How does wood-fired roasting work? John Di Ruocco explains one of the crucial conventional strategies of roasting espresso
Wooden roasting is a rarity in a market the place most espresso is at present roasted with gasoline or electrical roasters. For its “Roasting Machines Defined” sequence, Barista Journal requested Mr. Espresso’s VP of Espresso, John Di Ruocco, to clarify the corporate’s conventional Italian method over roasting over a wooden hearth and what makes it particular.
John says an important distinction with pure gasoline is that wooden warmth has the next moisture content material, which makes it extra appropriate for sluggish roasting, lowering acidity whereas enhancing physique and sweetness. The result’s a espresso with extra crema, a fuller taste, and a smoother end, traits important to the basic Italian fashion of espresso.
“When my father determined to make his personal espresso, he wished to do it the identical approach he had realized to make it in Italy, with a wood-fired roasting machine that, on the time, was distinctive within the U.S.,“ he says. “And even right this moment, as an organization, we’re getting a number of consideration for that: We’re the oldest wood-fired roaster within the U.S. and doubtless one of many largest.”
Learn the total Barista Journal interview right here.
