Roasting is the soul of coffee.
It is the phase in which the body of the selected green coffee releases all its organoleptic qualities , thus giving life to that sometimes fruity , sometimes chocolaty aroma , which we then find in the cup. We carry on the ancient wood roasting technique, using only uoak wood seasoned and preserved in an optimal way, so that it eliminates its humidity, which could be a source of imbalance in the degree of heat in the oven . This type of processing involves a slower coffee cooking process than modern techniques ofgas roasting . The coffee undergoes transformation in an oven that cooks at a temperature ranging from 180 to two hundred degrees , under the constant control of the production manager. The cooking duration ranges from 18 to 24 minutes , and varies not only according to the degree of roasting we intend to give to our blend, which will be light, medium or dark, but also according to the properties of the individual coffee origins chosen for compose our blend . During this process, the coffee dries , loses moisture , acquires volume and loses about 18% of its weight. We have chosen to keep this type of processing as we are convinced that, under the control of a careful watchful eye, it gives the single coffee bean a much more homogeneous roasting , managing to cook it optimally up to the internal body, thus facilitating the exaltation, in the cup, of those virtues of each plantation chosen as an element of the Caffè Carbonelli blends . We are sure that the best product does not come from the regularity of a mechanical operation, but from the passion and love of man for his work.