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 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 richness. 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 is suitable for different brewing methods. The following list shows our active roasts with origin, aroma, and brewing method recommendations. 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 roasting drum is a chemist and flavor developer. This means that every roast profile is developed data-driven – 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: 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, the Fazenda da Lagoa through Neumann Kaffee Gruppe with NKG-Verified Standard). We pay attention to sustainability, fair payment and transparent supply chains – without the mark-up maximization logic of certain volume roasteries.

Dosing Recommendations

Standard recommendation for espresso: 20 g in a double basket for two espressos. The extraction amount (output grams) is then a question of grind size and brewing 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: 1:15 to 1:17 ratio (15–20 g beans to 250–300 ml water, depending on brewing method). For French Press: 1:15 to 1:17 (60–70 g to 1 liter).

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

Service in Switzerland

All beans are freshly roasted – typical residual roast time 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 business days.

Freshness Tip: To preserve the aromas for a long time, store the beans airtight in an Airscape container – it actively presses out the air and keeps oxygen away.

In the showrooms in Bern (Gerberngasse 44) and Zurich Oerlikon (Hagenholzstrasse 50b) you can taste all 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 particularly worthwhile because the full aroma profile comes into its own in the perfect setup.

Coffee Lover Courses

For those who want to enter 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 – using the beans from this collection as a practical tasting basis.

What goes with it

For espresso machines: Italian espresso machines, German espresso machines, Dual boiler, 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 component (Cappuccino, Flat White): Cozy Chocolate, Very Nutty, Creamy Chestnut or Nutty Delight – all have a strong body, chocolatey-nutty aromas and harmonize 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 it roasted?

In the CCC roastery. At the roasting 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 deliberately lies 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 both an espresso machine and a filter setup, 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 note, gently floral. Bright Cassis: bright, energetic character with cassis note, lively acidity and radiant fruitiness. For quiet, harmonious moments: Wild Peach. For clear, fresh cups: Bright Cassis.

Robusta in specialty assortment – seriously?

Yes. Our Robusta varieties (Very Nutty, Creamy Chestnut, the Robusta component in Chestnut Delight and Nutty Delight) are not 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 difficult to achieve with pure Arabica. A very strong choice for classic Italian espresso profiles and milk 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 work less well in automatic machines – they require a 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 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 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 the tasting basis.