From green bean to capsule, our artisan roaster Roberto masters each stage of roasting, and has a secret recipe specific to each coffee vintage.
Roasting coffee is similar to making wine.
A question of technique, subtlety, precision, feeling.
Also, what idea would we have of mixing grape varieties at random, without knowing the right blends?
We roast the beans in different ways depending on their origin. This gives us more delicate notes, more precise tastes once in your cup.
Our artisan-roaster Roberto practices a so-called “traditional” Italian method, which consists of using green and fresh beans in a perfectly configured machine, also called a “roaster”.
A duo between talent and technology, between inspiration and precision... which gives us the purest aromas of an Italian coffee for each Kabioca coffee.
Arabica or Robusta?
These are two types of coffee plants, whose origins are different.
The nuances between these two coffees are based on 4 main criteria: curve, color, grain size and smell.
Arabica, softer and more subtle, less full-bodied and bitter than Robusta, is often preferred. Arabica is generally considered to be the pure, tastiest coffee.
At Kabioca, we consider that all tastes are in nature!
A chain controlled from A to Z
We select producers Rainforest Alliance certified, in order to respect both the quality of life of people, their fair remuneration, but also respect for nature.
Our coffees are also labeled organic, grown on land that has been pesticide and GMO free for at least 5 years.
Every stage from flowering to fruit ripening is supervised by expert coffee agronomists, whose job it is to ensure that the trees receive only the best care (e.g. adequate irrigation, protection from pest attack, weed removal , planting new plants, etc.)
Hand harvesting coffee beans
Harvesting coffee is a very meticulous exercise.
The beans for Kabioca coffees are controlled by our farmers and pickers.
At the end of the harvest, they finalize the picking by completely removing the fruits remaining on the trees, in order to guarantee the good natural renewal of each plant.
Green coffee drying
During the green coffee drying process, the percentage of residual moisture is constantly monitored to prevent excess moisture from causing harmful fermentation of the bean.
Did you know that after drying and roasting, less than 1% moisture remains in the coffee bean?
Meticulous sorting and selection
Once dried, the grains are selected.
Our artisan roaster Roberto chooses the best quality of raw material. He also checks the appearance of the beans and their smell by taking samples. He then completes his analysis of more technical controls, with quality tests.
Finally, he even tasted a good espresso at that time, from a roasted sample...
Nothing better than a good coffee… to judge a good coffee!
Roasting, for the most curious…
At Kabioca, we practice the so-called “traditional” roasting method.
It consists of heating the green coffee beans in a machine called a “roaster”.
In a drum, the grains are stirred by blades, and at the same time, heated by flames to a temperature that sometimes exceeds 200°C.
Speed, temperature, duration, blends… each coffee has a “recipe” which our artisan roaster Roberto keeps the secret.
As you approach the machine, you can see the beans change from a yellow tone to a more reddish color. You can hear them crackle delicately, and lose the very thin film of oil that has formed thanks to the heat: it's cafféole.
It is customary to say that the grains "crack". Imagine these millions of crackling seeds, the noise and the smell that emanate from them...
Leaving the roaster, the beans are then cooled in the open air, by suction of ambient air. The faster the cooling, the more efficient it will be.
Technology at the service of precision
Everything is perfectly measured and adapted to each origin and vintage of coffee. The roaster is then assisted by a dedicated computer system, which constantly monitors the progress of the roasting at each stage.
A balance between human know-how and rigorous control of the machine, in order to strictly comply with all sanitary and health requirements, as well as the defined quality standards.
A coffee that takes its time...
Did you know ? Freshly roasted coffee is not immediately suitable for brewing, as it must sit for at least 48 hours to complete the changes initiated by the process.
Even during drying at the exit of the roaster, the coffee continues to roast for a few hours...
With the fixation of the aromatic molecules in the fatty substances, new compounds are formed – such as the aromatic oils which are entrained by the surface of the carbon dioxide released (degassing) through the pores of the cells – which contribute to enriching the infusion.
After a few days, the coffee may indeed appear a little darker, with a few droplets of aromatic oils on the surface.
Perfectly ground coffee
“A coffee that is too coarsely ground will produce under-extracted, and therefore watery, coffee with an uneven body and a fine crema that does not persist.
But too finely ground coffee will produce over-extracted coffee with a burnt, bitter, astringent taste and an irregular white crema in the center and a black ring on the rim of the cup.
I am looking for the perfect, constant and precise grind, adapted to our coffees and our capsules. »
Explains our roaster Roberto.
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