|
 |
|
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 |
|
|
 |
Coffee > The Bean > Cooling