The sale of Coffee Beans is part of a coffee-making ritual that is becoming rarer but still has many passionate acolytes, who grind their coffee beans at home, whenever they want a cup of espresso. By doing so, they savour the instant when the beans release all their stored aroma and flavour, moments before they’re poured into the cup.
Co.ind’s coffee bean blends are ideal for distributors interested in selling blended coffee beans that perfectly preserve all the coffee’s sensorial features from the moment of their roasting until the instant the consumer grinds them.
Co.ind coffee beans are selected from the best varieties of Arabica and Robusta raw coffee. The selection is carried out directly in the countries where the coffee is grown: Co.ind’s specialised technicians, following predefined standards, choose only the very best quality beans, to obtain the best coffee for their distributors.
On arrival in Italy, the beans are subjected to tasting tests and in-depth laboratory chemical and physical analyses, so that nothing is left to chance.
In preparing coffee beans for sale, the roasting process is even more crucial than when roasting beans to be sold as ground coffee, since each coffee bean can be observed whole, making it possible to perceive its quality immediately.
The physical properties and unique genetic structure of each type of coffee differs from those of other species. The reaction to heat – which triggers the various chemical reactions that generate the properties of roasted coffee – obviously varies from one coffee variety to another.
Consequently, for every bean type, the correct roasting curve must be established and implemented: this defines the optimal roasting time and the most effective temperature setting.
Obviously, no one roasting curve is suitable for all the different coffee types. This means that before creating the final blend, the precise toasting curve for each kind of bean must be established: just think, the same kind of coffee toasted with various different roasting profiles offers very different taste experiences, often becoming barely recognisable.
To take a simplified example, Robusta beans require more heat and longer times than Arabica beans, but an excessively intense roasting can cause the beans to be “cooked” rather than uniformly toasted.
Perfecting the roasting curve
Co.ind sells coffee beans for private label distribution and carries out a particular roasting procedure for each specific coffee variety, following the precise roasting curves that enhance the qualities of that variety: each process is constantly monitored using sophisticated technologies that also make it possible to obtain a personalised roasting process for each distributor while enhancing each coffee type.
Co.ind’s toasting plants have been designed to offer best-in-class coffee roasting results: the operation is carried out by a hot air jet which precisely controls the toasting process, and prevents the beans from coming into contact with incandescent metal parts, thus avoiding unpleasant burns on the beans that would inevitably compromise their taste.
The entire process takes place under constant supervision by Co.ind staff who – combining the experience of many years with the use of latest generation technologies – supervise the progress of the roasting curves in each phase. Simultaneously, a precise control system continuously monitors that strict sanitary and hygiene regulations are respected, thus guaranteeing compliance with predefined quality standards at every step.
The Importance of toasting coffee beans
Coffee roasting is a highly complex process: it requires in-depth knowledge of the machinery involved and of all the procedures needed to obtain a coffee that will certainly be unforgettable, as are all the varieties lovingly produced by Co.ind.
The roasting process is performed by hot air jets, in toasting chambers that reach temperatures which generally reach approximately 240 degrees.
The raw coffee beans are completely transformed during this operation: they change colour, assuming their characteristic brown-black tones due to cellulose carbonisation, plus they lose their moisture and increase in volume. At this stage, the beans produce Caffeol: this is the oil that gives coffee its aroma.
Next, the high temperature reduces the amount of caffeine present: the higher the temperature, the less caffeine in the roasted bean. Meticulous attention must always be paid to the various roasting phases: there is always a danger that the beans may absorb moisture. For this reason, vacuum packing is all-important, and Co.ind devotes great attention to this, to preserve the quality of its coffee bean and ground coffee products.
The Group also take care to recommend or ensure that the water temperature for correct coffee infusion processes must be between 85° C and 92° C.
As well as this, the boiler pressure must be adjusted differently for lever machines (1.2 to 1.4 bar) and for hydraulic or continuous dispensing machines (between 1.0 and 1.2 bar).
Co.ind takes great care to ensure that its coffee machines have a long life: this means avoiding the use of heavily calcareous water since, over time, limescale accumulation may compromise the performance of the machines.
Fast drying by boosting the toasting curve will lead to more body and sweetness, while a more constant drying process will leave the beans with a more biscuity and less full-bodied taste.
As you can see, just a few minor differences are enough to create completely different coffees.
Roasting differences: light, medium and dark
The different colour tones visible in the coffee beans after the roasting process leads to them being classified as either pale, medium or dark, with each colour providing different kinds of aroma, taste and acidity.
A light roasting produces a more delicate coffee, with acidic tones, and it brings out the best in the floral and fruity aromas typical of the Arabica variety. After light roasting, the coffee contains a high percentage of caffeine, which has evaporated less due to the lower temperatures. But Co.ind’s experts make sure that the toasting is not too light, since in that case the coffee would be too acidic, which would leave an unpleasant sensation on the palate.
A dark roasting generally leads to a bitter and full-bodied espresso, because it eliminates all the bean’s acidity, thus exalting more toasty aromas. Here, care has to be taken not to overdo the roasting, in order to avoid carbonising the beans and leaving a burnt effect.
Medium roasting is the best way to balance the flavour, aroma and acidity present in the beans: all the coffee’s aromatic aspects are heightened, offering the palate a rounded and full-bodied sensation.
Mixing and Packing private label Coffee Beans
The process of creating premium quality coffee bean blends then continues with a highly skilled composition of different bean varieties selected by Co.ind.
Every Co.ind blend follows an exclusive recipe developed to produce the unique taste of each private label product created in the Group’s roasting facilities.
The secret of the rich, complex and balanced taste of traditional espresso lies in the expertise behind the selection of the best coffee beans and the best blending recipes.
The coffee bean products Co.ind creates for its private label clients are made with best quality Arabica and Robusta beans, blended to bring pleasure to families who love the flavour of freshly brewed espresso.
Among the final steps in producing coffee bean blends for distributor clients is the packaging process: bearing in mind that normally, 50% of coffee beans’ flavour and aroma “degrades” within a few days. Consequently, it is imperative that the final blend is instantly and perfectly vacuum-packed, to ensure its impenetrable separation from the exterior: even minimal contact with oxygen can spoil the coffee’s taste.
Co.ind, therefore, guarantees perfect packaging, ensuring that its coffee loses none of its precious sensorial characteristics.
The final step before placing it on the market is a warehouse “rest period” for the coffee, to achieve just the right maturity. After which, the Coffee Bean packs are ready to be sold and consumed.
Mixing and Packing Coffee Beans for proprietary brands
As well as coffee bean products for private label brands, Co.ind also produces them for its own brands Meseta, Carracci, Attibassi and Leoni. Meseta and Attibassi have become well-established brands in the bar sector, where they offer a wide variety of blends, two of them made from organically grown coffee and sold according to fair trade principles.
Meseta and Carracci coffee beans are sold on Co.ind’s Capsule House e-commerce channel too, which also offers assorted capsules and ground coffee products sold by the two brands.