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Specialty coffee is not just a passing trend – it's a true cultural movement within the coffee world. More and more customers are looking for a high-quality experience, even at the bar, and many venues are seizing the opportunity to stand out. But how can you start offering specialty coffee in your bar without turning everything upside down?

The world of specialty coffee is constantly evolving. Each year brings new processing methods, emerging technologies, shifting tastes, and growing consumer awareness. 2025 is no exception. It will be a year defined by experimentation, transparency, and immersive experiences—both inside and beyond the cup. For Italian venues aiming to stay competitive, understanding and applying these trends in a practical and authentic way is essential.

When you decide to offer specialty coffee, choosing the right roasting partner is crucial. It's not just about buying good coffee — it's about building a true partnership based on trust, transparency, and shared goals. Here are five essential questions to ask in order to start off on the right foot and build a lasting, mutually beneficial relationship.

In the past five years, the specialty coffee audience in Italy has undergone a major transformation. It’s no longer just a niche for enthusiasts or industry insiders — quality coffee is reaching a growing segment of curious and informed consumers. For baristas, restaurateurs, and professionals in the field, understanding who these new customers are and how they behave is key to building a successful offering.

In the world of dining, the customer experience doesn't end with dessert — coffee is the final impression, the last taste that lingers in the mouth and in the mind. That’s why more and more restaurants are turning to specialty coffee to stand out and build loyalty. Beyond sensory pleasure, there are also strong economic and branding reasons behind this choice.

Every year, coffee professionals and enthusiasts from around the world gather at the Specialty Coffee Expo — the industry’s most important event, organized by the Specialty Coffee Association (SCA). Although it takes place in the United States, it has become a key reference point for those working in Italy as well. Understanding the dynamics of this event means anticipating the trends that will shape the months ahead.

Many baristas and restaurateurs are intrigued by specialty coffee but worry about high costs. In reality, introducing quality coffee is more accessible than you might think — especially with careful planning. Let’s break down the real costs, key investments, and expected returns.

To better understand the evolution of specialty coffee in Italy, we spoke with two Italian roasters known for their artisanal approach and focus on quality. One is based in Northern Italy, the other in Central Italy. Both work closely with a network of independent venues — cafés, restaurants, bakeries, wine bars — and provide a clear, up-to-date view of what business owners are currently looking for, concerned about, and hoping for in the world of specialty coffee.

Independent coffee shops face daily competition from more structured players: big chains, franchises, and groups with aggressive pricing and powerful marketing. In this landscape, specialty coffee becomes a strategic ally for those who want to stand out through identity, authenticity, and quality.

In the world of specialty coffee, the role of the barista has undergone — and continues to undergo — a profound evolution. Today, it’s not just about pulling a great espresso, but about being a product ambassador, a flavor communicator, and a professional capable of creating value in every customer interaction. The required skills are increasingly diverse, and expectations — from both customers and employers — are higher than ever.