Coffee Coaching Club ROASTRY

Our Roastery: Precision You Can Taste

Good coffee doesn't happen by chance. In the Coffee Coaching Club coffee roastery, we work with a chemical background: every roasting profile is based on controlled temperature curves, reproducible Maillard reactions, and extensive sensory tests. 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 roasteries operate by feel. We complement 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 bitter notes taking over.

From green coffee to the freshly 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 flavor peak after weeks or months).

Our Current Roasts at a Glance

Roast Character Roast Level Pairs with
Cozy Chocolate Cocoa, nut, velvety body Medium Suitable for everything such as: Filter, Espresso, Cappuccino, French Press, Moka, Latte
Nutty Delight Nutty-chocolatey, well-rounded Medium Suitable for everything such as: Filter, Espresso, Cappuccino, French Press, Moka, Latte
Very Nutty Full-bodied, intense, roasted nut Medium-Dark Suitable for everything such as: Filter, Espresso, Cappuccino, French Press, Moka, Latte
Creamy Chestnut Roasted chestnuts, creamy Medium Suitable for everything such as: Filter, Espresso, Cappuccino, French Press, Moka, Latte
Bright Cassis Lively, cassis note, fruity Light (Omniroast) Suitable for everything such as: Filter, Espresso, Cappuccino, French Press, Moka, Latte
Wild Peach Peach, apricot, complex Light (Omniroast) Suitable for everything such as: Filter, Espresso, Cappuccino, French Press, Moka, Latte

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

Technology in Detail: What Happens During Roasting

  • Maillard Reaction (from approx. 150 °C): Amino acids and sugars combine to form complex aroma compounds – caramel, nut, chocolate. The slower this process occurs, the more nuanced the result. We control the drum temperature to extend the Maillard phase without burning the bean.
  • First Crack (approx. 196 – 205 °C): The bean expands and audibly cracks. 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 the fruity acids. The darker roasts (Very Nutty) continue to caramelize in a controlled manner.
  • Cooling: Immediate cooling stops the roast precisely at the desired time. Too slow cooling leads to over-roasting and flat aromas – with us, the bean reaches room temperature within 3 – 4 minutes.
The 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 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 in 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 so that CO2 is released and extraction is more even.

Which roast suits my machine?

Cozy Chocolate, Nutty Delight, and Very Nutty work on any espresso machine – from a single boiler to a 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 dosing and shot weight reproducible.

Can I try the coffees before buying?

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

Do you also deliver outside 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 directly in our showrooms in Bern and Zurich.