Roasting process

The roasting process, which first unlocks the potential of the raw coffee, is always carried out in the respective country of consumption.
The cultural and regional taste expectations, roasting habits and quality standards differ greatly.
The oldest commercial roasting process is the so-called drum roasting.

We also use this traditional roasting process.

Our blends achieve the optimum degree of roasting after around 15 minutes at a mild 223-228 degrees.
This coffee is light, more agreeable, has a full flavour, and smells glorious. Unlike this traditional long-term roasting, the major players in the industry roast at very high temperatures (500-650 degrees) and for a maximum of 6 minutes. The irritants and acids released in this quick roasting process are not agreeable for the stomach, and have an astringent effect in the mouth.

Only darker roastings are suitable for espressos, as they have very low acid content. With higher degrees of roasting, acids are reduced, and the flavours can develop fully.
However, the acids completely vanish with very dark roasting, and create more space for bitterns; this espresso then tastes smokier, tends to have a more bitter taste, but develops a clear hint of caramel with sugar.

The roasting factors thus play a major role in espresso blends.