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Founded on the history and traditions of Italian coffee roasting, Pascucci offers a distinctly Italian coffee experience. Beans are processed in a high tech facility at the company’s Italian headquarters, where they undergo a carefully controlled journey from the moisture controlled coffee ripening room to the roasting stage. |
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The analysis laboratory is managed by specialized technicians and agronomists and guarantees the quality of raw coffee. Various analyses are conducted on coffee beans (about distinctiveness, moisture, presence of defects, molds, etc…); strong relationships with peasants are built; informative instruments are created for those less-trained farmers; the soil characteristics are analyzed in order to select the best productive areas all over the world; gathering centers are studied in order to detect, support and, in case, organize, so that to be able to operate with the quality criteria. The tasting area has been created to study sensory perceptions (visual, olfactory, gustatory) which are released from every single bean and from the obtained blend. Only after this phase we can determine if raw coffee is fit for becoming a Caffè Pascucci blend. Every year we carry out more than 5.000 taste tests. Ripening: along with the Human Resources, the selection, the blending process and each correct manufacturing phase, the real nucleus of the plant is the deposit of raw coffee. In this basement, with a constant moisture always kept under control, the directly imported eleven blends of raw coffee are led to the suitable ripening. In this particular environment, for a quite long period (depending on raw coffee characteristics), the moisture contained in each green coffee bean is well balanced.
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Raw coffee manufacturing: in the deposit there are a series of machines cleaning the different kinds of raw coffee; this process is useful to guarantee the purity of this raw material. The dust removal system, the machinery for the elimination of coffee sack residuals, the metal detectors, the system for the removal of stones and other foreign bodies, the sieves for the granulometry of the beans and the machinery for the color selection eliminating unripe or irregular beans: each of these instruments are operating in sequence on every single raw coffee parcel. Should raw coffee already being cleaned, these interior cleaning process are repeated in any case, with the aim of achieving the best purity as possible. This repetition is also useful to eliminate possible residuals which could have been brought together as a consequence for the long journeys. This automatic system conveys the raw product firstly in the appropriate storage silos, then, after being weighed, they are brought to the blending process area in order to conclude the manufacturing operations.
Blending: from the roasting area, coffee is brought to the blenders and put into the storage silos, then to different packaging machinery depending on the necessary size. All the transfers are protected in order to safeguard aromas and food safety. |
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| Caffè Pascucci has changed its name to Bravado Caffè Pascucci Torrafazione, an Italian roaster of fine coffees, also has over 300 cafe and coffee bars around the world - Pascucci World. Last year, it opened its first US location in San Francisco's SoMa district as Caffè Pascucci. It now has changed its name to - Bravado Coffee Bar and Lounge. Bravado offers an extensive selection of specialty coffee beverages and freshly prepared sandwiches and salads, in a sleek, stylish setting. |
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| Bravado | 170 King Street, #109, San Francisco CA, 94107 | 415.957.1100 | info@bravadosf.com © 2011 Bravado Italian Coffee Bar and Lounge, San Francisco |
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