Katharina Huber
Roastmaster & Owner
Third-generation roaster. Learned the trade on her grandfather's drum and still cups every batch before it leaves the roastery.
Est. 1912 · Vienna
Our Story
A family roastery, a hand-cranked drum, and one stubborn belief that has outlasted empires, wars, and every coffee trend since: great coffee deserves patience.
Since 1912
From Naschmarkt Workshop to Austria's Roastery
In the autumn of 1912, master roaster Franz Huber opened a small workshop near the Naschmarkt in Vienna's fourth district. Armed with a hand-cranked drum roaster, he began supplying the coffee houses of the Ringstrasse.
Today, Franz's granddaughter Katharina leads the third generation. The roastery has grown — we now run a 20 kg Probat drum roaster, work with farmers on three continents, and supply more than 120 cafés across Austria — but the philosophy is unchanged: slow roasts, transparent sourcing, and relationships built on trust.
We roast twice a week, cup every batch, and refuse to ship anything we wouldn't pour ourselves. That's the whole business plan, and it has worked for over a century.
The People
Who's Behind the Roast
A small team with strong opinions about coffee — and even stronger opinions about taking the time to get it right.
Lukas Wagner
Head Roaster
Joined in 2015 after a decade behind espresso bars. Obsessed with roast curves, first cracks, and the perfect Maillard moment.
Anna Hofmann
Green Coffee Buyer
Spends her springs at origin in Ethiopia, Colombia, and Guatemala, and her autumns cupping the harvests they bring home.
Slow by Design
We roast in small drums at lower speeds — it takes longer, and you can taste it.
Direct Trade
Multi-year contracts with the same farming families — with prices set above fair-trade minimums.
Cupped, Never Assumed
Every batch is tasted before shipping. If it doesn't pass the table, it doesn't leave the roastery.