Slow roasting, air cooling, and dense phase conveying of the ground product: care is taken over every last detail, so that the effort we put into selecting and processing the best ingredients will result in an espresso worthy of the name.
Ingredients — strictly non-GMO — are selected with the aim of guaranteeing maximum quality and stability. We choose the finest blends of coffee procured from producer countries in all parts of the world.
To make certain every individual bean has time to develop the aromas that characterize is bouquet, our coffee is slow-roasted for a duration of 23-24 minutes by exposure to hot air, rather than directly to an open flame. This ensures a more uniform roast of, and keeps the moisture content below 2%.
In this step, a suspension cleaner is used to separate out any foreign matter, and a vibrating screen removes any residual parchment, the skin that envelops the green bean.
The beans are ground using roll mills so as to minimize the amount of impalpable matter. Moreover, when processing decaffeinated blends, the double-head grinder ensures that there will be no caffeine contamination.
The product is conveyed pneumatically at low speed, so that the granule size remains unaffected and the coffee retains its full range of aromas.
The coffee is stabilized by degassing for 18-24 hours in our silos, exposed to a nitrogen atmosphere that obviates the risk of oxidation.
The coffee continues to be kept in a controlled atmosphere throughout the encapsulation and flowpackaging steps, so as to guarantee maximum quality of the end product.