A ROAST
ARTISANAL

THE ART OF ENHANCING CAFFEINE-FREE COFFEES

Roasting involves heating coffee beans at high temperatures until the beans turn brown and release their aroma and flavor. This is called the Maillard reaction, a set of chemical reactions that occur when food is cooked.

To ensure that our decaffeinated beans reveal their full personality, they undergo artisanal roasting, adapted to caffeine-free coffee. The cooking time and temperature are very finely adjusted to obtain the desired result. This is the condition for preserving the integrity of their flavors and aromas.

A QUESTION OF TIME AND TEMPERATURE

To avoid the standardization of tastes, our decaffeinated coffees receive a personalized roasting. We respect the history of each of them: their variety, the treatments undergone after harvest to separate the pulp from the beans, the method of drying the beans and their decaffeination. The roasting of decaffeinated beans requires special attention because they have been weakened by the extraction of caffeine.

All our coffees are roasted in Île-de-France using state-of-the-art equipment, a Loring S35. It allows the roasting to be very finely adapted to the properties of the beans thanks to very precise adjustment of the roasting time and temperature. It takes between 10 and 20 minutes for an artisanal roast at around 200°, compared to 1 minute 30 on average for an industrial roast at a temperature of at least 260°.

THE ELEGANCE OF REVEALED PROFILES

Artisan roasting reveals the unique flavors of our caffeine-free coffees and guarantees greater freshness, since our beans are roasted in small quantities. The artisan roaster defines a roasting profile, that is, a cooking time and temperature curve perfectly adapted to the type of green bean he must roast. The data from the curve is recorded, which makes it possible to accurately reproduce the same result from one roasting spindle to another.

The roasting profiles of LES RÉVÉLATIONS coffees are developed by Martin Suard, one of the few roasters in France to be Q-Grader certified, a certification issued by the renowned Coffee Quality Institute. His talent and expertise allow him to detect all the subtleties of aromatic notes and flavors. He thus creates unique and gourmet roasting profiles.