Roasting is the key production step toward the perfect cup of coffee. It transforms the green, inedible raw coffee beans into fragrant brown beans.

The taste of the coffee after roasting depends not only on the quality of the green coffee but also on the roasting method. Generally, a distinction can be made between shell roasting and drum roasting. Shell roasting is an industrial production process that involves roasting at high temperatures (approximately 400-600 degrees Celsius). This process allows large quantities of green coffee to be roasted in a short time (max. 3 minutes). However, the high heat and short roasting time prevent the development of subtle flavor nuances and the breakdown of bitter substances and chlorogenic acid. The result is a greasy and shiny bean with a consistent and flat flavor, guaranteeing every customer a consistently dark and characterless coffee.

For this reason, all our bean creations are slowly refined (approximately 20 minutes) in a drum roaster at low temperatures (approximately 200-230 degrees Celsius). This ensures that the high-quality raw beans can develop their full aromas and that undesirable acids and bitterness are eliminated. True to our motto: "The bean with the crown."