Raw coffee beans are roasted in a gas-operated rotating drum at a temperature of 200 – 260° Celsius. The process takes approximately 20 minutes but ultimately depends on the desired degree of roasting.

In general, shorter roasting times result in lighter coffee beans with higher acidity. A longer roasting time results in a darker shade with a more intense flavour and more bitter compounds.

Different roasting processes yield very different results. Some processes are performed at a high temperature for a short period of time to ensure minimal penetration of the coffee beans.

We roast the beans until the optimal point has been reached for our espresso product, using an Italian drum roaster with an hourly output of 120kg. Up to 23% of the gross weight is lost through desiccation