Majer Roastery
Made in Venice
Expertise and Passion

MAJER Venice selects and purchases for the roasting of its coffee the best blends of Central and South America and the most valuable of Africa (Ethiopia).

Each territory is characterized by the humidity, temperature and altitude of the plantations, factors that give different and unmistakable aromas.

Roasting takes place through the selection and preparation of mixtures entrusted to our qualified and experienced staff, who passionately prepares quality products.

The Art of Roasting

Once the right coffee beans have been selected, our roaster masters study the roasting parameters specific to each batch, in order to enhance the taste nuances of each micro variety.

The Majer Roasting, among the few still operating in the historic center, offering a wide range of coffee, to be enjoyed in our stores or directly at your home: you can choose the convenience of coffee already ground, or buy blends in beans, to preserve the best aroma and taste.

OUR COFFEES

Discover all Blends

Custom tagged products

Although the virtues of the beverage were known in the East since the Early Middle Ages, it is precisely from Venice that the coffee makes its entry into Europe: already in 1585, in its report to the Senate of the Republic of Venice, Gianfrancesco Morosini, ambassador to Constantinople, tells of the custom of "Turkish coffee" at the Ottoman court.

In 1683 the first sale of coffee beans in Venice was opened, initially as a medicinal product.

29 December 1720

Floriano Francesconi inaugurates in Piazza San Marco the Caffè "Alla Venezia Trionfante", soon renamed Caffè Florian. This is how the tradition of the Venetian "Cafés" was born, centres of culture and social life, which in a few years will become an important presence in all European cities.

Majer wants to celebrate with its coffee blends the long history that binds this drink to the city on the lagoon, offering a quality that starts from the selection of beans to roasting, to offer a unique experience to all coffee lovers.

A unique coffee made in Venice!

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Stovetop is a classic Italian brewing technique that uses steam to push hot water through a filter funnel. With no paper filter and a low ratio of water to coffee, this stovetop method creates an intense coffee that’s remarkably similar to espresso.

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The pour-over is technique that produces a beautiful cup. To brew, hot water is gently poured over freshly ground coffee in a slow, circular motion. As water passes through a filter holding a bed of grounds, nuanced flavors are extracted from the coffee.

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The coffee press is a classic, straightforward brewing method that produces a boldly flavorful cup. To brew, fresh coffee grounds are fully immersed in hot water. The mesh filter encourages an extraction that releases flavorful oils into the cup.

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The pour-over is a simple technique that produces a beautiful cup. To brew, hot water is gently poured over freshly ground coffee in a slow, circular motion. As water passes through a filter holding a bed of grounds, nuanced flavors are extracted from the coffee.

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Cold brewing is an incredibly versatile technique that brings out a smooth, mellow and delicately sweet taste in coffee. To brew, fresh grounds are fully immersed in cool or room-temperature water and left undisturbed for hours. Without heat, less acid is extracted from the coffee.

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Espresso is prepared by filtering hot water through a layer of coffee powder compact, inside the filter of a coffee maker.
Espresso is a very concentrated coffee, with a lot of body, aroma and taste. Its main feature is the delicious froth on the surface!