For roasting coffee, the 1700 metres above sea-level altitude of Cafè Badilatti in Zuoz is perfect. Because of this high altitude the coffee beans take longer to roast and this has a very positive effect on the quality of the finished product. The roasting process takes 12 to 15 minutes at temperatures between 180 and 220°C compared to industrially produced coffee which is roasted at much higher temperatures and for shorter periods. In the prolonged roasting time the coffee is given time to develop its characteristic flavour and reduce acidity.
During the roasting process the coffee beans gain up to 20% volume while developing many different aromas. As soon as the beans reach their optimum roasted state they must be immediately cooled down and then vacuum-packed, either whole or ground. At Cafè Badilatti, roasting takes place every day and the warm scent of coffee on the wind delights the whole village.
mehr