Most Italian roasters drop their coffees at medium roasts, but somehow the darkest, oiliest, and most bitter and carbonized roast level has come to be known as Italian roast. Almost all Italian roasts are rancid by the time they are consumed because their degraded cellulose structures allow rapid oxidation and staling. Italian roast tastes burnt, smoky, rancid, and carbonized, with medium body in the cup.
Rostino coffee roasting machine
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