How to tease out opulent aromas from green coffee.
In the “Roasting & refining” chapter, we give you an insight into the art of coffee roasting. You get to know the noses behind the aromas. And also which machines conjure up these wonderful aromas. Take a look.
The taste of time – lots of time.
You can taste the effort that has gone into making coffee. Not just the brewing, but right from the very beginning. Through fermentation and sun-drying, all the way to processing at our home base in Hamburg.
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Viva la machina.
Let’s talk about roasting machines and how the different methods influence the
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Nosy business.
Truly delicious coffee lies in the nostrils of the roast master.
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Decaffeinating and natural carbon dioxide.
Luckily, no caffeine doesn’t equal no flavor. The natural way to take the kick out of coffee – without the use of chemicals.
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Paradise is 400°F and never stops spinning.
All about the sublime advantages of drum roasting compared to rapid industrial processing.
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