...To the cup
Dama Caffè has always used only the finest qualities which, with a perfect degree of roasting, are blended according to our exclusive recipes. The skilful combination of different coffees, from all over the world such as Colombia, Brazil, India and Guatemala, gives each blend produced a particular aroma able to satisfy every palate, this makes Dama coffee a superior quality product. , appreciated everywhere.
ROASTING PHASE
The roasting is carried out by means of hot air currents (about 200-220 ° C) which hit the grains, stirred continuously and all the time by special containers. Inside the roaster, the bean opens and expands the typical central slot, increases its volume by 30-35% (the heat releases some gases, including mainly carbon dioxide which make it larger) and loses around 18- 20% of its original weight (through the evaporation of water and some volatile substances). Its yellow-beige-green color takes on a brown or even dark brown color, due to the carbonization of the cellulose and the caramelization of the sugars. Finally, a brownish oil (caffeone) appears on the surface of the beans, which determines the characteristic aroma. Roasted coffee has a bitter taste and increases its solubility in water, thus becoming more crumbly and more easily reduced to powder and therefore more suitable for infusion.
The higher the roasting temperature, the greater the decrease in caffeine in the beans. The degree of roasting is regulated taking into account the tastes of the consumer and the destination area. The degree of roasting is the basis of each blend: Arabica coffee is sweet, aromatic and more digestible, it always requires a lighter roasting so that the more acidic aromatic notes can be distilled and the delicate aromas that distinguish them are not altered, while the Robusta coffee is coarser, more bitter, more astringent, with more body and more caffeine, therefore it requires a slightly darker roasting in a shorter time to cover the woodiness characteristics and obtain less bitter flavors. No less important is the origin of the coffee, a strong roasting can be good to eliminate the herbaceous taste of an Indonesian coffee while it is unthinkable for a fresh and fruity Central American coffee.
In this phase of processing the role played by roasters is therefore fundamental, in fact no machine can replace the eye and mind of an expert and like them to enhance the quality of the coffee.
Once the roasting process is complete, the coffee is rapidly cooled with a stream of cold air, thus allowing all the precious aromatic substances to remain inside the bean and to be released only at the time of grinding and subsequent preparation of the drink.
Once cooled, the coffee is sent for maturation to a silos dedicated to the processed quality.
DIFFERENT TYPES OF ROASTING
LIGHT OR CLEAR (CINNAMON): suitable for light coffees in which floral and fruity aromas are to be highlighted. The grain obtained is light brown and dry.
MEDIUM OR AMERICAN: suitable for very pleasant light coffees with a medium-light body, a certain richness of aroma and pleasant consumption;
FULL: rather high roasting playing over relatively long times.
DOUBLE (CONTINENTAL): suitable for a strong and bitter coffee. The grain obtained is dark and oily on the surface.
ITALIANA (ESPRESSO): very thorough roasting and difficult to conduct. The grain obtained is a monk's frock color, is shiny and is ideal for a very fine grind. The final drink is very aromatic and relatively low in caffeine compared to coffee drunk in other countries.
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