“The roasting process”: Roberto Pedini talks about the roasting phases during Trieste Coffee Expert 2015

Roberto Pedini, project manager della Petroncini, è stato uno dei protagonisti dell’edizione di Trieste Coffee Expert 2015, la manifestazione che si tiene annualmente a Trieste grazie all’impegno dei fratelli Bazzara. Lo scopo di quest’evento è infatti quello di costruire una rete dei maggiori esperti mondiali del caffè che siano capaci di analizzare in profondità il mondo della filiera del caffè per poter fornire soluzioni di crescita ed innovazione continue.  Al nostro Roberto Pedini è stato dato l’onore di ricoprire il ruolo di uno dei massimi esperti mondiali di tostatura del caffè ed è dunque anche uno dei protagonisti delle dieci puntate de “I segreti del caffè”, una serie di video tutorial realizzati durante la manifestazione e pubblicati settimanalmente sulla rivista Mixer Planet. Le puntate esaminano tutte i marco argomenti che interessano la filiera, dalle migliori origini del caffè crudo alla selezione e lavorazione, dalla tostatura alla macinatura, dalle attrezzature e la loro corretta manutenzione alle nuove tendenze e alla formazione nel settore del caffè, dalla tazzina più indicata per le varie bevande alla depurazione dell’acqua per il caffè. Una serie da non perdere per tutti i coffee lovers.

Di seguito potete gustarvi il primo capitolo dedicato alla tostatura, “Il processo di tostatura” con Roberto Pedini.

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Roberto Pedini, project manager of Petroncini, was one of the protagonists of Trieste Coffee Expert 2015, the event which is annually held in Trieste. Thanks to the efforts of the brothers Bazzara, this events aims to build a network of the world’s leading experts who are able to deeply analyze the coffee’s matter in order to provide solutions for a continuous growth and innovation in this field. Pedini Roberto has got the honor to cover the role of one of the leading world experts in the coffee roasting. He is one of the protagonist of the ten episodes of “The secrets of coffee”, a serie of video tutorial made at the event and published in the Mixer Planet magazine. The serie examines all the areas affecting the supply chain, from the best sources of raw coffee to the selection and processing, from roasting to grinding, from equipment and their proper maintenance to new trends and training in the coffee industry, from the most appropriate cup for the various drinks to water purification for coffee. A series that all coffee lovers should not miss.

Here you can enjoy the first chapter dedicated to roasting, “The roasting process”.

 

 

“The roasting is the process that provide heat to the coffee beans in order to make them able to develop the tastes and aromas typical of roasted coffee. There are many kind of roasting process and very different characteristics of the finished product that the process variables can effected. At the edges, we can say that the roasting process can vary from 3 to 20 minutes, talking about an average of 15 minutes. There are two main phases: the first, called endothermic, regards the initial stage of dehydration and drying, and provides the maximum temperature of 165 °/170 ° degrees. In this first phase there is the maximum ejection of humidity. The second phase, the most delicate and important, is the exothermic one. It represents the true roasting phase in which the tastes and aromas of the product really grow. In function of the final product, this phase can go up to 220 ° / 230 ° degrees. Then, there is a third phase, which does not fall precisely in the phase of roasting, and so it is very often underestimated. It is the very important phase of the cooling, the fundamental period to preserve the quality of the final product, obtained during the roasting phase. If through an effective and fast cooling, we do not go to interrupt the thermal inertia that has formed inside the bean during roasting, we continue to burn substances, sugars such as oils, fats and proteins, up to drastically impair the quality of the product.” Roberto Pedini, Project Manager of Petroncini.

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