At Julius Meinl, we dedicate a large amount of time and effort to ensure top quality of our coffees. Our quality controls have been implemented at every level of the entire supply chain.
The success story starts in the country of origin where we have direct contact with farmers and thus are able to finely select the ideal green coffees. There are many factors that play a significant role while choosing the right beans: region, altitude, humidity, ripeness of the cherry itself as well as time of the year. Our coffee buyers and tasters apply the highest standards of quality. We traditionally blend our coffees from highland Arabica beans as well as premium Robusta beans harvested from the world’s leading coffee plantations.
Upon arrival at the roasting plant, green coffees undergo a strict quality control. Our roasting and blending specialists in Vienna or Vicenza then apply their know-how and expertise. After roasting the coffee beans we apply yet another quality control, electronically inspecting each individual bean, thousands of beans a minute. Thereafter the coffee is packed in airtight and sealed bags to ensure long lasting freshness. Continual tasting and testing of green and roasted coffees guarantee that only the best beans appear in your cup.
The degree of roasting is important for optimal preparation of the coffee.
…creates an intense aroma, higher acidity and more body on the palate – suitable for filter coffee
…brings out more of the bean subtleties, aromatic, caramelized, slightly less acidic – suitable for typical Viennese coffee recipes
…leads to a harsh, strongly caramelized and more intense taste – suitable for espresso
Roasted coffee, bean or ground, is a very sensitive product. To protect the coffee from oxygen, odour, humidity, heat and light Julius Meinl packs its coffee in air-tight foils immediately after roasting. Ground coffee is packed under vacuum while whole beans are packed in bags with a one-way-valve enabling roast gases to escape without allowing air into the bags. Coffee should be stored in a cool and dry environment.
“Coffee should only come into contact with heat three times – the first time on the farm, the second time during roasting and the third time when brewing.”
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