The roasting of coffee beans

1. Flavor Development: during the roasting process, coffee beans undergo a series of chemical reactions that transform the compounds present in the raw beans into a wide range of delicious flavours. The fruity, floral, chocolaty and spicy flavors that we so appreciate are the result of a careful roasting.

2. Elimination of acidity and bitterness: the correct roasting helps reduce the acidity of green coffee, making it sweeter and less tart on the palate. Furthermore, the balanced roasting allows to eliminate the bitterness and to obtain a soft and pleasant drink.

3. Body development: during the roasting procedure, coffee beans lose some of their moisture and increase in volume. This process helps create a fuller, rounder body in the cup, giving the coffee a smooth, palatable texture.

4. Caffeine Release: the roasting process also affects the caffeine content in coffee. Darker roasts tend to have slightly less caffeine than lighter ones, as the roasting process can alter its chemical structure.

5. Expression of the variety of coffee: roasting is an art that allows the unique characteristics of each variety of coffee to be enhanced. Different origins and varieties of coffee beans require specific roasts to bring out their distinctive flavor profiles.

In conclusion, the roasting of coffee beans is a crucial step in the process of creating quality coffee. From aroma to strength, from sweetness to body, every aspect of the coffee is shaped by the craftsmanship of our roasters. We are proud to share the fruit of our work with you and to offer you a one-of-a-kind coffee experience.