ROASTING

Coffee is a great invention and the art of processing and blending it is a specialty that has become a typically Italian tradition. For many people Roasting coffee beans is an art but for Italians it is something more. We know that the key to making the perfect roast is a finely perfected roasting technique. In Italy the roasting of coffee beans is done in order to achieve a very aromatic cup and relatively high in caffeine content in comparison to the coffee in other countries.

People enjoy Italian Coffee Beans Roast so much because even though the blend is quite dark it has a pleasant taste which is sweeter and less acidic than many other darker coffee roasts, for example, French which is dark and very oily. On the other hand, Italian coffee beans roast coffee is well known for its rich brown colour and very little or no oil on the coffee beans.

The balance of a perfect toasting of coffee is the result of two factors: time and temperature. Roasting time depends upon the coffee as Robusta coffee beans need to be roasted longer than Arabica coffee beans. The coffee roaster in Italy is a master craftsman that treats each batch of coffee beans according to the beans being used, taking great care not to roast too long or too hot. In Italy a darker coffee roast does not mean a better espresso and so the roaster always monitors the beans during the process since they can burn in the blink of an eye. Once perfectly roasted the beans are allowed to cool. This allows the beans to retain their flavours until they are ground for brewing.

BLENDING

The best Italian coffee blends are composed from coffee beans of several different origins. It is a good blend and mixture of both Arabica beans and Robusta beans. Depending upon the region and particular tastes, coffees differ for their Robusta content. The blends of the south tend to have more Robusta in their blends which makes for a stronger espresso.

Arabica coffee beans are typically smooth in taste and well-known for their full flavour and lower caffeine content whilst Robusta coffee beans on the other hand became appreciated for their high caffeine content. Arabica coffee has a level of caffeine ranging from 1.1% to 1.7%, while the Robusta contains from 2% to 4.5%.

Robusta beans can produce a harsh and over acidic taste once extracted, that is why in Italy great care is taken to choose the correct Robusta, one which is not harsh and bitter, one which would compliment the Arabica perfectly and combine together to create a gratifying taste without overwhelming or hindering the tones and smooth flavour that the Arabica contains.