ROASTING

The roasting of green coffee is crucial to producing authentic Italian espresso because only the right temperature and timing will enable the beans to release their perfect aroma and flavour. And so it is that the company has its very own synthesis of modernity and tradition. Roasting is controlled electronically by a state-of-the-art system and a master roaster personally checks each phase of the process to ensure the same standards of the highest quality for every batch. Large quantities and high speed are the enemies of fine quality, which is why the green coffee is roasted in batches weighing a maximum of 130 kg for 25 minutes over an open fire. After roasting, the coffee is cooled with compressed air. This keeps humidity low and offers a greater return per kg. When roasting is complete, the master roaster tastes the product before packaging is begun. And the results speak for themselves. Because this roasting process produces a consistently high quality espresso flavour guaranteed to satisfy even the most demanding conoisseur of Italian espresso coffee.