ROASTING PROCESS

Roasting

When the coffee arrives in Italy is has already been carefully selected. It is cleaned once more inside the Mokador production site to ensure maximum quality and only then is it ready for the roasting process that is carefully carried out by the Mokador team.

This is the most delicate stage of the entire processing procedure as it determines the final characteristics of the coffee. It is here that the levels of body, aroma and taste are determined and the sugars caramelise. The choice of the right temperature is crucial, ranging from a minimum of 210°C up to a maximum of 230°C depending on where exactly the green coffee has come from. Each variety requires different roasting methods and times and that is why Mokador uses a separate roasting system to get the most out of the individual varieties. At this stage the person at the heart of the whole operation becomes involved: the Master Roaster.

The Master Roaster

This person constantly oversees the roasting process, his skills and experience mean that he can safely recognise the optimal roasting curve and determines how the organoleptic characteristics of the bean are brought out in the end product. The Master Roaster is key to the production, he is the captain of the Mokador team, because his meticulous ritual ensures quality remains high at all times.

Cooling

After roasting, the coffee beans must be cooled quickly, before the high temperature triggers a process of self-combustion by exceeding the optimal roasting curve. Mokador uses natural forced air cooling, which unlike cold water cooling, protects the taste of the coffee and does not affect the aroma in any way. It is a delicate process in which the air is channelled through special chambers, where the coffee is cooled while paddles continuously move through it, allowing the jets of cold air to reach every bean.

Packaging

Once it has been cooled, the coffee is blended using modern, computerised systems and put into special silos where it stays for 20 days until it is perfectly matured.

It is here that the coffee takes on greater body, taste and aroma.

The final stage involves the packaging, which is carried out with the utmost precision, in complete safety and total respect for hygiene standards, just like every other stage. An advanced, completely automated system enables the blends to be conveyed without the beans getting damaged. The packages are then wrapped using special packaging machines for the various types of product: from grains to ground coffee that is vacuum-sealed or in a controlled atmosphere in aroma-saving tins.