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Coffee experience of the Plane
Karl-Heinz Voigt in Golzow first time invited to a tasting of their own cultivation
GOLZOW - Before enjoying the landlord has set the work. Each guest will find about 30 grams of dried raw coffee beans in his cup. This corresponds to the end of the amount of powder for this cup. "And now pulen" says Karl-Heinz Voigt, and ten women and men obediently observe the command. The Golzower that provides occasionally with his crocodile farm headlines, has gone under the coffee farmers. However, neither Mr. nor Mrs. Jacobs Tchibo now need fear competition. Voigt's harvest from the winter garden is so clear "that there is only enough for tastings."


Five years ago got rid of Voigt's son his little coffee plants. The Golzower cherished and tended it. This year the harvest was four pounds of coffee cherries from relatively well. But only a fifth of them end up staying left as raw beans. Two varieties grow in Voigt. Tasting his guests he served "Yellow Bourbon" beans.

For people who consume coffee daily gallons, which would certainly be a Gepule reason to switch to tea. But for lovers? "I could well imagine the evening watching television pulen to coffee beans," says Karin Wagener, who is with her son and husband from Werder came for afternoon coffee at the tarp. Meanwhile, the people rid the beans of the so-called silver skin, Voigt told stories from the coffee story. For example, that Frederick the Great "coffee sniffers" through the towns sent to catch illegal coffee roaster. Or that the forecasts have discovered after the goats coffee. In Ethiopia, a shepherd in the 14th Century have noticed that some of his goats were exhilarated by the area. Those goats, who have enjoyed the fruits of the coffee bush.

Now Cherry is not the same bean, but also the flesh has it all. Voigt and his girlfriend Manuela Frankenberg process the pulp into jam. On small slices of white bread they serve guests a taste. "Even if it does not taste good - but there's caffeine in it," says Voigt.

In the 70 years, the passion for tropical things in Voigt began. First there were cacti, followed by citrus, then sought the Golzower after animals, go great with it, and came across crocodiles. That was in the '80s.

On average, 40 minutes picking the guests. Voigt collect the beans and put them in his roaster. It takes a while to get a scent flag from the unit rises. About 20 minutes to roast the beans. "Here, the bean oils releases," he says. But the smell is sharper, smoke wafts through the room and out the window. "You're probably not gepult clean enough," says Voigt solid. A fan pushes cold air into beans, then they are mahlfertig.

Voigt that uses no electric mill, guests can imagine. Manual mills on the table, no decoration. Everyone gets back his portion and allowed to rotate.

Finally, the taste test. Voigt pours hot water into cups, Turkish words. But the stirring shows had very little impact. "He finds it difficult to sit down," says Marianne Baier from Rotscherlinde. It takes until the powder remains on the ground. And? "Getting used to," says Monika Naesert from Brandenburg and apparently not really happy. But the woman knows how to help themselves. She pours her coffee through a sieve, and behold: "Now I like it,". So everyone can find his way to the coffee - with Voigt's entertaining and instructive conversation a very special way. (By Heiko Hesse)