{"title":"Coffee Subscription Selection","description":"","products":[{"product_id":"dreispitz-espresso","title":"Dreispitz, Espresso","description":"\u003ch2\u003eCoffee Information\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk chocolate, chestnut, slightly citric, velvety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOne third each from Nicaragua, Brazil, and India\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSanta Rita \u0026 Friends, Apas, Bharath Belliappa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaturra (Arabica), Catuaí (Arabica), Mondo Novo (Arabica), Old Peridenia (Robusta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePost-Harvest Process\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed, natural, washed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eAll our coffees are sold as whole beans.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow We Prepare the Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Espresso_Rezept.svg?v=1733819216\"\u003e\u003c\/p\u003e\n\u003cp\u003eOur David developed and optimized the recipe with the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"Finding the Right Coffee Water\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH, alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eAscaso Steel Duo PID\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e\u003cspan\u003e Niche Zero\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrind Size:\u003c\/strong\u003e\u003cspan\u003e 13.5\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Does the Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eOur Dreispitz espresso blend is perfect for anyone who loves a classic and balanced espresso, but wants to look beyond the Italian horizon. An espresso classic, interpreted for modern times. Whether the coffee comes from a portafilter machine or a fully automatic machine – Dreispitz simply works. Short, strong, uncomplicated, Dreispitz. In 2016, we started roasting in the Dreispitz quarter on the outskirts of Basel. Our espresso blend is dedicated to this bustling and creative neighborhood.\u003c\/p\u003e\n\u003ch2\u003eWhy Did We Buy This Coffee?\u003c\/h2\u003e\n\u003cp\u003eThe Dreispitz is a blend made from – who would have thought – three equal parts: one third each from Brazil, Nicaragua, and India. The Arabica variety Mondo Novo from Brazil provides the base in the espresso. The coffee tastes of hazelnut and milk chocolate and creates a creamy texture. The coffee from Nicaragua from the farms Las Nubes and El Recuerdo – neighboring farms and partners of ours in Nicaragua – adds some complexity to the blend. With sweet and sour notes, it balances the blend. The washed-processed Robusta from \u003ca href=\"https:\/\/www.youtube.com\/watch?v=jRQR5Bzmkgc\"\u003eBharath Belliappa\u003c\/a\u003e from India provides the classic espresso effect. The Robusta gives the blend weight and a strong aftertaste.\u003c\/p\u003e\n\u003ch2\u003eHow Do We Roast This Coffee?\u003c\/h2\u003e\n\u003cp\u003eAs a 20 kg batch on our 30 kg roaster. We actually roast our darker coffees at full capacity of 30 kg, but this coffee is very hard — Canephoras have hard cell walls and require a lot of heat for faster roasting. So we roast the coffee up to the first crack with 70% energy, which is a lot. We roast it for a total of 13:30 minutes to the same final temperature as our APAS. The roast level is therefore similar, but the color is lighter because Canephoras don't get as dark as Arabicas at the same temperature.\u003c\/p\u003e\n\u003ch2\u003eImport Coffee Details to Beanconqueror\u003c\/h2\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=0e5965ed\"\u003e \u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":36445720772765,"sku":"Dreispitz250g","price":10.7,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":36445720805533,"sku":"Dreispitz1kg","price":36.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/DREISPITZ.webp?v=1783672882"},{"product_id":"apas-espresso","title":"Apas, Organic Espresso from Brazil","description":"\u003ch2\u003eApas - Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHazelnut, milk chocolate, creamy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of the beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBrazil, São Gonçalo do Sapucaí\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAPAS Cooperative\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocal varieties like Mondo Novo (Arabica) and Catuai (Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOrganic DE-ÖKO-039\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/kuUbmylRKHU?si=uMrT9KSpsRnJ6cgI\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eHow we would prepare Apas\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Espresso_Rezept_2.svg?v=1733838082\" alt=\"\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca style=\"color: rgb(144, 169, 0);\" title=\"Finding the right coffee water\" href=\"https:\/\/kiffeemacher.com\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH, alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eAscaso Steel Duo PID\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e\u003cspan\u003e Niche Zero\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrind size:\u003c\/strong\u003e\u003cspan\u003e 15\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"title=\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/A9pP5zxfDQo?si=TWiJ2yPnFjk_xFLk\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eWhy does Apas taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe APAS blend is a blend of coffees from various \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eorganic-certified members\u003c\/span\u003e\u003c\/span\u003e of the APAS cooperative. 71 members have joined forces to market their coffee together under the APAS brand. They were Fairtrade pioneers in Brazil - and today, they are among the very few cooperatives in Brazil that produce organic coffee. They operate their farms in the São Gonçalo do Sapucaí region. Time and again, they also achieve success as individual producers in coffee competitions like the Cup of Excellence. The coffee cherries for the organic APAS blend are dried individually by the members on their own farms while still in the cherry, and then mechanically pulped. This natural processing highlights the nutty and chocolatey character of the coffee.\u003c\/p\u003e\n\u003ch2\u003eTell me more about the Apas Espresso\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIt all started in 2017. In our barista training sessions, we needed a coffee that meets many home baristas exactly where they are. It was intended to be a solid coffee with a familiar flavor profile that is easy to dial in, forgiving, and yet clearly distinguishes itself from mass-market products. Through algrano, we came into contact with Apas. After importing the first pallet in 2017, interest in this coffee grew, and with it, the volume. Since Apas has also made frequent appearances on our YouTube channel, it quickly became our bestseller. After much preparation, we were able to switch to organic with Apas in \u003c\/span\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/pages\/apas-kaffee\" title=\"APAS Blog\"\u003e2022\u003c\/a\u003e\u003ca href=\"https:\/\/www.kiffeemacher.com\/apas-kaffee\/\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e. This step strengthened both demand and our partnership. Today, we import several containers of Apas annually and work more closely together than ever before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow do we roast the Apas coffee?\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe roast Apas as a full batch (30kg) in our Giessen roaster. The roast time is just under 15 minutes, with a development time after the first crack of 1:30 minutes. The final temperature is 200°, which is quite high for our roasting style, making Apas one of our darker roasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-7dad8a63-7fff-1b21-a51e-e83948c46955\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003ch2\u003eImport coffee details to Beanconqueror\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=b752c21b\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e\u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":36280617009309,"sku":"Apas250g","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"1000 g","offer_id":36280617042077,"sku":"Apas1kg","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/APASDE_2.webp?v=1783672863"},{"product_id":"henrique-espresso","title":"Henrique, Espresso from Brazil","description":"\u003ch2\u003eHenrique Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChocolatey, nutty, creamy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBrazil, Espirito Santo\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFazenda Camocim, Henrique Sloper\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCatuaí (Arabica), Mondo Novo (Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePulped Natural (Honey)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\u003cspan\u003eHow we would prepare the Henrique\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Espresso_Rezept_1.svg?v=1733835904\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003cp\u003eOur David developed and optimized the recipe using the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003ca title=\"Find the right coffee water\" href=\"https:\/\/kiffeemacher.com\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH , Alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eAscaso Steel Duo PID\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e\u003cspan\u003e Niche Zero\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrind setting:\u003c\/strong\u003e\u003cspan\u003e 14.5\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about Henrique\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eHenrique Sloper has been managing Fazenda Camocim since 1999, operating it according to organic and biodynamic principles. The focus is on soil health. The better the soil, the more resilient the coffee plant. \u003c\/span\u003e\u003cspan\u003eWe support agricultural approaches that work regeneratively and understand coffee production holistically. This also includes the self-production of fertilizer, which makes producers more independent of market fluctuations. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFazenda Camocim\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIn autumn 2023, we visited Fazenda Camocim in Pedra Azul. It is only about two hours from the port city of Vitória. In a very short time, you leave the sea behind and drive into the forested mountains of Espirito Santo - this is a strong contrast to Cerrado or Minas Gerais, where there are hardly any forests left, as large areas were cleared in the mid-20th century. Also in Espirito Santo, but here reforestation has taken place and today everyone benefits from it. Fazenda Camocim is located in an intact forest, the coffee plants integrate into the property. Due to the forest and the altitude, the microclimate is significantly cooler. Here, Henrique and Rogelio are working to plant new varieties and to understand the climate even better.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy do we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOn the one hand, because the coffee brings so much that we like in a strong and complex espresso. Especially in combination with milk, the coffee shines. On the other hand, because the work of Fazenda Camocim has an important impact on the entire region, indeed on Brazilian coffee production. Coffee production in agroforestry systems is extremely rare in Brazil - precisely why it is important for us to support the forces that show it is possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/q0CSG6fzCZg?si=PLE2lOcDigfGqv8i\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWhy does Henrique taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eCoffees from Espirito Santo, in eastern Brazil, grow very high for local standards. The coffee brings quite a lot of complexity due to the slowed growth. The bean is hard and thus tolerates a slightly more developed roast. We roasted the coffee rather dark by our standards to obtain a more classic espresso. However, due to the washed process and slow drying, the coffee retains its fine acids and balances this heavy coffee. \u003c\/p\u003e\n\u003ch2\u003eImport coffee details to Beanconqueror\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=898180eb\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e \u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":39714167160989,"sku":"Henri250g","price":12.9,"currency_code":"EUR","in_stock":false},{"title":"1000g","offer_id":39714167193757,"sku":"Henri1kg","price":46.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/HENRIQUE.webp?v=1783672783"},{"product_id":"mamy-robusta-espresso","title":"Mamy, Robusta Espresso from Guinea","description":"\u003ch2\u003eMamy - Green Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBold, spicy, cocoa, full-bodied\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of the beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMacenta Region, Guinea\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducers from various communities \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocal Canephora varieties (Robustas)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ehoney\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\u003cspan\u003eHow we would prepare the Mamy\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shakisso_11.svg?v=1752828766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Mamy Espresso requires a relatively fine grind size. If you are used to our Apas Espresso, for example, a significantly finer grind setting on your grinder is necessary for the Mamy. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy does the \u003c\/span\u003e\u003cspan\u003eMamy\u003c\/span\u003e\u003cspan\u003e taste the way it does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe coffee is very low in acidity - partly because it is a 100% Robusta coffee, and partly because it was grown at about 600m above sea level. The very clean toffee note and the almost mild, classic aromas of roasted nuts and a bit of wood come from the variety itself, but only because the coffee \u003cmeta charset=\"utf-8\"\u003ehas been sorted with extraordinary precision. The honey process, i.e., fermentation with the mucilage around the coffee bean, gives the coffee that soft, almost buttery texture. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eTell me more about the \u003c\/span\u003e\u003cspan\u003eMamy\u003c\/span\u003e\u003cspan\u003e Espresso  \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMamy Dioubaté is a pioneer. Born in Guinea, he earned his doctorate in Germany and only later rediscovered his original home. The region around Macenta fascinated him. Coffee has long been grown in the UNESCO-protected rainforest region around Macenta, but a lack of direct market access, insufficient feedback from buyers, and poor equipment never really made coffee production attractive for the local people. Yet, the conditions on the ground are extremely good for high-quality specialty, or simply: fine Robusta. Mamy and Relika are dedicating their energy to building up this still-young project and have \u003cmeta charset=\"utf-8\"\u003ebig plans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy did we buy the \u003c\/span\u003e\u003cspan\u003eMamy\u003c\/span\u003e\u003cspan\u003e?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Macenta Beans was looking for support for a processing station through crowdfunding in 2020, we took part. Since then, we have been in contact with Mamy and Relika, who are pushing their projects forward in a region with many challenges and are able to reach more and more producers. \u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a 20kg batch on our 30kg roaster. We actually roast our slightly darker coffees at full capacity of 30kg, but this coffee is very hard - Canephoras have hard cell walls and need a lot of heat for a faster roast. Thus, we roast the coffee until just before the first crack with 70% energy, which is a lot. We roast the coffee for a total of 13:30 minutes to the same final temperature as our APAS. The degree of roast is therefore similar, but the color is lighter because Canephoras do not get as dark as Arabicas at the same temperature.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=738aa2a8\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e \u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":43786113712392,"sku":"Mamy250g","price":8.6,"currency_code":"EUR","in_stock":false},{"title":"1000 g","offer_id":43786113745160,"sku":"Mamy1kg","price":29.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Mamy.webp?v=1755583840"},{"product_id":"melisa-robusta-espresso-aus-mexiko","title":"Melisa, Robusta Espresso from Mexico","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa - Robusta Espresso from Mexico\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUnfortunately, this coffee is currently sold out, but it is planned to return with the next harvest\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e .\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn eastern Mexico, in Córdoba, two sisters run a fourth-generation family ranch. For a few years now, they have been specializing in direct relationships with roasteries, creating new markets and opportunities, and advocating for specialty Robusta. The precise fermentation of this coffee gives it a light fruitiness that reminds us of rhubarb, a soft texture, and notes of cashew and malt.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Mamy_geroestetfuer.svg?v=1678462126\" alt=\"Mamy, roasted for\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa - Coffee Info \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCórdoba, Veracruz, Mexico\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003evarious partner farmers of Rancho San Felipe\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e00% Robusta (specific variety unknown)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Fermented for 5 days in barrels, then dried in the cherry\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eArrived at the roastery:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e October 2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow we would prepare Melisa\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MelisaBruehrezept_480x480.svg?v=1700486595\"\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Melisa's work\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eActually, the plan for sisters Melisa and Jimena was quite different from taking over a ranch – Melisa studied architecture and moved to Switzerland. Jimena studied agricultural science in Mexico and, after graduating, decided to take over the family business together with Melisa. Family ties can mean motivation and obstacles, but also commitment and pride. Melisa and Jimena witnessed firsthand how challenging the last 20 years have been. They experienced the hopes and the pain, and saw that in Mexico, it is time for young women to make a mark in a male-dominated field. Today, Rancho San Felipe is led by the two sisters in its fourth generation. Their father, Adrián, focused the ranch on coffee, expanded the network enormously, and became a fixed star in the coffee region around Córdoba, Veracruz. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa and Jimena sorted the coffee cherries in water, removing the unripe and dry ones. Then, they fermented the sorted cherries in plastic barrels for five days. This process gives the coffee a fruity character, intensifies a delicate acidity, and because the cherries are so well-sorted, the creamy texture is enhanced during fermentation. The coffee is carried by its texture, possesses the classic intensity of a Robusta, a delicate acidity, and a fine fruitiness, with barely noticeable bitterness.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMainly for two reasons: First, because we admire the work of Melisa and Jimena, how they found their own way as young women in a male-dominated field and are thereby breaking new ground. Second, because they offer an alternative for Robusta producers in Veracruz: Most producers sell their Robusta to Nescafé, which has a new factory in Veracruz city and prefers quantity over quality. It is not easy to win producers over for quality production, which is why the work of Melisa and Jimena is to be valued even more highly, because they are accomplishing exactly that.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast these coffees?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe roast the coffee from Rancho San Felipe in 15kg batches, so with a bit more coffee than we would roast for a filter coffee, but with less coffee than we roast for other complex espressos (20kg). Why? Because we prefer a fast roast for Canephoras. Canephoras contain twice as much chlorogenic acid, which splits into caffeic and quinic acid during the roasting process, which can lead to more bitterness in longer and hotter roasts. Through the short roast with a lower end temperature, we retain the naturally occurring freshness in the coffee and focus on the velvety texture. We roast for 10 minutes with a development time of 1:20 minutes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ca href=\"https:\/\/beanconqueror.com\/?qr=4b577e7f\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e \u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/a\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44829080027400,"sku":"","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MelisaPackshot.jpg?v=1698952646"},{"product_id":"felix-meister-espresso","title":"Felix' World Championship Espresso Symbiosis","description":"\u003cdiv\u003eOur Felix became the German Barista Champion on February 27, 2024. \u003cbr\u003eAs the German champion, Felix qualified for the World Championship, which took place from May 1–4 in Busan, South Korea. \u003cspan\u003eThis Geisha from Panama is the espresso he used. You can find the coffee he used as an espresso in his milk-based drink\u003c\/span\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/felix-meister-espresso-fur-milchgetranke\" title=\"Felix' Meister Espresso für Milchgetränke\"\u003e\u003cspan\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eThis coffee is shipped as a letter and can only be ordered individually.\u003c\/h4\u003e\n\u003cp\u003eProceeds from the sale of this exclusive remaining stock will contribute to financing Felix's \u003cspan style=\"color: rgb(64, 64, 64);\"\u003eWorld Championship participation in South Korea\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eCoffee Information\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e anaerobically fermented as a cherry and subsequently dried as a natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix detects the following tasting notes:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cspan\u003epassion fruit, grapefruit lemonade, blood orange, orange blossom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix' taste description: \u003c\/strong\u003eThe espresso has medium sweetness, medium acidity, and a slight bitterness. The coffee produces a long-lasting orange blossom aftertaste. Furthermore, the espresso has a medium, creamy body.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoast date:\u003c\/strong\u003e April 21, 2024 - perfect drinking maturity\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCoffee Origin\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cspan\u003eJamison Savage is the owner of Finca Debora, and his coffees have been among the best in the world for years. Many baristas have won world championship titles in various disciplines using his beans in recent years. \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSasa Sestic is the 2015 World Barista Champion. He is the founder of \"Ona Coffee\" and \"Project Origin\". \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #4a5650; font-family: Avenir Next, sans-serif;\"\u003e\u003cspan\u003eA few years ago, Jamison and Sasa founded a new farm in Panama - \u003cb\u003eIRIS ESTATE\u003c\/b\u003e. This farm is located at over 2000m in the middle of the densely forested highlands of Panama. \u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #4a5650; font-family: Avenir Next, sans-serif;\"\u003e\u003cspan\u003eThrough a personal connection to Sasa, Felix had the unique opportunity to obtain a few kilos of coffee from this extraordinary farm. \u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix's preparation recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBasket size:\u003c\/strong\u003e 20g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 20.5g in, 48g out - so 1:2.3\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/Y2uT_1t_RT4?si=_cM-5TLLLxmTp_Wa\u0026amp;start=19047\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Felix","offers":[{"title":"200 g","offer_id":45251768123656,"sku":"","price":39.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/FelixKaffee1.webp?v=1709112739"},{"product_id":"felix-meister-espresso-fur-milchgetranke","title":"Felix' World Championship Espresso for Milk-Based Drinks Backup Coffee","description":"\u003cp\u003eOur Felix became the German Barista Champion on February 27, 2024. \u003cbr\u003eAs German Champion, Felix qualified for the World Championship, which took place from May 1–4 in Busan, South Korea.\u003c\/p\u003e\n\u003cp\u003eHere is your chance to snag a bag from the small remaining stock of his World Championship coffees. This Bourbon from Nicaragua is the espresso he used for his milk-based drink at the German Championships and served as his \u003cstrong\u003ebackup coffee\u003c\/strong\u003e in Korea. You can find the coffee he used for his espresso \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/felix-meister-espresso\" title=\"Felix' Meister Espresso\" style=\"color: rgb(255, 42, 0);\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eThis coffee is shipped as a coffee letter and can only be ordered individually.\u003c\/h4\u003e\n\u003cp\u003eThe proceeds from the sale of this exclusive remaining stock contribute to financing Felix's \u003cspan style=\"color: rgb(64, 64, 64);\"\u003eWorld Championship participation in South Korea\u003c\/span\u003e.\u003c\/p\u003e\n\u003ch2\u003eCoffee Information\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e anaerobically fermented as cherries and subsequently sun-dried as naturals\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Bourbon Tekisic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix finds the following flavor notes: \u003c\/strong\u003esweet and floral notes. Plum, melted white chocolate, and chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink description: \u003c\/strong\u003eThe espresso shot was topped with 50 ml of frothed fresh lactose-free milk. The milk was previously reduced by 50%. The temperature of the frothed milk was 50° Celsius.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoast date:\u003c\/strong\u003e April 18, 2024\u003cspan style=\"color: rgb(10, 10, 10);\"\u003e - perfectly matured for drinking\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCoffee Origin\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMaria Eugenia Herrera lives with her husband, both over 70 years old, in Nicaragua. Whenever they are needed on their small farm, where the coffee plants grow among bananas and other trees in an agroforestry system, they make the 1.5-hour journey on their motorcycle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelix tasted this coffee for the first time in Nicaragua in January 2024 and was immediately convinced that he had found his championship coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix's brewing recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBasket size:\u003c\/strong\u003e 20g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 20g in, 38g out - i.e., 1:1.9\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 28 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/Y8AyVaJd2AA?si=JtqoUeHYnscAG76h\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Felix","offers":[{"title":"200 g","offer_id":45251845652744,"sku":"","price":35.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/FelixKaffee2.webp?v=1709116909"},{"product_id":"small-batch-filterkaffee","title":"Small Batch, Kabogo Filter Coffee","description":"\u003ch1\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-77950c7c-7fff-a869-f060-898de21e77f1\"\u003e\u003cspan\u003eSmall Batch Kabogo\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSometimes we have a few kilos of amazing coffee left over. These Small Batch coffees are then available for a short time in limited quantities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis time, it's a washed coffee from the Democratic Republic of the Congo that we offered exclusively in our \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/filterkaffee-abo\" title=\"Adventure Filter Subscription\" style=\"color: rgb(144, 169, 0);\"\u003eAdventure Filter Subscription\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e. It captivates with its lively interplay of acidity and sweetness, featuring notes of orange, grapefruit, and currant. It also makes a wonderful Cold Brew. Enjoy!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e all common filter methods such as: pour-over, AeroPress, French Press, and Cold Brew.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTasting notes:\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eOrange, currant, grapefruit\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003elively and juicy acidity, refreshing\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003every sweet\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-5b232b57-7fff-068f-5225-a77003613107\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGreen coffee info: Mooleh Manay, India\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e \u003cmeta charset=\"utf-8\"\u003eBugarula, Idjwi, South Kivu region - Democratic Republic of the Congo\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e \u003cmeta charset=\"utf-8\"\u003eCPNCK Cooperative, Gilbert Makelele\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eArabica varieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e \u003cmeta charset=\"utf-8\"\u003eindigenous Bourbon varieties (Kabare 16, Chizungu, Mulungu) and Catuai\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e \u003cmeta charset=\"utf-8\"\u003ewashed \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eArrived at the roastery:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e \u003cmeta charset=\"utf-8\"\u003eMay 2024\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eMore information about the work of Gilbert Makelele and the CPNCK cooperative can be found on the website of our partner \u003ca href=\"https:\/\/www.cumpa.de\/p\/kabogo-organic\/\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003eCumpa\u003c\/span\u003e\u003c\/a\u003e or on \u003ca href=\"https:\/\/thissideup.coffee\/cpnck\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003eThis Side Up\u003c\/span\u003e\u003c\/a\u003e, who teamed up to import this coffee.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrewing recommendations for filter coffee\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have created a detailed blog post with recipes for various filter coffee methods. Click here for our \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Filter Coffee Brewing – Guide for delicious coffee\" href=\"https:\/\/kiffeemacher.com\/blogs\/kaffeezubereitung\/filterkaffee-zubereitung\" style=\"color: #90a900;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eguide for delicious filter coffee\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e .\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(64, 64, 64);\"\u003eKabogo is also excellent as a Cold Brew. You can find all the tips and tricks for the correct \u003ca style=\"color: rgb(64, 64, 64);\" href=\"https:\/\/youtu.be\/GafiMLmJznA?feature=shared\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003epreparation\u003c\/span\u003e\u003c\/a\u003e in this video by Felix and Benjamin. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/GafiMLmJznA?si=qWOY8X7EokrtIl0V\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy is there coffee left over?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis coffee was in our \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/filterkaffee-abo\" title=\"Adventure Filter Subscription\" style=\"color: rgb(144, 169, 0);\"\u003eAdventure Filter Subscription\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e June edition. Sometimes we purchase coffee exclusively for this, and due to the difference between the set minimum quantity and actual consumption, a small amount remains. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":45364744847624,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/SmallBatchPackshot.jpg?v=1711527139"},{"product_id":"felix-weltmeisterschafts-espresso-fur-milchgetranke-kaffee-kopie","title":"Felix' World Championship Espresso for milk-based coffee drinks","description":"\u003cp\u003eOur Felix became German Barista Champion on 27.2.2024.  \u003cbr\u003eAs German Champion, Felix qualified for the World Championship, which took place from 1-4.5. in Busan, South Korea.\u003c\/p\u003e\n\u003cp\u003eHere you have the chance to grab a bag from the small remaining stock of his World Championship coffees. This Herloom from Ethiopia is the espresso he used for the milk drink in Korea. To access the Kaffeemacher he used as an espresso, go \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003ca style=\"color: rgb(255, 42, 0);\" title=\"Felix' Master Espresso\" href=\"https:\/\/kiffeemacher.com\/products\/felix-meister-espresso\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eThis Kaffeemacher is shipped as a coffee letter and can only be ordered individually.\u003c\/h4\u003e\n\u003cp\u003eThe proceeds from the sale of this exclusive remaining stock contribute to financing Felix \u003cspan style=\"color: rgb(64, 64, 64);\"\u003eWorld Championship participation in South Korea\u003c\/span\u003e. \u003c\/p\u003e\n\u003ch2\u003eKaffeemacher Information\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e fermented anaerobically as cherry with co2 and subsequently dried as natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Herloom \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix detects the following flavor notes: \u003c\/strong\u003ePeach, honeycomb, peach cobbler\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink description: \u003c\/strong\u003eThe espresso shot was poured with 80 ml of frothed fresh lactose-free milk. The milk was reduced by 50% beforehand. The temperature of the frothed milk was 55° Celsius.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoast date:\u003c\/strong\u003e 18.04.204\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e- perfect drinking maturity\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eKaffeemacher Origin\u003c\/h2\u003e\n\u003cp\u003eThe Kaffeemacher comes from the Guji Masina washing station in Guji, Ethiopia. This washing station was in 2017 one of the first to produce \"\u003cspan\u003eCarbonic Maceration\" and anaerobically fermented coffees in Ethiopia. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFelix preparation recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBasket size:\u003c\/strong\u003e 21,5g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 21,5g in, 36g out - so 1:1.67\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/Y8AyVaJd2AA?si=JtqoUeHYnscAG76h\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Felix","offers":[{"title":"200 g","offer_id":45569979777288,"sku":"","price":35.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/FelixKaffee2_dfe686b8-f4a3-4949-b7bd-daeb36a66843.webp?v=1715174661"},{"product_id":"mano","title":"Mano, Espresso Blend","description":"\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eMano \u003c\/span\u003e\u003cspan\u003e- Coffee Info\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDark stone fruits, nougat, velvety\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e75% Mexico, Xochiltepec, Oaxaca, washed\u003c\/p\u003e\n\u003cp\u003e25% Uganda, The Coffee Yard, natural\u003c\/p\u003e\n\u003c\/td\u003e\n\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarious Arabica varieties\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-Harvest Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e75% washed, 25% natural\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cb id=\"docs-internal-guid-10dce475-7fff-0cbe-e2e7-f4105ed1e1a8\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/Dlgx-XTTgos?si=XDbWLVdg5zMtbFx1\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow We Would Prepare Mano\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Komal_25_1.webp?v=1759384774\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStandard 9 bar: With a brew ratio of 1:2.1 and 20 g in, we emphasize the soft and round texture of the coffee. The sweet spot is at an extraction time of 23-27 seconds. Shorter extraction emphasizes the fruit acidity more, longer extraction brings out the chocolatey notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePressure profile: Drink ratio 1:2.2 with 19g in, 42 out in 26 seconds. 5 bar for 8 seconds, then up to 8.5 and for the last 10 seconds back down to 5 bar. Results in a very juicy espresso with a lighter body and very soft texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTell Me More About Mano Espresso\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe asked ourselves: How can we connect different flavor worlds of coffee? Classic coffee interpretations are often darker roasted, while many specialty coffees thrive on fruity notes. Mano is meant to bridge these worlds, or rather: it takes you by the hand (\"mano\") and builds the bridge. For this, we seek coffees from our partners that can give the blend the attributes we're looking for: lots of texture, light fruit, and a delicate, mild acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy Does \u003c\/span\u003e\u003cspan\u003eMano \u003c\/span\u003e\u003cspan\u003eTaste the Way It Does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e75% of the blend consists of three equal \u003cmeta charset=\"utf-8\"\u003eparts of washed coffees. What they have in common is a focus on a heavy body, which we emphasize with a darker roast. 25% comes from a dry-processed coffee (natural) that brings fruity notes and reminds us in this roast style of dark stone fruits.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow Do We Roast This Coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a 25kg batch on our 30kg roaster. We roast for 14:50 minutes with a development time of 2:15 minutes, or 15%. The slightly smaller \u003cmeta charset=\"utf-8\"\u003ebatch size, combined with the longer roasting time, absorbs a lot of heat and this shows in robust notes without losing freshness. The final temperature is in our medium range, and we extend the development time—that is, the time after the first crack—to 15% with a declining rate of rise. This way we work on caramelization and give the coffee a broad sweet spot.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eImport Coffee Details into Beanconqueror:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=a16a4f24\"\u003e \u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport Bean\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250g","offer_id":51865771966728,"sku":"Mano250g","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":51865771999496,"sku":"Mano1kg","price":37.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MANO.webp?v=1783672352"},{"product_id":"compadre","title":"Compadre, Italian espresso","description":"\u003ch2\u003eCompadre - Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRoasted nuts, spicy, dark chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin of the beans\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBoth farms are located in Espírito Santo, Brazil:\u003c\/p\u003e\n\u003cp\u003eArabica: Sitio Bela Vista, Castelo\u003c\/p\u003e\n\u003cp\u003eConilon (Robusta): Água Boa, São Mateus\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFamily farms:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFamília Magiero, Conilon \u0026amp; Família Romão, Arabica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eConilon (Robusta) \u0026amp; Catuaí 81, Catucaí 785\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eboth pulped natural - depulped and dried in the mucilage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eAll our coffees are sold as whole beans.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow we would prepare the Compadre\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Compadre_-_Icons_29.4.26.webp?v=1777886808\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor a classic 9-bar profile, we work with a brew ratio of 1:1.8 to 1:2 in at least 25 seconds. If you are aiming for high flavor intensity and a heavy body, extract the coffee for a shorter time, i.e., towards 1:1.8. If you want to balance the coffee a bit more and highlight some caramel notes, you can aim for 1:2.\u003c\/p\u003e\n\u003cp\u003eWe developed and optimized this recipe using the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Finding the right coffee water\" href=\"https:\/\/kaffeemacher.ch\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eWater\u003c\/a\u003e:\u003c\/strong\u003e Total hardness 5 °dH, alkalinity 3 °dH\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine:\u003c\/strong\u003e Maro Model 1\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e Eureka Single Dose Pro\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/ymmt9BI4JZI?si=z4Gpp0MAmeCp7oEr\u0026amp;vq=hd1080\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eOur interpretation of an Italian espresso\u003c\/h2\u003e\n\u003cp\u003e\"Italian espresso\" is often understood as short, strong, and roasty. In our \u003ca title=\"Italian espresso\" href=\"https:\/\/kiffeemacher.com\/blogs\/kaffeewissen\/bester-italienischer-espresso\/\"\u003etests\u003c\/a\u003e, we found that there is no single \"Italian espresso\": the roasts and composition of the blends were too varied. With our interpretation, we bring together things that are important to us: transparently traded specialty coffees, purchased through our partners at Farmers Coffee in Espírito Santo, produced by family farms. Dark roasted with a focus on body and strong notes.\u003c\/p\u003e\n\u003ch2\u003eWhy does the Compadre taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThe 50% Conilon-Robusta gives the Compadre a heavy body and strong, spicy, dark chocolate notes. The 50% Arabica from the mountains of Castelo balances the Compadre. Nutty notes and a soft texture bring harmony to the cup. We don't roast any other coffee as dark as the Compadre, emphasizing its classic character.\u003c\/p\u003e\n\u003ch2\u003eTell me more about the Compadre Espresso\u003c\/h2\u003e\n\u003cp\u003eTogether with Farmers Coffee, we visited Arabica farms at 1,200 meters and Conilon farms at 80 meters above sea level in Espírito Santo. The topography is impressive, and so is the history. Espírito Santo has a history heavily shaped by immigration. Many Italian families immigrated at the end of the 19th century, worked in coffee production, and gradually took over coffee farms. The two families contributing their coffee to the Compadre also have Italian roots: the Romãos produce their pulped natural Arabica in the mountainous region around Castelo, while the Magieros produce their pulped natural Conilon in the plains of São Mateus in northern Espírito Santo. If you like, a very large, historical circle closes here: the coffee from two families with Italian roots now lands in an espresso based on the Italian model.\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003eWe opted for a medium-long and hot roast. We roast the Henrique or Apas espresso for slightly longer, but with the Compadre, we reach the highest end temperature on our roaster. With this high end temperature, we emphasize the roastier, stronger notes. We end the roast just before the second crack.\u003c\/p\u003e\n\u003ch2\u003eImport coffee details into Beanconqueror:\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=49279632\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e\u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport Bean\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250g","offer_id":52231208141064,"sku":"Compadre250g","price":9.5,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52231208173832,"sku":"Compadre1kg","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/COMPADRE.webp?v=1783672326"},{"product_id":"felix-deutscher-meister-espresso","title":"Felix' German Champion Espresso","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSinaloa - Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 99.9124%; height: 252.755px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 30.1781%;\"\u003e \u003ccol style=\"width: 69.5174%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eOrange, Apricot, Floral\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1915px;\"\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003eHuila, Colombia\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eAna Maria Trujillo\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eGesha\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-Harvest Process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eAnaerobic Fermentation, 3-stage Hydro Fermentation\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5985px;\"\u003e\n\u003ctd style=\"height: 19.5985px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 19.5985px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd colspan=\"2\" style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow we prepare the coffee: \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Felix_Sinaloa.webp?v=1772096451\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a very light espresso roast, which can also be prepared very well as filter coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelix would recommend the following recipe for filter coffee:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Orlin_2025_1.webp?v=1765363756\" alt=\"\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3 \u003c\/span\u003e\u003cspan\u003e°dH , alkalinity 1.5 \u003c\/span\u003e\u003cspan\u003e°dH (more about \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" title=\"Das richtige Kaffeewasser\" href=\"https:\/\/kiffeemacher.com\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003ca title=\"Comandante C40 MK4\" href=\"https:\/\/kiffeemacher.com\/products\/comandante-handmuhle\"\u003e\u003cspan style=\"color: #90a900;\"\u003eComandante\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glas\"\u003eHario \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glas\"\u003eV60 Glass Filter 02\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFilter paper:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-ersatzfilter\" title=\"Filterpapier\"\u003eHario V60 paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCoffee Origin\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003eAna María Trujillo Rojas, a fourth-generation coffee producer and certified Q-Grader, combines tradition, expertise, and innovation to create exceptional coffees. From 2016 to 2024, she collaborated with various companies in the industry, leading quality control processes, developing fermentation methods, and designing differentiated sensory profiles. This established her as a leading expert in applied fermentation in the specialty coffee sector.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eIn 2025, Ana María presented a new highlight in her portfolio: the Gesha variety, refined through an anaerobic hydro-fermented washing process. In this process, the beans are fermented underwater in a closed environment, intensifying the anaerobic process. The result is a coffee of exceptional purity with elegant floral notes, a vibrant acidity, and a balanced sweetness that perfectly showcases the characteristic profile of this variety. This batch reflects the combination of technology, innovation, and passion for Colombian specialty coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Felix","offers":[{"title":"Sinaloa Espresso - 120 g","offer_id":53392958947592,"sku":null,"price":17.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/SinaloaEspresso.webp?v=1772099105"},{"product_id":"michael-deutscher-meister-filterkaffee","title":"Michael's German Champion Filter Coffee","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFinca Santa Rita - Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 99.9124%; height: 217.162px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 24.2503%;\"\u003e \u003ccol style=\"width: 75.4452%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1915px;\"\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrigin of beans:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinca Santa Rita, Dipilto, Nicaragua\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClaudia Lobo from Bridazul\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eArabica variety:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaracaturra\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1915px;\"\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePost-harvest process:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFermentation of the cherries in a cooling room, then dried as natural\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\" colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003eAll our coffees are sold as whole beans.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow we brew this coffee\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003eThe Hario Switch combines the mechanism of a French Press with the clarity of a paper filter. With this recipe, we brew with the valve closed. This allows the coffee to steep completely in a water bath (full immersion).\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eWe also work with a very high dosage (ratio approx. 1:9). The result is a filter coffee with a pronounced body and a strongly emphasized sweetness.\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"5\"\u003eKey data\u003c\/h4\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,0,0\"\u003eCoffee:\u003c\/b\u003e 32 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,1,0\"\u003eWater:\u003c\/b\u003e 290 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,2,0\"\u003eWater temperature:\u003c\/b\u003e 95 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,3,0\"\u003eGrind size:\u003c\/b\u003e Coarse (Comandante: approx. 28 clicks)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,4,0\"\u003eBrew time:\u003c\/b\u003e approx. 2:30 – 3:00 min. (including drawdown time)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,5,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,5,0\"\u003eEquipment:\u003c\/b\u003e Hario Switch, V60 paper filter, scale\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"7\"\u003e\n\u003ch4 data-path-to-node=\"8\"\u003e\u003cstrong\u003eStep-by-step instructions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col data-path-to-node=\"9\" start=\"1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003ePreparation\u003c\/b\u003e Insert the paper filter into the Switch and rinse with plenty of hot water. This preheats the glass body and removes any potential papery taste. Pour out the rinse water and close the valve (switch pointing up).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003eWeighing the coffee\u003c\/b\u003e Grind 32 g of coffee coarsely (about 28 clicks on the Comandante). Add the ground coffee to the damp filter, place the Switch on the scale, and tare it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003eThe pour (0:00 min.)\u003c\/b\u003e Start the stopwatch and quickly pour in all 290 g of water (95 °C) using circular motions. Make sure the coffee grounds are completely and evenly saturated.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,3,0\"\u003eSteeping phase and stirring (1:45 min.)\u003c\/b\u003e Let the coffee extract. After exactly 1:45 minutes, stir gently with a spoon. This breaks the coffee crust on the surface and allows the grounds to sink.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,4,0\"\u003eDrawdown (2:00 min.)\u003c\/b\u003e At 2:00 minutes, press the switch on the Hario Switch down to open the valve. The coffee now drains through the paper filter into the server.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"10\"\u003eAs soon as all the water has drained through, remove the filter, briefly swirl the server to mix the coffee, and serve.\u003c\/p\u003e\n\u003ch2\u003eCoffee Origin\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe share a long-standing friendship and partnership with Claudia from Bridazul. Together we have experimented, innovated, changed, improved, and achieved a great deal. A lot of heart and soul, passion, and tireless trial and improvement have gone into this coffee. It is a testament to modern coffee cultivation and perfectly reflects how coffee quality can be brought to the highest level through precise work, from harvest to processing to drying. These wild aromas and vibrant acids, combined with supportive sweetness and a creamy body, stand far apart from average coffee quality from this region, and indeed from the rest of the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003e \u003c\/p\u003e","brand":"Felix","offers":[{"title":"Finca Santa Rita - 200 g","offer_id":53393247338760,"sku":null,"price":34.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MichaelsKaffee.webp?v=1772100614"},{"product_id":"bharath","title":"Bharath - Espresso from India","description":"\u003ch2\u003eBharath - Coffee Info\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; height: 176.344px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.4743%; height: 19.5938px;\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 71.6686%; height: 19.5938px;\"\u003eHot chocolate, marble cake, walnut, creamy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 25.4743%; height: 39.1875px;\"\u003e\u003cb\u003eBean origin:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 71.6686%; height: 39.1875px;\"\u003eCraigmore Tinyspot, Karnataka, India\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.4743%; height: 19.5938px;\"\u003e\u003cb\u003eProducer:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 71.6686%; height: 19.5938px;\"\u003eBharath Belliappa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.4743%; height: 19.5938px;\"\u003e\u003cb\u003eVarieties:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 71.6686%; height: 19.5938px;\"\u003eOld Peridenia (Robusta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 25.4743%; height: 19.5938px;\"\u003e\u003cb\u003ePost-harvest process:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 71.6686%; height: 19.5938px;\"\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 25.4743%; height: 39.1875px;\"\u003e\u003cb\u003eGrowing philosophy:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 71.6686%; height: 39.1875px;\"\u003eIn harmony with nature, under the dense natural shade of native trees\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd colspan=\"2\" style=\"width: 97.1429%; height: 19.5938px;\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/z1m6oAs0YY8?si=Fpf7BycF6m15eXXa\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eHow we brew this coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Bharath_-_Icons.webp?v=1778139652\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis Old Peridenia is fantastic. It brings a creamy, soft texture that perfectly supports the delicate acidity of this Robusta. When extracted skillfully, it delivers a sweet, dense, balanced espresso that takes Nadja straight to a cozy winter fireplace. Don't pull for more than 30 seconds, otherwise it slowly slides into an unpleasant, slightly metallic bitterness.\u003c\/p\u003e\n\u003cp\u003eThe recipe with the \u003cb\u003evibration pump\u003c\/b\u003e convinces us completely. In Michel's words: \"I've never had a Robusta with such impressively integrated acidity.\" This refers to our brew with 18.5 g in and 43 ml out in 24 seconds. This gives us an extremely soft, dense, creamy and balanced cup with incredibly integrated acidity. If we pull the coffee for 32 seconds or longer, we get pronounced acidity from over-extraction - similar to Arabica. The slightly longer pre-infusion that the vibration pump naturally provides does this coffee good.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Code_Vibra.webp?v=1778139689\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOur recipe for the vibration pump (18.5 g in, 43 ml out in 24 sec.) doesn't quite work for the \u003cb\u003erotary pump\u003c\/b\u003e. For our taste, the cup is not balanced enough. That's why we pull the shot 3-5 seconds longer, keeping the same drink ratio. Now we get that soft, dense texture again with notes of walnut, vanilla, pastry. This brings us to the question of whether the vibration pump really needs a longer brew time - a universal theory that deserves to be questioned and explored.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Code_Rotation.webp?v=1778139722\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does this coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThis coffee comes from Coorg in India, more precisely from the municipality of Palestina, at an altitude of 1,000 meters. The Old Peridenia variety has been grown here since time immemorial.\u003c\/p\u003e\n\u003cp\u003eThe cherries are hand-harvested and then passed through a flotation system at the washing station on Bharath's farm Craigmore Tinyspot to remove low-density beans and defects. After that, they are depulped and washed, then dried on sun-warmed concrete.\u003c\/p\u003e\n\u003ch2\u003eWhy did we purchase this coffee?\u003c\/h2\u003e\n\u003cp\u003eNestled in the foothills of the Western Ghats lies Craigmore Tinyspot - a family-run coffee farm in its third generation in the gentle hills of Coorg, Karnataka. Bharath Belliappa is committed to producing sustainably grown coffee that thrives under the dense natural shade of native trees of the Western Ghats.\u003c\/p\u003e\n\u003cp\u003eWe met Bharath through Komal and Akshey from the South India Coffee Company (SICC). The two manage a coffee farm in its sixth generation in Coorg and serve as a knowledge hub for the region with their expertise and wet mill.\u003c\/p\u003e\n\u003cp\u003eOur collaboration with SICC and Bharath grew out of this exchange. We were looking for a producer who shares our understanding of coffee and produces high-quality Robusta. Thus, this Old Peridenia is grown by Bharath and processed at his own wet mill, exported through Komal and Akshey, imported by Lennart and his company This Side Up, and roasted by us.\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003eAs a 20-kg batch on our 30-kg roaster. We usually roast our slightly darker coffees at full capacity of 30 kg, but this coffee is very hard - Canephoras have hard cell walls and need a lot of heat for a faster roast. So we roast the coffee up to the first crack at 70% energy, which is very high. We roast it for a total of 13:30 minutes to the same end temperature as our APAS. The roast level is thus similar, but the color is lighter because Canephoras don't get as dark as Arabicas at the same temperature.\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":57781707604232,"sku":"Bharath250g","price":9.5,"currency_code":"EUR","in_stock":true},{"title":"1000 g","offer_id":57781707637000,"sku":"Bharath1kg","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/BHARATHDE.webp?v=1783672243"}],"url":"https:\/\/kiffeemacher.com\/en\/collections\/abo.oembed","provider":"kiffeemacher.com","version":"1.0","type":"link"}