Zermatt Kaffee Journal

To start with a roasted coffee for espresso, a very simple and economical method is to use the moka or Italian pot. One stove and you're done. If you want...

Yellow bourbon, catuai, arabica, robusta. You've probably already read these words on a coffee bag. We talk about coffee varieties today. Let's start with the large botanical family of Rubiaceae,...

Cold coffee is always a good idea. Several methods can be used. Extracting a hot coffee and then cooling it with ice cubes or extracting the coffee with cold water....

For a good cappuccino, we need milk that is homogeneous and just foamy enough, but not too much otherwise it will be impossible to make a precise latte art. The...

To make this drink you first need a shot of coffee. Then we need milk. Not just any milk. There are three types of milk: UHT, fresh pasteurised and raw....

We have a range of coffees specifically roasted for espresso and another for filter. The espresso beans come out of our roaster at a slightly higher temperature than the filter...

The principle of espresso is to extract the particles present in the coffee with water and under pressure. A machine needs 9 bar to extract a good espresso. The main...

A complex cup and a balance between acidity and sweetness. To achieve this, start by using a fixed ratio and temperature and play with the grind size of the coffee....

Once you have the right bean to brew filter coffee, it’s time to play with some variables. We want to change one variable at a time to be able to...

We love filter coffee, which is why we have a whole line of roasted coffee for the filter. What is the difference with roasted coffee for espresso? As the extraction...

We have received samples of different coffees to choose which one we will buy. These so-called "preshipment samples" are sent to us before the bags of coffee arrive at the...

This week we did the first roast of this coffee. Always very exciting to start this process: roast, taste, roast, taste and adjust the settings to achieve the best coffee....

We had the pleasure to welcome the Diedrich team in our roastery. We did the maintenance of the machines and roasted together. Our 12 kg Diedrich machine received a complete...

Cupping is a method that is used to taste and evaluate coffee by the different professionals along the entire coffee chain: producers, importers, roasters, baristas. We start by grinding the...