Coffee 14 July: coffee roasting Handmade coffee for 3 generations
Inside our coffee roasting plant of San Lazzaro di Savena we carry out a careful selection of raw materials and a precise processing.
This is where the roasting of our coffee takes place.
The beans are subjected to high temperatures that activate all the fundamental processes of change related to roasting. The beans take on a brown colour and increase in volume, the external film separates from the beans and finally the caramelization of the sugars and the carbonization of the cellulose takes place.
After processing it is essential that the natural times of the coffee are respected.
The beans, in fact, are left to cool naturally, this distances us from the industrial processes of mechanical refrigeration.
The simple air cooling, although it takes much longer, allows us to guarantee the best quality and preserves the organoleptic properties of the coffee, enhancing the natural aroma of the product.
This is the strength of our artisan coffee roastery.
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After processing it is essential that the natural times of the coffee are respected.