Pick

Different from the traditional machine-picking technology, Segafredo Zanetti continues to use manual picking, repeated screening more than three times to ensure the quality of green coffee beans. Using manual picking requires hiring 50 workers to replace a machine, thereby increasing job opportunities for local people. At the same time, planting methods that do not harm the ecological environment are adopted to support the concept of green planting. After the above procedures, we use the machine to grind the coffee. Cooperate with good climate and professional coffee team to produce high-quality coffee beans.

Processing

Coffee cherries need to go through the process of peeling and screening before they can be roasted into coffee beans. There are usually two methods for the above-mentioned processing procedures, which are air-drying and washing.

Natural air-drying method/sun-drying method
Put the coffee fruit in the sun or put it in a drying barrel for dehydration, remove the pulp and pectin, and then filter the coffee to pick out the bad coffee Beans and impurities.

Washing method
Washing extraction method is more expensive than sun drying method. We call them “washed” beans and are more widely used than air-dried “natural” beans. The pulp is first removed by a pulp screening machine, and then the pectin is removed by fermentation. After repeated washing, the coffee beans are finally dried in the sun or in a dryer.

Filter

After the cleaning and drying process is completed, the screening process is carried out to eliminate all impurities in the coffee beans.

Use an optical system to eliminate impurities in green coffee beans:

• Magnetic force: Sieve away all metal-containing impurities
• Gravity: Sieve away heavy or light impurities in coffee
• Particle determination: sort and remove non-standard coffee beans
• Density test: Remove coffee beans with inconsistent densities
• Colour test: remove coffee beans that do not meet established standards
• Manual inspection: to ensure the perfect quality of coffee beans

Coffee Roasting

The way of roasting pure 100% Arabica coffee beans is different from roasting blended beans (mixture of Arabica and Robusta coffee beans), which should be considered to the mixing ratio and roasting conditions. Our master roaster has received professional training and understands the art of blending coffee beans, and can blend the best flavor with precise percentages. After setting the correct ratio, the various green coffee beans are placed in the roasting machine, which can be fueled by gas or wood. Every 15 to 18 minutes of roasting, there will be a change, and the color of the coffee beans will gradually change from light brown to dark brown (the so-called degree of roasting). The longer the roasting, the less the humidity of the coffee beans , the size will also increase.

Coffee Blending/Blending

Coffee blending is a professional technique that requires precise blending of different types of green or roasted coffee beans in order to achieve the desired flavor.

Whether it is Boncafé or Segafredo Zanetti’s coffee has an established flavor standard (TASTE STANDARD), which is set by our group of blending experts.

Because the quality of coffee will be affected by the quality of each green bean harvest, the art of roasting includes understanding various elements of blending coffee to ensure that different batches of green bean harvests can be blended to our flavor standard (TASTE STANDARD ).

The coffee of Boncafé and Segafredo Zanetti is popular all over the world because we can have stable and high-quality coffee, and we can fully understand and deploy the unique flavor that everyone appreciates.

Coffee Grinder

Different coffee brewing methods require different grind sizes: espresso machines need finer grinds, while moka pots need medium grinds , drip/still or cold brew coffee requires coarser ground coffee.

In the past few years, there have been many different types of coffee machines and coffee brewing methods on the market, so the demand for ground coffee powder has also increased. The precise thickness of the powder is also more particular.

The coarseness of the ground coffee depends on how you make your coffee. For example, the thickness of drip coffee needs to be balanced, because if it is too small, it will block the flow of hot water, and if the coffee is soaked for a long time, it will make the taste bitter. Also, if it’s too coarse, the water won’t extract the coffee effectively and the flavor will be too bland.

Use a Moka pot to use medium-coarse coffee powder.

If you use an espresso (semi-automatic) coffee machine, use finely ground coffee. Only in this way can the ideal, thick and full-bodied espresso be extracted.

Coffee Packaging

The packaging of coffee products is also a very important part. Roasted coffee actually changes a lot when exposed to air, it oxidizes very quickly and takes away the aroma.

After the coffee roasting and ventilation process is completed, the packaging must be processed to avoid chemical reactions between the coffee beans and the air, and to maintain its freshness and aroma. Coffee beans release pressure (mainly carbon dioxide) after roasting, usually for several weeks.

Therefore, both Boncafé and Segafredo Zanetti use the packaging technology with a breathable valve to release the carbon dioxide in the packaging bag and prevent the outside oxygen and moisture from entering.

Also, ground coffee will outgas all of it within a few hours, so vacuum pack it for disposal.