The process of roasting the beans consists of three operations: adding heat to the coffee, stopping the process, and cooling. Roasting tim e and temperature are two fundamental variables to give the bean its final aromatic notes and illy coffee’s signature characteristics. In fact, these two variables affect not only the aroma that our coffee will have, but also the balance between acidity and bitterness.
The levels of roasting can be different and, depending on these, coffee will acquire different aromatic characteristics. For example, a coffee roasted for a longer period or at a higher temperature will be more bitter, while a coffee roasted through a shorter process or at a lower temperature will be more acidic. The ratio between these two variables determines the roasting curve.
Starting from a single blend, we have identified our ideal roasting curves, in a process that lasts between 12 and 14 minutes with a temperature that gradually increases and reaches up to 200-230 ° C, developing three different roasting profiles, each characterized by a different organoleptic profile:
With delicate notes of caramel, orange blossom and jasmine, with a sweet aftertaste.
With enveloping notes of cocoa and dried fruit for a full-bodied aftertaste.
With an intense aroma of toasted bread and a persistent aftertaste of dark chocolate.