Caffè Carracci - Caffè espresso Made in Italy

The artisan roasting of Pellegrino Artusi

The founding father of Italian cuisine Pellegrino Artusi also gave some tips to make a homemade roasting of coffee beans.
After having recommended the greatest attention, as from this phase the success of the drink depends on, the first suggestion of Artusi was to use wood instead of coal, to better regulate the heat.
When the coffee starts to crackle and smoke, the roaster should be shaken frequently and you should remove it as soon as it gets brown, and before it emits the oil (in Florence, in ancient times, to immediately halt the burning it was spread in the open air); bad would rather be the custom of closing it between two plates, because in this way it could actually spread the essential oil, with a subsequent loss of the aroma.

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