THE ART OF MAKING COFFEE

From the raw material to the quality product

With no doubt, blending is an art that comes for the experience and from the knowledge of the many qualities of coffee around the world.

ROASTING

The “separated roasting”

Rio Rica is one of the few coffee companies that keeps producing by following the traditional “separated roasting” and “indirect fire” method: toasting coffee for any single origin. In fact, any specific quality of coffee has different organoleptic properties that need different “cooking” times and temperatures, in order to keep the colour and flavour homogeneity of each grain.

The toasting process is not only a preparation technique, but rather the ability of the producers to select the raw material and to work it with methods that they have acquired through the experience; they are also qualified by a great sensibility in the toasting of several types of coffees.

THE COOKING

Warmth and experience for a good coffee

Since always, Rio Rica uses the traditional toasting method that consists in making the grains undergo a heat source that progressively increases to reach temperatures going from 200° and 230° for about 12-15 minutes. Any processing stage is manually carried out by the toaster, who decides how to proceed with the various cooking phases. Any different coffee origin is toasted individually, varying the cooking times according to the organoleptic properties and the maturity degree. The traditional method is considered the unique system to enhance the refinement and the correct aroma formation.

BLENDING

Fundamental for a good espresso

For the success of a good espresso, blending is fundamental. After an accurate period of maturation, the different coffees are blended in order to get a specific taste, flavour and aroma, which can be constantly reproduced.

ITALIAN TRADITION

Blend and selection

The art of blending has always been a synonymous of Italian culture and it is concerned with the quantity of coffee types to use together. Cream, body, bitterness, acidity, sense of smell and persistence: these could be the characteristics to look for in a blend; sensory features which are enhanced by the experience, and not only by the inventiveness of the coffee maker, who can correctly measure out the percentage of use of the various types of coffee.

RIPENING

Taste and aroma

After a given period of ripening in storage silos, the various espresso coffee blends are realised; in the course of the years they have been representing the tradition and culture of the Rio Rica company. Jealously and secretly guarded, they are handed down from father to son, in order to get a specific taste and aroma that can be constantly reproduced.

PACKAGING

Packaging and airtight

The last phase of the production process is the packaging. Coffee is a perishable good, it needs a an airtight packaging which can protect it against the entrance of gas, humidity, light and other external factors, as well as preserve the organoleptic characteristics, avoiding the leak of the properties that distinguish it.