The roasting refines the coffee beans. It is through roasting that coffee develops its typical aroma. During traditional roasting, the coffee beans are heated for a certain time. The interplay of chemical and physical processes leads to the formation of up to 800 different aromas, whose characteristics can produce acidity, sweetness or bitterness. The respective roasting master knows exactly how to adjust the time and temperature so that the taste nuances of the provenances are optimally emphasised.

Traditional drum roasting is a craft that requires a great deal of skill and experience. Depending on the roasting, a coffee blend can result in a different product. The roasting depends on the taste preference and the preferred method of preparation. A roast that tends to be lighter often results in a filter coffee and a roast that tends to be darker tends to result in an espresso. The important factors are roasting time and roasting temperature. These two components play a crucial role.

A light roast brings out the fruitier notes. The roasting is finished between the "First Crack", the first crack and the "Second Crack". This is the first or second crack, comparable to the popping of popcorn, and there is also a pleasant smell of hay. The coffee beans have a light brown hue. Single origin coffees are preferably lightly roasted in order to bring out the typical flavour characteristics of the respective provenance. A medium roasting degree combines a still slightly preserved fruity note with an already slightly developed bitterness. The coffee beans present themselves in a rich brown tone. A dark roast corresponds to the typical Italian roast, which is finished after the "second crack". The colour of the coffee beans is a strong black-brown. With darker roasting degrees, the fruity notes move into the background, but the bitter notes and a full body come to the fore. This roasting degree is therefore very suitable for preparation with high water pressure, as in an espresso machine.  

Each coffee bean has a different composition of coffee ingredients due to its provenance, growing region, quality and preparation method. Roasting profiles are created in order to bring out the nuances typical of the taste. The exact details of the roasting profiles are the very special secret of each roasting master.

The perception of the strength of a coffee is always also a question of habit and can vary individually. The impression of strength in a sip of coffee can arise from various factors. Firstly, by the choice of coffee beans, secondly by the roasting and last but not least by the ratio of the amount of ground coffee to the amount of water.

Typically, Robusta coffee beans can make a coffee seem strong. A Robusta content can create pleasant bitter notes as well as chocolaty hints in the taste. However, a strong coffee can also be produced on the basis of pure Arabica beans with a darker roast.

Particularly in espressos, the strength in taste is highly appreciated. The dark Italian roast provides an intense, strong taste experience. The further south in Italy an espresso is drunk, the higher the proportion of Robusta in a classic espresso blend usually is.

Another component, regardless of coffee selection, is brewing. When more coffee grounds meet less water, it tends to create a more intense coffee experience. The time it takes for the water to pass through the coffee grounds also has an impact. Short water contact, meaning a quick cycle time on a portafilter machine, tends to result in a more acidic espresso that can be perceived as very strong.

For lovers of intense coffee enjoyment, a strong espresso is enjoyed neat. Otherwise, strong espressos are particularly well suited for coffee specialties with milk. A strong espresso composition can stand out in flavour against the milk and/or harmonise with it.

A fresh fruity note - often perceived or described as a slight acidity - is often the first taste impression when tasting coffee. Fruity flavours are loved or shunned. Connoisseurs appreciate their diverse characteristic notes. The multifaceted characteristics between fruity note and acidity can be classified differently. Typical taste sensations are floral-fruity, i.e. flowery, fragrant or fruity with hints of citrus fruits or berry notes.

The intensities vary depending on the blend and roast. On the one hand, there are certain growing regions whose coffees have a particular fruity note, such as African provenances, and on the other hand, a lighter roast supports the development of a pronounced fruity note.

Brazilian coffees usually offer a rather mild fruity note, while Colombian coffees are predominantly characterised by more intense fruity notes. Ethiopian and Kenyan highland coffees, on the other hand, are often defined by a tangy fruit note. Asian coffee beans, on the other hand, tend to have less acidity. In addition, the preparation method of the coffee beans also has an influence on the taste. Clearer fruity notes tend to be more prominent in washed coffees.

Taste perception varies from person to person. The subjective perception of fruity flavours depends on the tongue and the palate. Try it for yourself and discover unique worlds of enjoyment in our "Very Fruity" taste category.

Some drink coffee exclusively to get a caffeine kick that also tastes delicious. Others prefer the taste and enjoy the coffee, but would like to do without the invigorating effect of caffeine. Even the poet Johann Wolfgang von Goethe was an avid coffee drinker. However, he is said to have suffered from sleep problems. He therefore commissioned a friend, Friedlieb Ferdinand Runge, to separate the caffeine from the coffee. Based on this, the idea of decaffeination was born.

Arabica coffee beans have a naturally lower caffeine content of 1.0 % to 1.8 % than Robusta coffee beans with 1.8 % to 2.5 %. A performance-enhancing effect usually occurs about 30 - 45 minutes after drinking coffee. The half-life of caffeine varies from person to person, but lasts about 3 to 4 hours.

In order for a coffee or espresso to be called decaffeinated, it may contain a maximum of 0.1 % residual caffeine in the EU; in most cases this limit is even exceeded. Thus, it is possible to drink 10 - 15 cups of decaffeinated coffee to reach the caffeine content of a regular cup of coffee. Decaffeinated coffees and espressos allow coffee enjoyment at any time of day.

A velvety, golden-brown crema crowns the espresso. Crema is the name given to the upper foam layer of the espresso or Caffè Crema. Filter coffees have no crema. The crema can be influenced by the method of preparation and the coffee beans used. Arabica coffee beans often produce a light crema. The more Robusta coffee beans there are in a blend, the firmer and denser the crema can become.

The pressure of brewing with a portafilter or fully automatic machine causes small air bubbles to come together with the coffee flavors, creating a hazelnut-brown and marbled crema. It is the distinguishing mark of a successful EXTRAKTION. Regardless of the coffee used, the crema indicates whether the extraction has been successful or whether it has been under- or over-extracted. Under-extraction results in a very light crema that dissolves quickly. Over-extraction results in an irregular, very dark and blotchy crema. To track down the source of the error, it is advisable to check the grind, the amount of coffee powder, the brewing temperature, the tamper pressure or the extraction time again in detail.

A perfect crema is dense, brown marbled, but not too mottled and does not dissolve but remains on the espresso.

The magic of crema is that sugar - which can be added to an espresso as desired - lingers on the crema for about 5 seconds before sinking gracefully through the crema into the espresso. A spectacle that many fragrant lovers like to watch with fascination.

Harmony and pleasure are close together. A balanced taste leaves a pleasant mouthfeel. If the enjoyment of a coffee immediately awakens the anticipation of the next sip of coffee, then it has been successful.

Balance describes the equilibrium between fruity and bitter notes, aroma and overall body. The art of roasting, in turn, influences the interplay of the flavours with each other. Sometimes one component is deliberately placed in the foreground to emphasise a particular flavour profile. The coordination of the different taste nuances results in an overall coffee culinary position.

The ratio of the taste components can be perceived differently by the individual. The final result of the taste balance in the mouth is always a matter of personal perception. If you still remember the coffee positively after enjoying it, it may be that the balance has enchanted you.

The body of a coffee can best be described as a velvety palate sensation. The first sip of the coffee is the most important part. The coffee leaves a certain lightness or heaviness in the mouth. The full-bodiedness or richness of the coffee remains in the memory and can still be tasted in the finish. The individual mouthfeel decides which coffee is the right choice. The complexity of coffee can be compared to the body of a wine. A round body creates a dense, long-lasting coffee sensation, a kind of aroma film, in the mouth.

A full body does not automatically come from a dark roast or high caffeine content, the complexity within the perceived fullness lies within the bean itself. Arabica coffee beans tend to allow a lighter, yet very complex body to emerge. With Robusta coffee beans, the trick is to roast them to perfection so that the astringent note does not assert itself, but the body can fully develop. In general, dark-roasted coffee beans are described as having more body than light-roasted coffee beans.