Espresso Tuo

The Coind group

Coind s.c. is a leading Italian industrial group that was founded in 1961 in Castel Maggiore, near Bologna. Today it is widely recognised as one of Italy's most important coffee roasting companies (its core business). Roasting over 7,000 tonnes of green coffee every year, its coffee is enjoyed regularly by over seven million Italian families. Coind is a leader in the production of private label coffee for distributors. This strategy has, over time, led to the diversification of the business with the creation of other brands and the production of other widely-consumed food and non-food items.

The Coind Group is focused on the quality of its products and protecting customers and consumers. The company is known for its products which consistently meet the highest quality and food safety standards, as certified by authoritative bodies: ISO9001:2000, ISO22000:2005, BRC/IFS, Fairtrade, CCPB, etc.

Coind is a technologically advanced company and the entire production process is managed by a sophisticated computerised system. The most important stages in coffee production are: control, roasting, blending, grinding, and packaging.
Coind monitors the production process from when the coffee is harvested in the countries of origin and the company's experts carefully select the best green coffee beans. Having arrived in Italy, the coffee undergoes specific taste tests and chemical/physical analyses. The in-house laboratory verifies the coffee’s quality and classifies every batch to create a consumer basket with homogeneous organoleptic characteristics.  
Roasting is the next step and requires special attention. To release the best organoleptic characteristics, the coffee beans must be roasted evenly, without burning them. This is done by continuously monitoring the process using sophisticated electronic equipment that follows the specific roasting "curves" defined for each client. For ground coffee or pods and capsules, grinding is the next step of the process. State of the art roller grinders ensure excellent quality which is confirmed by the subsequent inspection done with a laser granulometer.
Vacuum packaging is the final step and is designed to keep the taste and aroma of the coffee. Coind adds another process to this step to further stabilise its blends: packaged coffee is left to rest in the warehouse for at least two weeks, until it reaches the right level of maturation. Finally, and only once the coffee has been approved by a panel of experts who test its quality and consistency, it is released to the market.

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