Coffee Coaching Club ROASTRY

Our roastery: Precision you can taste

Good coffee doesn't happen by chance. At the Coffee Coaching Club's roastery, we work with a background in chemistry: Every roasting profile is based on controlled temperature curves, reproducible Maillard reactions, and extensive sensory testing. The goal is always the same – a balance that is neither one-sided nor overwhelming, but clearly highlights the natural aromas of the bean.

Why we roast differently

Many roasters work by feel. We complement this craftsmanship with chemical expertise . We consciously control the Maillard reaction – the same chemical process that gives bread its crust and steak its roasted aromas. This creates complex aroma molecules without allowing bitter compounds to dominate.

From raw coffee to the finished roasted bean, rarely more than a few days pass – and what you order from us is freshly roasted, not stored for months (unless the beans reach their peak flavor after weeks or months).

An overview of our current roasts

Roasting character degree of roast Suitable for
Cozy Chocolate Cocoa, nut, velvety body medium Suitable for everything such as: filter coffee, espresso, cappuccino, French press, mocha, latte
Nutty Delight Nutty-chocolatey, round medium Suitable for everything such as: filter coffee, espresso, cappuccino, French press, mocha, latte
Very Nutty Full-bodied, strong, roasted nut Medium-Dark Suitable for everything such as: filter coffee, espresso, cappuccino, French press, mocha, latte
Creamy Chestnut Roasted chestnuts, creamy medium Suitable for everything such as: filter coffee, espresso, cappuccino, French press, mocha, latte
Bright Cassis Lively, with a hint of cassis, fruity Hell (Omniroast) Suitable for everything such as: filter coffee, espresso, cappuccino, French press, mocha, latte
Wild Peach peach, apricot, complex Hell (Omniroast) Suitable for everything such as: filter coffee, espresso, cappuccino, French press, mocha, latte

For beginners, we recommend Cozy Chocolate , Nutty Delight , or Very Nutty – these three roasts cover around 80% of all taste preferences and work reliably on any espresso machine. Wild Peach is designed for adventurous coffee drinkers who want to experiment with temperature and grind size.

Technical details: What happens during roasting

  • Maillard reaction (from approx. 150 °C): Amino acids and sugars combine to form complex flavor compounds – caramel, nut, chocolate. The slower this process, the more nuanced the result. We control the drum temperature to prolong the Maillard phase without burning the beans.
  • First Crack (approx. 196–205 °C): The bean expands and cracks audibly. From this point on, every second determines the roast level. Our light Omniroasts (Bright Cassis, Wild Peach) are stopped shortly after the first crack to preserve their fruity acidity. The darker roasts (Very Nutty) continue roasting in a controlled manner into the caramelization stage.
  • Cooling: Immediate cooling stops the roasting process precisely at the desired time. Cooling too slowly leads to over-roasting and flat flavors – with us, the beans reach room temperature within 3-4 minutes.
From a chemist's perspective: Coffee contains over 800 identified aroma compounds—more than wine, more than chocolate. The roasting profile determines which of these compounds dominate. A slow Maillard reaction emphasizes the sweet, nutty notes. Too rapid heat produces phenols and chlorogenic acid degradation products, which manifest as bitterness and astringency. We consciously control precisely this balance with every batch.

Frequently asked questions about our roasts

How fresh are the beans when ordered?

We roast in small batches and ship fresh. The beans usually reach you a few days after roasting. For espresso, we recommend letting the beans rest for 7-14 days after roasting to allow the CO2 to dissipate and ensure a more even extraction.

Which roast is suitable for my machine?

Cozy Chocolate, Nutty Delight, and Very Nutty work on any espresso machine – from single boiler to dual boiler . For light roasts like Wild Peach, we recommend a machine with precise temperature control (PID) and a good grinder.

A precise coffee grinder makes the biggest difference – even more important than the machine itself. And an Acaia scale helps you keep the dosage and brewing weight consistent.

Can I try the coffees before buying them?

In our showrooms in Bern (Gerberngasse 44) and Zurich (Hagenholzstrasse 50b) , we prepare our roasts fresh daily – on a Slayer espresso machine. Come by, sample our range, and let us advise you.

Do you also deliver outside of Switzerland?

We deliver throughout Switzerland and to Liechtenstein. Delivery time: 2-4 working days.

All roasts can be ordered in the Coffee Coaching Club webshop – or on-site in our showrooms in Bern and Zurich.