It is well known that the secret to a good coffee lies in the roasting process, which is the operation through which some characteristics are removed from the bean, and then others are added to make it fragrant and unmistakable.
Campetelli Coffee is the result of a sweet harmony in the journey of the senses
PROCESSING
In the roasting process, coffee beans are exposed to a temperature of 200-220°C and are continuously stirred for a period ranging from 18 to 23 minutes, depending on the quality, methods, containers, and consumer preferences. During roasting, the bean undergoes both chemical and physical transformations: water content decreases, volume increases (by about 50%), and weight decreases (by about 20%). In the end, depending on the duration of the process, the bean takes on a more or less brown color. It also becomes brittle, suitable for grinding and blending. In this final phase, the roaster blends the roasted coffee with other types, selected based on different criteria, in order to integrate the various characteristics of the coffees and meet market demands.
In the photo, a part of the production facility of Caffè Campetelli.
Before roasting, coffee can undergo the decaffeination process, which involves removing the caffeine from the beans. Another type of coffee is instant coffee, which is made by extracting the liquid (the oil contained in the beans) from the roasted coffee mass. The most common types of roasting are the “mild” (American style) roasting, which gives the beans a brown color, and the more intense (Italian style) roasting, which gives the beans a dark brown to black color.
In the photo, an example of American-style roasting (right) and Italian-style roasting (left).
The difference in color depends on the roasting conditions used. The roasting process involves the use of increasingly sophisticated and functional equipment, where the beans are only introduced after being selected by optical sorters. The optimal degree and time of roasting are predetermined based on coffee samples with the help of special colorimeters and adjusted through the use of computerized “recipes.”
When exposed to air, roasted coffee quickly undergoes alterations, losing freshness and becoming rancid. To prevent this, very efficient packaging methods have been developed, using special packaging materials and vacuum-sealed bags.
