Frequently Asked Questions (FAQ)

A specialty cafe focuses uncompromisingly on the quality of the coffee bean, works with transparent SCA-rated roasts, and calibrates the brewing parameters several times a day.

The "Third Place" describes a social meeting space that is neither the home nor the workplace, but primarily serves relaxed neighborhood interaction.

The Coffee Run Club is an open running group that combines athletic activity with relaxed coffee enjoyment, running through Berlin-Lichtenberg every Saturday morning.

You can find outstanding specialty coffee at Green Wall Coffee at Sophienstraße 27 in 10317 Berlin-Lichtenberg.

Many cafes ban laptops in the dining area because screens disrupt the cozy atmosphere, prevent conversations, and increasingly turn the cafe into a silent open-plan office.

Specialty cafes deliberately avoid syrups because they mask the natural aroma of the bean. High-quality roasted coffee naturally brings complex flavor notes — fruity, chocolatey, nutty.

Professional equipment, filtered water, freshly roasted beans, trained baristas, and the atmospheric effect. With a good grinder, filtered water, and fresh beans, you can get very close to cafe level at home.

Yes — the French press is actually perfect for it. Add coarsely ground coffee, fill with cold water, let steep in the fridge for 12–16 hours, press the plunger down, and you're done. No extra equipment needed.

It depends: Cold brew concentrate has significantly more caffeine per sip. Diluted to drinking strength, it's similar to filter coffee — about 100–150 mg per 250 ml glass. The long extraction time dissolves a lot of caffeine.

In an airtight container in the fridge: 7–14 days. It tastes best during the first 5 days. Undiluted concentrate lasts longer than pre-mixed beverages. Mold or a sour smell means: down the drain.

12–24 hours. 16 hours in the fridge is the sweet spot. Shorter gets watery, longer gets bitter. Prepare it in the evening, filter it in the morning — then you have fresh cold brew for breakfast.

Combine 100 g coarsely ground coffee with 1 liter of cold water, let it steep in the fridge for 12–24 hours, then filter. The concentrate lasts 2 weeks in the fridge. Dilute 1:1 with water or milk before drinking.

As a concentrate: 1:5 to 1:8 (150–200 g per liter), dilute 1:1 before drinking. As a ready-to-drink beverage: 1:10 to 1:12. It's better to brew it stronger and dilute later — a concentrate that is too weak cannot be saved.

A cold extraction method where cold water slowly drips through a coffee bed over 3–6 hours. Clearer, lighter, and more filtered than cold brew. Tastewise, it's more like a light iced tea — with a particularly clean flavor structure.

Cold brew that is infused with nitrogen and poured under pressure — like Guinness beer. This creates a creamy texture, fine foam, and a velvety mouthfeel. It is served in cafes from special tap systems.

Cold brew is extracted with cold water over 12–24 hours — gentle, low acidity, sweet. Iced coffee is hot-brewed coffee chilled over ice — more intense, higher acidity. Both are cold, the difference lies in the brewing process.

Medium to light roasts with a fruity-sweet profile. Cold brew highlights natural sweetness and fruit notes. Very dark espresso roasts often turn bitter. Natural processed beans from Ethiopia or Brazil work especially well.

Four variables: 18 g of coffee, yielding 36 g of espresso in 25–30 seconds at 92–94 °C. Tastes sour? Grind finer. Tastes bitter? Grind coarser. Always change only one variable at a time.

90–94 °C. Light roasts need 94–96 °C, dark roasts prefer 90–92 °C. Too hot yields bitterness; too cold yields sourness. Machines with PID controllers hold temperature much more accurately than single-boiler machines.

25–30 seconds for a double espresso with an 18 g dose yielding 36 g. Faster means under-extracted (sour, thin); slower means over-extracted (bitter, woody). With light roasts, baristas sometimes intentionally pull longer shots.

Single: 7–9 g of coffee for 25–30 ml of espresso. Double: 16–20 g (standard is 18 g) for 36–40 ml. The specialty coffee scene pulls almost exclusively double shots, as they are vastly more consistent.

About 10–15 kg — more is simply unnecessary. It is far more important that the tamper is level and the pressure is consistent. A crooked tamp causes way more damage than too little force.

Yes, if you drink espresso daily, like to tinker, and accept a learning curve. For quick push-button coffee, a fully automatic machine is better. A good portafilter machine lasts for decades and delivers cafe quality.

Grind finer. If your espresso finishes in under 20 seconds, the grind is too coarse. Other causes: too little coffee in the basket, or severe channeling. Keep adjusting the grind finer in small steps until the shot takes 25–30 seconds.

Grind coarser. If the shot takes over 35 seconds, the coffee is usually too fine. Other causes: too much coffee in the basket, tamped too hard, or a clogged basket. Adjust the grind coarser in small steps.

Grind size, dose (amount of coffee), water temperature, and extraction time. The grind size is your biggest lever. When troubleshooting, always change only one variable at a time.

Tamping means pressing the coffee grounds down evenly in the portafilter so the water doesn't shoot through loose pockets. Keep the tamper level, apply 10–15 kg of pressure. Consistency is much more important than sheer force.

A bottomless (naked) portafilter has no spout — you watch the espresso flow directly from the basket. It is the perfect tool to diagnose channeling and distribution issues. Highly educational for beginners, though not strictly necessary for daily use.

A Ristretto is a restricted espresso pulled with less water (1:1 to 1:1.5 ratio) — it is highly concentrated and sweeter. A Lungo is a stretched espresso pulled with more water (1:3 to 1:4 ratio) — it is milder in body, but the longer extraction often makes it more bitter.

Channeling refers to small channels forming in the coffee puck that the water shoots through preferentially — resulting in uneven extraction. Prevent it by: distributing evenly (WDT tool), tamping straight, and keeping the basket rim clean.

Pre-infusion is the gentle pre-wetting of the coffee puck at low pressure (1–3 bars) before the full brewing pressure (9 bars) hits. The puck swells evenly, reducing the risk of channeling — which is especially helpful for light roasts.

The brew ratio describes the relationship between the coffee grounds and the final espresso yield. Standard: 1:2 (18 g in, 36 g out) — balanced. 1:1.5 (Ristretto) is more concentrated and sweeter; 1:3 (Lungo) is milder and longer.

Most common causes: coffee is too old (over 2 months past roast date), grind is too coarse, pressure is too low, or the machine is cold. Also, 100% Arabica and decaf naturally produce less crema than blends with Robusta.

Most common reasons: grind is too fine, extraction took too long, water was too hot, or the coffee is just generally over-extracted. Over-roasted or stale beans also amplify bitterness. Fix it by: grinding coarser, stopping the shot earlier, or lowering the temperature.

Most common reasons: grind is too coarse, extraction was too short, water was too cold — the coffee is under-extracted. The fix: grind finer, extract longer, raise the temperature. Crucially: pleasant fruit acidity is not the same thing as harsh, under-extracted sourness.

Water makes up 90–98% of your coffee. An expensive machine cannot fix bad water. The proper order of investment: grinder first, then water, then beans, then the machine.

Freshly grind fresh beans, use soft water (filtered), correct dose (60 g per liter), pre-warmed pot. ECBC-certified machines (Moccamaster, Wilfa) are significantly superior — they reach the correct brewing temperature.

V60: 2:30–3:30 minutes. Chemex: 4–5 minutes. Kalita Wave: 3–4 minutes. Too fast equals under-extracted (sour); too slow equals over-extracted (bitter). You control the brew time through grind size and pouring speed.

Basic recipe: 15 g of medium-fine coffee, 250 g of water at 94 °C. Rinse the filter, pour 30 g of water to bloom (wait 30 seconds), then pour the rest in stages. Total time: 2:30–3:30 minutes.

Yes. It rinses out the papery taste and preheats the brewer. With thick filters (Chemex) it makes a significant difference, with thin ones (V60) it's subtler. Takes 10 seconds and prevents that cardboard aftertaste.

With pour-over, you manually pour water over the coffee grounds in a controlled manner — directing the flow and pausing intentionally. A drip coffee maker works automatically; it’s more convenient but offers less control. Pour-over usually yields a more aromatic cup.

Blooming is the pre-wetting of the coffee grounds with double their weight in water (e.g., 30 g of water for 15 g of coffee). CO₂ degasses, the grounds swell, and the extraction starts evenly. Duration: 30–45 seconds.

V60: conical filter, fast flow, clear bright cup, lots of control. Chemex: thick filter, clean cup, less body. Kalita Wave: flat-bottom, consistent, forgiving — ideal for beginners.

Standard: 1:15 to 1:17, meaning 60 g of coffee per liter of water (SCA Golden Ratio). For one cup (250 ml), that's 15–16 g of coffee. Stronger: 1:14, milder: 1:18. A scale makes all the difference.

Light to medium roasts, ideally fruity and acidic single origins. Ethiopian, Kenyan, or Colombian coffees show their character beautifully in a filter brew. Look for 'filter roast' or 'omni-roast' on the bag.

Yes, for long-term storage — but only in airtight, small portions. Don't refreeze once thawed. Let beans reach room temperature before grinding, otherwise condensation forms in the grinder.

Drinkable yes, enjoyable not really. Expired coffee is usually perfectly safe to drink, but it increasingly tastes flat and papery. If you notice mold or a rancid smell, throw it away.

Coffee rarely becomes a health risk, but it loses aroma. Warning signs: musty, cardboard-like smell, flat cup with no fragrance when grinding, and oily film on old dark roasts.

Whole beans taste best 2–4 weeks after opening, espresso beans up to 5 weeks. After that the coffee isn't bad, but increasingly flat. Tip: buy smaller packs that are used up in 2–3 weeks.

Ground coffee loses many volatile aromatics within 15–30 minutes. In airtight packaging it lasts a few weeks; whole beans last months. That's why you should always grind fresh when possible.

Not very. The best-before date is typically set 12–24 months after roasting — by that time, coffee is long past its flavour peak. More meaningful is the roast date: coffee tastes best 4–8 weeks after.

Avoid four enemies: oxygen, light, moisture, and heat. Best kept in the original bag with its aroma valve or in an airtight, opaque container at room temperature. Not in the fridge.

No. The fridge is humid, and coffee absorbs odours. Repeatedly taking it out creates condensation on the beans. Best practice: store airtight, dark, and dry at room temperature.

Whole beans — clearly. They retain their aroma much longer and are only ground just before brewing. Ground coffee only makes sense if you don't have a grinder — then buy in small quantities.

Freshly roasted coffee releases CO₂ for days. The one-way valve lets this gas escape without letting oxygen in — keeping the coffee fresh without the bag bursting.

Drink consciously, taste comparatively, and attend cuppings. Drinking two coffees side-by-side trains your ability to differentiate fastest — the SCA Flavor Wheel provides the vocabulary for it.

Over 800 identified chemical compounds — making coffee one of the most aromatic foods in existence. Most of them are formed during roasting through the Maillard reaction and sugar degradation. Only a small portion of them is sensorially dominant.

Acidity is the enlivening, tingling sensation at the tip of the tongue (citrus, apple). Bitterness is tasted at the back of the palate (chocolate, roasted flavors). Body describes the mouthfeel — from light like tea to creamy like heavy cream.

A circular diagram with over 100 aroma terms developed by the Specialty Coffee Association. It organizes taste impressions from general (inside) to specific (outside) and serves as a common vocabulary for baristas, roasters, and tasters worldwide.

Ethiopia tastes floral-fruity (berries, jasmine), Kenya is acidity-driven (blackcurrant), Colombia is balanced-nutty, Brazil is chocolatey, Indonesia is earthy-spicy, Central America is clean with caramel. There are enormous variations within each country.

Not recommended. Children are more sensitive to caffeine—sleep problems, nervousness, and poor concentration are common. General recommendation: not before age 14. EFSA upper limit: 3 mg of caffeine per kg of body weight per day.

Yes, in moderation. Less than 1–2 % of the caffeine passes into breast milk. Up to 200–300 mg per day is considered safe. Reduce intake if your baby is restless or has sleep problems. Ideally, drink it right after breastfeeding.

No — a long-debunked myth. Coffee has a slightly diuretic effect, but the fluid balances out. The DGE confirms: coffee counts towards your daily fluid intake.

For sensitive individuals, acids and bitter compounds can trigger heartburn or stomach aches. Espresso and cold brew are often gentler on the stomach. Choose dark roasted, low-acid varieties and avoid drinking on an empty stomach.

It helps in the short term. Caffeine blocks adenosine receptors in the brain that signal fatigue. Effects start after 20–45 minutes and last 3–5 hours. With regular consumption, you build tolerance. Coffee doesn't replace sleep.

For some headaches, yes—caffeine constricts dilated blood vessels and enhances the effect of painkillers. For withdrawal headaches, a cup helps immediately. But for chronic headaches, caffeine can make things worse.

Indirectly: caffeine slightly increases your basal metabolic rate (by 3–10% for a few hours) and can slightly boost fat burning during exercise. It doesn't work as a diet. Coffee with lots of sugar, milk, and syrup reverses the effect.

Not quite—trace amounts of 1–3% remain. A cup of decaf coffee contains about 2–5 mg of caffeine instead of 80–120 mg. Negligible for most people, but worth noting if you have extreme caffeine sensitivity.

Slightly—the decaffeination process can influence the flavor profile. But modern methods like Swiss Water and CO₂ deliver decafs that are almost indistinguishable. High-quality specialty decafs are genuine taste experiences.

Per serving, filter coffee has more (80–120 mg vs. 70–90 mg). Per milliliter, espresso has more (about 2.5 mg/ml vs. 0.5 mg/ml). The assumption 'espresso = more caffeine' is only true per ml, not per cup.

Before roasting: green beans are moistened, then caffeine is extracted using water, CO₂, or a solvent. The beans are then dried and roasted normally. About 97–99% of caffeine is removed. Swiss Water and CO₂ methods are chemical-free.

Half-life in adults: 4–6 hours. After 8–10 hours, most of it is metabolized. For pregnant women, up to 15 hours; for smokers, only 3 hours. Rule of thumb: last coffee 6 hours before bedtime.

The EFSA considers up to 400 mg of caffeine per day safe for healthy adults—about 4 cups of filter coffee. Pregnant women: max. 200 mg. Remember to count caffeine from tea, cola, and energy drinks.

Filter coffee: 80–120 mg per cup (200 ml). Espresso: 50–70 mg per shot (30 ml). French press: 80–100 mg. Cold brew concentrate: up to 200 mg. Depends heavily on the bean, grind size, and brewing parameters.

The EFSA and WHO recommend a maximum of 200 mg of caffeine per day—about two cups of filter coffee or four espressos. Count caffeine from tea, cola, chocolate, and energy drinks. When in doubt, consult your doctor or midwife.

In the short term, caffeine slightly raises blood pressure and heart rate. With regular consumption, the body builds tolerance. Long-term studies show no increased cardiovascular risk with moderate consumption. If you have high blood pressure, consult your doctor.

In moderate amounts (3–4 cups a day), studies show coffee has positive effects: lower risk of type 2 diabetes, Parkinson's, and liver diseases. Negative effects like sleep disturbances mostly occur with higher consumption.

Caffeine is not considered an addictive substance in the strict sense—the DSM-5 doesn't classify it as a substance use disorder. But caffeine withdrawal is recognized: headaches, fatigue, and irritability upon sudden cessation for 1–3 days.

Yes—much like regular coffee, decaf contains antioxidants and protective compounds. Most of the health benefits of coffee also apply to decaffeinated coffee. Solvent residues are far below permissible limits.

Four common methods: 1) DCM method (dichloromethane), 2) Ethyl acetate method, 3) Swiss Water Process (only water, chemical-free), 4) CO₂ process (supercritical carbon dioxide). Swiss Water and CO₂ are considered the best tasting and are chemical-free.

Darker roasts, espresso, and cold brew. Beans from lower altitudes (Brazil, Sumatra) are naturally lower in acid. Slow drum roasting breaks down acids better than fast industrial roasting. The brewing method also influences acid levels.

Darker roasts, espresso, and cold brew contain fewer acids. Beans from Brazil, India, or Sumatra are naturally lower in acid. Some roasteries offer specifically stomach-friendly coffees—roasted slowly and dark.

Botanically, over 120 species of the genus Coffea have been described. Commercially, only two matter: Arabica (60–65 % of global trade) and Robusta (35–40 %).

Around 160–165 litres per capita, roughly 450 cups per person. Coffee is Germany's most popular beverage — ahead of water and beer.

Coffee refers to three things at once: the plant of the genus Coffea, the roasted seed of the coffee cherry, and the beverage brewed from it.

Kopi Luwak was long considered the priciest, but Geisha coffee from Panama and Black Ivory Coffee from Thailand now fetch record prices of several thousand euros per kilo at auction.

In the early 17th century, coffee reached Europe via Venice. The oldest European coffeehouse opened around 1645 in Venice.

Coffee originates from the highlands of Ethiopia, specifically the Kaffa region. From there, it spread via Yemen into the Arab world and on to Europe from the 15th century onward.

Finland leads the per capita statistics with around 10–12 kg of roasted coffee per year. Norway, Sweden, and Denmark follow closely behind.

The most famous legend names Kaldi, an Ethiopian goat herder whose goats became unusually lively after eating red cherries. Historically, it's not verified.

Three reasons: the stimulating effect of caffeine, an enormous flavour complexity with over 800 identified aroma compounds, and the social function as a ritual in nearly every culture.

Yes, mainly Liberica and Excelsa. Combined, they account for less than 1 % of global trade and are grown regionally in Southeast Asia and West Africa.

Yes, Coffea arabica makes a good houseplant — plenty of light, no direct midday sun, above 15 °C. But it takes 3–5 years to the first harvest, and the yield is enough for a few cups at most.

Climate change is the greatest threat to coffee cultivation. Studies project that by 2050, roughly half of today's Arabica growing areas will no longer be viable.

Massively. Washed yields clear, acidity-forward profiles. Natural brings sweetness, fruit, and body. Honey sits between the two with pronounced sweetness. Processing is the third major flavour factor after variety and terroir.

There are three methods: picking (selective hand-harvesting of ripe cherries only), stripping (stripping all cherries off a branch), and machine harvesting. Picking delivers the highest quality.

Stored properly (dry, cool, dark), green coffee lasts 1–2 years. Over time it loses freshness and aroma. After roasting, the real clock starts ticking.

Three to four years after planting, a coffee plant produces its first fruit. It reaches full productivity after five to six years and then yields harvests for 20–30 years.

Not categorically. Arabica has a more complex flavour spectrum, but high-quality Specialty Robusta can taste excellent. The bad reputation comes from mass production.

Brazil, Vietnam, and Colombia. Brazil dominates Arabica with a third of global production, Vietnam is the largest Robusta producer, Colombia is the benchmark for washed Arabica.

It means only beans of the species Coffea arabica were used — no Robusta blended in. But it says nothing about quality.

Single Origin means the coffee comes from a single source — one country, one region, or one farm. Unlike a blend, Single Origin showcases the character of a specific terroir.

A blend is a mix of two or more coffees from different origins. The goal is a balanced, consistent flavour profile — particularly important for espresso.

The coffee cherry is the fruit of the coffee plant and contains the coffee beans as seeds. The flesh is sweet, edible, and can be dried and brewed as cascara tea.

Varieties are genetic subgroups within a coffee species — comparable to grape varieties in wine. They influence flavour, yield, and disease resistance.

A peaberry forms when only one seed develops inside a coffee cherry instead of the usual two. The single bean is rounder and is sold separately — often marketed as having a more concentrated flavour.

In anaerobic fermentation, coffee cherries or beans are fermented in sealed tanks without oxygen. This produces particularly intense, often tropical-fruity or winey aromas.

Geisha (also Gesha) is an Arabica variety with a floral, tea-like flavour profile. Low yields and record auction prices make it the most expensive coffee in the specialty scene.

Green coffee is the unroasted coffee bean — greenish, hard, and nearly odourless. It's shipped from origin countries to roasteries in 60 kg jute sacks. Only roasting creates aroma and colour.

Honey process is a middle ground: the fruit pulp is removed, but part of the sticky mucilage dries on the bean. Depending on how much remains, it's classified as White, Yellow, Red, or Black Honey.

In natural processing, whole coffee cherries dry in the sun for 2–4 weeks with the fruit pulp still intact. This produces more sweetness, body, and often fruity-fermented notes.

Specialty Robusta refers to high-quality Robusta beans scoring above 80 SCA points. Climate change and rising Arabica prices are pushing them into the spotlight of the specialty scene.

Arabica grows at high altitude, tastes more complex, and contains less caffeine (1.2–1.5 %). Robusta grows at lower elevations, tastes bolder, and has roughly double the caffeine (2.2–2.7 %).

Picking selects individual ripe cherries by hand — highest quality. Stripping strips all cherries from a branch at once — faster, but includes unripe ones. Mechanical harvesting shakes the entire tree.

Single Origin can be broadly defined (a country, a region). A microlot is a small batch from a single farm or plot — a farmer's top quality, processed separately.

In washed processing, the fruit flesh is removed right after harvest, the bean is fermented in water (12–48 hours), washed, and dried. The result: a clean, clear cup profile.

Highland coffee (above 1,000 metres) ripens more slowly and develops more sugar, more complex flavours, and finer acidity. Lowland coffee grows faster and is usually less aromatic.

It depends on the region. North of the equator (e.g. Central America) harvest runs from September to December, south of it (e.g. Brazil) from April to August. Near the equator there are often two harvests.

In the coffee belt between the 23rd parallel north and 25th parallel south around the equator. The largest producing countries are Brazil, Vietnam, Colombia, Indonesia, and Ethiopia.

Brazil leads with roughly one-third of global production, followed by Vietnam (mainly Robusta), Colombia, Indonesia, and Ethiopia.

Flavour depends on terroir: variety, soil, altitude, and processing. Ethiopia has genetically diverse varieties and often natural processing — Brazil has lower elevations and nutty-chocolatey profiles.

Caffeine is a natural insect repellent for the coffee plant. Robusta grows in hot lowlands with higher pest pressure and has evolved to produce roughly double the caffeine.

Europe is too cold. The coffee plant needs year-round temperatures of 18–25 °C, sufficient rainfall, and no frost. Small-scale growing experiments exist in the Canary Islands and southern Italy.

Globally it is — but each region harvests only once a year, because coffee cherries need 8–10 months to ripen and ripening is tied to the rainy season.

Latte: espresso plus hot milk (1:3–1:5) with a foam head. Café au lait: filter coffee with hot milk in equal parts, without foam, often in a bowl. The difference lies in the coffee base (espresso vs. filter) and the proportion of milk.

Espresso is a brewing method: 7–9 g of finely ground coffee, 9 bars of pressure, 25–30 seconds, yielding 25–30 ml of concentrated coffee with crema. Filter coffee is made by slowly passing water through without pressure—larger volume, less concentration.

An espresso with an equal amount of warm milk (1:1), without significant foam. Originates from Spain, is served in a small glass. Espresso-forward, but rounded out by the milk — perfect for those who find a cappuccino too milky and an espresso too intense.

A scoop of vanilla ice cream, topped with a hot espresso. An Italian dessert that is both a drink and a sweet treat. The combination of hot and cold, bitter and sweet, creamy and liquid is unique.

Americano: espresso subsequently lengthened with hot water to 150–200 ml. Lungo: more water is pressed through the same coffee grounds (50–80 ml). A lungo extracts additional bitter compounds, while an Americano simply dilutes the finished concentrate.

Espresso macchiato: espresso with a small dollop of milk foam. Latte macchiato: hot milk with foam, with a shot of espresso poured on top — three layers in a glass. Both mean "stained", but in one the milk is the stain, in the other the coffee.

A refreshing summer drink: tonic water with ice, carefully poured over with espresso. The bitter notes of espresso and tonic harmonize surprisingly well. A standard in the specialty scene. High-quality tonic water makes the difference.

Filter coffee mixed with butter and MCT oil, often part of a ketogenic diet. It's supposed to keep you full and boost concentration. Not scientifically proven, up to 500 kcal per cup, and the butter heavily masks the coffee's flavors.

Cappuccino: 1/3 espresso, 1/3 milk, 1/3 foam (150–180 ml). Latte macchiato: lots of milk with foam, espresso poured on top, three layers. Flat white: double espresso with fine microfoam, less milk — espresso-forward and velvety.

Very finely ground coffee is heated slowly with cold water and sugar in a cezve without boiling. Poured into small cups along with the grounds. Strong, thick, and aromatic — one of the oldest coffee preparations in the world.

For fully automatic and espresso machines: no. Vinegar and citric acid attack seals and aluminum parts; manufacturers exclude damages from the warranty. For simple kettles or glass jugs, citric acid is fine.

Turn the adjustment dial while the machine is grinding — not when idle, otherwise you risk damaging it. Take small steps, then test several shots. Too fine = bitter, too slow. Too coarse = watery, too fast.

Brush it out every 1–2 weeks to remove old coffee residues and oils. For espresso grinders, use cleaning pellets like Grindz. Never clean the burrs with water — rust and clumping would be the result.

For a good filter coffee setup, 150 to 300 euros are sufficient, while an entry-level espresso scenario with a grinder and portafilter starts at around 700 to 1,500 euros.

With hard water and daily use every 4–6 weeks, with soft water every 2–3 months. The machine usually indicates it itself. Limescale narrows pipes, reduces heating power, and alters the taste.

Clean the drip tray, grounds container, and water tank daily. Rinse the brew group under water weekly. Use cleaning tablets and descale every 1–2 months. You can immediately taste the difference a clean machine makes — fewer musty notes, clearer flavors.

Rinse with water after each use. Flush with milk system cleaner once a day. At least once a week, take the entire system apart and clean it by hand. Old milk residue is a hygiene problem.

With hard water (over 14 °dH) yes — it reduces calcification and often improves the taste. With soft water (under 8 °dH) mostly unnecessary. Filters need to be changed every 1–2 months, which causes ongoing costs.

Yes — more than any other piece of equipment. A bad grinder is the most common reason for bad coffee at home. The barista rule of thumb: if your budget is limited, invest in the grinder rather than the machine.

Yes — every 2–6 months with food-safe silicone grease from the manufacturer. When it becomes stiff or squeaks, it's time. A well-greased brew group lasts longer, works more quietly, and prevents expensive repairs.

For filter coffee: good hand grinder (from 100 €), scale, V60 or French Press, kettle with temperature display. For espresso: espresso grinder (from 300 €), portafilter machine (from 400 €), tamper, scale. Most important investment in both cases: the grinder.

Medium-fine to fine — depending entirely on your recipe. The official recommendation is medium-fine, like table salt. For espresso-like shots: grind finer. For a mild filter brew: grind coarser. The AeroPress is highly flexible because brew time and pressure are manually controlled.

Coarse — even coarser than for French press. With a contact time of 12–24 hours, a fine grind would lead to severe over-extraction and bitterness. The ideal consistency is like coarsely cracked pepper.

Very fine — like powdered sugar or fine sand. The coffee grounds should feel slightly sticky between your fingers. Rule of thumb: 18 g should extract into 36 g of espresso in 25–30 seconds.

Medium — about the consistency of coarse sand or fine sea salt. The coffee should finish brewing in 2.5–4 minutes. Go slightly finer for a V60, and slightly coarser for a Chemex. Too fine gets bitter, too coarse gets watery.

Coarse — roughly the consistency of coarse sea salt or rock candy. A French press uses immersion brewing (the coffee sits in the water), so a fine grind would over-extract very quickly and leave the cup full of sludge.

Medium-fine — finer than filter coffee, but coarser than espresso. About the texture of fine sand. Too fine makes the coffee bitter and can block the water flow. Never tamp or press down the coffee grounds.

The most important investment is always fresh, high-quality coffee beans, directly followed by a good coffee grinder. The espresso machine or brewer comes in last.

For home use, steel burrs last 500–1,000 kg of coffee; ceramic often lasts longer. Signs of wear: a more inconsistent grind, harder-to-control extraction, and more fine dust than usual.

Medium to darker roasts without too much oil on the surface — heavily oily beans gum up the grinder. High-quality espresso blends with a bit of robusta provide good crema. Pay attention to a fresh roasting date.

It's best to use the products recommended by the manufacturer — otherwise, the warranty may become void. Universal descalers based on sulfamic acid are gentler on materials than vinegar or citric acid. Always flush completely after descaling.

Both have strengths. Flat burrs deliver more uniform particles and are considered superior for espresso. Conical burrs are often cheaper and generate less heat. More important than the type is the quality of the burrs themselves.

Manual grinders offer astonishing quality starting at 100 Euros and are quiet, compact, and travel-friendly. Electric grinders are more convenient, but good electric espresso grinders start at 300 Euros. For filter coffee, a manual grinder is a serious alternative.

Probably needs cleaning: old coffee oils, limescale, or a dirty milk system. Also possible: old beans in the bean hopper, clogged nozzles, or grinder wear. Running a cleaning tablet and adding fresh beans solves most cases.

Grinding increases the bean's surface area exponentially, causing aroma compounds to escape within minutes. A noticeable loss of flavor can be measured after just 15–30 minutes. Grinding fresh is the single most important step for better coffee.

Heat in a pot to max. 65 °C and beat vigorously with a whisk. Or: pour warm milk into a French press and pump the plunger 20–30 times. Electric milk frothers also work — enough for a cappuccino, mostly not for latte art.

Three requirements: good espresso with a firm crema, fine microfoam (glossy, without large bubbles), and practice. Learn the heart first, then the tulip and rosetta. Practicing with water and dish soap saves milk.

Barista editions contain added proteins (pea or sunflower-based), oils, and stabilizers for better foam and higher heat stability. Normal oat milk froths significantly worse and flocculates more easily in hot espresso.

Milk foam with very fine, evenly distributed air bubbles — glossy, velvety, almost liquid. Unlike coarse foam heads, microfoam has a creamy consistency that mixes well with espresso. A prerequisite for latte art.

Not over 65 °C. Above that, the protein denatures, the foam collapses, and the milk tastes burnt. Ideal range: 60–65 °C — the pitcher is hot but just bearable to touch. A thermometer helps when starting out.

Whole milk has 3.3–3.5% protein. Higher values (3.8–4%) can be found in high-protein milk or sheep/goat milk. Among plant milks, soy milk leads with 3–3.5%. But protein alone is not enough — fat and milk sugar also influence the foam.

Fresh whole milk with 3.5% fat. The fat content provides a creamy texture, while the protein content (3.3–3.5%) stabilizes the foam. UHT milk works, but fresh milk froths better. Use directly from the fridge — cold milk is easier to control.

Whole milk with 3.5% fat provides the finest foam texture and the best contrast to the crema. Barista oat milk also works, but is more difficult to control. For beginners, whole milk is the most forgiving.

Too much air incorporated (dry bubble bath foam) or frothed too hot (over 65 °C, protein destroyed). Good microfoam stays stable for 1–2 minutes. Always start with cold milk from the fridge — this gives more working time.

Soy proteins flocculate upon contact with coffee acidity and heat. Remedy: use barista soy milk (contains stabilizers), slightly warm the milk beforehand, or choose a coffee with less acidity (darker roast, less fruity beans).

Oat milk has a creamier, more milk-like consistency and pairs better with coffee flavor-wise. Almond milk is more watery, less sweet, and curdles more easily on contact with coffee acidity. For both: use the barista edition.

In the conventional chain mostly very little — a farmer often receives only 5–10% of the final price. With Fairtrade and Direct Trade, the share is significantly higher, at 15–30%.

Generally yes — aluminum and plastic single-use capsules create significantly more packaging waste per cup than whole beans. Capsule coffee is also more expensive and often lower in quality.

Both: coffee cultivation has a relevant ecological footprint through water consumption, transport, and packaging. However, sustainably grown coffee from agroforestry can promote biodiversity and protect soils.

Four levers: buy specialty or direct trade (fair prices to farmers), prefer organic and shade-grown, use equipment for a long time instead of single-use capsules, and choose plant milk over cow's milk — this has the biggest CO₂ impact.

Fertilizer for plants (hydrangeas, blueberries, rhododendrons), skin peeling, odor neutralization in the fridge, snail repellent in the garden. Do not pour down the drain — clogs pipes. Easiest disposal: organic bin or compost.

Fairtrade (fair minimum prices, social standards), Organic/EU-Organic (no pesticide use), Rainforest Alliance (biodiversity), Demeter (strictest organic standard). Direct Trade is often more transparent, but not certified. Small roasters with clear origin info are often the best choice.

Bean temperature during drum roasting ranges from 180 to 240 °C. First Crack happens at around 196 °C — that's where the actual roasting begins.

Yes — with a pan, oven, popcorn machine, or dedicated home roasters. The result is usually uneven but educational. For serious home roasting, small machines start at around 500 euros.

The most important indicator: the roast date on the packaging. Fresh coffee smells intense, the bag bulges from CO₂ outgassing, and the beans smell aromatic rather than musty. A best-before date alone says nothing about freshness.

In specialty roasteries, a drum roast takes 12–20 minutes. Industrial hot-air roasting finishes in 2–7 minutes — usually at the expense of aroma development.

Filter coffee needs 7–14 days of rest after roasting, espresso 10–21 days. During this time, CO₂ degasses which would otherwise disrupt extraction. The coffee should be consumed within 4–8 weeks.

The Maillard reaction is a chemical reaction between amino acids and sugars starting at around 140 °C. It creates the bean's brown colour and hundreds of aromatic compounds — the same reaction that makes bread crust and seared meat flavourful.

The silverskin is a thin membrane around each bean. During roasting, it detaches as chaff and is extracted by the roaster's ventilation. Residue in the grinder or portafilter is normal and harmless.

Espresso roast is darker and longer roasted — less acidity, more body, optimised for short extraction under pressure. Filter roast is lighter — more acidity, lighter body, optimised for slow extraction.

At First Crack (196–205 °C) the bean pops audibly — similar to popcorn. Second Crack (224–228 °C) is quieter. Light roasts end after First Crack, dark roasts after Second.

Drum roasting heats beans gently in a rotating drum over 12–20 minutes — the standard in specialty roasteries. Hot-air roasting does it industrially in 2–7 minutes, often with quality loss.

Light roast: acidity-forward, fruity, origin character dominates. Medium: balanced, classic. Dark: low acidity, roast flavours dominate, chocolatey-bitter. The darker the roast, the less origin, the more roast.

Light to medium roasts suit filter methods (pour-over, French press, AeroPress). Darker roasts are traditional for espresso. In the specialty scene, light espresso roasts are increasingly common.

When heated, water inside the bean evaporates and CO₂ and other gases form. Internal pressure builds until the cell structure gives way — that's the First Crack. At Second Crack, finer structures tear and oils emerge.

Green coffee is undrinkable — grassy, sour, with no coffee aroma. Only roasting at 180–230 °C creates over 800 aromatic compounds through the Maillard reaction and caramelisation.

Three reasons: dark roasting to standardise flavour, often low-quality green coffee with defects, and fast hot-air roasting that emphasises bitter compounds.

Flavor descriptions perceived by roasters or cuppers during tasting—e.g., blueberry, chocolate, caramel. Not ingredients, but aromas the coffee reminds them of. Similar to wine descriptions.

These are tasting notes — flavor descriptions that the roaster perceived during tasting. They are not additives, but natural aromas of the bean, influenced by origin, processing, and roasting.

An international award for the best coffees in a country. A jury blind-tastes hundreds of coffees and evaluates them. The winners are sold at online auctions—often at record prices. COE coffees belong to the absolute world elite.

Points are awarded by trained Q-Graders in a standardized cupping across ten criteria: aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall impression. 80+ is specialty, 85+ is excellent, 90+ is outstanding.

Standardized coffee tasting: ground coffee is covered with hot water, after 4 minutes the crust is broken and evaluated—aroma, acidity, body, sweetness, balance, defects. It is scored using SCA score sheets on a 100-point scale.

The roastery buys directly from the producer—without middlemen. This allows a larger share to reach the farmer, often multiples of the Fairtrade minimum price. However: Direct Trade is not a protected term, anyone can use it.

Coffee that scores at least 80 out of 100 points in a standardized SCA tasting. Evaluated criteria include aroma, acidity, body, balance, and defects. The term encompasses the entire supply chain, from cultivation to brewing.

Fairtrade: certified seal with minimum prices and social standards. Direct Trade: roastery buys directly from the farmer, often higher prices, but no uniform standard. Rainforest Alliance: focus on environmental protection and biodiversity, less on fair prices.

A movement since the 2000s that treats coffee as an artisanal specialty product—like wine. Focus on origin, transparency, and lighter roasts. First wave was mass-market coffee, second wave was cafe culture (Starbucks), third wave is quality and craftsmanship.

The global industry organization for specialty coffee, formed in 2017 from the SCAA and SCAE. It defines standards for evaluation, brewing parameters, and water quality, offers barista and roaster certifications, and hosts the World Barista Championship.

Coffee contains over 800 aroma compounds — many of which also occur in other foods. The exact same chemical compounds that give blueberries or chocolate their aroma are also found in coffee in lower concentrations.

Higher quality requirements in cultivation, selective manual harvesting, smaller quantities, fair prices for farmers, and careful drum roasting in small batches. A 250g bag costs 10–18 euros—per cup, often cheaper than a coffee-to-go.

Both effectively reduce water hardness. BWT enriches the water with magnesium, which tends to positively influence the taste. Brita filters more neutrally. For ambitious coffee preparation, under-sink filters or mineral blends are the better solution.

In areas with water hardness over 14 °dH (Berlin, Munich, Stuttgart), a filter is highly recommended — for better taste and longer machine lifespan. With soft water under 8 °dH, it is mostly unnecessary.

With test strips from the pharmacy or drugstore for under 10 euros. Alternatively, your local water authority provides figures for your zip code. For a more precise measurement, use a TDS meter, which shows the mineral content in ppm.

Very important — coffee is over 98% water. Water that is too hard mutes flavors and calcifies machines; water that is too soft tastes bland. Even a simple pitcher filter makes a noticeable difference in the cup.

Pure distilled water, no — it tastes flat and extracts poorly because minerals are necessary to dissolve flavor compounds. However: enriched with mineral salts (like Third Wave Water), it makes the ideal brewing water.

Third Wave Water is a brand of mineral salt packets that you add to distilled water to create scientifically optimized brewing water. There are different profiles for espresso and filter coffee.

Around 4–8 °dH total hardness and a pH of around 7. The SCA recommends 50–175 ppm total hardness and 40–70 ppm carbonate hardness. German tap water is usually too hard — Berlin's water sits at 14–22 °dH.

For most methods, 92–96 °C. Lighter roasts can take higher temperatures, darker roasts prefer lower ones. Espresso: 90–94 °C. No thermometer? Just wait 30–60 seconds after boiling.

Cafés use professional water filters that optimize the water exactly for brewing. Add to that calibrated machines with precise temperature control. Both factors make a massive difference, even when using identical coffee beans.

Yes, technically it works well — but the carafe absorbs coffee flavors. If you want to use it for both permanently, you need two carafes. Push the plunger immediately after the steeping time so the leaves don't keep extracting.

Real espresso with 9 bars of pressure and crema — no. But espresso-like, concentrated shots with lots of body are possible. It works surprisingly well for Americanos or as a base for milk drinks.

No — it makes a strong, espresso-like coffee, but not a true espresso. Real espresso requires 9 bars of pressure, the Moka pot only generates 1–2 bars. Therefore, it lacks the crema and typical concentration of an espresso machine.

Only if it is made of magnetic material (stainless steel) or has an induction base. Classic aluminum Bialettis do not work on induction. Adapter plates are a makeshift solution; stainless steel models like the Bialetti Venus are the better choice.

Coffee and hot water are mixed in a cylinder, extracted for 1–3 minutes, and then pressed through a paper filter by hand. A hybrid of French press and filter — clear, intense, and incredibly versatile.

4 minutes is the standard. Stronger: 4:30–5 minutes. Longer than 6 minutes gets bitter. James Hoffmann's method: scoop off the foam after 4 minutes, then wait another 5–8 minutes — the coffee cools down and the fine particles settle.

Fill hot water up to the mark, fill the funnel with medium-fine ground coffee (do not tamp), screw together, place on medium heat. As soon as the coffee bubbles up and turns lighter, turn off the heat and cool the pot with a cold towel.

60 g coarsely ground coffee per liter, 94 °C hot water, let steep for 4 minutes, push the plunger down slowly, and decant immediately. Never let coffee sit in the press — it keeps extracting and turns bitter.

Rinse only with warm water — no dish soap, no dishwasher. Aluminum Moka pots build up a protective patina that improves the flavor. Dish soap removes it. Let it air dry completely separated after rinsing.

After each use: throw away grounds, rinse carafe and plunger with warm water. Once a week: completely disassemble the filter system and clean with dish soap. Rancid coffee oils ruin even fresh coffee.

Yes — robust (plastic), lightweight (180 g), compact, and makes good coffee in 2 minutes. With a manual grinder and a small scale, you have a complete travel kit. Fits in any backpack, survives drops, needs no electricity.

Most common causes: new bean batch, clogged or dull grinder, calcified machine, changed water, or beans over 6 weeks old. Always check only one variable at a time.

Yes — push the plunger down slowly and evenly, and pour the coffee out immediately. If it stays in the press, it keeps extracting and turns bitter. If the plunger is hard to push, the grind was too fine.

Hot water is better. The Moka pot doesn't have to heat the water to boiling first, the coffee grounds receive less heat from below, and the coffee becomes significantly less bitter. Additionally, the brewing process is faster.

Coarse — like coarse sea salt. Too fine leads to muddy coffee and a plunger that's hard to push. Pre-ground supermarket coffee is almost always too fine for a French press.

Medium to medium-fine — finer than filter coffee, coarser than espresso. Consistency like fine sand. Grinding too fine blocks the filter and can dangerously increase the pressure. The Moka pot operates at only 1.5 bars, which is why it needs a different grind profile than an espresso machine.

Highly flexible: from medium-fine (table salt) for fast, concentrated shots to medium-coarse for longer, filter-like brews. The grind size must match the brew time — finer = shorter, coarser = longer.

Classic: AeroPress stands on the cup, water slowly drips through. Inverted: AeroPress is upside down, coffee steeps completely, then flip and press. The inverted method gives more control over steep time, the classic one is safer and easier.

1–3 minutes, depending on the recipe. Short (1–1:30 min) with a fine grind yields espresso-like intensity. Long (2–3 min) with a coarser grind yields filter coffee-like profiles. Flexibility is what makes the AeroPress special.

Underextraction: too little dissolved — coffee tastes sour, thin, salty. Overextraction: too much dissolved — coffee tastes bitter, woody, dry in the mouth. The goal is the balance in between, where sweetness, acidity, and bitterness harmonize.

Most common causes: dish soap residues on equipment, water too soft, unrinsed filter papers, or overextracted coffee oils. Solution: thoroughly rinse equipment, check water quality, pre-rinse paper filters.

Most common causes: grind size too fine, brew time too long, water too hot, beans too dark or stale, dirty equipment. Solution: grind coarser, brew shorter, lower temperature to 92–94 °C, use fresh beans.

Most common causes: roast too dark, water over 96 °C, extraction too long, or old oxidized beans. Solution: try lighter roasted beans, lower temperature, brew faster.

Coffee ages after the bag is opened, humidity affects the grind size, water temperature fluctuates, and even your own sense of taste depends on your daily form. Scale, timer, and thermometer help with consistency.

Most common causes: grind size too coarse, brew time too short, water too cold, or very light roast. Solution: grind finer, brew longer, increase water to 94–96 °C. Pleasant fruit acidity is desired — piercing sourness is not.

Most common causes: too little coffee per cup, grind size too coarse, brew time too short, or water too cold. Solution: increase dosage (60 g per liter), grind finer, brew longer.

Grind size too fine or steeping too long. French press coffee always has more body than filter coffee due to the metal mesh — but mud in the cup points to the wrong grind size. Don't pour out the last 1–2 cm from the press.

Most common causes: heat too high, grind size too fine, left on the stove too long, coffee tamped. The most important trick: fill with hot instead of cold water and take the pot off the stove as soon as the coffee bubbles at the top.