Only after the roasting coffee becomes the product
that we, final customers, know. The jacks,
containing the so-called green corn, are exported
from the country of cultivation where there is the
phase of toasting. The production of "Guglielmo
Caffè",
certified firm UNI ENO ISO,
begins with the "green coffee" and has four stages.
1st stage : Introduction of the green coffee. The
coffee, form the hopper of store is aspirated
pneumatically and cleaned from impurities in a
separating cyclone. Still pneumatically it is sent
in a silo with ten cells and stored until the next
stage.
2nd stage : The toasting-The roasting. Through the
computer system a certain quantity of green coffee
is taken away from the silo and put in a toasting
machine. Inside those machines, there is a rotating
drum that, warmed from a methane furnace, at a
temperature of about 240 and 300 centigrade degree,
roasts it... |
