Blending and roasting


By roasting, the grain gets a more or less brown colour according to the time and the roasting mode, which varies according to the size of the grain, the quality of the coffee you want to obtain, your consumer needs and the use that must be done.
Green coffee is toasted at temperatures between 200 and 230 ° C, while being stirred continually for a time ranging from 18 to 23 minutes.


Roasting is a very delicate stage because the different qualities of coffee used in the blends should keep the different characteristics as much as possible. To achieve a perfect and homogenous “cooking” of each quality it is necessary to toast individual raw coffee separately and afterwards mix (“separate toasting”).
This method offers more qualitative results, however only a few roasting companies still make use of it as the work is longer and more complex.


The cooling

Once the right degree of roasting is obtained, the grains are air-cooled and continually refined to block combustion and prevent the roasting level from being exceeded.
At this point the grains must be transported to storage silos.


Blending is an art, the secret of every roasting company.
Each variety of coffee brings its own organoleptic and sensorial characteristics to the blend, which must be carefully balanced and merged together to give a feeling of harmony and perfection to the senses: sight, smell, taste.
In Espresso coffee, it is necessary to use both Arabica and Robusta blends.