Coffees from different regions carry distinct aromas, and varying balances of bitter, sweet and body characteristics. Absorbing the different characteristics (smoothness, sweetness and bitterness) to create a coffee of unique flavour and body is nothing less than creating a masterpiece. Blending is truly an art.
Coffee harvests vary year to year, producing different characteristics even in the same bean, so a rigid formula cannot be followed during blending. Recognising how each of the beans interacts with each other, and the qualities that each brings is required to create a consistent result.
|15 minutes;||the critical time under heat when substances are released that contribute to the taste and aroma of our blends and single origin.|
|200°C (392°F);||approximately the temperature that the beans are brought to, bringing out a golden colour and creating toasted aromas.|
|60 percent;||the volume of the bean is increased by, as they turn light brown.|
|18 percent;||the beans lose this amount of their weight in the third stage as they reach the familiar rich brown colour.|
Precisely the right time to end the process, will vary from roast to roast. Over-roasting upsets the ideal balance of acidity and bitterness. Roasting now complete, the beans are rotated through a breath of cooling air to stop them from cooking. They are now left for some days to breath to avoid the build up of carbon dioxides.
modified from Illy website