Learn about our Guglielmo family
IL CAFFE CHE FA CENTRO
Like our motto, our vision is to serve the best coffee to the world. We have been successful in completing 80 years of service so far and always look forward to the next. Scroll down to learn more about the coffee that hits the target.
Know The Industry
80 Years of Experience Coffee Roasting
"I will never settle for anything less than perfect."
understand the market
Papaleo Guglielmo’s mission was devoted to picking up Italy from the scraps of the world war. for over 60 years he served Calabria with our trademark blends, some of which are still available today!
serve The Community
Papaleo was committed to make coffee accessible to all, with innovations such as pre-packeted coffee for home consumption to Guglielmo Bar’s all over Calabria! The price was based on community, not profit. Today you can still enjoy all our premium blends at affordable costs.
Work Hard to Succeed
From day one till the end, Papaleo always kept his chin up and shoes shone, he would endeavor to improve his blends, shops and bars, eventually opening a factory where he became a kid in a candy shop! Employment bloomed throughout the area!
Learn about our history
The Guglielmo Timeline
We’ve been doing things different since day one, every bean we roast captures the history and combines a pinch of Calabrian love.
We Are Here To Help You With Any Questions You May Have
Our coffee arrives in Copanello di Stalettì, on the Ionian coast just outside Catanzaro (Calabria – Italy), is roasted and packaged here too!
The coffee beans stored in one of our silos are transferred to one of the roasters. The temperature rises to 300 °C, the coffee is roasted for the time necessary to bring out, for each different coffee origin, its organoleptic characteristics and all the essential oils that make aroma and taste perfect for our blends.
We broker from many different areas of the world such as Brazil, Central American countries, Ethiopia, Indonesia and Vietnam.
From the cooling tank, in which our staff carefully check that the roasting does not present imperfections, the coffee starts to be mixed with coffee of other origins to give life to one of the many declinations of the Guglielmo brand. After the mixing phase is finished, the coffee is ground – to finish in our capsules or in the classic 250g vacuum packs – or it is packaged as it is, in grains.
At the bar, the classic Italian Espresso is the result of hot water at about 88 °C which crosses the 7 grams of coffee contained in the arm of the espresso machine. So why is there a difference between an espresso and another? Much depends on the care with which your barman treats his espresso machine and the coffee he bought. Always pay attention to how the coffee is pressed (the arm of the machine must be placed). The excess coffee must be removed from the edges otherwise it may burn during delivery. Furthermore, before each delivery, the machine should be activated for a few seconds without the arm inserted, so as to eliminate any previous coffee residues. The cup in which you will be served coffee should be of thick porcelain or, if you prefer, glass.
If you have chosen to use the classic moka, pay attention to where to keep the coffee: in the refrigerator, in a well-closed tin, it is the best choice. The ideal would be to remove the jar from the refrigerator a few minutes before making coffee. The water must be inserted into the boiler up to the level of the valve. The coffee must not be pressed before closing the moka: this must be placed on the stove over low heat. When the coffee begins to come out, lower the fire to a minimum. Before all the coffee has gone out, turn off the stove and move the moka from the hot stove so that the dispensing ends without the risk of burning the last part of coffee left.
If you have chosen the practicality of using pods and capsules, most of the work will be done by the machine and you will only have the pleasure of enjoying coffee. Special attention, however, is necessary to reserve it for pre and post-delivery maintenance: the advice is to use mineral water to fill the tank. Be careful not to start dispensing without water in the tank. This will then be cleaned periodically, about once a week. Before dispensing, as in the bar but not necessarily in every coffee, it is advisable to activate the machine for a few seconds without a pod or capsule inserted, so as to remove any residues accumulated in the ducts.
The Quality Management System of Guglielmo S.p.a. it complies with the requirements of the ISO 9001 standard. Based on the above standard, we monitor and validate all the processing processes of our fine coffee, from roasting to the packaging of all our blended and ground blends. in bags / cans, pods and capsules, guaranteeing the end customer constant quality over time. Operating in this light, the direction of Guglielmo S.p.a. it constantly ensures that the needs and expectations of the customer are identified, converted into requirements and met. We therefore trust in constant dialogue with customers in order to better understand their needs and to promote service improvement plans. The company Guglielmo S.p.a. during the course of its activities, it therefore undertakes to: – maintain compliance with all laws and regulations in force in the food industry; – protect the environment through appropriate measures; – pursue the continuous improvement of its services. Furthermore, to guarantee the healthiness of its products, Guglielmo S.p.a. has been adopting a self-control system for the analysis of risks and control of critical points in compliance with EEC 93/43 – D.LGS 155/97 (H.A.C.C.P.) standards.
In today’s world, the demand for products that can be differentiated and disposed of in the correct way once finished is growing stronger. Here is a vademecum of how to correctly disposed of all the Caffè Guglielmo products:
– External wrapping of the packets of ground coffee for moka (for example Espresso Classico 250gr, Extra Bar 250gr, etc.), of coffee beans packs for espresso machines, of the outer envelope of capsules and pods: UNDIFFERENTIATED WASTE
– Outer packing of ground coffee packs as Bipack and Tripack for moka: PLASTIC WASTE
– Club99 and 1970 big tins for bars, Espresso Classico, Silver and Club99 tins for moka: METAL WASTE; the lids of these tins have a plastic interior and a metal exterior.
– Used filter paper Pods: ORGANIC WASTE
– Plastic Capsules of all kinds: UNDIFFERENTIATED WASTE