What is the
at home as at the bar
Coffee roasting is the process that makes the beans dark, how we are accustomed to see them. The green (raw) bean is therefore dehydrated and oxidised until it becomes dark brown (roasted). The roasting process, inside a coffee roasting plant, is managed by a particular figure, the roaster, who chooses the techniques and timing of this process, to make the final product unique and perfect.
We guarantee a product of excellence, craftsmanship and quality.
coffee roasting takes place
The raw coffee beans undergo health checks, looking for possible ochratoxins; the roasting of Mokabar coffee is then carried out using traditional methods and, in order to guarantee a high quality product, the beans are roasted slowly, at low temperatures, enhancing the homogeneity of the result. It is not a machine that determines when the beans are roasted to the right point, but the experience of the roaster. At this point, once the right degree of roasting has been reached, the beans are cooled and then mixed.
For an artisanal result, the cooling is carried out by air, favouring the organoleptic properties of the grain.
Roasting machines in detail.
At Mokabar, we have our philosophy about roasting machines. For a superior quality result that puts the high-quality standard first, we have opted for a "rotary drum" technology; with this type of roasting machine, the raw beans are fed into a rotating cylinder and turned continuously by means of fins that guarantee their homogeneity. The beans are roasted through contact with the walls by conduction. Those who choose other machines use other roasting techniques, such as "fluid bed" roasting, where the green beans are invested by jets of hot air, at temperatures between 300 °C and 400 °C; or techniques such as "direct flame", where the container containing the coffee is inserted directly with a flame.
The raw material: green beans
Just as the choice of roasting method is central to the coffee yield, so is the quality of the raw material (the green coffee bean) that will be fed into the roaster.
At Mokabar we carefully select the most prestigious qualities of coffeeIts fruits are called "cherries" and appear as berries that reach maturity at different times of the year, taking on a shiny red colour. These cherries contain two seeds, which we know as coffee beans. Mokabar carefully selects the finest coffee varieties in close contact with the producers. The roasting process then allows the beans to acquire all the characteristics of its intensity and aroma we know.
How to make a good coffee
What do you think when you drink a good cup of coffee? Often you don't think that the quality path to get to our cup is long and meticulous. To achieve the highest prized coffee you must start from the origin, the choice of the variety, the best plants, the best beans. The different aromas of coffee also depend on the type of drying to which the beans are subjected; in the oldest method, the natural one, the cherries are left to dry in the sun until the humidity is lower than a certain percentage. The beans are then further cleaned, impurities removed, and selected for size, colour and weight. Packaged in jute bags, and later shipped. Once they are roasted, the choice of the type of roasting determines their aromatic profile. At this point there is the mixing phase, where our recipes are created according to tradition and, depending on the extraction method chosen, the most suitable grinding is decided in order to best enhance the product. il prodotto.
Despite the fact that coffee is produced far away from Italy, it has a very long history in our country and the origin was first witnessed in Venice at the end of the 1500s. During the course of time, Italy has become one of the homelands of coffee, where it finds its highest expression, being exploited to the maximum, obtaining the primacy of the best coffee in the world. Today hundreds of types of coffee are served in our country; just to give a few examples: espresso, Neapolitan coffee, moka, cappuccino, shaken coffee…
The history of coffee and roasting
The history of coffee has ancient origins; dating back to fascinating places in Africa, the Oromia in the Kaffa region, south of Ethiopia. Here the ground coffee beans were put into bullets of fat, preparing a sort of energy snack useful during sheep-farming and long journeys. As time went by, the cultivation of the coffee plant spread in Yemen, conquering the Muslim and Arab populations. Later, a pilgrim transported the seeds from the Arabian Peninsula to the Chikkamagalur district in India. Coffee did not remain unknown for a long time to the Venetian merchants who, at the end of 1500, bought a cargo of coffee from the Ottomans and thus began the trade.
As far as the ancient history of coffee roasting is concerned, the most probable theory is accredited to the Ottoman Turks who, after they had conquered part of the Arabian Peninsula, decided to reuse the waste from the preparation of coffee beans, which, in order to toast their skins, had been exposed to a source of heat capable of lightly roasting them.
Selection of beans