Our role as roasters


What is the role of the roaster?

One of the most immediate answers is: “The roaster has the task of roasting the raw coffee”.

And this answer is right! But does his role end up there?

In my opinion no!

As you well know, the coffee supply chain is very long, made up of dozens of different links. The Roaster is the link that binds the plantation to the bartender.

Each phase is essential if you want to get a quality cup. Even just a mistake made by one of the subjects in the supply chain lowers the quality of the extracted coffee, which will no longer be possible to raise in subsequent steps.

If you want to know more about the coffee supply chain you can read this article >>

This is why I say that the Roaster has various responsibilities.

One of these, perhaps one of the most important, is to enhance the work done by those who came first along the supply chain, and especially that of the growers.

Let me explain: we Roasters must select and buy raw coffee, in order to be able to roast and sell it.

The key word in this case is “select”!

In fact, coffee is not all the same, there are dozens of different variants and thousands of plantations located throughout the tropical belt. Consequently, each plant of each plantation develops a different sensory profile.

If you want to deepen the topic, read this article >>

Furthermore, the plantations have different operational processes. Some may decide to focus more on the quantity of beans and others more on quality. Exactly as it happens in every sector and in every company.

It should also be remembered that the roaster in most cases does not buy coffee directly from the owners of the plantation, but from the importer, the raw foodist, that is a figure who takes care to personally visit the plantations and check the modus operandi and the quality of the coffee raw product and then propose samples to the Roaster to taste and select.

The importer and the Roaster must work closely and in a regime of full trust. However, the roaster must be able, thanks to courses and various studies, to verify the actual goodness of the coffee tasted and therefore be able to choose the best coffee possible.

So far we have seen that the roaster does not have the mere task of roasting raw beans, but must also have targeted and precise olfactory, gustatory and selective abilities, if he wants to offer a quality cup.

Only now comes the task of roasting.

Roasting coffee is an art, just like it is for the pastry chef in his laboratory or for a chef in his restaurant.

The most fascinating thing is that there is no single way to roast, there is no single roaster, there is no single result. All these are variables that indelibly affect the extracted coffee. Without considering the skills and training of the roaster on the subject.

Furthermore, unlike what one might think, the Roaster does not create the aromatic profile of a coffee from scratch. In reality, everything is already contained within the raw beans and derives from the terroir in which the coffee was grown and from the processing methods of the plantation.

The real role of the roaster is therefore, as mentioned at the beginning of the article, to enhance the quality and merits of the raw coffee purchased, choosing the most suitable roasting level, which brings intensity and a wide aromatic range into the cup, enhancing precisely the work of those who come before him.

But it's not over yet!

The Roaster has two other responsibilities:

  • Store and preserve the coffee in the correct way
  • Train the bartender

Storing coffee is just as important as all the previous stages. Try to think that you have an almost perfect coffee in your hands and that you are ruining it because it has not been preserved well. Perhaps because it was left in contact with oxygen, or because it was made to "sweat" in a warehouse with too high temperatures, or because the packaging is now years old.

Years' work is ruined by small oversights.

The same importance is also attributed to the last piece: training the bartender.

The best baristas know the raw material and the machine they use, consequently they are aware of how to properly extract the espresso.

However, the roaster must be able to transmit to the barista all the information necessary to know that particular coffee and therefore be able to extract it to the best of its potential.

Do you want to visit the Ernani roasting? Write to us at shop@caffeernani.com or on whatsapp at +39 3756879940.

Martina Mazzoleni 

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