A blend of quality, modernity and tradition.
In the Cellini plants, green coffee from plantations across the world is carefully blended, processed and packaged at our plants, to turn it into the coffee, ground or in beans, that we enjoy every day.
All of the production processes are managed by a computerized system that guarantees constant monitoring, but it is the vast experience and passion of each person involved in production that has made Cellini coffee synonymous with top quality over the years.
Arrival of the raw material
Green coffee is delivered to our facility almost daily, generally packed into bags of 600/1200 kg containing the single origins. After a first organoleptic check, coffee passes through cleaners, sieves and ferrous-material removal devices and is then put directly into the silos devoted for raw coffee.
The green coffee is roasted using special roasting machines in which the coffee, at a temperature of approximately 210°-220° degrees, completes the process in 15/18 minutes. The process is done following constant roasting curves that are specially designed for each blend and monitored using a sophisticated computer process method.
During the roasting process, the overall loss in weight from the coffee can range from 15/16% up to 20/21% depending on roasting level and is due to the elimination of the water from the green coffee. On the other hand, the volume of roasted beans can increase up to 50% compared to that of green coffee, and the specific weight is noticeably decreased.
Immediately after roasting, the colour degree of the blend is measured with a special laboratory instrument. This is then compared with the parameters set by the quality lab. When the specifications have been met, the blend is sent on for the subsequent phases of processing.
A lighter roasting tends to reduce the “overly bitter” problem in coffee and enhances the values of acidity and sweetness. In a darker roast, the flavours in the cup tend to flatten.
The coffee to be packaged ground is sent along to the grinding units. This phase is very delicate, and is monitored constantly using laser equipment. The predetermined granulometry standard and then a volumetric analysis on the freshly ground product are run in real time. This is the only way to achieve products with an even, consistent grind that fully satisfies the declared standards.
The ground blend is then stored in special silos for a stabilization period, which varies according to the final product and ranges from 18 to 24 hours. This interval is absolutely needed in order to send the product on for packaging, thus reducing as much as possible the chance of “deflated” bags.
Roasted coffee is packaged under modified atmosphere, with the exception of the bags of ground coffee, thanks to automatic machines that ensure maximum duration in terms of conservation, aroma, and quality of the product. A one-way “aroma-saver” valve is also installed on every package of whole-bean coffee.
The finished product is placed on pallets in cartons or in bundles shrink-wrapped in polyethylene. They are then wrapped by a robotic roller that automatically sends the pallets of finished product to the automatic storage warehouse.
Warehousing and distribution
The warehouse is strictly organised according to FIFO methodology (First in First out). This ensures the proper rotation of finished products.
Products are distributed to the various sales channels using both our direct sales network and with the help of leading national and international companies.