EVERY cup a special pleasure experience
Whole bean. Whole character.
Whole beans preserve the fine nuances of our roasting art
It's up to the coffee drinker
The whole bean for self-grinding
Ready-ground coffee is practical - especially when you have to be quick in the morning. But if you take a little extra time, you will be rewarded with a much more intense taste experience.
High-quality coffee develops its full aroma best when the beans are ground just before preparation. The aroma and flavor are retained much longer in the whole bean, as the surface area that comes into contact with oxygen is much smaller than with coffee that has already been ground.
Freshly ground coffee therefore brings out the subtle nuances of each bean. Whether using a classic coffee grinder or a fully automatic machine - a few extra seconds are all it takes to turn good coffee into a real pleasure experience.
Our master roasters
Three roasts. Three characters. One pleasure.
The difference starts with the degree of roasting of the beans. For our EILLES KAFFEE RÖSTMEISTER Espresso, the beans are roasted for significantly longer than for Caffè Crema or Multitalent. This gives them their characteristic dark color and develops a particularly intense aroma profile. In the cup, this is reflected in a powerful, full-bodied taste with subtle bitterness and a dense, velvety crema - the hallmark of a perfect espresso.
EILLES KAFFEE RÖSTMEISTER Caffè Crema, on the other hand, is roasted a little lighter. The result is a balanced, aromatic taste with a light, fine-pored crema. Its harmonious structure makes it particularly versatile: on its own as a "long" cup of coffee or combined with milk as the basis for popular coffee specialties.
Our EILLES KAFFEE RÖSTMEISTER all-rounder lies somewhere between these two roasts. The carefully balanced roast combines the intensity of an espresso with the balance of a caffè crema. Chocolatey nuances, a fine acidity and a full-bodied character make it a particularly versatile coffee - ideal for French press, filter machine or fully automatic machines and for a wide variety of coffee specialties.
EILLES KAFFEE RÖSTMEISTER Multitalent
Pack size1000 g Whole bean
The new favorite variation of our master roasters can do everything and always tastes good - whether from a French press, filter machine or fully automatic machine. Our all-rounder impresses with its full-bodied taste and chocolaty notes.
Its roast makes this all-rounder particularly versatile and ideal for various coffee specialties such as caffè crema, cappuccino or latte macchiato, but it also tastes wonderful as espresso or filter coffee.
Intensity6/10
Preparation
EILLES KAFFEE RÖSTMEISTER Caffè Crema
Pack size1000 g Whole bean
Our EILLES KAFFEE RÖSTMEISTER Caffè Crema is light roasted. This allows the slightly fruity notes of the beans to remain and the smooth taste and hearty, spicy aroma to develop.
This top-class coffee blend with its outstanding, velvety soft crema and fine aroma bouquet is a real treat for true connoisseurs.
Intensity5/10
Preparation
EILLES KAFFEE RÖSTMEISTER Espresso
Pack size1000g Whole bean
Our EILLES KAFFEE RÖSTMEISTER espresso is dark roasted. This reduces undesirable acids. With its unmistakably intense and full-bodied taste and exquisite spiciness, this espresso leaves nothing to be desired.
Its thick, fine-pored nut-brown crema makes it an exceptional espresso experience, strong and intense in taste.
Intensity8/10
Preparation
The roasting process
Our path to the perfect roast
Step 01
Dry phase
At the beginning of the roasting process, the beans change color from green to yellow to a light brown.
As the moisture evaporates from the beans, the first chemical reactions take place: Amino acids and sugars begin to react with each other and the raw, vegetable taste disappears.
At this stage, the beans develop an aroma reminiscent of popcorn or freshly roasted bread, and their surface still appears slightly wrinkled.
Step 02
Pressure build-up
As the heat increases, the remaining water inside the beans heats up further. This causes the vapor pressure within the cell structure to rise continuously.
At the same time, the color of the beans slowly darkens and their structure begins to prepare for the next phase of roasting.
Step 03
First Crack
When the steam pressure inside the beans reaches a certain point, the cell walls burst open - audible as a characteristic pop, reminiscent of popcorn.
The beans increase in volume, the surface becomes smoother and the color more uniform. Shortly after this so-called first crack, the first clear coffee aromas emerge - a roast that is particularly suitable for filter coffee.
Step 04
Roasting phase
During this development phase, sugar, acids and other ingredients react with each other and form the complex aromas of the coffee. The beans take on a medium brown color and develop a balanced taste profile.
This roasting stage is ideal for a wide range of preparation methods - from filter coffee to caffè crema.
Step 05
Second Crack
If the gas pressure increases further, a second, finer crack follows - the so-called second crack. The beans become more brittle and natural oils come to the surface.
This stage produces particularly intense roasted notes, which is why many espresso beans are roasted to this point or slightly beyond.
Step 06
Conclusion
If the roasting continues beyond this point, increasingly strong roasted, tobacco and bitter notes come to the fore. The escaping oils oxidize and give the coffee a very dark, distinctive character.
The last three steps - first crack, roasting phase and second crack - form the decisive development phase of the entire roasting process.
Do you have any questions?
We will be happy to help you.
Talk to us and discover how EILLES creates moments of pleasure that connect.
