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 is behind every roast profile) and with artisanal respect for the bean. Seven active in-house roasts, carefully curated: Single-Origin from Brazil, Ethiopia, India, and Vietnam, plus blends that deliberately combine depth and body. From the full-bodied chocolatey classic (Cozy Chocolate) to the bright Specialty Omniroast with peach and cassis notes (Wild Peach, Bright Cassis).

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

Our Active In-House Roasts

Which Bean for Which Brewing Method

Brewing Method	Best Choice from the CCC Assortment
Classic Espresso (Crema, body)	Cozy Chocolate, Chestnut Delight, Nutty Delight, Very Nutty, Creamy Chestnut
Specialty Espresso (light, fruity)	Wild Peach, Bright Cassis
Cappuccino / Flat White / Latte Art	Cozy Chocolate (chocolatey), Very Nutty, Creamy Chestnut, Nutty Delight (all with nutty depth)
Filter / Pour-Over (V60, Chemex, Origami)	Wild Peach, Bright Cassis (Specialty with fruity clarity), Cozy Chocolate (classic chocolatey)
French Press	Cozy Chocolate (classic chocolatey), Nutty Delight (nutty depth), Wild Peach (Specialty French Press)
AeroPress	Wild Peach, Bright Cassis, Cozy Chocolate, Chestnut Delight
Cold Brew	Cozy Chocolate (fruity-cool), Bright Cassis (lively-fruity), Wild Peach (velvety)
Automatic Machine	Very Nutty, Creamy Chestnut, Chestnut Delight, Nutty Delight, Cozy Chocolate
Moka Pot / Bialetti	Cozy Chocolate, Creamy Chestnut, Chestnut Delight

The CCC Roastery – Scientific and Artisanal

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

The beans come from direct sourcing or through quality-oriented importers (e.g., the Tero Farm in Guji through direct relationship, Fazenda da Lagoa through Neumann Kaffee Gruppe with NKG-Verified standard). We focus on sustainability, fair payment, and transparent supply chains – without the mark-up maximization logic of certain volume roasters.

Dosing Recommendations

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

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

Service in Switzerland

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

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

Coffee Lover Courses

If you want to enter the specialty world or deepen your barista skills: we offer coffee lover courses in Bern in German and English. From espresso workflow to latte art to cupping tastings – using the beans from this collection as a practical tasting basis.

What Goes Well 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, leveler, puck screens. For cups: Loveramics.

Frequently Asked Questions

Which CCC bean is right for my setup?

Three simple rules of thumb: Classic home espresso setup with milk (cappuccino, flat white): Cozy Chocolate, Very Nutty, Creamy Chestnut or Nutty Delight – all have a strong body, chocolatey-nutty aromas and blend well with milk. Classic home espresso without milk: Cozy Chocolate (chocolatey-round), Chestnut Delight (nutty-deep). Specialty home with filter/pour-over or bottomless espresso: Wild Peach (peach-floral) or Bright Cassis (cassis-radiant) from Guji-Ethiopia, both Tero Farm Bio-Organic.

Where is the coffee roasted?

In the CCC roastery. At the roaster drum: a chemist and flavor developer. Scientifically developed roast profiles, artisanally supervised. For Cozy Chocolate, Creamy Chestnut, Chestnut Delight, Nutty Delight, 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 that is deliberately positioned between classic-dark and light-specialty – so that the bean works both as an espresso (with sufficient body) and as a filter (with fruity-clear aromatics). Wild Peach and Bright Cassis are Omniroasts. For home setups with an espresso machine and filter setup simultaneously, this is the most flexible roast choice.

What is the difference between Wild Peach and Bright Cassis?

Both from Tero Farm in Guji, both 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 assortment – seriously?

Yes. Our Robusta varieties (Very Nutty, Creamy Chestnut, the Robusta proportion 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 richness that are difficult to achieve with pure Arabica. A very strong choice for classic Italian espresso profiles and milk-based drinks.

Which bean for my automatic machine?

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

How long do the beans last?

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

Where can I taste the beans?

In the showrooms in Bern (Gerberngasse 44) and Zurich Oerlikon (Hagenholzstrasse 50b). All active beans are available for tasting – using the same machine, for direct comparison. For specialty beans, a longer appointment is worthwhile, as the full aroma profile comes into its own in 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 a basis for tasting.