ROAST TECHNOLOGY

The roasting process is a crucial stage in the production of quality coffee. This process is partly alchemy, partly magic, and partly considerable expertise. Coffee does not grow in the country in which it is grown, because after being roasted it is much more difficult to maintain its quality. After the coffee beans are collected, washed, carefully selected and dried, they are slowly roasted at a stable temperature. If the coffee is roasted correctly, the coffee bean structure will change. The coffee beans begin to separate and turn dark brown in color. At the same time it increases the volume and reduces the weight. At this point, the coffee has gained its rich, intense aroma and is ready to please.