Roasteries / SCHNEID-KAFFEE Rösterei
SCHNEID-KAFFEE Rösterei
Munich, Germany
SCHNEID-KAFFEE is a family coffee roastery in Munich-Feldmoching, gently drum-roasting in long, slow cycles (Langzeitröstung). The range covers organic single origins, direct-trade lots and house filter and espresso blends, sold through the on-site shop and Ladencafé and a large webshop.
34
coffees
Germany
base
Location
SCHNEID-KAFFEE Rösterei & Ladencafé
Feldmochinger Straße 378, 80995 München, GermanyShop & Café: Mon–Fri 10:00–17:00 · Sat 10:00–14:00 · Sun: closed
089 3149351Coffees
34 coffees
A balanced organic blend for bean-to-cup machines: nutty and round with a fine-pored crema.
Nutty, spicy, fine crema
The espresso roast of the Marcala project coffee: mild, chocolatey and very low in acid.
Cocoa, caramel, nut
A round organic espresso blend, 70% arabica and 30% robusta: nutty, spicy and full, for espresso and milk drinks.
Nutty, spicy, full-bodied
The espresso roast of the direct-trade PachaMama coffee: fruity and full, balancing sweetness, freshness and soft spice.
Passion fruit, plum, vanilla
A medium-strength organic arabica espresso blend with a soft body, low acidity and unusual spice and marzipan notes.
Chocolate, cardamom, clove, marzipan
A full-bodied organic house blend of arabicas from Mexico, Brazil, Honduras and more: spicy, mildly nutty and low in acid, for everyday filter.
Spicy, mild-nutty, low acid
Sold as "Bio Honduras Genuino Marcala": a mild, chocolatey, low-acid organic filter produced by the APROLMA women's cooperative.
Cocoa, caramel, nut
A direct-trade organic single origin from Chanchamayo, from a cooperative with a social mission: fruity and full with a soft balance.
Passion fruit, plum, vanilla
A stronger bean-to-cup blend sold as "Bistro Cafe": chocolatey and intense with little acidity and a long-lasting dark crema.
Chocolate, intense, dark crema
A single-origin Ethiopian coffee for bean-to-cup machines: strong, nutty and spicy with little acidity.
Almond, honey, dark chocolate
A classic bean-to-cup blend sold as "Cafe Creme": chocolatey, fine and low in acid, with a light, even crema.
Chocolate, soft, low acid
An organic natural Sidama decaffeinated gently with the Hanseatic Water Process: the floral side of Ethiopian coffee without the caffeine.
Jasmine, black tea, honey
A mild Colombian arabica decaffeinated with the sugarcane process: soft, balanced and chocolatey.
Chocolate, malt, light fruit
A balanced farm espresso from Fazenda São Silvestre: natural sweetness, a soft body and low acidity, and a strong base for milk drinks.
Chocolate, caramel, roasted nuts
The espresso roast of SCHNEID's direct-trade Miramar project coffee: fruity, chocolatey and strong.
Citrus, dark chocolate, caramel, brown sugar
The anniversary espresso for 70 years of SCHNEID-KAFFEE: Brazilian and Honduran arabica with Indian robusta for body and a stable crema.
Cocoa, almond, caramel
An exceptionally mild, nutty-spicy arabica espresso shaped by traditional monsooning on the Malabar coast, with very low acidity.
Walnut, nutmeg
A strong house espresso of South American arabicas and Indian robusta: full-bodied, chocolatey and spicy, with a fine crema.
Chocolate, spice, light fruit sweetness
A strong espresso blend for the "Ragazzi way of life": Brazil for a chocolate base, Guatemala for fullness and Indian robusta for spice and crema.
Chocolate, balanced, creamy
A classic Italian-style house espresso: traditional, balanced and round, medium intensity, low acidity and a dense, velvety crema.
Round, balanced, dense crema
A light house espresso blend: fine, chocolatey and gently fruity, especially good with milk.
Chocolate, light fruit
A very strong natural smallholder espresso from Ethiopia: nutty, full-bodied and deep, with a light fruit note.
Almond, honey, dark chocolate
A house blend created for the roastery's anniversary: classic, balanced and round, medium-bodied with mild acidity.
Classic, balanced, mild acidity
A limited-edition farm coffee from Tarrazú: chocolatey, deep and elegant, clear from the washed process, with restrained acidity and a long chocolate-fruit finish.
Dark chocolate, almond, prune
A direct-trade project coffee from the El Bueyerito farm in Miramar de Montes de Oro: a strong, fruity filter with lively citrus, dark chocolate and caramel sweetness and a long, slightly spicy finish.
Citrus, dark chocolate, caramel
A farm coffee from the well-known Jampit estate on Java: chocolatey and floral, full-bodied but not heavy, with very low acidity.
Cocoa, almond, honey
From the Karogoto wet mill of the Tekangu cooperative, fed by over 1,000 smallholders on red volcanic soils in Nyeri. Fully washed and sun-dried for 2-3 weeks: clear and lively with a bright, precise acidity.
Citrus, juicy berries, tropical fruit
A soft, balanced filter from Gaitania, Tolima, produced through the Black Condor Project: almonds, caramel, red fruit and panela sweetness with restrained acidity.
Almond, caramel, red fruit, panela
A highland Colombia treated with steam to make it exceptionally gentle and low in acid: a round, soft filter for people sensitive to acidic coffee.
Very mild, soft, low acid
An exclusive Munich blend of four arabicas: mild, gently fruity and harmonious, roasted for a balanced filter with a sweet character.
Mild, delicate fruit, sweet
SCHNEID-KAFFEE's mildest house blend: a harmonious, aromatic, especially low-acid filter coffee.
Very mild, aromatic, low acid
A floral, fruity highland coffee from the fertile Ilela Coffee Plateau in Mbinga, with fine citrus acidity and a long finish.
Macadamia, kumquat, orange blossom
A strong, full-bodied natural from Jimma with a wild, rustic character.
Almond, honey, dark chocolate
A nutty omni roast from the Gayo highlands, part of the Orang Utan project: mild acidity and a medium body for filter, French press, mild espresso or bean-to-cup.
Roasted nuts, nougat, liquorice