The aromatic strength of coffee lies in three fundamental phases: selection, processing and storage.

With the arrival of new types of raw coffee subdivided according to their origin, the grains undergo a cleaning treatment from unwanted residues and then stored in designated warehouses.

At a toasting stage (14 to 18 minutes) green coffee is slowly brought up to a temperature of 190-210°C (374-410°F) until it reaches the colour, scent and flavour such as the one everyone knows and appreciates.

Key factors for a high-quality coffee are the great number of blends used, slow roasting for small amounts and adjusted according each and every different type of coffee. Roasting temperature is adjusted via computer, also in charge for handling the different processing stages with an aim to adapt to the organoleptic properties of the requested blend. At the end of the toasting process, toasted coffee is released while emanating its typical scent, to be then collected in a cooling tub which cools it down air-wise with manual-alike delicacy. Coffee is then vacuumed into designated storage units for its seasoning as decided at an earlier stage. The coffee is then blended in order to join the grains in a rightful combination of quality, scent and flavor.

The grains, selected and subdivided according to their origin, are then cleaned and stored in designated units. This is when the toasting begins: green coffee is slowly (14 to 18 minutes) brought up to a temperature of 190-210°C (374-410°F) until it reaches the colour, scent and flavour such as the one everyone knows and appreciates. Key factors for a high-quality coffee are the great number of blends used, slow roasting for small amounts and adjusted according each and every different type of coffee. Roasting temperature is adjusted via computer, also in charge for handling the different processing stages with an aim to adapt to the organoleptic properties of the requested blend. At the end of the toasting process, toasted coffee is released while emanating its typical scent, to be then collected in a cooling tub which cools it down air-wise with manual-alike delicacy. Coffee is then vacuumed into designated storage units for its seasoning as decided at an earlier stage.

Packaging techniques are the final and fundamental procedure in order to best preserve the freshness of this ancient and highly worshipped beverage.

Sei Caffè s.r.l.’s commercial network has succesfully managed to reach the majority of European Countries. This has allowed to always be present and available to our customers.