Coind is a technologically advanced company: its entire production process is managed through a sophisticated computerised system, which monitors and scans each operative phase, thus minimising risk.
The main coffee production steps subjected to instant observation and analysis, are:
During each of these phases, the utmost care is taken to guarantee product quality: all the way from the harvest phase, where company experts select the best raw coffee beans, to the final vacuum packaging process, indispensable in protecting the taste and aroma of the coffee.
The harvesting phase selection affects all the production checks that will follow: Coind experts select the best raw beans at origin, for the best final cup of coffee.
Further checks are then carried out when the coffee arrives in Italy: samples are laboratory tested to verify their chemical and physical parameters and taste potential. In this way quality is checked and above all, every batch of raw coffee is classified and then sorted by category according to its sensorial characteristics.
The next phase is the roasting process. This requires the greatest care: duration and temperature settings vary, but the coffee beans must always be roasted in a uniform and homogeneous way…each bean evenly toasted, and all beans toasted to the same degree, avoiding burn marks, and optimising the special features of each coffee bean variety.
Grinding is the next step. This is done to prepare for the production of ground coffee, or coffee in pods and capsules, and is performed by hi-tech millstones and rollers. This phase is crucial, given that an incorrect grinding will not allow coffee to express its full range of qualities, and spoiling the taste left on the palate. Coind’s grinding process is monitored and analysed with a laser granulometer, to ensure that the grind’s consistency is correctly calibrated for its intended use.
Immediate vacuum packaging is the last step, essential if the taste and aroma of the coffee is to remain intact, to be released only when the package is finally opened. Here, Coind takes all the necessary steps to make this possible, and then acts to further benefit its ground blends: the packed coffee is left to rest in storage for at least two weeks, to allow it to reach the right degree of maturity. After this, a panel of experts methodically tastes the coffee. Once its quality has been approved, the coffee is ready for selling.