RICCI was established in 2012 by three friends – Adriano Pilati, Marcello D’Intini, and Phillip Haddad – each focused on bringing an ancient method of coffee roasting to life in Australia.
As first-generation Australians growing up in Mediterranean households, coffee was at the heart of both everyday traditions and shared cultural celebrations. The rhythm of each day was defined by the ritual of coffee: a cappuccino with breakfast, a caffè macchiato as an afternoon pick-me-up, an espresso after dinner. Coffee was at the heart of weddings and funerals, first dates, birthdays and christenings. Always, the ceremony marks the occasion and the coffee marks the close – coffee is a place where people come together.
This close-knit group of friends who held coffee and culture so close to their hearts wanted to replicate the method of wood-fired coffee roasting used by their Mediterranean forebears – over an open fire. From humble beginnings experimenting with our Ghibli roaster in Warrandyte, RICCI are proudly leading Australia’s renewed interest in fine wood-roasted coffee.
In 2017, RICCI welcomed our uniquely talented Head Roaster, Clara Santaera. Bursting with passion for her craft and a rare knowledge of the coffee industry, Clara enjoyed many years as Head Barista at one of Melbourne’s best loved Italian emporiums before turning her attention to the art of wood-roasting.
As Melbourne’s sophisticated coffee scene becomes ever more technology-focused, the RICCI team take inspiration from the past to perfect every one of our blends. RICCI’s unique artisan wood-fire roasting method harkens to a traditional Mediterranean coffee process – intuitive, individual and drawing upon local native woods that carefully compliment the varieties of green bean we select.
We craft our RICCI blends to satisfy both the coffee aficionado and those uninitiated to the subtleties that wood-roasting brings to every cup.
It is with great passion and pride that we have developed RICCI’s unique artisan roasting method.