Coffee belongs to the classification of substances called "nerve" because they act on the nervous centers, creating a general feeling of wellness spurring to be more active and alert, both on the physical level as well as the intellectual one. Stimulation comes from the combined action of caffeine and caffettaninnico acid. The effect is an awakening of mental activities, an improvement of intellectual abilities and of concentration.

If taken bitter, coffee generally decreases migraines. The beneficial action of caffeine reaches the heart where, on a pharmaceutical level, it is classified as a heart stimulant. Caffeine, taken in the right quantities, enhances the arterial tone without altering pressure improving circulation in the coronary arteries. So, why are so many prejudices on the use of coffee so widespread?

Our organism is a perfect machine, able to choose what is good and necessary. In this sense we are similar to animals who, in the wild, are easily able to choose useful food for their survival, from that which is poisonous. The mechanism of selection happens through taste and smell: what pleases the senses is good and necessary, what does not please the senses is either useless or dangerous. In this sense, coffee is a very complex nutrient for it consists of more than 1500 chemical substances (about 800 volatile and 700 soluble), with 13 chemical-physical variables that influence preparation. Therefore, particular attention must be paid to every single detail of taste to immediately find a non-healthy product.

Our team not only possesses the technical knowledge, but also the "sixth sense" useful to select the best green coffee, fine tune the roasting process, verify the stocking processes; all this so that our espresso is not only good, but "health-making good"*. The cleanness of the compounds ensures health to the consumer.