A PROFOUND BELIEF IN THE HIGHEST QUALITY
4Q – THE QUADRIGA OF EXCELLENCE
Top quality? For the Coffee Roasting Company Alps Coffee, not just a promise, but our creed! Over the decades the family business has developed its very own four-level quality model which knows no compromise, when it comes to perfection in the cup. The quadriga of excellence, however, has long been not just the guarantee of your personal moment of enjoyment, but also the foundation of the sought-after FSSC 22000 seal – the accolade for quality assurance in the food industry.
Did you know?
Coffee berries are not the same as coffee beans! Rather the berry is the casing in which the beans ripen – usually in pairs.
Did you know?
Coffee berries are not the same as coffee beans! Rather the berry is the casing in which the beans ripen – usually in pairs.
1. QUALITY FACTOR: PREMIUM-QUALITY RAW COFFEE
No compromise, when it comes to the quality of the raw product. The careful selection of premium-quality coffee beans from select coffee plantations is the basic prerequisite for an excellent end product from the Coffee Roasting Company Alps Coffee.
2. QUALITY FACTOR: LONG ROASTING OF SINGLE-ORIGIN COFFEES
Accurate and gentle. Each coffee variety is refined individually in a rotating drum. This is the only way to adjust the roasting time exactly to the characteristics of the respective raw product and to influence the development of the flavours.
3. QUALITY FACTOR: INDIVIDUAL COMPOSITION OF FLAVOURS
Harmony of flavours. After careful optical control of the coffee varieties which underwent different types of roasting, our premium blends are composed with much experience according to our very own recipes.
Did you know?
The sense of smell is one of the most important when it comes to experiencing the flavour of coffee. In fact, 80% of flavours are perceived via the nose. Over 2000 components come together to make up the flavour of your coffee.
Did you know?
The sense of smell is one of the most important when it comes to experiencing the flavour of coffee. In fact, 80% of flavours are perceived via the nose. Over 2000 components come together to make up the flavour of your coffee.
4. QUALITY FACTOR: ONGOING QUALITY CONTROL
Alpine care and love of detail. Ongoing quality control of the process is no doubt one of the secrets of the success of the Coffee Roasting Company Schreyögg. Nothing is left to chance. Apart from measuring equipment, the trained nose and the expert’s palate are still the most important testing authorities.
Did you know?
Originally only well-off people and aristocrats could afford the fragrant beverage. Coffee was substituted by the poorer classes and in times of crisis with similar drinks such as ersatz, malt coffee, Swedish coffee (astragalus) or chicory.
Did you know?
Originally only well-off people and aristocrats could afford the fragrant beverage. Coffee was substituted by the poorer classes and in times of crisis with similar drinks such as ersatz, malt coffee, Swedish coffee (astragalus) or chicory.
