Our R&D team is in charge of creating new recipes according to a strict protocol. The team also works on recipes that need to be adjusted when we receive new shipments of green coffee beans ready for roasting.
The protocol begins with a cupping (or tasting) session of the coffee beans based on their origin in order to determine their organoleptic properties (aroma, taste, texture, colour, fragrance, etc.). It stands to reason that the features we are looking to create in our recipe are determined in advance.
Next comes a rather complex testing process. It is a laborious step during which we must identify the perfect proportion of beans from each origin and the exact roasting temperature and time. Blends are generally made of beans from 3 or 4 origins.
Before it is tasted, the coffee will need to rest to release its CO2. During the tasting, an evaluation chart is completed based on the predetermined criteria, so that we may arrive at a general impression of the product.
The roasting trials and subsequent tastings go on until the desired features are obtained. The recipes are always tasted by target groups to make sure the recipe corresponds to the established criteria.
Some recipes are obviously more complex to develop than others, not to mention that the roasting must be done in exactly the same way every time, regardless of factors that can cause variations (temperature, humidity levels, harvest, etc.).
Each espresso recipe is the result of a long process of evaluation and development, which explains the unique flavour of each blend.
To learn more about Italian coffee roasting