Coffee Beans

Buy Coffee Beans Switzerland – CCC In-House Roasts

Coffee Coaching Club roasts its coffees in its own roastery – with scientific precision (a chemist and flavor developer stands behind every roast profile) and with craftsman's respect for the bean. Nine active in-house roasts, carefully curated: single-origins from Brazil, Ethiopia, India, Vietnam and Peru, plus blends that deliberately combine depth and body. From the full-bodied chocolatey classic (Cozy Chocolate) to the light specialty omniroast with peach and cassis notes (Wild Peach, Bright Cassis).

Each variety has a clear aroma profile and suits different brewing methods. The list below shows our active roasts with origin, aroma and brewing recommendations. For tasting and individual advice, the showrooms in Bern and Zürich Oerlikon are the best way.

Our active in-house roasts

Which bean for which brewing method

The CCC Roastery – Scientific and Artisanal

What sets our roasts apart: at our roasting drum stands a chemist and flavor developer. That means: every roast profile is developed with data – brewing experiments, cupping sessions, targeted variation of roast curves to precisely hit the desired aroma profile. At the same time, we respect the artisanal tradition: every batch is released individually, every roasting process is accompanied sensorially.

The beans come from direct sourcing or through quality-focused importers (e.g. Tero Farm in Guji via a direct relationship, Fazenda da Lagoa via Neumann Kaffee Gruppe with the NKG-Verified standard). We pay attention to sustainability, fair payment and transparent supply chains – without the markup-maximizing logic of certain high-volume roasters.

Dosing recommendations

Standard recommendation for espresso: 20 g in the double basket for two espressos. The extraction yield (output grams) is then a matter of grind size and brew time, depending on taste preference – typically 35–45 g output at 25–30 seconds for classic profiles, 30–40 g at 28–35 seconds for specialty. For filter / pour-over: a 1:15 to 1:17 ratio (15–20 g beans to 250–300 ml water, depending on the brewing method). For French press: 1:15 to 1:17 (60–70 g to 1 liter).

For individual advice: just call us or write to us. We've run all these beans through every brewing method and know the sweet spots.

Service in Switzerland

All beans are freshly roasted – the typical window for consumption is 2–6 weeks after the roast date, depending on the brewing method. Free shipping in Switzerland and Liechtenstein from CHF 60. Delivery in 2–4 working days.

Freshness tip: To keep the aromas lasting longer, store the beans airtight in an Airscape canister – it actively pushes the air out and keeps oxygen away.

In the showrooms in Bern (Gerberngasse 44) and Zürich Oerlikon (Hagenholzstrasse 50b) you can taste all our active beans – through the same machine, with the same grind, in direct comparison. For specialty beans like Wild Peach and Bright Cassis, a showroom appointment is especially worthwhile, because the full aroma profile comes into its own with the perfect setup.

Coffee Lover Courses

For anyone who wants to get into the specialty world or deepen their barista skills: we offer coffee lover courses in Bern in German and English. From espresso workflow to latte art to cupping tastings – with the beans from this collection as the practical tasting foundation.

What goes with it

For espresso machines: Italian espresso machines, German espresso machines, dual boilers, lever machines. For grinders: electric espresso grinders, Single Dose espresso grinders, hand coffee grinders. For pour-over: pour-over drippers (V60, Chemex, Origami). For French press: French press collection. For AeroPress: AeroPress. For cold brew: cold brew tools. For premium scales: Acaia Pearl S / Lunar. For storage: Airscape containers. For kettles: gooseneck kettles. For specialty workflow: WDT Tools, levelers, Puck Screens. For cups: Loveramics.

Frequently Asked Questions

Which CCC bean is right for my setup?

Four simple rules of thumb: Classic home espresso setup with milk (cappuccino, flat white): Cozy Chocolate, Very Nutty, Creamy Chestnut, Nutty Delight or Cozy Nut – all have a powerful body, chocolate-nutty aromas and harmonize well with milk. Classic home espresso without milk: Cozy Chocolate (chocolatey and round), Chestnut Delight (nutty and deep). Specialty at home with filter/pour-over or bottomless espresso: Wild Peach (peach and floral) or Bright Cassis (bright cassis) from Guji, Ethiopia, both Tero Farm Bio-Organic. Mild and elegant with filter or pour-over: Jungle Flower (floral, a touch of jasmine) from Peru.

Where is it roasted?

At the CCC roastery. At the roasting drum: a chemist and flavor developer. Scientifically developed roast profiles, accompanied by craftsmanship. For Cozy Chocolate, Creamy Chestnut, Chestnut Delight, Nutty Delight, Cozy Nut, Jungle Flower, Wild Peach and Bright Cassis, CCC roastery is explicitly stated. Very Nutty was roasted in Germany.

What is an omniroast?

An Omniroast is a roast level deliberately positioned between classic-dark and light-specialty – so the bean works both as espresso (with sufficient body) and as filter (with a fruity, clear aromatic profile). Wild Peach and Bright Cassis are omniroasts. For home setups with both an espresso machine and a filter setup, it's the most flexible roast choice.

What's the difference between Wild Peach and Bright Cassis?

Both from Tero Farm in Guji, both Bio-Organic, both heirloom varieties, both natural-processed – but different roast profiles and aromas. Wild Peach: warm, velvety character with peach notes, gently floral. Bright Cassis: bright, energetic character with cassis notes, lively acidity and radiant fruitiness. For calm, harmonious moments: Wild Peach. For clear, fresh cups: Bright Cassis.

Robusta in a specialty range – seriously?

Yes. Our robusta varieties (Very Nutty, Creamy Chestnut, the robusta share in Chestnut Delight and Nutty Delight) are not the standard industrial robustas, but high-density specialty robustas from careful cultivation (S795, SLN 9, Kent, Catimor). Robusta of this quality brings nutty depth, crema volume and body that are hard to achieve with pure arabica. A very strong choice for classic Italian espresso profiles and milk drinks.

Which bean for my super-automatic machine?

Classics: Cozy Chocolate (round profile, good with milk), Very Nutty (nutty, powerful), Creamy Chestnut (creamy, warm chestnut), Chestnut Delight, Nutty Delight or Cozy Nut as blends. Light specialty beans like Wild Peach and Bright Cassis work less well in super-automatics – they need the manual workflow with precise grind size and controlled brewing.

How long do the beans keep?

Best used: 2–6 weeks after the roast date. After 6–8 weeks, most beans noticeably lose their volatile aromas. Light specialty beans (Wild Peach, Bright Cassis) are especially sensitive – ideally used within 4 weeks. Classic dark beans (Cozy Chocolate, Creamy Chestnut) are somewhat more robust. For storage: dark, cool, airtight (Airscape container), not in the fridge or freezer.

Where can I taste the beans?

In the showrooms in Bern (Gerberngasse 44) and Zürich Oerlikon (Hagenholzstrasse 50b). All active beans can be tasted – through the same machine, in direct comparison. For specialty beans, a longer appointment is worthwhile, because the full aroma profile comes into its own with the perfect setup.

Are there workshops?

Yes, coffee lover courses in Bern in German and English. Workshops on espresso workflow, latte art, cupping and brewing methods. The beans from this collection serve as the tasting foundation.