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STAGES OF COFFEE PROCESSING

Roasting, grinding and storage, with Lavazza's expert touch

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TRAINING CENTER
Discover the Lavazza Training Center, the largest school in the world for educating and training people about coffee flavour and disseminating the culture of espresso. GO

 

Coffee roasting
Lavazza’s expertise in the coffee roasting process means that specific roasting cycles can be formulated, which combine timing and temperature to enhance the particular qualities of each blend

When roasted, coffee beans undergo nothing short of a metamorphosis: they change colour, become lighter, increase in volume and acquire a stronger aroma. It is precisely this exposure to high temperatures that allows the beans to develop their aromatic qualities during processing.

  • At 100°C (212°F) the beans turn a golden colour and the smell of roasting becomes noticeable
  • Beyond 150-180°C (302-356°F) the beans become larger, shiny and brown in colour
  • Between 200°-230°C (392-446°F), the roasting reaches its optimum level and coffee takes on its distinctive fragrance

Once it has been extracted from the roaster, the coffee is brought quickly back to room temperature through the application of currents of air and vaporised cold water

Roasting times vary based on the type of coffee being processed and the brewing methods that will
be used:

  • short cycles for Robusta, which bring out its body and minimise its woodiness
  • average cycles for Arabica, to intensify the fragrance and sweetness of these coffee blends
  • long roasting cycles for espresso blends, in order to optimise machine performance (quick extraction, high pressure, etc.) so as to achieve a creamy and well-blended espresso

Our Research & Development department has identified convection technology as being the best method to ensure a uniform roasting process that respects each coffee’s characteristics. To learn more, visit our product research section.

Coffee grinding 
The degree to which coffee is ground during processing (whether it's fine, medium or coarse-ground)alters its resistance to the flow of water during brewing, which in turn influences the extraction speed and hence the final taste and aroma of the beverage in the cup:

  • Espresso blends are ground very finely, so as to speed up the extraction process and allow the water to capture maximum flavour in just a few seconds
  • American-style coffee, prepared with filter coffee makers, requires coarser ground coffee that can hold the water long enough for the infusion and transfer of the flavour
  • The moka pot yields the best results with medium-ground blends

Lavazza's specialised ground coffee blends meet these criteria and always guarantee the best result for each system used. Away from home, where it is the barista who is responsible for coffee grinding, we are committed to ensuring that you obtain the best Italian espresso with Lavazza’s Training Centre courses dedicated to professionals.

Coffee storage and packaging
Ground coffee is very delicate and deteriorates rapidly when it comes into contact with air, light, heat and humidity. Before packaging, it is stored in controlled environments, where the carbon dioxide that forms naturally during roasting disperses very quickly, keeping the fragrance of the coffee intact. Our coffee packaging then uses state-of-the-art materials and techniques designed to preserve the quality of Lavazza coffee in the long term. Our Research & Development department is always looking for the most suitable packaging solutions, both in terms of coffee preservation and environmental sustainability: to learn more, visit our materials and packaging section.