The Bean

Many kinds of coffee bean are well-known today, but for the production of aromatic bean coffee only two kinds are used: Arabica and Robusta. Arabica is considered as the queen of the bean: larger, with less caffeine, but with a higher proportion of coffee oils, which deliver its better taste and its fine flavour. Arabica likes altitudes from 600m to 2,500m, while Robusta is content with 300m to 600m. Generally, the quality and flavour of the beans are better the higher plants are grown.

The individual bean may be small, but it is nevertheless a true taste and flavour miracle. One raw coffee bean possesses one million cells. When roasting, these cells develop more than 1,000 volatile connections. One million cells per bean x 1,000 flavour connections x 50 beans per cup = 50,000,000,000 flavour connections per cup.

Besides caffeine, coffee beans contain more than 1,000 volatile flavour materials, water, minerals, trace elements and also coal hydrates. This highly complex composition is still not completely decoded - so it is impossible to manufacture their precise flavour synthetically.