Our roastery
Emanuele's "playground," the beating heart of Tomassi Coffee, where every bean tells a story and every aroma evokes a distant journey.
Among machines and sacks of green coffee, Emanuele experiments, refines his craft and keeps learning. Because roasting isn't just technique: it's magic, a perfect balance of chemistry, physics and passion.
We roast only on Tuesdays.
Selection
Green beans chosen origin by origin, each with its own soul.
We roast on Tuesdays
Just one roasting day a week: freshness guaranteed in the cup.
Cupping
Every batch tasted and approved before it reaches you.
Two roasters, two crafts
Like an orchestra conductor
Preheating
The roaster climbs towards 190°C. Here the alchemy begins: finding the ideal temperature to bring out the bean.
Drying
The beans absorb heat and release moisture. The colour shifts from honey yellow to warm cinnamon.
Aroma development
The Maillard reaction combines sugars and amino acids: between 800 and 1000 aromas are born.
First crack
A light crackle, like popcorn: the bean doubles in size and reveals its potential.
Cooling
The coffee is brought back to room temperature within four minutes. Every second makes a difference.
"I'm here as a messenger of an age-old drink. Every coffee tells of its land, the hands that grew it, the sun that warmed it. My ambition is to make people dream, simply by drinking a cup of coffee."Emanuele Tomassi