Tucked away near the ancient city walls of Florence sits DiniCaffè, a coffee shop with an authentic process and rich history.
On our latest class outing, we discovered that behind each serving of rich Italian espresso, there is a tapestry of tradition, innovation and.. incredible women!
From 1939 Until Today: A Legacy of Resilience
Our tour started with the history of Alberto Dini, who started the company in 1939, just in time before the disruption of World War II. His dream weathered even the devastating flood of 1966, which covered Florence and its businesses under water. As with much of the city, the company was all but destroyed, but rebuilt on even deeper roots.
Nowadays, it’s not a story of male entrepreneurs any longer.
All About Women: The Soul of the Company
Although the coffee world, like so many others, has historically been male-dominated, the company has grown stronger because of the resilience of women through generations.
In 1989, Lauren and Elisabetta Dini, daughters of the founder, took over, injecting new energy and vision.
In 2010, it was Benedetta and Serena Nobili, Lauren’s daughters, carrying on the tradition. Serena, a designer, was at the center of the brand’s visual identity.
Each package is designed with a symbol taken from the Florentine church floors’ marble. It’s a nodding reminder that DiniCaffè originates in the city and in its sacred history.
This Florentine heritage is not just cosmetic. It’s a declaration: coffee, as culture, is an artisanal experience.
The Coffee Journey: From Bean to Cup
Easy to remember, sipping on a smooth espresso, that coffee is a fruit. Grown along the bean belt (from the Tropics of Cancer to Capricorn), the best beans are found at between 600 and 2,000 meters in elevation.
Most prized types?
- Arabica: prized for its aroma
- Robusta: robust, with body and crema ideal for Italian espresso
Every cherry contains two beans. In order to produce a single espresso, 50 beans, or 25 cherries, are needed.
What’s interesting, and underrated, is that 75% of the coffee value chain is powered by women, from farm to export. A lovely parallel to the women we encountered at DiniCaffè.
Processing: Craft Before the Roast
There are two main methods of processing the beans after they have been picked:
- Dry Process (Natural) – when cherries are sun-dried
- Wet Process (Washed) – when the cherries are fermented in water tanks and then pulped
After they are processed, the beans are passed on to an upcountry dry mill where they are polished and sifted. The best quality beans are packed in small, breathable bags for export and may spend 2–3 months traveling from Asia to Europe.
But the road does not end there. Before shipping, and before shipment, and again at the roastery, the coffee is tested and sampled, often from 5 cups per roast in order to be consistent. A single bad bean can ruin a batch!
The Art of Roasting: From Green to Gold
The process takes place at the roastery. The beans are filled into a machine, a rolling cylinder with fire at the bottom. At around 400–500°F, the beans expand and crack and give up their oils and darken in color.
We found that good coffee would be nut-color and have a “tiger skin” crema. These are signs of a good espresso roast.
After it’s roasted, the beans must rest 1–2 days. This is for flavors to settle. Air, light and humidity are enemies as they steal flavor and aroma unless kept in check.
Coffee is 98% water, so how your cup tastes is as much about the roast as it is your water.
A Sensory Experience
Delicious coffee is not just a drink; it’s an aromatic universe.
Though espresso might seem intense, it contains just one-third of the amount of caffeine in a big drip coffee. It’s designed to concentrate all the flavor into a thick, small drink, a very Italian philosophy!
Last Thoughts: Connection in Every Cup
What impressed us most of this experience was the intense connection of the firm with its city and people.
From the church-design-pushed packaging to the women multi-generation leadership, every detail of DiniCaffè’s coffee speaks for itself.
Florence is renowned for its art and history.. But now, each time we sip our espresso, we will not forget that it’s also a city of strength, craftsmanship and determined women.
And maybe the best way to experience Florence is in a quiet café, a forceful espresso in your hand with centuries of history in the air.
Written by: Olivia Rinaldi, Aislin Daugherty and Jane Mason