Cooling With Air Rather Than Water
During the roasting procedure, a huge amount of gas is created by coffee (19 litres/kg). These compressed gases (pressure of up to 20 bar) in freshly roasted coffee cells contain all the aromas. Cooling with water would cause the dispersion of these aromas, because humidity opens the pores of the cells, causing them to leak out. We want to preserve all our aromas for your palate: this is why we cool with air. Sometimes the coffee catches fire… just one of the risks of the trade!