Frequently Asked Questions

Product and Quality
What is the difference between Arabica and Robusta coffee?

Arabica represents 70% of global production and is characterized by a sweet, aromatic, and slightly acidic flavor. Robusta is stronger, more bitter, and contains twice the caffeine.
How should I store coffee beans to maintain freshness?

Coffee should be stored in an airtight container, in the dark, at room temperature (18-22°C), away from heat, light, and humidity. Never store it in the refrigerator or freezer —humidity and odors will permanently ruin the aroma.

Coffee's number one enemy is oxygen: once the package is opened, the coffee begins to lose its organoleptic properties. Our bags have a one-way valve that expels carbon dioxide without letting oxygen in, keeping the coffee fresh until opened.

Roaster's Tip : Consume coffee within 30 days of opening for maximum aroma. Buy quantities that can be consumed in 2-4 weeks.

Whole coffee beans keep better than ground coffee (which should be consumed within 7-10 days) because the surface area exposed to oxidation is smaller.
How long does coffee last after roasting?

Coffee reaches its peak aroma between 7 and 30 days after roasting. After this period, its organoleptic properties slowly decline, although it remains edible for 2-3 months if stored properly.

We roast to order and ship the coffee within 48 hours of roasting, ensuring you receive it at its peak aromatic expression. You'll always find the roast date on the packaging (not the generic expiration date found on supermarket shelves).

Freshness table:

  • 0-7 days : degassing - coffee releases CO2, wait for espresso
  • 7-30 days : OPTIMAL PERIOD - maximum aromatic expression
  • 30-60 days : good - loses 20-30% of its aromas
  • 60-90 days : acceptable - loses 50% of aromas
  • over 90 days : not recommended for specialty

Preparation
What grind should I choose for my brewing method?

Grinding is essential for proper coffee extraction. Each method requires a specific grain size:

☕ ESPRESSO - FINE grind (like powdered sugar)

  • Extraction time: 25-30 seconds for 30ml
  • If too fast (< 20 sec): grind finer
  • If too slow (> 35 sec): grind coarser

🫖 MOKA - MEDIUM-FINE grind (like fine salt)

  • Finer than traditional espresso
  • Do not press the coffee into the filter
  • Low flame to avoid burning

☕ FRENCH PRESS - COARSE grind (like coarse salt)

  • Infusion 4 minutes
  • Too fine granules clog the filter and make the taste bitter.

💧 V60/CHEMEX/FILTER - MEDIUM grind (like granulated sugar)

  • Extraction time 2.5-3.5 minutes
  • Uniform grind for balanced extraction

⚫ COLD BREW - VERY COARSE grind

  • Cold infusion 12-24 hours
  • Reduces acidity and increases sweetness

Roaster's tip : A burr grinder is the most important investment after quality coffee. Blade grinders create uneven grounds that ruin the extraction.
How many grams of coffee do you need for a perfect cup?

Doses vary depending on the preparation method. Here are our professional recommendations:

☕ ESPRESSO

  • Dosage: 18-20g per double (60ml)
  • Dosage: 9-10g per single dose (30ml)
  • 1:2 ratio (18g coffee → 36g in cup)

🫖 MOKA

  • 6-7g per cup (fill the filter without pressing)
  • Moka 3 cups: 18-20g
  • Moka 6 cups: 35-40g

☕ FRENCH PRESS

  • 60-65g per litre of water
  • About 15g per 250ml (1 large cup)
  • Ratio 1:15-16

💧 V60/DRIPPER FILTER

  • 15-18g per 250ml of water
  • Ratio 1:15 (1g coffee → 15g water)
  • For 2 cups: 30g coffee + 450ml water

⚫ COLD BREW

  • 100g per litre of water
  • Concentrate: 1:8 - then dilute 1:1 with water/milk
  • Normal: 1:12-15 - drink straight

💡 PRO TIP : Use a precision scale - 2 grams more or less significantly changes the final result!
At what temperature should I prepare the coffee?

Water temperature affects extraction, acidity, and body of the coffee:

🌡️ IDEAL TEMPERATURE: 92-96°C

  • < 88°C : under-extraction → acidic, watery, light-bodied coffee
  • 88-91°C : ideal for light coffees with delicate fruity notes
  • 92-96°C : OPTIMAL TEMPERATURE for most coffees
  • 94-96°C : ideal for medium/dark roasts
  • > 96°C : over-extraction → bitter, astringent, burnt coffee

By method:

☕ ESPRESSO : 90-94°C (the machine adjusts automatically)

🫖 MOKA : NOT boiling - remove from heat as soon as it starts to rise

☕ FRENCH PRESS :

  • Bring to a boil
  • Wait 30-45 seconds
  • Pour at 93-95°C

💧 POUR OVER (V60) :

  • 92-94°C for light roasts
  • 94-96°C for dark roasts

⚫ COLD BREW : water at room temperature (18-22°C)

🔥 COMMON MISTAKE : Using boiling water (100°C) burns the coffee, extracting only bitterness and destroying the delicate aromas.
Can I grind the coffee ahead of time or do I have to do it at the moment?

Always grind freshly for the best quality. Ground coffee loses its aroma exponentially faster than whole beans.

⏱️ Aromatic degradation:

  • Coffee beans : stay fresh for 2-4 weeks
  • Ground coffee : loses 60% of its aromas in 15 minutes
  • After 1 hour : it has lost 80% of its volatile components
  • After 24 hours : coffee aromatically "dead"

Why does this happen?
Grinding increases the surface area exposed to oxygen by 10,000 times , accelerating oxidation and the loss of CO2 and essential oils that contain the aromas.

If you MUST grind ahead of time:

  • Store in an airtight vacuum container
  • Consume within 3-5 days maximum
  • Keep in a dark and cool place
  • Grind only a week's quantity

For coffee purists , freshly ground coffee is as much a golden rule as using freshly roasted beans. The difference in the cup is dramatic .

💡 Solution : With a good electric grinder, it takes 10-15 seconds. The ritual of grinding on the spot is part of the specialty coffee experience.
How do I make the perfect espresso at home?

Espresso is both a science and an art . Follow these steps for barista-quality results:

🎯 THE BASIC RECIPE (ITALIAN REDUCTION)

  • Dose: 18g of coffee
  • Yield: 36g per cup (1:2 ratio)
  • Time: 25-30 seconds
  • Temperature: 93°C
  • Pressure: 9 bar

📋 STEP-BY-STEP PROCEDURE:

1. Preheat the machine (15-20 minutes on)

2. Grind at the moment - uniform fine grain size

3. Measure precisely - 18g in the double filter holder (use scales!)

4. Distribute evenly - remove lumps with toothpicks or WDT tool

5. Press with 15kg of force - smooth and horizontal surface

6. Clean the edge - remove any residual dust

7. Plug in and start - put in preheated cup

8. Observe the extraction:

  • First 5 seconds: a few dark drops (pre-infusion)
  • 5-25 sec: constant flow of hazelnut/honey color
  • Last 5 seconds: slow down, go blonde

9. Stop at 25-30 seconds or when it becomes light blonde

✅ HOW IT SHOULD BE:

  • Dense 3-4mm hazelnut-colored cream with reddish reflections
  • Velvety body, natural sweetness
  • Clean lingering aftertaste

❌ COMMON PROBLEMS:

  • Too fast (< 20 sec) → grinds finer
  • Too slow (> 35 sec) → grinds coarser
  • Light/white cream → old coffee or low temperature
  • Excessive bitterness → too high temperature or over-extraction

💡 PRO SECRET : Coffee quality counts 70%, technique 30%. You'll never get good results with 6-month-old, stale supermarket coffee!

Orders and shipments
How long will it take to receive my coffee order?

Shipping in Italy costs €5.90 and is free for orders of €20 or more, unless otherwise specified on the site. Delivery occurs within 2-5 business days from the order confirmation date. For Sicily, Calabria, and Sardinia, delivery may take an additional day.

In any case, and barring impediments due to fortuitous events or force majeure, Torrefazione Santos caffè undertakes to deliver the shipment within and no later than 10 (ten) working days from receipt of the order.

We entrust our e-commerce shipments within Italy to the SDA courier .

International shipments are only available within the European Union and have varying costs and delivery times depending on the area. International shipments generally require 5 (five) to 8 (eight) business days for home delivery.
Do you offer free shipping?

YES! FREE shipping with special conditions:

📦 FREE SHIPPING:

  • Orders over €20 throughout Italy

💰 BELOW-THRESHOLD COSTS:

  • €0-20: €5.90 standard shipping
How does product returns work?

Our 30-day returns policy states that after receiving an item, you have 30 days to request a return.

To be eligible for a return, the item must be in the same condition as you received it, unworn or used, with all tags attached, and in its original packaging. You'll also need your receipt or proof of purchase.

To initiate a return, contact us at info@santoscaffesnc.it . Returns must be sent to the following address: Via Carlo Marx, 8/A - 44021 Codigoro (Ferrara).

For more information, visit: https://www.santoscaffesnc.it/policies/refund-policy
Can I pick up my order directly at the roastery?

YES! Pickup at the roastery is free and allows you to:

📍 COLLECTION AT THE ROASTING COMPANY:

Where:
Via Carlo Marx 8/a,
44021 Codigoro FE
Monday - Friday 8.00 - 18.30

Advantages of on-site collection:

  • ✅ ZERO shipping costs (save €5.90)
  • ✅ Fresh coffee roasted the same day
  • ✅ Personalized advice from the roaster
  • ✅ Free tasting of the coffee of the day
  • ✅ Guided tour of the coffee roasting plant (reservation required)

🛒 HOW TO ORDER FOR PICKUP:

Option 1 - Order online:

  1. Add products to cart
  2. At checkout, select "Pick up in store"
  3. Receive confirmation email
  4. Collect when you receive an "Order ready" notification.

Option 2 - Direct to the roaster:

  • Come directly (we recommend calling first)

☕ TASTING & TRAINING:
By booking a 30-minute visit you can:

  • Taste our blends
  • Ask the roasting expert questions

💡 IDEAL FOR:

  • Who lives nearby
  • Last minute events/gifts
  • Large quantities (5+ kg)
  • Curious about the world of coffee

📞 BOOK COLLECTION:

  • Tel: +39 0533 713425
  • Email: info@santoscaffesnc.it

Roasting and Process
How do you roast coffee in your roastery?

We use the artisanal rotating drum method with manual control - the opposite of automated industrial roasting:

🔥 OUR PROCESS:

Slow Artisan Roasting (14-18 minutes)
Fast Industrial Vs. (90-180 seconds)

1. SELECTION & CLEANING (Pre-roasting)

  • Manual blemish removal
  • Defective beans rejected (< 1%)
  • Only "specialty grade" goes into the roaster

2. CUSTOM ROASTING PROFILE
Each origin has ITS optimal profile:

  • Initial temperature: 180-200°C
  • Controlled growth curve
  • Real-time color, sound, and aroma monitoring

3. ROASTING PHASES:

Phase 1 - DRYING (0-6 min)

  • Moisture evaporation
  • Color: Green to yellow

Phase 2 - MAILLARD REACTION (6-10 min)

  • Development of aromatic precursors
  • Color: Yellow to light brown
  • Aroma: toasted bread, cereals

Phase 3 - FIRST CRACK (10-12 min)

  • Chicco "explodes" - steam comes out
  • Development of acidity and sweetness
  • Critical point: experience is needed!

Phase 4 - DEVELOPMENT (12-18 min)

  • Body strengthening
  • Caramelization of sugars
  • Final millimetric control

4. COOLING

  • Lock roasting at the exact point
  • Preserves volatile aromas
What is the difference between light, medium, and dark roast?

Roasting is the chemical transformation that gives coffee its aroma, color, and body. Here are the main differences:

☕ LIGHT ROAST

Technical features:

  • Final temperature: 196-205°C
  • Time: 12-14 minutes
  • Stop immediately after first crack
  • Agtron Color: 70-80 (professional scale)

Sensory profile:

  • Acidity : High, bright, lively (positive!)
  • Body : Light-medium, delicate
  • Sweetness : Natural, less caramelized
  • Aromas : Floral, fruity, citrus, tea

Typical notes: Jasmine, bergamot, red fruits, citrus fruits, honey

Ideal for:

  • Filter Methods (V60, Chemex, AeroPress)
  • Those seeking aromatic complexity
  • Single origin Africans and Ethiopians
  • Professional tastings

Caffeine: Slightly higher (less time = less degradation)

☕ MEDIUM ROASTING (Medium Roast)

Technical features:

  • Final temperature: 210-220°C
  • Time: 14-16 minutes
  • Between first and second crack
  • Agtron Color: 50-60

Sensory profile:

  • Acidity : Balanced, pleasant
  • Body : Medium-full, round
  • Sweetness : Caramelized, sugary
  • Aromas : Balance between origin and roasting

Typical notes: Milk chocolate, caramel, hazelnut, dried fruit, sweet spices

Ideal for:

  • VERSATILE - all methods
  • Balanced espresso
  • Traditional Moka
  • French Press
  • The ideal choice for beginners

Caffeine: Medium (balanced)

☕ DARK ROAST (Medium-Dark/Dark Roast)

Technical features:

  • Final temperature: 225-230°C (no higher!)
  • Time: 16-18 minutes
  • After the second crack
  • Agtron Color: 35-45

Sensory profile:

  • Acidity : Very low/absent
  • Body : Full, creamy, persistent
  • Sweetness : Bitter-sweet, chocolaty
  • Aromas : Predominant roasting aromas

Typical notes: Dark chocolate, bitter cocoa, sweet tobacco, dark spices, wood

Ideal for:

  • Classic Italian espresso "ristretto"
  • Intense Neapolitan Mocha
  • Cappuccino (holds up well with milk)
  • Those who prefer zero acidity

Caffeine: Slightly lower (longer roasting time)
How do you choose green coffee suppliers?

Selecting the right origins is the heart of final quality. Our process is rigorous:

🌍 OUR APPROACH: DIRECT TRADE

We don't buy coffee "randomly" from catalogs. We build direct relationships with producers.

📋 SELECTION PROCESS (12+ months):

1. RESEARCH & SCOUTING (Origin trips)

  • We personally visit the farms
  • 2-3 trips/year to producing countries
  • Direct meetings with growers
  • Inspection of plantations, processes, conditions

What we evaluate:

  • ✅ Sustainable agricultural practices
  • ✅ Ethical working conditions
  • ✅ Terroir quality (altitude, microclimate, soil)
  • ✅ Cultivated botanical varieties
  • ✅ Processing methods (washed, natural, honey)
  • ✅ Equipment and skills

❌ We discard if:

  • Use of harmful pesticides
  • Exploitation of workers
  • Inconsistent quality
  • No batch traceability

2. SAMPLING & CUPPING

  • We receive green samples (150-300g)
  • Roaster samples (standardized profile)
  • Professional cupping SCA protocol:

    Uniform grinding
    Standardized infusion
    Blind evaluation (no prejudice)
    Score 0-100

Evaluation criteria:

  • Fragrance/Aroma
  • Flavor (flavour)
  • Aftertaste (aftertaste)
  • Acidity (quality, not quantity)
  • Body (body)
  • Balance (equilibrium)
  • Uniformity (uniformity)
  • Clean Cup (cleaning)
  • Sweetness
  • Defects (defects)

✅ Minimum threshold: 83/100 points (specialty grade)
We usually select 85-88+ (specialty premium)

3. MICRO-LOT TEST

  • We order 30-60kg initially
  • Roasting tests with different profiles
  • Feedback from the team and beta-testing customers
  • Shelf-life assessment

If it passes all the tests → Annual contract

4. LONG-TERM PARTNERSHIP

They don't change suppliers every year chasing the lowest price.

Our contracts:

  • Duration : multi-year (3-5 years)
  • Guaranteed price : above commodity market (+30-80%)
  • Pre-financing : 30-50% advance on first collection
  • Technical support : agronomy, equipment, training
  • Transparency : Annual mutual visits

This ensures:

  • ✅ Economic stability for the producer
  • ✅ Quality investments (vs. quantity)
  • ✅ Traceability and trust
  • ✅ Consistent quality year after year