The roasting process involves bringing the coffee beans to very high temperatures for about 20-23 minutes. The green coffee beans become friable, light, brown and fragrant. The 800 substances responsible for the taste and aroma of coffee form during this process.
During roasting, the coffee reaches temperatures between 120 ° C and 220 ° C. Through the different stages of roasting, the green bean undergoes very important chemical changes. After an initial phase of heat transfer in which the beans slowly turn gold in colour and begin to acquire their roasted aroma, the next step involves a rise in temperature and the beans become progressively darker and lighter.
Their density decreases and they start losing carbon dioxide (a process that continues even in the days after roasting), a phenomenon that increases their volume (the toasted beans become larger).
The level of roasting affects the colour of the coffee as well as playing a key role in determining the organoleptic characteristics of the beverage obtained. Indeed, characteristics such as acidity and body increase or decrease depending on the level of roasting.
Once the optimal level of roasting has been reached the coffee must be cooled immediately to prevent continuation of the combustion. The process of air- cooling ensures optimum results because it maintains the best aromas and preserves the coffee from any moisture.
After roasting, the coffee is left to stand for several days in silos before being packaged.
To make a perfect coffee blend it is necessary to have a deep understanding of the organoleptic characteristics of the original individual types of bean. These must then be skillfully mixed to give the product a precise personality that will be recognizable to the palate and nose of those who want to enjoy the pleasure a fine coffee can provide.
To create the desired blend also requires an awareness that coffee is a natural product, and as such may vary from crop to crop.
You cannot merely define the characteristics of a blend a single time, but must be ready to intervene to adjust the proportions of the mix or modify a component whenever necessary to maintain the blend personality.
This is undoubtedly the most fascinating phase of the entire process, when the convictions of the producer regarding the ideal profile of the espresso coffee are put into practice and await the final verdict of the consumer.
The four Caffé Rionegro blends are: 100% Arabica, Sublime, Gran Crema and Decaffeinato.
Our idea of a perfect espresso is contained in them. We consider the enjoyment of our coffee as the encapsulation of a moment of pleasure that leaves a good taste in your mouth while awakening the desire to drink another cup to better taste each flavour.
At the Restaurant
Rionegro quality is also available to restaurants and any food outlet that wishes to serve a flawless product.
Our blends are designed to give maximum enjoyment when you drink coffee in the comfort of your home.