At a separate workstation, the roastmaster grinds a coffee sample to a precisely defined fineness in a low, cylindrical container. A device levels off the surface and removes any surplus coffee powder. The coffee now goes under an optical precision measuring instrument that helps to determine the exact colour. For, ultimately, this will indicate the degree to which the coffee has been roasted. ‘Perfect!’ says Daniel Mohler happily, smiles and enters the relevant figures in a table. Every stage of the process is meticulously documented because every charge, from green coffee bean to packaged end product, must be traceable. After a few minutes, a powerful fan switches on. The noise level rises. The roasted coffee passes through the de-stoner, where it is aspirated into a pipe system and fed into hygienic chromium steel silos. Anything heavier than a roasted coffee bean remains behind in a collection pan. The noise level drops, the freshly roasted coffee is safely in the silos and the roastmaster takes a look at the foreign bodies in the de-stoner. Most of the time they are actual stones, but he’s already found pieces of wood, coins and once even a bullet casing, the expert tells us. ‘But I haven’t found any gold nuggets yet,’ he says with an impish grin.
Top-quality coffees from JURA
Every green coffee variety and provenance behaves differently when roasted. And that’s why the roasting procedure has to be geared to it. The JURA range comprises six varieties of superb, first-class coffee. From characteristic pure origins to sophisticated blends. The composition of the individual mixes is a closely guarded secret. Our coffee experts are constantly trying out new combinations. Wherever they are, whether at home or on vacation, they always have their feelers out and are open for discoveries. ‘At the moment, fruity notes are especially popular,’ says the Coffee Scout. And that means coffee with a gentle, aromatic acidity in the finish.