Our coffee roasting company - Kaffeewerkstatt Salzburg
With our new roasting control and sensor technology, we can measure the temperature of the beans inside the roasting oven and thus specifically delay the roasting point or the development phase after the “first crack”.
Thanks to this gentle and very slow roasting process , the beans are not roasted too hot, the aromas do not evaporate and the individual natural taste remains, which is characterized by the individual growing regions.
All blends are roasted using the “single-origin” process. The result is a very digestible coffee with few bitter substances and a natural coffee aroma .