For many people Roasting is an art, but for EspressAroma is something more. It is a High - Tech monitoring of the beans to be toasted, of the toasting level, of the cooling of the toasted coffee and of other variables of the process. The toasting is carried out through hot air flows (about 240°C) on the beans that are lightly shaken by normal vessels.
The main modifications of the beans during this step are: loss of weight, due to the evaporation of the water and of some volatile substances, increase of the volume compared to the raw product, change of colour to brown-black due to the carbonization of the cellulose and to the caramelization of the sugars; appearance, on the beans surface, of the essential coffee oils ("pyrolosis") that brings the characteristic aroma and, last, a light loss of caffeine due to the heat.

More elevated is the toasting temperature, more is the decrease of the caffeine in the beans. In Italy the roasting is done in order to obtain a cup very aromatic and not poor of caffeine compared to the coffee of other countries.
The toasting can increase the friability of the product, helping the grinding. It also increases the capacity of absorbing humidity and for this reason coffee, especially if grinded, must be preserved inside packages under vacuum or with inert gas.

Our impersonal way of talking about roasting, toasting, product transformation means that behind all this there is staff of people cooperating to obtain the final result. The assignment of studying and realizing successful mixtures is reserved to specialized tasters who evaluate the coffee parts, both raw and baked, and who decide how to obtain the desired mixture. It is a difficult work that requires technical capabilities and availability to the continuous research. For this reason EspressAroma obtained the certification ENI UNI ISO 9001. The culture of coffee has its maximum expression in the preparation of mixtures. By mixing the coffees species coming from different countries, qualities and characteristics are blended and integrated obtaining products with a more balanced taste and with a more harmonic aroma.

Among the most used qualities, the Arabica has a level of caffeine going from 1.1% to 1.7%, while the Robusta contains from 2% to 4.5%. The balance of a perfect toasting is the result of two variables: time and temperature. To monitor these two variables, considerable investments must be done, but the result is really unique.