The Coffee Process
From the bean to your cup, our innovative coffee roasting method ensures that every bean is roasted evenly to bring out its natural flavours.
We produce high-quality coffee thanks to meticulous control of the parameters involved throughout the process, from roasting to serving.
After a long period of research and experimentation, we discovered the best technique for roasting our coffee, achieving a completely even roast that brings out its natural sugars, preserves all its properties and delivers an unrivalled flavour. This has made us the best coffee roasters in Barcelona.
AT SOURCE
PLANTING
Plantations can be completely open-air, which facilitates the organisation of cultivation operations and increases fruit production by making the most of solar radiation.
CULTIVATION
A young coffee tree takes three to four years to start producing coffee commercially.
HARVEST
Very rarely mechanised, it requires a significant amount of labour, which constitutes the main part of the production cost.
PROCESSING
There are several methods. The producer will choose one or the other depending on various factors such as: climate, time, investment and resources.
GREEN COFFEE
The highest-quality beans are selected to be sent to Coffee Hackers in Barcelona.
DISCOVER THE ORIGINS OF OUR COFFEES
Explore with us a whole world of exotic fragrances, aromas and flavours.
TRANSPORT
The sacks of green coffee are transported by ship. If you visit our shop, you can see this for yourself.
INNOVATIVE COFFEE ROASTING METHOD
In our roaster, heat is transferred to the green coffee by convection, through a bed of hot air; the aerodynamics and circular movement of the beans ensure an even roast.
ACCLIMATISATION
Green coffee must adapt to temperature and humidity conditions so that it responds better to the roasting process.
ROASTING
The quality of the roasted coffee depends largely on the roaster’s key parameters: its power, heating characteristics and thermal inertia.
DEGASSING
Coffee beans release a series of gases that must be allowed to escape for at least 24 hours after roasting.
GRINDING
Freshly roasted coffee must be ground just before extraction, regardless of the preparation method used.
