Part 1 of “In search of NABER coffee”

We make coffee to fall in love with, namely our NABER coffee from our Viennese coffee manufactory. That’s why we make it easy for our coffee connoisseurs to love it too, and we supply it to cafés, restaurants and hotels that appreciate something special.

So where can you find the “taste of the world from Vienna” in Vienna? Quite simply, for example in the beautifully renovated Adlerhof in the seventh district. The Adlerhof is an old Viennese inn that serves classic Viennese inn dishes, cakes and our unique coffee under a new flag with a Viennese vintage atmosphere in the Burggasse. Our pleasure tip: brunch in the Adlerhof conservatory at the weekend is pretty popular right now.

Foto: ©AtelierKarasinski_

Italian espresso types

There are many different ways of preparing espresso. In Italy, numerous preparation methods are popular with which the enjoyment of espresso can be individualized.

For most Italian coffee specialties, the espresso is the basis and can be refined according to personal taste. We present well-known types of espresso here.

The classic espresso

Espresso is commonly known as the “usual” coffee in Italy and is drunk at any time of the day. Properly prepared espresso is characterized by an intense aroma and a creamy consistency. A firm crema on the espresso is a quality feature and is therefore particularly appreciated by connoisseurs. But fully automatic espresso machines for various coffee drinks now also make really good coffee in small cups.

Espresso Doppio

For those who prefer a larger quantity of coffee without losing the characteristic intense aroma of espresso, opt for an Espresso Doppio. This double espresso has a content of 50 to 60 ml and also tastes great as a basis for a Cappuccino – real Italian, of course, with milk froth instead of cream.

Espresso Lungo

Another variant of the espresso is the lungo. The same amount of coffee powder is required for this as for an espresso, but this is prepared with twice the amount of water.

In order for sufficient flavors to reach the lungs, a longer brewing time is set than for an espresso. Due to the longer extraction time, the bitter notes come more to the fore with a lungo.

Espresso Ristretto

Ristretto is the “short” espresso and – in contrast to lungo – is prepared with half the amount of water that is used for an espresso. This creates a very strong and aromatic coffee that is much more concentrated than the classic espresso.

If you are already in the mood for a cup of masterful espresso from our Viennese coffee manufactory, you will find perfect espresso enjoyment with little effort on our NABER website with our Easy Serving System, also known as E.S.E for short.

It’s that easy:

Step 1: Turn on the NABER E.S.E. Pads-Maschin a

Step 2: Fill the water tank with fresh tap water

As soon as the operating temperature has been reached and the red LED goes out, the espresso can be made:

Step 3: Select the NABER E.S.E Pad and enter the NABER E.S.E. Put in the pads machine.

Step 4: The lever of the NABER E.S.E. Gently press down the pads machine. Switch on the pump – the coffee runs out of the machine slowly and with a fine crema. Switch off the pump after the desired amount of coffee – enjoy!

This is real espresso – full of crema and perfect aroma right from the first cup.

Coffee: The right preparation for the perfect taste.

Coffee tastes good around the world, for the individual moment of pleasure is the right preparation crucial for the perfect taste. There are different types of coffee machines, but this time we would like to introduce a lesser-known method of preparation with the Chemex method, which is considered an insider tip among true “coffee lovers”.

The Chemex method is based on the slow drip brewing process using coffee filters, in which hot water is slowly poured over freshly ground coffee. This procedure requires some patience and care, but the result is definitely worth it. Follow these simple steps to brew the perfect coffee at home:

  1. Wählen Sie die besten Bohnen:
    Hier gibt es nur eine (richtige) Antwort: Die Kaffeebohnen der NABER Kaffee Manufaktur.
  2. Grind the beans:
    Because freshly ground coffee tastes best. The Chemex method also does not require the beans to be ground too finely, a medium degree of grinding is recommended. If you don’t have a coffee grinder, you can grind the beans in a food processor. Be careful not to grind the beans too finely or the coffee will taste bitter.
  3. Boil water:
    The right temperature of the water is crucial for the perfect taste of the coffee. The water should be about 92 degrees Celsius before pouring it over the beans. Important: Place two filter bags in the filter funnel and moisten them with a few splashes of warm water before pouring in the ground coffee.
  4. Pour the water slowly over the beans:
    Make sure you distribute the water evenly over all the beans and don’t pour in too quickly. If the water is poured in too quickly, it may affect the taste of the coffee.
  5. Put the lid on and wait:
    After all of the beans are covered with the hot water, place the lid on the Chemex pot’s portafilter and let the coffee sit for 5-6 minutes. The lid prevents steam from escaping, keeping more heat in the container, which in turn means the coffee is extracted better.

Many people don’t realize how much work goes into making a really good coffee. The beans have to be roasted and ground correctly, the water quality has to be right and the brewing time has to be adhered to exactly. Those who take the trouble to consider all of these factors will be rewarded with excellent taste.

What is the real deal with caffeine in coffee?

Coffee is one of the most popular drinks in the world and is valued above all for its invigorating effects, which it owes to the caffeine it contains. The exact amount of caffeine in coffee depends on a number of factors, including the type of coffee, how it’s made and the cup it’s served in – here’s a quick rundown of the key points:

The type of coffee: There are different types of coffee beans that contain different amounts of caffeine. Arabica beans are the most common and typically contain less caffeine than Robusta beans. So the type of coffee you drink affects the amount of caffeine you consume.

The manufacturing method: The manufacturing method of the coffee also affects the amount of caffeine in the drink. The brewing process plays a role here. Filter coffee usually contains less caffeine than espresso in 100 ml, but due to the larger quantities that are drunk, you usually consume more caffeine than with the same number of espressos.

The cup: The size of the cup that the coffee is served in also affects the amount of caffeine in the drink. A small cup (e.g. a cup of espresso) therefore contains less caffeine than a large cup (e.g. a cup of filter coffee).

In summary, the amount of caffeine in coffee depends on various factors. Basically, however, it can be said that a cup of black coffee contains around 95 mg of caffeine, which is about as much as a cup of tea.

What does caffeine do to us?

Most people drink coffee because they are tired and want more energy. Caffeine causes heart rate to increase and blood vessels to dilate. As a result, the blood is transported through the body faster and the muscles are better supplied with oxygen. Caffeine is therefore a pleasantly effective stimulant that increases physical and mental performance. If you are hypersensitive to caffeine, we recommend the equally aromatic variety “Without” from our NABER Viennese coffee factory, available as beans, capsules or ESE pods. The invigorating effects of caffeine generally don’t last long. After about one to one and a half hours, the body begins to break down the caffeine. Then the heart rate drops again and the blood vessels contract again to their normal size.

Kaffeetrends 2022

In recent years, coffee trends have been heavily influenced by sweet and fruity aromas. However, experts also expect a renaissance of classic flavors. Tart and bitter notes are expected to regain importance.

This trend shift is also reflected in the demand for different types of coffee. While varieties such as Arabica and Robusta have become increasingly popular in recent years, other varieties such as Liberica and Excelsa are now experiencing an upswing. The trend towards tart flavors is also a reaction to the increasing demand for natural and genuine products. More and more consumers want to know where their coffee comes from and under what conditions it is grown.

This awareness of the origin of the coffee has led to more and more roasters buying their beans directly from the farms and then roasting them in small batches. Trade in Fairtrade coffee is also increasing.

Another trend that will continue after 2022 is the demand for vegan coffee specialties. More and more people are opting for a vegan lifestyle and coffee consumption is also adapting more and more to this trend. Vegan coffee is either dairy-free or made with plant-based milk substitutes. Soy milk is still the most commonly used alternative, but coconut milk, oat milk, and almond milk are also growing in popularity.

Decaffeinated coffee will also continue to gain in importance. This trend can be observed particularly among younger consumers, who like to reach for a good cup of coffee more often than others. However, since decaffeinated coffee tastes the same as regular coffee, it is an ideal alternative for anyone looking to reduce their caffeine intake.

All in all, we can look forward to some interesting coffee trends over the course of the year! In the NABER Wiener Kaffee Manufaktur, the roasting is done purely by hand, so day after day a selection of first-class coffee roasts is created that meet the highest demands in terms of aroma, density and acidity. So that every cup fits the character of the respective coffee shop.

The roots of coffee & a dramatic story

Every culture has its craft. There is Japanese washi paper, Indian silk fabrics and Persian carpets. In Yemen, it’s coffee.Nothing represents the uniqueness of this country better than the history of the coffee trade and the age-old tradition of the coffee farmers.

When asked who claims the greater claim to the origin of the coffee, Yemen or Ethiopia, you will certainly get different answers. It appears that the plant was first cultivated in Ethiopia, but it is also known that the drink was matured in neighboring Yemen.

Coffee’s history stretches back centuries, and to unravel its roots one must wade through murky records and fantastical myths. We know that in the 15th century Sufi monks in Yemen began growing, drinking and producing coffee for trade.Over time, Yemenis refined their use of their country’s unique climate and terrain to produce a distinctive and flavorful coffee. Yemeni coffee soon became the focus of economic, historical and cultural changes that are still reverberating around the world today.

Coffee became a central object of commerce, social interaction, and even religious devotion. Its consumption led to the emergence of “coffee shops” back then, becoming a new export commodity for Yemen and even a powerful stimulant for Muslim monks during their prayers. The impact has not always been positive, however, and Yemeni coffee has also been the subject of controversial bans, spoils of war, and even inspired robbery and espionage.

From Al-Makha to Mocca

The history of Yemeni coffee took place particularly in the famous port city of Al-Makha. Under the rule of the Ottoman Empire, Yemen refined and carefully guarded its precious caffeinated product.

Sell living coffee plants or even seeds?

No, impossible! This enabled the Yemenis to establish a worldwide monopoly on the coffee trade around this somewhat sleepy port.

The coffee from Al-Makha was initially referred to simply as mocha coffee, a name that originally had little to do with the chocolatey coffee drink you can buy today.

However, Yemen could not keep its secrets forever: Dutch traders finally managed to get their hands on a live coffee plant. Within a few decades, coffee plantations were established beyond the borders of Yemen and the Ottoman Empire.The connection of the port of Al-Makha with the Indonesian island of Java also resulted in one of the oldest and most famous coffee blends in the world, the Mocca Java.

And as coffee production increased worldwide, Yemen’s trade monopoly slowly dwindled, as did the city of Al-Makha.

Modern-day mocha

Although the rest of the world has gradually caught up with Yemen in terms of coffee cultivation and production, Yemen has made an impressive name for itself in the world of specialty coffee. The wild and unmistakable taste of its beans is unique and continues to tempt connoisseurs.

Maybe it’s because the Yemeni farmers still go about their work today as if nothing had changed in the last 400 years.

There is no debate about manual versus machine harvesting here. For Yemenis, the only way suitable for the coffee growing on the rugged mountain peaks is 100% natural, selective harvesting and dry processing.

There is something special about drinking a cup of mocha coffee. It’s a caffeinated pick-me-up, a step back in time, and a reminder of culturally-enlightening craft all rolled into one.

Mocca coffee is a World Heritage Site and a term with a lot of meaning for true coffee lovers. Therefore, the mocha should not be missing from our roasts. A piece of history that, with every sip, reminds us lovers of how coffee came to Europe, and eventually to the whole world. It is usually drunk black and is characterized by a full and strong body.

For centuries it has been prepared and enjoyed the same way: in a metal jug with a good layer of lees. If desired, it can be sweetened while brewing — to give it a slightly caramelized taste.

The Mocca from NABER can also be wonderfully prepared in a Bialetti or classic espresso machine.

What is the difference between filter and espresso coffee?

Espresso coffee is stronger and has a rounder taste. Filter coffee is milder and has a clearer taste.

The production of filter and espresso coffee – a comparison

Filter coffee is usually made in a coffee pot or coffee filter. To do this, hot water is poured over the ground coffee and pressed through the filter. The finished coffee is then served in cups. Espresso coffee, on the other hand, is prepared in an espresso machine. The coffee powder is put into the machine and hot water is poured over it. Due to the high pressure that is created in the machine, the coffee is prepared in less than 30 seconds. The finished cup of espresso coffee usually only contains about 30 ml of coffee.

Tips for preparing at home

Espresso or filter? What is more popular? According to studies, espresso is the most commonly consumed coffee preparation in Austria, Germany and Switzerland, followed by filter coffee. According to this, around 60 percent of connoisseurs drink espresso every day, while only 37 percent prefer filter coffee. So the tide has turned.

The main reason for the popularity of espresso is the variety of preparation options. For example, you can make a double espresso with a little milk and sugar into a cappuccino. Or you can prepare an espresso con panna by adding cream to the coffee. There are so many ways to prepare your very own favorite coffee. Filter coffee, on the other hand, is usually easier to use and therefore more popular with everyone who has neither the time nor the inclination to deal with the preparation of espresso or who wants to have coffee available all the time – for example in the office or workshop. However, filter coffee also has its advantages: it is usually milder in taste and contains less caffeine than espresso.

The journey of a coffee bean – from the bush to the cup

Where does our coffee bean come from?

Coffee is one of the most popular beverages in the world and everyone drinks it for different reasons. For some it is a wonderful start to the day, for others it is a ritual that ensures enjoyable moments alone or with friends. But where does our beloved coffee bean actually come from?

The coffee plant originally comes from Ethiopia and was discovered there about a thousand years ago. Legend has it that a shepherd named Kaldi saw his goats suddenly become very excited after eating berries from the coffee plant. Interested in this phenomenon, he picked some berries himself and took them home, where his wife roasted and brewed them. The two liked the taste and that’s how the story of coffee began.

Today the coffee plant is grown in many countries, but mainly in South and Central America. The conditions here are ideal for the plant: warm and humid climate, rich volcanic soils and protection from wind and sun. This is how the plant thrives and provides us with delicious coffee beans every year.

What role does roasting play?

As many know, time is the most important factor in coffee roasting. Industrial roasting usually takes between 10 and 15 minutes, depending on the desired degree of roasting. In the NABER Kaffee Manufaktur, however, the beans spend around 23 minutes in the drum – this is what makes our coffee so incomparably good, because we give it time to slowly develop its aromatic bouquet. During roasting, the coffee is constantly stirred so that it is roasted evenly. Under-roasted coffee, which is most cheap industrial roasts, tastes sour and grassy, while over-roasted coffee tastes bitter and burnt – this is often found at home roasters who mean too well with the slowness.

Coffee or black tea – two in the eternal fight against fatigue

Coffee and black tea are two of the most popular beverages consumed by people around the world. Both contain caffeine, a stimulant that promotes alertness and focus. However, there are some differences between the two drinks. For one thing, coffee contains more caffeine than black tea. On the other hand, black tea has a lower acidity than coffee. Black tea also has less caffeine than coffee. But it contains more tannins, which, according to a study, can increase the effect of caffeine.

The caffeine kick makes the difference

In addition, black tea is absorbed more slowly by the body, so that the stimulant works over a longer period of time.Coffee, on the other hand, is absorbed more quickly and the caffeine takes effect more quickly. This means that coffee has a stronger stimulant effect on humans and provides the popular caffeine hit that we expect from a strong espresso.

Be careful if you have a sensitive stomach

However, the sometimes higher acidity of coffee can be problematic for some people and lead to stomach upset.Therefore, people who suffer from stomach problems should rather drink black tea or consume pure Arabica coffee. Our Marco Salvatori roast is the right choice and is available in our online shop as ESE pods or Nespresso-compatible capsules.

In short, there are both similarities and differences between coffee and black tea. But in the end, it’s best for us to decide for ourselves which drink we prefer – and that’s where coffee from Vienna with a worldly taste comes in just right.