The roasting of the coffee is the most complex step in refining the coffee. The roasting of the coffee is a traditional craft and crucial for the taste of the coffee. The roasting master creates a separate roasting profile for each coffee so that the aromatic substances come into their own. When roasting, complex chemical reactions take place under heat, with sugar and amino acids being rearranged. Roasting makes coffee one of the most aromatic foods and has significantly more aromatic substances than wine. We are basically talking about these three roasts:

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Light Roast: 

Due to the comparatively short time in the roaster, they are acidic, with fruity or lemony notes. They are especially popular in North America, Scandinavia and Northern Europe.

Particularly suitable for:

filter coffee

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Medium Roast:

  Compared to lighter roasts, they taste tart and full-bodied. Due to the extended roasting process, the coffee is more digestible, with berry or fruity flavors.

Particularly suitable for:

Diverse from filter coffee to latte macchiato

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Dark Roast:

Due to the long time in the roaster, the coffee has an intense and strong taste. The darker the roast, the lower the caffeine content, as this decreases as the roasting process progresses. 

Particularly suitable for:

espresso