Tag Archives: Zurich

The most recent happenings on the coffee scene in Zurich. Read More


Two days ago, Tuesday night  to be exact, the public coffee cupping in Bear Brothers and Cow took place once again.  I’m saying once again, because I think this was also their intention – to make the public cupping sessions a tradition. And it’s definitely a good one. There are not many places in Switzerland, that organize public cupping sessions, if not any at all. But that’s going to change.

Bear Brothers and Cow

The Bear Brothers – Benny and Kai Keong – had brought for us a lot of beans from their recent trip to London. And when I say a lot, I mean alotalot. After Kai Keong’s  selection, because it should have been pointless to cup them all at once, we cupped seven different coffees, from seven different English roasters. All of them were washed, except for one natural. So it was useful for me to see the difference in taste connected to how the coffee was processed. So, these were the chosen ones:

  • Guatemala, La patrona, washed Pacamara roasted by Caravan Coffee
  • Nicaragua, Finca El Limon, washed Javanica roasted by Climpson&Sons
  • Colombia, La Predera, Cup of Excellence Lot 18, washed Caturra roasted by UNION hand-roasted coffee
  • Colombia, Finca la Esmeralda, washed Caturra and Bourbon roasted by Workshop Coffee Company
  • Burundi, Buziraguhindwa, washed Bourbon roasted by Notes
  • Ethiopia, Sidamo, washed Heirloom roasted by Mission Coffee Works
  • Brazil, Fazenda Rainha, this was the natural roasted by St.Ali (if I’m not wrong)

It was very interesting indeed. The one that I  really liked was one of the Colombians – La Predera, roasted  by UNION. It was very tea-like and had this crisp acidity that I really enjoy. Actually all of these coffees were kind of crisp and very aromatic, because they were all lightly roasted. It’s amazing how many more aromas you can catch in such beans.

Edit: Campesino Coffee Roasters changed their name to

Miró – Manufactura de Café

Last week I had the pleasure to visit one very young and promising company – Campesino Coffee Roasters. Which for the moment is Campesino Coffee RoasteR, since there’s only Daniel Sanchez who’s in charge, so to say. You might know him from the Swiss Barista Championships this year, where he took 5th place, which according to me is a big thing, despite of him saying he could have done better. Next year though he’s willing to compete in the Brewers Cup, which will be even more exciting because he’s going to roast his own coffee. Cannot wait!

This slideshow requires JavaScript.

The roastery at the moment is located on Bederstrasse 85 in Zurich. The place is really tiny, actually it’s all that it’s seen in the pictures, right behind this self-service fuel dispensing station and it’s connected to a furniture shop. It has big  windows so you can easily take a look to see Dani doing his magic, in fact I was surprised to learn there are curious people brave enough to go and ask him what is he doing – lovely isn’t it?

At Campesino Coffee

5kg Probat

At Campesino Coffee

The sample roaster

As you probably have guessed yourself, we talked about coffee, about the industry, especially the local Swiss one, about quality. About the local coffee industry we were discussing that maybe for its development it’s good competitors to talk more between each other. And these are not only roasters, but baristi as well and even bloggers. Competition is competition, but for Switzerland to become a country with a flourishing coffee culture, Swiss coffee professionals should work in one direction. At the moment any direction is missing. But I prefer talking about this in another post.

Daniel Sanchez

Daniel Sanchez himself


As for coffee quality, here he said something that really stayed in my mind – like with most things in life it’s fairly easy to achieve eighty percent out of hundred, that means you get pretty decent results. The last twenty percent is usually very tough. The same is with roasting coffee – it’s not that difficult to achieve a decent quality, but to opt for perfection – now that’s hard. Dani clearly has got the guts to walk the way, that’s why I’m curious to try his coffee, especially when he gets to know his bigger 5kg Probat, which he said is probably going to happen next month, when some more coffee equipment is about to come.

I’ve got to say, it looks really romantic – a lone passionate coffee roaster, in a tiny workshop with vintage furniture (which is for sale, because of the shop), conveniently snuggled behind a gas station. The whole picture looks intriguing, like it’s taken from a movie. My expectations towards Campesino Coffee are high. I’m really looking forward to trying their coffee.






It might look romantic

This is the newest and freshest addition to the coffee scene in Zurich – Benzin und Koffein Café Bar Accessoires – and as I found out it’s the perfect place for a coffee break.
Opened by passionated coffee roasters of Gipfelstürmer Kaffee – Denise and Simone, the café is an utter success and serves well its purpose – being the linking point between the roaster and customer. In this way they can stay in touch with their customers, raising awareness among the people and promoting higher quality coffee.

As brewing methods they offer aeropress and chemex. There is also a La Marzocco GB/5 espresso machine ready to use, which has an interesting story I’m eager to tell you about. Denise and Simone had the amazing idea to install the espresso machine in a bus and offer coffee catering around Switzerland. So what the girls did was a little bit like in the “Pimp my ride” TV show if you know it. This is the famous Gipfelsürmer bus.


The coffee offered at the moment is fully washed typica from Ecuador – with which Denise competed in the finals of the Swiss Brewers Cup this year, and a pulped natural from Brazil. Aromas of chocolate, caramel and a bit of citrus fruits. Nothing too funky, with more of a traditional tasting profile.

Denise and Simone
More photos from my visits can be seen on the Room 409 Facebook page.