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A Passion for Coffee
THE COFFEE PROFESSIONALS BEHIND LAVEGGIO
Laveggio Espresso Bar was born 18 years ago from our passion for good coffee. Since then, as working owners, we have been behind the bar every day, hand-crafting espresso drinks and brewing specialty Coffee to SCAA standards. We felt from the very beginning that with the exception of a few small artisan shops – buying a cup of single origin drip coffee, a cappuccino or beans to brew at home, leaves a lot to be desired. We knew we could do a much better job. Instead of the usual “fast food” coffee experience – we set out to offer a professional coffee experience. What we created almost 2 decades ago and continue to refine is a culture where the Barista can engage the customer and make knowledgeable suggestions from the standpoint of a trained palate, not reciting tasting notes verbatim. Every aspect of your experience is important to us. With the launch of our small batch artisan roasting operation – Laveggio Roasteria – in 2007, we now control the sourcing and roasting of our coffee as well as continuing to brew to the highest SCAA standards.
How It Started
Timing is everything in life. A chance meeting with a Master Roaster in 2000, led to sample roasting and cupping an amazing “M.A.O Horse” Harrar on a magical Saturday afternoon. A long and interesting learning process began, cupping and spitting, sample roasting Huehue and Harrar on a Sivitz air gun (which I got from Mike Sivetz – and still use almost every day) learning the SCAA brew chart, pulling shots with J.G. on an ancient manual 3 group Faema, and many long conversations with Don Schoenholdt, Wilem Boot and Carl Staub have led us here.
The Highest Standards
Our quality and freshness standards are among the toughest in the business. We roast, brew and sell all of our coffees within a 7 day window. After 7 days the coffee is no longer at its peak and we pull it from stock. We donate these coffees to the Veterans Center, First Responder organizations (Police & Fire Department), local Shelters, or others in need. Our spent grounds and chaff continue to build the soil of the VINES gardens. We don’t serve lunch – we are not a bar. We chose to roast by-hand to preserve and showcase the craft of true artisan roasting, because we love roasting. It is not a means to an end – we celebrate the craft every day. To date we have roasted over 12,400 loads of coffee by-hand.
We are a small group of talented and focused coffee professionals, each with our own strengths. We work together to make your coffee experience the best it can be. Every employee at Laveggio Roasteria must pass a palate test as a condition of employment. That means that every Barista can discuss the tasting notes for each coffee we offer, as well as the brewing parameters for whatever method you use. Each one of us is driven to show you the difference between our experience and expertise -vs- the standard coffee chain experience.
Our menu is very simple and straightforward – double espresso shots, Cortado, European latte (5 oz), Cappuccino (6 oz) American latte (12 oz), iced latter (16 oz), cold brew (16 oz) single origin drip (and the occasional seasonal blend). We offer both light and dark roast drip daily. We have developed a handful of our own cold brew blends that we cycle regularly.
Our business model has always been fundamental to our success, and it the foundation of our business – We source Specialty Coffees and roast them by hand to highlight their natural flavors. Once roasted we do not alter our drip or cold brew coffees by adding a flavored syrup – or offering Grande size drinks so please don’t ask our staff to do so..
At the Roasteria we don’t offer pre-bagged coffee (of an unknown age) sitting by the cash register. Every bag we sell is bagged or blended by-hand, after a discussion with one of us – from the same coffees that we are brewing,. Each bag is clearly marked with a roast date and roast level. We unconditionally guarantee each bag of coffee we sell to be; freshly roasted within our 7 day window, and taste as advertised. We will replace it, no questions asked if it is not.
By highlighting the terroir of the coffee with a lighter roasting style – we strive to allow our coffee to convey a sense where they were grown when you drink them. For the most part, roasting a coffee to a dark roast level removes any sense of its terroir.
EQUIPMENT, CONSULTATION, & TRAINING
Laveggio Roasteria offers a wide range of sales and consulting services. Our new programs offer intuitive training and professional staffing services and can bring your coffee program to a new level.
Starting a cafe? We provide commercial coffee equipment sales, service and support for Nuova Simonelli, LaMarzocco & FETCO for our wholesale accounts.
Cafe Consultation Services
Laveggio Roasteria can design a coffee program to fit your budget and custom blend the perfect coffee for your restaurant or cafe.
We provide complete brew and Barista programs to train your staff. Call us at (607) 779-1100 to set up a training program!
178 State Street
Binghamton, NY 13901
The espresso bar is closed until further notice due to the COVID-19 pandemic. We are still roasting and shipping coffee
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