The coffee roasting and packaging machines

It’s always an exciting time when the green beans arrive at Varesina Caffè. It marks the end of a period of waiting and the start of a series of delicate coffee processing and roasting methods. Only the immense passion that unites all those who work at Varesina Caffè can result in the finest blends of coffee. The coffee beans are carefully cleaned and further selected, and then they are stored in twenty different silos systems. The roasting phase comes next and this can be done using traditional or industrial coffee roasting techniquesVaresina Caffè favours traditional roasting and although this only allows you to do small amounts of coffee beans at a time, it does mean the beans can be roasted for longer to really bring out all the coffee aromas. Add in cold-air cooling and you’ve got a really great coffee. Meanwhile, industrial coffee bean roasting means larger quantities of coffee can be produced but this can be to the detriment of quality. Numerous innovations in the field of coffee roasting machines have led to much greater quality in the roasting phase. At Varesina Caffè we use our historic Probat roaster, which was modernised by Abramo Maffina and sets roasting temperature in line with the coffee blends being produced, with each blend having its own time-related and temperature-related roasting recipe.

Our coffee roasting and packaging machines are located in the Varesina Caffè production areaThis area mainly consists of our traditional-method IMF and (modernised) Probat coffee roasters, which we use for roasting our various coffee blends.

To ensure that the coffee keeps its quality over time, Varesina Caffè has purchased a roaster that allows us to control temperature curves and therefore get the very best coffee roast.

To further improve the roast, Abramo Maffina (who inspired his sons Stefano and Paolo, the current owners, to take over the business) made some changes to our Probat roaster and adapted the roast curves to our gourmet coffee blends.

Even though this one-of-a-kind roasting machine has been customised to meet the needs of Varesina Caffè, when it comes to coffee roasting the human control process is what really makes the difference between Varesina Caffè blends and those developed by other roasters.

Green unroasted coffee is a natural product and as such it changes slightly over time. The roasting curves are just guidelines and you need to understand how to get the most out of these in order to bring out the aromas of the coffee blends and ensure you get great coffee with a smooth, rounded flavour.

In order to get superior quality coffee blends, Varesina Caffè uses twenty single-origin beans which are stored in twenty different silo dispensers, thereby making it possible to achieve the very best coffee blend and ensure lasting product quality.

Varesina Caffè uses only a traditional coffee roasting system that involves air cooling. This process is crucial for the flavour of the coffee blend as it stops the roasting, maintains all the wonderful aromas and keeps the coffee fresh.

Varesina Caffè has a vertical coffee packaging machine with printer and valve-applicator to guarantee the coffee blend stays fresh and can release its full aroma when served.

As the coffee market has evolved, Varesina Caffè has also purchased a packaging machine for universal coffee pods (ESE 45).

Varesina Caffè has always been passionate about protecting the environment and our photovoltaic plant has meant we are able to reduce the environmental impact of our energy use by around 50%.

Varesina Caffè’s environmental commitment continued with the Host 2019 trade show, where a new line of 100% compostable pods was launched.

È da una storia di passione che nascono le nostre miscele

  • Junior

    Blend 50% Arabica Coffee – 50% Robusta Coffee

    Origin: Brazil, India, Africa
    Roasting profile: Medium-Dark
    Availability: Bags of 1 Kg

    The union between excellent Arabica and Robusta coffees has enabled us to obtain this blend with a particularly intense taste and with delicate notes of cocoa and bitter chocolate. The cream, with its typical dark brown color, is thick and compact. The decidedly structured body gives us a full and decisive taste.