BEZZERA BUON GIORNO
From $44
Bezzera · Southern Italian espresso blend
A bold Southern Italian espresso blend with dark chocolate intensity, thick crema and low acidity.
Bezzera Buon Giorno is made for customers who want coffee with real force. With 80% Robusta and 20% Arabica, it delivers a creamy, energetic cup with dark cocoa, molasses-like depth and a long bittersweet finish — built for espresso, cappuccino, latte and office coffee that must still taste strong after milk is added.
Southern Italian Espresso Style
Dark Cocoa · Molasses · Thick Crema
Low Acidity · High Intensity
Excellent for Cappuccino & Latte
Sealed for long storage stability, helping unopened 1kg bags stay consistent for home, office and café use.
Delivered in 2-3 working days.
Why choose Bezzera Buon Giorno
The Southern Italian espresso for serious milk-drink strength
Bezzera Buon Giorno is not for customers looking for light, floral or delicate coffee. It is made for people who want strong Italian espresso with thick crema, dark chocolate intensity and enough power to hold its flavour in cappuccino, latte and flat white. This is the coffee to choose when “smooth” is not enough — you want presence.
Dark cocoa intensity
A bold chocolatey profile gives the cup depth and makes the coffee feel powerful without needing fruity acidity.
Very thick crema
The high Robusta structure creates a dense, stable crema that gives espresso a stronger café-style appearance and texture.
Built for milk
Buon Giorno keeps its character in cappuccino and latte, even when milk normally softens or hides weaker coffees.
Low-acid comfort
A practical choice for customers who dislike sour, sharp or fruity espresso and prefer a deep Southern Italian profile.
Taste profile
Dark chocolate, molasses depth and a bittersweet finish
Bezzera Buon Giorno is built around impact: intense aroma, creamy body, thick crema and a dark chocolate finish that lingers. It is a coffee for people who want their espresso to feel substantial, not polite.
Dark cocoa
Gives the coffee its strong chocolatey identity and makes it especially satisfying in espresso and milk drinks.
Molasses-like richness
A darker sweetness that gives the cup weight and a more traditional Southern Italian feel.
Bittersweet persistence
A long, strong finish that remains noticeable after milk, making it suitable for cappuccino and latte drinkers.
Best suited for
Homes, offices and cafés that want coffee to taste strong in milk
Bezzera Buon Giorno is a strong choice for customers who mainly drink cappuccino, latte, flat white, strong espresso or Americano. It is especially useful for office pantries and cafés where customers complain that coffee tastes too weak after milk is added.
The buying logic
When ordinary espresso disappears in milk, use Buon Giorno
Some coffees taste pleasant as espresso but become weak in cappuccino or latte. Buon Giorno is different. Its high Robusta structure gives the coffee more crema, body and persistence, so the cup remains bold, creamy and satisfying even in milk-heavy drinks.
Blend structure and heritage
80% Robusta, 20% Arabica — Southern Italian espresso power
Buon Giorno uses a high-Robusta structure to create intensity, thick crema and strong milk-drink performance. The Arabica portion rounds the cup, while the Robusta gives the coffee its unmistakable body, caffeine lift and Southern Italian espresso character.
Robusta
Crema, caffeine and force
Role: Body & milk strengthThe Robusta portion gives Buon Giorno its thick crema, higher intensity and ability to remain strong in cappuccino and latte.
Blend type: 80% Robusta
Arabica
Roundness and aroma
Role: Smoothness & balanceThe Arabica portion helps round out the cup so the blend remains drinkable despite its strong espresso personality.
Blend type: 20% Arabica
Bezzera heritage
One of espresso’s founding names
Role: Espresso credibilityLuigi Bezzera patented key single-serving espresso-machine improvements in 1901, tying the Bezzera name directly to modern espresso culture.
Brand heritage: Milan · Modern espresso-machine history
Packaging advantage
Sealed for stable crema and daily espresso performance
Every bag is nitrogen-flushed and hermetically sealed to slow oxidation while unopened. This matters for Buon Giorno because customers buy it for reliable intensity, crema and milk-drink strength over regular use.
Hermetically sealed
Designed to protect the coffee while the bag remains unopened.
Nitrogen-flushed
Modified-atmosphere packaging helps reduce unnecessary oxygen exposure.
Made for 1kg users
Practical for home espresso, office pantries, cafés and restaurants using regular daily coffee.
6 × 1kg option
Useful for regular users who want to reduce reordering while keeping unopened bags protected.
Espresso guide
Efficient dose or richer modern extraction
Buon Giorno was designed to work efficiently, with the traditional guide of 7g for a single and 14g for a double. For most modern home and office espresso users, we recommend 18g–20g for richer flavour and easier extraction, especially for cappuccino, latte and flat white.
Good to know
Use less for efficiency, use more for richness
Buon Giorno can produce a deep-flavoured milk drink even at a smaller dose. If you want a fuller modern café-style cup, increase the dose and fine-tune grind size by taste.
FAQ
Bezzera Buon Giorno, answered
Who should choose Bezzera Buon Giorno?
Choose Buon Giorno if you want a very strong Southern Italian espresso with dark chocolate intensity, thick crema, low acidity and strong milk-drink performance.
What does Bezzera Buon Giorno taste like?
Buon Giorno is intense and creamy, with dark cocoa, molasses-like depth, pleasant bitterness, very thick crema and a long chocolatey finish.
Is Buon Giorno good for milk drinks?
Yes. This is one of its strongest uses. Buon Giorno is built to remain strong and flavourful in cappuccino, latte and flat white.
Is Buon Giorno acidic?
No. Buon Giorno is a low-acidity coffee, making it suitable for customers who dislike sharp or sour espresso.
How is Bezzera Buon Giorno different from Bezzera 80/20?
Buon Giorno is much stronger, with 80% Robusta and 20% Arabica. Bezzera 80/20 is smoother and more Northern Italian in style, with 80% Arabica and 20% Robusta.
Is Bezzera connected to espresso-machine history?
Yes. Luigi Bezzera patented key single-serving espresso-machine improvements in 1901, making Bezzera one of the foundational names in modern espresso culture.
What dose should I use for espresso?
The traditional guide is 7g for a single and 14g for a double. For a richer modern espresso and easier extraction, we recommend 18g–20g, then fine-tune according to your grinder, machine and cup size.
Why is nitrogen-flushed packaging important?
Nitrogen-flushed and hermetically sealed packaging helps slow oxidation while the bag remains unopened. This is useful for preserving crema, aroma and consistency before opening.
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