The production cycle, from the grain to the pod, is entirely carried out inside the company. Roasting is the process that makes green coffee edible, and guarantees the aromatic and organoleptic profile that characterizes each coffee blend. The good coffee dealer may know the technique, but to obtain a delicious espresso one must reach the art of roasting.

This can be reached only through the love for coffee, the never-ending research, the daily desire of bettering yourself.

Caffè Italia has chosen the traditional method that allows to underline the refinement and the complexity of higher quality coffee. Only through the traditional method can we control the metamorphosis that each grain undergoes during the process, and be sure that the final product meets the requisites for taste and health that are the basis of our mission.

During the traditional process the grain undergoes a loss of weight: the structure of grains goes from hard and elastic, to fragile, and the grain takes the brown color we know so well. The chemical transformations regard the reduction of compounds such as water, sugar, chlorogenic acid and trigonelline, whose decreased concentration increases the digestibility of the future espresso, while hundreds of other compounds are formed which take part in the particular aroma of coffee.

Every kind of coffee, every batch of coffee responds in a different way to the roasting process, which must be therefore carefully monitored through the technological and viewing control.

For this reason we chose to carry out separate roasting for each single compound of our blends.

In fact, we believe that only through slow, accurate and specific elaboration we are able to offer you an espresso containing the lowest concentration of impurities or of aromatic compounds: our palate identifies them as bad taste, but inside our organism they create unpleasant feelings of non-digestibility, burning sensations and in extreme cases complications in the liver, intestine or nervous system.

Blending takes place through automatic instruments, programmed to blend the different compounds according to the Caffè Italia recipes.

The final product is kept in special silos with perfect atmosphere, to avoid any possible oxidation of grains and, therefore, guarantee that the product that will be shipped is perfectly in compliance with all the quality specifications.

At this point, the grains take two different paths.

Those dedicated to the packaging in grains are inserted in special packages under pressure.

The blends and the single-origin coffees destined to the production of coffee pods are sent to grinding and then to the production of the pod. Each pod is realized in a disposable package, packaged in an environment protected by nitrogen to avoid oxidation.

All the Caffè Italia production processes guarantee the highest usability of the product and the health of the consumer. This is the health-making taste.