TASTE coffee & more

The Moka pot here is not nostalgia. It is brewed in front of you on an induction plate and carried to the table, which is a strange and rather good thing to find in a specialty coffee bar.

Moka as a specialty method

TASTE coffee & more opened in Treviso in 2017 and treats the Moka as a serious brewing method rather than a household shortcut. A dedicated brewing bar specializes in it: the pot goes on a compact induction plate in view of the guest, then the coffee is served at the table. Staff talk through the origin and the flavor as they go, so the order tends to be shaped by conversation as much as by the drink list.

Behind that sits a competition-grade coffee program. The shop stocks 90+ competition lots alongside its specialty range, organized by sensory collection into fruity, spicy, and cocoa and dried fruit. Retail coffees have included INDIA Mysore, BRAZIL DONAS DE CAFÈ and ETIOPIA SHANTAWENE, giving the shelf an origin-led structure. One of the founders won the Italian Brewers Cup in 2020, which explains a good deal about how the brewing is approached.

A small room, and a roastery behind it

The room is small and intimate, set in a characteristic lane in Treviso's old center near the Della Malvasia Bridge. It is a neighborhood specialty counter rather than a multi-branch cafe, and the scale is part of why the staff have time to explain what is in the cup, from selection through to tasting.

The work behind the counter is bigger than the room suggests. The Postioma micro-roastery opened in 2021 for roasting, workshops and public cuppings, and a partnership with Sanremo Coffee Machines, including Opera Octane and Café Racer equipment, puts training and production behind a very compact Treviso shop.

Order the Moka, then the tiramisù

Start with the Moka. It is the drink most closely tied to the service style here, brewed in view, explained through origin and flavor, and brought to the table. From there the retail range points toward the rotating specialty selections and the higher-end competition lots.

Then the tiramisù, made in-house with TASTE's own roasted coffee. That matters in Treviso, which claims the dessert as its own, and it ties the pastry directly to the roasting work rather than to a supplier. The case also carries brioches ripiene filled with hazelnut cream and cocoa or with pistachio, and there are sweets suitable for anyone avoiding lactose. The food list is short by design: handmade pastries and a tiramisù built on house coffee, not a kitchen menu.