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 […]
The coffee tree is an extraordinary exotic plant that needs special conditions to grow and thrive in. Much like wine it reacts to the composition of the soil it grows in as well as the amount of sun exposure it gets and how many days it rains during its ripening period. All these factors have a great influence on the aroma of the coffee bean. As some of us don´t know coffee only grows in countries that are situated around the equator. This region is also known as the bean belt or coffee belt and it´s located within the 25th line of latitude north and south of the equator. The sensitive coffee plants need a balanced climate throughout the whole year without extreme heat or cold as well as enough rainfall and sufficient shadowing. To grow healthily the plant needs a very good quality of the soil that contains a lot of nutrients. The ideal pH-value lies between 5 and 6 so the soil needs to have a slight acidity for the coffee plants to have the best conditions. A great example for this kind of soil are the fertile lands of Ethiopia that are slightly acid and very nutritious. […]
Flemming has also been able to gather a deep knowledge about everything coffee related throughout his educational path. Since the very beginning of the Hanover coffee manufactory he has supported his father and brother with his high sensory skills and his barista abilities. Early on he had an incredible talent for tasting and smelling the different aromas in coffee. Having a nose for coffee helped him become a skilful roast master and throughout his career he has completed over 3000 individual roasts. Each roast is a new quest for the perfect aroma peak and Flemmings endurance and patience are vital factors to being a good coffee roaster. His skill in mastering the art of coffee roasting and evaluating each and every tasting is reflected in his sporting interests. These range from playing ball games such as football, basketball and table tennis and doing all kinds of agility related sports. Furthermore, he is very socially committed and is always helpful towards other people.
Early on Fabian was intrigued with high-quality foods and beverages that are special in their preparation and thus have an extraordinary taste. So, he and his father founded the Hanover Coffee Manufactory as it was his father’s biggest passion to roast and drink coffee specialities. Fabian always puts high efforts into keeping the quality up and easily gets dissatisfied with certain flaws. This eye for detail enables him to offer a unique purity in the products he develops and offers. Furthermore, his creativity and free spirit are accelerators for developing new and exciting products all related to coffee. In his free time Fabian loves to read books, play table football, work out in the gym and cook dinner together with Isabel or friends. He was a talented gymnast in school but had to stop excessive training due to an injury on his foot. Since he was 18 years old he gathered international experience while working in Spain for one year and other countries during his studies. His passion is to teach and educate consumers about the many facets of coffee, that are very much comparable to the varieties and differences in tea. His mission is to enable customers to drink […]
Isabel never liked to drink coffee until Fabian introduced her to manually roasted coffee when they met. Before that, she did not know at all that this drink that before she simply knew as coffee, could have such different tastes. She thought that coffee is just coffee and every coffee tastes the same. So for herself she decided that she does not like the taste and she´s not a coffee drinker. But she didn´t know that she was so wrong. When she met Fabian, he told her about his family business and she was interested in the way roasted coffee is produced. They tried the Hanover coffee together in comparison to an ordinary, industrially produced coffee that Isabel only knew before and the difference in taste amazed her. From that point on she made the transition to a coffee lover. Isabel is born in the south of Germany in the beautiful city of Stuttgart. She grew up practicing many different hobbies such as playing the violin, doing rhythmic gymnastics, debating and leading the school newspaper as chief editor. She is a passionate animal lover and follows a vegan diet. Her mother is from China and her father is German. Due […]