The coffee Coffee is a popular beverage among people, for many a great passion. Only the passionate ones choose Bricelta´s coffee, because they recognise good coffee when they see it like the experts do. In a competitive world we know how to make the difference. We are professionals, we have sense of responsibility and the know how. We think learning about coffee is a never-ending journey. At Bricelta we employ a team of coffee specialists with more than forty years of cumulative experience who share the enthusiasm of the art of making coffee. We’re passionate about the way we roast coffee and that’s the reason why we created five coffee lots with different flavours, selected from the best coffee seeds originated from the noblest coffee growing regions in the world. Industrial Process Much processing and human labour is required before coffee berries and its seeds can be processed into the roasted coffee with which most of our consumers are familiar. • Coffee seeds selection • Control of Quality • Storage and Transport • Processing and Roasting • Cooling Process • Drying Process • Packaging and Distribution Coffee Seeds Selection There are two main species of the coffee plant: coffea canephora (robusta) and coffea arabica being the older one. A great coffee depends on exquisite selection of coffee seeds and on the place where they are grown. Geography is flavour. The arabica coffee seeds, smooth and flavourful, come from central and south America. Robusta coffee seeds, which come from Africa and Asia, provide a bold and full-bodied flavour. Each coffee seed has its own full flavour potential which begins to develop after roasting. Control of Quality Coffee is different from country to country, from harvest to harvest. Our coffee specialists analyse each coffee seed to obtain the ideal blend, assuring that that the coffee produced by Bricelta never loses its quality. Storage and Transport We think of coffee as fresh product. The green coffee seed bags are stored in an opaque, airtight warehouse at room temperature. The bags are stored according to different types of quality. Coffee seed bags are afterwards transported to a proper place to clean the coffee seeds. Processing and Roasting The roasting process has a great degree of influence on the taste of the final product. A solid computerised system assures that the process is taken care with security and flavour preservation. Coffee seeds are exposed to a temperature that reaches 250ºC.  The good result of this process depends on the temperature and duration of the roasting process. As a result we obtain the smooth and exquisite flavour of our coffee. Cooling Process The moment that coffee is released into the cooling tray the roasting process is stopped. Then water is thrown at the roasted coffee seeds and they are cooled with steam. After several minutes of intense steam, much of the moisture evaporates through the factory chimney. Drying Process Roasted seeds become lighter due to the loss of moisture. They dry on the ground for a while before being removed and packed. Packaging and Distribution The packets are stored in big boxes, using a digital control system. Afterwards Bricelta´s coffee is sold to the consumer guaranteeing well preserved packaging. Espresso Preparation • Remove porta-filter from the group head; • Before placing the porta-filter in the group head, dose enough coffee powder to fill the basket; • There are two porta-filter sizes, for a single cup filter 6.5g will do, put 13g for a double cup filter; • Compact the coffee powder; • The ideal compactness must be done straight forward, to allow the water flux to be distributed equally through the coffee powder; • Wipe the basket dry with a clean towel to avoid dumping powder in the coffee cup; • Place the porta-filter in group head and add water; • Make sure the espresso begins to flow from the spouts in the right timing (25 seconds) and if it is creamy (foamy head); • Don’t take a single coffee shot out of the double cup filter; • After brewing the coffee throw the used coffee powder away;