ROASTING

From the bean to the cup

Welcome aboard, discover with us the secrets of a journey that transforms coffee beans into cups full of taste. Every phase of the process is supervised by the wise master roaster. Blends are kept strictly secret and they are the result of a perfect combination of the best qualities of carefully selected coffee qualities.

Who can afford to roast the coffee in the traditional way in the technology millennium? At Caffè Excelsior for example, we have chosen to grow in the commercial, logistics and marketing sectors but we have also decided to keep it traditional as far as the production process is concerned. Our traditional roasting takes three times longer than the so-called “turbo” roasting, but it is an investment that delivers high quality and satisfaction. Coffee beans are preheated to a maximum temperature of 60°C not to undergo any stress once they enter the roaster where they will reach a temperature of 190-195°C. The roaster works automatically for sixteen minutes. It then leaves it up to the man who is the sole judge of the quality of the product. The master roaster picks up and examines a sample of coffee and decides how much longer it needs to cook. Usually this lasts for a pair of seconds to two minutes. Each batch of roasting is different from the previous ones. This depends on which variety of coffee is being roasted, the natural moisture level of the beans, and other factors. The master roaster keeps examining the beans until their color and appearance meet the requirements. The coffee is then transferred into a steel container, where it is mixed and quickly cooled to stop the roasting process to the desired level.

After 16 minutes