TOASTING: between art and science

Roasting is the fundamental chemical-physical transformation process of green coffee into roasted, i.e., cooked, coffee that allows us to enjoy our much-loved beverage. It is at this stage that, thanks to the transfer of heat in special machines, we cook our green beans, creating the volatile aromas that we will find in the final cup. We can, to an extreme, divide this stage into two models: light roasting and dark roasting. The former, used almost throughout continental Europe and overseas, provides a flavor profile with more acidity and is often used for Arabica varieties. The second, used in Italy and Mediterranean Europe, creates more neutral flavor profiles but provides a high body to our Espresso.

Today, thanks to increasingly advanced techniques and knowledge, we are able to manage the roasting stage scientifically, guaranteeing high quality standards and enhancing the characteristics of the raw material in every aspect. In the past, the degree of roasting was empirical and referred only to the color we wanted to achieve; the raw material was often of poor quality, given the limited funds available, and so there was a tendency to do dark roasts to accentuate the bitter note that allowed us to cover up the defects. Today, more and more micro-roasteries are springing up that, starting with a high-quality raw material and doing roasting based on scientific studies and parameters, enhance the coffee’s aromas by creating increasingly evolved flavor profiles. All this allows us to have, in the high-quality coffee scene, a growing focus on the product with positive repercussions on the entire coffee supply chain, from the plantation of origin to our cup.

Enjoy your coffee!