Our roast masters transform excellent green gourmet coffees into exceptional, first-class coffees in our on-site roastery. Meticulous care is one of our most important principles, from the selection of raw coffees to storage and, finally the roasting process. Our diligently formed network reaches deep into the origins where we nurture direct contact with the plantation owners.

This is the only way to secure qualities which are significantly above the world market and where we are prepared to pay the respective prices. The roasting plays an important role on the way to an excellent coffee. In almost all cases, coffee is roasted and thereby refined in the destination where it is also consumed. An able roast master has the right nose for the perfect combination of temperature and time, the love for the product and, finally, invaluable experience in handling green and roasted coffees.

Green and dried coffee beans are not attractive for the human indulgence. Green coffee only has round about 80 flavour nuances which can hardly be tasted and are not comestible. It is only via roasting that the beans are refined and develop more than 800 different taste nuances. This process requires sufficient time and, in particular, the correct temperature sequences. The beans are heated in a rotating drum roaster during the several minutes-long roasting process.

Important milestones during the roasting such as the turning point of the temperature, the endpoint of the drying phase or the “first crack” where the bean shows a slight crack due to expansion are, amongst others, the crucial indicators for the roast master in order to manage the roasting process. The roasting time is a highly important factor allowing sufficient time for caramellisation as well as the Maillard-process which is where the added heat creates new connections resulting in new flavour nuances. A disproportionate prolonging of the roasting process will, however, result in a decline of the taste nuances. The roast master’s wealth of experience and sense for the right flavour are the deciding factors.

A wealth of experience and the master roaster‘s instinct for the right flavour play a decisive role here. We roast our coffees in two gas-powered drum roasters from Probat, built in 1965 and designed for 90 kg of green coffee, and since the beginning of 2024 we have another gaspowered drum roaster from Probat, the Px120. This brand new premium model combines a traditional roasting process with the latest technology. To guarantee smaller batches, we use our roaster designed for a maximum of 12 kg. Most exclusive qualities such as the Kopi Luwak or Jacu Bird will require a very individual roasting in smallest batches.

Stage 1: Green coffee beans
Green coffee at 22° C. This is how the coffee beans come from the plantation.

Stage 2: Light pale green colouring
Preheating at approx. 100° C. Heating the green beans to remove moisture.

Stage 3: Orange, light brown colouring
Drying phase at approx. 165° C. During roasting, the beans lose water and become larger. Weak flavour and a doughy aroma.

Stage 4: Light brown colouring
Maillard Phase. Development of aromatic compounds.

Stage 5: Light brown to brown colour
Cinnamon roast at 196° C. Very light roast colour close to or at the first crack, with emphasised acidity.

Stage 6: Medium brown colour
City Roast at approx. 219° C. The finished roasted coffee has a balanced body and noticeable acidity.