The Hanover Coffee Manufactory is a German family business. Our approach towards coffee is simple: best quality beans, a perfect roasting method with topnotch equipment and years of experience in coffee roasting. We work hard every day to create a wholesome, sustainable, and incredibly delicate coffee for you.
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This is the moment we´ve all been waiting for during the steps before. Growing, Roasting and Preparation all lead to the final step in coffee consumption which is actually drinking the coffee. Here, researchers have found over 800 different aromas in coffee. This is more than double the number of aromas found in wine and therefore coffee is one of the most complex aromatic natural products in the world. This high diversity in aromas leads to the fact that premium coffees usually taste very multifarious and diverse. The spectrum of tastes ranges from creamy dark chocolate over roasted peanuts right up to fresh berries and lemon peel. There are so many aromas in coffee that it´s a fun and necessary action to try to identify and rate these nuances in good coffee. Coffee tasting is also called “cupping” and it serves multiple purposes. Most of the times, green bean traders cup the coffees to be able to assess the quality of the batch. Another common application of cupping is for roasteries that cup their coffees at different roasting degrees to test out varying roasting profiles. Furthermore, coffee shops often hold coffee cuppings to let their customers experience the various tastes […]
In many countries, drinking coffee is a vital part of the day. But how do we get from the roasted coffee bean to the liquid hot beverage in the cup? There are many ways to prepare coffees and in this article, we will give you a short overview of the most important methods. The oldest method of brewing coffee is grinding up the beans until they become a fine flour and then pouring hot water on top of the powder. This is called Turkish coffee and it´s an important part of middle eastern culture. Thus, this preparation method is declared an Intangible cultural heritage of Turkey by UNESCO. In the beginning of coffee culture, this mixture was filtered after infusion which was always time-consuming and elaborate. So in the 18th century the coffee filter was invented by a woman called Melitta Bentz, who was a German housewife and experimentally creative in finding a better way to filter the coffee than to use lose cloth or paper. Nowadays there are many different coffee filters out of various materials such as paper, ceramic and metal. Generally, the coffee extraction takes place when coffee grounds get in contact with water and the soluble […]
There are many ways to roast coffee beans but some of them achieve a better result than others. Legend says that monks in Ethiopia once burned coffee branches with coffee cherries on them because they thought the plant was send by the devil. Then they inhaled the awakening gases from the fire and took them out again to make a brew-up out of the roasted beans that held them awake the whole night so they could sit at the fire together and talk and pray. Besides the quality of the green beans, the roast is the biggest factor that determines the aroma of the beverage in the end. While being exposed to heat, complex chemical reactions happen within the bean. Here, amino acids and reducing sugars react in the so-called “Maillard reaction” that leads to a distinctive flavour that browned foods display. Many more reactions happen where these chemical components in the bean are assembled newly so that roughly 800-1000 new aromas develop. Therefore roasted coffee beans is one of the most aromatic foods in the world and has more than double the amount of flavours than we can find in wine. Roasting generally just means the process of heating […]