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The production Cycle

Green coffee

A fine espresso is created with the delicate selection to the highest quality origins of green beans and from the art of blending each bean to enhance each origin’s individual characteristic in an effort to create the finest cup.
Through the years, Miscela d’Oro has selected specific types of green beans, each of which plays a crucial part in the final aroma typical of Miscela d’Oro coffee.
The same strict and careful selection is done with the suppliers, who are constantly monitored in order to guarantee the quality standards set by the company. Each supply of green coffee is subject to scrutiny since the moment it gets into the plant, to assure the compliance with these parameters

Roasting

This is the most critical phase of the process. Miscela d’Oro is equipped with Scolari Engineering, high-technology machinery among the most sophisticated on the market designed for the most prestigious international companies. These automated systems guarantee a non-aggressive and uniform method of roasting, preserving the characteristic of each single origins of the beans, with the result of an espresso “naturally sweet”.
Each moment of the roasting cycle is the fruit of 60 years of expertise and mastery. The parameters of each blend have been memorized in a protected database, to assure that the stay secret and can be errorless replicated. The master roasters constantly supervise this automated procedure by imposing strict control-checks of colour and humidity during each roast, while maintaining an artisanal spirit and authentic approach.

Grinding

The system is completely automated. In order to guarantee a perfect extraction, specific parameters of grinding have been input in the system for each type of blend. To avoid any contact with oxygen which may cause oxidation and the deterioration of aroma, the product remains completely sealed unti the end, when coffee is ground and packaged in an air tight bag. This is done last to make sure the freshness and the aroma of the coffee stays unaltered in the bag until its opening

Packaging

The roasted coffee is packaged with maximum care to prevent the loss of any of its peculiar characteristics. The preservation of the coffee is controlled through a one-way valve that helps with the preservation of the coffee until the coffee is ready for use, even months later. The packaging machines are completely automatic to eliminate any contact with external elements. This guarantees the highest level of cleanliness and safety which is consistent with every other phase of the process.

Laboratory testing

To assure the final product is perfect, continuous checks are made throughout the entire production process, focusing on the integrity of the packages and the residual level of oxygen