Amberg, Deutschland
A small specialty coffee roastery from Amberg in Bavaria: since 2009 Thomas Hoppe has been roasting in a classic drum roaster in small batches – slowly, gently and weighed by hand. A coffee house in the medieval old town belongs to it.
„Like in the old days, without machines and fancy technical aids; with experience and instinct."
The idea was born in the summer of 2008, inspired by two coffee houses in Salt Lake City where people of every age and profession meet. Thomas Hoppe wanted to bring exactly that feeling to Bavaria and started roasting in a small garage just off the streets of his medieval home town. Today it has grown into a combination of roastery and coffee house where young and old meet.
In a classic drum roaster, batches of up to 30 kilos are roasted at around 200 degrees for 20 to 25 minutes – instead of the industrial way at over 450 degrees in under three minutes. Unwanted acids and bitter notes break down and the beans develop their full aroma. Afterwards everything is weighed by hand and sealed in aroma-protective packaging. Rather than single origin, ba.ro.co. focuses on the art of blending three to five origins.
At Viehmarkt 11 in Amberg's old town sits the roastery's coffee house: a place for enjoyment, passion and the love of coffee, with an unusually wide choice of coffee drinks – from a classic cappuccino to cold brew based on a house-made coffee extract. Anyone travelling through the Upper Palatinate can drop in.
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