Coffee Coaching Club ROASTRY

Our Roastery: Precision You Can Taste

Good coffee doesn't happen by chance. In our coffee roastery we work with a background in chemistry: every roast profile is based on controlled temperature curves, reproducible Maillard reactions, and extensive sensory testing. The goal is always the same – a balance that feels neither one-sided nor overwhelming, but that clearly brings out the bean's natural aromas.

Behind these roast profiles stands Yalcin, a qualified food chemist with over 15 years of experience in the international flavor industry, most recently as Senior Taste Designer at Philip Morris International. His expertise flows directly into every temperature curve we develop here.

Why we roast differently

Many roasteries work by feel. We complement the craft with chemical expertise. We deliberately steer the Maillard reaction – the same chemical process that gives bread its crust and steak its seared aromas. This creates complex aroma molecules without bitter compounds taking over.

From green coffee to 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 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 Suited to everything, e.g.: filter, espresso, cappuccino, French press, moka pot, latte
Nutty Delight Nutty-chocolatey, round Medium Suited to everything, e.g.: filter, espresso, cappuccino, French press, moka pot, latte
Very Nutty Full-bodied, robust, roasted nut Medium-Dark Suited to everything, e.g.: filter, espresso, cappuccino, French press, moka pot, latte
Creamy Chestnut Roasted chestnut, creamy Medium Suited to everything, e.g.: filter, espresso, cappuccino, French press, moka pot, latte
Bright Cassis Lively, cassis note, fruity Light (omniroast) Suited to everything, e.g.: filter, espresso, cappuccino, French press, moka pot, latte
Wild Peach Peach, apricot, complex Light (omniroast) Suited to everything, e.g.: filter, espresso, cappuccino, French press, moka pot, latte

As a starting point, we recommend Cozy Chocolate, Nutty Delight or Very Nutty – these three roasts cover around 80% of all taste preferences and work reliably on any portafilter machine. Wild Peach is designed for coffee drinkers who enjoy experimenting and want to work deliberately with temperature and grind size.

The technique in detail: what happens during roasting

  • Maillard reaction (from approx. 150 °C): Amino acids and sugars combine into complex aroma compounds – caramel, nut, chocolate. The slower this process runs, the more differentiated the result. We control the drum temperature so the Maillard phase is extended without burning the bean.
  • First crack (approx. 196–205 °C): The bean expands and audibly cracks. From here, every second decides the roast level. Our light omniroasts (Bright Cassis, Wild Peach) are finished shortly after first crack to preserve the fruity acids. The darker roasts (Very Nutty) continue in a controlled way into the caramelization range.
  • Cooling: Immediate cooling stops the roast at exactly the right moment. Cooling too slowly leads to residual roasting and flat aromas – with us, the bean reaches room temperature within 3–4 minutes.
Yalcin's perspective: Coffee contains over 800 identified aroma compounds – more than wine, more than chocolate. The roast profile determines which of these compounds dominate. A slow Maillard reaction emphasizes the sweet, nutty notes. Heat that's too fast produces phenols and chlorogenic acid breakdown products, which show up as bitterness and astringency. We deliberately steer exactly this balance with every batch.

Frequently asked questions about our roasts

How fresh are the beans when I order?

We roast in small batches and ship fresh. The beans usually reach you just a few days after roasting. For espresso, we recommend letting the beans rest for 7–14 days after roasting so the CO2 can release and extraction runs more evenly.

Which roast suits my machine?

Cozy Chocolate, Nutty Delight, and Very Nutty work on any portafilter machine – from single boiler up 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 here – even more so than the machine itself. And an Acaia scale helps you keep your dose and yield weight reproducible.

Can I taste the coffees before buying?

In our showrooms in Bern (Gerberngasse 44) and Zürich (Hagenholzstrasse 50b) we prepare our roasts freshly every day – on a Slayer espresso machine. Come by, taste your way through the range, and let us advise you.

Do you also deliver outside Switzerland?

We deliver Switzerland-wide and to Liechtenstein. Delivery time: 2–4 business days.

All roasts are available in the Coffee Coaching Club webshop to order – or in person at our showrooms in Bern and Zürich.