Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesYaneth Enkoffeiniert Klassisch Medium Roast

Yaneth Enkoffeiniert Klassisch Medium Roast

Roasted by Romero

Recently sold out· checked 1 Jul
Country unknownEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryRomero· Ludwigsburg, Germany
Origin—
Producer—
Process—
Harvest—
Altitude—
Varieties—
RoastMedium✓
Tasting notes

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Supply Chain

  1. Roastery

    Romero

  2. Coffee· viewing

    Yaneth Enkoffeiniert Klassisch Medium Roast

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarClassic Medium - Medium Roast - 1KgClassic Medium - Medium Roast - 200gKoffeinfrei Superbar Dark Roast BlendExpat Roasters Habitat Espresso Blend Medium Biji Kopi Arabika 1KgExpat Roasters Decaf Espresso Blend Biji Kopi Bubuk Arabika 1 Kg BagMajaKaffee Espresso "Bacano Blend", 60% Arábica dark roast (Kolumbien washed) & 40% Robusta medium roast (Canephora)More from this roasterRomero9 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

RoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability