The strong aroma of Italian coffee comes from the exquisite roasting technology.

Coffee roasting is like magic, turning green beans into dark brown, fragrant coffee beans! Therefore, the roasting of coffee is a key factor in determining the quality of coffee!

Specifically, during coffee roasting, heat is slowly transferred to the beans. Under the action of high temperature, the chemical substances contained in the coffee beans themselves undergo physical and chemical changes. For example, protein and sugar begin to interact to produce coffee's unique aroma. As the temperature rises, the basic cells and structures of coffee beans will decompose, which is often called "bursting". Each time the coffee is roasted, there are two bursts. After the first burst, the coffee doubles in volume and crackles. At this time, the coffee beans were not roasted completely. The color was light brown, and the taste was still very sour. It would take a second crack to release the other aromas of the coffee! When the second explosion came, it was also when the coffee roasting was about to end. At this time, when they were placed in the cooling plate, the aroma was overflowing and the crackling sound was endless!

As the roasting time lengthens, the color of the coffee beans gradually darkens, the protein is converted, a layer of oil is formed on the surface of the beans, the water and carbon dioxide will be burned off, and the coffee surface will produce pure carbon and the color will be darker. The longer and deeper the roast, the stronger the aroma of the coffee, but stop warming it before it burns!

Italian coffee has always been known for its aroma, and the roasting degree of coffee beans is generally deep roasting! Caffe Pascucci, an Italian century-old coffee brand, has inherited the Italian traditional coffee roasting process in its century-old development history, and has continuously innovated and invented the slow roasting process, which can fully release the aroma of coffee! It is operated by experienced roaster technicians, roasted for 18 to 25 minutes on medium heat, assisted by computer technology to listen to and control each stage of coffee roasting, compare and analyze the collected coffee cracking sound with other roasting parameters, and naturally evaporate the water in the coffee beans to obtain high-quality coffee beans, presenting the original aroma of coffee. And through timely and safe packaging, the aroma of coffee is retained to the greatest extent!

Coffee roasting requires a roaster not only to have basic roasting skills, but also to be familiar with the roasting machinery and equipment, and to be familiar with how to increase, highlight, reduce, or remove certain aspects of flavor performance without changing the roasting degree. And arbitrarily for each type or each batch of coffee beans taste, flavor, details and other aspects of the characteristics and performance of optimization and detail adjustment. Caffe Pascucci's bakers have reached this level of technology, and they are passionate about it, constantly summarizing, analyzing and innovating in their work!

Caffe Pascucci's coffee beans are sold in more than 60 countries around the world, not only in private label coffee shops, but also in other brands of fine cafes, western restaurants and five-star hotels! In 2014, Caffe Pascucci began to enter China and opened franchise authorization. Now there are stores opening for six consecutive times. More and more Chinese people can taste the delicious Italian coffee! There will also be more and more investors in the brand complete industry chain support, realize the dream of opening a cafe!