The secrets of roasting according to Café Castelo

Coffee roasting is a delicate art that transforms green beans into rich, dark beans bursting with complex aromas and 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 coffee roasting methods and reveal why our artisanal approach, combined with infrared technology, is unique. We have custom-built a factory dedicated to the art of roasting to offer the finest quality coffees to individuals and businesses.

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 The roasting process is controlled manually. Roasters adjust temperatures and roasting times according to the color, aroma, 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 for precise customization of the roast profile.

Industrial roasting : Used to produce large quantities of coffee, this method generally relies on automated machines and standardized processes. Industrial roasting is often carried out at temperatures between 200°C and 230°C and lasts from 5 to 15 minutes, allowing for rapid and efficient production.

Flash roast : This technique uses very high temperatures (up to 350°C) for a short period of time (less than 2 minutes). It allows for rapid coffee production, but can often result in less development of complex flavors.

Infrared artisanal 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 allows us to precisely control temperatures, which is crucial for the optimal development of the coffee's flavors and aromas. We always strive to combine tradition and technology to offer the finest coffee beans.

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

Our laboratory

At Café Castelo, roasting is also a science. We have a coffee laboratory where each batch of beans is analyzed before and after roasting. This strict quality control ensures that only the best coffee reaches your cup. We do not outsource any of our work, as we want to control the quality and freshness of our products. Each week, we roast the exact amount of coffee that needs to be distributed that week. Our promise is to always offer fresh, rich, and consistent coffee.

• Grain moisture analysis : We measure the moisture content of the beans before roasting, usually around 10-12%, and after roasting, where it must 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 meet our high standards.

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