Quality and professionalism for a good cup of coffee.

In the roasting process, the green coffee beans are first selected and then filled into the roaster, where they are roasted at temperatures between 200 and 240° C for 15 minutes, according to their quality. During the roasting process, the beans lose weight, increasing their volume and changing their chemical properties, thus forming the aromatic components for the coffee. The longer the beans are roasted, the browner they become, known as “tonaca di frate” (monk’s robe), however, according to the country, coffee can be roasted to achieve lighter or darker colours. Once the roasting is finished, the beans are quickly cooled to ensure the preservation of the aromatic substances.