Roasting | De’Longhi | The excellence of Italian roasters

Roasting | De’Longhi | The excellence of Italian roasters


Roasting I’m here once again with you and De’Longhi
to discuss the espresso coffee. Today we’ll look at the final destination
of sacks of coffee: roasting. Coffee beans are carefully roasted, then
packaged as beans that are ready for use. Italy ranks second in the world in terms of the volume of
coffee roasted, and a substantial portion of this is exported. Italian roasters pass down the secrets of
the blends, often through the generations: they decide whether to roast an already blended mixture, or to
roast each coffee individually and blend them after roasting. Each roaster holds a secret recipe for their own blend: in order to replicate the blend’s
profile, roasters actually use their ability to combine different coffees
that vary from harvest to harvest. This variation is natural and is caused by
climatic changes and their effect on the soil. Each batch is roasted for around 15 minutes,
either in a drum or through air convection. The choice of roasting method depends on
the tradition of each individual roaster. The fragrant and slightly oily-looking coffee is ready to be poured into the grinder container of a fully automatic espresso
machine, such as the De’Longhi Autentica. These machines grind the beans right when you want them, which is definitely the best way to get an espresso
with a fresh fragrance and intense flavour, even better when you use a Central
American Arabica from Slow Food.

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