Is fresher always automatically better? A few reasons against it.

Mr. Toi says so, and we're in! Origin Trip '23.

A remarkable year is coming to an end.

Toi Nguyen is this year's producer of our Christmas coffee: a peaberry Robusta! (C. canphora var. Robusta 138 washed Peaberry). His farm is located in Bao Loc, Vietnam. – Vietnam? Yes, exactly! The country we previously associated with cheap, low-quality green coffee for inexpensive espresso blends. But as always, when you've settled comfortably into your preconceived notions, things turn out differently. This summer, several samples of Robusta green coffee from Mr. Toi's Future Coffee Farm arrived at our doorstep. Since discovering the Robusta variety from Finca Santa Isabel in Guatemala, we know that the time for high-quality Robustas ("Fine Robusta") has arrived. But the fact that this year's samples were from Vietnam made us a bit skeptical. After tasting them, however, our skepticism proved completely unfounded – this will be a wonderful brew for Christmas! Mr. Toi is a passionate Robusta specialist and does this coffee species proud. He confirms what has been circulating in expert circles for some years: Robusta beans do not necessarily have inferior sensory quality. However, the C. canephora species (botanical name) was only cultivated in the mid-19th century, while varieties of the C. arabica species were cultivated several hundred years earlier. C. canephora is the genetically older of the two and is also a parent of the C. arabica species. Due to its later discovery and the strong focus on disease resistance and plant yield, quality was secondary from the beginning. This is also why the erroneous quality label "100% Arabica" arose. It provides about as much information as "100% white wine." Robusta beans have a different shape, density, and chemical composition. Robusta beans have traditionally been treated with Arabica methods in agriculture, post-harvest processing, roasting, storage, and extraction. Additionally, Robusta has never fetched a high price, so production has been geared towards high volume. This vicious cycle has been broken in recent years. The careful and specific handling of this variety is revealing qualities we hadn't anticipated. As roasters, we've also had to learn a lot and question our own thinking. When preparing Robusta beans, they should be ground more finely than Arabica beans, likely due to their lower fat content. Another crucial finding is that 100% Robusta varieties tend to reach their sensory peak two months after roasting (unlike Arabica beans, which reach their peak three to five weeks after roasting). All of this needs to be considered, and much more is yet to come. The sooner we rethink our approach, the easier it will be to continue enjoying coffee in the future. In Peru, they are now selectively replacing Arabica plants destroyed by extreme weather with Robusta plants. The pressure on coffee cultivation from climate change is immense; now it's time to make a virtue of necessity and tackle the solutions. Mr. Toi – thank you for the pioneering work, these wonderful pearl beans and Merry Christmas! MR. TOI'S PEARL BEANS ROBUSTA IS ESPECIALLY SUITABLE FOR PORTAFILTERS, MOKACOPERS AND FULLY AUTOMATIC MACHINERY. AVAILABLE FROM 17.11.   Original article "TOI's ARE US: Our Christmas coffee this year - A Fine Robusta from Vietnam"

Or of balance as the measure of all things.

It all began in 2008. The book, titled 220GRAD. So much of it is aroma, feeling, and spirit… intangible. But part of it is made of brick, plaster, concrete, wood, and fabric. Our cafés embody what we want to express with 220GRAD. They are the spaces we create around our coffee. They bring not only coffee and people together, but also people together. They have become powerful hubs for exchange, a second home, and inspiration.For us, but also for our employees and guests. This makes them crucial cornerstones of our company. They embody how we think and how we want to live. They are therefore very personal places for us. We have spent many hours in them.We have decided on, maintained, and renewed every detail. We associate Chiemseegasse in particular with our beginnings. It was here that we roasted our first beans, poured our first hearts into cappuccinos, and created our first breakfasts.We were ridiculed for being a non-smoking café, but our oldest regulars came in anyway and have been with us ever since. We've met and grown to love people, and shared in their lives. Children have grown up within these walls, relationships have ended, and important people have passed away. This place means so much to us and to many others because we and they have spent time together here. It's the place where our philosophy, our path as a company, and our path as a family have become increasingly clear. Here we laid the foundation that has given us the courage and confidence to take the next steps. Over the past few years, a gradual process of letting go has begun. Chiemseegasse became a playground – an experimental field for our long-time employees. We increasingly entrusted it to the capable hands of young, energetic people who continued to run it with great dedication. At the end of this year, we will finally part ways with Chiemseegasse. New projects await us and require our energy. And the Chiemseegasse chapter is not yet over. Because we are clearing the way. Clearing the way for something that can grow anew on fertile ground. We'll keep you updated!   Original article "220° Chiemseegasse: A chapter comes to an end."

A slightly different variation of coffee preparation.

Albert Einstein

Why, how, what... Those who do not ask remain in the dark. It often takes time to get to the bottom of things, and sometimes all you can do is approach dem gradually.

We opened the doors to our new 220GRAD Rupertinum about two weeks ago. With it, we also began a new coffee partnership: Rwanda.

220GRAD Rupertinum: In March we will open our doors accompanied by new machines.