Roasting

tostatura_XL

THE ART OF DEVELOPING AROMAS.

Over 800 volatile aromatic compounds develop during the roasting process. These compounds determine an espresso’s flavour and aroma. Roasting is, therefore, one of the most delicate stages; on it depends the overall result of all the previous phases, from bean selection to blending.


To make 7Gr. products, the various beans are roasted after blending. This latter procedure requires even greater attention because the right balance of the different kinds of beans in the blend must be maintained while ensuring the perfect harmony of their different DNAs, in a unique embrace of flavour and aroma.


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