Roasting and grinding
Coffee roasting is a chemical process. During this process, acids, aromas and other components are created or balanced in a way that should augment the acidity, flavour, aftertaste and body. How long coffee is roasted depends on the roast level required. Usually coffee is roasted for 5–8 minutes and heated to a temperature of 180 °C – 240 °C. The lighter the roast, the more acidic the taste of the coffee will be, and the darker the roast the more bitter it is. So the taste of a coffee blend is to a very great extent determined by the roasting process.
In the Paulig roast level indicator there are five different roast levels. The roast levels of our coffees are:
- Juhla Mokka, Presidentti
- Brazil, Presidentti Gold Label Original, Juhla Mokka Dark Roast (roast level 2,5)
- Presidentti Dark Roast, Paulig Colombia, Paulig Kenya, Paulig Mexico, Paulig Papua New Guinea, Paulig Mundo
- Paulig Espressos, Presidentti Gold Label Black
- Paulig Parisien, Paulig Espresso Profondo
When preparing coffee it is important to use right grind level. What grind level is needed depends on the preparation method we want to use. For example, if you use extra fine grind to prepare filter coffee, the result in the cup will be very burnt and bitter. If you will coarse grind to prepare espresso, the result will be nothing close to real espresso. Paulig ground coffee packages bear symbols that shows which preparation method you should use for it.