Coffee is also a feature of the territory of the Metropolitan City of Turin and its entire province and, in particular, artisanal coffee roasters where processing work is carried out manually in all its phases are becoming increasingly popular.
Particular attention is paid to the origin of the coffee with a choice of beans grown in well-defined areas, thus meeting the highest standards for raw coffee quality. Roasting times are very slow, according to the Neapolitan roasting method, which allows for adequate drying of the raw coffee, with control over the expansion of the bean and a perfect transformation of temperatures up to the final caramelisation stage.
Roast productions range from Mexico, Peru, Honduras, Guatemala, Ethiopia and Nicaragua, as well as small productions of rare, top-quality coffees.
The local tradition is to combine coffee with milk, chocolate cream, and cream, and the denominations vary according to location and service, but the most famous is the 'bicerin', or small glass, prepared with mixtures of cocoa, coffee and whole milk.