We've been working with specialty coffee since 2009. We've traveled extensively in coffee-producing countries and tasted many coffees. Our vision of specialty coffee became increasingly concrete. We developed our own philosophy about how we roast coffee and who we wanted to reach with it. So, in January 2017, we began roasting commercially.
The opposite of roasted coffee is green coffee: As a roaster, we purchase a large number of green coffees and thus work with coffee producers. Our focus is on long-term partnerships to continually improve coffee throughout the entire coffee chain. We are actively involved in various projects. Our focus is on Nicaragua, Mexico, and Brazil.
From green to brown
Our master coffee roastery
We roast specialty coffee in Basel's Gundeli district. Green coffees arrive weekly from coffee-producing countries. We taste them, develop a roasting profile, and then roast them for the respective beverage category.
We are adept at applying individual roasting techniques to individual coffees. We took four of the top five places at the 2024 Swiss Roasting Championships.
The Why
Why do we roast coffee?
The how
How do you learn to roast coffee?
Everyone on our roastery team learned roasting in our roastery. In the beginning, we spent time at other roasteries, reading books, experimenting, and participating in workshops. Prior knowledge is helpful for learning, but each roastery has its own characteristics and approach.
Just as important as roasting coffee itself is engaging with its flavor. Tasting is half the battle in roasting.
Only then can we tell whether the roast was successful. Roasting and tasting can be learned—all it takes is curiosity and the will to get to the bottom of things.
If you're interested in shadowing us, please get in touch. We're always happy to welcome interested individuals and introduce you to our work.
That what
Which coffees do we roast?
Our sensory focus is on specialty coffees. These are coffees that taste significantly different from conventional coffee. They are often softer and more aromatic because the individual harvesting and processing steps were carried out with great precision.
Strategically, our focus is on coffees that originate from partnerships. Through direct dialogue with producers, we develop shared visions that we pursue in long-term projects.
In Brazil
… we led producers to organic certification
In Mexico
… we invested in the construction of a wet mill
In Nicaragua
… we run our own coffee farm
Organize content into multiple columns to share useful information to your customers about your products, values...
Transparency in the coffee business
We don't roast coffees unless we know exactly where they come from. For too long, coffee has been a mystical and identity-less product. We want to change that.
Sustainable coffee
For us, coffee is only truly sustainable when all participants in the supply chain are free to decide what they want to do with their lives. This freedom requires security, and we want to work toward this security with our approach to coffee purchasing.
Our roasting style
Our roasting philosophy is closely linked to the green coffees we purchase. We tend to use heavier coffees for espresso, and we roast floral and fruity coffees more for filter coffees. We use different roasting styles and batch sizes for different beverages.
We develop a unique roasting profile for each coffee, aiming to emphasize the strengths we recognize in the coffee.
The where
Where do I drink and buy Kaffeemacher coffee?Drink
Find your new favorite coffee right away
Interested in a partnership?
Come by and let's have a coffee. We look forward to seeing you! See you soon.