Curing, grinding and packaging

Freshly roasted coffee is not immediately suitable for infusion as it must rest for at least 48 hours to complete the chemical and physical changes started by the roasting process. With the fixation of the aromatic molecules in the fatty substances, new compounds are formed - such as the aromatic oils that driven by the released carbon dioxide (degassing) surface through the cells pores - which further contribute to enrich the infusion.

After a few days the coffee may in fact appear a little bit darker with some droplets of the aromatic oils showing on the surface.

Magazzini del Caffè strictly respect the minimum and maximum curing time of the roasted beans defined for each single type of coffee.

Even more delicate is the degassing phase of the ground coffee - necessary to free the carbon dioxide released after this process - in order to be able to pack the ground coffee for moka pots, pods, capsules, filter coffee, etc., without having to increase the volume of the packaging which compromises its quality.

Ground coffee is very hygroscopic and upon exposure to air is subject to oxidation due to the moisture and oxygen present in the atmosphere that resultantly affects the blend quality. In particular, oxygen causes the oxidation of the aromatic substances, especially fatty and oily ones, with consequent rancidity of the product (in the case of espresso, besides the rancid taste also the cream becomes paler and evanescent and the body inconsistent).

Magazzini del Caffè degasses the ground coffee in the controlled environment of its purposely-built storage silos, which inside atmosphere has been replaced with nitrogen (inert gas) so as not to alter the coffee characteristics.

Also grinding has a fundamental role for obtaining a good cup of coffee. The grinding degree varies according to the type of desired coffee preparation.

The degree of grinding ranges from very fine to coarse, depending on whether it is to be used for Turkish coffee, espresso, pods or capsules, moka pots, regular coffee (also known as filter or American coffee).

Macinatura moka Macinatura espresso


In relation to the intended use, a too coarse ground coffee will produce an under-extracted brew, hence watery with an inconsistent body and a thin and not very persistent cream (if used for espresso/pods/capsules); while a too finely ground coffee will produce an over-extracted brew with a burnt, bitter, astringent taste and an inconsistent white cream in the centre and a black ring at the edge of the cup (if used for espresso/pods/capsules).

Magazzini del Caffè guarantees the constant and accurate grinding of its products through the continuous controls carried out during production on the correct granulometry and on the coffee dispensed.

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Caffe estratto correttamente