Café Castelo's roasting secrets

Coffee roasting is a delicate art that transforms green beans into brown beans rich in aromas and complex flavors. At Café Castelo, we honor this tradition while incorporating cutting-edge technologies to guarantee the highest quality. In this article, we explore the different methods of coffee roasting and reveal why our artisanal approach, combined with infrared technology, is unique. We've custom-built a factory dedicated to the art of roasting, to offer the finest quality coffees for home and business.

The different roasting methods

Roasting transforms the physical and chemical properties of green coffee beans into roasted coffee beans. Here are some of the most common methods:

• Artisanal roasting This traditional method involves manual control of the roasting process. Roasters adjust temperatures and roasting times according to the color, smell and sound of the beans. Typically, roasting can take place at temperatures ranging from 180°C to 240°C and can last from 10 to 20 minutes, allowing precise customization of the roasting profile.

Industrial roasting: Used to produce large quantities of coffee, this method generally relies on automated machines and standardized processes. Industrial roasting often takes place at temperatures between 200°C and 230°C and lasts from 5 to 15 minutes, enabling fast, efficient production.

Flash roasting: This technique uses very high temperatures (up to 350°C) for a short period of time (less than 2 minutes). It enables coffee to be produced quickly, but can often result in less development of complex flavours.

Artisan infrared roasting at Café Castelo

At Café Castelo, we have chosen to adopt a roasting method that combines tradition and modern technology: artisanal infrared roasting. This approach enables us to precisely control temperatures, which is crucial for the optimal development of coffee flavours and aromas. Our aim is always to combine tradition and technology to offer the very best coffee beans:

• Precise temperature control: Thanks to infrared technology, we can apply direct, even heat, resulting in more uniform roasting of the beans.
• Respecting flavor profiles: This method helps us to respect and enhance the natural flavor profiles of grains, avoiding the burnt or uneven cooking often associated with traditional methods.

Our laboratory 

At Café Castelo, roasting is also a science. We have a coffee laboratory where every batch of beans is analyzed before and after roasting. This strict quality control ensures that only the best coffee reaches your cup. There are no subcontractors, as we want to control the quality and freshness of our products. Each week we roast the exact quantity of coffee to be distributed that week. Our promise is to always offer fresh, rich and consistent coffee. :

• Bean moisture analysis: We measure bean moisture before roasting, usually around 10-12%, and after roasting, where it should be reduced to around 3-5% according to international standards. Anything above 5% should not be allowed, and we are very strict. 
• Quality tests: After roasting, the coffee is tested to confirm that the flavor profiles match our high standards. 

At Café Castelo, coffee roasting isn't just a production step; it's an art form backed by science. By choosing an infrared-assisted artisanal roasting method, we guarantee that each coffee bean is roasted to perfection, delivering deep, rich flavors. We invite you to discover the difference superior roasting can make with our products.