The process of roasting the coffee beans consists of three consecutive operations: heating up the coffee, arresting the process, and the cool-down period. The roasting time and temperature are two essential variables that give the beans the aromatic notes that will eventually define our coffee. In fact, these two variables not only affect the quantity of aromas, but also impact the balance between acidity and bitterness.
There are different levels that coffee can be roasted at, each of which give it different aromatic characteristics. For example, when coffee is roasted for longer or at a higher temperature, it becomes more bitter; on the other hand, coffee roasted for a shorter time and at a lower temperature will be more acidic. The relationship between these two variables is what determines the roasting curve.
Starting with a single blend, we have pinpointed our ideal roasting curves: a process that lasts between 12 and 14 minutes, with the temperature gradually increasing to reach 200-230°C. This allows for three different roasting profiles, each characterised by its own distinctive sensory profile:
with delicate notes of caramel, orange blossom and jasmine, featuring a sweet aftertaste
with inviting notes of cocoa and dried fruit for a rich, full-bodied aftertaste
with an intense aroma of toasted bread and a persistent aftertaste of dark chocolate.
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