Coffee at L’Arte, as throughout Italy, is a very important part of our dessert and caffe culture. It is not an afterthought. We go to great lengths to make sure that we source the very best coffees to match our baking techniques and products. Bakers have long known that coffee goes really well with certain desserts. Recently, a study from Aarhus University confirmed what we have always known, namely, that coffee amplifies sweet flavors and its bitterness mutes’ bitter flavors. This explains why coffee is often associated with chocolate, sweet bread, pastries, and other similar foods. Our drip coffee’s taste profile (100% arabica) is medium-dark roast, with good body, medium complexity and a nutty chocolaty finish. It is a single source Guatemalan coffee freshly craft roasted exclusively for us by the artisans at Jersey Shore Coffee Roasters in historic Leonardo, New Jersey. Our master roaster, Paul Anselmo at Jersey Shore is one of the most respected craft roasters and a pioneer of craft roasting in this state.

Our espresso coffee is roasted by Filicori Zecchini (operated since 1919 by its founding families: Filicori and Zecchini) and imported from Bologna, Italy. Filicori Zecchini is one of Italy’s oldest coffee roasters and their mission is to perfect authentic Italian-style espresso. Filicori Zecchini, unlike virtually every internationally known roaster, roasts every single-origin coffee (75% arabica and 25% robusta blend sourced primarily from Ethiopia and Arabia) separately prior to blending them to preserve the beans’ unique flavor and aroma. Filicori Zecchini coffees have earned the prestigious “Espresso Italiano” certification from the Italian Espresso National Institute. So, the next time you come to L’Arte, grab a cup of coffee or an espresso shot. Enjoy it with your dessert knowing that the coffee you are drinking is second to none just like the pastry or baked dessert you are about to eat.

Chef Andrea