Bean Goose Coffee was founded in 2019 by Brian Lambert, a London-trained coffee roaster who came to coffee after a career in the chemical and oil industries. He develops a roast profile for each coffee, looking for the point where its natural acidity is balanced by the caramelisation of its sugars. The aim of the business is to bring specialty coffee to as many people as possible.

The coffee is roasted by hand at the roastery in Zwingen, in the Laufental south of Basel. Roasting is usually on a Monday, with a second roast on Thursday when needed, and the coffee is packed the following day. The beans come from Africa, Latin America and Asia. The single origins are roasted in the medium to dark range, aiming for a balance between acidity and sweetness, the blends add Robusta for espresso, bean-to-cup machines and the moka pot, and the decaf goes through the Carbonic Natural process. Each coffee is brewed by several methods in-house so that the team can advise customers on matching it to the way they brew at home.

In February 2025 Bean Goose opened Bean Goose Coffee To Go, a shop and takeaway at Liestal station. It has no seating. Drinks come from a Franke automatic machine, chosen so that travellers with a tight connection are served quickly, and the menu includes matcha and chai lattes, croissants baked in the shop, ice cream and locally made chocolate and cookies. The beans are on display and are ground to order, alongside organic teas, reusable cups and brewing equipment. The bakery Anklin & Stebler in Zwingen stocks a smaller range.

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Coffee on the shelf

Photograph: Bean Goose Coffee