An espressionist and an espressophile went in search of the perfect espresso. So they tested every flavor, roast and blend imaginable, from the classic to the rare, from the most expensive to the cheapest, from the extra strong to the caffeine-free. But none of them met her taste absolutely and two hundred percent. So they decided to stop searching and start finding: the Röstlabor was born.

We strive for the highest quality standards in both our products and our services. Our small specialty coffee roastery sources and roasts some of the best coffees in the world.

Transparent fair trade, long-standing relationships with the same producers, and pesticide-free cultivation are important to us.

Our goal is to reduce and improve both our environmental impact and our social impact on the communities that produce our coffee.

Our coffee is freshly roasted and delivered quickly.

As an industrial climber, he has turned his hobby into a career. As a passionate espresso drinker, he likes to do things right and has therefore trained as a barista and roaster. Procedure: Creative, surprising and tasting until his knees tremble.

As a scientist, he permeates the world with his intellect: he sees everything in numbers and statistics, an unsolved problem gives him no peace, both in climbing and in programming. But the perfect espresso is a matter of the heart - which is approached analytically.

No bean gets past the employee of the year unroasted. As an espresso «myth buster», he checks every new rumor that circulates among roasters. That's pretty exhausting. That's why Ueli often goes to Ecuador - and watches the coffee grow there.