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Coffee Knowledge

Pure enjoyment with every bean

The taste of coffee is the result of various influences. In addition to the species – Arabica, Robusta, Excelsa, Liberica, etc. – within the genus Coffea, the geographic location of the cultivation area, its soil composition, altitude, the amount of precipitation as well as the hours of sunlight it receives all affect the taste of the coffee.  - It sounds reasonable and interesting but not earth shattering, right? 

 

But what do they know about harvesting methods, the processing of beans, international trade, roasting the beans, specialty coffees such as Blue Mountain or Kopiluwak, the preparation of coffee according to a particular coffee culture, the degree of grinding, the brewing temperature, etc.

Welcome to Rex-Royal Coffee World. Here, we’re at home. We are pleased to inform you about our passion. 

Coffee cultivation


Coffee plants are sensitive. They are cultivated in the so-called "coffee belt". This lies in the tropics around the equator, between the 23rd parallel north, and the 25th parallel south. The plants like neither strong wind nor much heat or frost, but a wet-dry alternating climate. The temperature should therefore always lie between 15°C and 25°C.

Coffee harvesting

The method of processing coffee beans, known as "natural coffee", is predominantly used for Robusta and Brasilian Arabicas (Santos) as well as in Indonesia. The beans are laid out on so-called Terreiros and dried (for approx. 4 weeks) while being regularly turned, until – now dried – they can be separated in a crusher from the surrounding coffee pulp.



Coffee enjoyment

In order to achieve an optimal extraction, one must first consider the method of preparation. In this regard, the contact time of the water with the coffee is of foremost importance. With a filter coffee, the contact time of the coffee with the water is much longer than when making an espresso, which is extracted in 20 to 30 seconds. For this reason the degree of grinding of the coffee must be different according to the mode of preparation.