From the Source to the Espresso

A Selection of Blends and Roasting

Like the wines, all coffee is experienced by professional tasters, who with a keen sense of smell and taste and choose classify various batches.

According to the profile you want to have in a blend, different batches are mixed according to:

  • The quality (Arabica or Robusta);
  • Treatment (washed, semi- washed or natural);
  • The source “country” of the batches.

The roasting process, which lasts 15 to 20 minutes at temperatures between 150 and 250 ° C, causes the caramelization of the sugars, the evaporation of water and releases its essential oils, allowing the whole beans to release its aroma and flavor.

The grain loses between 15 to 20 % by weight and increase in volume about 30 to 60% for formation of carbon dioxide. It is crucial the quality of green batches, because any defect shall be evidenced by the roasting process, resulting in a low quality drink.

Roasting can be clear, medium or dark, depending on the intensity and duration of the roasting process, influencing the acidity, body and aroma of coffee. The NewCoffee group uses medium roasting process in their coffees.

After roasting, the coffee must be rapidly cooled to prevent further baking, and hermetically sealed so as to preserve its entire flavor. The coffee is now ready to be milled and extracted.