100% Arabica coffee from a single area and country of origin. Territory, climate, altitude and cultivation conditions confer different organoleptic characteristics and a unique character in the cup.

3 types of 250g whole bean cans

6 types of iperespresso capsules in metal containers and single-serving packaging. 







A cup of illy coffee is only the end result of a long and well-structured effort.

The fruit of an enduring passion for excellence that began in 1933 by Francesco Illy, in Trieste, Italy; the city-port where Europe was first introduced to coffee. Francesco Illy had a vision to make the best coffee in the world and to share it with the entire world. This is how illycaffè was born.

The reins of the company were handed down to Ernesto Illy, son of the company’s founder, who created a research laboratory that later became the breeding ground for the development of patents and innovations. Ernesto’s passion for fine coffee and its diffusion made international media refer to him as “Papa Bean” and “The Herald of espresso”.

Three generations of the Illy family have been leading the company according to the vision and traditions of the brand.

Consistent to the same vision for over 80 years of effort and research with dedication to quality and the pursuit of perfection.

illycaffè today

Illycaffè’s headquarters are located in Trieste. The company produces and markets only a fine quality blend made of 9 ingredients of authentic Arabica coffee. The unmistakable taste and aroma of illy are born from the perfect balance of these ingredients which come from South America, Central America, India and China. The taste and aroma are always the same in every cup of coffee that is consumed in any country of the world.


The illy blend is available in beans, ground coffee, capsules and E.S.E. pods and is sold in more than 140 countries.

Around illycaffè, the Illy family has built Gruppo illy Spa which gathers in a pole of taste several excellent companies:

  • Domori (high quality chocolate),
  • Dammann Frères (French tea company),
  • Mastrojanni (estate vineyard of Montalcino).
  • Shareholder in Agrimontana (confectioner of high quality products, marrons glacés and jams).

Illycaffe is the only company in its sector which has obtained dual certification:

  • ISO 9001 certification concerning the company’s quality system.
  • ISO 14001 certification concerning environmental consciousness.


illycaffé’s Mission

To satisfy all those who look for quality in their lives through research for the best coffee nature can offer, while applying innovative technologies and seeking beauty in everything we do.



Illycaffé’s priority is for its name to be identified as a landmark for culture, know-how and excellence in espresso. An innovative company which will always recommend the best products and the best places for their consumption, in order to develop and always be the quality leader of the sector.



The company’s commitment to improvement, transparency, sustainability and personal growth.
The quest for perfection. The passion for excellence. The love for beauty, quality and morals.
A structured system of values that is resilient to time and based on transparency and the evolution of people. 

Excellent coffee requires Chemistry, Research and high expertise Engineering.

From 1900 until today 8 radical innovations transformed the coffee industry.

Three of them are due to illycaffѐ and two are due to the company’s founder, Francesco Illy.

1st innovation – 1934. Professional packaging with the use of pressurization technology

Francesco Illy pioneered with the innovative professional packaging system (pressurization technology) to preserve the flavor and aroma of coffee. Therefore, it was possible for professional coffee packages to be exported far from the producing countries and the flavor in the cup to always remain the same. In the pressurized package, the oxygen is substituted with nitrogen at a pressure higher than that of atmospheric pressure, ensuring that the aroma and freshness of the coffee are preserved. Specifically, the package allows for more than one thousand aromatic substances of illy coffee to be preserved and for the aromas to be maintained; it provides roundness, sweetness and increases the intensity of the taste. 

2nd innovation – 1935. Illetta

Francesco Illy invents the precursor of the modern espresso machine, the Illetta, and for the first time pressure and temperature are separated. It used high pressure but low temperatures and resulted in an espresso similar to the one we drink today: consistent, rich in flavor (not bitter or burnt).

3rd innovation – 1974 Single-serving pods

Ground espresso pre-compressed, pre-dosed correctly in paper pods. Result: pleasant espresso at home, in the office or at a favorite café or restaurant. The system, called ESE (Easy Serving Espresso), and illycaffѐ was the first worldwide to create this system of individual servings so that espresso can be prepared quickly and easily.


Illycaffѐ exclusively selects green coffee beans that come from only the best harvests of the world, working side by side with producers and acknowledging their quality; paying them above the market price.

Illycaffѐ also provides continuous and highly specialized training under the expertise of Universita del Caffe. In this way, it establishes a common development path in which coffee growers see their hard work being acknowledged and are offered incentives to continue producing excellent products, while at the same time illy maintains constant availability of the best possible coffee supplies. 

The unmistakable taste and aroma of illy, always the same in every cup of coffee and in every corner of the world, are the result of masterly blending the best Arabica coffee varieties, coming from producing countries in South America, Central America, India, Africa and China.


Thus, the best raw materials are grown and produced in full respect of sustainability. What else is there? What is the secret of the blend? The recipe. As with all agricultural products, each coffee harvest is different from the others.

The aromatic characteristics of the Arabicas that illy selects can also vary, according to the harvest they come from and the climatic conditions in which they are grown, as well as the production parameters.

For this reason, the recipe is dynamic. In order to always obtain the same taste, the blend unites 9 Arabica coffees, selected from about 20 origins, continuously adjusting their quantities.

Illycaffѐ always creates the blend before roasting. Only in this way can it achieve its fundamental goal, to maintain the harmony of the blend constant (as well as the consistency of the illy taste, and the uniqueness of the illy experience).


Before being roasted, the coffee is blended. The blend guarantees the product’s absolute quality: it will have better flavor and aromatic spectrum compared to one with a single component, and will ensure the consistency of the quality, even if the characteristics of the single ingredients vary.

This is one of the most delicate phases in the entire production process. It combines batches of coffee based on the desirable characteristics of the taste, aroma and body. The ingredients of the illy blend reach the factory divided in batches. Each one has particular aromatic qualities, determined by the environment they were grown in and on the processing they have undergone.

The batches are analyzed separately and stored in different silos, according to their aromatic characteristics. As it is known, the illy blend is made of 9 Arabicas coming from more than 20 origins.

The blend ensures that the quality remains constant and the taste in the cup is always the same. This happens by following the dynamic recipe. The quantity of each Arabica component in the illy blend is constantly adjusted to ensure the same balance in the final product, and hence to create the ideal cup of coffee, every day. 

Illycaffѐ always creates the blend before roasting the coffee. Only in this way can it maintain the harmony of the blend constant. The majority of aromas are produced during the roasting process.

The mechanism is simple: the right amount of heat is applied to the green coffee, then the process comes to a halt and the beans are cooled.

This principle depends on two main variables: time and temperature. The relationship between the two is what we call the roasting curve and it is the parameter that defines the end quality of the roasted product.

Illycaffѐ has identified the ideal roasting curve in a process that lasts about 12 to 14 minutes with the temperature gradually reaching 200-230°C.

At the illycaffѐ plant, coffee is placed in a rotating cylindrical drum and is roasted with the flow of hot air from a methane burner. Qualified technical staff manages this operation using electronic equipment that allows them to continuously monitor the process.  

During the roasting process, coffee undergoes important physical and chemical transformations: its color changes from green to dark brown and the beans become brittle, their volume increases by 60% and they lose 18-20% of their weight.  

Illycaffѐ enjoys a longstanding relationship with the world of art, and this is interwoven in the company’s nature, which believes in the inseparable unity of beauty and ethics.

The collaboration between illycaffѐ and many artists is equally fertile: it has shaped and formed our character and is immediately recognizable by consumers.

It can be seen in the sign that represents the company’s identity: the brand which was designed by the great artist James Rosenquist, one of the fathers of American Pop Art in the 1960s. In 1996 he painted an image that contained a graphic element that was bound to become the symbol of excellence in coffee – a red square with the brand name on it. Since then the logo has become the signature of the company, which is recognized and trusted by all coffee lovers.

The famous white cup, that has become a true symbol of the company, was created in 1991 by Matteo Thun, the renowned architect and designer. The purpose of this cooperation was the creation of an ideal vessel for coffee, capable of enhancing the taste of the coffee: its sensorial, intellectual and naturally aesthetic components. When it was first designed, no one probably thought that it would one day become a white canvas for so many renowned and famous international artists. 

The largest collection of daily art objects in the world was born in 1992, from Ricardo Illy based on an idea by Francesco Illy: it united the pleasure of coffee with contemporary art. From that moment on, more than 100 of the most important artists in the world have created artworks on the illy cup: from Michelangelo Pistoletto to Marina Abramovic, Sandro Chia to Julian Schnabel, Robert Rauschenberg to Jeff Koons, Joseph Kosuth to James Rosenquist, beginning an unprecedented passion for collecting. From 2006, the illy cans also became the medium of expression for artists, reaffirming the unique collaboration between illycaffѐ and the art world.


What it is:

Cold coffee that is prepared using the method of immersing coffee into water.

Preparation methods:

Full Immersion

This is the process of immersion with cold water.

Coffee and water (cold or at room temperature) are left in contact for 12-24 hours. The time that the coffee will remain with the water also determines the intensity of the final beverage. Then, the blend is filtered, refrigerated and served with ice.


Cold Drip

The water moves drop by drop through the coffee and absorbs its sweet characteristics. Here too, the water is cold or at room temperature.

Attend the specialized seminars with the experienced Trainers of Kafea and prepare cold brew with the illy blend or the illy Monoarabicas (Ethiopia, Guatemala, Brazil).


The University of Coffee (Universita Del Caffé) is the educational center that was created by Dr. Ernesto Illy in Napoli in 1999 and in 2002 it was transferred to the facilities of illycaffѐ in Trieste.

This center has contributed to the expansion and penetration of espresso in the global market. Leading professors and academics teach the philosophy of espresso and train their students on excellent preparation and presentation of related beverages. Thus, graduates of this university complete a course of studies, having gained unique knowledge concerning their field, as well as a degree that offers recognition in their sector.

Università del caffè also teaches cultivators how to get the best out of nature, assisting them by training them on the most environmentally friendly techniques of cultivating, harvesting and processing and by offering courses related to sustainable agriculture.

For hospitality professionals, Università del caffè offers intensive practical training on coffee preparation and the development of a menu, the latest methods on managing a bar and café and marketing, as well as practical ways to improve the customer experience.

For coffee lovers, a curriculum was developed specifically for consumers; it includes the history of coffee, basic chemistry and biology, and an assessment of the taste and aroma of quality coffee.

Today there are more than 25 branches all over the world, each one, a center of excellence and promotion of the most recent research concerning coffee.