CREATING THE PERFECT COFFEE MOMENT – STEP BY STEP
FIRST-CLASS GREEN COFFEE
The perfect taste sensation in a cup starts by carefully selecting the green coffee beans. Only the best coffee beans from selected plantations in the equatorial belt are used - following the strictest selection criteria - to make our fine Alps Coffee blends. The green coffee beans are ready for the next processing step - roasting - once they have been carefully harvested and then expertly processed using either the dry or wet method.
Did you know?
With the dry method of preparing the unwashed coffee, the berries are dried on a stone or concrete floor. Afterwards the beans are separated from the flesh with the help of machines.
Did you know?
With the dry method of preparing the unwashed coffee, the berries are dried on a stone or concrete floor. Afterwards the beans are separated from the flesh with the help of machines.
SINGLE-ORIGIN SLOW ROASTING
Each coffee variety is individually refined in a rotating drum in a process adapted to its individual characteristics. With a roasting time of approx. 16 minutes and a maximum temperature of 230 ºC, the drum roasting method - or slow roasting - ensures the optimum evolution of aroma and flavour. A time-consuming but gentle process that leaves enough time for the undesirable acids in the coffee beans to break down and for the coffee’s unique characteristics to fully unfold.
COMPOSITION AND BLEND
The different roast coffee varieties are then used to compose the finest blends based on our extensive experience and own recipes. However, before these are packaged as beans or ground coffee, the coffee undergoes an automatic optical sorting process that guarantees the consistently high quality of our Alps Coffee products. High-quality valve and vacuum packs ensure that the aroma of the coffee is not compromised by oxygen, moisture or light.
Did you know?
In addition to the coffee bean, water - with a volume of up to 99% - is the most important component of a successful coffee.
Did you know?
In addition to the coffee bean, water - with a volume of up to 99% - is the most important component of a successful coffee.
QUALITY CONTROL
Careful quality control before and after every processing step is, without a doubt, one of the secrets of the success of the Schreyögg Coffee Roasting Company. The coffee beans are checked for quality before shipment, with further controls taking place when the ship arrives in port, before they are put into storage, after the roasting and blending and during packaging. The most important aspects of testing are modern measuring equipment, trained noses and expert palates.
Did you know?
With the wet method of preparing the washed coffee, the flesh is removed by what is known as the pulper. The skins and flesh are washed away with water.
Did you know?
With the wet method of preparing the washed coffee, the flesh is removed by what is known as the pulper. The skins and flesh are washed away with water.
