Our Roaststyle

Rich, clear in flavour and retaining the sweetness of the coffee cherry. That is the maxim under which we roast. And it starts with the selection of the right coffees. We are always on the lookout for new coffees from all over the world and we are always discovering new coffee farms, but we also keep coming back to our long-standing partners and friends. It helps that we taste the really best coffees (this award is only given to Arabica coffees) in the Cup of Excellence initiative as jurors in different growing regions every year, but the work doesn't stop there.

From crop to cup

Roasting is the decisive step from the green raw material to the finished coffee. For us, it is also the most exciting! We test hundreds of coffee samples to select the ones we then gently develop into one of our 19gram coffees. We roast only Arabica coffees; gently, slowly and each bean individually. Rich, clear in flavour and retaining the sweetness of the coffee cherry. That is the maxim under which we roast. And it starts with the selection of the right coffees.
Kaffeebohnen in Röster

Our roasting maxim

After selecting the samples, we start with the so-called blind roasting, in which we compare very small quantities at different temperatures and for different durations. Here, many coffees already fall out, but even with our favourites, there is still a lot of testing and tasting to do until we have found a roasting profile that meets our standards of richness, clarity and sweetness.
Crema Espresso

Filter and espresso roasting

The tendency is to roast the espresso at slightly higher temperatures and dwell times to reduce the acids. The roasting time of filter roasts is a little faster and gets less heat to bring out the sweet components and make the bean a little more soluble. But for all coffees, we take the time it takes to make the best coffee product out of the green raw material. We always roast a maximum of 22 kilos on our Probat UG22, so we always have precise control over the result.

Garreth

Garreth has been our new Head of Coffee & Roasting since 2023! He found his first job as a barista in 2011 in a small café in Sydney. He had his first memorable experience with Specialty Coffee in a small café near the university: it was a naturally processed Ethiopian coffee that finally changed his view of coffee. His growing interest led him to a job in a micro roastery, where he not only started roasting coffee, but also started in the areas of Sales and Training. In 2018, he moved to Berlin, Germany. The goal: to work intensively with green coffee, travel directly to the places of origin of the coffee and take over the purchase for a roastery. He further expanded his expertise when he completed his training as a Q-grader. We are happy to roast bloody good coffees with him from now on!