A blend of quality, modernity and tradition
Here at Cellini, we believe that quality is the most important aspect: that is why the green coffee that arrives from across the world is carefully blended, processed and packaged at our plants, to turn it into the coffee we enjoy every day.
All the production processes are managed by a computerised system that guarantees constant monitoring, which, combined with the experience and passion of each person involved in production, allows us to offer you flavour, emotion and quality in every cup of coffee.
Arrival of row material
Every day, large 600/1200 kg bags containing the individual coffees arrive at our plant: after an initial organoleptic check and a trip through cleaners, sieves and iron removers, the still green beans are introduced into the raw coffee silos.
The green coffee enters special machines where, at a temperature of around 210°C-220°C, it is roasted in 15-18 minutes.
This procedure is called “slow” or “traditional” roasting and is the only way to ensure that all the most precious and refined characteristics of quality beans emerge. That is the reason why this process is always used, without exceptions, here at Cellini.
The process is performed following constant roasting curves that are designed for each blend and monitored using a sophisticated computerised method. You need time to obtain a product with the perfect flavour, even for coffee!
After roasting, a special laboratory instrument is used to check the colour grade of the blend and compare it with the parameters established by the quality laboratory: being certain of the degree of roasting is essential since, in addition to determining the colour of the coffee, it also plays a fundamental role in bringing out the organoleptic properties you will taste in the cup.
The compliant blends are sorted into the specific silos for a well-established resting period, which serves to guarantee perfect packaging or the best continued processing.
Cellini – quality without compromise
The coffee to be ground is sent to the grinding units. This phase is very delicate and is monitored constantly using laser instruments. The grain size standard is monitored in real time and subsequently so is the volume of the product that has just been ground, thereby obtaining uniform and consistent grinding that fully complies with the declared standards.
In order to be perfect, every type of coffee needs a specific type of grinding of the beans that is suited to the extraction method that will be used.
The ground blend is stored in special resting silos for a variable stabilization period, depending on the type of final packaging, ranging between 2 and 24 hours. This interval is crucial before the product can be sent on for packaging, as it reduces, as far as possible, the risk of ‘bloated’ bags.
A Moka coffee maker, a filter coffee machine and an espresso coffee machine all need particular grinding of the bean to ensure that the coffee we enjoy has the best organoleptic characteristics.
All the roasted coffee (with the exception of the ground coffee) is packaged in a modified atmosphere, in order to avoid contamination and to ensure it lasts as long as possible in terms of storage times, fragrance and product quality.
An ‘aroma saver‘ valve is applied on all whole coffee bean packets.
Storage and distribution
The warehouse is organised to guarantee correct product rotation and to ensure that the freshest coffee possible reaches the bars and shops and the homes of lovers of high-quality coffee.