Products

The IKEGGER N2GO | Cocktail, Nitro Coffee & Soda Maker brings true bar enjoyment directly to your home – or anywhere you want to enjoy it. Whether creamy nitro cold brew, a perfect espresso martini, or other carbonated cocktails – this compact system delivers velvety-smooth drinks at the touch of a button.

Made from robust stainless steel and double-walled with insulation, the N2GO keeps your drinks refreshingly cool for hours. The magnetic measuring cup in the lid doubles as a stylish 500ml drinking vessel – ideal for on the go or for serving. When used with gas, the effective capacity is 300ml, allowing for clean, controlled pouring. The push-button tap ensures intuitive operation – perfect for shaken cocktails or nitro creations.

The base of the system can hold up to four nitrogen (N₂) capsules, allowing for the preparation of multiple drinks in succession – without refilling. Whether for a single serving or mass production: the N2GO is ready.

Note: Nitrogen capsules (N₂) are not included in the basic version and must be ordered separately.

We are delighted to present the new harvest of this fine organic Arabica from the Kerala region. This medium roast from India impresses with a harmonious interplay of caramelized sweetness and berry acidity. The aftertaste of cocoa and brioche makes this an exciting coffee that harmonizes beautifully both as espresso and with milk.

India is better known for its Robusta beans from the lowlands. All the more pleasing, then, is the exquisite cup profile of this organic coffee grown in the highlands. On these fertile soils, the democratically organized Plantrich cooperative has been producing numerous organic agricultural products such as coffee, spices, herbs, fruits, and cacao for 40 years. In addition to organic cultivation and direct marketing of its products, the cooperative places particular emphasis on supporting female producers.

AT-BIO-301 certified

Region: Keezhanthoor, Kerala

Producer: Mass & Plantrich Agri Tech

Cultivation altitude: 1500m

Variety: S 795

Preparation: Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 3/5

Flavor profile:

The Brewista Smart Scale III, waterproof thanks to its nano-coating, is now even more robust and accurate to 0.1 g. Its timer and non-slip surface leave nothing to be desired for any barista. Five application modes simplify operation in any preparation situation, whether espresso or pour-over. Therefore, this coffee scale is a must-have for every barista's household. The scale requires no batteries; charging is done via a USB-C power cable (not included).

- Auto-tare function
- Automatic shutdown
- Saves energy and extends battery life
- Five operating modes for every application
- Weight unit in grams or ounces
- Maximum weight: 2,000g
- Accuracy +/- 1 gram
- Precise placement of the portafilter on the scale
- Robust silicone control surface
- Protective case included

Kenya AA Wamuguma

We love coffee from Africa—and we’re excited to introduce you to this wonderful, washed AA lot from the Wamuguma Factory in the Kiambu region.

The Wamuguma Coffee Factory is located in Gatundu South, in northern Kiambu, near the border with Muranga—the area considered the birthplace of Kenya’s first president, Jomo Kenyatta. It is one of two washing stations operated by the Ritho Farmers' Cooperative Society, which was founded in 1995 following a split from the larger Gatundu Farmers' Cooperative Society. About 1,700 smallholder farmers bring their cherries here; the cooperative places a strong emphasis on training in good agricultural practices and on actively involving women and the younger generation to ensure the quality and future of production.

As a classic highland growing region located near the equator, Kiambu offers ideal conditions for top-quality Arabica beans—iron-rich, semi-volcanic soils, abundant sunshine, and growing altitudes ranging from 1,700 to 1,900 meters. The cool nights allow the cherries to ripen slowly—this is where the lively acidity and unique aromatic complexity that Kenyan coffee is prized for develop. The varieties grown here are Batian, Ruiru 11, and SL28.

The coffee is traditionally processed using the “fully washed” method. After pulping, the coffee ferments for 12 to 48 hours, is washed, and then sun-dried for two to three weeks on African drying beds. It then rests for three weeks in the pergamino before being hulled, sorted, and hand-sorted.

Look forward to a cup with notes of black currants, rhubarb, and rose hips.

Region: Kiambu County, Gatundu

Producer: Wamuguma Washing Station

Cultivation altitude: 1600 - 1900 m

Variety: Batian, Ruiru 11, SL28 

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

The new M47 Phoenix is ​​more robust than ever thanks to the smooth aluminium collection container, which is firmly attached to the grinder's housing with a silicone O-ring.

Other features of the mill:

All Kinu grinders come with a 5-year warranty.

The new M47 Simplicity is more robust than ever thanks to its magnetic collection container. Its smooth aluminum housing and stainless steel base and lid rim are securely and reliably attached to the grinder with 11 magnets.

Other features of the mill:

All Kinu grinders come with a 5-year warranty.

This excellent lot was processed by 15 female coffee farmers from the Asobombo cooperative in Huila. In the Pitalito region, most farms are around 3-5 hectares in size, making them somewhat larger than in the rest of Huila. The region saw increased settlement in the 19th and 20th centuries due to the abundance of fertile land. Huila is generally considered one of the best coffee-growing regions in Colombia, a country already renowned for its exceptionally high-quality coffee.

The women of the Asobombo cooperative hand-pick their ripe, sweet coffee cherries and begin processing them directly on the farm. After pulping, the coffee beans ferment for 12-36 hours in water tanks. The parchment is then washed and dried on covered raised beds. Due to the high humidity in the region, the parchment is turned frequently to ensure even drying.

This summery, light filter coffee shines with a fruity-sweet taste of red currant and citrus zest, tea-like aromas reminiscent of green Sencha tea, and a delicate biscuit finish.

Region: Pitalito, Huila, Colombia

Producer: Asobombo Women Group

Mounting height: 1350m - 1800m

Variety: Bourbon, Castillo, Caturra, Colombia

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 2 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

About ten years ago, Helmut Ulrich launched Soul Seed, a project with a strong focus on sustainability, at the foot of the Sierra Nevada mountains in Colombia. The organic cultivation of heirloom Arabica coffee plants is carried out in harmony with nature. Chemical fertilizers and pesticides are kept away from these coffee plants and the harvest workers. Fertilization is done exclusively with the farm's own compost, chicken manure, and recycled water. While organic coffee farming has always been practiced on the farm, the high costs for the small operation led to the decision to forgo organic certification starting with the 2025 harvest.

The Austrian-born farmer places particular emphasis on involving the local population in his project. Therefore, the harvest workers on the farm are paid double the local average wage. Furthermore , as many processing steps as possible are deliberately carried out by hand rather than by machine, thus ensuring that the harvest workers retain more of their earnings.

To enrich the unique flora and fauna on and around the coffee farm, Helmut is actively reforesting. For every sack of coffee sold, 100 native trees are planted. He also supports his neighbors with coffee seedlings so they can improve their harvests.

The wet processing of the coffee cherries takes place directly on the farm, which is difficult to reach by vehicle. After the pulp is removed, the coffee beans are fermented in tanks for 18 hours. This process removes the remaining pulp and mucilage. The coffee beans are then washed and dried on raised beds in Africa. This processing method results in a particularly clean cup profile.

The dark roast gives this coffee a full body and pleasing roasted aromas. Flavors of dark chocolate, caramel, and dried fruit delight the palate. This coffee is particularly well-suited for classic espresso and milk-based drinks.

Region : Minca, Sierra Nevada

Farmer : Helmut Ullrich

Cultivation altitude : 1200 m

Varieties : Bourbon, Typica, Caturra

Preparation : Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 1/5

Flavor profile:

Finca El Placer is located at 1400m near Calarcá and is run by Sebastián Ramírez, the fourth generation of his family to do so. Thanks to traditional agricultural techniques and organic fertilizers, they have been able to completely forgo synthetic herbicides. This exceptional Pink Bourbon lot was processed using the Infused Honey method. In this process, the ripe coffee cherries are fermented for 48 hours in sealed tanks with CO2 (carbonic maceration). During this fermentation, natural extracts of fruits and herbal juices are added. The coffee cherries are then pulped and dried with the mucilage for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing method is an extremely intense aroma of berries and other red fruits. The Maillard reaction complements the complex fruit aromas with delicate caramel notes from the fruit sugars. A fantastic coffee that demonstrates the great range of aromas that is possible through special processing after harvesting.

The unique character of this rare coffee is underscored by a beautiful image from the artist Daniel Domig .

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1400m

Variety : Pink Bourbon

Preparation : Carbonic maceration, infused honey

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

Best Taste Recommendation : 1-8 weeks after roasting (Best Before - 1 year)

Body : 5/5

Fruit : 4/5

Flavor profile :