1. By heating the green coffee beans, the natural sugars and oils in the coffee are caramelized. That is how roast coffee gets its typical brown colour.



2. Koffie Kàn has developed its own unique technology, that allows for complete control of the coffee-roasting process: DYCOLOTE® roasting. The coffee is roasted at the lowest possible temperature. Each blend has its own ideal heating curve, depending on the structure of the raw coffee beans (sugar content, moisture content, etc.). A computer program controls and regulates the heat in the roasting drum to a very fine degree, keeping the heating curve as gradual as possible.

This careful treatment of the coffee beans ensures that the sugars and oils are not burnt and no ashes form inside the beans. That makes the Koffie Kàn blends so easy to digest.


3. The coffee at Koffie Kàn has a moisture content of less than 2%. That is 3% less than the maximum of 5% that is legally allowed and is therefore the standard moisture content. This makes for a better taste, but also optimises the shelf life of Koffie Kàn coffee.

4. To test the results of the roasting process, Koffie Kàn uses a laser beam that can determine the exact colour of the roast beans with much greater precision than the human eye.

This delicate and slow way of treating the coffee beans is entirely in conformity with the principles of 'Slow Food' (www.slowfood.com): producing tasteful food and drinks respecting their character and nature.