{"title":"Our most popular coffees","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":"sueno-decaf-mexiko","title":"Sueño, Decaf Espresso from Mexico","description":"\u003ch2\u003eSueño - Coffee Info\u003cbr\u003e\n\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\u003eDark chocolate, maple syrup, malt\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\u003eMexico, Veracruz, Chocamán, Neria\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\u003eRafael Reyes\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\u003eLikely Catimores (see text for explanation, 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\u003eWashed, then decaffeinated using water\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\u003eHow we would prepare the Sueño \u003c\/h2\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shakisso_9.svg?v=1750752652\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about the Sueño\u003c\/h2\u003e\n\u003cp\u003eThis coffee was decaffeinated exclusively with water - in Mexico, at Descamex in Córdoba. The coffee was grown in Neria, about 20km away, and processed at Rancho San Felipe, also in Córdoba. It was later shipped from the port of Veracruz, which is just under 100km away. While everything sounds logical, it actually isn't. There are only two companies that specialize in water-based decaffeination: Descamex in Mexico and Swiss Water in Canada. We wanted to create the most regional decaffeinated coffee possible, so we started a project with Rancho San Felipe: Melissa and Benni from \u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/die-rancho-san-felipe-in-mexiko\/\" title=\"Rancho San Felipe, Mexiko\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003eRancho San Felipe\u003c\/span\u003e \u003c\/a\u003eidentified Rafael Reyes as the producer who could supply the coffee and have it decaffeinated by Descamex. \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\/gTYAimuJBvs?si=UGs5dpnkgP_rSPv3\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eWhy does the Sueño taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eDecaffeinated coffees often have a \"processed\" taste. \u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/entkoffeinierter-kaffee\/\" title=\"Decaf Artikel\"\u003eCheaper and faster decaffeination methods using solvents like DCM (dichloromethane)\u003c\/a\u003e are efficient but give the coffee an aftertaste you can really notice. Our Sueño is decaffeinated in Mexico using the chemical-free Mountain Water Decaf process. This process uses only water, pressure, and time. We were able to visit the plant at the end of 2022 and taste the coffees before and after the decaffeination process. The flavor of a decaf is determined by the bean used, the process, and the roast. The coffee itself provides a heavy body and chocolatey notes, which the process does not alter. The acidity remains citric, and we've added a note of maple syrup, which has now become characteristic for us. We developed a suitable roast profile for this. \u003c\/p\u003e\n\u003ch2\u003eHow did we roast the Sueño?\u003c\/h2\u003e\n\u003cp\u003eThe beans are sorted with extreme precision. When roasting, we notice how dense the beans are - they crack louder than other decaffeinated coffees we have roasted so far. In the first two minutes, we only use 20% energy for the roast, performing a so-called \u003cem\u003esoak\u003c\/em\u003e. The cell structure of the coffee is opened up by the decaffeination process, so we start the roast with less energy. We then ramp up the energy and let it drop almost to zero at the end of the roast. This is how we emphasize the heavy body and toffee notes while avoiding harsh roasted flavors.\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\/EoKm3aNYrZE?si=b_HevSvvQrlNIffU\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=fb4552b2\" 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":37608349859997,"sku":"Sueno250g","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/SUENO.webp?v=1783672817"},{"product_id":"rohkaffee-fur-heimroster","title":"Green coffee for home roasters","description":"\u003ch1 data-mce-fragment=\"1\"\u003eGreen Coffee for Home Roasters\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe're opening our green coffee warehouse for you so that you can roast your own coffee at home.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDesign your own blend, roast the coffee as a single origin or \"copy\" our coffees and compare them with the \"original\". There's nothing more fun about roasting than tasting the same coffee in different roast profiles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe green coffee is packaged in 2kg units.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eGreen Coffee Assortment:\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca style=\"color: rgb(144, 169, 0);\" title=\"Apas, Espresso from Brazil\" href=\"https:\/\/kiffeemacher.com\/products\/apas-espresso\"\u003eApas, Brazil\u003c\/a\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin of beans: \u003c\/strong\u003eBrazil,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSão Gonçalo do Sapucaí\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eAPAS Cooperative\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties: \u003c\/strong\u003eLocal varieties such as Mondo Novo and Catuai. 100% Arabica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process: \u003c\/strong\u003eNatural\u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/el-boton-kaffee-fur-den-vollautomaten\" title=\"Mixteca, Part of El Boton\" style=\"color: #90a900;\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/henrique-espresso\" title=\"Henrique, Espresso\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #90a900;\"\u003eHenrique, Brazil\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eArabica variety:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMondo Novo and Catuai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Pulped and washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrazil,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Espirito Santo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Camocim, Henrique Sloper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProfile:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eNutty, chocolatey, heavy body\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting recommendation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEspresso, blends \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOrganic, Demeter\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/mamy-robusta-espresso\" title=\"Mamy, Espresso\"\u003e\u003cspan style=\"color: #90a900;\"\u003eMamy, Guinea\u003c\/span\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin of beans:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMacenta, Guinea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eVarious small-scale producers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSL28, SL34. 100% Specialty Robusta\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePulped, fermented with mucilage and dried\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eRoasting Recipes\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur roasting team has developed roasting recipes for you on our Aillio Bullet. This allows you to \"re-roast\" our coffees at home. These recipes shown are intended to give you a starting point to quickly achieve a delicious roasted coffee. Here you'll find the \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/aillio-bullet-roestrezepte\/\" title=\"Roasting recipes\" style=\"color: #90a900;\" target=\"_blank\"\u003eroasting profiles\u003c\/a\u003e\u003c\/span\u003e.\u003ca href=\"https:\/\/kiffeemacher.com\/products\/dreispitz-espresso\" title=\"Dreispitz Espresso\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Dreispitz_1_100x100.png?v=1611776804\" alt=\"\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003ch2\u003eMore Information on Roasting\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eOur roastery in Basel is run by Philipp. He has compiled further information and very practical tips on roasting for you. As a blog and in video format. Enjoy.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVideo: Roasting Coffee at Home - Practical Guide\u003c\/h3\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\/kRtULO7isaE?si=RuOAtDqBmIB30-n0\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAs further reading to this video, we recommend the blog post on our Swiss homepage: \u003cstrong\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cspan color=\"#90a900\" style=\"color: #90a900;\"\u003e\u003cu\u003eBasic knowledge\u003c\/u\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/kaffeeroesten-zuhause\/\" title=\"Basic Knowledge Home Roasting\" style=\"color: #90a900;\" target=\"_blank\"\u003e for home roasters (click)\u003c\/a\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou'll also find many more blog posts on all things coffee here.\u003c\/p\u003e\n\u003ch3\u003eVideo: How is Espresso Roasted? - Quality and Differences to Filter Roasting\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/toJzDzFoAUc?si=UL7rrgwaMAPyvriT\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"2kg APAS Arabica - Brazil","offer_id":45766958186760,"sku":"","price":33.9,"currency_code":"EUR","in_stock":true},{"title":"2kg, Henrique, Arabica - Brazil","offer_id":37707942559901,"sku":"","price":37.9,"currency_code":"EUR","in_stock":false},{"title":"2kg Mamy, Robusta - Guinea","offer_id":44240693690632,"sku":"","price":27.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rohkaffee.webp?v=1755585006"},{"product_id":"flhor-cafe-creme","title":"Flhor, Café Crème from Honduras","description":"\u003ch2\u003eFlhor - Coffee Details\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\u003eDark berries, dark chocolate, fresh\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 beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHonduras, Marcala La Paz\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\u003eAssociated producers of 18 Conejo\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\u003eCatuai, Typica, Bourbon\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\u003eDepulped and washed\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\u003eAs a cheeky, unusual espresso\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shakisso_7.svg?v=1750324152\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe family farm is located at approximately 1700 m above sea level. The coffee grows more slowly in the cool climate and develops the citrusy acidity characteristic of the Marcala region. After picking, the cherries are immediately depulped, fermented dry in a fermentation tank, and washed after just under 20 hours. This fermentation breaks down the pectin layer surrounding the coffee seeds. Afterwards, it is regularly dried and turned on a patio in Marcala.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/oe0AAtpRvL0\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about Flhor\u003c\/h2\u003e\n\u003cp\u003eFlhor represents the next generation of the Zelaya Contreras family, who were among the organic pioneers in coffee cultivation in Honduras 30 years ago. \u003cspan\u003eThe work of 18 Conejo focuses on soil health. The better the soil, the more resilient the coffee plant. We support agricultural approaches that work regeneratively and understand coffee production holistically. This includes the in-house production of fertilizer, which makes producers more independent of market fluctuations. Small-scale producers in particular need a broad toolkit to be able to react to the constant challenges in coffee cultivation. Whether organic, biodynamic, regenerative, or a mixture of different approaches - we support everything that strengthens coffee producers and gives them agency.\u003c\/span\u003e We have been working with Flhor and her family since 2017 and roasting their biodynamically produced coffee.\u003c\/p\u003e\n\u003ch3\u003eImport coffee details into Beanconqueror\u003c\/h3\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=9d261044\"\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":44021725790472,"sku":"Flhor250g","price":11.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/FLHOR_d6baf2c5-11e1-4ca2-a830-6cafa5f7173c.webp?v=1783672749"},{"product_id":"el-boton","title":"El Botón - Coffee for fully automatic machines","description":"\u003ch2\u003eEl Botón - Coffee Info\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 29.9639%;\"\u003e \u003ccol style=\"width: 69.6751%;\"\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\u003eCaramel, roasted nuts, soft\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\u003e70% Arabica, Peru, Chacra d´Dago, Villa Rica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e30% Robusta, India, Karnataka, Craigmore Tinyspot\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\u003eArabica (Red Obata, Catigua, Tabi)\u003c\/p\u003e\n\u003cp\u003eRobusta (Old Peridenia)\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\u003ewashed\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\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\u003eTell me more about El Botón\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKaffeemacher brew coffee differently than portafilter machines. This raises the question of which coffee bean is suitable for the Kaffeemacher? With our understanding of coffee, we look for beans that bring lots of body and a rich texture. Instead of roasting the coffee very dark, we extend the roast and have developed a roast profile specifically for the Kaffeemacher. The coffees come from our friend César Marin, from whom we have been buying coffees since 2023, and from Bharath Belliappa from India, whom Nadja visited for the first time in spring 2026. El Botón brings together all our demands for a coffee: consistently transparent sourcing of green coffee, each producer's close-to-nature production methods, clear aromatics, and precise roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe chose a blend to combine two attributes: lighter aromas (Peru) and a more classic aftertaste (India). César's coffee from Peru brings a soft texture and slightly floral notes. Bharath's Robusta from India gives the coffee a robust base character and emphasizes the aftertaste.\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\/QcNQPPeoJ2A?si=9La9wH7r3zTj1x_w\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe coffee distribution in the brewing chamber and the lower brewing pressure in the Kaffeemacher inspired us to take a different approach to roasting. Unlike an espresso for a portafilter machine, where we gradually reduce the gas supply, we increase it again in the final quarter of the roast. This allows the coffee to reach a higher final temperature during a medium roast duration, giving it the caramel notes.\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=2d413a71\" 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":"250g","offer_id":44239841722632,"sku":"ElBoton250g","price":8.5,"currency_code":"EUR","in_stock":false},{"title":"1000g","offer_id":44239841755400,"sku":"ElBoton1kg","price":29.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ELBOTONDE.webp?v=1783672490"},{"product_id":"kaffee-geschenkset","title":"The coffee gift set","description":"\u003ch1\u003eThe coffee gift set – 3 espresso varieties \u0026amp; 20% discount on our Home Barista online course\u003c\/h1\u003e\n\u003cp\u003eThis coffee gift set is perfect for any occasion: birthdays, Christmas, St. Nicholas Day, or simply as a thank you. Suitable for portafilter machines and fully automatic coffee machines. The gift set includes \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e3x 250g espresso beans\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e20% discount voucher for our Home Barista online course\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee is always a good idea!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComponents:\u003c\/strong\u003e 3x 250g espresso beans (unground, whole bean)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e our \u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/apas-espresso\" title=\"Apas, organic espresso from Brazil\" style=\"color: rgb(144, 169, 0); text-decoration: underline;\"\u003eApas Espresso\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, the \u003ca href=\"https:\/\/kiffeemacher.com\/products\/toca-espresso\" title=\"Toca, espresso from Mexico\"\u003e\u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003eToca Espresso\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e and our \u003ca href=\"https:\/\/kiffeemacher.com\/products\/compadre\" title=\"Compadre, Italian espresso\"\u003e\u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\"\u003eCompadre Espresso\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for:\u003c\/strong\u003e portafilter machines and fully automatic coffee machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntended use: \u003c\/strong\u003eIdeal for espresso, cappuccino, or other milk-based drinks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBonus:\u003c\/strong\u003e A 20% discount voucher for our \u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(144, 169, 0); text-decoration: underline;\" title=\"Home Barista Online Course\" href=\"https:\/\/kiffeemacher.com\/products\/home-barista-online-kurs\"\u003eHome Barista online course\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e – ideal for beginners who want to expand their coffee knowledge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e The gift packaging is not permanently sealed, so you can still add a personal note\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBrief introduction to the included coffees\u003c\/h3\u003e\n\u003ch4\u003e1. Apas, Espresso\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eFor uncomplicated enjoyment. \u003cstrong\u003eNutty\u003c\/strong\u003e, \u003cstrong\u003echocolatey\u003c\/strong\u003e, \u003cstrong\u003elow-acidity\u003c\/strong\u003e. A classic espresso with a heavy body and a long aftertaste. 100% Brazil, 100% APAS cooperative.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/APASBruehrezeptv2.svg?v=1678102341\" alt=\"Apas, Espresso - brew recipe\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/sVcZ2K_9O60\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e2. Toca, Espresso \u003c\/h4\u003e\n\u003cp\u003eA neo-classical espresso with notes of \u003cstrong\u003erock candy\u003c\/strong\u003e and \u003cstrong\u003ecoconut\u003c\/strong\u003e. Structured with mild acidity and balanced by a rich body. For an uncomplicated espresso with character and a caramelly cappuccino. This coffee comes from our Tlapajti project, where we support a cooperative in Veracruz in obtaining organic certification.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/TocaBruehrezeptv2_0c44cb60-248c-401c-bd5f-771cffab2535.svg?v=1678103076\" alt=\"Toca, Espresso - brew recipe\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/DWymqbTdnHM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch4\u003e3. Compadre, Italian Espresso\u003c\/h4\u003e\n\u003cp\u003eThe Compadre is our interpretation of an Italian espresso: a dark roasted 50\/50 blend of Arabica and Robusta from two family farms in Espírito Santo, Brazil. Strong, spicy, creamy, no-frills.\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","brand":"kiffeemacher.comutschland","offers":[{"title":"Default Title","offer_id":45150627954952,"sku":"","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/GeschenksetAPASTOCACOMPADRE_1.webp?v=1781264539"},{"product_id":"amigo-filterkaffee","title":"Amigo, Filter Coffee","description":"\u003ch2\u003eCoffee Information\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; height: 156.75px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 24.932%; height: 19.5938px;\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.2854%; height: 19.5938px;\"\u003eChocolatey, caramel, balanced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 24.932%; height: 39.1875px;\"\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.2854%; height: 39.1875px;\"\u003eSan Javier, Magdalena Department, Sierra Nevada de Santa Marta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 24.932%; height: 19.5938px;\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.2854%; height: 19.5938px;\"\u003eCastillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 24.932%; height: 19.5938px;\"\u003e\u003cstrong\u003ePost-Harvest Process\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.2854%; height: 19.5938px;\"\u003eDouble fermented, washed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 24.932%; height: 19.5938px;\"\u003e\u003cstrong\u003eGrowing Philosophy\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.2854%; height: 19.5938px;\"\u003eOrganic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 24.932%; height: 19.5938px;\"\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.2854%; height: 19.5938px;\"\u003eIliana Delgado, Finca Puerto Rico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd colspan=\"2\" style=\"width: 97.2174%; height: 19.5938px;\"\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 Amigo: Hario Switch\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Orlin_2025_6.webp?v=1783667791\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDavid developed and optimized the recipe with the \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/hario-switch\" title=\"Switch\"\u003e\u003cspan style=\"color: #90a900;\"\u003eHario Switch\u003c\/span\u003e\u003c\/a\u003e and the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWater: Total hardness 3\u003c\/span\u003e\u003cspan\u003e°dH, alkalinity 1.5\u003c\/span\u003e\u003cspan\u003e°dH\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrinder: \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/kiffeemacher.com\/products\/kinu-m47-classic\" title=\"Kinu M47\"\u003e\u003cspan style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDripper: \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/kiffeemacher.com\/products\/hario-switch\" title=\"Switch\"\u003e\u003cspan style=\"color: #90a900;\"\u003eHario Switch\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFilter Paper: \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Filter Paper\" href=\"https:\/\/shop.kiffeemacher.com\/collections\/filter\/products\/v60-caffeepaper-filter-01-02\" style=\"color: #90a900;\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTell Me More About the Amigo Filter Coffee\u003c\/h2\u003e\n\u003cp\u003eWith Amigo, we want to present filter coffees that are straightforward in preparation and flavor. Roasted a bit darker than our other filter coffees, it works wonderfully with various manual brewing methods like French press, stovetop pot, or classic drip machines. A coffee that convinces us in flavor and connects us as people. In collaboration with exciting partners, we develop a profile that is uncomplicated to enjoy and brings joy to many. An Amigo.\u003c\/p\u003e\n\u003ch2\u003eWhy Does the Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eWe seek flavor profiles that focus on balance, caramel and chocolate notes. These are often washed coffees around 84 points that we roast a touch darker than our other filter coffees. We rotate the coffees seasonally so we can always roast the current harvest of our partners for you.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the coffee cherries are fermented for 24 hours in steel tanks, then pulped and fermented a second time for 24 hours. The remaining fruit pulp is then removed using a centrifuge in an Eco-Washer. This results in a clean cup with notes of panela, chocolate, creamy caramel and subtle orange.\u003c\/p\u003e\n\u003ch2\u003eHow Do We Roast This Coffee?\u003c\/h2\u003e\n\u003cp\u003eWe roast the coffee in 15kg batches on our 30kg Giesen roaster. The roasting time is 9:30 minutes with a development time of 1 minute and 15 seconds. To develop this roasting profile, we did two things differently than when we roast other washed coffees: First, we increased the batch size by 2.5kg, which extends the roasting time slightly and makes the coffee a bit milder. Second, we raised the final temperature a touch, which further processes the sugars in the coffee and thus enhances the caramel note.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":45492115374344,"sku":"AmigoFilter","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/AMIGO_c0866ab6-f4cb-4233-8c97-ee12dbce780c.webp?v=1783672407"},{"product_id":"apas-decaf","title":"Apas Decaf, decaffeinated espresso from Brazil","description":"\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eApas Decaf \u003c\/span\u003e\u003cspan\u003e- Kaffeemacher Info\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100%; height: 323.938px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 24.6429%;\"\u003e \u003ccol style=\"width: 73.9286%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNougat, roasted nuts, chocolatey\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1875px;\"\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1875px;\"\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 style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\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 style=\"height: 55.1875px;\"\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocal varieties such as Mondo Novo (Arabica) and Catuai (Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-Harvest Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDecaffeination\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSub-critical CO₂ (natural sparkling carbonic acid)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDecaffeinator\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCR3 in Bremen\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\" colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll of 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\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow We Would Prepare Apas Decaf\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Apas_Decaf.webp?v=1784269431\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy Does \u003c\/span\u003e\u003cspan\u003eApas Decaf\u003c\/span\u003e\u003cspan\u003e Taste the Way It Does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe APAS blend is a mixture of coffees from 71 members of the cooperative who market their coffee under the APAS name. They are among Fairtrade pioneers in Brazil and manage their farms in the region around São Gonçalo do Sapucaí. Time and again, they also achieve success as individual producers in renowned competitions such as the Cup of Excellence. The coffee cherries for the APAS blend are selectively harvested by members on their own farms, dried in the cherry, and then mechanically depulped. This dry processing underscores the nutty and chocolatey character of the coffee.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eTell Me More About \u003c\/span\u003e\u003cspan\u003eApas Decaf \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor years, APAS has been our bestseller because it delights many tastes. We now import several containers per year. The coffee and our collaboration with the cooperative are strategically important to us. In winter 2024, we asked ourselves: \u003c\/span\u003e\u003cspan\u003eWhat if APAS also existed in decaffeinated form? \u003c\/span\u003e\u003cspan\u003eWe contacted decaffeinator CR3 in Bremen and reserved a slot for spring 2025. The APAS blend was shipped to Bremen, decaffeinated there, and we subsequently took the approximately three tons of coffee together with friendly roasteries.\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.com\/embed\/kuUbmylRKHU?si=GijAq7lmxa5fxkvV\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eThe Decaffeination Process\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee was decaffeinated by CR3 in Bremen using sub-critical CO₂, known as sparkling carbonic acid. \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/entkoffeinierter-kaffee\/\" title=\"Decaffeinated Coffee\" style=\"color: rgb(144, 169, 0);\"\u003eWhat all processes have in common is that at the start of treatment, the green coffee is placed in a closed vessel with water or steamed so that the pores of the green coffee open.\u003c\/a\u003e \u003c\/span\u003eA solvent is then added to extract the caffeine. In this case, it is the sparkling carbonic acid. In the sub-critical CO₂ method, the CO₂ is converted to a liquid state at high pressure and low temperature conditions, which in combination with water can absorb the caffeine. This process takes several days.\u003c\/span\u003e\u003cb\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\u003eVery similarly to the Apas, since the CO₂ method makes the coffee hardly more porous. In contrast to the Sueño, which is decaffeinated with water, the influence of the method on the cell structure of the coffee bean is gre\u003cmeta charset=\"utf-8\"\u003eater.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eRead Coffee Details in Beanconqueror:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=ac60af43\" 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":51600670458120,"sku":"ApasDECAF250g","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/APAS_DECAF_cf644000-ae99-40df-89f5-d2d9e3b026bb.webp?v=1783677873"},{"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":"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":false},{"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"},{"product_id":"shyira-espresso","title":"Shyira - Espresso from Rwanda","description":"\u003ch2\u003eShyira - Espresso from Rwanda - 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\u003eMirabelle plum, gooseberry, red currant, refreshing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShyira Washing Station, Nyabihu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall-scale producers in surrounding communities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRed Bourbon\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\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\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\u003ch2\u003eHow We Prepare This Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shyira_washed_-_Icons.webp?v=1780404430\"\u003e\u003c\/p\u003e\n\u003cp\u003eAn accessible, washed coffee from the Shyria Washing Station that impresses with delicate aromatics and silky elegance, without overwhelming you with wild flavours.\u003c\/p\u003e\n\u003cp\u003eFor Nadja, the coffee evokes a summer morning. It's 6 a.m., the warmth is already pleasantly noticeable, but the \u003cmeta charset=\"utf-8\"\u003estreets are still quiet. Michel imagines himself jogging on the beach early in the morning while life slowly awakens. A \u003cmeta charset=\"utf-8\"\u003elight-footed summer coffee, smooth and delicate.\u003c\/p\u003e\n\u003cp\u003eIn the aroma we find mirabelle plums, apricots, rooibos tea, red currants and, depending on the recipe, even a touch of pineapple.\u003c\/p\u003e\n\u003cp\u003eWe've tried several recipes with \u003cstrong\u003epressure and flow profiles\u003c\/strong\u003e and discovered: this coffee doesn't need them. The two standard 9 bar profiles convinced us more than anything we tried with other methods. A satisfying result for those who can't work with flow and pressure anyway.\u003c\/p\u003e\n\u003cp\u003eWith all profiles, we found that shorter drink ratios and extraction times appeal to us more. They produce a denser, softer and \u003cmeta charset=\"utf-8\"\u003esweeter cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe standard 9 bar profile (vibration pump)\u003c\/strong\u003e and slow preinfusion bring out the best in this coffee. In 26 seconds and a drink ratio of 1:2.1, we get a \u003cmeta charset=\"utf-8\"\u003esweet, silky soft cup with medium body and an acidity that is high but presents itself very elegantly — and thus doesn't come across as intrusive at all. The coffee has a slight bitterness that reminds us of gooseberries, grapefruit and verjus (juice of unripe grapes). Maro Code: PXFGZDE\u003c\/p\u003e\n\u003cp\u003eThis subtle fruity bitterness is emphasized even more with the \u003cstrong\u003erotary pump\u003c\/strong\u003e recipe, which Nadja particularly likes. With the same drink ratio, we pull the shot two seconds longer to 26-28 seconds. Maro Code: ACMOMKS\u003c\/p\u003e\n\u003ch2\u003eWhy Does This Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eThe Shyira Washing Station is the officially highest-altitude processing facility in Rwanda. The coffee cherries come from altitudes of up to 2,300 m above sea level. The optimal weather conditions, soil composition and altitude provide an ideal foundation for \u003cmeta charset=\"utf-8\"\u003eextraordinary coffees. The complexity and the zesty, lemonade-like acidity likely come from this.\u003c\/p\u003e\n\u003cp\u003eAfter harvesting, the cherries are depulped using the traditional \"Ikininba\" method. For this, people stand in fermentation tanks and trample the coffee cherries to remove the mucilage layer, freeing the coffee seeds from the cherry skin and fruit flesh. Almost like the way it's still done in certain wineries today. A process shaped by tradition and community.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then fermented for twelve hours before it is \u003cmeta charset=\"utf-8\"\u003ecarefully sorted and then dried on drying beds for 30-35 days.\u003c\/p\u003e\n\u003ch2\u003eWhy Did We Purchase This Coffee?\u003c\/h2\u003e\n\u003cp\u003eWe were able to source this coffee through Plotcoffee, who visited the Washing Station for the first time in 2024. We're sensorially well-calibrated with Plotcoffee — we find similar coffees interesting. When David showed up with a sample he'd received from Sebastian at Plotcoffee, it was immediately clear: \"We need this coffee.\" Plotcoffee first visited the Nyabihu region two years ago and was immediately impressed by the elevation of the Washing Station and the precision with which work is carried out there.\u003c\/p\u003e\n\u003ch2\u003eHow We Roast This Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/roestkurve_shyira_ruanda.webp?v=1780556405\"\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast the coffee as a 20kg batch on our 30kg Giesen roaster. With a total roast time of just under 11 minutes and a development time of 1:14 minutes, we bring the coffee to first crack at 09:40 minutes.\u003c\/p\u003e\n\u003cp\u003eThe roast starts at a charge temperature of 188.4°C and ends at 191.8°C. During the first phase, we work with high energy input to guide the coffee stably through the drying phase.\u003c\/p\u003e\n\u003cp\u003eAfter first crack, we gradually reduce the energy and let the coffee develop in a controlled manner. The development time makes up approximately 11.5% of the total roast time.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":57927775256840,"sku":"ShyiraEspresso","price":14.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/SHYIRA.webp?v=1783672162"},{"product_id":"ichamama-filter","title":"Ichamama, filter coffee from Kenya","description":"\u003ch2\u003eCoffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaspberry, rosehip, juicy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNyeri, Kenya\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIchamama Cooperative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSL28, SL34\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\u003ePulped, fermented, 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 Brew This Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Orlin_2025_8.webp?v=1788424091\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDavid developed and optimized the recipe with the \u003cmeta charset=\"utf-8\"\u003e\u003ca title=\"Switch\" href=\"https:\/\/kiffeemacher.com\/products\/hario-switch\"\u003e\u003cspan style=\"color: #90a900;\"\u003eHario Switch\u003c\/span\u003e\u003c\/a\u003e and the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWater: Total hardness 3\u003c\/span\u003e\u003cspan\u003e°dH , Alkalinity 1.5\u003c\/span\u003e\u003cspan\u003e°dH\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrinder: \u003cmeta charset=\"utf-8\"\u003e \u003ca title=\"Kinu M47\" href=\"https:\/\/kiffeemacher.com\/products\/kinu-m47-classic\"\u003e\u003cspan style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDripper: \u003cmeta charset=\"utf-8\"\u003e \u003ca title=\"Switch\" href=\"https:\/\/kiffeemacher.com\/products\/hario-switch\"\u003e\u003cspan style=\"color: #90a900;\"\u003eHario Switch\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFilter Paper: \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/shop.kiffeemacher.com\/collections\/filter\/products\/v60-caffeepaper-filter-01-02\" title=\"Filter Paper\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Did We Buy This Coffee?\u003c\/h2\u003e\n\u003cp\u003eWe first visited the Ichamama Cooperative in 2013. Our encounter with the people left us with wonderful memories. So we buy the fresh harvest year after year and are consistently impressed by its excellent quality. In 2014, Benjamin became Swiss champion in the Brewers Cup with the Ichamama coffee. In October 2022, Felix competed with it at the Swiss championship and received top scores for the coffee.\u003c\/p\u003e\n\u003ch2\u003eWhy Does This Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eOne of the interesting side effects of a long-term partnership is that we can consistently identify this coffee's flavor profile among many others. Nevertheless, it is always surprising how different flavor notes appear more or less pronounced from year to year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was like liquid Grether's Pastilles, in 2021 blackberries dominated the aroma, and this year it's more red, acidic berries again. We taste raspberries, rosehip, rhubarb, and light caramel.\u003c\/p\u003e\n\u003ch2\u003eHow Do We Roast This Coffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWe roast the coffee as a 12.5-kg batch in the 30-kg Giesen roaster, with a roasting time of 9 minutes and a development time of 1:10 minutes. We go in at 65% energy, gradually reduce after 5 minutes, and leave the gas open—until the end. The coffee \"sucks\" in a lot of heat, so we don't reduce the energy.\u003c\/span\u003e \u003cmeta charset=\"UTF-8\"\u003e\n\u003clink href=\"https:\/\/fonts.googleapis.com\/css2?family=Assistant:wght@400;700\u0026amp;display=swap\" rel=\"stylesheet\"\u003e\n\n\u003cstyle\u003e\n\/* Kaffeemacher Roast Curve - independent component.\n   Deliberately scoped to .roastchart rather than .article-wrapper so the\n   block renders correctly outside an article and doesn't need a second wrapper\n   when inserted into an existing article. *\/\n.roastchart {\n  --km-green:       #97BF29;\n  --km-beige:       #F8F0EA;\n  --km-light-green: #CFF19A;\n  --km-red:         #E46641;\n  --km-black:       #000000;\n  font-family: 'Assistant', sans-serif;\n  font-size: 16px;\n  line-height: 1.6;\n  color: var(--km-black);\n  background: var(--km-beige);\n  border-radius: 8px;\n  padding: 24px 20px 18px;\n  margin: 32px 0;\n  box-sizing: border-box;\n}\n.roastchart * { box-sizing: border-box; }\n.roastchart .rc-head {\n  font-weight: 700;\n  font-size: 1.05em;\n  margin: 0 0 16px;\n  line-height: 1.35;\n}\n.roastchart .rc-sub {\n  font-weight: 400;\n  color: #666;\n  font-size: 0.88em;\n}\n.roastchart .rk-facts {\n  \/* Grid with minmax(0,1fr): the columns are mathematically identical in width.\n     Unlike Flexbox, long text cannot widen a column because the lower limit\n     is 0 rather than min-content. *\/\n  display: grid;\n  grid-template-columns: repeat(5, minmax(0, 1fr));\n  gap: 2px;\n  border-radius: 6px;\n  overflow: hidden;\n  margin-bottom: 18px;\n}\n.roastchart .rk-fact {\n  min-width: 0;\n  background: var(--km-black);\n  padding: 14px 6px;\n  text-align: center;\n}\n.roastchart .rk-val, .roastchart .rk-lab {\n  overflow-wrap: break-word;\n  word-wrap: break-word;\n  hyphens: auto;\n}\n.roastchart .rk-val {\n  display: block;\n  font-size: 1.25em;\n  font-weight: 700;\n  color: var(--km-green);\n  line-height: 1.1;\n}\n.roastchart .rk-lab {\n  display: block;\n  font-size: 0.75em;\n  color: #aaa;\n  margin-top: 4px;\n}\n.roastchart .rk-svg {\n  display: block;\n  width: 100%;\n  height: auto;\n}\n.roastchart .rk-svg text {\n  font-family: 'Assistant', sans-serif;\n  fill: #333;\n}\n.roastchart .rk-tick { font-size: 18px; }\n.roastchart .rk-tick-ror { fill: #6d8c1e; }\n.roastchart .rk-axis { font-size: 19px; font-weight: 700; }\n.roastchart .rk-axis-ror { fill: #6d8c1e; }\n.roastchart .rk-marker { font-size: 17px; font-weight: 700; fill: var(--km-red); }\n.roastchart .rk-marker-sub { font-size: 15px; font-weight: 400; fill: #a05138; }\n.roastchart .rk-zone { font-size: 15px; font-weight: 700; fill: #5f7d16; }\n.roastchart .rk-legend {\n  display: flex;\n  flex-wrap: wrap;\n  gap: 8px 20px;\n  margin-top: 12px;\n  font-size: 0.85em;\n  color: #555;\n}\n.roastchart .rk-legend span {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n}\n.roastchart .rk-key {\n  width: 18px;\n  height: 4px;\n  border-radius: 2px;\n  flex-shrink: 0;\n}\n.roastchart .rk-key.zone { height: 12px; width: 14px; border-radius: 3px; }\n.roastchart .rk-key.dash {\n  height: 0;\n  border-top: 3px dashed var(--km-red);\n  border-radius: 0;\n}\n.roastchart .rk-note {\n  color: #666;\n  font-size: 0.85em;\n  margin: 10px 0 0;\n}\n@media (max-width: 620px) {\n  .roastchart .rk-facts { grid-template-columns: repeat(2, minmax(0, 1fr)); }\n  \/* With two columns, the fifth tile stands alone - it takes up the full width\n     instead of leaving a gap. *\/\n  .roastchart .rk-fact:last-child { grid-column: 1 \/ -1; }\n  .roastchart { padding: 18px 14px 14px; }\n  \/* On narrow displays the SVG shrinks - compensate with larger labels.\n     The axis titles give way to larger text; the units appear in the legend instead. *\/\n  .roastchart .rk-tick { font-size: 23px; }\n  .roastchart .rk-marker { font-size: 22px; }\n  .roastchart .rk-marker-sub, .roastchart .rk-zone { font-size: 19px; }\n  .roastchart .rk-axis { display: none; }\n}\n\u003c\/style\u003e\n\n\u003c\/p\u003e\u003cdiv class=\"roastchart\"\u003e\n\n  \u003cdiv class=\"rc-head\"\u003eRoast Curve: Ichamama\u003cspan class=\"rc-sub\"\u003e\u003cbr\u003eGiesen W30A 2021 · Batch 12.50 kg · August 25, 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\n  \u003cdiv class=\"rk-facts\"\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e188 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eStart Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e185.3 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eEnd Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e9:03\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRoast Time\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e0:53\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eDevelopment Time\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e9.8 %\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRatio (DTR)\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003csvg class=\"rk-svg\" viewbox=\"0 0 760 430\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-label=\"Roast Curve: Ichamama\"\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"#FFFFFF\"\u003e\u003c\/rect\u003e\n  \u003crect x=\"635.3\" y=\"22\" width=\"60.7\" height=\"356\" fill=\"#CFF19A\" opacity=\"0.55\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"74\" y1=\"378.0\" x2=\"696\" y2=\"378.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"384.0\" text-anchor=\"end\"\u003e0\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"342.4\" x2=\"696\" y2=\"342.4\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n 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x1=\"74\" y1=\"164.4\" x2=\"696\" y2=\"164.4\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"170.4\" text-anchor=\"end\"\u003e120\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"128.8\" x2=\"696\" y2=\"128.8\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"134.8\" text-anchor=\"end\"\u003e140\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"93.2\" x2=\"696\" y2=\"93.2\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"99.2\" text-anchor=\"end\"\u003e160\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"57.6\" x2=\"696\" y2=\"57.6\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"63.6\" text-anchor=\"end\"\u003e180\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"22.0\" x2=\"696\" y2=\"22.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  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4\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-marker\" x=\"627.3\" y=\"42\" text-anchor=\"end\"\u003eFirst Crack\u003c\/text\u003e\n  \u003ctext class=\"rk-marker rk-marker-sub\" x=\"627.3\" y=\"62\" text-anchor=\"end\"\u003e180.3 °C · 8:10\u003c\/text\u003e\n  \u003ctext class=\"rk-zone\" x=\"686.0\" y=\"364\" text-anchor=\"end\"\u003eDevelopment 0:53 · 9.8 %\u003c\/text\u003e\n  \u003cpolyline class=\"rk-line-ror\" points=\"174.8,123.9 175.9,121.5 177.1,119.3 178.2,117.1 179.4,115.4 180.5,113.6 181.7,112.1 182.8,110.7 184.0,109.5 185.1,108.4 186.3,107.5 187.4,106.6 188.5,105.8 189.7,105.1 190.8,104.5 192.0,103.9 193.1,103.4 194.3,103.0 195.4,102.6 196.6,102.4 197.7,102.0 198.9,101.7 200.0,101.5 201.1,101.5 202.3,101.4 203.4,101.5 204.6,101.5 205.7,101.6 206.9,101.8 208.0,101.9 209.2,102.1 210.3,102.3 211.5,102.5 212.6,102.6 213.7,102.9 214.9,103.2 216.0,103.5 217.2,103.8 218.3,104.2 219.5,104.6 220.6,105.0 221.8,105.3 222.9,105.7 224.1,106.2 225.2,106.6 226.3,107.2 227.5,107.7 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200.0)\"\u003eTemperature °C\u003c\/text\u003e\n  \u003ctext class=\"rk-axis rk-axis-ror\" x=\"744\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(90 744 200.0)\"\u003eRoR °C\/min\u003c\/text\u003e\n  \u003ctext class=\"rk-axis\" x=\"385.0\" y=\"422\" text-anchor=\"middle\"\u003eTime\u003c\/text\u003e\n  \u003c\/svg\u003e\n\n  \u003cdiv class=\"rk-legend\"\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background:#000\"\u003e\u003c\/i\u003eBean Temperature °C (left axis)\u003c\/span\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background:#97BF29\"\u003e\u003c\/i\u003eRate of Rise °C\/min (right axis)\u003c\/span\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key zone\" style=\"background:#CFF19A\"\u003e\u003c\/i\u003eDevelopment Time from First Crack\u003c\/span\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key dash\"\u003e\u003c\/i\u003eFirst Crack\u003c\/span\u003e\n  \u003c\/div\u003e\n\n  \u003cp class=\"rk-note\"\u003eBatch Load 13% · Roasting: Magdalena.\u003c\/p\u003e\n\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":58534952861960,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Packshot_Ichamama_173a010b-b252-4045-b129-2b29f4282d09.webp?v=1787664969"},{"product_id":"dipilto-decaf","title":"Dipilto - Decaf Espresso from Nicaragua","description":"\u003ch2\u003eCoffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinca Los Suyates and El Paraíso, Dipilto, Nicaragua\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMario Gonzalez and Hipólito Acuña\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eParainema, Maracaturra, Java\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\u003e20% washed, 80% Carbonic Maceration Natural\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\u003eThe first roasts have left the coffee house. For blending, we like to let coffee degas for at least one week, so it's currently still too fresh. You'll find the recipe here in about 1-2 weeks.\u003c\/p\u003e\n\u003ch2\u003eWhy Does the Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eThe coffee comes from two farms in our Nicaragua network in Dipilto, at 1200 to 1500 m above sea level. The Parainema portion comes from Mario Gonzalez, while the Maracaturra and Java portions come from Hipólito Acuña. 20% of it is processed in the classic washed method, 80% using the Carbonic Maceration Natural process by BridAzul. Claudia from BridAzul put together the blend so that the beans are as large and uniform as possible, which makes the roast more even. In terms of flavor, the CM Natural portion brings a light fruitiness, while the washed portion provides the classic Dipilto chocolate profile with fine acidity.\u003c\/p\u003e\n\u003ch2\u003eWhy Did We Buy This Coffee?\u003c\/h2\u003e\n\u003cp\u003eOn one hand, we were looking for a heavy, chocolatey espresso for our decaf range. On the other hand, we're deepening our work with existing partners: BridAzul developed the blend specifically for decaffeination, and we purchased the lot together with Per Nordby from Kafferäven in Göteborg. 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7px;\n}\n.roastchart .rk-key {\n  width: 18px;\n  height: 4px;\n  border-radius: 2px;\n  flex-shrink: 0;\n}\n.roastchart .rk-key.zone { height: 12px; width: 14px; border-radius: 3px; }\n.roastchart .rk-key.dash {\n  height: 0;\n  border-top: 3px dashed var(--km-red);\n  border-radius: 0;\n}\n.roastchart .rk-note {\n  color: #666;\n  font-size: 0.85em;\n  margin: 10px 0 0;\n}\n@media (max-width: 620px) {\n  .roastchart .rk-facts { grid-template-columns: repeat(2, minmax(0, 1fr)); }\n  \/* With two columns, the fifth tile stands alone - it takes up the entire\n     width instead of leaving a gap. *\/\n  .roastchart .rk-fact:last-child { grid-column: 1 \/ -1; }\n  .roastchart { padding: 18px 14px 14px; }\n  \/* On narrow displays the SVG shrinks - adjust labeling accordingly.\n     The axis titles give way to larger text, the units appear instead\n     in the legend. *\/\n  .roastchart .rk-tick { font-size: 23px; }\n  .roastchart .rk-marker { font-size: 22px; }\n  .roastchart .rk-marker-sub, .roastchart .rk-zone { font-size: 19px; }\n  .roastchart .rk-axis { display: none; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"roastchart\"\u003e\n\n  \u003cdiv class=\"rc-head\"\u003eRoast Curve: Dipilto Decaf\u003cspan class=\"rc-sub\"\u003e\u003cbr\u003eGiesen W30A 2021 · Batch 25 kg · August 24, 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\n  \u003cdiv class=\"rk-facts\"\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e190 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eStart Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e204.2 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eEnd Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e14:09\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRoast Time\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e2:37\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eretention\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e18.5 %\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRatio (DTR)\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003csvg class=\"rk-svg\" viewbox=\"0 0 760 430\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-label=\"Roast Curve: Dipilto Decaf\"\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"#FFFFFF\"\u003e\u003c\/rect\u003e\n  \u003crect x=\"581.0\" y=\"22\" width=\"115.0\" height=\"356\" fill=\"#CFF19A\" opacity=\"0.55\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"74\" y1=\"378.0\" x2=\"696\" y2=\"378.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"384.0\" text-anchor=\"end\"\u003e0\u003c\/text\u003e\n  \u003cline x1=\"74\" 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class=\"rk-tick\" x=\"66\" y=\"222.2\" text-anchor=\"end\"\u003e100\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"183.8\" x2=\"696\" y2=\"183.8\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"189.8\" text-anchor=\"end\"\u003e120\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"151.5\" x2=\"696\" y2=\"151.5\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"157.5\" text-anchor=\"end\"\u003e140\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"119.1\" x2=\"696\" y2=\"119.1\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"125.1\" text-anchor=\"end\"\u003e160\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"86.7\" x2=\"696\" y2=\"86.7\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"92.7\" text-anchor=\"end\"\u003e180\u003c\/text\u003e\n  \u003cline x1=\"74\" 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stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"513.6\" y=\"400\" text-anchor=\"middle\"\u003e10:00\u003c\/text\u003e\n  \u003cline x1=\"601.5\" y1=\"22\" x2=\"601.5\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"601.5\" y=\"400\" text-anchor=\"middle\"\u003e12:00\u003c\/text\u003e\n  \u003cline x1=\"689.4\" y1=\"22\" x2=\"689.4\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"689.4\" y=\"400\" text-anchor=\"middle\"\u003e14:00\u003c\/text\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"none\" stroke=\"#ddd4ce\" stroke-width=\"1.5\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"581.0\" y1=\"22\" x2=\"581.0\" y2=\"378\" stroke=\"#E46641\" stroke-width=\"2\" stroke-dasharray=\"5 4\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-marker\" x=\"573.0\" y=\"42\" text-anchor=\"end\"\u003eFirst Crack\u003c\/text\u003e\n  \u003ctext class=\"rk-marker rk-marker-sub\" x=\"573.0\" y=\"62\" text-anchor=\"end\"\u003e181.6 °C · 11:32\u003c\/text\u003e\n  \u003ctext class=\"rk-zone\" x=\"686.0\" y=\"364\" text-anchor=\"end\"\u003eretention 2:37 · 18.5 %\u003c\/text\u003e\n  \u003cpolyline class=\"rk-line-ror\" points=\"146.5,155.7 147.3,151.4 148.0,147.2 148.7,143.1 149.5,139.0 150.2,135.3 150.9,131.7 151.7,128.2 152.4,124.8 153.1,121.4 153.9,118.3 154.6,115.2 155.3,112.3 156.1,109.5 156.8,106.7 157.5,104.1 158.3,101.6 159.0,99.3 159.7,97.0 160.4,94.9 161.2,93.0 161.9,91.1 162.6,89.4 163.4,87.9 164.1,86.5 164.8,85.0 165.6,83.8 166.3,82.7 167.0,81.7 167.8,80.8 168.5,80.0 169.2,79.2 170.0,78.5 170.7,78.0 171.4,77.5 172.2,77.0 172.9,76.7 173.6,76.5 174.4,76.1 175.1,76.0 175.8,75.9 176.6,75.7 177.3,75.5 178.0,75.2 178.8,75.1 179.5,75.0 180.2,74.9 181.0,74.9 181.7,74.9 182.4,74.9 183.2,75.1 183.9,75.2 184.6,75.4 185.4,75.5 186.1,75.7 186.8,76.0 187.6,76.2 188.3,76.5 189.0,76.7 189.8,77.0 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603.0,76.7 603.7,76.4 604.4,76.2 605.2,75.9 605.9,75.7 606.6,75.4 607.4,75.2 608.1,74.9 608.8,74.8 609.6,74.6 610.3,74.3 611.0,74.1 611.7,73.8 612.5,73.6 613.2,73.3 613.9,73.0 614.7,72.8 615.4,72.6 616.1,72.3 616.9,72.2 617.6,71.8 618.3,71.7 619.1,71.4 619.8,71.2 620.5,70.9 621.3,70.7 622.0,70.4 622.7,70.2 623.5,70.1 624.2,69.7 624.9,69.6 625.7,69.3 626.4,69.1 627.1,68.8 627.9,68.6 628.6,68.3 629.3,68.1 630.1,67.8 630.8,67.6 631.5,67.3 632.3,67.0 633.0,66.8 633.7,66.5 634.5,66.3 635.2,66.0 635.9,65.9 636.7,65.5 637.4,65.4 638.1,65.2 638.9,64.9 639.6,64.7 640.3,64.6 641.1,64.2 641.8,64.1 642.5,63.9 643.3,63.6 644.0,63.4 644.7,63.1 645.4,62.9 646.2,62.8 646.9,62.5 647.6,62.3 648.4,62.0 649.1,61.8 649.8,61.6 650.6,61.3 651.3,61.2 652.0,60.8 652.8,60.7 653.5,60.4 654.2,60.2 655.0,59.9 655.7,59.7 656.4,59.4 657.2,59.2 657.9,59.1 658.6,58.7 659.4,58.6 660.1,58.2 660.8,58.1 661.6,57.9 662.3,57.6 663.0,57.4 663.8,57.3 664.5,57.0 665.2,56.8 666.0,56.6 666.7,56.3 667.4,56.1 668.2,55.8 668.9,55.7 669.6,55.5 670.4,55.3 671.1,55.0 671.8,54.8 672.6,54.7 673.3,54.4 674.0,54.2 674.8,53.9 675.5,53.7 676.2,53.4 677.0,53.2 677.7,53.1 678.4,52.9 679.1,52.6 679.9,52.4 680.6,52.3 681.3,52.1 682.1,51.8 682.8,51.6 683.5,51.5 684.3,51.1 685.0,51.0 685.7,50.6 686.5,50.5 687.2,50.2 687.9,50.0 688.7,49.8 689.4,49.5 690.1,49.2 690.9,49.0 691.6,48.9 692.3,48.7 693.1,48.4 693.8,48.2 694.5,48.1 695.3,47.9 696.0,47.6\" fill=\"none\" stroke=\"#000000\" stroke-width=\"3\" stroke-linejoin=\"round\" stroke-linecap=\"round\"\u003e\u003c\/polyline\u003e\n  \u003ccircle cx=\"581.0\" cy=\"84.1\" r=\"6\" fill=\"#FFFFFF\" stroke=\"#E46641\" stroke-width=\"3\"\u003e\u003c\/circle\u003e\n  \u003ccircle cx=\"74.0\" cy=\"70.5\" r=\"5\" fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ccircle cx=\"696.0\" cy=\"47.6\" r=\"5\" fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ctext class=\"rk-axis\" x=\"16\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(-90 16 200.0)\"\u003eTemperature °C\u003c\/text\u003e\n  \u003ctext class=\"rk-axis rk-axis-ror\" x=\"744\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(90 744 200.0)\"\u003eRoR °C\/min\u003c\/text\u003e\n  \u003ctext class=\"rk-axis\" x=\"385.0\" y=\"422\" text-anchor=\"middle\"\u003eTime\u003c\/text\u003e\n  \u003c\/svg\u003e\n\n  \u003cdiv class=\"rk-legend\"\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background:#000\"\u003e\u003c\/i\u003eBean Temperature °C (left axis)\u003c\/span\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background:#97BF29\"\u003e\u003c\/i\u003eRate of Rise °C\/min (right axis)\u003c\/span\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key zone\" style=\"background:#CFF19A\"\u003e\u003c\/i\u003eretention from First Crack\u003c\/span\u003e\n    \u003cspan\u003e\u003ci class=\"rk-key dash\"\u003e\u003c\/i\u003eFirst Crack\u003c\/span\u003e\n  \u003c\/div\u003e\n\n  \u003cp class=\"rk-note\"\u003eCharge loss 15% · Roast: Magdalena.\u003c\/p\u003e\n\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":58549840052488,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Packshot_DipiltoDecaf.webp?v=1787747977"},{"product_id":"lacarolina-filter","title":"La Carolina, filter coffee from Ecuador","description":"\u003ch2\u003eCoffee 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\u003eHoney, vanilla, sweet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNanegal, Pichincha, Ecuador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFausto Miguel Romo Guevara\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSidra\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\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivation Philosophy\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShade grown with Guabo\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_La_Carolina.webp?v=1788874529\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe use the following equipment to develop the recipe:\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 on the topic \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"The Right Coffee Water\" style=\"color: #90a900;\"\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\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Kinu M47\" href=\"https:\/\/kiffeemacher.com\/products\/kinu-m47-classic\" style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 Glass\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eHario \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 Glass\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\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 title=\"Filter Paper\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-ersatzfilter\" style=\"color: #90a900;\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Does the Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eThe farm is located at an altitude of 1,310 meters, in a very humid and foggy microclimate. The Guabo tree protects the coffee plants from heavy rain and extreme sun, allowing the cherries to ripen slowly. After selective harvest, the coffee is washed and slowly dried for 15 days.\u003c\/p\u003e\n\u003cp\u003eSidra is associated with the region, but its exact origin is unknown. The variety is highly valued for its floral aromas, fine fruity notes, and sweetness.\u003c\/p\u003e\n\u003ch2\u003eWhy Did We Buy This Coffee?\u003c\/h2\u003e\n\u003cp\u003eAn Ecuador coffee has been on our list for some time, but until now we hadn't found one that suited us. Through our new partner \u003cem\u003eCaravela Coffee\u003c\/em\u003e, we discovered Fausto Miguel Romo Guevara's Sidra, which we really like.\u003c\/p\u003e\n\u003cp\u003eNanegal in Pichincha Province is known for specialty coffee. Some of the top farms (Finca Maputo) are located there. The region is also regularly represented in the top rankings during the annual Cup of Excellence coffee competitions. This Sidra from Fausto Miguel is proof of that.\u003c\/p\u003e\n\u003ch2\u003eHow We Roast This Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003clink href=\"https:\/\/fonts.googleapis.com\/css2?family=Assistant:wght@400;700\u0026amp;display=swap\" rel=\"stylesheet\"\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n\/* Kaffeemacher roast curve - independent component.\n   Intentionally scoped to .roastchart instead of .article-wrapper so the\n   block renders correctly even outside an article and doesn't need a\n   second wrapper when inserted into an existing article. *\/\n.roastchart {\n  --km-green:       #97BF29;\n  --km-beige:       #F8F0EA;\n  --km-light-green: #CFF19A;\n  --km-red:         #E46641;\n  --km-black:       #000000;\n  font-family: 'Assistant', sans-serif;\n  font-size: 16px;\n  line-height: 1.6;\n  color: var(--km-black);\n  background: var(--km-beige);\n  border-radius: 8px;\n  padding: 24px 20px 18px;\n  margin: 32px 0;\n  box-sizing: 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.rk-axis { display: none; }\n}\n\u003c\/style\u003e\n\u003cdiv class=\"roastchart\"\u003e\n\u003cdiv class=\"rc-head\"\u003eRoast Curve: La Carolina\u003cspan class=\"rc-sub\"\u003e\u003cbr\u003eGiesen W30A 2021 · Batch 12.50 kg · September 1, 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-facts\"\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e187.4 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eStarting Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e186.5 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eEnd Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e9:00\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRoasting Time\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e0:50\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eretention\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e9.3 %\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRatio (DTR)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csvg class=\"rk-svg\" viewbox=\"0 0 760 430\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\"\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"#FFFFFF\"\u003e\u003c\/rect\u003e\n  \u003crect x=\"638.4\" y=\"22\" width=\"57.6\" height=\"356\" fill=\"#CFF19A\" opacity=\"0.55\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"74\" y1=\"378.0\" x2=\"696\" y2=\"378.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"384.0\" text-anchor=\"end\"\u003e0\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"342.4\" x2=\"696\" y2=\"342.4\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"348.4\" 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Rösterei","offers":[{"title":"250g","offer_id":58559951765768,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Packshot_La_Carolina_2.webp?v=1788933389"}],"url":"https:\/\/kiffeemacher.com\/en\/collections\/meistverkaufte-kaffees.oembed","provider":"kiffeemacher.com","version":"1.0","type":"link"}