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Roastery

We are no longer under the shadow of the trees in the plantations, nor in the coffee mills, not even aboard a huge transatlantic liner filled with coffee containers. We are in a laboratory like facility where men and women dressed in white aprons move about concentrated in their chores… What is this, a research facility of sorts or a university campus? Nope, we are in a coffee roaster.

Let’s see what these people do and why they are dressed up in white and the place looks so unfamiliar.

They work with a food product and a unique food at that. They turn the blue-green beans of coffee into roasted coffee ready to brew. Here science and passion combine to create that superb drink. Knowledge is key to be able to transform the sugars, proteins, oil combined with the rest of the constituents of the coffee bean into the thousands of compounds formed by pirolysis that include at least 287 aromatic compounds. But to transform the beans into a unique beverage such as Coffeeshop dupplo macchiato you need passion.

Where science ends and art begins? As coffee is a biological product, it is never exactly the same. The master roaster must develop a sensitivy, a finesse to feel each batch of coffee and, slowly, roast it to fully extract the flavors hiding inside. No computerized, mass product system can do the same so a roaster becomes an skilful artist that presents to you his passion in the form of a perfectly roasted coffee, always…