us, it's an art
Coffee roasting (‘torrefazione’ in Italian) is a delicate and crucial moment. It’s the moment when Claudio roasts the green coffee beans. He always roasts the different varieties separately, depending on their origin: each one has its roasting times and these need to be respected.
Our roasting is done the traditional way, so we work in small batches. We constantly check that the roasting level is suitable and uniform.
We place our beans in a 1962 drum roaster that convection-roasts the beans. “Convection-roasting” means that the roaster produces hot air in a separate combustion chamber, reaching approximately 250° C. At this point, the air is direct to the roasting drum, which gently roasts the beans. What’s more, it roasts them evenly thanks to a rotating blade system and slowly allows the coffee to release all its aromas.
Thanks to the convection system, the phenomenon known as ‘scorching’ is avoided: this is when beans are scorched due to contact with the incandescent walls of the induction machines. These scorches can alter the final aroma of the coffee, making it bitter and sour.
WE LOCK IN
using cool air
When we reach the desired level of roasting, we pour the beans into the cooling tanks. It’s a magical moment as the coffee beans harmoniously crackle in unison.
Cooling is another crucial stage. It needs to be fast, otherwise the beans will continue to self-combust on the inside, losing both their aromas and richness.
There are two cooling methods: one resorts to air, the other to water. Our preferred method is air cooling because we believe it is the most suitable to preserve the quality of the coffee. Air prevents the dispersion of volatile particles and ensures a better aroma. Air also prevents oxidisation processes which may occur with water; this gives the product a longer shelf life.
When cooling the roasted beans with air, they lose more density than via cooling with water; however, we do not consider this to be a real disadvantage. Thank to the air, we obtain a high concentration of aromas and, therefore, a high coffee yield. Basically, all we need for a perfect espresso shot is 7 grams of coffee.
Arabica and Robusta are the names of two botanical species of the coffee plant, and they are the most widespread. They are very different from one another, both from an organoleptic and agronomic perspective. We use them both, exalting their respective qualities.
Arabica is the most popular and the most widely grown of the two. It grows at higher altitudes in milder climates and it doesn’t fare well in extreme weather conditions. It is more sensitive to parasites and diseases; it has a lower yield and it is more delicate during roasting stages. Its bean is more elongated and sinuous, and it has a distinctive irregular S-shaped groove. The coffee extracted from Arabica beans is sweeter; it has a traditionally more acidic note and a more complex and refined aromatic profile.
Robusta grows at lower altitudes and higher temperatures; it has a higher yield and is far more resistant to parasites and diseases; it owes its name (Robust) to this quality. Its bean is round, and its groove is traditionally straight. Robusta coffee is more bitter because it is rich in caffeine; it is generally more astringent. However, it adds body to the coffee, greater persistence of flavour and aroma and, more importantly, Robusta is responsible for the cream in a creamy coffee cup.