We at Ernani Coffee are roasters and the place where we express ourselves to the fullest is our roasting laboratory!
So here is a quick article to introduce you to Ernani’s Coffee Lab!
It all starts with the storage space for our single-origin coffees.
Indeed, from our crudists come bags of the different coffees previously selected.
After that, Paolo, Ernani’s roaster, whom you will know very well by now, moves the raw coffee to the roaster binder, a beautifully overhauled and customized petroncini.
The coffee passes to the hopper above the roaster, ready to enter the actual roasting chamber as soon as Paul gives the okay to begin roasting.
Roasting then begins, strictly in single-origin, that is, only one coffee is roasted at a time. This is crucial for us!
In fact, you should know that each coffee is different in shape, size, density, moisture, composition, etc. So each individual coffee has a personal roasting curve.
So how do you roast multiple coffees together while maintaining high quality?
The example we always give is: would you ever throw fusilli, conchiglioni, penne and spaghetti at the same time into boiling water and drain them at the same time? No! Because you would have one type of uncooked pasta, one overcooked and one maybe right.
The same goes for coffee!
The roasting process concludes with cooling, which is also essential to lock in the cooking of the beans at the exact point Paul desired.
The coffee then passes through the sorter and deposited in the silos, always divided by each individual origin!
Here the coffee remains to degas for at least 24 hours.
This is because during roasting coffee produces a lot of gases, mainly carbon dioxide. It is good to give it time to eliminate most of the gases before bagging it.
If you do not let the coffee degas, you will experience herbaceous hints in the cup, a symbol of excessive freshness.
After the necessary degassing time has passed, we draw coffee from the different silos in the appropriate quantities to create our blends, then follow the recipes.
After that, the grains are put into the mixer, which amalgamates the different origins.
The last missing step is the bagging of the coffee beans into kilo packs, branded Ernani and the following storage.
Two more areas are missing now:
- Manual packaging area
- course and tasting area
The first is used to package the 250gr coffee packets you see in our Shop >>
Each pack of coffee you order is hand-prepared by Paul, Andrea and myself, Martina. Prepared only at the time of order, always ensuring freshness!
The course and tasting area, on the other hand, is very useful for us to continue to taste our coffees and blends and monitor consistency in quality, as well as always testing new coffees.
However, it is also used by all our clients who want to increase their knowledge and skills through continuous discussion 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:
- Green coffee
- From single-origins to blends
- Espresso tasting
Just send an email to email@example.com indicating the course of interest. We decide the dates together to give you the greatest availability regarding the days and times that are most convenient for you!
We are approaching the holidays and are beginning to think about gifts for our loved ones. Why not give an experience this year that we can all do together?
Give the gift of knowledge with an Ernani Academy course, paired with a small packet of coffee.
Definitely an appreciated gift both for breakfast in the morning and for spending hours all together and tasting coffee!!!
I look forward to seeing you at firstname.lastname@example.org to provide you with all the information you need!