Kaiserblick Knowledge

Kaiserblick Coffee Knowledge Base

5 min read

Wiki Index

Table of contents for the Kaiserblick Specialty Coffee knowledge base.

Company

  • kaiserblick-specialty-coffee — Company overview: mission, operations, contact, and value chain
  • the-house — Historic house in Apaneca being restored as a coffee production and hospitality hub

People

  • team — Team overview with links to individual profiles
  • guillermo-rios — General Manager; fourth-generation Salvadoran coffee farmer
  • roxanne-fredericksen — Head Roaster; trained by Steve Diedrich, leads roast profile development
  • leopold-robner — Founder; leads green coffee trade and European market development

Farming

  • farms — All six Kaiserblick farms with location, size, altitude, and variety details
  • apaneca-ilamatepec — El Salvador’s largest coffee-growing region; altitude-flavour profile and country overview
  • alotepec-metapan — El Salvador’s northern tri-border region; high-altitude Pacamara, BioKrop project, CoE winners
  • coffee-varieties — All varieties grown across the farms, with full agronomic and cup profiles
  • coffee-cherry — Cherry anatomy, plant lifecycle, altitude-flavour relationship, propagation
  • organic-farming — Principles of organic agriculture (MAOES framework); guides San Cayetano’s transition
  • soil-health — The 3M framework (Minerals, Microorganisms, Organic Matter) — foundation of organic farming
  • mountain-microorganisms — Forest-collected microbial inoculant; foundational input for all organic preparations
  • bocashi — Fermented solid compost; 12–15 day recipe using coffee pulp, manure, charcoal, rock flour
  • biofertilizers — Liquid fertilizers: basic biofertilizer, Super Magro, battery of mineral-specific bioles
  • organic-pest-control — Mineral broths and botanical insecticides for coffee diseases and pests
  • coffee-diseases — Roya, broca, ojo de gallo, antracnosis, mal rosado; organic controls for each

Processing

  • coffee-processing — Washed, natural, honey/pulped natural, and giling basah methods; cup profiles and roasting implications
  • green-coffee-selection — Dry milling, 4-stage bean selection, moisture/water activity, export packaging, freshness and past crop
  • green-coffee-storage — Packaging options (burlap, GrainPro, vacuum, freezing), ideal storage conditions, moisture content, water activity, seasonality

Roasting and Quality

  • roasting — Roast degrees, chemistry (Maillard/caramelization), Three Commandments, profile vs. level, storage
  • roast-development — Rate of Rise (ROR), Development Time Ratio (DTR), inner-bean development, Three Commandments in practice
  • roast-machine-types — Classic drum, indirectly heated drum, fluid-bed, recirculation; selection criteria
  • roast-defects — Roast defect taxonomy: underdevelopment, baked, smoky, surface burning; cup defect → roast fix table
  • roasted-coffee-storage — Outgassing, oxidation, valve bags, nitrogen flushing, pressurized cans, freezing
  • blending — Pre-blend vs. post-blend, blend construction procedure, consistency challenges
  • cupping — Standardised tasting protocol (SCA + Rao), flavour wheel, evaluation criteria, roast artifact interpretation
  • roasting-service — Kaiserblick’s contract roasting process, roasted coffee product lineup, and quality standards

Sensory Science and Evaluation

Brewing Science

  • coffee-brewing-control-chart — The SCAA diagnostic tool mapping strength, extraction, and brewing formula
  • extraction — Solubles yield, under/over-extraction, advection/diffusion physics, 18–22%+ AEY range (filter) / 19–20% (espresso)
  • advection-and-diffusion — Physical mechanisms of extraction: advection (fast, surface) and diffusion (slow, rate-limiting)
  • channeling — Preferential water flow paths in the coffee bed; causes, physics, and prevention
  • coffee-bed-hydraulics — Hydraulic resistance, D₁₀, fines migration, and Liquid Retained Ratio
  • pourover-technique — Consistency protocols, dial-in approach, bloom, swirl, and parameter guidance for manual percolation
  • espresso-extraction — Espresso parameters (dose, ratio, temp, time, extraction), brewing ratio, underextraction risk
  • pressure-profiling — Programmable espresso pressure curves: preinfusion, full pressure, declining phase
  • coffee-refractometer — %TDS measurement instrument; zero-setting, sampling, extraction calculation, QC applications
  • brewing-standards — SCAA/SCA and Nordic (NCC) standards; temperature, time, dose, holding
  • brewing-methods — Drip filtration, steeping, percolation, pressurized infusion, vacuum, decoction
  • grind — PSD, D₁₀, burr size/sharpness, seasoning, temperature effects, light roast characteristics
  • brew-water-quality — Water chemistry for brewing; alkalinity as primary flavor parameter; hardness, pH, chlorine, softening risks
  • brew-water-crafting — Building custom brew water from mineral salts; target parameters, ingredients, recipes, measurement
  • coffee-freshness — Post-brew flavour degradation; roast age for espresso vs. filter; 30-minute rule

Green Coffee Trade

  • green-coffee-trading — Green coffee export, traceability value proposition, and European market focus
  • world-of-coffee — SCA’s flagship European specialty coffee trade show; 13,000+ attendees, Brussels 2026 features Producer Village
  • specialty-coffee-association — World’s largest specialty coffee trade body; produces World of Coffee and industry standards
  • main-lane-coffee-roasters — German specialty roaster (Kleinmachnow); direct-trade, 4/7 current products from El Salvador; potential buyer
  • kofio — European specialty coffee e-commerce marketplace (Prague); retail price benchmarks, El Salvador gap, B2B channel

Experiences

  • experiences — Visitor roasting and tasting experience ($15/person) and farm visits

References and Organisations

  • maoes — Movimiento de Agricultura Orgánica de El Salvador; national organic farming movement founded 2007

Sources

  • main-lane-coffee-roasters-crawl — Crawl of mainlanecoffeeroasters.com on 2026-04-28 (24 pages); German roaster, ES producers, product tiers, BioKrop project
  • kofio-co-crawl — Crawl of kofio.co on 2026-04-28 (100 pages); European specialty marketplace, retail pricing, ES market gap, roaster profiles
  • kaiserblick-dev-crawl — Crawl of kaiserblick.dev on 2026-04-26 (9 pages, English edition)
  • europe-worldofcoffee-org-crawl — Crawl of europe.worldofcoffee.org on 2026-04-28 (50 pages); Brussels 2026 event, Geneva 2025 recap, past editions
  • maoes-organic-inputs-manual — MAOES Manual de Producción de Insumos Orgánicos (2022); 49-page practical farming guide
  • el-arte-del-cafe — El Arte del Café by Racineux & Tran (Lunwerg, 2017); 194-page specialty coffee guide
  • sca-coffee-brewing-handbook — SCAA Coffee Brewing Handbook by Ted R. Lingle (2nd ed., 2011); foundational brewing science reference
  • sca-coffee-sensory-cupping-handbook — SCA Coffee Sensory and Cupping Handbook by Fernández-Alduenda & Giuliano (2021); definitive sensory science and cupping reference
  • scott-rao-espresso-extraction — Espresso Extraction: Measurement and Mastery by Scott Rao (2013); technical reference on systematic espresso quality control
  • scott-rao-roasters-companion — The Coffee Roaster’s Companion by Scott Rao (2014); comprehensive roasting reference covering chemistry, physics, Three Commandments, and machine selection
  • jonathan-gagne-physics-of-filter-coffee — The Physics of Filter Coffee by Jonathan Gagné (2020); physics-grounded reference on extraction, water, grinding, percolation, and pourover technique

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