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Coffee has its own world:
The beans contained within the cherries of the coffee plant ripen in around 50 tropical and subtropical countries in Africa, Asia, Central and South America. The coffee plant belongs to the botanical genus Coffea of the Rubiaceae family. The main types cultivated are Coffea arabica and Coffea canephora (Robusta coffee), both of which originate in Africa. Arabica beans are characterised by a particularly intense aroma, mild flavour and less caffeine than Robusta beans which are easier to grow.

There are five different levels of coffee roasting:

  • light (pale or cinnamon roast),
  • medium (American roast),
  • dark (Vienna roast),
  • double (Continental roast) and
  • espresso roast (darkest).

The level of roasting determines the character of the coffee: the more intense the colour, the stronger the flavour – the coffee tastes more flavoursome while the acid is reduced.


The right grinding is what ensures the full bodied flavour.
How finely the beans are ground depends on how the coffee is being prepared and how ”strong” the flavour should be. On principle, the stronger the flavour preferred, the finer the coffee should be ground. However, if the beans are ground too fine, the coffee quickly becomes too strong and bitter: too many flavourings, acids and, above all, bitter agents, are released when the coffee is brewed.

Degustation - CUPPING

Cupping covers several stages of quality control. The quality of the beans is inspected using the raw coffee: how was the coffee processed and does the sample contain defects? The roasted bean demonstrates the roasting level because it is only through this refining that the flavours form which an  experienced cupper can discern in the grist: this is the first sensory test. The aromas released in hot water become intensely evident during the ”BREAK”. In this process, a spoon is pushed through the soaked coffee grist and the heat carries the volatile aromas upwards. Once the grist has been removed, the coffee is ready for tasting and is judged on flavour, acidity, aroma and body.

Quality control is extremely important in the raw coffee process chain. This is
why the raw coffee is refined at the plantations in a sample roaster, brewed
and then graded. This sensory sampling of the coffee is known as cupping.

Coffee SPECIALITIES with the right cup

Here’s a little secret:
It takes the right cup, produced with skilled craftsmanship and lots of xperience, to make each individual coffee speciality perfect. And the same goes for the coffee’s aroma. The clean design of our products has been a visual treat for over 100 years. Perfectly formed, hard porcelain with ”made in Germany” quality. Welcome to the Walküre Porcelain Factory.


SPECIALITY Coffees – Karlsbad Coffee

It is only with the Karlsbad brewing method that coffee can be brewed without any taint and the purest aroma enjoyed. Without filter paper and portafilter, the coffee machine gently filters out fats, oils, sugar and acids through its fully glazed porcelain double sieve. Around 40 grams of coffee should ideally be used for a large pot.

The Bayreuth ”coffee machine” received the ”Coffee Innovations Award 2008” for particularly outstanding coffee products for trade and gastronomy. The coffee machines, which use the Karlsbad brewing method, are handmade by Walküre.

Make a CHOICE – The right cup for every coffee speciality

Double pleasure for palate and eye:
it’s the right cups that give the coffee the right taste. The full aroma is released through the different cup shapes each of which is specially designed for a different coffee speciality. Premium flavour combines with the charming, timelessly elegant design of the cups. Walküre Porcelain Factory’s ranges have received numerous, international awards.