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The art of italian roasting,
for a subtle and intense italian roasted coffee

From the green bean to the capsule, our artisan-roaster Roberto masters each step of the italian roasting process, and owns a secret recipe, specific to each italian coffee variety.

Master Roaster’s Secret…

Roasting coffee is like making wine.
It is a question of technique, subtlety, precision and feeling.
Also, what idea would come to us to mix grape varieties randomly, without knowledge of the right blends ?
We roast the grapes differently depending on their origin. This gives us more delicate notes, more precise tastes once in your cup.

Our artisan-roaster Roberto follows a “traditional” Italian roasting method, which consists of using fresh green beans in a machine, also called a “roaster”, which is perfectly set up. A duo between talent and technology, between inspiration and precision… that gives us the purest aromas of an Italian coffee with each Kabioca coffee.

Arabica or Robusta ?

These are two types of coffee plants, with different origins. The differences between these two coffees are based on four main criteria:

the curve, the colour, the size of the beans and the smell. Arabica, which is milder and more subtle, less full-bodied and bitter than Robusta, is often preferred.

Arabica is generally considered to be the purest, most flavourful coffee. At Kabioca, we believe that all tastes are in nature !

A chain mastered from A to Z

Our italian coffee is labeled organic and is grown on land that has been free of pesticides and GMOs for at least 5 years.

Each stage from flowering to fruit ripening is supervised by expert coffee agronomists, whose job is to ensure that the trees receive only the best care (e.g. adequate irrigation, protection against pest attacks, weed elimination, planting of new plants, etc…).


Coffee harvesting is a very meticulous exercise. The beans intended for Kabioca coffees are checked by our farmers and pickers. At the end of the harvest, they complete the picking by removing all the fruits left on the trees, in order to guarantee the natural renewal of each plant.


During the drying process of green coffee, the percentage of residual moisture is constantly monitored to prevent excess moisture from causing harmful fermentation of the beans. Did you know that after drying and roasting, less than 1% of moisture remains in the
coffee bean ?


Once dried, the beans are selected. Our artisan roaster Roberto chooses the best quality raw material. He also checks the appearance of the beans and their smell by taking samples. He then completes his analysis with more technical controls, including quality tests. Finally, he even tastes a delicious espresso from a roasted sample… There’s nothing like a delicious coffee… to judge a delicious coffee !

Roasting, for the most curious…

At Kabioca, we use the so-called “traditional” italian roasting method. This consists of heating the green coffee beans in a machine called a “roaster”. In a drum, the beans are stirred by paddles and at the same time heated by flames to a temperature that sometimes exceeds 200°C. Speed, temperature, duration, blends… each coffee vintage has its own “recipe”, the secret of which is kept by our artisan-roaster Roberto.

As you approach the machine, you can see the beans changing from a yellow to a reddish colour. You can hear them gently crackling and losing the very thin film of oil that has formed thanks to the heat: this is the cafféole. It is customary to say that the seeds “crackle”. Imagine millions of crackling beans, the noise and the smell that emanates from them… Once the beans have been removed from the roaster, they are then cooled in the open air, by sucking out the ambient air. The faster the cooling, the more efficient it is.

Pictogramme grains de café fond noir


Everything is perfectly timed and adapted to each origin and blend of coffee. The roaster is then assisted by a dedicated computer system, which constantly monitors the roasting process at each stage.
A balance between human know-how and rigorous machine control, in order to strictly comply with all health and sanitary requirements, as well as the defined quality standards.

Torréfaction lente


Did you know? Freshly roasted coffee is not immediately suitable for brewing, as it needs to rest for at least 48 hours to complete the changes initiated by the process. Even during the drying process at the roaster’s exit, the coffee continues to roast for a few hours… As the aromatic molecules bind to the fatty substances, new compounds are formed – such as aromatic oils that are carried by the surface of the carbon dioxide released (outgassing) through the pores of the cells – which contribute to the enrichment of the brew.

After a few days, the coffee may indeed appear a little darker, with some droplets of aromatic oils on the surface.

Tasse de café torréfié


“A coffee that is too coarsely ground will produce an under-extracted coffee, which is watery, with an irregular body and a thin, not very persistent crema. But a coffee that is too finely ground will produce an over-extracted coffee with a burnt, bitter, astringent taste and an irregular white crema in the centre and a black ring on the edge of the cup. I am looking for the perfect, consistent and precise grind to suit our italian coffee and capsules.”

Explains our roaster Roberto.

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