Precisely for this reason, Venturato prefers adopting the air-method. Though more
costly, it is perfect for exalting the qualities of coffee, obtaining a blend full
of optimal organoleptic and nutritional properties.
The best roasters do no package their coffee immediately after cooling. Instead,
they let it mature at controlled temperatures. This stabilizes its natural oils
and allows for the development of the fats that constitute coffee’s aromatic base,
its persistence and its ability to become an espresso with fine, consistent cream.
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