{"id":1177,"date":"2020-10-20T08:00:42","date_gmt":"2020-10-20T06:00:42","guid":{"rendered":"http:\/\/fabiatest.itundt.firma.cc\/our-passion-is-coffee\/"},"modified":"2021-03-31T08:55:19","modified_gmt":"2021-03-31T06:55:19","slug":"our-passion-is-coffee","status":"publish","type":"post","link":"https:\/\/www.fabia.at\/en\/our-passion-is-coffee\/","title":{"rendered":"COFFEE IS OUR PASSION"},"content":{"rendered":"\t\t
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COFFEE IS OUR PASSION<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When our head of production, Helmut Stadler, and his deputy, Lucas Kobald, talk about fabia, it becomes immediately clear that they\u2019re both passionate coffee connoisseurs. <\/strong><\/p>\n

Helmut Stadler has been perfecting fabia coffee blends and roasts for 34 years: \u201cWhen I began here in 1986 roasting was still a manual task. We actually put together the blends for each product by hand.\u201d To guarantee uniform quality and blend precision the roasting system is now fully automatic, but there\u2019s still room for experimentation. Lucas Kobald has been on board for the past year. Above all, on top of his expertise in mechatronics, he contributes another major attribute: \u201cI\u2019ve always loved drinking coffee \u2013 the way it should be \u2013 without milk and sugar.\u201d
\nThe key to producing the perfect coffee is a clear sense of the desired flavour. \u201cThe unroasted coffee is analysed very assiduously to ensure immaculate quality can be guaranteed. Subsequently, the selected ingredients are test-roasted, and all the specifics are precisely documented. The end-product is then sampled by the whole team,\u201d explain Helmut and Lucas. The blends and roasts are constantly being refined and optimised, as this is the only way to guarantee the small batches from the roastery in Hallwang are always first-class products.<\/p>\n

Why not fresh from the roasting drum?<\/b><\/p>\n

What are the most important ingredients in the coffee manufacturing process? \u201cExpertise, devotion and time.\u201d That\u2019s an opinion shared by both of our production specialists. Time is of the essence when it comes to the maturation of the flavour and aroma. Helmut Stadler outlines a common error: \u201cFreshly-roasted is a very misleading concept, often used to communicate the freshness of a coffee. Actually, nobody would really want to drink a freshly-roasted coffee because it\u2019s simply not finished yet; the flavour hasn\u2019t matured enough.<\/p>\n

Only the best roast our coffee<\/b><\/p>\n

Devotion to a craft is a desirable ingredient, but at fabia nothing is of greater importance than the relevant training, qualifications and expertise. Helmut Stadler learned his trade from the ground floor under a traditional master roaster. He is devoted to the task of refining the blends and developing the roasting process to the complete satisfaction of his own trained palate: \u201cEven after decades, I\u2019ve never lost my enthusiasm for roasting coffee.\u201d
\nIn contrast, Lucas Kobald completed official training and became a certified master roastman. He\u2019s a \u2018Professional Level\u2019 barista, too, and his modern grasp of the subject provides fresh inputs on a day-to-day basis. Helmut\u2019s years of hands-on experience and Lucas\u2019 modern ideas and insights combine harmoniously to achieve an absolutely immaculate roast. At the roastery there are special days reserved for the production of each individual fabia coffee type. Asked about their favourite fabia coffee, both production managers speak with a single voice: \u201cWiener Mokka!\u201d Here\u2019s to the next cup of fabia!<\/p>\n

You\u2019re very welcome to try one!<\/b><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

When our head of production, Helmut Stadler, and his deputy, Lucas Kobald, talk about fabia, it becomes immediately clear that they\u2019re both passionate coffee connoisseurs.<\/p>\n","protected":false},"author":6,"featured_media":1068,"comment_status":"open","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/posts\/1177"}],"collection":[{"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/comments?post=1177"}],"version-history":[{"count":7,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/posts\/1177\/revisions"}],"predecessor-version":[{"id":1306,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/posts\/1177\/revisions\/1306"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/media\/1068"}],"wp:attachment":[{"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/media?parent=1177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/categories?post=1177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabia.at\/en\/wp-json\/wp\/v2\/tags?post=1177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}