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Coffee beans

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COFFEE BEANS
The art of roasting
The roasting phase determines the flavour of the beverage in the cup, its body and its acidity level. This is a phase that Lavazza handles with the utmost attention and carries out using the latest technologies. The expertise we have acquired this process has allowed us to come up with specific roasting cycles that bring out the uniqueness of each blend. As a result, this yields unique varieties of body, sweetness and fragrance.

Roasting
With roasting, the coffee beans undergo a metamorphosis. They change colour, lose weight, grow in volume and gain aroma. High temperatures allow the beans to develop their aromatic qualities.
  •     At 212°F the beans are golden in colour and smell somewhat like toasted bread, a fragrance
        that will quickly turn into the sublime aroma of coffee.
  •     When the temperature rises to more than 302°-356°F the beans become larger,
        lustrous and brown.
  •     Roasting reaches its optimum level at 392-446°F and the coffee takes on its distinctive taste.
        At this point, the coffee is removed from the roaster and is cooled quickly
        with currents of cold air.
At Lavazza, we are constantly conducting research into new roasting systems that can satisfy the needs and tastes of both the domestic and international markets. We currently use short roasting cycles for robusta beans (they bring out its body and minimize its woodiness) and average roasting cycles for arabica beans (they intensify the fragrance and sweetness of the blends).

The medium-length cycles are reserved for espresso blends, in order to yield a creamy beverage and a unique, homogeneous flavour.
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