Weight loss

18-20% of weight is lost due to the evaporation of water and organic substances.

Increase in volume

An increase of volume of up to 60% due to the gas pressure which is built up inside of each and every bean.

Color change

The structure of the bean will physically change from hard and humid to crumbly and fragile. The color is transformed from green to brown.

Chemical changes

Countless different chemical reactions happen during the coffee roasting process: there are many different reactions between elements such as sugars and proteins and hundreds of different volatile composites. Aromas are created, flavors are developed and everything must be meticulously controlled. Each and every coffee is different, every day a new day and every batch a new batch. In order to obtain the best flavours, the best coffee producers roast each origin individually before the final blends are created.

Roasting according to Caffè Vergnano

Coffee beans are stored directly in the company’s headquarter in Turin and then roasted.

Slow and traditional

Roasting is the most delicate stage in coffee production. To achieve a perfect balance between aroma and intensity of flavour, coffee beans must be roasted to perfection, bearing in mind that they are all different shapes and sizes. This is made possible by slow roasting, a traditional method that differs from industrial processes and results in the best possible even cooking.

We roast at 180-200 degrees with cycles of up to 15-18 min The single origins are blended only after the roasting. In this way every origins preserve its features.

L'articolo Coffee roasting: art and science proviene da Caffè Vergnano Official.

The market is dominated by two varieties: Coffea Arabica – accounting for 70% of the world’s production – and Coffea Canephora, of which Robusta is the most well-known variety.

The Arabica variety grows at high altitudes and ripens slowly – this is an essential condition to obtain a full, complex bouquet in the cup. It is a delicate variety that requires care and particular climate conditions. It prefers the shade typical of rain forests. It is an easy prey for fungus and rust, and each plant offers a moderate harvest of drupes. Arabica coffee beans provide pleasant sweetness and a superior aroma in the cup.

The most widely cultivated Arabica varieties are Bourbon and Typica: they are self pollinating which allows them to remain genetically stable.

The Canephora variety is known as Robusta. It was discovered in Congo in 1898 and selected to replace Arabica coffee, which was hit by rust deasease, which some decades earlier had wiped out plantations in Indonesia’s Dutch colonies. Its name derives from its high resistance to diseases and its ability to stand adverse weather conditions and grow at low altitudes.

Each plant of Robusta provides significant harvests and each coffee bean contains twice the amount of caffeine than the Arabica bean. Robusta is essential in the espresso blend: it provides a round body, offering distinctive intensity to pressure brewed coffee.

Over a period of six to eleven months, the flowers turn into drupes: the so-called coffee cherries. Inside, there are two beans leaning together by their flat sides, enclosed beneath the skin in a thin layer of yellow flesh, the precious pulp, that ferments and is essential during the first stage of transformation of the fruit into green gold. The flowers wither in a few hours, but many others bloom for a long period: each plant produces up to 30,000 a year. For this reason, the same plant has open flowers, withered flowers, green, yellow or red coffee cherries, according to their stage of ripeness.

L'articolo A shrub with precious fruits proviene da Caffè Vergnano Official.

INGREDIENTS FOR THE BUNET for a 25cmx15cm mould or for 6 small moulds

• 2 cups Vergnano coffee
• 250 g double cream
• 75 g sugar
• 5 yolks
• 1 l milk
• ½ shot of rum
• 200 g crumbled amaretti biscuits + whole amaretti biscuits to decorate

CARAMEL INGREDIENTS

• 100 g sugar

PROCEDURE

First, prepare the caramel: put the sugar in a small saucepan with a thick bottom, place it on the heat and let it caramelise without burning the sugar. Pour the caramel into a 25cmx15cm mould or into smaller moulds.
Bring the milk and cream to the boil in a saucepan, add the sugar and let it dissolve completely. In a bowl, beat the yolks and add the coffee. Combine the two mixtures, add the rum and crumbled amaretti and pour the whole mixture into the caramelised mould. Bake in a bain-marie in a hot oven at 170° for 1½ hours. Take it out, let the bonet cool at room temperature first, then refrigerate for at least 3 hours.

Serve accompanied with some amaretti biscuits and cream, if you like!

L'articolo Coffee Bunet proviene da Caffè Vergnano Official.

Ingrediants

• 00 Flour 300 g
• Hazelnut flour 100 g
• Almond flour 50 g
• Butter 100 g
• Short coffee 30 ml
• Salt 1 pinch
• Sugar 100 g
• Milk chocolate, 200 g for the filling

Procedure

Pour the sifted flour, hazelnut flour, almond flour and softened diced butter into a bowl, add half of the short coffee and salt.

Mix well, then knead quickly with your hands until you obtain a firm, smooth dough. Wrap in cling film and refrigerate for 1 hour.

When the time has elapsed, form the dough into balls about the size of a hazelnut.

Bake in a static oven at 170°C for at least 15 minutes. Take them out and let them cool completely.

Now melt the chocolate in a bain-marie with the other half of the coffee.

Mix well and allow to cool before filling the baci di dama. Using a piping bag, pipe onto one half of the baci di dama, then use the other half to close them. Allow the chocolate to solidify.

Before enjoying, allow the chocolate to solidify completely and sprinkle with icing sugar if desired!

L'articolo Recipe of “Baci di Dama” with coffee proviene da Caffè Vergnano Official.

Ingredients

260 g flour 00

1400 g almond flour

160 g cane sugar

2 teaspoons baking powder

200 g butter (cold)

1 cup Vergnano coffee

2 yolks

1 pinch salt

Peanut butter

In a bowl, mix the 00 flour with the sieved baking powder and salt. In a separate bowl, work the butter into small pieces together with the brown sugar and coffee. When the butter is creamy, add the egg yolks and mix. Add the almond flour and continue to knead the dough for a couple of minutes. Incorporate the flour, baking powder and salt into the biscuit mixture. Knead until a dough ball is obtained. Wrap it in cling film and leave it to rest for 1 hour in the fridge.

Preheat the oven to 180°. Roll out the dough to a thickness of about 3 mm on a floured work surface. Cut out the linzer using biscuit cutters. Cut a hole in half of the biscuitswith a smaller cutter. Place all the biscuits on a baking tray lined with baking paper and bake for about 15 minutes. Take them out of the oven and leave them to cool completely on a tray. Spread the peanut butter in the centre of the biscuits without a hole, cover with the other biscuits making a slight pressure.

L'articolo Coffee Linzer with peanut butter proviene da Caffè Vergnano Official.

Ingredients for the noodles:

300 g flour 

3 eggs

1/2 cup Vergnano coffee

3 g salt

Ingredients for the gorgonzola cream:

300 g gorgonzola

100 g cooking cream 

Salt

Pepper

Nutmeg

To garnish:

Shelled walnuts 

Pomegranate

Procedure

Start by preparing the tagliatelle dough, placing all the ingredients in a large bowl and mixing until a smooth, homogeneous mixture is obtained.

Leave to rest for 30 minutes in the bowl, covered with cling film.

In the meantime, prepare the gorgonzola cream by putting the gorgonzola and cream in a saucepan, stirring well and adding salt, pepper and nutmeg until it is completely melted.

After half an hour, start rolling out part of the dough with the pastry sheeter and then proceed to form the tagliatelle. 

Boil water in a high-sided pot and cook the tagliatelle for about 5 to 6 minutes.

When they are ready, pour the gorgonzola cream and the tagliatelle into a pan. Stir over low heat until everything is well mixed.

Serve by adding another spoonful of gorgonzola cream, walnuts and some pomegranate arils. Serve hot! 

L'articolo Coffee tagliatelle with gorgonzola cream, walnuts and pomegranate proviene da Caffè Vergnano Official.

Ingredients

• 1 sachet baking powder
• 3 eggs
• 200 g sugar
• 320 g 00 flour
• 170 g milk 
• 130 g seed oil
• 2 teaspoons vanilla extract
• 1 cup of coffee 

Procedure

In a large bowl, start whipping the eggs with the sugar.

When the mixture is thick and frothy, drizzle in the milk and oil.

Then add the vanilla extract and the coffee.

Now add the sifted flour and baking powder, using a spatula.

When you have added all the flour to the mixture, prepare the mould, coating it with release agent.

Pour the mixture into the mould and bake in a preheated oven at 170° C for 50 minutes.

Remove from the oven and cool on a wire rack.

Serve warm with a cup of Vergnano coffee! 

L'articolo Christmas coffee bundt cake proviene da Caffè Vergnano Official.

Serves 4

For the pears:

2 firm, not-too-ripe pears

1.5 litres of water
150 grams of sugar
zest and juice of half a lemon

For the zabaione:

2 egg yolks

2 teaspoons sugar

1 hot espresso

To poach the pears, peel and slice the pears in half lengthways. You can core the pears if you like by removing the seeds with a melon-baller. Place water and sugar in a wide sauce pan and bring to a simmer. Add lemon peel and juice. When the sugar has dissolved, add the pears and simmer until cooked through, about 15-20 minutes, depending on the pears. When the tip of a knife goes in very easily, they are done. Set aside to cool.

Prepare a bain marie with a few centimeters of simmering water over low heat. Whisk the yolks and sugar together in a small heat-proof bowl until the mixture becomes pale and creamy. Whisking with the bowl over a bain marie (double broiler), until the mixture is thick, creamy and fluffy. Add the hot coffee and continue whisking until combined. Take it off the heat just when you think it is almost ready–like many egg dishes, this is a delicate dish and will continue to cook a little even after you take it off the heat. Serve the warm zabaione drizzled over the pears and garnish with a coffee bean or a sprinkle of ground coffee.

L'articolo Poached pears with coffee zabaione proviene da Caffè Vergnano Official.

Serves 4-6

1.5 kg beef short ribs (bone in)
salt and pepper

2 tablespoons extra virgin olive oil

200 mls red wine

100 gr ground coffee
500 mls vegetable or beef stock, as needed
3 eschalots/shallots or Tropea red onions, peeled and halved lengthways

1 tablespoon aged balsamic vinegar, or to taste

It is best to begin this recipe the day before you need it.

If necessary, separate the beef into large chunks and trim of any fat, then rub all over with salt and pepper. Heat the olive oil in a heavy pan that has a lid and over high heat sear the beef on all sides to brown them well. Set aside. In the same pan, bring the wine to a simmer and add the coffee. Let the coffee steep for 5 minutes, then strain through a cheese cloth-lined, fine-meshed strainer and return the liquid back to the pot. Place the seared beef in the pan and if the liquid does not cover it, top up with stock. Add the eschalots or onions and bring to a simmer, covered with a lid. The beef will need to cook until very tender, depending on the size and quality of the meat this could take 2-3 hours. Check and turn the pieces of meat occasionally, and if necessary top up the liquid.

When the beef is tender, remove them, place in an air tight container until needed. Pour the liquid into a bowl or an air tight container and chill in the fridge for a 2-3 hours or overnight. What needs to happen here is the fat will rise to the top and become solid. Pull this out, discard it, and now you can conserve the liquid until needed.

When ready to serve, reheat the braising liquid in a pot, place the beef inside and bring to a gentle simmer for about 5-10 minutes or until warmed through completely. In a smaller pot, place about 250 ml of the braising liquid, taste for seasoning and adjust with salt or pepper as needed. Add balsamic vinegar and bring to a rapid simmer over medium-high heat to reduce it a little until slightly syrupy. Serve the beef on top of creamy mashed potatoes or polenta with this sauce drizzled over.

L'articolo Coffee braised beef short ribs proviene da Caffè Vergnano Official.

“The Family Rural Library”, a library for the inhabitants of Marcala, in Honduras, came to life in a concrete way. Started in 2020, the project supported by Women in Coffee is taking shape and today we are able to share the first photos of the place.

A place that allows women to meet and express their full potential, children to study, learn and have fun and where families can all meet and the members of the International Women’s Coffee Alliance come together.

A space for sharing ideas and projects; of dreams that, with the support of Caffè Vergnano and the local communities, will soon turn into positive and inspiring realities for everyone.

Women in Coffee is Caffè Vergnano’s social sustainability project – in 2018 in collaboration with the International Women in Coffee Alliance, to support small businesses of women coffee farmers.
From this starting point, the concept that guides Women in Coffee has expanded to become a container that welcomes and contains projects of social sustainability for women, on a global scale.

L'articolo Women in Coffee: the Library in Honduras comes to life proviene da Caffè Vergnano Official.