Who we are
Where did BrewLab come from?
BrewLab was born from our incessant curiosity, from the desire to experiment and seek the highest quality. Always passionate about the food and wine sector, we began to wonder what world could be behind a simple but not banal cup of coffee.
From here, study, research, travel and countless tastings led us to meet two of the best experts associated with the SCA (Specialty Coffee Association), who slowly and laboriously passed on to us their twenty years of experience, opening the doors to this fantastic world.
Why was BrewLab born?
BrewLab was born with the aim of spreading and communicating this curiosity, of telling the world of coffee by bringing its thousand facets into the cups of those like us who don't stop at habit and want to experiment with something new. Whether it is in the moka pot at home, in the bar where you have breakfast, by the pool of a luxury resort or in one of the best restaurants, there is always a good reason to desire a Specialty Coffee.
If you have a coffee shop, be recognized and remembered for the coffees you serve. Thanks to our coffees you will have very few real competitors! We are not talking about selling a coffee at a standard price like the others because we do not deal in standard coffees. Our goal is to educate customers to recognize the quality of the product, and at the same time select it. Drink less, and drink better. In this regard, we provide the dining room staff and the business owner with the necessary training to get started and a personalized offer for a transition from commercial grade to artisanal specialty.
If you have any doubts, contact us, and if you don't believe us, find out more online. The data speaks clearly. The demand for specialty coffee worldwide is always increasing. The transition will also arrive in Italy.
Trust us if you want to be among the first to have exclusivity and to be recognized as a promoter of quality and fair trade.
What is specialty coffee?
Specialty coffees are very different from commercial coffees. In fact, they are grown at higher altitudes, are traceable at origin and company level and processed according to precise methods once harvested. The entire production chain is involved in this definition because at every stage of production the objective is to achieve a standard significantly higher than average, without any defects on the beans and on the final drink. All this is reflected in the characteristics we find in the cup once the coffee has been extracted. By their very nature, specialty coffees possess a complexity and richness of flavours that make them absolutely recognizable to the taste of even the least expert palates. The Specialty Coffee Association (SCA) uses a standardized tasting procedure that gives each batch a score. On a rating scale of 50 to 100, only coffees with a rating of at least 80 points are defined as specialty coffees.
