From roasting to tasting
Behind every cutting-edge technology there is always the human expertise.
During the delicate roasting phase, the professional roasters carefully look over the proper transformation of the bean, from green and dense to brown and brittle.
Thanks to their experience, they feel when is the perfect moment to stop to roast the bean: prolonging the roasting process can destroy the volatile aromas of the coffee and irreparably damage the product.
At the blending stage the cuppers’ expertise combines coffees of different origins in order to create pleasant, balanced, flavours.
The cuppers create a harmony of flavours by repeatedly testing the single components in order to create blends that perfectly match the desired organoleptic profiles.
Experience in the art of cupping goes far beyond tasting skills: it not only requires passion but also appropriate tools and knowledge.
For this reason, this crucial phase of preparation is carefully handled by true masters.
They are capable of understanding the complexity of coffees, recognising their physical characteristics and appreciating their organoleptic properties: Enrico and Prunella are such masters and, together with the Arcaffè team, they are in charge of the cuppings.
