We are roasters, baristas, and coffee sensory experts, with experience in all aspects of coffee—from coffee cultivation and the industry to cafés and roasteries. At Kaffeemacher, we bring all of this together.
Our goal is to make coffee better, with better tasting quality and under good conditions for everyone along the coffee chain. As a social business, we are committed to this.
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Academy and Coffee School
We operate an academy and coffee school in Basel, Switzerland, and Dinslaken, Germany, which serve as a networking and continuing education platform in the German-speaking market.
As course instructors and coffee makers, we are multiple Swiss coffee champions and have also been successful at international coffee championships.
Café spring
Our Café Frühling is an example of high-quality coffee gastronomy, focusing on organic products and regionality, and is the winner of the Best of Swiss Gastro Award.
Our Kaffeemacher Café in the train station brings specialty coffee to Basel's most frequented location.
Coffeemaker Roastery
At our roastery, we roast coffee from a dozen partners in 10 countries with whom we work long-term. We grow and develop together with our partner farms. Through reliability and exchange, we mutually benefit.
coffee farm
We invest our profits in Finca Santa Rita, a coffee farm in Nicaragua.
Producer Roberto Castellanos asked us to develop the farm with him. We have invested financially on site and are fully pre-financing the harvest.
Quality and value creation balance
Our goal is to improve coffee quality in Switzerland and Europe – at home, in restaurants, and in roasteries.
When coffee is valued and purchased as a quality product, it leads to higher green coffee prices for producers. This changes living conditions in the producing countries in the long term and represents trade on equal terms for a good product. This is what we are committed to. For us, sustainability and organic coffee cultivation are a process that doesn't stop with a label and constantly challenges us to evolve. We are documenting this process in a Common Good Balance Sheet, which we will publish in early 2022.
As coffee makers, we have high standards for transparency and sustainability. We've discussed both in extensive articles, and as a company, we strive to contribute to a dialogue among roasters and within the coffee community.
Quality and value creation balance
Our goal is to improve coffee quality in Switzerland and Europe – at home, in restaurants, and in roasteries.
When coffee is valued and purchased as a quality product, it leads to higher green coffee prices for producers. This changes living conditions in the producing countries in the long term and represents trade on equal terms for a good product. This is what we are committed to. For us, sustainability and organic coffee cultivation are a process that doesn't stop with a label and constantly challenges us to evolve. We are documenting this process in a Common Good Balance Sheet, which we will publish in early 2022.
As coffee makers, we have high standards for transparency and sustainability. We've discussed both in extensive articles, and as a company, we strive to contribute to a dialogue among roasters and within the coffee community.
Organize content into multiple columns to share useful information to your customers about your products, values...
network
As coffee makers, we consciously position ourselves neutrally in the coffee market and see ourselves as networkers. We work with numerous cafés, roasters, and the most important coffee machine manufacturers and distributors in Switzerland. We are proud of our close relationships with a growing number of partners from across the coffee scene.
The Coffee Academy launched in February 2012. Since then, over 8,000 participants have attended our courses. We've hosted numerous events, launched projects, and now we've arrived in Basel with our House of Coffee.
