Coffee roasting: art and science

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Coffee roasting is the magical transformation of the green seeds into roasted beans. It is during this delicate roasting stage that a metamorphosis occurs whereby important physical and chemical transformations are caused.

Weight loss

18-20% of weight is lost due to the evaporation of water and organic substances.

Increase in volume

An increase of volume of up to 60% due to the gas pressure which is built up inside of each and every bean.

Color change

The structure of the bean will physically change from hard and humid to crumbly and fragile. The color is transformed from green to brown.

Chemical changes

Countless different chemical reactions happen during the coffee roasting process: there are many different reactions between elements such as sugars and proteins and hundreds of different volatile composites. Aromas are created, flavors are developed and everything must be meticulously controlled. Each and every coffee is different, every day a new day and every batch a new batch. In order to obtain the best flavours, the best coffee producers roast each origin individually before the final blends are created.

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Roasting according to Caffè Vergnano

Coffee beans are stored directly in the company’s headquarter in Turin and then roasted.

Slow and traditional

Roasting is the most delicate stage in coffee production. To achieve a perfect balance between aroma and intensity of flavour, coffee beans must be roasted to perfection, bearing in mind that they are all different shapes and sizes. This is made possible by slow roasting, a traditional method that differs from industrial processes and results in the best possible even cooking.

We roast at 180-200 degrees with cycles of up to 15-18 min The single origins are blended only after the roasting. In this way every origins preserve its features.

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