Diaz Microtorrefazione

Andrea and Luigi Grieco took over their grandfather's 1969 coffee bar on Via dei Tribunali and spent Naples' pandemic lockdowns turning it into a full microroastery, taking control of the chain from green bean to cup rather than buying pre roasted coffee like most of the city's bars still do. A five kilogram roaster runs twelve to sixteen minute cycles behind the counter, developing blends and single origins from Brazil, Colombia, Ethiopia, Guatemala and Peru.

The extraction list runs well beyond the traditional Neapolitan cuccumella, moka and espresso to include French press, V60 and AeroPress, and the shelves behind the bar are stacked with bagged beans sold by the two hundred fifty gram bag. Cornetti and pastries come out through the morning, best eaten at one of the small outdoor tables on the historic street outside.