Subscriptions are automatically renewed according to your selected delivery interval and the products will be automatically delivered by the shop after each successful renewal.
For example, if you started a monthly subscription, then the system will automatically charge your credit card each month and you will get the products to your doorstep each month, without the need to place the order by yourself!

Yes, of course. You can pause or cancel a subscription at any time after the second delivery. You will find the "pause" or "cancel" button at the bottom right-hand corner of the subscription porthole page.

The customer subscription portal can be accessed through the magic link you received in the email that was sent to you when you placed an initial subscription order, or you can access your subscriptions through your customer account.

Should you have any queries contact us at service@kingdomcoffee.de

You can skip or reschedule the charge in the customer portal. Each scheduled delivery will have a Skip payment button next to it, which you can use to skip the charge. You can reschedule the charge by clicking on the Reschedule button next to the delivery date.

Of course. You can add other coffees to your subscription in the customer portal. Just click on the Edit button in the products card and edit, remove or add additional coffee to your subscription.

If the subscription can't be renewed because a payment can't be processed, you will receive an email with a link where you can safely update your payment method.

Yes, we offer wholesale options for approved wholesale customers. To learn more, please visit our wholesale page. Feel free to complete the wholesale contact form, and we will promptly reach out to discuss how we can best support your business within our capabilities. Explore our wholesale opportunities at Wholesale

Yes, we are looking for wholesale partners that resell our coffee in their part of Germany and the rest of the world. Complete the Wholesale contact form under the WHOLESALE button on our main menu bar and specify reseller in the contact form and we will be in touch.

To apply, visit our website and navigate to the WHOLESALE section. There, you'll discover details and a contact form. Fill out the Wholesale Contact Form to provide information about your company and requirements, and we will promptly get in touch with you.

Spend 49€ or more on coffee and get free delivery in Germany.

We offer shipping to numerous countries worldwide through reliable carriers such as DHL and FedEx. For a detailed list of included and excluded countries, please click on Shipping & Customs Duties

We dispatch orders within 48 hours of payment confirmation. Delivery within Germany typically spans 2-4 working days. Delivery times for international orders depend on the chosen shipping method. If you opt for FedEx tracked shipping, which comes at a higher price, you will be advised on estimated delivery times. Please note that delivery delays caused by your country's customs cannot be controlled by us or the courier company. If you choose DHL untracked to save on delivery costs, your delivery can take weeks or even 1-2 months. Therefore, we only ship our coffees as whole beans when shipping internationally.

Tracking is included for all orders in Germany. Tracking for international orders depends on the shipping method you choose. If you opt for FedEx-tracked shipping, which comes at a higher price, tracking and insurance are included. However, if you choose DHL untracked to save on delivery costs, tracking will not be included.

There could be various reasons why your package has not arrived, and the specific cause often depends on the circumstances and the shipping carrier.

Here are some common reasons:

Shipping Delays: High demand periods, such as holidays, can lead to delays in processing and delivery. 

Incorrect Address: Ensure that the shipping address provided during the order is accurate. Any errors can lead to delivery issues. 

Customs Clearance: For international shipments, packages may be held up in customs for inspection, which can extend the delivery time. 

Incomplete Shipping Information: Missing or incomplete information on the shipping label can lead to delivery problems. Double-check that all details are accurate. 

Failed Delivery Attempts: The carrier may have attempted delivery when you were not available. Check for any delivery attempt notices left at your address.

Package Misplacement: Occasionally, packages may be misplaced during sorting or delivery. Contact the shipping carrier for assistance. 

Customs Fees or Duties: If your package is held in customs, there may be additional fees or duties to be paid before delivery. 

Tracking System Lag: Sometimes, there might be delays in updating the tracking information. Wait a bit longer and check again. 

Lost Package: In rare cases, packages may be lost in transit. Contact the shipping carrier and the seller to initiate an investigation.

If your package has not arrived and you are concerned, the best course of action is to contact the shipping carrier and provide them with your tracking number. They can provide more specific information about the status and location of your package. Additionally, reach out to us if you were not successful with the shipping carrier at info@kingdomcoffee.de

If your shipping order is incomplete, several factors could be contributing to the issue. Here are some common reasons:

Partial Shipment: We might have chosen to ship items separately, either due to availability or logistical reasons. Please contact us at info@kingdomcoffee.de

Inventory Errors: An error in our inventory management system may have occurred, resulting in discrepancies between the ordered items and the available stock for shipment.

Human Error: Mistakes can happen during the packing process. Items may be overlooked or not included accidentally.

If you notice that your shipment is incomplete, the first step is to contact Kingdom Coffee at service@kingdomcoffee.de We will resolve your issue as quickly as possible.

If you receive a damaged order, please reach out to Kingdom Coffee Client Service within 48 hours to report the issue. service@kingdomcoffee.de

Document the Damage: Take clear photos of the damaged item, including any visible damage to the packaging. This documentation will be crucial when filing a claim.

Check the Packaging: Ensure that you also document any damage to the external packaging. This can be helpful in understanding how the damage occurred.

Kingdom Coffee will contact the courier company on your behalf.

Keep Packaging and Receipts: Retain the original packaging and any shipping labels. These may be required for the claims process. Additionally, keep a copy of your receipt or proof of purchase.

Kingdom Coffee roastery is a production location. Currently, we only have shipping as an option.

Returning Coffee

Dear customer, for hygiene reasons, we are unable to accept returns for opened coffee. Nevertheless, if you have any concerns or complaints, we encourage you to reach out to our client service at service@kingdomcoffee.de

We are dedicated to addressing and resolving your feedback promptly.

Before filing a complaint, kindly take the following into consideration.

Achieving the best results with specialty coffee requires essential skills in measuring dosage, maintaining water temperature, and understanding brewing methods. Additionally, the quality of the water you use is paramount; we recommend brewing your coffee with filtered water for optimal taste. Additionally, consult our brew guides for further assistance. Brew Guides

It's worth noting that light-roasted coffees cater to acquired tastes and may not appeal to everyone, so be sure to select varieties that align with your palate preferences.

When we mention tasting notes, these are subtle flavours intrinsic to the natural essence of the coffee itself. Unlike artificial additives, these notes may not always be pronounced and can be influenced by the brewing process.

All information regarding returning goods can be found under Returns & Refunds

Returns of equipment
Dear customer, within 14 days of delivery, feel free to return or exchange any brewing equipment that fails to meet your expectations. We cover the shipping costs for returns from Germany, provided you use the return label supplied by Kingdom Coffee. Please note that returns will not be accepted after the initial 14-day period after delivery. For more information check out Returns and Refunds

In the case of damage caused by the courier. Look under the FAQ section Shipping & Delivery. My item was damaged by the courier company?

Upon receiving and inspecting your returned item, we will promptly process your refund. The returned item will be refunded through the original payment method used for the order. If you paid with your credit card, the money will be refunded to the credit card you used.

While it's not mandatory to have a customer account for your initial purchase on our Kingdom Coffee online store, we recommend creating one from the outset to streamline and enhance your experience for future transactions.

As you proceed through the checkout process, you will have the opportunity to create a customer account.

If you forget your password, simply click on 'Forgot Password' on the login page. An email containing a reset link will promptly be sent to you.

Regrettably, our Kingdom Coffee online store doesn't provide a self-delete option for user accounts. Nevertheless, you can initiate the account deletion process by sending us an email with the subject 'Please Delete My Account,' including your details. Our webmaster will then proceed to manually delete your account.

Absolutely, you have the capability to review your previous orders. Simply log into your account, navigate to the 'Subscriptions' section, and under 'Past Orders,' click on 'View'.

The "Default Address" serves as Kingdom Coffee's primary location for both billing and shipping purposes. When placing an order, this address will automatically fill the shipping and billing fields. Nonetheless, you have the flexibility to modify this during the checkout process if necessary.

Throughout the checkout process, you have the flexibility to adjust the shipping address as needed.

Use this text to answer questions in as much detail as possible for your customers.

You have the flexibility to modify your order while it's in the shopping cart. However, once the order is placed, billing occurs, and the system automatically captures the order for processing and delivery.

If you decide to return the item after delivery, you can do so at your own cost, and the refunded funds will be credited to your account. Kindly be aware that shipping charges are non-refundable, as we have already covered these costs. Only the incorrectly ordered item will be eligible for a credit.

Once an order is placed, cancellations are not possible. Billing is initiated, and the system promptly captures the order for processing and delivery. In the event of a post-delivery return, you may do so within 7 days at your own expense, with the refunded funds credited to your account. Kindly be aware that shipping charges are non-refundable, as we have already covered these costs. Only the incorrectly ordered item will be eligible for a credit.

Use this text to answer questions in as much detail as possible for your customers.

We provide a diverse range of popular payment options, including PayPal, Visa, Mastercard, American Express, Maestro, Union Pay, Klarna, Shop Pay, Apple Pay, and Google Pay. In addition, you have the flexibility to make payments through electronic bank transfer.

Simply log into your bank account and proceed with a manual payment to our bank account, referencing the order number for seamless processing.

If you prefer to pay via electronic bank transfer instead of the available payment options, this choice is available under our payment options. Ensure that you include the order number as a reference in your payment so that we can promptly confirm its receipt. To prevent any delays in processing your order, we strongly recommend utilising instant payment, as we commence processing orders only upon the receipt of funds.

Dear customer, we sincerely apologise for any inconvenience our company may have caused you, leading to a complaint. Your feedback is valuable to us. Please reach out to our client service. service@kingdomcoffee.de
We will promptly address and attempt to resolve your concerns.

Flavour notes in specialty coffee refer to the distinctive tastes and aromas that can be detected in brewed coffee. Think of it like describing the flavour profile of a fine wine. These notes are the result of various factors, including the coffee bean's origin, the growing conditions, and the roasting process. For example, you might encounter flavour notes such as 'bright citrus,' 'nutty undertones,' or 'hints of chocolate.' These descriptors are used to help coffee enthusiasts articulate the nuanced and complex flavours they experience when savouring a cup of specialty coffee.

It's a way to appreciate the unique characteristics that each coffee bean brings to the table. Keep in mind that flavour notes are subjective and can vary from person to person based on individual taste preferences.

Exploring and identifying these notes can be a delightful journey for coffee connoisseurs, enhancing the overall appreciation of the coffee experience.

The flavour notes of "nut" in specialty coffee refer to the aromatic and taste characteristics that resemble various nuts, such as almonds, hazelnuts, or walnuts. This flavour is a result of the complex compounds developed during the coffee bean's growth, processing, and roasting stages. Nutty notes are often appreciated in coffee for adding depth and complexity to the flavour profile.

It's important to distinguish between the flavour of nuts in coffee and the potential for allergenic reactions associated with nut allergies. The flavour compounds that contribute to the nutty notes in coffee are distinct from the proteins that trigger allergic reactions in individuals with nut allergies.

Coffee itself is generally not considered a nut product, and its consumption is typically safe for individuals with nut allergies.  

Cross-contamination is a potential concern, particularly in environments where flavoured coffees are crafted. At Kingdom Coffee, rest assured that we uphold a pure and uncompromised approach to our coffees. Devoid of any added ingredients, reaffirming our commitment as a dedicated specialty coffee roaster.

For specialty coffee roasters, the description of flavour notes often goes beyond the basic perception of sweetness and may involve more nuanced and specific characteristics. When referring to sweetness in specialty coffee, you might encounter flavour notes that describe the type and quality of sweetness present in the cup. Some common flavour notes associated with sweetness in specialty coffee include:

Fruity Sweetness: Describing the sweetness as fruity suggests that the coffee has a sweetness reminiscent of various fruits. This could include notes of berries, citrus, stone fruits, or tropical fruits.

Caramelised Sweetness: This note indicates a sweetness reminiscent of caramel, toffee, or other sugary and caramelized flavours. It often suggests a rich and indulgent sweetness.

Honey Sweetness: Honey sweetness refers to a natural and floral type of sweetness, akin to the sweetness found in honey. It can be associated with a mild, delicate, and lingering sweetness.

Maple Syrup Sweetness: Similar to honey sweetness, this note suggests a rich and full-bodied sweetness reminiscent of maple syrup. It may be accompanied by hints of molasses or brown sugar.

Brown Sugar Sweetness: This flavour note implies a sweetness similar to the taste of brown sugar. It can be both rich and nuanced, with a depth that goes beyond simple sweetness.

Molasses Sweetness: Molasses sweetness is often used to describe a deeper and more complex sweetness, with notes of dark, viscous molasses. It may be associated with a certain earthiness and depth.

Vanilla Sweetness: Vanilla sweetness suggests a smooth and creamy sweetness, reminiscent of vanilla. It can contribute to a rounded and well-balanced flavour profile.

These flavour notes are part of the lexicon used by coffee professionals and enthusiasts to articulate the diverse and complex range of flavours found in specialty coffees.

Sweetnessin specialty coffee develops through a combination of chemical reactions that occur during the roasting process. The Maillard reaction and caramelization are two key processes that contribute to the development of sweetness in roasted coffee beans. Here's a brief overview of how these reactions work:

The Maillard reaction - is a complex chemical process that takes place between amino acids (the building blocks of proteins) and reducing sugars. It occurs at higher temperatures, typically during the early to middle stages of the roasting process. As the coffee beans heat up, amino acids and sugars undergo a series of reactions, resulting in the formation of a wide range of flavour compounds. These compounds contribute to the overall flavour complexity of the coffee, including sweetness. The Maillard reaction produces melanoidins, which are brown pigments responsible for the colour of roasted coffee beans. These pigments also contribute to the sweetness and body of the coffee.

Caramelisation - involves the breakdown of sugars at high temperatures, leading to the formation of caramel-like compounds. This process occurs alongside the Maillard reaction but at higher temperatures. Caramelisation contributes to the development of sweet, toasty, and sometimes nutty flavours in the coffee. The degree of caramelisation can be influenced by the roast profile and temperature.

Degassing and Development - As coffee beans roast, they undergo degassing, during which carbon dioxide is released. This process is crucial for developing the aromatic qualities of the coffee. The degree of roast development also plays a role in sweetness. A well-developed roast allows for the proper extraction of flavours during brewing, including the sweetness developed in the roasting process. Degassing happens after the coffee is roasted and continues after packed. This is why we include a ventilation valve in our coffee bags so that the gas can escape, but no air can enter.

Bean Origin and Processing - Then inherent sweetness of coffee can also be influenced by the bean's origin, including the specific variety and the conditions in which it was grown. Additionally, the processing method (washed, natural, honey, pulped natural, fermented etc.) can impact the flavour profile and sweetness of the final cup.

Roast Level - Roasters carefully control these variables to achieve the desired flavour profile, balancing sweetness with acidity, body, and other flavour attributes. The art and science of specialty coffee roasting involve finding the optimal combination of these factors to highlight the unique qualities of each coffee bean.

This is why at Kingdom Coffee, we carefully control these variables to achieve the desired flavour profile, balancing sweetness with acidity, body, and other flavour attributes. The art and science of specialty coffee roasting involve finding the optimal combination of these factors to highlight the unique qualities of each coffee bean. It is an art and skill that takes years to develop. This is why coffee professionals are ever learning and striving for a deeper understanding.

In the context of specialty coffee, acidity refers to a positive and desirable flavour characteristic rather than the pH level. It is one of the key attributes that professional coffee tasters, or cuppers, evaluate when assessing the quality of a coffee bean.

Acidity in specialty coffee is not the same as the acidity you might associate with sourness or bitterness. Instead, it refers to a bright, crisp, and lively flavour that adds complexity to the coffee. It is often described using terms like brightness, liveliness, or tang. Coffees with good acidity are typically perceived as having a pleasant and refreshing taste,  similar to the way acidity in certain fruits can be refreshing.

The acidity in coffee is influenced by various factors, including the coffee bean's origin, the altitude at which it was grown, the type of soil, and the coffee processing method. Coffees from high-altitude regions, such as those in Ethiopia or Kenya, are often praised for their vibrant acidity.

Specialty coffee enthusiasts appreciate a balanced acidity that complements other flavour notes in the coffee, such as sweetness, body, and aroma. The goal is to achieve a harmonious and complex flavour profile that makes the coffee stand out in terms of quality and taste.

When describing acidity in specialty coffee, it's common to refer to specific fruits to help communicate the flavour characteristics. Different coffees may be associated with the acidity found in particular fruits. Here are some common fruit descriptors used in the specialty coffee industry.

Citrus - Citrus notes are often associated with a bright and tangy acidity. Coffees might be described as having hints of lemon, lime, orange, or grapefruit.

Berry - Berries contribute a sweet and sometimes tart acidity to coffee. Descriptors like blueberry, blackberry, or raspberry might be used to convey the fruity and lively qualities.

Apple - Apple acidity is often described as crisp and refreshing. It can add a clean and bright element to the overall flavour profile of the coffee.

Stone Fruit - This category includes fruits like peaches, apricots, and plums. Coffees with stone fruit acidity might have a mellow sweetness combined with a subtle tartness.

Grape - Some coffees are said to have grape-like acidity, which can be both sweet and slightly tart. This descriptor is associated with a well balanced and nuanced acidity.

Currant - Currant acidity can be reminiscent of red or black currants, providing a specific fruity and lively character to the coffee.

Tropical Fruit - This broad category includes fruits like pineapple, mango, and passion fruit. Coffees with tropical fruit acidity might have a more exotic and complex flavour profile.

It's important to note that these fruit descriptors are not meant to imply that the coffee contains actual fruit flavours but rather that the perceived acidity in the coffee shares some characteristics with these fruits. The goal is to provide a sensory vocabulary that helps convey the nuanced flavours found in specialty coffee. Keep in mind that individual taste perceptions can vary, and the use of these descriptors is subjective.

The acidity in specialty coffee refers to the perceived brightness, crispness, and tanginess of the coffee. It's a complex trait that involves the presence of organic acids, such as citric acid, malic acid, and others, which contribute to the overall flavour profile. The acidity of coffee is not the same as the pH level, which measures the concentration of hydrogen ions in a solution.

In terms of its impact on the stomach, individual reactions can vary. However, while the acidity in coffee itself is not generally considered unhealthy, some people may find that highly acidic coffee can lead to stomach discomfort, acid reflux, or heartburn. This is because the acids in the coffee can stimulate the production of gastric acid in the stomach. For individuals with sensitive stomachs or acid reflux issues, choosing lower-acid coffee options or cold brew, which tends to be less acidic, maybe more comfortable.

On the other hand, many people enjoy the bright and tangy flavours associated with acidic coffee, and they don't experience any negative effects on their stomachs.  Additionally, the overall acidity of the coffee can be influenced by various factors, including the bean origin, roast level, and brewing method.

It's important to note that the relationship between coffee acidity and its impact on the stomach is highly individual. If you find that a particular coffee or level of acidity bothers your stomach, you should experiment with different coffee varieties, roast levels, and brewing methods to find what works best for you.

The roast degree in specialty coffee refers to the level of roast that the coffee beans undergo during the roasting process. It is a critical factor that significantly influences the flavour, aroma, and overall characteristics of the final cup of coffee. Roast degree is typically categorised into three main levels - light roast, medium roast, and dark roast.

Light Roast - Lightly roasted beans are taken out of the roaster at a lower temperature and for a shorter duration. The beans retain more of their original characteristics, including unique flavours, acidity, and the specific qualities associated with the coffee's origin. Light roasts often have a brighter acidity, floral or fruity notes, and a lighter body.

Medium Roast - Medium-roasted beans are roasted for a moderate amount of time and at a moderate temperature. This roast level strikes a balance between the characteristics of the coffee bean and the development of roasted flavours. Medium roasts generally exhibit a balance of acidity and body, with a wider range of flavours compared to light roasts.

Dark Roast - The choice of roast degree is a matter of personal preference, and different coffee enthusiasts may prefer different roast levels based on their taste preferences.

In the specialty coffee industry, there is often an emphasis on preserving the unique characteristics of the coffee bean, and lighter roasts are favoured for this reason. However, the right roast level also depends on the specific coffee bean, its origin, and the desired flavour profile. We provide information about the roast degree along with tasting notes to help you make informed choices based on their flavour preferences.

In the context of specialty coffee, the term "body" refers to the tactile sensation or thickness of the coffee on your palate. It is one of the key attributes used to describe the overall mouthfeel of a coffee. The body can be light, medium, or full, and it contributes to the overall sensory experience of drinking the coffee.

Light Body - Coffees with a light body often have a tea-like consistency. The mouthfeel is thin, and the flavours may be more subtle. Light-bodied coffees are often associated with a clean and crisp profile.

Medium Body - This is a common and versatile body type. Coffees with a medium body have a balance between the richness of a full body and the lightness of a thin body. They can provide a satisfying mouthfeel without being too heavy.

Full Body - Coffees with a full body have a thicker and more substantial mouthfeel. The flavours linger on the palate, and the coffee may feel creamy or syrupy. Full-bodied coffees are often associated with a more robust and intense flavour profile.

In the context of specialty coffee, the term "terroir" refers to the unique set of environmental factors that influence the characteristics of coffee beans grown in a particular region. Similar to how terroir is important in wine, where factors like soil, climate, altitude, and topography contribute to the flavour profile of grapes, in coffee, these elements play a crucial role in shaping the taste and aroma of the beans.

Climate - The temperature, rainfall, and overall weather conditions of a region influence the development of coffee beans.

Altitude- Coffee plants grown at different altitudes experience variations in temperature and sunlight, affecting the rate at which the cherries ripen and the flavours that develop in the beans. High-altitude coffees are often considered superior in quality. Coffee plants at higher altitudes generally take longer to mature. The slower maturation process allows the beans to develop more complex flavours and a higher density. Higher density often leads to more flavour compounds per bean.

Soil - The composition of the soil affects the nutrients available to the coffee plants, influencing the flavour and aroma of the beans.

Topography - The landscape, including factors like slope and orientation, can impact water drainage and sunlight exposure, further influencing the growth conditions.

Cultivar - The specific coffee plant variety also contributes to the flavour profile. Different cultivars have distinct taste characteristics.

Understanding and appreciating terroir in specialty coffee involves recognising how these factors come together to create a unique and distinctive flavour profile for beans from a particular region. Coffee enthusiasts and professionals often explore single-origin coffees to experience the nuances of terroir and the specific characteristics associated with beans from different parts of the world

Specialty coffee is often distinguished by the attention given to the entire coffee production process, from cultivation to brewing. One crucial aspect of this process is coffee processing, which significantly influences the flavour profile of the final product.

Washed (or Wet) Process
In this method, the cherries are pulped to remove the outer skin, and the beans are then fermented in water to remove the mucilage before drying.

Washed coffees often have cleaner, brighter acidity and a more pronounced, distinct flavour. The process tends to highlight the specific characteristics of the coffee bean itself, allowing for a more transparent expression of the coffee's origin.

Natural (or Dry) Process

In this method, the whole cherries are dried with the beans inside, allowing the beans to absorb flavours from the fruit as they dry.

Natural processed coffees tend to have a heavier body, fruitier and wine-like flavours, and lower acidity. The extended contact with the fruit during drying introduces unique and complex flavour profiles.

Honey (or Pulped Natural) Process
This method is a hybrid between washed and natural processes. The skin is removed, leaving some or all of the mucilage intact during drying.

Honey-processed coffees often have a syrupy body and a sweetness that falls between washed and natural coffees. The degree of mucilage left on the beans can vary, affecting the overall flavour profile.

Anaerobic Fermentation

This process involves fermenting the coffee beans in an oxygen-free environment, often in sealed tanks.

Anaerobic fermentation can impart unique and intense flavours to the coffee, often described as fruity, funky, or wine-like. The absence of oxygen during fermentation allows for the development of complex and unusual flavour compounds.

Carbonic Maceration
This method involves fermenting coffee in a controlled environment
with a specific concentration of
carbon dioxide.

Carbonic maceration can produce coffees with unique and intense fruity flavours, often with a pronounced sweetness. The controlled environment allows for precision in flavour development.

These processing methods play a crucial role in shaping the flavour, acidity, body, and overall profile of specialty coffees.

Our coffee under goes meticulous hand roasting in small batches, where we prioritise preserving its inherent qualities and accentuating the distinctive flavour of each variety. Our method involves roasting followed by cupping, a thorough evaluation of acidity, body, flavour, aroma, aftertaste, and natural sweetness.

We fine-tune our roast profile through successive adjustments until we achieve an outcome that excites us. This process results in the development of a unique roasting curve for each individual coffee. The roasting curve serves as our guide, enabling us to replicate the roasting process consistently and uphold the coffee's flavour, quality, and consistency. For more information Our Roasting Philosophy

In general, our approach involves roasting Espresso coffees for a slightly longer duration and at a slightly higher end temperature. This intentional choice aims to enhance the boldness of the Espresso, particularly when incorporated into milk-based drinks such as a flat white.

We employ a custom and upgraded Probat LP5 Coffee roaster, selected for its reputable brand with over 150 years of experience and German craftsmanship. Chosen for its reliability, superior build quality, and consistent performance, this roaster strikes an ideal balance between conduction and convection roasting methods.

Blade grinders offer a budget-friendly solution, employing a blade to chop coffee into grounds. While they may lack precision in grind size, they can be a viable option when no other grinders are accessible. In the early stages of my coffee exploration, a blade grinder was my starting point. However, the transformative leap came when I upgraded to a flat burr grinder, significantly enhancing the quality of my coffee experience.

Conical grinder operates by crushing and grinding coffee beans between a set of cone-shaped
burrs, resulting in a finer and more uniform grind compared to a conventional blade grinder. Noteworthy for their quieter operation and cooler running temperatures compared to flat burr grinders, conical grinders are appreciated for their efficiency. Additionally, the burrs in conical grinders are easier to clean.

Flat burr grinders are renowned for their superior consistency compared to conical burr grinders. However, they come with a higher price tag, tend to be louder and generate more heat than their conical counterparts. In essence,
the choice boils down to a trade-off between precision and noise.

Not all coffee grinders are suitable for Espresso grinding, because they are not capable of grinding fine enough for espresso machines. Premium espresso grinders typically offer a spectrum of precise adjustments. While a stepless grinder is the preferred choice, if a stepped grinder is selected, opt for one with increments of 8-15 microns or less between steps., read reviews to ensure that other customers were satisfied with the espresso grinders' capability.

You have two options when buying coffee - whole beans or pre-ground.

Our suggestion is to opt for whole beans and grind them just before brewing. Investing in the best grinder within your budget is highly recommended, as a quality grinder is a worthwhile investment for those who are dedicated to the world of specialty coffee. Choosing whole bean specialty coffee over pre ground coffee offers several advantages.

Freshness - Whole beans retain their freshness for a more extended period compared to pre-ground coffee. Grinding the beans just before brewing ensures that the coffee maintains its optimal flavour and aroma.

Flavour Preservation - Coffee beans start to lose their flavours and aromas once they are ground. By keeping the beans whole until you're ready to brew, you preserve the full spectrum of flavours in the coffee.

Customisation - Grinding your coffee allows you to customise the grind size based on your brewing method. Different brewing methods, such as French press or espresso, require varying grind sizes for the best results.

Aroma Release - The aromatic compounds in coffee are released when the beans are ground. By grinding just before brewing, you maximise the aromatic experience, enhancing the overall enjoyment of your coffee.

Versatility - Whole beans offer versatility in brewing methods. Whether you prefer a drip coffee maker, pour-over, French press, or espresso, you can adjust the grind size accordingly for the best results.

Extended Shelf Life - Whole beans generally have a longer shelf life than ground coffee. This is because the protective outer layers of the bean help to preserve its freshness. Once ground, the coffee is more exposed to air and moisture, which can expedite flavour degradation.

In summary, choosing whole bean specialty coffee provides you with the opportunity to experience the freshest and most flavourful cup of coffee, allowing for customisation and versatility in your brewing process.

Whole bean cons - The price of investing in a good grinder. 

Ground coffee pro - Compatible with both traditional coffee makers and cost-effective espresso machines utilising pressurised baskets. Saves time. Convenient

Pe-ground cons
Loss of Freshness - begins to lose its freshness much more rapidly than whole beans. Exposure to air accelerates the oxidation process, leading to a quicker decline in flavour and aroma.

Limited Control Over Grind Size - Pre-ground coffee may not be suitable for all brewing methods since you don't have control over the grind size. Different brewing methods, such as French press or espresso, require specific grind sizes for optimal extraction.

Flavour Degradation - Ground coffee is more susceptible to flavour degradation due to increased surface area exposure. Essential oils and volatile compounds responsible for the coffee's unique taste and aroma can dissipate more quickly.

Storage Challenges -  Once the coffee is ground, it is more prone to absorbing surrounding odours and moisture. Proper storage becomes crucial to prevent flavour contamination and maintain quality.

Less Aroma - Grinding coffee releases aromatic compounds. With pre-ground coffee, some of these aromas are lost over time, leading to a potentially less aromatic cup compared to freshly ground beans.

Limited Customisation - Pre-ground coffee offers limited customisation in terms of adjusting the grind size to match specific brewing preferences. This lack of control can impact the overall quality of the brewed coffee.

On the reverse side of our packaging, you'll discover the hand written or stamped roast date of the coffee.

Yes, we do sell a range of brewing equipment. You can find it under Brewing Equipment.

You can find a wide range here under brew guides link with step-by-step instructions.

Water hardness has a dramatic effect on the flavour of coffee. This effect is difficult to predict, as tap water varies greatly from city to city. Water accounts for more than 98% of your coffee and has a significant impact on taste. We suggest using filtered water from a jug, such as Brita or Peak water.

Some specialty coffee professionals recommend using distilled water in conjunction with "Third-wave water" sachets to remineralise the water for optimal coffee extraction. Spring water is not advised as many times it can be harder than your tap water. It is also important to use good water to extend the life of your equipment.

Specialty coffee recommendation:

Chlorine: 0 mg/L.
Total Dissolved Solvents (TDS): between 75-250 mg/L TDS, with a target of 150. TDS is a key way we measure water.
Calcium Hardness: 1-5 grains per gallon (gpg) or 17-85 mg/L, with a target of 3-4 gpg or 51-68 mg/L.
Total Alkalinity: At or near 40 mg/L.
pH: 6.5-7.5, with a target of 7. Pure water should have a neutral pH of 7.
Sodium: Less than 30 ml/L, with a target of 10 mg/L.

Acidity/sourness comes right away when you take a sip of the coffee. And typically, you taste it more in the front of the mouth. Now, it’s important to note that coffee naturally contains acidity. And, acidity in coffee is a good thing! But it is often confused with sour flavours. Pleasant acidity is the difference between dull, muted coffee and bright, crisp, and vibrant-tasting coffee.

That said, if you experience an unpleasant acidity, the most common problem would be under-extraction of your coffee.  When you pour hot water over the coffee in a pour over, or you run a shot of espresso, and it extracts too fast due to the grind size that is too large, you have extracted the acidity, which extracts first but have not extracted enough of the body and flavour of the coffee to balance the cup. Grind your coffee finer to increase the extraction time and ensure that your coffee is completely extracted.

Make sure that the water that you brew with is the right temperature. The ideal water temperature for most forms of preparation is 92°C- 96°C. If your brew water goes below 85°C your brew could experience a sour taste. 

Finally, check that you have the correct water ratio. For instance, 14g of coffee to 28ml water, which would be the case for a standard 1:2. Or 14g of coffee to 200ml of water if that is your recipe. More of this under the Brew Guides.

Finally, ensure that you have fresh coffee.

In my early days of exploring coffee, like many others, I often confused bitterness with acidity and sourness. Bitterness tends to manifest at the back of the mouth upon sipping, whereas acidity or sourness is perceived at the front.

The presence of pleasant acidity is crucial for a well-rounded coffee flavour, while excessive bitterness is undesirable.

Overextraction, often resulting from too fine a grind size, is a primary cause of bitterness. To address this issue, consider increasing your grind size and monitoring extraction times. Other potential culprits include equipment cleanliness, especially with Espresso portafilters, excessively high brew water temperatures (above 96°C), or the use of dark-roasted coffee.

An imbalanced brew ratio, wherein too much coffee is used for the amount of water, can also contribute to bitterness. For a deeper understanding, refer to the Brew Guides section on our website.

Coffee strength is always a matter of personal preference. Coffee strength can be influenced by the following factors.

• Amount of coffee you use – increase your amount of coffee by 1-2g per 250ml of water.
• Grind size – grind your coffee slightly finer when using whole beans.
• Brew time – increase your brew time
• Water temperature – check your water heat on average around 94°C

We roast coffee on demand to guarantee the shipment of the freshest possible beans. The precise roasting date is conveniently located on the back of our packaging.

We suggest storing our coffee in its original packaging for at least the initial two weeks from the roasting date to facilitate the release of CO2 still trapped in the beans. Our packaging is equipped with a degassing valve precisely for this purpose.

We recommend resting the freshly roasted coffee for a period of between 5-14 days for filter, and 7-14 days for Espresso. In the case of light roasted coffee, we experience the best flavours from 14 days onwards after the roasting date.

Because of the CO2 that is still trapped in the bean. Drinking it too early can produce a cup with high acidity and sourness.

Air, moisture, heat, and light are your beans' greatest enemies. Store the coffee in a cupboard with an ambient environment. Every time after you have opened the packaging press out most of the air, fold, and secure the packaging with an elastic band. We recommend that you do not store your coffee for long but rather enjoy it while it is fresh.

But should you want to keep various coffees for longer we recommend the Fellows Atom vacuum flask.

Your coffee is heat-sealed to maintain freshness. Beneath the heat seal, you'll find a tear notch on both sides. Instead of attempting to tear the packaging, which is quite robust, use scissors to cut from one notch to the other for a clean, straight opening. Unpack and savour the freshness and aroma!

In general, an unopened bag of whole coffee beans can last for up to twelve months when stored in a cool, dark, dry place. You can keep an unopened pack of ground coffee in the pantry for three to five months. However, the fresher, the better. We recommend 3 months from the roast date.

Generally speaking, pulling a single Shot of Espresso (7g) would give you around 35 Cups. Pulling a double shot of Espresso (14g) 17 cups. This does not account for wastage and grinder coffee retention. When using other brew methods, review our Brew Guides page to find recommended grams per cup of coffee.

One of the most exciting things about specialty coffee is the diversity of flavour found from one coffee, one variety, one processing method to the next. The experts says that Coffee has as many as 800 different aromatic volatiles.

It is important to note that these perceived flavours described on the coffee bag are not products or flavours that have been added. In the case of specialty coffee, the beans are roasted as it come from the farm. So, if we say that the coffee has a nutty, chocolate taste, it simply means that when we as the roaster tasted this coffee it reminded us of these flavours. The same goes for floral coffees or fruity tasting coffees.

This indication is the roaster's attempt to point out some differences that were found between one coffee and the next. For instance, sometimes one might like a nutty, caramel coffee as a morning espresso and a fruity or floral, pour over coffee in the early afternoon.

These are very subtle flavours and can be clearly defined at times and even sometimes frustrating to define. But give yourself the time to develop your sense of taste and preference. We are all on this journey of learning.

Use this text to answer questions in as much detail as possible for your customers.

Always consult your manufacturer's manual for the most effective methods to maintain your espresso machine. Be sure to use original cleaning chemicals approved by the manufacturer to avoid voiding your warranty or causing damage.

Disclaimer:
These are general suggestions and do not substitute the specific cleaning instructions recommended by your machine manufacturer. We accept no responsibility for any loss or damage to your equipment.

When using your espresso machine, it's essential to follow these steps: Wipe down the steam wand after each use. Additionally, remember to purge the wand both before and after use. Purge the steam wand before frothing milk to remove any accumulated water and afterward to prevent clogging from dry milk residue and the buildup of bacteria.

Flush the group head before each round of espressos. This heats up the group head and flushes any old grounds and oils stuck to the shower screen. Wipe the machine and drip tray with a clean cloth.

Regularly:

Do a full backflush: scrub the group heads with a machine brush to loosen and remove coffee grounds.

Put a blind filter with the correct chemical and flush your group head. Repeat this until the water coming out is clear. (Backflushing certain lever-based machines is not advisable. Always refer to your manufacturer's maintenance instructions.) Pull several espresso shots afterwards to eliminate any possible detergent flavours in future espressos.

Clean the steam wand by removing the tip and placing it in a cleaning solution. Check your cleaning solution packaging for a time frame.

Immerse your portafilters, filter basket, and shower screen in a cleaning solution comprising hot water and a dose of Espresso Machine Cleaning Powder. Submerge the metal components of the portafilter into the solution, adhering to the specified soaking duration recommended by the cleaning solution's manufacturer. This process effectively eliminates all oil residues that may otherwise impact the flavour of your espresso.

Clean your drip tray thoroughly.

Clean the draining hose: this will help you avoid any clogs or buildup of coffee grounds that could block drip-tray drain lines. 

Yearly or quarterly, based on your volumes as a Café, you should consider replacing these small parts as preventative maintenance.

• The steam and hot water valve or rings
• Waste water pipe
• Portafilter baskets and shower screens (check if necessary)
• Shoulder bolt shims
• Expansion valve
• Anti-suction valve
• Brew actuator bearing 

As a home user, review your manual and send your machine for maintenance as prescribed by your manufacturer.

Water quality is of the utmost importance. Use a good filtration system setup by professionals. If you have mineral-heavy water, as we have in Hamburg, you could end up with a calcified boiler(s). To avoid this, schedule regular machine decalcification with your distributor or manufacturer.

If you're a home user without a built-in filtration system in your kitchen, consider using a quality water filter jug to filter your tap water before use.

These are general recommendations provided for educational purposes only. We do not accept responsibility for any loss of warranty, claims of damage, or injury.

Before performing any maintenance on your grinder, carefully read the manufacturer's manual on maintenance and safety to avoid voiding your warranty or jeopardising your safety. Maintain cleanliness in the vicinity of your grinder by regularly wiping down your equipment with a clean, lint-free cloth. The frequency of cleaning will depend on whether you are a café or a home user.

Daily for Cafés / Weekly home user. Unplug your machine. Close the coffee shoot to prevent the coffee beans from falling out when removing the hopper.

Take care as the burrs are sharp, removing some surface beans that are still left in the grinder chamber not to waste them. Place the hopper back on with the bean shoot still closed and grind out the remaining beans that are left to clear the grinding chamber.

Take a grinder brush and brush off any access coffee grinds both at the burrs and in the spout that is left due to static. We use a portable vacuum cleaner at a moderate speed to do a quick vacuum clean. Clear the coffee in the hopper back into the coffee bag or preferred container.

Wipe your hopper clean and if needed, wash the hopper in your sink with a clean soft cloth and mild soapy water. Once dry we assemble the grinder with the hopper and plug in the power. For further maintenance, at your own discretion, run a batch of grinder cleaning tablets through the machine to remove any excess oils. Be sure to flush the tablets with coffee beans and discard them to ensure all is gone before serving coffee again

Tip: Do not grind, coffee that is already ground in your machine. This can cause clogging, and the results would not be satisfactory as your grind size would be very uneven, with even powder in between.

Always:
The steam wand must be cleaned and purged before and after milk is steamed. Before emptying it of any water to prevent the milk spout from diluting the milk and after to prevent any milk from remaining inside the steam wand. Also, after steaming the milk and purging the steam wand, give it a proper wipe with a clean, damp cloth to ensure that no milk stays on the outside of the steam wand or tip.

Daily for Café / Weekly or every two weeks for home espresso machine:
For further cleaning, when needed, the steam wand needs to be cleaned with a cleaning solution. First, carefully remove the steam wand tip and make sure the rubber seal is clean and that there is no old milk stuck on the inside tip or the outside tread of the steam wand. Use a brush to brush clean. Use a thin sharp object to open the hole(s) if blocked. Screw the tip back on. We recommend one of two products from Urnex that will break down the milk proteins. Rinza or biocaf. Mix the solution as per instructions on the bottle in a clean milk jug. Purge your steam wand and place the wand inside the solution inside the jug.

Run the steam wand on open for 15 seconds and then leave in the solution for another 15 minutes. Take the steam wand out, purge it once, and vigorously wipe it down with a clean, lint-free cloth to ensure that the wand is clean and shining.  Do not use a knife or any steel scrubber that can damage the surface of the steam wand, as this can cause milk proteins to stick even more to the surface in the future. The cloth should suffice.

How often you need to clean and maintain your equipment is based on the volume of coffee you make. In cafes and the hospitality industry, machines are maintained based on strict schedules. Usually divided between daily maintenance, weekly, monthly, Quarterly, and yearly.

Review our maintenance FAQ, and you will pick up some tips on how regularly you have to clean. We cannot say it enough: if you are serious about making amazing coffee and protecting your coffee equipment investment, maintain your machines. Keep them clean.

On the espresso machine, the steam wand, portafilter, shower screen, and tamper are regularly maintained. If the porterfilter is packed with coffee oils on the inside it will affect the taste of your coffee. If your shower screen is dirty, it will affect the even distribution of water on your coffee bed. If your tamper is not clean, it will not tamp properly and can cause channeling where the water does not saturate the entire coffee puck.

The same goes for your grinder; keep it clean and free from coffee oil and old coffee that got stuck by static buildup or simply trapped in the machine.

Yes, water can damage your espresso machine. Hard water, like in Hamburg, contains dissolved magnesium and calcium ions. This, over time, can build up limescale inside of the boiler and the machine pipes.

Too little minerality, such as distilled water or reverse osmosis filters, can damage parts of the espresso machine by leaching ions off the boiler. Also, without any minerals in the water, the machine won’t realise when the boiler is full. Most espresso machines have electrical sensors at the top of the boiler. These sensors pick up on the minerals in the water, and if not found, the machine will continue to pump water into the boiler, thinking it is not full yet.