The benefits of slow roasting: the art of revealing each bean

At the house of At Café Castelo, we believe that coffee deserves respect from beginning to end. That's why we favor slow roasting, a method that requires patience and expertise, but which transforms each cup into a true experience.

1. Richer aromatic development

Slow roasting allows the essential oils and complex aromas to fully develop. Floral, fruity, chocolatey, or spicy notes are subtly revealed, resulting in a more balanced and never burnt cup.

2. Even cooking of the grains

By heating gradually, the heat penetrates to the heart of the bean. The result: an even roast, with no burnt beans on the outside or raw beans on the inside.

At Café Castelo, we go even further.

• We use an infrared roaster, which gives us optimal control over the roasting process and preserves the integrity of each bean.

• We've invested in a high-precision optical sorter, which eliminates defective grains and ensures impeccable consistency. This is essential, because just 3-4 inconsistent grains can disrupt the balance of the cup.

• We also have an in-house laboratory where each batch is tested before and after roasting. We measure refraction (9 to 12% before roasting and 1 to 3% after). These tests ensure:

  • consistency in taste, ensuring that each batch develops the same intensity and richness,

  • improved sanitary quality by eliminating variations related to humidity,

  • stability in preservation, since well-controlled levels prolong the freshness of the coffee.

This attention to detail reflects our vision of artisanal roasting: taking the time, using the right tools, and applying scientific rigor to offer the best to our customers.

3. Less bitterness, more sweetness

The gradual increase in temperature allows the natural sugars to caramelize without burning them. The coffee becomes rounder on the palate, with a controlled bitterness and a pleasant acidity.

4. Respect for the character of the coffee

Whether it's a single-origin coffee or an exclusive blend, slow roasting reveals the richness of each bean. It highlights the unique characteristics of each terroir while allowing our blends to develop a harmony of flavors, without any single aroma dominating.

5. Improved digestibility

Many of our customers notice that slowly roasted coffee is gentler on the stomach. The gradual reduction of acids makes the cup less irritating and easier to enjoy, even for sensitive palates.

6. Lasting freshness

Finally, by reducing thermal shock, slow roasting better preserves the oils and therefore the aromas. This allows the coffee to retain its full richness for longer after roasting.

Slow roasting is a choice of the heart 🤎

Since 1996, our family has roasted coffee every week with the same artisanal care. For us, slow roasting means taking the time to do things right in order to offer a coffee with character, finesse, and above all, soul.