About Public Coffee Roasters

Coffee for all those, who don’t think of Depech Mode when they hear Third Wave.

Third Wave coffee is after the filter coffee of the 50s and 60s and the espresso of the 80s and 90s the renaissance of the infusion coffee. Third Wave is a movement that stands for rating coffee, just like wine, after its origin and to work out different flavour profiles during the processing. When it comes to our beans, we attach great importance to a fresh, gentle and small batch roast.

This is how we operate.

Against the mainstream.For the flavour.

We are always on the look out for special coffees with a strong flavour profile and we source our beans from various small importers. Those are in direct contact with micro farmers in the different countries of origin, for example Brazil, Guatemala and Ethiopia. In the future our aim is to trade directly with the farms and direct import as much as possible.

Selection.

That smells like work.

Our search always starts with the list of different importers. Depending on country of origin and cultivation conditions we pick different varieties and ask for a small sample.
Those samples are then roasted and a day later we test them during cupping.

Cupping.

Slurping allowed.

During the so-called cupping the grinded coffee is infused in a glass with 90-degree warm water until it swells. Once the coffee has cooled down to room temperature, we slurp the coffee and rate it under different criteria: What is the aroma like? How sweet or acidic is the coffee? How heavy or light is its body? Once we are satisfied that it is high quality coffee, we get in touch with our importers, check the background of the farm and order the coffee by the sack, should the farm conditions coincide with our expectations. One bag of beans weights roughly between 60 and 70 kg. We can always visit the farms that we order from. In 2016 for example we did a little trip to a farm in Guatemala.

The roast.

The adrenaline kick for coffee beans: tumbling in the roaster.

Once the coffee has arrives, we start with a test roast to establish roast curves. Roast curve, to put it simple, is the relation between roast time and temperature. This is vital and significantly influences the quality of the coffee and therefore the quality of the drink. Depending on how long and at what temperature the beans are roasted at, the coffee takes on a wide variety of individual aromas. Only once we managed to do that, then the coffee goes into production and is packed into bags or it goes into our grinders and in your cup.

During all that time we have an amazing view onto the Elbe and enjoy that we are working in a former customs house, which we have turned into our roasting facility.