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Coffee Roasting

Lavazza is an expert in the coffee roasting process, combining specific roasting cycles, time and temperature in order to enhance the particular flavor of each blend.

When roasted, coffee beans undergo nothing short of a metamorphosis: they change color, become lighter, increase in volume and acquire a stronger aroma. This is because the exposure to high temperatures sets off two chemical reactions that allow the beans to develop their aromatic qualities. The first, the Maillard Reaction, occurs when certain sugars and amino acids in the coffee combine to form a distinctive new "roasted" aroma, while the second, caramelization, occurs when the sugars in the coffee start to brown and release deeper, richer flavors.

  • At 100°C (212°F), the beans turn a golden color and the smell of roasting becomes noticeable
  • Beyond 150-180°C (302-356°F), the beans become larger, shiny and brown in color
  • Between 200-230°C (392-446°F), the roasting reaches its optimum level and coffee takes on its distinctive fragrance
  • Once it has been extracted from the roaster, the coffee is brought quickly back to room temperature with currents of air and vaporized cold water

The durations of the roasting cycles vary based on the types of beans being processed and the brewing method that will be used:

  • Short cycles for Robusta, which bring out its body and minimize its woodiness
  • Average cycles for Arabica, to intensify the fragrance and sweetness of these coffee blends
  • Long roasting cycles for espresso blends, in order to optimize machine performance (quick extraction, high pressure, etc.) and achieve a creamy and well-blended espresso

Our Research & Development department has identified convection technology as being the best method to ensure a uniform roasting process that respects each coffee’s characteristics. To learn more, visit our product research section.

 

 

 

Coffee grinding

The degree to which coffee is ground during processing (fine – medium – coarse) alters its resistance to the flow of water during brewing, which in turn influences the extraction speed and hence the final taste and aroma.

  • Espresso blends are ground very finely, to speed up the extraction process and allow the water to capture maximum flavor in just a few seconds.
  • Coffee blends prepared with filter coffee makers or a French press, require coarser ground coffee that can hold water long enough for the infusion and transfer of the flavor to occur.

Lavazza's specialized ground coffee blends always guarantee the best result for each brewing method used. Away from home, where it is the barista who is responsible for coffee grinding, we are committed to ensuring that you obtain the best Italian espresso through Lavazza Training Center courses dedicated to professionals

Coffee storage and packaging

Ground coffee is very delicate and deteriorates rapidly when it comes into contact with air, light, heat and humidity. Before packaging, it is stored in controlled environments, where the carbon dioxide that forms naturally during roasting disperses very quickly so as to keep the fragrance of the coffee intact.

Coffee packaging then takes place using state-of-the-art materials and techniques designed to preserve the quality of the Lavazza coffee in the long term. Our Research & Development department is always looking for the most suitable packaging solutions, both in terms of coffee preservation, and environmental sustainability. To learn more, visit our materials and packaging section.