Behind the counter

What are the fundamental steps for running an establishment, whether it be a coffee bar or a pastry shop, capable of winning over the palate and the heart of your customers? This the advice you will find in the “Behind the bar ” directory, which comes from a hundred years of experience of Filicori Zecchini.

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The Laboratorio dell’Espresso: the Filicori Zecchini blog

All about coffee, but also all about cocoa, about tea and the world of the coffee bar: the Filicori Zecchini coffee blog gives an insight into the world made of taste, experimentation, passion and creativity. The same qualities and characteristics that distinguish this Bolognese company which has built its brand around that unique trademark flavor since 1919. Thus, experience is the tool which allows us to reveal curiosities and tricks to be able to enjoy an enveloping experience for taste and mind.
You can discover everything that goes on behind the counter, but the Laboratorio dell’Espresso drives beyond that, in fact, thanks to the articles and images, there is also the possibility to travel around the world and visit the best-loved and most trendy establishments, the historic and most famous ones and enjoy the taste of a cup of coffee. We can go to the place where it all starts, among the plantations, alongside the workers to talk about environment, sustainability and rights, all crucial themes for those who, like us, also care about the social aspect of coffee.