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Coffee taste
With more than 800 proven flavors, the coffee plant is one of the most complex fruits
that grow in nature. Our goal is to bring out as many of the positive flavors as possible through our roasting.
It is amazing how many flavors can be tasted in coffee. From chocolaty notes like cocoa or caramel to fruity notes of stone fruit, citrus fruits or ripe berries. The taste sensation in coffee is very complex and can be really fun when tasted consciously. In particular, roast color, aroma and taste provide information about the degree of roasting, variety and quality of the coffee.
Our roasted coffee beans are light to medium brown in color. Dark beans would be a characteristic of too long or too hot roasts, which are also unpleasant to the nose in terms of smell. Depending on the variety, preparation and roasting, our coffee can smell differently fruity, floral, berry or chocolatey and nutty. Characteristics that distinguish a well-roasted coffee from roasts that are too dark.
The cupping
Cuppings are the basis for the evaluation of coffee and are therefore used for quality classification
and quality assurance. This professional form of coffee tasting is also the best way to perceive the
approach to perceive the different aromas in coffee as clearly as possible.
Discover Flavours
In cupping, different coffees are tasted side by side to form a comparative
to form a comparative judgment and to be able to perceive the aromas in the coffee particularly clearly.
to be able to perceive. Similar to a wine tasting, you smell and sip intensively until you have tasted
until you have tasted your way through all the coffees.
The mouthfeel and balance of the coffee are also attributes that are included in the evaluation of a coffee. Regular cuppings train the sensory understanding to identify and name the many aromas. To understand the taste, it helps to use so-called flavor wheels as a guide. The Flavour Wheel for coffee is published by the Specialty Coffee Association (SCA) with the components taste and aroma.
Arabica vs. Robusta
The variety of coffee plays a major role in the taste. Robusta coffees often taste metallic and have a rather modest flavor profile. This is another reason why we only roast varieties of the sensitive Arabica plant. Of course, there are also quality differences in Arabica coffee. But only from varieties of the Arabica plant can we discover the entire and complex flavor palette of the coffee fruit. Each variety has its own character, the specificity of which we want to optimally emphasize with our way of roasting.
Sweetness & acidity
Green coffee contains a variety of acids and sugars that react during the roasting process and affect the taste of the coffee. For this reason, it is very important to determine the right degree of roasting to achieve a balanced ratio of sweetness and acidity in the taste.
With the addition of heat in the roaster, simple sugars begin to caramelize, but at the same time lose some sweetness. If the roast is too dark, the sweetness of the sugar even turns into unpleasant bitter notes. After the first crack, almost all of the simple sugars in the bean have escaped, which until then had contributed to the development of the good-tasting sweetness in the coffee. Our roasters also keep a close eye on the development of acids, because acidity is an important characteristic for assessing flavor.
There are pleasant and unpleasant acids in coffee. If the coffee tastes sour, it contains unpleasant acids, if the coffee tastes fresh and juicy, it contains plenty of good acids, as is known, for example, from ripe apples or citrus fruits. Our goal with our roasting is to develop a balanced and pleasant acidity in the coffee without creating negative taste components that would affect the well-being when drinking.
The effect on the body
Gently roasted Arabica coffee has many positive properties compared to Robusta or dark roasts. Arabica is more tolerable for the stomach and overall well-being. The antioxidants contained in coffee have a reputation for protecting cells from damage and free radicals. Extensive observational studies also show that certain ingredients in coffee can reduce the risk of diabetes. Nevertheless, the effect of coffee on health cannot be universally determined.
The ingredients have a different effect on each person. However, everyone can influence the selection of coffee. Variety and roasting are factors that affect well-being. Coffee that is roasted too lightly has a higher proportion of bad coffee acids, while coffee that is roasted too darkly contains aggressive bitter substances. With our roasts, we place special emphasis on reducing bad acids and developing the good, pleasant acids in the taste.
Filter coffee or espresso
In the store you will find a wide selection of filter coffees and espresso roasts.