Since 1912, we at J. Hornig have been roasting only the finest beans from the very best growing regions in the world. As a speciality roasting house, we swear by the traditional drum roasting method. Only by using this particularly gentle roasting process the full taste potential of the raw green coffee can be brought out.

Wie wir rösten

The beans are roasted by contact with the drum and the hot air inside of the cylinder. One such “drum roll” may take up to 20 minutes. In the modern age of two-minute industrial roasting, that’s almost an eternity.


But the long wait pays off. The longer roasting time also allows us to use lower roasting temperatures. Our drums go up to a maximum of 200 degrees Celsius – compared to the sweaty 500 degrees used in industrial high-speed roasts.


HOR_roesten_inline3Our experienced roast masters not only use significantly less heat, but they may even vary the temperature. This allows us to adapt the process according to which beans are being used, creating sophisticated roasting profiles.


Grüne Kaffeebohnen vor der Röstung mit dem Trommelröster

In the beginning there was the green coffee: Slumbering in this small, greenish fellow are around 1,000 flavour substances, which are only released by being roasted in our drum.

Johannes Hornig befüllt den Trommelröster mit Rohkaffee

With us there’s no split roasting. We mix our beans before we start roasting. This means we can ensure that the taste of our coffee always stays constant.They are gently roasted in the drum for 20 minutes.

Nach dem Rösten kühlen die Kaffeebohnen anb

When the perfect degree of roasting is reached, the drum is opened and the beans tumble onto the cooling sieve, where they are turned over regularly. The aroma in the air is… wonderful!

Kaffeebohnen nach dem Rösten

Voila, done! These are perfectly roasted beans, which we once again select after cooling. In their pack, they wait to be prepared by you.