The coffee is toasted in a rotating drum of a called machine toasting, through which very hot air circulates, reaching maximum temperatures next to 200ºC.The time of toasting it is of approximately 15-20 minutes.

In the conventional toasting the coffee grains are toasted by direct bonding against the walls of the drum, that is warmed up to the flame and crossed by hot air. The heat transmission is not homogenous and easily the grains are burned in their external part being left little toastings in the internal parts.In this case temperature and time they are hardly adjustable.


At the moment, the companies have an ample variety of toasting of different capacities, as well as of all type of accessories to a process of toasting of high quality.