ROASTING. The basic operation with which the green bean is physically and chemically transformed, assuming its classic amber colour and the unmistakable aroma. Roasted coffee is less preservable than the green one and this is why it is toasted in the consuming countries such as Italy and not in the producing ones.

COOLING. Colling is the next phase and it is completed very quickly so that the toasted beans’ internal aromatic substances can condense.

QUALITY CONTROL. Roasting coffee essentially means warming it up to 200° and 240° C, making sure it doesn’t burn but gets perfectly and uniformly toasted. It is essential to constantly check the changes in the single bean during this phase.

MIXING. One of the most important and delicate steps of the production process, because this is when the different taste components find a balance, the product becomes standardised and gets its specific personality.

PRESERVATION. Preserving roasted coffee is extremely important not only for hygienic reasons but to also avoid any contamination with volatile substances, any contact with oxygen (which would make the oils in the roasted beans go rancid, ruining the aroma) and humidity (it can create mould). A simple step that if underestimated, could damage the entire supply chain.