culture of coffee bean roasting

Cult of the bean

Obertshausen - Going past the coffee at the supermarket shelf, you need quite a while. Meters long pads and capsules are lined, the business is booming with the rapid cup. Lena Marie Jörger

240 kg of coffee beans summarizes the roaster by Andreas Hühsam.
But the coffee roasting Joerges in Hausen continues to rely on tradition and remains in the whole bean. A handsome mid-fifties, in a dark suit, casually sipping on a glass of espresso. The Nespresso commercials knows nearly everyone. The cult of the brightly colored aluminum capsules no end, pendants evoke the special taste.



Hühsam Andreas, the coffee roasting Joerges directs with his brother Peter, does not believe in the capsule religion. He sold the brown beans at a time and will not do anything about it for now. "If the coffee is freshly ground only in fully automatic, which is a completely different taste experience," which Hühsam is convinced. Since 1982, when it took over the company from his father, the brothers roast coffee daily, approximately 80 tons per month.

"People always put more emphasis on quality"

The business with the bean still worth it. "People always put more emphasis on quality," says Hühsam. "The claim is different." A good cup of coffee is now a luxury for many. Luxury, which must be cooked quickly especially. Instead of blanch to grandma's powder in the filter reaches a button today and already the hot beverage into the cup.

Of ground coffee into aluminum capsules or pads Hühsam holds little. About this shade but it inevitably had to jump to reach customers without fully automatic. When it's the powder but only in conventional bags.

Set to whole beans

Hühsam instead it uses whole beans, either sorted as "100 percent Arabica" or in mixtures, such as the "Espresso delicato". What makes the Hausener coffee: "It is roasted at low temperatures twelve to 18 minutes," says the CEO. "This is particularly gentle." Then the coffee is packaged, "rusty as they say."
A total of 34 varieties, the coffee roaster in the range, so that supplies bakeries, system gastronomy and restaurants throughout Germany. But also individuals among the customers. Eighteen months ago, pulled the entire coffee roasting from Sachsenhausen to the Hausener Raiffeisen road. The effort has paid off. "The Obert Hausener have welcomed us with open arms."

Coffee: The five major studies

Even the small café, the same can make the taste test in which customers purchase the beans running well. What was once thought of as a hobby for novel Hühsam nephew, is now here to stay.

From time to time, the brothers are working on new mixes. "It's like a cook, everyone has their recipes," explains Andreas Hühsam. The private brand "Gorilla", which includes two-and four espresso coffee places, was his idea. Meanwhile, the logo, a monkey in a yellow suit, the flagship of the family business.

Three times a week, the two brothers entertain you with potential new supplies before they give the agent the OK to purchase in Hamburg. Between eight and ten cups of coffee drinking Andreas Hühsam day, he estimates. "Sometimes it's hard but that's part of."