1. SAMPLING AND GREEN COFFEE

The sample must fully satisfy SIGHT, SENSE OF SMELL AND TASTE

Central America, Colombia, Brazil, Cameroon, Tanzania, Vietnam, Indonesia and India are the countries of origin of the raw coffee we use for our blends.
The raw materials are selected and sampled before purchasing them to test and evaluate their CONSISTENCY, COLOR and HUMIDITY.
The coffee selected for the purchase arrives raw in jute bags from 60 to 90 kg and is checked again before being stowed in our warehouse and separated according to the country of origin.

2. SEPARATE ROASTING – MECHANICAL PHASE

Standard Times and Temperatures do not exist. The cooking of the grains is adapted to specific characteristics of each quality.

The Roasting has available 8 silos to store the qualities useful for the obtaining of the future blends.
Each quality or green “ORIGIN” is selected, weighted and automatically introduced in the roaster.
TIMES and TEMPERATURES of the roasting process vary according to the ORGANOLEPTIC characteristics of the beans, generating each time, a specific MEMORIZED ROASTING CURVE: starting from a temperature of 170° degrees, gradually the final temperature of a maximum of 220°/225° centigrade is reached.
Roasting times are around 16 to 18 minutes and it is essential to neither dry the beans too much nor to roast them quickly so as not to alter their taste.

3. SEPARATE ROASTING – ARTISAN PHASE

Man’s hand and expertise are irreplaceable in order to obtain a quality product

The mechanic roasting is always combined with an ARTISAN phase where the accurate supervision by the expert is WHAT MAKES THE DIFFERENCE.
At the end of the roasting process, the operator, thanks to the aid of an optical detector, is able to assess the degree of roasting and the color of the finished product, which must always comply with the parameters defined by the company according to the typology.

4. COOLING AND RESTING

Coffee is a living product and, as such, it should be treated even after being roasted

The phase following the roasting is the cooling trough the forced aspiration of the heat, which stops the roasting process ensuring a perfect quality of the finished product.
Coffee, roasted and separated from possible impurities, is let to rest for a period ranging from four days to one week. While resting, it releases carbon dioxide and it recovers humidity, thus stabilizing.
At the end of the period, it is stored in special silos, separated according to its quality and ready to be blended.

5. BLEND

Manufacturing "on demand" and constant freshness!

The creation of the blend takes place JUST BEFORE THE PACKAGING.
The recipes combine different qualities of coffee which, while STILL MAINTAINING THEIR DISTINCTIVE FEATURES, blend harmoniously together and enhance each other guaranteeing an excellent result in the cup. The time elapsing between the client’s order and the order’s delivery is of a maximum of 8/10 days and each batch is specifically manufactured for the client to guarantee the maximum FRESHNESS.

7. PACKAGING

It is the last phase of the manufacturing process and is accomplished completely with automated technological systems always under the accurate supervision of the qualified personnel.

The single packaging used, perfectly guarantee QUALITY AND FRESHNESS.

Every 1 kg packaging is provided of non-return valve.

8. ESPRESSO PREPARATION

Art and craftsmanship …. nothing happens by chance!

Espresso was born form the need to make simultaneous the preparing of the drink and that of its consumption; everything must happen rapidly and with pre-established methods.

• Minimum recommended dose of coffee: 7g
• Water temperature exiting from the group: from 85 to 95° (depending from the blend and the roasting degree)
• Pressing level: 20 kg
• Demineralised water at 90%:
• Water pressure during infusion phase: 8,5 - 9 bar
• Extraction time: 25 sec
• Temperature of coffee in the cup: about 67°

Important rules for an espresso prepared to perfection:

• Always clean the filter holder with a cloth before adding the dose of coffee
• Grind the coffee just before using it
• Distribute the coffee uniformly and compactly
• Press the coffee firmly using a tamper and exercising pressure from top to bottom
• Remove any residual powder which fell around it from the filter holder
• Extract for about 25 seconds

A coffee prepared to perfection, will fill about half the cup, with a rich and dense hazelnut color cream on the surface.