Coffee art in Bietigheim: The new Kibata roastery inspires the region!

Coffee art in Bietigheim: The new Kibata roastery inspires the region!

The Kibata coffee roasting company has opened its new location in the commercial area and is now roaming the streets with the delicious aroma of coffee. The heart of the roastery is the impressive coffee roasting machine, which is visible through glazing and forms the heart of production. Here the coffee beans are transferred from jute sacks into large 20-kilo buckets, with two buckets always being put into the Probat machine per roast. These machines, which are still manufactured in Germany today, have a long tradition; the first was developed and patented by Theodor von Gimborn in 1868.

The roasting company processes impressive quantities every month: around 33 kilos of roasted coffee are produced from 40 kilos of green coffee. This phenomenon is known as the popcorn effect, where water reduces and the volume of the beans increases. The entire roasting process is loud and fascinating - the raw beans are sucked in using a bean conveyor system.

The roasting process in detail

The roasting process at Kibata is divided into two crucial phases. First there is the drying phase, in which the remaining moisture in the beans evaporates, the temperature rises to up to 160 degrees and the beans gain in size and color. In the second phase, caramelization or Maillard reaction, carbohydrates and amino acids react with each other. This reaction is fundamental to the taste, texture and aroma of the finished coffee. Roasting typically takes place at temperatures between 160 and 205 degrees over a period of 20 to 25 minutes, with each variation significantly affecting the taste.

Immediately after roasting, the beans cool in a drum and then have to be outgassed for four days to reduce the acidity. The packaging and labeling of the products takes place in the next room. The varieties, the date of production and the best-before date are listed here before the coffee is prepared for shipping and the store in Stuttgart.

Technology and training offers

The coffee roastery not only roasts, but also repairs: In the rear area of ​​the roastery there is a workshop where coffee machines are sold and serviced. On average, 100 to 150 devices are repaired every month. Technician Marius Gaiser advises users to use water with a low mineral content to prevent common limescale problems.

Another exciting aspect of Kibata is the training room, which is currently being expanded, and will offer workshops on three levels: Basic, Advanced and Latte Art. This reflects the roastery's commitment to not only producing high-quality coffee, but also sharing knowledge and experiences on all things coffee.

With a total of 23 employees at both locations, the Kibata coffee roasting company is ready to supply Stuttgart with aromatic coffee and a variety of services. The prerequisites for a successful future have been laid, and the fresh smell of coffee wafting through the commercial area keeps the anticipation of a wide range of offers and delicacies alive.