31 10 2012

The green beans are poured into a rotating drum (roaster); in several stages, a flow of hot air gradually changes the beans’ chemical and physical properties.

Controlling the roasting curve is crucial. After an initial bean-drying phase, the drying curve reaches a temperature of about 200 °C in approximately 15 minutes during which the beans acquire their characteristic dark brown shade (known in Italian as tonaca di frate, or monk’s habit) and develop the fine aromas that will characterise the espresso’s bouquet.

The roaster’s onboard computer monitors the roasting curve, but the experience of a master roaster is vital in order to ensure that the roast meets the set criteria. Using a probe, the master roaster keeps a careful eye as the beans gradually change colour until they assume the shade considered ideal for that particular blend. Judging the right colour requires great experience and, above all, thorough knowledge of the raw product, i.e. the acidity, bitterness and aromatic components of each green bean. Lastly, it is very important that the roasting curve be set in accordance with the method that will be used to make the coffee.

After roasting the coffee beans are transferred to a cooling vat where a flow of cold air prevents the beans’ spontaneous combustion and halts the roasting process at the right time.

In actual fact there are no fixed criteria which perfectly define this phase. The “right” roasting depends on numerous factors, not least the personal taste decisions of the master roaster.


What is sure, however, is that if the beans are roasted too quickly they do not develop fully or evenly – the heart stays green while the outside is burnt – whereas allowing the beans to roast too slowly diminishes their aromatic components and gives them a bitter flavour.

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questo liquore è un esplosione di sapori, sia ghiacciato che a temperatura ambiente! con il gelato è fantastico... Sevendrops!!!
giulio  17.04.2015

Una bella scoperta anche con la Moka, buonissimo!!
marco  10.04.2015

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