Following roasting, the coffee beans are rapidly cooled to ensure internal condensation of aromatic substances.

There are two cooling methods:

AIR COOLING

  • cold air flow, rapid cooling
  • causes loss of some aromas
  • generates fumes
  • prevents emission of carbon dioxide, causing subsequent difficulties during packaging

WATER COOLING

  • squirts fine spray in precise quantities
  • causes reduction of some aromas by opening coffee bean pores
  • increases coffee bean weight, moisture and volume if incorrectly dosed




The storage conditions of roasted coffee must ensure hygiene and prevent contamination of the product by volatile substances, such as oxygen (which can cause oxidisation) and moisture (which can increase the growth of mould).

Highly-professional companies of renowned traditions such as Saquella do not package coffee immediately after roasting, preferring to let the roasted beans settle and mature in silos.

This process ensures the development of fats and oils - which determine the aromatic base and full flavour of coffee - as well as the aroma and consistency typical of real Italian espresso.

COFFEE

HOW

STORAGE PERIOD

ROASTED

In Atmospheric ambient
In cloth bags without one-way valve

Between 10 and 15 days (depending on blend).
BEANS OR GROUND

With one-way valve
In cloth bags fitted with one-way valve to allow releases all gases and aroma during degassing, and to prevent entry of air.

Vacuum
In cloth bags of cans, vacuum packed and sealed.

Max 2 years





Max 2 years

IN BEANS

With inert gas
(nitrogen, carbon dioxide) to replace air.

Pressurization (max 2,2 atm.)
In cans, replacing air with inert gas (nitrogen)

Max 2 years


Max 2 years










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