The Originals

Almost 160 years ago, Julius Meinl has pioneered small-lot hand roasting and, today, we share its fresh take on a craft coffee offering for hotels, restaurants and coffeehouses across the globe. This offering is ideal for the coffee loving professionals who strive to achieve a unique specialty coffee experience that celebrates craftsmanship and the origins of the bean.

 

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VIENNA XVI BLEND

Dark Chocolate, hazelnut, floral

 

This is a 100% Arabica blend with a classic, delicate Viennese taste. With the traditional Viennese roast, the flavours of different origins have been harmoniously combined, bringing strength and richness to the blend.

 

Medium Dark Roast

 

Brewing recipe recommended for a double espresso:

Coffee amount: 14-14.5g

Basket size: 14g

Extraction time: 24-25 sec.

Beverage weight per cup: 13-15g

Beverage volume per cup: 24-25ml

RED DOOR BLEND

Citrus, spice, milk chocolate, roasted almond

 

This coffee is a treat, combining a strong, modern character with a balanced, indulgent taste. Four origins are selected and carefully roasted till the first crack, so that the uniqueness of all the origins can be fully expressed and produce a refreshing, fruity brightness with a hint of spice.

 

Light Roast

 

Brewing recipe recommended for a double espresso:

Coffee amount: 18-18.2g

Basket size: 17g

Extraction time: 23-25 sec.

Beverage weight per cup: 14-15g

Beverage volume per cup: 23-24ml

LIMITED EDITION

We at Julius Meinl believe each of our The Originals Limited Edition coffee batches should receive personal engagement as various elements bring nuances to the taste, such as the weather on the day of roasting, the size of the batch and the status of the roaster. Thus, the roasting master stays next to the roaster throughout the day, pulling out a tiny sample of beans, examining them closely...

Smelling them deeply ... putting them back, and repeating. This process is performed again and again over the course of hours, almost hundreds of times a day, just as it has been done daily for years. Each pack of Julius Meinl THE ORIGINALS Limited Edition is roasted with the utmost care by our roasting master, who has signed this pack to personally certify its quality.

NOW AVAILABLE

Whiskey Barrel Aged Arabica

(Specially processed coffee)

 

Julius Meinl Whiskey Barreld aged coffee is a special seasonal coffee, wet hulled and slowly aged over weeks in Single Malt Scotch Whisky oak barrels. Resulting in an exceptional, unique taste.

 

CUP PROFILE

A distinct Scotch Whisky taste with spicy notes reminding of cloves, rounded off with a delicate dark chocolate

bitterness & a fine yellow stone fruit acidity.

 

Light roast

 

Brewing recipe recommended for a double espresso:

Amount of coffee: 16 g

Amount of fluid: 32 g

Basket size: 14 g

Contact time: 26 sec

Temperature: 92° C

The recommended Julius Meinl The Originals package for our customers contains:

  • Two espresso blends with constant quality proven by SCA experts
  • A state-of-the-art La Marzocco Linea PB machine
  • Cups in The Originals design according to SCA standard
  • Available Limited edition hand-roasted specialty seasonal single origins
  • Suitable brewing equipment and point-of-sale materials

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Curious? Have questions? Speak to our team near you

The best crops are often found on the steepest mountains, hidden among a thick old forest, nurtured by the volcanic soil and just the right microclimate.

Mrs. Jeanette Meinl is passionate about green coffee like her ancestors were and builds trustworthy relationships to guarantee the best beans for Julius Meinl.

This means getting to know the farmers who grow our coffee, to see in person that our coffees come from healthy branches with as many as eight buds instead of the usual five, to touch the cherries that have just been hand-picked at their ideal ripeness.

 

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Sourcing with trust

Director of Green Coffee Sourcing

Jeannette Meinl

Each visit to a coffee plantation is a great adventure, just like the trips on which my great grandfather embarked almost 160 years ago. Being passionate about coffee, I want to know the people who take care of it and to see first-hand how the beans are grown and processed. This is what Julius Meinl I did, and I’m proud to continue his legacy.

We’d like to think roasting is an art with a bit of science. It’s a unique skill that’s easy to pick up but takes years to master. Julius Meinl I started the first roastery in Europe a century-and-a-half ago, using a micro-batch roaster. Since then, his know-how and passion have been carried forward from generation to generation of the Meinl family.

 

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Roasting with passion

Roasting Master

Johann Reischer

I started my career in Meinl as a roasting apprentice. Today I know this roastery better than my home. Every day, I wake at 4:30 in order to warm up the roaster at 6:00. I enjoy those few quiet moments, when I have the roastery all to myself.

Blending is an explosion of creativity for our research and development team. It helps them create unique complex tastes that cannot be achieved with single origins. However, it’s also a powerful tool to ensure consistency, because the same good taste can be reproduced over and over again by combining the individual qualities of different origins, which may vary from season to season. To define the Julius Meinl The Originals signature blends the team spent countless hours testing and improving the origin mix and does so every time a new crop arrives to deliver a top premium and consistent taste.

 

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The art of blending

Industrial Group Development Manager

Andreas Karanikolas

I love travelling. Each place I visit gives me a new flavour memory to store away in the huge library of tastes. and aromas that I’ve built in my mind. When I need to come up with a new blend, I return to my memory library. It’s like taking a book from a shelf: I can look through it and be inspired.

The ability to bring the best taste out of the best beans takes not only a good roast but also the appropriate grind level and brewing method. For example, the ability to pull a perfect shot of espresso depends on the adjustment of machine parameters, the character of the beans, the water quality and even the weather on a given day. This is why our trainers and quality managers visit venues on demand or just for regular checkups. We’re more than happy to offer trainings to you and your team, because our ultimate pursuit is the perfect quality in cup.

 

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Quality in cup

Coffee Consultant

Thomas Krisko

The sound of grinding, the movement of the coffee stream coming out of the spout... All of this presents a different poetry to me. One cannot learn in a class how to calibrate the machines to deliver the perfect coffee. Instead, it requires years of field experience.

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Do you have more questions? Speak to our team near you.