A good nose for fine coffee beans

For coffee roasters Tino Rosendahl began a venture two years ago. Meanwhile, buzzing his little shop.


Mmmhhhh. . . Tino Rosendahl like the flavor of the coffee beans. Two and a half years since he resides with his roasting on Wall Street. Photo: Achim Blazy
"You need 15 grams of coffee for two cups It is estimated about 60 grams per liter and the water should not be above 93 degrees hot when pouring But actually it's not about math -.... Taste but" On request there is in Tino Rosendahl coffee roasting on Wall Street since both two and a half years. "The start was already a risk for us," says Rosendahl. Meanwhile, he and his wife Angela need to special times busy periods, Fridays and Saturdays, personal gain.

That it was meant to be, it was not obvious for both coffee enthusiasts readily. Studied Anglist and media scientists - - While Rosendahl had meticulously researched the market before the entry into self-employment. "But it takes even the first year in practice, to find out if such an idea works." Currently, he is on target in terms of utilization of his desires.

ROASTER GUILD
Merger of the coffee experts
Green coffee refers Rosendahl through importers in Hamburg and Bremen. About 300 kilos of coffee beans he finished a month.
The German Röstergilde provides training. Because of a meeting of the guild is business on Monday, 29 April closed.
Rosendahl's idea grew to be a time when he was still working as a media planner and interested home for the seemingly simple question: "What is good coffee" For him, this is definitely a coffee, he not only knows the finishing of the raw bean to the finished drink in all variants, but also masters themselves. Pure craftsmanship - the customers in the café business can watch it. In one corner of the business is the company Probat roaster of Emmerich's tradition. Rosendahl is based on long-term drum roasting. One method that unwanted irritants and bitter substances can be reliably disappear from the beans. At the other end of the production chain is conceivable short of the glory of the house: a dreigruppige Italian espresso machine from Italy, born in 1961. "This is completely restored and runs at us day and night, so to speak," says Rosendahl. "These type machines Faema E 61 are a legend." That in serving coffee and punch cans (French press) is ("the powder can be drawn four minutes, stirring a little part of it") and requested decaf latte macchiato with soy milk - such niceties Rosendahl mentioned in passing.

The composition of its specialty coffee for him is still on his life and a thing, "the man must accompany". Machines alone do because nothing, be they ever so functional and chic.

In addition, the characteristics of the coffee business come in comparatively small: For example, the roaster must be meticulous records on each batch of coffee beans that he roasts and sells - for Customs. Which checks if the coffee tax due is paid correctly.

Asked on Wall Street and the accessories for home. Rosendahl emphasis on self-Tested, from wood coffee grinder coffee maker to the Dutch in retro chic of the 60s, combined with the latest brewing technology. All for the sake of wholesomeness.