The Italians choose the method of slow roasting coffee because it allows the water contained within the raw bean to slowly evaporate. This causes the cellulose to burn slowly enabling the sugar to slowly caramelise the bean without it burning. Slow roasted coffee is the perfect method to ensure the coffee beans are cooked evenly both inside and out.

The traditional Italian method we follow of roasting coffee embraces a 'separate roasting' technique.

All raw coffee beans have individual organoleptic properties. During the separate roasting process, the beans lose weight, change colour, increase in volume and develop their unique aroma. We believe it's imperative that each origin of bean is roasted at its own specific temperature, to achieve Map Coffee's goal of optimum quality.