Rule of thumb for:
Filter coffee : 6-8 g per 100 ml of water.
Espresso : 9 g per shot.

The graininess of the ground coffee. The degree of grinding varies depending on the preparation method: coarse for French press, fine for espresso. The degree of grinding influences the extraction and therefore the taste.

Each grinder has a different scale. The table above shows a scale from 1 (very fine) to 10 (very coarse).

Brewing time (or contact time) means the time that coffee and water are in contact with each other.

The golden brown, fine-pored layer that forms on an espresso. A good crema is a sign of quality and freshly ground coffee.

Is a tasting method in which different coffees are evaluated, assessing the aroma, taste and acidity of the beans.

Coffee that comes from a single geographical region, often even from a single plantation. Single Origins emphasize the characteristic flavor profiles of their origin.

A blend of different coffee varieties or beans from different regions to create a balanced flavor profile.

A quality characteristic of coffee that is often described as “fruitiness”. It gives the coffee a lively, fresh note and is particularly pronounced in Arabica coffee.

Describes the mouthfeel of the coffee – from light to full-bodied. A full-bodied coffee has a thicker, creamier consistency.

The process by which aromatic substances are extracted from the coffee powder. The extraction time has a strong influence on the taste. Extraction that is too short results in sour coffee, and extraction that is too long results in bitter coffee.

A tool for pressing the coffee powder into the portafilter of the espresso machine. This ensures even resistance and therefore even extraction.

Descriptions of the flavor profile of a coffee, such as fruity, chocolatey, nutty, or floral. These notes vary depending on the variety, origin, and roast.

The process by which CO₂ escapes from freshly roasted coffee. Freshly roasted coffee should rest for a few days so that the aroma can develop optimally.

A fault in espresso extraction where water flows unevenly through the coffee bed, often resulting in over- or under-extraction. It can be caused by uneven tamping.

A small valve on coffee packaging that allows CO₂ to escape from the freshly roasted coffee, but at the same time prevents oxygen from entering. It preserves the aroma for longer.

One of the two main types of coffee (along with Robusta). Arabica beans are considered to be of higher quality and have a mild, aromatic profile with less caffeine.

The second major type of coffee. Robusta beans have more caffeine and are often more bitter and strong than Arabica. They are often used for espressos and blends.

The coffee cherries are pulped (the pulp is removed), fermented and washed before the beans are dried. This method accentuates the acidity and often produces fruity, clean flavors.

The cherries are dried whole before the pulp is removed. This results in intense, fruity and sweet flavors. Particularly popular in Ethiopia and Brazil.

A mixture of wet and dry processing in which the pulp is partially removed but the mucilage remains on the bean. This method results in a natural sweetness and medium acidity.

The beans are fermented in the absence of oxygen, resulting in complex and intense flavors. This method is relatively new and is often used for specialty coffees.

A movement that sees coffee as a high-quality product similar to wine and places great value on cultivation, roasting and preparation. It stands for artisanal quality and transparency.

A manual brewing device that works like a press and allows a high level of control over the brewing process. The result is an intense, clear coffee.

A glass filter device that uses the shape of a cone container and special filter paper to brew a particularly clear, fine coffee. Typical of the third wave coffee scene.

An audible "crackling" sound during coffee roasting that indicates that the beans are beginning to expand and release gas, at which point new flavors begin to develop.

The process in which freshly ground coffee powder swells and releases CO₂ during the first contact phase with water. This process is typical for hand brewing.

A visual tool that represents different taste characteristics and aromas in coffee, such as fruity, floral, nutty, chocolatey, etc. It helps describe the aromas of a coffee.

A process in which the coffee powder is slightly moistened before the actual extraction. This short phase helps to extract the powder more evenly and achieve a better taste.

When too much coffee extract has been dissolved in the water, resulting in bitter, unpleasant tasting coffee. This often happens when water and coffee are in contact for too long.

When too few aromatic substances have been extracted, resulting in a sour, unbalanced taste. Reasons for this could be that the grind is too coarse or the brewing time is too short.

The dried husk of the coffee cherry, which can be brewed into a tea-like beverage. Cascara has fruity, floral aromas and contains caffeine.

A special small growing area on a plantation, often of exceptional quality. Microlots are often carefully harvested and have special flavor profiles.

A short, highly concentrated espresso with less water. Very intense in taste.

The best-before date for coffee is usually 12 months after the roasting date.

We recommend consuming the coffee within the first 3 months after the roasting date. During this time, the coffee will retain its aromas without any loss of quality if well packaged.

You can find the roasting date individually on each package.

Coffee's biggest enemies are air, light, moisture and heat. Ideally, you should store your coffee in an airtight, dry place in a shady place.

However, the refrigerator is the wrong place, as coffee also has the property of attracting moisture and odors.

You won’t find a seal like the ones you see in the supermarket here.

The providers of seals spend a lot of money on their certification and although Fairtrade leaves the coffee farms with more than the world market price, this is far from fair payment. In the area of ​​specialty coffee, farmers achieve sales prices that are many times higher due to the very good quality of their coffee and therefore often forego additional, costly certification.

In fact, coffees of rather poor quality are often offered with a Fairtrade seal, as this justifies higher prices, at least for the end consumer. The following applies to all green coffees at TRYST: They are either directly traded - i.e. bought directly from the producer or bought through traders who are committed to "fair" trade.

If you would like to find out more, please take a look here:

“Ally Coffee” – www.allycoffee.com

“Café Imports” – www.cafeimports.com/europe

The purchase prices for green coffee are at least twice as high as Fairtrade coffees, sometimes even eight times higher.

For this reason, we only talk about transparently traded coffee on our website.

For us at the Fairtrade Seal, the awarding of organic seals is a separate industry and is fueled by high certification costs.

The producers of specialty coffees are usually small businesses that basically do not use pesticides and fertilizers, as they simply do not need them due to mixed crops. In addition, a laboratory check is carried out before import to check for glyphosate and residues of other pesticides. Most coffees are therefore organically grown but not certified, as the high certification prices ultimately mean additional costs that many producers would rather forego.

In general, the coffee plant also has a natural defense substance: caffeine.
Insect infestation is therefore a less serious problem than with other crops.

Pesticides, fungicides and artificial fertilizers are used wherever large-scale monocultures are used; as mentioned, this is not the case with small specialty coffee farms.

At TRYST you can even trace the individual farm and location of our single origin coffees and form your own opinion.

Yes you can.
We grind the coffee shortly before shipping or handing it over to you in order to preserve the aromas for as long as possible, because ground coffee unfortunately loses its aromas a little faster. Therefore, whole beans are of course always the better choice.

Yes, you can pick up the coffee in Berlin Neukölln. We will be happy to hand over the coffee to you at our roasting location. To do so, click on the "Pick up" field when paying. At this point, we would like to say: it is really only pick up, we do not operate a restaurant there.

We deliver throughout Europe with DHL GoGreen.

The TRYST EXPRESS: Within the Berlin S-Bahn ring, we deliver once a month free of charge and in an environmentally friendly way by cargo bike (usually at the beginning of the month).

You will find the different options when paying.

Once a month (usually at the beginning) we deliver our coffee free of charge within the Berlin S-Bahn ring by cargo bike.

We see it exactly the same way!

As a compromise between freshness and environmental compatibility, we have opted for recyclable packaging that is free of aluminum
(which is processed in most coffee packaging).

But we also offer alternatives:

When you pick up your order, you can bring your own packaging, which we will then refill.

For larger quantities (5kg and over) you can also get it in a proper transport bucket.