FAQ

General questions

What kind of coffee beans does Coffee Brothers use?

We exclusively sell blends of arabica and robusta beans. Our most popular ratios are 80% arabica / 20% robusta and 85% arabica / 15% robusta. This way we combine the best of both worlds: a rich flavor and a powerful body.

What is the difference between arabica and robusta coffee beans?

  • Arabica (Coffea arabica): known for its refined and soft taste, often with fruity and floral notes. Arabica beans contain less caffeine and more natural sugars, which results in a smoother taste experience.
  • Robusta (Coffea canephora): has a stronger, more bitter taste and contains more caffeine. This gives robusta an extra kick and a full, creamy crema layer on espressos.

Where do your coffee beans come from?

Our blends are carefully composed to deliver a balanced coffee that is both accessible and full of character. The arabica provides finesse and aromas, while the robusta adds body, strength, and extra crema. Perfect for both black coffee and milk variants.

Why does Coffee Brothers use a blend of arabica and robusta?

Our blends are carefully composed to deliver a balanced coffee that is both accessible and full of character. The arabica provides finesse and aromas, while the robusta adds body, strength, and extra crema. Perfect for both black coffee and milk variants.

Do your beans contain additives or artificial flavors?

No, all our beans are 100% pure – without added flavorings or preservatives. What you taste is pure nature, coming from carefully selected beans and artisanal roasting.

How fresh are your coffee beans?

Our coffee is roasted in small batches. The beans are freshly roasted and immediately packed in aroma-protective bags with a valve, so you always enjoy a fresh cup of coffee.

Roasting process

What does 'crack' mean in coffee roasting?

During the roasting of coffee beans, natural chemical reactions occur inside the bean. Two important moments are audible and are referred to as the first and second crack.

  • The first crack occurs at about 196–205°C. At this point, the remaining moisture in the bean evaporates, creating pressure. This results in a hard, popping sound, similar to popcorn popping. From this moment, the bean is technically suitable for drinking and lighter to medium roasts are created.
  • The second crack usually starts around 224–230°C. At this stage, the cell structure of the bean begins to break down and internal oils come to the surface. The sound is softer, like gentle crackling. This phase marks a dark roast, with more intense, bitter flavors and less acidity.

How are Coffee Brothers' coffee beans roasted?

Our beans receive a traditional Italian roast and are heated to 235–240°C, meaning they are roasted well beyond the second crack . This results in:

  • A deep, dark brown to almost black color
  • A strong, smoky flavor
  • Low acidity and a slightly bitter aftertaste
  • A perfect base for espressos and coffee drinkers who love intensity

This roasting method powerfully brings out the character of the coffee without the bean losing its balance.

Are your beans oily on the outside?

Although many dark roasted beans have a shiny, oily appearance, Coffee Brothers' beans remain dry on the outside. Thanks to strict control of temperature and timing during the roasting process, the oils do not come to the surface but remain inside the bean. This has several advantages:

  • The flavor is better preserved until grinding and brewing
  • The beans are friendlier to coffee machines (no oil buildup)
  • The extraction is more consistent, resulting in a better cup of coffee

How fresh are your coffee beans?

Freshness is essential to us. That is why we ensure that our roasted coffee beans arrive in our warehouse within 7 days after roasting. This way you can be sure you are always working with a fresh bean that still carries its aromas optimally.