Coffee can be enjoyed and prepared in many different ways. As fruity filter coffee, chocolaty espresso, hot or cold, with milk and or sugar. One fact that is not clear to many, we want to clarify right at the beginning: Teikei coffee filter coffee and espresso are not two different coffee beans. However, the roasting (the degree of roasting) is different and the respective designation results from the method of preparation. Regardless of whether a bean has been roasted shorter or longer, theoretically both roasts can be prepared as filter coffee or espresso – here it depends on the taste and the preferred form of enjoyment. 

For some, milk and also sugar promise to reduce the (supposedly) bitter taste of coffee. Others say that all the goodness of coffee is ruined by the addition of milk and sweeteners, that the coffee flavors, which are so much more than “bitter,” are drowned out and cannot develop. 

We will not resolve the different tastes. Those who are used to enjoying coffee with milk (alternatives) and sugar are unlikely to simply discard it (likewise vice versa). But we would like to invite everyone to appreciate coffee. To recognize coffee for what it is: an incredible luxury product that has so much work behind it. The coffee cherry that has been individually hand-picked, washed and sorted. The individual green coffee beans that were carefully packed in jute sacks and transported across the Atlantic. Unloaded by hand in Hamburg and then roasted with care. Anyone who thinks about this journey – the adventure of coffee – on a daily basis, will probably no longer prefer the quick paper cup coffee consumption. Whether this coffee is sweetened with milk and sugar, this decision should be left to everyone.

Therefore, we soon dare to try the Teikei Coffee roasts no longer as “filter coffee” and “espresso”, but to offer three so-called Omniroasts. This means a lighter, a medium and a darker roast – all of which can be prepared according to taste in a Bialetti, Espresso machine Aeropress, French Press or as filter coffee.

We are curious how you find it. Write us gladly your taste experiences, once you could try it.

For some, milk and also sugar promise to reduce the (supposedly) bitter taste of coffee. Others say that all the goodness of coffee is ruined by the addition of milk and sweeteners, that the coffee flavors, which are so much more than “bitter,” are drowned out and cannot develop. 

We will not resolve the different tastes. Those who are used to enjoying coffee with milk (alternatives) and sugar are unlikely to simply discard it (likewise vice versa). But we would like to invite everyone to appreciate coffee. To recognize coffee for what it is: an incredible luxury product that has so much work behind it. The coffee cherry that has been individually hand-picked, washed and sorted. The individual green coffee beans that were carefully packed in jute sacks and transported across the Atlantic. Unloaded by hand in Hamburg and then roasted with care. Anyone who thinks about this journey – the adventure of coffee – on a daily basis, will probably no longer prefer the quick paper cup coffee consumption. Whether this coffee is sweetened with milk and sugar, this decision should be left to everyone.