The Magic of Color

In the coffee world, roasting is an almost alchemical process.

Apart from being a fundamental phase in the production process, it precisely defines the coffee’s characteristics, guiding the raw material through various degrees of roasting to a precise identity code, which could be likened to the coffee’s DNA after cooking.

The bean transforms its natural organoleptic properties through careful calibration by the roasting expert, aiming to achieve a unique, almost magical aroma and flavor sensation.

The roasting expert

The transformation

The Master Roaster, who keeps the variables of their process secret, is capable of guiding the native flavor of a specific Origin, transforming it into dominant qualities of unique and unparalleled aroma and taste.

The Master’s secret then becomes their ability to coordinate the aromas of their roasts into unique blends, achieving a flavor that, derived from this alchemical act, defines the quality of roasting, but above all, the distinctive character of the blend and the coffees that compose it.

Quality check
of roasting

This involves evaluating the quality of roasting performed on the coffee. The caramelization of sugars and the Maillard reaction (the chemical interaction between sugars and proteins during cooking) are important parameters for developing taste within the bean. It’s essential to understand what happens during roasting in order to make any necessary adjustments or corrections before final roasting.

All this is done to refine the desired sensory profile for the cup.