Handroasted in Hamburg
We are Public Coffee Roasters – a young coffee roasting company from Hamburg. We source the best coffee from the best coffee farms in the world, then roast, process and sell the carefully roasted coffee from our houseboat, anchored on the Elbe river, in the middle of Hamburg.
We want to make the art of coffee preparation accessible to everyone. Smell. Taste. Feel. Coffee for all senses.
“Public” stands for two things. First, we are for the public interest which we want to arouse in coffee and its preparation, and second, for the transparency of our products and services. We see coffee preparation as a craft and coffee as a multifaceted quality product. We put emphasis on our knowledge and slow roast every batch for quality and precision. Only with knowledge of coffee origins and processing excellence can we deliver the full taste potential of every bean.
“Quality with every step” is our guiding principle – this applies not only to the processing of our coffee, but also to the relationship with our employees, coffee farmers and customers.
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Our values
Serving quality
We are truly convinced that we can only build a sustainable and successful company if care and quality are given the highest importance in every single step. In order to meet these quality standards, we always question our knowledge and actions in order to become better and better. Everytime.
Transparency & fairness
We are “public” in every step of the way. From purchasing the green coffee to the composition of the blends, from team meetings to strategic decisions, we are always transparent and put emphasis on the fact that everyone involved is treated fairly.
Ecological and economic compatibility
For us, ecological and economic compatibility does not end with environmental sustainability. We believe that a company cannot only be measured by economic success, but also by how this economic success is balanced with ecological success. With every decision, we make sure that we find this equilibrium.
Respect and appreciation
Respectful interaction within the team, with our guests, colleagues, and external partners is just a fact of how we operate. The appreciation of the work of others is an indispensable prerequisite of everything we do.
Down-to-earth & cosmopolitan
Despite our ambitions, we want to stay grounded and always keep our values in mind. We condemn all forms of racism and discrimination. We are proud that of our 50 employees, 90% are permanent and represent our values of personal conviction and love for the product. More than 10 nationalities are represented in the company and 65% of the management positions are female.
Innovation, flexibility and willingness to learn
We want to continuously develop and be one step ahead of our time. Therefore, we as a team have agreed to be open to changes and adjustments and to keep on learning. We firmly believe that this is the only way to cope with fast-moving times.
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That's how we work.
Against the mainstream. For the taste.
Selection.
That smells like work.
We are always searching for special coffees that are full of character and can be obtained directly from the farms in the countries of origin, such as Ethiopia, Guatemala, and Panama. The aim is to further develop personal contact with the coffee farmers so that our entire range can be obtained directly from the farmers we know and trust. We check the background of the farm and only include a coffee in our range if the conditions on the farm meet our principles. These principles include the non-existence of child labor, education for children of farm workers, fair and transparent payment for coffee pickers, and an ecological and economic balance. We don’t just rely on the Fair Trade or organic labels and certifications – we prefer direct trade. If we are satisfied, we will order samples. After the green coffee has arrived in Hamburg, the beans are gently roasted with great care in the sample roaster and cupped one day later.
Cupping.
Slurping allowed.
What does Cupping mean? In a porcelain bowl the ground coffee is submerged in water at about 90 degrees and allowed to sit and swell. When the coffee has cooled to room temperature, it is sipped and evaluated according to various criteria: How is the aroma? How sweet or sour is the coffee? How light or heavy is its body? Only when we are sure that the quality is first class do we order the coffee from the farm.
Roasting.
The adrenaline rush for coffee beans: speeding extensively around the roasting curve.
When the green coffee bags arrive, we start roasting the coffee on the sample roaster in order to create roasting profiles – or in simpler terms, determine the relationship between roasting time and temperature. This is very important and has a major impact on the quality of the roasted coffee, and thus, the quality of the drink. Depending on how long and at what temperature the beans are roasted, certain aroma and flavor characteristics are highlighted. Only once we have found the right flavors, will the coffee will be roasted in larger batches and packed in bags before they are brewed and served in your cup.
Throughout the entire process, we enjoy the views of the Elbe, and feel privileged that we can work in a former customs house on the river, which we have converted into our roasting plant.
Transparency & cooperation
Due to our continuous growth, we reached the capacity limit of our roastery. At our production site in Entenwerder we can’t enlarge the roasting capacities. At the moment, we have decided against building a new roastery for sustainability reasons because we would not be able to run it at full capacity and other roasteries have free capacities.
A very exciting stage of our business has emerged where cooperation is a reasonable solution.
We started to look out for a partner,who shares the same values regarding quality, philosophy, and sustainability.
The following criteria are essential for a cooperation:
We only work with a specialty roaster who shares our comprehension of quality.
We have access to the roaster and can explain the roast master our philosophy of roasting.
Our coffees will be roasted in line with our roasting profiles and requirements.
The cooperation must make sense sustainability and environmentally.
With Andraschko Kaffeemanufaktur in Berlin we found a suitable partner. We know the owners, Willy and Elisabeth Andraschko, for a long time and exchange business insights for both of our benefits. Until now, our cooperation has been focused on the common purchase of green coffee, but we have recently developed a cooperation concept where they are roasting excess demand for us. Their state-of-the art filter system even allows us to reduce our CO2 output during the roasting process.
From January 2021 on we started to roast the first batch together and are very happy with the result.
Following our principles of public transparency, you can always follow-up which batch has been roasted in Berlin and which in Hamburg.
|
Sorte |
Chargennummer |
|
Dark Temptation |
no. 1382 |
|
Dark Temptation |
N0.002 |
|
Dark Temptation |
N0.003 und 004 |
|
Dark Temptation |
No. 005 und 006 |
|
Dark Temptation |
No. 007 |
|
Dark Temptation |
No. 008 |
|
Dark Temptation |
No.009 |
|
Dark Temptation |
Nr. 010 |
|
Dark Temptation |
No. 011 |
|
Dark Temptation |
No. 012 and No. 013 |
Don’t hesitate to contact us if you have any question regarding our cooperation.
We are
Public Coffee Roasters
Melina Baumgardt
Projectmanagement & Sales
Alba Dehn
Operations Manager Coffee Shops
Sebastian Jarraß
Trainings & Education
Sandra Mammen
Productdevelopment & Qualitymanagement
Sevak Keshishian
Production
Steffen Pieplow
Logistics
Jörg Krahl
Managing Director Coffee Shops
Arameh Keshishian
(commissioner)
Co-Founder
COO Roastery
Design & Branding
Argin Keshishian
Co-Founder
Managing Director Coffee Shops & Roastery
Business Development
Become a part of our team
We are always on the lookout for special and employees with the Public character as we seek to realize our vision together.
You can find out about vacancies via the link below.
We are looking forward to hearing from you.