What is the difference between a good coffee and a bad one ?
When it comes to artisanal coffee, which is very different from the kind produced and sold in large quantities, there are many factors to consider, but among the most influential is undoubtedly the roasting process . Until a few years ago, the vast majority of Italian cafés had a coffee roasting machine , while today, preparation often takes place out of sight of customers.
To obtain roasted coffee , large companies use what is called a continuous system . The coffee is fed into tubes through which very hot air passes: it is this that roasts the coffee very quickly (about 3-4 minutes) and all of this works continuously.
Read also (The differences between artisanal and industrial coffee)
Artisan Coffee Roasting: The Secrets
In artisanal roasters like Caffè Negro , the coffee roasting process is slower.
And roasting itself, that particular process that gives the bean the aromatic and organoleptic profile characteristic of each coffee blend, is the secret of our product . In the Limite sull'Arno laboratory, the same rule has been followed for 70 years: the coffee roasting is monitored by sight, and the clinical eye is that of Angelo, father of Angela and Silvia, the two owners . He is the one who examines the final minutes of the process. The roasting machine's plunger draws a sample of the beans that rotate in the drum, and in a matter of seconds, the expert roaster is able to evaluate and decide whether the roast has reached perfection by observing the color and hue of the beans.
Discover our artisanal products in pods, capsules, ground coffee and beans
The taste of artisan coffee
The perfect roast requires experience and a clinical eye: finishing it a moment early or a moment later changes the aroma, flavor, and aroma of the coffee.
In few other trades is practice so fundamental. Angelo acquired the "craft" through extensive training , combined with an uncommon personal predisposition. Coffee, to express its best qualities, has its own life cycle. After a vital resting period of several days, proper storage is important. Caffè Negro bags all have a "valve" that prevents light and air from penetrating. The beans are not damaged and retain all their properties, released in the cup we have the pleasure of offering you every day.
If you'd like to discover our blends, click here and choose your favorite. Or, if you're in the area, stop by our workshop in Limite sull'Arno , just outside Empoli, in the province of Florence.
