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…