A perfect alchemical balance: the magic starts.
The technique behind the flavor.
Like bread fresh from the oven.
During the process of production, just when the grains reach a temperature of 160°C, the coffee releases its scent just like freshly baked bread. This is an endothermic stage, in which the grains absorb the heat, lose their original smell and undertake the slow process that will lead them to acquire their unique signature scent, thanks to the knowingly processing of the aromatic mixtures. During this phase - also known as browning - the reaction of color acquisition, which is called Maillard reaction, reduces the sugar and amino acids levels, creating different aromas and mixtures of colorations called melanoidins. After this, the roasting slows down in a natural way, guaranteeing – depending on the master roaster – a mélange of flavors. Once the final steps are reached, the coffee grains begin to pop and the first crack can be heard, signaling the beginning of the stage of development.
A slow roasting.
With the development stage the reaction becomes exothermic. Whereas in the drying and browning stage the coffee beans store energy generating the first crack, it is during the development stage that the desired level of roasting is chosen, eventually reaching the second crack. The time span of the procedure, usually between 15% to 20% of the total roasting duration, is chosen according to the desired taste.
Mikah coffee originates from the slow roasting of small batches, allowing us to guarantee the perfect flavor and the total realization of the aromatic bouquet. In addition to the extensive knowledge of our master roaster, we achieve results thanks to the support of a sophisticated computer-aided roasting system which enable us to track the coffee in real time and ensures that each batch reaches the wanted quality level. Because for us, coffee is an art, and we wish to share it with every person that knows how to appreciate it in its every minimal nuance.
Coffee, in all its forms.
Mikah blends are roasted keeping in mind the different extraction methods and mediating between the two, following a not so dark nor so light roasting, as to perfectly adapt to both approaches.
Our coffee is created to be tasted in its every expression: as espresso, as crème coffee or brewed coffee, ideally consumed without sugar/sweetener. Each coffee cup must capture all the gentle notes, have a clean finish and the natural sweet aftertaste of the true crafted coffee. It will be love at first cup.