Cold smoking is a traditional 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 rich smoky aroma while preserving the bean’s quality and character.

Food safety is our top priority. The RauchBohne smoking technique relies exclusively on cold smoking methods using natural non-processed woods and high-quality charcoal as the smoke source. This allows us to develop authentic BBQ-style smoky notes in a gentle, controlled process.

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, food safety is our top priority. We have carefully reviewed scientific literature on smoked foods and adapted the process specifically for roasted coffee beans.

Our cold smoking method — using clean, natural hardwoods and high-quality charcoal at low temperatures in a controlled environment — allows us to create rich BBQ-style aroma safely and effectively on roasted coffee beans.

For more details, please see our Blog article on the scientific publications regarding the food safety of smoked foods.