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.