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Blog
We asked ViCAFE customers to tell us more about their coffee experiences at home. The feedback that we received gave us a lot of interesting insights that we we would like to share with you. The new ViCAFE mini cantucci is one of the many learnings.
Espresso is is a wonderful thing with its intense taste that people either love or hate. But how do you evaluate the quality of this short, black coffee?
Livia, shop manager at ViCAFE, has taken on the challenge of producing the best possible coffee using her Bialetti (moka pot). Here, you can follow her story and find some useful tips and tricks for this old Italian brewing method.
Every day, dozens of small and large parcels leave the ViCAFE Roastery in Zurich. The team at the Roastery pulls out all the stops to provide home baristas with fresh ViCAFE beans.
On a rainy Friday afternoon, we walk with Celine through the old town of Basel. It’s not just a meeting to get to know Celine better, but also a personal tour through this wonderful city.
Since January 2020, ViCAFE in Zurich has been buying milk from the organic-certified Birkenhof in Uster. We took the opportunity to meet two generations of the Pfister family on the farm. We take a look behind the scenes and hear some thoughts on milk and agriculture.
Coffee is produced in almost every corner of Guatemala. Volcanoes, rainforests, high plateaus, and lowlands not only create very diverse climatic conditions but also unique coffee profiles. Unfortunately, the country is facing major economic and climate-related challenges.
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