Why Coffee Real

We feel there is little point in preaching to the converted, so to those who haven't bought from Coffee Real yet let’s just say you are missing out on some enlightenment.

The Beans
We only buy single estate coffee beans that originate from farms that can produce the flavour profiles that once roasted make our coffee unique and stand out from what is readily available.

When you are working directly with a farmer / single estate, you are able to pick specific areas of the farm (micro-lot) which is being harvested a specific way, growing a specific varietal of coffee, and then processed a specific way. Each of those choices is equally important and produces a unique flavour profile in the finished cup.

The Quality
Firstly - we produce the absolute best in coffee and we liken the processes employed to that of producing the absolute best in wine. We see little point in producing anything but the best and just like a Michelin Star restaurant, if something is not up to standard it doesn’t go out.

The coffee that does go out is underscored by a rigorous set of clearly defined standards and procedures that we have implemented. Sounds a bit regimented, but fundamentally this means our coffee will be produced in a consistent and traditional manner, with our green coffee only coming from specific farms in designated geographical areas. Essentially it’s our own Appellation Controlee.

The Care
After roasting, the beans are allowed to cool and then directly packed in a protective atmosphere.The flavours develop within the first 24 hours after roasting, from this point time becomes the enemy as the freshness clock kicks in, so with this in mind we make sure your coffee arrives just after that magic 24 hour time period. Espresso blends are allowed to rest.

The Persistence
In order to produce the most wonderfully flavoursome coffee all you need do is brew correctly, if you don’t, quality will be compromised – favour and taste.

See our grinding and brewing notes for help.