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-origin 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 method recommendation. For tasting and personal 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. This means: 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: every batch is released individually, every roasting process is accompanied sensorially.

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

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 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: 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 personal 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 – typical remaining roast time 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 2–4 business days.

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

In the showrooms in Bern (Gerberngasse 44) and Zürich 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, the showroom visit is especially worthwhile, because the full aroma profile comes into its own in the perfect setup.

Coffee Lover Courses

For anyone wanting to get into the specialty world or deepen their barista skills: we offer coffee lover courses in Bern in German and English. From the espresso workflow through latte art to cupping tastings – with the beans from this collection as a 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, chocolatey-nutty aromas and pair well with milk. Classic home espresso without milk: Cozy Chocolate (chocolatey-round), Chestnut Delight (nutty-deep). Specialty at home with filter/pour-over or bottomless espresso: Wild Peach (peach-floral) or Bright Cassis (cassis-bright) 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, artisanally accompanied. For Cozy Chocolate, Creamy Chestnut, Chestnut Delight, Nutty Delight, Cozy Nut, Jungle Flower, Wild Peach and Bright Cassis, the CCC roastery is explicitly stated. Very Nutty was roasted in Germany.

What is an omniroast?

An omniroast is a roast level that sits deliberately between classic-dark and light-specialty – so that the bean works both as espresso (with sufficient body) and as filter (with fruity-clear aromatics). Wild Peach and Bright Cassis are omniroasts. For home setups with an espresso machine and filter setup at the same time, 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: warmer, more velvety character with a peach note, gently floral. Bright Cassis: lighter, more energetic character with a cassis note, lively acidity and radiant fruitiness. For calm, harmonious moments: Wild Peach. For clear, crisp 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 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?

Classics: Cozy Chocolate (round profile, good with milk), Very Nutty (nutty, powerful), Creamy Chestnut (creamy, chestnut-warm), 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 last?

Best used within: 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 use 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 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 tasting foundation.