In coordination with the roasting plant, we select directly on the plantation the types of coffee that we believe can have a good yield in capsule. The evaluation of the raw coffee is followed by another one in the roasting plant in order to evaluate its integrity.

The cup yield of capsule coffee requires versatility that includes the different preparation methods provided by compatible machines. We therefore create blends with types of coffee from different parts of the world, in order to enhance the properties of the various origins.

For each type of capsule, we roast the coffee in a specific way: each blend is roasted differently depending on compatibility. Supervision of this phase is essential because different flavor profiles are enhanced based on the roasting methods. Suffice it to say that in the roasting process, over 800 aromatic substances are created that represent the sensory heritage of coffee.

It is important to let the freshly roasted coffee rest, with studied times that depend on the blend and the type of capsule, so that the chemical-physical transformations started in the previous phase are completed. With the fixation of the aromatic molecules in the fatty substances, aromatic oils will form which, driven by the release of carbon dioxide, will surface and finally enrich our espresso.

Once the degassing phase is completed, the coffee is ground, with different degrees of fineness depending on the needs. It is essential to keep the percentage of impalpable matter low, in order to allow the water, during the dispensing phase, to extract all the organoleptic properties of the coffee.

Only a few seconds pass from when the coffee is ground to when it is packaged in capsules. The time between grinding and encapsulation is, in fact, of fundamental importance: 60-70% of the volatile aromas of coffee are lost in the first 20-30 minutes after grinding. We use aroma-saving capsules aimed at maximum performance in terms of protection of the granule, emulsion of the product and infusion in coffee machines.