Our Coffee Roastery
In our coffee roastery, roasting plays a decisive role on the way to good
coffee.
Our D&B Gourmet Coffees are still roasted
using the traditional low temperatures in our gaspowered drum roasters - we
clearly distance ourselves from the industrial shock roasting with temperatures
of more than 600 °C and roasting times of around three minutes. Each Variety
requires its unique level of roasting which is why we will continue to roast our
coffees “by hand”.
The roasting
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.
Requirements for roasting
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.
The maximum temperature reaches approx. 200 °C while the core temperature of
the beans reaches roughly 165° C. The green coffee variety and the desired level
of roasting are the decisive factors for the temperature profile. Throughout the
course of the roasting, the roast master continually takes samples to decide on
the desired roast profile.
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.
The roasting process in our drum roasters
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.
These coffees are solely roasted in our 1 kg roaster to the point, for
maximum freshness and guaranteed quality. When the roast master ends the
roasting, clean, cold and fresh air is used to cool down the finished roasted
coffees within one to two minutes. We clearly distance ourselves from using
water for cooling (so-called spray cooling) which would lead to a residual
moisture of up to 5 % and a quick loss of flavour in the coffee bean. All this
provides us with the perfect framework to create the best qualities on the world
market
Coffee Roasting: The Different Roast Levels and Their Impact on Flavor
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.
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