One of the coolest parts of studying abroad in Florence is noticing the daily habits that feel so different from back home. Italians don’t just drink their coffee; they build their days around it. So, when we got the chance to visit Dini Caffé, a family-owned roastery that has been around for generations, we were excited to see what really happens behind the scenes.
First Impressions
Walking into Dini Caffé felt different from any cafe we’d been into so far. It wasn’t super polished or fancy, but it had character. We could see burlap sacks filled with green coffee beans along the walls and machines hard at work in the background, with an extensive setup for preparing and shipping coffee out for people to drink. It felt very authentic; every space in the building had its own purpose. We learned that the company started with Alberto Dini more than 80 years ago and is now run by sisters Serena and Benedetta Nobili. This place felt less like a factory and more like a tradition being carried forward with everyone involved in the process.
From Roaster to Bag
We didn’t see the beans roasting, but we watched what happened after: the packaging. Freshly roasted beans are measured, sorted, and sealed into bags ready to be sent off. There was attention to detail in each step. It made us realize how much happens before a single cup of coffee is even brewed. The bags stacked up, ready to leave the roastery, represented months of care; beans grown from all over the world are shipped to Florence and handled by people who take pride in their work.
Coffee, Italian Style
Being in the roastery also made us think more about how different Italian coffee culture is compared to what we’re used to. Back home, coffee usually means big cups, flavored syrups, and drinking it while walking to class or studying. In Florence it’s almost the opposite. Here, coffee is about quality over quantity. People stand at the bar, order a quick espresso or cappuccino, drink it in a few sips, and move on with their day—no to go cups or giant iced lattes, just a quick break to their day. At Dini Caffé they are a part of the Certified Specialty Coffee Association, which means they follow strict rules to make sure their coffee meets high standards. That focus on quality shows in every part of the process.
Tasting the Difference
The best part of the visit came at the end, when we got to try the coffee ourselves. We started with espresso, which was strong but smooth, with flavors we were not used to noticing. After that we tried a cappuccino, which was creamy and delicious, all from their signature blend. It wasn’t about sitting around with giant mugs for an hour; it was about savoring a few minutes of something well made. After seeing how much effort goes into roasting and packing, tasting the finished product felt even more special.
Us trying the coffee…
Our reaction to trying the delicious caffè…
Final Sip
Leaving Dini Café, we didn’t just think about how good the espresso and cappuccino were; we thought about how much they represented Florence. The history of the roastery, the family running it, and the culture of slowing down for a coffee break all came together in this experience. It is moments like this that make studying abroad so meaningful. Beyond the museums and monuments, it’s about learning how everyday traditions shape a place. For us, a morning at Dini Café was more than a coffee tasting; it was a lesson in Florentine life.
By: Jaden Sekoll, Brianna Skowrenski and Ishita Kumar