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COFFEE

The coffee industry: from planting to harvesting, from processing to the selection process, from creating the blend to exposing it to the art of roasting. These steps are the basis of Venturato coffee’s excellence.

 
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ROASTING THE COFFEE

If roasted incorrectly, even the best of coffees will not give rise to a perfect espresso. Roasting is an extremely delicate operation. With roasting, coffee undergoes its final transformation, taking on the classic color and aroma for which it is well-known.



Roasting must occur slowly and by means of hot air, not through exposure to a direct flame, so that each bean can be homogenously roasted. Venturato roasts its coffee for 23-24 minutes, which can stretch to almost 26 minutes depending on the beans’ characteristics. In the initial phase, temperatures are progressively increased until reaching 200 degrees. Then, the burner’s power is increased gradually until the end of the roasting process which concludes at 212/213 degrees. In this way, the coffee beans are perfectly roasted, without altering their aromatic, organoleptic and nutritional properties. A faster roasting process may char the beans, making them sour and giving them an unpleasant aftertaste.

With regards to Platinum, roasting is even slower, taking place in a old wood-burning toaster. Restructured and adapted to new norms, it achieves a perfect level of roasting…the old-fashioned way.

To those who drink coffee to relax or to concentrate, for those whose blood circulates with ‘caffeine’, to those who only drink one cup, but it has to be excellent. To those who are convinced that coffee is good for them and who insist on only serving the best. For those who have always thought that without coffee the flavor of life would be somehow lacking. For those who go crazy for coffee and who’ve never betrayed it with so much as a cappuccino.

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