The subsequent cooling must be by air, so that the humidity inside the bean does not cause the formation of mold. The storage silos will then welcome the roasted coffee for 15 days, the period in which the coffee releases its oils and aromas. There are three types of toasting: Light, Medium, Dark.
In the Light roasting, from 170 ° to 190 °, the beans gets cinnamon colored and the typical oils do not come out. The caffeine content, which decreases with roasting, is quite high. The body of the coffee will be light and the acidity will stand out. This type of roasting is the most popular in northern European countries, especially for Arabica, and is typical of filter coffee.
In the Medium roasting, from 200 ° to 220 °, the beans consist of a more accentuated brown and are slightly larger than the previous ones, with a greater body, less acidity and a hint of bitterness. In this roasting, the aroma of the Italian “monk’s robe” espresso is best expressed. The blend will be round, full-bodied and balanced, ensuring the best equilibrium between flavor, aroma and acidity. This roasting is typical of Northern Italy and France.
Dark roasting, from 230 ° to 240 °, is typical of full-bodied and bitter Italian espresso from Southern Italy, Spain and Portugal and is also found in American Dark Roast. This roasting is employed on various occasions also to mask coffee defects, which are thus camouflaged, giving way to a very strong and bitter aftertaste free of acidity and with a low caffeine content.