All About Coffee

Train Your Sense of Smell with the Coffee Aroma Bar Coffee aromas are primarily perceived through smell, as taste is merely differentiated into sweet, sour, salty, and bitter. But how do you detect and distinguish the 800 aromatic compounds contained in coffee? Only those who can smell well can truly taste well. Learning to discern coffee aromas and subsequently name them is achievable. The keyword is olfactory training. The Coffee Aroma Bar compiles the 36 most important aromas most commonly found in coffee. By training your nose and sense of smell with these aroma vials, it will become much easier to associate different aromas and groups in coffee, as you can only identify scents that are already familiar to you. A keen sense of smell will enrich your daily coffee enjoyment and your overall olfactory ability, because if you can distinguish which aromas are hidden in coffee, entirely new associations with your favorite beverage will reveal themselves. Does your coffee taste fruity, floral, nutty, chocolatey, caramelly, herbaceous, spicy, resinous, or even charcoal-like? With an overly dark industrial roast, a charcoal-like taste can certainly occur... With the Coffee Aroma Bar, you can detect specific, naturalistic scents and train your sense of smell. The scent samples, specifically designed to smell like vanilla, lemon, or blackberry, for example, can be better linked in your brain and memory. Among the 36 most important coffee aromas, you will also find some aromas that coffee should not possess. Which Aromas are Included in the Coffee Aroma Bar? 1 Dark Chocolate Sugary Sweet 2 Vanilla Sugary Sweet 3 Honey Sugary Sweet 4 Caramel Sugary Sweet 5 Malty Sugary Sweet 6 Lemon Citrus Fruits 7 Grapefruit Citrus Fruits 8 Orange Citrus Fruits 9 Cherry Stone Fruit 10 Apricot Stone Fruit 11 Apple Orchard Fruit 12 Mango Tropical Fruits 13 Blackcurrant Berries 14 Blackberry Berries 15 Lactic Acid Dairy 16 Butter Dairy 17 Cinnamon Spice 18 Grass Vegetal 19 Green Bell Pepper Vegetal 20 Tobacco Smoky 21 Cedar Smoky 22 Earth Earthy 23 Raisin Dried Fruit 24 Jasmine Floral 25 Elderflower Floral 26 Pine Herbaceous 27 Sage Herbaceous 28 Rum Alcoholic 29 Peanut Nutty 30 Straw Grassy - Fault 31 Medicine Dry Distillation (Pyrolysis) Fault 32 Mushroom Musty Fault 33 Woody Woody Fault 34 Leather Animal Hide Fault 35 Smoke Dry Distillation (Pyrolysis) Fault 36 Vinegary Dry Distillation (Pyrolysis) Fault Aromas from 30 to 36 are flavor faults – meaning undesirable aromas that absolutely should not be present in coffee. Buy the Coffee Aroma Bar affordably online now! Want to Know More About the Coffee Aroma Bar? In our blog post " Coffee » The Fascination of Coffee Aromas ", you will learn everything about aromas, the senses of smell and taste, and the correct use of the Coffee Aroma Bar. We would also be happy to advise you personally and look forward to your call.

Buy Coffee Seeds - Plant Your Own Coffee Plant! You can now easily buy coffee seeds and plant your own coffee at home - with Kaffeerösterei Kirmse quality. Coffee Seeds of First-Class Quality The coffee seeds in our online shop come from the Dominican Republic and originate from the Soto Santana family's coffee plantation, from which we also receive our “Dominican Republic” coffee via Direct Trade. To grow healthy coffee plants from coffee seeds, the seeds must be exceptionally fresh. If you successfully cultivate a coffee tree, you can be sure that the coffee plants grown from Dominican Republic coffee seeds will allow you to harvest a truly special coffee in the future - even in Germany. Coffee from the Dominican Republic, when grown here, tastes deliciously chocolatey mild and has low acidity. Fresh Coffee Seeds? What are they and what do they look like? Essentially, a coffee seed is nothing other than raw coffee. Raw coffee is also called green coffee. It is therefore the coffee bean after processing and before roasting. When planting coffee, however, it is crucial that the protective parchment skin, which surrounds the coffee bean, is still intact. It protects the coffee seed and also acts as a fertilizer for the young seedling. A distinctive feature of fresh coffee seeds is a slightly acidic scent. The coffee seeds are harvested from ripe coffee cherries of so-called mother trees, healthy Arabica trees. This selection, like most steps on our coffee plantations, is done by hand. The carefully selected coffee seed ensures the continuity of the coffee plantation and is also used for growing new coffee plants on the coffee farm. Planting Coffee - from Organic Quality Coffee Seeds The quality of the coffee seeds is crucial for the success of your "coffee planting" project. Many other factors are also significant during the coffee plant's growth phase and for the final coffee product, such as wind, sun, and frost. Coffee plant care also plays an essential role in its success at home or in the office. Tips and tricks for planting coffee and caring for coffee plants can be found in our blog Planting Coffee - Grow Your Own Coffee Plantation at Home or in the Office. The Coffee Plant as a Houseplant It takes 3-5 years for a coffee seed to grow into a small coffee tree and for the coffee plant to bloom for the first time. Approximately 9 months later, the first coffee cherries ripen. Until then, the coffee plant rewards us with a truly beautiful sight as a splendid houseplant. Even at home, the Coffea Arabica can reach an impressive height of 1.5m. Planting the Coffee Seed - The Coffee Plant Emerges You can either plant the coffee seed directly into soil or, alternatively, pre-grow it in a seed tray before planting in soil, spraying it daily until it germinates. Important, regardless of the cultivation method: The flat side with the indentation must face downwards, as this is where the seedling sprouts. It takes about a month for the coffee seed to germinate. It can take 2-3 months until the first leaves are visible. If the seedling is not yet in soil but has been cultivated in a seed tray, it is now time to transfer it into the soil in a plant pot. A deep pot should be used from the beginning, as the coffee plant develops a taproot. This taproot optimally nourishes the seedling. Growing Coffee Plants in Soil Mix propagating soil with a little sand Place coffee seeds flat side down on the soil, ensuring a distance of 5cm from neighboring coffee seeds Cover coffee seeds with 1cm of soil Place coffee seeds in a warm, sunny spot; a temperature of 25-30°C is optimal for germination Keep soil consistently moist, but waterlogging must be absolutely avoided After approximately 2-3 months, the seedling will sprout After germination, a temperature of 15-20°C is sufficient Once the first leaves are visible, transplant the small coffee plant into its own pot Tip: Place the coffee plant in a deep pot, as it is a deep-rooted plant Item No.  KK10682 Number of Coffee Seeds  10 pcs. Coffee Plant Care and Characteristics Plant Family Coffea Arabica Houseplant Height 1.5-2m Flower Color white Lifespan perennial Sunlight Exposure partially shaded, no midday sun Watering Coffee Plant every 3-7 days, avoid waterlogging, use low-lime water Coffee Plant Sowing and Cultivation Pre-cultivation Sowing year-round Optimal Germination Temperature 25-30°C Germination Period in Days 30-60 days

Coffee Cherry Flour - Coffee Flour from the pulp of the coffee cherry Never heard of Coffee Cherry Flour? No wonder. This coffee flour made from the pulp of the coffee cherry is completely new to the food market. Coffee cherries, or the coffee flour extracted from them, have been somewhat established in North America for a while and are available commercially there as “Coffee Flour”. In Germany and Europe, however, the husks of the coffee fruit were only recently approved. For the responsible authority, dried coffee cherries are still a “novel food” and particularly worthy of scrutiny. Coffee Flour - The mills grind slowly The coffee cherry has been on the application list for novel foods, Novel Food, since 2016. At the beginning of 2022, the time had finally come: the coffee cherry, or its husk, can be defined as an independent foodstuff and used as an ingredient in foods. According to the German Food Association, it was not legal in the past and lacked approval, which is why sales were stopped by food inspectors. Now, the time has finally come for coffee flour to find its way onto our shelves. That wasn't easy, however. Generally, novel foods must undergo a safety assessment by EFSA, the European Food Safety Authority, to obtain authorization for marketing in the EU. However, an EFSA recommendation does not automatically mean authorization. At Kaffeerösterei Kirmse, years ago, we served coffee cherry tea for tasting at our coffee tastings and offered it for sale. However, we were also prohibited from selling this wonderful product for several years because there simply was no authorization for it. 1,000 Years of Cascara and Coffee Cherries - Authorization as a Traditional Food The coffee cherry is not a novel food. In Yemen, Ethiopia, and Bolivia, tasty infusion drinks have long been produced from the coffee cherry by the indigenous population. The husks of coffee cherries have always been used for making jam, as well as for distilling spirits, and are also an excellent fertilizer. The invigorating drink, in turn, is either brewed directly with the dried husks, the cascara, or the pulps are ground and processed into a refreshing beverage. Coffee cherry tea was applied for authorization under the Novel Food Regulation as a “traditional food from a third country”. For this category of food, the regulation provides for a simplified notification and authorization procedure. Food safety no longer needs to be demonstrated. The traditional use of the food must be substantiated by demonstrating a history of consumption for at least 25 years by a significant number of people in at least one third country. With the proof of its long tradition and popularity among the population, the coffee cherry finally received its authorization in Europe at the beginning of 2022. Coffee Cherry Husk - also known as Cascara The husk of the coffee cherry is also known as Cascara. That’s what 'husk' means in Spanish – simply Cascara. Coffee cherry flour is flour that is ground from the dried husks of the coffee cherry. Coffee cherry flour is also referred to as coffee flour, but this does not mean coffee powder for brewing or even spent coffee grounds. Coffee Flour - The fruit powder that adds that certain something Coffee cherry flour is a very fine flour with a brown color and is excellent for baking or refining dishes. This coffee flour tastes fruity sweet and has subtle roasted aromas. Depending on the origin of the coffee husks, they possess similar flavor characteristics to the coffee they once enveloped. Coffee Flour as a Flour Substitute With coffee flour, baked goods acquire a deep brown hue and a pleasant fruity flavor note. The fruit powder serves as an excellent flour substitute and enhances the taste and nutritional value of dishes enriched with it. Coffee Cherry Flour - caffeine-containing and nutrient-rich Coffee cherry flour also provides vital energy due to its caffeine content. The origin determines not only the taste but also the caffeine content. Coffee cherry flour contains valuable antioxidants ✓ minerals ✓ protein ✓ and plenty of fiber ✓. This coffee flour is naturally gluten-free. Nutritional Information for Cascara Infusion per 100 ml Coffee flour is versatile. Would you like to learn more about the nutritional values of coffee cherry flour and coffee cherry tea? Specifically, the Cascara infusion obtained from coffee cherry flour has already been analyzed for its ingredients by Quality Services International GmbH. Here are the results: Cascara Infusion VA30355 (2020-12) Nutritional Analysis in Beverages, Big 7 (excluding dietary fiber), Food, LMIV Parameter Nutritional Information Unit Result Density, 20°C Total fat g/cm3 g/100 ml 1.01040 <0.03 Energy value kJ/100 ml / kcal/100 ml 36/8 Dry matter g/100 ml 2.4 Water g/100 ml 97.6 Ash g/100 ml 0.29 Crude protein (Nx6.25) g/100 ml 0.2 Total sugar g/100 ml 1.2 Carbohydrates, calculated g/100 ml 1.9 Saturated fatty acids g/100 ml <0.03 Monounsaturated fatty acids g/100 ml <0.03 Polyunsaturated fatty acids g/100 ml <0.03 Sodium (Na) g/100 ml 0.001 Table salt (NaCl), calculated g/100 ml 0.003 Outsourcing (in the non-accredited area at QSI) to qualified company within Tentamus Group Bilacon GmbH Coffee Cherry Flour - buy affordably online at Kaffeerösterei Kirmse Coffee cherry flour is now also available for purchase at Kaffeerösterei Kirmse. Like our coffee cherry tea, this coffee flour comes from Peru. The coffee cherries grow at altitudes of 850 m to 1150 m. After harvesting, the coffee cherries dry in the sun. The coffee cherry pulp is only separated from the coffee bean afterwards. The Full Natural method allows for particularly gentle drying and guarantees the full, fruity taste with a pleasant, natural sweetness.  

Coffee Liqueur from Silver Skin - What is it? The coffee liqueur Café Skin Likör is a liqueur produced exclusively for Kaffeerösterei Kirmse. The liqueur is distilled from a supposed waste product of the coffee bean. During the roasting of coffee beans, the bean loses its so-called silver skin – the raw material for our coffee liqueur. The idea was brought to life by a customer who is also a specialty dealer. He used the silver skins, which accumulate during our roasting process, as fertilizer for his pastures where his Wagyu cattle graze. However, Mr. Wagerer's innovativeness is not limited to his own farm. One day, he approached me with the thought that his neighbor distills spirits. Surely, the silver skins, being so flavorful and nutrient-rich, must also be excellently suited for this? The Café Skin Liqueur was born. And the spirit-distilling neighbor understands his craft, just like Mr. Wagerer with his cattle breeding. How is the silver skin obtained for the coffee liqueur? The coffee liqueur, distilled from the silver skins, is made from a coffee byproduct, the silver skin. While perhaps seeming unusual at first glance, the silver skin of the coffee bean is also a high-quality and, above all, nutrient-rich product. But the skin that protects the coffee bean can be used not only as fertilizer. It is indeed an excellent raw material for producing a delicious liqueur. The coffee cherry, too, has no use in most producing countries and is considered a waste product, or is exclusively used as fertilizer. However, in some growing regions, coffee cherry tea, obtained from the pulp, is brewed as a delicious tea drink with a distinctively exquisite taste. Even in this country, Cascara tea, as it is also called, is no longer unknown, and those who have had the pleasure of getting to know it would not want to miss it. Its fruity, full-bodied aroma of orange and honey is incomparably good. The tea from the peel (Spanish Cascara) is caffeinated and extremely invigorating. In Nicaragua and Peru, for example, the pulp has been dried and brewed as tea for centuries. Depending on the processing method, the green coffee beans are extracted from the coffee cherry either by machine or through fermentation, and the delicate parchment skin and most of the silver skin, which act as a protective layer, are removed. The further processing of coffee cherries varies greatly. A distinction is made between dry-processed and wet-processed coffee beans. Dry processing is preferred in countries with little rain and precipitation, as it is more economical and consumes little water. In traditional dry processing, the coffee cherries are spread out on drying beds in the sun for several weeks to dry and are manually turned with rakes to ensure even drying. Wet processing is mostly used in countries with sufficient water and humidity. Most specialty coffees are obtained through wet processing. Wet processing requires a delicate touch. It is important that the coffee beans retain the correct residual moisture. In wet processing, the pulp is removed before the coffee beans are dried. After picking, the coffee cherries are washed and remain in water tanks for hours to days for soaking and fermentation. Ripe cherries sink, while unripe ones float on the water surface and can thus be easily fished out. The cherry pulp is then removed by sieving and pulping. Even with "Wet Processing," the coffee beans are spread out to dry and regularly turned to later remove most of the parchment skin and silver skin by machine. Both processing methods have their very own characteristics. While dry-processed coffees yield a sweet, exotically fruity, intense flavor, wet-processed coffees impress with a pure, clear, mildly fruity taste and delicate acidity. Any silver skin residues that were not separated from the coffee bean during processing are separated at the latest during coffee roasting. "The coffee bean loses its hat," as coffee roaster Jens Kirmse describes the process. For distilling the coffee liqueur, we primarily use the silver skins from our "El Salvador" coffee, which has been wet-processed. The National Park Delight from El Salvador, which comes directly from Montecristo National Park, is processed with as little water as possible, yet still possesses the full characteristics of a coffee produced using "Wet Processing". These special flavor characteristics are also found in the silver skin, which are further positively accentuated by the roasting process. So how does it taste - the coffee liqueur made from silver skin? During coffee roasting, the El Salvador coffee imparts its typical flavor, along with the developing roast aroma, to the silver skin before it separates from the coffee bean. The 82-point awarded "El Salvador" coffee is robustly spicy yet creamy, chocolaty with notes of sweet apricots in its aroma. The very strong liqueur, with an alcohol content of 28.08% Vol., also delights with a pleasant sweetness and smoothness, embodying everything that defines the "El Salvador" coffee. The coffee liqueur made from silver skins is also excellent for creating delicious coffee cocktails. Try it out. Buy coffee liqueur at a great price now! Ingredients: Silver skin Spirit

Coffee Sack: The Decorative Element for All Coffee Lovers The coffee sack is an indispensable and traditional tool in the global trade of green coffee, and has been for many centuries. Anyone who starts their day with a cup of good coffee and never misses an opportunity for a freshly brewed coffee will also want to reflect their preference for the aromatic hot beverage in their home decor. This is particularly well achieved by using a coffee sack as a decorative element. The Coffee Sack: Much More Than Just a Means of Transport For the transport of coffee beans from the plantations to our roastery, durable yet breathable packaging is required. A coffee sack, usually made from jute and less often from sisal, fulfills exactly these requirements. Typical for these sacks is the individual print, as each plantation has its very own colorful logo. The sacks are often still printed by hand, making each jute sack a unique item. Coffee sacks can generally be reused; however, returning them to the plantations would involve high logistical effort and costs, and the environment would be burdened by enormous CO2 emissions. It is therefore more sensible to creatively utilize the coffee transport sacks here, after their intended use. Reusing Coffee Sacks: Our Ideas and Tips Those who want to buy a coffee sack from us usually already have a specific idea for its use. It is excellent for decoration and can be transformed into practical home accessories with a little creativity and skill. Using a needle and thread or a sewing machine, the sturdy jute sack can be quickly transformed into a unique cushion cover for the sofa, a robust blanket for the living room table, or a practical carrying bag for your next shopping trip. From the natural material of the sacks, small pouches can also be sewn for gift wrapping or for filling the next advent calendar. If you also want to express your love for coffee at work, you can cover a bulletin board with coffee sack fabric, turning it into a decorative element in the office or home office. If you prefer to avoid sewing, a jute sack once used for transporting coffee beans can find new uses as a collection bag for waste paper, a decorative cover for large plant pots in the living room, frost protection for plants on the terrace, or a storage sack for potatoes harvested in the garden. Creative Ideas for Reusing the Coffee Sack: as a shopping bag as a cushion cover as a beanbag as a dog blanket as a pin cushion framed as wall decor as a carrying case for tablets and laptops Buy a Coffee Sack and Do Some Good As a coffee roastery, we handle coffee sacks daily from various regions of the world. We don't want to simply dispose of them after use, as they have been lovingly crafted by hand on the coffee plantations and impress with their colorful design. Therefore, we have decided to offer these coffee sacks through our online shop for a single price of just 4 Euros. For orders of larger quantities, we grant attractive discounts. We donate the proceeds from these sales to our coffee projects, which advocate for fair working conditions and wages on the plantations, sustainability, and the development of local infrastructure. Would you like to buy a coffee sack and use it as a decorative element for your home? Then let us surprise you with which model our staff will pack and send for you, or let us know your preference. We strive to accommodate individual requests and offer differently designed jute sacks from over 20 coffee varieties.

Coffee Schnapps from the Silver Skin of the Coffee Bean The Coffee Schnapps „Kaffee Spezialität” is produced exclusively for Kaffeerösterei Kirmse. A genuine Zwieseler Goldböhnchen bathes within it. What is the Coffee Schnapps Made From? Similar to Cafe Skin Liqueur, our coffee liqueur, the silverskin of the coffee bean, which arises during coffee roasting, serves as the raw material for the coffee schnapps. However, this delicate skin, which protects the coffee bean within the coffee cherry, is mistakenly regarded as a waste product of the coffee bean. The outer coffee cherry, as well as the silverskin, are immensely rich in nutrients and intensely flavorful. Not only the coffee bean is valuable. In many producing countries, a fruity fresh tea is extracted from the coffee cherry, known as coffee cherry tea or cascara tea, which enjoys great popularity due to its taste. Furthermore, it is pleasantly invigorating due to its high caffeine content. In some countries, the so-called pulp does not receive as much appreciation, but is then used as a natural fertilizer due to its nourishing properties. How Was the Idea for Coffee Schnapps and Coffee Liqueur Born? Coffee roaster Jens Kirmse conceived the inspiration for the coffee schnapps together with Mr. Wagerer, with whom he had already realized the idea for the coffee liqueur, derived from the silverskin, and which enjoys great popularity among our customers. Mr. Wagerer was and still is a customer of the coffee roastery and, in addition to coffee, also gladly took the thin skin of the coffee bean remaining after roasting for fertilizing his meadows, where his Wagyu cattle graze. Mr. Wagerer recognized the potential of the healthy, nutritious, and flavorful silverskin. "One can certainly do more with this" - and thus the idea for the coffee liqueur was born. How is the Coffee Schnapps Produced? To obtain the coffee schnapps and capture the flavor of the silverskins in the spirit, the parchment-like skins are steeped in suitable high-proof alcohol, so-called potable alcohol or rectified spirit. They remain in this until the silverskin has released its flavor compounds into the alcohol. Once the maceration process is complete, the mixture of alcohol and silverskin is distilled, resulting in a high-proof coffee spirit. The high alcohol content of the coffee spirit must then be reduced to drinking strength to make it palatable. Reducing the alcohol by volume concentration to 40.6% Vol. also rounds off the coffee schnapps flavor profile. The coffee spirit is crowned with a „Zwieseler Goldböhnchen”. The coffee bean is added to the coffee schnapps during bottling. Adjusting the drinking strength and determining the number of coffee beans until the coffee spirit tasted as envisioned required a good deal of experimental spirit. But the experimentation paid off. The Coffee Bean's Little Hat Flies Off The silverskins carry the flavor of the respective coffees they come from. In the initial phase of roasting, the coffee bean increases in volume, and the silverskin separates from the coffee bean. Through the cyclone, a component of the coffee roaster, the silverskin is separated from the coffee beans by an airflow. The flavor characteristics are further accentuated by the roasting process. Coffee roaster Jens Kirmse affectionately calls the moment the silverskin separates from the coffee bean: „Der Kaffeebohne fliegt das Hütchen weg” (The coffee bean's little hat flies off). Coffee Know-How: Where Is the Silver Skin of the Coffee Bean Located? The silverskin, as a direct layer, protects the two seeds of the coffee cherry, which are the coffee beans. These are in turn enclosed by the parchment skin, the pectin layer, as well as the pulp and the outer fruit skin. Dry and Wet Processing - Crucial for Taste During coffee processing, the green coffee seeds are extracted from the coffee cherry either by fermentation in dry processing or by machine in wet processing. The parchment skin and silverskin are mostly separated. In dry processing, whole coffee cherries briefly float in water or are washed to remove impurities. Subsequently, the coffee cherries are laid out on drying patios. On these drying racks, they are then allowed to dry in the sun for approximately two weeks. Through the drying process, the coffee cherries shrink and change their color to brownish. In wet processing, coffee cherries are filled into water tanks. During the subsequent mechanical treatment, only the outer fruit skin is removed; the fruit flesh remains. Through fermentation, these skins are dried and used as fertilizer during cultivation. The coffee beans, still covered with fruit flesh, are transferred to tanks where they soak and ferment for 12 to 72 hours. During this process, the fruit flesh decomposes and detaches. Once the fruit flesh has separated, the coffee beans, still enveloped in parchment skin and silverskin, are spread out on drying racks for 4 to 10 days to dry, and are hand-sorted and turned. Wet-processed coffee beans have a light beige color and are referred to as parchment coffee, as they are still surrounded by the parchment layer and silverskin. Additionally, there is also semi-dry processing, where, after the initial treatment in which the outer fruit skin is removed, the sweet coffee beans still covered with fruit flesh are spread out on drying patios or racks for 7 to 12 days to dry and are regularly turned. These coffee beans have a slightly reddish to brown color. Here, too, they are referred to as parchment coffee, as this layer is still present. Dry processing tends to produce sweeter and fruitier coffee, while wet processing yields clean, clear, mildly fruity coffee with a fine acidity. All 3 types then proceed to the dry mill (beneficio) after approximately 2 more months, where the fruit flesh, parchment skin, and most of the silverskin are removed. The green coffee is ready! By the way: The coloring of the remaining silverskin indicates whether the coffee bean was wet- or dry-processed. In wet processing, the silverskin remnants are light, while in dry processing, they are rather dark. How Does the Coffee Spirit from the Silverskin Taste? The clear coffee schnapps is a full-bodied spirit that captivates with the flavor characteristics of the various coffee varieties from Kaffeerösterei Kirmse. Furthermore, the different processing methods of the coffee beans and subtle roast notes come to the fore. The complex coffee flavor is rounded off by the „Zwieseler Goldböhnchen” that is allowed to float in the coffee spirit. Ingredients Silverskin Spirit