“Wood-fired roasting is at the heart of Mr. Espresso,” he adds. “We think it produces a better and more unique product.” – John Di Ruocco
How does wood-fired roasting work? John Di Ruocco explains one of the most traditional methods of roasting coffee
Wood roasting is a rarity in a market where most coffee is currently roasted with gas or electric roasters. For its “Roasting Machines Explained” series, Barista Magazine asked Mr. Espresso’s VP of Coffee, John Di Ruocco, to explain the company’s traditional Italian technique over roasting over a wood fire and what makes it special.
John says a crucial difference with natural gas is that wood heat has a higher moisture content, which makes it more suitable for slow roasting, reducing acidity while improving body and sweetness. The result is a coffee with more crema, a fuller flavor, and a smoother finish, characteristics essential to the classic Italian style of espresso.
“When my father decided to make his own coffee, he wanted to do it the same way he had learned to make it in Italy, with a wood-fired roasting machine that, at the time, was unique in the U.S.,“ he says. “And even today, as a company, we’re getting a lot of attention for that: We’re the oldest wood-fired roaster in the U.S. and probably one of the largest.”
Read the full Barista Magazine interview here.