Lloyd coffee roastery

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Lloyd coffee roastery in a former factory building in Kaffee-HAG-Werk I (2017)

The Lloyd coffee roastery in Bremen has existed since 1930 and is operated by Lloyd Caffee GmbH . Of once more than 500  coffee roasters in the city, it is the oldest that still traditionally roasts coffee . The roastery has been located in the Überseestadt district of Bremen- Walle since 2009 and is located there in a former factory building of Kaffee HAG . The building stands as part of the former plants of Kaffee HAG in Bremen timber and factory port under monument protection .

history

Coffee only became known to a wider audience in Europe in the second half of the 17th century. Dutch imported it and also brought it to Bremen. The city was considered a coffee city early on, in terms of the extent of trade and roasting as well as the extent of coffee enjoyment. Since 1673 "coffee-giving" has been mentioned in Bremen. One of the first cafés was built in 1697 in the cellar of the Schütting house . Above all, high-quality types of coffee were imported via the ports of Bremen .

Old billboard

On January 2, 1930, Albert Laube founded the Lloyd coffee roasting company, which was then located in the Bremen “ Viertel ”. The company name refers to the Bremen shipping company Norddeutscher Lloyd . The logo of the coffee roastery shows a captain with a cup of coffee in front of the Bremen , a well-known ship of the North German Lloyd. As an exclusive brand, Lloyd Caffee was served in upscale restaurants as well as on luxury ships. After the Second World War , the company moved to Stader Landstrasse in the Burglesum district .

In 2001 the brand was on the brink of extinction, as the founder's successor had to choose between investing and closing. He sold the trademark rights to a Hamburg green coffee trader who continued to produce in Hamburg until the roasting oven broke . Lloyd Caffee came back to Bremen and initially became a “subtenant” at the Bremen coffee roasting company August Münchhausen .

Coffee seminar participants during the coffee tasting in the Lloyd Rösterei-Café (2017)

In 2005, the trained freight forwarder and later coffee trader Christian Ritschel took over the management of Lloyd Caffee GmbH . The company has been running a coffee shop in the Vegesack district of North Bremen since 2003 . In 2009, Ritschel relocated the roastery to the former Kaffee-HAG-Werk I in Bremen's Überseestadt. There it is housed on the north bank of the Holz- und Fabrikenhafen in a corner building of the factory complex on the loading ramp of a track of the Bremen harbor railway . Lloyd Caffee's premises are located on the ground floor of the corner building at Fabrikenufer 115 / corner of Hagstrasse.

In Kaffee-HAG-Werk I, Kaffee HAG processed green coffee into decaffeinated coffee from 1906 until production was discontinued in the mid-1970s . Decaffeination continued in a larger new facility on the northwestern neighboring property until it was finally closed in spring 2017. In the current premises of the Lloyd coffee roastery, the HAG coffee factory used to accept raw coffee in large quantities; daily production in 1912 was already 12.5 tons of coffee and later recorded double-digit growth rates. Kaffee HAG's storage capacity for green coffee was around 15,000 tonnes at peak times.

Lloyd Caffee mainly produces for its own mail order business and mainly supplies private individuals. In addition, the company operates a Lloyd roasting café and a Lloyd roasting shop at its traditional location in Bremen's Holzhafen . So-called coffee seminars are offered for interested visitors who want to get to know the roasting process and try coffee. In this case, moreover, the located in the same building and monument standing marble hall visible from Kaffee HAG.

The magazine Der Feinschmecker recognized Lloyd Caffee as one of the best coffee roasters in Germany in 2011 and 2014.

Roasting process

Coffee beans in the cooling sieve after roasting in the drum roaster (2017)

The roastery currently (2017) processes around 50 tonnes of coffee per year, most of which is shipped within Germany. The basis of production is hand-picked coffee from "family plantations" in Latin America, East Africa, Indonesia and Papua New Guinea. Only Arabica coffee is used for brewed coffees , which is roasted and partially sold separately. Blends are created by mixing roasted coffees from different origins. Different, slightly longer roasted types are always mixed for espresso - sometimes with Robusta coffee . The coffee beans are slowly heated in a drum roaster in the traditional "long-term process" in a roasting process lasting about 20 minutes at a temperature of around 200 ° C in order to roast out unwanted substances. In order to preserve the variety of flavors of the individual origins, it is roasted deep brown. The coffee becomes mild and digestible without chemical treatment by breaking down stomach-polluting acids and at the same time promoting the variety of aromas in the coffee. The cooling takes place on a cooling sieve with cold air. The beans lose about 20% of their weight through roasting.

literature

  • Annemarie Struß-von Poellnitz: August Münchhausen coffee roastery and Lloyd Caffee. Passion for good coffee. In: Martin Günthner (Hrsg.): Bremer Marken - Brand Bremen. Carl Schünemann Verlag, Bremen 2014, ISBN 978-3-944552-16-3 , pp. 146-149.

Web links

Commons : Lloyd Kaffeerösterei  - Collection of images, videos and audio files

Individual evidence

  1. ↑ Monument database of the LfD Bremen
  2. ↑ a b Herbert Schwarzwälder : The Great Bremen Lexicon . Edition Temmen , Bremen 2003, vol. 1 (A – K), p. 163 and 447, ISBN 3-86108-693-X .
  3. ↑ Volker Kölling: On the trail of coffee in Bremen . Dossier in the Weser-Kurier of June 24, 2017, p. 22 (PDF; 1,150 kB); accessed December 10, 2017.
  4. ↑ a b c Petra Sigge: Glass roasting plant in the old wooden harbor. The traditional Bremen company Lloyd Caffee with a new address / tastings and seminars should attract customers. In: Weser-Kurier of June 24, 2009, p. 17.
  5. ↑ Hartmut Roder : Ludwig Roselius and the decaffeination of coffee. In: Hans Kloft u. a. (Ed.): Innovations from Bremen. Personalities from culture, technology and business (=  Yearbook of Wittheit zu Bremen 2006/2007 ). Published on behalf of Wittheit zu Bremen. Hauschild, Bremen 2008, ISBN 978-3-89757-398-7 , pp. 233–243 (see p. 238).
  6. ^ Ulrich Wittig: Mergers & acquisitions. Requirements, process and consequences of mergers and takeovers at Kraft Foods in Germany from 1978 to 1998. Lit Verlag, Hamburg u. a. 2008, ISBN 978-3-8258-0760-3 , p. 66 (also dissertation, Bielefeld University 2007).
  7. ↑ a b Arno Schupp: On a cup ... The work of others - our editor Arno Schupp tests Bremer Jobs / Part 27: Coffee roasters at Lloyd Caffee. In: Weser-Kurier of March 29, 2010, p. 10.

Coordinates: 53 ° 6 ′ 9.7 "  N , 8 ° 45 ′ 57.3"  E