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Vecchio Caffè

Cafe in Bari

Vecchio Caffè is a specialty coffee cafe in the old coastal town of Giovinazzo, just north of Bari. They stock a wide selection of high quality Italian specialty coffees and always have an international coffee available as well.

Mimmo Fiorentino began the activity in 1999 as a cafe and an artisanal ice cream shop, where he was the ice cream maker and also had the role of the classic Italian barista. After meeting a trainer, the world of coffee opened up to Mimmo and he dedicated years of study to brewing and sensory skill courses in specialty coffee, to the point where he's a competitive coffee brewer on a national level. As well as their own quality ice cream, you will also find a selection of homemade gourmet pastries and cakes, including vegan and gluten-free options, as well as specialty teas.

Vecchio Caffè is located on the main town square Piazza Vittorio Emanuele in the heart of the old medieval town.

Vecchio Caffè specialty coffee cafe in Giovinazzo, Italy
Updated 5 August 2021

In-store brew methods

  • Espresso?The iconic Italian espresso method uses a machine to force near-boiling water at high pressure through finely ground coffee and a portafilter.
    Espresso brewed coffee produces concentrated, rich flavours with crema on top.
  • Pour-over?The pour-over method uses a cone-shaped dripper with a paper filter. Near-boiling water is poured over medium-coarse ground coffee and passes through the paper filter. Different thicknesses of filter paper removes the coffee oils.
    Pour-over brewed coffee produces a cleaner taste with less bitterness.
  • AeroPress?The AeroPress device functions like a syringe. Medium-coarse ground coffee is steeped in near-boiling water for a short period before the water is manually plunged through the coffee grounds and a thin paper filter.
    AeroPress brewed coffee produces a smooth and clean flavour.
  • Moka pot?Moka pot method uses stove-top heat to boil water in the lower chamber that is forced through relatively fine-ground coffee into the upper chamber ready for serving.
    Moka pot brewed coffee produces a stronger flavour often with more bitterness.
  • Cold brew?The cold brew method involves steeping coarse-ground coffee in cool water for 12-hours or more. The brewed coffee is filtered and water is added before serving.
    Cold brewed coffee produces a flavour with less bitterness and acidity.
  • French press?The French press method uses a plunger with a fine mesh metal filter. Medium-coarse ground coffee is steeped in near-boiling water for several minutes. The plunger is pressed down to filter out fine particles when poured.
    French press brewed coffee produces a strong and bold flavour.
  • Syphon pot?The syphon pot method uses a two-chambered glass device, vapor pressure to brew as well as a metal filter. Medium-coarse coffee is used.
    Syphon pot brewed coffee produces full-bodied and heavier flavours.

Amenities

  • Buy specialty coffee in-store
  • Outdoor seating
  • Indoor seating

Address

Piazza Vittorio Emanuele, 38,
70054 Giovinazzo (BA),
Apulia, Italy

Vecchio Caffè in Giovinazzo (Bari)

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