No. 3 - Winterausgabe 2019_20, Salzburg

Da Salzburger was launched in October and
it stands for sustainable coffee products for
restaurants that are made entirely from arabica
coffee beans with 60 years worth of know-how
and that are distributed directly and regionally –
preferably only in Salzburg.
Kulinarik & Genuss
It is Kaffeewerkstatt’s goal to reinvent the roasting process
and not conceal or cover up anything along the way. And it’s
all about quality: “The amount that the big companies roast
in five minutes is what we roast in a year” Schärf explains in
his talk with Benjamin Skardarasy. Kaffeewerkstatt only
roast green arabica coffee, each kind is roasted individually
and only blended after. “If you roast the different beans
together, like most coffee roasters do, it’s as if you’re cooking
small and large potatoes for the same amount of time: some
end up cooked, others aren’t done.” When it comes to the
degree of roasting Da Salzburger has decided on a French
Roast, a medium between the strong Italian Roast and the
shorter Vienna Roast, to make sure the specific flavour of the
different growing regions and the character comes out. “With
a French Roast you get plenty of the coffee’s own flavour and
the roast aroma isn’t overpowering”, says the expert.
In order to make the complicated roasting process easier,
the traditional drum roasters at Kaffeewerkstatt are equipped
with the latest technology: sensors can catch the exact
moment when the beans burst and caramelise. “While other
producers will simply keep roasting at this point we like to
reduce the heat and give the bean time to develop. That’s
how we really get all the flavour out of it. The coffee has a
round and mild flavour and is easy on the stomach.”
Austria may be famous for its coffee houses. The coffee
culture, however, and there are many who agree with Rafael
Schärf, still needs some development. “ In any restaurant a
beer without a proper head will be sent back immediately.
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