For the moka pot on your stove.
You learned it from a grandmother, a trip, or a video at six in the morning. Either way, it deserves coffee ground for it.
Only at Rarely in the United States Wood-roasted in Trieste, Italy
Tostato a legna · Trieste, Italia
Nessun
dorma.
None shall sleep.
Italian coffee roasted slowly over a beech-wood fire in Trieste, Italy’s coffee capital. Sweet hazelnut, dark cocoa, a flicker of citrus. Sold nowhere else in America.
Choose your bag
Moka ground, 250 g — $16.95 USD
Whole bean, 1 kg — $32.95 USD
Whole bean, 1 kg — $32.95 USD
- Roasted over beech wood
- Trieste, Italy
- Only at Rarely in the U.S.
Where it’s roasted · 45.65° N, 13.78° E
Italy’s coffee capital has its own dialect.
Trieste became a Habsburg free port in 1719 and grew into the great coffee harbor of the Mediterranean. Green coffee still comes in by sea, and the city roasts it with real seriousness. Triestini are said to drink twice as much coffee as the average Italian, and they order it in words you won’t hear anywhere else in the country.
Nessun Dorma comes from one of the city’s boutique roasteries, Antica Tostatura Triestina, which still roasts the old way.
Order like a Triestino
An espresso. Anywhere else in Italy, you’d just ask for “un caffè.”
Tap a word. At home, any of them works with Nessun Dorma.
How it’s roasted
Tostato a legna.
Roasted over fire. Real fire.
Most roasters today use gas or electric heat. It’s fast and precise. Antica Tostatura Triestina roasts the old Triestine way instead, over a fire of burning beech wood.
Wood heat comes on gently and holds steady, so the outside of each bean never races ahead of the inside. What you taste is a coffee roasted evenly all the way through: sweet, full, and without the harsh edge.
«…per tostare ogni chicco fino al suo cuore.»
“…to roast every bean right to its heart.” — Antica Tostatura Triestina
One of the city’s boutique roasteries, whose beans are unique for being wood-fired.
-
i.
Beech, only
The fire is fed with beech, a dense hardwood that burns with a steady, even heat.
-
ii.
Low and slow
Gentler than a gas flame. The heat reaches the core of the bean instead of scorching the surface.
-
iii.
A curve for every coffee
Each coffee gets its own roasting curve, with time and heat set by hand for that bean.
In the cup
Sweet, bitter, bright. In balance.
The roaster’s own notes: sweet hazelnut, cocoa, floral aromas and a touch of citrus, in a balance of sweet, bitter and acid. Full Italian body, the way a bar in Trieste pours it.
The sweet
Nocciola
Round and toasty. The note that tastes like a morning at an Italian bar.
Exclusively at Rarely
One door in America.
Nessun Dorma is roasted in Trieste and sold in the United States only through Rarely. No grocery aisle, no other shop. If you’ve been looking for it, this is where it is.
For the espresso machine you finally dialed in.
Balanced and full-bodied, the Italian way. A shot you want every morning, not an experiment.
For anyone who came home from Italy missing the coffee.
It wasn’t the view. Well, it wasn’t only the view.
Choose your bag
Two bags. One fire.
How do you make your coffee? Pick one and we’ll point you to the right bag.
Pick how you brew, and the right bag lights up below.
Recommended for you
Moka Ground
$16.95 USD
250 g · Ground for the stovetop
- Ground specifically for a moka pot. Open, fill, brew.
- About 15 pots from a 3-cup moka.
- Too coarse for espresso machines. For those, take the whole bean.
$6.78 USD per 100 g
1
Recommended for you
Best value · 51% less per gram
Whole Bean
$32.95 USD
1 kg · For espresso & filter
- Whole beans. Grind fresh for espresso or your filter brewer.
- About 55 double shots at 18 g. Under 60¢ a double.
- Compare the live price per 100 g below.
$3.30 USD per 100 g
1
A moka pot and a machine at home?
Take both bags: one for the stovetop, one for the grinder.
- Wood-roasted in Trieste
- Only U.S. retailer: Rarely
- Secure checkout on rarely.co
The ritual
How to brew it well.
- 1
Fill the base with hot water, just below the valve.
Starting hot means the grounds don’t sit and cook while the water heats.
- 2
Fill the basket with Nessun Dorma Moka. Level it, don’t press it.
Tamping chokes a moka pot. A gentle level is all it needs.
- 3
Screw it shut and set it on medium-low heat, lid open.
Hold the base with a towel. It’s hot.
- 4
When it runs pale and starts to gurgle, take it off the heat.
Cool the base under the tap to stop it right there. Pour, and sit down.
- 1
Grind the whole beans fine, right before the shot.
Aroma fades fast once coffee is ground.
- 2
Dose about 18 g into a double basket and tamp level.
Even and flat matters more than hard.
- 3
Aim for about 36 g in the cup in 25 to 30 seconds.
A starting point, not a rule. Every machine is a little different.
- 4
Taste, then adjust the grind.
Thin and sharp: go finer. Heavy and bitter: go coarser.
- 1
Grind medium, like coarse sand, just before brewing.
The whole bean bag keeps its aroma longest. Grind as you go.
- 2
Use about 60 g of coffee per liter of water.
Roughly two heaping tablespoons per 8 oz cup.
- 3
Use water just off the boil, around 200°F.
Boiling water pulls out bitterness. Give the kettle thirty seconds.
- 4
Brew three to four minutes, then pour it all.
Coffee left on a hot plate turns. Use a carafe instead.
Use the Moka Ground, 250 g · Shop it
Questions
Before you pour.
Can I use the Moka Ground in my espresso machine?
No. It’s ground for a stovetop moka pot, which is coarser than an espresso machine needs, so your shots would run fast and thin. For a machine, get the 1 kg Whole Bean and grind it fresh.
What does wood-roasted actually change?
The heat. Burning beech gives a gentler, steadier heat than a gas flame, so each bean roasts evenly all the way through. The roaster’s aim is a cup that’s sweet and full-bodied, without astringency or a harsh aftertaste.
Who roasts it?
Antica Tostatura Triestina, a wood-fired roastery in Trieste founded in 1995. National Geographic called it one of the city’s boutique roasteries, “whose beans are unique for being wood-fired.”
Can I buy Nessun Dorma anywhere else in the U.S.?
No. Rarely is its only retailer in the United States.
Which bag is the better deal?
Compare the live price per 100 g: Whole Bean $3.30 USD per 100 g and Moka Ground $6.78 USD. If you brew on the stovetop and don’t own a grinder, the Moka Ground is still the one to get.
Is it extra strong? The name sounds like it.
The name is Puccini’s, not a caffeine promise. It’s a balanced Italian blend: sweet, bitter and bright, held together.
How should I store it?
Keep the bag sealed, somewhere cool and dark. Whole beans hold their aroma longer than ground, so grind as you go.
