Slow roasted coffee
Taste & Quality
As opposed to common views, Arabica does not necessarily stand for better quality. These beans are more delicate and contain more acid than their earthy low-acid counterpart Robusta and are generally regarded to be of higher quality. It is, however, the mixture that produces the best taste. The more different species are used, the more consistent will the blend be!
Diversity of Coffees
In the raw coffee warehouse of the Schreyögg coffee roasting company many different species of raw coffee are stored, including washed and unwashed Arabica and Robusta species from all over the world, which are grown in a wide belt between the 23rd parallel north and the 25th parallel south round the equator. In dry processing of the unwashed coffee the cherries are dried on stone or concrete floors. Then the beans are disengaged from the pulp by machines. In wet processing of the washed coffee the pulp is removed by a so-called pulper. The skins and the pulp are washed away with water. The areas where Robusta beans, roundish beans, are grown are at an altitude of approx. 800 m, whilst Arabica beans, which tend to be more oval and flat, are cultivated at approx. 800-2200 m.
Quality assurance and warranty are top priority for Schreyögg and always come first. This is probably eventually the real secret of our success and it is confirmed by many customers and continuous growth. The control of the coffee beans sets in before they are even shipped, when samples are examined. This control continues when the ship arrives, before the beans are stored in the warehouse, after roasting and blending, all the way to the packaged product. These inspections are partly carried out using measuring equipment, but always by sensory methods as well.
Formulation and Blend
The individual species of coffee, which have also undergone different degrees of roasting (light, medium and full), are mixed into many different blends according to the company’s own established formulations. But before these blends are packaged as beans or ground coffee, there is an automatic sorting step. The purpose is to ensure the consistently high quality of the products. Valve-type and vacuum packaging protects the coffee flavour from its worst enemies, i.e. oxygen, humidity and light.
The various species are roasted separately in a rotating drum, since the optimum roasting time of the different species varies, albeit sometimes only to a small extent. The heat is transferred indirectly by contact with the externally heated drum and the air heated inside it.
With a roasting time of about 15 minutes at a max. temperature of 230°C this type of drum roasting, also known as long roasting, guarantees a better development of taste and flavours. During roasting the volume of the coffee beans becomes considerably larger, but there is also a certain weight loss due to baking.