It
takes about 15/20 minutes to toast it. During this
process physical and chemical characteristic change.
The beans blow up, grow in volume and leave behind
the aromatic principles and oils. It's this process
that gives coffee its taste and scent. After the
roasting the coffee is put in the hopper and cooled
down by sending a cold breeze through airshaft. With
another airshaft the same breeze is recycled to the
combustion. The roasting coffee is introduced in one
of the two silos through an elevator with cups for
the storing.
3rd stage : The Blend. Through the computer system
the desired blend is achieved ( the perfect
combination of arabica and robusta). These different
combination define the different blends of coffee.
The choice of the blend depends also on how the
coffee will be consumed. After the roasting the
coffee is sent to machines for packaging.
