Coffee roasting

What is a real roaster's coffee?

As much as specialty coffees have their place on the podium of the best coffees, sought-after blends of roaster's coffee are a godsend for those who know how to unearth them. The art of roasting captures the full richness of each origin. The result is an intimate knowledge of the gustatory topography of different terroirs. In this way, the roaster knows how to combine terroirs to create an innovative sensory experience.

Our master roaster recommends alternating between coffee types to vary the pleasures throughout the day. Full-bodied, fruity, light or with a hint of acidity, the many facets of our roaster's coffees are sometimes also complementary.

Roasting degrees

When you buy a coffee from a roaster, you benefit from an unrivalled commitment to quality. Torrefactory's expertise is recognized by the Artisanat Certifié label, a guarantee of excellence awarded by Belgium's Federal Public Service for the Economy for a period of six years.

Our artisanal methods mean we don't rush the beans, which follow a precise temperature curve. Green coffee is slowly roasted to 230 degrees. Industrial coffee, on the other hand, is flash-roasted to temperatures three or four times higher. When you explain it, you've said it all.

How does coffee roasting work?

A roaster's coffee is obtained through complex processes that involve both technology, for finer parameterization, and the expertise of the master roaster. Here's the magic that happens in the darkness of the drum:

• the moisture content of the coffee bean drops from around 10% to around 1%;
• As the water evaporates, the grains lose mass;
• At 170°C, caramelization begins, releasing all the aromas, and the grain gradually takes on its familiar color;
• At 205°C, the kernels burst, gaining in volume. The master roaster pays close attention to this "popcorn" phase.

Each roaster's coffee therefore follows a temperature curve determined by the master roaster himself.

Coffee from certified organic roasters

If you want quality and nothing but quality, organic roaster coffee is for you. It allows no compromises, not even a simple trip alongside a non-organic coffee. The strict rules for obtaining this label certainly make it an exceptional coffee.

The Certisys organization issues the BE BIO 01 certificate for some of our coffees. Their traceability is exemplary and their handling entirely separate from the rest of the chain. The certainty of an organic coffee comes at a cost, for the consumer as well as for the producer and distributor. Certification itself is not free, and the producer, although operating according to organic methods, incurs additional costs, particularly in terms of logistics.

Some small-scale producers can't afford to have their coffee, which is organic because it doesn't use chemical fertilizers or pesticides, promoted in this way. This is the case for some of the terroirs we offer at Torrefactory.

Roaster's coffee, the best choice for decaffeinated coffee

Decaffeinated is particularly suited to people sensitive to caffeine and coffee lovers who want to enjoy a good mug in the evening, without the exciting effects of their usual cup.

With an eye to taste and tradition, the master roaster extracts the caffeine while retaining the aromas, antioxidants and other minerals that are so interesting in roasted coffee.

Torrefactory applies the "Swiss Water Process" method, entirely devoid of chemical molecules. It's the most expensive process, but as you know, we don't skimp on the quality of our coffee, decaf or not.

 

Our additional information on roaster coffee :

• Roaster coffee: a growing trend
• A roaster's coffee fed by the latest technologies
• The uniqueness of hand-roasted coffee at Torrefactory