Quality Work

Teasing these flavours out is the art practised by our roast masters. We process relatively small batches, in order to be able to cater to the diversity of the beans. We adapt the roasting process according to origin, preparation and bean size. This entails adapting both temperature and added air flow to the roasting condition of the beans over the course of the roasting process.

Here’s our rule of thumb: we roast our coffee slowly and at a moderate heat – including a pre-heating stage, the process can last up to 16 minutes at a maximum heat of 233 degrees Celsius. However, it is not uncommon to find markedly shorter roasting times lasting just four minutes in the roasting trade. The long roasting times favoured by Lebensbaum mean that unpleasant acids can be removed, making the coffee gentler on the stomach. At the same time, care must be taken to ensure that the diverse coffee aromas are not destroyed because the beans have been roasted for too long or at excessively high temperatures, with the result that the coffee only tastes burned and bitter. Hitting just the right spot requires one thing above all else: experience. We have been in the coffee roasting trade since 1933. And our chief roast master has been in his post for 20 years.