Raimund Remer

Remer, Raimund: Austrian master farmer and renowned expert in biodynamic agriculture. In 1988, he agreed to go to Papua New…


Refining

Refining: For the most part, this refers to the roasting of the coffee beans and, in particular, to the slow roasting.…


Residual moisture

Residual moisture, noun: Moisture content of green coffee. The optimum residual moisture is between 11.5% and 12%. Parchment…


Roast master

Roast master, noun: The roast master is responsible for roasting the coffee. Being a roast master requires a lot of…


Roasting

Roasting, noun: The last and most important step in refining. Each coffee bean consists of between 300,000 to 400,000 cells.…


Roasting loss

Roasting loss, noun (also known as scorching): It describes the loss in weight from green to roasted beans due to water…


Robusta

Robusta, noun: Coffee variant. It is cultivated at low altitudes and therefore, for the most part, also maintained and…


Robusta

Robusta, Subst., Kaffeesorte. Wird in tieferen Lagen angebaut und zum größten Teil darum auch maschinell gepflegt und…


Rohkaffee

Rohkaffee, Subst., m, auch grüner Kaffee. Ungeröstete Bohnen, die nach der nassen oder trockenen Aufbereitung, poliert, nach…