Kaffa Workshop
Would you like to see for yourself what happens to your coffee? The doors to our roastery are open—you’re welcome to stop by and take a look inside. By the way, you can also buy your coffee right here at the roastery.
Location
Address
Sonnenbühlweg 1
, 6010 Kriens
Hours of Operation
Monday–Friday
, 9 a.m.–12 p.m. and 1:30 p.m.–5 p.m.
A Look Behind the Doors
We get started at 8:00 a.m. The doors to the Kaffa workshop are unlocked, and the roaster is turned on. The very first step is to preheat the roaster. Then the green coffee is weighed and prepared. As a roaster, it’s especially important to always work with precision. Our roaster Michal reveals: His secret is passion—enjoying the product is the be-all and end-all of coffee roasting.
Cupping
Cupping (coffee tasting) is used to test, evaluate, assess, and improve our coffee. Before each coffee delivery, we receive a harvest sample, which our roaster Michal always looks forward to. This sample is roasted in the test roaster. Then, a brew is prepared using 12 g of coarsely ground coffee and hot water. The brew steeps for exactly 4 minutes. Afterward, the brew is tasted. To assess the flavor in all its nuances, the prepared coffee is sipped from a spoon. We evaluate the coffee’s intensity, acidity, and body. This is the standard method for tasting coffee and assessing its quality. The sample is then compared with our existing products. This is how we ensure that only the very best Kaffa wild coffee ends up in your coffee cups.
Ristretto
Espresso
Medium
Different roast levels, green coffee blends, and flavor profiles. The shorter the roast time, the lighter the beans and the higher the acidity. Since the coffee bean is a fruit, its development is of great importance. This is because during the roasting process, the fructose in the bean caramelizes. This process initially produces a sweet aroma but, if allowed to continue too long, leads to the development of bitter compounds. According to our roasting philosophy, the development of bitter compounds should be avoided so that the coffee has a pleasantly sweet taste.
300 kilograms per day
After testing and roasting, your coffee is packaged by Kashay. Kashay is in charge of warehousing and logistics. He packages up to 300 kg of coffee per day.
