The chemical analysis that we effectuate on all the incoming coffee beans, the cleaning procedures carried out via two air filters before and after roasting and a careful analysis of critical control points in the production process (HACCP) ensure that we fully meet and exceed both Italian and European regulations requirements, and we operate under the strict control of the local health authorities.
Slow roasting (12 to 18 minutes according to the origins you are blending in order to achieve the requested degree of roasting) gives the best results, delicately and uniformly roasting the bean to the optimum stage. Although the cycle follows strictly programmed parameters, our Master Roaster is always monitoring the process, eventually overriding the automatic controls in accordance with his experience and trained eye. The consistency of the product is guaranteed by frequent sampling of the finished product.
During the roasting process, the coffee looses an average of 20% of its weight. The roaster drum is opened and the coffee drops into an air cooler. Once cooled, our roasted coffee is then cleaned again before being sent to the destination silos.