The heat of the fire and a relaxed sound. The strong smell of coffee and the lighter one of the jute sacks. Then, the hands of the artisans, the repetition of gestures that each time resemble a miracle.
The heat of the fire and a relaxed sound. The strong smell of coffee and the lighter one of the jute sacks. Then, the hands of the artisans, the repetition of gestures that each time resemble a miracle.
Two hundred degrees is the perfect temperature for the beans; as soon as they are placed in the drum they start to dry. It is now that the browning begins and the smell of roasting becomes intense.
Two hundred degrees is the perfect temperature
for the beans; as soon as they are placed in the drum
they start to dry. It is now that the browning begins and
the smell of roasting becomes intense.
Time carries on with its work, the beans grow and achieve the colour that we all know: a distinctive dark brown.
Time carries on with its work, the beans grow and achieve the colour that we all know: a distinctive dark brown.
The drum is still turning and each bean gets darker. Not only that: it becomes lighter, loses weight and becomes friable. It is now that another important stage begins: the air-cooling, which stops the roasting process while leaving all the best fragrances intact.
The drum is still turning and each bean gets darker. Not only that: it becomes lighter, loses weight and becomes friable. It is now that another important stage begins: the air-cooling, which stops the roasting process while leaving all the best fragrances intact.
Time carries on with its work, the beans grow and achieve the colour that we all know: a distinctive dark brown.
Time carries on with its work, the beans grow and achieve the colour that we all know: a distinctive dark brown.
