The wonderful aroma and his so-called body unfold only after roasting.

Thanks to the heating the coffee undergo a “magic alchemy” and only a good roaster can achieve this. A master roaster, in fact, has to be in part artist and in part scientist; he has to know perfectly the quality of Robusta and Arabica.

He knows how to emphasize  the quality and how to correct the defects thanks to his experience and the help of the highly sophisticated machine to recognise the optimal roasting.

The technique of coffee roasting produce a sort of transformation, the coffee beans reach 200-220°C of temperature in special revolving drums, for a variable time depending on the desired cooking. The major changes that affected the coffee beans during this phase are: The loss of weight, due to the water evaporation; Increase of volume, compared to the raw coffee; Change of colour, that become brown-blackish, due to the cellulose carbonization and the sugar caramelization; appeared on the coffee beans surface of a brownish oil (the Caffeone) which give the typical aroma; a loss of caffeine due to the heat.