- What’s the big deal with Wood-Roasted? Why choose the wood-roasting process over gas or electric?
- What is the difference between Espresso Grind and Moka Grind?
- What does ‘Nessun Dorma’ mean?
- Is Antica Espresso certified Kosher and Kosher for Passover?
- Is Antica Espresso certified Organic?
Q. What’s the big deal with Wood-Roasted? Why choose the wood-roasting process over gas or electric?
A. You asked, and we’ve been waiting to tell everyone, so here goes!
Coffee roasting is a process induced by heat that transforms the physical and chemical properties of green coffee beans into roasted coffee products. Physically, the beans expand in size, turn from green to shades of brown, and while still maintaining a hard exterior, become a lot more fragile inside. Chemically, the aromatics, acids and other flavor components are either created, balanced, or altered in a way that augments the flavor, acidity, aftertaste and body of the coffee beans as desired by the roaster.
To fully understand the coffee roasting process, one needs to understand the difference between the air temperature in the roaster and the internal temperature of the coffee bean itself. Physical and chemical changes generally start take place during coffee roasting when the internal temperature of the bean rises to between 200-250°F. The roasting process can continue through the point where the internal temperature of the bean is between 400-425°F (light roast), right up until when the internal temperature of the bean is around 500°F (very dark roast … keep an extinguisher handy).
The primary difference, however, between wood-roasting and conventional roasting (gas or electric) lies in the speed at which the internal temperature of the bean itself rises i.e. how quickly the temperature of the air in the roaster is transferred to the bean. For centuries, coffee was roasted in wood-fired ovens. It was not until the last 100 years or so that other heat sources such as natural gas and electricity have taken over from wood, both of which have primarily been used to speed up the roasting process and reduce cost … not to enhance the final product.
Fortunately, even with the advent of more modern heat sources, our roasters here at Antica Tostatura Triestina have steadfastly refused to abandon the time-honored, traditional, wood-fired roasting method. Firstly, our beech wood-fired roaster slowly raises the temperature of the air in the roaster to between 500-525°F, significantly lower than conventional roasters that can quickly raise the temperatures of the air up to 840°F. The consequence of roasting within this lower range is a much slower transformation (known as the Maillard Reaction for you chemistry geeks) of the bean as it rises in temperature. This results in a roasting time that takes three to four times longer than traditional methods, but which allows us to retain many of the natural compounds by preserving more of the lipids, or “flavors”, within the beans.
This slow roasting process results in coffee that is lower in acidity and higher in body. We also conserve the intense fragrance and natural properties of the coffee by cooling the beans after roasting quickly and rigorously, but only using fresh air. Additionally, the heat produced by beech wood-roasting is extremely dry as the oxygen is quickly absorbed due to the combustion of the wood as opposed to the humid conditions of gas heat roasting which produces a significant amount of moisture during combustion. You might also be thinking that similar to a wood-fired oven or grill, the smoke imparts a distinct flavor to the beans. This is the case, however, the change in flavor characteristics are very subtle, providing more of a particular imprint rather than an altered profile.
This is what makes our coffee so unmistakable and unique in every sense.
Q. What is the difference between Espresso Grind and Moka Grind?
A. In Europe, espresso is by far the most popular coffee beverage consumed at home, in restaurants and in coffee shops. There are, however, several methods of preparing espresso depending on what equipment is available.
Espresso Grind is a fine grind that is used exclusively with a home or commercial espresso machine to prepare espresso. Moka Grind is a little more coarsely ground than the Espresso Grind, and is used in Europe to make stove-top espresso in a Moka pot.
Here in the USA where stove-top espresso is not as popular, but where we drink lots of brewed coffee, the Moka Grind can be used instead with a regular 12-cup drip coffee maker to prepare a deliciously rich cup of brewed coffee.
Q. What does ‘Nessun Dorma’ mean?
A. Nessun Dorma, translated from Italian means “none shall sleep tonight”. Nessun Dorma is an aria from the final act of Giacomo Puccini’s opera Turandot, and is one of the best-known tenor arias in all opera. It is sung by Calaf, il principe ignoto (the unknown prince), who falls in love at first sight with the beautiful but cold Princess Turandot. However, any man who wishes to wed Turandot must first answer her three riddles. If he fails, he will be beheaded.
Q. Is Antica Espresso certified Kosher and Kosher for Passover?
A. Antica Espresso is wood roasted in Trieste Italy under supervision of Comunita Ebraica di Trieste. Our coffee is certified Kosher and Kosher for Passover.
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Q. Is Antica Espresso certified Organic?
A. Yes, Antica Tostatura Triestina now offers a line of products that are double certified – USDA NOP and BIO-CE.
In December 2010 we will introduce our new line of Organic espresso and drip/filter coffees that will be available online and from our distributors in whole bean (1kg wholesale valve bag & retail 250g tins) and pre-ground (retail 250g tins) options. Antica Espresso will be the first recognized specialty Italian roaster to offer a double certified Organic line of coffees.
The coffee beans in our organic line are grown without the use of pesticides or chemical-based fertilizers. They are grown slowly in the shade using natural soil organisms to sustain the valuable nutrients needed to preserve the integrity of the coffee beans, which also happen to be loaded with antioxidants too.
