About Us

220GRAD is a family business. The four of us, spanning two generations, run the company. Working together as a family is both the spark, the glue, and the fuel, embodying much of what we stand for. We look far ahead and make decisions together. Around us, another family has formed, comprised of customers, guests, partners, and employees, without whom 220GRAD would be inconceivable. They have all become part of 220GRAD and have helped shape it into what it is today.

Café Rupertinum

Tuesday to Sunday from 9 am to 6 pm

Café Nonntal

Tuesday to Saturday from 9 am to 6 pm

Roastery & Shop Maxglan

Monday to Friday from 9 am to 8 pm

Those who only judge by the crema are scratching the surface. The true treasures lie deep within the cup.

Nonntal, Rupertinum, Roastery & Shop.

Our locations embody what we stand for We want to express 220 degrees. They are the spaces we surround our coffee with. They bring about not only coffee and people, but also humanity and humanity together. They embody how we think and how we want to live.

Discover our locations

04

THE SUM OF THE INDIVIDUAL PARTS

Especially in challenging times, the importance of relationships becomes clear. Sustainable networks built on mutual respect are strong and resilient. Ultimately, it is people who are most resilient and on whom we can rely most. This experience has clearly reinforced our understanding that cultivating these relationships is not just a matter of attitude, but the key to economic success. The excellent collaboration with our employees, partners, producers, and others has enabled us to operate at a high level with great flexibility and positivity.

"We embed this wonderful thing, coffee, in an aesthetic world that brings us joy day after day. It shows what we are worth, what we value, and what is precious to us."

Katharina Macheiner 22GRAD Managing Director

Where our coffee begins

There are basically always two.
Key reasons why we go on coffee trips, and both are about relationships: the relationship with the plant and the relationship with humans.

We want to understand coffee. It's about culture, climate, environment, cultivation, harvesting and processing methods, plants, and much more – a whole host of influencing factors that are linked to a lot of work, knowledge, the individual approach of the producers, and the often unpredictable factor of nature.
We learned a lot about the difference between Western expectations and the reality on the ground. We could never have understood this from afar.