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the mikah method

How We Roast

Inizia la magia

The coffee beans, ripe seeds located inside the coffee cherry, are treated and dried before becoming the final product, known as coffee bean. Before the roasting phase the beans are green in colour, characterized by a herbaceous aroma and a smell different from that of the final product. There are about 900 and 1,000 different components that are developed during the roasting process. During the roasting of profiles, it is possible to manipulate different compounds so as to determine later the flavor that coffee will have.

La tecnica del gusto

Senza un tecnica specifica, anche la miglior tipologia di chicco può essere rovinata. Per questo motivo qui negli impianti di torrefazione Mikah lavoriamo cercando di raggiungere la perfezione durante tutti i processo. Questa è la vera sfida, per questo motivo siamo sempre concentrati su ogni singola variabile in modo da arrivare ai nostri standard di qualità e rendere unica la nostra miscela aggiungendo una nota distintiva. Il processo di tostatura è caratterizzato da tre fasi principali: fase di essiccazione, fase di apprendimento colore di tostatura e fase di sviluppo o tostatura.

Come il pane appena tostato

Once the temperature reaches aprox. 160 º C, the coffee begins to have the smell of freshly baked bread. At this point the previous aroma changes, according to the compounds. During the browning phase, also the beans drying continues step by step. The roasting color learning reaction is caused by the Maillard reaction that reduces the levels of sugar and amino acids, creating different flavors and colors of compounds, called melanoids. Now the roasting slows down in a natural way – and according to the master toaster – ensuring a mélange of flavors. Once reached the final steps, the coffee starts crackling (the first musical notes – crack) and reaches the first crack, from where the development phase begin.

Una lenta tostatura...

At the beginning of the development phase, the reaction becomes exothermic. During the drying and browning phase, the beans accumulate energy causing the first crack. Depending on the desired taste, the duration of this phase is typically between 15% and 20% of the total time of the roasting.

A slow roasting in small lots, allows us to ensure the exact flavor and total completion of the aromatic bouquet. To achieve the best results, we use a sophisticated computerized roasting system that allows us to monitor the coffee, making sure that each batch reaches the desired quality level. Over the years, we have learned that customers recognize the difference between fresh coffee, traditionally roasted, and the coffee roasted to tons and sold through multinationals companies – for this reason we proceed according to the first approach.

Unlike multinational coffee companies, Mikah’s coffee is often enjoyed as espresso, café Crème, filter coffee, ideal without added sugar/sweetener. Your taste buds will be able to perceive in every mixture and in each cup different soft and clean notes and the naturally sweet aftertaste of artisan coffee quality. It will be love at first cup.

Espresso of Filter Coffee?

Have you ever wondered which is the difference is between espresso and filter coffee? The extraction of filter coffee is performed through gravity and the process is quite delicate. It’s possible to use a very aromatic and acid coffee. On the other hand, the espresso is extracted with a pressure of 9-bar. This involves a more intense aroma in the cup. Sometimes different espresso coffee are not suitable to be used for the extraction of filter coffee and vice versa. Mikah blends are roasted according to different extraction methods, not too light and not too dark, making the coffee suitable for both extraction methods.

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