Coffee | Tannenwipfel

Not every coffee is suitable for every brewing method. Light roasts shine in filter coffee, darker roasts in espresso. Grind size, roast profile, and bean type determine taste and extraction – when properly balanced, it tastes better.

Do you have any questions about the selection process? Feel free to write to us!

The grind size depends on the method: very fine for espresso, fine for stovetop espresso maker, medium for filter coffee, coarse for French press. Freshly ground from whole beans naturally always yields more aroma and balance.

Adjust the grind size according to brewing time and taste: if it's too fast, grind finer – if it's too slow, grind coarser.

Arabica is more delicate, fruitier, and sweeter – with higher acidity and more complex aromas. Robusta is stronger, earthier, more chocolatey, with more caffeine and a thicker crema. Arabica grows tall, is more delicate, and more difficult to cultivate. Robusta is more robust, higher-yielding, and ideal for espresso blends to enhance body, crema, and intensity.

Freshly roasted coffee keeps for about 6–12 months unopened, but it develops its best aroma in the first 6–8 weeks. Once opened, consume promptly. Store it in an airtight container in a dark, cool, and dry place – but not in the refrigerator. Oxygen, light, and heat accelerate aroma loss. Buy whole beans instead of pre-ground and grind them just before brewing – that's when it tastes best!