Cold smoking is a food preservation and flavouring technique where food is exposed to smoke at low temperatures, typically between 15°C and 30°C (60°F–85°F), without applying direct heat. Unlike hot smoking, cold smoking does not cook the food — it primarily infuses it with a smoky flavour and, depending on the duration, helps preserve it by reducing moisture and inhibiting bacterial growth.

Food safety is our top priority. The RauchBohne smoking technique relies exclusively on cold smoking methods and on using natural non-processed woods and charcoal as the smoke source.

Of course! No non-vegetarian elements are used in any RauchBohne products or during the smoking process. This also applies to our RauchBohne Charcoal Smoked Beans—its barbecue aroma is entirely plant-based.

Not at the moment. However, we rely on trustworthy green coffee suppliers who supply us with highest quality coffee beans with authenticated origin.

At RauchBohne, we've thoroughly researched scientific literature on the food safety profile of smoked foods and compared it to the process of smoking coffee beans.

Our findings show that smoking food poses no significant health risks when done properly—using cold smoking methods with clean, dry natural hardwoods or charcoal, at low temperatures, and with adequate ventilation.

Please refer to our Blog page for the article on the scienric publications related to the food safety of smoked food.