The quality of coffee in Naples needs to be improved. This microroastery has been trying for 12 years.
Vincenzo Sansone, coffee innovator in Naples
Born in Naples and working in the coffee and cocktail bar industry, Sansone, in his early 20s, wanted to find a place to start his own small business: " I wouldn't have been able to take over an already established bar, so I found one I could start from scratch and grow alongside me ." He chose a then-abandoned location on Corso Vittorio Emanuele, in the lively Chiaia neighborhood. Caffè Sansone opened there, moving beyond the initial offering of beans from traditional suppliers and machines on loan once the owner began to delve deeper into the process.
" To escape the mass production dynamic , the most important weapon for baristas is to study and understand how to truly achieve quality. It's easier for large companies to work with those who don't know anything about it ," comments the young entrepreneur. He does this by attending courses at the SCA (Specialty Coffee Association ), of which he is now a member, and by having his customers taste—without forcing, but rather suggesting and providing information—alternatives with different flavors and body.
The opening of Caffè Sansone in Naples and the first roasting trials
Samson was formed on the green coffee (the 'green beans', or the raw material not yet roasted and toasted), then on the sensory side, then on the tasting and sampling techniques to recognize the quality of the coffee: " Both aspects are essential, if you are planning to work on your own blends ." He continued with brewing , which refers to alternative extraction methods that enhance the various beans, moving from French press to Aeropress, from Chemex to V60.
Finally, when he thought about trying his hand at roasting himself, he also studied roasting . He conducts his experiments starting with green matter using an artisanal method, with a small one-kilo roaster, " and even before that with a popcorn machine ." In just a few square meters, he roasts the coffee, degasses it, and bags it. Micro-roasting ? That's what it means.
The work in the roastery and the offerings at the Caffè Sansone counter
The actual laboratory , larger and with more capable machinery, arrived a couple of years ago and is housed in a building just a few meters from the café. Here, Sansone roasts the beans he tastes from various parts of the world every day: Brazil, Colombia, Peru, then Mexico, El Salvador, and even India and Ethiopia. Each one has a calibrated roast to bring out its specific characteristics, " also designed for moka pots, but never too dark, to preserve the organoleptic notes ." The house espresso ( which costs €1.50 , rightfully a little above the city average, and not without raising several eyebrows) is made with a blend of 70% Arabica and 30% Robusta, " from high-quality beans, but with hints of hazelnut, chocolate, and the full body that Neapolitans love ." Only by giving customers a wide choice, and by making them find quality alternatives that are close to what they expect, " is it possible to gradually get them to taste even more complex things , because people trust ".
Caffè Sansone's specialty coffee, single-origin coffee, and blends can also be purchased online , where you can also find the specialty coffee in pod form . The counter is frequented not only by locals but also by many foreigners who are passionate about good coffee. They can accompany a classic croissant, or, for lunch, even some smørrebrød , the Scandinavian-origin stuffed rye bread that's a great way to diversify the offerings. Sansone also supplies some important establishments in Naples: from Palazzo Petrucci to the historic Starita a Materdei pizzeria. " There aren't many restaurants here that have understood that the quality of a meal must also be high with coffee. It's the last memory you take home ." Or the first, for those who start with breakfast at his bar, where Neapolitan coffee is a little 'different from the usual'.