Behind every one of our new espresso or filter coffee blends, there is inspiration, the careful selection of the origin of the green beans, an entire creative process and, of course, the masterful control of the roasting phase.
Barista's co-founder, Enrico, was the first to seek out the knowledge and techniques to become a master roaster in his home country of Italy. He met peers with the same training in order to further his knowledge and become fully immersed in the Italian way of doing things. Enrico now works with Jocelyn, our Production Manager, to create Italian-inspired coffee for both our espresso and filter coffee ranges.
All our coffee is made following the artisanal Italian slow-roasted tradition. This means that all our beans are roasted at low temperatures, between 200 °F and 210 °F, for 18 to 20 minutes. Most of our blends are a medium-dark roast, with beans cooked just enough to obtain the most lovely of espresso brews.
The research and development team is responsible for creating new recipes according to a very strict protocol. They are also responsible for recreating recipes that need to be reworked after receiving a new crop of green coffee beans that are ready for roasting.
The process begins with cupping (a tasting session) various coffees according to their provenance, in order to determine their organoleptic properties (aroma, taste, texture, colour, smell, etc.). It is necessary to determine in advance the characteristics that are being sought out for the recipe being developed. A rather complex series of roasting tests then takes place. This is a rather painstaking step, given that we need to find the right percentage of each coffee origin in our blend, as well as the right duration and temperature for roasting the blend.
We let the coffee rest to get rid of the CO2 before tasting. During tasting, we fill out an evaluation chart listing predetermined characteristics in order to provide a general sense of the product. Roasting and taste tests continue until the right characteristics are found. Obviously, the recipes must be tasted by target groups to find out whether the recipe matches the characteristics being sought.
Some recipes are more complex to create than others, especially considering the fact that it is essential to roast a product in the same way, every time, regardless of variable factors (ambient temperature and humidity, harvests, etc.). As a result, every espresso blend is the result of a lengthy evaluation and creative process; which is why each blend has such an individualized taste.
