The world of coffee and high-end pastry shops share a profound affinity, built on a dialogue of balance, aromatic precision, and taste sensitivity. This connection has been reaffirmed by the recent recognition of Masini blend by Essse Caffè, which was awarded the APEI quality certificate – Pastry Chef Ambassadors of Italian Excellence. This prestigious certification is a testament to the blend’s ability to meet the high standards demanded by confectionery professionals.
The APEI Technical Seminar, hosted by Cast Foods, brought together a commission of renowned Italian pastry masters, including Iginio Massari, to evaluate the coffee through a rigorous sensory assessment. The aroma, body, and persistence of the Masini blend unanimously impressed the jury, securing its place among the products “Approved by the Pastry Chef Ambassadors of Italian Excellence.” To further solidify this bond with the world of pastry, the coffee was featured in a dedicated creation during the Seminar’s gala dinner: a special praline crafted by Maestro Paolo Staccoli, highlighting its versatility and balanced pairing with desserts.
At the heart of Essse Caffè lies the Masini blend, which represents the company’s soul. Born in 1952 from an idea by Giampiero Segafredo and recreated in 1979 by his son Francesco Segafredo for Essse Caffè, in collaboration with the University of Bologna, this blend embodies a vision of coffee rooted in scientific research, artisanal knowledge, and qualitative coherence. Comprising selected Arabica and Robusta coffees, the Masini blend offers a creamy and delicate espresso, enriched by elegant fruity and floral notes, making it a favorite among pastry shops and bakeries, as well as earning it the 2023 IEI Premium certification.
Behind the Masini blend lies an entrepreneurial history deeply rooted in Bolognese tradition. Founded in 1979 by Francesco Segafredo, along with his sisters Chiara and Cristina, Essse Caffè has evolved into an international reality present in over 60 countries, serving as a point of reference for professionals and consumers seeking reliability, consistent quality, and identity. “This recognition holds extraordinary value for us,” commented Agata Segafredo, Communications Director of Essse Caffè, “as it testifies to the ability of Masini blend to dialogue with the world of high-end pastry making. The APEI approval is a seal of excellence that we share with all professionals who choose to serve an Essse Caffè espresso every day.”
Essse Caffè’s path to quality is built on scientific expertise and knowledge of raw materials, developed through collaborations with the Agricultural Faculties of the University of Bologna, Cesena, and Foggia. This allows the company to monitor every phase of the process, from the selection of green coffee to roasting, ensuring optimal yield in the cup. The company’s commitment to excellence has been further recognized in the 2026 edition of the Italian Coffee and Roasting Guide, where the Masini blend was evaluated with the Three Grinders, the maximum mention available, reserved for absolute excellence.
The Guide also awarded Essse Caffè the Special Award for Traditional Roasting, acknowledging the company’s dedication to respecting traditional recipes and its coherent and recognizable path over time. This recognition reinforces the symbolic and cultural value of the Masini blend, emblematic of a tradition that continues to thrive in the present. Essse Caffè will showcase its commitment to quality and tradition at Sigep in Rimini from January 16 to 20, 2026, confirming its position as a point of reference for foodservice professionals. The company will be present at the Rimini Fair, Hall A1 – Stand 041, where visitors can taste the blends and delve deeper into a path that unites research, coffee culture, and Italian excellence. For more information, visit Essse Caffè or contact them at Via Duilio Carpanelli 18/A, 40011 Anzola dell’Emilia (Bo), Tel +39 051 6425711. Here