Thermoplan AG : Roastery

Welcome to the Thermoplan Roastery

A perfect cup of coffee begins with how the beans are roasted.

What truly makes the difference in an exceptional cup of coffee? It all comes down to the beans and how they are roasted.

The Thermoplan Roastery is more than just a place for roasting coffee: it is a laboratory of the senses, a space for experimentation and learning. It serves as both a center of expertise and a hub for knowledge. Every day, we explore different roast levels, observe how each profile shapes the aroma, and continuously refine our recipes. In doing so, we keep expanding our roasting expertise and lay the foundation for distinctive coffee experiences Our mission is to understand the entire bean-to-cup journey.

Facts & Figures

Green coffee per batch (kg)

Roasted coffee per batch (kg)

Ø Roasting time (min)

Ø Final temperature (°C)

Around 15 tons of coffee

And every single bean counts

That's how much coffee we need every year in Weggis: for the final tests of our machines in production, for endurance tests in development and for the many cups that our employees and guests enjoy every day in our Café unique, in the restaurant Taste and during breaks.

With our own roastery, we are able to meet this demand directly on site. We roast our coffee ourselves, tailored to our machines, our requirements and our quality standards. This not only gives us maximum flexibility, but also full control over taste, roasting profiles and areas of application.

At the same time, the Roastery is a space for development and fine-tuning. Whether house roasts, targeted samples for cupping sessions or experimenting with different beans and roasting profiles. This is exactly the coffee we need for Thermoplan. From house blends to seasonal specialties, every coffee becomes a true experience.

Where is coffee needed at Thermoplan?

For our machines

10 tons per year for the final tests in production to ensure that each machine meets the high quality requirements.

For the daily caffeine kick

5 tons per year for our guests and us. Freshly roasted, for every working day and every break.

Thermoplan still image trade fair Germany

For trade fairs and events

Specially roasted for trade fairs, training courses and Thermoplan events. Coffee that makes an impression.

The roasting process

Coffee roasting is a precise interplay of time, temperature and experience and is crucial for the aroma profile of each bean. In our Roastery, we roast using a Giesen drum roaster. Batches of 10 to 15 kg are processed with roasting times ranging between 11 and 15 minutes. The process begins as green beans enter the heated roaster, passes through several carefully coordinated stages, and ends with rapid cooling using cold air on a cooling tray.

At its core, the roasting process consists of three to four main phases, depending on how you look at it: the drying phase, the Maillard phase and the development phase after the first crack. Each of these phases influences how aromas, acidity and body develop in the coffee and turns a green bean into what we later enjoy in the cup.

The duration and intensity of the roasting profile depend on the desired result. Depending on the degree of roasting, the final temperatures vary from around 200 °C for light filter coffees or cold brew to around 226 °C for darker espresso roasts.

1. Running-in

The green beans are placed in the preheated roaster (approx. 200-225°C). This starts the roasting process.

2. Drying phase

Moisture evaporates, and the beans turn from green to a pale yellow. This phase lays the foundation for a consistent roast.

3. Maillard phase

From around 130 °C, the beans turn yellow and slowly turn brown via the Maillard reaction, developing complex flavors.

4. First crack

An audible crack marks a decisive turning point. The bean expands and the structure breaks open.

5. development phase

From the first crack onward, the roast level is defined, from light to dark. Aromas develop, and the natural sugars begin to caramelise.

6. Cooling

At the right final temperature, the beans are lowered into the cooling sieve, where they cool down quickly to maintain the desired roast level.

Rolf, Head of Roastery

After almost 13 years at Thermoplan, Rolf passionately established and launched the Thermoplan Roastery. From the very beginning, he was fascinated by the idea of roasting our own coffee and quickly immersed himself in the craft. Today, through extensive practice and continuous training, he ensures that every bean is perfectly roasted, bottled, and prepared for the cup.

His favourite moments of the day? A cappuccino in the morning and a double espresso after lunch. He particularly enjoys flavour notes of chocolate, nuts, and subtle fruitiness, while always staying curious and open to discovering new taste experiences.

Thermoplan Roastery, Head of Roastery Ralf