Coffee roasting is an art which requires experience: during this process chemical modifications take place. These form the coffee’s taste and fragrance.

For Segafredo Zanetti coffee roasting is the result of constant research and technological innovation.

For the coffee roasting procedure, or toasting, the raw beans are first selected and then put in roasting machines.

Here they are heated up and constantly stirred until the temperature reaches 200-230°C.

During the roasting the beans lose weight (-20%), increase their volume (+60%) and are chemically modified; this way the coffee’s aromatic components develop. The coffee loses acidity and assumes the bitter taste. The more the coffee is roasted the more its taste is striking. 

At the same time, the coffee acquires a dark brown colour called “monk’s robe”.