Daniela Capuano Meilleure Ouvrière de France
Daniela Capuano: a legacy of high standards
The career of Daniela Capuano, holder of the ‘Meilleure Ouvrière de France’ title in coffee roasting, is characterised by a constant pursuit of excellence. As the first woman to be awarded this prestigious title, she now applies her unique expertise at MOMUS to create coffees of unrivalled precision.
In 2019, her expertise was recognised with the title of ‘Meilleure Ouvrière de France’, one of the most demanding distinctions in French craftsmanship. More than just an award, this title honours a rare mastery: the perfect balance between technical rigour, sensory intuition and absolute respect for the bean.
At MOMUS, Daniela draws on this unique expertise to create coffees of unrivalled precision and finesse.
From the land to exceptional blends
The granddaughter of Brazilian coffee growers, Daniela Capuano grew up in the heart of Minas Gerais, a region where coffee is far more than just a crop: it is a living heritage. On the 120 hectares of the family farm, which she used to explore on horseback as a child, she forged an intimate bond with the land, the seasons and the natural rhythm of coffee.
From those formative years, she retains a deep respect for the cycle of nature and an instinctive understanding of the terroir. From a very early age, she observed the rigour with which producers worked, learnt to distinguish between different varieties, discovered the complexity of the cooperative world and came to appreciate the fragility of farms in the face of economic uncertainties. This experience has had a lasting influence on her vision: an uncompromising technical standard, underpinned by a rare human sensitivity, where every grain is honoured for the labour it represents.
An international career, recognised expertise
It was only natural that Daniela chose to turn this heritage into a vocation. She began her career as a professional barista in Belo Horizonte, where she honed her understanding of aromas, textures and balance in the cup. Driven by a desire to deepen her expertise and compare her approach with that of other cultures, she subsequently moved to France.
Daniela Capuano, a ‘Meilleure Ouvrière de France’, is now recognised by her peers as one of the leading figures in the world of speciality coffee. She selects exceptional coffees with the utmost rigour, prioritising sustainable farming, impeccable traceability and direct relationships with producers.
For MOMUS, Daniela has created iconic blends such as Saudade and Outrenoir. These are true expressions of her vision of coffee as art, culture and a moment of sharing, designed to reveal the full aromatic richness of the bean and transform every tasting into a sensory experience.
The most accessible luxury
For Daniela, speciality coffee is undoubtedly one of the most accessible luxuries there is.
Paying between €3 and €7 for an ordinary coffee may seem excessive given what it offers. At the same price, however, a speciality coffee becomes, on the contrary, a rare opportunity.
What you’re savouring goes beyond a simple drink: a unique aromatic complexity, a distinct flavour, full traceability, a producer’s story and an artisan’s signature. For Daniela Capuano, high quality should not be reserved for an elite few. It must remain accessible to all those seeking an authentic, genuine and discerning experience.
Daniela’s tip for the perfect coffee break
For Daniela Capuano, winner of the ‘Meilleure Ouvrière de France’ award, excellence in the cup begins with a simple step: grinding your coffee at the very last moment.
- Freshness above all
Pre-ground coffee oxidises immediately. As soon as the bean is broken, its most volatile aromas escape, diminishing the flavour.
- Prioritise the grinder
A precision grinder is more crucial than a sophisticated machine. It determines the accuracy of the extraction and the clarity of the aromas.
- Versatility
With a fresh, appropriately ground coffee, a filter or French press will always reveal greater complexity than an espresso machine using coffee that has already lost its freshness.
The ultimate tip from Daniela Capuano, Meilleure Ouvrière de France
For a lively and expressive flavour experience, only ‘crush’ the beans just before serving. This is the only way to fully release the aromatic richness of the terroir.