Kaffeesensorik, Cupping und die Analyse der Grundgeschmäcker sind zentrale Werkzeuge bei der Kaffeeverkostung und -bewertung. Sie ermöglichen es, die komplexen Aromen von Kaffees wie Kebado aus Äthiopien bewusst zu erleben und zu verstehen. 

Coffee is the world's second most important commodity after oil—but climate change poses a massive threat to its future. Specialty coffee, which thrives under precise climatic conditions, is particularly vulnerable to changes.

You love good beans, even filtering by hand, but have you ever wondered what actually happens during roasting? Why do some beans taste fruity, while others taste like dark chocolate? And why filter roasting and espresso roasting are two completely different worlds?

Sensory perception refers to the way we perceive information from the environment using our senses—sight, smell, taste, touch, and hearing. In the case of coffee, it's primarily about the perception of aromas and flavors, which are influenced by the brewing method and the quality of the green coffee.

Did you know that the colorful stripes that adorn our coffee packages also have a meaning? They represent the coffee regions along the so-called Coffee Belt.

The coffee market is facing a sea change: Coffee prices will rise dramatically in 2025, and roasters are struggling with ever-increasing costs. The market is experiencing a 110% price increase for green coffee within a single year. But why is this happening, and what challenges does it pose?