Seba-caffé

Raw coffee beans are roasted with a temperature of 200 - 260 ° Celsius in a rotary drum operated with gas. The duration of the roasting lies with approx. 20 minutes, however, is dependent, in the end on the desired roasting grade.

In principle the following rule applies:

A shorter roasting time produces a brighter coffee bean with a higher acid taste.

A longer roasting time produces a darker roasting with a more intensive taste and more bitter substances.

Different roasting procedures show the most different results.
There is roastings which are carried out with great heat and short roasting time to hold the fusion penetration very small.

We roast, until the optimum point is reached for our espresso product
using an Italian drum roaster with an hourly capacity of 120 kg.
In the process up to 23% of the gross weight get lost by dehydration.