ROASTING AND TRADITION
COMING FROM THE CAFÉS RICHARD'S HOUSE FOUNDED IN 1892, THE KNOW-HOW OF CAFÉS RICHARD IS UNMATCHED
It originates in the selection of green coffee beans and the development of blends of consistent quality, continues in the experience of traditional roasting and ends with an optimized packaging of beans or ground coffees.
Cafés Richard is certainly part of the french tradition of artisanal industries, but it nevertheless relies on modern technologies.
Because one of the secrets of the incomparable aroma of your espresso lies in its roasting process, the unique technique of transforming green coffee into brown coffee.
A DELICATE MACHINE
Tailor-made according to the vintages and blends of coffees whose computer-coded recipes are a well guarded secret, our roasting is part of a constant concern for the quality and traceability of coffeesCoffees originating in, among others, Kenya, Ethiopia, Brazil, Papua, India, Colombia, Galapagos, Mexico, Guatemala.. Without forgetting, of course, fare trade coffees.
Poured by spits into a drum and continuously stirred, the green coffee is heated by a hot air stream which gradually feeds the burning temperature and, in fact, undergoes a succession of physical and chemical transformations which modify its appearance and determine the quality of the aromas.
By the 10th minute, under the effect of the caramelization of the sugars naturally contained in the grains ("the Maillard reaction"), the grains become blond and give birth to the first aromatic substances, knowing that there are more than 700 of them to compose the volatile aromas of coffee!
Then, as time goes by and under the effect of the temperature which keeps rising, these grains change from light amber brown to brown called "monk's robe", until it becomes dark brown. Under the effect of the heat, the water is evaporated, the sugars and tannins disappeared; while losing 20% of its weight, the grain which has swelled by 60% also gives off a gas, carbon dioxide, which causes a crackle.
This noise, more or less intense and so familiar to the roaster's ear, will serve as a guide to carry out the final roasting operation which remains manual.
Because the technical mastery and the know-how of the roaster are combined down to the minute, It would only take a moment too long for the physical and chemical shocks caused by the successive stages of roasting to destroy the quality of the aromas.
And so the tradition continues in our workshops for several generationsserving professionals in the restaurant industries
that in turn sell over 2.6 million cups of our coffee each and every day.
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