When Ernani started roasting?

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The roasting history of Caffè Ernani is relatively recent.

The company was created by Luca and Claudia, who have been working in the coffee sector for several years, but who had no experience in roasting.

They contacted Paolo, Ernani's current head roaster, who, exactly like them, was not familiar with roasting at the time. On the contrary, he was an established professional in the real estate sector, with extensive experience behind him.

They all threw themselves into this new adventure together.

But how is coffee roasted?

Not having the necessary practice and wanting to create an impact brand with an excellent product, the correct path to take was training.

For this reason they contacted a "guru" of the sector, a true expert in roasting, a leading exponent and connoisseur of the beans: Marco Cremonese.

The goal was clear: to roast high quality coffee, to differentiate our product from most large-scale Italian roasters.

And so, we immediately started with an advanced roasting course, but not only. It was also important not to underestimate the all-round training on the world of coffee.

You can become a skilled cook of the bean, but if you don't know how to select the right coffee, you don't recognize quality beans, you don't know how to select raw coffee, you don't know how to taste it and evaluate its goodness, knowing how to roast well is of little use.

This is why the process was long and very detailed. Marco followed Luca, Claudia and Paolo at every stage, transferring his sector knowledge to them.

He assisted them in the selection of raw coffees, roasting and tasting, both with the technical and internationally valid method, namely the Brazilian cupping, and in espresso, as the Italian market mainly consumes this drink.

After a myriad of tastings, and endless roasting tests, carried out with the 100gr toaster, they could finally become independent from this figure so precious for the birth of Ernani: Marco.

The choice we made is: medium roasted coffee, single origin roasted, slow and with an artisanal method, but always supported by technology.

Medium roasting because it is the only one capable of maximizing the natural aromas of carefully selected raw beans. It also never makes the coffee excessively bitter and creates a velvety cream and a round body in the cup.

Only possible if you start from a quality raw material, that is, without defects, since these too would be enhanced during the roasting phase and would make the coffee in the cup unpleasant.

Very soon we will explain in detail the slow, artisanal single-origin roasting, so don't miss any of our articles and subscribe to the newsletter, if you haven't done it yet! 

Paolo's independent tests have now begun and he has gradually refined his technique, until today, after 5 years, he has become a true master roaster.

We all of the Ernani team are really proud of Paolo.

Not only for the increasingly refined skills he has acquired over time, but also for the incredible passion he puts into his work, paying attention to even the smallest detail and never stopping to learn.

Very often I happen to go down to the laboratory and in moments of pause I always see him concentrated on reading. Take advantage of every moment to go and look for new curiosities, sign up for online courses and keep himself constantly updated.

Thus was born the passion for roasting.

It can also be said a little by chance: an established professionale who changes his life, intrigued by the project of two people close to him, Luca and Claudia.

Caffè Ernani has marked a new beginning in their lives, perhaps a little tired of the usual routine and eager to take a different path, to offer a product that was not yet on the market.

They didn't know exactly what to expect, but in the end they were so bewitched by this world that what was supposed to be a job became their passion.

Martina Mazzoleni 

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