Coffee expertise from bean to the cup

Premium coffee starts with tropical sun and volcanic soil in the coffee growing regions 23°N – 25°S of the equator. After harvesting, it’s transported for blending, roasting and packing. The journey involves many delicate stages which demand experience, skill and quality control.

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Creating new blends requires experience, creativity and skill. This is also needed for the reproduction of existing coffee blends, because popular and much-loved tastes must be replicated over and over again — despite the changing harvests and weather.

Coffee blending

Roasting coffee

Roasting is an art, with a dash of science. It’s a skill that takes years of experience to master.

Julius Meinl I started the first roastery in Europe over 150 years ago, using a micro-batch roaster. His know-how and passion have been passed on from generation to generation within the Meinl family.


Our headquarters in Julius Meinl-Gasse, Vienna, is a roasting plant that’s been specialising in Viennese roasting since 1911. Our coffee studio develops our premium blends, special blends and many single origins, as well as specialty coffees.


In 2005, we added a state-of-the-art roasting plant in Vicenza (Italy) to fulfil all the coffee needs of our business clients and coffee lovers around the world.


The roasting process in both Vienna and Vicenza is computerised with state-of-the-art technology. A roasting master monitors everything to guarantee the utmost quality of our roasts..


The degree of roasting is important for optimal preparation of the coffee.

Light Roast

...creates a rich aroma, more flavor, higher acidity and sweetness, but less body – suitable for filter coffee

Medium Roast

...brings out more of the bean subtleties, aromatic, caramelized, slightly less acidic - suitable for typical Viennese coffee recipes

Dark Roast

...leads to a harsh, strongly caramelized and more intense taste - suitable for espresso


Packaging coffee

Roasted coffee, whether in beans or ground, is a highly sensitive product. To protect our precious coffee from oxygen, odour, humidity, heat and light, Julius Meinl packs it carefully.


Our coffee is vacuum packed or sealed into bags with a one-way value, so that air won’t get to the coffee, while any roast gases can escape. That way, it keeps its quality while it’s on its way to you. 

Brewing coffee

Bringing out the optimum taste from the beans not only takes a good roast, but also the precise grind size and brew method. While our green coffee buyers, quality control and production team bring you the highest standards, it’s then over to you! To achieve the perfect taste, take care with your final preparation and brew method. For the most delicious results, let our coffee consultants inspire you.

Managing Director of Julius Meinl Austria

Christina Meinl

For the past 157 years, Julius Meinl has become synonymous with the highest quality coffee and specialty coffees. As a fifth generation Meinl family member, I also feel personally responsible for championing teamwork and growth to maintain our success within the coffee industry.

At Julius Meinl, we live and breathe coffee. With over 150 years of experience, we like to share this knowledge with you.

You and your team can enjoy trainings in coffee preparation, grinder setting, milk frothing and how to create coffee-based drinks. Soak up the intricacies of Viennese Coffee House Culture. Come along to our Coffee Academy in Vienna or at our training centres in our subsidiaries abroad. 


Contact us to book

Coffee Brewing Training


The perfect espresso

For a perfect espresso, you have to get the very best out of the beans. Take care of these parameters:

  • Water temperature of 90 - 96°C.
  • Water quality (3-6° dh for total hardness and 2-4°dh carbonate hardness)
  • Amount of ground coffee (7 to 10 grams per portion according to SCA recommendations)
  • Amount of espresso (25-35 ml including crema per portion of espresso)
  • Time of extraction (ideally 20-30 seconds)
  • Tamping weight (around 15 to 20 kg; depending on grinding level & amount of ground coffee)

The perfect milk foam

To prepare the perfect milk foam, focus on the basics:

  • Use a chilled metal pitcher with a narrow, straight spout
  • Use fresh and cold milk (4°C)
  • The higher the protein in the milk, the faster it will gain structure and mouthfeel (milk with approx. 3.3 – 3.6% protein)
  • Use your hand to feel the temperature on the side of the pitcher while heating
  • Do not overheat it (between 60-65°C is ideal) or you will lose structure and texture
  • Use a metal pitcher with the matching size: Small = 1 cup, Medium = 2 cups, Large = 4 cups
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Coffee partner for your business

As a competitive business, you need to give your customers an efficient and enjoyable experience. That’s why it makes sense to team up with  a coffee partner with experience of working with all kinds of businesses, from trendy coffee houses to elegant hotels. Our team will adapt our products and services to suit your business type and style.


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Exquisite premium coffee and tea

We’re passionate about coffee and tea. From the expertise of our coffee artisans to our close partnerships with tea plantations, everything comes together in the cup. That’s why customers savour every sip of Julius Meinl products. 


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Coffee recipes from Vienna and beyond

Aroma, colour, variety: these are the characteristics of traditional coffee recipes, which have been around for hundreds of years. Many of these types of coffee are named after famous writers, composers and aristocrats. They’re as delicious today as the day they were created.


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