FAQ Search Results

The Aeropress is usually quicker. Within 1 to 2 minutes you have a cup of coffee. The V60 takes a bit longer and requires more attention during brewing.

French press often tastes stronger because of the fuller body and the presence of oils. The caffeine isn’t necessarily higher, but the flavour is more intense.

Filter coffee is generally easier and more consistent. You need to pay less attention to timing and cleaning is simpler.

That depends on your preference. French press is full and strong, while filter coffee is light and clear. Try both and discover what you like.

Organic coffee and Fairtrade coffee are two different certifications. Organic says something about cultivation, Fairtrade about the price and conditions for the farmer. A coffee can have both labels.

Sustainable coffee is a broader concept. Coffee can be produced sustainably without being organic, for example with attention to water use or working conditions.

Organic coffee can be recognised by certification marks on the packaging, such as the European organic logo. This indicates that the coffee complies with established rules for organic farming.

The long brewing time is precisely what gives cold brew its smooth taste. Brewing faster with hot water results in a completely different flavour.

Not for real cold brew. As soon as you use hot water, you’re essentially making regular coffee that you then let cool down.

That depends on the ratio. Because you often make a concentrate, cold brew can contain more caffeine, especially if you don’t dilute it.

In the fridge, cold brew will keep for about 3 to 5 days. Store it sealed for the best flavour.

Yes, but not every coffee gives the same result. Medium to dark roasted beans usually work best for a full and smooth flavour.

Especially when you look at flavour and aroma, then yes. Because you only grind the coffee just before use, more flavour compounds are retained.

Ground coffee quickly loses flavour. Within a few days, the quality already starts to decline, and after 1 to 2 weeks the difference is clearly noticeable in the cup.

That’s due to oxygen, light and moisture. These factors break down the flavour compounds as soon as the coffee is ground.