Ernani’s Coffee Lab


We at Caffè Ernani are roasters and the place where we express ourselves to the fullest is our roasting laboratory! 

Here is a quick article to introduce you to Ernani's Coffee Lab!

It all starts from the storage space for our single-origin coffees.

In fact, bags of the various coffees previously selected arrive from our raw foodists.

After that Paolo, Ernani's roaster, whom you will know very well by now, moves the raw coffee up to the binder of the roaster, a beautiful overhauled and personalized petroncini.

The coffee passes to the hopper above the roaster, ready to enter the real roasting chamber as soon as Paolo gives the ok to start roasting.

Then the roasting begins, strictly in single origin, that is, only one coffee is cooked at a time. This is essential to us!

In fact, you must know that each coffee is different in shape, size, density, humidity, composition, etc. So every single coffee has its own roasting curve.

So how do you roast more coffee together while maintaining high quality?

The example we always use is: would you ever throw fusilli, conchiglioni, penne and spaghetti into boiling water at the same time and drain them at the same instant? No! Because you would have a type of raw pasta, an overcooked and perhaps the right one.

Lo stesso vale per il caffè! 

The roasting process ends with cooling, which is also essential to block the cooking of the beans at the exact point desired by Paolo.

At this point the coffee, through the destoner, is deposited in the silos, always divided for each single origin!

Here the coffee remains to degas for at least 24 hours.

This is because during the roasting phase the coffee produces a lot of gas, mainly carbon dioxide. It is good to give it time to eliminate most of the gases before bagging it.

If the coffee is not degassed, in the cup you will notice herbaceous hints, a symbol of excessive freshness.

After the necessary degassing time, the coffee from the different silos is caught in the appropriate quantities to create our blends, thus following the recipes.

After which the grains are placed in the mixer, which amalgamates the different origins.

The last missing step is the bagging of coffee beans in kilo packs, branded Ernani and the following storage.

Two more areas are missing now:

  • Manual packaging area
  • courses and tasting area

The first is used to pack the 250gr packets of coffee you see in our Shop >>

Each pack of coffee you order is hand-made by Paolo, Andrea and me, Martina. Prepared only at the time of order, always guaranteeing freshness!

The courses and tasting area, on the other hand, is very useful for us to continue tasting our coffees and blends and to monitor consistency in quality, as well as always testing new coffees.

However, it is also used by all our customers who want to increase their knowledge and skills, through a continuous dialogue with all of us.

And finally, it is effective for organizing courses on the world of coffee, open to anyone interested or curious about coffee.

The courses now available are:

  • Coffee bar
  • Roasting
  • Green coffee
  • Tasting
  • Brewing 

Just send an email to indicating the course of interest. We decide the dates together to give you the greatest availability regarding the most convenient days and times for you!

Last thing!

We are approaching the holidays and are starting to think about gifts for our loved ones. Why not give an experience this year to do all together?

Give knowledge with an Ernani Academy course, combined with a packet of coffee.

Definitely an appreciated gift both for breakfast in the morning and for spending hours together and tasting coffee !!

I am waiting for you on to provide you with all the necessary information!

Martina Mazzoleni 

The best coffees, roasted to perfection and delivered where you want

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