Can you tell me a little about your company (or yourself) and your role?

Hello, I'm Tim. I'm doing quality control with Rehm & Co Coffee Importers in Hamburg. What we do is we source coffee at origin, do the logistics to get them into the country, and then we sell the coffees wholesale to small to medium sized roasteries.

What we do in quality control is that we try every coffee that we buy at least two or three times to see if they meet our standards and if our clients will be happy with the coffees. We communicate a lot with origin about quality and about samples in general and we use the TONE mostly for office coffee, for 20 people who drink a lot of coffee here and for quality control to see the potential of a coffee brew a lot of different brews and see what the coffee can offer.

How often do you use TONE products (daily, weekly, etc.)?

So as this is an office setting, the most we do with the TONE is brew coffee for the whole team. We're about 20 people who drink a lot of different coffees every day. And the thing that makes it so easy that we can brew as little or as much coffee as we want in the morning or chemexes, big batches for everybody.

And then towards the afternoon, everybody brews whatever they want, whatever's roasted at the moment, what we tried the week before or two weeks before. That's just very convenient that everybody can use whatever coffee and we can communicate recipes all over the team.

Do you associate TONE with any specific qualities, such as premium quality, technology, boilerless, sustainability, innovation, etc.?

Apart from the convenience of the Tone that everybody in the office, the 20 people who can brew whatever they want, whenever they want with communicable recipes. We really like it in this space because it fits into the style perfectly and most of all, especially for quality control, which is my job.

It's amazing that we can play around with different recipes and brew coffee consistently over a period of time to see how it develops over time, how different recipes influence the taste of a certain coffee that we want to analyze and just see the whole potential of coffee from A to B, from a really strong brew to a really weak brew, a lot of agitation, less agitation and also to compare roast levels or compare the coffee over the course of a whole crop year, how it develops, that we have a consistent brewing method every time apart from the cuppings we do anyways.