Hardly any other beverage is so popular, hardly any other so widespread worldwide – we’re talking about coffee, of course. But not all coffee is the same. Many things are important for a good coffee: It starts with the origin and quality of the beans, continues with the roasting process and does not stop with the blend. Because, of course, then it still depends on the correct preparation.
When it comes to the right preparation, our baristas are professionals. Now we have looked more intensively at the material, the beans and the roasting. Which beans taste like? How does the origin influence the aroma? And what happens during roasting?
The Berlin roastery “Kaffeekirsche”, roasts for us the beans of the Purabica in the classic drum roasting process, on a Probat 5 kg roaster. This is much gentler than industrial roasting and ensures that the coffee aromas can fully develop.
The coffee is roasted in a rotating roasting drum at max. 230° C roasted for about 15 minutes, espresso roasts slightly longer than filter coffees. The duration is important, because during this time acids are broken down and the flavors develop.
Each coffee has its own individual roasting time, so the blends are roasted separately by growing region and blended only after roasting.
100% Arabica
60% Brazil
20% Papua-Neug.
20% India
The caramel-sweet espresso blend harmonizes particularly well with milk and makes various coffee specialties such as cappuccino or latte macchiato a delight, but also tastes great as espresso.
100% Arabica
65% Brazil
35% Ethiopia
The Brazilian aroma with notes of nuts and caramel, combined with the citrus and bergamot notes in the Ethiopian make the blend perfect for Americano or classic coffee!
