In 1997 I decided to travel to Milford, Connecticut in America hoping to improve and develop our customer retail service techniques. I had the privilege of meeting and being taught by Fred De Luca who was an Italian-American businessman and co-founder of the Subway franchise of sandwich shops.
During the early 2000’s we opened a variety of 12 cafe restaurants and a bistro/bar location in Hawthorn VIC. After working with some of the world’s largest brand’s it was time to add extra attention to coffee and hence in 2008 our commitment, obsession and coffee journey began.
Being able to fully understand how the seeds of berries were separated to produce a stable, raw product was captivating. The seeds were then roasted, ground into powder and typically steeped in hot water before being filtered out, producing a cup of coffee.
At Di Parsia Coffee we aim to be a world-class provider of the finest quality coffee. To allow us to achieve this and provide our customers with a delicious espresso we began working closely with Cottle Coffee in 2017. This partnership enabled us to tap into their 40 years of roasting resources and grow with the knowledge that together we will be able to provide customers with the best service and the best cup of coffee imaginable. Additionally, customers will also be able to enjoy our finest coffee blends and premium single origin coffee beans lovingly small batch roasted on premise in South Melbourne.
Today we are proud to have successfully managed the creation of two of our finest coffee blends – Our Signature Blend and our Premium Blend. We also have cafe locations in Melbourne which allow us to offer all of our coffee-loving consumers high quality, reasonably priced catering options as well.
Finally, to help us better serve the greater Melbourne community we have established a mobile coffee van offering. The van is fully equipped and self-sufficient as it provides patrons at functions and events with the quality of coffee that all discerning coffee drinkers deserve.
We look forward to hearing from you soon.
Emanuele Di Parsia, Director
