Minge's roaster portrait

Kaffee Minges: Coffee quality for over 80 years

Since 1932, the German family business Minges has been engaged in the production of high-quality coffee. Bamberg, a small old town in the north of Bavaria, is the origin of Minges coffee. The foundation of the company by Fritz Minges is marked by his traditional craft of coffee roasting.

Unmistakable product variety

From the very beginning, the quality factor has been a top priority at Minges and thus plays a major role in the company's values. For this reason, the roastery processes only the best green coffee beans from the most diverse growing regions in the world. The Minges coffee India Malabar Monsooned stands out from the range due to its special monsooning process. Without losing the full aromas, the taste is much milder. The Minges Brasil Hochland coffee, which is packaged in an original wooden barrel, is an extraordinary visual highlight. But the product variety of Minges does not end here, there is something for every taste and every preference.

To the product overview

All products from Minges

Originale Minges-Langzeitröstung

Durch die gleichmäßige Drehbewegung des traditionellen Trommelröstverfahrens, bei einer Temperatur von 210 Grad Celsius, werden die Kaffeebohnen geröstet ohne mit der Flamme in direkten Kontakt zu kommen. Zwar dauert dieser Vorgang wesentlich länger als die industrielle Heißluftröstung, allerdings kann erst so garantiert werden, dass sämtliche Reiz- und Bitterstoffe verloren gehen und der Kaffee deutlich bekömmlicher ist. Diese Methode ist sehr schonend, sodass die Bohnen genügend Zeit haben, ihr volles Aroma zu entfalten. Somit steht dem Kaffeegenuss nichts im Wege und ein harmonisches Geschmacksbild wird garantiert.

Minges Kaffeerösterei GmbH | Industriering 17 | 96149 Breitengüßbach | Deutschland

Original Minges long time roasting

The coffee beans are roasted without coming into direct contact with the flame thanks to the steady rotating motion of the traditional drum roasting process at a temperature of 210 degrees Celsius. Although this process takes considerably longer than industrial hot air roasting, it is only in this way that it can be guaranteed that all irritants and bitter substances are lost and the coffee is much more digestible. This method is very gentle, so that the beans have enough time to develop their full aroma. This means that nothing stands in the way of coffee enjoyment and a harmonious taste is guaranteed.

Minges Kaffeerösterei GmbH | Industriering 17 | 96149 Breitengüßbach | Germany