1 | Selection
Working in tandem with the roasters, we go directly to the plantations to select the types of coffee that we think will give good results in capsules. Assessment of the raw coffee is followed by further evaluation at the roasting plant to check its integrity.
2 | Creation of the blends
In order to give good results in the cup, espresso needs to be versatile enough to adapt to the different preparation methods used by different coffee machines. Therefore, we create blends with types of coffee from all over the world in order to bring out the best of the different origins.
3 | Roasting
We roast in a specific way for each type of coffee: every blend is roasted differently to cater to the compatibility requirements. It’s essential to supervise this stage carefully because different roasting methods bring out different taste profiles. After all, the roasting process creates coffee’s invaluable array of more than 800 aromatic substances.
4 | Degassing
It’s important to leave coffee to settle after the roasting process, so that the chemical and physical transformation processes can be fully completed. The time required will depend on the blend and the type of capsule. As aromatic molecules establish themselves in fatty substances, aromatic oils are formed. Driven by the dispersion of carbon dioxide, they emerge and eventually enrich the espresso.
5 | Grinding
After the degassing stage, the coffee is ground to different levels of fineness to suit different needs. It’s crucial to grind the beans properly, so that the water can extract all of the coffee’s sensory properties when it is pulled.
6 | Packaging
The coffee is packaged in capsules just a few seconds after it is ground. It’s essential to get it done as quickly as possible because 60-70% of coffee’s aroma compounds are lost in the first 20-30 minutes after it is ground. We use aroma-preserving capsules that offer unbeatable performance in terms of compatibility, coffee protection, creaminess and intensity.