Barista Magazine Explores The Misplaced Artwork of Wooden Roasting – Mr. Espresso

Wooden roasting is a rarity in a market the place most espresso is presently roasted with gasoline or electrical roasters. For its “Roasting Machines Defined” collection, Barista Journal requested Mr. Espresso’s VP of Espresso, John Di Ruocco, to clarify the corporate’s conventional Italian approach over roasting over a wooden hearth and what makes it particular.

John says a vital distinction with pure gasoline is that wooden warmth has the next moisture content material, which makes it extra appropriate for gradual 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 model of espresso.

“When my father determined to make his personal espresso, he wished to do it the identical method 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 now, as an organization, we’re getting a number of consideration for that: We’re the oldest wood-fired roaster within the U.S. and possibly one of many largest.”

Learn the complete Barista Journal interview right here.