coffee nosko
Austria
what is so special about kaffee nosko?
Nosko has been writing coffee history for over 270 years. It all began with a specialty store selling spices and all kinds of foodstuffs in Innsbruck’s old town, which Josef Ulrich Müller opened in 1751. A few years later, the trading house is expanded and the new owner brings coffee into play on a large scale for the first time. Heinrich Nosko buys the business in 1895 – he establishes the mechanized “coffee distillery” and a few years later puts Tyrol’s first electrically operated roasting drum into operation. He is honored by Archduke Eugene as Purveyor to the Chamber. In 1973, Heinrich Nosko junior sells the roastery to his long-time employee Josef Aster. His daughter and son-in-law continued to run the business as a small family business until 2018.
what is your philosophy as a roastery and why do you do it?
The green Arabica and Robust beans that land in our gourmet roastery in Rossau, Innsbruck, from all over the world are of exquisite origin and quality. With a great deal of experience, time and a pronounced penchant for perfection, we refine the valuable raw material coffee using traditional, gentle drum roasting. Baristas and gourmets far beyond the borders of Tyrol appreciate this slow roasting process, as it gives the coffee its consistently dark color, intense aroma and digestible finish.
There is another good reason for the consistently high quality of KAFFEE NOSKO: we roast the different varieties individually in the drum and swear by this gourmet roast. Only then do we create aromatic, wholesome blends using tried and tested recipes and new ideas from several lowland and highland varieties from Central and South America, Africa and India.
coffee nosko
Austria
what is so special about kaffee nosko?
Nosko has been writing coffee history for over 270 years. It all began with a specialty store selling spices and all kinds of foodstuffs in Innsbruck’s old town, which Josef Ulrich Müller opened in 1751. A few years later, the trading house is expanded and the new owner brings coffee into play on a large scale for the first time. Heinrich Nosko buys the business in 1895 – he establishes the mechanized “coffee distillery” and a few years later puts Tyrol’s first electrically operated roasting drum into operation. He is honored by Archduke Eugene as Purveyor to the Chamber. In 1973, Heinrich Nosko junior sells the roastery to his long-time employee Josef Aster. His daughter and son-in-law continued to run the business as a small family business until 2018.
what is your philosophy as a roastery and why do you do it?
The green Arabica and Robust beans that land in our gourmet roastery in Rossau, Innsbruck, from all over the world are of exquisite origin and quality. With a great deal of experience, time and a pronounced penchant for perfection, we refine the valuable raw material coffee using traditional, gentle drum roasting. Baristas and gourmets far beyond the borders of Tyrol appreciate this slow roasting process, as it gives the coffee its consistently dark color, intense aroma and digestible finish.
There is another good reason for the consistently high quality of KAFFEE NOSKO: we roast the different varieties individually in the drum and swear by this gourmet roast. Only then do we create aromatic, wholesome blends using tried and tested recipes and new ideas from several lowland and highland varieties from Central and South America, Africa and India.
