Coffee roasting
When the aroma is released
Coffee roasting consists of grilling green coffee beans in order to reveal all their aromas and to give the beans their characteristically smoked bouquet and caramelised taste.
Owing to the action of heat, each coffee bean expresses its character: a unique organoleptic signature, already partially embedded based on the variety of the coffee bush, its method of cultivation and country of origin.
Coffee roasting is thus not a transformation of a coffee bean, which is a natural product par excellence, but a process for revealing its gustative and olfactive riches. Depending on its duration and intensity, coffee roasting imparts a coloured shade upon the coffee bean: its outer shell changes from green to golden, and then brown and may also change to a deep black...
Slow coffee roasting, a traditional method preferred by the Cafés Henri head coffee roaster.
Each Maison de café (coffee brand) is distinguished by its “coffee roasting method”. Since its creation in 1949, Cafés Henri has chosen a traditional and slow procedure. This operation lasts for about twenty minutes and does not exceed 200°C, so that the 800 aromas which make up a coffee are released gently and in a perfectly regular manner...
The bean is then completely roasted and ready to deliver its tastes and aromas in all their glorious intensity, in your cups.
This operation is a part of our coffee roasting process, and is partially automated, but inspection and the “eye - nose - ear” perception test by our head coffee roaster remain the sole criteria for judging perfect coffee roasting. We offer you the traditional “monk’s robe” coffee roast, which is rich in taste and a golden roast lending the coffee a subtle and more acidic taste. The experience of our head coffee roaster and the mastery of our production tool allow us to offer you a customised coffee roasting, as part of our private label.
Roasted beans are immediately bagged at the Cafés Henri production site.
We pack our coffee ourselves on-site just a few minutes after roasting, while the beans are still bursting with flavours. This operation is carried out in a neutral atmosphere and without a degassing phase, in order to avoid losing the aromas.
Each sachet is also fitted with a single-direction freshness valve intended to optimise the conservation of the beans: gas can be removed, but the air responsible for the oxidation of the coffee cannot penetrate this sachet. The care and time accorded to coffee roasting and packaging allow us to offer a product with remarkable taste.