What makes a good coffee? The coffee experts of the Aromawerk roastery let you in on the most important secrets of every stage of coffee production. In the first, theoretical part of your visit, you will dive into the history of coffee, get to know different species and varieties, and learn more about production and consumption countries, post-harvest processes, and green coffee export.

Then the visit becomes hands-on: In the roaster, the flavours are brought out of the imported green coffee. The participants learn how and why coffee is roasted, what the difference between pre-blending and post-blending is, and which green coffee is best for which coffee beverage. When everyone knows how the roaster works and what degrees of roasting and roast profiles are, you can get started: the green coffee beans are weighed, a blend is composed, and the coffee roasted. 

After experiencing the “first crack” and completing the roast, it’s time to taste test the freshly roasted coffee and compare it to other roasted coffees. You can try as many of the different coffee beverages as you want, and of course take home the coffee that you roasted. Aromawerk is happy to arrange snacks for the group.