The Morganti Roasting of Rome:
Tradition, Innovation and Coffee Culture
The history of coffee in Italy is intertwined with the social and
economic history of the country. Among the lesser known but important
protagonists in the Roman scene is the Torrefazione Morganti, whose origin dates back to 1890. Founded by Romeo Morganti,
this entrepreneurial reality represents one of the most significant
examples of experimentation and innovation in coffee processing at the
turn of the 19th and 20th centuries.
1922
Caffè Morganti commissions Studio Maga to design its first logo, wich points to the involvement of the artist Fortunato Depero.
1919
Two more stores open on Via Tomacelli and Via Arenula, marking the company's first phase of expansion.
1890
Romeo Morganti establishes the company in Rome, opening its first location on Via di Ripetta, near Piazza del Popolo.
2025
The company turns 135. Today Caffè Morganti continues to offer its customers quality products with selected coffee blends.
2003
Caffè Camerino becomes part of the Caffè Morganti group marking the third phase of expansion..
1990
The company turns 100. With this milestone Caffè Morganti one of Rome's longest running historic bussines.
1969
The company moves to its current headquarters on Via der Tor Cervara, marking its second phase of expansion.
Caffè Morganti
A brief history through time, exploring the key moments and transformations that have shaped our company.
The Origins: Romeo Morganti and the Age of Industrial Roasting
At the end of the nineteenth century, the spread of coffee in Italian families took place mainly in the form of raw grains, which each provided to roast and grind with domestic tools. Romeo Morganti, specialty by profession, including the potential of a mechanized and standardized roasting process, capable of guaranteeing a product of constant quality. As reported in the company archives (Morganti, Storia e Cultura del Caffè, 2020), he had one of the first mechanical roasters designed and built in Rome, starting a production that, for the time, can be considered pioneering.
Evolution and Family Continuity
During the twentieth century, the company evolved with a view to progressive expansion, while maintaining an artisanal and family connotation. The management remained in the hands of the descendants of Romeo Morganti, now in its fourth generation. This element of continuity is a crucial factor for the preservation of a business culture based on the selection of raw materials, the care of roasting and compliance with processing times.
The Historic Headquarters of Via di Tor Cervara
Today’s production takes place in the headquarters of Via di Tor Cervara 236, a peripheral area of Rome characterized by an industrial and rural fabric together. The area preserves traces of agricultural Rome - the medieval tower of Tor Cervara and the historic farmhouses — that coexist with productive and artisanal activities. The roasting plant, active during the weekdays, still houses a historical roasting machine, material evidence of an era of transition between the domestic dimension and food industrialization.
Mixtures and Productive Philosophy
Caffè Morganti stands out for a range of blends made with selected origins from Central America, South America, Africa and India. The production philosophy favors a slow roasting that allows to enhance the primary aromas, with the aim of preserving the organoleptic profile of each variety. The processes include different solutions: professional grains for machines, powders for mocha, capsules and pods compatible with the main extraction systems. The production also extends to organic and decaffeinated coffees.
Tradition and Innovation: A Resilience Model
The company has demonstrated a remarkable ability to adapt to market changes, while maintaining an identity based on rituality, craftsmanship and quality research. In this sense, Caffè Morganti can be considered an example of how the local entrepreneurial microhistory contributes to the construction of the collective imagination on Italian coffee, a symbol of conviviality and daily culture.
The experience of the Morganti Roasting
The experience of the Morganti Roasting documents the transformation of coffee from elite consumption to a consumer product, reflecting long-term social, economic and technological dynamics. Studying and enhancing historical realities like this does not only mean preserving a memory, but also recognizing the role that small business has played in the development of Italian food culture.
