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Principle added to coffee beans

Coffee principle only of Caffé Bene, blending after pre-roasting

Raw coffee beans grown in respectively different places such as Ethiopia, Columbia, Brazil, Papua New Guinea, etc. have different shapes, sizes, and flavors. Since the coffee beans of Caffé Bene were separately roasted according to the features of raw beans per production place, they have rich flavor and fragrance. When such rich flavor and fragrance is blended in optimum ratios, the best-class espresso of Caffé Bene is finally completed

Roasting Plant Story

  1. Sort raw coffee beans
  2. 생두선발
  3. 에어로스팅
  4. 컴핑
  5. 이물검사
  6. 포장
  7. 매장 또는 해외 수출

Caffe Bene Coffee Story

Let’s show you the special coffee story only of Caffe Bene

One coffee principle, Blending after pre-roasting

The differentiated technique of Caffé Bene for roasting & blending have been incorporated to magnify the relish of raw beans from different production places as is. Although the roasting after pre-blending is a simple process for an efficient increase in the productivity, it has a difficulty in magnification of the inherent characteristics of raw beans. On the other hand, while blending after pre-roasting is not efficient for an increase in the productivity, it can realize diversified flavors for a cup of coffee by roasting with magnification of respective features for the raw beans from different origins. Although the roasting & blending technique of Caffé Bene requires much cost, effort and time, we insist on the blending after pre-roasting to realize the better taste of coffee.

Another coffee principle, Farm To Table

Under a unified system from farm to table, Caffé Bene has the perfect ‘FTT(Farm to Table)’ system constructed. We have signed contract with IPANEMA farm as the largest single coffee farm in Brazil for first time domestically, and are growing customized coffee through particular quality management.

Third coffee principle, Medium roasting

The coffee of Caffe Bene is tasty even when cooled because of the use of medium roasting technique. Medium roasting is one of the cooking methods for roasting coffee, and is generally divided into 3 types of distribution including light/medium/dark. Of these, medium roasting corresponds to the stage where features per production place are magnified to the maximum and the original flavor of coffee beans can be optimized.

Fourth coffee principle, Clean and safe coffee

For the coffee of Caffe Bene to be completed, it undergoes 13 types of particular processes in total from harvesting to sorting and roasting of beans. Coffee beans assuring relieved and tasty enjoyment by customers are being produced to the extent where there are 4 types of sorting operations for foreign objects alone in addition to the quality measurement. Furthermore, the roasting plant being operated in the largest scale among domestic shops specialized in coffee has acquired various domestic and overseas quality certifications for HACCP, ISO, HALAL, and organic farming.

Fifth coffee principle, Roast Master Assisant System

For all production processes of Caffé Bene beans, recordings per stage are thoroughly conducted by incorporation of RMA (Roast Master Assistant) system. The recorded data can be utilized for quality management and upgrade of products, allowing preparation of better-tasting beans.

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