August brings a particular kind of anxiety: you’re expected to be sun-kissed, permanently on holiday, and constantly posting snippets of bliss and utter relaxation - even if everything costs far more than it should, the beaches feel like hot coals, people are increasingly short -tempered, and every "Instagrammable" spot is utterly swamped. For a while now, I’ve been more than happy to leave that particular thrill to everyone else.
Finding proper alternatives is entirely possible with a bit of effort and research, though often it’s just a matter of looking around.
That’s precisely how I stumbled upon Zefiro, a wooden kiosk overlooking Sant’Angelo, just a stone’s throw from Sorgeto and the centre of Panza, one of the rawest, most authentic corners of Ischia.
It appears out of nowhere, like an oasis in the desert. You’re not quite sure if it’s a mirage or if it really is there to offer a bit of respite.
Suspended in the blue, with a car park as tiny as the patch of grass housing a handful of tables under a pergola, Zefiro is a delightful spot for a coffee or a quick bite.
Greeting you behind the counter is Giuseppe, the heart and soul of the project. He decided to move back to the island this year after a chapter spent in Berlin working in the world of speciality coffee (a pro tip: call Giuseppe if you want to be sure Zefiro is open).
His background in psychology clearly didn’t keep him away from his true passion. You can tell by the sheer expertise with which he shares his craft, and by the vintage coffee machines he proudly collects behind the counter.
Whether it’s a zingara, his mum’s home-made caprese cake, freshly squeezed juices, a cappuccino, or a meticulously brewed espresso, there are plenty of brilliant reasons to make the trek. The playlist sets just the right tempo, blending seamlessly with the unpretentious intimacy of the place (the tables seat two to four people, so please don't ask for exceptions!).
My turn comes to order: "An espresso and a slice of lemon caprese, please!”.
The cup I’m served features his blend of the moment: 50% Brazil, 30% Guatemala, and 20% Uganda. I’m not entirely sure of the technical phrasing, he explains, I take notes.
From what I gather, coffee isn’t an exact science, but elevation, soil composition, and bean density are all part of the game, alongside the sheer skill of the roaster.
When I think about how casually we buy coffee pods and bags without knowing a single thing about where they come from - and the entire universe hidden behind them - I think we ought to pause and learn a bit more.
Giuseppe will tell you all about single - origin beans, blends crafted to suit broader palates, and the nuances between pre-blending and post-blending roasting. He has a wealth of ideas to develop, which he’ll dive into during the six months when Zefiro takes its seasonal pause.
Meeting Giuseppe and discovering his venture felt like a gift. It reminded me that even the most everyday habits - like buying or sipping a coffee - can become more conscious, sustainable, and utterly delicious.
One quick heads-up before I go: there’s no customer loo on site, so do keep that in mind before you order your second coffe!