The history of the company began in 1923, when Guido Nannini, together with Giovanni Bei, founded "Società Lucchese del Caffè - Bei & Nannini Snc" which still bears their name today.
Coffee has always been an art for us, where trained eyes and refined palates always manage to get the best out of our blends. This is why we always went to look for the best qualities wherever we found a coffee that met the taste needs of our customers.
Only by going to the countries of origin and keeping constant relationships with producers, have we been able to maintain the quality of our blends unchanged over time.
By evaluating the climates, the altitudes, and above all the cultivation techniques, blends are obtained that fully satisfy the taste and pleasure of a good coffee.
Even today, the children and grandchildren continue in the tradition and at the same time make use of the most modern techniques. In the historic site, old machines and modern systems for roasting and packaging still coexist, which maintain the taste and aroma of freshly roasted coffee.
Thanks to constant research and technological innovation, we have managed over time to offer products and packages that guarantee the aroma of our blends.
A GOOD COFFEE
Certainly, to make a good coffee you must have some small precautions that allow us to better enjoy the aroma and get intoxicated by its scent. Knowing the quality of the coffee we are going to drink is therefore important, in fact, each variety is known and appreciated for its peculiarity that gives body or character to the coffee.
If we love a fragrant coffee with a floral aftertaste, we can only love coffee from Kenya, or we love the sweetness of cocoa, then for us there will be coffee
from Haiti, or the body is important to us, the Guatemala variety or San Domingo will be our favorites. In this way, by mixing them together, all those varieties of taste are obtained that today we cannot give up. In this section, we will see which are the main methods used to obtain a good coffee starting naturally from the two basic ingredients: water and coffee.
AND OFTEN
Espresso coffee was born in the mid-1800s, thanks to the impatience of a Neapolitan gentleman who wanted to prepare a coffee without having to wait long. To prepare a good espresso, about 6-7 grams of finely ground coffee are used with water brought to a temperature of 90-95 ° with a pressure of about 0.9 atmospheres.
All this to have a dense and full-bodied coffee thanks to the high percentage of oily emulsions, which enhance the intense aroma retained by a consistent surface cream. A little secret: if you want to evaluate your espresso, watch the sugar flowing through the foam, the slower it goes down, the better your coffee will be!
THE WAY OF COFFEE
But where did the coffee come from? It is certain that it comes from the Abyssinian region of Kaffa in Ethiopia. Probably its name also derives from this region, although many trace it back to the Turkish Khavè or the Arabic Qahwa, which means stimulating. Thanks to the Arab expansion, coffee spread throughout the Islamic world and the first coffee house was opened in Constantinople in the 16th century. But when did you start drinking coffee in Italy? In the second half of the 16th century, the great sailing ships that brought all kinds of merchandise to Italy began to unload the first coffee beans in the ports. Venice was the first city to savor this new and particular drink. In 1763 there were even 218 places where it was possible to drink it. And today? Today, coffee can be drunk all over the world and each country has developed its own method for preparing this drink. Coffee has become the subject of studies and research, and an institute on coffee has even been created at Vanderbilt University. The American Chemical Society has been presented with 50 types of research on its effects and according to these studies there is an enhancement of the effect of painkillers in case of migraine, three cups a day keep away asthma attacks, it is antidepressant and improves l attention, but how many other properties can it have!
ROASTING
Before roasting the coffee beans must be dried, there are two different methods to prepare them: dry and wet. With the dry method, the coffee is naturally dried in the sun. The wet treatment, on the other hand, involves the elimination of the peel and the pulp that surrounds the beans by means of cylinders and wheels covered with hard rubber, in special machines called "despolpadores". After having been thoroughly washed, it is dried and left to rest in well-ventilated warehouses.
The roasting process is a delicate moment of processing that allows the over 900 essential oils contained in the bean to be enhanced and brought out. Thanks to expert hands, our coffee is brought to temperatures ranging between 200 ° and 240 ° for about 20 minutes and finally cooled quickly, to ensure its aroma is intact. Pellegrino Artusi, master of good cooking, also wrote: "... take care to remove it as soon as it has taken on the chestnut-brown color and before it emits the oil; therefore I do not disapprove of the use of Florence, in which city, to immediately stop its combustion, it is spread out in the air… ". Even today, the air is the element that helps us not to lose its typical aroma.
COFFEE
Below we present our products in a quick sequence divided by categories. By clicking on the name of the product you are interested in, you can view a summary of the characteristics that distinguish it, including the type of packaging and the photo of the package. Obviously, we remain available for any questions you want to ask us.
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