Cooling Phase is the last step and takes place outside the roasting drum in the cooling bin. It is essentially the final part before we let the coffee rest and go into packages.

The beans need to be cooled within 4 to 5 minutes so that roasting does not continue bringing bitterness and hints of burning.

To preserve the quality and shelf life of the product, it is preferable to air-cool instead of water-cool (quenching).

📌Cooling phase is very important because you need to stop the roasting process when you are done roasting. If you don’t do this, it can affect the flavor of the beans and eventually the coffee.

📌It is quite simple: you need to release the beans and let them fall into the cooling bin. It is important that the coffee beans are brought to room temperature as quickly as possible (4-5 minutes at the most)

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