Ask the Roaster
Click the link to read more from Paolo, head roaster at Nero Scuro.
Nero Scuro was founded on a simple concept: we never roast anything that does not excite us or that we would not be pleased to drink ourselves. We want to be a true micro-roastery, distinguishing ourselves in a market where the so-called “small” roasters nowadays take pride in processing a few thousand bags per year.
Our coffee is our passion and the heart of our business: we import, roast and sell only what we consider to be the finest coffees available. As a micro-roastery, the way we operate is both simple and rare: we roast no more than four kilograms per batch, and do this only after a customer has placed an order to ensure freshness and quality. We pack the coffee in high quality bags with degassing valves right after roasting it, and ship them shortly thereafter.We spend countless hours perfecting the roasting profile of each coffee before adding it to our collection. We use a classic drum roaster, equipped with advanced temperature control systems to ensure that our results are consistent and repeatable.
In conclusion, we are proud to use an approach to roasting that has not acquiesced to faster, less expensive methods or to the practice of producing high volumes to decrease costs. Our goal is to create a unique product that allows our customers to experience the full flavours and aromas typical of each region the coffee comes from. We take pride in the success we have achieved in this endeavour.
Dog and Hat
Silvia at Nero Scuro got in touch with us just after their fantastic re-branding exercise and offered to send us some samples that we might enjoy... and who could say no to an offer like that.
For a roaster who's name translates to Dark Black, we were very happy to see the roast profile of their coffee really matched perfectly with what we look for in a Dog and Hat coffee.