Criteria for the Blend in Our Coffee Roastery

An in-depth coffee tasting precedes any blending. Our coffee tasters evaluate a multitude of criteria. The scent plays an important role when tasting coffees. Without the nose you would not be able to taste tea from coffee because the tongue can only “taste” five qualities: sweet, sour, salty, bitter and umami. In addition, the body of the coffee will be rated. This is how the coffee is felt in the mouth, characterised by fullness, complexity or heaviness. Desired tasting characteristics are, for example, scenty, earthy, fine, fruity, nutty, juicy, sweet, spicy, wine- or chocolate-like. Undesired ones are bitter, expressionless, thin, dirty, grassy, mouldy, watery or muddy.

Why Do We Blend Roasted Coffees?

You will find two very different approaches to this: One reason of blending different coffees is to achieve a particular price. Almost every coffee which is placed on supermarket shelves is a blend. The coffee industry is dominated by a fierce competition over prices. Every cent that can be saved in a blend helps to regain lost market shares. This is where the variety Robusta plays an important role as it is usually available at low prices on the world market. There are many roasteries which blend water steam-treated Robusta with some more expensive Arabica varieties to create the desired “cheap” blend.

The other approach for creating blends is to be able to offer a consistent quality and pre-defined coffee aroma throughout many harvests. Coffee is a product of nature and any green coffee will change to a certain degree throughout time. It is an art to offset these variations by adapting the various components of the blend. We deliberately forego the use of so-called “filler coffees” which are neutral components of a blend. Each and every coffee bean should add its incomparable character.

Eine besondere Kaffeemischung: Split Roast

Die meisten unserer Rohkaffees werden vor der Röstung gemischt und gemeinsam geröstet. Jahrelange Erfahrung und unsere Manufakturröstung erlauben es uns, bei jeder Röstung den optimalen Röstgrad für die Bohne zu erlangen. Für unsere Mischungen suchen wir immer einen Kompromiss für eine optimale Röstung. Die Meisterklasse ist die „Split Röstung“, bei der jede einzelne Zutat bis zum optimalen Grad geröstet wird.

Unser Split Roast Café Crema vereint beste Gourmetkaffees aus allen Kontinenten, die einzeln geröstet und nach dem Rösten zu einer perfekten Mischung vereinigt werden. So entwickelt jede Bohne ein einzigartiges Aroma und es bildet sich eine einzigartige Geschmackskomposition.

Zur Splitröstung

The Blend of Arabica and Robusta Roasted Coffees

There are some blends where we also add Robusta as a kind of spice in order to give the blend a desired character.

By the way, our Robusta coffees are real specialities from Indonesia or India and are priced similarly to a high quality Arabica coffee!

More About the Production of Our Gourmet Coffees: