Coffee made its way to Europe during the 17th century and even replaced beer as the peoples favorite drink for a short while. The first coffee shops opened in the exhibition city Leipzig, the center of German Enlightenment. Deals were made here and gossip was spread, the latest newspapers read, and world politics discussed, in fact, the stock market union of the German book trade was founded in “Richter’s Caffee Haus”. However, there was a small restriction: women were denied entry – the Enlightenment didn´t go that far. Of course women knew how to help themselves and organized private meetings since 1715: the birth of the “coffee party”(Kaffeekränzchen). It also was a woman who invented the coffee filter – sick of the coffee set at the bottom of the cup, Melitta Bentz put holes in the bottom of a pot in 1908, covered them with blotting paper and filled it with coffee powder. Poured with hot water, this still makes a unadulterated coffee, which perfectly brings the coffee beans to effect.
Filterkaffee or pour over?
After drinking Cappucino, Latte Macchiato and Chai Latte for all these years and spending a fortune on Italian coffee machines, we decided it was time for real coffee again. So here is our offer: we make the freshly ground coffee by hand, per cup or, for a “coffee party” a whole pot. The intonation is on fresh. Exactly this makes – beside the beans – the difference from Grandma’s lukewarm coffee to a delighting cup. The procedure is the same – only Grandma’s habit to keep it warm for hours, in combination with cheap coffee from mass production, left a poor reputation on making coffee manually. There is room for improvements.
1. The coffee is made fresh. Dot.
2. Our supplier is a small roastery, which roasts manually
Uwe Prommer says from himself, he was hunting for the perfect espresso for 30 years and then realized, he has no idea about the coffee production process. From that point to opening a roastery, it was a long way, which led him from Mexico to Bali and Petershohn (Hennef). He imports only beans from plantages he has visited in person, he roasts manually, so he can adjust temperture and duration to the kind of bean – the result only resembles from far the industrial product made by the big coffee companies.
In order to underline this special coffee, we don’t use a machine, we use the good old manual coffee making procedure, known as pour over in the coffee scene. Yes, there is a coffee scene again, drinking coffee is celebrated, a completely different approach than having a Latte Macchiato with vanilla or caramel taste “to go”