Client Spotlight: Drip Roasters

Every roastmaster has its own story. In this spotlight, we speak to Fabian and Dennys, the owners of Drip Roasters. In Bern, Switzerland, they roast specialty coffee on their white Giesen W6A. Let’s get to know them and their company.

Client Spotlight: Drip Roasters

Highlights you experienced in your work: ‘Buying the first bags of green coffee. Opening our café, which has allowed us to connect more directly with our customers since. And moving to our roastery space in early 2021 after a long period of planning.’ 

Why did you start your own business: ‘Working our jobs as employees and as a freelancer, we have known for a while that we would start another business sooner or later. At some point, the two of us decided to just give it a try.’

3 important tips for starting your own business: ‘Be patient. Consider having to change your plans. Work a lot, but make sure to take some time off, too.’

Advantages of having your own business: ‘The possibility to change or improve whatever needs to be changed or improved within your business. The freedom in the day-to-day – you might have a lot of work to do and meetings and all, but in the end, you are the one designing your workday.’

With the knowledge of today, would you have done things differently: ‘We might’ve rented a somewhat bigger space right from the start.’

How do you become a successful roaster: ‘We’re trying to always improve our roasting instead of developing a profile and then leave it at that once it’s good. We want to get the most out of each and every coffee and we always try to understand more about why a coffee tastes the way it does. To become successful, certainly, a lot of other things matter, too. But it starts with the product.’

Quality of a successful roaster: ‘sensorial qualities as well as the endurance to improve a roast profile over time.’

Giesen in 1 word: ‘Flexible – Giesen roasters can ‘imitate’ several other roasting machines quite well, they offer a lot of control and they react fairly quickly.’