The coffee arrives to us in jute bags and then stored in silos, from which it is poured into the scales to form the blend. Then the prepared coffee blend is sent into the hopper above the roasting machine while waiting to be inserted into the roasting drum. When the roasting machine is hot enough, the green coffee blend is sent into the roasting drum. During the roasting process, we must always check that the heat coming from the wood-fired oven is uniform without temperature changes. Once the right degree of roasting has been reached, the coffee is poured into the cooling tank where the temperature is suddenly lowered by means of a vacuum cleaner. When the coffee is cooled sufficiently, it is sucked into a silo and then ready to be packed and stored for sale.
THE AROMA OF WOOD-ROASTED COFFEE
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