Emergence
The idea for the Bavarian Roasting Company (ba.ro.co) arose in the summer of 2008 based on the example of two American coffee houses in Salt Lake City.
In Salt Lake City, as in most major American cities, coffee houses are popular meeting places for a wide variety of cultures of all ages and professions. It happens once before that a surgeon in a green surgical outfit sips his coffee next to a retired musician during his lunch break, while a group of young people at the next table is brooding over their homework with notebooks.
We wanted to convey this attitude towards life and this atmosphere and founded the Bavarian Roasting Company as a modern combination of coffee roasting company and coffee house, in which young and old alike press the handle.
Roasting process
For the actual roasting of our varieties, we use a classic drum roaster in which batches of up to 30 kg are roasted. In contrast to industrial roasting processes, in which the beans are roasted in less than 3 minutes at more than 450 degrees, we roast our beans at around 200 degrees in 20-25 minutes.
This slow and gentle roasting process enables the beans to develop their full aroma. In this way, unwanted acids and bitter substances can break down. After roasting, the beans are weighed by hand and shrink-wrapped in special aroma protection packaging to enable optimal storage.
Blending
Lately, a number of small roasters have specialized in the roasting of single-origin coffees. The term “single-origin” describes the roasting of an individual coffee provenance, that is, a coffee bean from a specific cultivation area or a specific country of origin.
We have made the experience that single-origin roasts are certainly justified for traditional filter coffee preparation, but are rather unsuitable for espresso beverages because they tend to be too much in one taste. This also applies in particular to pure Arabica coffees. We have therefore specialized in the art of blending, ie the mixing of several, mostly 3 to 5 origins from different countries of origin.
Blending enables us, as coffee roasters, to neutralize undesirable taste and aroma components of individual origins and to preserve desired properties, and even emphasize them in a targeted manner. Correct blending creates an excellently balanced coffee that is far more than the sum of its components.
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