borrow a touch of conduction when a coffee asks for it. The crew is Q Grader certified, and Michele Anedotti took the title of best Italian roaster in 2019. The goal stays simple: let every coffee taste like itself.
What makes Ditta Artigianale special:
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Direct Micro-Lots
Exclusive lots bought straight from individual producers
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Ethics First
No excess herbicides and no land cleared for coffee
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Hot-Air Roasting
Modern convection roasters tuned to each coffee's character
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Champion Team
Q Grader certified crew with Italy's best roaster of 2019
Get the most out of these beans:
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Hario V60-02 Plastic Dripper
Vendor:Hario -
Clever Dripper - Large
Vendor:Clever -
AeroPress Original - Coffee Maker
Vendor:AeroPress -
Bialetti Moka Express 6tz
Vendor:Bialetti
Brew like a pro
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Bloom Theory: How Long Should You Bloom Your Co...
That foamy dome at the start of a pour-over is a freshness meter. Here is how long to bloom fresh, older and old coffee: 45, 35 or 25 seconds, and...
Bloom Theory: How Long Should You Bloom Your Co...
That foamy dome at the start of a pour-over is a freshness meter. Here is how long to bloom fresh, older and old coffee: 45, 35 or 25 seconds, and...
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Coffee Grind Size Guide: V60, Moka Pot, AeroPre...
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Coffee Grind Size Guide: V60, Moka Pot, AeroPre...
What grind size for V60, moka pot, AeroPress and espresso? A simple rule, starting points by method and click settings for hand grinders, with tips for adjusting by taste.
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Sour, Bitter or Flat? How to Fix a Bad Pour-Over
Pour-over tasting sour, bitter or flat? Skip the guessing. Taste it, name the problem and fix it in the right order, starting from a baseline recipe by James Hoffmann.
Sour, Bitter or Flat? How to Fix a Bad Pour-Over
Pour-over tasting sour, bitter or flat? Skip the guessing. Taste it, name the problem and fix it in the right order, starting from a baseline recipe by James Hoffmann.