Italian roast vs international roast: what really makes the difference?

Coffee roasting is a fundamental and delicate stage, requiring knowledge, precision, and passion. Every type of green coffee has unique characteristics, shaped by its origin, botanical variety, and processing method. The role of roasting is to enhance these qualities, creating a balanced and enjoyable flavour profile in the cup.

But how does this process differ between Italy and the rest of the world? Let’s explore the main differences in approach not to say one is better than the other, but simply to highlight different styles.

What changes in roasting and why it affects flavour

The degree and duration of roasting directly impact the colour, aroma, and body of the coffee. A lighter roast tends to highlight acidity and fruity or floral notes, while a darker roast emphasizes body and intensity, softening the acidity. Internationally, there are many interpretations of this process: from the Italian tradition, which favours richness and roundness, to foreign trends that seek freshness and lightness.

The Italian roast - Bold and full-bodied profile

In Italy, roasting is often designed to enhance a rich espresso with a full and lingering flavour. Temperatures and roasting times are carefully adjusted to achieve a balance of sweetness, body, and a clean aftertaste ideal for extraction with professional espresso machines.

This stylistic choice is closely tied to Italian café culture, where coffee is enjoyed in just a few sips and is expected to leave a round, satisfying sensation.

International roasts - Trends and different styles

Abroad especially in Nordic, Anglo-Saxon countries, and the United States different approaches have emerged: lighter roasts and shorter roasting times, aiming to highlight the bean’s original characteristics. These profiles favour fresh, fruity, and floral notes, ideal for alternative brewing methods like filter, V60, or Chemex.
It’s not about one style being better or worse, but rather a different interpretation of coffee, shaped by cultural preferences and local consumption habits.

Portioli Roasting - Tailored for each single origin

At Portioli, we adopt a customized roasting process for each single origin of green coffee, precisely calibrated to enhance the unique organoleptic characteristics of every batch. Thanks to innovation and technology, we can finely tune the roasting curve, creating a true “identity card” for each coffee.

The process ends with air cooling in special tanks with rotating arms, preserving aromas and quality to the fullest.

How to choose the right roast for your business

Choosing between an Italian or international roasting style depends on your clientele, the brewing methods you use, and the kind of experience you want to offer.
A helpful tip is to evaluate the coffee right from the moment you open the package, paying attention to:

Sight: colour and uniformity of the bean
Smell: intensity and quality of the aroma
Touch: texture and oiliness

Additionally, it’s always a good idea to communicate with your roaster, ask questions, and if possible, visit the company to gain first-hand insight into every step of the process.
To learn more about these topics, we invite you to visit the Portioli Academy.