Our roasting procedure lasts 12 minutes and the temperature curve, determined by our grandfather Francesco and perfected by our father Ernesto, who was a chemist, is subject to the strictest controls. The initial energy is very high. Then, as the temperature gradually rises, it is dosed until it is zeroed. This makes it possible for the coffee to accumulate energy during the initial phase, when the aromas are just beginning to develop, subsequently allowing the Maillard reaction, an exothermic reaction (which precedes combustion, which must be absolutely avoided), to complete the roasting process with the same energy released by the coffee itself.
Obviously it would be possible to obtain the same degree of roasting in two minutes, but we Illys are convinced that slow, controlled roasting gives us better control over the formation of the aromas.