inndie beans
Austria
what is so special about inndie beans?
We roast our beans traditionally. Coffee is our passion. What originally started as a hobby around 15 years ago has now grown into our own company in just a few months. This, and the positive feedback from our customers, motivates us to keep going.
what is our philosophy?
We combine the ancient craft of coffee roasting with modern technology. This helps us to combine the advantages of the traditional roasting process with today’s technical aids. Our coffee is roasted very gently at around 220 degrees. A separate roasting profile is created for each of our beans. This enables us to produce consistently high quality for our customers. Because the freshness of the roasted beans is extremely important for a good result in the cup, we roast in smaller batches every week. This means that the customer receives a coffee that is no more than a week old.
Why are we doing this?
We want to establish the Italian coffee culture in our country too. However, for coffee to taste like it does in Italy, it is very important to focus on quality rather than profit and quantity. This applies to the selection of raw beans, the roasting, but of course also the storage and preparation. We want to convey these values with our company.
inndie beans
Austria
what is so special about inndie beans?
We roast our beans traditionally. Coffee is our passion. What originally started as a hobby around 15 years ago has now grown into our own company in just a few months. This, and the positive feedback from our customers, motivates us to keep going.
what is our philosophy?
We combine the ancient craft of coffee roasting with modern technology. This helps us to combine the advantages of the traditional roasting process with today’s technical aids. Our coffee is roasted very gently at around 220 degrees. A separate roasting profile is created for each of our beans. This enables us to produce consistently high quality for our customers. Because the freshness of the roasted beans is extremely important for a good result in the cup, we roast in smaller batches every week. This means that the customer receives a coffee that is no more than a week old.
Why are we doing this?
We want to establish the Italian coffee culture in our country too. However, for coffee to taste like it does in Italy, it is very important to focus on quality rather than profit and quantity. This applies to the selection of raw beans, the roasting, but of course also the storage and preparation. We want to convey these values with our company.
