FAQ, Hornisgrinde

Question 1

Is the Hornisgrinde suitable for filter coffee?

Accepted Answer

The Hornisgrinde is also suitable for filter coffee. As a single-origin organic espresso, it offers harmonious aromas of marzipan, milk chocolate, and vanilla. Its velvety texture and low acidity create a balanced taste experience.

Question 2

Welche Zertifikate und Prüfberichte liegen für die Charge BTB24BRA381 vor?

Accepted Answer

Die Charge BTB24BRA381 ist EU-Bio-zertifiziert und wurde im Labor mit einem BELCO-Score von 82/100 validiert. Die Rückverfolgbarkeit umfasst Erntemethode (manuell), Aufbereitung (Natural), Trocknung (Patios) und Höhenlage (1.250–1.400 m). ICO-Nummer: 002/1790/0025. Vollständige Datenblätter inkl. Herkunftszertifikat stellen wir auf Anfrage zur Verfügung.

Question 3

Ab welcher Abnahmemenge sind Staffelpreise oder B2B-Konditionen verfügbar?

Accepted Answer

Für Informationen zu Staffelpreisen oder B2B-Konditionen wende dich bitte direkt an unseren Vertrieb. Gerne erstellen wir dir ein individuelles Angebot entsprechend deiner gewünschten Abnahmemenge und Anforderungen.

Question 4

Ist die Lieferkette vollständig dokumentiert und welche Angaben können in unsere Compliance-Dokumentation übernommen werden?

Accepted Answer

Die Lieferkette ist bis zur Legião Fazenda Dutra (Matas de Minas, Brasilien) vollständig dokumentiert. Für Ihre Compliance-Dokumentation können Sie folgende Angaben übernehmen: Charge-Nummer (BTB24BRA381), ICO-Nummer (002/1790/0025), Varietät (Roter Catuai), Anbauhöhe (1.250–1.400 m), Aufbereitungsverfahren (Natural), Erntezeit (Mai bis September), Bio-Zertifikat (EU-Öko-VO) und BELCO-Score (82/100). Alle genannten Daten sind prüfbar.

Question 5

What shelf life and storage conditions do we need to record in our inventory management?

Accepted Answer

Minimum shelf life from roasting date: 12 months. Optimal storage: 15–20 °C, protected from light, dry, do not open packaging. Consume within 3–4 weeks after opening. For inventory management: Product as roasted food, no refrigeration required, batch number and EU organic label on the label.

Question 6

What grind size do you recommend for the Hornisgrinde in the portafilter at 9 bar?

Accepted Answer

For classic espresso at 9 bar: fine-medium, about like fine table salt. The natural processing of Catuaí brings body, too fine becomes bitter, too coarse becomes watery. Start with an 18–19 g dose, target 25–30 seconds extraction time for 36–40 g of beverage. The medium roast forgives minor fluctuations, ideal water temperature 92–94 °C. With low-acid beans like this, you can afford to slightly under-extract without risking astringency.

Question 7

What does the natural processing bring in terms of flavor for Roter Catuaí compared to washed?

Accepted Answer

Natural processing of the Red Catuaí brings more sweetness, a fuller body, and intense marzipan and chocolate notes. The fermentation with pulp enhances these aromas. The drying on patios at Fazenda Dutra at an altitude of 1,250–1,400 m ensures clean fruitiness without over-fermentation. Washed would be cleaner, but also lighter in body: here, the classic Brazilian nut-chocolate character dominates without acidic peaks. SCA 82 confirms good quality for Natural.

Question 8

Is the Hornisgrinde suitable for omni-roast setups or is it purely for espresso roast?

Accepted Answer

The Hornisgrinde is a medium-strength espresso roast that displays notes of marzipan, milk chocolate, and vanilla in the portafilter. It also works well as a dark filter; the vanilla remains while the chocolate and cocoa nuances diminish. For filter brews, we recommend 94 °C, and for the portafilter, 93–94 °C. Its natural processing brings pleasant sweetness, even with longer extraction times. Those who enjoy a pronounced aroma will find joy in the Hornisgrinde both in espresso and filter coffee.

Question 9

Wie tracebar ist die Charge BTB24BRA381 wirklich, nur Marketing oder Full Transparency?

Accepted Answer

Charge BTB24BRA381 ist voll rückverfolgbar. Herkunft: Legião Fazenda Dutra, Familie Dutra (dritte Generation), ICO-Code 002/1790/0025. Die Kaffeekirschen wurden von Hand gepflückt und auf Patios getrocknet. 100 % Roter Catuaí Natural aus der Ernte Mai–September, angebaut auf 1.250–1.400 m. Der BELCO-Score beträgt 82, geprüft im Labor. Der Kaffee ist bio-zertifiziert und stammt von einer klar identifizierbaren Farm, geführt von Ednilson und Walter Dutra. Dies gewährleistet vollständige Transparenz und einen direkten Handelsweg.

Question 10

Catuaí Natural with 82 points, how is the score achieved and what does it say about the cup profile?

Accepted Answer

The BELCO score of 82 points follows the SCA criteria: aroma, taste, aftertaste, acidity, body, balance, uniformity, clarity, sweetness, and overall impression. Catuaí Natural impresses with sweetness, full body, and clear cup. Complexity or floral notes are lacking, which is why the score remains below 84. Dominant notes of marzipan and chocolate; disturbing fermentation is not present. For espresso lovers, this coffee offers reliable specialty quality. Reference: BTB24BRA381.

Question 11

Natural processing on patios, what influence does it have on sensory clarity?

Accepted Answer

In the natural processing on patios, coffee cherries are spread out on cement surfaces and regularly turned. This allows them to dry slowly and in a controlled manner. This process can enhance sensory clarity, as the risk of over-fermentation decreases. Typically, balanced cups with emphasized sweetness and subtle fruity notes are produced. The flavor profile remains clear and clean, without dominant fermentation tones.

Question 12

How does Catuaí genetics taste compared to Bourbon or Typica from Brazil?

Accepted Answer

Catuaí is a cross between Mundo Novo and Caturra. Compared to Bourbon or Typica, the cup profile of Catuaí is clearer but less complex. Typical notes are nutty, chocolaty, and subtle floral hints. Bourbon usually shows more floral aromas, while Typica appears finer and often more acidic. The Hornisgrinde variant reminds one of marzipan, milk chocolate, and vanilla with medium sweetness and body. Red Catuaí Natural is particularly suitable for low-acid espresso with a chocolaty base, especially at medium roast.

Question 13

What Brew Ratio and grind size are suitable for filter preparation with medium roasted natural espresso?

Accepted Answer

For filter preparation with medium roasted natural espresso, use a ratio of 60 g of coffee per liter of water (1:16.67). Choose a grind size that is slightly finer than that used for washed Brazilian filter coffees. Brew the water at 94 °C. If the grind is too coarse, the coffee will taste thin. If it is too fine, it may become more bitter. The variety usually shows less acidity in the filter and a clear, chocolaty cup.

Question 14

Läuft die Hornisgrinde stabil durch den Vollautomaten bei 200+ Tassen täglich?

Accepted Answer

Ja, die Hornisgrinde ist für hohen Durchsatz ausgelegt. Die Röstung ist medium (Grad 2), die Bohne säurefrei und mit klarer Crema-Bildung. Im Vollautomat bleibt das Aromaprofil auch nach 200 Tassen konstant, Marzipan, Milchschokolade, Vanille. Die sortenreine Roter Catuai aus Brasilien neigt nicht zu Schwankungen im Extraktionsverhalten. Mahlwerk alle 3-4 Wochen reinigen, dann hält die Performance.

Question 15

How does the Hornisgrinde behave in milk drinks during rush hour?

Accepted Answer

The Hornisgrinde impresses with a balanced body and velvety mouthfeel, ideal for cappuccino and flat white during peak times. In milk drinks, its milk chocolate and vanilla notes are pleasantly pronounced. Thanks to the SCA score of 82, the natural sweetness is preserved, and bitter notes do not emerge. During peak times, there are no complaints about sour milk drinks.

Question 16

Do I need separate profiles for espresso and crema with the Hornisgrinde?

Accepted Answer

For the Hornisgrinde, we recommend using the standard profiles for espresso and Caffè Crema. Depending on your preference, the grind size and brew amount can be adjusted to achieve the desired flavor result in both preparations.

Question 17

Wie lange bleibt die Hornisgrinde nach Anbruch aromaaktiv im Tagesbetrieb?

Accepted Answer

Für bestmöglichen Erhalt der Aromen empfiehlt sich nach Anbruch die Lagerung in luftdichtem Behälter. Eine Nutzung innerhalb von 14 Tagen wird angeraten. Nach dieser Zeit kann das Aroma leicht nachlassen.

Question 18

Passt Hornisgrinde in meinen Vollautomaten oder verstopft das Mahlwerk?

Accepted Answer

Hornisgrinde läuft problemlos durch jeden Vollautomaten. Die Mittelröstung erzeugt trockene bis leicht matte Bohnen ohne Ölfilm, typisch für 210°C über 13-16 Minuten. Das schont das Mahlwerk und verhindert Verklebungen. Die Sorte Roter Catuai ist vom Aufbau her ideal für automatische Mahlwerke. Funktioniert mit Jura, De'Longhi, Gaggia und allen gängigen Modellen.

Question 19

What grind setting should I set on the fully automatic machine for Hornisgrinde?

Accepted Answer

Start with a medium grind, usually setting 3–4. Adjust to a slightly finer setting for espresso (setting 2–3). Choose a coarser grind for Caffè Crema (setting 4–5). Try 17–18 g of coffee grounds and an extraction time of 25–30 seconds. Since Hornisgrinde contains little acidity, you can recognize over-extraction by increased bitterness.

Question 20

Can I achieve a nice crema with Hornisgrinde in a fully automatic machine?

Accepted Answer

Yes. Red Catuai from 1,250-1,400m altitude brings natural oils that produce a hazelnut-brown, fine crema even in fully automatic machines. The natural process (sun-dried) enhances the fullness, which you can see in the density. No Robusta blend needed. If the crema is too thin: adjust the grind size finer or reduce the amount of water. The crema also holds up in milk drinks.

Question 21

I don't like sour coffees, is Hornisgrinde suitable for me?

Accepted Answer

That's exactly why we roasted Hornisgrinde. Zero acidity peaks, instead clear sweetness with marzipan and vanilla upfront, milk chocolate in the finish. This comes from the medium roast at 210°C and the natural processing. It runs soft and round in fully automatic machines, even pure without milk. If you've only liked dark roasts until now: Hornisgrinde shows you that medium can also be acid-free.

Question 22

Does the Hornisgrinde taste bitter or mild?

Accepted Answer

The Hornisgrinde is mild and free of acidity. You can taste marzipan, vanilla, and milk chocolate, with no bitterness. A medium roast at 210 °C preserves the natural sweetness of the Catuai beans, ensuring that the coffee does not become bitter. As filter coffee or from the French press, it impresses with a velvety taste without any rough edges.

Question 23

Can I prepare the Hornisgrinde in the French Press?

Accepted Answer

Yes, you can prepare the Hornisgrinde in the French Press. Use a medium grind and 25 g of coffee to 400 ml of hot water (92–95 °C). The medium roast and natural processing provide notes of marzipan and vanilla, and the coffee remains pleasantly full-bodied.

Question 24

Is the coffee organic and where does it come from?

Accepted Answer

100% organic certified, from Brazil. The beans come from the Legião Fazenda Dutra in Matas de Minas, a family business in its third generation, founded in 1950. The variety is Red Catuai, grown at an altitude of 1,250–1,400 m, hand-picked and sun-dried. The batch BTB24BRA381 is traceable back to the harvest. Fair prices and long-term partnership with the Dutra family.

Question 25

Does the Hornisgrinde fit my capsule machine or filter coffee machine?

Accepted Answer

The Hornisgrinde is suitable for filter coffee machines. Use a medium grind and water heated to 92–95 °C. It is not suitable for capsule machines, as it is only available as whole beans. Grind it yourself for filter, French press, or moka pot.

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